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Results 61 - 70 of 357 for kabobs sauces
Put in blender 30 to 40 seconds. Store in tightly covered container in refrigerator. Keeps forever. Use for beef, lamb, shrimp, vegetables. ...
62. 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.
63. SHRIMP KABOBS
1. Place frozen shrimp in ... 2 minutes. Turn kabobs. Brush with more soy ... with rice. Garnish with celery leaves, if 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.
In a bowl combine sherry, ... to serve, place kabobs on a cookie sheet and ... each ingredient. They look so attractive and taste scrumptious!
In bowl mix first 7 ingredients. Cut swordfish steak into 2x2 inch pieces and place in marinade. Refrigerate 30 minutes. Cut crown off ...
67. KOREAN KABOBS
Cut tenderloin into 1/3 inch ... cornstarch mixture. Grill kabobs over charcoal fire, turning and brushing with thickened marinade. Yield: 4 servings.
Place beef in crockpot and season with garlic powder, onion powder and Worcestershire sauce. Add onion, bell pepper, stewed tomatoes and ...
Combine first 6 ingredients; blend well. Add scallops and pineapple, pepper, and tomatoes. Marinate a few hours. Drain and arrange on ...
70. 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.
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