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Mega Marinades

Posted By: Joe Ames
Date: Tuesday, August 12, 2003 at 4:48 p.m.

-- CAJUN MARINADE AND BASTE
1/2 c. olive oil
2 cloves of garlic, crushed
1 t. leaf thyme
1/2 ground hot red pepper
1/2 tsp. black pepper
1/4 c. vinegar
1 tsp. leaf oregano
1 tsp. salt
1/2 tsp. paprika

Combine all ingredients in jar with tight fitting cover. Shake vigorously until well blended.

-- KOREAN MEAT MARINADE
1/2 c. soy sauce
1/4 c. water
1/4 c. onion
2 tbsp. sugar
2 tbsp. sesame seeds
1/4 tsp. ginger

Combine all ingredients in saucepan and bring to a boil. Pour over meat to be barbecued (country ribs) or over cubed meat (steak or chicken) to be baked as an appetizer. Marinate overnight in refrigerator and bake or barbecue until meat is cooked through.

-- CHICKEN WING MARINADE
1 c. water
1 c. soy sauce
1 tsp. ground ginger
1 c. sugar
1/4 c. oil
1/4 c. pineapple juice
1 tsp. garlic powder

Mix all ingredients together. Pour over chicken wings and let sit overnight. Refrigerate. Bake wings uncovered at 350 degrees for 45-60 minutes.

-- SEAFOOD MARINADE
1/4 c. soy sauce
2 tbsp. cooking oil
1 tsp. lemon peel, finely shredded
2 tbsp. lemon juice
1 clove garlic, minced
For 1 pound shark, swordfish, grouper, halibut, etc. steaks, 1 inch thick

In a shallow dish, combine all ingredients. Add fish and cover with marinade. Marinate for 1 hour, turning steaks 2 to 3 times. Preheat grill or broiler. Drain fish, reserving marinade. Place fish steaks on grill or broiler and cook 4 inches from heat source. Cook 5 minutes on each side, brush with reserved marinade after turning. Sprinkle with snipped parsley before serving.

-- SHRIMP AND VEGETABLE MARINADE
1 purple onion, cut up
1/4 c. olive oil
2 cloves garlic
1 tbsp. dried mustard
Salt, to taste
1/2 c. lemon juice
1/4 c. red wine vinegar
1 bay leaf
Tabasco sauce, several drops to taste
1 lemon, sliced
1 can jumbo black olives
1 jar pimento
1/4 c. parsley
2 lbs. lg. shrimp, cooked
1 head cauliflower, cut up
1 green pepper, sliced
Zesty Italian Dressing

Mix all ingredients. Add Zesty Italian Dressing to cover. Refrigerate overnight and serve in a bowl with toothpicks.

-- STEAK MARINADE
1 1/2 c. salad oil
3/4 c. soy sauce
1/4 c. Worcestershire sauce
2 tbsp. dry mustard
2 tsp. salt
1/3 c. lemon juice
1 tbsp. pepper
1/2 c. vinegar
1 1/2 tsp. dried parsley flakes
2 crushed garlic cloves

Combine all ingredients and mix well.

-- MARINADE FOR VENISON KABOBS
1 c. barbeque sauce (any kind)
1 c. or more Catalina French dressing
1 to 1 1/2 c. red wine (red port or semi-sweet)

Marinate for 3-4 hours. Don't over cook meat in hot oil.

-- MARINADE FOR CHINESE CHICKEN

For Appetizer: 17 to 18 wings.
For Dinner:
1 whole chicken.
2 tbsp. oil
2 tbsp. ketchup or chili sauce
1/4 c. honey
1 tsp. salt
1/2 tsp. ginger
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper

Mix all ingredients and pour over chicken. Marinate at least 1 hour, best overnight. Place chicken in shallow pan and bake 30 minutes, uncovered, at 375 degrees. Baste and continue baking 30 minutes or until done.

-- 24 HOUR MEAT MARINADE
2 c. olive oil
1/2 c. tarragon vinegar
1 clove garlic, chopped
1 1/2 tsp. salt
1 1/2 tsp. pepper
1/2 tsp. curry powder
2 bay leaves
1/2 tsp. lemon juice
3 dashes Tabasco

In a large mixing bowl, combine all ingredients. Mix well and use as a marinade on beef. Let stand in refrigerator for 24 hours before cooking the meat.

-- ORIGINAL CORNELL RECIPE FOR MARINADE FOR CHICKEN

Enough for 20 halves.
1 qt. cider vinegar
2/3 c. salt (may be cut way back)
2 tbsp. poultry seasoning
1 tsp. white pepper
Marinate chicken halves in sauce and baste while broiling.

-- JERKY MARINADE
5 lb. beef, meat
1/4 c. water
1/4 c. wine vinegar
1/4 c. ketchup
1/4 c. Worcestershire sauce
1/4 c. olive oil
3 tbsp. honey or brown sugar
1 tbsp. liquid smoke
1 tbsp. onion flakes
1 tsp. salt
1 tsp. pepper
1 tsp. oregano
1 tsp. garlic powder

Cut meat into thin strips (1/8 inch) about 4 inches long. Soak overnight in a cover pot in above mixture. Put meat on a rack in oven to dry at about 160 degrees with door slightly open.

