Always marinate foods in the refrigerator—never at room temperature.
Do not brush any reserved marinade on the foods during the last 5 minutes of cooking so the raw meat juices in the marinade can be thoroughly cooked.
Before serving any remaining marinade with your recipe, be sure to bring the marinade to a boil and continue boiling 1 minute to kill any bacteria transferred from the raw meat juices.
When boiling, line the broiler pan with heavy-duty aluminum foil and spray with nonstick cooking spray.
Marinate your recipes in self-closing plastic bags.
Also see main Marinade Recipes page.
In 5-quart saucepot, cover potatoes with water; add salt. Bring to a boil over high heat. Reduce heat to low and simmer uncovered 10 minutes or until potatoes are tender. Drain potatoes; cool.
In large bowl, combine Italian dressing, lemon juice and black pepper. Stir in potatoes and vegetables; toss to coat. Chill at least 2 hours before serving. Makes 8 servings.
Nutrition Information Per Serving:
Calories 230
Protein 3 g
Carbohydrate 38 g
Fat 7 g
Sodium 480 mg
Cholesterol 0 mg
In small bowl, combine Italian dressing and mustard. In large bowl, combine ground beef, onions, eggs, bread crumbs and 1/2 cup Italian dressing mixture. Reserve remaining dressing mixture. Shape ground beef mixture into 8 patties.
Grill or broil burgers, turning once and brushing occasionally with reserved dressing mixture, until done. Serve, if desired, on hamburger buns. Makes 8
Nutrition Information Per Serving:
Calories 390
Protein 28 g
Carbohydrate 13 g
Fat 24 g
Sodium 780 mg
Cholesterol 140 mg
Provided by Thomas J. Lipton Company
This page originally published as a FoodDay article in 1997.
Copyright © 2007, Forkmedia LLC. All rights reserved.
This page modified January 2007
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