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Marinades, 29 Of The Very Best From All Around
( 1 ) All Purpose Marinade: ( 2 ) Asian Flavor Marinade: ( 3 ) Chicken Or Beef Marinade: ( 4 ) Dijon And Herb Marinade: ( 5 ) Fajitas Marinade: ( 6 ) Game Marinade: ( 7 ) High Acid Bbq Marinade: ( 8 ) Honey-Mustard Marinade For Chicken Or Pork: ( 9 ) Jerk Seasoning ( Sauce Or Marinade ): ( 10 ) Marinade ( For Fish ): ( 11 ) Marinade For 3 Pound Brisket: ( 12 ) Marinade For Fruits: ( 13 ) Marinade For Pork: ( 14 ) Marinade For Rabbit Or Game: ( 15 ) Marinade For Stirfry: ( 16 ) Marinade For Vegetables: ( 17 ) Mexicali Marinade: ( 18 ) Mexican Citrus Marinade: ( 19 ) Mexican Marinad: ( 20 ) Mushroom Marinade: ( 21 ) Mustard Marinade: ( 22 ) Marinade And Basting Sauce: ( 23 ) Beer Marinade For Beef: ( 24 ) Cajun Basting, Bbq, Marinade and Mopping Sauce: ( 25 ) Salmon Marinade: ( 26 ) Sesame Soy Marinade For Fish: ( 27 ) Steak Marinade: ( 28 ) Teriyaki Marinade 1: ( 29 ) Teriyaki Marinade 2:
( 1 ) All Purpose Marinade:
   3        cups dry white wine
     1/2   teaspoon cayenne pepper
   1        teaspoon onion powder
     1/2   cup soy sauce
     1/2   teaspoon 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.
( 2 ) Asian Flavor Marinade:
   1       cup fresh orange juice
     2/3  cup fresh lemon juice
     2/3  cup fresh lime juice
   6       tablespoons sake or a good rice wine vinegar
   6       scallions (white part only),
            thinly sliced
   2       small jalapenos slice in thin
            rounds
   1       teaspoon red-pepper flakes
   1       tablespoon grated orange zest
Mix ingredients in a bowl and marinate your seafood, chicken or pork. Notes: This marinade works exceptionally well with seafood but is quite tasty with poultry or pork.
( 3 ) Chicken Or Beef Marinade:
     1/2   cup oil
     1/2   cup soy sauce
     1/4   cup worcestershire
   2        tablespoons  dry mustard
   1        tablespoon black pepper
     1/3   cup red wine vinegar
   1 1/2  tablespoons dried parsley
   2        cloves  garlic  minced
     1/2   cup  lemon juice
Marinate overnight (usually chicken breasts).
( 4 ) Dijon And Herb Marinade:
     1/2  cup white wine vinegar
   2       tablespoons  minced fresh onion
     1/4  cup dijon mustard
   1       clove garlic  crushed
     1/4  teaspoon crushed rosemary
Combine ingredients. Marinate chicken pieces 45 minutes. Broil or bake as desired.
( 5 ) Fajitas Marinade:
  1        cup olive or peanut oil
  4        tablespoons  lime juice  ripe limes
  1        tablespoon chopped cilantro
  1        teaspoon hot pepper flakes
                          or
  1        small fresh hot chile
            seeded and minced
     1/4  teaspoon  salt and freshly ground black pepper
     1/8  teaspoon  liquid smoke flavoring
Mix all ingredients. In a bowl place 1 1/2 pounds skirt steak in 1 or 2 pieces (or other meat to be grilled), trimmed of fat; pour marinade over. Cover and marinate, turning occasionally, for 1 to 4 days. (To cook, grill or broil meat, then slice thinly.)
