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Recipe: 1-2-3 Marinade for Chicken, Beef, Lamb and Shrimp (and marinating timetable)

Toppings - Rubs and Marinades
1-2-3 MARINADE FOR CHICKEN, BEEF, LAMB AND MORE

"This marinade, which takes its name from its three ingredients - red wine, orange juice and soy sauce - used in equal amounts, has been in my repertoire for as long as I have been cooking. It is quick to assemble and is perfect for marinating chicken, beef, pork or lamb. It's also delicious on shrimp."

For every 1 to 1 1/2 pounds chicken, beef, pork, lamb or shelled shrimp:
1/3 cup dry red wine
1/3 cup orange juice
1/3 cup soy sauce, preferable not reduced-sodium soy sauce

To prepare the marinade, combine wine, orange juice and soy sauce in a bowl and whisk to blend.

SUGGESTED TIMES FOR MARINATING INDIVIDUAL MEATS
Marinate meat of choice, turning occasionally to ensure even marinating, in a non-reactive dish or pan in refrigerator, using the time suggestions that follow.

- Chicken (individual pieces or boneless breasts): 1 1/2 to 2 hours
- Beef (steaks or kabobs): 2 to 3 hours or overnight
- Pork (chops or tenderloins): 6 hours or overnight
- Lamb (chops, butterflied leg or shoulder, or kabobs): 6 hours or overnight
- Shrimp (shelled): refrigerated 1 hour

Makes 1 cup
Source: American Favorites by Betty Rosbottom
MsgID: 071831
Shared by: Betsy at Recipelink.com
Board: Make Ahead & Mixes at Recipelink.com
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