Serves: 5
1. Heat oil in 10-inch skillet over medium-high heat. Cook garlic in oil, stirring frequently, until golden. Stir in rosemary, mustard and soy sauce remove from heat. Stir in vinegar and sherry cool.
2. Place 1 to 1 1/2 pounds boneless or 3 to 4 pounds bone-in beef, pork or lamb in shallow glass or plastic dish or resealable plastic food-storage bag. Pour marinade over meat. Cover dish or seal bag and refrigerate, turning meat occasionally, at least 8 hours but no longer than 24 hours.
3. Remove meat from marinade reserve marinade. Cook meat as desired, brushing occasionally with marinade.
4. Remaining marinade must be boiled to be served as a sauce (if not boiled, discard marinade). Heat marinade to boiling, stirring constantly boil and stir 1 minute.
NUTRITION FACTS: 1 Tablespoon: Calories 50 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 0mg Sodium 50mg Carbohydrate 1g (Dietary Fiber 0g) Protein 0g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 1 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Garlic Marinade recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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