Bill Wight Marinades

*
Exported from
MasterCook
!!!Read Me!
Recipe By
Serving Size
Categories
Amount
--------
: Bill Wight
: 1
Preparation Time :0:00
: Information
Measure
------------
*Marinades
Ingredient -- Preparation Method

-------------------------------***Information***
The recipes in this collection were collected, corrected, edited and

categorized by Bill Wight.
You may redistribute this collection in any form as long as this message
is included.
For comments or suggestions, email me at:
Bill_Wight_CA@yahoo.com
Some answers to frequently asked questions about my recipe collection:

I notice that you have edited and corrected many of the recipe archives
you have on your page. What did you edit out and correct?
Many of the recipes in this collection were typed, formatted and posted
in the late 1980's and early 1990's to various bulletin boards before the
Internet came into being. These recipes were often formatted for a
recipe management program called MealMaster. During the years, the
recipes have been posted and reposted to various mailing lists and
newsgroups on the Internet. They often pick up errors during
reformatting and reposting. I have also converted many of these recipes
from Web page format and MealMaster format to MasterCook format. This
conversion process often introduces errors into the recipe. I have
attempted to correct the conversion errors. I have also removed the
names of the people who typed, formatted and posted these recipes. I
have kept the recipe author or creator where known. I have also removed
duplicate recipes and I have attempted to make some sense out of the
recipes categories.
I notice that you have removed all the nutrition data from the recipes in
your collection. Why did you do this?
Since many of the recipes in this archive were typed and formatted
several years ago and they often contain conflicting nutrition
information, I have decided to strip out the nutritional data from all
the recipes I edit. If you have a current version of MasterCook (6.0) it
will calculate nutritional data more accurately than the older versions.
So after you import the recipes into your copy of MasterCook, you will
have up-to-date nutritional data available. If nutritional data is
important to you, make sure that the serving size looks reasonable. Many
recipes have a serving size set to the MasterCook default setting of '1'.
So nutritional data would assume the entire recipe is one serving and
report the data incorrectly. I have tired, as I edited the recipes, to
correct the serving size if it was set to "1" to a reasonable serving

size based on the recipes ingredient amounts.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
!Marinade Recipe Information

Recipe By
Serving Size
Categories
Amount
--------
:
: 1
: *Marinades
Measure
------------
Info

-------------------------------***Information***
Most meat marinades will have three parts:

An oil, like olive, nut or vegetable
An acid, like vinegar, lemon or lime juice or a wine
A flavor component, like garlic, herbs, sugar, soy sauce.
Some of the recipes in this collection are for a marinade and the
preparation and cooking of the meat item. Many of these marinades can be
used for other meat items than just the one specified in the recipe.
Experiment.
- - - - - - - - - - - - - - - - - -
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
: Barbeque
For Pork
Measure
-----------cups
ounces
tablespoons
tablespoons
tablespoon
tablespoons
tablespoons
cup
tablespoon
tablespoon
tablespoons
tablespoons
*Marinades

-------------------------------cider vinegar
beer
achiote paste
black pepper
granulated garlic
pequin pepper flakes
dry mustard
ground New Mexican chile
oregano
cumin seed -- roasted and ground
Trappeys Mexi-pep or Tabasco or?
kosher salt
Mix all ingredients in a non reactive bowl.
Use as a marinade or mop.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Adobe - Mexican Smoked Chili Marinade

Recipe By
Serving Size
Categories
Amount
-------3
:
: 4
: *Marinades
Measure
------------
2
3
2
1
1
2
1
centiliters
teaspoons
teaspoon
teaspoon
tablespoons
teaspoon
For Pork

-------------------------------oranges -- juice of
lime -- juice of
chipotle chiles -- (canned)
chopped
garlic -- finely chopped
oregano -- crushed
cumin seeds
black pepper
wine vinegar
salt
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.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Adobo
Recipe By
Serving Size
Categories
Amount
-------8
4
:
: 1
: *Marinades
Measure
-----------cloves
For Pork

-------------------------------garlic -- unpeeled
dried chiles anchos stemmed -- seeded, deveined
-- about 2 ounces
6
deveined
1
1
10
2
1/8
1/2
1/2
1 1/2
1/4
dried chiles guajillos stemmed -- seeded,
1/2 inch sti

clove
large
teaspoon
teaspoon
teaspoon
teaspoons
cup
-- about 1 1/2 ounces

cinnamon about 1/2 t ground
-- or a pinch ground
black peppercorns scant 1/4 t ground
bay leaves broken up
cumin seed -- or 1/8 t ground
dried oregano
dried thyme
salt
cider vinegar
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.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Adobo (Mexican Smoked Chile Marinade)

Recipe By
Serving Size
Categories
Amount
-------3
1
2
3
2
1/2
1/2
2
1/2
:
: 1
: *Marinades
For Pork
Measure
------------
cloves
teaspoons
teaspoon
teaspoon
tablespoons
teaspoon
Spice Mix

-------------------------------oranges
lime
canned chipotle chilies -- or to taste
garlic -- (1 T)
dried oregano
cumin seed
black pepper
wine vinegar
salt
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.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
All-Purpose Marinade
Recipe By
Serving Size
Categories
Amount
:
: 6
: Cajun
Mops & Rubs
Measure
Sauces
*Marinades
-------3
1/2
1
1/2
1/2
-----------cups
teaspoon
tablespoon
cup
teaspoon
-------------------------------dry white wine

cayenne pepper
onion powder
soy sauce
garlic powder
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"
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Apricot Basting Sauce

Recipe By
Serving Size
Categories
Amount
-------1/2
1/4
1/4
1
1
:
: 2
: Baste
Measure
-----------cup
cup
cup
tablespoon
teaspoon
*Marinades

-------------------------------apricot jam
apricots -- dried, fine chop
dry white wine
honey
Worcestershire sauce
Heat all ingredients over low heat, stirring occasionally, until jam is
melted.
Makes about 1 cup of sauce.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Argentine Marinade
Recipe By
Serving Size
Categories
Amount
--------
:
: 1
: *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
An Argentine asado or barbecue is not authentic without this delicious

marinade called chimichuri. it is similar to a multi spiced vinaigrette
and is given an earthier tone with the addition of saffron.
I serve this with poultry or shellfish and brush it on top of garlic
bread before toasting.
Powder threads and steep in lemon juice for 20 minutes.
ingredients with whisk and store in covered jar.
Combine all
From "Wild About Saffron--A Contemporary Guide to an Ancient Spice", by

Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City,
Ca., 94105. 1987.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Argentinian Chimichurri-Style Marinade

Recipe By
Serving Size
Categories
Amount
-------1/2
1/2
1/4
2
3
1
1
1 1/2
1/2
:
: 1
: *Marinades
Measure
-----------cup
cup
cup
tablespoons
large
teaspoon
teaspoon
teaspoons
teaspoon
For Pork

-------------------------------vegetable oil
malt vinegar
water
fresh parsley -- chopped
garlic cloves -- minced
cayenne pepper
salt
fresh oregano leaves -- chpd.
freshly ground pepper
Combine all ingredients in a glass jar with tight fitting lid.

at room temperature for 24 hours.
Makes about 1-1/3 cups
Let stand
For beef and poultry.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Asian Black Bean Marinade

Recipe By
Serving Size
Categories
Amount
-------2
1/2
2
2
1
:
: 1
: *Marinades
Measure
-----------tablespoons
teaspoon
tablespoons
tablespoons
tablespoon

-------------------------------black bean sauce
dry mustard
dry sherry
soy sauce
sesame oil
Combine all ingredients in a bowl.

Makes about 1/2 cup
For poultry, pork, lamb
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Asian Steak Marinade - Porterhouse

Recipe By
Serving Size
Categories
Amount
-------2
1
2
2
1
1
:
: 4
: For Beef
Measure
-----------large
tablespoon
tablespoons
tablespoons
tablespoon
tablespoon
*Marinades

-------------------------------porterhouse steaks about 1-to-1 1/4-lb
-- each
freshly ground black pepper
***marinade***
dark soy sauce
light soy sauce
oyster sauce
chili bean sauce or paste
sugar
1
1
2
tablespoon
tablespoon
teaspoons
fish sauce
rice wine
sesame oil
BRING THE STEAKS to room temperature.

black pepper.
Sprinkle with the freshly ground
In a medium-sized bowl, mix all the marinade ingredients together and

spread this evenly over each side of the steaks. Allow to sit and
marinate at room temperature for at least 1 hour.
Approximately 40 minutes before you are ready to cook, make a charcoal
fire and, when the coals are ash white, grill the steaks on each side for
about 5-to-10 minutes, depending on their thickness and your taste.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Balsamic Dressing
Recipe By
Serving Size
Categories
Amount
-------3/4
1/4
1
1/4
1/4
:
: 1
: Dressings
Measure
-----------cup
cup
teaspoon
teaspoon
*Marinades

-------------------------------olive oil
balsamic vinegar
shallot -- finely chopped
salt
Combine all ingredients in a jar.
Close tightly, and shake vigorously.
Use on poultry.
Source: Southern Living, November, 1995
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Barbados Seasonin'
Recipe By
Serving Size
Categories
:
: 1
: Rubs
*Marinades
Amount
-------1
1
3
1
1/2
1
1
Measure
-----------head
bunch
bunch
1
1
bunch
tablespoon
cup
1/2

-------------------------------garlic -- 10-12 cloves
onion -- coarsely chopped
chive bunches -- chopped
bell pepper -- chopped
red bell pepper -- chopped
celery stalk
habanero peppers -- more to taste,
-- seeded
parsley -- chopped
- 1 tablespoon dried
thyme -- chopped
- 1 tablespoon dried
marjoram -- chopped
dried
lime juice
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.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Barbecued Pork Strips and Marinade

Recipe By
Serving Size
Categories
Amount
-------2
2
2
2
1
1
1
1
1
5
:
: 4
: For Pork
Barbeque
Measure
-----------pounds
tablespoons
tablespoons
tablespoons
tablespoon
tablespoon
tablespoon
tablespoon
teaspoon
*Marinades

-------------------------------boneless pork butt
***marinade***
light soy sauce
Chinese rice wine or dry sherry
sugar
minced garlic
brown bean sauce
hoisin sauce
red bean curd
--
spice powder
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
Basic Barbeque Sauce - Marinade

Recipe By
Serving Size
Categories
Amount
-------1
1
1
:
: 1
: *Marinades
Barbeque
Measure
-----------part
part
part
Dips

-------------------------------a-1 sauce
favorite barbeque sauce
honey
This quick barbeque sauce is used to baste meat or poultry during

broiling or barbequing. Dilute with appropriate white or red wine for
marinating steaks or other meats.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Basic Beef Marinade

Recipe By
Serving Size
Categories
Amount
-------1/4
1/2
2
1
1
1/2
2
2
2
1/8
: Jim Tarantino "Marinades"

: 1
: Barbeque
For Beef
Measure
-----------cup
cup
tablespoons
tablespoon
teaspoon
cup
cloves
tablespoons
tablespoons
teaspoon
*Marinades
For The Grill

-------------------------------sherry vinegar or red wine vinegar
dry red wine
soy sauce
sugar
olive oil
garlic -- sliced
parsley -- fresh, chopped
fresh herb combo: rosemary -- tarragon, thyme
black pepper to taste
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.
For roasts, 10 to 12 hours.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Basic Chicken Marinade

Recipe By
Serving Size
Categories
Amount
-------1/2
1/4
1
1
1/4
3
1/4
1
1/8
1/8
: Jim Tarantino "Marinades"

: 1
: *Marinades
For Poultry
Measure
-----------cup
cup
teaspoon
teaspoon
cup
cloves
cup
teaspoon
teaspoon
teaspoon
Barbeque
For The Grill

-------------------------------fresh orange juice
fresh lemon juice
Dijon-style mustard
canola oil
garlic -- minced
dried oregano -- crushed
kosher salt to taste
black pepper to taste
Combine the orange and lemon juice, mustard, and Worcestershire sauce in
a glass bowl.
Whisk in the oil a little at a time.
Add remaining ingredients.
Chicken breasts should marinate 3 to 4 hours.
Wings 4 to 6 hours.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Basic Liquid Game Marinade

Recipe By
Serving Size
Categories
Amount
-------2
1/2
1
1
2 1/2
1/4
2
3
8
1
6
:
: 6
: *Marinades
Measure
-----------medium
large
tablespoon
cups
cup
whole
whole
teaspoon
whole
For The Grill

-------------------------------carrots -- peeled and chopped
yellow onion -- peeled, chopped
shallot -- peeled and chopped
olive oil
hearty red wine
red wine vinegar
bay leaves
parsley stalks
juniper berries
sea salt or kosher salt
black peppercorns
Saut chopped vegetables.

lightly browned.
in olive oil in a non-reactive pan until
Add remaining ingredients and bring to a boil.

for 10 minutes.
Reduce heat and simmer
Cool before using.

Marinade may be made ahead and refrigerated for 1 to 2 weeks.
Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Basting Sauce For Roast
Recipe By
Serving Size
Categories
Amount
-------12
1/2
2
1
2
2
2
2
2
2
:
: 12
: *Marinades
Measure
-----------pounds
teaspoon
teaspoons
teaspoon
tablespoons
teaspoons
teaspoons
teaspoons
tablespoons
tablespoons
For Beef

-------------------------------chuck or arm roast
garlic salt
celery salt
pepper
vinegar
dry mustard
onion salt
salt
mayonnaise
kitchen bouquet
Place unseasoned Roast in Roaster with 1 inch water.

Cover and cook 3-4 hours depending on size of roast.
baste.
Continue to cook covered until tender.
Add sauce and
Thicken liquid with flour.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
BBQ Flank Steak

Recipe By
Serving Size
Categories
Amount
-------2
1/2
1/4
1/4
2
2
1
1/3
2
:
: 6
: For Beef
Barbeque
Measure
teaspoon
teaspoon
cup
tablespoons
tablespoons
cup
*Marinades
For The Grill

-------------------------------***picnics and parties***
mustard -- dry
salt
pepper
brown sugar -- packed
soy sauce
olive oil
garlic clove -- chopped
lemon juice
flank steaks
Whisk together first 8 ingredient in bowl to make basting sauce place

flank steaks in shallow pan (flank steaks are best if they are tenderized
first).
Pour sauce over steaks covering them well cover and refrigerate for at
least 2 hrs remove steaks from basting sauce and cook them over grill for
about 3-5 min per side baste with additional sauce as desired.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Bear's Brisket Marinade

Recipe By
Serving Size
Categories
Amount
-------1/2
1/4
1
1/2
1
1
2
12
1
1/4
1/4
1/2
1/2
1/4
: Bear
: 1
: *Marinades
Measure
-----------cup
cup
cup
cup
tablespoon
tablespoon
tablespoons
ounces
tablespoon
cup
cup
tablespoon
cup
cup
For Beef

-------------------------------Worcestershire sauce
soy sauce
apple cider vinegar
olive oil
garlic powder
onion powder
salt
beer
pepper
blue front barbecue sauce
key lime juice
thyme
apple juice
Texas Pete
Blenda da pissa outa it.

I made a small slit in the cryo vac poured the marinade in and 100 mile
an >hour taped it shut.
Capillary action distributed the marinade all around >the brisket, this
worked *really* well.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Beef And Fruit Kabobs
Recipe By
Serving Size
Categories
Amount
-------1 1/2
1
2
1 1/2
1/4
1
:
: 4
: For Beef
For The Grill
Measure
-----------pounds
cup
teaspoons
teaspoons
teaspoon
*Marinades

-------------------------------sirloin steak -- boneless, cut 1"
-- thick
***Marinade***
plain yogurt
fresh lemon juice
curry powder
ground red pepper
ripe mango -- peel, cut into 3/4"
-- pieces
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.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Beef Marinade For Chuck Roast and Flank Steak

Recipe By
Serving Size
Categories
Amount
-------1/3
1/4
2
1
2
1
:
: 1
: Sauces
For Beef
Measure
-----------cup
cup
tablespoons
teaspoon
teaspoons
teaspoon
*Marinades
For The Grill

-------------------------------wine vinegar
ketchup
soy sauce
salt -- ( optional )
prepared mustard
1/4
1/4
teaspoon
teaspoon
garlic powder
pepper
Combine marinate ingredients in a glass measuring cup. Whisk until

blended. Pour over meat and cover for and refrigerate for about 6 hours.
Good for chuck roast, flank steak or etc.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Beef Satay Marinade

Recipe By
Serving Size
Categories
Amount
-------2
1
1/3
2
1/2
1/2
1/4
1
1
: Richard Thead
: 1
: Barbeque
For Beef
Measure
-----------cloves
tablespoon
cup
teaspoons
teaspoon
teaspoon
cup
teaspoon
tablespoon
*Marinades
For The Grill

-------------------------------one lemon -- juice of
garlic -- crushed
brown sugar
soy sauce
peanut oil
black pepper
red pepper flakes
coconut milk
sesame oil
nuoc nam
Marinate thinly sliced meat (like flank) for several hours.

Put on skewers and grill over hot coals until browned. Goes well with
hot mustard, peanut sauce or nuoc cham (that's cham--not nam).
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Beef With Caper Sauce

Recipe By
Serving Size
Categories
Amount
:
: 12
: 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
-------------------------------beef eye of round roast

red wine vinegar
cooking oil
crushed rosemary
tomato paste
salt
imported soy sauce
pepper to taste
-----garnishes----caper sauce
green onions
paprika
parsley
tomato roses
rye bread
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.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Beer B-B-Q'd Flank Steak

Recipe By
Serving Size
Categories
Amount
-------2
2/3
1/2
:
: 8
: For Beef
Barbeque
Measure
-----------cans
cup
cup
*Marinades
For The Grill

-------------------------------consomm
soy sauce
green onion -- chopped
6
4
1
2
2
tablespoons
tablespoons
clove
large
cups
lime juice
brown sugar
garlic -- crushed
flank steaks
beer
Combine first 6 ingredients and pour over steaks in a dish.

over all and let marinade 24 hours.
Grill over medium heat until done to your liking.
To serve, slice thinly across the grain.
Source: Eaton's Great Canadian Recipe Challenge 1993
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Beer Marinade For Beef

Recipe By
Serving Size
Categories
Amount
-------2
2
1/2
1
1
1
1
2
1
:
: 8
: *Marinades
For The Grill
Measure
-----------12 oz cans
teaspoons
cup
teaspoon
tablespoon
tablespoon
teaspoon
tablespoons
teaspoon
For Beef

-------------------------------beer
salt
olive oil
ground cayenne pepper
wine vinegar
prepared horseradish
onion powder
lemon juice
garlic powder
Mix all ingredients together and use as a marinade.

Then use as a basting sauce for the meat while it cooks.
- - - - - - - - - - - - - - - - - -
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
: *Marinades
For Poultry
Measure
------------
can
tablespoon
tablespoon
tablespoons
cup
teaspoon
Barbeque
For The Grill

-------------------------------- the Perdue chicken cookbook
Perdue chicken -- halved
beer
dark molasses
onion juice
lemon juice
catsup
salt
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
: Sauces
For The Grill
Measure
-----------small
small cloves
1" piece
teaspoons
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
tablespoon
cup
cup
*Marinades

-------------------------------onion
garlic
ginger root
cracked black peppercorns
red pepper flakes
coriander seeds
cardamom grains
fenugreek seeds - optional
cinnamon
ground cloves
ground allspice
salt or to taste
paprika
olive oil
juice of one lemon
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.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Big John's Marinade

Recipe By
Serving Size
Categories
Amount
-------1 1/4
3/4
2 1/4
1/2
1
3/4
2
1
1
1/3
: Kip Jones
: 1
: Barbeque
For The Grill
Measure
-----------cups
cup
teaspoons
cup
teaspoon
cup
tablespoons
tablespoon
teaspoon
cup
*Marinades

-------------------------------salad oil -- olive oil, or mix
-- of two
soy sauce
salt
red wine vinegar
crushed garlic
dry mustard
fresh ground black pepper
dried parsley flakes
lemon juice
Prepare this marinate at least 6 hours in advance of use and always

marinate meat for 6 -8 hours or overnight. Baste during the
grilling/smoking process. Mop it on before serving.
NOTES : I have been using this recipe for many years and I particularly
like it on London Broil (cut 2 to 2 1/2" thick, grilled to very rare) or
grilled/ smoked chickens.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Bloody Mary Marinade

Recipe By
Serving Size
Categories
Amount
-------3/4
1/4
1
1
1/2
1/8
:
: 1
: *Marinades
Measure
-----------cup
cup
teaspoon
teaspoon
teaspoon
teaspoon
For The Grill

-------------------------------v-8 juice
vodka
lemon juice
soy sauce
hot pepper sauce

Makes about 1 cup
For poultry, pork, fish
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Bourbon And Honey Smoke-Roasted Pork Tenderloin

Recipe By
Serving Size
Categories
Amount
-------1
1/2
3
1/2
1
1 1/2
1/4
1/2
2
2
1
3
:
: 6
: *Marinades
For The Grill
Measure
-----------cup
cup
tablespoons
cup
tablespoon
tablespoons
cup
cup
tablespoons
teaspoons
teaspoon
For Pork

-------------------------------***marinade***
olive oil
bourbon
honey
lemon juice
minced garlic
fresh ginger root peeled and grated
soy sauce
thinly sliced onion
fresh sage coarsely chopped
pepper
salt
***main dish***
pork tenderloins
***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.
- - - - - - - - - - - - - - - - - -
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
: *Marinades
Measure
-----------cup
cup
cup
cup
small
teaspoon
teaspoon
For The Grill

-------------------------------bourbon
soy sauce
Dijon mustard
brown sugar
onion -- chopped fine
garlic powder
Combine all ingredients in a small bowl, mix well and refrigerate.

