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On the Side / Marinades |
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| Recipe | Rating |
| Pork Tenderloin in Rum Marinade
marinade) and bake in a shallow baking pan for 45 minutes to 1 hour, basting 3 to 4 times. To serve, slice in 1/2" slices. Bring the marinade to a boil. Offer a choice of sauce and marinade with the meat. Yield: 6 to 8 Source: Good Friends Cookbook Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" |
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| Pork Chops in Beer Teriyaki Marinade
glowing coals, basting them with the marinade during the last 5 minutes of the cooking time, for 8 minutes on each side, or until they are just cooked through. Alternatively the pork chops may be broiled on the rack of a broiler pan under a preheated broiler in the same manner. Posted to MM-Recipes Digest V4 #6 by valerie@nbnet.nb.ca (valerie) on Feb 08, 1999 ----- ---------- |
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| Orange And Juniper Berries Chicken Marinade
Marinate the bird for several hours. ----- ---------- |
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| Onion Injection/marinade
Puree ingredients and pour into a container, cover and let sit overnight. Strain mixture if you're gonna inject it. Hmm, I wonder if what was left in the strainer would be a good base for a rub? Posted to bbq-digest by Wayne Scholtes II |
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| Nogales Steak Marinade
per side for med rare. Serve with salsa, guacamole, and pickled red onions. Recipe by: Bruce Aidells Posted to bbq-digest by Kit Anderson |
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| Mustard And Thyme Marinaded Riblets
NOTES : A quick and easy to make marinade comprising of mustards and thyme.Requires 12 hours or overnight marinading ----- ---------- |
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| Moroccan Marinade for Grilling Chicken
Skinny grilling / by Barbara Grunes, Surrey Books (1995) Barbecue, Lowfat, Diet | McVersion by PATh >kitpath@earthlink.net 12/98 Recipe by: Skinny Grilling by Barbara Grunes Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 13, 1998, converted by MM_Buster v2.0l. ----- ---------- |
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| Mixed Herb Pesto
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/29/98 Recipe by: Gourmet magazine August 1995 Posted to Recipelu Digest1840 by Barb at PK |
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| Minted Turkish Delight Marinade
Bon Appetit July 1995 Per serving: 215 Calories (kcal); 9g Total Fat; (34% calories from fat); 12g Protein; 26g Carbohydrate; 31mg Cholesterol; 2275mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates ----- ---------- |
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| Maureen's Magic Marinade
0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates ----- ---------- |
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| Marseilles Marinade
Per serving: 752 Calories (kcal); 82g Total Fat; (94% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 1071mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 16 1/2 Fat; 1/2 Other Carbohydrates ----- ---------- |
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| Marinaded Chicken Hot Wings
Marinated for 24 hours then got smoker up too 235 degrees and smoked for approxamately 2 hours. I basted with marachino votka cherry juice 3 times. Warning''' This sauce will stain your hands so wash off after contact. But are they goood... Blue Cheese or Roguefort Dressing: sprinkle a little chopped parsley into dip For Roguefort add 1 drop green food coloring Posted to bbq-digest by chef.paul.g@altavista.net on Dec 13, 1998, ----- ---------- |
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| Marinade for Vegetables
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Recipe by: Cyril Chappellet ----- ---------- |
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| Marinade for London Broil
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| Marinade for Jerky
thinner you cut your meat the quicker it will dry. When I make beef jerky, I use a very lean roast. Cut off and remove any visible fat, it's what turns the jerky rancid. Posted to JEWISH-FOOD digest by Bgierczak@aol.com on Jan 21, 1999, ----- ---------- |
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| Lemon Rosemary Marinade
cjhartlin@msn.com Source: Canadian Living Rush Hour Cookbook Posted to MM-Recipes Digest V4 #9 by cjhartlin@email.msn.com on Feb 27, 1999 ----- ---------- |
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| Latin American Marinade for Suckling Pig
medium-course paste. Spread half the marinade over pig. Rub remaining marinade in cavity. Marinate can be refrigerated for 12 to 24 hours. Posted to bbq-digest by Don Havranek |