-- MOUTH WATERING MEAT MARINADE
18 oz. pineapple juice
4 oz. (1/2 c.) sugar
8 oz. (1 c.) sherry wine
3 oz. red wine vinegar
1 1/2 tsp. garlic powder (or to taste)
6 oz. soy sauce

Marinate beef, chicken or pork at least 24 hours before grilling or broiling.

-- RED WINE MARINADE
1 c. dry red wine
2 tbsp. red wine vinegar
2 cloves garlic, pressed
1 tsp. oregano
2 tbsp. vegetable oil
1/4 c. Worcestershire sauce
1/4 c. soy sauce
1/2 c. Italian dressing

Combine all ingredients and mix well. Pour over steak and refrigerate for 1 hour, turning at least once before grilling.

-- GINGER SOY MARINADE
In a stainless steel or enameled sauce pan combine 1/2 cup soy sauce, 1/3 cup each of honey or maple syrup and medium dry sherry, 1 garlic clove, mashed to a paste, and 1 teaspoon peeled and grated ginger root. Bring the mixture to a boil, stirring, simmer it for 5 minutes and let it cool in the pan. Transfer the marinade to a ceramic or glass dish and use it to marinate chicken or pork chops for at least 4 hours and to baste meat as it is grilled.

-- SUPER MARINADE FOR STEAK
1/4 c. lemon juice
3/4 c. oil
1 tsp. garlic puree
6 to 8 peppercorns
1 tsp. soy sauce
1/2 c. vinegar
2 tsp. Worcestershire sauce
2 tsp. onion juice
2 tsp. smoke (liquid)
Salt and pepper to taste
Chuck steak or steak of your choice for grilling (4 serving)

In a non-metal dish or Zip-Loc bag (large enough to hold steak) add marinade sauce and steak and marinate at room temperature for 4 to 5 hours turning several times. Cook steak of your choice on outdoor grill.

-- APPLE GINGER MARINADE
1/4 c. apple juice or cider
1 tbsp. minced fresh ginger or 1/4 tsp. powdered
1/4 c. cider vinegar
1/3 c. salad oil
1/3 c. soy sauce
1/3 c. honey
2 cloves garlic, crushed

For beef, pork, lamb, poultry. Marinate 2 to 3 hours. Barbeque as desired.

-- LEMON MARINADE
1/4 c. lemon juice
1/2 c. oil
1 tbsp. chopped parsley
2 bay leaves
1 garlic clove, crushed
2 slices onion
1 tbsp. sugar
2 drops Tabasco sauce

Marinade meat at least 1 hour before cooking.

-- TEX - MEX MARINADE
1/4 c. tomato-based chili sauce or ketchup
1 can (4 oz.) chopped green chilies
1 tbsp. fresh lime juice
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. hot pepper sauce, or to taste
For garnish: chopped cilantro

Mix all ingredients except garnish in a small bowl.

-- MARINADE FOR SMOKED FISH
2 c. brown sugar
1/3 c. salt
1 tsp. garlic powder
1 tsp. seasoned salt
1 tbsp. dry mustard

Mix well and spread all over slices of fish. Pack thick pieces in the bottom of the pan. Let stand overnight in refrigerator. This makes its own brine. Dry off with paper towel and dry on rack for 1 hour. Put on smoker and cook until done.

-- TURKEY MARINADE
Buy a frozen turkey breast and have meat department cut into 1 inch steaks. When thawed, remove skin and excess fat. The night before, prepare the following and pour over turkey steaks. 1 c. soy sauce
1 tbsp. honey
1 tbsp. dry mustard
1 tbsp. ground ginger
1/4 c. oil

Mix together and pour over steaks (best if they can marinate for approximately 24 hours). Cook on grill until done, careful not to overcook.

-- VEGETABLE MARINADE
Fresh broccoli, cut into bite-size pieces
4 oz. fresh mushrooms, sliced
1 med. red pepper, chopped
3 stalks celery, chopped
1 sm. cauliflower, cut into bite-size pieces

1 c. sugar
1/2 c. oil
1/2 c. vinegar
2 tsp. dry mustard
1 sm. onion, grated
1 tsp. salt
2 tbsp. poppy seed

Mix together last 7 ingredients and pour over vegetables. Chill at least 4 hours or overnight.

-- TOMATOES MARINADE
6 med. tomatoes
1 lg. clove garlic, minced
1/2 tsp. whole basil, crushed
1/4 tsp. whole oregano
1/4 tsp. rosemary
1/4 tsp. thyme, crushed
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. red wine vinegar
2 tbsp. olive or salad oil
Parsley for garnish (optional)

Peel tomatoes and slice (not too thinly or they might fall apart). Blend the marinade thoroughly and pour over the tomatoes. Cover and refrigerate for at least 4 hours or overnight. Turn tomatoes over at least once. For serving, lift out slices and serve over lettuce leaves, if desired. Drizzle marinade over tomatoes and garnish with fresh or dry crumbled parsley (optional). A Summer Favorite.

