Rosemary-orange Marinade
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Garden2 | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Dry red wine |
| 1 | Frozen orange juice | |
| concentrate – 6 oz | ||
| thawed | ||
| 2 | T | Fresh or dried rosemary |
| leaves | ||
| 5 | Garlic cloves -, to 6 | |
| minced | ||
| Ground mustard | ||
| 1 | t | Ground black pepper |
| Salt, to taste | ||
| Meat of your choice |
INSTRUCTIONS
Combine all ingredients in a bowl, and whisk together until well blended. Marinate meat of your choice for 15 minutes to 2 hours, and refrigerate. Double the recipe, and extra marinade may be stored in the refrigerator for several days. Discard any marinade that has been in contact with raw meat. Recipe Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 664
Calories From Fat: 165
Total Fat: 18.4g
Cholesterol: 58.8mg
Sodium: 1438mg
Potassium: 1954mg
Carbohydrates: 91.1g
Fiber: 3.2g
Sugar: 79.8g
Protein: 20.4g