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Ingredients: 1 Pound(s) Mango 2 Cup(s) Nonfat plain yogurt 1 Tablespoon(s) Cl Garlic 2 Teaspoon(s) Dry mustard -- hot 1/4 Cup(s) Mint leaves 1/2 Teaspoon(s) Cloves of Garlic, unpeeled 1/4 Teaspoon(s) Freshly ground black pepper Directions: 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 dipping sauce. Recipe By : Martha Stewart Living, June 1996 From: Mastercook Mac Date: Fri, 12 Jul 1996 08:58:13 -0800
Check some related videos Similar recipes: 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. 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 Grilled salmon & marinade Mix all ingredients except salmon. Marinate for at least 30 minutes. Grill (15 minutes per side for steak, 6 for fillet), brushing often with leftover marinade. Thyme, shallot, and lemon marinade Whisk together juice, wine and oil in a shallow nonreactive dish. Arrange meat or fish in a single layer in dish; turn to coat. Evenly scatter thyme, shallots, and lemon slices over fish. Cover; refrigerate for length of time specified on "Marinat Cherry yogurt frosting Beat egg white in soft peaks; gradually add the yogurt. Beat to stiff peaks. Spread on 8 X 9" cake. Serve immediately. Yield: Frost sided and tops of any size cake. Food Exchange per serving: 1 serving NEGLIGIBLE; CAL: 1 serving NEGLIGIB Cold yogurt soup Put the yogurt in a bowl. Beat with a fork until smooth and creamy. Slowly add the stock, mixing it as you do so. Add all the remaining ingredients and mix. Refrigerate until needed. Stir well before serving. Chunky fruit barbecue marinade and chutney In a small saucepan, combine shallots and wine; bring to a boil over high heat. Reuce heat to medium low and let simmer, uncovered, until shallots are tender, 15 to 20 minutes. Combine remaining ingredients in a large saucepan, add shallots and Thai-style marinade Combine all ingredients in a bowl. Makes about 1-1/4 cups Asian black bean marinade Combine all ingredients in a bowl. Makes about 1/2 cup Yogurt quiche 1) Saute onion in butter. Cool. 2) Combine eggs, yogurt, half and half, salt, pepper, cayenne, and onion. 3) Sprinkle bacon, (or one of the other fillings), and cheese in pastry shell. Add egg mixture. Bake at 250 degrees for 35-40 minutes unti Three citrus chicken marinade Mix all ingredients in shallow wide mixing bowl. Add chicken and marinate 1-2 hours. Grill or broil, brushing marinade on chicken 2-3 times. Marinade also may be used on salmon, tuna or shrimp. Reduce marinating time so citrus does not "c Caribou marinade iii- rosemary & garlic As for Marinade #1 above Basic barbeque sauce - marinade This quick barbeque sauce is used to baste meat or poultry during broiling or barbequeing. Dilute with appropriate white or red wine for marinating steaks or other meats. Susan's marinade for grilled chicken and meats Combine all ingredients in large bowl. Add chicken breast or veal chops. Marinate at least 2 hours. Grill chicken or veal to desired doneness. Recipe By : Shop-Rite Soy Sauce Label From: "Rasta " <rastamanmon@msn.Com> Dat 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. Wine marinade for steaks Combine all ingredients. Marinate steak 4 hours or overnight. SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman. Italian chicken marinade Put ingredients and chicken in a baggie or dish and marinade for as long as possible (it's still good if you just dip the chicken right before grilling it...but it's VERY good if it sits all day!) YUM! :) grilling tip: slice the chicken lengthwi Slaughterhouse 5 poultry marinade Recipe by: Jeff Stehney Preparation Time: 0:30 Combine all ingredients and marinate 1/2 chickens for 6-8 hours. Boneless chicken breasts 2-3 hours. Remove from marinade and pat dry. Sprinkle with Poultry Rub Bourbon marinade (all-purpose) Mix all ingredients in a large glass or earthenware bowl until well blended. Add meat to marinade. Refrigerate for 8 hours or overnight, turning 4 times. (Makes 6-1/2 to 7 cups) This makes enough to marinate 6-7 lbs of any big or small game Peachy dream yogurt shake Blend. SERVES: 4-5 SOURCE: _The Non-Drinker's Drink Book_ by Gail Schioler Chicken marinade Combine marinade ingredients. Place in glass bowl or dish that will hold chicken in single layer. Add chicken; let marinate a minimum of 4 hours, turning occasionally. May be left in fridge, covered overnight. Remove chicken from marinade. Mushrooms and garlic in yogurt Wipe the mushrooms clean with kitchen paper. Trim the stalks if necessary. Heat the margarine in a large frying pan. Add the mushrooms and cook gently for two to three minutes, stirring occasionally. Add the salt and pepper, garlic, nutmeg, an Sliced cucumbers in yogurt Pare and thinly slice cucumbers. Place in small bowl. Sprinkle with salt; stir. Let stand 10 minutes. Stir together yogurt, sugar, lemon juice, celery seeds, cumin and pepper in small bowl to mix well. Transfer cucumbers to colander; rinse with cold wa Melon with yogurt and ginger dip Take some natural yoghurt, add a squeeze of lime or lemon juice, and mix in a little chopped glace ginger and honey to taste. Serve with melon balls. Anchovy yogurt dressing Excellent dressing for vegetables, pasta, fish, or salads. Place all ingedients in a blender and process until smooth. Refrigerate to blend flavors; adjust seasoning before serving. 