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Red wine, Juniper, and Bay leaf Marinade

Ingredients: 1/2 Cup(s) dry red wine 2 Cup(s) shallot; chopped 3 bay leaves 2 Tablespoon(s) dried juniper berries; crushed 1 Ounce(s) extra virgin olive oil 1 Teaspoon(s) black peppercorns; crushed 1 salt and pepper Directions: Whisk together everything but salt and pepper 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 meat occasionally. Before cooking, remove meat from refrigerator; let it come to a cool room temperature. Discard marinade. Season meat with salt and pepper; and cook as desired. For: gamy meats (cornish hens, duck, quail, venison) Contributor: Martha Stewart Living
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Sprinkle with salt an 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 Lemon marinade. 15 ml 1 tbsp sunflower oil. 1 Clove garlic, crushed. Juice of half a lemon. Ground black pepper. 30 ml 2 tbsp chopped fresh herbs, or 2,5 ml half tsp dried mixed herbs. Mix all ingredients together. Leave to marinade for at least half an hour. White wine fruit salad In a shallow serving bowl, dissolve sugar in a mixture of wine, lemon rind, and lemon juice, stirring constantly. Gently add fruit. Chill two hours, tossing occasionally. Drain and serve on a bed of lettuce. Yield: 8 to 10 Prep Time: 20 to 30 minutes Chi 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 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 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 White-wine vinaigrette Blend all in a food blender or by shaking in a jar. Store covered in the refrigerator. Keeps very well. This recipe will make 1 1/2 cups of dressing. Comments: This is very simple to make. Try it on any of your favorite green salads. Be sure to use a good 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 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.