79547 beef pork kabobs with variations Recipes

soy sauce, olive oil, garlic, minced, crushed red pepper flakes, salt and pepper to taste, boneless pork loin, cut into 1 inch cubes, low-sodium beef broth, cornstarch, soy sauce, brown sugar, garlic, minced, ground ginger, portobello mushrooms, cut into quarters, red onion, cut into 12 wedges, tomatoes, chunks fresh pineapple

cornstarch, swanson beef broth, soy sauce, brown sugar, garlic powder, ground ginger, boneless pork loin, cut into 1-inch cubes, mushrooms, red onion, cut into wedges, tomatoes, hot cooked regular long-grain white rice

cornstarch, brown sugar, reduced-sodium beef broth, reduced-sodium soy sauce, garlic cloves, minced, ground ginger, pork tenderloin (1 lb), cut into 1-inch cubes, fresh mushrooms, red onion, cut into wedges, tomatoes, hot cooked rice , optional

cornstarch, brown sugar, reduced-sodium beef broth, reduced-sodium soy sauce, garlic clove, minced, ground ginger, pork tenderloin, cut into 1-inch cubes, fresh mushrooms, red onion, cut into wedges, tomatoes, hot cooked rice , optional

bone-in sirloin pork roast , about 4 lb, boned and cut into 1 1/2-inch cubes, red bell peppers, seeded , deribbed, and cut into 1-inch squares, sweet onions , such as walla walla or vidalia, cut into 1-inch chunks, skewers, soaked in water for at least 30 minutes, vegetable oil cooking spray, indian spice paste, garlic, curry powder, kosher salt, ground cumin, ground coriander, cayenne pepper, fresh lemon juice, olive oil, water

wine vinegar, olive oil (or use vegetable oil), fresh lemon juice, worcestershire sauce, dried oregano, dried thyme, fresh minced garlic (or to taste), dried red pepper flakes (or to taste), black pepper, boneless pork (cut into about 1-1/2-inch squares), seasoning salt, pepper

boneless pork loin, cut into 1-inch cubes, apricot preserves, ground ginger, orange liqueur or 4 tbsp orange juice, butter

boneless pork chops, cut into 3/4-inch cubes, caribbean jerk rub, couscous, boiling water, salt, dried cranberries, green onions, sliced, oranges, peeled and sliced, cucumber, sliced, olive oil, orange juice, orange , zest of, brown sugar, salt and pepper, to taste, chopped pecans

apple jelly, lemon juice, cinnamon, butter, boneless pork loin, cut into 1-inch cubes, apples, seeded and cut into 1 inch cubes, lemons , juice and zest of, salt, white pepper

boneless pork loin, cut into 1 inch squares, marinated artichoke hearts, red sweet bell pepper, seeded and cut into 1-inch squares, hot pepper sauce, dried oregano, fresh rosemary, minced, garlic, minced, lemon juice, ground black pepper

boneless pork chops, cut into 1-inch cubes, fat-free italian salad dressing, honey, dried red pepper flakes, red bell pepper , cut into 1-inch pieces, green bell pepper , cut into 1-inch pieces, onion , cut into 1-inch pieces, wooden skewers (soak in water for 30 minutes before using or in garlic herb: infused skewers (#4))

soy sauce, olive oil, garlic clove, minced, crushed red pepper flakes, salt and pepper, boneless pork loin, cut into 1 inch cubes, low sodium beef broth, cornstarch, soy sauce, brown sugar, garlic cloves, minced, ground ginger, portabella mushrooms, cut into quarters, red onion, cut into 12 wedges, tomatoes, fresh pineapple chunks

ground beef, pork and beans, great northern beans, red kidney beans, onion, chopped, bacon, barbecue sauce (i use kraft s original), spicy brown mustard (may substitute standard prepared mustard), brown sugar

lamb or 3 lbs beef or 3 lbs pork or 3 lbs chicken meat, cubed, onions, quartered, green bell peppers , seeds removed, cut in 1 inch squares, tomatoes, cut in 1 inch squares, mushroom caps, olive oil, dried oregano, salt, pepper, lemons, quartered

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

pork chops, bone in, pounded thin, seasoned bread crumbs, parmesan cheese, flour, eggs, olive oil, prosciutto (smoked , if possible), diced tomato, salt and pepper, basil, cut in strips, provolone cheese, arugula

soy sauce (or low-sodium soy), lime juice or 1/4 cup lemon juice, creamy peanut butter, brown sugar, garlic cloves, minced, crushed red pepper flakes, ground ginger (or fresh minced ), pork tenderloin, cut into 1 inch cubes (about 1 lb), green peppers , cut into 1 inch pieces

pork tenderloin, cubed, onions, cut in wedges (i use vidalia or texas sweets), soy sauce, chili sauce, honey, olive oil, curry powder, chopped onions