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 Peanut garlic marinade Put broth, peanut butter, garlic, lemon juice and sugar in the blender. Blend smooth and add cayenne to taste. Arrange chicken parts in a large shallow baking dish and pour over marinade. Turn once and refrigerate, covered. Bring to room temp b Fajita marinade * I have used diet cola with no problem. Combine cola and soy sauce. Sprinkle meat with garlic salt to taste and at least 1 Tablespoon lemon pepper per pound of meat. Marinate 6-8 hours. Makes 1 cup. ~ - - - - - - - - - - - - - - - - -=20 Steak marinade #2 Mix all ingredients together and allow flavors to blend for 1 hour or more. Refrigerate. Thanksgiving turkey marinade - dkp Thaw turkey (if frozen) on Monday & Tuesday in refrigerator. On Wednesday, put 3 onions (cut up), 4 garlic cloves (sliced) and 1 large bunch of parsley in cavity of bird. Pour Vernors (ginger ale) and 8 oz orange juice concentrate in cavity Refreshing cava sorbet Allow the tub of sorbet to soften. In a large jug, beat the sorbet, lemon juice and cava (sparkling wine) until creamy. Either serve straight away as a drink, or pour into dessert bowls and freeze. Contributor: http://www.spanish-gourmet.com 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 wine marinade *2 teaspoons dried tarragon leaves can be substituted for 2 tablespoons fresh tarragon leaves. In medium bowl stir together all marinade ingredients. Use to marinate 2 pounds meat (chicken, pork or beef). Cook as desired. Yield: 2 cups. Balsmic-shallot marinade In a blender or food processor, combine the vinegar, shallots, sage, rosemary and pepper. With the machine on, add the olive oil in a slow, steady stream and blend until emulsified. Good on any kind of beefsteak, pork, lamb, chicken: marinate 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 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. Chicken marinade #2 In a large screw-top jar, combine wine, oil, soy sauce, Worcestershire sauce, mustard and pepper to taste. Cover and shake until blended. Arrange chicken in a large plastic bag set in a shallow pan. Pour marinade over chicken, forcing as much m Spicy marinade for shrimp Combine all ingredients and marinate shrimp for 30 minutes. Thread 3 shrimp onto a water-soaked bamboo skewer and grill 2 to 3 minutes per side. Citrus and sherry marinade Combine. Makes 1 cup. Yogurt with cumcumber and mint (kheere ka raita) Put the yogurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Add all the other ingredients and mix. Cover and refrigerate until ready to eat. 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. Deliciously diverser summer marinade (Posted in MM format by Linda Fields at Cyberealm BBS 315-786-1120) Pour vinegar and juice into a cruet or medium bowl. Add remainining ingredients, and shake vigorously or mix until well blended. Reserve 1/4 cup marinade. Refrigerate. Spicy hoisin marinade Whisk together ingredients in a nonreactive bowl. Arrange meat in a shallow nonreactive dish or resealable plastic bag. Add marinade; rub gently into meat. Cover; refrigerate for length of time in "Marinating Times" recipe, turning meat occas 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 Zesty meat marinade Combine juice and salad dressing mix in cruet or jar with tight-fitting lid. Cover and shake well; add oil and shake again. Pour over steak in a shallow dish or pan. Cover; chill at least 3 hours. Broil in pre-heated broiler to desired doneness Coffee yogurt shake Combine all ingredients except ice cubes in blender container. Process, adding ice cubes 1 at a time, until smooth. Serve immediately. Per serving: 44 calories, 2 g. protein, 2 g. fat, 5 g. carbohydrates, 26 mg sodium SERVINGS: 2 SOURC Korean marinade Mix all ingredients together. Marinade for at least 1/2 hour or overnight at maximum. Baste meat with marinade while cooking. This is enough marinade for approximately 2 lbs. meat. It can be used on beef, ribs, chicken etc. * = can usuall Steak marinade 1. Pierce steak so marinade can penetrate. 2. Place steak in a non metal dish just large enough to hold it or in a sealable plastic bag. Refrigerate for 12 to 24 hours. Fresh herb and garlic marinade Whisk together ingredients in a nonreactive dish. Arrange meat in dish; rub with marinade. Cover; refrigerate for length of time specified in "Marinating Times" recipe, turning meat occasionally. Remove meat from refrigerator; let it come to a Lemon yogurt cake Grease a 9-inch tube pan. Preheat oven to 350F degrees. Sift flour, baking powder, baking soda, and salt onto wax paper. Beat butter and sugar in a large bowl with a mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time. Add