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Marinade for bbq Remove skin from thighs of chicken and marinate in sauce for 1-2 hours, the
bbq for half an hour on low heat to prevent flame up, do not char. Enough
fat will cook out of the meat to give a nice BBQ flavor.
Barbecue-style turkey thighs In the crockery cooker combine all ingredients except the turkey. Place
frozen tukey thighs atop the catsup mixture, meaty side down and flat on
the cooker. Cover and cook on low heat for 10 to 12 hour or high heat for
5-6 hours. Serve over rice.
Teriyaki marinade Mix all the ingredients in a jar. Use on beef, chicken, and pork. To give
grilled meats an added glaze, use 1 1/2 times the amount of sugar called
for and baste frequently during grilling so that marinade caramelizes on
meats.
From: Mesquite
Adobe, mexican smoked chili marinade Combine orange and lime juices, chiles garlic, oregano, cumin, black
pepper, vinegar and salt in blender. Puree until smooth. Makes enough
marinade for l l/2 to 2 pounds meat or chicken. Do you get the Times. On
page H 48 there are several mari
Country-style spareribs Heat oil in a 5 to 6 quart Dutch oven over medium-high heat. Add ribs and
cook until browned on all sides. Add tomato puree, garlic, parsley,
mushrooms, basil, salt, oregano, pepper, sugar, and water. Bring to a
boil; cover, reduce heat, and simme
Mustard-herb marinade Mix all of the ingredients in a bowl. Let stand 1 hour. Add chicken or fish
and coat well. Let stand in marinade. Pat dry with paper towels. Use the
remaining marinade to baste fish or chicken just before removing from the
grill.
Source: Mes
Ziti with mexican-style meat sauce 1. Drain and dice pimientos. In 12" skillet over medium-high heat,
cook ground beef, green pepper, and onion, stirring occasionally,
until meat is browned and pepper and onion are tender. Stir in water,
tomato paste, pimientos, and sauce m
Italian style stuffing In a large skillet cook bacon in olive oil until about halfway done. Add
celery and onion and cook until transparent. Pour off fat from skillet and
use it to cook giblets, then prosciutto, then liver until done. (Freeze the
liver to make it easier to cho
Eggs motul style * There should be about 1/2 cup of the shredded cheese. In a large
saucepan, soak the beans overnight in the water. (Or bring to
boiling, simmer for 2 minutes, cover and let stand for 1 hour.) Do
not drain. Add the 1/4 cup of onion, garlic
Oriental plum sauce marinade Combine the plum sauce, hoisin, sherry and soy sauce in a nonreactive
mixing bowl. Whisk in the oils a little at a time. Add the ginger, garlic,
cilantro and chili pepper. Makes 2 cups. Recommended cuts: Chicken Breasts
(4 to 6 hours) Chicken W
Steak on a stick marinade
Vindaloo (goan-style hot and sour pork) Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon,
black mustard seeds and fenugreek seeds in a coffee-grinder or other
spice grinder. Put the ground spices in a bowl. Add the vinegar, salt
and sugar. Mix and set aside.
Heat
Buffalo style chicken salad Buffalo Style Chicken Salad offers zesty flavor and a variety of textures
and temperatures. Skinned and boned chicken breast halves are coated with a
spicy wheat germ mixture, broiled, sliced and arranged on top of several
different kinds of le
Ants on the hill (chinese style beef) Before you start:Mix binder ingredients in cup or small bowl until
smooth.Set aside.Mix marinade ingredients together in medium bowl until
smooth. 1. Add beef to marinade in bowl and blend well.Set aside. 2. Spread
fried cellophane noodles evenly
Spicy beer marinade Combine all of the ingredients in a nonreactive bowl.
Source: "Dry Rubs, Pastes & Marinades for Poultry, Meat, Seafood, Cheese &
Vegetables" by Jim Tarantino, 1992. The Crossing Press, Freedom, CA 95019.
