Recipes

Asian Hot Grill Sauce For Chicken, Beef Or Pork

Servings: 1

Ingredients:

2 tablespoon brown sugar
2 tablespoon red wine vinegar
1 cub ketchup
½ teaspoon (½ to 1) Chinese hotmustard
1 large garlic clove; minced
1 tablespoon soy sauce
1 teaspoon (1 to 3) Asian chile pastewith garlic

Preparation:

Combine all ingredients except chile paste in a small saucepan. Bring to a boil, then turn off heat.

Stir in chile paste. Makes 1 ¼ cups.

To use: Brush on chicken, beef or pork while grilling.

S(Internet Address):
""



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Basic Fajita Marinade

Servings: 1

Ingredients:

5 cloves garlic
1/3 cub soy sauce
1/3 cub red wine vinegar
½ cub olive oil

Preparation:

In a blender, whirl garlic, soy sauce, and red wine vinegar until smooth.

With blender running, pour in olive oil slowly to make an emulsified marinade.



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Beer Marinade For Beef

Servings: 8

Ingredients:

2 can Beer; (12 oz or 10 oz cans)
2 teaspoon Salt
½ cub Olive oil
1 teaspoon Ground cayenne pepper
1 tablespoon Wine vinegar
1 tablespoon Prepared horseradish
1 teaspoon Onion powder
2 tablespoon Lemon juice
1 teaspoon Garlic powder

Preparation:

Mix all ingredients together and use as a marinade. Then use as a basting sauce for the meat while it cooks.



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Chicken Marinade

Servings: 5

Ingredients:

1 teaspoon Fine sliced fresh ginger
¼ cub Lemon juice
¼ cub Olive oil
1 Green onion; chopped
2 cloves Garlic
2 tablespoon Brown sugar
¼ cub Soy sauce

Preparation:

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. Grill chicken on barbecue, basting with marinade at intervals, or bake 30 to 45 minutes in 350 F degree oven or until cooked through.



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Chinese Red Marinade

Servings: 1

Ingredients:

1 Garlic clove; crushed
½ teaspoon Freshly ground pepper
½ teaspoon Finely grated ginger root
4 teaspoon Soy sauce
4 teaspoon Honey
4 teaspoon Dry sherry
½ teaspoon Five-spice powder
4 teaspoon Chili sauce

Preparation:

Combine all ingredients in a bowl.

S(Internet Address):
""



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Creole Marinade

Servings: 1

Ingredients:

1 bo; (8 ounce) Italian saladdressing
3 tablespoon Creole seasoning
2 teaspoon hot sauce

Preparation:

In small bowl, combine Italian salad dressing, Creole seasoning and hot sauce.
Using an injector, inject marinade into all parts of the thawed turkey. Gently massage turkey to distribute marinade.
place turkey in a large plastic bag (cooking bag or clean trash bag). Close bag and refrigerate overnight.
Deep fry or roast according to National Turkey Federation recommendations.

Source:
"National Turkey Federation"
S(Internet Address):
"http://www.turkeyfed.org"
Yield:
"10 pounds"



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Garden Burger Marinade

Servings: 1

Ingredients:

¾ cub virgin olive oil
3 cloves garlic; crushed
1 tablespoon parsley; chopped
1 tablespoon crushed basil
1 tablespoon oregano
1 tablespoon rosemary
1 teaspoon thyme
6 ounce V-8 Juice
1/3 cub herb-flavored wine vinegar;(such as
tarragon vinegar)
6 whole wheat pitas or 6sliced Italian
rolls
Celery salt

Preparation:

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Jerk Marinade

Servings: 1

Ingredients:

1 onion; finely chopped
½ cub finely chopped scallions
2 teaspoon fresh thyme leaves
1 teaspoon salt
2 teaspoon sugar
1 teaspoon ground Jamaican pimento;(allspice)
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 hot pepper; finely ground
1 teaspoon ground black pepper
3 tablespoon soy sauce
1 tablespoon cooking oil
1 tablespoon cider or white vinegar

Preparation:

Mix together all ingredients in blender or food processor, processing to combine well.

Source:
"The National Broiler Council and the U.S. Poultry & Egg Association" S(Internet Address):
"http://www.eatchicken.com/"
Yield:
"1 ½ cups"



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Lemon Garlic Marinade

Servings: 1

Ingredients:

½ cub olive oil
¼ cub fresh lemon juice
6 large garlic cloves
½ teaspoon salt
½ teaspoon pepper
Peel from one lemon

Preparation:

In blender, combine olive oil and lemon juice. While blending, drop in garlic cloves one at at ime. Gradually add lemon peel strips. Continue to blend until mixture is pureed.
Using an injector, inject marinade into all parts of the thawed turkey. Strain marinade if difficulty passing through injector.
Gently massage turkey to distribute marinade.
Place turkey in a large plastic bag (cooking bag or clean trash bag). Close bag and refrigerate overnight.
Deep fry or roast according to National Turkey Federation recommendations.
*Makes enough for a 10-pound turkey.

