CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
Costa Rican |
Marinades |
1 |
Servings |
INGREDIENTS
1/2 |
ts |
Grated lime peel |
1/3 |
c |
Lime juice |
1/4 |
c |
Tomato juice |
1 |
tb |
Chopped fresh cilantro |
|
|
Or parsley |
2 |
ts |
Vegetable oil |
1/4 |
ts |
Salt |
1/8 |
ts |
Red pepper sauce |
2 |
|
Cloves garlic, minced |
INSTRUCTIONS
Mix all ingredients in shallow nonmetal dish or resealable plastic bag. Add
up to 3 pounds chicken, pork or beef, turning to coat with marinade. Cover
dish or seal bag and refrigerate, turning meat occasionally, at least 8
hours but no longer than 24 hours. Remove meat from marinade; discard
marinade. Grill meat as desired.
*Betty Crocker's Great Grilling
Posted to MM-Recipes Digest V4 #306 by Michael McLaughlin
<mmclaughlin@micronet.net> on Nov 25, 1997
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“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”