Queen of chilis (cincinnati-style), kate connally Chop 2 of the onions and set aside. Chop remaining onion fine. Salt a
large skillet. Turn heat to medium and add meat, finely chopped onion,
and garlic. Break up meat with fork and cook until it is browned.
Drain fat.
Add barbeque sauce and
Old style enchiladas * 1-2 cups of oil for cooking corn tortillas.
~---------------------------------------------------------------------
~-- Brown ground beef and 1 chopped onion (add 2 cloves garlic,
chopped, if desired) and drain. Add tomatoes, crushed, kidney b
Honey-hoisin marinade Combine all the ingredients in a nonreactive bowl or blender.
Source: "Dry Rubs, Pastes & Marinades for Poultry, Meat, Seafood, Cheese &
Vegetables" by Jim Tarantino, 1992. The Crossing Press, Freedom, CA 95019.
Sicilian style turkey sausage ^ Prepare casings.
Using fine disk, grind turkey, mix with remaining ingredients and grind
again.
Stuff into casings and twist off into 3
"
links.
Cook in vegetable oil until browned and cooked through.
Source: Home Sausage Making by Charles G. Reavis
Caribou marinade iii- rosemary & garlic As for Marinade #1 above
Kabob marinade 1. 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 2
Baked italian-style meatballs PREHEAT oven to 400°F. Mix all ingredients until well blended.
SHAPE into 24 meatballs, using about 1/4 cup of the meat mixture for each meatball. Place in single layer in foil-lined 15x10x1-inch baking pans.
BAKE 20 min. or until cooked through.
Adobo marinade Puree the marinade ingredients in a food processor.
Yield: 3 cups
Steak marinade #2 Mix all ingredients together and allow flavors to blend for 1 hour or more.
Refrigerate.
Baked potatoes, farmer style 1. Preheat oven to 425øF.
2. Wash and scrub potatoes; dry thoroughly. Rub surface with 2 tablespoons butter. Prick skin with fork, to let steam escape durning cooking.
3. Bake 50 to 60 minutes. Potatoes are done when they can be easily pierced with fork.
Piquant sour orange marinade* Mix all ingredients in a bowl. Pour over pork, venison, or poultry. Cover
and refrigerate for 12-24 hours. When cooking the meat use this as a
basting suace as well.
Japanese style potato salad Boil unpeeled potatoes. Cut cucumber lengthwise and
remove seeds and cut into thin slices and place in
bowl. add salt. cut onion in thin slices and soak in
cold water until youUre ready to use them. Remove skins
from cooked potatoes and cut
"philly-style" white pizza Saute vegetables in 1 tb. olive oil until limp; add roast beef. Saute for
three more minutes. Add Worchestershire sauce and seasonings; cook 2-3
minutes more and remove from heat. Set aside.
Dust work surface with flour and roll out bread dough
Far eastern-style fritters In a large bowl, combine eggs, flour, soy sauce, baking powder,
Worcestershire sauce, and salt, beating until smooth. Stir in bean
sprouts, shrimp, mushrooms and onion soup mix. Add green onion and
cucumber, mixing well. Drop batter by teaspoonful
Thai-style marinade Combine all ingredients in a bowl. Makes about 1-1/4 cups
Bourbon marinade Source: JULY 1983/GOURMET, p.136
1/3 cup bourbon, 1/4 cup soy sauce, 1/4 cup firmly packed light brown
sugar, 1 large onion, chopped, 3 tablespoons Dijon-style mustard, 1
teaspoon Worcestershire sauce
In a ceramic or glass dish combine the b
West indies marinade rub. 15 ml 1 tbsp curry powder. 15 ml 1 tbsp ground cumin. 1,25 ml quarter tsp
chili powder. 7,5 ml half tbsp ground black pepper. 15 ml 1 tbsp paprika.
2,5 ml half tsp ground mixed spice.
