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Wild mushroom and goat's cheese tart Preheat oven to 220c/425f/Gas 7.
1 Place the pastry on a lightly floured surface, cut out two 12x15cm/5"x6" rectangles and put onto a non-stick baking sheet.
2 Brush over the beaten egg and, using the point of a sharp knife, mark a 1cm/14"
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.
Argentinian chimichurri-style marinade Combine all ingredients in a glass jar with tight fitting lid. Let stand at
room temperature for 24 hours. Makes about 1-1/3 cups
Grilled halibut marinade
Witches brew marinade Mix well. Marinate meat for a minimum of four hours.
Here is the absolute best meat marinade I have ever had...I found it in
"Delicious Decisions" the cookbook of the Jr. League of San Diego. I find
that very, very inexpensive London
Barbecued goat with lemon salad and almond pesto Light barbecue or grill.
Rinse and pat dry goat legs.
In a blender, mix garlic, mint leaves, pepper and olive oil until smooth
paste is formed. Rub paste all over both legs and season with salt. Place
on barbecue and cook, turning frequently, un
Lamb with olives Using a sharp knife, cut the lamb into 1 inch cubes. Heat the oil in a skillet and
fry the garlic, onion, and chili for 5 minutes. Stir in the olives, then transfer the
mixture to a casserole. Place in a preheated oven, 350F degrees, and cook for
Tofu marinade Blend all ingredients.
Marinate strips of solid tofu for up to 4 hours.
Barbequed lamb chops with citrus and fire-roasted artichoke Barbecue should be lit and artichokes started when this dish is begun. If not, light barbecue. Clean and trim racks of lamb and cut into 8 double chops. Sprinkle chops with rosemary and brush with 2 tablespoons olive oil and set aside. In a 2 to 3 quart s
Destin lamb steak Combine first 7 ingredients; set aside. Brush lamb with olive oil, and
place on a lightly greased rack of a broiler pan. Broil 4 inches from heat
(with electric oven door partially open) 5 minutes. Turn and spread half of
mustard sauce on lamb; br
Goat cheese, sun-dried tomato, and roasted garlic souffles Preheat oven to 350i??F. Combine garlic and oil in small custard cup. Cover with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Add 1 teaspoon salt and 3/4 teaspoon pepper to custard cup and mash to paste. Maintain oven temperatu
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
Marinades (see specific marinade names) 1. thyme, shallot, lemon (for beef, chicken, lamb, seafood)
2. fresh herb and garlic (beef, chicken, fish and lamb)
3. rosemary balsamic (beef, lamb, pork)
4. tandoori (chicken, fish, pork, shrimp)
5. Thai (chicken, fish, scallops, shrimp and other
Skewered tofu in a soy, ginger and orange marinade Combine all the marinade ingredients & whisk to emulsify.
Slice tofu cake in half & marinate at room temperature for 1 hour or
for longer in the refrigerator. Turn frequently.
Wash & trim the mushrooms. Scrub & trim the daikon &a
Barley pudding with lamb 1>. Place the water, salt, lamb and garlic in a 4-quart heavy, covered
saucepan. Bring to a boil, turn to a simmer, cover and cook for 2 hours.
2>. Remove all from the pot, reserving the broth. Remove the fat from the
broth and add enough
Chicken breast stuffed with goat cheese and basil For chicken: Preheat oven to 350F. Pound chicken between sheets of waxed
paper to thickness of 1/4 inch using meat mallet. Pat chicken dry.
Combine cheese, green onions and basil in small bowl. Season with salt and
pepper. Spread cheese mixture lengthwise
Hawaiian island marinade Combine ingredients and marinate steak, chicken, fish or pork before
barbequing. Baste with marinade during barbequing.
Source: Hawaii Ginger Industry Association By Gerald Edgerton
<jerrye@wizard.com> on Mar 20, 1997.
Pancetta crisps with goat cheese and pear Preheat oven to 450F. Place pancetta slices in single layer on large
rimmed baking sheet. Sprinkle with pepper. Bake until golden, about 10
minutes.
Using spatula, slide pancetta crisps onto platter. Top each with 1 teaspoon
goat cheese and 1 pear slice.
Herbed goat cheese spread 1. In a small mixing bowl, soften cheese with a spoon
2. Mix cheese, sun-dried tomatoes, thyme, chives and garlic powder.
3. Mash with a wooden spoon against side of bowl until well mixed.
4. Spread on crackers or serve in a crock with crackers on the
Bloody mary marinade Combine all ingredients in a bowl. Makes about 1 cup
Pizza: caramelized onion & goat cheese 1. Preheat oven to 450F.
2. Heat oil in skillet over medium-high heat.
3. Add onion; cover and cook for 3 minutes.
4. Uncover and cook for 11 minutes or until golden brown, stirring frequenly.
5. Place the crust on a baking sheet.
6. Combine the sauce and
Easter greek lamb 5 lb leg of lamb -- boneless
1 c olive oil
1/2 c red wine vinegar
2 tb garlic -- minced
1/2 c parsley -- chopped
1/2 c dill -- chopped
4 tb oregano -- rubbed
Whisk together the oil, vinegar, gar
Miso marinade Combine all ingredients and use as a marinade for fish or vegetables.
