|by Eleanor Clark|
Beef Wellington, New York Strip Steak with Three-Peppercorn Sauce, Tenderloin Strips with Roasted Garlic and Sun-Dried Tomato Sauce.
Results 1 - 10 of 32 for beef shish kabobs
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Combine first 6 ingredients. Add meat. Marinate for several hours. Put meat, onions and green peppers on skewers. Cook over charcoal fire until done, ...
Pierce beef and onions alternately ... under even broiler until done. With meat and onions, tomatoes, green peppers, mushrooms or yellow squash may be added.
Cut meat into cubes (large enough to put on skewers). Marinate in large bowl with onions and French dressing for 24 hours. Then put on skewers ...
Cut steak into large cubes; parboil onions for about 15 minutes and cut into quarters. Rub skewers with oil. Spear cubes of steak, mushrooms and ...
You may want to pound the meat to tenderize it. Heat consomme, sherry, soy sauce, and garlic to boiling in a 3-quart saucepan. Simmer for 5 minutes. ...
You will also ... 2-inch squares. Thread beef cubes on skewers, ... pineapple. Place each kabob on sheet of ... remaining marinade over kabobs. Bring up ... several times. Serves 6.
Cut meat in 2" squares and soak in marinade (recipe below) for several hours, the longer the better. Alternate meat and vegetables on skewers. Place ...
Trim fat from meat. Cut meat into 1 1/2 inch cubes. Mix vinegar, oil, onion, parsley, salt, and pepper. Marinate meat into mixture for 2 hours, ...
Trim fat from meat, cut into 1 1/2" cubes. Mix vinegar, oil, onion, parsley, salt and pepper. Marinate meat in mixture for 2 hours, stirring ...
Drain chunks and olives. Cube tofu into bite-size cubes. Thread on toothpick; pineapple, tofu cubes, olives, cherry tomatoes and lemon wedges.
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