Dry Marinades Recipe

1. 1

   Select the list of ingredients which complements the food you are marinating.

2. 2

   In a small bowl stir together the ingredients.

3. 3

   Each recipe makes about 1/4 c. (1 ounce.

4. 4

   30 g) if made with fresh herbs, sufficient for 4-5 pound (2-2.5 kg) beef, pork or possibly lamb, or possibly 2 pound (1 kg) fish.

5. 5

   Dry mixtures of salt, pepper, herbs and spices rubbed over food several hrs before grilling are good flavor enhancers.

6. 6

   Rub the meat, poultry or possibly fish lightly with oil before coating it with the marinade.

7. 7

   Made with fresh herbs, these marinades will keep if refrigerated, tightly covered, up to 3 days.

8. 8

   Made with dry herbs, they will keep, stored airtight in a cupboard, for several weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.