1/2 cup olive oil
1/3 cup fresh lemon juice
1/3 cup dry vermouth
2 tbsp dried rosemary, crumbled
1 tbsp dried thyme, crumbled
1/2 tsp sugar
1/2 tsp salt
1/2 tsp pepper
A Recipe for
Lemon-Herb Marinade
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
Food Tip |
This Recipe for Lemon-Herb Marinade is one of thousands in the Recipes-to-go Fruit Cookbook.
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
If you enjoy this Lemon-Herb Marinade Recipe - you should enjoy the recipe collections you can find on the websites below:
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
This is a recipe for Lemon-Herb Marinade from the recipe cookbook of Recipes-to-go (Fruit)
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
Whisk all ingredients to blend.
Serves: 1
Lemon-Herb Marinade Recipe brought to you by Recipes To-Go