-- LAMB MARINADE
2 cloves mashed garlic
3/4 c. dry red wine
1/4 c. parsley
1 tsp. salt
1/2 tsp. pepper
1/4 c. olive oil
1/4 c. red wine vinegar
1/2 c. chopped chives or scallions
1/8 tsp. marjoram
1/8 tsp. rosemary
1/8 tsp. thyme

Cook for 15 minutes. Cool. Put any kind of lamb in - butterfly, chops, leg of lamb . . . a 24-hour bath in this softens even the less expensive cuts of lamb. You can also add dashes of Worcestershire sauce, juice of 1 lemon, crushed mint and (or) dash of Tabasco. For 5 pounds of lamb.

-- CALIFORNIA MARINADE
2 tbsp. oil
3/4 c. chili sauce
1/4 c. hot catsup
1/4 c. wine vinegar
1 tsp. minced garlic
1 tbsp. brown sugar
2 tbsp. honey
2 tsp. dry mustard

Combine above ingredients with 1 cup water. Use large piece of beef, 2 inches thick, sirloin tip, London Broil, top round, boneless rump, etc. Tenderize meat if necessary with meat tenderizer, 1/2 teaspoon per side. Place meat in marinade for at least 1 hour and preferably overnight. Grill on charcoal grill.

-- MARINADE FOR ROAST LEG OF LAMB
1/2 c. olive oil
3 lg. cloves garlic, minced
1 sm. onion, minced
Salt and pepper to taste
1 tbsp. curry (optional)
1/4 c. lemon juice
Boneless leg of lamb

Mix above ingredients, except leg of lamb, well. Food processor works well for this. Pat onto lamb, let sit overnight. Then grill to desired doneness. medium rare to medium is best.

-- MUSCARELLA MARINADE
Chicken, steak, pork, ribs

1-2 cloves crushed garlic
1 tsp. mustard (hot, sweet, Dijon)
1 1/2 tbsp. brown sugar
1/8 c. vinegar
1/8 c. oil
1/8 c. water
1 tsp. basil
1 tsp. oregano
1 tsp. black pepper
1 tbsp. Worcestershire sauce
Salt to taste

Mix all ingredients well and place poultry/meat in marinade. Marinate for 2 hours, turning meat or poultry pieces occasionally. Grill or bake as desired. May increase recipe ingredients according to quantity that is being marinated.

-- SOY-GARLIC MARINADE - BARBECUE SAUCE
1/4 c. oil
1/4 c. soy sauce
2 tbsp. catsup
1 tbsp. vinegar
1/4 tsp. pepper
1/4 tsp. garlic

Mix all ingredients. Great marinade for venison steaks, beef, chicken or pork chops. Barbecue on the grill.

-- ALL PURPOSE MARINADE FOR STIR FRYING
Enough for 1/4 lb. meat or poultry
1 tbsp. soy sauce
2 tbsp. orange or pineapple juice
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. sugar
1 tbsp. broth, wine or water

Marinade sliced beef, chicken or pork for 20 minutes before cooking.

-- HERB MEAT MARINADE
2 tbsp. Worcestershire sauce
2 tbsp. olive oil
1/4 tsp. marjoram
1/4 tsp. thyme
1/4 tsp. rosemary
1/4 tsp. oregano
1/4 c. white wine vinegar

Combine ingredients and spread on meat. Cover meat and let marinate 2 hours or more. Turn several times. Pierce meat with fork before spreading marinade.

-- MARINADE FOR CHUCK ROAST
1/3 c. wine vinegar
1/4 c. ketchup
2 tbsp. oil
2 tbsp. soy sauce
1 tbsp. Worcestershire sauce
1 tsp. mustard
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder

Mix all ingredients and place meat in. Turning whenever you think about it. Let marinate at least 24 hours, then put on hot grill and barbeque until rare to well done. Whatever you like. This is great for any type of red meat.

-- MARINADE FOR TENDERLOIN
1/2 c. burgundy wine
1 tsp. Worcestershire sauce
1/2 c. salad oil
1 clove garlic
1/2 tsp. salt
1 tbsp. ketchup
1 tsp. sugar
1 tbsp. vinegar
1/2 tsp. marjoram
1/2 tsp. rosemary

Marinate at least 2 hours or overnight. May be used on any beef steak. Grill or broil.

-- PORK CHOP MARINADE
1 c. soy sauce
1/4 c. honey
1 clove garlic
1/2 tsp. ginger

Marinate overnight. Makes enough to grill 12 pork chops. Also good for chicken.

-- MARINADE FOR EVERYTHING
1/2 c. soy sauce
1/2 c. oil
1/2 c. sherry
1/4 c. lemon juice concentrate
1/8 tsp. pepper
1/8 tsp. salt
1 tsp. minced onion
1/4 tsp. ginger

Mix ingredients. Can be used for chicken, beef, fish, fruits and vegetables before putting them on the grill.

-- RASPBERRY MARINADE
This is a good marinade for duck breasts or split cornish hens.
3 c. fresh raspberries
1 c. raspberry vinegar
3/4 c. olive oil
2 tbsp. fresh thyme

Combine the raspberries and vinegar in a saucepan. Cook for a minute at boiling and remove from heat. Stir in the oil and add thyme and freshly ground pepper. Cool to room temperature. Pour the marinade over the boned duck breasts or split cornish hens. Marinate overnight in the refrigerator turning a few times. Grill the duck over the hot coals basting occasionally with the marinade for about 10 minutes. Makes enough for 6.

