xiaoxl/recipe_data huggingface dataset:
Louisiana Shrimp Casserole
Category: seafood
By thedailygourmet

Don't let the name fool you, this casserole is NOT spicy, but it sure is delicious!

Ingredients:
1 ½ cups uncooked instant rice
1 ½ cups water
1 teaspoon vegetable oil
1 pound small shrimp, peeled and deveined
2 tablespoons butter
1 (4 ounce) can sliced mushrooms, drained
1 (10.75 ounce) can  condensed cream of shrimp soup
1 (8 ounce) container sour cream
¾ cup shredded Cheddar cheese

Directions:
Preheat the oven broiler. Grease an 8x8 inch baking dish. Place rice and water in a pot. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to the prepared baking dish. Heat the oil in a large skillet over medium heat. Place shrimp in the skillet and cook 3 minutes, or until opaque; set aside. Melt butter in the skillet. Stir in the mushrooms and cook 2 minutes. Mix in soup and sour cream. Cook until heated through, but do not boil. Return shrimp to skillet and cook until heated through. Scoop skillet mixture over rice in baking dish and top with cheese. Broil 5 minutes in the preheated oven, or until bubbly.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 571.7
Fat: 31.9 g
Saturated fat: 19 g
Carbohydrates: 38.5 g
Sugars: 1.2 g
Dietary fiber: 1.5 g
Protein: 31.8 g
Cholesterol: 249.9 mg
Sodium: 1150 mg
Fall Pumpkin Apple Butter Crockpot


Ingredients:
pumpkin, granny smith apples, brown sugar, cinnamon, ginger, clove, salt

Directions:
Line crockpot with disposabel crockpot liner (optional].  Mix all ingredients in 4-5 quart crockpot.  Cook on high for 5 hours, stirring well every two hours.  Allow to cool, then store in a covered container in the refrigerator for up to two months.
Serve on toast, English Muffins, pancakes or waffles.
Bulgur Wheat Salad - Turkish Style


Ingredients:
cooking onion, bulgur, lemons, parsley, tomatoes, cumin, paprika, red seedless grapes, green seedless grape, extra virgin olive oil, salt

Directions:
Mix all the ingredients together and let it marinate for at least a half hour in the fridge then serve.
When pomegranates are in season, I substitute the grape, makes for eye catching colour.
Sour Cream Potatoes


Ingredients:
potatoes, sour cream, onion, butter, salt

Directions:
Preheat oven to 350*.
Mix potatoes, sour cream, onion, butter and salt; beat until fluffy.
Place in a 1 1/2 quart casserole and top with onion rings. Bake 15 minutes.
Chile Verdadero


Ingredients:
canola oil, onions, garlic, flour, chilies, cumin, cumin, Mexican oregano, bay leaves, salt, pepper

Directions:
Put salt and pepper in enough flour to dredge the pork.  Dredge.
Put oil into hot skillet and brown the pork.
In large pot, place a little oil and simmer the onions.  Then add stock, chiles, tomatillos, cumin, oregano and bay to simmer.  Add pork after browned.  Salt and pepper to taste.
Green chile powder (mild, medium or hot] can be added to increase heat.
Simmer for 3 hours or until the pork falls apart.
Holiday Yam Bake


Ingredients:
butter, eggs, vanilla, sugar, heavy cream, brown sugar, pecans, butter, miniature marshmallows

Directions:
Peel the yams, cut them up in large pieces for boiling.
Boil the yams in a large pot for 30 minutes or until tender.
Drain and mash with mixer.
Add in eggs, butter, milk, sugar, vanilla. Beat until creamy.
Pour into 9x13 baking dish.
Bake 20 minutes at 400 degrees f.
While the top is baking, crush 12 Lorna Doone cookies. You want bits and pieces, not dust.
Melt 1/2 cup butter.
Combine crushed cookies, brown sugar, pecans and melted butter. I suggest not using a mixer. The idea is to get the ingredients mixed, but not processed into mud. Just get the stuff mixed up.
Remove the casserole from oven at the end of the first baking time.
Distribute the topping carefully over the top of the casserole. There will likely not be sufficient topping to cover it all. No problem. Get out some mini marshmallows and cover the top to suit your liking. I ended using two cups worth.
Return the casserole to the oven for a maximum of 5 minutes. I recommend keeping a wary eye on it to remove it should the marshmallows start burning. Some folks like marshmallows toasted dark, so of course, you will want to let this go according to your preferences.
When done, we covered the casserole with foil and drove across town to have Thanksgiving dinner with family. The casserole remained very hot the entire time, and was just perfect to serve up thereafter.
Impossible Buttermilk Pie
Category: desserts
By Jo

