Professional Documents
Culture Documents
Exported from
MasterCook
!!!Read Me!
Recipe By
Serving Size
Categories
Amount
--------
: Bill Wight
: 1
Preparation Time :0:00
: Information
Measure
------------
*Marinades
Bill_Wight_CA@yahoo.com
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
------------
Info
Exported from
MasterCook
Achiote Marinade/Mop
Recipe By
Serving Size
Categories
Amount
-------2
24
4
2
1
3
2
1/4
1
1
4
2
: Kurt Lucas
: 1
Preparation Time :0:10
: Barbeque
For Pork
Measure
-----------cups
ounces
tablespoons
tablespoons
tablespoon
tablespoons
tablespoons
cup
tablespoon
tablespoon
tablespoons
tablespoons
*Marinades
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 4
Preparation Time :0:00
: *Marinades
Measure
------------
2
3
2
1
1
2
1
centiliters
teaspoons
teaspoon
teaspoon
tablespoons
teaspoon
For Pork
Combine orange and lime juices, chiles 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. Do you get the Times.
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Exported from
MasterCook
Adobo
Recipe By
Serving Size
Categories
Amount
-------8
4
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------cloves
For Pork
6
deveined
1
1
10
2
1/8
1/2
1/2
1 1/2
1/4
Toasting the chiles and garlic. Roast the garlic cloves on a griddle or
heavy skillet over medium heat, turning frequently, until blackened in
spots and VERY soft, about 15 minutes. Remove, cool, skin and roughly
chop. While the garlic is roasting, tear the chiles into flat pieces and
toast them a few at a time: Use a metal spatula to press them firmly
against the hot surface for a few seconds, until they blister, crackle
and change color, then flip them over and press them flat to toast the
other side. Soaking the dried chiles.
Break the chiles into a small bowl, cover with boiling water, weight with
a plate to keep submerged and soak 30 minutes. Drain, tear into smaller
pieces, place in a blender jar and add the garlic.
Finishing the Adobo. In a mortar or spice grinder, pulverize the
cinnamon, cloves, peppercorns, bay leaves and cumin. Add the chiles
along with the oregano, thyme, salt, vinegar and 3 Tb water. With a long
series of blender pulses, reduce the mixture to a paste.
Run the blender for a few seconds until the mixture clogs, then scrape
down the sides with a spatula and stir; repeat a dozen times or more
until the mixture is smooth. Don't add water unless absolutely necessary
or this marinating paste won't do its job well. Strain the paste through
a medium-mesh sieve into a non-corrosive container with a tight-fitting
lid. Cover and refrigerate. Considerations: After soaking the chiles,
they can be put through a foley food mill to remove the skins and the
seeds. Add this puree along with the garlic to the small blender jar and
proceed.
If this is done, and the mixture is put together in a small blender jar,
and pulsed, scraped down, and mixed very well the final sieving can be
eliminated. All of the chiles can be Ancho or Guajillo. You can
substitute 3 1/2 ounces of California or New Mexican chiles for the above
chiles but the flavor will be light.
Adobo with powdered chiles: For a darker, stronger tasting adobo made
without the tedious series of blender runs, roast the chiles and garlic
as directed above, then pulverize the chiles with the cinnamon, cloves,
pepper, bay leaves and cumin in several batches in a spice grinder; sift
through a medium-mesh sieve. Skin the garlic and mash it to a smooth
paste. Mix with the powdered chile mixture, oregano, thyme, salt,
vinegar and 6 Tb water. Store as directed above.
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Exported from
MasterCook
Amount
-------3
1
2
3
2
1/2
1/2
2
1/2
:
: 1
Preparation Time :0:00
: *Marinades
For Pork
Measure
------------
cloves
teaspoons
teaspoon
teaspoon
tablespoons
teaspoon
Spice Mix
Source: FOODday, July 9, '91 From: Valerie Whittle This spicy marinade
owes its unusual flavor to the chipotle, a smoked jalapeno chile.
Chipotles are usually sold canned in tomato paste. Look for them at
Mexican and Latin American markets. Adobo marinade goes particularly
well with pork.
Juice the oranges and lime. Finely chop chilies and garlic. Place
citrus juices, chilies, garlic, oregano, cumin, black pepper, vinegar and
salt in blender and puree until smooth.
Makes enough marinade for 1 1/2 to 2 pounds meat or chicken.
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Exported from
MasterCook
All-Purpose Marinade
Recipe By
Serving Size
Categories
Amount
:
: 6
Preparation Time :0:00
: Cajun
Mops & Rubs
Measure
Sauces
*Marinades
-------3
1/2
1
1/2
1/2
-----------cups
teaspoon
tablespoon
cup
teaspoon
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"
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Exported from
MasterCook
:
: 2
Preparation Time :0:00
: Baste
Measure
-----------cup
cup
cup
tablespoon
teaspoon
*Marinades
Heat all ingredients over low heat, stirring occasionally, until jam is
melted.
Makes about 1 cup of sauce.
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Exported from
MasterCook
Argentine Marinade
Recipe By
Serving Size
Categories
Amount
--------
:
: 1
Preparation Time :0:00
: *Marinades
Measure
------------
1/2
1/2
1/2
teaspoon
cup
cup
1/4
cup
teaspoon
tablespoon
saffron threads
virgin olive oil -- (1 20ml)
white wine vinegar -- (1 20 ml)
Spanish onion -- diced
garlic cloves -- pressed
parsley -- chopped
thyme
lemon juice
salt & pepper
1
2
1
1
Combine all
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------cup
cup
cup
tablespoons
large
teaspoon
teaspoon
teaspoons
teaspoon
For Pork
Let stand
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------tablespoons
teaspoon
tablespoons
tablespoons
tablespoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
1
2
2
1
1
:
: 4
Preparation Time :0:00
: For Beef
Measure
-----------large
tablespoon
tablespoons
tablespoons
tablespoon
tablespoon
*Marinades
1
1
2
tablespoon
tablespoon
teaspoons
fish sauce
rice wine
sesame oil
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Balsamic Dressing
Recipe By
Serving Size
Categories
Amount
-------3/4
1/4
1
1/4
1/4
:
: 1
Preparation Time :0:00
: Dressings
Measure
-----------cup
cup
teaspoon
teaspoon
*Marinades
Use on poultry.
Source: Southern Living, November, 1995
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Exported from
MasterCook
Barbados Seasonin'
Recipe By
Serving Size
Categories
:
: 1
Preparation Time :0:00
: Rubs
*Marinades
Amount
-------1
1
3
1
1/2
1
1
Measure
-----------head
bunch
bunch
1
1
bunch
tablespoon
cup
1/2
Coarsely puree the garlic, onion, bell peppers, celery, chili peppers,
chives, herbs and lime juice in a food processor or blender. Correct the
seasoning with salt and pepper to taste. Add lime juice.
This can be rubbed under the skin of a whole chicken, left to rest in the
perforator for 12-24 hours then roasted. It can also be used to marinate
pork, fish or shrimp.
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Exported from
MasterCook
Amount
-------2
2
2
2
1
1
1
1
1
5
:
: 4
Preparation Time :0:00
: For Pork
Barbeque
Measure
-----------pounds
tablespoons
tablespoons
tablespoons
tablespoon
tablespoon
tablespoon
tablespoon
teaspoon
*Marinades
3
3
tablespoons
tablespoons
***basting liquid***
malt sugar or honey
boiling water
CUT THE PIECE OF PORK BUTT in half. Cut the two halves into 3/4-inch
strips. Put the strips in a bowl with the marinade and mix well to coat
them thoroughly.
Marinate at room temperature for 3 hours, or overnight in the
refrigerator. Remove the pork from the marinade and baste the strips
with the malt-sugar mixture.
Use curved skewers (available in Chinese cookware shops and some
restaurant- supply stores) to hang the meat from the top shelf of the
oven over a large pan filled with water to a depth of 1/4 inch.
Roast the pork at 350F for 45 minutes, basting occasionally with the malt
sugar or honey. Increase the heat to 425F and roast for 20 minutes to
finish the pork.
When the pork is cool enough to handle, cut it into 1/2-inch slices.
Arrange the pork slices on a platter. Serves 4 to 6 as a main course
accompanied by vegetables, 8 to 10 as an appetizer.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
1
1
:
: 1
Preparation Time :0:00
: *Marinades
Barbeque
Measure
-----------part
part
part
Dips
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1/4
1/2
2
1
1
1/2
2
2
2
1/8
Measure
-----------cup
cup
tablespoons
tablespoon
teaspoon
cup
cloves
tablespoons
tablespoons
teaspoon
*Marinades
For The Grill
Combine the vinegar, wine, soy sauce, Worcestershire sauce, and sugar in
a non-reactive mixing bowl. Whisk in olive oil a little at a time. Add
the pepper, parsley and herbs.
For beef steaks marinate for 6 to 8 hours.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1/2
1/4
1
1
1/4
3
1/4
1
1/8
1/8
Measure
-----------cup
cup
teaspoon
teaspoon
cup
cloves
cup
teaspoon
teaspoon
teaspoon
Barbeque
For The Grill
Combine the orange and lemon juice, mustard, and Worcestershire sauce in
a glass bowl.
Whisk in the oil a little at a time.
Wings 4 to 6 hours.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 6
Preparation Time :0:00
: *Marinades
Measure
-----------medium
large
tablespoon
cups
cup
whole
whole
teaspoon
whole
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Recipe By
Serving Size
Categories
Amount
-------12
1/2
2
1
2
2
2
2
2
2
:
: 12
Preparation Time :0:00
: *Marinades
Measure
-----------pounds
teaspoon
teaspoons
teaspoon
tablespoons
teaspoons
teaspoons
teaspoons
tablespoons
tablespoons
For Beef
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------2
1/2
1/4
1/4
2
2
1
1/3
2
:
: 6
Preparation Time :0:00
: For Beef
Barbeque
Measure
-----------tablespoons
teaspoon
teaspoon
cup
tablespoons
tablespoons
cup
*Marinades
For The Grill
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
: Bear
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------cup
cup
cup
cup
tablespoon
tablespoon
tablespoons
ounces
tablespoon
cup
cup
tablespoon
cup
cup
For Beef
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Recipe By
Serving Size
Categories
Amount
-------1 1/2
1
2
1 1/2
1/4
1
:
: 4
Preparation Time :0:00
: For Beef
For The Grill
Measure
-----------pounds
cup
teaspoons
teaspoons
teaspoon
*Marinades
Partially freeze beef to firm; slice into 1/8" thick strips. Combine
yogurt, lemon juice, curry and red pepper. Place beef strips and
marinade in plastic bag, turning to coat. Close bag securely and
marinate in refrigerator 30 minutes, turning occasionally. Meanwhile,
soak 12" bamboo skewers in water. Peel mango and cut into 3/4" pieces.
Remove beef from marinade; discard marinade. Thread equal amount of beef
strips (weaving back and forth) and mango pieces on each skewer. Place
kabobs on grid over medium coals. Grill 4-5 minutes, turning once.
Season with salt to taste.
NOTE: Peaches, nectarines, plums or pineapple may be substituted for
mango. Peel and cut fruit into 3/4" pieces. Or, if doubling the recipe,
try using different fruits.
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Exported from
MasterCook
Amount
-------1/3
1/4
2
1
2
1
:
: 1
Preparation Time :0:00
: Sauces
For Beef
Measure
-----------cup
cup
tablespoons
teaspoon
teaspoons
teaspoon
*Marinades
For The Grill
1/4
1/4
teaspoon
teaspoon
garlic powder
pepper
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------2
1
1/3
2
1/2
1/2
1/4
1
1
: Richard Thead
: 1
Preparation Time :0:00
: Barbeque
For Beef
Measure
-----------cloves
tablespoon
cup
teaspoons
teaspoon
teaspoon
cup
teaspoon
tablespoon
*Marinades
For The Grill
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
:
: 12
Preparation Time :0:00
: Sauces
For Beef
Measure
*Marinades
For The Grill
-------4
1/4
1/2
2
1/2
2
1/4
-----------pounds
cup
cup
tablespoons
cup
teaspoons
cup
Place roast in utility dish. Combine oil, tomato paste, soy sauce,
vinegar, rosemary, salt and pepper; pour over roast, cover and marinate
in the refrigerator for 2 hours or overnight.
Remove roast from marinade; wipe with absorbent paper. Place roast, fat
side up, on rack in open roasting pan. Roast in moderate oven (350F) 18
to 20 minutes per pound or to an internal temperature of 150F for mediumrare. Chill roast and slice.
Arrange slices of cold roast beef in an overlapping pattern on a serving
platter; spoon caper sauce down center. Sprinkle with paprika and
garnish with tomato roses, green onions and parsley. Serve with rye
bread.
NOTE: To serve as appetizer, cut cooked roast beef into cubes and serve
on small wooden picks inserted in cabbage head or fruit. Dip beef cubes
in Caper Sauce.