Use this marinade on all types of meat, chicken, fish, vegetables, etc.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Bourbon Marinade (All-Purpose)

Recipe By
Serving Size
Categories
Amount
-------1
1
1
4
1
1
2
1/2
4
1/4
:
: 1
: *Marinades
Measure
------------
clove
sprigs
tablespoon
cups
cup
cups
cup
For The Grill

-------------------------------carrot -- sliced
onion -- sliced
garlic -- minced
parsley
black peppercorns -- cracked
bay leaf
white wine -- (dry)
vinegar
water
wild turkey bourbon
Mix all ingredients in a large glass or earthenware bowl until well

blended. Add meat to marinade. Refrigerate for 8 hours or overnight,
turning 4 times.
(Makes 6-1/2 to 7 cups)
This makes enough to marinate 6-7 lbs of any big or small game meat.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Bourbon Marinating Or Basting Sauce

Recipe By
Serving Size
Categories
Amount
-------2
2
2
1
: Edward Beatty
: 1
: *Marinades
For The Grill
Measure
tablespoons
tablespoons
Appetizers

-------------------------------lard
hot red chili powder
mild red chili powder
onion -- finely chopped
1
14
1/2
2
1/2
1/2
1/4
3
tablespoon
ounces
cup
tablespoons
cup
cup
cup
drops
minced garlic
tomato puree
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.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Brisket Marinade
Recipe By
Serving Size
Categories
Amount
-------1
1
1
1/2
1/3
1/2
:
: 1
: *Marinades
Measure
-----------tablespoon
tablespoon
teaspoon
cup
cup
cup
Marinade brisket (app.
For The Grill

-------------------------------garlic salt
pepper
onion salt
vinegar
catsup
10 lbs.) in sauce for 12 hours prior to cooking.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Brochette Dijon Flamb

Recipe By
Serving Size
Categories
Amount
-------4
1
2
2/3
1
2
2
:
: 4
: Spice Mix
For Lamb
Measure
-----------teaspoon
tablespoons
cup
cup
tablespoons
pounds
*Marinades

-------------------------------garlic cloves -- crushed
dried thyme
lemon juice
plus 4 tbs. Drambuie
Dijon mustard
honey
chicken -- 1 1/2 inch cubes
salt and pepper
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.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Bruce's Favorite Steak Marinade

Recipe By
Serving Size
Categories
Amount
-------1/2
1/4
1/4
2
1/4
1
:
: 1
: *Marinades
Measure
-----------cup
cup
cup
tablespoons
teaspoon
centiliter
For Beef

-------------------------------chicken broth
honey
soy sauce
ketchup
ginger
garlic -- minced
1) Mix hot chicken broth (can be OXO) with honey and soy sauce in a 1 cup
measure.
2) Pour mixture into an 8x8x2 cake pan.

3) Mix in ketchup, ginger and garlic.
4) Place steaks in marinade at least 2 hours turning occasionally.
overnight in the fridge for best results.
Soak
Note: Marinade may be kept in the fridge in a sealed container for

several weeks.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Cajun Marinade (For Injection)

Recipe By
Serving Size
Categories
Amount
-------2
1
1
1
1
1
2
1
1/2
1/2
1 1/2
3
1
1/4
12
12
: Kurt Lucas
: 1
: Barbeque
Measure
tablespoon
tablespoon
tablespoon
tablespoon
tablespoon
teaspoons
teaspoon
teaspoon
teaspoon
tablespoons
tablespoons
tablespoon
cup
ounces
ounces
*Marinades

-------------------------------Hungarian paprika
cayenne pepper
black pepper
white pepper
granulated garlic
ground passilla chile
dry mustard
roasted and ground cumin
thyme
oregano
kosher salt
cayenne pepper sauce
cider vinegar
chicken stock
beer
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.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Cape Beaujolais's Fine Fish Marinade

Recipe By
Serving Size
Categories
Amount
-------1/2
1/2
1/4
2
1
1
1/8
1/4
:
: 1
: *Marinades
For Beef
Measure
-----------cup
cup
cup
tablespoons
small
small
teaspoon
teaspoon
For Seafood And Fish

-------------------------------dry white wine
soy sauce
water
light brown sugar
white onion -- minced
garlic clove -- crushed
hot pepper sauce

- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Caribou Marinade Rosemary & Garlic

Recipe By
Serving Size
Categories
Amount
-------1
10
1
2
1
2
4
:
: 1
: Sauces
Measure
-----------cup
small
teaspoons
cup
*Marinades

-------------------------------water
peppercorns
onion -- quartered
rosemary leaves
dry red wine
bay leaves
garlic cloves
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Cascabel And Grapefruit Sauce

Recipe By
Serving Size
Categories
Amount
-------24
3
6
4
1
3
1
:
: 6
: *Marinades
Measure
-----------cups
cloves
cups
cup
teaspoons
teaspoon
: NOTE: Cascabel
and dark brown.
Vera Cruz area.
America, and not
For The Grill

-------------------------------dried cascabel pepper see note
water
garlic
fresh grapefruit juice
fresh orange juice
allspice -- (Jamaican)
salt
Peppers, this pepper is small (1 1/2 inch or so), round

This is the "little rattles" pepper that comes from the
This pepper is not elongated, not black, not from South
real hot. Cascabel is also known as the chili bola.
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
: For Seafood And Fish
*Marinades
Barbeque
Amount
-------3
1
1/3
2
2
1
Measure
-----------pounds
cup
cup
tablespoons
cloves
teaspoon
For The Grill

-------------------------------large fresh shrimp peeled and deveined
with tails intact
***Marinade***
olive oil
chopped fresh parsley
fresh lemon juice
garlic - crushed
salt
Combine olive oil and remaining ingredients in a 13 X 9 X 2 inch baking

dish; stir well; add shrimp, stirring gently; cover and marinate in
refrigerator for at least 8 hours, stirring occasionally.
Remove shrimp from marinade, using a slotted spoon; reserve marinade;
place shrimp on water soaked skewers; grill over medium hot coals 3 to 4
minutes on each side, basting frequently with marinade.
DO NOT OVER COOK.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Chicken Breasts In Raspberry Marinade

Recipe By
Serving Size
Categories
Amount
-------4
1
1/4
1
1
1
1/2
1
1
:
: 4
: *Marinades
Measure
------------
cup
cup
teaspoon
teaspoon
cup
cup
cup
For Poultry

-------------------------------boneless skinless chicken
breast halves
extra virgin olive oil
red wine vinegar
orange zest -- julienne
thyme
sage
shallots -- finely chopped
whole fresh raspberries
orange sections
Marinate the chicken breasts in a mixture of all ingredients except for

the orange sections for two hours. Remove from the marinade and oven
roast the breasts at 350F for 10 minutes on each side, or until done.
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
: *Marinades
Measure
-----------teaspoon
cup
cup
cloves
tablespoons
cup
For Poultry

-------------------------------fine sliced fresh ginger
lemon juice
olive oil
garlic
brown sugar
soy sauce
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
Chicken Wings With Three Different Marinades

Recipe By
Serving Size
Categories
Amount
:
: 24
: *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
prepared mustard
garlic powder
***sweet and sour***
water
oil
sugar
ketchup
vinegar
garlic salt
chicken-flavor bouillon
FOR ALL THREE RECIPES: Cut each

resealable plastic bag. At one
ingredients and seal bag. Turn
Refrigerate up to 24 hours, but
occasionally.
chicken wing in
flavor marinade
bag making sure
preferably more
half; place in large

per bag, add all the
all the wings are coated.
than 4. Turn bag
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
Chile Pepper Jamaican Jerk Marinade

Recipe By
Serving Size
Categories
Amount
-------1/4
:
: 2
: *Marinades
Measure
-----------cup

-------------------------------pimento berries -- (allspice)
tablespoons
3
1
teaspoon
10
1
1/2
1/4
3
1/4
tablespoon
cup
cup
tablespoons
cup
chopped ginger -- Jamaican

preferred
scotch bonnet chiles -stems
ground cinnamon -- and seeds
removed -- c
green onions -- chopped
ground black pepper
chopped onion
vegetable oil
garlic -- chopped
lime juice
bay leaves -- crushed
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
Chinese Dry Marinade

Recipe By
Serving Size
Categories
Amount
-------3
1
3/4
1/4
1 1/2
3/4
1/4
:
: 1
: *Marinades
Measure
teaspoon
teaspoon
teaspoon
teaspoons
teaspoon
teaspoon

-------------------------------brown sugar
salt
ground turmeric
dry mustard
paprika
monosodium glutamate
celery seed
Combine ingredients and use for marinade for spare ribs and pork.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Chinese Marinated Meat

Recipe By
Serving Size
Categories
Amount
-------1/4
2
1/4
2 1/2
1/4
1
1/4
1/2
2
1 1/2
12
:
: 1
: Spice Mix
For Beef
Measure
-----------cup
tablespoons
cup
teaspoons
cup
teaspoon
cup
teaspoon
tablespoons
pounds
ounces
*Marinades

-------------------------------***marinade***
dry sherry -- (cooking sherry
-- will
-- do)
light soy sauce
dark soy sauce
sugar
hoisin sauce
curry powder
pineapple juice -- unsweetened (or use
-- the juice from the
-- can of pineapple
-- chunks)
white pepper
ginger root -- cut into thin
-- (1/8-inch) slices
***meat skewers***
sirloin tip
pineapple chunks
Combine the ingredients for the marinade; stir well.

Cut meat into bite-size chunks and place on skewers with 2 or 3 chunks of
pineapple in between the meat pieces. Marinate the skewers overnight, in
a covered container, in the refrigerator.
To cook, broil the meat for about 10 minutes (depends on the size of the
chunks). When the weather permits, grilling it outdoors on skewers is
even better.
NOTES:
* Broiled beef in a Chinese marinade -- After frequenting a local Chinese
restaurant, I finally asked for the recipe for the marinade for the meat
that came on skewers on the pu pu platter. I was given a list of
ingredients with instructions like "heavy on this, light on this". I
devised my own amounts from this list. I served it to my family and they
enjoyed it, so I feel confident sending it to mod.recipes.
* You may need to double the marinade recipe. I use a Tupperware
container made especially for marinating. Any container will do, but
it's tough having to turn over all those skewers.
* 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
Chinese Red Marinade For Pork

Recipe By
Serving Size
Categories
Amount
-------1
1/2
1/2
4
4
4
1/2
4
:
: 1
: *Marinades
For The Grill
Measure
-----------teaspoon
teaspoon
teaspoons
teaspoons
teaspoons
teaspoon
teaspoons
For Pork

-------------------------------garlic clove -- crushed
finely grated ginger root
soy sauce
honey
dry sherry
five-spice powder
chili sauce

Makes about 3/4 cup
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Citrus Marinade And Salsa (For Chicken Or Fish)

Recipe By
Serving Size
Categories
Amount
-------1/4
2
2
1/2
1/4
:
: 1
: Salsas
For Poultry
Measure
-----------cup
tablespoons
tablespoons
teaspoon
teaspoon
*Marinades
For The Grill

-------------------------------lemon juice
dry sherry
olive oil or cooking oil
garlic salt
medium
tomato -- peeled, seeded and

chopped
green onion -- sliced
sliced pitted ripe olives
snipped parsley
slivered almonds
1
1/4
1
1
cup
tablespoon
tablespoon
For marinade, in a 1-cup measure combine lemon juice, sherry, oil,

oregano, and garlic salt. Set aside 2 tablespoons. Pour remaining into
a plastic bag in a bowl; add chicken or fish. Close bag; chill 1 hour,
turning once.
For salsa, combine the 2 tablespoons marinade, tomato, green onion,
olives, parsley, and almonds. Cover; chill till serving time.
Drain chicken or fish, reserving marinade. Grill till chicken is tender
and fish is flaky, turning and brushing often with the marinade. Serve
with chilled salsa and avocado slices, if desired.
Makes 4 servings.
SOURCE: BETTER HOMES AND GARDENS, July 1993
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Citrus-Herb-Ginger Marinade for Fish and Seafood

Recipe By
Serving Size
Categories
Amount
-------1/4
1/4
2
2
2
2
1
1
1
1/4
1/4
1
: Bill Wight
: 1
: *Marinades
Measure
-----------cup
cup
tablespoons
tablespoons
tablespoons
tablespoons
teaspoon
clove
teaspoon
teaspoon
spring

-------------------------------olive oil
plum wine
lemon juice
lime juice
orange juice
cilantro, fresh
thyme -- crumbled
bay leaf, fresh -- chopped
garlic
salt
white pepper
rosemary, fresh
Combine all the ingrendients in the bowl of a blender and puree together.
Let marinade stand for at least
one hour so the flavors can mingle.
Marinate fish or shrimp for 1 to 2 hours in refrigerator before grilling.

This marinade is good for shrimp, scallops and white-fleshed fish.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Coffee Liqueur Zesty Seafood Marinade/Sauce

Recipe By
Serving Size
Categories
Amount
-------1
1/4
1/4
1/4
1/2
1/8
1/4
1/4
1
1/2
1/4
:
: 6
: *Marinades
Measure
cup
cup
teaspoon
teaspoon
teaspoon
cup
cup
teaspoon
teaspoon
teaspoon

-------------------------------coffee liqueur
lemon juice
onion -- finely chopped
hot pepper sauce or more
honey
ginger root -- grated
lime juice
vegetable oil
dill weed
white pepper
Shake all ingredients together well in covered jar.

longer to blend flavors.
Shake well before using.
fish, basting often..
Let stand 1 hour or
Pour over fish and marinate 30 minutes.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Curry Marinade
Recipe By
Serving Size
Categories
Amount
-------2
1/4
1/2
:
: 1
: *Marinades
Measure
cup

-------------------------------safflower oil
dry white wine
a lemon -- juice of
Grill
1
2
2
tablespoon
tablespoons
teaspoons
soy sauce
shallot -- minced
curry powder
Combine all the ingredients in a container.

over foods to prevent separation.
Swirl often when brushing
Use to marinate cubed tempeh for 1 hour.

Or brush over grilling eggplant, onions or potatoes.
try parboiling them first).
(To grill potatoes,
Nava Atlas, "Vegetarian Celebrations"
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Dad's Mushroom Masterpiece

Recipe By
Serving Size
Categories
Amount
-------4
2
1/4
1
1/4
1
1/4
2
1/3
1
1/8
:
: 4
Measure
-----------6 oz.
cups
cup
tablespoon
cup
tablespoon
teaspoon
tablespoons
cup
tablespoon
teaspoon
*Marinades

-------------------------------trout steaks
salt
-----mushroom sauce----fresh mushrooms -- chopped
chopped onion
Dijon mustard
sour cream -- (dairy)
all-purpose flour
salt
butter
milk
white wine
pepper
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
Daddy's Shishkabob Marinade

Recipe By
Serving Size
Categories
Amount
-------1
3/4
1
1/4
1
1/4
1
:
: 1
: *Marinades
Measure
-----------cup
cup
tablespoon
cup
tablespoon
cup
tablespoon
For Beef

-------------------------------oil
wine vinegar
garlic salt
salt
sugar
black pepper
Mix above ingredients together in a large container and marinade

Shishkabob ingredients for a minimum of 24 to 48 hours in the
refrigerator.
Turn occasionally to insure that the liquid is distributed throughout.
Use onions, fresh mushrooms, green peppers, tomatoes, beef cubes, etc.
*I serve this with consomm rice, a green salad and French bread.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Dan's Chicken Marinade

Recipe By
Serving Size
Categories
: Dan Gill
: 1
: Barbeque
For Poultry
*Marinades
Amount
--------
Measure
------------

-------------------------------ginger ale
vinegar
ginger
garlic powder
salt
turmeric
hot sauce
cayenne powder
old bay seasoning
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
Deer Jerky Marinade

Recipe By
Serving Size
Categories
Amount
-------3
3/4
1/3
1/4
1/4
2
1
1/4
3
:
: 1
: *Marinades
Measure
-----------pounds
cup
cup
cup
cup
teaspoons
teaspoon
teaspoon

-------------------------------deer meat -- thinly sliced
wine -- dry
lemon juice
onion -- minced
brown sugar
liquid smoke
seasoned salt
pepper
bay leaves
Marinade deer meat for 24 hours in the marinade mixture, covered, in a

cold part of the refrigerator. Turn meat several times. Remove meat,
spreading out to bring to room temp.
Place on greased racks in a smoker and smoke at a low heat (160-190

degrees) for 5 to 7 hours, until meat becomes slightly translucent and
darkly red, near black. Store in plastic bags in refrigerator.
Recipe date: 12/10/87
- - - - - - - - - - - - - - - - - -
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
: *Marinades
Measure
-----------cup
teaspoon
teaspoon
cup
teaspoons
teaspoon
cup

-------------------------------lemon -- juice of
vinegar -- wine
tarragon
onions -- sliced
chili powder
water
salt
bay leaves
pepper -- black
tomato catsup
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
Dijon Bourbon Marinade

Recipe By
Serving Size
Categories
: Charlotte's Gardens
: 4
: 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

-------------------------------bourbon
low sodium soy sauce
Dijon mustard
dark brown sugar -- firmly packed
pearl onions -- minced
salt
white pepper -- or to taste
Whisk together all ingredients making sure the sugar has dissolved.
works best if you use a glass bowl.
It
SOURCE Charlotte's Gardens, http://www.charlottesgardens.vineyard.net/

Vineyard Haven, Mass. Email: CRHull@aol.com SPECIALIZES IN Jams, Fruit
and Jalapeno Pepper, and in Fruit Flavored Mustard: Lemon Dill Dijon;
Raspberry Dijon; Orange Tarragon Dijon.
Notes: MAKES 1 CUP. This is an incredible marinade for Lamb, pork,
chicken or beef. Marinate the meat in the refrigerator over night, using
the remainder to baste with during cooking.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Dogzilla's Barbecue Marinade

Recipe By
Serving Size
Categories
Amount
-------2
1/2
1/4
1
1
1
3
3
3
: Dogzilla
: 1
: Barbeque
Measure
-----------cups
cup
cup
large
large
large
medium
medium
medium
*Marinades

-------------------------------water
soy sauce
pinch Hungarian paprika
pinch garlic powder
pinch onion powder
sprinkles black pepper
sprinkles thyme
sprinkles chili powder
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.
I made some marinade for a pork shoulder using 2c water, 1/2 c

Worcestershire sauce, 1/4 c soy sauce, and large "pinches" of the
paprika, garlic powder, and onion powder. I also added a few medium
sprinkles of black pepper, thyme, and chili powder. I brought it to a
boil before using it as marinade, and the aroma was fantastic. The REAL
paprika makes a big difference. It also works good in rubs for chicken
or pork chops.
ps I boiled the marinade again after putting the pork shoulder in the
smoker and used it as a baste. Worked out real good.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Don Wallace's Brisket Marinade

