|Blue and Gold Cook Book|
|by Oakland Brewing & Malting Co|
This 1912 volume published by the Oakland Brewing & Malting Company (Oakland, Calif.
41 - 50 of 86 for broil marinade garlic
Heat oil. Saute onion until soft. Add remaining ingredients (except beef) and bring to simmer. Pour over meat and cover with plastic wrap. Keep in ...
Marinade overnight. Grill on barbecue until done. Slice and serve.
Place the lamb, ... thoroughly with the marinade. Cover and ... deep roasting pan. Broil in the oven ... or pilaf and the broiled vegetables. Serves 4.
In a blender ... Process olive oil, garlic, shallot, sherry, ... Remove chicken from marinade and arrange on ... paprika and parsley. Broil for 10-15 minutes ... olive oil. Serves 4.
In a large ... the honey with garlic powder (a little ... keep it cold until bar-be-que time. (And don't forget to turn slab often to prevent black edges.)
Combine first 7 ... meat in large marinade dish and pour ... minutes per side for rare (best for London Broil). Slice into thin strips across grain and serve.
Mix marinade ingredients in a ... onion cube and mushroom on skewers. Cook on grill (or broil in oven) 7-10 minutes or until steak is done to your taste.
24 hours before serving, prepare the marinade using the first ... on the London broil and broil 5 ... (it's like a gravy) and serve. Absolutely delicious.
Pierce meat with ... Remove meat from marinade and grill or broil until rare. Heat ... at once. This marinade is wonderful on Shish Kabob or chicken too.
Put London broil in a flat pan and pour marinade mixture over it. ... frequently. Barbecue over hot coals 15 minutes on each side. Brush frequently with marinade.
top of page