Mix together marinade ingredients; reserve 2 tbsp of marinade for brushing on while grilling and set aside.
Cut meat into bite size cubes.
Place meat in marinade, cover, and refrigerate for at least two hours, stirring occasionally.
Cut pineapple into bite size chunks.
Place meat and pineapple chunks/pepper/onion/tomato alternately on water-soaked skewers.
Grill or broil shish kabobs until done, about 10-15 minutes, turning occasionally and brushing with reserved marinade.
Good with beef and pork, too!
ooked through.
Grill the shish kabobs until the vegetables are cooked
For the granita, place the sugar
For the kabobs- Wrap each piece of liver
Debone meat and trim off fat.
Cut into 16 square chunks; place in marinade (Italian dressing).
Cut tomatoes, onions and peppers into 8 wedges.
Wash and remove stems from mushroom caps. Leave caps whole.
Insert meat and vegetables on skewers.
Place Shish-Kabobs over hot coals for 10 minutes, broiler 6 to 8 minutes.
Serves 4.
Marinate meat, cut in cubes for skewers, and fresh mushrooms several hours, turning occasionally.
Suggestions for Shish Kabobs:
canned pearl onions, canned new potatoes, pineapple chunks, bell pepper and cherry tomatoes.
Put meat on skewer first, then desired ingredients alternately.
Cook on grill until meat is done.
Mix juice from pineapple and cherries with next 4 ingredients. Simmer and stir (marinade).
Make shish kabobs from maraschino cherries, 1-inch squared pineapple pieces, chicken, mushrooms, onion and peppers.
Grill until desired doneness, basting constantly with marinade.
nd marinate in the refrigerator for 8 hours or overnight.
Place all ingredients in blender 30 to 40 seconds.
Marinate meat for 4 to 6 hours or overnight.
Also use for basting.
Good for roasts, chops and large cubes of beef for shish kabobs.
Heat grill to low, 325 degrees 350 degrees .
Assemble kabobs, alternating different vegetables and pineapple on wooden skewers.
Combine all ingredients for marinade in medium bowl and mix well.
Brush marinade onto fruit and veggie kabobs.
Line grill with Reynolds Wrap(R) Aluminum Foil.
Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes, or until veggies are desired doneness.
Transfer kabobs to plate to cool before serving.
br>Grill steak kabobs over med/high heat for about 8-10
Combine and mix well all ingredients except beef and vegetables.
Cut beef into 1 1/2 inch cubes.
Marinade beef for 24 to 36 hours, turning meat occasionally.
Fill skewers with kabob tidbits (beef and vegetables).
Broil over hot coals to rare or medium rare, brushing frequently with melted butter or margarine. Turn skewers often on grill.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
ke corn tortillas - see my recipe for tortillas de maiz here.
reased loaf pans.
Bake for 50 minutes or until done