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4 c Chablis wind 2 tb Louisiana hot sauce
1 c Green creme de menthe 1 c Soy sauce
1 tb Onion powder 1 c Water
1 ts Dried mint (crushed) 2 tb Olive oil
6 servings
Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use the marinade as a basting sauce as it cooks.
1 c Green creme de menthe 1 c Soy sauce
1 tb Onion powder 1 c Water
1 ts Dried mint (crushed) 2 tb Olive oil
6 servings
Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use the marinade as a basting sauce as it cooks.
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