<-----googlescript--->

Condiments - Marinades & Rubs



Category : Condiments - Marinades & Rubs
sort by :

Range :
Pages : 27
Show :
Page: 1

White Wine Marinade

Rating: Not rated
Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Combine all ingredients in a non reactive bowl. Cover, and refrigerate over night to allow flavors to meld. Then add meat to the bowl, covering all sides with the marinade, and then recover and allow to marinate for at least 3 to 4 hours in the refrigerator. Or, I prefer to add the meat and...


Tomato-Basil Vinaigrette

Rating: Not rated
Posted by ADMIN at 09/26/2007 06:36 | 0 comments


Three-Herb Pesto

Rating: Not rated
Posted by ADMIN at 09/26/2007 06:36 | 0 comments

In a blender or food processor puree all ingredients with salt and pepper to taste until smooth.Pesto keeps in a jar with a tight-fitting lid, chilled, up to 1 week. Let pesto come to room temperature before using. Makes about 1 cup.


Teriyaki Marinade for Broiled Steaks (Rancho Las Palmas)

Rating: Not rated
Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Yield: 1 cup Mix until well blended. Marinate steaks, not less than 30 minutes.


Sweet And Sour Dipping Sauce

Rating: Not rated
Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Combine the ingredients for the sauce in a saucepan and heat just to blend, stirring often. Cool to room temperature and serve. Makes 1 1/4 cups.


Spiced Yogurt Marinade

Rating: Not rated
Posted by ADMIN at 09/26/2007 06:36 | 0 comments


Raspberry Vinegar Marinade

Rating: Not rated
Posted by ADMIN at 09/26/2007 06:36 | 0 comments


Nogales Steak Marinade

Rating: Not rated
Posted by ADMIN at 09/26/2007 06:36 | 0 comments

For 3 lbs of meat. Whisk together all ingredients. Puncture meatall over with fork. Refrigerate overnight turining occasionally. Grill 6-8 minutes per side for med rare. Serve with salsa, guacamole, and pickled red onions.


No-Fat, No Cook Barbecue Sauce

Rating: Not rated
Posted by ADMIN at 09/26/2007 06:36 | 0 comments

In a medium sized bowl, mix together all ingredients. Store in refrigerator until ready to use. Stir before using. Makes about 1 1/3 cups.


Mixed Herb Pesto

Rating: Not rated
Posted by ADMIN at 09/26/2007 06:36 | 0 comments

In a food processor blend together all ingredients with salt and pepper to taste until smooth. (Pesto keeps, surface covered with plastic wrap, chilled, 1 week.) Makes about 3/4 cup.