General cooking tips

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.

Spicy Kebabs Recipe

	Category	Spicy Recipes
	Views	98
	Ratings	0

Ingredients And Procedures

2 lb Pork or lamb

-(boneless), lean, cut -into 1 1/2 inch cubes 1/4 c Peanut butter, smooth

1 t Coriander, ground

1 1/2 t Salt

1/2 t Cayenne pepper (or more,

-to taste) 1 t Cumin, ground

1/2 t Pepper

4 Onions

1 Garlic clove, minced

1 1/2 t Lemon juice

1 T Brown sugar

1 T Soy sauce

Grate the onions. This is best done using a food processor. Mincing is not good enough; you want to end up with something wet and mushy. Don't stick your nose into the food processor. Put all the ingredients into a large bowl, mix well, and cover. Refrigerate for several hours, mixing occasionally. Put meat cubes on skewers, keeping as much of the onion mixture on them as you can. Grill over hot coals, turning to brown each side, for 20 to 25 minutes or until meat is cooked through. (Lamb should still be slightly pink; pork should not.) NOTES: * Spicy pork or lamb kebabs -- I copied this from a newspaper or magazine a long time ago; I forget where. It was originally for pork, but it's good with lamb, too. * You could probably put some vegetables (onions, bell peppers) on the skewers between the meat chunks; watch out that the veggies don't burn. : Difficulty: easy. : Time: 15 minutes preparation, several hours marinating, 30 minutes cooking. : Precision: Approximate measurement OK. : Jeffrey Mogul : DEC Western Research Lab, Palo Alto, California, USA : {ucbvax,decvax}!decwrl!mogul mogul@decwrl.DEC.COM : Copyright (C) 1986 USENET Community Trust

Rate this recipe!

Post this recipe to your site

<h1>Spicy Kebabs</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 lb Pork or lamb <P>-(boneless), lean, cut -into 1 1/2 inch cubes 1/4 c Peanut butter, smooth <P>1 t Coriander, ground <P>1 1/2 t Salt <P>1/2 t Cayenne pepper (or more, <P>-to taste) 1 t Cumin, ground <P>1/2 t Pepper <P>4 Onions <P>1 Garlic clove, minced <P>1 1/2 t Lemon juice <P>1 T Brown sugar <P>1 T Soy sauce <P>Grate the onions. This is best done using a food processor. Mincing is not good enough; you want to end up with something wet and mushy. Don't stick your nose into the food processor. Put all the ingredients into a large bowl, mix well, and cover. Refrigerate for several hours, mixing occasionally. Put meat cubes on skewers, keeping as much of the onion mixture on them as you can. Grill over hot coals, turning to brown each side, for 20 to 25 minutes or until meat is cooked through. (Lamb should still be slightly pink; pork should not.) NOTES: * Spicy pork or lamb kebabs -- I copied this from a newspaper or magazine a long time ago; I forget where. It was originally for pork, but it's good with lamb, too. * You could probably put some vegetables (onions, bell peppers) on the skewers between the meat chunks; watch out that the veggies don't burn. : Difficulty: easy. : Time: 15 minutes preparation, several hours marinating, 30 minutes cooking. : Precision: Approximate measurement OK. : Jeffrey Mogul : DEC Western Research Lab, Palo Alto, California, USA : {ucbvax,decvax}!decwrl!mogul mogul@decwrl.DEC.COM : Copyright (C) 1986 USENET Community Trust <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-cookbook.co.uk" title="Free recipe">free recipes</a>