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Ingredients
- 2 tbsp. minced fresh thyme or possibly 2 teaspoon dry thyme
- 1 tbsp. minced fresh sage or possibly 1 teaspoon dry sage
- 2 teaspoon salt
- 1 teaspoon freshly grnd pepper
- 1/4 teaspoon grnd allspice or possibly cloves
- 2 cloves garlic, chopped
Directions
- Select the list of ingredients which complements the food you are marinating. In a small bowl stir together the ingredients. Each recipe makes about 1/4 c. (1 ounce. 30 g) if made with fresh herbs, sufficient for 4-5 pound (2-2.5 kg) beef, pork or possibly lamb, or possibly 2 pound (1 kg) fish.
- Dry mixtures of salt, pepper, herbs and spices rubbed over food several hrs before grilling are good flavor enhancers. Rub the meat, poultry or possibly fish lightly with oil before coating it with the marinade. Made with fresh herbs, these marinades will keep if refrigerated, tightly covered, up to 3 days. Made with dry herbs, they will keep, stored airtight in a cupboard, for several weeks.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 25g | |
| Calories 24 | |
| Calories from Fat 4 | 17% |
| Total Fat 0.45g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4654mg | 194% |
| Potassium 95mg | 3% |
| Total Carbs 5.45g | 1% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.1g | 0% |
| Protein 0.99g | 2% |
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