|Art of Preserving|
|by Jan Berry|
A gorgeously illustrated compendium of all that's sticky and delicious--jams, jellies, pickles, sauces, drinks, and chutneys--this volume provides...
1 - 10 of 97 for shish kabob
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Note: If using bamboo skewers, soak in water 30 minutes before using. Spray or brush metal skewers with vegetable oil. Wash and core vegetables and ...
Use wooden skewers ... flavor. May also be broiled in the oven. Serve 2 shish-kabobs over a bed of steamed rice per person. Double the recipe for 4 servings.
Cut lamb into ... pockets and fresh lettuce leaves for sandwiches. A leafy green salad is a wonderful accompaniment to shish-kabob. About 4-5 servings.
Mix the ingredients in the blender for 30-50 seconds, or until well blended. Marinate the shish kabobs in the refrigerator for 6 or more hours.
Simple... just put ... enough for the kabobs to be totally ... not overcook or burn. Especially if you are cooking beef and like it rare or medium rare.
Mix and grind ingredients.
Put in blender 30 to 40 seconds. Store in tightly covered container in refrigerator. Keeps forever. Use for beef, lamb, shrimp, vegetables. Yields: 3 ...
Drain chunks and olives. Cube tofu into bite-size cubes. Thread on toothpick; pineapple, tofu cubes, olives, cherry tomatoes and lemon wedges.
Cube chicken and thread onto wooden metal skewers alternating meat with: green peppers, red peppers, onion chunks, yellow peppers. Place skewers into ...
Substitute vegetables with green or hot peppers, pineapple. Mix soy sauce, water, sugar and spice then blend with meats and soak for 4 hours. ...
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