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Added December 21, 2005 | Recipe #148976
Showing 1-6 of 6
on September 16, 2009
on March 25, 2009
on April 13, 2008
We use this recipe often. It is very good on flat iron steak. We have found that if we use fresh lemon and lime juice instead of the bottled we did not get good results--the meat turned grey. This does not happen with the bottled juice. We have also used this as a dipping sauce for cuban sandwiches. Yum! Icuban also has a pineapple avacado salad that will knock your socks off.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 November 12, 2007
My review is of my altered version of this recipe. I used only one head of garlic and I did the orange/lime/lemon juice combo to create sour orange. I have a lot of Cuban in-laws and am familiar with the Cuban food in Miami. I liked the end result but my husband summed it up when he said the house smelled better than the chicken tasted. The sour orange was a little over-powering and next time I will reduce the lemon and lime juices as well as the garlic. I will make this again and am looking for a good black bean recipe to go with it. Thanks.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 March 13, 2007
good...but the oregano needs to be subsituted for Cumin. Being a Latina, we don't use oregano for traditional foods.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 July 01, 2006
Good stuff! I didn't use all the garlic called for. One large bulb was fine (its all I had). I didn't used the oil. I stopped at step 4 and used this to marinate chicken which I then grilled. I think next time I will try roasting it in the oven as the charcoal seemed to have overpowered the marinade a little. It could also be that I didn't marinate it long enough. It marinaded for about 5 or 6 hours. I still could tasted it and it was wonderfull but I think it could be better. Oops, I never seem to read directions well enough lol. I just looked back over the recipe and I did not realize that the onion and oregano wasn't added until step 5. Oh well, no regrets here and I will make it the same next time as I did this time. I served this with a wonderful tossed salad of lettuce, avocado, pineapple, onion, tomato, and cucumbers with cider vin, olive oil, garlic and oregano dressing. All in all this was a great meal and I will be using this marinade alot. Thanks for another winner.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 (15 g)
Servings Per Recipe: 50