-- AYAKO'S TERIYAKI MARINADE
1/2 c. Japanese soy sauce (ex. Kikkoman)
1/2 c. mirin (seasoned sake) or sake
1/8 - 1/3 c. sugar (depending on how sweet you like it)
1 inch square of ginger root, finely grated
2-4 tbsp. sesame oil (Chinese style)
1/2 tsp. cornstarch
1 1/2 - 2 lbs. fish, chicken, beef or pork in serving size pieces

Mix together first 5 ingredients saving 1/4 cup. Put fish or meat in bowl and pour marinade over. Turn occasionally to coat everything well. Marinate fish 1/2 - 1 hour, chicken 4-24 hours, pork 4-24 hours and beef 24-36 hours. Grill meat, basting occasionally with marinade sauce. Take 1/4 cup of unused marinade. Add 1/2 teaspoon cornstarch and heat until it thickens into a clear glaze. Pour over grilled meat.

-- TOMATO BASE MARINADE
1 (16 oz.) can tomato sauce
2 tbsp. lemon juice
1 tbsp. vegetable oil
2 tsp. Worcestershire sauce
1/4 tsp. basil or oregano
1/4 tsp. onion salt
Garlic powder
Black pepper

Combine all ingredients and use with beef.

-- ARMENIAN HERB MARINADE
1/2 c. olive or salad oil
1/4 c. lemon juice
1 tsp. salt
1 tsp. marjoram
1 tsp. thyme
1/2 tsp. black pepper
1 clove garlic, minced
1/2 c. chopped onion
1/4 c. snipped parsley

Use as a marinade for beef, chicken, or lamb. Recipe makes enough for 1 1/2 - 2 pounds of meat.

-- SWEET 'N SOUR MARINADE
(Use on the grill!) Use with pork chops (excellent!) or steak.
1 can (8 1/4 oz.) crushed pineapple, undrained
1 med. onion, cut into slices and separated into rings
1/2 c. vinegar
1/2 c. molasses
1/4 c. soy sauce
1 clove garlic, crushed
1/2 tsp. ground ginger
1/4 tsp. red pepper sauce

Mix all ingredients (makes 2 1/2 cups marinade). Marinate meat in a covered non-metal dish or sealed plastic bag in the refrigerator at least 4 hours. Cover and grill 5-6 inches from medium coals for 20-30 minutes, turning and brushing with marinade 3 or 4 times, until done.

-- BEER MARINADE
1 can beer
1/4 c. orange marmalade
1/4 c. teriyaki sauce
Dash of Tabasco
2 to 5 tsp. sugar
1/4 c. apple vinegar
4 to 7 cloves minced garlic
4 to 5 scallions
Dash each of white & black pepper
1 to 3 tsp. ginger powder
1 to 3 tsp. mustard powder

Mix all ingredients in bowl and marinate meat overnight in refrigerator.

-- KOREAN MARINADE
1 (20 oz.) bottle soy sauce
4 tbsp. dark sesame oil
3 tbsp. Accent or MSG
3 tbsp. Worcestershire sauce
1 1/4 c. sugar
1/4 c. red wine
5 or 6 cloves garlic, chopped
2 bunches green onions (scallions),chopped
For extra flavor, add 1 regular onion (medium size), chopped. Refrigerate. Makes approximately 1 1/2 quarts. Very good for flank steak, roasts or any beef. Marinade may be saved and reused 3 or 4 times. Also good with poultry, but if used with poultry, do not re-use.

-- LIGHT-N-TANGY MARINADE
1/3 c. soy sauce
1 c. orange or pineapple juice
1/3 c. Italian dressing
1 tsp. ginger
1 clove garlic

Combine all ingredients blending well. Great with beef or chicken.

-- FLUFFA'S BOURBON MARINADE
1/2 c. bourbon
1/2 c. brown sugar
2/3 c. soy sauce
3 tbsp. lemon juice
1 tsp. Worcestershire sauce
1 1/2 c. water

Makes 3 cups of marinade. Place 2-3 pounds of elk or venison steaks in marinade for 3-8 hours before barbecuing.

-- SAGEBRUSH MARINADE
2/3 c. soy sauce
2 tbsp. lemon juice
2 tbsp. lime juice
2 tbsp. brown sugar
2 tsp. ground coriander
1 tsp. ground cumin
2 tsp. ground black pepper
1 tsp. smoke flavoring

Place all ingredients in a bowl and stir until sugar is dissolved. It is great on all meats both before and during charcoaling.

-- PHILIPPINE MARINADE
1 lg. can pineapple juice
1/4 c. soy sauce
1/4 c. white vinegar
1/4 c. sugar
1/4 c. teriyaki sauce
1 tbsp. garlic powder
1/2 tbsp. pepper

Mix all ingredients in a 9x13 inch container. Pierce meat with a fork and place in marinade. Leave in for at least 2 hours or overnight. Good for all meats. Barbecue or broil as per type of meat.

-- GREEK MARINADE
2/3 c. lemon juice
1/2 c. water
1 tbsp. oil
1 tbsp. sugar
1 1/2 tsp. salt
1 tsp. dried thyme
1/4 tsp. garlic powder

Combine all ingredients in small saucepan. Mix well; bring to a boil; reduce heat and simmer, covered for 5 minutes. Use as a marinade for beef. Marinate 6 to 12 hours.