Sherry marinade Combine all ingredients until well blended. Before add to the meat, stir
well to be sure honey is combined with other ingredients and has not
settled to bottom. Its a good idea to stir while marinating for the same
reason. Yield: 2 cups.
Artichokes cooked in marinade 4 TB red wine vinegar
4 ts olive oil
2 garlic cloves -- cut in
: half
8 peppercorns
1 ds salt
Trim artichoke stems flat and pull off any bruised outer leaves. Cut off
top third of artich
George fassett's meat marinade Add ingredients to a bowl with a lock top. Add one piece of meat at a
time (either chicken, pork, beef or venison) and shake vigor- ously
to mix ingredients. Then add the rest of the meat and let marinate
overnight in the refrigerator.
If yo
Caribou marinade iii- rosemary & garlic As for Marinade #1 above
Marinade, hot pepper chicken Make this marinade two days ahead! If you like extra fire, add more chili peppers or hot pepper sauce.
Remove seeds from hot chili peppers (wear rubber gloves to do this) and finely chop peppers. Combine peppers and remaining marinade ingredients in a sma
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.
30-min lamb grill for two In shallow dish, whisk together soy sauce, oil, onion, garlic, ginger and
pepper. Add lamb, turning to coat; let stand for 10 minutes. Reserving
marinade, place lamb on greased grill over medium-high heat; cover and
cook, basting with marinade,
Risotto with lamb casserole Preheat oven to 250 degrees. Lightly and quickly sear cubed lamb in 1/3
cup olive oil in a skillet over high heat. Do not let the meat cook
inside.Remove lamb with slotted spoon immediately and place in a 3-qt
casserole that has been coated wit
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.
Vinaigrette marinade Mash the garlic and salt together in a small bowl, with the back of a
spoon. Stir in the mustard and lemon juice. Whisk in the olive oil,
vinegar, and pepper. Makes about 1/3 cup.
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"
Asparagus and goat cheese omelet Crack 6 eggs into a bowl. Add salt, pepper, cream, and the minced chives and beat with a fork until well mixed.
In a 10-inch nonstick pan heat the olive oil to medium and add the shallots. Cook until translucent, about 2 minutes, and add the asparagus.
Slavonija braised lamb Brown chopped lamb slowly in butter, adding additional butter if needed; add onon
and paprika. Saute 2 or 3 minutes, then add vinegar, salt and stock. Cover
and simmer until meat is tender, about 45 minutes. Stir in sour cream and
heat to serv
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.
Barbecued lamb on skewers Combine all ingredients and marinate lamb cubes for 2 hours in covered
bowl. Drain lamb, reserving marinade for basting during barbecuing. Skewer
lamb, you should have enough for two skewers per serving. Barbecue until
browned, but still juicy.
Basic marinade Combine and use with beef, pork, or chicken. Marinate for 3-4 hours,
preferable in fridge.
Origin: Tupperware instructions sheet, came with marinating container.
From: Sharon Stevens, 01/12/95, Home Cooking Echo.
Posted on alt.creative-cook
Chinese dry marinade Combine ingredients and use for marinade for spare ribs and pork.
Citrus marinade and salsa (for chicken or fis For marinade, in a 1-cup measure combine lemon juice, sherry, oil, oregano,
and garlic salt. Set aside 2 tablespoons. Pour remaining into a plastic
bag in a bowl; add chicken or fish. Close bag; chill 1 hour, turning once.
For salsa, combine t
Steak & ale marinade Mix ingredients for each marinade and marinate steaks or chicken up to 24
hours in the fridge. Add a dash of worcestershire sauce to steak marinade.
Source: Gloria Pitzer's Secret Recipe Newsletter
Pollo loco marinade Just marinate chicken in this mixture for 4-24 hours. Grill 20
minutes on each side. Serve with flour tortillas and fresh salsa.
Jamaican curried goat 1. Melt shortening or heat oil in skillet and then brown all the chunks of goat. Remove to a large covered heavy pot.
2. Saute the onions in the leftover oil and goat fat. When they are transparent add the curry powder and red pepper and saute for another
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
Greek lamb sausages Mix together the breadcrumbs and milk. Add the lamb, onion, garlic, cumin and parsley and
season with salt and pepper.
Shape the mixture with your hands into little fat sausages, about 5cm/2in long and roll them
in flour. Heat about 60ml/4tb of
Marinade for beef jerky Slice the beef as thin as you can across the grain. Mix the marinade
ingredients, put the meat in the mixture and refrigerate for at least 12
hours, 2 days if possible.
Pat the meat dry, and set it on the dryer rackes for 2-3 days. Check by
Princess grace's monaco marinade casserole * Cut meat into approxiamtely two inch squares, place in a bowl, and add one
sliced onion, garlic, bayleaf, rosemary, parsley, cloves and orange rind.
Pour over vinegar and claret. Let stand overnight. Chop bacon and brown
slightly with remaining
Spicy yogurt marinade Combine 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.
White wine and herb marinade In a medium glass or nonreactive bowl, whisk together all the ingredients, except the oil. Gradually whisk in the oil. Use immediately or cover with plastic wrap and store in the refrigerator for up to 1 day.
Yield: 1 1/3 cups
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