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Tips for Safe Marinating

Marinating  

Always marinate foods in the refrigerator—never at room temperature.

Do not brush any reserved marinade on the foods during the last 5 minutes of cooking so the raw meat juices in the marinade can be thoroughly cooked.

Before serving any remaining marinade with your recipe, be sure to bring the marinade to a boil and continue boiling 1 minute to kill any bacteria transferred from the raw meat juices.

 

Quick Cleanup Tips

When boiling, line the broiler pan with heavy-duty aluminum foil and spray with nonstick cooking spray.

Marinate your recipes in self-closing plastic bags.

 

Marinating Guide

  • Beef and pork—3 to 24 hours
  • Chicken parts—3 to 24 hours
  • Boneless, skinless chicken breasts— Up to 3 hours
  • Delicate fish (flounder)—15 minutes
  • Stronger fish (tuna, shrimp, salmon)—30 minutes
  • Vegetables—15 minutes to 1 hour

Also see The Global Gourmet's main Marinade Recipes page.

 

Summer-Fresh Potato Salad

Salad
  • 3 pounds red or all-purpose potatoes, peeled, if desired, and cut into 1-inch chunks
  • Water
  • Salt, if desired
  • 3/4 cup Robusto Italian Dressing
  • 2 teaspoons lemon juice
  • 1/4 teaspoon cracked black pepper (optional)
  • 2 ribs celery, chopped
  • 1 medium green or red bell pepper, chopped (optional)

In 5-quart saucepot, cover potatoes with water; add salt. Bring to a boil over high heat. Reduce heat to low and simmer uncovered 10 minutes or until potatoes are tender. Drain potatoes; cool.

In large bowl, combine Italian dressing, lemon juice and black pepper. Stir in potatoes and vegetables; toss to coat. Chill at least 2 hours before serving. Makes 8 servings.

Nutrition Information Per Serving:

Calories 230
Protein 3 g
Carbohydrate 38 g
Fat 7 g
Sodium 480 mg
Cholesterol 0 mg

 

Deviled Burgers

Burgers
  • 3/4 cup Italian Dressing
  • 3 tablespoons Dijon-style mustard
  • 2 pounds lean ground beef
  • 1/2 cup finely chopped green onions (optional)
  • 2 eggs
  • 1 cup plain dry bread crumbs

In small bowl, combine Italian dressing and mustard. In large bowl, combine ground beef, onions, eggs, bread crumbs and 1/2 cup Italian dressing mixture. Reserve remaining dressing mixture. Shape ground beef mixture into 8 patties.

Grill or broil burgers, turning once and brushing occasionally with reserved dressing mixture, until done. Serve, if desired, on hamburger buns. Makes 8

Nutrition Information Per Serving:

Calories 390
Protein 28 g
Carbohydrate 13 g
Fat 24 g
Sodium 780 mg
Cholesterol 140 mg

 

Provided by Thomas J. Lipton Company

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

 
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This page modified January 2007


 

 
 

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