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3 ea ORANGES 1 ts SUGAR
1 ea LEMON 3 tb PAPRIKA
2 ea LIMES 1/2 ts CRACKED BLACK PEPPER
1 ts GARLIC POWDER 1/4 ts GROUND NUTMEG
1 ea 1" PIECE OF GINGER ROOT 1/4 c DRY WHITE WINE
1 ea MEDIUM ONION 3 tb VEGETABLE OIL
2 ea CINNAMON STICKS
1 servings
Remove The Zest From 1 Orange And The Lemon. (this Is Best Done With A
Vegetable Peeler - Be Careful To Get Only The Sweet Outer Part And Not The
White Bitter Inner Pith). Juice The Oranges, Lemon And Limes. Combine The
Juices And Thezest In A Bowl. Peel And Mince The Ginger Root. Finely Chop
The Onion. Add Garlic, Ginger, And Onion To The Juice Along With The
Cinnamon, Paprika, Sugar, Salt, Black Pepper, Nutmeg, Wine And Oil. Whisk
To Mix Well. Makes Enough Marinade For About 2 Lbs. Of Meat. (chicken,
Game Hens, Swordfish).
1 ea LEMON 3 tb PAPRIKA
2 ea LIMES 1/2 ts CRACKED BLACK PEPPER
1 ts GARLIC POWDER 1/4 ts GROUND NUTMEG
1 ea 1" PIECE OF GINGER ROOT 1/4 c DRY WHITE WINE
1 ea MEDIUM ONION 3 tb VEGETABLE OIL
2 ea CINNAMON STICKS
1 servings
Remove The Zest From 1 Orange And The Lemon. (this Is Best Done With A
Vegetable Peeler - Be Careful To Get Only The Sweet Outer Part And Not The
White Bitter Inner Pith). Juice The Oranges, Lemon And Limes. Combine The
Juices And Thezest In A Bowl. Peel And Mince The Ginger Root. Finely Chop
The Onion. Add Garlic, Ginger, And Onion To The Juice Along With The
Cinnamon, Paprika, Sugar, Salt, Black Pepper, Nutmeg, Wine And Oil. Whisk
To Mix Well. Makes Enough Marinade For About 2 Lbs. Of Meat. (chicken,
Game Hens, Swordfish).