Source:
"National Turkey Federation"
S(Internet Address):
"http://www.turkeyfed.org"



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Marinade For Grilled Beef

Servings: 1

Ingredients:

1 cub red wine
2 tablespoon red wine vinegar
¼ cub teriyaki sauce
½ cub corn oil
1 ½ teaspoon granulated garlic
1 ½ teaspoon Old Bay Seasoning
1 ½ teaspoon ancho chile powder
1 tablespoon fresh black pepper

Preparation:

Mix all ingredients well. Coat each piece of meat completely - do not just pour marinade over the meat. Turn meat every 15 minutes while marinating.

Marinate for 2 hours.

Grill as usual.

Description:
"Spice up your life with this recipe from Chef Michael Thomson." Source:
"The Texas Beef Council"
S(Internet Address):
"http://www.txbeef.org"



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Moroccan Marinade (Moroccan Spice Paste)

Servings: 1

Ingredients:

1 teaspoon paprika
½ teaspoon ground cumin
1 teaspoon turmeric
¼ teaspoon ground anise seed
½ teaspoon ground ginger
1 teaspoon curry powder
½ teaspoon crushed red pepper flakes
½ teaspoon kosher salt
½ cub peanut oil
OR
½ cub pure olive oil
4 tablespoon fresh cilantro; chopped
OR
2 teaspoon dried cilantro leaves*
1 tablespoon fresh lemon juice; (forfish)

Preparation:

Process all ingredients except cilantro and lemon juice in a processor or blender until it becomes a paste.

To use as a marinade: In the cooking pan, brush meat, poultry or seafood with paste on all sides. Cover loosely with plastic wrap and let stand at room temperature for 30 minutes.

Cook fish or meat at high temperature and remove to warmed platter.

To finish the sauce: Add 2 tbsp. of olive oil or butter or stock to the pan and add cilantro and lemon juice for fish. Heat and pour over sliced meat or fish. Serve immediately.

Description:
"If you can't find Garam Masala Curry Paste this is a good substitute.
It is also a good basting sauce on grilled or baked chicken, pork or flank steak, prawns, halibut, Chilean Sea bass, or other firm-fleshed, white fish."
Yield:
"1 Cup"


NOTES : *This paste will keep in a sealed plastic bag, refrigerated, indefinitely. If you intend to keep it on hand, used dried cilantro

Recipe by: Heidi Rabel

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Olive Oil And Rosemary Marinade

Servings: 1

Ingredients:

1 cub olive oil
2 teaspoon rosemary
2 teaspoon lemon juice; (optional)

Preparation:

Crumble rosemary into olive oil and let stand for at least two hours so the olive oil can leech the rosemary oils. Add lemon juice if desired and marinate the meat in the refrigerator for at least 3 hours, turning frequently.

Description:
"Simple marinade for chicken, steak or lamb." Cuisine:
"American"
Yield:
"1 Cup"
Ratings : Complexity 1 Cost 1
Depth 2 Difficulty 0
Fat Content 5 Intensity 3
Portability 10 Preparation vs. Cooking 10



Recipe by: Dee Bell

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Oriental Marinade

Servings: 1

Ingredients:

¾ cub teriyaki sauce
6 tablespoon vegetable oil
3 ounce fresh ginger; finely chopped
1/3 cub garlic; minced
1 ½ teaspoon red chili peppers; crushed

Preparation:

Combine all ingredients.

Use to marinate your choice of beef.

Description:
"When you want a touch of the Orient."
Source:
"The Texas Beef Council"
S(Internet Address):
"http://www.txbeef.org"



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Rich And Hearty Marinade

Servings: 1

Ingredients:

2 tablespoon Roquefort or blue cheese
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon powdered instant coffee;heaping
1 large clove garlic; finely chopped
1 teaspoon coarsely ground black pepper
1 teaspoon salt
2 tablespoon vegetable oil; optional

Preparation:

Mix all ingredients in a blender or food processor fitted with a steel blade until blended.

Reserve 2 tablespoons of the marinade for basting if desired.

Place you choice of steak in a sealable plastic bag, pour marinade over steak and rub mixture into meat. Seal well and refrigerate for 2 hours or overnight, turning bag occasionally.

Description:
"This marinade makes for a rich, beefy flavored steak." Source:
"The Texas Beef Council"
S(Internet Address):
"http://www.txbeef.org"
Yield:
"2 pounds"
T(Refrigerate):
"2:00"



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Savory Marinade

Servings: 1

Ingredients:

¼ cub steak sauce
2 tablespoon fresh lime juice
2 tablespoon brown sugar; packed
¼ teaspoon ground red pepper

Preparation:

Mix steak sauce, lime juice, brown sugar and red pepper to make marinade.



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