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 Paula Levine Weinstein and Julie Komerofsky Remer At a Glance Course : Entree Special : Caffeine-Free, Easy, Egg-Free, Gluten-Free, High Protein, Kosher (Meat), Lactose-Free, Large Quantity, Low Carb, Make Ahead, Non-Alcoholic, Sugar-Free, Wheat-Free Type of Prep : Barbecue, Campfire, Grill, Marinate Cuisine : Kosher Occasion : Cookout, Family Dinner, Party, Summer Spiciness Indicator : Mild Shish Kabob MarinadeFrom Paula Levine Weinstein and Julie Komerofsky Remer This marinade, provided by Paula Levine Weinstein and Julie Komerofsky Remer, is great for chicken, beef and fish. For a healthier marinade, the oil can be omitted. INGREDIENTS:
PREPARATION:1. Blend all ingredients in a blender for 30-40 seconds. 2. Store, tightly covered, in the refrigerator until ready to use. NOTE: This recipe makes 3 1/2 cups of marinade. VARIATION: If using to marinate fish, you can replace 1 cup of soy sauce with 3/4 cup of soy sauce and 1/4 cup Worcestershire sauce. Since Worcestershire sauce contains fish products and since some kosher observant do not eat meat and fish together, this Worcestershire variation is meant for use on kosher fish (not poultry or meat). SOURCE: Dinner Du Jour and More!, by Paula Levine Weinstein and Julie Komerofsky Remer (Columbus, Ohio). Recipe reprinted with permission. User Reviews
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