Recipe for Steak & Ale Marinade from the Restaurant section.
Steak & Ale MarinadePosted by Rudy2 at recipegoldmine.com The following is the recipe used in 1978 for the Hawaiian Chicken, Club Steak, and Kabobs. I have included the original recipe for 64 chicken breasts or 48 steaks. The second recipe is the reduced version we make for 12 chickens. Serving size: 48 1 quart soy sauce
2 cups red wine vinegar
4 1/2 teaspoons garlic powder
1 1/4 quarts sherry cooking wine
3 cups granulated sugar
3 quarts unsweetened pineapple juice Mix together well. Allow meat to marinate a minimum of 24 hours and a maximum of 48. If holding the meat longer than 48 hours, pour off the marinade. This recipe is for 12 chicken breasts. 1 cup soy sauce
1/2 cup red wine vinegar
1 teaspoon garlic powder
1 cup sherry cooking wine
3/4 cup granulated sugar
3 cups unsweetened pineapple juice
We hope you enjoy your freshly made Steak & Ale Marinade. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
|
