Updated on 05.20.09

The Art of the Marinade: Making Inexpensive Foods Dazzlingly Tasty for Pennies

Trent Hamm

Tempeh kabobs on the grill.  Photo by mache.Whenever I see great deals on free range chicken or beef, I stock up without hesitation, filling our freezer with pounds of roast, tenderloins, chicken breasts (and other pieces… and whole chickens), fish fillets, steaks, and chops. You might open our freezer and see dozens of pounds of such cuts, purchased because we found an exceptional deal.

One big complaint I often hear with such bulk food buying is that it’s boring. One older email from Jennifer sums this feeling up quite succinctly:

Buying food in such bulk quantities seems incredibly boring to me. What can possibly be tasty or exciting about having chops for the twentieth time this year?

I agree with Jennifer on one level – having the same old boring chops or chicken breasts every week for months would get quite old. I would certainly get tired of it, anyway.

The trick is to know how to jazz up these entrees, making them into something much more interesting – and with much more variety – for just pennies. Around here, most of our entrees find themselves undergoing some sort of preparation which will widely vary the flavor.

About Marinating Meat
The purpose of marinating meat is twofold. First, it serves to tenderize the meat – that’s why most marinade recipes include some sort of acid (vinegar and fruit juice are common ones). Simply soaking a meat in such a solution makes the meat softer – easier to cut and easier to chew. It also causes the meat to absorb some of the liquid, often making it moister.

Second (and perhaps more important), marinades imbue meat with additional flavors. During the process of softening the meat, the meat absorbs some of the liquid around it. If that liquid includes a variety of flavors, those flavors are absorbed into the meat itself.

Given the nearly infinite things one can use as a marinade, there’s a nearly infinite variety of flavors you can imbue your meat with.

What if you’re vegetarian? Almost any tough vegetable can be marinated. Zucchini, cucumbers, squash, and eggplant all turn out very well when marinated. In fact, I often use such tougher vegetables as a side dish.

About marinate versus marinade: marinate usually refers to the process of soaking the meat, while marinade refers to the liquid solution in which the meat is soaked.

Trent’s Ten Favorite Homemade “Nickel” Marinades
Here are ten homemade marinades that cost just pennies and can each really improve the flavor of your food. Using these marinades can transform an ordinary cut of meat in ten drastically different ways, from spicy to sweet, from sharp to subtle, from Mediterranean to Asian. Just mix the ingredients together, put the mixture on the meat in a bowl, and let it soak according to the times below – when it’s done, cook the meat as you normally would and enjoy some distinctive and delicious flavors!

Simple Marinade 1/2 cup lemon juice, 2 tablespoons olive oil, 1 teaspoon oregano, pinch of salt, pinch of pepper

Flexible Marinade 1 cup any kind of fruit juice you have on hand, 1 teaspoon garlic powder, 1 teaspoon black pepper, 1/2 teaspoon salt

Apple Marinade 1/2 cup apple juice, 1/4 cup soy sauce, 1/4 cup honey, 2 tablespoons lemon juice, 1/2 teaspoon garlic powder, 1/4 teaspoon mustard, 1/4 teaspoon ginger (this is fairly low acid marinade, so leave it on for twice as long as listed below)

Asian Marinade 1/2 cup soy sauce, 1/2 cup balsamic vinegar, 1/2 cup chunky peanut butter, 1/3 cup cilantro, 1/4 cup lemon juice, 2 tablespoons honey, 1 tablespoon ginger, 2 cloves garlic or 2 teaspoons garlic powder, 1/2 teaspoon cayenne pepper

Balsamic Marinade 3/4 cup balsamic vinegar, 1/2 cup olive oil, 2 teaspoons brown sugar, 1/4 cup minced onion, 3/4 teaspoon black pepper

Donkey Marinade 2/3 cup lemon juice, 1/3 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon Worcestershire sauce, 1 teaspoon mustard, 1 teaspoon garlic powder

Lime Marinade 1/2 cup lime juice, 1/4 cup oil, 1 teaspoon tarragon, 1 teaspoon onion salt, 1/4 teaspoon ground black pepper

Mediterranean Marinade 1 1/2 cups olive oil, 1 cup lemon juice, 1/2 cup red wine vinegar, 3 tablespoons oregano, 2 tablespoons garlic powder, 1 teaspoon salt, 1 teaspoon ground black pepper

