Shashlik Caucasian - From The Russian Tea Roo Recipe




Shashlik Caucasian - From The Russian Tea Roo Ingredients

2 lb boneless lamb, cut into 2 inch cubes
1 cup cooking oil
2 tsp lemon juice
1 tsp salt
1 tsp pepper
1 bay leaf
1 tsp dillweed
1 small clove garlic, minced
4 celery tops, coarsely chopped
3 tomatoes, quartered
2 onions, cut in wedges
2 green peppers, cut in 1 squares
1 hot cooked rice

A Recipe for
Shashlik Caucasian - From The Russian Tea Roo

 

Cooking is like love. It should be entered into with abandon or not at all.

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Those who forget the pasta are condemned to reheat it.

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Food Tip
Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.


This is a recipe for Shashlik Caucasian - From The Russian Tea Roo from the recipe cookbook of Recipes-to-go (Meat)


Those who forget the pasta are condemned to reheat it.

Author Unknown



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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.




Shashlik Caucasian - From The Russian Tea Roo

There is no love sincerer than the love of food.

George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman






Shashlik Caucasian - From The Russian Tea Roo Directions

Place lamb in large bowl or shallow dish. In screw top jar combine
oil, lemon juice, salt, pepper, bay leaf, dill, garlic, and celery.
Shake well and pour over the lamb. Cover and marinate in refrigerator
for 6 to 8 hours or overnight, stirring occasionally. On each of 4
long skewers, thread lamb, tomato, onion, and green pepper; repeat,
using 4-5 cubes of lamb on each skewer. Grill shashlik over medium
coals 12-16 minutes, turning once. (or, place shashlik on rack in
shallow baking pan, 4 inches from broiler. Broil 10 minutes, turning
once, for medium rare.) Brush meat and vegetables with additional
marinade, if desired.
Serve on a bed of hot cooked rice. If desired, garnish with fresh
dill.

Serves: 4

 

 

 

 

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