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Results 61 - 70 of 357 for kabob sauce
Put in blender 30 to 40 seconds. Store in tightly covered container in refrigerator. Keeps forever. Use for beef, lamb, shrimp, vegetables. ...
62. KOREAN KABOBS
Cut tenderloin into 1/3 inch ... cornstarch mixture. Grill kabobs over charcoal fire, turning and brushing with thickened marinade. Yield: 4 servings.
In a bowl combine sherry, soy sauce, and garlic powder. Add ... to serve, place kabobs on a cookie sheet and ... attractive and taste scrumptious!
64. STEAK KABOBS
Mix marinade. Pour marinade over ... glass dish. Cover. Refrigerate for 2 hours or overnight. One package kabob sticks. Arrange them on a stick.
Combine first 6 ingredients; blend well. Add scallops and pineapple, pepper, and tomatoes. Marinate a few hours. Drain and arrange on ...
66. SHISH KABOBS
Cut roast into 1-inch pieces. Mix other ingredients together. Add cut-up roast and marinate 3 to 4 hours. Do not refrigerate. Grill.
In bowl mix first 7 ingredients. Cut swordfish steak into 2x2 inch pieces and place in marinade. Refrigerate 30 minutes. Cut crown off ...
Place beef in crockpot and ... powder and Worcestershire sauce. Add onion, bell pepper, ... stirring every 2 hours. Serve over rice or noodles.
69. SHRIMP KABOBS
1. Place frozen shrimp in ... stir together soy sauce, catsup, ginger and onion ... 2 minutes. Turn kabobs. Brush with more soy ... desired. Makes 2 servings.
Marinate all but mushrooms for 1/2 hour. Add mushrooms. Spear kabobs. Cook on grill or under broiler 7 ... each side, or until chicken is done.
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