| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Tex-Mex |
Marinades, Tex-mex, Mixes |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Fresh orange juice |
| 1/2 |
c |
Vegetable oil |
| 1/4 |
c |
Red wine-vinegar |
| 1/4 |
c |
Fresh lime juice |
| 1 |
ts |
Seasoning mix (recipe to fol |
| 1 |
|
Minced garlic clove |
| 6 |
tb |
Salt |
| 1 1/2 |
ts |
Ground pepper |
| 1 1/3 |
ts |
Chili powder |
| 3/4 |
ts |
Garlic powder |
| 3/4 |
ts |
Cumin |
INSTRUCTIONS
LIQUID INGREDIENTS
SEASONING
Mix and store in jar. Use as needed. This was in Bon Appetit magazine
March; 1986: Marinade 2 lb. skirt steak in refrigerator over night.
Probably other beef cut can also be used. The marinade is very good. FROM:
EUGENE MITOFSKY (PKGK86B)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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