( 6 ) Game Marinade:
  4        cups  red wine vinegar
     1/2  teaspoon  marjoram
  4        juniper berry
  1        bay leaf
  1        teaspoon  rosemary
  2        clove of garlic crushed
     1/4  teaspoon  thyme
  10      peppercorns
  1        cup celery
  1        cup carrot
  2        onion
  2        teaspoons  parsley
  1        teaspoon  kosher salt
Combine vinegar, marjoram, juniper, bay, rosemary, cloves, thyme, and peppercorns in a saucepan, over a medium flame simmer for 5 minutes stir in remaining ingredients remove from flame, cool use as a marinade and basting sauce.
( 7 ) High Acid Bbq Marinade:
     1/2  cup white wine
     1/3  cup fresh lemon juice
  1        cup onion
     1/4  cup worcestershire sauce
  1        teaspoon  black pepper
  1        teaspoon  kosher salt
  3        teaspoons  peanut oil
Combine ingredients-mix well use as a bbq marinade baste meats with stock or wine when grilling.
( 8 ) Honey-Mustard Marinade For Chicken Or Pork:
     1/2  cup honey
     1/4  cup dijon mustard
     1/4  cup lemon juice
     1/4  cup soy sauce
  2        cloves  garlic  crushed
Mix all ingredients in a glass jar or bowl. Use to marinate chicken and pork. Refrigerate boneless chicken breasts for up to 4 hours. Chicken on the bone for up to 8 hours. Pork tenderloin or kabobs for up to 8 hours.
( 9 ) Jerk Seasoning ( Sauce Or Marinade ):
  1 1/4  pounds white onions  peeled & quartered
     1/2  pound  fresh chilies (scotch bonnets, or
            habeneros) ( cored seeded and quartered )
  4        ounces  ginger  peeled and chopt
     1/4  cup ground allspice
     1/4  cup fresh thyme  or 6 T. dried
  1        cup white wine vinegar  no substitutes
  1        cup dark soy sauce no substitutes
Pulverize the onions, chiles and ginger in food processor. Transfer the m ixture 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 this mixture overnight. Grill.
( 10 ) Marinade ( For Fish ):
     1/4 cup soy sauce or tamari
   2      tablespoons dark sesame oil
   2      tablespoons rice vinegar
   1      tablespoon minced garlic
   1      tablespoon minced ginger
   1      scallion  sliced thin
                  (about 2 tb)
          ground black pepper to taste
Marinate fish for 30 minutes, turning after 15 minutes. Then grill for about 8 minutes.
( 11 ) Marinade For 3 Pound Brisket:
     1/3  cup wine vinegar
     1/4  cup ketchup
   2       tablespoons oil
   2       tablespoons soy sauce
   1       tablespoon worcestershire
   1       teaspoon mustard
   1       teaspoon salt
     1/4  teaspoon pepper
     1/4  teaspoon garlic powder
   1       Can coke or Pepsi
Mix ingredients together and put meat in it in a container that seals completely ( ziploc bag works well ). Marinade at least 24 hours. To cook place meat and marinade in crock pot and cook on lower for 8 to 12 hours (Until the meat is tender OR place meat and marinade in a foil packet inside of a large pan I use the bottom of my broiler pan), make sure the packet is sealed tightly and cook at 250* for 6 - 8 hours. enjoy!
( 12 ) Marinade For Fruits:
     1/3  cup  sweet vermouth
     3/4  cup  olive oil
     1/4  teaspoon  salt
  1        tablespoon  light corn syrup
  1        teaspoon  minced fresh tarragon ( or )  
     1/4  teaspoon  dried tarragon
            freshly ground pepper to taste
Mix together all ingredients and blend well. Place fresh fruit in season serve and pour marinade over. Invert container a few times while marinating. This is a dessert that's different.
( 13 ) Marinade For Pork:
  1        lime  juice of
     1/4  teaspoon  crushed whole coriander
  1        clove  garlic  mashed
     1/4  cup  salad oil
     1/4  cup  chopped onion
     1/4  teaspoon  pepper
Marinate for 2 hours or more. Keeps up to 2 weeks.