This buttermilk pie makes its own crust. Serve with fresh fruit.

Ingredients:
1 ½ cups white sugar
1 cup buttermilk
½ cup baking mix
⅓ cup butter, melted
1 teaspoon vanilla extract
3  eggs

Directions:
Heat oven to 350 degrees F (175 degrees C).  Grease a 9 inch pie plate. Beat together white sugar, buttermilk, baking mix, melted butter or margarine, vanilla, and eggs until smooth.  Pour filling into pie plate. Bake until knife inserted in center comes out clean, about 30  minutes. Cool 5 minutes.

Yields: 1 - 9 inch pie

Calories: 278.7
Fat: 9.9 g
Saturated fat: 5.6 g
Carbohydrates: 44.6 g
Sugars: 39.4 g
Protein: 4.1 g
Cholesterol: 91.3 mg
Sodium: 257.2 mg
Sunset Passion Colada


Ingredients:
character(0]

Directions:
Place rum and pina colada mix in blender with ice.  Blend until smooth.
Pour into a tall glass and top with the strawberry daquiri mix.  The daquiri mix sits on top for a pretty presentation.
Serve with straws.
Veal Sabrosa


Ingredients:
parmesan cheese, all-purpose flour, salt, pepper, garlic clove, olive oil, wine, lemon juice, fresh parsley

Directions:
Combine cheese, flour, salt, and pepper.  Stir well.  Dredge the veal in the flour mixture.  Set aside.
Saute garlic in olive oil in a large skillet for 1 minute -- do not over cook or burn!  Add veal, and cook until browned.  Remove and discard the garlic halves.
Add the wine, consomme, and lemon juice; bring to a boil.  Cover, reduce heat, and simmer for 30 minutes.
Transfer veal to a serving platter and sprinkle with freshly chopped parsley.
Barbecue Sauce (Red)


Ingredients:
yellow onion, green bell pepper, red bell pepper, canola oil, butter, garlic, chili powder, black pepper, light brown sugar, dark brown sugar, honey, molasses, apple cider vinegar, salt water, yellow mustard, Worcestershire sauce, ketchup

Directions:
Saute the onions, peppers, and crushed red pepper in the canola oil or butter over medium heat until lightly browned, 5 to 10 minutes.  Add the garlic and simmer for 5 minutes more.
Add the chili powder, black pepper, brown sugars, honey, and molasses and cook until carmelized.  Add the vinegar, salt water, mustard, lemon juice, and Worcestershire sauce and simmer for 15 minutes.
Add the ketchup and simmer for 10 minutes.  Let cool before storing.
Meat Marinade
Category: side-dish
By Torrerizor

This meat marinade has got to be the easiest, best tasting thing I've ever done to inexpensive cuts of beef, pork, or venison. As a newlywed, we cut all corners, but thanks to this recipe, not on taste!

Ingredients:
½ cup olive oil
¼ cup soy sauce
¼ cup Worcestershire sauce
3 tablespoons prepared mustard
⅔ cup lemon juice
salt and pepper to taste
garlic powder to taste
1 dash onion powder

Directions:
Use a flat container large enough to hold meat in a single layer. Combine oil, soy sauce, Worcestershire sauce, mustard and lemon juice. Season with garlic powder, onion powder, salt and pepper. Place meat in the marinade and turn to coat both sides. Cover and refrigerate for at least 2 hours, shaking or turning meat occasionally.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cup

