| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Tex-Mex | Marinades, Tex-mex, Main dish | 4 | Servings |
INGREDIENTS
| PUNKY SMCD91F | ||
| 3 | Oranges — juice of | |
| Lime — juice of | ||
| 2 | Chipotle chiles — (canned) | |
| Chopped | ||
| 3 | cl | Garlic — finely chopped |
| 2 | ts | Oregano — crushed |
| 1 | ts | Cumin seeds |
| 1 | ts | Black pepper |
| 2 | tb | Wine vinegar |
| 1 | ts | Salt |
INSTRUCTIONS
Combine orange and lime juices, chiles garlic, oregano, cumin, black pepper, vinegar and salt in blender. Puree until smooth. Makes enough marinade for l l/2 to 2 pounds meat or chicken. Do you get the Times. On page H 48 there are several marinades which are all low calorie. There is a Teriyaki, Tandoori, Berber and Cinnamon-Orange Marinade. If you didn't get the paper, do any of these interest you? Please let me know and I'll post some for you. P FRISCHKNECHT Recipe By : From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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