|Curries (Master Chefs)|
|by Pat Chapman|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Tip: Try master marinade for more results.
Results 1 - 6 of 6 for gravy master marinade
Blend thoroughly on high 2-3 minutes, until smooth. Use on meat or chicken or fish. Brush on just before cooking or marinate for 3-4 hours first. ...
Combine all the ... blender. Pour the marinade over meat and ... hours. Meat is ready to be cooked on a grill or broiled in an oven to your satisfaction.
Mix all ingredients. Marinate London Broil for 24 hours in refrigerator or 6 hours at room temperature.
Pour 1/2 cup on each steak; allow to stand at room temperature for 2 hours or cover dish and refrigerate for 24 hours, then bring to room ...
Marinate steak in above, refrigerate 24 hours before barbecuing. This is very salty. It is better to use 1 inch steaks, or if using thinner steaks to ...
Combine soy sauce, ... smooth. Stir in gravy coloring and beaumonde ... temperature or wrap with plastic wrap and refrigerate up to 24 hours. Makes 2 1/2 cups.
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