Grilled Meat Marinade Recipes

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BEST STEAK MARINADE IN EXISTENCE



Best Steak Marinade in Existence image

This is a family recipe that has been developed only over the last 5 years. In this short time it's made me famous in our close circle, but until now I've never shared it with anyone.

Provided by Kookie

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 15m

Yield 8

Number Of Ingredients 10

⅓ cup soy sauce
½ cup olive oil
⅓ cup fresh lemon juice
¼ cup Worcestershire sauce
1 ½ tablespoons garlic powder
3 tablespoons dried basil
1 ½ tablespoons dried parsley flakes
1 teaspoon ground white pepper
¼ teaspoon hot pepper sauce
1 teaspoon dried minced garlic

Steps:

  • Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
  • Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Nutrition Facts : Calories 145.2 calories, Carbohydrate 5.6 g, Fat 13.6 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 688 mg, Sugar 1.7 g

THE BEST STEAK MARINADE



The Best Steak Marinade image

We use this marinade for rib steaks, but can be used for almost any cut of beef.

Provided by SweetCravings

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 4

Number Of Ingredients 7

¼ cup olive oil
¼ cup balsamic vinegar
¼ cup Worcestershire sauce
¼ cup soy sauce
2 teaspoons Dijon mustard
2 teaspoons minced garlic
1 pinch salt and pepper to taste

Steps:

  • Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 7.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 1135.4 mg, Sugar 4.2 g

BEST EVER BEEF MARINADE



Best Ever Beef Marinade image

This is the best beef marinade I have ever used. Everyone wants the recipe. My daughter always requests this.

Provided by Shelli Brawner Schlafhauser

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 8

Number Of Ingredients 7

1 cup vegetable oil
¾ cup soy sauce
½ cup lemon juice
¼ cup Worcestershire sauce
¼ cup Dijon mustard
1 clove garlic, minced
salt and ground black pepper to taste

Steps:

  • Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.

Nutrition Facts : Calories 274.6 calories, Carbohydrate 6.5 g, Fat 27.5 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 3.6 g, Sodium 1623.9 mg, Sugar 1.6 g

KABOB MARINADE



Kabob Marinade image

This is a tasty, easy to make marinade that is great for any grilled meat. It makes enough for about two pounds of uncooked meat. Hunters - try this on your deer.

Provided by Jon

Categories     Everyday Cooking

Time 15m

Yield 6

Number Of Ingredients 8

1 cup vegetable oil
¾ cup soy sauce
½ cup lemon juice
¼ cup Worcestershire sauce
¼ cup prepared mustard
1 ½ teaspoons coarsely cracked black pepper
2 cloves garlic, minced
1 teaspoon meat tenderizer

Steps:

  • In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well, and add your favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 7.6 g, Cholesterol 0 mg, Fat 37.1 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 4.8 g, Sodium 2033.7 mg, Sugar 2.3 g

BEST BEEF KABOB MARINADE



Best Beef Kabob Marinade image

Marinated Steak Kabobs are the perfect summer meal idea for grilling season, and extra delicious when the meat is marinated for hours in the best beef kabob marinade, then skewered with potatoes, onions, peppers, and other colorful veggies! This fantastic shish kabob marinade helps makes this an easy summer meal the whole family will love!

Provided by Amy Nash

Categories     Dinner

Time 1h20m

Number Of Ingredients 18

1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup olive oil
1 Tablespoon dijon mustard
1 Tablespoon minced garlic
1 Tablespoon brown sugar
2 Tablespoons lemon juice
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon black pepper
1 1/2 pounds sirloin steak or sirloin tips (cut into 1-inch cubes)
1 pound baby Yukon gold potatoes
2 Tablespoons olive oil
2 Tablespoons dijon or whole-grain mustard
1 Tablespoon dried rosemary
8 ounces crimini mushrooms
1 red onion (cut into 1-inch cubes (about 3 onion layers each))
2 green bell peppers (cut into 1-inch pieces)

Steps:

  • In a medium bowl, mix the marinade ingredients together. Reserve 1 tablespoon of the marinade.
  • Place the cubed meat into a large plastic zip-tight bag and pour all but the reserved marinade over it, then seal and squish to coat well. Place in the refrigerator for 1-6 hours to marinate. This is also a good time to place wooden skewers in water to soak.
  • Meanwhile, boil the potatoes in a large pot of salted water until just tender enough to pierce with a fork, about 6-8 minutes. Drain well, then toss with 2 tablespoons of olive oil, rosemary, and mustard. Set aside.
  • Preheat grill to high heat while preparing the kabobs. Chop all vegetables into chunks that are roughly the same size as the cubed steak, keeping 3 layers of onion together in each chunk. Drizzle vegetables with the reserved marinade.
  • Thread alternating pieces of meat, vegetables, and potatoes until the skewers are filled, aiming for 4-5 pieces of steak on each skewer.
  • Place kabobs on the grill directly over the heat and reduce heat to medium-high. Grill for 8-10 minutes, flipping every 2-3 minutes, until the meat is cooked medium-rare to medium and the vegetables start to char just around the edges.
  • Remove from the grill and rest for 5 minutes before serving.

Nutrition Facts : Calories 389 kcal, Carbohydrate 25 g, Protein 29 g, SaturatedFat 4 g, Cholesterol 69 mg, Sodium 812 mg, Fiber 4 g, Sugar 6 g, Fat 19 g, UnsaturatedFat 14 g, ServingSize 1 serving

GRILLED STEAK MARINADE



Grilled Steak Marinade image

Delicious grilled steaks in a rich, savory marinade.

Provided by Kristin

Categories     Main Course

Time 6h20m

Number Of Ingredients 9

½ cup olive oil
½ cup soy sauce
2 tablespoons lemon juice
5 cloves garlic (minced (2-3 tablespoons))
2 tablespoons Worcestershire sauce
1-2 tablespoons honey
1 teaspoon garlic powder
½ teaspoon onion powder
2 pounds New York Strip steaks

Steps:

  • Whisk together all of the ingredients for the marinade, except for the meat, in a small bowl.
  • Place the meat in a large zip-top bag and massage the marinade into the meat. Seal the bag, making sure to get out as much air as possible. (Alternatively you could place the meat in the marinade in an airtight container - just be sure to flip it a few times so the meat gets the marinade on both sides).
  • Store in the refrigerator for at least 6 hours or up to 5 days. Or keep in the freezer for up to 12 months.
  • Set meat on the counter for 20-30 minutes to come to room temperature before grilling.
  • Use the printable guide for in this post to determine the temperature and grill time for your steaks.

Nutrition Facts : Carbohydrate 6 g, Protein 48 g, Fat 34 g, SaturatedFat 14 g, Cholesterol 181 mg, Sodium 647 mg, Fiber 1 g, Sugar 3 g, Calories 534 kcal, ServingSize 1 serving

BEST STEAK MARINADE



Best Steak Marinade image

The only Steak Marinade recipe you'll ever need! It's deliciously robust and the perfect flavor pairing to rich beefy steaks. It's incredibly easy to make and uses staple ingredients you likely already have on hand. Definitely a must have recipe!

Provided by Jaclyn

Categories     Sauce

Time 1h5m

Number Of Ingredients 10

1/4 cup balsamic vinegar*
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup olive oil
1 Tbsp dijon mustard
2 tsp honey
3 garlic cloves, (minced (1 Tbsp))
1 tsp freshly ground black pepper
1 tsp dried rosemary ((optional))
4 (8 oz) steaks**

Steps:

  • In a mixing bowl whisk together balsamic vinegar, Worcestershire sauce, soy sauce, olive oil, dijon mustard, honey, garlic, pepper and rosemary until well blended.
  • Place steak in a gallon size resealable bag, place steak in gallon size resealable bag. Pour marinade over steaks, seal bag while pressing out excess air. Transfer to refrigerator and let marinate at least 30 minutes or up to 8 hours.
  • Preheat a grill to medium-high heat. Remove steaks from marinade and grill to desired doneness*. Let rest off heat 5 minutes before slicing and serving.