Sneaky Marinade 3/4 cup orange juice, 4 teaspoons olive oil, 1/2 teaspoon anise, 1/2 teaspoon ground pepper, 1 1/2 teaspoons salt, 2 teaspoons tarragon

Spicy Marinade 1/2 cup lemon juice, 1/3 cup vegetable oil, 1 tablespoon onion, 1 tablespoon garlic powder, 1 tablespoon sugar, 2 teaspoons red pepper flakes, 1 teaspoon thyme, 1/4 teaspoon oregano

Teriyaki Marinade 1/4 cup vegetable oil, 1/4 cup brown sugar, 3 oz. soy sauce, 1 clove garlic or one teaspoon garlic powder, and 1/2 cup pineapple juice (this is fairly low acid marinade, so leave it on for twice as long as listed below)

(Oops… did I include eleven marinades?)

How Long Should I Marinate?
If you marniate a meat too long, the meat will become soft and mushy from the effects of the natural acids in the marinade. If you don’t leave it on long enough, the meat won’t gain enough extra flavor. Here are some starting numbers to use – obviously, times may vary depending on the size of your meat, but these should get you in the ballpark.

Beef roasts 2 hours
Beef large steaks 1 hour
Beef small steaks 40 minutes
Chicken with bones 1 hour
Chicken without bones 40 minutes
Fish 30 minutes
Lamb chops 40 minutes
Pork chops and tenderloin 40 minutes
Pork roasts 2 hours
Shrimp 15 minutes

Additional Tips
First of all, don’t toss the marinade when you’re finished soaking the meat! I like to pour the leftover marinade directly on the entree just as it goes on the grill or into the skillet. This packs an additional punch of flavor. However, do not save the marinade and use it later in the cooking process – a marinade must be cooked just like the meat is, and if it is not, you run the risk of ingesting unhealthy proteins.

Another use for the marinades: they make great mix-ins for burgers. Make up a batch of your favorite, then add it directly to ground beef or ground turkey, roughly 1/2 cup per pound of meat. It can really change the dynamic of the burger!

Another tactic I like to use to try new marinades to ask for marinades and sauces for Christmas gifts, particularly those from local companies. We go to several gift exchanges around Christmastime and a few bottles of marinade and sauce make for a great, easy-to-select gift. Combined with the inexpensive bulk meats in our freezer, these sauces and marinades can create a true flavor explosion – much better than some gift you’re anxious to return as soon as you leave.

Good luck!

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  1. KoryO says:

    They sound great, Trent, and I will definitely try a few of them……but where in the world did you come up with the name “Donkey marinade”? (Is it NSFW? ;) )

  2. JerryB says:

    All those marinades sound good. I’m partial to fruit juice marinades, but find they work better with lighter meats such as chicken, pork, rabbit and fish.
    Just one thing. A two hour soak for a 4 pound roast would do little to tenderize it. However take some small cubes of any white fish, give it a one hour soak in citrus marinade, add a little minced onion, some fresh cilantro and you have Ceviche. No cooking required.

  3. perfect timing of this post. I have to shop for a big BBQ tomorrow and these are good marinades to try….just have to ask the same question about the name…”Donkey”? how and why? lol.

  4. Johanna says:

    Another possibility for vegetarians (or nonvegetarians who enjoy a meatless meal once in a while): Most of these would work well on tofu. Marinating tofu doesn’t do much to it, I find, but if you bake it in a sauce, it turns out very nicely. Even my meat-loving, tofu-fearing parents have come to like it.

    This is what you do:

    First, buy the firmest tofu you can find. You want the kind packed in water and kept in the refrigerated case, not the shelf-stable packages. It should say “firm” or “extra firm” somewhere on the package. If it says “silken” anywhere on the package, that’s not the kind you want. (Silken tofu is good for other things, but not for this.)

    When you get your tofu home, preheat the oven to 350F or so. Oil a rectangular baking sheet or dish and mix up your marinade. Drain the water off the tofu and slice it into 1/4-inch thick slices. Ideally, they should fit closely packed in a single layer in the baking dish. You can slice it a bit thinner or thicker, or use more or less tofu, to get it to fit.

    Lay the tofu slices out in the baking dish, and pour the marinade over the top so that it just covers the tofu. Bake until all the liquid has evaporated. (In my oven, this takes about 20-30 minutes, but keep checking on it – you don’t want it to burn.)

