1 lb top sirloin steak, chunks
1 pineapple chunks 1 x 1
1 small onion -- finely chopped
8 oz water chestnuts, canned
1/2 cup teriyaki sauce -- bottled
Directions
Preparation time: 27 minutes Cut steak into 1/4" thick strips.
Combine onion and teriyaki sauce. Place beef strips in small bowl and
add the marinade, stirring to coat. Alternately thread beef strips
(weaving back and forth), pineapple cubes and water chestnuts on
bamboo or thin metal skewers. Place kabobs on grid over medium coals.
Grill 4 minutes, turning once. Note: Recipe may also be prepared
using top round steak, cut 1" thick or flank steak. Serving
suggestions: Hot cooked rice and stir-fried broccoli, mushrooms and
red bell peppers. Source: Beef Industry Council
Recipe By :
Servings: 4 servings
Beef & Pineapple Kabobs Recipe brought to you by Recipe Ideas
Categories: Apple; Beef; Fruit; Meat
The History of Recipes
We can trace the history of written recipes back into distant history, certainly as far back into history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, generally, these early cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe found, according to food historians is a series of stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. During Roman times 25BC a man called Apicius created some documents showing how to cook the recipes prepared by wealthy Romans. In his works, he describes how the meals were split into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient Romans used a good variety of spices and herbs, including a few you will know such as thyme, rue and asafoetida. Closer to modern times, we have two books which appeared in the 14th Century - a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these two books are unconnected to the spicy food that is served today, but instead accounts of the types of food on the menus of the rich and powerful of those days. In the fifteenth century, knights returning from the crusades brought back many new foods and herbs from the Middle-East, including coriander, basil and rosemary. These new herbs and spices created an eruption in books on cooking, some of which are kept safe in private libraries. By the arrival of the 1900s, cooking publications were starting to become popular mostly as a result of increased literacy, more leisure time and having more money to spend. |
We hope you enjoy this Beef & Pineapple Kabobs recipe.
