Brooklyn porterhouse w/cilantro marinade To make the cilantro marinade: Place the roasted garlic, mustard, cilantro, lemon zest, balsamic vinegar, and oil in a large shallow glass or ceramic bowl and mash to a paste.
Place the steak in the marinade. Cover and refrigerate at least 8 hours or ov
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
Rosemary lemon chicken Marinate the chicken in the rest of the ingredients for 30 minutes to
several hours. Cover and bake at 375F for 30 minutes, remove cover
and bake for another 20 minutes. This recipe is for chicken breasts
that still have the bone in. If you use chicken
Rosemary lyonnaise potatoes xxxj77a Peel and thinly slice the potatoes.
Put the low fat spread, rosemary, garlic and onions in an 8-inch,
shallow dish and cook on HIGH for 3 minutes until soft. Stir in the
skim milk, sea salt and freshly ground black pepper and add the
potatoes arr
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
Chinese red marinade Combine all ingredients in a bowl. Makes about 3/4 cup
Brown sugar balsamic glazed oranges Peel oranges, and cut each crosswise into 1/4" thick slices. Divide oranges evenly between 2 plates. Combine brown sugar and vinegar, drizzle vinegar mixture over oranges. Cover and marinate in refrigerator 2 hrs.
Yield: 2 servings
This has a wonderf
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
Sweet-and-sour onion marinade and relish In a large skillet, combine onions, garlic, butter, vinegar, salt and
pepper with 1 3/4 cups water; bring to a boil over high heat. Reduce heat
to medium-low; simmer until most liquid has evaporated, about 45 minutes.
continue to cook, stirring
Lamb chops with cherry balsamic sauce and mint Stir fresh cherries together with sugar and macerate while browning chops.
If using frozen cherries, stir with any juices and sugar and thaw, about 1
1/2 hours.
Pat lamb dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a
12-inch nonstic
Adobo marinade Puree the marinade ingredients in a food processor.
Yield: 3 cups
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
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.
Herb and oil marinade Combine ingredients. Allow meat to marinate in shallow glass dish for
4 hours in refrigerator. Baste with marinade during broiling or
barbequing.
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"
Grilled beef blade steaks with spicy orange marinade In a large shallow pan arrange the blade steaks in one layer and add the be
peppers . In a blender, blend the orange zest, juice, oil, garlic, soy sauc
red pepper flakes, vinegar, and the salt untilthe marinade is smooth, pour
over the steaks a
Balsamic vinegar & fresh herb marinade *1 teaspoon dried basil leaves can be substituted for 1 tablespoon fresh
basil leaves.
**1 teaspoon dried oregano leaves can be substituted for 1 tablespoon fresh
oregano leaves.
***2 teaspoons chopped green onion can be substituted for 2 te
Balsamic-marinated flank steak POUR dressing over steak in large resealable plastic bag. Seal bag; turn to evenly coat steak with the marinade. Refrigerate at least 3 hours to marinate, turning occasionally.
PREHEAT barbecue to mediu
m-high heat. Remove steak from marinade; discard bag
Lime-ginger marinade Whisk all ingredients until combined.
Peas with rosemary and pine nuts Melt butter in a large skillet over medium heat. Saute pine nuts until
golden. Add green onions and saute 2 minutes. Add peas, rosemary and
sugar to skillet and continue to cook until heated through. Season with
salt and pepper to taste. Sou
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
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
Wine marinade or basting sauce for beef Combine all ingredients in a covered container. Marinate steaks for 3 hours
(6 hours if refrigerated). Marinade can also be used as a basting sauce
when grilling.
If you are rotissing a beef roast, marinade can be used as a basting sauce.
Pl
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
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
Caribou marinade ii- cloves As for Marinade #1 above
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.
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
Ginger-lime marinade Mix all ingredients.
Wet marinade/beef Mix all the ingredients together and marinade meat in refrigerator 8 to 12
hours, rotating meat occasionally.
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
Basic garlic salad dressing and marinade SOURCE: The Garlic Cookbook by David DiResta, copyright 1994, ISBN
#1-55867-108-0. MM format by Ursula R. Taylor.
Combine all ingredients in a small bowl and mix together thoroughly.
Serve on antipasto or use as a dressing on a salad. T
Deer jerky marinade Marinade deer meat for 24 hours in the marinade mixture, covered, in
a cold part of the refrigerator. Turn meat several times. Remove
meat, spreading out to bring to room temp. Place on greased racks in
a smoker and smoke at a low heat (160-190
Chicken rosemary Skin and bone chicken. Flatten slightly between sheets of wax paper with a
rolling pin or flat side of a meat mallet. Combine flour, salt, and pepper
on wax paper. Turn chicken in flour to coat on both sides; shake off any
excess.
Heat margarine
Edie acsell's marinade Combine all ingredients in a bowl. Makes about 2 cups.
Asian black bean marinade Combine all ingredients in a bowl. Makes about 1/2 cup
Meat marinade (john schmitt) Meat Marinade (John Schmitt)
No written directions, verbal = mix, spread on meat, let sit until ready.
Cook.
Spicy southwestern marinade Combine all ingredients in a bowl. Makes about 1-1/3 cups
Oriental marinade Combine and marinate for 3-4 hours, preferrably in fridge.
Origin: Tupperware recipe insert. From: Sharon Stevens, 1/15/95, Home
Cooking Echo.
Shared on alt.creative-cook and alt.creative-cooking by Judi M. Phelps.
Warm garlic-rosemary stuffed camembert Heat oven to 400 degrees. Wrap garlic in heavy-duty foil; bake 20-30 minutes or until cloves are soft but not mushy. When cool, peel; cut each clove into 1/4-inch slices.
Meanwhile, line baking sheet with parchment or foil. Carefully slice 1/4 inch from
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
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.
Chile pepper jamaican jerk marinade Roast the pimento berries in a dry skillet until they are fragrant, about 2 minutes. Remove and crush them to a powder in a mortar or spice mill. Place all the ingredients in a blender or food processor and puree to make a sauce.
Store in the refrigera
Sauce bourguignonne (red wine, tomato & rosemary sauce) Saute onion, carrots, celery & garlic in 2 tsp. water for 5 min.
Place in a heavy 3-qt. pot along with remaining ingr. except 1/3 cup
water and arrowroot. Bring to a boil, cover partially, and simmer for
15-20 min., until veg. are tender.
Chicken & rosemary dumplings Add the chicken to the water in a stockpot and bring to a boil;
simmer, covered, about 20 minutes or until tender. Remove the
chicken to a plate to cool. Add the onion, garlic, celery, and
carrots to the stock and bring to a simmer. Cut or tear the chi
Baked rosemary chicken Preheat oven to 375 degrees. Combine ingredients. Bake in shallow baking pan for 30 minutes.
Pork tenderloin w. balsamic-cranberry sauce Preheat oven to 450 degrees. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork wtih salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer
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.
Caribou marinade i- juniper Combine ingredients in a non metal bowl. Enough for 10 chops or 5 large
steaks. Cover and marinade 2 days or longer. Turn daily. The strained
marinade can be used as a BBQ baste or incorporated into gravies and sauces
afterwards.
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