* or dry white wine or vodka. put thin cut strip steak or chicken parts (especially huge quantities of wings) in marinade and soak overnight. Best if grilled on the BBQ, but can be baked (usual meat 350 F for an hour a lb.) For the truly lazy (we prefer to think of ourselves as the "time-challenged", Italian dressing on a (cheap) steak adds more variety to the flavor. I cant verify any tenderizing qualities, though. NOTES: The only marinade Ive seen that tenderizes the meat is a homemade Teriyaki recipe a college roommate from Hawaii used. I think it was the high alcohol content. Recipe By : "Chris Gunning (firstname.lastname@example.org)"
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|Serving Size: 1 Serving (512g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 4145.1mg||143 %|
|Potassium 737.8mg||19 %|
|Total Carbohydrate 435.6g||128 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 435g|
|Protein 8.1g||12 %|
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Calories per serving: 1715
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