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Exported from
MasterCook
Amount
-------2
2/3
1/2
:
: 8
Preparation Time :0:00
: For Beef
Barbeque
Measure
-----------cans
cup
cup
*Marinades
For The Grill
6
4
1
2
2
tablespoons
tablespoons
clove
large
cups
lime juice
brown sugar
garlic -- crushed
flank steaks
beer
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------2
2
1/2
1
1
1
1
2
1
:
: 8
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------12 oz cans
teaspoons
cup
teaspoon
tablespoon
tablespoon
teaspoon
tablespoons
teaspoon
For Beef
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Beer-Be-Cued Chicken-Perdue
Pour beer
Recipe By
Serving Size
Categories
Amount
-------1
1
1
1
2
1/2
1
:
: 4
Preparation Time :0:00
: *Marinades
For Poultry
Measure
------------
can
tablespoon
tablespoon
tablespoons
cup
teaspoon
Barbeque
For The Grill
Make sauce of beer, molasses, onion juice, lemon juice, catsup and salt.
Marinate chicken in sauce overnight. Cook on outdoor grill approximately
1 hour or until done, turning and basting with sauce every 10-15 minutes.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Berber Marinade
Recipe By
Serving Size
Categories
Amount
-------1
2
1
2
1
1
1
1
1/8
1/8
1/8
1
1/3
1/2
1
:
: 1
Preparation Time :0:00
: Sauces
For The Grill
Measure
-----------small
small cloves
1" piece
teaspoons
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
tablespoon
cup
cup
*Marinades
Finely chop the onion. Mince garlic and ginger. Place onions, garlic,
ginger, peppercorns, red pepper flakes, coriander, cardamom, fenugreek,
cinnamon, cloves, allspice, salt and paprika in a dry skillet. Cook over
medium heat for 3 to 4 minutes, or until spices are lightly toasted and
fragrant.
Combine roasted spices, olive oil and lemon juice in blender and puree
until smooth. Spread paste on meat and marinate overnight. Warning!! A
little of this spicy mix goes a long way.
Makes enough marinade for about 2 lbs. Of meat. (pork, sirloin steak,
tuna). Note:: fenugreek is a rectangular seed found in Indian or middle
eastern grocery stores.
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Exported from
MasterCook
Amount
-------1 1/4
3/4
2 1/4
1/2
1
3/4
2
1
1
1/3
: Kip Jones
: 1
Preparation Time :0:00
: Barbeque
For The Grill
Measure
-----------cups
cup
teaspoons
cup
teaspoon
cup
tablespoons
tablespoon
teaspoon
cup
*Marinades
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------cup
cup
teaspoon
teaspoon
teaspoon
teaspoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
1/2
3
1/2
1
1 1/2
1/4
1/2
2
2
1
3
:
: 6
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------cup
cup
tablespoons
cup
tablespoon
tablespoons
cup
cup
tablespoons
teaspoons
teaspoon
For Pork
***grilling materials***
charcoal briquettes
wood chips -- (up to 8)
-- preferably
-- fruitwood
Combine all marinade ingredients; blend well. The marinade for this dish
can be prepared a day in advance; marinating should go on for 24 hours.
Lay the pork tenderloins in a ceramic or glass dish and pour marinade
over them. Turn the tenderloins several times during the 24 hours that
they are marinating in the refrigerator. When ready to cook, pat the
pork dry.
Preheat charcoal in an outdoor grill and soak the wood chips in water for
30 minutes. Add the chips to the hot coals. Roast the pork evenly for
about 40 minutes, until its internal temperature is 165 F. If pork is to
be eaten hot, allow it to sit on the edge of the grill for 10 minutes or
so after it is cooked so that the juices can be drawn back into the meat.
Good served either hot or cold, accompanied by a green tomato chutney.
From Someplace Special restaurant in McLean, VA. In "The New Carry-Out
Cuisine" by Phyllis Meras with Linda Glick Conway. Boston: Houghton
Mifflin Company, 1986. Pg. 130. ISBN 0-395-42504-2.
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Exported from
MasterCook
Bourbon Marinade
Recipe By
Serving Size
Categories
Amount
-------1/4
1/4
1/4
1/4
1
1/4
1/2
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------cup
cup
cup
cup
small
teaspoon
teaspoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
------------
clove
sprigs
tablespoon
cups
cup
cups
cup
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------2
2
2
1
: Edward Beatty
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------tablespoons
tablespoons
tablespoons
Appetizers
1
14
1/2
2
1/2
1/2
1/4
3
tablespoon
ounces
cup
tablespoons
cup
cup
cup
drops
minced garlic
tomato puree
Worcestershire sauce
cider vinegar
yellow mustard
brown sugar -- firmly packed
bourbon
liquid smoke
Place the lard in a large, non reactive saucepan and saut the onion and
garlic until soft, about 10 minutes. Add the remaining ingredients and
continue cooking for about another 30 minutes. Stir frequently to
prevent sauce from burning. Allow to rest for at least an hour before
using.
This is a marinating or basting sauce. To marinate, coat the meat with
the sauce and leave in the refrigerator, covered, over night, or about 8
to 12 hours. Continue to baste with the sauce as the meat cooks. It's
NOT a table sauce, but works best when cooked into the meat. Best with
pork or beef.
Makes about 2 cups.
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Exported from
MasterCook
Brisket Marinade
Recipe By
Serving Size
Categories
Amount
-------1
1
1
1/2
1/3
1/2
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------tablespoon
tablespoon
teaspoon
cup
cup
cup
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------4
1
2
2/3
1
2
2
:
: 4
Preparation Time :0:00
: Spice Mix
For Lamb
Measure
-----------teaspoon
tablespoons
cup
cup
tablespoons
pounds
*Marinades
In saucepan, combine garlic, thyme, lemon juice and Drambuie. Cook over
medium heat about 10 minutes until reduced slightly. Stir in mustard and
honey and simmer for a few minutes.
Sprinkle chicken with salt and pepper and toss with mustard mixture.
Thread meat on skewers and grill or broil 8 to 10 minutes on each side.
Flamb by heating 4 tbs of Drambuie until warm.
Light Drambuie and pour over meat. This can also be made with an equal
amount of lamb instead of the chicken.
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Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------cup
cup
cup
tablespoons
teaspoon
centiliter
For Beef
1) Mix hot chicken broth (can be OXO) with honey and soy sauce in a 1 cup
measure.
Soak
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
: Kurt Lucas
: 1
Preparation Time :0:00
: Barbeque
Measure
-----------tablespoons
tablespoon
tablespoon
tablespoon
tablespoon
tablespoon
teaspoons
teaspoon
teaspoon
teaspoon
tablespoons
tablespoons
tablespoon
cup
ounces
ounces
*Marinades
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 completely .
Using a syringe with a large needle, inject the turkey every inch or so.
Do this 24 hours before cooking. After 24 hours you can cook >the turkey
how you like, deep fried, smoked, roasted, etc. I think the deep fry
method is best suited for this marinade.
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Exported from
MasterCook
Amount
-------1/2
1/2
1/4
2
1
1
1/8
1/4
:
: 1
Preparation Time :0:00
: *Marinades
For Beef
Measure
-----------cup
cup
cup
tablespoons
small
small
teaspoon
teaspoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: Sauces
Measure
-----------cup
small
teaspoons
cup
*Marinades
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 6
Preparation Time :0:00
: *Marinades
Measure
-----------cups
cloves
cups
cup
teaspoons
teaspoon
: NOTE: Cascabel
and dark brown.
Vera Cruz area.
America, and not
METHOD: Remove stem and seed from chiles. With a comal or black iron
skillet, or in an oven at 250 degrees, dry roast chiles for 3 to 4
minutes. Shake once or twice and do not allow to blacken. Add to the
water in a covered pan and simmer very low for 20 minutes to rehydrate.
Allow to cool.
SEE HINT. Taste the chile water, and if not bitter, add about 1/2 cup
and the chiles to a blender (use plain water if bitter). Puree together
with the garlic and strain. Add the fruit juices, allspice, and salt and
mix together. :
HINT: If a very smooth sauce is required, pass the rehydrated, coarsely
chopped, chiles through a food mill, then proceed as above.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Char-Broiled Shrimp
Recipe By
Serving Size
Categories
:
: 8
Preparation Time :0:00
: For Seafood And Fish
*Marinades
Barbeque
Amount
-------3
1
1/3
2
2
1
Measure
-----------pounds
cup
cup
tablespoons
cloves
teaspoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 4
Preparation Time :0:00
: *Marinades
Measure
------------
cup
cup
teaspoon
teaspoon
cup
cup
cup
For Poultry
Remove to a serving platter and deglaze the roasting pan with the
marinade.
Transfer the marinade to a sauce pan and reduce to thicken slightly.
Finish the sauce with 1 cup orange sections. Serve with the reduced
raspberry marinade sauce.
Recipe By : Pompeian Olive Oil (Bon Appetit)
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Chicken Marinade
Recipe By
Serving Size
Categories
Amount
-------1
1/4
1/4
1
2
2
1/4
:
: 5
Preparation Time :0:00
: *Marinades
Measure
-----------teaspoon
cup
cup
cloves
tablespoons
cup
For Poultry
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.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 24
Preparation Time :0:00
: *Marinades
Measure
For Poultry
-------1
1/4
1/4
2
1/2
1
1/3
1/4
1
1 1/2
1/2
1/4
1/2
1/4
3/4
1/4
1/4
1
1/2
-----------recipe
cup
cup
tablespoons
teaspoon
clove
cup
cup
tablespoon
teaspoons
teaspoon
teaspoon
cup
cup
cup
cup
cup
teaspoon
teaspoon
-------------------------------calls for 12
chicken wings -- cut in 1/2
***teriyaki***
soy sauce -- can use lite
dry white wine
sugar
gingerroot -- freshly grated
garlic -- minced
***orange bar-b-que***
chili sauce
orange marmalade
red wine vinegar
Worcestershire sauce
prepared mustard
garlic powder
***sweet and sour***
water
oil
sugar
ketchup
vinegar
garlic salt
chicken-flavor bouillon
chicken wing in
flavor marinade
bag making sure
preferably more
Heat oven to 375F. Drain the wings, reserving the marinade. Place on
broiler pan and bake 1 hour or until chicken is no longer pink, basting
with marinade at 15 minute intervals. DISCARD ANY REMAINING MARINADE.
Serve warm.
Makes 24.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 2
Preparation Time :0:00
: *Marinades
Measure
-----------cup
tablespoons
3
1
teaspoon
10
1
1/2
1/4
3
1/4
tablespoon
cup
cup
tablespoons
cup
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 refrigerator; it will keep for a month or
more.
Source: "Heat Wave! The Best of Chile Pepper Magazine", by Dave DeWitt
and Nancy Gerlach, 1995. The Crossing Press.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------tablespoons
teaspoon
teaspoon
teaspoon
teaspoons
teaspoon
teaspoon
Combine ingredients and use for marinade for spare ribs and pork.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1/4
2
1/4
2 1/2
1/4
1
1/4
1/2
2
1 1/2
12
:
: 1
Preparation Time :0:00
: Spice Mix
For Beef
Measure
-----------cup
tablespoons
cup
teaspoons
cup
teaspoon
cup
teaspoon
tablespoons
pounds
ounces
*Marinades
* The hoisin sauce, ginger root and light soy sauce should be available
in any good grocery store. Comments, revisions and/or additions will be
appreciated.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
1/2
1/2
4
4
4
1/2
4
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------teaspoon
teaspoon
teaspoons
teaspoons
teaspoons
teaspoon
teaspoons
For Pork
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1/4
2
2
1/2
1/4
:
: 1
Preparation Time :0:00
: Salsas
For Poultry
Measure
-----------cup
tablespoons
tablespoons
teaspoon
teaspoon
*Marinades
For The Grill
medium
1
1/4
1
1
cup
tablespoon
tablespoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
: Bill Wight
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------cup
cup
tablespoons
tablespoons
tablespoons
tablespoons
teaspoon
clove
teaspoon
teaspoon
spring
Combine all the ingrendients in the bowl of a blender and puree together.
Let marinade stand for at least
Exported from
MasterCook
:
: 6
Preparation Time :0:00
: *Marinades
Measure
-----------tablespoon
cup
cup
teaspoon
teaspoon
teaspoon
cup
cup
teaspoon
teaspoon
teaspoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Curry Marinade
Recipe By
Serving Size
Categories
Amount
-------2
1/4
1/2
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------tablespoons
cup
Grill
1
2
2
tablespoon
tablespoons
teaspoons
soy sauce
shallot -- minced
curry powder
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
2
1/4
1
1/4
1
1/4
2
1/3
1
1/8
:
: 4
Preparation Time :0:00
: For Seafood And Fish
Measure
-----------6 oz.
cups
cup
tablespoon
cup
tablespoon
teaspoon
tablespoons
cup
tablespoon
teaspoon
*Marinades
1-2 cups of water are needed to steam the fillets, depending on the pan
used. For each cup, add 1 tablespoon of salt and stir. Steam the
fillets for 9-10 minutes or until they flake easily when tested with a
fork.
