See Also: Glazed Pork and Pepper Kabobs(recipes)
Caution codes, drug(health)
Drug caution codes(health)
Codes, drug caution(health)
Pork and Plum Kabobs(recipes)
Barbecue Pork Kabobs(recipes)
Glazed lemon pepper chicken(recipes)
Thai-Style Pork Kabobs(recipes)
Rosemary-Lemon Pork Kabobs(recipes)
Glazed Pork Tenderloin(recipes)

Codes, drug caution (health) and Glazed Pork and Pepper Kabobs (recipes)


Codes, drug caution (health)


Abbreviations on medications that indicate caution. While not a part of the historical heritage of ancient prescription abbreviations, drug caution codes provide very valuable warnings.





Glazed Pork and Pepper Kabobs (recipes)




Yield: Makes 4 servings



Ingredients:



1pound lean boneless pork loin, cut into 1-1/2-inch pieces

1large red bell pepper, cut into 1-inch pieces

1large yellow bell pepper, cut into 1-inch pieces

1large green bell pepper, cut into 1-inch pieces

1/4cup soy sauce

3cloves garlic, minced

1/4cup sweet and sour sauce

1tablespoon Chinese hot mustard









Preparation:





1.Place pork and peppers in large plastic bag. Combine soy sauce and garlic in cup; pour over meat and peppers. Close bag securely; turn to coat. Marinate in refrigerator at least 30 minutes or up to 2 hours, turning once.2.Drain meat and peppers; discard marinade. Alternately thread meat and peppers onto metal skewers.3.Combine sweet and sour sauce and hot mustard in small bowl; reserve half of sauce for dipping. Grill or broil kabobs 5 to 6 inches from heat 14 to 16 minutes until pork is no longer pink, turning occasionally and brushing with remaining sauce mixture during last 5 minutes of Cooking. Serve with reserved sauce.