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Source: George Foreman's Knock-Out-The-Fat Cookbook

Raspberry Vinegar Marinade
This light, tangy, sweet marinade compliments vegetable kabobs, fish, or chicken.
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Serves: makes about 1 cup
Prep Time: 5 minutes
Cook Time: 0 minutes
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1/4 cup extra virgin olive oil
1/4 cup raspberry vinegar
1/4 cup green onions, chopped
1 tablespoon fresh lemon juice
1 tablespoon honey
1 tablespoon garlic, minced
2 teaspoons dried thyme
1/4 teaspoon fresh ground black pepper

In a medium bowl, combine all the ingredients, mixing well, and set aside until ready to use.

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Ginger-Soy Marinade
Source: George Foreman's Knock-Out-The-Fat Cookbook
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Spicy and with Asian influence, this marinade goes well with beef or chicken.
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This herb blend goes well with lamb or beef. An alcohol base such as cognac or brandy can be substitued for the olive oil.
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