In a small saucepan, cook and stir mushrooms and onion in butter over
medium heat until the onion is tender, about 5 minutes. Stir in flour,
salt and pepper. Blend in milk. Cook over medium heat, stirring
constantly, until thickened, about 3 minutes. Remove from heat and stir
in sour cream, mustard and wine. Pour the sauce over the steamed fillets
and serve.
Serve with a spinach salad with a sweet/sour dressing, a mix of wild and
long grain rice, fresh French bread, and orange sherbet for dessert.
Serves 4.
(Adapted from a recipe in "Cleaning and Cooking Fish", Bashline, Golden
Press, 1982)
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------cup
cup
tablespoon
cup
tablespoon
cup
tablespoon
For Beef
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
: Dan Gill
: 1
Preparation Time :0:00
: Barbeque
For Poultry
*Marinades
Amount
--------
Measure
------------
For chicken, I use a marinade and mop based on ginger ale and vinegar
with ginger, garlic powder, salt, turmeric, hot sauce, cayenne powder,
and Old Bay for flavor. These are my standard and favorite spices but I
also look through the cabinet to see if anything else sounds good at the
time.
No measurements - I just pour in what I think is right for the amount of
chicken. When the mixture passes the smell and taste test, I dump in the
chicken. After the chicken has marinated, I boil the liquid (for safety)
and use it as a mop.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------pounds
cup
cup
cup
cup
teaspoons
teaspoon
teaspoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Deer Marinade
Recipe By
Serving Size
Categories
Amount
-------1
1/2
1/4
2
1
1/2
2
2
1/4
1/2
1
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------cup
teaspoon
teaspoon
cup
teaspoons
teaspoon
cup
Mix ingredients in a large bowl. Place meat therein and turn several
times. Cover. Marinade for from 2 hours to 48 hours, dependent upon
your assessment of tenderness and flavor. Save marinade for soups,
gravies, or later use with another meat.
Hugg's Note: The use of chili powder is questionable (unless you are a
Texan, when it becomes basic.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
: Charlotte's Gardens
: 4
Preparation Time :0:00
: Sauces
*Marinades
Amount
-------1/4
1/4
1/4
1/4
1/4
6
1
1/2
Measure
-----------cup
cup
cup
teaspoon
cup
teaspoon
teaspoon
Whisk together all ingredients making sure the sugar has dissolved.
works best if you use a glass bowl.
It
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
: Dogzilla
: 1
Preparation Time :0:00
: Barbeque
Measure
-----------cups
cup
cup
large
large
large
medium
medium
medium
*Marinades
I forget who, but someone, a while back, mentioned that Hungarian Paprika
was (is) much better than the grocery store variety. Well, I went to the
local farmers' market, got some bona-fide Hungarian Paprika, and tried it
out. It is VERY GOOD.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------2
1/4
2
4
: Don Wallace
: 1
Preparation Time :0:00
: Barbeque
For Beef
Measure
-----------cans
teaspoon
cloves
1
1
1/4
tablespoon
bottle
teaspoon
*Marinades
Mix all together well, marinade brisket in large roaster type pan
overnight or better yet, for two(2) days.
Smoke to your own desire. I Q for about 10-14 hours on my New Braunfels
Black Diamond and then for about 12 more hours in the oven(covered) at
150-175 F. Cuts like butter when ready.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Serving Size
Categories
Amount
-------3
1 1/2
1
3/4
3/4
1/4
1/4
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------teaspoons
teaspoons
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
For Pork
Combine ingredients and use for marinade for spare ribs and pork.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------cup
tablespoons
tablespoon
teaspoons
cup
tablespoons
teaspoons
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
1/4
1/4
1/4
1/4
1/2
2
2
:
: 4
Preparation Time :0:00
: *Marinades
Measure
-----------pounds
ounces
tablespoons
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
teaspoon
teaspoons
teaspoons
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 and refrigerate for at least 6
hours.
Grill shrimp: Grill skewered shrimp over ashed coals for 3-4 min. Turn
and continue cooking 3 min. more until done. serve immediately with
lemon wedges and onion slices.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
------------
3
1/2
1/2
1/2
1/2
1/2
cup
cup
cup
cup
teaspoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------12
1/4
2
3
1
1
1/2
1/2
1/4
:
: 24
Preparation Time :0:00
: Appetizers
For Poultry
Measure
------------
cup
tablespoons
tablespoons
teaspoon
teaspoon
teaspoon
teaspoon
*Marinades
For The Grill
Cut each wing in half; place in large resealable bag. Add all marinade
ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4
hours, up to 24 hours, turning bag occasionally.
Heat oven to 375F. Drain chicken, reserving marinade. Place chicken on
broiler pan. Bake 45-60 minutes, brushing occasionally with marinade.
Discard any remaining marinade.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------12
1/4
2
3
1
1
1/2
1/2
1/4
:
: 24
Preparation Time :0:00
: Appetizers
For Poultry
Measure
-----------cup
tablespoons
tablespoons
clove
teaspoon
teaspoon
teaspoon
teaspoon
*Marinades
For The Grill
Cut each wing in half; place in large resealable bag. Add all marinade
ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4
hours, up to 24 hours, turning bag occasionally.
Heat oven to 375F. Drain chicken, reserving marinade. Place chicken on
broiler pan. Bake 45-60 minutes, brushing occasionally with marinade.
Discard any remaining marinade.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Fajita Marinade
Recipe By
Serving Size
Categories
Amount
-------1
1/2
1/4
1/4
1
1
6
1 1/2
1 1/3
:
: 1
Preparation Time :0:00
: *Marinades
Mexican
Measure
-----------cup
cup
cup
cup
teaspoon
tablespoons
teaspoons
teaspoons
For Beef
For The Grill
3/4
3/4
teaspoon
teaspoon
garlic powder
cumin
Mix and store in jar. Use as needed. This was in Bon Appetit magazine
March; 1986: Marinade 2 lb. skirt steak in refrigerator over night.
Probably other beef cut can also be used.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------4
6
6
4
1
: Bill Wight
: 8
Preparation Time :0:00
: Mexican
For Beef
Measure
-----------pounds
tablespoons
quart
*Marinades
For The Grill
- - - - - - - - - - - - - - - - - NOTES : I made this marinade for the fajitas we grilled at the second
Carlsbad NM national Q-Fest in 1999. The fajitas were a big hit.
* Exported from MasterCook *
Fergy's Chuck Marinade
Recipe By
Serving Size
Categories
Amount
-------2
1
1/4
4
2
3
1
1
1
1
1/2
1
1/4
2
2
1
1/2
2
1
2
2
2
3
: Fergy
: 0
Preparation Time :0:00
: *Marinades
Measure
-----------cups
cup
cup
tablespoons
tablespoons
tablespoons
cup
teaspoon
teaspoon
teaspoon
cup
tablespoon
cup
tablespoons
teaspoons
teaspoon
teaspoon
tablespoons
teaspoon
tablespoons
tablespoons
tablespoons
Combine all ingredients and marinate chuck roast for at least 4 hours in
the refrigerator.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Fiesta Steak - 1
Recipe By
Serving Size
Categories
Amount
-------2
1/4
2
2
:
: 6
Preparation Time :0:00
: For Beef
For The Grill
Measure
-----------pounds
cup
tablespoons
tablespoons
*Marinades
1/2
1/2
1/2
teaspoon
teaspoon
teaspoon
1/2
cup
cup
2
1
salt
cumin
cayenne pepper
garlic cloves -- fine chopped
salsa
sour cream
Pierce beef with fork several times on both sides. Mix lime juice, oil,
tequila, salt, cumin, red pepper and garlic in shallow glass or plastic
dish. Place beef in dish; turn to coat with marinade. Cover and
refrigerate at least 6 hours, turning beef occasionally.
Remove beef from marinade; reserve marinade. Cover and grill beef 4-5"
from medium coals, 20-25 minutes for medium, brushing occasionally with
the marinade and turning once. Cut beef across grain into thin slices.
Serve with salsa and sour cream.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Fish Marinade - 1
Recipe By
Serving Size
Categories
Amount
-------2
2
2
2
1/2
:
: 1
Preparation Time :0:00
: Barbeque
For Seafood And Fish
Measure
-----------cups
tablespoons
teaspoons
tablespoons
teaspoon
*Marinades
For The Grill
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Serving Size
Categories
Amount
-------4
: 1
Preparation Time :0:00
: For Seafood And Fish
For The Grill
Measure
------------
cups
*Marinades
Place the garlic, rosemary, oregano, parsley and black pepper in a food
processor and chop coarsely. Rub both sides of desired fish and place in
a glass baking dish. (Do not add any salt or acids such as lemon juice
or vinegar at this time!) Add the oil and turn the fish a couple of
times. The fish should be nearly or completely submerged in the oil.
For best results, the fish should be covered and refrigerated overnight.
You may also marinate it for a few hours.
To cook, pat off the excess oil and lightly salt to taste. Grill, broil,
or bake to your liking. Do not over cook! Serve with lemon wedges. The
leftover herbed oil can be refrigerated for a few day and reused only for
fresh seafood preparation.
From Frugal Gourmet Whole Family Cookbook by Jeff Smith p.147.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Garlic-Anchovy Rub
Recipe By
Serving Size
Categories
Amount
-------1
1
2
1/4
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------teaspoon
teaspoons
teaspoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------cup
cup
cup
tablespoons
teaspoons
teaspoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 6
Preparation Time :0:00
: For Seafood And Fish
Measure
-----------pounds
bunch
bunch
cloves
*Marinades
1/2
1/2
1
1
2 1/2
3
tablespoon
tablespoon
teaspoon
pinch
ounces
ounces
paprika
cumin
coriander
cayenne
lemon juice
olive oil
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 2
Preparation Time :0:00
: *Marinades
Measure
-----------cup
cup
tablespoon
teaspoon
teaspoon
tablespoon
For Beef
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 vigorously to mix
ingredients. Then add the rest of the meat and let marinate overnight in
the refrigerator.
If you charcoal the meat over a grill or open fire, baste with the
marinade each time you turn, and the meat will form a marinade crust.
It's great.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Georgian Marinade
Recipe By
Serving Size
Categories
Amount
-------4
3
1/2
1
3
1
3
1/2
1
1
1/2
1/4
2
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------large
cup
medium
cloves
tablespoon
tablespoons
tablespoon
teaspoon
teaspoon
teaspoon
teaspoon
For Beef
It is often
Grate the zest of 1 orange and 1 lemon; set aside. Juice the oranges and
lemons. Combine the orange juice, lemon juice and wine in a saucepan and
boil rapidly until only 1/2 cup liquid remains; let cool.
Combine onions, garlic and ginger in a bowl. Stir in the reduced juice
mixture, grated zest, paprika, oil, sugar, peppercorns, salt, nutmeg and
cinnamon sticks.
Makes 1 1/2 cups.
From an article by Steven Raichlen in The San Mateo Times, 5/25/93.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Ginger Marinade
Recipe By
Serving Size
Categories
Amount
-------2
1
1
3
1
: 1
Preparation Time :0:00
: *Marinades
For Seafood And Fish
Measure
-----------teaspoon
tablespoons
tablespoon
Barbeque
Turn often.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1 1/2
1/4
2
1
1/4
1/8
1
1
:
: 6
Preparation Time :0:00
: For Seafood And Fish
*Marinades
Measure
-----------pounds
cup
tablespoons
teaspoon
teaspoon
teaspoon
Barbeque
Cut large fish steaks into pieces. Mix remaining ingredients in shallow
glass dish. Place fish in dish; turn to coat with marinade. Cover and
refrigerate at least 1 hour.
Remove fish from marinade. Cover and grill about 4" from medium coals,
15-20 minutes, brushing 2-3 times with reserved marinade and turning
once, until fish flakes with fork. Serve with lime wedges if desired.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Ginger-Soy Marinade
Recipe By
Serving Size
Categories
Amount
-------1/4
2
2
1
1/4
2
:
: 6
Preparation Time :0:00
: Sauces
Measure
-----------cup
tablespoons
tablespoon
cup
tablespoons
*Marinades
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------cup
tablespoons
teaspoons
teaspoons
Dips
Makes 1 cup.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------ounces
teaspoons
tablespoons
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------6
2
2
1
1/3
2
1
1
1/2
1
:
: 6
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------1"
large
cup
cup
cloves
tablespoon
teaspoon
teaspoon
teaspoon
For Beef
In a large shallow pan arrange the blade steaks in one layer and add the
bell peppers . In a blender, blend the orange zest, juice, oil, garlic,
soy sauce, red pepper flakes, vinegar, and the salt until the marinade is
smooth, pour over the steaks and the peppers coating them thoroughly and
letting the mixture marinate, covered and chilled overnight.