Calories: 186.1
Fat: 18.3 g
Saturated fat: 2.5 g
Carbohydrates: 5.9 g
Sugars: 2.1 g
Dietary fiber: 0.5 g
Protein: 1.1 g
Cholesterol: 0 mg
Sodium: 800.6 mg
Orange Braised Lamb Shanks


Ingredients:
lamb shanks, carrot, onion, celery ribs, olive oil, fresh thyme, bay leaves, garlic cloves, oranges, juice and zest of, lemon, juice and zest of, tomato paste, white wine, lamb stock, fresh parsley

Directions:
Preheat oven to 300°F.
In a suitable casserole dish, sweat the diced vegetables in some of the olive oil without browning until tender.
Add the thyme, bay leaves, garlic, tomato, wine and lamb stock or water, along with most of the orange zest and juice (retain a few pinches of zest and 1 tbsp of juice].
Bring to the boil and lower to a gentle simmer.
Heat a little more olive oil in a separate pan and brown the lamb shanks on all sides, seasoning with a little salt and pepper as you go.
Transfer to the casserole dish and cover with its lid.
Transfer to the oven and cook for approx 2hours or until the meat is completely tender and coming off the bone.
Remove the shanks from the pan and keep warm while you finish the sauce.
Skim off some of the fat that is floating on it. Taste for seasoning and to assess its intensity, boil to reduce if you think it needs it.
Stir in the reserved juice to refresh the citrus flavour.
Serve one lamb shank on each warmed plate with a generous amount of sauce spooned over.
Sprinkle each shank with a little parsley and a pinch of the reserved zest.
Dinner Rolls


Ingredients:
dry yeast, water, milk, shortening, sugar, salt, egg, flour

Directions:
Soften dry yeast in warm water (110°F].
Combine milk, shortening,sugar,and salt.
Cool to lukewarm.
Add yeast; mix well.
Blend in egg.
Add flour flour and mix until dough is well blended (I use mixer with dough hook].
Place in greased bowl,turning once to grease surface.
Store dough in refrigerator at least 2 hours or until needed.  Cover with plastic wrap.
Shape dough on well floured surface.
Let rise in warm place until light, about 1&1/2 hours.
Bake in hot oven 400°F 15 to 20 minutes.
Ricotta Cheese Cookies
Category: world-cuisine
By Kiersten

These soft Italian-style cookies are a hit with everyone. The ricotta  keeps them moist, and the recipe yields a large batch, which is great  since the baked cookies freeze so well. Do not freeze the unbaked  dough.  You can decorate them with chopped candied cherries, colored sugar or candy sprinkles.

Ingredients:
2 cups white sugar
1 cup butter, softened
15 ounces ricotta cheese
2 teaspoons vanilla extract
2  eggs
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 ½ cups confectioners' sugar
3 tablespoons milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. In a large bow, with the mixer a low speed, beat the sugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes). Reduce speed to medium and beat in the ricotta, vanilla and eggs. Reduce speed to low. Add flour, baking powder and salt; beat until dough forms. Drop dough by level tablespoons, about 2 inches apart; onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for about 15 minutes or until cookies are very lightly golden (cookies will be soft). With spatula, remove cookies to wire rack to cool. When cookies are cool, prepare icing. In small bowl, stir confectioners' sugar and milk until smooth. With small spreader, spread icing on cookies; place a candied cherry piece on top of each cookie or sprinkle with colored sugar or candy sprinkles.

Yields: 6 dozen

Calories: 180.2
Fat: 6.5 g
Saturated fat: 3.9 g
Carbohydrates: 27.6 g
Sugars: 16.2 g
Dietary fiber: 0.4 g
Protein: 3.2 g
Cholesterol: 27.7 mg
Sodium: 201.7 mg
Meltaway Banana Bars With Pecans


