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White wine marinade Combine all ingredients in a non reactive bowl. Cover, and refrigerate over night to allow flavors to meld. Then add meat to the bowl, covering all sides with the marinade, and then recover and allow to marinate for at least 3 to 4 hours in the refrigerat
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.
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
Alaskan seafood marinade In medium saucepan, over medium heat, combine all ingredients. Cook,
stirring until smooth, 5 to 7 minutes. Cool to room temperature. Marinate
seafood 30 minutes prior to grilling. Makes approximately l l/2 cups.
Pollo loco marinade. *** ngvp22a Just marinate chx. in this mixture for 4 to 24 hrs., grill 20 min. on each
side. Serve with flour tortillas and fresh salsa. Hope you like it! FROM:
LESLIE BACKEN (NGVP22A)
Asian pork marinade In small bowl, combine marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hour to marinate, or up to 24 hours to enhance flavor.
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
Wet marinade/beef Mix all the ingredients together and marinade meat in refrigerator 8 to 12
hours, rotating meat occasionally.
Hunan marinade Combine all the ingredients in a medium bowl.
Use with any kind of beefsteak, lamb, or duck. Marinate 1-3 hours or use as a dipping sauce.
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
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.
Cape beaujolais's fine fish marinade Combine all ingredients in a bowl. Makes about 1-1/2 cups
Orange/honey marinade Combine all ingredients in a bowl. Makes about 2/3 cup
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.
Baked citrus swordfish * See Sowest 2 for recipe. ** You can use swordfish or salmon
steaks but each should be about
1-inch thick and weigh about 5 ounces each. Prepare Citrus
Barbecue Sauce and set aside. Heat oven to 450 degrees F. Place fish
steaks in
Cuban bread tomato marinade Combine all ingredients in a blender and process until thoroughly blended. Can be made a day in advance and kept refrigerated.
Big game marinade Put all ingredients in a large saucepan and bring to a boil. Lower heat
and simmer for 5 minutes. Cool and pour over game pieces. Makes about 5
cups.
Use for: bear, venison, elk, moose, sheep, goat, buffalo
Source: "COOKING WILD GAME&
Marinade for stirfry Recipe by: furballz@netcom.com Mix all ingredients. Marinate whatever you
are marinating. Add marinade a
Pork marinade Heat the whole mixture in the microwave. Soak the tenderloin in the marinade for 30 minutes.
Argentine marinade An Argentine asado or barbecue is not authentic without this delicious
marinade called chimichuri. it is similar to a multi spiced
vinaigrette and is given an earthier tone with the addition of
saffron.
I serve this with poultry or shellfish and
Jack lemmon's steak marinade 1 c Beef broth
1/2 c Soy sauce
3 oz Bourbon
1 Clove pressed garlic
1/2 ts Ground ginger
1/4 c Worcestershire sauce
2 TB Mesquite honey
:
Combine ingredients in a glass jar, sh
Broiled swordfish steaks Combine the seasoning mix ingredients in a small bowl. Place the broiler rack in the middle position and preheat the broiler. Dip each steak in melted butter, coating both sides. Sprinkle one side of each steak with 3/4 teaspoon of the seasoning mix and p
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.
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
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
Broiled swordfish a la nicoise Bring 12 cups water to boil in large pot. Add barley. Cover pot; reduce
heat to medium. Simmer until barley is tender, about 30 minutes. Add
haricots verts; boil until tender, about 5 minutes. Drain. Place mixture in
large bowl. Mix in tomatoes, olives, o
Vegetable marinade Cook cauliflower as directed on package; drain and refrigerate until
chilled. Place cauliflower, cucumber and tomato in bowl.
Mix oil, wine, lemon juice, salt, pepper and garlic salt; pour over
vegetables. Cover and refrigerate, stirring occasi
Rosemary balsamic marinade Whisk together vinegar, oil, garlic and pepper in a nonreactive bowl.
Scatter half the rosemary in a shallow nonreactive dish; arrange meat on
top. Cover with marinade; rub gently into meat.
Sprinkle with remaining rosemary. Cover; refrigerate for lengt
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 and basting sauce for brisket of beef Mix all of the ingredients really well and then pour over whole beef
brisket. Let marinate for several hours, or overnight if possible. Also,
use this marinade as a basting sauce.
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
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
Streams' stout marinade for steaks Blend all ingredients together; check seasoning. Marinade steak and
grill or broil.
Source: Streams, an Oregon Eatery
: 1841 Barnett Road
: Medford, OR 97504
: (503) 776-9090
Typed by Katherine Smith Kook-Net: The Sha
Oriental chicken marinade Mix all ingredients in a zip-Lock freezer bag. Shake well and mix. Add
chicken pieces and shake to coat all parts. Place in refrigerator for at
least four hours, turning every hour. Remove chicken, savving the marinade
for basting. Grill chicke
Swordfish with balsamic brown butter sauce Simmer butter in heavy medium saucepan over medium heat until deep golden brown, swirling pan occasionally, about 6 minutes. Remove from heat. Whisk in vinegar, honey and mustard. Season sauce with salt and pepper.
Brush fish with oil; sprinkle with salt
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
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
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
Steak on a stick marinade
Adobe, mexican smoked chili marinade Combine orange and lime juices, chilies garlic, oregano, cumin, black
pepper, vinegar and salt in blender. Puree until smooth. Makes enough
marinade for l l/2 to 2 pounds meat or chicken.
East indian shrimp in a tandoori marinade Thread shrimp on 8 10 inch skewers and lay on a jelly roll sheet or any pan
that will hold them in one layer. Marinate shrimp: In a small bowl, mix all
ingredients well and spoon over skewered shrimp, cover completely. Slip
into a plastic bag a
Jollie ollie's marinade for all meats Put juices into mixer and add spices. Mix till a bit foamy. Then taste, if
too tart, use honey to make it almost sweet. It should be slightly tart.
Now put cut up meat and marinade in marinade pan and let stand in room temp
for an hour. Then
Broiled oriental swordfish Combine lemon juice, soy sauce, olive oil, ginger and garlic in a bowl.
MArinate swordfish in the mixture for 1 hour in refrigerator, turning
occasionally. Remove from marinade and scrape off any ginger or garlic that
may cling. Strain marinade, r
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.
Berbere marinade Source: FOODday, July 9, '91 From: Valerie Whittle
The Berberes are a nomadic tribe in northern Africa. Fenugreek is a
rectangle-shaped seed with a pleasantly bitter flavor. Look for it in
Indian and Middle Eastern grocery stores. I hav
Grilled shrimp & marinade Soak bamboo skewers 1 hour before using. Devein shrimp with scissors
leaving shell intact. Mix all ingredients except shrimp until blended. Ad
shrimp and marinate 30 minutes at room temper- ature or overnight in
refrigerator. Drain and discard
Madeira wine marinade for chicken and pork Combine all ingredients in a nonaluminum saucepan and mix well. Cook over
medium heat until sugar dissolves. Cool, pour over pork or chicken and let
marinate overnight in refrigerator. Remove from refrigerator 1 to 2 hours
before grilling.
Cajun marinade(for injection) Place the dry ingredients in a clean coffee grinder and grind until very
fine. Place the liquid ingredients in a small saucepan and add the ground
dry ingredients. Bring to a boil. When it comes to a boil, remove from heat
and let cool complete
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
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