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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: (Posted in MM format by Linda Fields at Cyberealm BBS 315-786-1120)
Pour vinegar and juice into a cruet or medium bowl. Add remainining
ingredients, and shake vigorously or mix until well blended. Reserve
1/4 cup marinade. Refrigerate.
Pour remaining marinade over 1 to 1 1/2 pounds of meat, poultry,
seafood, or vegetables; cover. Refrigerate to marinade. Drain;
discard marinade. Cook as desired, basting with reserved 1/4 cup
marinade.
MARINATING TIMES: Beef - 4 hours or overnight; Chicken - 1 to 4
hours; Seafood or vegetables - 30 minutes to 1 hour.
KABOB METHOD: Alternately arrange beef, chicken, or seafood and
vegetables on skewers. Prepare as directed above, marinating one
hour.
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