September 24, 2007

Marinades You Can Use

Marinades add flavor and moisture to meat which has had the skin removed. Try these wonderful but simple marinades with any poultry. Simple marinate at least 1 hour, then grill or broil for 5 to 7 minutes per side.

(All recipes from the St. Louis Herb Society Cookbook)

Garlic Marinade
½ c. dry white wine
¼ c. vegetable oil
1 clove of garlic
½ tsp. herbs of choice

Basic Herb and Mustard Marinade
½ c. Dijon mustard
¼ c. vegetable oil
¼ c. lemon juice
½ tsp. dried dill weed

Orange Marinade
1 c. Dijon mustard
1 c. orange marmalade
1/3 c. honey
1 T. lemon juice
1 T. curry powder

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