|by Nina Marshall|
This 1923 guide provides readers with information on identifying and gathering edible mushrooms, as well as providing recipes for the mushrooms.
1 - 10 of 33 for shish kabob mushrooms
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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 ... boiling onions, whole mushrooms, cherry tomatoes ... leafy green salad is a wonderful accompaniment to shish-kabob. About 4-5 servings.
Combine first 7 ingredients and boil in saucepan for 5 minutes. Marinate chicken in this mixture in refrigerator for 2 hours. Put chicken and ...
Two days before ... onion wedges. Wash mushrooms and tomatoes. Remove ... barbecue sauce. Turn and cook another 5-8 minutes. Serve immediately. Serves 15.
Cut steak into ... Thread steak onto shish kabob skewers alternating with ... may parboil the mushrooms, onion and ... minutes before grilling, if desired.
Combine first six ingredients. Pour marinade over shrimp and refrigerate overnight. Alternate shrimp and remaining ingredients on skewers. Grill or ...
Cut steak into ... cubes of steak, mushrooms and onions alternately ... tenderness, placing tomatoes on end of skewers for last 5 to 10 minutes of cooking time.
Pour dressing over all; marinate 1 hour or longer. Alternate veggies on skewers. Beef should be skewered separately and grilled approximately 10 ...
Combine all ingredients for marinade, mix well. Add cubed meat and stir to cover. Refrigerate for several hours or overnight. Fill skewers ...
Marinade beef cubes, ... slices, onion slices, mushroom caps for 6-8 ... beef, peppers, onions, mushrooms and tomatoes on ... pepper for marinade. Stir well.
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