Nutrition Facts : Calories 350 kcal, Carbohydrate 6 g, Protein 47 g, Fat 37 g, SaturatedFat 15 g, Cholesterol 138 mg, Sodium 728 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

EASY 4-INGREDIENT STEAK MARINADE RECIPE



Easy 4-ingredient Steak Marinade Recipe image

Simple and flavor packed. Perfect for any steak.

Provided by Matt & Jessica @ Clover Meadows Beef

Number Of Ingredients 4

1/2 cup Italian dressing
1/4 cup fresh lime juice
1 tbsp honey
1 1/2 tsp ground cumin

Steps:

  • Combine all ingredients in a small bowl and mix until combined. Add steaks and marinade to a zip lock bag, tossing the steaks a few times to coat. Press the excess air out, seal the bag, and refrigerate for 15 minutes to 2 hours. Remove steaks from bag and discard marinade. Grill steaks.

THE BEST MEAT MARINADE {CHICKEN, BEEF, PORK}



The Best Meat Marinade {Chicken, Beef, Pork} image

Provided by Mel

Categories     Grilled

Time 12h30m

Number Of Ingredients 8

2 pounds meat (chicken, beef, pork, preferably in pieces, like chicken breasts, steaks, pork chops, or thin pork tenderloins)
4 tablespoons fresh lemon juice (from about 2-3 lemons)
1 cup soy sauce (I always use low-sodium OR 1/2 cup soy sauce and 1/2 cup pineapple juice (see note))
2 cloves garlic (finely minced)
2 tablespoons olive oil
1 tablespoon freshly grated ginger (or ginger paste or 1 teaspoon dried ginger)
1 tablespoon onion powder
1/2 teaspoon pepper

Steps:

  • Place the meat in a shallow dish or ziploc bag.
  • In a medium bowl or liquid measuring cup, whisk together the lemon juice, soy sauce, garlic, olive oil, ginger, onion powder and pepper.
  • Pour the marinade over the meat to cover. Refrigerate for 8-12 hours (or up to two days).
  • Grill the meat, discarding excess marinade, until cooked through (exact time will depend on the cut of the meat and temperature of your grill). Let the meat rest for 10-15 minutes before serving to seal in the juices.

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2021-05-27 The Noshery. 8 of 15. Carne Asada Marinade. While it's perfect for skirt steak, this olive oil, cumin, cilantro, lime, and oregano marinade would also work well for grilled chicken, pork, or seafood. The high acidity of the marinade makes it great for tenderizing meat. Get the recipe …
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BEST QUICK STEAK MARINADE - CREME DE LA CRUMB
2019-12-16 This steak marinade starts with a base of soy sauce and balsamic vinegar, which makes a perfect combination for tenderizing the meat. I whisk the soy and vinegar together with the oil, worcestershire sauce, honey, herbs, dry mustard, and garlic powder. All of these ingredients will infuse into the steak for big flavor. Add the steak and the marinade …
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Estimated Reading Time 6 mins
  • Whisk together balsamic vinegar, soy sauce, oil, worcestershire sauce, honey, Italian seasoning, garlic powder, and dried mustard.
  • Add steaks and marinade to a zip lock bag, tossing the steaks a few times to coat. Press the excess air out, seal the bag, and chill for 15-20 minutes.
  • Use tongs to transfer steaks to a preheated grill. Cook until desired doneness is reached. Allow to rest for 5 minutes before serving. Garnish with fresh parsley if desired.


HOW TO MARINATE MEAT: 7 TIPS FOR DELICIOUS MARINADES ...

