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Showing 21-23 of 23
on May 15, 2005
I have a very similar recipe using ground ginger instead of cinnamon, giving the marinade a more Oriental flavor. This is also very good with chicken breasts. I often slice or cube the meat into bite size pieces, marinate it, then use it in stir fries. I've also cut the meat in larger cubes, alternating it on a skewer with chunks of veggies, and grilling it.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 11, 2005
This is a great tasting marinade. I didn't plan quite right and only marinaded the pork for 12 hours and it was wonderful. I will make this again and marinate it the full 48 hours. My pork tenderloin was just over 1/2 lb but I made the full marinade recipe. While the pork was BBQing I brought the marinade to a boil and simmered it for 15 minutes then poured it over noodles to go along with the pork, garlic green beans, baby carrot & sugar peas. A meal fit for a queen. I cooked my pork until the center reached 165F just barely pink. Thanks for a very special recipe Chippiepeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 01, 2003
One of our friends, as he took the first bite of this, actually said "wow, this is 5 star"! I marinated for two days and I think thats part of the secret. It was so flavorful - no one predominant flavor, just rich and tasty. It did brown so nicely too - and stayed nice and moist inside. Just don't overcook - alittle pink is ok!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (178 g)
Servings Per Recipe: 4