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½ c whipping cream, ¼ ts salt, ¼ ts sugar or substitute, 2 tb prepared horseradish, 1 ts white vinegar. Combine whipping cream, salt & sugar - beat until soft peaks form. Fold in the remainder of ingredients.
No bread crumbs? Substitute ground up stuffing. It's usualy cheaper too.
Zippered plastic bags are great for mess-free marinating.
Salt is usually omitted from a marinade because it tends to draw out the juices of uncooked meat and seafood. For best results, add salt after the food has been grilled.
Always marinate food in a nonmetal container. Acidic marinades can react with some metals, imparting an off-falvor taste to the food.
Content
OVERVIEW
Marinades can be used for meat that will be BBQ'd, roasted, broiled, baked and steamed.
The optimal marinade procedure is to combine marinade ingredients in a plastic bag; add beef and refrigerate for 2 hours or more. Broil or BBQ on low for about 10 minutes each side or bake chicken at 350° until cooked.
MARINADE: 3/4 c red wine, ½ c salad oil, 1 tb Worcestershire, 1/3 c ketchup, 1 tb onion-minced, 1 tb garlic, 1 ts rosemary, 6 drops hot sauce. Mix.
MARINADE: ¼ c bbq sauce, ¼ c plain yogurt, 2.5 oz mushrooms, 2 tb green onions. In small suacepan, saute mushrooms and onions; stir in yogurt and heat thoroughly.
MARINADE: 1 c ketchup, ¼ cup water or beer, ¼ cup vinegar, ¼ cup brown sugar or substitute, 3 tb olive oil, 2 tb paprika, 1 tb chili powder, 2 cloves garlic-crushed, 1 ts cayenne.
DIRECTIONS: Combine ingredients, bring to a boil, reduce heat and simmer until sauce has thickened, about 12 minutes.
MARINADE: 2 c ketchup, ½ c cider vinegar, ½ c water, ¼ c lemon juice, 3 tb Worcester sauce, ¼ c lemon juice, 4 tb molasses or maple syrup, ¼ c honey, 4 tb soy sauce or tamari, 2 tb Dijon mustard, 2 tb chili powder, 2 tb paprika, 2 tb garlic-crushed, 2 tb your favorite hot sauce, 1 tb horseradish (optional), salt & pepper to taste.
DIRECTIONS: Combine ingredients, bring to a boil, reduce heat and simmer until sauce has thickened, about 12 minutes.
NOTE: We do not promote liquid smoke due to their phenolic and ether content.
MARINADE: 2 c ketchup, 1 oinion-chopped, 4 cloves garlic-crushed, 1 c water, ½ c cider vinegar, ¼ c canola oil, ¼ c Worcester sauce, ¼ c lemon juice, 1/3 c molasses or maple syrup, 1 tb chili powder, 1 tb cumin, a few dashes your favorite hot sauce, salt & pepper.
DIRECTIONS: Combine ingredients, bring to a boil, reduce heat and simmer until sauce has thickened, about 12 minutes.
OPTIONS: add 2 tb mole paste or 2 tb green chiles.
MARINADE: 1 c teriyaki sauce, 1 ts molasses or maple syrup, 4-6 garlic cloves-crushed, 2 tb Worcester sauce, ½ ts ginger.
MARINADE: 6 oz apple cider, 6 oz pineapple juice, 12 oz soy sauce, ¼ c honey or molasses, 2 ts garlic, 2 ts ginger.
MARINADE: ¼ c Jack Daniels, ½ ts balsamic vinegar, 1 ts molasses or maple syrup, ¼ c olive oil, ¼ c Dijon mustard, 4-6 garlic cloves-crushed, dash Worcester sauce.
MARINADE: 1 cup peanut butter, ½ c brewed black tea, 2 tb orange concentrate, 3 tb sesame oil, 3 tb honey or molasses, 2 tb soy sauce, 2 tb rice or white vinegar, 1 tb ginger, 1 tb garlic. Mix.
1 lb ground beef, ½ lb Italian pork sausage, 1 c bread or cracker crumbs or stuffing, 1 sm onion-chopped, 1 egg-beaten, 1 (15-oz) can tomato sauce or ketchup, ¼ c bell pepper, 1 tb rosemary, 1 ts thyme, 1 ts sage, 2 ts garlic-minced, ½ ts cumin. Set aside ½ the sauce. Mix ingredients. For meatballs, shape into balls and brown; drain fat; reduce heat, add remainin sauce, cover and simmer until cooked. For meatloaf, combine and bake at 350° for 55 minutes; let rest 10 minutes before serving.
OPTIONS: >In lieu of tomato sauce use tomato soup. >Add feta or your favorite cheese into the mix. >Add ½ c carrots.