Recipe By
Serving Size
Categories
Amount
-------2
1/4
2
4
: Don Wallace
: 1
: Barbeque
For Beef
Measure
-----------cans
teaspoon
cloves
1
1
1/4
tablespoon
bottle
teaspoon
*Marinades

-------------------------------Dr Pepper
Lawry's seasoning salt
restaurant style ground pepper
beef bouillon cubes -- dissolved in water
minced garlic
lemon or lime juice
barbecue sauce
meat tenderizer
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
Dry Marinade For Pork And Beef

Recipe By
Serving Size
Categories
Amount
-------3
1 1/2
1
3/4
3/4
1/4
1/4
: 1
: *Marinades
Measure
-----------teaspoons
teaspoons
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
For Pork

-------------------------------brown sugar
paprika
salt
monosodium glutamate
ground turmeric
celery seed
dry mustard
Combine ingredients and use for marinade for spare ribs and pork.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Dry Rub Spice Marinade

Recipe By
Serving Size
Categories
Amount
-------1/4
2
1
2
1/4
2
2
:
: 1
: *Marinades
Measure
-----------cup
tablespoons
tablespoon
teaspoons
cup
tablespoons
teaspoons

-------------------------------kosher salt
garlic powder
dried thyme
ground black pepper
granulated or brown sugar
paprika
cayenne pepper
Combine all ingredients, blending thoroughly. If reserving for later

use, store in a tightly capped jar. To use, sprinkle heavily over all
sides of meat and rub in well with fingers. Let meat stand at room
temperature for two hours, or lightly covered overnight in the
refrigerator. Sprinkle meat again lightly before grilling, broiling or
baking. This recipe makes enough for 3-4 pounds spareribs. Mixture is
also good on poultry.
Keeps indefinitely in tightly capped jar. Note from the cook: "The
secret of a good dry rub is equal proportions of kosher salt and sugar.
The salt draws juices to the surface of the meat; the sugar drinks those
juices up, making a lovely, light, potently seasoned glaze on the meat.
These are the herb bottles closest to my hands, if you have other stuff
handy, add it as you wish: ground ginger, or dry mustard; red pepper
flakes, or onion powder. Customize it any way you will."
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
East Indian Shrimp In A Tandoori Marinade

Recipe By
Serving Size
Categories
Amount
-------4
16
6
1
1
1
1
4
1/4
1/4
1/4
1/4
1/2
2
2
:
: 4
: *Marinades
Measure
-----------pounds
ounces
tablespoons
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
teaspoon
teaspoons
teaspoons

-------------------------------shrimp medium -- shell,
deveined
plain yogurt
fresh lemon juice
cayenne
pepper
turmeric
curry powder
paprika
salt
garlic -- finely minced
ginger root -- minced
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
Edie Acsell's Marinade

Recipe By
Serving Size
Categories
Amount
--------
:
: 1
: *Marinades
Measure
------------
For The Grill

-------------------------------for beef -- poultry, pork, fish
3
1/2
1/2
1/2
1/2
1/2

safflower oil
tomato juice
soy sauce
brown sugar
veg's
cup
cup
cup
cup
teaspoon

Makes about 2 cups.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Fajita Chicken Wings - 1

Recipe By
Serving Size
Categories
Amount
-------12
1/4
2
3
1
1
1/2
1/2
1/4
:
: 24
: Appetizers
For Poultry
Measure
------------
cup
tablespoons
tablespoons
teaspoon
teaspoon
teaspoon
teaspoon
*Marinades
For The Grill

-------------------------------chicken wings -- tips removed
-----marinade----lime juice
oil
fresh cilantro -- chopped
garlic clove -- minced
cumin
salt
dried oregano leaves
crushed red pepper flakes
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 Chicken Wings - 2

Recipe By
Serving Size
Categories
Amount
-------12
1/4
2
3
1
1
1/2
1/2
1/4
:
: 24
: Appetizers
For Poultry
Measure
-----------cup
tablespoons
tablespoons
clove
teaspoon
teaspoon
teaspoon
teaspoon
*Marinades
For The Grill

lime juice
oil
garlic -- chopped
cumin
salt
crushed red pepper flakes
Cut each wing in half; place in large resealable bag. Add all marinade
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
: *Marinades
Mexican
Measure
-----------cup
cup
cup
cup
teaspoon
tablespoons
teaspoons
teaspoons
For Beef
For The Grill

------------------------------------liquid ingredients----fresh orange juice
vegetable oil
red wine-vinegar
fresh lime juice
seasoning mix (below)
minced garlic clove
-----seasoning----salt
ground pepper
chili powder
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.
The marinade is very good.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Fajita Marinade - Carlsbad NM

Recipe By
Serving Size
Categories
Amount
-------4
6
6
4
1
: Bill Wight
: 8
: Mexican
For Beef
Measure
-----------pounds
tablespoons
quart
*Marinades
For The Grill

-------------------------------tri-tip or skirt steak, sliced 1/4" thick
limes, juice of
fresh jalapenos
Mexican oregano, crushed
beer
Put all the ingredients in a blender jar and blend.

Pour marinade over meat so that all of it is covered. You can do this in
a glass bowl or in a 2 gallon Ziploc bag. Let the meat marinate in the
refrigerator at least 6 hours, preferably overnight.
Drain meat and grill over hot charcoal with direct heat method for about
5 minutes per side.
Serve with warm flour tortillas and sauted onions and bell pepper
slices.
Top with green taco sauce (tomatillo salsa).
- - - - - - - - - - - - - - - - - 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
: *Marinades
Measure
-----------cups
cup
cup
tablespoons
tablespoons
tablespoons
cup
teaspoon
teaspoon
teaspoon
cup
tablespoon
cup
tablespoons
teaspoons
teaspoon
teaspoon
tablespoons
teaspoon
tablespoons
tablespoons
tablespoons
For The Grill

-------------------------------olive oil
apple cider vinegar
lemon juice
minced garlic
pepper sauce
minced onion
tarragon
Lawery season salt
turmeric
soy sauce
oregano
brown sugar
paprika
celery salt
msg
Tabasco
light Mexican chile powder
Japanese horseradish
black pepper
ground mustard
molasses
pickled jalapenos diced
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
: For Beef
For The Grill
Measure
-----------pounds
cup
tablespoons
tablespoons
*Marinades

-------------------------------top round steak -- boneless about 1"
-- thick
lime juice
vegetable oil
tequila
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
: Barbeque
Measure
-----------cups
tablespoons
teaspoons
tablespoons
teaspoon
*Marinades
For The Grill

-------------------------------Chablis wine
lemon juice
salt
Creole mustard
cayenne pepper -- ground
Mix all ingredients together and stir well.

basting sauce when you cook fish.
Use as a marinade, Then as a
From Justin Wilson's "Outdoor Cooking With Inside Help"
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Fish Marinated In Herbed Olive Oil

Recipe By
Serving Size
Categories
Amount
-------4
: 1
For The Grill
Measure
------------
cups
*Marinades

-------------------------------garlic cloves -- peeled, crush
fresh rosemary -- handful
fresh oregano -- handful
Italian parsley -- handful
black pepper -- fresh ground
fresh fish filets or steaks
-- (thick halibut or
-- salmon)
olive oil
salt
garnish with lemon wedges
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
: *Marinades
Measure
-----------teaspoon
teaspoons
teaspoon

anchovy paste
olive oil
Mash until smooth.
Makes about 1-1/2 Tbsp.

For beef, poultry, pork, lamb, fish.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Garlic-Red Pepper Marinade

Recipe By
Serving Size
Categories
Amount
-------3/4
1/4
1/4
3
1 1/2
1/2
:
: 1
: *Marinades
Measure
-----------cup
cup
cup
tablespoons
teaspoons
teaspoon

-------------------------------safflower oil
Dijon mustard
garlic -- minced
red wine vinegar
crushed red pepper
salt
Combine all the ingredients in a non-reactive bowl.

and refrigerate for up to 1 week.
Use or cover tightly
Makes 1 1/4 cups.

Use with meats, poultry, fish and shellfish.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Gemfish In Chermoula Marinade

Recipe By
Serving Size
Categories
Amount
-------2
1/2
1/2
3
:
: 6
Measure
-----------pounds
bunch
bunch
cloves
*Marinades

-------------------------------gemfish -- (or firm white
-- fish)
parsley
coriander
garlic
1/2
1/2
1
1
2 1/2
3
tablespoon
tablespoon
teaspoon
pinch
ounces
ounces
paprika
cumin
coriander
cayenne
lemon juice
olive oil
In food processor, process half a bunch of fresh coriander, half a bunch

of parsley, 3 large cloves of garlic, 1/2 tablespoon each of paprika and
cumin, one teaspoon coriander, pinch of cayenne, 2 1/2 oz lemon juice, 3
oz olive oil.
Marinate 2 lb of Gemfish in this mixture for at least one hour, but
preferably overnight.
Remove fillets from marinade, place in griller or barbeque, basting in
marinate while cooking. Cook 2-3 minutes each side, turning carefully
only once.
From : Meryl Constance.
Sydney Morning Herald.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
George Fassett's Meat Marinade

Recipe By
Serving Size
Categories
Amount
-------1
1/3
4
1
1
1/4
1
:
: 2
: *Marinades
Measure
-----------cup
cup
tablespoon
teaspoon
teaspoon
tablespoon
For Beef

-------------------------------oil
vinegar
eggs
bell's seasoning
salt
pepper
parsley flakes
oregano
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
: *Marinades
Measure
-----------large
cup
medium
cloves
tablespoon
tablespoons
tablespoon
teaspoon
teaspoon
teaspoon
teaspoon
For Beef

-------------------------------or 5 medium-sized oranges
lemons
dry white wine
onion -- minced
garlic -- minced
minced peeled ginger root
paprika
olive oil
sugar -- up to 2
cracked black peppercorns
salt
freshly grated nutmeg
cinnamon sticks
A citrus-and-spice mixture from the Republic of Georgia.

used for poultry, but it goes well with swordfish too.
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
: *Marinades
Measure
-----------teaspoon
tablespoons
tablespoon
Barbeque

-------------------------------garlic -- fresh, chopped clove
ginger -- fresh grated
onion -- halved and cut in s
balsamic vinegar
rosemary
put in dish just big enough to hold the meat.

Add a dry red wine until meat is 3/4 covered.
Turn often.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Ginger-Lime Swordfish Steaks

Recipe By
Serving Size
Categories
Amount
-------1 1/2
1/4
2
1
1/4
1/8
1
1
:
: 6
*Marinades
Measure
-----------pounds
cup
tablespoons
teaspoon
teaspoon
teaspoon
Barbeque

-------------------------------swordfish steaks' 1" thick
lime juice
olive oil
fresh ginger -- finely chopped
salt
cayenne pepper
lime -- cut in wedges
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
: Sauces
Measure
-----------cup
tablespoons
tablespoon
cup
tablespoons
*Marinades

-------------------------------cider-vinegar
low-sodium soy sauce
green onion
gingerroot -- grated
orange juice concentrate
fresh lemon juice
Mix all ingredients together in a small bowl. Use to marinate meat,

fish, chicken for an hour or overnight, turning to coat from time to
time. Remaining marinade may be used to baste meat while is cooking.
Makes 3/4 cup = 6 servings.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Great Chinese Mustard

Recipe By
Serving Size
Categories
Amount
-------1
4
8
4
:
: 1
: *Marinades
Measure
-----------cup
tablespoons
teaspoons
teaspoons
Dips

-------------------------------brown mustard
cilantro -- chopped
water
sesame oil
Stir all ingredients in a small bowl.

flavors to blend.
To serve, bring to room temperature.
Cover and chill overnight to allow
Makes 1 cup.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Green Chile Treatment

Recipe By
Serving Size
Categories
Amount
-------4
2
2
:
: 1
: *Marinades
Measure
-----------ounces
teaspoons
tablespoons
For The Grill

-------------------------------Mild or hot green chiles
Mild ground chiles -- =OR=- chili powder
Vegetable oil
Combine all ingredients in a food processor.

Makes about 1/3 cup.
Process until smooth.
BEEF, POULTRY, PORK, LAMB
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Grilled Beef Blade Steaks With Spicy Orange Marinade

Recipe By
Serving Size
Categories
Amount
-------6
2
2
1
1/3
2
1
1
1/2
1
:
: 6
: *Marinades
For The Grill
Measure
-----------1"
large
cup
cup
cloves
tablespoon
teaspoon
teaspoon
teaspoon
For Beef

-------------------------------beef blade steaks
bell pepper -- quartered
zest of
orange juice
vegetable oil
garlic
soy sauce
cider vinegar
salt
red pepper flakes
boneless beef blade steaks
pierced all over
navel oranges
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
Grilled Beef Kabobs

Recipe By
Serving Size
Categories
Amount
-------1/4
2
3
1/3
2
1
1 1/2
1
4
8
1
:
: 4
: For Beef
For The Grill
Measure
-----------cup
tablespoons
tablespoons
cup
tablespoons
clove
pounds
large
ounces
large
*Marinades

-------------------------------lemon juice
corn oil
soy sauce
yellow mustard
garlic -- minced
lean round steak -- boneless
green pepper
fresh mushrooms
cherry tomatoes
onion
Make marinade by combining lemon juice, Worcestershire sauce, oil, soy

sauce, mustard, garlic. Cut beef into 1" chunks, then put in marinade.
Cover and marinate in refrigerator for 12 hours or more. Cut vegetables
into chunks, making at least 8 pieces of each. Remove beef cubes from
marinade, reserving marinade.
On 4 medium or long skewers, alternate pieces of meat and vegetables.
Grill over hot coals, basting occasionally with marinade, for about 15
minutes, turning skewers regularly.(Allow 5 to 10 minutes longer for well
done meat.).Serve hot. Makes 4 servings....
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Grilled Butterflied Leg Of Lamb

Recipe By
Serving Size
:
: 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

-------------------------------leg of lamb -- butterflied
salt
garlic cloves -- chopped
olive oil
lemons -- juiced
tomato paste
rosemary
black pepper -- ground coarse
marjoram
oregano
savory
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
Grill outside, or broil inside at 20 cm from the flame for 15 minutes
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
Grilled Chicken Breast With Garlic Lemon Marinade

Recipe By
Serving Size
Categories
Amount
-------6
1/4
:
: 1
: *Marinades
For The Grill
Measure
-----------cup
For Poultry

-------------------------------chicken breast halves
olive oil
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
Grilled Chicken Dijonnais

Recipe By
Serving Size
Categories
Amount
-------1/2
1/2
3
2
1/2
2
1/4
6
1
1
1
1
:
: 6
: *Marinades
For The Grill
Measure
-----------cup
teaspoon
tablespoons
tablespoons
teaspoon
tablespoons
cup
teaspoon
cup
For Poultry

-------------------------------oil
ground pepper
tarragon vinegar
dry white wine
white pepper
strong Dijon mustard
fresh lemon juice
chicken breasts halves
skinned and boned
dried tarragon
butter
emon slices parsley
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
Grilled Salmon And Marinade

Recipe By
Serving Size
Categories
Amount
-------1 1/2
1/2
1/4
3/4
1/4
1/4
1/2
1
1/8
1
:
: 1
For The Grill
Measure
-----------pounds
cup
cup
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
*Marinades

-------------------------------salmon fillets
oil
vinegar -- red wine
garlic salt
salt
sugar
Italian seasoning
garlic clove -- large, minced
pepper
water
Mix all ingredients except salmon.
Marinate for at least 30 minutes.
Grill (15 minutes per side for steak, 6 for fillet), brushing often with
leftover marinade.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Grilled Shrimp And Marinade

Recipe By
Serving Size
Categories
Amount
--------
:
: 6
: *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
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
Grilled Turkey Breast With Raspberry And Shallot Marinade

Recipe By
Serving Size
Categories
Amount
-------4
1/2
2
1/2
1
:
: 4
: *Marinades
For The Grill
Measure
-----------pounds
cup
tablespoons
cup
teaspoon
For Poultry

-------------------------------turkey breast -- (1 large
-- breast) -- skinned &
-- quartered
raspberry vinegar
minced shallots
nonfat plain yogurt
curry powder
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.
Combine yogurt and curry powder.
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.
Serve with curried yogurt as a spicy sauce.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Harbor Village Bbq Pork

Recipe By
Serving Size
Categories
Amount
-------1
:
: 2
: 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

-------------------------------Boston pork butt -- (about 3 1/4
-- pounds)
harbor village chef's Bbq marinade
sugar
salt
mui gwe lo rice wine
light soy sauce
five-spice powder
water -- (for roasting pan)
glazing sauce
***Bbq marinade***
cooking oil
garlic cloves -- peeled and minced
hoisin sauce
ground bean sauce
sugar
--
nam yu" -- (red bean curd
-- "cheese")
sesame seed paste
***glazing sauce***
maltose sugar
hot water
mui gwe lo rice wine
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.
San Francisco Chronicle, 8/19/92.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Hawaiian Island Marinade

Recipe By
Serving Size
Categories
Amount
-------1/3
2
1
2
:
: 1
: *Marinades
Measure
-----------cup
tablespoons
tablespoon
tablespoons

-------------------------------soy sauce
lime juice
honey
fresh Hawaiian ginger root -- (finely grated)
Combine ingredients and marinate steak, chicken, fish or pork before

barbequing. Baste with marinade during barbequing.
Source: Hawaii Ginger Industry Association
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Hawaiian Kabobs Teriyaki

Recipe By
Serving Size
Categories
Amount
-------3
16
1
3
1
1/4
1
1/2
1
2
1/4
:
: 6
Measure
-----------pounds
ounces
cups
teaspoon
cup
teaspoon
cup
centiliter
tablespoons
cup
*Marinades

-------------------------------trout fillets
pineapple chunks -- reserve juice
pepper -- cut in 1" squares
cooked rice marinade----ginger -- ground
pineapple juice
dry mustard
soy sauce
garlic -- crushed
brown sugar
sherry -- (optional)
Cut fillets into one-inch cubes.

liquid.
Drain pineapple reserving 1/4 cup of
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.
Thread fish, pineapple chunks, and green peppers alternately on skewers.

Cook 4-5 inches from hot coals for 4-5 minutes. Baste frequently with
marinade. Turn and cook 4-5 minutes longer or until fish is flakily when
tested.
Serve on a bed of rice.
Adapted from a National Fishery Institute recipe
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Herb Marinade For Vegetable Kabobs

Recipe By
Serving Size
Categories
Amount
-------3/4
1/4
2
1
1/2
1/2
1/2
1/2
1/4
:
: 1
: *Marinades
Measure
-----------cup
cup
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon

-------------------------------olive oil
white vinegar or lemon juice
Dijon mustard
basil
oregano
marjoram
rosemary
pepper
Combine all ingredients in a bowl and mix well.

Makes one cup.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Hint Of Ginger Marinade

Recipe By
Serving Size
Categories
Amount
-------3/4
:
: 1
: *Marinades
Measure
-----------cup

-------------------------------soy sauce
1/4
1
1
1
1 1/2
2
1
cup
small
dry sherry
carrot -- peeled, minced
sweet red pepper -- minced
scallions -- chopped
lemon peel -- grated
tablespoon
teaspoons
small
teaspoon

Use on poultry, pork or fish.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Honey Mustard Sauce

Recipe By
Serving Size
Categories
Amount
-------1/2
1/2
: American Beekeeping Federation, Inc.

: 1
: Sauces
*Marinades
Measure
-----------cup
cup

-------------------------------honey
mustard
Combine ingredients for an excellent dipping sauce, sandwich spread or

marinade.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Honey-Hoisin Marinade
Recipe By
Serving Size
Categories
Amount
-------1/4
2
1/3
:
: 2
: *Marinades
Measure
-----------cup
tablespoons
cup

-------------------------------soy sauce -- low-sodium
hoisin sauce
honey -- oriental or dark
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)
Combine all the ingredients in a non-reactive bowl or blender.

