Recipe – Marinades

Bourbon

  • 1/4 c honey
  • 1/4 c soy sauce
  • 1/2 c ketchup
  • 1/2 T red pepper flakes

Honey Ginger

  • 1/3 c Soy sauce
  • 1/3 c Honey
  • 2 T Ginger
  • 2 cloves (or t) Garlic

Mango

  • 1 can Mango nectar
  • 1/4 c Spiced rum
  • 1/8 c Oil
  • 2 caps Jamaican jerk seasoning

Generic

  • 1/ 2 c soy sauce
  • 1/2 c zesty Italian dressing

Garam Marsala

  • 1 cup plain yogurt
  • 1 to 2 T garam Marsala

Lime

  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 limes (or 4 tablespoons bottled lime juice)
  • 4 teaspoons white wine vinegar
  • 9 tablespoons olive oil
  • 2 teaspoons basil

Prep

  1. Combine ingredients and mix well.
  2. Divide 2 to 3 lbs meat into freezer bags and split marinade between them.
  3. Seal and freeze for up to 4 months

Cook

  1. Completely thaw.
  2. Heat marinade in pan until boiling.
  3. Place meat in baking dish and cover with marinade.
  4. Bake at 350 until meat is completely cooked.

Adapted from wife’s recipes and “Frozen Assets” by Deborah Taylor-Hough

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Posted in Recipe

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