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Full Online Book HomeLearning KitchenOutdoor_cooking - Spiedie Recipes By Jan B
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Outdoor_cooking - Spiedie Recipes By Jan B Post by :michaelms Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2348

Click below to download : Outdoor_cooking - Spiedie Recipes By Jan B (Format : PDF)

Outdoor_cooking - Spiedie Recipes By Jan B

1 cup salad oil
1/4 cup wine vinegar
1/4 cup Worcestershire sauce
1+ clove garlic, chopped
1 tsp. oregano
1 tsp. basil
1 tsp. parsley
1 tsp. salt
1 tsp. pepper
3 lbs. cubed meat

Pour marinade over cubed meat in glass bowl. Marinate for 24 hours (except chicken, only a few hours). Pull meat on skewers, cook over hot coals. Pull off skewers with Italian bread

Olive Garden Chicken Spiedies

1/4 cup olive oil
1/4 cup Red wine vinegar
2 teasp. sugar
garlic minced
1 teasp. Dijon
1/2 teasp. salt
1/2 teasp. pepper
1/2 teasp. dried tarragon
1/2 teasp. dried oregano
1 1/2 pounds chicken breast, boned, skinned, and cut in 1" squares

Cut the chicken into 1 inch pieces, marinade in glass dish for 2 hours in refrigerator. Assemble with alternating red pepper, onion and chicken or just use plain chicken on skewers (if using wood skewers, pre-soak in water).

Grill, turning frequently until done. Don’t overcook.

This marinade can also be used for the original lamb spiedies, or beef or pork and also venison.
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Outdoor_cooking - Sweet Potato And Vegetable Kabobs Outdoor_cooking - Sweet Potato And Vegetable Kabobs

Outdoor_cooking - Sweet Potato And Vegetable Kabobs
2 lbs. boneless, skinless chicken breasts, cut into 1-1/2 inch cubes (optional) 2 lbs. sirloin tip, cut into 1-1/2 cubes (optional) 3 sweet potatoes, peeled and cut into chunks 1 pint cherry tomatoes 1 lb. mushrooms 2 green bell peppers, seeded and cut into chunks 1 onion, cut into chunks Orange and Wine Marinade (recipe follows) Place the chicken, meat, sweet potatoes, tomatoes, mushrooms, peppers and onion in a large bowl and pour the Orange and Wine marinade over them. Refrigerate overnight or whatever time permits. Assemble the meat and vegetables on metal skewers, without crowding the pieces together,

Outdoor_cooking - Souvlakia Outdoor_cooking - Souvlakia

Outdoor_cooking - Souvlakia
2 lb lean lamb, veal or pork fillet 12 bay leaves1 flat teaspoon dried oregano 2 tbs olive oil Juice of 1/2 a lemon Salt and pepper Allowing one skewer for each person, cut meat into small pieces, about the size of a walnut. Thread onto skewers with a piece of bay leaf in between each bit. Leave about an inch of space at each end of skewer so they can rest on grill. Combine remaining ingredients and pour over skewers; leave souvlakia to marinade for at least half an hour. Grill over a very hot fire turning