Grill the steaks and the peppers, discard the marinade, on an oiled rack
5-6 inches over the coals for 8 min. each side for med-rare. Transfer
the steaks to a platter and let the steaks stand for 5 min.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1/4
2
3
1/3
2
1
1 1/2
1
4
8
1
:
: 4
Preparation Time :0:00
: For Beef
For The Grill
Measure
-----------cup
tablespoons
tablespoons
cup
tablespoons
clove
pounds
large
ounces
large
*Marinades
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 12
Categories
Amount
-------4 3/8
1 1/8
2
1 1/8
2
1/3
2 1/8
1/2
1/2
1/2
1/2
: *Marinades
For The Grill
Measure
-----------pounds
teaspoons
cups
cup
teaspoons
teaspoon
teaspoon
teaspoon
teaspoon
For Lamb
Recipe by: Daniel Faigin and Karen Davis System Development Corporation
1. Have the butcher butterfly the leg of lamb, or do it yourself.
2. Combine all remaining ingredients in a glass, enamel, stainless, or
pla
3. Add the lamb, turning it to make sure it is coated on all sides.
Marina
4.
o
5.
Serve sliced thin (hot) with the rest of the marinade, heated.
Author's Notes: My wife and I have used this recipe a number of times,
and have found t
This also makes wonderful sandwiches if there are any leftovers.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------6
1/4
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------cup
For Poultry
2
2
1
1
cloves
tablespoons
teaspoon
teaspoon
teaspoon
1/2
garlic -- minced
lemon juice -- strained
black pepper
ground cumin -- optional
salt
Place chicken in shallow dish. Combine all ingredients, pour over both
sides of chicken. Cover and refrigerate, fish up to 2 hours and chicken
overnight if you wish. Grill covered or broil about 10 min. each side
until done, serve immediately.
Variation:
Garlic-herb marinade for chicken or fish: Prepare marinade as above,
omitting cumin and using only 1/2 teaspoon black pepper. Add 1 teaspoon
dried leaf thyme or 1 teaspoon oregano and 1/2 teaspoon minced fresh
rosemary.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1/2
1/2
3
2
1/2
2
1/4
6
1
1
1
1
:
: 6
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------cup
teaspoon
tablespoons
tablespoons
teaspoon
tablespoons
cup
teaspoon
cup
For Poultry
Combine oil, lemon juice and pepper in shallow dish. Swirl chicken in
mixture to coat. Cover with plastic wrap and marinade in frig 30
minutes. Meanwhile combine vinegar and wine in heavy small sauce pan and
boil over medium high heat until liquid is reduced to about 2
Tablespoons. Remove from heat and add tarragon and pepper. Whisk in
butter on tablespoon at a time blending thoroughly after each addition.
Place over low heat and continue whisking until sauce has thickened
slightly. Whisk in mustard. Set aside and keep warm. Prepare charcoal
grill. Drain chicken well. Grill three to four minutes on each side.
Arrange on heated platter. Garnish with lemon slices and parsley. Serve
warm sauce separately.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1 1/2
1/2
1/4
3/4
1/4
1/4
1/2
1
1/8
1
:
: 1
Preparation Time :0:00
: For Seafood And Fish
For The Grill
Measure
-----------pounds
cup
cup
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
*Marinades
Grill (15 minutes per side for steak, 6 for fillet), brushing often with
leftover marinade.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
--------
:
: 6
Preparation Time :0:00
: *Marinades
For The Grill
Measure
------------
2
2
2
1
1/4
45
2
1
12
tablespoons
tablespoons
teaspoons
teaspoon
teaspoon
tablespoons
tablespoon
1/4
1/2
teaspoon
teaspoon
olive oil
parsley -- fresh, chopped
coriander seeds -- ground
salt -- coarse
black pepper
shrimp -- large (2 lb)
lemon juice
ginger -- grated
skewers
pepper -- red, crushed
thyme -- dried
Soak bamboo skewers 1 hour before using. Devein shrimp with scissors
leaving shell intact. Mix all ingredients except shrimp until blended.
Add shrimp and marinate 30 minutes at room temperature or overnight in
refrigerator. Drain and discard marinade. Thread shrimp on 2 parallel
skewers. Cook 1-1/2 to 2 minutes per side.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------4
1/2
2
1/2
1
:
: 4
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------pounds
cup
tablespoons
cup
teaspoon
For Poultry
1. Place turkey breast quarters into a large, shallow pan. Mix together
vinegar and shallots and pour over turkey. Cover with plastic wrap and
marinate for 8 to 10 hours in the refrigerator.
2.
Set aside.
3. Prepare coals for grilling. Wrap turkey breasts in aluminum foil and
place on grill. Cook over coals for 20 minutes, then unwrap and grill
for 5 minutes more, turning once to brown lightly. Spoon marinade over
turkey frequently during last 5 minutes of grilling.
4.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
:
: 2
Preparation Time :0:00
: For Pork
Barbeque
Measure
------------
1/4
1 1/4
1
2
1/3
1
1
cup
cups
tablespoon
teaspoons
cup
teaspoon
cup
2/3
8
1 3/4
1 3/4
1 1/4
1/2
1
cup
1/2
cup
1/4
17 1/2 ounce
cup
teaspoons
1
2
cups
cups
cups
cup
"
*Marinades
Ran across this in the SF paper the other day and, on reading the
ingredients, knew immediately that this is one for you. In the article
that accompanied the recipe the author talks about a Chinese BBQ oven
that the chef who originated this recipe uses. It's made out of
stainless steel, five feet tall with a 180,000 BTU burner in it! This is
something I really need for my kitchen. This looks like a full-on, nononsense Chinese BBQ.
Most master chefs seldom reveal all their kitchen secrets, but Derun Yu
shared this recipe for a barbecued pork marinade, adapted for the home
oven. Armed with a Chinese rice bowl, he assembled the ingredients, then
poured them into a scale so we would have precise measurements.
Versatile Chinese barbecued pork is the "ham" of Chinese cooking. It may
be sliced and served as an appetizer or entree, or like a sandwich, cubed
and stuffed in bread dough and steamed into pork buns. It's good stirfried with vegetables, tossed with noodles or cooked with scrambled eggs.
Prepare the marinade: Heat the oil in a wok or saucepan over medium-high
heat. Add the garlic and gently fry just until it floats to the surface
and is golden brown (about 2 minutes). Quickly remove the garlic and
discard. Pour the garlic oil into a large mixing bowl, let cool.
Stir in remaining ingredients with the garlic oil into a smooth sauce.
Pour into a glass jar. cool. If the marinade is covered with 1/8 inch
cooking oil, it will keep in the refrigerator for several months.
Yields 5 cups.
Then combine the sugar, salt, rice wine, soy sauce, Barbecue Marinade and
five-spice powder in a large mixing bowl; mix well. Add the pork butt
and marinate for about 30 minutes (when using spareribs, marinate for 1
hour).
Preheat oven to 500F. Pour the water into a 10 X 14-inch roasting pan.
Place the roasting rack in the pan (the rack should not touch the water).
Remove the meat slices from the marinade and place on the rack; reserve
the marinade. Roast for 8 minutes, turn over and roast the other side
for 8 minutes longer. Reduce the oven temperature to 300F. Brush the
pork with the reserved marinade; roast for an additional 20 minutes on
each side. Remove from the oven and let cool for 5 minutes.
Slice the pork butt into 1/4-inch slices.
Prepare the glazing sauce: To soften maltose sugar, place the container
(uncovered) in a microwave oven at high setting for 1 minute. Transfer
the softened maltose into a double boiler with the water and rice wine;
stir until the glaze is well mixed. Keep the sauce warm until ready to
use.
Makes 2 cups.
Then spoon a few tablespoons of the glaze over pork before serving.
NOTE: Hoisin sauce, ground bean sauce, nam yu, maltose sugar and sesame
seed paste are available in Chinese markets.
Joyce Jue.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------cup
tablespoons
tablespoon
tablespoons
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 6
Preparation Time :0:00
: For Seafood And Fish
Measure
-----------pounds
ounces
cups
teaspoon
cup
teaspoon
cup
centiliter
tablespoons
cup
*Marinades
Combine pineapple juice, soy sauce, sherry, brown sugar, ginger, mustard
and garlic. Pour marinade over fish; cover and refrigerate for at least
1 hour, longer is better. Drain fish and reserve marinade.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------cup
cup
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------cup
1/4
1
1
1
1 1/2
2
1
cup
small
dry sherry
carrot -- peeled, minced
garlic clove -- minced
sweet red pepper -- minced
ginger root -- minced
scallions -- chopped
lemon peel -- grated
tablespoon
teaspoons
small
teaspoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Measure
-----------cup
cup
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Honey-Hoisin Marinade
Recipe By
Serving Size
Categories
Amount
-------1/4
2
1/3
:
: 2
Preparation Time :0:00
: *Marinades
Measure
-----------cup
tablespoons
cup
1/4
2
2
1
2
2
2
cup
tablespoons
tablespoons
teaspoon
tablespoons
small
tomato sauce
sherry -- dry
rice wine vinegar
five spice powder
garlic cloves -- minced or pressed
ginger root -- grated fresh
chilies -- red, dried and
-- crumbled (seeds
-- removed for less
-- heat)
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Measure
------------
3/4
cup
cup
tablespoon
cup
1/4
cup
:
: 2
Preparation Time :0:00
: *Marinades
Ingredient -- Preparation Method
-------------------------------scotch bonnet chili pepper -- seeds, stem, and
-- veins removed
rum -- dark
lime juice -- fresh
lime zest -- grated
peanut oil -- Asian or domestic
-- cold-pressed
cilantro leaves -- chopped fresh
garlic cloves -- minced or pressed
kosher salt and pepper -- to taste
Puree the chili pepper, rum, and lime juice in a blender or food
processor. With the motor running, add the peanut oil a little at a
time. Add the cilantro and garlic. The marinade will keep in an
airtight jar for about 1 week in the refrigerator.
Source: "Dry Rubs, Pastes & Marinades for Poultry, Meat, Seafood, Cheese
& Vegetables" by Jim Tarantino, 1992. The Crossing Press, Freedom, CA
95019.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Hummus Marinade
Recipe By
Serving Size
Categories
Amount
-------4
4
6
1
1
1
1/4
1
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------large
tablespoons
tablespoons
cup
large
tablespoon
teaspoon
teaspoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1/2
1/2
1
1
1/2
:
: 4
Preparation Time :0:00
: For Seafood And Fish
*Marinades
Measure
-----------cup
cup
tablespoon
tablespoon
teaspoon
Barbeque
1/2
1
1 1/2
2
2
1
1
1/2
1/2
2
teaspoon
small
pounds
tablespoons
tablespoons
tablespoon
teaspoon
teaspoon
teaspoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------2
1/4
1/2
1/4
3
:
: 1
Preparation Time :0:00
: For Seafood And Fish
Barbeque
Measure
-----------cups
cup
cup
*Marinades
Combine all ingredients in a small bole or jar and allow to stand at room
temperature for 2 hours. Brush fish with the oil when grilling. The oil
will keep for several days in the refrigerator.
From Frugal Gourmet Whole Family Cookbook by Jeff Smith p.151
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 8
Preparation Time :0:00
: For Pork
Measure
-----------pounds
cup
tablespoon
cup
cup
cup
cup
*Marinades
Pat pork dry. Score well with sharp knife. Combine parsley, onion,
peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil. Rub into
pork. Wrap in foil and refrigerate overnight. Let pork stand at room
temperature 1 hour before roasting.
Preheat oven to 350F.
Brush pork with remaining olive oil. Set on rack in shallow pan. Roast
until meat thermometer inserted in thickest part of meat registers 170F,
about 2 1/2 hours. Set meat aside. Degrease pan juices. Blend Sherry
into pan juices. Cover and cook over low heat 2 minutes. Pour into
sauceboat. Transfer pork to platter. Garnish with fresh parsley and
lemon slices. Serve sauce separately.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
--------
:
: 6
Preparation Time :0:00
: Sauces
For Beef
Measure
------------
*Marinades
1/3
1/2
1/3
1/3
1
1
1/8
cup
cup
cup
cup
tablespoon
teaspoon
teaspoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Measure
-----------ounces
cup
pounds
cups
ounces
ounces
ounces
teaspoons
teaspoons
teaspoon
tablespoons
1. Place the tamarind in a bowl and pour boiling water over it.
for a
2. Peel each mango and cut flesh away from seed.
cubes.
3.
c
Soak
Combine the mangos and vinegar and bring to a boil over high heat and
Pure the mixture in a blender and it's ready for the fish.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Jerk Marinade
Recipe By
Serving Size
Categories
Amount
-------1
1/2
2
1
2
1
1/2
1
1
3
1
1
Measure
-----------cup
teaspoons
teaspoon
teaspoons
teaspoon
teaspoon
tablespoons
tablespoon
tablespoon
Mix together all the ingredients. A food processor fitted with a steel
blade is ideal for chopping and grinding. This will provide an excellent
marinade for chicken, beef, or pork.
