|The Gourmet's Guide to Europe|
|by Algernon Bastard|
The cuisines of France, Belgium, Holland, Germany, Switzerland, Italy, Spain and Portugal, Austria, Sweden Russia and Turkey.
Results 1 - 10 of 290 for a1 worcestershire marinade
Blend all ingredients. Use as a marinade for shrimp, scallops, ... sauce for basting while cooking seafood or meat while it is being grilled or broiled.
Place steaks in a large baking dish. Pour marinade over; cover, refrigerate ... potatoes or potato salad. Process all ingredients in blender until smooth.
Combine all ingredients and mix well or blend in a blender. Makes about 3 1/2 cups. Can be drained from meat and re-used. Can be used for steak, ...
Combine ingredients and ... Ziploc bag. Work marinade into meat. Place ... wonderfully with roasts, tenderloin, and steaks. Especially delicious when grilled! .
No specific ingredient ... sauce, ketchup and Worcestershire sauce. Turn the ... put all the marinade juice into a ... separate bowl. Bon Appetit!! -Venezuela
Combine ingredients in ... seal-able container. Pour marinade over meat and ... 7 hours. Remove from refrigerator at least 15 minutes prior to grilling.
Mix all ingredients, EXCEPT mustard and chilies, in a bowl. Add chilies, leave to stand one hour. Drain liquid into saucepan, save chilies. Gently ...
Combine in saucepan. Bring to boil, then reduce heat and simmer 10 minutes.
Combine all ingredients ... or steak and marinade in refrigerator up ... massage and rotate the meat inside the bag so each piece of meat gets the marinade.
Cook carrots until ... pepper. Pour the marinade over vegetables; cover and ... for about 12 hours. Drain well before serving. Will keep for week or more.
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