Source: "Dry Rubs, Pastes & Marinades for Poultry, Meat, Seafood, Cheese
& Vegetables" by Jim Tarantino, 1992. The Crossing Press, Freedom, CA
95019.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Hot Chili Rum Marinade

Recipe By
Serving Size
Categories
Amount
-------1
1/2
1/4
Measure
------------
3/4
cup
cup
tablespoon
cup
1/4
cup
:
: 2
: *Marinades
-------------------------------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
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.
95019.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Hummus Marinade
Recipe By
Serving Size
Categories
Amount
-------4
4
6
1
1
1
1/4
1
:
: 1
: *Marinades
Measure
-----------large
tablespoons
tablespoons
cup
large
tablespoon
teaspoon
teaspoon

-------------------------------garlic cloves
white sesame seeds
olive oil
canned chick-peas
lemon -- juice of
salt
dark sesame oil
In the container of a food processor or blender, place the garlic cloves,

sesame seeds, and 2 Tbsp. olive oil. Process until smooth.
Add the chick-peas, lemon juice, parsley, and salt. Process once more.
Slowly add the remaining 4 Tbsp. olive oil and the sesame oil.
Makes about 2 cups.
Use on poultry, lamb or fish.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Indonesian Barbecued Shrimp

Recipe By
Serving Size
Categories
Amount
-------1/2
1/2
1
1
1/2
:
: 4
*Marinades
Measure
-----------cup
cup
tablespoon
tablespoon
teaspoon
Barbeque

-------------------------------***dipping sauce***
peanut butter
water
lemon juice
salt
1/2
1
1 1/2
2
2
1
1
1/2
1/2
2
teaspoon
small
red pepper sauce

***shrimp***
shrimp -- peeled
vegetable oil
water
lemon juice
salt
red pepper sauce
garlic cloves -- crushed
pounds
tablespoons
tablespoons
tablespoon
teaspoon
teaspoon
teaspoon
Prepare dipping sauce by mixing all ingredients until smooth. Cover

until serving time. Make a shallow cut lengthwise down back of shrimp;
wash out vein. Mix remaining ingredients in medium glass bowl. Add
shrimp; stir to coat with marinade. Cover and refrigerate at least 1
hour.
Remove shrimp from marinade; reserve marinade. Thread shrimp on 6, 15"
metal skewers, leaving space between each. Cover and grill shrimp about
4" from medium coals, 10-20 minutes, turning and brushing 2-3 times with
marinade, until shrimp are pink. Serve with sauce, and if desired, lime
wedges.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Infused Oil For Grilling Fish

Recipe By
Serving Size
Categories
Amount
-------2
1/4
1/2
1/4
3
:
: 1
Barbeque
Measure
-----------cups
cup
cup
*Marinades

-------------------------------olive oil
lemon -- 1/4 of 1 lemon peel
-- only coarsely
-- chopped
basil leaves -- coarsely chop
parsley -- coarsely chopped
garlic cloves -- peeled, crush
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
Irish Loin Of Pork With Lemon And Herbs

Recipe By
Serving Size
Categories
Amount
-------6
1/4
1
3/4
1/2
1/4
3
3/4
:
: 8
: For Pork
Measure
-----------pounds
cup
tablespoon
cup
cup
cup
cup
*Marinades

-------------------------------boneless pork loin
minced onion
basil
olive oil
chopped parsley
finely grated lemon peel
garlic cloves crushed
dry sherry
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
Jack Daniel's Grilled Chuck Roast

Recipe By
Serving Size
Categories
Amount
--------
:
: 6
: Sauces
For Beef
Measure
------------
*Marinades

--------------------------------
1/3
1/2
1/3
1/3
1
1
1/8
cup
cup
cup
cup
tablespoon
teaspoon
teaspoon
Jack Daniel's whiskey

brown sugar
soy sauce
water
lemon juice
garlic powder
chuck roast -- (2-3 lb)
Combine whiskey, brown sugar, soy sauce, water, Worcestershire sauce,

lemon juice and garlic powder; mix well. Place roast into a plastic bag;
add marinade and seal.
Place in a dish; refrigerate overnight, turning occasionally. Grill over
medium coals (with Jack Daniel's Barrel Chips, soaked in water--if you
can find them), about 20 to 25 minutes per side for medium. Baste
occasionally with marinade. To serve, cut into thin slices.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Jeffrey's Rasta Redfish Marinade

Recipe By
Serving Size
Categories
Amount
-------1 3/4
3/8
4 3/8
2 1/8
7 1/8
7 1/8
5 1/4
1 1/8
1 1/8
3/8
2 1/8
: Bill and Joyce Bulko

: 5
: *Marinades
Measure
-----------ounces
cup
pounds
cups
ounces
ounces
ounces
teaspoons
teaspoons
teaspoon
tablespoons

-------------------------------dried tamarind
boiling water
unripe mangos
malt vinegar
sugar
raisins
ginger root -- chopped
garlic -- chopped
fresh hot chilies -- chopped
ground allspice
salt
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
Cut into one-inch
Combine the mangos and vinegar and bring to a boil over high heat and
4. Stir in the sugar, raisins, ginger root, garlic, chilies, allspice,

and
5.
Pure the mixture in a blender and it's ready for the fish.
Author's Notes: From Jeffrey's restaurant in Austin, Texas, our favorite

place to go.
Marinade can be stored in the refrigerator for 2 weeks.
- - - - - - - - - - - - - - - - - -
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
: "THE BALL BLUE BOOK"

: 1
: *Marinades
Measure
-----------cup
teaspoons
teaspoon
teaspoons
teaspoon
teaspoon
tablespoons
tablespoon
tablespoon

-------------------------------onion -- finely chopped
scallion -- finely chopped
ground thyme
salt
sugar
allspice
ground nutmeg
hot pepper -- finely ground
black pepper
soy sauce
cooking oil
vinegar
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
Jerk Seasoning (Sauce Or Marinade)
Recipe By
Serving Size
Categories
Amount
-------1 1/4
:
: 1
: *Marinades
Measure
-----------pounds
1/2
pound
1/4
1/4
ounces
cup
cup
cup
cup

-------------------------------white onions -- peeled &
quartered
fresh Jamaican chilies -- (scotch bonnets, or
-- habaneros
seeded and quartered
ginger -- peeled and chopped
ground allspice
fresh thyme -- or 6 T.
dried
white wine vinegar -- no
substitutes
dark soy sauce -- no
substitutes
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
Jim's Teriyaki Marinade & Bbq Sauce

Recipe By
Serving Size
Categories
Amount
-------1
1
2
2
1
1/2
1/2
1
2
:
: 2
: Mops & Rubs
Barbeque
Measure
-----------cup
cup
tablespoons
tablespoons
tablespoon
teaspoon
teaspoon
tablespoon
tablespoons
*Marinades

-------------------------------soy sauce
water
vinegar
brown sugar
dry mustard
powdered ginger
garlic powder
hot pepper sauce -- opt'l
corn starch
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
Karen's Brisket Marinade

Recipe By
Serving Size
Categories
Amount
--------
:
: 2
: *Marinades
Measure
------------
6
2
1
large
teaspoons
teaspoon
teaspoon
1 1/2
teaspoons
1 1/2
1
1
2
2
teaspoons
teaspoon
teaspoons
teaspoons

-------------------------------- rub your meat-with
garlic cloves minced marinade paste"
paprika sweet -- Hungarian
Szechuan peppercorns
measured whole-crushed
black pepper whole
fresh oregano
dry mustard -- (sunbird)
sugar
juice of one lemon
red wine
lemongrass oil -- (mine)
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
Kartoffelsalat Mit Biermarinade (Potato Salad/Beer Dressing

Recipe By
Serving Size
Categories
Amount
-------6
4
1
1
1
2
2
1/2
1
1
1/2
2
:
: 4
: *Marinades
Measure
------------
tablespoon
teaspoon
tablespoons
tablespoons
teaspoon
tablespoon
cup
teaspoon
tablespoons

-------------------------------potatoes -- medium
bacon -- slices
onion -- chopped
celery -- stalk, chopped
salt
butter
unbleached flour
mustard -- dry
sugar
beer -- any brand
Tabasco sauce
parsley -- chopped fresh
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
Slowly stir in beer and Tabasco sauce. Bring to boil, stirring

constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly
and let stand 1 hour. Add bacon mixture; toss gently and serve.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Kathy Pitts' Brisket

Recipe By
Serving Size
Categories
Amount
:
: 1
: For Beef
Measure
*Marinades
-------3
-----------pounds
tablespoons
3
1
tablespoons
3
fine
-------------------------------brisket -- trimmed of almost

-- all fat and silvery
-- covering
liquid smoke marinade
-- (we used Figaro's)
serrano pepper -- seeded
and cut into fine slivers
the white part of 2-3 green onions -- cut into
-- slivers
lots of paprika -- lemon
pepper for a barbecue rub
Marinate the brisket in a mixture of the liquid smoke and Worcestershire

sauce for 2-3 hours. Remove from the marinade, and cut slits all over
the exterior of the meat. Insert slivers of onion and serrano pepper in
the slits.
Cover the brisket with a VERY liberal coating of paprika and lemon
pepper. Wrap securely in heavy duty aluminum foil (use a drug-store wrap
to prevent leakage).
Place the brisket in an ovenproof rimmed dish (we used our trusty cast
iron skillet) and place in a preheated 250 degree (F) oven for at least
16 hours.
After the first 12-14 hours, you may unwrap the brisket briefly, and
ladle out some of the accumulated juices for use in your own homemade
barbecue sauce.
Kathy in Bryan, TX
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Kentucky Steak Marinade

Recipe By
Serving Size
Categories
Amount
-------10
5
2
2
1/2
:
: 1
: *Marinades
Measure
tablespoons
tablespoons
tablespoons
teaspoon

-------------------------------bourbon
low sodium soy sauce
white wine vinegar
canola oil -- * see note
lemon pepper
1/4
1/4
1
teaspoon
teaspoon
teaspoon
black pepper
salt
garlic powder
OR 1 garlic clove -crushed
* Use a mixture of oils if you wish, or just regular vegetable oil.

Mix all the ingredients. Marinate steaks for at least 2 hours but
preferably longer. Grill the steaks over an outdoor grill for best
flavor (and to tempt your neighbors with the wonderful smell).
Yield: 1-1/2 cups marinade.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Korean Honey Marinade

Recipe By
Serving Size
Categories
Amount
-------1/2
1/4
2
2
1
1/4
:
: 1
: Sauces
Measure
-----------cup
cup
tablespoons
tablespoon
teaspoon
*Marinades

-------------------------------soy sauce or dry white wine
honey
green onions -- chopped
sesame oil
grated ginger root
garlic powder
Combine ingredients and mix thoroughly.

Marinate fish, meat, or poultry for 1 hour or more before cooking.
Makes 1 1/3 cups.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Korean Marinade
Recipe By
Serving Size
Categories
:
: 6
: *Marinades
Amount
-------3
2
6
1
1
1/8
2
1
Measure
tablespoons
tablespoons
clove
teaspoon
tablespoons
tablespoon

-------------------------------sugar
sesame oil
soy sauce
garlic -- minced
black pepper
toasted sesame seeds*
flour
Mix all ingredients together. Marinade for at least 1/2 hour or

overnight at maximum. Baste meat with marinade while cooking.
This is enough marinade for approximately 2 lbs. meat. It can be used
on beef, ribs, chicken etc. My preference is on beef short ribs or a
good porterhouse steak.
* = can usually be found in the ethnic section of any supermarket or in a
Chinese market etc.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Korean Sesame And Ginger Marinade

Recipe By
Serving Size
Categories
Amount
-------4
2
2
2
2
Measure
-----------large
teaspoons
tablespoons
tablespoons
1/2
2
6
:
: 1
: *Marinades
teaspoon
tablespoons
tablespoons

-------------------------------***for beef -- lamb, pork***
fresh grated ginger root
sugar
peanut oil
crushed -- dried hot red
-- pepper
toasted white sesame seeds
soy sauce

Makes about 1-1/2 cups.
For Beef
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Lamb Marinade
Recipe By
Serving Size
Categories
Amount
-------50
30
10
5
7
3
1
1
1
: Katherine Rives Albitz

: 1
: *Marinades
Measure
-----------milliliters
milliliters
milliliters
milliliters
milliliters
milliliters
milliliter
milliliter
milliliter
For Lamb

-------------------------------salad or olive oil
wine vinegar
prepared mustard
crushed rosemary leaves
salt
onion salt
black pepper
ground ginger
instant minced garlic
1.
Mix all ingredients.
2.
Refrigerate.
3.
Marinate lamb overnight.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Lamb Marinade And Barbecue

Recipe By
Serving Size
Categories
Amount
-------8
1 1/4
1/4
2
3/4
2
1/4
1 1/2
:
: 8
: *Marinades
Measure
-----------pounds
cups
cup
cup
tablespoons
cup
tablespoons
For Lamb

-------------------------------lamb leg -- boned and
-- butterflied
olive oil
garlic clove -- diced
soy sauce -- light
dry mustard
red wine vinegar
parsley -- chopped
1/3
cup
lemon juice
Mix ingredients together. Marinate butterflied lamb roast overnight,

basting as needed. Cook over hot grill, baste as needed. Best served
medium to rare.
Makes enough marinade for about 6-8 lbs of lamb.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Lemon And Thyme Marinade

Recipe By
Serving Size
Categories
Amount
-------2
2
2
:
: 14
: *Marinades
Measure
teaspoons
tablespoons

-------------------------------strained fresh lemon juice
chopped fresh thyme -- or 3/4 tsp dried,
-- crumbled
olive oil or vegetable oil
This is a tangy marinade, containing equal amounts of lemon juice and

oil, and is good for rich meats like chicken thighs.
It can be used for chicken breasts too, but their skin should be on for
additional protection during grilling or broiling.
Thyme gives this marinade a flavor loved in France, but you can
substitute oregano for an Italian or Greek accent, or mint or cilantro
for a Lebanese touch.
Mix ingredients in a small bowl.
Makes about 1/4 cup, enough for about 1 1/2 to 2 lbs poultry.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Lemon Barbecue Marinade

Recipe By
Serving Size
:
: 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

-------------------------------lemon juice
salt
pepper
vegetable oil
garlic
thyme leaves
finely chopped onion
Mix all ingredients, shake well.

Marinate chicken or turkey parts of boneless meat 4 - 8 hours.
Use marinade to baste meat while grilling.
Will marinate 2 1/2 - 3 pounds of poultry.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Lemon Basting Sauce

Recipe By
Serving Size
Categories
Amount
-------1/4
1/2
1
1
1/2
:
: 1
: *Marinades
Measure
-----------cup
cup
small
pinch
teaspoon

-------------------------------***poultry -- pork, lamb, fish***
lemon juice
olive oil
finely grated lemon peel
salt & freshly ground pepper to taste

Makes about 3/4 cup
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Lemon Marinade
Recipe By
Serving Size
Categories
Amount
--------
:
: 1
: *Marinades
Measure
------------
15
1
milliliters
clove
30
milliliters

-------------------------------and fish.
1 tbsp sunflower oil.
garlic -- crushed.
half a lemon. -- juice of
ground black pepper.
2 tbsp chopped fresh herbs -- or 2,5 ml half tsp
-- dried mixed herbs.
Mix all ingredients together.

hour.
Use on
Leave to marinade for at least half an
pork or chicken
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Lemon Marinade And Sauce For Poultry

Recipe By
Serving Size
Categories
Amount
-------2
2
4
5
3
1/4
:
: 1
: *Marinades
Measure
teaspoons
tablespoons
tablespoons
tablespoons
cup
1/2
teaspoon
1/2
tablespoons
teaspoon
1
2

-------------------------------brown sugar
cornstarch
lemon juice
water
soy sauce
chopped green onions -- tops
included
garlic salt
margarine
lemon pepper
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.
Stir constantly until
Use this sauce to baste poultry during last few minutes of grilling.
can also use this sauce as a marinade.
You
Put sauce in a heavy plastic bag along with 2 to 3 pounds of chicken

pieces and marinate for from 2 hours to overnight, turning bag to coat
all sides of meat.
Use the leftover sauce to brush on chicken while grilling.
doubles nicely.
This recipe
Yield: 3/4 to 1 cup sauce/marinade.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Lemon Marinated Sirloin Steak

Recipe By
Serving Size
Categories
Amount
-------1
1
1/2
1/3
2
4
1 1/2
1
1
1/8
:
: 6
: For Beef
Measure
-----------pound
teaspoon
cup
cup
tablespoons
teaspoons
teaspoons
teaspoon
teaspoon
teaspoon
*Marinades

-------------------------------to 2 lb sirloin steak -- cut 2 to 2 1/2"
-- thick
finely shredded lemon peel
lemon juice
cooking oil
sliced green onion
sugar
salt
prepared mustard
pepper
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.
Pat excess moisture from
Grill steak over medium-hot coals 17 to 20 minutes.

minutes more for medium-rare.
Turn; cook 15 to 17
Heat reserved marinade on grill. Remove steak to serving platter.

steak across the grain; spoon marinade over slices.
Carve
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Lemon Pepper Marinade

Recipe By
Serving Size
Categories
Amount
-------1/4
1
1/2
1/4
1/2
1/2
:
: 1
: *Marinades
Measure
-----------cup
tablespoon
teaspoon
cup
teaspoon
teaspoon
For Beef

-------------------------------lemon juice
oil
pepper -- black, cracked
water
dill -- fresh
salt
Combine all ingredients.

Makes 1/2 cup.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Lemon Soy Marinade

Recipe By
Serving Size
Categories
Amount
-------3
1
2
1/4
1/4
:
: 1
: *Marinades
Measure
tablespoon
cup
teaspoon
For Beef

-------------------------------soy sauce
ginger -- fresh, or:
lemon juice
ginger -- ground
Combine, add meat and chill from 1 hour to overnight.

Make enough for about one pound of meat.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Liam Ward's Steak Marinade

Recipe By
Serving Size
Categories
Amount
-------2
1
2
1
1
1/2
: Liam Ward
: 1
: *Marinades
For Beef
Measure
large
clov
dashes
teaspoon
tablespoon
teaspoon
Appetizers

-------------------------------butter -- melted
Tabasco sauce
fresh horseradish
balsamic vinegar
Melt about 2 tablespoons of butter together with 1 large garlic clove

(pressed or finely chopped) in a microwave until bubbling. Add 2 dashes
Tabasco, 1 teaspoon fresh horseradish, 1 tablespoon balsamic vinegar, and
a half teaspoon of Worcestershire sauce, MIX THOROUGHLY.
Brush on steak (I like to grill with New York strip steaks) about 30
minutes before grilling, and baste each side as you grill. GOOD STUFF!!!
By La Parilla the mexican grill by Reed Hearon ISBN 0-8118-1034-8
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Lime Marinade For Chicken

Recipe By
Serving Size
Categories
Amount
-------1
1
1
1/8
:
: 1
: Sauces
For Poultry
Measure
tablespoon
teaspoon
teaspoon
*Marinades

-------------------------------lime juice
grated lime peel
soy sauce -- reduced sodium
red pepper sauce
Combine all ingredients well in a small bowl.

Brush over chicken.
Cover and refrigerate for 1 hour.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Lime-Ginger Marinade
Recipe By
Serving Size
Categories
Amount
-------6
3
2
2
1 1/2
1
1/4
:
: 4
: *Marinades
For Poultry
Measure
tablespoons
tablespoons
tablespoons
teaspoons
teaspoon
teaspoon

-------------------------------lime juice
honey
rice wine vinegar
olive oil
chopped cilantro
grated ginger root
red pepper flakes
Whisk all ingredients until combined.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Lime-Orange Marinade
Recipe By
Serving Size
Categories
Amount
-------4
1 1/2
1
1/2
2
:
: 1
: *Marinades
For Poultry
Measure
-----------cloves
cups
cup
cup
teaspoons

-------------------------------garlic -- finely chopped
lime juice
orange juice
peanut oil
ground black pepper
Chop garlic and mix with remaining ingredients in a bowl.

Marinate ribs, chops, or thick cuts of beef with this tangy, spicy
combination. Always try to use fresh juices.
When they're not readily available, use the frozen or bottled variety.
Source: Mesquite Cooking, by John 'Boog' Powell
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Lipton's Marinated Flank Steak

Recipe By
Serving Size
Categories
Amount
-------1
1/2
1/2
1/4
1
1
1/8
2
:
: 8
: For Beef
Measure
-----------envelope
cup
cup
cup
tablespoon
teaspoon
teaspoon
pounds
*Marinades

-------------------------------recipe soup mix *
water
red wine -- dry
olive or vegetable oil
parsley -- fresh, fine chop
oregano
pepper
flank steak
* Use either Onion or Onion-Mushroom Soup mix for this recipe.

