Ann has a talent for dreaming up simple and flavorful recipes. Her tastes are wide-ranging and she enjoys fine dining as much as discovering and experiencing the best fast food. Over her years of working as a recipe developer and food editor, she has compiled an impressive library of recipes that she continually mines for ideas and inspiration.
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The easy homemade marinade adds flavor and zest to this grilled kabob recipe.
Heat gas grill on medium or charcoal grill until coals are ash white.
Combine all marinade ingredients in 2-quart saucepan. Cook over medium heat, stirring occasionally, until butter melts and mixture comes to a full boil. Remove from heat; let cool 5 minutes. Reserve 2 tablespoons marinade; set aside.
Stir sirloin pieces into marinade in saucepan; marinate 15 minutes. Remove sirloin pieces from marinade; discard saucepan marinade.
Thread sirloin pieces and vegetables alternately onto skewers.
Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade, 10-15 minutes or until sirloin reaches at least 145°F (medium-rare) or desired doneness.
Dietary Fiber: 3g
Tried this tonight and was it excellent. The lemon juice has a powerful flavor in the finished dish, but is not overbearing and actually accentuates the other flavors. I used red bell peppers in lieu of the squash and served with a beef broth based rice pilaf. Fairly inexpensive, around $13 for a choice sirloin at my local market, easy to prep and cook, and my wife went back for seconds this never happens. Printed the recipe and have it in my cookbook already. We will definitely have this again.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2006
© 2016 Land O'Lakes, Inc.
This year, my grandson Clark is 3 years old, so I wanted to make some cookies that he would love to eat and would find to be fun, too. These adorable Powdered Sugar Snowmen Cookies are just the ticket.
Chocolate’s complex flavor brings out the sweetness and tanginess of fruit, mellows the heat of peppers, and comes alive when introduced to a little bit of salt. The real question should be, “What can’t you dip in chocolate?” More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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