( 14 ) Marinade For Rabbit Or Game:
  1        cup  white wine
  1        cup  onion
     1/4  cup  olive oil
     1/2  teaspoon rosemary
  6        juniper berry
     1/4  teaspoon  black pepper
     1/8  teaspoon  ground cloves
     1/8  teaspoon  cayenne
Combine ingredients-mix well cover and chill for 4 hours or more use as a marinade for rabbit or game.
( 15 ) Marinade For Stirfry:
  3         tablespoons  tamari  or soysauce
  3         tablespoons  hot water
  1         tablespoon  roasted sesame oil
             garlic finely chopped
  1         inch  fresh gingerroot  grated or finely
             chopped
  2         scallions chopped
             cayenne pepper
Mix all ingredients. Marinate whatever you are marinating. Add marinade and items that are marinating to wok at same time. Thicken with cornstach and water mixture when dish only has a minute or two to go.
( 16 ) Marinade For Vegetables:
  1        cup highly seasoned french dressing
  2        tablespoons  chopped chives
  1        clove  garlic
            parsley sprigs chopped
  2        teaspoons  mixed dried herbs, mint, tarragon,basi
Mix all ingredients together; stor in refrigerator in tupperware over night or onger. Makes about 1 cup. To use as marinade, remove garlic, then place vegetables in season serve, pour marinade over vegetables and marinate at least 2 to 3 hours. Invert container several times. Very good for tomatoes, green beans, broccoli, asparagus, or other vegetables.
( 17 ) Mexicali Marinade:
     1/3 cup olive oil
  2       teaspoons  garlic
     1/3 cup cider vinegar
     1/3 cup apple juice
  1       teaspoon  chile powder
  1       teaspoon  sugar
  1       teaspoon  kosher salt
     1/4 teaspoon  pepper
Heat oil in a small skillet, over a medium flame add garlic and saute for 3 minutes stir in remaining ingredients-mix well remove from heat, cool use at room temperature.
( 18 ) Mexican Citrus Marinade:
      1/4 cup orange juice
      1/4 cup lime juice
      1/4 cup olive or vegetable oil
   2       tablespoons chopped fresh cilantro
   2       tablespoons chopped onion
   2       teaspoons chili powder
   1       teaspoon ground cumin
      1/2 teaspoon salt
      1/4 teaspoon red pepper sauce
Mix all ingredients.
( 19 ) Mexican Marinad:
   1       can (5 1/2 ounces) spicy V 8 vegetable juice
   2      
 tablespoons lime juice
   1       tablespoons vegetable oil
      1/4 teaspoon salt
Mix all ingredients.
( 20 ) Mushroom Marinade:
   2       tb    Hoisin sauce 
   1       tb    Chili sauce 
   1       tb    Rice wine or dry sherry                                       
   1       tb    Low-sodium soy sauce
   1       tb    Minced scallion (white part
                   Only)
   2              Garlic cloves, minced
   1 1/2       piece pared fresh ginger
                   Root, minced
   6       oz   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. (I just let mine sit while my dough was rising.)
( 21 ) Mustard Marinade:
     1/4  cup dijon mustard
     1/4  cup whole seed mustard
     1/4  cup hot german mustard
     1/4  cup white vinegar
     1/4  cup olive oil
     1/2  cup apple juice
   1       lemon juiced
   1       shallot  sliced
            ground pepper
Combine all the ingredients in a bowl, whisk to emulsify.
( 22 ) Marinade And Basting Sauce:
  2        cups  cider vinegar
  1        cup  unsalted butter
  1        teaspoon  kosher salt
  1        teaspoon  fresh lemon juice
     1/4  teaspoon  crushed red chiles
Combine ingredients in a small saucepan, over a low flame heat to a boil, reduce heat, and simmer for 5 minutes use as a marinade or baste for grilling.
( 23 ) Beer Marinade For Beef:
  24      ounces beer ( your choice )
   2       teaspoons salt
     1/2  cup olive oil
   1       teaspoon ground cayenne pepper
   1       tablespoon wine vinegar
   1       tablespoon prepared horseradish
   1       teaspoon onion powder
   2       tablespoons lemon juice
   1       teaspoon garlic powder
Mix all ingredients together and use as a marinade. Then use as a basting sauce for the meat while it cooks.