In a large shallow baking dish, thoroughly blend all ingredients except
steak; add steak and turn to coat. Cover and marinate in refrigerator,
turning steak and piercing with fork occasionally, at least 4 hours or
overnight. Remove Steak, reserving marinade.
Grill or broil steak, turning once, until done. Mean while, in a small
saucepan, bring remaining marinades to a boil, then simmer 5 minutes. If
necessary, skim fat from marinade. Serve hot marinade with the steak.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
London Broil With Grainy Mustard Marinade

Recipe By
Serving Size
Categories
Amount
-------2
:
: 6
: *Marinades
Measure
-----------pounds

-------------------------------top round steak -- trimmed
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
garlic -- crushed
fresh ginger root -- peel &
finely chop
fresh ground black pepper
1. Place steak in large glass baking dish. In small bowl combine

mustard, oil, lemon juice, soy sauce, Worcestershire sauce, garlic,
ginger and pepper; using wire whisk or fork, beat well to blend. Pour
mixture over steak; turn meat several times to coat well with marinade.
Let stand at room temperature 30 minutes, turning once or twice.
2.
Meanwhile heat broiler.
3. Remove steak from marinade, reserving marinade; place on rack in

broiler pan. Broil, 3 to 4 inches form heat source, about 7 minutes on
each side for medium-rare or until to desired doneness. Brush with
remaining marinade after turning.
4. Transfer steak to serving platter; let stand about 5 minutes before
slicing. Serve steak cut into thin slices on the diagonal.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
London Broil/Flank Marinate

Recipe By
Serving Size
Categories
Amount
-------1
1/2
1/3
:
: 1
: Sauces
For Beef
Measure
-----------can
cup
cup
*Marinades

-------------------------------beef consomm'
garlic -- minced
soy sauce
brown sugar
salt/pepper
London broil or flank steak
This is a great way to marinate London broil/flank steak.

In a blender place marinade ingredients and blend.
Marinate meat for about 24 hours.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Mandarin Marinade
Recipe By
Serving Size
Categories
Amount
-------1
1
1/2
1/2
1
1
1
1
1/2
:
: 1
: *Marinades
Measure
-----------cup
cup
cup
cup
tablespoon
teaspoon
teaspoon
teaspoon
teaspoon
For Beef

-------------------------------lemon juice
vegetable oil
honey
soy sauce
ginger -- ground
minced garlic -- (instant)
salt
basil
marjoram
Combine all ingredients and mix well.

Refrigerate at least two hours to allow flavors to blend.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Mango Chutney
Recipe By
Serving Size
Categories
Amount
-------3
2
1
1
1
1/2
:
: 1
: *Marinades
Measure
piece
teaspoon
teaspoon

-------------------------------barely ripe mangos
corn oil
ginger root -- peeled, chopped
-- (3/4")
salt
hot chili powder
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
Slice mangos in half by cutting lengthwise close to seeds on either side.

Peel and cut flesh in 1/8"-thick slices. Also cut away as much mango
flesh as possible from around pits, without including and fibrous parts
of pits. Heat oil in a large saucepan. Add mangos, ginger, garlic,
salt, chili powder, cumin and fenugreek. Cook gently 2 minutes,
stirring.
Stir in vinegar, raisins, lemon juice and sugar. Heat slowly to dissolve
sugar. Bring to a boil and simmer, uncovered, 35-40 minutes or until
liquid thickens and becomes syrupy and mangos look translucent, stirring
frequently. Meanwhile, wash and rinse pint jars in hot soapy water;
rinse. Keep hot until needed. Prepare lids as manufacturer directs.
Ladle hot chutney into 1 hot jar at a time, leaving 1/4" headspace.
Release trapped air. Wipe rim of jar with a clean damp cloth. Attach
lid and place in canner. Fill and close remaining jars. Process 10
minutes in a boiling-water bath. To serve, garnish with parsley sprig
and lemon peel, if desired.
Makes 2-1/2 pounds.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Marinade and Basting Sauce For Brisket Of Beef

Recipe By
Serving Size
Categories
Amount
-------3
1
2
2
1
3
3
2
3
:
: 8
: Sauces
For Beef
Measure
-----------cups
cup
tablespoons
teaspoons
teaspoon
teaspoons
tablespoons
tablespoons
tablespoons
*Marinades

-------------------------------dry red wine
olive or peanut oil
wine vinegar
onion powder
garlic powder
salt
Poupon mustard
lime juice
teaspoons
ground cayenne pepper
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.
Also, use this
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
Marinade And Basting Sauce For Lamb

Recipe By
Serving Size
Categories
Amount
-------1
1/2
1
1
1
1
1/2
1/2
:
: 1
: *Marinades
For The Grill
Measure
-----------cup
cup
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
Mix all ingredients.

barbequing.
For Lamb

-------------------------------olive oil
red wine vinegar -- (flavored
-- with garlic or shallot if
-- desired)
thyme
msg -- (optional)
mint -- (fresh or dried)
salt
paprika
Marinate lamb for at least 2 hours before
Baste frequently with sauce while cooking in a Chinese smoke over or

cooking over charcoal.
Makes enough sauce for about 6 chops or a 3-5 pound roast.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Marinade And Seasoning Sauce

Recipe By
Serving Size
Categories
Amount
-------1
1
1/2
2
1
1
1/2
1/2
1
2
1/8
1/3
:
: 6
: *Marinades
For The Grill
Measure
tablespoon
teaspoon
tablespoons
tablespoon
tablespoon
tablespoon
teaspoon
teaspoon
teaspoons
teaspoon
cup
For Beef

-------------------------------***marinade***
cornstarch
dry sherry
salt
***sauce***
soy sauce
dry sherry
hoisin sauce
cider vinegar
salt
sugar
cornstarch
black pepper
chicken broth or cold
water
Marinade -- combine all ingredients in a small bowl and mix well.

Sauce -- combine all ingredients in a small bowl and mix well.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Marinade for Albacore Or Yellow Fin Tuna

Recipe By
Serving Size
Categories
Amount
-------1
1/2
1/4
1/4
1
:
: 4
For The Grill
Measure
-----------cup
tablespoon
teaspoon
teaspoon
*Marinades

-------------------------------vermouth
lemon juice
marjoram
rosemary
onion -- chopped
1/2
1
1 1/2
2
1 1/2
1 1/2
tablespoons
pounds
tablespoons
tablespoons
celery -- rib, chopped

bay leaves
tuna
butter
flour
Combine vermouth, juice, rosemary, onion, clergy, bay leaf, parsley in a

bowl, Add fish. Marinate 5-6 hr. Put in casserole dish, add marinade,
salt & pepper.
Bake 400F covered 35 min. until flaky. In skillet melt butter, stir in
flour, cook 2 min. Pour of liquid from casserole to pan. Cook 5 min.
Pour over fish. Serve
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Marinade For Bbq

Recipe By
Serving Size
Categories
Amount
-------2/3
1/3
1/4
:
: 1
: *Marinades
For The Grill
Measure
-----------cup
cup
teaspoon
teaspoon
1
6
tablespoon
For Beef

-------------------------------soy sauce
dry sherry
garlic powder or 1 clove
fresh
lemon juice
ginger -- to taste
honey
chicken thighs skinless --
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
Marinade For Beef Jerky
Recipe By
Serving Size
Categories
Amount
-------2
1/4
2
1
:
: 1
: *Marinades
For The Grill
Measure
teaspoon
drops
For Beef

-------------------------------soy sauce
salt
Tabasco -- or to taste
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
Marinade For Charcoaled Roast

Recipe By
Serving Size
Categories
Amount
-------1
1/2
1/2
1/4
1/4
1/4
1
3
1
1
1
2
: Judy Howle
: 1
: Barbeque
For Beef
Measure
-----------3 inch thick
cup
cup
teaspoon
teaspoon
teaspoon
teaspoon
tablespoons
teaspoon
clove
tablespoons
*Marinades
For The Grill

-------------------------------sirloin tip roast
oil
red table wine
one lemon -- juice of
oregano
thyme
rosemary
msg
green onion flakes
salt
lots of black pepper
garlic -- pressed
bay leaves
meat tenderizer
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
Marinade For Flank Steak

Recipe By
Serving Size
Categories
Amount
-------1/4
1/4
3
2
2
1
:
: 4
: *Marinades
For The Grill
Measure
-----------cup
cup
tablespoons
tablespoons
tablespoons
clove
For Beef

-------------------------------soy sauce
sherry
Chinese oyster sauce
honey
crystallized ginger
garlic
Marinate overnight.
Cook flank steak 8 minutes on each side.
Med-low grill.
Cut like roast beef.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Marinade For Lamb

Recipe By
Serving Size
Categories
Amount
:
: 6
: *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
Marinade For Meat & Vegetables

Recipe By
Serving Size
Categories
Amount
-------2
2
5
1
2
:
: 6
: Sauces
For Beef
Measure
tablespoons
tablespoons
tablespoon
tablespoons
*Marinades
For The Grill

-------------------------------tamari or
water
dry sherry -- or to taste
apple juice concentrate
Here is a good marinade sauce that's low in salt and cholesterol.

1.
Combine ingredients in a small bowl
2.
Use as a marinade
Makes 3/4 cups.

VARIATIONS Add 1 teaspoon fresh grated ginger root, 1/2 to 1 teaspoon
fresh minced garlic, 1/2 to 1 teaspoon grated orange rind, 1/2 teaspoon
Dijon style no-salt added mustard, 1/4 teaspoon sesame oil or 1/4
teaspoon hot chili oil.
To thicken marinade to be use as gravy, combine 1 teaspoon cornstarch or
arrowroot and 2 tablespoons cold water. Combine marinade and cornstarch
mixture in a small saucepan and heat until bubbly.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Marinade For Shellfish

Recipe By
Serving Size
Categories
Amount
-------1/2
1/2
1
1/4
1
1/4
2
1/3
:
: 6
: *Marinades
For The Grill
Measure
-----------teaspoon
teaspoon
pinch
teaspoon
cup
tablespoons
cup

-------------------------------coarse -- (kosher) salt
freshly ground white pepper
cayenne pepper -- -=or=- Tabasco sauce
garlic clove -- finely minced
chopped fresh parsley
lemon juice
olive oil
Try this marinade for shellfish you wish to barbecue.

COMBINE ALL INGREDIENTS and pour over shrimp or scallops in a nonreactive container, such as a glass pie plate.
Makes enough for about 1 1/2 pounds cleaned weight.
Marinate 1 hour and baste with marinade several times while grilling.
NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Marinade For Steak

Recipe By
Serving Size
Categories
Amount
-------1
1
1
:
: 4
: *Marinades
For The Grill
Measure
-----------cup
For Beef

-------------------------------olive oil
or:
or:
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
sherry vinegar
wine -- red or white
lemon juice
garlic cloves -- sliced
freshly chopped herbs
red peppercorns -- if desired
sugar
"... Ingredients in a marinade can be varied, but it is important to use

wine, vinegar, lemon juice, or some acidic liquid to break down the
connective tissues. This process will make the steak more tender.
Remaining marinade ingredients add flavor." Use a good-quality olive oil
or walnut oil; add good-quality wine or vinegar and a combination of
fresh and dried herbs, seasonings, garlic and soy sauce to make a
flavorful marinade.
1. Place all ingredients in glass screw-top jar; shake vigorously.
Arrange meat in shallow glass dish; pierce with a fork. Pour marinade
over meat; turn to coat. Cover and refrigerate several hours or
overnight, turning meat occasionally.
2. Remove meat from marinade; pat dry. Remove any pieces of spices or
herbs that may stick to meat. This recipe is a steak marinade, but the
ingredients can be adapted for other meats using the same techniques.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Marinade For Stir Fry

Recipe By
Serving Size
Categories
Amount
-------3
3
1
1
2
:
: 1
: *Marinades
For The Grill
Measure
tablespoons
tablespoon
For Beef

-------------------------------tamari -- or soy sauce
hot water
roasted sesame oil
fresh gingerroot -- grated or
cayenne pepper
Recipe by: furballz@netcom.com Mix all ingredients.
Marinate whatever you are marinating.
Add marinade a
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Marinade For Wild Boar

Recipe By
Serving Size
Categories
Amount
-------16
2
: Kent Wible
: 1
: Barbeque
For The Grill
Measure
-----------ounces
cups
*Marinades

-------------------------------wishbone Italian dressing
dark brown sugar
Place marinate and wild boar in 2 gallon Ziploc bag.

Let marinate for at least two days.
If you can, leave it on the counter during the day at room temperature in
the bag and flip over and around ever couple hours.
Then place in refrigerator overnight.
Then smoke and mop using the marinate.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Marinades And Rubs

Recipe By
Serving Size
Categories
Amount
--------
: Larry A. Willrath
: 1
: Barbeque
For Beef
Measure
------------
*Marinades
For The Grill

-------------------------------see directions
A marinade is a highly seasoned liquid used to impart flavor and in some

Cased, tenderize tougher meats. A rub is a highly concentrated blend of
Herbs and spices that flavors the exterior of the meat as it grills.
Marinades consist of liquid ingredients such as fruit or vegetable

juices, Wine or water and oil in combination with seasoning for several
hours or As long as overnight to impart flavor and/or tenderize.
To tenderize a Marinade must contain an acidic ingredients such as lemon
juice, wine, Vinegar, or yogurt, the acid penetrates meat fibers to help
tenderize Them. Rubs are applied to the exterior surface of the meat
just before Grilling; they need no standing time. However for
convenience rubs may be Applied several hrs in advance. The coated meat
should be refrigerated Until grilling time.
Flavors become more pronounced the longer the rub is on the meat. Create
your own blend or seasonings for rubs or use a commercial blend. Tips
for marinade always marinate in the refrigerator; never at room
temperature Allow 1/4-1/2 cup of marinade for each 1-2 lbs meat marinades
may be Cooked or uncooked. Cooked marinades should be completely cooled
before Use.
A heavy duty plastic food bag is convenient for marinating. Select
dishes In which the meat will fit snugly but lie flat turn meat
occasionally During marinating so all sides are exposed to the marinade
for Tenderization to take place most meat cuts must be marinated for at
least 6 hrs, or as long as overnight. For flavor marinate 15 min or as
long as 2 hrs. Marinades may also be brushed on during grilling.
Discard used marinades never reuse them.
Larry A.
Willrath
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Marinated Beef
Recipe By
Serving Size
Categories
Amount
-------1
2
1/4
:
: 4
: For Beef
Barbeque
Measure
-----------pound
tablespoons
teaspoon
1/2
small
*Marinades
For The Grill

-------------------------------boneless beef sirloin steak -- cut into 1" cubes
each: lemon juice -- grated onion, red
-- wine vinegar,
-- vegetable oil
each: ground cumin -- garlic powder and
-- crushed red pepper
green -- red and yellow bell
-- pepper, each cut
-- into 4 pieces
onions -- parboiled
Salt and pepper to taste

Combine lemon juice, onion, vinegar, oil, cumin, garlic powder and red
pepper in bowl. Add beef cubes, stirring to coat.
Thread beef cubes and pepper pieces onto 4 skewers, adding 1 onion to
each. Place kabobs on rack in broiler so surface of meat is 3 to 4" from
heat.
Broil 12 to 15 minutes, turning occasionally, to desired doneness.
Season with salt and pepper to taste.
Makes 4 servings.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Marinated Chicken
Recipe By
Serving Size
Categories
Amount
-------1/2
1/4
2
1
1/8
2
:
: 4
: *Marinades
For The Grill
Measure
-----------cup
cup
tablespoons
teaspoon
teaspoon
pounds
For Poultry

-------------------------------vegetable oil
Heinz ketchup 'n onions
lemon juice
pepper
broiler-fryer chicken pieces
Combine first 5 ingredients. Pour marinade over chicken; cover and

refrigerate 8 hours or longer, turning occasionally. Drain marinade from
steak and reserve.
Arrange chicken in a 2 quart oblong baking dish. Bake, uncovered, in 400
degree oven, 30 minutes. Lower oven temperature to 350 degrees.
Remove chicken; brush with reserved marinade. Cover dish with foil and
bake an additional 35 minutes. Remove foil last 5 minutes of baking.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Marinated Flank Steak - 1

Recipe By
Serving Size
Categories
Amount
-------1
1
1
2/3
1/2
1
2
2
:
: 4
: Barbeque
For Beef
Measure
-----------cup
cup
cup
cup
cup
cup
tablespoons
tablespoons
*Marinades
For The Grill

-------------------------------consomm -- or
beef bouillon
red wine
soy sauce
green onions -- sliced
garlic -- minced
lime juice
brown sugar
Score steak on both sides in 1-1/2" squares.

Marinate in other stuff 8 hrs.
in refrigerator.
Grill to desired degree of doneness.

slices.
Slice across grain into thin
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Marinated Flank Steak - 2

Recipe By
Serving Size
Categories
Amount
-------1
1/8
2
1
1/4
2
2
2
1/2
1
2
1/2
:
: 4
: For Beef
For The Grill
Measure
-----------pound
teaspoon
cloves
whole
cup
tablespoons
teaspoons
tablespoons
teaspoon
tablespoon
tablespoons
cup
*Marinades

-------------------------------boneless flank steak
black pepper
garlic minced
avocado
fried breadcrumbs
olive oil
lime juice
soy sauce
salt
vegetable oil
water
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
Marinated Ham (Spanish-Style)

Recipe By
Serving Size
Categories
Amount
-------15
40
1
1
:
: 30
: Sauces
For The Grill
Measure
-----------pounds
milliliters
cup
cup
*Marinades

-------------------------------fresh -- uncured ham
salt
garlic; 3 cut in slivers -- 1 minced
fresh lemon juice
fresh lime juice
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
: *Marinades
For The Grill
Measure
-----------pounds
teaspoons
teaspoons
quart
For Pork

-------------------------------pork -- (ribs, chops or
-- other)
salt
whole leaf oregano
blended red chili sauce
Sprinkle meat with salt.
Add garlic and oregano to blended chili.
Pour over meat and marinate in refrigerator 6-8 hours or overnight.

