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1. Soak tangerine peel; then mince, along with garlic clove. Place in a deep bowl.
2. Heat stock and add with remaining ingredients, blending well.
3. Add chicken; let stand 2 hours, turning occasionally. Drain, reserving marinade for basting. Then
Bank about 20 medium-glowing coals on each side of the fire grill and place a metal drip pan in center.
Place grill 4 to 6 inches above drip pan; grease grill lightly.
Brush lamb with a baste or, if marinated, lift meat from marinade and drain briefly ..
Prepare beef roast marinade.
Place roast in a deep, close fitting bowl, or in a plastic bag in a rimmed dish; pour marinade over roast.
Cover bowl or twist and tie bag closed; refrigerate until next day.
Bank about 20 medium-glowing coals on each Side of fire ..
Place cubes of lamb in a bowl.
In another bowl, combine oil, lemon juice, onion, bay leaves, oregano, and pepper; pour over lamb cubes.
Cover and refrigerate for 2 to 4 hours.
Lift lamb from marinade and drain briefly (reserve marinade).
Divide meat evenly ..
Select a broiler-fryer chicken with a breadth of about 4 to 4 1/2 inches.
Rinse and pat dry; remove giblets and reserve for other uses.
If you wish, marinate bird (see Favorite Poultry Marinades and Bastes, at right).
To retain juices, salt after ..
Remove giblets and reserve for other uses; rinse chicken and pat dry.
Hook wing tips back behind body joint, akimbo-style.
Marinate or stuff bird, if you wish, with your favorite stuffing.
To retain juices, salt after cooking.
Bank about 20 low-glowing coals ..
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Rinse chicken and pat dry.
For quarters and halves, hook wing tips back behind body joint, akimbo-style.
If you wish, marinate chicken
To retain juices, salt after cooking.
Brush chicken with a baste; or, if marinated, lift chicken from marinade and drain ..
Wipe fish with damp cloth.
If you prepare a marinade (see Favorite Seafood Marinades & Bastes, at right), place fish in a large plastic bag in a rimmed baking pan and pour in marinade.
Twist-tie bag closed, refrigerate, and marinate for 1 to 2 hours.
Lift ..
This is a basic marinade for all meats in Chinese cuisine.
You may also add hot pepper oil or Tabasco, sesame oil, chopped green onions, and perhaps a touch of brown sugar.
Marinate the meat anywhere from 15 minutes to 1 hour and then proceed with the
This is a basic marinade for all meats in Chinese cuisine.
You may also add hot pepper oil or Tabasco, sesame oil, chopped green onions, and perhaps a touch of brown sugar.
Marinate the meat anywhere from 15 minutes to 1 hour and then proceed with the
1. Mince garlic; then combine with remaining ingredients, blending well.
2. Rub mixture over chicken inside and out and let stand 1 hour. Drain, reserving marinade for basting. Then
1. Cut scallion stalks in 1/2 inch lengths; mince the garlic and ginger root. Then combine with remaining ingredients, blending well.
2. Rub mixture over chicken inside and out. Let stand 1 hour, turning bird occasionally. Drain, reserving marinade for ..
MAKING
1) Mix together all the ingredients and allow them to stand for about 60 minutes or so. Stir occasionally so that the sugar dissolves properly.
2) Pour the preparation all over the vegetables or fruits right before they are skewered. Leave to marinate ..
If you prepare a marinade pour it over spareribs, cover them, and refrigerate for at least 4 hours or until next day.
Lift ribs from marinade and drain briefly (reserve marinade).
Arrange ribs, fat-side-up, in a shallow roasting pan.
Cook, uncovered, in a ..