Ingredients:
brown sugar, butter, bananas, pecans

Directions:
You will be layering the ingredients on top of each other.
Preheat oven to 350.
spray  a 13 x 9 cake pan. Best if sprayed, greasing does not work well for this recipe.
In a small saucepan combine brown sugar and 1/2 stick  butter.  Heat till melted. Add 1/2 cup chopped pecans to the brown sugar mixture. then cool so you can touch it.  It will be a bit crumbly when cool.
First layer-Pour half the dry yellow cake mix in the pan and spread out an even layer.
Second Layer- Sprinkle the brown sugar mixture evenly over the cake mix.  It will not  completely cover every inch so don't worry.
Third Layer- Layer 1/2 banana  slices over the brown sugar mixture. Do not let bananas touch each other.(This is important so the ingredients above the bananas has space to seep through them.].
Fourth Layer- Pour the remainder of the dry yellow cake mix over the bananas,.
Fifth Layer- Add the remainder of your bananas on top of the yellow cake mix. Again, not letting the banana slices touch each other.
Sixth Layer- Sprinkle the remainder of pecans on top.
Melt the remaining 1 1/2 sticks of butter.
Pour butter back and forth over the cake mix and pecans and bananas.  It will not completely cover every inch. Don't worry.
Bake for 45 minutes.
Cool completely before cutting into squares.  They will be a little crumbly but will cut nicely when cooled.
Serve in a bowl with butter pecan ice cream on top for a dessert, or  serve them just by themselves with a glass a milk.
Barley Salad With Almonds Recipe


Ingredients:
pearl barley, water, canola oil, red onion, fresh parsley, plain low-fat yogurt, honey, lemon, ground cinnamon, ground turmeric, salt, ground nutmeg

Directions:
Overflow barley in the sieve. Let the water to boil in a saucepan. Fill the barley. Continue boiling again. Cover, and change the heat to low. Cook for about an hour till the water is fully absorbed. Allow to cool and become at room temperature.
Lightly grease a skillet, and put over medium heat.  Gently add onion, and cook till becoming brown.
Take a dish where you are going to serve the salad and combine there barley, apricots, onion, and almonds. Mix well.
In a medium bowl, mix yogurt with honey, lime juice, cinnamon, salt, and nutmeg. Fill over the barley mixture, and mix well.
Serve when it is at room temperature.
Roast Chicken Legs With Basil and Garlic-Core Ww Friendly


Ingredients:
chicken legs, basil leaves, garlic cloves, lemon, baking potatoes, olive oil, ground black pepper, paprika

Directions:
Remove all visible fat from the chicken and trim excess skin, leaving just enough to cover the pieces.  Carefully lift the skin on each piece and slice 2 basil leaves under it.  Replace the skin.
Separate the garlic bulb into individual cloves.  Trim the hard end off each clove and remove the peel.  Trim any bruises and discard any cloves that are soft or dark.  There should be about 12 to 15 whole cloves.
Place the garlic in a 9"x13" baking dish.  Top with the chicken.
Squeeze the juice from half of the lemon over the chicken.  Remove the seeds from the remaining lemon half and cut into 4 pieces.  Add these to the baking dish.
Cut the potatoes lengthwise into spears.  Add to the dish.  Drizzle with chicken and potatoes with the oil.  Sprinkle with the pepper and paprika.
Bake at 350 degrees for 45 to 50 minutes, or until the chicken is tender. Remove the skin before eating.
Potato Mushroom Bake


Ingredients:
potatoes, potatoes, onion, mushroom, salt, pepper, tarragon, parsley

Directions:
In buttered shallow baking dish, layer potatoes, onion, and mushrooms.
Sprinkle with salt, pepper and tarragon.
Pour whipping cream over all.
Cover with foil.
Bake at 350° for 30 minutes.
Remove foil, continue baking 30 minutes longer, or until the potatoes are tender.
Sprinkle with parsley.
Low Carb Taco Potatoes


Ingredients:
onion, olive oil

Directions:
PREHEAT oven to 450°F OR grill to medium-high.
CENTER onion slices on sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull] side toward food.
Combine potatoes, taco seasoning and olive oil; arrange potatoes in an even layer on top of onion.
BRING up foil sides.  Double fold top and ends to form one large foil packet, leaving room for heat circulation inside.
BAKE 35 to 40 minutes on cookie sheet in oven OR GRILL 25 to 30 minutes in covered grill.
Sprinkle with cheese before serving.
Easy Brownie Berry Shortcake