From ottogrills.com
Estimated Reading Time 4 mins
  • The basic ingredients of any marinade. Salt and oil are the two basic ingredients of any marinade. You can also add soy sauce or sugar as additional taste boosters.
  • Plenty of herbs and spices. The higher the concentration of salt in the marinade, the more herbs and spices you need for the meat to absorb their taste.
  • Fork the meat before marinating. Take a fork and prick some holes into the meat before marinating it so that the meat will absorb the sauce more easily.
  • Cover the meat in the marinade. The meat should be covered evenly with the marinade from all sides. For this purpose, we advise you to put the marinated meat into a zip-lock bag and flip the bag after marinating for half the time needed.
  • Refridgerate. Microorganisms love to proliferate at temperatures between 5-40 ºC/ 40-100 ºF. This is why Otto recommends placing your marinating meat into the fridge.
  • Marinate for several hours. The whole purpose to marinate is so that the meat will be absorbed with a mouthful of flavors. The longer you leave the meat in the marinade, the more of the salty seasonings will emanate from your cooked steak.
  • Never use the same marinade twice. The marinade mixes with raw meat juice so you shouldn’t use the same marinade more than one time. If you were hoping to use some of the marinade on your grilled meat as a sauce, make sure to make extra marinade and put some aside for topping.


BEEF RIB MARINADE - BBQ & GRILLING WITH DERRICK RICHES
2020-05-19 Combine marinade ingredients in a small glass bowl. Let stand for 2-3 minutes, and then give it a good stir before using. This will ensure that the salt has dissolved. Marinate steaks for 4-6 hours. Short ribs or beef finger ribs: 6-8 hours. Larger beef rib cuts: 8-12 hours. If making marinade …
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Estimated Reading Time 2 mins
  • Combine marinade ingredients in a small glass bowl. Let stand for 2-3 minutes, and then give it a good stir before using. This will ensure that the salt has dissolved.


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Published 2015-09-25
  • Country-Style Ribs With Quick-Pickled Watermelon. Grilled meat—in this case, country-style ribs or bone-in pork chops—gets a summery twist in this recipe from Chicago chef Paul Kahan, who pairs the protein with tangy pickled watermelon and a refreshing tomato and cilantro salad.
  • Chipotle-Grilled Pork Shoulder Steaks with Corn Salsa. Cut into steaks, pork shoulder is a well-marbled, quick-cooking cut that's terrific for grilling—especially when seasoned with a barbacoa-style rub.
  • Jalapeño-Marinated Grilled Pork Chops. Sometimes the best grilled meat recipes are all about what else is grilled, too. Along with adding some extra smoky-char flavor to the dish, grilling the jalapeños here mellows their spiciness.
  • Grilled Kielbasa Tacos. The ingredients you'll need for this summery dinner are few but they're flavorful: grilled peppers, scallions, and sausages, served on tortillas with hot sauce and cilantro.
  • Lamb Chops with Polenta and Grilled Scallion Sauce. Toss grilled scallions and jalapeños with fresh basil and lemon juice to make a zesty, smoky sauce to accompany lamb chops and rounds of store-bought polenta.
  • Steakburger with Tangy Caramelized Onions and Herb Butter. This luxe burger gets its umami-packed richness from dry-aged steak. One bite of the juicy patty, steak sauce–flavored onions, and rich herb butter and you'll know it's worth every penny.
  • Grain Bowls with Grilled Corn, Steak, and Avocado. This Tex-Mex-inspired grain bowl is good at any temp, so the components—including the steak—can be made ahead and assembled on the fly.
  • Make-Ahead Instant Pot Grilled Ribs. Use your Instant Pot to prep these cumin-spiced ribs over the weekend, then save them (and their flavorful juices!)
  • 3-Ingredient Grilled Steak, Pineapple, and Avocado Salad. A fresh, bright pineapple dressing ties together this irresistible three-ingredient steak dinner.
  • Grilled Marinated Leg of Lamb. The uniform thickness of a butterflied boneless leg of lamb makes it extremely simple to cook and serve. This cut of meat shouldn't be hard to find, but if you get one that is boned and tied, ask your butcher to butterfly it.


