I have made this many times and always get the same reaction...this is absolutely delicious. It comes from the recipe for Marin Mixed Grill from San Francisco Encore Cookbook. The recipe calls for 2 inch kabobs from beef, pork and lamb. It is flexible and can be used for any meat or poultry that you want to barbecue. (I have not posted a cooking time for this reason)
These are a family tradition, Thanksgiving and Christmas. My mother-in-law always had a dish of these on the table. The recipe was handed down to her, it is probably 100 years old, at least. Prep time is for about 16 stuffed dates.
This is so good. I found it in a promotional salad cookbook. It is a beautiful salad and absolutely different and delicious! It is so easy and I am always asked for the recipe. I use a lot of extra pistachios, lime wedges & cilantro as garnish.
I 'grew' this recipe. Started out as quick and easy, then started adding the veggies to make it lighter. I rarely make it the same twice. This recipe is very, very flexible. Please adjust and experiment.
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