-- TARRAGON AND LIME MARINADE
1/2 c. lime juice
1/4 c. oil
1 tsp. tarragon
1 tsp. onion salt
1/4 tsp. pepper

Combine ingredients and brush over two chickens. Cut into pieces. Marinate 2 to 3 hours.

-- HOMEMADE TERIYAKI MARINADE SAUCE
16 oz. (2 lg.) bottles of soy sauce
4 or 5 cloves of garlic
1 tbsp. ginger
1 c. brown sugar
1 c. cooking sherry

Marinade your favorite meat - beef, chicken. To make teriyaki steak, use large London Broil, part-thaw, slice at an angle, place on wooden skewers on grill. Makes great hors d'oeuvres for an outdoor party.

-- CARBONNADE MARINADE
1 (12 oz.) can any type soda drink
1/2 c. sliced green onion
1/4 chopped green pepper
3 tbsp. soy sauce
2 tbsp. sugar
2 cloves garlic, minced
1/4 tsp. cayenne pepper

Combine soda, onion, green pepper, soy sauce, sugar, garlic and cayenne pepper. Yield: 2 1/4 cups.

-- BEEF BRISKET MARINADE
1 can beef consomme
10 oz. soy sauce
1 tbsp. Liquid Smoke
3 tbsp. vinegar
Garlic salt

Let marinade 24 hours. Bake 4-5 hours at 325 degrees.

-- JACK DANIELS MARINADE
1/2 c. pineapple juice
3 tbsp. soy sauce
1/2 tsp. ginger
1/2 tsp. garlic powder
1/4 c. Jack Daniels

Combine all ingredients. Marinate chicken in mixture for 3 hours and cook on the grill. It's great!

-- MARINADE AND MOP SAUCE
3/4 c. vegetable oil
1/2 c. soy sauce
1/4 c. Worcestershire sauce
1 tsp. dry mustard
2 tsp. seasoning salt
3/4 tsp. pepper
1/4 c. wine (I like red wine best)
1 tsp. parsley
2 tsp. garlic powder
1/4 c. lemon juice

Mix all ingredients and place in 9 x 13 inch pan. Place meat or vegetables in a single layer in sauce. Cover; refrigerate 4-6 hours or overnight. Brush over meat or vegetables during grilling.

-- MARINADE FOR RIBS
1 c. salad oil
3/4 c. soy sauce
1/2 c. lemon juice
1/4 c. Worcestershire sauce
1/4 c. mustard
1 to 2 tbsp. black pepper
2 cloves garlic

Mix in blender. Pour over ribs. Marinate overnight.

-- A GOOD MARINADE #1

Equal parts of olive oil, soy sauce and balsamic vinegar combined with the juice of 1 lemon and a pressed clove of garlic. Lamb can marinate up to 24 hours.

-- A GOOD MARINADE #2
1 c. soy sauce
1/4 c. shredded fresh ginger root
1 head of garlic, crushed
3/4 c. red wine
3 Star anise
3 threads fresh thyme or 1/4 tsp. dried
Juice of 1 lemon
1/4 c. olive oil

Good for lamb, flank steak or chicken.

-- KNICKERBOCKER MARINADE
FULL RECIPE:
5 tbsp. salt
1/2 tsp. pepper
3 tsp. poultry seasoning
1 pt. vinegar
1 egg
1/2 pt. oil

HALF RECIPE:
2 1/2 tbsp. salt
1/4 tsp. pepper
1 1/2 tsp. poultry seasoning
1 c. vinegar
1 egg
1/2 c. oil

Place first 4 ingredients in blender; beat well. Add egg; beat well again. Then add oil and beat. Pour over chicken pieces; marinate up to 24 hours. Grill. Baste with remaining marinade. May use less salt, 2 egg whites instead of whole egg.

-- GAME MARINADE
Guaranteed to tenderize the toughest old impala (or camel).
4 whole cloves garlic
1 tbsp. salt
1 bottle red wine
1 c. lime juice
1 tbsp. chopped fresh tarragon
1/2 c. red onions, diced
2 tbsp. freshly ground black pepper

Stab joint with a sharp knife and put garlic pieces into holes. Crush remaining garlic with salt. In large bowl mix all ingredients together. Pour marinade over joint and leave overnight. If joint is not completely covered, turn after 4 hours. Use marinade to baste when roasting and to make gravy. Enough for 2 kg (4 pound) joint.

-- PEANUT MARINADE

The traditional thick dipping sauce for satay, the Indonesian skewered beef dish, is the inspiration for this marinade. To create satay skewers, thread thin, 1 inch wide slices of marinated beef or chicken onto wood skewers and grill them 2 minutes per side over red-hot coals. Serve the marinade as a dipping sauce, if desired. 1/2 c. peanut oil 1/4 c. white wine vinegar 1/4 c. tamari (see note) 1/4 c. fresh lemon juice 4 garlic cloves, minced 8 cilantro sprigs, minced 1 whole dried red chili pepper, minced, or 2 tsp. dried red pepper flakes 2 tsp. chopped fresh ginger Combine all the ingredients in a blender or food processor. Blend well to emulsify, adding a few drops of water if the mixture is too thick. Marinate beef or chicken overnight. 2 cups. Note: Tamari is a strong soy sauce found in Asian and specialty markets. Use soy sauce if tamari is unavailable.