Cook slowly on top of stove or in 350 oven until meat is done, about 1
hour.
Thick slices of potatoes may be marinated with the meat.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Marinated Rabbit
Recipe By
Serving Size
Categories
Amount
-------1
1
1/4
3
2
2
1
2
1
:
: 6
: *Marinades
Measure
-----------3 lb
teaspoon
teaspoon
tablespoons
cups
cups
teaspoon
teaspoon
For The Grill

-------------------------------rabbit -- fresh or frozen
salt
pepper
canola oil
***marinade***
red wine
chicken broth
allspice
bay leaves
thyme
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
Marinated Salmon Steaks

Recipe By
Serving Size
Categories
Amount
-------4
1/3
1/3
2
2
1
1/2
:
: 4
For The Grill
Measure
-----------cup
cup
tablespoons
tablespoons
cup
teaspoon
*Marinades

-------------------------------salmon steaks -- 1-inch thick
orange juice
soy sauce
parsley -- minced
vegetable oil
garlic -- crushed
basil -- crushed
Thaw fish if frozen. Place fish in shallow baking dish.

juice, soy sauce, parsley, oil, garlic and basil.
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
Mary Nell Reck's Galveston Rub

Recipe By
Serving Size
Categories
Amount
-------6
1
2
1
:
: 1
: *Marinades
For The Grill
Measure
------------
tablespoon
tablespoons
tablespoon
For Beef

------------------------------------for poultry and pork----garlic cloves -- crushed
cayenne pepper
paprika
lemon juice

Mash until smooth.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Meat Marinade (John Schmitt)

Recipe By
Serving Size
Categories
Amount
-------1 1/2
3/4
1/4
2
2 1/2
1 1/2
1
1/2
1
1/3
:
: 6
: *Marinades
For The Grill
Measure
-----------cups
cup
cup
tablespoons
teaspoons
teaspoons
tablespoon
cup
clove
cup
For Beef

-------------------------------oil
soy sauce
dry mustard
salt
parsley
pepper
wine vinegar
garlic -- crushed
lemon juice
Meat Marinade (John Schmitt)

Mix ingredients and spread on meat.
Let the meat sit until ready.
Cook.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Memphis Style Dry Marinade For Ribs

Recipe By
Serving Size
Categories
Amount
-------3
2
2
2
1
1
1
1/2
1
1
2
1
:
: 1
: *Marinades
For The Grill
Measure
teaspoons
teaspoons
teaspoons
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoons
teaspoon
Appetizers

-------------------------------paprika; Hungarian -- mild
seasoned salt
black pepper -- freshly ground
garlic powder
cayenne -- not too hot
oregano
dry mustard -- s&b sunbird
chili powder -- or more
thyme
coriander
green peppercorns -- dried
allspice -- Jamaican powdered
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
Mesquite Grilled Chicken With Pineapple Salsa

Recipe By
Serving Size
Categories
Amount
--------
:
: 4
: For Poultry
For The Grill
Measure
------------
*Marinades

--------------------------------
pound
package
can
1/4
chicken breast -- skinless

and boneless
chicken mesquite marinade -- McCormick/Schilling
-----pineapple salsa----pineapple -- dole
and drained
red bell pepper -- chopped
green onion -- sliced
lime juice -- fresh
soy sauce -- Chun King lite
hot shot black & red pepper --
cup
1
1
1
tablespoon
tablespoon
1/4 teaspoon
McCormick/Schilling
up to 1/2 tsp -- as desired

Prepare 1 pkg (1.37 oz) Chicken Mesquite Marinade according to package
directions, using 1 lb, boneless, skinless chicken breast. Grill
Chicken. Serve with Pineapple Salsa.
PINEAPPLE SALSA: Combine pineapple, red bell pepper, green onion, lime
juice, soy sauce and black & red pepper blend.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Mesquite-Grilled Breast Of Chicken With Citrus Sauce

Recipe By
Serving Size
Categories
Amount
-------1
2
2
1
2
4
2
1
2
2
2
2
2
1
1
1/4
:
: 4
: *Marinades
For The Grill
Measure
-----------cup
tablespoons
tablespoon
teaspoon
tablespoons
cups
teaspoon
teaspoon
cup
For Poultry

-------------------------------vegetable oil
coriander -- fresh, minced
thyme leaves -- fresh
chicken breasts *
shallots -- minced
ginger -- fresh, minced
unsalted butter
lemons **
limes **
oranges **
chicken broth
cornstarch
water
+2tb Grand Marnier
white pepper to taste
* skinless, boneless, about 1/2 lb each, halved

** the rind, pith, and membrane cut away with a serrated knife and
discarded and the fruit chopped, reserving any juice
In a ceramic or glass bowl, combine the oil, garlic, coriander, thyme,
scallions, and the chicken breasts. Let them marinate, chilled, for at
least 8 hours or overnight.
In a saucepan, cook the shallots and the ginger in the butter over a
moderately low heat, stirring, until the shallots are softened. Add the
chopped lemons, limes, and oranges with all the reserved juices and
simmer the mixture for 10 to 12 minutes, or until the liquid is reduced
to a syrup-like consistency. Add the broth, increase the heat to
moderate, and boil the mixture, stirring occasionally, for 10 to 15
minutes, or until it is reduced by 1/3.
Mix the cornstarch and water together. Stir in the cornstarch mixture,
simmer the sauce for 30 seconds, and strain through a fine sieve into a
bowl.
Add the Grand Marnier, the white pepper, and salt to taste. Remove the
chicken fro m the marinade and let it stand at room temperature for 15
minutes.
Grill the chicken on a rack set about 5 inches above the mesquite,
turning it once, for 10 to 12 minutes, or until it is just cooked
through.
Transfer the chicken to a platter, spoon the sauce over it, and garnish
the platter with lemon wedges.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Mexican Broiled Steak (Carne Asada)

Recipe By
Serving Size
Categories
Amount
-------2
1/2
2
2
2
1/2
:
: 8
: For Beef
For The Grill
Measure
-----------cup
tablespoons
tablespoons
teaspoons
teaspoon
*Marinades

-------------------------------beef flank steaks -- *
lime juice
oregano -- leaves, dried
vegetable oil -- or olive oil
salt
pepper
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
Mike Stock Marinade For Beef

Recipe By
Serving Size
Categories
Amount
-------1
1/2
2
2
2
1
:
: 2
: *Marinades
For The Grill
Measure
-----------cup
cup
For Beef

-------------------------------burgundy
olive oil
parsley stalks
tarragon sprigs
thyme sprigs
bay leaf
Combine all the ingredients in a small container with lid.

Cover and shake to mix well.
One-eights teaspoon dried tarragon leaves and thyme leaves may be
substituted for the fresh tarragon and thyme.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Modern Fajitas
Recipe By
Serving Size
Categories
Amount
-------1
1
1
2
2
1/2
1 1/2
:
: 4
: For Beef
For The Grill
Measure
tablespoon
teaspoon
teaspoons
tablespoons
cup
pounds
*Marinades

-------------------------------chili powder
minced garlic
cocoa powder
cayenne pepper -- to taste
salt
tomato paste
tequila
flank steak
tortillas
guacamole
chopped tomatoes
salsa
chopped onions
refried beans
cilantro
TO MAKE THE MARINADE, combine chili powder, garlic, cocoa powder,

cayenne, salt, tomato paste and tequila in a blender or food processor
and blend.
Pour over the steak, mix everything to coat the steak well, cover and set
in the refrigerator overnight.
Light a grill. When the coals are white, carefully place the meat on the
grill and cook to desired doneness. Place the grilled steak on a cutting
board and slice diagonally across the grain into strips 1/2-inch thick.
At the same time, warm the tortillas on the grill, turning once. Place
tortillas in a covered bowl to stay warm. Place meat in a serving dish.
Accompany with guacamole, chopped tomatoes, salsa, onions, refried beans
and cilantro.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Moon's Marinated Flank Steak

Recipe By
Serving Size
Categories
:
: 1
: 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

-------------------------------flank steak
garlic crushed
vinegar
honey
ginger
vegetable oil
Combine all and marinate overnight. Or freeze in Ziploc bag and

refrigerate the night before cooking. Grill as usual.
Source: Kansas City Barbeque Society
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Mushroom Marinade
Recipe By
Serving Size
Categories
Amount
-------2
:
: 1
: *Marinades
For The Grill
Measure
tablespoon
1
1
1
tablespoon
tablespoon
tablespoon
2
1 1/2
inches
ounces
For Beef

-------------------------------hoisin sauce -- (mine had no
added oil or fat)
chili sauce -- (again, mine had
no added oil or fat)
rice wine or dry sherry
minced scallion -- (white part
only)
pared fresh ginger
root -- minced
portabella mushroom caps
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
: *Marinades
For The Grill
Measure
-----------cup
tablespoons
tablespoons
cup
tablespoons
tablespoons
tablespoons
For Beef

-------------------------------Dijon mustard
dry mustard
vegetable oil
dry white wine
dried tarragon
dried thyme
dried sage -- crushed
Mix all of the ingredients in a bowl.

Add chicken or fish and coat well.
paper towels.
Let stand 1 hour.
Let stand in marinade.
Pat dry with
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
Napa Vineyard Marinade

Recipe By
Serving Size
Categories
Amount
-------2
2
1
3
Method:
: Bruce Baker
: 1
: Barbeque
For Beef
Measure
-----------cloves
teaspoons
cup
tablespoons
*Marinades
For The Grill

-------------------------------garlic -- minced
curry powder
white zinfandel
salt and pepper
currant or apple jelly
throw the whole mess in a blender and blend.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
New-Mexico Chile Salve

Recipe By
Serving Size
Categories
Amount
--------
3
1
1
2
:
: 1
: *Marinades
For The Grill
Measure
------------
tablespoons
teaspoon
pinch
tablespoons
For Beef

------------------------------------for beef -- poultry, &
-- pork----mild ground chiles -- =or=- chili powder
Hungarian hot paprika
coriander
- =or=- 3 tbsp. vegetable oil

Mash until smooth.
Makes about 1/3 cup
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Old Molasses Cover

Recipe By
Serving Size
Categories
Amount
-------2 1/2
1/4
4
:
: 1
: *Marinades
Measure
cup
teaspoons

-------------------------------for poultry and pork
Dijon mustard
chili sauce
molasses

For The Grill
Mix thoroughly.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Olive Oil-Lemon Marinade

Recipe By
Serving Size
Categories
Amount
-------2/3
1
1
:
: 1
: *Marinades
For Poultry
Measure
-----------cup
teaspoon
For Beef
For The Grill

-------------------------------olive oil
lemon juiced
lemon thyme
pepper -- to taste
Combine all the ingredients in a small container. When brushing on the

vegetables as they grill, swirl the mixture around with a brush to ensure
that the oil & lemon remain well mixed.
Use to baste grilling vegetables as they grill.
with broccoli or carrots.
Works especially well
Nava Atlas, "Vegetarian Celebrations"
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Orange Marinade For Fowl

Recipe By
Serving Size
Categories
Amount
-------1/2
1
1
1
3
1
:
: 1
: *Marinades
Measure
-----------cup
cup
teaspoon
teaspoon
tablespoons
teaspoon
For The Grill

-------------------------------brandy
fresh orange juice
ginger
tarragon
orange liqueur
black pepper
salt to taste
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
: *Marinades
For The Grill
Measure
-----------cup
teaspoons
teaspoons
teaspoon
For Poultry

-------------------------------orange juice
honey
vinegar
finely slivered orange peel
k -- seafood

Makes about 2/3 cup
Use on poultry or pork.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Oriental Bbq Sauce

Recipe By
Serving Size
Categories
Amount
-------4
1
4
2
1/2
:
: 1
: *Marinades
For Poultry
Measure
tablespoon
tablespoons
tablespoons
cup
Barbeque
For The Grill

-------------------------------toasted sesame seeds
peanut butter
brown sugar
curry powder
soy sauce
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
Place first 8 items in blender and blend 45 seconds.

Stir into bowl with ginger, garlic & onions.
Use to marinate chicken.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Oriental Plum Sauce Marinade

Recipe By
Serving Size
Categories
Amount
-------2/3
2
1
2
2
1/4
1/2
2
1
1
:
: 1
: *Marinades
For The Grill
Measure
-----------cup
tablespoons
teaspoon
tablespoons
cloves
cup
teaspoon
teaspoons
tablespoon
tablespoon
For Poultry

-------------------------------plum sauce - or duck sauce
dry sherry
oriental sesame sauce
peanut oil Asian or domestic cold pressed
garlic minced or pressed
fresh cilantro leaves chopped
dried red chili pepper crushed
hoisin sauce
soy sauce - low sodium
ginger root - grated
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.
Add the ginger, garlic, cilantro
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
Pat Fusco's Georgian Moppin' Sauce

Recipe By
Serving Size
Categories
Amount
-------1
1
1/4
1/4
1/2
1/3
2
1/3
1/4
:
: 1
: *Marinades
For The Grill
Measure
-----------teaspoon
tablespoon
teaspoon
teaspoon
teaspoon
cup
tablespoons
cup
cup
Barbeque

-------------------------------***for poultry and pork***
salt
Hungarian sweet paprika
cayenne pepper
dry mustard
water
red wine vinegar
unsalted butter -- cut in bits
In a medium saucepan, combine the dry ingredients with the water.

Heat to boiling; remove from heat.
vinegar. Stir in the butter.
Add the Worcestershire sauce and
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Peppered-London Broil With Lime-Marinated Onion

Recipe By
Serving Size
Categories
Amount
-------2
:
: 4
: For Beef
For The Grill
Measure
------------
1/4
1/4
cup
teaspoon
pound
1/4
cup
*Marinades

-------------------------------red onion -- peeled and very
thinly sliced
lime juice
Tabasco sauce
London broil -- about 1 inch
thick
fresh-ground black pepper --
1/4
1
1
inch
tablespoon
tablespoon
salt
flour
In a small non-reactive bowl, combine onions, lime juice and Tabasco;

cover and refrigerate for at least 2 hours but less than 6. Rub meat all
over with pepper and salt. Sprinkle half the flour on each side of the
meat. Saut over high heat in a large saut pan, with no oil, until well
seared, 5 to 7 minutes on each side for rare. Remove from heat and serve
in thickish slices, topped with generous portion of the marinated onions.
Per serving: 210 calories, 5 grams fat.
Recipe By : Sun-Sentinel (8/10/95)
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Philippino Pork
Recipe By
Serving Size
Categories
Amount
--------
:
: 4
: For Pork
For The Grill
Measure
------------
6
1/2
1/2
cup
cup
3
1
*Marinades

-------------------------------***picnics and parties***
pork steaks
soy sauce
lemon juice
bamboo skewers
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
Pineapple Beef Marinade
Recipe By
Serving Size
Categories
Amount
-------1
2
3
1/4
1/2
1/2
1
1/4
1/8
3
:
: 2
: For Beef
For The Grill
Measure
teaspoon
teaspoon
teaspoon
tablespoon
teaspoon
teaspoon
teaspoons
*Marinades

-------------------------------pineapple juice -- 6 ounce can
dark brown sugar
garlic cloves -- run through garlic
-- press
ginger -- ground
garlic powder
onion powder
peanut oil
white pepper -- ground
cayenne pepper -- (or less, to taste)
soy sauce
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
Piquant Sour Orange Marinade

Recipe By
Serving Size
Categories
Amount
-------1
4
1/2
:
: 15
: *Marinades
For The Grill
Measure
-----------cup
teaspoon
For Poultry

-------------------------------olive oil
garlic cloves finely minced
salt
1 t black pepper 1 c juice & pulp of sour oranges 1 t ground oregano 1 t

basil fresh & chopped 3 T chopped onion
Mix all ingredients in a bowl. Pour over pork, venison, or poultry.

Cover and refrigerate for 12-24 hours. When cooking the meat use this as
a basting sauce as well.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Pollo Loco Marinade

Recipe By
Serving Size
Categories
:
: 4
: *Marinades
For The Grill
Amount
-------1
1
2
2
1/2
2
2
Measure
------------
tablespoons
tablespoons
cup
teaspoons
teaspoons
For Poultry

-------------------------------lemon -- juiced
orange -- juiced
white vinegar
chili sauce
sugar
garlic powder
Tabasco to taste
oil
Just marinate chicken in this mixture for 4-24 hours.

Grill 20 minutes on each side.
salsa.
Serve with flour tortillas and fresh
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Pollo Loco Marinade - 1

Recipe By
Serving Size
Categories
Amount
-------1
1
2
:
: 4
: *Marinades
For The Grill
Measure
------------
tablespoons
For Poultry

-------------------------------lemon -- juiced
orange -- juiced
white vinegar
2
1/2
2
2
1
2
cup
teaspoons
teaspoons
tablespoons
chili sauce
sugar
garlic powder
Tabasco -- to taste
oil
Just marinate chickens in this mixture for 4 to 24 hrs., grill 20 min. on

each side.
Serve with flour tortillas and fresh salsa.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook

Recipe By
Serving Size
Categories
Amount
-------1
1
1
1/4
1
:
: 4
: *Marinades
For The Grill
Measure
------------
bunch
cup
For Poultry

-------------------------------lemon -- squeezed
lime -- squeezed.
cilantro -- chopped
orange juice
Mexican spice seasoning -- to
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

Recipe By
Serving Size
Categories
Amount
-------1
:
: 4
: *Marinades
For The Grill
Measure
-----------cup
For Poultry

-------------------------------white vinegar
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
Combine ingredients, marinate chicken at least one hour.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Ponderosa Steak Ager

Recipe By
Serving Size
Categories
Amount
-------1/2
2
1/4
1/4
1/2
1
1
3
2
1
1
:
: 3
: *Marinades
Measure
-----------cup
cups
cup
cup
teaspoon
cup
tablespoons
tablespoons
teaspoon
teaspoon
For The Grill

-------------------------------ketchup
water
lemon juice
dark vinegar
smoked salt
onion -- large, wedge cut
corn oil
soy sauce
French's prepared mustard
garlic salt
coarse ground black pepper
Combine everything. Submerge steaks in it for 24 hours refrigerated and

covered. Drain Well and broil as usual.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Pork Barbecue Sauce Marinade

Recipe By
Serving Size
Categories
:
: 1
: Sauces
*Marinades
For Pork
Amount
-------2
1
2
1/2
3/4
Measure
cup
teaspoons
cup
cup
For The Grill

-------------------------------dry mustard
brown sugar
lemon juice
chili sauce
pineapple juice
In a small bowl, combine all ingredients, mixing well.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Pork Marinade
Recipe By
Serving Size
Categories
Amount
-------1
2/3
2/3
2/3
1
1
:
: 6
: *Marinades
For The Grill
Measure
-----------cup
cup
cup
tablespoon
teaspoon
For Pork

-------------------------------cider vinegar
soy sauce
brown sugar
salt
minced garlic
pepper corn
Marinate overnight, shoulder butt pork roast, 3 lbs. of meat.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Red Chile Marinade (Adobo)

Recipe By
Serving Size
Categories
Amount
-------12
: Garry Howard
: 1
: Barbeque
For The Grill
Measure
------------
*Marinades

-------------------------------guajillo chiles -- stemmed and seeded
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.
It's from Sancho's Anchos
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Red Snapper With Achiote Paste

Recipe By
Serving Size
Categories
Amount
-------1
2
1/2
:
: 4
For The Grill
Measure
-----------cup
fillets
cup
*Marinades

-------------------------------annato paste
red snapper -- (1 lb)
OR other firm-fleshed fish
skin on
-----citrus-habanero sauce----orange juice -- fresh squeezed
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
lime juice -- fresh squeezed

water
onion -- chopped
habanero chile -- veins &
seeds removed -- slivered
cilantro -- chopped
salt
oil -- optional
-----achiote paste----annatto -- (achiote) seeds
garlic
quintana roo oregano -- or
Mexican oregano
peppercorns
ground cumin
coriander seeds
allspice berries
white vinegar -- or equal
combination of
fresh orange juice
fresh lime juice
"RED SNAPPER WITH ACHIOTE PASTE (HUACHINANGO CON RECADO DE ADOBO

COLORADO)" Spread Annato (Achiote) Paste on both sides of fish, covering
well. Place fish in refrigerator 1 to 2 hours. In mixing bowl combine
orange juice, lime juice, water, onion, habanero, cilantro and salt to
taste. Barbeque fish over hot coals, skin-side down, until seared, 2
minutes. Or heat 3 tablespoons oil in skillet large enough to
accommodate fish until very hot, then place fish in pan, skin-side down,
and fry until seared, 2 minutes. Place seared fish in 1-inch deep baking
dish and pour citrus-habanero sauce over. Bake until fish is firm to
touch and thoroughly cooked, about 5 minutes. Serve immediately.
ACHIOTE PASTE (RECADO DE ADOBO COLORADO): Combine annatto, garlic,
oregano, peppercorns, cumin, coriander, allspice and vinegar or juice
mixture in blender or food processor. Process with on/off motion until
thoroughly pureed. Add more orange juice or vinegar to give smooth paste
consistency. Keeps indefinitely, if made with vinegar, or up to 3 weeks
if made with citrus juices.
Makes 1 1/2 cups.
Presented by: Zarella Martinez, L.A. Times article, "Home Ground",
10/6/94, page H16. "The ricado used in this dish is the basis for many
Yucatan peninsula dishes. The most famous is cochinita pibil; a suckling
pig, marinated with this spice paste and wrapped in banana leaves, baked
in a Mayan earth oven called a pib. Large fish and venison or other wild
game are also baked in pibs. I slather this paste on guinea hens and
broil them on the rotisserie, or wrap marinated chicken breasts or fish
fillets in banana leaves with slices of orange and steam the packets.
One of my favorite appetizers is chicken drummettes baked with this
recado. "... Quintana Roo oregano comes from a tree, not a shrub, and
the long leaves turn black when they dry. Mexican oregano can be
substituted for it."
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Red Wine And Pepper Marinade

Recipe By
Serving Size
Categories
Amount
-------1
1
1/4
1
2
:
: 1
: *Marinades
For The Grill
Measure
-----------small
teaspoon
cup
teaspoon
teaspoons
For Beef

vegetable oil
red wine
allspice berries -- crushed
black peppercorns -- crushed
For beef, poultry, pork, lamb.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Red Wine Marinade For Beef

Recipe By
Serving Size
Categories
Amount
-------1/2
2
1/4
1/3
1/4
2
:
: 6
: *Marinades
For The Grill
Measure
-----------cup
tablespoons
teaspoon
cup
teaspoon
large
For Beef

-------------------------------vegetable oil
fresh lemon juice
black pepper
red wine
dried thyme
garlic cloves minced
In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and
garlic.
Place beef in plastic bag or shallow glass dish.

seal bag refrigerate for 2 to 6 hours.
Pour marinade over top;
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Rib 'n' Beer Marinade

Recipe By
Serving Size
Categories
Amount
-------1
2
1
1
1
1
2
:
: 1
: *Marinades
For The Grill
Measure
-----------quart
cups
cup
tablespoon
teaspoon
teaspoon
teaspoons
For Beef

-------------------------------beer -- (your favorite
-- brand
brown sugar
cider vinegar
chili powder
cumin -- ground
dry mustard
hot red pepper flakes
Combine beer, sugar, vinegar, spices in a large pan. Bring to a boil,

remove from heat, and cool. Place ribs in a large shallow roasting pan
(not aluminum). Pour marinade over ribs.
Turn ribs several times while they marinate about 24 hours in
refrigerator. Drain ribs, reserving marinade.
Arrange ribs on grill or rib rack and smoke cook 6 to 7 hours, until meat
is tender, basting with marinade every 20-30 minutes.
This marinade goes well with any meat that is going to be smoked and
grilled.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Rib Eye Express Bbq Tag Team Brisket Marinade

Recipe By
Serving Size
Categories
:
: 1
: *Marinades
For Beef
Amount
-------2
12
1
1/2
1/4
2
2
2
Measure
ounces
medium
cup
cup
tablespoons
tablespoons

-------------------------------rib eye express brisket rub
beer
onion -- grated
cider vinegar
oil -- corn
chipotles chiles
adobo sauce
liquid smoke
Combine all ingredients, blend in blender, pour over brisket overnight.

