| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Barbecue, Sauces, Marinades |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Olive oil |
| 1/3 |
c |
Lemon juice |
| 2 |
|
Cloves garlic, crushed |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Beef broth |
| 2 |
tb |
Red wine vinegar |
| 1 |
tb |
Worcestershire sauce |
| 1 |
tb |
Vegetable oil |
| 1 |
ts |
Dried vegetable seasoning |
| 1 |
|
12 oz. can frozen orange juice concentrate,thawed |
| 1/2 |
c |
Soy sauce |
| 1/2 |
c |
Light molasses or honey |
| 2 |
ts |
Ground ginger |
| 1/3 |
c |
Dry white wine |
| 1/2 |
c |
Dijon-style mustard |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Dried basil |
INSTRUCTIONS
MEDITERRANEAN MELODY:
DELICIOUSLY BOLD:
SUNKISSED MARINADE:
PARISIAN PIZZAZZ:
These marinades will tenderize about 2 pounds of steak or a 3 to 4 pound
roast.
To marinate: Combine ingredients. Place beef in zipper-locking plastic
bag and pour marinade over beef. Close bag removing air; refrigerate;
marinate for about 15 minutes to 2 hours.
Note: Extend marinating time to a minimum of 6 hours to tenderize. Typed
in MMFormat by cjhartlin@msn.com Source: Angus Beef Recipe Collection.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Aug 18, 1998
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