( 24 ) Cajun Basting, Bbq, Marinade and Mopping Sauce:
  1         teaspoon  black pepper
  1         teaspoon  kosher salt
  1         teaspoon  onion powder
  1         teaspoon  garlic powder
     1/2   teaspoon  white pepper
     1/2   teaspoon  cayenne
     1/2   pound  sliced bacon
  1         cup  onion
  2         cups  beef stock
  1         cup  chili sauce
  1         cup  honey
  5         teaspoons  fresh orange juice
  1         teaspoon  orange zest
  2         teaspoons  fresh lemon juice
  1         teaspoon  lemon zest
  2         teaspoons  garlic puree
     1/4   cup  unsalted butter
Combine salt, peppers, onion powder, and garlic powder-mix well and set aside cook bacon until crisp add onions, cover, and cook until browned, without burning add dry spice mixture, heat and stir for 1 minute add remaining ingredients heat and stir for 20-25 minutes pour into a food processor process to a smooth puree use as a mopping sauce serve hot or warm as a dipping sauce.
( 25 ) Salmon Marinade:
   3        cups water
   1        cup soy sauce
     1/3   cup brown sugar ( substitute by brown sugar twin )
     1/3   cup white sugar ( substitute by sweetener )
     1/3   cup kosher salt
     1/2   teaspoon onion powder
     1/2   teaspoon garlic powder
     1/2   teaspoon pepper
Stir until ingredients are dissolved. Marinate fillets overnight. Air dry fillets and smoke as usual.
( 26 ) Sesame Soy Marinade For Fish:
     1/4   cup oriental sesame oil
     1/4   cup light olive oil
     1/4   cup seasoned rice vinegar
  2         tablespoons  dry sherry or sweet vermouth
  1         tablespoon  honey
     1/4   cup  soy sauce
  1         piece  fresh ginger  ( 1-inch x 1-inch piece )
  3         cloves  garlic  peeled
Mix all ingredients in a food processor or blender. Use to marinate tuna, shark, or fish steaks, cut 1/2 inches to 1 inch thick (about 3 to 1/2 pounds). Marinate in refrigerator for 3 to 4 hours, turning occasionally.
( 27 ) Steak Marinade:
   1        cup soy sauce
   2        large onions coarsely chopped
   2        cloves garlic  halved
   2        teaspoons beau monde seasoning ( or
              use 1 tsp. monosodium gluta
              mate and 1 tsp. seasoned salt)
     1/4   cup  bottled gravy coloring
Combine soy sauce, onion and garlic in blender. Cover and process at high speed 1 minute. Stir in gravy coloring and Beau Monde seasoning. Stir. Makes 2 1/2 cups marinade. Brush on steak, roasts, ground meat before cooking. Gives extra special flavor. Marinade can be kept in refrigerator up to several months.
( 28 ) Teriyaki Marinade 1:
     1/2   cup medium sweet sherry
     1/2   cup soy sauce
     1/4   cup packed golden brown sugar
  2          cloves  garlic  minced
              tabasco sauce to taste
     1/4   cup  extra light olive oil
In a medium saucepan, bring sherry and soy sauce to a boil. Stir in brown sugar and simmer, covered, over low heat for 5 minutes or until sugar is dissolved. Remove from heat and stir in garlic, Tabasco and oil. Cool before using. The marinade may be refrigerated for several weeks. Marinate chicken, pork, beef, lamb, fish, vegetables from 1 to 5 hours in the refrigerator.
( 29 ) Teriyaki Marinade 2:
  1          cup  soy sauce
  2          teaspoons  sesame oil
     1/4    cup  mirin
     1/4    cup  scallions
  1          teaspoon  fresh ginger root
  1          tablespoon  garlic
     1/4    teaspoon  crushed red chiles
     1/2    teaspoon  sugar
Combine ingredients-mix well cover and chill for 4 hours or more. Serve chilled or at room temperature, as a dipping sauce.
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