Source: Rib Eye express BBQ Tag Team
- - - - - - - - - - - - - - - - - -
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
: *Marinades
Measure
-----------cups
cups
cup
medium
For Pork

-------------------------------strong coffee
citer vinegar
dark molasses
onion -- chunked
Combine the marinade ingredients in a blender. Pour the marinade over

the pork in a plastic bag. Refrigerate the meat overnight.
After removing the pork, bring the marinade to boiling. Boil briefly to
destroy and bacteria that may be present. Cool and use for basting.
Source: Rib Eye Express BBQ Tag Team
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Rib Eye Express Bbq Tag Team Teriyaki Marinade

Recipe By
Serving Size
:
: 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

-------------------------------soy sauce
sherry wine
brown sugar
dry mustard
garlic -- crushed
ginger
Mix all ingredients together until sugar is dissolved. Pour into a

shallow dish large enough to hold either meat or chicken. Marinate
overnight, turning pieces at least two or three times.
Drain before cooking on grill. Use marinade to basted during barbequing
of pork, beef, lamb and poultry.
Source: Rib Eye Express Barbeque Tag Team
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Rib Roast With Bourbon Marinade

Recipe By
Serving Size
Categories
Amount
-------3 1/2
1/3
1/3
2
2
2
1/2
1
1
:
: 8
: For Beef
Measure
-----------pounds
cup
cup
tablespoons
tablespoons
tablespoons
teaspoon
small
*Marinades

-------------------------------chuck roast
bourbon -=or=- brandy -=or=- beef broth
soy sauce
vinegar
vegetable oil
pepper
onion -- chopped
garlic clove -- finely chopped
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
Rose Levy Bernbaum's Tandoori Marinade

Recipe By
Serving Size
Categories
Amount
-------2
2
2
1/2
2
1
1/2
1/2
1/4
1/2
1/4
1/8
1
:
: 1
: *Marinades
Measure
tablespoons
teaspoons
cup
medium
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
pinch
For The Grill

-------------------------------lemon juice
lime juice
salt
plain yogurt
garlic cloves -- qtrd.
cumin seeds
coriander -- ground
turmeric
cayenne pepper
ground cinnamon
ground cloves
Sprinkle the food to be marinated with lemon and lime juice.

Combine the remaining ingredients in the container of a food processor.
Process until smooth.
Makes about 3/4 cup
For poultry, lamb, seafood.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Rosemary And Allspice Rub

Recipe By
Serving Size
Categories
Amount
--------
:
: 1
: *Marinades
Measure
------------
For The Grill

--------------------------------
1
10
1/2
2

allspice berries -- crushed
rosemary leaves, finely chpd
olive oil
teaspoon
tablespoons
Mix until smooth.

FOR BEEF, POULTRY, PORK, LAMB
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Rosemary-Garlic Asian Marinade

Recipe By
Serving Size
Categories
Amount
-------1
2
1/4
1/4
2
1/4
: Tommy Toy's Cuisine Chinoise - modified by Bill Wight

: 1
: For Beef
*Marinades
For The Grill
Measure
teaspoons
cup
cup
teaspoons
cup

-------------------------------fresh rosemary -- remove stems
garlic, fresh
plum wine
corn starch
soy sauce
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
: Barbeque
Measure
-----------cups
cup
cup
cup
cup
teaspoon
teaspoon
teaspoon
*Marinades
For The Grill

-------------------------------water
soy sauce
brown sugar
white sugar
kosher salt
onion powder
garlic powder
pepper
Stir until ingredients are dissolved.
Marinate fillets overnight.
Air dry fillets and smoke as usual.

NOTES : Enough brine for two large Salmon fillets.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Sauce For Barbeque Chicken

Recipe By
Serving Size
Categories
Amount
-------1/2
1/8
2
1
2
1/4
1
1/2
:
: 8
: Barbeque
For Poultry
Measure
-----------cup
teaspoon
tablespoons
cup
tablespoons
teaspoon
tablespoon
teaspoon
*Marinades
For The Grill

-------------------------------catsup
Tabasco
brown sugar
garlic -- finely minced
Worcestershire
dry mustard
vinegar
salt
Although here in Eastern N.C. tomato based barbeque sauce is next to

heresy, I have used this recipe for barbeque chicken for many years.
It only takes 5 minutes to cook. Combine ingredients in saucepan. Cook
and stir occasionally over low heat for 5 minutes. Place chicken pieces
in large pan and bake in 350 degree oven for 30 minutes without sauce.
Then pour sauce over chicken & cook an additional 30 minutes, basting
OFTEN.
Note: watch and check every five minutes to keep it from burning during
the last 15 minutes.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Saucy Sweet Sour Chicken Wings

Recipe By
Serving Size
Categories
Amount
-------12
1/2
1/4
3/4
1/4
1/4
1
1/2
:
: 24
: Appetizers
For Poultry
Measure
------------
cup
cup
cup
cup
cup
teaspoon
teaspoon
*Marinades
For The Grill

***marinade***
water
oil
sugar
ketchup
vinegar
garlic salt
instant chicken bouillon
Cut each wing in half; place in large resealable bag; add all marinade
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
Sesame, Mustard Rub

Recipe By
Serving Size
Categories
:
: 1
: *Marinades
For The Grill
For Beef
Bake
Amount
-------1
1
1/2
2
2
Measure
-----------teaspoon
teaspoon
teaspoons
tablespoons

mustard seeds
finely slivered lime peel
lime juice
sesame oil
Mash until fairly smooth.
Makes about 3-1/2 Tbsp.

Beef, poultry, pork, lamb, fish.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Sherry 'n Spice Marinade

Recipe By
Serving Size
Categories
Amount
-------1/2
1/4
1
2
1
3/4
1/2
1/8
1/2
1/4
:
: 1
: *Marinades
For The Grill
Measure
-----------cup
cup
medium
teaspoons
tablespoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
For Pork

-------------------------------sherry
salad oil
onion -- grated
dry mustard
dried herbs -- such as thyme,
marjoram -- rosemary, oregano
garlic powder
salt
black pepper -- fresh ground
allspice
Blend all ingredients well.

chicken.
Use as a marinade for beef, veal, lamb, or
Use remaining marinade to baste during barbequing.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Simple Marinade
Recipe By
Serving Size
Categories
Amount
-------15
12
5
1
:
: 1
: *Marinades
For The Grill
Measure
-----------milliliters
grams
milliliters
Recipe by: Kevin J.

1.
For Beef

-------------------------------soy sauce -- (dark)
brown sugar
oil
garlic clove
Maciunas Flinders University, South Australia
Crush the garlic and mix all ingredients together.
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
Simple Poultry Marinade And Crumb Coating

Recipe By
Serving Size
Categories
Amount
--------
:
: 1
: *Marinades
Measure
------------
5
2
tablespoons
cloves
1
1
1 1/2
1/2
teaspoon
teaspoon
teaspoons
teaspoon
For The Grill

-------------------------------***marinade***
olive oil
garlic -- coarsely
chopped
dried basil
dried oregano
salt
For Crumbing: 2 1/2 c Fresh Bread Crumbs -- moderately fine 1 c Flour 2

Eggs 2 tsp Cooking Oil 1/8 tsp Salt Clarified Butter
Marinade: In a bowl, combine all the ingredients. Gently toss the
chicken strips with the mixture. Marinate for 1 hour.
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
Slaughterhouse 5 Poultry Marinade

Recipe By
Serving Size
Categories
Amount
-------1
2
1/4
1
:
: 1
: *Marinades
Measure
-----------cup
tablespoons
cup
teaspoon
For The Grill

-------------------------------Italian salad dressing
wishbone
lemon juice
soy sauce
Dijon mustard
Combine all ingredients and marinate 1/2 chickens for 6-8 hours.
Boneless chicken breasts 2-3 hours.
Sprinkle with Poultry Rub
Remove from marinade and pat dry.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Smoked Barbequed Turkey

Recipe By
Serving Size
:
: 1
Categories
Amount
-------1
1/2
1/2
1
1
1
1
: *Marinades
For The Grill
Measure
-----------cup
cup
quart
tablespoon
tablespoon
Barbeque

-------------------------------turkey -- 8-10 lbs
salt
sugar
apple juice
rosemary
basil
honey -- for basting
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
Smoked Salmon Marinade From Backwoods Frank

Recipe By
Serving Size
Categories
Amount
-------1/2
1/2
1 1/2
3
3
1/2
1
: Dave Frary
: 1
: Barbeque
For The Grill
Measure
-----------gallon
cup
cups
tablespoons
tablespoons
cup
tablespoon
*Marinades

-------------------------------hot water
kosher salt
brown sugar
garlic powder
coarse ground black pepper
soy sauce
bay leaves -- crushed
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 :
Enough brine for two large Salmon fillets.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Sour Cream Marinade For Chicken

Recipe By
Serving Size
Categories
Amount
-------1
2
2
1/2
1/2
:
: 1
: *Marinades
For The Grill
Measure
-----------package
tablespoons
tablespoons
cup
cup
For Poultry

-------------------------------Italian salad dressing mix
water
lemon juice
sour cream
salad oil
**This delicious marinade makes enough for 3 lbs chicken parts.**

In a bowl, blend together salad dressing mix, water, and lemon juice.
Add sour cream and combine thoroughly. Slowly add salad oil, whipping
until creamy.
Marinate chicken pieces for about 2 hours.
tender.
Bake in moderate oven until
Source: Creative Home Cooking #425 : By Mona Brun
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
South Texas Chuck-Wagon Rub

Recipe By
Serving Size
Categories
Amount
-------1
1
:
: 1
: *Marinades
Measure
------------
teaspoon
For The Grill

-------------------------------***FOR BEEF***
seasoned pepper
1
1/4
1
teaspoon
teaspoon
teaspoon
ground dried mild chiles

cayenne pepper
seasoned salt
Mash until smooth.
Makes about 2 Tbsp.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
South Western Marinade

Recipe By
Serving Size
Categories
Amount
-------3/4
3/4
1/4
1
2
1/8
: Charlotte's Gardens
: 16
: Sauces
For Beef
Measure
-----------cup
cup
cup
teaspoon
cloves
teaspoon
*Marinades
For The Grill

-------------------------------fresh lemon juice
minced onion
jalapeno pepper jam -- or jelly
salt
garlic -- minced
Whisk together all ingredients until well blended.

refrigerator for a few days.
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
: *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

-------------------------------lime juice
olive oil
tequila
chopped fresh cilantro
glove garlic -- minced
jalapeno pepper -- chopped
salt
pepper
Combine all ingredients. Pour over peeled jumbo shrimp or soft-shelled

crab and refrigerate 2 hours before grilling. Brush marinade on while
grilling.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Soy Sauce Marinade

Recipe By
Serving Size
Categories
Amount
--------
30
15
1
5
5
:
: 1
: *Marinades
For The Grill
Measure
------------
milliliters
milliliters
clove
milliliters
milliliters
For Beef

-------------------------------suitable for chicken -- pork,
lamb and beef.
2 tbsp soy sauce.
1 tbsp sunflower oil.
garlic -- crushed.
1 tsp ground cumin.
1 tsp ground coriander.
ground black pepper.
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
: *Marinades
Measure
teaspoons
teaspoon
tablespoons
teaspoon
For The Grill

-------------------------------vinegar rice wine
soy sauce
mustard Dijon
oil -- olive
oil -- sesame
In a small bowl, whisk together vinegar, soy sauce and mustard.

Whisk in the olive, and sesame oils to blend well. Makes about 1/4 cup
Serve on most salads, vegetable chunks, and heartier dishes with meats or
cheese.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Spice Island Hot Sauce

Recipe By
Serving Size
Categories
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
: *Marinades
For The Grill
Measure
------------
tablespoon
cup
cup
teaspoon
teaspoons
teaspoon
teaspoon
teaspoon
teaspoon
pinch
pinch
For Beef

-------------------------------papaya -- ripe, chopped
onion -- chopped
habaneros -- stemmed, seeded
ginger -- finely grated
dark rum
lime juice
salt
honey
cardamom -- ground
anise -- ground
cloves -- ground
turmeric -- ground
nutmeg
cinnamon
pepper to taste
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
Spicy Beer Marinade

Recipe By
Serving Size
Categories
Amount
-------1
1
1
3
2
1
2
:
: 3
: *Marinades
For The Grill
Measure
-----------cup
cup
teaspoon
teaspoons
teaspoon
3/4
1/4
teaspoon
cup
For Beef

-------------------------------lager beer
beef broth
thyme leaves -- fresh
tomatoes -- peeled, seeded, and
-- diced
Tabasco sauce
bay leaves -- crumbled
black peppercorns -- freshly cracked
parsley -- chopped fresh
Combine all of the ingredients in a non-reactive bowl.

95019.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Spicy Lime Marinade

Recipe By
Serving Size
Categories
:
: 1
: Sauces
*Marinades

Amount
-------1
1/2
2
2
1
2
2
2
1
Measure
-----------cup
cup
tablespoons
tablespoons
teaspoon
teaspoons
teaspoons
teaspoons
teaspoon
For The Grill

-------------------------------fresh lime juice
olive oil
diced yellow onion
chopped cilantro
fresh chopped garlic
salt
ground black pepper
red pepper flakes
Combine all ingredients and whisk or shake until emulsified.

Use as marinade for poultry, seafood or vegetables, marinating 30 minutes
to 2
hours.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Spicy Southwestern Marinade

Recipe By
Serving Size
Categories
Amount
-------1
1/2
1
1
2
1/2
:
: 1
: *Marinades
For The Grill
Measure
-----------cup
tablespoon
tablespoon
tablespoons
teaspoon
For Beef

-------------------------------Bloody Mary mix
lemon -- juice of
Dijon mustard
mild canned green chiles finely chopped

BEEF, POULTRY, PORK, LAMB
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Spicy Steak Marinade

Recipe By
Serving Size
Categories
Amount
-------1/2
1 1/2
1
:
: 1
: *Marinades
For The Grill
Measure
-----------cup
teaspoons
For Beef

-------------------------------A-1 Steak Sauce
coarsely ground black pepper
Use to marinate any steak for about an hour.
Use marinade to baste beef while cooking.

Serve garnished with olives if desired.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Spicy Vinegar Marinade

Recipe By
Serving Size
Categories
Amount
-------1
1
1
2
8
6
2
2
2
1/2
1/2
1/2
1
:
: 1
: *Marinades
Measure
-----------cup
cup
teaspoon
teaspoon
teaspoon
tablespoon
For The Grill

-------------------------------red wine vinegar
water
onion -- sliced
cloves
parsley sprigs
bay leaves
celery ribs w/leaves -- chopped
juniper berries -- crushed
dried thyme
dried rosemary
dried basil
brown sugar

FOR BEEF, POULTRY, PORK, LAMB
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Spicy Yogurt Marinade

Recipe By
Serving Size
Categories
Amount
-------1/4
:
: 2
: *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
For The Grill

-------------------------------mint -- fresh, finely
-- chopped
ginger root -- minced (one inch
-- cube)
*garam marsala* or curry powder
onion -- chopped
cardamom -- ground
cayenne pepper
kosher salt
yogurt -- plain
Combine the ingredients in a non-reactive bowl.

95019.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Steak Marinade - 1
Recipe By
Serving Size
Categories
Amount
-------2
1/4
3
:
: 1
: *Marinades
For The Grill
Measure
cup
teaspoons
For Beef

-------------------------------lemon juice
oil
2
1.
garlic -- minced
Pierce steak so marinade can penetrate.
2. Place steak in a non metal dish just large enough to hold it or in a

sealable plastic bag.
3.
Refrigerate for 12 to 24 hours.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Steak Marinade - 2
Recipe By
Serving Size
Categories
Amount
-------1
3/4
1/4
1
1
1
:
: 1
: *Marinades
For The Grill
Measure
-----------cup
cup
cup
teaspoon
For Beef

-------------------------------cooking oil -- (corn, canola)
honey
soy sauce
ginger
onion -- minced
garlic -- clove, minced
Mix all ingredients together and allow flavors to blend for 1 hour or
more. Refrigerate.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Stir Fry & Marinade

Recipe By
Serving Size
Categories
Amount
-------4
2
:
: 1
: *Marinades
For The Grill
Measure
tablespoons
For Beef

-------------------------------***MARINADE***
shoyu -- (or soy sauce)
balsamic vinegar
1
1
tablespoon
clove
tablespoon
brown sugar
garlic crushed -- , up to 2
OR chopped very fine
freshly grated ginger root
VEGETABLES x Onion x Green pepper x Carrots x Broccoli x Mushrooms x

Waterchestnuts x Cornstarch
I Use my wok as a steamer, really. I add onion, green pepper, carrots,
and broccoli all at the same time and stir-fry until the onions get limp,
just with the oil that I 'cured' the wok with last time I washed it, that
is I do not add any. Then I add about 3/4 cup of water or broth and
cover. The steam cooks the veggies quickly, you can increase the water
for softer veggies, or decrease for crunchier ones, but cook until all of
the liquid is gone.
I then add a can of water chestnuts and mushrooms along with the marinade
mixture and stir-fry for a few minutes to cook the mushrooms and heat the
chestnuts. Add about 3/4 teaspoon of cornstarch, and cook for a minute
or so, mix and serve over really good rice. The cornstarch thickens the
marinade and makes it cling to the veggies better.
I love the sweet-sour taste of this marinade, another nice addition is to
add a can of chunked pineapple, It tastes great and is unusual.
Good luck to all stir-fryers and thank you all for your support.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Swordfish Marinade
Recipe By
Serving Size
Categories
Amount
-------2
2
1
1
1
1
1/2
1/4
1/4
:
: 1
: *Marinades
For The Grill
Measure
tablespoons
tablespoon
tablespoon
tablespoon
tablespoon
tablespoon
tablespoon

-------------------------------soy sauce
orange juice
olive oil
tomato paste
parsley leaves -- minced
lemon juice
oregano
pepper
This is the best swordfish marinade I have ever made.
Whisk everything together, marinate the swordfish in it for an hour, and

grill.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Tabaka (Cinnamon-Orange Marinade)

Recipe By
Serving Size
Categories
Amount
-------3
1
2
2
1
1
2
3
1
1/2
1/2
1/4
1/4
3
:
: 1
: *Marinades
Measure
------------
cloves
1 inch piece
medium
tablespoons
teaspoon
teaspoon
teaspoon
teaspoon
cup
tablespoons
For The Grill

-------------------------------oranges
lemon
limes
garlic -- (2 t.)
fresh ginger
onion
cinnamon sticks
paprika
granulated sugar
salt or to taste
cracked black pepper
freshly grated nutmeg
dry white wine
vegetable oil
Source: FOODday, July 9, '91 From: Valerie Whittle