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From epicurious.com
Estimated Reading Time 5 mins
  • Garlic Mojo Sauce. This Latin-Carribean marinade is perfect for shrimp, or fish, or chicken, but it's not just a marinade—this classic sauce can also be spooned over meat for a piquant finishing touch, and deployed as a flavorful stir-in for rice.
  • Four-Ingredient Onion Marinade. The simple marinade for this skirt steak contains just four ingredients: onion, garlic, olive oil, and water, but the result is a tender and juicy steak bursting with flavor.
  • Spicy, Garlicky Yogurt Marinade. A yogurt marinade keeps chicken juicy and imparts signature tanginess. It also creates a crisp exterior. This delicious marinade includes extra punch from a vinegar-based hot sauce, and a boost of flavor from garlic and fresh oregano.
  • Chimichurri Marinade. This colorful sauce doubles as a marinade and as a sauce accompaniment to all cuts of beef. Get This Recipe.
  • Soy Sauce and Citrus Marinade. While it's delicious on chicken, this vinegar, soy sauce, and citrus juice marinade also brightens pork. Get This Recipe.
  • Pomegranate-Walnut Marinade. Pomegranate juice adds sweetness and acidity, while ground walnut imparts nuttiness and rich creaminess to these delicious lamb kebabs.
  • Sweet Lemongrass Marinade. This flavorful lemongrass marinade is common in Vietnam, where it's used on thin pork chops that are quickly grilled over a hot fire.
  • Blender Chermoula Sauce. Bursting with fresh herbs, garlic, lemon, and warm spices, this Moroccan sauce makes a great marinade or finishing sauce for meat and seafood.
  • Maple Cardamom Salmon Marinade. This is another three-ingredient stunner. By marinating salmon in olive oil, maple syrup, and cardamom, you can infuse it with sweet, subtle flavor.
  • Roasted Garlic Herb Sauce. This sauce—developed for #cook90—is a kitchen workhorse. Use it to marinate fish, chicken, or shrimp. But don't stop there—use it to season rice, top a pizza, jazz up scrambled eggs, or to add a final punch of flavor to a soup.


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Grilled Marinated Meat. James Carrier. Yields Makes 4 to 6 servings Notes: Marinating the meat in a heavy zip-lock bag is efficient, but you can also use a large bowl or baking dish; turn pieces in marinade to coat, then cover and chill, turning pieces occasionally. If the marinade includes a little oil, sticking during grilling is not usually a problem. However, if the meat …
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Estimated Reading Time 3 mins
  • Trim and discard excess fat from meat (dripping fat can cause flare-ups). Rinse pieces and pat dry; if necessary, cut into serving-size pieces.
  • Place meat in a heavy zip-lock bag (1-gal. size; see notes). Seal bag and turn to coat pieces in marinade. Chill, turning occasionally, at least 30 minutes or up to 1 day for meats and poultry, 20 to 30 minutes for fish.
  • With tongs, lift pieces from bag and lay on a barbecue grill 4 to 6 inches above a single, solid layer of hot coals or high heat on a heated gas grill (you can hold your hand at grill level only 2 to 3 seconds; see notes); close lid on gas barbecue. Discard marinade.
  • With a wide spatula or tongs, turn pieces over halfway through cooking. (For fish fillets with skin, grill skin side down first; to turn, slip spatula under flesh and flip onto another place on grill. Remove and discard skin.) Cook beef or lamb until done to your liking (cut to test), 8 to 10 minutes total for medium-rare; pork and chicken until no longer pink in center of thickest part (cut to test), 9 to 12 minutes total; or fish until barely opaque but still moist-looking in center of thickest part (cut to test), 9 to 12 minutes total. Transfer meat to a board or platter and let rest 2 to 3 minutes before serving.