  5. Jimmy says:

    I actually use most of these recipes. I’ll have to disagree just a tad on the length to keep in the marinade. For cuts of meat that are very lean such as chicken breast and some steaks, you could get away with marinating for a longer time period. I usually mix up the marinade in a Ziploc bag with the meat and let sit overnight. This infuses the flavor dramatically. And with lean chicken breast I found the taste is not soft mushy but extremely juicy. Yum!

    Food for thought! :)

  6. Sandy E. says:

    It should be noted that marinades need to be refrigerated during the entire process, and anything that has touched raw meat can be contaminated with bacteria. From a food safety viewpoint, one should never pour leftover marinade on the meat, as you suggested. Your advice to not toss the marinade when you’re finished soaking the meat really raised a red flag. The recommendation is to boil it for 5 minutes to destroy any harmful bacteria.

    A simple solution to a potentially dangerous problem would be to set aside some marinade for basting that hasn’t been cross-contaminated with raw meat juice.

  7. Johanna says:

    Also: Where are you buying your olive oil that you can get 1 1/2 cups of it for “just pennies”? I’d like to shop there.

  8. Anne KD says:

    And for those vegetable lovers who can’t stand tofu in myriad forms except for the occasional smoothie (that would be me)…

    Veggies like the ones Trent mentions above will take on a good bit of flavor in 30 min or so. He didn’t mention tomtatoes, shrooms, bell peppers and several others :) . Harder veggies like cauliflower, potatoes, carrots can be steamed or boiled *just* until done, gotta watch ’em, then put in the marinade and eaten or tossed on the grill/broiler just till they get warmed up again. Great stuff. On the grill I started making foil packets of veggies and marinade for easier handling with less cleanup. We also use a grill basket given to us for a wedding present. I’ve been bringing marinated veggies to cookouts, it works out well especially in kabab form for the kids.

  9. DrGail says:

    Another use for the excess marinade is to pour it into a small saucepan and simmer it until it reduces, then melt some butter into it. Voila, you have an elegant sauce for the cooked meat and it is frequently a nice addition to a simple grain or other side dish.

  10. Helix says:

    These look really good. I’ve only ever used the premade marinades but these look much better.

    Another handy tip I’ve found when buying meat in bulk (the family saver packs of chicken breast, for example) is to put a piece or two of chicken/steak in a ziploc back with marinade before it goes into the freezer. When you take it out to thaw, the meat marinates as it defrosts. I know this makes it marinate longer than Trent suggests but I’ve never had a problem with overmarinating; perhaps that’s because I’ve always used bottled marinades.

    Oh, and with tofu, I’ve yet to try this but I’ve heard that if you press it for a while (in between two dinner plates or something) to get the liquid out it gives it a much more meat-like texture.

  11. indymoney says:

    Vah!! Thanks a lot Trent. I’m a pure vegetarian. I’d definitely try this with tough veggies.

    As Johanna mentioned, I’ll try to add Tofu too.

  12. leslie says:

    I wanted to mention that you can freeze meat with a marinade. Although the marinade won’t do anything to the meat in the freezer, when you put it in the fridge to thaw, the meat will absorb the flavors like normal. If you can plan ahead, this makes for super easy preparation!

  13. Johanna says:

    @Helix: Yes, that’s right – the reason tofu sometimes has a mushy texture is because of the water content, and you can give it a firmer, chewier texture by getting that water out. There are many different ways you can do that.

    If you’re frying (deep or shallow) or baking the tofu, you don’t really need to press it first, because those cooking methods already remove the water for you. But if you want to do something like adding the tofu straight to a curry or other sauce-based dish, then pressing it first can be a big help.

    Freezing and thawing the tofu is another thing you can do – when the ice crystals melt, they drain right out. But that gives you a completely different texture – more spongy than meaty – that doesn’t suit every purpose and might not be to everyone’s liking.

  14. Steve says:

    Gotta watch out for those unhealthy proteins!

  15. Penny says:

    Can anyone tell me if the Teriyaki marinade would be allright with 2 lbs (or 3??) of chicken thighs in the crock all day long on low?

    Too much sauce? Not enough? Too thin?

    Thanks everyone!

