Put basil, rosemary and jalapeno pepper into a blender with some wine, blend until herbs are chopped fine. Mix all the liquid together add the garlic, ginger and fresh ground pepper. Mix well, let sit in a covered container in a cool place, not cold, place in the kitchen. Its best to make the marinade a few days before the meat goes on the grill. As the marinade sits give it a stir or a shake once in awhile. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (3813g)|
|Recipe Makes: 1|
|Calories from Fat: 2 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 193.7mg||7 %|
|Potassium 4097.5mg||108 %|
|Total Carbohydrate 84.9g||25 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 83.5g|
|Protein 4g||6 %|
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Calories per serving: 2619
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