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Results 61 - 70 of 357 for sauce for kabobs
Put in blender 30 to ... tightly covered container in refrigerator. Keeps forever. Use for beef, lamb, shrimp, vegetables. Yields: 3 1/2 cups.
Combine first 6 ingredients; blend well. Add scallops and pineapple, pepper, and tomatoes. Marinate a few hours. Drain and arrange on ...
63. KOREAN KABOBS
Cut tenderloin into 1/3 inch ... next 7 ingredients for marinade. Add pork slices; marinate, ... cornstarch mixture. Grill kabobs over charcoal fire, turning and ... marinade. Yield: 4 servings.
In bowl mix first 7 ingredients. Cut swordfish steak into 2x2 inch pieces and place in marinade. Refrigerate 30 minutes. Cut crown off ...
In a bowl combine sherry, soy sauce, and garlic powder. Add ... to serve, place kabobs on a cookie sheet and ... Makes 30. Great for children to do, have separate ... attractive and taste scrumptious!
66. 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.
67. 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.
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.
Place beef in crockpot and ... powder and Worcestershire sauce. Add onion, bell pepper, ... stirring every 2 hours. Serve over rice or noodles.
70. SHRIMP KABOBS
1. Place frozen shrimp in ... stir together soy sauce, catsup, ginger and onion ... inches from heat for 2 minutes. Turn kabobs. Brush with more soy ... desired. Makes 2 servings.
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