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Directions
: 1 lb boneless beef top
-sirloin
: -steak, cut 1-1/4" thick (or
: -boneless chicken
: -cubes or boneless pork
: -cubes)
: 1 md Green, red or yellow bell
: -pepper, cut into 1-1/4"
: -pieces
: 2 tb Olive oil
: 1 tb Lemon juice
: 1 tb Water
: 2 ts Dijon-style mustard
: 1 ts Honey
: 1/2 ts Dried oregano leaves,
: -crushed
: 1/4 ts Pepper
: 12 lg Mushrooms
: Salt, if desired
Trim excess fat from beef top sirloin steak; cut steak into 1-1/4"
pieces. Whisk together oil, lemon juice, water, mustard, honey,
oregano and pepper in large bowl. Add beef, bell pepper and
mushrooms, turning to coat. Alternately thread beef, bell pepper, and
mushrooms on each of four 12" metal skewers. Place kabobs on rack in
broiler pan so surface of meat is 3 to 4" from heat. Broil 9 to 12
minutes for rare to medium, turning occasionally. Season with salt,
if desired.
Makes 4 servings.
From: Meijer's recipe card
Food & Wine RT [*] Category 2, Topic 5 Message 152 Thu Aug 24, 1995
M.CARMAIN1 [Melinda] at 18:27 EDT
Reformatted for MM by MMCONV and Rosanne Troxel (D.TROXEL/GEnie;
TJFM10C/Prodigy)
Servings: 4 servings
Beef~ Pepper & Mushroom Kabobs Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Mushroom; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into the distant past, in fact as far back into recorded history as ancient Egypt, and maybe further still. Interesting though that maybe, mostly, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe discovered so far, according to historians are a few ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Later, there were some books which were published in the 14th Century ; one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these books are unconnected to the indian curry that is familiar to us all today, but instead descriptions of the types of meals prepared by the cooks of the rich people of those days. For the decades that followed, the upper classes strove to serve up the most extravagent meals, and because of this cooks and their recipe collections were greatly in demand. However, it wasn`t until the nineteenth century that fine cookery and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and publishing recipes to allow everyone to enjoy them. By the advent of the 1900s, cookery books were starting to become popular due to better eduction, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Beef~ Pepper & Mushroom Kabobs recipe.