Ingredients:
water, eggs, sour cream, Cool Whip, powdered sugar, vanilla, strawberries, blueberries

Directions:
Preheat oven to 350 degrees.
Prepare brownie batter, water, oil and eggs as directed on package; then stir in 1/2 cup sour cream.
Spoon into greased & floured 9" round cake pan.
Bake 45 minutes; cool 10 minute Remove from pan to wire rack; Cool completely.
Mix remaining sour cream, Cool Whip, sugar & vanilla.
Cut brownie horizontally in half.  Place bottom half on plate; spread with half of the sour cream mixture.  Cover with top of brownie, remaining sour cream mixture and fruit.
Store in refrigerator until ready to serve.
Coffee Toffee Bread Pudding


Ingredients:
half-and-half cream, milk, ground coffee, lemon peel, eggs, brown sugar, vanilla, cinnamon, salt, unsalted butter, chocolate chips

Directions:
Preheat oven to 350° F and lightly butter an 8' square baking pan.
Place cream, milk, ground coffee and lemon peel in a medium saucepan set over medium-high heat.
Heat just until bubbles form around edge of pan. Remove from heat and let stand 10 minutes.
Line a fine-holed sieve with cheesecloth or a single layer of paper towel.
Set over a medium-size bowl.
Very slowly pour cream mixture through sieve (Don’t worry if a few coffee grounds slip through, most of the grounds will sink to bottom of pan].
Discard grounds and peel.
While milk is heating place bread cubes on a baking sheet in a single layer.
Toast in preheated oven, stirring occasionally until lightly golden, 6 to 9 minutes.
Remove from oven, but leave oven on.
Place bread in prepared pan.
In a large bowl, whisk eggs with sugar, vanilla, cinnamon and salt.
Gradually whisk in cream mixture, then add butter. Pour over bread.
Sprinkle chips over top. Press bread and chips into cream mixture several times to ensure bread is well covered.
Cover with a lightly buttered piece of foil.
Set pan in a larger baking dish.
Fill larger dish with enough very hot water to halfway up the sides of bread pudding pan.
Bake until pudding sets, 40 to 45 minutes.
Serve warm.
*For a fabulous dessert, make our creamy bread pudding and jazz it up with coffee and butterscotch or chocolate chips. Cut into squares, top with a dollop of cinnamon dusted whipped cream and a curl of lemon peel.
Yellow Cake in a Mug


Ingredients:
flour, sugar, baking powder, egg, water, vanilla extract

Directions:
Add dry ingredients in coffee mug and stir together., Stir in the egg, water, oil, and vanilla extract., Microwave for 3 minutes.
Green Chili Pepper Creamy Mushroom Soup


Ingredients:
diced green chilies, mushrooms, milk, cheddar cheese

Directions:
Combine all ingredients in a saucepan over medium heat.  Cook until heated through and serve.
NOTE: The original recipe states to puree the ingredients before adding the mushrooms, but, I prefer a more chunky texture, so I skip that step.
Ham Chili


Ingredients:
bacon, onion, tomatoes, red kidney beans, ketchup, brown sugar, chili powder, ground cumin, ham

Directions:
In a large sauce pan or dutch oven, over medium heat, cook bacon and onions until tender.
Add tomatoes, stirring to break up (or use diced tomatoes.] Stir in beans, ketchup, brown sugar, chili powder, cumin and hot pepper flakes.
Bring mixture to a boil, reduce heat and simmer 20 minutes.
Add ham, cook 10 minutes longer to warm through.
Eggplant Pizzas
Category: world-cuisine
By stacymariesmith

Eggplant makes a wonderful alternative to your ordinary pizza crust. I have tons of eggplant from my garden so I make these about once a week! Fun way to get your kids to eat their veggies. I suggest adding pepperoni, mushroom, and peppers.

