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Recipe by: malak
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See below ingredients and instructions of the recipe
1 lb Stew beef 1/2 ts Parsley
1 lb Boneless pork 1/2 ts Dill
1 lb Boneless chicken breasts 1 Egg
1/2 c Flour 1/2 c Milk
1/2 ts Basil Flour to dredge
Mix the egg and milk together and set aside. Preheat oven to 300-325F.
Prepare the meat as if it were a shish-ka-bob; that is, alternate the
meats and place on a 10" skewer. Dredge the meat in the egg/milk
mixture, then the flour, and put into a non-stick baking dish.
Sprinkle the spices ontop. (You might want to coat the dish with a
non-stick spray first).
Bake at 300-325 degrees (a slow oven) for about 2 1/2 - 3 hours, or
until the meat is browned on all sides and very tender. If you wish,
serve this with gravy. It is very filling and very good.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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