| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Marinade, Marinades |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Fresh lime juice |
| 2 |
t |
Coarsely grated lime peel |
| 1/4 |
c |
Olive oil |
| 20 |
|
Garlic, minced |
| 1/3 |
c |
Chopped fresh cilantro |
| 1 1/2 |
t |
Hot pepper sauce |
| 1 1/2 |
t |
Dried oregano |
| 3/4 |
t |
Salt |
| 1/4 |
t |
Coarsely ground black |
|
|
Pepper |
INSTRUCTIONS
In a large, shallow glass baking dish, combine ingredients.
Refrigerate unused marinade up to several days. Uses: As a marinade
for chicken, steaks, fish or shrimp (enough for about 2 pounds).
Marinate at least 30 minutes. Baste with leftover marinade. If cooking
in the oven, serve with pan drippings. Source: "The Ultimate Barbecue
Sauce Cookbook", by Jim Auchmutey and : Susan Puckett, 1995.
Longstreet Press, Inc. Posted to MC-Recipe Digest V1 #146 Date: Wed,
10 Jul 1996 07:55:21 -0400 From: kmeade@ids2.idsonline.com (The
Meades)
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”