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Curry Marinade

Ingredients: 1 1/4 Teaspoon(s) Ground coriander 1 Teaspoon(s) Ground cumin 1/2 Teaspoon(s) Cardamom 1/8 Teaspoon(s) 6-8 oz. trout steaks; or sal 1/8 Teaspoon(s) Onion, large, chopped 1/8 Teaspoon(s) Nutmeg 1/8 Teaspoon(s) Pepper 1/8 Teaspoon(s) Ground red pepper 1/4 Cup(s) Celery, rib, chopped 1/4 Cup(s) Peeled garlic cloves 1 Tablespoon(s) Sprig fresh thyme 1 Teaspoon(s) Steak Sauce 1 Teaspoon(s) Finely chopped fresh garlic Directions: *4 teaspoons purchased prepared ground curry powder can be substituted for curry mixture. In small skillet stir together all curry ingredients. Cook over medium heat, stirring constantly, 2 minutes. DO NOT BURN. Remove from heat; let cool 5 minutes. In medium bowl stir together all marinade ingredients and curry mixture. Use to marinate 2 pounds meat (chicken, pork or beef). Cook as desired. Yield: 3/4 cup. Source: Great Grilling and More, Land O Lakes Recipe Collection
Check some related videos Similar recipes: Edie acsell's marinade Combine all ingredients in a bowl. Makes about 2 cups. Chicken coconut curry Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; Asian black bean marinade Combine all ingredients in a bowl. Makes about 1/2 cup Lemon and thyme marinade This is a tangy marinade, containing equal amounts of lemon juice and oil, and is good for rich meats like chicken thighs. It can be used for chicken breasts too, but their skin should be on for additional protection during grilling or broiling Vietnamese lemongrass marinade Cut off the top 2/3 of each lemongrass stalk, trim off the outside leaves and roots, and slice the core thinly. Pur=82e the lemongrass, garlic, shallots, chilies, and brown sugar to a fine paste. Work in the fish sauce, lime juice, and hot sauc Gnag ba curry with mushrooms If the mushrooms are very large, cut in half; however it is traditional not to cut them in Thai cooking. Heat the oil in a wok over medium heat. Add the curry paste & stir-fry until it releases its aroma. Add 3 c water, mushrooms, soy 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 Jerk marinade Mix together all the ingredients. A food processor fitted with a steel blade is ideal for chopping and grinding. This will provide an excellent marinade for chicken, beef, or pork. Store leftover marinade in the refrigerator Opor ayam (coconut chicken curry) Cut chicken into serving portions and rub with salt. Fry onion and garlic in oil until lightly brown. Now, add coriander, ginger and lemon grass. Stir well for about 1 minute. Add chicken, mixing thoroughly so that chicken absorbs the spices. Add Thai marinade In a blender or food processor, puree ingredients until smooth, about 30 seconds. Arrange meat in a shallow nonreactive dish or resealable plastic bag. Add marinade; rub gently into meat. Cover; refrigerate for time in "Marinating Times" r Orange/honey marinade Combine all ingredients in a bowl. Makes about 2/3 cup Fish in thai curry sauce In a skillet, whisk together coconut milk, ginger, sugar, curry paste, and garlic. Boil, stirring constantly. Reduce heat and simmer five minutes. Add fish and cook five minutes per side. Remove fish and stir in onions and cilantro. Place fish on rice and Steak marinade #2 Mix all ingredients together and allow flavors to blend for 1 hour or more. Refrigerate. Herb & oil marinade Combine ingredients. Allow meat to marinate in shallow glass dish for 4 hours in refrigerator. Baste with marinade during broiling or barbequing. Coffee liqueur zesty seafood marinade/sauce Shake all ingredients together well in covered jar. Let stand 1 hour or longer to blend flavors. Shake well before using. Pour over fish and marinate 30 minutes. Grill fish, basting often.. Red curry paste - nam prik gaeng ped * Red and green curry pastes are the basis for most Thai curries. ~--------------------------------------------------------------------- ~-- Combine all the ingredients except the oil in a blender and process until smooth. Heat a small skillet Refreshing yogurt marinade Using a sharp knife, cut mango flesh away from pit and peel. Cut flesh into chunks. Combine mango and remaining ingredients in food processor; process until smooth and flecked with mint. Before using marinade, reserve 1/2 cup to serve as a dipp Pollo loco marinade ii Combine ingredients, marinate chicken at least one hour. By on . Rose levy bernbaum's tandoori marinade Sprinkle the food to be marinated with lemon and lime juice. Combine the remaining ingredients in the container of a food processor. Process until smooth. Makes about 3/4 cup Grilled chicken breasts in raspberry vinegar marinade Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl. Combine remaining ingredients; pour evenly over chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight. Turn occ Tomato curry chicken Preheat oven to 350. 1. Place chicken in 9x13 pan 2. Melt butter in skillet. 3. Saute onion. 4. Stir in beer, soup, curry powder, basil and pepper. 5. Reduce heat to low and simmer for about 10 minutes. 6. Pour over chicken. 