Summer Party Cookbook

Few Sample Recipes from the eBook,


Asian Beef Kebabs

1 1/2 pounds boneless sirloin steak, cut into 1-inch cubes


1/2 cup soy sauce


1/2 cup vegetable oil


1/2 cup rice wine vinegar


2 tablespoons sesame seeds


2 tablespoons sugar


6 garlic cloves, finely minced


1 teaspoon sesame oil*


2/3 teaspoon red pepper flakes


2 ears corn, husked


2 small zucchini


4 large green onions


Wooden skewers, soaked several minutes in water


1. Place steak cubes in plastic zip-lock style bag.


2. Whisk soy sauce, oil, vinegar, sesame seeds, sugar, garlic,  sesame oil and red pepper flakes in a small bowl. Reserve half to  use as dipping sauce. Add remaining marinade to plastic bag.  Seal; turn bag to coat meat well. Refrigerate 4 to 6 hours.


3. Prepare outdoor grill with medium-hot coals, or heat gas grill to  medium-hot.


4. Meanwhile, cut corn and zucchini into 1-inch pieces. Cut each  green onion into 3 pieces, each piece about 1 1/2-inches long.  5. Cook corn in boiling water to cover for 2 to 3 minutes. Drain  off water.


6. Thread meat cubes onto skewers, alternating meat pieces with  corn, zucchini and green onions. Brush once with marinade from  plastic bag.


7. Grill kebabs, covered, turning occasionally, 12 minutes or until  vegetables are cooked and meat thermometer inserted in meat  registers 145*F (60*C) for medium-rare. Serve with reserved  marinade for dipping and hot cooked rice, if desired.


Makes 6 servings.

Beef And Veggie Kebabs Over Fettuccine

1 1/2 pounds beef top sirloin, cut into 2-inch cubes


1 (16-ounce) bottle Caesar salad dressing


1 (8-ounce) package BUITONI® Fettuccine


1 tablespoon butter or margarine


1/2 teaspoon salt


1/4 teaspoon ground black pepper


8 large mushrooms, cleaned and halved


1 large green bell pepper, seeded and cut into 2-inch


squares


4 (12-inch) bamboo skewers


An almost one-dish meal, these marinated kebabs are tender and  juicy and served on a bed of lightly buttered fettuccine.


1. Preheat grill to medium-high heat.


2. Place beef into a resealable plastic bag with Caesar salad  dressing; seal and refrigerate for 30 minutes.


3. Prepare fettuccine according to package instructions. Drain and  toss with butter, salt and pepper to taste; hold warm.


4. While pasta cooks, remove beef from bag and discard marinade.  Alternate with vegetables on skewers. Place kebabs on grill and  cook until beef reaches desired doneness, about 4 minutes per  side for medium.


5. Divide cooked pasta equally among 4 plates and top with one  kebab per person. Serve immediately.


Makes 4 servings.