-- MUSTARD MARINADE
This thick marinade of many mustards is delicious on chicken, and it can also be served as a sauce over plain grilled food. 1/4 c. whole-seed mustard (also called "old-style") 1/4 c. hot German mustard 1/4 c. distilled white vinegar 1/4 c. olive oil 1/2 c. apple juice (preferably unsweetened) Juice of 1/2 lemon 1 whole shallot, sliced into rings Freshly ground pepper Combine all ingredients in a bowl. Whisk to emulsify. Marinate chicken 1 to 3 hours before grilling. 2 cups.

-- BUL GOGI MARINADE
2 1/2 tbsp. soy sauce
2 tbsp. sugar
2 green onions, sliced
1 tbsp. lemon juice
2 cloves garlic, minced
1/2 tsp. black pepper
1 tbsp. vegetable oil
1/2 tsp. ground ginger

Mix all together well.1 lg. sirloin steak
Marinate steak in sauce overnight. Broil on barbecue.

-- MARINADE FOR MEAT OR VEGETABLES
1 1/2 c. salad oil
3/4 c. soy sauce
1/4 c. Worcestershire sauce
2 tbsp. dry mustard
2 1/4 tsp. salt
1 tbsp. black pepper
1/4 c. vinegar
1 1/2 tsp. parsley
2 cloves garlic, crushed
1/3 c. lemon juice

Combine ingredients. Use to marinate meat and-or vegetables for several hours or overnight.

-- MEAT MARINADE FOR ROASTS & GAME
1/3 c. soy sauce
1/3 c. salad oil
1 or 2 garlic cloves, crushed
1 onion, chopped
1 tsp. BLAIR ground ginger
1 tsp. salt
1 to 2 tsp. sugar

Marinate for 2 hours or overnight and prepare meat as preferred.

-- TANGY MARINADE
1/2 c. plain low-fat yogurt
1 tbsp. each of prepared mustard, Worcestershire sauce, and lemon juice
1 clove garlic, minced
1 tsp. dried herbs (thyme, oregano,savory, rosemary, etc.)
Salt (or seasoned salt) coarse
Black pepper to taste

Combine ingredients and spread over lean beef top-round steak, flank steak, or cut-up frying chicken pieces. Cover and marinate 30 minutes at room temperature or several hours in the refrigerator. Leaving the mixture on the food, broil or barbecue until done.

-- CALIFORNIA MARINADE
1 c. salad oil
3/4 c. soy sauce
1/2 c. lemon juice
1/4 c. mustard
1/4 c. Worcestershire
1/4 c. onion, chopped
1 to 2 tsp. cracked pepper
2 cloves garlic, minced

Mix and store in refrigerator until ready to use. Marinade for chicken, pork or beef. I usually marinade london broil overnight. Marinade may be reused.

-- LEMON DILL MARINADE
1/2 c. olive oil
1/4 c. fresh lemon juice
1 tbsp. fresh ginger root
3 tbsp. chopped fresh dill
1/2 tbsp. fresh ground black pepper
1/2 tbsp. salt

-- MOM'S MIXED GRILL MARINADE
1/4 c. lemon juice
2 1/2 c. oil
1/2 c. red wine
3/4 c. teriyaki sauce
1 tbsp. garlic
1 tbsp. shallots
1/2 tbsp. ginger
1/8 c. Dijon mustard
2 bay leaves, crushed
1/2 tsp. rosemary

Mix all together and let meat marinade for several hours. Delicious with grilled fish, chicken, beef and seafood.

-- WILD GOAT OR SHEEP MARINADE
1 lg. onion
2 cloves garlic, pressed
1 tsp. tarragon or wine vinegar
1 tsp. basil
1 tsp. salt
1 c. dry vermouth
1 c. cooking oil
10 crushed pepper corns

Soak meat for 3 to 4 days. Put strips of bacon on top of meat. Cook or bake in slow oven (300 to 325 degrees) for at least 2 hours.

-- ROSEMARY MARINADE
1/4 c. salad oil
1/4 c. red wine vinegar
2 tsp. salt
2 tsp. crushed rosemary
1/4 tsp. pepper
1/2 c. chopped onion

-- ZIPPY MARINADE FOR HAM
1 c. catsup
1/4 c. light flavored honey
1/4 c. prepared mustard

Stir together and baste ham during last 30 minutes of baking.

-- MARINADE OR BBQ SAUCE FOR BRISKET

Combine and sprinkle over meat: Garlic powder, celery salt, onion salt, salt, and pepper (to suit your taste). Sprinkle both sides of meat with 1/4 small bottle Worcestershire sauce, 1/2 bottle of liquid smoke. Wrap in heavy foil and place in refrigerator overnight. Bake in oven or on pit 8 to 10 hours or until done (250 degree oven). Mix drippings in pan with BBQ and cook a while longer, if desired.

-- KAHLUA LIME MARINADE FOR FISH
Good for any fish you want to bake or barbecue.
1/2 c. Kahlua
1/4 c. fresh lime juice
2 tbsp. vegetable oil
1 tsp. fresh grated ginger
6 dashes Tabasco sauce
1/4 tsp. white pepper
1/8 tsp. dried dill weed

Shake all ingredients together well in covered jar. Let stand 1 hour or longer to blend flavors. Shake well before using. Makes 3/4 cup. Baste fish on both sides and marinate 30 minutes. Baste 1 to 2 times during baking or barbecuing.