Store leftover marinade in the refrigerator in a tightly closed jar for
about 1 month.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Recipe By
Serving Size
Categories
Amount
-------1 1/4
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------pounds
1/2
pound
1/4
1/4
ounces
cup
cup
cup
cup
Pulverize the onions, chiles and ginger in food processor. Transfer the
mixture to large stainless steel bowl and stir in the rest of the
ingredients. Stir well. Allow this to sit in a large glass container
for several days, stirring occasionally. This will keep for about a
week.
Marinate chicken, beef or pork (in Jamaica, fish or goat) in this mixture
overnight. Grill.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
1
2
2
1
1/2
1/2
1
2
:
: 2
Preparation Time :0:00
: Mops & Rubs
Barbeque
Measure
-----------cup
cup
tablespoons
tablespoons
tablespoon
teaspoon
teaspoon
tablespoon
tablespoons
*Marinades
Whisk together all the ingredients except the corn starch. Marinade the
meat long enough to flavor and tenderize- 1 hr for young chicken breasts
or fish, overnight for round steak and up to 5 days for some game cuts.
BBQ and baste with the marinade. Make a slurry of the starch and a
little water and whisk into the marinade. Bring to a boil, stirring as
the sauce thickens. Serve with the BBQ'd meat.
Real garlic and ginger only improves this dish. The amount of pepper
sauce can be varied from mild to fiery. You can substitute wine, sherry,
orange or pineapple juice for some or all of the water to vary the
flavor. Pineapple juice has an enzyme that provides additional
tenderizing power to the vinegar and mustard.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 2
Preparation Time :0:00
: *Marinades
Measure
------------
6
2
1
large
teaspoons
teaspoon
teaspoon
1 1/2
teaspoons
1 1/2
1
1
2
2
teaspoons
teaspoon
teaspoons
teaspoons
Crush garlic and rub into meat, slightly score brisket to insure
penetration. Place Black Peppercorns, Szechuan Peppercorns, and fresh
Oregano into Cuisinart Spice grinder and pulse until fine. Place dry
ingredients, including pepper mix into small bowl and mix well.
Add the wet ingredients and combine, add more red wine if the mix is too
thick. Rub into meat and marinate for several days. For a whole brisket
use a two gallon plastic bag. Put the meat into the bag and apply the
marinade.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 4
Preparation Time :0:00
: *Marinades
Measure
------------
tablespoon
teaspoon
tablespoons
tablespoons
teaspoon
tablespoon
cup
teaspoon
tablespoons
Boil potatoes in medium-size saucepan until just tender. Peel and slice.
Fry bacon until crisp. Break into small pieces and mix with onion,
celery and salt; set aside.
Stir melted butter and flour in a small saucepan until blended.
mustard and sugar.
Add
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: For Beef
Measure
*Marinades
-------3
-----------pounds
tablespoons
3
1
tablespoons
3
fine
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------tablespoons
tablespoons
tablespoons
tablespoons
teaspoon
1/4
1/4
1
teaspoon
teaspoon
teaspoon
black pepper
salt
garlic powder
OR 1 garlic clove -crushed
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: Sauces
Measure
-----------cup
cup
tablespoons
tablespoon
teaspoon
*Marinades
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Korean Marinade
Recipe By
Serving Size
Categories
:
: 6
Preparation Time :0:00
: *Marinades
Amount
-------3
2
6
1
1
1/8
2
1
Measure
-----------tablespoons
tablespoons
tablespoons
clove
teaspoon
tablespoons
tablespoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Measure
-----------large
teaspoons
tablespoons
tablespoons
1/2
2
6
:
: 1
Preparation Time :0:00
: *Marinades
teaspoon
tablespoons
tablespoons
For Beef
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Lamb Marinade
Recipe By
Serving Size
Categories
Amount
-------50
30
10
5
7
3
1
1
1
Measure
-----------milliliters
milliliters
milliliters
milliliters
milliliters
milliliters
milliliter
milliliter
milliliter
For Lamb
1.
2.
Refrigerate.
3.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 8
Preparation Time :0:00
: *Marinades
Measure
-----------pounds
cups
cup
cup
tablespoons
cup
tablespoons
For Lamb
1/3
cup
lemon juice
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 14
Preparation Time :0:00
: *Marinades
Measure
-----------tablespoons
teaspoons
tablespoons
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 10
Categories
Amount
-------1/2
1/4
1/2
1
1/4
1
1/2
4
: *Marinades
Measure
-----------cup
teaspoon
teaspoon
teaspoon
cup
clove
teaspoon
teaspoons
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------cup
cup
small
pinch
teaspoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Lemon Marinade
Recipe By
Serving Size
Categories
Amount
--------
:
: 1
Preparation Time :0:00
: *Marinades
Measure
------------
15
1
milliliters
clove
30
milliliters
pork or chicken
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------tablespoons
teaspoons
tablespoons
tablespoons
tablespoons
cup
1/2
teaspoon
1/2
tablespoons
teaspoon
1
2
Mix the cornstarch and brown sugar in a small saucepan. Stir in the
remaining ingredients except the onions. Blend well and heat to boiling.
Add the onions and immediately turn heat down.
sauce is thickened and bubbling.
Use this sauce to baste poultry during last few minutes of grilling.
can also use this sauce as a marinade.
You
This recipe
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 6
Preparation Time :0:00
: For Beef
Measure
-----------pound
teaspoon
cup
cup
tablespoons
teaspoons
teaspoons
teaspoon
teaspoon
teaspoon
*Marinades
Score fat edges of steak. Place meat in a shallow baking dish. Combine
remaining ingredients. Pour over steak. Cover; let stand 4 hours in the
refrigerator or overnight, turning steak several times.
Remove steak from marinade, reserving marinade.
steak with paper towels.
Turn; cook 15 to 17
Carve
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------cup
tablespoon
teaspoon
cup
teaspoon
teaspoon
For Beef
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------tablespoons
tablespoon
cup
teaspoon
For Beef
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------2
1
2
1
1
1/2
: Liam Ward
: 1
Preparation Time :0:00
: *Marinades
For Beef
Measure
-----------tablespoons
large
clov
dashes
teaspoon
tablespoon
teaspoon
Appetizers
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
1
1
1/8
:
: 1
Preparation Time :0:00
: Sauces
For Poultry
Measure
-----------tablespoon
tablespoon
teaspoon
teaspoon
*Marinades
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Lime-Ginger Marinade
Recipe By
Serving Size
Categories
Amount
-------6
3
2
2
1 1/2
1
1/4
:
: 4
Preparation Time :0:00
: *Marinades
For Poultry
Measure
-----------tablespoons
tablespoons
tablespoons
tablespoons
teaspoons
teaspoon
teaspoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Lime-Orange Marinade
Recipe By
Serving Size
Categories
Amount
-------4
1 1/2
1
1/2
2
:
: 1
Preparation Time :0:00
: *Marinades
For Poultry
Measure
-----------cloves
cups
cup
cup
teaspoons
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 8
Preparation Time :0:00
: For Beef
Measure
-----------envelope
cup
cup
cup
tablespoon
teaspoon
teaspoon
pounds
*Marinades
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 6
Preparation Time :0:00
: *Marinades
Measure
-----------pounds
tablespoons
2
2
1
1
2
1
tablespoons
tablespoons
tablespoon
teaspoon
cloves
tablespoon
1/2
teaspoon
fat
Dijon mustard -- country
style
olive oil
fresh lemon juice
soy sauce -- low sodium
Worcestershire sauce
garlic -- crushed
fresh ginger root -- peel &
finely chop
fresh ground black pepper
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
1/2
1/3
:
: 1
Preparation Time :0:00
: Sauces
For Beef
Measure
-----------can
cup
cup
*Marinades
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Mandarin Marinade
Recipe By
Serving Size
Categories
Amount
-------1
1
1/2
1/2
1
1
1
1
1/2
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------cup
cup
cup
cup
tablespoon
teaspoon
teaspoon
teaspoon
teaspoon
For Beef
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Mango Chutney
Recipe By
Serving Size
Categories
Amount
-------3
2
1
1
1
1/2
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------tablespoons
piece
teaspoon
teaspoon
1/4
1/2
1 1/4
1/2
1
1 1/2
teaspoon
teaspoon
cups
cup
tablespoon
cups
cumin seeds
fenugreek
malt vinegar
seedless raisins
lemon juice
light-brown sugar
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------3
1
2
2
1
3
3
2
3
:
: 8
Preparation Time :0:00
: Sauces
For Beef
Measure
-----------cups
cup
tablespoons
teaspoons
teaspoon
teaspoons
tablespoons
tablespoons
tablespoons
*Marinades
teaspoons
Mix all of the ingredients really well and then pour over whole beef
brisket.
Let marinate for several hours, or overnight if possible.
marinade as a basting sauce.
Some people may find Justin's 3 cups of dry red wine a little bit too
much for their taste.
No problem, use as much as you like in the sauce, and drink the rest.
Sure won't go to waste.
From Justin Wilson's "Outdoor Cooking With Inside Help"
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
1/2
1
1
1
1
1/2
1/2
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------cup
cup
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
For Lamb
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
1
1/2
2
1
1
1/2
1/2
1
2
1/8
1/3
:
: 6
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------tablespoon
tablespoon
teaspoon
tablespoons
tablespoon
tablespoon
tablespoon
teaspoon
teaspoon
teaspoons
teaspoon
cup
For Beef
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
1/2
1/4
1/4
1
:
: 4
Preparation Time :0:00
: For Seafood And Fish
For The Grill
Measure
-----------cup
tablespoon
teaspoon
teaspoon
*Marinades
1/2
1
1 1/2
2
1 1/2
1 1/2
tablespoons
pounds
tablespoons
tablespoons
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------2/3
1/3
1/4
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------cup
cup
teaspoon
teaspoon
1
6
tablespoon
For Beef
Remove skin from thighs of chicken and marinate in sauce for 1-2 hours,
then 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.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Recipe By
Serving Size
Categories
Amount
-------2
1/4
2
1
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------tablespoons
teaspoon
drops
For Beef
Slice the beef as thin as you can across the grain. Mix the marinade
ingredients, put the meat in the mixture and refrigerate for at least 12
hours, 2 days if possible.
Pat the meat dry, and set it on the dryer racks for 2-3 days.
snapping a piece.
Check by
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
1/2
1/2
1/4
1/4
1/4
1
3
1
1
1
2
: Judy Howle
: 1
Preparation Time :0:00
: Barbeque
For Beef
Measure
-----------3 inch thick
cup
cup
teaspoon
teaspoon
teaspoon
teaspoon
tablespoons
teaspoon
clove
tablespoons
*Marinades
For The Grill
Place in jar and shake well.. Take large fork and poke holes in roast.
Place roast and marinade in large Ziploc bag, or in flat pan and squeeze
or turn to thoroughly coat meat. Let marinate 2 days in refrigerator.
I made a medium fire in the bottom of the smoker and left out the water
pan and placed the roast on the grill for about 20 minutes per side. It
is supposed to be medium, not well done. You'll have to check for
doneness then and if not done to your taste, cook longer. It is
FANTASTIC!! Dark brown on the outside and very tender on the inside.
I also used the same marinade, doubled, and marinated a whole sirloin tip
in a huge stainless steel bowl and smoked it with the water pan and it
was great too, but only for a crowd!
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1/4
1/4
3
2
2
1
:
: 4
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------cup
cup
tablespoons
tablespoons
tablespoons
clove
For Beef
Marinate overnight.
Cook flank steak 8 minutes on each side.
Med-low grill.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
:
: 6
Preparation Time :0:00
: *Marinades
For The Grill
Measure
For Lamb
-------4
1
1
1
2
1
1
2
-----------cups
cup
tablespoon
teaspoon
tablespoons
cup
cup
tablespoons
-------------------------------Chablis wine
green crme de menthe
onion powder
dried mint -- (crushed)
Louisiana hot sauce
soy sauce
water
olive oil
Mix all ingredients. Marinade lamb 6 to 12 hours, then use the marinade
as a basting sauce as it cooks.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------2
2
5
1
2
:
: 6
Preparation Time :0:00
: Sauces
For Beef
Measure
-----------tablespoons
tablespoons
tablespoons
tablespoon
tablespoons
*Marinades
For The Grill
2.