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| Lamb Fillet with a Ginger And Orange Marinade
De-glaze the roasting tin with sherry, scraping up all the roasting juices and add the marinade to the tin. Bring to the boil and cook rapidly until the flavours have amalgamated and the liquor is syrupy. Strain and whisk in a knob of butter. Serve the lamb, sliced, on a pile of noodles with the sauce poured over and around. Top with a few slices of prickled ginger and some chives. Per serving: 153 Calories (kcal); 1g Total Fat; (5% calories from fat); 6g Protein; 33g Carbohydrate; 21mg Cholesterol; 1218mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates ----- ---------- |
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| Kartoffelsalat Mit Biermarinade (Potato Salad)
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. Posted to bbq-digest by PhantomBBQ@aol.com on Sep 29, 1998, converted by MM_Buster v2.0l. ----- ---------- |
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| Justin's All Purpose Marinade
From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- |
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| Jerked Chicken with Mango-Cilantro Relish And Bbq Red Onions
the great grill marks, flip the chicken over but turn it at the same time so the lines criss-cross. I usually do this about 2 minutes in. I also do it because I feel the bottom grid makes better marks than the top one. You don't have to turn the chicken over since the grill cooks both top and bottom at the same time. Just my preferance. For charcoal or gas grill: Remove the chicken from the marinade, shaking off excess (discard the marinade). Season with salt and pepper and grill the chicken until golden brown and cooked through, 5-6 minutes on each side. For the red onions: Brush the onions on both sides with the sauce and season with salt and pepper. On a preheated grill (or GF Grill), cook slightly, just to obtain grill marks, about 3 minutes on each side (For GF Grill, brush the onions with olive oil, sprinkle with salt and pepper and grill for 3-4 minutes until soft. Then brush with some sauce, grill for 1 more minute so the sauce doesn't stick to the grill and caramelize). Arrange the chicken and red onions on a big platter and serve the Mango-Cilantro Relish alongside. Recipe by: Adapted from Boy Meets Grill by Bobby Flay Posted to CHILE-HEADS DIGEST by RST G |
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| Jerk Marinade
Try dis one, mon... Mix it up in food processor on Liquify mode for two minutes. Refridgerate until ready to use. Posted to bbq-digest by Bill Ackerman |
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| Jerk Marinade
Notes: The recipe recommends splitting the chickens or butter- flying the pork shoulder. As should be obvious from the ingredients, this stuff is fiery HOT HOT HOT!! And, if anyone knows of a source for pimento (allspice) wood, I'd like to know... Posted to bbq-digest by "Loren D. Mendelsohn" |
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| Japanese Teriyaki Marinade
*Available in Japanese food stores. Delicious marinade for salmon steaks, scallop kabobs, chicken, chicken livers and beef steaks. Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living Rush Hour Cookbook Posted to MM-Recipes Digest V4 #9 by cjhartlin@email.msn.com on Feb 27, 1999 ----- ---------- |
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| Jalapeno Orange Marinade
grill. Baste often serve on large platter garnish w/ cilantro! Posted to bbq-digest by CHEF-TOM@webtv.net on May 31, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Hunt Country Marinade
Makes about 1 1/2 cups. Bon Appetit July 1995 Per serving: 412 Calories (kcal); 41g Total Fat; (85% calories from fat); 1g Protein; 15g Carbohydrate; 0mg Cholesterol; 1603mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 8 Fat; 0 Other Carbohydrates ----- ---------- |
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| Hot And Spicy Marinade
stores. Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living Rush Hour Cookbook. Posted to MM-Recipes Digest V4 #9 by cjhartlin@email.msn.com on Feb 27, 1999 ----- ---------- |
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| Home Made Teriyaki Marinade
Recipe By : "Chris Gunning (cgunning@millerwest.com)" Posted to MM-Recipes Digest V4 #6 by valerie@nbnet.nb.ca (valerie) on Feb 07, 1999 ----- ---------- |
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| Hickory Barbeque Baste - Marinade
SIMMER FOR 10 MINUTES, THEN TURN OFF HEAT . REMOVE MEAT AFTER BEING IN LIQUID FOR A TOTAL OF 20 MINUTES. I cook pork shoulders in this for pulled pork. Posted to bbq-digest by "Andy" |
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| Hawaiian Chicken Marinade
DISCARD AFTER USE! DON'T REUSE! Posted to bbq-digest by Carol McKaskill |
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