-- BASIL BALSAMIC MARINADE FOR GRILLED FISH
1/2 c. balsamic vinegar
3/4 c. olive oil
Few drops hot pepper sauce
1/4 c. minced fresh basil (or 1/8 c. dried)
Freshly ground pepper to taste

Use with a firm fleshed fish (swordfish, mahi mahi, salmon steaks). Whisk together the vinegar, oil and hot pepper sauce. Stir in the basil. Pour over fish and marinate about 45 minutes, turning once, before grilling.

-- SALMON MARINADE
1/3 c. orange juice
1/3 c. soy sauce
3 tbsp. peanut butter
3 tbsp. catsup
1 tbsp. honey
1/2 tsp. ginger
1 clove garlic, crushed

Mix all ingredients. Place salmon or other fish in glass dish. Pour marinade over. Cover. Refrigerate 1 hour. Grill uncovered over hot coals for 5 minutes. Turn. Brush with marinade; grill 5 minutes or until done. Fish flakes easily when done.

-- INTERNATIONAL FISH MARINADE
2 tbsp. Italian olive oil
1/4 c. German white wine
1 dash Lea & Perrin's White Wine Worcestershire Sauce
1 tsp. English dill weed or large pinch dill seed
1 tsp. Greek Oregano
1 tsp. Italian parsley, snipped
1/4 tsp. American thyme
1/8 tsp. Korean garlic powder
1 tbsp. Florida lemon juice

Marinate two to three hours. Best with swordfish steaks. Then grill or broil (time depends on thickness of steaks). Do Not Overcook. Note: All herbs can be domestic, fresh or dry.

-- FRENCH BARBECUE MARINADE
1/3 c. light or dark corn syrup
1/3 c. dry white wine
1/4 c. oil
1/4 c. Dijon mustard
2 tbsp. parsley, chopped
1 clove garlic, minced or pressed
1 tsp. salt
1/8 tsp. pepper
1 sm. onion, thinly sliced

In small bowl, stir together corn syrup, wine, oil, mustard, parsley, garlic, salt and pepper until well blended. Stir in onion. Pour over chicken, pork chops or steak in shallow dish. Cover; refrigerate, turning occasionally, several hours or overnight. Remove from marinade. Grill to desired doneness, turning and basting frequently with marinade. Makes about 1 1/2 cups.

-- PORK TENDERLOIN WITH MUSTARD MARINADE
1/4 c. coarse mustard
2 tsp. curry
2 cloves garlic, minced
1/4 tsp. cinnamon
1 pork tenderloin, approximately 1 3/4 pound trimmed of fat

Combine first 4 ingredients. Coat the tenderloin with mixture. Cover and refrigerate overnight. Wrap in foil and bake at 350 degrees for 1 to 1 1/4 hours (internal temperature 170 degrees). Let stand 10 minutes before serving. Serves 8. 122 calories. 3 grams fat.

-- MAGIC MARINADE FOR BEEF
1 c. red wine vinegar
2 cloves garlic, minced
1 tbsp. Worcestershire sauce
Lean beef

Mix together. Add lean beef and let stand for about 4 hours before grilled or broiled. Slice beef against the grain.

-- WEIGHT WATCHER'S MARINADE
3/4 c. soy sauce
1/4 c. vinegar
1 tsp. garlic powder
1/4 tsp. ginger
1 tsp. rosemary

Mix and pour over 6 skinned chicken breasts. Refrigerate at least 2 to 3 hours, turning at least twice. Cook chicken on grill 50 to 60 minutes. (Marinade may be re-used.)

-- GRILLED LAMB CHOPS WITH YOGURT AND MINT MARINADE
6 (1 inch thick) shoulder blade lamb chops
1 c. firmly packed fresh minced mint
1/2 c. white wine vinegar
2 tsp. sugar
1 tbsp. water
3/4 c. plain yogurt
2 cloves minced garlic

Mix all ingredients except chops. Transfer 2 tablespoons into a small bowl. Add 1 teaspoon water. Cover and chill. Cover chops with remaining marinade and chill overnight. Grill over charcoal for 5 minutes on each side for medium or rare, longer for well done. Transfer to platter and drizzle with reserved mint sauce.

-- YOGURT DILL MARINADE FOR CHICKEN
1/2 c. plain yogurt
1 tbsp. Dijon mustard
3 tbsp. olive oil
1 tsp. paprika
1 tsp. dill weed
1/2 tsp. thyme
Salt to taste
Pepper to taste
4 to 6 chicken pieces

Combine ingredients in cup. Spread over chicken pieces to coat well. Grill chicken on charcoal or gas grill, turning every five minutes until done. Brush with marinade each time. Serve with rice and vegetables.

-- YOGURT GARLIC CHICKEN MARINADE
8 oz. plain yogurt
8 cloves fresh garlic
1-inch square piece ginger root
1 1/2 tsp. chili powder
1 1/2 tsp. salt
2 1/2 lb. broiler-fryer, cut up

-- KHAL BI - Hawaiian Meat Marinade
2 c. soy sauce
8 or 9 cloves garlic, crushed fine
7 stalks green onion, chopped
2 c. sugar
2 tbsp. sesame oil
2 tbsp. roasted sesame seeds

Put garlic and sesame oil in blender, blend well. Add a little of the soy sauce and blend again to mix. Pour into a jar that will hold 5 to 6 cups liquid, add rest of ingredients and shake well. Let sit 24 hours then use to marinate all types of meat. Marinate meats one hour or overnight in refrigerator. Refrigerate leftover marinade.

