|Sushi: Taste and Techniques|
|by K DK Publishing|
This title provides an invaluable guide to sushi etiquettte and customs and includes a unique fish identification guide, which details over 20 kin...
Results 1 - 10 of 94 for steak kabobs
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Note: Soak skewers in water for 30 minutes before using to prevent burning. Arrange sirloin, pineapple, green peppers and onions alternately on ...
Tip: Soak bamboo skewers in water for 15 minutes before using to prevent burning. Spear sirloin, pineapple, green peppers and onions alternately on ...
Combine all ingredients ... be drained from steaks or chops for ... the freezer. Great for steaks, kabob meat, fajita meat or chicken for chicken salad.
In a large, ... all ingredients, adding steak and mushrooms last. ... peppers, pineapple cubes, onion, and celery could be added to the kabobs. Serves 6 to 8.
In small saucepan ... short skewers thread steak pieces alternately with ... pepper squares. Grill kabobs over medium-hot coals ... tomato. Makes 3-4 servings.
Drain pineapples, keeping ... Cut chicken and steak into cubes. Soak ... potatoes. Broil until done, about 10 minutes. Baste with sauce mixture while broiling.
Shell and clean ... with barbecue sauce and grill approximately 30 minutes. Serving suggestion: The Vigo yellow rice goes excellent with these shish kabobs.
Alternate steak, mushrooms, ham, ... grill for 5 minutes on each side. Reduce heat to medium and continue cooking until steak is tender. Baste frequently.
Cut steak into 1 inch ... from marinade. Thread meat, pepper, mushrooms and onions onto skewer. Grill over hot coals for about 10 minutes, on each side.
Combine all ingredients and mix well. Makes about 3 1/2 cups. Marinade can be drained from meat for a second use. Marinade meat for 3 to 4 hours. ...
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