  16. Tony says:

    Not quite a marinade, but I just douse chicken and (super) cheap steaks (think eye of round, etc) with worchestershire (?) sauce with I’m defrosting them and use seasoning salt and garlic powder with broiling. Cheap, easy and very effective. My fiancee always asks why meat tastes so much better when I cook it!

  17. Eden says:

    Lol, yep, I think he meant bacteria, not proteins.

    And nickel marinade? Not most of them. Inexpensive, yes, nickel, nope. Olive oil, lime juice, lemon juice, and soy sauce are expensive. On average, I would say the marinades above add $0.50 to $1.00 to the cost of the meal. Cheap by me, but pricey for some.

  18. lurker carl says:

    Ingesting unhealthy proteins? That is an obscure way of saying bacterial contamination and food poisoning.

  19. Money Dieter says:

    I load up on meats too and make stirfries and all kinds of yummy stuff. Great tip!

  20. Steven says:

    Personally, I make a “paste” instead. I eliminate the most of the liquid, then rub the oil/juice directly on the meat, mix up the seasoning mix in a separate bowl, then rub it onto the meat. There is just enough moisture to make it stick to the meat. Like for steaks, I mix garlic powder, onion powder, oregano, thyme, rosemary salt, and black pepper (i like it with tons of black pepper actually)in a bowl. Then I rub the steaks with olive oil, and rub the spice mix into the steak. In college, I would then stick it back in the fridge until I was ready to cook (after classes or next day). Prior to cooking, take it out of the fridge to let the meat get up to room temperature (great time to add a splash of acid, I usually don’t) and I take off excessively large clumps because they burn quick.

    Another idea is flavored oils. I use it for my herb roasted potatoes. In a COLD pan, pour in some oil, add desired herbs (I like rosemary, oregano, and thyme once again), salt, black pepper, and crushed garlic (never used garlic powder here, so I have no clue how that turns out). Turn the stove to low/med-low for a minute or two just to get the oil hot to draw out the flavors. Then toss in the potatoes and coat. How much oil and herbs you need depends on the size of the potatoes you throw in there. I like somewhere around 3/4 in cubes, which gives a good balance of crunchy outside, fluffy inside, along with faster cooking time compared to whole potatoes.

    That’s just my preference, a different take on how to make the bland anything but, and it suits my taste. I didn’t like having to throw away leftover marinades in college, which is why I did things this way.

  21. Katie says:

    In addition to tofu and veggies, beans can also be marinated. I’m veggie, don’t like tofu, and don’t eat a lot of dairy, so beans tend to be my main source of protein. Chickpeas are especially good marinated in a lemon sauce and tossed into just about anything.

  22. Nowooski says:

    Great ideas. But I’m a bit lazy and tend to stick with the MSG approach. It is the most important spice!

  23. Sunshine says:

    Awesome recipes. Lately, I’ve been going for the less is more approach as far as seasonings go – salt, pepper, garlic powder and occasionally pepper flakes. I also don’t eat much animal protein so I don’t buy it in bulk and rarely get less quality cuts. However, I do like a lot of these recipes, though. I’m going to try some of these next chance I get.

  24. Jeff says:

    What’s all this talk about marinades tenderizing meat? Enzymatic marinades can tenderize meat, but soaking meat in an acidic marinade can actually toughen the protein.

    Look at this article from finecooking.com for a better explanation.


    And I also agree with some the above comments…where is this cheap olive oil of which you speak? Anything of halfway decent quality is pretty expensive. It won’t stop me from using it, but you won’t make any marinade for a nickel.

  25. jc says:

    i love a great marinade. i also love my cast iron skillets, and they don’t love acidic marinades. i just re-seasoned all three last night and don’t savor the process.

    any tips?

  26. Marsha says:

    I’ve got a ton of lemons in the fridge – will have to try the “donkey” marinade.

    I usually just toss together 1 packet of onion soup mix + 1 cup of red wine vinegar + 1 cup of oil in a ziploc (honestly, I don’t measure the amounts though). Then I marinade an inexpensive london broil cut overnight and grill the next day. It’s fabulous!

  27. Damester says:

    Loved the article.

    But about the pricing.

    No way would these be a nickel a piece, even pro-rated, given the ingredients.

    Lemons here cost at least $.30 each, a half of one is $.15 and that’s just to start before things like olive oil, etc.

