Frogleg > wrote in message >. ..
> On Mon, 06 Oct 2003 17:52:04 GMT, "Jeffrey P. Vasquez"
> > wrote:
>
> >
> >Carnivore269 wrote:
> >> Other than using the microwave more (which honestly is something I try
> >> to avoid unless I'm in a critical hurry, or am cooking carrots), there
> >> are some shortcuts that I like to use, and would be thrilled to hear
> >> others from others in the same boat. :-)
> >
> >Okay, this could be a fun thread and one where departures from the time-
> >saving tricks of the professional chef could be fairly enlightening...
> >
> >Double the mileage of marinades: marinate tonight's entrée then pour
> >the marinade into a freezer ziplock with another night's meal.
>
> We assume you mean doubling the marinade recipe, not marinating A and
> transferring the liquid to B.

Let's hope so...
Re-using marinade is extra dangerous.
Or so I've been taught?

I've been cheating a LOT lately with marinades and using commercial
salad dressings! Kraft makes some good ones. I did chicken the other
day with their Honey Dijon dressing with a little lemon pepper and
garlic powder for barbecued split breasts. It was divine...... ;-) I
normally use their plain italian or creamy italian. Ceaser works well
too for a chicken marinade.

Now I gotta check them out for a good one for beef. Any suggestions?

C.