From: egolden@lucia.HQ.ileaf.com (V. Ellen Golden) Date: Mon, 15 Jul 96 01:04:56 EDT Well, this may be the "Grandmother" of all soy marinades, being Teriyaki, which is Japanese, but still quite Kosher: For a 1.5 lb meat (flank steak, chicken breasts, whatever) Combine ingredients and add to meat. Pierce the meat with a fork "some" (like poke it so the stuff can get in), turn it in the marinade, and let it sit for a hour or so (at room temperature), or put it in the refridgerator overnight. Turn it a few times during the marinating. Grill, Broil, or Pan Fry "until done". Some like the marinade, heated in a pan to boiling, over rice (not in this house, though). JEWISH-FOOD digest 258 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (470g)|
|Recipe Makes: 1|
|Calories from Fat: 270 (46%)|
|Amt Per Serving||% DV|
|Total Fat 30g||40 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 20.3g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 0mg||0 %|
|Sodium 2063mg||71 %|
|Potassium 1701.1mg||45 %|
|Total Carbohydrate 72.8g||21 %|
|Dietary Fiber 8.1g||33 %|
|Sugars, other 64.6g|
|Protein 11.3g||16 %|
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Calories per serving: 582
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