Mix all the ingredients together. Coat the meat in the mixtu
Chicken pie, great northern style In a large stew pot, cover chickens with cold water. Add onion
slices, parsley, and sage. Slowly bring to a boil over medium heat,
then simmer until meat is about ready to fall from bones, about 1 - 1
1/2 hours. Separate meat from the bones, ret
Fish veracruz style Clean fish and rub with salt and garlic. Heat oil and add the onion and saute for 5 minutes until soft and golden. Add the tomatoes,
cinnamon, and cloves and simmer gently for 5 minutes. Place the fish in a buttered oven proof dish and cover with the j
Carciofi alla romana (artichokes roman style) Combine first 7 ingredients in an ovenproof casserole. Add artichokes. Bake
covered in preheated 375-degree oven 30 to 40 minutes until tender. Remove
artichokes from liquid, put on tray to cool. Cut in quarters. Serve at room
temperature.
Oriental dressing and marinade Combine ingredients; mix well. Use as a marinade for crisp-tender cooked
broccoli, mushrooms or favorite vegetable combinations, or toss with mixed
green salads.
Makes about 1/2 cup dressing.
Garlicky barbeque marinade In a blender, puree the chopped garlic, Worcestershire sauce, soy sauce, onion and water.
Baked orange roughy-italian style 1. Preheat oven to 400 degrees F Coat a medium baking dish with non-stick cooking spray.
2. In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt.
3. Brush both sides of orange roughy fillets with butter, and dredge
Flattened cornish game hens with garlic-citrus marinade A delicious entre that's easy enough for a weekday dinner, yet pretty
enough for a dinner party. Serve with: Stir-fried summer squash and red
peppers, couscous salad, and seeded Italian bread.
Prepare barbecue (medium heat). Combine olive oil, 4 teas
Edie acsell's marinade Combine all ingredients in a bowl. Makes about 2 cups.
Grilled chicken breast with garlic lemon marinade Place chicken in shallow dish. Combine all ingredients, pour over both side
of chicken. Cover and refrigderate, fish up to 2 hours and chicken overnigh
if you wish. Grill covered or broil about 10 min. each side until done, ser
immediately.
Indian style lemonade Combine all ingredients in a large pitcher or punch bowl. Serve at
room temperature or chilled.
"Vegetarian Times" July, 1993
from: Mark Satterly
Lamb marinade and barbecue Mix ingredients together. Marinate butterflied lamb roast overnight,
basting as needed. Cook over hot grill, baste as needed. Best served medium
to rare. Makes enough marinade for about 6-8lbs of lamb.
This is Lois' recipe and is our annua
French-fried italian style zucchini Mix all ingredients except zucchini. Wash and slice zucchini into 1/4-inch
slices. Roll in flour, then egg wash a and finally and finally in cracker
mix. French-fry to a golden brown. Serve.
Korean sesame and ginger marinade From "Cooking with Fire & Smoke" by Phillip Stephen Schulz Simon &
Schuster, 1986
KOREAN SESAME AND GINGER MARINADE
For beef, lamb, and pork.
Combine all ingredients in a bowl.
Makes about 1-1/4 cups.
Chinese dry marinade Combine ingredients and use for marinade for spare ribs and pork.
Ranch style chicken fried steak and gravy Tenderize round steak. Dip in milk and then flour, salt and pepper to
taste. Fry in deep fat at approcimately 375 Degrees F. until golden
brown. After steak is done, pour off fat leaving about 4 T in pan. Add 4
T flour. Stir until smooth. Add 1 qt m
Scandinavian-style potatoes Preheat oven to 450°; oil a large glass baking dish.
Peel and cut (in half lengthwise) potatoes.
Place each half, cut side down, on a cutting board.
Arrange two chopsticks on both sides of potato and thinly slice across the potato. (The chopsticks keep yo
Polo loco marinade Pour over raw chicken and let soak for up to 4 hours and grill on the bbq..
also you can add tequilla and its wonderful.
Thai-style, spicy eggplant-mushroom sauce Mince garlic and shallot; quarter mushrooms, dice eggplant into 1-inch cubes and slice red bell pepper into long strips. In a large frying pan, on medium head add stock and mushrooms. Simmer for 5 minutes or until mushrooms are tender and brown. Remove m
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