Marinades

Ingredients

  • 1/4 cup REGINA Red Wine Vinegar, (or regina white wine vinegar)
  • 1/4 cup vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon oregano
  • 3/4 tsps. black pepper, coursely ground
  • 1/4 cup REGINA Red Wine Vinegar, (or regina white wine vinegar)
  • 1/4 cup vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon oregano
  • 3/4 tsps. black pepper, coursely ground

Directions

VARIATIONS: 
Lemon Basil
Use white wine vinegar; omit oregano.
Add 1 tablespoon lemon juice, 1 tablespoon chopped basil, 2 teaspoons grated lemon peel and 1 teaspoon sugar. Makes 2/3 cup.

Country Dijon
Use white wine vinegar; reduce oil to 2 tablespoons. Add 1/4 cup dijon mustard. Makes 1/2 cup.

Peanut Thai
Use red wine vinegar; omit oil, oregano and pepper. Add 1/4 cup peanut butter and 1 tablespoon each soy sauce and brown sugar. Makes 2/3 cup.

Orange Ginger
Use red wine vinegar. Add 1/3 cup orange marmalade, 1 tablespoon soy sauce and 1 teaspoon ground ginger. Makes 1 cup.

Tex Mex
Use white wine vinegar. Add 2 teaspoons chopped cilantro and 1 teaspoon chili powder. Makes 1/2 cup.

* Regina Red Wine Vinegar with Garlic Flavor may be substituted.
VARIATIONS:
Lemon Basil
Use white wine vinegar; omit oregano.
Add 1 tablespoon lemon juice, 1 tablespoon chopped basil, 2 teaspoons grated lemon peel and 1 teaspoon sugar. Makes 2/3 cup.

Country Dijon
Use white wine vinegar; reduce oil to 2 tablespoons. Add 1/4 cup dijon mustard. Makes 1/2 cup.

Peanut Thai
Use red wine vinegar; omit oil, oregano and pepper. Add 1/4 cup peanut butter and 1 tablespoon each soy sauce and brown sugar. Makes 2/3 cup.

Orange Ginger
Use red wine vinegar. Add 1/3 cup orange marmalade, 1 tablespoon soy sauce and 1 teaspoon ground ginger. Makes 1 cup.

Tex Mex
Use white wine vinegar. Add 2 teaspoons chopped cilantro and 1 teaspoon chili powder. Makes 1/2 cup.

* Regina Red Wine Vinegar with Garlic Flavor may be substituted.
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