This cinnamon-orange marinade, characteristic of Balkan cooking, is a
specialty of Georgia in south-central Russia. The tabaka marinade is
usually used with chicken and game hen, but it also goes nicely with
swordfish.
Remove zest of 1 orange and the lemon. (This is best done using a
vegetable peeler. Be sure to take only the zest, not bitter white pith
beneath it.) Juice oranges, lemon and limes. Combine juice and zest in
bowl. Peel and mince garlic and ginger root. Finely chop onion. Add
garlic, ginger and onion to citrus juices along with cinnamon, paprika,
sugar, salt, black pepper, nutmeg, wine and oil. Whisk to mix.
Makes enough marinade for 1 1/2 pounds chicken, game hens and swordfish.
- - - - - - - - - - - - - - - - - -
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
: Sauces
For The Grill
Measure
cups
cup
tablespoons
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoons
*Marinades

-------------------------------fresh ginger root -- 1" piece
garlic powder
jalapeno pepper
plain yogurt
lemon juice
bay leaves -- crumbled
paprika
ground cumin
ground coriander
ground cinnamon
turmeric
black pepper
ground cardamom
cloves -- ground
salt
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
Tangy Vietnamese-Style Marinade

Recipe By
Serving Size
Categories
Amount
-------2
3
:
: 1
: *Marinades
For The Grill
Measure
------------
For Pork

-------------------------------garlic cloves -- crushed
shallots -- minced
1/4
3
2
1/4
1/4
cup
tablespoons
tablespoons
teaspoon
teaspoon
peanut oil
nuoc nam sauce
sugar
bouillon powder

Makes about 3/4 cup
FOR POULTRY, PORK, SEAFOOD
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Teriyaki Marinade
Recipe By
Serving Size
Categories
Amount
-------3/4
1/4
2
2
1
1
: Judy Zegke
: 1
: Barbeque
For The Grill
Measure
-----------cup
cup
tablespoons
tablespoons
large
clov
tablespoon
*Marinades

-------------------------------soy sauce
sugar
Jack Daniels
sesame oil
garlic -- chopped
fresh ginger root -- chopped
Throw this stuff upon your hand-jacquarded (tenderized by poking holes in

it) flank steak (or chicken) let marinate for a couple of hours and
grill.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Teriyaki Sauce (Small Batch)

Recipe By
Serving Size
Categories
Amount
--------
:
: 6
: *Marinades
Measure
------------
For The Grill

--------------------------------
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
Teriyaki Sirloin Tips

Recipe By
Serving Size
Categories
Amount
-------10
2
2
1/2
1/3
1/4
1/4
24
:
: 1
: For Beef
For The Grill
Measure
-----------ounces
ounces
ounces
teaspoon
teaspoon
teaspoon
teaspoon
ounces
*Marinades

-------------------------------Kikkoman soy sauce
ginger brandy
honey
accent meat tenderizer
onion powder
ginger
pepper
hot water
Combine all ingredients for sauce .
Broil tips under broiler.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Texas Dry Rub

Recipe By
Serving Size
Categories
Amount
-------3
2
:
: 1
: *Marinades
For The Grill
Measure
tablespoons
For Beef

-------------------------------coarsely cracked black peppercorns
dried oregano
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
Combine all the ingredients in a spice mill or blender and grind to a

coarse powder. Store in an airtight jar in the freezer for up to 6
months. Yield: 1/2 cup (or 8 tablespoons) Recommended cuts: Beef brisket
(8 hours to overnight), flank steak (6 to 8 hours);l pork ribs (8 hours
to overnight).
Author's note: The secret ingredient here is the dried wild mushroom,
which lends it a savory muskiness. The dried chipotles add hints of
smoke, along with the heat. Use as a dry rub for beef brisket or beef or
pork ribs. Source: Marinades by Jim Tarantino
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Thai Bbq Chicken Appetizers

Recipe By
Serving Size
Categories
Amount
-------3
1/4
:
: 1
: 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

-------------------------------chicken wing drummettes
MARINADE:
coarsely chopped garlic
cilantro - chop roots & lower stems
- reserve leaves for garnish
ground turmeric
curry powder
ground dried chiles -- (cayenne or
equivalent)
sugar
salt
Thai fish sauce -- (Filipino or -- Vietnamese is
too)
BASTING LIQUID 1/2 c Coconut milk (canned is ok)
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
: *Marinades
Measure
------------
cup
cup
teaspoon
tablespoon
teaspoon
small
tablespoons
For The Grill

-------------------------------peel of 1 lemon
peel of 1 orange
soy sauce
oyster sauce
ginger root -- chopped
garlic cloves
bay leaf
honey

FOR POULTRY, PORK, SEAFOOD
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Thanksgiving Turkey Marinade
Recipe By
Serving Size
Categories
Amount
--------
:
: 1
: *Marinades
Measure
------------
For The Grill

-------------------------------see recipe
Thaw turkey (if frozen) on Monday & Tuesday in refrigerator.

On Wednesday, put 3 onions (cut up), 4 garlic cloves (sliced) and 1 large
bunch of parsley in cavity of bird.
Pour Vernors (ginger ale) and 8 oz orange juice concentrate in cavity.
Cover and rub bird with Catalina dressing. Sprinkle with seasoned salt
and pepper and paprika. I put the whole mess in a garbage bag and
marinate it overnight.
Before baking, discard all marinade.
Di Note: When I finally bought my house, I wanted to have Thanksgiving
here instead of at my mother's (which was traditional). I had NEVER done
a turkey before. I bought this HUGE creature and started to do the
marinade thing (my Mom's recipe). Well, I don't have much counter space
and this bird was a slipping an' sliding all over the place and I was
laughing hysterically. I was actually fighting this monster! My Mom
called to see how everything was going and all she could hear was me
cackeling. She jumped in her car and came over and here I was, on the
floor with this damn bird in my lap and marinade all over me. It was one
of those moments...great marinade tho! Di Pahl's personal recipes
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
The Coach House Wine Marinade

Recipe By
Serving Size
Categories
Amount
-------1
3
2
2
2
1 1/2
:
: 1
: *Marinades
Measure
-----------cup
large
large
tablespoons
tablespoons
tablespoons
For The Grill

-------------------------------poultry -- fish, shellfish
dry white wine
shallots -- minced
olive oil
lemon juice
Dijon mustard
10
peppercorns -- crushed

- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Three Citrus Chicken Marinade

Recipe By
Serving Size
Categories
Amount
-------1/2
1/2
1/2
1/2
4
2
3
3
:
: 1
: *Marinades
For The Grill
Measure
-----------cup
cup
cup
cup
cloves
teaspoons
tablespoons
For Poultry

-------------------------------fresh lime juice
fresh lemon juice
fresh orange juice
olive oil
garlic minced
coarsely ground black pepper
crushed bay leaves
chopped cilantro
your choice of skinned chicken parts
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
Tom Street's Brisket Marinade

Recipe By
Serving Size
Categories
Amount
: Tom Street
: 1
: 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
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.
brisket overnight and look forward to tomorrow!
By La Parilla the Mexican grill by Reed Hearon ISBN 0-8118-1034-8
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Tomato-Pineapple Salsa
Recipe By
Serving Size
Categories
Amount
-------2
1/2
:
: 10
: *Marinades
Measure
-----------large
cup
2
1
2
2
1
medium
tablespoons
tablespoons
cup
For The Grill

-------------------------------tomatoes -- seeded and
diced
pineapple -- finely diced
green onions -- thinly
sliced
jalapeno pepper -- minced
fresh cilantro -- minced
lime juice
garlic -- peeled and minced
Combine all ingredients and refrigerate until ready to serve.

Recipe By : Seattle Times-posted by Mike Key
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Ton-Yuk-Kui (Korean Pork Or Beef)
Recipe By
Serving Size
Categories
Amount
-------12
1
1/2
1/4
3
2
2
2
1
:
: 4
: *Marinades
For Pork
Measure
cup
cup
tablespoons
cups
pinches
For Beef
For The Grill

-------------------------------pork -- tenderloin, slices
marinade:
soy sauce
water
sugar
green onion -- (scallions), chopped
garlic -- crushed
ginger -- chopped
salt & pepper.
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 reduce 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
Tuna Steak Marinade

Recipe By
Serving Size
Categories
Amount
-------1/4
:
: 1
: *Marinades
For Beef
Measure
-----------teaspoon

For The Grill

-------------------------------hot sauce
1/2
cup
1/8
tablespoon
cup
butter or margarine
--melted
lemon juice
Grill or Broil basting with remaining marinade. Cook fish 4 - 6 minutes

on each side or until fish flakes easily when tested with a fork.
I cooked this on a stove top grill constantly basting.
long it becomes too dry.
If cooked too
Meal Mastered by Stuart Talkofsky from a bag of tuna steaks.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Uncle Shel's Badlands Bbq Marinade

Recipe By
Serving Size
Categories
Amount
-------1 1/2
1/2
1
1
6
1
3
1
:
: 1
: *Marinades
Measure
-----------quarts
quart
bunch
bunch
cloves
piece
tablespoons
small
For The Grill

-------------------------------red wine
red wine vinegar
fresh rosemary -- (small)
fresh basil
garlic -- minced
fresh ginger root -to taste
ground pepper
jalapeno pepper stem
removed
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.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Unusual Chinese Grilled Short Ribs

Recipe By
Serving Size
Categories
Amount
-------4
1/3
4 1/2
4
2 1/4
3/4
1/2
1/2
1/2
2
10
:
: 4
: For Pork
For The Grill
Measure
-----------large
cup
tablespoons
tablespoons
tablespoons
cup
tablespoon
cup
large
*Marinades

-------------------------------meaty short ribs
oriental toasted sesame oil
peanut butter
brown sugar
curry powder
soy sauce
black pepper -- (fresh cracked)
rice sherry wine
fresh ginger root
garlic cloves -- (minced)
green onions
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.
This cutting method will not work well on
MARINADE: (Curry Based Blender Sauce) Blend all liquid ingredients in a

blender for about 15 seconds at "Blend" speed. Grate the fresh ginger
root and combine with the minced garlic. Mince the white (only) portion
of the green onions. Add all ingredients to blender mixture and operate
on "low" for about 45 seconds. Rub sauce onto butterflied ribs and
refrigerate for 2 or more hours.
NOTE: This sauce is excellent for chicken, too. Place ribs on grill,
basting often with sauce until done, about 30 minutes depending on heat
of grill. Watch carefully to determine when done.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Vietnamese Lemongrass Marinade

Recipe By
Serving Size
Categories
Amount
-------1/4
1/4
6
3
2
: 3
: *Marinades
Measure
-----------cup
cup
strips
2
2
3
3
1
teaspoons
tablespoons
tablespoons
teaspoon
For The Grill

-------------------------------lemongrass -- chopped (4-6
-- stalks) or
dried lemongrass or
lemon zest
garlic clove -- (s) minced (1 tbs)
shallots -- (to 3) minced (3
-- tbs
serrano -- jalapeno or Thai
-- chilies, minced
brown sugar or to taste
fish sauce
lime juice
Vietnamese or Thai hot sauce or chili oil
-- or Tabasco sauce
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
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Vinaigrette Marinade
Recipe By
Serving Size
Categories
Amount
-------1
1/4
1/2
2
1/4
1
1/4
:
: 1
: *Marinades
Measure
-----------small
teaspoon
teaspoon
teaspoons
cup
teaspoon
teaspoon
For The Grill

coarse salt
Dijon mustard
lemon juice
olive oil
red wine vinegar
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.
Whisk in the olive oil, vinegar,

FOR BEEF, POULTRY, PORK, FISH
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Wendy's Hot And Juicy

Recipe By
Serving Size
Categories
Amount
-------10
3
1
1/4
1
1 1/2
1
1
1
1
:
: 1
: *Marinades
Measure
-----------ounces
tablespoons
teaspoon
teaspoon
tablespoon
teaspoons
tablespoon
tablespoon
tablespoon
tablespoon
For The Grill

-------------------------------beef broth
lemon juice
pepper
garlic powder
vinegar
seasoned salt
soy sauce
a-1 sauce
corn oil
Marinate hamburgers for 4 hours.
Turn every 1/2 hour.
Seems to lock in juiciness and flavor enhanced.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
West Indian Marinade

Recipe By
Serving Size
Categories
:
: 2
: *Marinades
For The Grill
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

-------------------------------white onion -- finely chopped
green pepper -- seeded and finely
-- chopped
scotch bonnet pepper -- seeded and finely
garlic -- minced
salt
chicken stock
white wine vinegar
one lime -- juice of
sweet paprika
dried oregano
fresh coriander -- finely chopped
fresh parsley -- finely chopped
In a large bowl, combine all the ingredients to form a paste.

refrigerate.
Cover and
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Wet Marinade For Beef

Recipe By
Serving Size
Categories
Amount
-------1
1
2/3
1
1/2
1
2
3
:
: 1
: *Marinades
For Beef
Measure
-----------cup
cup
cup
cup
tablespoon
cups
Barbeque
For The Grill

-------------------------------bourbon
brown sugar
soy sauce
cilantro -- chopped
lemon juice
water
thyme -- chopped
Mix all the ingredients together and marinade meat in refrigerator 8 to

12 hours, rotating meat occasionally.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Willingham's All-Purpose Marinade

Recipe By
Serving Size
Categories
Amount
-------1
1/2
1/2
2
1
1
1
1
1/2
: John Willingham
: 1
: Barbeque
For Pork
For The Grill
Measure
-----------cup
cup
cup
thin slices
tablespoon
tablespoon
tablespoon
teaspoon
teaspoon
For Beef
*Marinades

-------------------------------cider vinegar
orange juice -- freshly squeezed
lemon juice -- freshly squeezed
lemon peel -- up to 3
lemon pepper
black pepper -- freshly ground
Tabasco sauce
garlic powder
In a glass or ceramic bowl, combine all the ingredients. Use immediately

or keep in a tightly covered glass jar for several days in the
refrigerator.
Editor's note: The addition of half a can of cola, ginger-ale, Dr.
Pepper or beer to the meat being marinated will improve the taste and
flavor of this marinade.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Wined Teriyaki Strips

Recipe By
Serving Size
Categories
Amount
-------2
1
1/2
1 1/2
1/4
2
2
10 1/2
:
: 30
: For Beef
For The Grill
Measure
-----------large
cup
cup
tablespoons
teaspoon
tablespoons
tablespoons
ounces
*Marinades

-------------------------------flank steaks
dry white wine
soy sauce
minced onion
minced garlic
lemon juice
brown sugar or honey
canned beef broth
gingerroot piece -- (1") crushed
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
Witches Brew Marinade

Recipe By
Serving Size
Categories
Amount
-------2
2
1/4
1
3
1/2
1/2
3
1/4
Mix well.
:
: 1
: *Marinades
Measure
tablespoons
cup
cup
tablespoons
tablespoon
cup
tablespoons
cup
For The Grill

-------------------------------vinegar
brown sugar
lemon juice
ketchup
mustard -- (any creamy kind)
salt & pepper to taste
cooking oil
soy sauce
bottled French dressing
onion salt to taste
garlic salt to taste
meat tenderizer 1/2 t per lb of meat
Marinate meat for a minimum of four hours.
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
Yellow Hell (Mango Marinade)

Recipe By
Serving Size
Categories
Amount
-------2
1
1
1
:
: 2
: *Marinades
Measure
------------
tablespoon
teaspoon
2
1
1/4
1/2
1/4
1/2
1/4
2
tablespoon
cup
teaspoon
teaspoon
cup
cup
tablespoons
For The Grill

-------------------------------mangoes -- peeled and chopped
-- (yellow-skin, about
-- 1 1/2 cups)
scotch bonnet chili pepper
rum -- dark
Jamaican hot sauce -- (Pick-A- Peppa,
-- Belinda's, or Tabasco)
ginger root -- grated fresh
coconut flakes -- dry and unsweetened
cumin -- ground
coconut milk -- canned
lime juice -- fresh
cilantro leaves -- chopped fresh
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.
95019.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Yogurt Tandoori Marinade.

Recipe By
Serving Size
Categories
Amount
--------
:
: 1
: *Marinades
Measure
------------
For The Grill

-------------------------------suitable for chicken -- fish,
10
150
5
1 1/4
1 1/4
5
5
5
1
milliliters
milliliter
milliliters
milliliters
milliliters
milliliters
milliliters
milliliters
large
clov
lamb and beef.

2 tsp sunflower oil.
5 oz low fat natural yogurt.
1 tsp ground cumin.
half tsp ground turmeric.
quarter tsp chili powder.
1 tsp ground coriander.
1 tsp garam masala.
1 tsp paprika.
garlic -- crushed.
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
Zesty Beef Marinade

Recipe By
Serving Size
Categories
Amount
-------1/4
1/4
1/4
1
: French's
: 1
: Barbeque
For Beef
Measure
-----------cup
cup
cup
teaspoon
*Marinades
For The Grill

-------------------------------Worcestershire sauce
mustard - yellow
vegetable oil
seasoned salt
Combine all ingredients and use to marinade beef.
- - - - - - - - - - - - - - - - - -
Exported from
MasterCook
Zesty Orange Barbecued Chicken Wings

Recipe By
Serving Size
Categories
Amount
--------
:
: 24
: 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
chicken wings -- tips removed

chili sauce
orange marmalade
red wine
garlic powder
yellow mustard
Cut each wing in half; place in large resealable bag. Add marinade
hours or 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.

remaining marinade.
- - - - - - - - - - - - - - - - - -
Discard any

Bill Wight Marinades

Diunggah oleh

Informasi Dokumen

Deskripsi Asli:

Hak Cipta

Format Tersedia

Bagikan dokumen Ini

Bagikan atau Tanam Dokumen

Opsi Berbagi

Apakah menurut Anda dokumen ini bermanfaat?

Apakah konten ini tidak pantas?

Hak Cipta:

Format Tersedia

Bill Wight Marinades

Diunggah oleh

Hak Cipta:

Format Tersedia

*

Ingredient -- Preparation Method

The recipes in this collection were collected, corrected, edited and

Some answers to frequently asked questions about my recipe collection:

correct the serving size if it was set to "1" to a reasonable serving

!Marinade Recipe Information

Ingredient -- Preparation Method

Most meat marinades will have three parts:

Ingredient -- Preparation Method

Mix all ingredients in a non reactive bowl.

Use as a marinade or mop.

Adobe - Mexican Smoked Chili Marinade

Ingredient -- Preparation Method

Ingredient -- Preparation Method

dried chiles guajillos stemmed -- seeded,

1/2 inch sti

-- about 1 1/2 ounces

Adobo (Mexican Smoked Chile Marinade)

Ingredient -- Preparation Method

Ingredient -- Preparation Method

-------------------------------dry white wine

Apricot Basting Sauce

Ingredient -- Preparation Method

Ingredient -- Preparation Method

An Argentine asado or barbecue is not authentic without this delicious

From "Wild About Saffron--A Contemporary Guide to an Ancient Spice", by

Argentinian Chimichurri-Style Marinade

Ingredient -- Preparation Method

Combine all ingredients in a glass jar with tight fitting lid.

For beef and poultry.

Asian Black Bean Marinade

Ingredient -- Preparation Method

Combine all ingredients in a bowl.

Asian Steak Marinade - Porterhouse

Ingredient -- Preparation Method

BRING THE STEAKS to room temperature.

Sprinkle with the freshly ground

In a medium-sized bowl, mix all the marinade ingredients together and

Ingredient -- Preparation Method

Combine all ingredients in a jar.

Close tightly, and shake vigorously.

Ingredient -- Preparation Method

Barbecued Pork Strips and Marinade

Ingredient -- Preparation Method

Basic Barbeque Sauce - Marinade

Ingredient -- Preparation Method

This quick barbeque sauce is used to baste meat or poultry during

Basic Beef Marinade

: Jim Tarantino "Marinades"

Ingredient -- Preparation Method

For roasts, 10 to 12 hours.

Basic Chicken Marinade

: Jim Tarantino "Marinades"

Ingredient -- Preparation Method

Add remaining ingredients.

Chicken breasts should marinate 3 to 4 hours.

Basic Liquid Game Marinade

For The Grill

Ingredient -- Preparation Method

Saut chopped vegetables.

in olive oil in a non-reactive pan until

Add remaining ingredients and bring to a boil.

Reduce heat and simmer