    Regardless of cost, it’s still a relatively inexpensive way to flavor up stuff you got on sale.

    Cause if the meat and veggies weren’t on sale, we’re not talking bargains here.

    We love portabello mushrooms for example, but they’re close to $7.99 a pound here. With shrinkage, you’re better off buying beef (we don’t eat, but if you did).

    Donkey marinade. Hilarious.

    Love that you have fun with all of this.

    FYI: Dry shallots and dried roasted minced garlic (in bulk, by the pound, etc. from places like Spice Barn) are great to add to your liquid marinade ingredients. And in the end, a lot cheaper and just as tasty as fresh of these items.

    Investing in a good spice selection can really be worth the $$ investment.

    With the basic ingredients and your “themed” spices, you can have chinese, japanese, greek, Indian, and other “nights” with special dishes easily made.

    Yummo (Oy, Rachel!)

  28. Courtney says:

    I just saw an episode of Good Eats on marinades…Alton Brown suggested using half of the marinade pre-cooking, and then putting the cooked meat in the reserved marinade post-cooking (wrapped up in a foil “boat”) for 10-15 minutes before serving – he said as the meat fibers tighten back up it will absorb more liquid for extra flavor and moisture. Will have to give this a try sometime!

  29. Ryan says:

    This is a great list of marinades, I’m looking forward to trying out a few. I was getting bored with a few of my meats anyway, this can help spice things up.

  30. Mol says:

    Im pretty sure Im not the only one who went back and counted how many marinades there were…

  31. Mom2S&A says:

    Trent, thanks for the recipes! I see a few combinations that look interesting. I “grill” in a NuWave oven and these will be perfect for that.

  32. Hogan says:

    Keep the great food posts coming.

  33. Jen says:

    I think that “Nickel” is in quotes for a reason. Perhaps not to be taken literally?

    Though the cost of homemade marinades are more than a nickel, to me knowing what is on my food is well worth the extra expense. Read the ingredient label on one of those bottles sometime… YUCK!

    I will definitely be trying a few of these… thanks!

  34. Chiara says:

    My husband goes through boatloads of Claussen pickles and we have used the pickle juice as a marinade. It worked great except for a time we left some chicken in it way too long (like an extra day) and it got too obviously “pickly.” Other than that, it adds a really interesting flavor and tenderizes well.

  35. Garrett says:

    Just want you to know that I am now I subscriber of your website. I find it enlightening and worthwhile. Thank you for doing something meaningful for those of use who could use it.

  36. Nunya Bidness says:

    Gotta be honest, Trent… I just skip right over most of these food articles. This post especially seemed more about food than frugality. The “cheap marinades” tie-in seemed a littleweak to me, like you needed an excuse to write about food, so you came up with that. I mean, is there such a thing as an expensive marinade? Maybe there is, I don’t know. Then again, I don’t really get into food (which, I guess, was the point). I apologize if I’m coming off as an a-hole but I wanted to throw that out there. I enjoy the vast majority of your articles. :)

  37. kleanchap says:

    Love the marinating idea. My cooking typically get boring after recycling the same 4 recipes every month. I will try the above marinating ideas. Thank you.

  38. Sandra Dee says:

    Those are great marinade ideas. I usually just stick with Italian dressing (which I get for only $0.08 matching coupons and sales)! I am definitely going to try some of these – especially the apple one and asian. Thanks for making me hungry! :)

  39. Sandra says:

    I would recomend that when you bulk buy the meat as you package it into smaller portions marinate it then. That way it absorbs as it freezes and as it thaws. Means that making dinner is much faster and if you’re not inclined to label every container just pull out surprise flavours!
    Once a month (or 6 weeks, depending upon life and scheduling) my man and I go to Costco and then spend almost 3 hours making sauces and slicing/cubing our meat for the coming weeks. This dramatically reduces dinner preparations as we’re both commuters so we simply pull something out in the morning and let it thaw in the fridge all day.
    Thanks for the recipes, we’ll be trying a few of them in about 2 weeks!

  40. chuck says:

    Unless you cook in the marinade, it won’t “tenderize” your meat. It can and will add a great deal of flavor. As far as tofu goes, you can buy the firm and freeze it and when it defrosts it looses most of the moisture giving you a more meat like texture. Keep up the good work.

