Toastmaster 1132 - Manual (Page 15)

14.
Blender Use and Care Guide
Marinades
Place all ingredients into blender in order listed. Mix on speed 5 or
6 for 30 seconds. Coat meat, chicken or fish with mixture. Marinate in
refrigerator at least 30 minutes. Quantities will marinate 1-1
1 ⁄
2
pounds
of meat.
RED WINE
(Use with beef and lamb)
1 ⁄
4
cup red wine vinegar
2 TBL vegetable oil
1 TBL Dijon mustard
1 clove garlic
1 ⁄
2
tsp dried Italian seasoning
1 ⁄
8
tsp pepper, coarsely ground
CURRY YOGURT
(Use with chicken, lamb and
pork)
1 ⁄
3
cup plain yogurt
2 TBL lemon juice
1 TBL vegetable oil
2 cloves garlic
1 ⁄
2
tsp curry powder
1 ⁄
8
tsp crushed red pepper
LEMON ORIENTAL
(Use with chicken and fish)
1 ⁄
4
cup lemon juice
1 TBL soy sauce
1 TBL vegetable oil
1 ⁄
4
onion, cut into pieces
1 ⁄
4
tsp ground ginger
1 ⁄
8
tsp crushed red pepper
SPICY HERB
(Use with any type of meat)
1 ⁄
4
cup dry wine
1 ⁄
4
cup vegetable oil
1 TBL lemon juice
1 ⁄
4
tsp Tabasco ® pepper sauce
1 ⁄
4
onion, cut into pieces
1 clove garlic
1 ⁄
8
tsp dried basil leaves
1 ⁄
8
cup dry mustard
SZECHWAN
(Use with any type of meat)
1 ⁄
4
cup soy sauce
3 TBL dry sherry
1 ⁄
4
TBL sesame oil
2 TBL sugar
2 TBL corn starch
MEXICALI
(Use with any type of meat)
1 ⁄
2
cup prepared salsa
2 TBL lime juice
1 TBL vegetable oil
2 TBL cilantro