| 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
A Message from our Provider:
“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”