"Those who forget the pasta are condemned to reheat it."--Unknown

Marinade- Excellent Marinade for Chicken, Beef or Pork Recipe

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This recipe for Marinade- Excellent Marinade for Chicken, Beef or Pork, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nicole Patterson
Added: Thursday, March 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 med. onion
1 tsp peppercorns-freshly grinded (or if you don't have that just ground pepper.) 4 green onions-finely chopped
1/2 tsp nutmeg
4 sprigs thyme, chopped
1 cinnamon stick- crushed
1 tsp sea salt
1-3 large peppers, thin sliced (Scotch bonnet pepper is recommended in the recipe, but since I don't know what that is...)
2 tsp. brown sugar
1 tsp Allspice
1 Tbsp vinegar
3 Tbsp soy sauce

Directions:
Directions:
(Seeds may be discarded, yields less heat intensity)
Put all the ing. into blender. Puree or chop for 30-60 seconds or until mixture flows smoothly thru blades. Store in refrigerator in GLASS container. Can keep up to 1 month. To use: Poke holes into chicken and using about 1- 1 1/2 Tbsp. per pound, rub into chicken and under skin. For beef and pork: Poke holes and small cuts and rub in. For roasts; rub onto skin and push the marinade into cuts. Allow meat to set in refrigerator for at least a couple of hours. It's even better if able to set overnight. The spicey heat intensifies with time! Cook on outdoor grill or in the oven.

Personal Notes:
Personal Notes:
ground, pre-packaged spices may be used.

 

 

 

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