Gabriel's Italian Restaurant
6501 Mississauga Rd L5N1A6 Mississauga, ON, Canada

Italian Meatballs Ingredients: 3 pounds lean ground beef... 5 tablespoons ground oregano 5 tablespoons dried parsley, crushed 1 clove garlic, chopped 1 (1 ounce) package dry onion soup mix 2 cups Italian-style dry bread crumbs 3 (28 ounce) jars spaghetti sauce Directions: * Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jelly-roll pan. * In a large mixing bowl, combine ground beef, oregano, parsley and garlic. Mix in onion soup mix and seasoned bread crumbs. Mix thoroughly. * Using a 1 ounce scoop, scoop and shape the meat mixture into balls. Place in the prepared pan and bake in a preheated oven for 1 hour or until meatballs are browned and cooked through. * In a large pot over high heat, bring the spaghetti sauce to a boil and add cooked meatballs. Reduce heat and simmer for 4 hours.

Spanish Shrimp Ingredients: 14 cup extra virgin olive oil... 2 cloves garlic, minced 2 teaspoons shallots, minced 34 teaspoon cumin 1 teaspoon hot paprika 1 12 lbs medium shrimp, peeled and deveined,shells left intact salt & freshly ground black pepper 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh Italian parsley, chopped 1 teaspoon fresh lemon juice Directions: * Preheat the grill over high heat. * In a medium bowl, combine the olive oil, garlic, shallots, cumin, paprika, about 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. * Add the shrimp and stir to coat the shrimp thoroughly. * Cover and refrigerate for about 30 minutes. * Using a small grate grill rack, grill the shrimp for about 1-2 minutes per side or until pink and just cooked through. * If you don't have a small grill rack you can also thread the shrimp on skewers to prevent them from falling through your rack.) Remove from the grill and garnish with cilantro and parsley. * Squeeze lemon juice over the top of the shrimp and serve.

Shrimp Stuffed Mirlitons Ingredients: 2 large chayotes (mirlitons)... 3 tablespoons unsalted butter 12 link andouille sausage, finely diced (6-8 oz.) 12 large onion, finely diced 1 celery rib, finely diced 1 small red bell pepper, finely diced 1 teaspoon creole seasoning 2 tablespoons garlic, minced 12 lb small raw shrimp, peeled and chopped 12 loaf day old French bread, sliced and baked in a 300 degree oven until crispy, but not browned. Ground in a food Processor to m 12 cup green onion, thinly sliced kosher salt, Black Pepper and Cayenne to taste See more

White Bean Soup with Toasted Cheese and Tomato Ingredients: 1/2 cup dry white wine... 2 sprigs fresh rosemary, each about 6 inches long 2 sprigs fresh thyme 2 1/2 cups low-sodium chicken or vegetable broth Two 15-ounce cans of cannellini or other white beans, strained and rinsed 1 small shallot, peeled, trimmed and halved 1 small garlic clove, peeled, trimmed and halved 1 tablespoon olive oil 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper 4 slices crusty sourdough bread (each about 1-inch thick; 8 ounces total), 3/4 cup shredded part-skim mozzarella cheese 2 plum tomatoes, seeded and chopped (about 1 cup) 1/4 cup grated Parmesan Directions: Position a rack about 4 inches from the broiler heat source, and preheat. Bring the wine, rosemary, thyme and 2 cups of the chicken broth to a boil in a covered medium saucepan over high heat. Reduce to a bare simmer. * Puree the beans, shallots, garlic, oil, butter, remaining 1/2 cup chicken broth, 1/2 teaspoon salt, a few grinds of pepper and 1/2 cup of the simmering broth in a blender until completely smooth and emulsified, about 2 minutes. * Remove the herb sprigs from the simmering broth; set aside. Whisk the bean puree into the broth, and return it to a gentle boil. Ladle the soup into bowls, and garnish with the reserved herb sprigs and a few grinds of black pepper. Serve with the cheese toasts.

Chicken, Rice and Grape Salad Ingredients: 3 cups store-bought frozen precooked or leftover brown rice... 1/2 cup 2 percent Greek yogurt 2 tablespoons olive oil 1 teaspoon lemon zest, plus 2 tablespoons lemon juice 1 tablespoon mayonnaise 1 small shallot, roughly chopped 1 small clove garlic, roughly chopped Kosher salt and freshly ground black pepper 1/2 cup walnut pieces 1/2 rotisserie chicken, skin removed and meat shredded (about 3 cups) 2 cups small seedless red grapes 1/2 cup loosely packed flat-leaf parsley leaves 4 cups loosely packed baby spinach Directions: * Put the frozen rice in a medium glass mixing bowl, and break it up using a fork. Drape a damp paper towel directly over the rice, and microwave until the rice is warmed through and softened, 2 to 3 minutes. * Meanwhile, puree the yogurt, oil, lemon zest and juice, mayonnaise, shallots, garlic, 1 1/2 teaspoons salt and a few grinds of pepper in a small food processor or a blender until smooth. Toast the walnuts in a small skillet over medium heat until fragrant and just starting to brown, about 2 minutes. * Combine the chicken, grapes, parsley and spinach in a large bowl, and toss with half the dressing. Add the warmed rice and toasted walnuts, toss again and serve with the remaining dressing.