7. Bake for 1 hour. 8. Sprinkl Tandoori marinade Whisk together ingredients in a nonreactive bowl. Arrange meat in a shallow nonreactive dish or resealable plastic bag. Cover with marinade; rub gently into meat. Cover; refrigerate for length of time in "Marinating Times" recipe, turning mea Citrus marinade In medium bowl stir together all marinade ingredients. Use to marinate 2 pounds meat (chicken, pork or fish). Cook as desires. Yield: 2 cups. Source: Great Grilling and More, Land O Lakes Recipe Collection Lemon soy marinade Combine, add meat and chill from 1 hour to overnight. Make enough for about one pound of meat. Apple and pork curry * The cooking apple should be peeled and sliced, the pepper should be seeded and cut into thin strips. In a heavy frypan, heat oil over medium-high heat. Cook pork chops until browned on both sides and almost cooked through, remove from pan and se Honey and pineapple marinade for pork Combine all ingredients and pour over pork. Let marinate overnight in refrigerator; remove 1 to 2 hours before grilling. Baste meat with marinade during last 5 to 10 minutes of grilling. Yield: 2 cups. Source: The Joy of Grilling Apple soy marinade Combine, add meat and chill 12 to 24 hours before cooking. Makes enough for 4-5 pound roast or brisket. Source: Downloaded from AOL, source unknown. Chinese red marinade Combine all ingredients in a bowl. Makes about 3/4 cup Jim's teriyaki marinade & bbq sauce Whisk together all the ingredients except the corn starch. Marinade the meat long enough to flavor and tenderize- 1 hr for young chicken breasts or fish, overnight for round steak and up to 5 days for some game cuts. BBQ and baste with the mari Marinade for lamb or goat Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use the marinade as a basting sauce as it cooks. From Justin Wilson's "Outdoor Cooking With Inside Help" 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 6-8 lbs of lamb. Moghul vegetable curry Place almonds, cloves, cardamom, fenugreek leaves, cinnamon, garlic, chilli powder and turmeric in container of electric blender with enough hot water to enable blades to move freely. Blend to a paste on high speed, remove contents and set aside. Pumpkin curry Cook lentils and turmeric in the water about 45 minutes over medium-low heat. Drain, reserving 2-1/2 cups cooking liquid. Heat oil in a large saucepan; add onion. Saute over medium heat for 4 minutes. Add tomatoes and garlic. Cook for 4 min Spicy beef curry stew 1. Heat the olive oil in a skillet over medium heat, and brown the beef on all sides. Remove from skillet, reserving juices, and season with salt and pepper. Cook and stir the garlic, ginger, and jalapeno in the skillet for 2 minutes, until tender, and se Spicy steak marinade Combine all ingredients. Use to marinate any steak for about an hour. Use marinade to baste beef while cooking. Serve garnished with olives if desired. Achiote marinade and barbecue sauce for beef Marinade: Combine marinade ingredients. Makes enough for 2 pounds of beef. To use: Toss paper-thin slices (1 inch by 3 to 4 inches) of beef sirloin with the marinade in a nonmetallic bowl. Refrigerate 6 to 8 hours or overnight. Drain meat, reser Red meats marinade* Mix well. Pour over meat cover and refrigerate for 6-24 hours. Use as a basting sauce also. Origin: the ktichen of Don Houston Fruited beef curry casserole Cook onion and green pepper in oil in large frying-pan until onion is transparent. Add ground beef and brown lightly. Pour off drippings. Soak bread in milk. Add eggs, apple, apricots, curry powder, salt and pepper to beef. Add bread and milk. Mix we Steak & ale marinade #2 The following is the recipe used in 1978 for the Hawaiian Chicken, Club Steak, and Kabobs. I have included the original recipe for 64 chicken breasts or 48 steaks. The second recipe is the reduced version we make for 12 chickens. Mix together w Swordfish marinade Recipe by: Dale Coggins <dcoggins@COUNSEL.COM> This is the best swordfish marinade I have ever made. Whisk everything together, marinate the swordfish in it for an hour, and grill. Wet marinade/beef*** nnbb09a Mix all the ingredients together and marinate meat in refrigerator 8 to 12 hours, rotating meat occasionally. Originally posted on Prodigy by: MIKE CROUCH (NNBB09A) From the MM database of Judi M. Phelps. Wet marinade/beef Mix all the ingredients together and marinade meat in refrigerator 8 to 12 hours, rotating meat occasionally. Dopiaza (meat and onion curry) A north indian dish, Do(two)-piaza(onions) gets its name because onions appear twice in the cooking process. the first batch is fried and the second goes in raw later. Some recipes claim that the onion quantity should be twice that of the meat, and if yo All purpose marinade Mix all ingredients together. Marinate the meat (beef, pork, chicken, or game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat cooks on the grill. From Justin Wilson's "Outdoor Cooking With Inside Help" Marinade for meat & vegetables Here is a good marinade sauce thats low in salt and cholesterol. METHOD 1. Combine ingredients in a small bowl 2. Use as a marinade Makes 3/4 cups. VARIATIONS Add 1 teaspoon fresh grated ginger root, 1/2 to 1 teaspoon fresh minced garl Yogurt tandoori marinade 10 ml / 2 tsp sunflower oil 150 ml / 5 oz low fat natural yogurt 5 ml / 1 tsp ground cumin 1,25 ml / half tsp ground turmeric 1,25 ml / quarter tsp chili powder. 5 ml / 1 tsp ground coriander 5 ml / 1 tsp garam masala 5 ml / 1 tsp paprika 1 larg Citrus and sherry marinade Combine. Makes 1 cup. Tofu marinade Blend all ingredients. Marinate strips of solid tofu for up to 4 hours. Spicy korean marinade Combine ingredients. Marinate tempeh, tofu, fish, chicken for several hours or overnight. Can also be used as a sauce. Another curry powder In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 250 degree F oven for 20 minutes. Let cool to room temperature. Pulverize the spice mixture in batches with an electric spice or coffee grinder