Use as a marinade
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1/2
1/2
1
1/4
1
1/4
2
1/3
:
: 6
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------teaspoon
teaspoon
pinch
teaspoon
cup
tablespoons
cup
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
1
1
:
: 4
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------cup
For Beef
2
1
1
1
tablespoons
1/2
1/2
1/4
2
2
1
1
teaspoon
tablespoon
cup
cup
cup
tablespoons
teaspoon
soy sauce
coarsely ground pepper
Italian seasoning
Worcestershire sauce
sherry vinegar
wine -- red or white
lemon juice
garlic cloves -- sliced
freshly chopped herbs
red peppercorns -- if desired
sugar
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------3
3
1
1
2
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------tablespoons
tablespoons
tablespoon
For Beef
Add marinade a
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------16
2
: Kent Wible
: 1
Preparation Time :0:00
: Barbeque
For The Grill
Measure
-----------ounces
cups
*Marinades
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
--------
: Larry A. Willrath
: 1
Preparation Time :0:00
: Barbeque
For Beef
Measure
------------
*Marinades
For The Grill
Willrath
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Marinated Beef
Recipe By
Serving Size
Categories
Amount
-------1
2
1/4
:
: 4
Preparation Time :0:00
: For Beef
Barbeque
Measure
-----------pound
tablespoons
teaspoon
1/2
small
*Marinades
For The Grill
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Marinated Chicken
Recipe By
Serving Size
Categories
Amount
-------1/2
1/4
2
1
1/8
2
:
: 4
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------cup
cup
tablespoons
teaspoon
teaspoon
pounds
For Poultry
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
1
1
2/3
1/2
1
2
2
:
: 4
Preparation Time :0:00
: Barbeque
For Beef
Measure
-----------cup
cup
cup
cup
cup
cup
tablespoons
tablespoons
*Marinades
For The Grill
in refrigerator.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
1/8
2
1
1/4
2
2
2
1/2
1
2
1/2
:
: 4
Preparation Time :0:00
: For Beef
For The Grill
Measure
-----------pound
teaspoon
cloves
whole
cup
tablespoons
teaspoons
tablespoons
teaspoon
tablespoon
tablespoons
cup
*Marinades
tablespoons
minced onion
Pound steak to half it's original thickness. Score lightly on one side
cutting a diagonal, criss cross pattern. Combine olive oil, soy sauce,
Worcestershire and half the garlic. Use this mixture as a marinade for
the meat, placing the mixture into a container, spreading the liquid
around and laying the steak on top of it. Marinate meat, turning
regularly, for about two hours. Make stuffing by peeling the avocado,
remove the pit and finely chopping the flesh. Add remaining garlic,
minced onion, bread crumbs, lime juice, salt and pepper. Mix thoroughly
Remove meat from marinade, lay it flat with scored side down, and spread
the avocado mixture evenly over the meat. Roll up the steak, and secure
it with toothpicks. Brown in a skillet containing the vegetable oil,
then put meat into a baking pan. Pour water into the skillet, stir to
remove the brown bits, and pour over the meat. Cover baking pan. Bake
at 350F for one hour. Slice to serve.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------15
40
1
1
:
: 30
Preparation Time :0:00
: Sauces
For The Grill
Measure
-----------pounds
milliliters
cup
cup
*Marinades
Prepare ham the night before by trimming away some of the excess fat, but
leave as much skin as possible. Salt the meat to taste; cut small
slashes into the ham and wedge in the slivers of garlic. Mix a marinade
of minced garlic, lemon and lime juice. Pour over meat, cover tightly
with foil, and refrigerate overnight.
When ready to cook, heat the oven to 300F. Roast the meat about three
hours, basting every half hour. Bring the center of the ham to 165F
degrees (use a meat thermometer to check temperature). Just before
removing the ham from the oven, raise the heat to crisp the skin.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Marinated Pork
Recipe By
Serving Size
Categories
Amount
-------4
2
3
2
1
:
: 6
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------pounds
teaspoons
teaspoons
quart
For Pork
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Marinated Rabbit
Recipe By
Serving Size
Categories
Amount
-------1
1
1/4
3
2
2
1
2
1
:
: 6
Preparation Time :0:00
: *Marinades
Measure
-----------3 lb
teaspoon
teaspoon
tablespoons
cups
cups
teaspoon
teaspoon
12
12
1/2
2
pound
tablespoons
***sauce***
pickled cocktail onions *
stuffed olives -- sliced
fresh mushrooms -- sliced
butter or margarine
* white onions unsliced. Cut rabbit into serving pieces and rub with
salt and pepper. Put into a large bowl; add marinade. Refrigerate
overnight. Drain rabbit; DO NOT PAT DRY. Strain reserve marinade.
In a large cast iron frying pan over high heat quickly brown all sides of
rabbit pieces in hot canola (or vegetable) oil. When brown, pour in the
reserve marinade and simmer over low heat for 1 hour or until tender.
Just before the rabbit is done, saut the onions, olives, and mushrooms
in butter. Add to rabbit mixture. Serve with boiled potatoes.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------4
1/3
1/3
2
2
1
1/2
:
: 4
Preparation Time :0:00
: For Seafood And Fish
For The Grill
Measure
-----------cup
cup
tablespoons
tablespoons
cup
teaspoon
*Marinades
Combine orange
Pour over fish. Let stand at room temperature for 2 hours, turning
steaks occasionally. Drain, reserve marinade.
Place fish in a well greased wire grill basket or cook directly on grill.
Grill over medium coals about 8-minutes or until fish is light brown.
Baste with marinade, then turn and grill an additional 8-10-minutes or
until fish flakes easily when tested with a fork. reheat remaining
marinade to boiling. Transfer fish to serving platter and drizzle with
marinade.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------6
1
2
1
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
------------
tablespoon
tablespoons
tablespoon
For Beef
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1 1/2
3/4
1/4
2
2 1/2
1 1/2
1
1/2
1
1/3
:
: 6
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------cups
cup
cup
tablespoons
teaspoons
teaspoons
tablespoon
cup
clove
cup
For Beef
Cook.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------3
2
2
2
1
1
1
1/2
1
1
2
1
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------tablespoons
teaspoons
teaspoons
teaspoons
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoons
teaspoon
Appetizers
Grind ingredients until fine and combine well. Hand rub this dry
marinade on washed and dried spareribs several hours up to several days
before smoking or cooking.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
--------
:
: 4
Preparation Time :0:00
: For Poultry
For The Grill
Measure
------------
*Marinades
pound
package
can
1/4
cup
1
1
1
tablespoon
tablespoon
1/4 teaspoon
McCormick/Schilling
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
2
2
1
2
4
2
1
2
2
2
2
2
1
1
1/4
:
: 4
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------cup
tablespoons
tablespoon
teaspoon
tablespoons
cups
teaspoon
teaspoon
cup
For Poultry
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------2
1/2
2
2
2
1/2
:
: 8
Preparation Time :0:00
: For Beef
For The Grill
Measure
-----------cup
tablespoons
tablespoons
teaspoons
teaspoon
*Marinades
cloves
garlic -- crushed
* Each flank steak should weigh between 1 and 1 1/2 lbs. Place beef
steaks in shallow glass or plastic dish. Mix remaining ingredients and
pour over the beef.
Cover and refrigerate at least 8 hours, turning occasionally.
control to broil. Place beef on rack in broiler pan.
Set oven
Broil with the tops about 3 inches from the heat until brown, about 5
minutes. Turn beef and broil about 5 minutes longer. Cut beef in thin
strips across the grain of the meat.
Serve with tortillas and guacamole if desired.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
1/2
2
2
2
1
:
: 2
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------cup
cup
For Beef
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Modern Fajitas
Recipe By
Serving Size
Categories
Amount
-------1
1
1
2
2
1/2
1 1/2
:
: 4
Preparation Time :0:00
: For Beef
For The Grill
Measure
-----------tablespoon
tablespoon
teaspoon
teaspoons
tablespoons
cup
pounds
*Marinades
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: Barbeque
*Marinades
For Beef
For The Grill
Amount
-------1
2
2 1/2
1/4
1 1/2
3/4
Measure
-----------cloves
tablespoons
cup
teaspoons
cup
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Mushroom Marinade
Recipe By
Serving Size
Categories
Amount
-------2
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------tablespoons
tablespoon
1
1
1
tablespoon
tablespoon
tablespoon
2
1 1/2
inches
ounces
For Beef
To prepare marinade, combine hoisin and chili sauces, wine, soy sauce,
scallion, garlic, and ginger in bowl. Clean mushroom caps, and place top
down on shallow dish.
Spoon mixture into top, and allow to marinate for a few hours.
let mine sit while my dough was rising.)
- - - - - - - - - - - - - - - - - -
(I just
Exported from
MasterCook
Mustard-Herb Marinade
Recipe By
Serving Size
Categories
Amount
-------1/2
2
2
1/4
2
2
2
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------cup
tablespoons
tablespoons
cup
tablespoons
tablespoons
tablespoons
For Beef
Use the remaining marinade to baste fish or chicken just before removing
from the grill.
Source: Mesquite Cookery by John "Boog" Powell
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------2
2
1
3
Method:
: Bruce Baker
: 1
Preparation Time :0:00
: Barbeque
For Beef
Measure
-----------cloves
teaspoons
cup
tablespoons
*Marinades
For The Grill
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
--------
3
1
1
2
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
------------
tablespoons
teaspoon
pinch
tablespoons
For Beef
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------tablespoons
cup
teaspoons
Mix thoroughly.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------2/3
1
1
:
: 1
Preparation Time :0:00
: *Marinades
For Poultry
Measure
-----------cup
teaspoon
For Beef
For The Grill
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------cup
cup
teaspoon
teaspoon
tablespoons
teaspoon
First rub fowl, either chicken, duck or game hens, with one fourth of the
brandy.
Mix remaining brandy, orange juice, liqueur, salt, pepper, ginger, and
tarragon. Pour over birds and let marinate. Also use marinade to baste
while grilling.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Orange/Honey Marinade
Recipe By
Serving Size
Categories
Amount
-------1/2
4
4
1/2
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------cup
teaspoons
teaspoons
teaspoon
For Poultry
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------4
1
4
2
1/2
:
: 1
Preparation Time :0:00
: *Marinades
For Poultry
Measure
-----------tablespoons
tablespoon
tablespoons
tablespoons
cup
Barbeque
For The Grill
1
1/3
1/3
1
1
4
tablespoon
cup
cup
teaspoon
tablespoon
pepper
oil
sherry
grated ginger -- (amount ??)
minced garlic
green onions chopped -- white only
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------2/3
2
1
2
2
1/4
1/2
2
1
1
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------cup
tablespoons
teaspoon
tablespoons
cloves
cup
teaspoon
teaspoons
tablespoon
tablespoon
For Poultry
Combine the plum sauce, hoisin, sherry and soy sauce in a non-reactive
mixing bowl.
Whisk in the oils a little at a time.
and chili pepper.
Makes 2 cups.
Recommended cuts: Chicken Breasts (4 to 6 hours) Chicken Wings (6 to 8
hours) Spare Ribs (8 hours to overnight)
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
1
1/4
1/4
1/2
1/3
2
1/3
1/4
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------teaspoon
tablespoon
teaspoon
teaspoon
teaspoon
cup
tablespoons
cup
cup
Barbeque
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------2
:
: 4
Preparation Time :0:00
: For Beef
For The Grill
Measure
------------
1/4
1/4
cup
teaspoon
pound
1/4
cup
*Marinades
1/4
1
1
inch
tablespoon
tablespoon
salt
flour
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Philippino Pork
Recipe By
Serving Size
Categories
Amount
--------
:
: 4
Preparation Time :0:00
: For Pork
For The Grill
Measure
------------
6
1/2
1/2
cup
cup
3
1
*Marinades
Bone pork steak and cut into 1/2 in. Strips thread or weave onto bamboo
skewers mix soy sauce, lemon juice, and crushed garlic in 9 x 13 bake
dish be sure to dip all skewers in marinade refrigerate for several hours
or overnight hot tortillas or rice and a tossed green salad rotate bottom
skewers to top every few hrs may be either broiled or grilled about 15
min small skewers may be used to make a great appetizer broil ahead and
keep warm in oven
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Recipe By
Serving Size
Categories
Amount
-------1
2
3
1/4
1/2
1/2
1
1/4
1/8
3
:
: 2
Preparation Time :0:00
: For Beef
For The Grill
Measure
-----------tablespoons
teaspoon
teaspoon
teaspoon
tablespoon
teaspoon
teaspoon
teaspoons
*Marinades
Fat grams per serving: Approx. Cook Time: 1 hr Add all the ingredients,
stirring with wish making sure the sugar dissolves. Allow to sit for an
hour so the flavors blend.
Place meat in a freezer bag large enough for all the meat to lay flat on
one side of the bag. Stir marinade one more time making certain sugar is
dissolved and pour mixture in bag. Exhaust extra air out of bag. Allow
to marinade overnight, turning bag over several times.
This is especially good for grilled steaks!