TOP 10 ALL-PURPOSE MARINADE RECIPES - THE SPRUCE EATS

From thespruceeats.com
  • Teriyaki Marinade. Want to get that great teriyaki flavor into your favorite dish? This teriyaki marinade is sure to add flavor to whatever you're grilling.
  • Lemon and Rosemary Marinade. This is a great lemon and rosemary marinade recipe for chicken. It gives you that lemon-herb flavor that you find on so many store-bought chickens, but this is better.
  • Classic Steak Marinade. A great steak doesn't need any help. A not so great steak does. If you are grilling a steak that isn't the most tender then this classic steak marinade is perfect.
  • Pineapple Marinade. This marinade works really well on pork or chicken. It is also great ​for bringing a Hawaiian flavor to beef dishes. The power of pineapple tenderizes and sweetens meats.
  • Jamaican Jerk Marinade. You've heard of Jerk seasonings and Jerk rubs, well this is a Jamaican jerk marinade that gets that great jerk flavor deep into the meat.
  • Greek-style Lamb Marinade. This Greek-style lamb marinade can be applied to any meat but is particularly good on lamb dishes. Let the meat marinate for a while so the flavors can infuse.
  • Brisket Marinade. Whether you are smoking or grilling a brisket, this brisket marinade will add a lot of flavors and help tenderize the meat.
  • Mexican Marinade. This Mexican marinade can be used on practically any meat or Mexican-style dish. You'll get a great lime and cilantro flavor without overpowering the flavor of the meat.
  • Beef Rib Marinade. This beef rib marinade adds a lot of flavor to your beef ribs. The acid from the lemon juice and vinegar will increase tenderness once they are smoked.
  • Bulgogi Marinade. This is the traditional bulgogi marinade recipe for Korean bulgogi, which is a marinated steak cut into strips and served up on lettuce leaves or rice.


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Notes: Marinating the meat in a heavy zip-lock bag is efficient, but you can also use a large bowl or baking dish; turn pieces in marinade to coat, then cover and chill, turning pieces occasionally. If the marinade includes a little oil, sticking during grilling is not usually a problem. However, if the meat is very lean or has no marinade, or if your marinade …
From myrecipes.com
  • Trim and discard excess fat from meat (dripping fat can cause flare-ups). Rinse pieces and pat dry; if necessary, cut into serving-size pieces.
  • Place meat in a heavy zip-lock bag (1-gal. size; see notes). Seal bag and turn to coat pieces in marinade. Chill, turning occasionally, at least 30 minutes or up to 1 day for meats and poultry, 20 to 30 minutes for fish.
  • With tongs, lift pieces from bag and lay on a barbecue grill 4 to 6 inches above a single, solid layer of hot coals or high heat on a heated gas grill (you can hold your hand at grill level only 2 to 3 seconds; see notes); close lid on gas barbecue. Discard marinade.
  • With a wide spatula or tongs, turn pieces over halfway through cooking. (For fish fillets with skin, grill skin side down first; to turn, slip spatula under flesh and flip onto another place on grill. Remove and discard skin.) Cook beef or lamb until done to your liking (cut to test), 8 to 10 minutes total for medium-rare; pork and chicken until no longer pink in center of thickest part (cut to test), 9 to 12 minutes total; or fish until barely opaque but still moist-looking in center of thickest part (cut to test), 9 to 12 minutes total. Transfer meat to a board or platter and let rest 2 to 3 minutes before serving.


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Estimated Reading Time 6 mins


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TOP 10 BEEF MARINADE RECIPES - THE SPRUCE EATS
2020-05-18 Multi-bits/Photodisc/Getty Images. This is the traditional marinade recipe for Korean Bulgogi, which is a marinated steak cut into thin strips and served up in lettuce leaves or on rice.A great marinade for most cuts of beef, our bulgogi mixture will tenderize the meat and help with the formation of a chewy and sticky crust if you plan to grill your beef.
From thespruceeats.com


MARINADE RECIPES | ALLRECIPES
Mojo Grilling Marinade. Rating: 4.61 stars. 105. This mojo marinade is delicious for use with meats and fish before grilling. It's a great marinade for grilled flank steak, whole pork loins, and on whole rotisserie chickens! Meat and chicken should be marinated overnight, fish only needs one hour. By Deb Blagg.
From allrecipes.com


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