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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
We can track the history of meal recipes far back into ancient history, certainly as far as the early Egyptians, and possibly even further. However, mostly, these early cookbooks were just very basic hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of tablets in the Sumerian language which show 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 drank it feel exhilarated. As our culinary historical trip moves to more modern times we have a couple of books dating from the 14th Century : a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the indian curry that appears on menues today, but instead descriptions of the types of meals prepared for the rich and wealthy people of the period. Over the following few centuries, the rich families of the West tried to serve up the most exotic meals, and as a consequence, the best cooks and their collection of recipes could command a high salary. However, it was during the 19th century that cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, verifying, and recording the recipes of their peers. By the arrival of the twentieth century, cooking publications were increasing in popularity mostly due to more people being able to read, people having increased free time and having more money to spend. The arrival of TV brought us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting us all to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Beef~ Pepper & Mushroom Kabobs recipe.