Ingredients:
2  eggs
1 cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
1 large eggplant, sliced into 1/2 inch rounds
¼ cup vegetable oil
1 (14 ounce) can pizza sauce
1 ½ cups shredded mozzarella cheese

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Beat the eggs in a bowl. Mix the flour, salt, pepper, and oregano in a 1 gallon resealable plastic bag. Dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant. Heat the vegetable oil in a large, deep skillet over medium heat. Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. Drain the eggplant slices on a paper towel-lined plate. Arrange the eggplant in one layer on a baking sheet. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant with mozzarella cheese. Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 466
Fat: 23.5 g
Saturated fat: 7.3 g
Carbohydrates: 44.5 g
Sugars: 7.8 g
Dietary fiber: 8.3 g
Protein: 20 g
Cholesterol: 120.1 mg
Sodium: 1121 mg
Mediterranean Hummus Appetizer


Ingredients:
chickpeas, garlic cloves, olive oil, tahini, plain yogurt, sour cream, fresh lemon juice, lemon zest, cumin, salt, cayenne pepper, roma tomato, kalamata olive, sun-dried tomato, garlic clove, feta cheese, fresh cilantro, parsley, green onion top, fresh basil, extra virgin olive oil, sun-dried tomato, paprika, Green Olive, Basil and Almond Tapenade, Sun-Dried Tomato and Kalamata Olive Tapenade

Directions:
Place all hummus ingredients into a blender or food processor; blend until smooth.  Add some reserved broth should you desire a thinner hummus.
Refrigerate for about 1 – 3 hours for flavors to blend.
Transfer mixture to a serving plate and spread hummus out evenly into a circle.  Garnish with the above toppings according to your taste in the order listed.  Sprinkle over all with paprika or sumac.
Serve with warmed pita triangles.
Navajo Fry Bread II
Category: bread
By SAUNDRA

As far as I know this is the original recipe for Navajo Bread. It's is great with honey and butter. The Navajo put chiles, cheese, onion, lettuce and beans on it, and call them Nava Tacos.

Ingredients:
2 cups oil for frying
4 cups all-purpose flour
3 tablespoons baking powder
2 tablespoons salt
2 ½ cups warm milk

Directions:
In a large heavy bottomed frying pan, heat 1 inch of vegetable oil or lard to 365 degrees F (185 degrees C). In a large mixing bowl, combine flour, baking powder, salt and milk; mix well.  When the dough has pulled together, form it into small balls and pat them flat. Place 3 or 4 at a time into the hot oil. When the rounds begin to bubble, flip them over and cook until golden. Drain on paper towels and serve hot.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 18 rounds

Calories: 281
Fat: 6.8 g
Saturated fat: 1.6 g
Carbohydrates: 46.4 g
Sugars: 3.3 g
Dietary fiber: 1.5 g
Protein: 8 g
Cholesterol: 5.4 mg
Sodium: 1914.9 mg
Tortilla Crusted Chicken a La Mexicana  #Ragu


Ingredients:
corn tortillas, salt, oregano, ground cumin, black pepper, panko breadcrumbs, eggs, boneless skinless chicken breasts, black beans, cilantro, green chilies, sour cream, salsa

Directions:
Preheat oven to 400.
Stack tortillas one on top of the other and cut them into 4 slices.  Spread cut tortillas out in a single layer on a cookie sheet. Sprinkle with salt.  Bake for 10 minutes or until lightly browned. Remove from oven and allow to cool.  Then crush tortilla chips.
In a bowl combine crushed tortilla chips, oregano, cumin, black pepper and breadcrumbs. In another bowl beat eggs.
Dip chicken in egg and then coat with tortilla chip mixture.
Place chicken in a lightly greased baking dish and bake for 30 minutes or until cooked through.
Meanwhile, in a saucepan over medium high heat, add black beans, Ragu sauce, cilantro and green chiles. Heat for 3 minutes or until heated through.
Spoon equal amounts of Ragu sauce mixture on serving plates.  Top with a chicken breast. Then top with crema or sour cream and salsa.
Marinated Veal Kebabs


Ingredients:
low sodium soy sauce, garlic, onions, ground black pepper

Directions:
Mix all ingredients in a bowl and allow to marinate covered in refrigerator for at least 2 hours, stirring occasionally.
Place 3 of 4 pieces of meat onto each skewer.
Cook on medium barbecue plate for around 10 minutes or until cooked to personal taste, turning every few minutes.