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
4
1/2
:
: 15
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------cup
teaspoon
For Poultry
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 4
Preparation Time :0:00
: *Marinades
For The Grill
Amount
-------1
1
2
2
1/2
2
2
Measure
------------
tablespoons
tablespoons
cup
teaspoons
teaspoons
For Poultry
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
1
2
:
: 4
Preparation Time :0:00
: *Marinades
For The Grill
Measure
------------
tablespoons
For Poultry
2
1/2
2
2
1
2
cup
teaspoons
teaspoons
tablespoons
Worcestershire sauce
chili sauce
sugar
garlic powder
Tabasco -- to taste
oil
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
1
1
1/4
1
:
: 4
Preparation Time :0:00
: *Marinades
For The Grill
Measure
------------
bunch
cup
For Poultry
pour over raw chicken and let soak for up to 4 hours and grill on the
Bbq.. also you can add tequila and its wonderful.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
:
: 4
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------cup
For Poultry
1
1/2
1
1
1/2
1/4
1
2
cup
cup
olive oil
white wine -- or vermouth
garlic -- to taste
salt
oregano
thyme
Tabasco
parsley -- chopped or cilantro
chickens -- halved
teaspoon
teaspoon
teaspoon
teaspoon
tablespoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 3
Preparation Time :0:00
: *Marinades
Measure
-----------cup
cups
cup
cup
teaspoon
cup
tablespoons
tablespoons
teaspoon
teaspoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: Sauces
*Marinades
For Pork
Amount
-------2
1
2
1/2
3/4
Measure
-----------tablespoons
cup
teaspoons
cup
cup
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Pork Marinade
Recipe By
Serving Size
Categories
Amount
-------1
2/3
2/3
2/3
1
1
:
: 6
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------cup
cup
cup
tablespoon
teaspoon
For Pork
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------12
: Garry Howard
: 1
Preparation Time :0:00
: Barbeque
For The Grill
Measure
------------
*Marinades
8
1
2
8
2
cloves
1/2 inch pie
1/2
1/2
1/8
1/2
teaspoons
teaspoon
teaspoon
teaspoon
cup
garlic -- unpeeled
stick cinnamon
cloves
black peppercorns
salt
dried oregano
dried thyme
cumin seeds
cider vinegar
one lime -- juice of
Place a heavy duty skillet over a medium flame and add the garlic cloves.
Cook approximately 10 minutes, turning frequently.
Remove garlic when soft and peel the cloves. Add the chiles to the
skillet and toast briefly, about 15 seconds, on each side.
Place the chilies in a bowl and cover them with boiling water, making
sure all of the chiles are submerged. Let the chiles soak 30 minutes.
Drain the chilies, discarding the soaking water. Pulverize the spices in
a mortar or spice grinder.
Place all ingredients (Chiles, garlic, spices, vinegar, and lime juice)
in blender and pulse until smooth. Strain the paste through a medium
sieve. This paste will keep indefinitely in the refrigerator.
Variation:
Use 8 ancho chiles instead of guajillos for a sweeter marinade.
NOTES : Here's another recipe for Adobo.
website.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
2
1/2
:
: 4
Preparation Time :0:00
: For Seafood And Fish
For The Grill
Measure
-----------cup
fillets
cup
*Marinades
1/2
1/2
1/3
cup
cup
cup
1/4
cup
tablespoons
1
10
1/3
5
4
4
10
1 1/4
cup
large
cup
clov
tablespoons
teaspoons
teaspoons
whole
cups
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
1
1/4
1
2
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------small
teaspoon
cup
teaspoon
teaspoons
For Beef
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1/2
2
1/4
1/3
1/4
2
:
: 6
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------cup
tablespoons
teaspoon
cup
teaspoon
large
For Beef
In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and
garlic.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
2
1
1
1
1
2
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------quart
cups
cup
tablespoon
teaspoon
teaspoon
teaspoons
For Beef
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
For Beef
Amount
-------2
12
1
1/2
1/4
2
2
2
Measure
-----------tablespoons
ounces
medium
cup
cup
tablespoons
tablespoons
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Rib Eye Express Bbq Tag Team Pork Butt Marinade And Mop
Recipe By
Serving Size
Categories
Amount
-------2
2
1/2
1
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------cups
cups
cup
medium
For Pork
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Categories
Amount
-------1/2
1/4
2
1 1/4
1
1/2
: *Marinades
For Pork
Measure
-----------cup
cup
tablespoons
teaspoons
clove
teaspoon
For Beef
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 8
Preparation Time :0:00
: For Beef
Measure
-----------pounds
cup
cup
tablespoons
tablespoons
tablespoons
teaspoon
small
*Marinades
Pierce beef with fork several times on both sides. Mix remaining
ingredients in shallow glass dish. Place beef in dish; turn to coat with
marinade.
Cover and refrigerate at least 24 hours, turning beef occasionally.
Remove beef from marinade, reserving marinade. Cover and grill beef 4-5"
from medium coals, 30-35 minutes for medium doneness, turning frequently
and brushing with marinade.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------tablespoons
tablespoons
teaspoons
cup
medium
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
pinch
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
------------
1
10
1/2
2
teaspoon
tablespoons
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
2
1/4
1/4
2
1/4
Measure
-----------tablespoon
teaspoons
cup
cup
teaspoons
cup
Remove stems from the fresh rosemary and combine all ingredients in a
blender. Process until smooth.
Marinate any good beef steak beef, London Broil or tri-tip for 3-4 hours
in the referigerator.
Grill direct over medium coals until internal temperature reaches 145F.
Remove from grill and slice.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Salmon Marinade
Recipe By
: Dave Frary
Serving Size
Categories
Amount
-------3
1
1/3
1/3
1/3
1/2
1/2
1/2
: 1
Preparation Time :0:00
: Barbeque
For Seafood And Fish
Measure
-----------cups
cup
cup
cup
cup
teaspoon
teaspoon
teaspoon
*Marinades
For The Grill
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1/2
1/8
2
1
2
1/4
1
1/2
:
: 8
Preparation Time :0:00
: Barbeque
For Poultry
Measure
-----------cup
teaspoon
tablespoons
cup
tablespoons
teaspoon
tablespoon
teaspoon
*Marinades
For The Grill
Note: watch and check every five minutes to keep it from burning during
the last 15 minutes.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------12
1/2
1/4
3/4
1/4
1/4
1
1/2
:
: 24
Preparation Time :0:00
: Appetizers
For Poultry
Measure
------------
cup
cup
cup
cup
cup
teaspoon
teaspoon
*Marinades
For The Grill
Cut each wing in half; place in large resealable bag; add all marinade
ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4
hours, up to 24 hours, turning bag occasionally.
Heat oven to 375F.
Drain chicken, reserving marinade. Place chicken on broiler pan.
45-60 minutes, brushing occasionally with marinade. Discard any
remaining marinade.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
For Beef
Bake
Amount
-------1
1
1/2
2
2
Measure
-----------teaspoon
teaspoon
teaspoons
tablespoons
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1/2
1/4
1
2
1
3/4
1/2
1/8
1/2
1/4
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------cup
cup
medium
teaspoons
tablespoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
For Pork
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Simple Marinade
Recipe By
Serving Size
Categories
Amount
-------15
12
5
1
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------milliliters
grams
milliliters
For Beef
2. Add meat (steak) and leave for at least 1 hour, the longer the
better.
Author's Notes: This is a truly wonderful marinade.
The recipe calls for 1 clove of garlic, but we often use 2 or more.
Be
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
------------
5
2
tablespoons
cloves
1
1
1 1/2
1/2
teaspoon
teaspoon
teaspoons
teaspoon
To Coat Food in Bread Crumbs: "A coating of fresh white bread crumbs and
a saut of real butter make a delicious salmon steak or chicken breast,
or can give a bland fish or meat an interesting new dimension. In
addition, crumbing gives more solidity to fish otherwise too flimsy or
foods otherwise to soft for a regular saut.
Fresh crumbs and real butter make all the difference". Crumbing the
food: "Wisk together the eggs, oil and salt in a 9-inch pie plate. One
at a time, dip first in flour and shake off excess, then in beaten egg
and shake of excess. Set in the crumbs, tossing them over the food and
patting them in place. Lay each piece as done on a baking sheet covered
with wax paper; when all re crumbed, cover and refrigerate 20 minutes or
longer, so the crumbs will set".
From Julia Child "The Way To Cook"
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------cup
tablespoons
cup
teaspoon
Combine all ingredients and marinate 1/2 chickens for 6-8 hours.
Boneless chicken breasts 2-3 hours.
Sprinkle with Poultry Rub
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Categories
Amount
-------1
1/2
1/2
1
1
1
1
: *Marinades
For The Grill
Measure
-----------cup
cup
quart
tablespoon
tablespoon
Barbeque
Place turkey in brine for 8-12 hours. Remove from brine. Rinse well and
air dry. Place turkey in the smoker with both upper and lower cavities
open to expose the insides to smoke. Smoke 3-3 1/2 hours or longer being
careful not to dry bird out.
Remove turkey from the smoker and cook in your favorite way. If you
desire more smoke flavor, simply increase smoking time and the amount of
fuel used. Reduce your cooking time by 10% for each hour in the smoker
(up to 40%).
If you are using a smoker/barbeque/roaster type of barbeque, switch modes
to roast mode and baste the turkey with honey during the roasting time.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1/2
1/2
1 1/2
3
3
1/2
1
: Dave Frary
: 1
Preparation Time :0:00
: Barbeque
For The Grill
Measure
-----------gallon
cup
cups
tablespoons
tablespoons
cup
tablespoon
*Marinades
Stir until dissolved. Allow brine to cool. Add salmon fillets, soak
covered for 3 hours in refrigerator. Remove fillets and air dry for at
least 1 hour. Smoke in a single layer for about 2 hours at 250F or until
firm and golden.
NOTES :
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
2
2
1/2
1/2
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------package
tablespoons
tablespoons
cup
cup
For Poultry
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
------------
teaspoon
1
1/4
1
teaspoon
teaspoon
teaspoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------3/4
3/4
1/4
1
2
1/8
: Charlotte's Gardens
: 16
Preparation Time :0:00
: Sauces
For Beef
Measure
-----------cup
cup
cup
teaspoon
cloves
teaspoon
*Marinades
For The Grill
Will keep in
Notes: Add pizzazz to your grilled shrimp and spark to your chicken.
After grilling the shrimp chill for an hour and serve on a bed of fresh
organic salad greens with a balsamic vinaigrette. The chicken is
excellent with extra marinade brushed on and rolled in a tortilla with
tomatoes and cheese.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Southwestern Marinade
Recipe By
Serving Size
Categories
:
: 6
Preparation Time :0:00
: *Marinades
For The Grill
For Beef
Amount
-------1/3
1/3
2
2
1
1
1/4
1/4
Measure
-----------cup
cup
tablespoons
tablespoons
medium
small
teaspoon
teaspoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
--------
30
15
1
5
5
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
------------
milliliters
milliliters
clove
milliliters
milliliters
For Beef
Mix all the ingredients together and leave to marinade for at least one
hour.
Cook over a barbecue, under a grill, or in the oven.
Experiment with other spices.
VARIATIONS.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Soy Vinaigrette
Recipe By
Serving Size
Categories
Amount
-------1
2
1
2
1
:
: 12
Preparation Time :0:00
: *Marinades
Measure
-----------tablespoon
teaspoons
teaspoon
tablespoons
teaspoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
1
2
4
1
1/3
1/3
1/2
2 1/2
1/8
1/8
1/8
1/8
1
1
:
: 2
Preparation Time :0:00
: *Marinades
For The Grill
Measure
------------
tablespoon
cup
cup
teaspoon
teaspoons
teaspoon
teaspoon
teaspoon
teaspoon
pinch
pinch
For Beef
Combine all ingredients in blender and puree just until smooth, or about
1 minute, taking care not to over-blend or aerate. Puree into a saucepan
and bring to a boil, then simmer gently, uncovered, for 10 minutes.
Remove from heat and allow to cool before bottling. The sauce will keep
for approximately 6 weeks in the refrigerator. This sauce makes a good
dip for vegetables as well as a good marinade for all types of meat,
poultry and fish.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
1
1
3
2
1
2
:
: 3
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------cup
cup
teaspoon
teaspoons
teaspoon
3/4
1/4
teaspoon
cup
For Beef
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: Sauces
*Marinades
Measure
-----------cup
cup
tablespoons
tablespoons
teaspoon
teaspoons
teaspoons
teaspoons
teaspoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
1/2
1
1
2
1/2
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------cup
tablespoon
tablespoon
tablespoons
teaspoon
For Beef
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1/2
1 1/2
1
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------cup
teaspoons
For Beef
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------cup
cup
teaspoon
teaspoon
teaspoon
tablespoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 2
Preparation Time :0:00
: *Marinades
Measure
-----------cup
2
1/2
1/2
1/2
1/2
1
1/2
1 1/2
teaspoon
cup
teaspoon
teaspoon
pinch
teaspoon
cups
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Steak Marinade - 1
Recipe By
Serving Size
Categories
Amount
-------2
1/4
3
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------tablespoons
cup
teaspoons
For Beef
2
1.
garlic -- minced
Pierce steak so marinade can penetrate.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Steak Marinade - 2
Recipe By
Serving Size
Categories
Amount
-------1
3/4
1/4
1
1
1
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------cup
cup
cup
teaspoon
For Beef
Mix all ingredients together and allow flavors to blend for 1 hour or
more. Refrigerate.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------4
2
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------tablespoons
tablespoons
For Beef
1
1
tablespoon
clove
tablespoon
brown sugar
garlic crushed -- , up to 2
OR chopped very fine
freshly grated ginger root
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Swordfish Marinade
Recipe By
Serving Size
Categories
Amount
-------2
2
1
1
1
1
1/2
1/4
1/4
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------tablespoons
tablespoons
tablespoon
tablespoon
tablespoon
tablespoon
tablespoon
tablespoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
------------
cloves
1 inch piece
medium
tablespoons
teaspoon
teaspoon
teaspoon
teaspoon
cup
tablespoons
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Tandori Marinade
Recipe By
Serving Size
Categories
Amount
-------1
3
1
2
1/4
2
2
1
1
1
1
1/2
1/4
1/8
1 1/2
:
: 1
Preparation Time :0:00
: Sauces
For The Grill
Measure
-----------teaspoons
cups
cup
tablespoons
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoons
*Marinades
Peel and mince the ginger root. Split, seed and mince the jalapeno
pepper. Place ginger, garlic and jalapeno pepper in a bowl.