  41. friend says:

    as soon as i saw “tasty” in the headline, i jumped to the comments to see if there would be mean remarks. congrats to those who restrained themselves.

  42. Lisa says:

    For an even cheaper marinade, check with the butcher at your grocery store. At my supermarkets (Raleys and Bel Air in California) they will put free marinade or rub on the meats you buy in their store. I do this with most meats I buy for bbqing and then just stick them in the freezer, pull them out, thaw in microwave and they’re ready to go!

  43. Kolla says:

    Great post, now that grilling season is upon us, I will for sure try some of those out soon!

  44. Ellie says:

    Hy Trent,
    Still can not read the last words on each line of your articles. I love the articles, don’t like having to guess at every 20th, 21st and 22nd word of each sentence.
    Could you check with your computer people about adding “show full page” option. That way, the “hot mail” accounts could read entire articles.

  45. JT says:

    Great ideas, I love your food posts…thanks!

  46. Sharon says:

    Safeway will give you free marinade, too. I assume Vons will as it is pretty much the same store.

  47. Great post!

    Marinades and grilling over charcoal are the best ways to turn so-so meats into amazing meals.

  48. Matt says:

    I can’t for the life of me understand why you’d use 1+ cups of olive oil for a marinade.

    I agree with a previous poster about Italian dressing. That is an amazing marinade, especially for chicken!!

    I agree with a different poster about dry rubs. A little olive oil, pat on the dry rub, and allowing it to set in a foil-bed for 5+ minutes after cooking gives an amazing taste, and even left juice sauce for topping.

    But you put some good ingredient choices on here for marinade options. I’m trying a few of these myself :) Thanks!

  49. Jessica says:

    I LOVE your posts like this! Thank you so much. I look forward to trying several of these soon! :o)

  50. Jeff says:

    Please do not do this, as suggested by another commenter:

    “Alton Brown suggested using half of the marinade pre-cooking, and then putting the cooked meat in the reserved marinade post-cooking”

    Alton Brown was talking about the reserved *juices* from cooking…NOT the leftover marinade (http://www.foodnetwork.com/recipes/alton-brown/skirt-steak-recipe/index.html). The only way you can reuse leftover marinade after it has been hanging around with raw meat for hours is to cook the marinade itself to get rid of the nasties. And even then, I wouldn’t recommend it.

    AB would be *appalled* at the idea of soaking cooked meat in leftover marinade. He’s very serious about hygiene.

  51. Susie says:

    Cheap zesty Italian dressing is the most frugal, simple and tasty marinade. You can add any herbs or traditional flavorings to this “base” and it will work great. It has the acid and oils most marinade recipes call for. Try it!!

  52. Icarus says:

    Trent buys in bulk so he’s doing the pricing based on his total supply divided by the amount of marinades he gets out of the batch.

    Also, about putting the used marinade on the food you are grilling — since you’re about to grill the meat, wouldn’t that kill any bacteria anyway?

    I’ve also found that leaving it set overnight in the fridge works fine but I’ve only done it with chicken breasts. And I use salad dressings that I can get pretty cheap from Aldi’s.

  53. mike says:

    @Jeff–Alton Brown used reserved marinade, not cooking jucies. You need to watch that episode again.

  54. MAC says:

    Comment #40 is just wrong. Cooking will denaturize proteins that are meant to tenderize meat. Heat and acidity can denaturize proteins, which is why a high fever is bad for us.

    The example we use in our first year biology lab:

    Add some pineapple juice instead of water when you’re making jell-o, and it will never solidify (bromelain will denature the gelatin). Heat that pineapple juice up first (or used canned juice – which has been pasteurized) and you will get solidified jell-o. Why? The heat denatures the bromelain, and it won’t break down the gelatin.

    There is a reason you marinade before cooking.

  55. MattL says:

    I don’t think there really is a “cheap” way to eat mean often. Even if you buy it in bulk and flavor it with cheap marinade, you still are going to end up with higher medical bills (because of high cholesterol and other ailments). A good “cheap” alternative to meat is to switch to legumes, whole grains and other plant based foods. You can easily make a batch of rice and beans to feed a large family. With the right added veggies and spices, it can out flavor many meat dishes.

  56. RuthM says:

    Comment #9 is incorrect. Whenever I’ve heard this subject brooched on Food Network Channel, none of the chefs recommend this practice. It’s an excellent way to get sick!

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