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    You are in: Home / Recipes / Ginger-Rum Marinade Recipe
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    Ginger-Rum Marinade

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on September 15, 2002

      I tried this marinade on chicken breasts. For some reason, the chicken had a very odd texture after grilling. Don't know if the rum disintigrated the chicken or I left it to marinade too long (6 hours). I may try it again on beef, but never again on chicken.

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    • on May 04, 2009

      I used this to marinate shrimp and chicken before grilling. I got rave reviews from my dinner guests as well as requests for the recipe. I used coconut rum and made grilled pineapple to serve on the side. I will make this one again.

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    • on April 24, 2009

      I found this recipe in an old Better Homes and Gardens Grilling cookbook. When ever I have a fresh pineapple, I put all the "its and bits" of the pineapple in my juicer and come up with the fresh juice. Use dark or amber rum for a more pronounced rum taste. I would do this one again!

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    • on May 18, 2014

      Oh, God where to begin! This recipe despite being posted through out the internet is a disaster! Used a Jamaican rum and marinated for four hours. It's bitter and putrid. Had to turn it into fish bait though we didn't catch anything. Needless to say the fish preferred the worms over the steak.

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    • on May 26, 2005

      I used this for the pork and beef kebabs I made for camping. It was wonderful as my friends and I ate them up.

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    • on September 15, 2002

    • on July 02, 2002

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    Nutritional Facts for Ginger-Rum Marinade

    Serving Size: 1 (49 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 57.6
     
    Calories from Fat 0
    37%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 671.7 mg
    27%
    Total Carbohydrate 5.9 g
    1%
    Dietary Fiber 0.1 g
    0%
    Sugars 4.5 g
    18%
    Protein 1.4 g
    2%

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