Whisk in yogurt, lemon juice, bay leaves, paprika, cumin, coriander,
cinnamon, turmeric, black pepper, cardamom and cloves. Season to taste
with salt. Makes enough marinade to do about 2 lbs. Of meat. (lamb,
chicken, shrimp)
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------2
3
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
------------
For Pork
1/4
3
2
1/4
1/4
cup
tablespoons
tablespoons
teaspoon
teaspoon
peanut oil
nuoc nam sauce
sugar
bouillon powder
freshly ground pepper
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Teriyaki Marinade
Recipe By
Serving Size
Categories
Amount
-------3/4
1/4
2
2
1
1
: Judy Zegke
: 1
Preparation Time :0:00
: Barbeque
For The Grill
Measure
-----------cup
cup
tablespoons
tablespoons
large
clov
tablespoon
*Marinades
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 6
Preparation Time :0:00
: *Marinades
Measure
------------
1/4
1/4
2
1
1/4
2
cup
cup
tablespoons
tablespoon
teaspoon
cloves
salad oil
soy sauce
catsup
vinegar
pepper
garlic -- crushed
Bring to boil.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------10
2
2
1/2
1/3
1/4
1/4
24
:
: 1
Preparation Time :0:00
: For Beef
For The Grill
Measure
-----------ounces
ounces
ounces
teaspoon
teaspoon
teaspoon
teaspoon
ounces
*Marinades
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------3
2
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------tablespoons
tablespoons
For Beef
1
1
2
1
1
1
1
2
teaspoon
teaspoon
cumin
onion powder
dried chipolte chili peppers
dried cilantro leaves
bay leaf
ground dried orange peel
chopped dried wild mushrooms
-- up to 3)
tablespoon
teaspoon
tablespoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------3
1/4
:
: 1
Preparation Time :0:00
: Appetizers
*Marinades
Barbeque
Measure
-----------pounds
cup
bunch
1
1
1 1/2
teaspoon
teaspoon
teaspoon
tablespoon
teaspoon
tablespoon
1/4
3
ok,
For Poultry
For The Grill
DIPPING SAUCE 1/2 tsp Dried chili flakes -OR- cayenne 2 Garlic cloves -coarsely chopped 1 tbs Brown sugar 1/4 tsp Salt 1/2 c Chinese red rice
vinegar 1 Green onion; thinly sliced 1 tbs Coarsely chopped cilantro -(leaves)
Preparation: Process all marinade ingredients in a blender until smooth.
Marinate chicken, refrigerated, overnight. Grill over hot coals until
done, brushing frequently with coconut milk. Serve garnished with
cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce.
DIPPING SAUCE: Pound first 4 ingredients to a paste with mortar and
pestle, then dissolve in vinegar. Alternatively, put it all in a blender
and blend until smooth. Float the green onions and cilantro on top.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Thai-Style Marinade
Recipe By
Serving Size
Categories
Amount
--------
1/2
1/2
1/2
2
1
1/4
1
2
:
: 1
Preparation Time :0:00
: *Marinades
Measure
------------
cup
cup
teaspoon
tablespoon
teaspoon
small
tablespoons
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Recipe By
Serving Size
Categories
Amount
--------
:
: 1
Preparation Time :0:00
: *Marinades
Measure
------------
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------cup
large
large
tablespoons
tablespoons
tablespoons
10
peppercorns -- crushed
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1/2
1/2
1/2
1/2
4
2
3
3
:
: 1
Preparation Time :0:00
: *Marinades
For The Grill
Measure
-----------cup
cup
cup
cup
cloves
teaspoons
tablespoons
For Poultry
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.
time so citrus does not "cook" seafood.
Reduce marinating
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
: Tom Street
: 1
Preparation Time :0:00
: Barbeque
For Beef
Measure
*Marinades
For The Grill
-------1
1
1
1
1
1/8
-----------bottle
bottle
bottle
bottle
bottle
teaspoon
-------------------------------teriyaki sauce
soy sauce
Worcestershire sauce
kitchen bouquet
oyster sauce
liquid smoke
Cavender's Greek seasoning to taste
*Experiment with lemon pepper, beer, red wine, or anything else that
sounds promising.
Soak a 10 lb.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Tomato-Pineapple Salsa
Recipe By
Serving Size
Categories
Amount
-------2
1/2
:
: 10
Preparation Time :0:00
: *Marinades
Measure
-----------large
cup
2
1
2
2
1
medium
tablespoons
tablespoons
cup
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Recipe By
Serving Size
Categories
Amount
-------12
1
1/2
1/4
3
2
2
2
1
:
: 4
Preparation Time :0:00
: *Marinades
For Pork
Measure
-----------teaspoons
cup
cup
tablespoons
cups
pinches
For Beef
For The Grill
Preparation: Combine the meat with the marinade and allow the mixture to
soak for about 2 hours at room temperature, Stir occasionally to make
sure all of the meat gets well coated. Then take the meat from the
marinade and dry on paper towels. Be sure to save the marinade. Coat
the sides and bottom of a baking dish with 2 or 3 Tbs. of Sesame oil and
arrange to pork in the dish so there is only one layer of the meat. Bake
in a pre heated oven (375 F) for 50 minutes until the meat is tender.
While the meat is baking take the marinade and in a sauce pan bring to a
boil. When boiling re- duce the heat to low and cook for approx 15
minutes. The amount should be a little reduced. When the meat is
finished baking pour its cooking juices into the reduced marinade and
bring the liquid to a boil again. Put the meat on a serving dish and
pour some of the hot liquid over the pork. The remainder of the hot
liquid can be served separately for those who wish to have more liquid on
their meat or as a gravy on their rice .
Bul-ko-kee: Almost the Korean National dish. Very popular in Hawaii and
Korean cafes on the US west Coast.. THEODORE SEDGWICK (XPST31A)
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1/4
:
: 1
Preparation Time :0:00
: *Marinades
For Beef
Measure
-----------teaspoon
1/2
cup
1/8
tablespoon
cup
butter or margarine
--melted
Worcestershire sauce
lemon juice
garlic cloves -- crushed
If cooked too
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------quarts
quart
bunch
bunch
cloves
piece
tablespoons
small
Put basil, rosemary and jalapeno pepper into a blender with some wine,
blend until herbs are chopped fine. Mix all the liquid together add the
garlic, ginger and fresh ground pepper.
Mix well, let sit in a covered container in a cool place, not cold, place
in the kitchen. Its best to make the marinade a few days before the meat
goes on the grill. As the marinade sits give it a stir or a shake once
in awhile.
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Exported from
MasterCook
Amount
-------4
1/3
4 1/2
4
2 1/4
3/4
1/2
1/2
1/2
2
10
:
: 4
Preparation Time :0:00
: For Pork
For The Grill
Measure
-----------large
cup
tablespoons
tablespoons
tablespoons
cup
tablespoon
cup
large
*Marinades
Make short ribs into short, flat strips. Begin by placing rib fat-sideup on cutting board and cut 1/4" high layer almost (but not through) the
bottom-most section of the rib. Turn meat over and continue to make 1/4"
layers until the rib is completely layered and is now one long strip.
Using the edge of a Chinese knife or other flat surface, pound meat until
it is off an even thickness.
NOTE: Chill the meat well.
room temperature ribs.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Serving Size
Categories
Amount
-------1/4
1/4
6
3
2
: 3
Preparation Time :0:00
: *Marinades
Measure
-----------cup
cup
strips
2
2
3
3
1
teaspoons
tablespoons
tablespoons
teaspoon
Cut off the top 2/3 of each lemongrass stalk, trim off the outside leaves
and roots, and slice the core thinly.
Puree the lemongrass, garlic, shallots, chilies, and brown sugar to a
fine paste. Work in the fish sauce, lime juice, and hot sauce. Marinate
fish or thinly sliced poultry or beef for 1-2 hours, turning once or
twice.
Makes enough for 1"-2 pounds seafood, poultry, or meat.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 170
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Exported from
MasterCook
Vinaigrette Marinade
Recipe By
Serving Size
Categories
Amount
-------1
1/4
1/2
2
1/4
1
1/4
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------small
teaspoon
teaspoon
teaspoons
cup
teaspoon
teaspoon
veg's
Mash the garlic and salt together in a small bowl, with the back of a
spoon.
Stir in the mustard and lemon juice.
and pepper.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------ounces
tablespoons
teaspoon
teaspoon
tablespoon
teaspoons
tablespoon
tablespoon
tablespoon
tablespoon
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 2
Preparation Time :0:00
: *Marinades
Amount
-------1
1
1
2
1
1
1/2
1/2
1
1
2
2
Measure
------------
cloves
teaspoon
teaspoon
cup
cup
teaspoon
teaspoon
sprigs
sprigs
Cover and
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
1
2/3
1
1/2
1
2
3
:
: 1
Preparation Time :0:00
: *Marinades
For Beef
Measure
-----------cup
cup
cup
cup
tablespoon
cups
Barbeque
For The Grill
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1
1/2
1/2
2
1
1
1
1
1/2
: John Willingham
: 1
Preparation Time :0:00
: Barbeque
For Pork
For The Grill
Measure
-----------cup
cup
cup
thin slices
tablespoon
tablespoon
tablespoon
teaspoon
teaspoon
For Beef
*Marinades
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------2
1
1/2
1 1/2
1/4
2
2
10 1/2
:
: 30
Preparation Time :0:00
: For Beef
For The Grill
Measure
-----------large
cup
cup
tablespoons
teaspoon
tablespoons
tablespoons
ounces
*Marinades
Slice steaks diagonally across grain into 1/4- X 1-inch strips. Place in
large bowl. Mix wine, soy sauce, onion, garlic, lemon juice, brown
sugar, broth and gingerroot.
Pour over meat and marinate 1 hour, turning 3 or 4 times.
skewers and grill over coals until done as desired.
Thread on
Makes 30 to 40
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Mix well.
:
: 1
Preparation Time :0:00
: *Marinades
Measure
-----------tablespoons
tablespoons
cup
cup
tablespoons
tablespoon
cup
tablespoons
cup
Here is the absolute best meat marinade I have ever had...I found it in
"Delicious Decisions" the cookbook of the Jr. League of San Diego.
I find that very, very inexpensive London Broil (even bottom round &
shoulder) is almost butter tender when marinated in this overnight then
grilled (although broiling is almost as good).
Slice thin across the grain & you'll surely impress guests!
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
1
1
1
:
: 2
Preparation Time :0:00
: *Marinades
Measure
------------
tablespoon
teaspoon
2
1
1/4
1/2
1/4
1/2
1/4
2
tablespoon
cup
teaspoon
teaspoon
cup
cup
tablespoons
Puree the mango, chili pepper, rum, and the hot sauce in a blender or
food processor. Combine the mango puree with the garlic, ginger,
coconut, coriander, and cumin in a heavy non-reactive pot and bring to a
boil. reduce the heat and simmer for about 20 minutes. Remove from the
heat and cool. Stir in the coconut milk, lime juice, and cilantro.
Source: "Dry Rubs, Pastes & Marinades for Poultry, Meat, Seafood, Cheese
& Vegetables" by Jim Tarantino, 1992. The Crossing Press, Freedom, CA
95019.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
:
: 1
Preparation Time :0:00
: *Marinades
Measure
------------
10
150
5
1 1/4
1 1/4
5
5
5
1
milliliters
milliliter
milliliters
milliliters
milliliters
milliliters
milliliters
milliliters
large
clov
Mix all the ingredients together and leave to marinade for at least one
hour. Cook over a barbecue, under a grill or in the oven at 450F, gas
mark 8.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
-------1/4
1/4
1/4
1
: French's
: 1
Preparation Time :0:00
: Barbeque
For Beef
Measure
-----------cup
cup
cup
teaspoon
*Marinades
For The Grill
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Amount
--------
:
: 24
Preparation Time :0:00
: For Poultry
*Marinades
Measure
------------
Appetizers
For The Grill
12
1/3
1/4
1
1 1/2
1/4
1/4
cup
cup
tablespoon
teaspoons
teaspoon
teaspoon
Cut each wing in half; place in large resealable bag. Add marinade
ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4
hours or up to 24 hours, turning bag occasionally.
Heat oven to 375F.
Drain chicken, reserving marinade.
- - - - - - - - - - - - - - - - - -
Discard any