-- SPEEDIES (MARINADE)
1 onion
4 cloves garlic
1/2 c. vinegar
1-1/2 c. oil
5 tbsp. lemon juice
1/2 tsp. oregano
1/2 tsp. garlic powder
2 tsp. parsley flakes
4-5 lbs. meat, cut in 1 inch cubes

Put large pieces of onion and garlic clove in blender with vinegar and oil and lemon juice. Blend until minced finely. Add rest of ingredients.

-- CORNISH HEN MARINADE
1/2 scant c. oil
1/4 c. Worcestershire
2 1/4 tsp. salt
1/2 c. red wine vinegar
2 cloves garlic, crushed
3/4 c. soy sauce
2 tbsp. dry mustard
1 tbsp. pepper
1 1/2 tsp. parsley flakes
1/2 c. lemon juice
2 game hens

Clean hens and marinate at least 24 hours. Turn often. Make sure sauce gets into cavity of hen. Marinate at room temperature, the day of cooking. Remove from sauce and roast for 1 hour, basting with lots of sauce often. Extra marinade may be store in refrigerator for 1 month. Best when marinated 48 hours. Hens may be cut in half.

-- WILD DUCK IN SOY MARINADE
2 wild ducks, quartered
1/2 c. soy sauce
1/4 c. shortening or bacon drippings
1 (13 1/2 oz.) can pineapple tidbits
1 tsp. ground ginger
1 (3 oz.) can mushrooms, drained

Marinate ducks overnight in mixture of pineapple, soy sauce, and ginger. Wipe meat, brown in fat, place in shallow casserole. Pour on marinade and mushrooms. Bake covered in moderate oven at 350 degrees for 1 1/2 hours or until tender. Add water if necessary.

-- SWEET AND SPICY MARINADE
.6 kg (1 1/4 lb.) boneless round sirloin tip or blade steak, cubed
1/3 c. horseradish
1/4 c. ketchup
1/4 c. water
1/4 c. oil
1/4 c. honey
1/4 c. chopped onion
1/4 c. red wine vinegar
2 tbsp. brown sugar
2 tbsp. soy sauce
2 tbsp. Worcestershire sauce
1/4 tsp. black pepper
2 drops Tabasco sauce

-- SPARE RIB MARINADE
1/2 c. soy sauce
2 tbsp. honey
2 tbsp. hoisin sauce
2 tbsp. white vinegar
1 tbsp. sherry
1 tsp. garlic
1 tsp. sugar
2 tbsp. beef bouillon

-- MARINADE FOR SAUSAGE - KIELBASA
1/3 c. honey
1/4 c. spicy brown mustard
1/4 c. vegetable oil
1 tbsp. soy sauce
2 minced garlic cloves
1 tsp. ground ginger

Marinate 1 hour or more. Grill sausage 4 minutes each side, basting with marinade.

-- FAJITA MARINADE
1/2 c. Viva Italian dressing
1/2 c. soy sauce
1/2 c. vinegar
1/3 c. Worcestershire sauce
1/3 c. brown sugar
1 or 2 cloves garlic, minced
1/2 lime
2-3 lbs. skirt steak

Cut steak into desired fajita lengths. Blend all ingredients in large bowl; add meat. Cover bowl and marinade meat overnight in refrigerator. Stir 3 or 4 times and grill.

-- SAUERBRATEN POT ROAST MARINADE

Choose a lean, solid piece of bottom round beef. Place in deep, small-bottom bowl. Cover with cider vinegar to which you will add: 4- 5 bay leaves and 6 cloves and 1/2 teaspoon whole allspice. Soak meat in this marinade for at least 24 hours. Turn meat 2 or 3 times. Pat meat dry. Prepare meat before cooking by searing all sides in hot fat. I prefer to use suet. Add 1 cup marinade to start the flow of juice. Salt and pepper. Cook in heavy duty pot with heavy cover that keeps in all juice. Add several onions. Cook on top of stove at slow, gentle simmer until fork tests tender. A good sauerbraten depends on a good batch of gravy. Roast should cook in liquid gravy almost to cover the meat. When meat is tender, remove to cutting board and slice into 1/4-inch thick slices. To liquid in pot, add finely ground ginger snaps to thicken the gravy. Serve with potato dumplings or potato pancakes and red cabbage.

-- VEAL BRISKET MARINADE
Boneless veal brisket (approximately 3 lb.)
1/2 c. Italian dressing
1/2 c. sherry wine
1/4 c. water
1/2 pkg. dry onion soup mix
1 tbsp. dry vegetable flakes
Pepper to taste
Garlic powder to taste
Onion powder to taste
Bay leaf

Mix Italian dressing, wine, water and dry ingredients. Pour over brisket and marinate overnight in refrigerator. Before cooking add bay leaf. Cook brisket at 350 degrees covered for 2 to 2 1/2 hours. Add water if necessary for gravy. Also may be cooked a day prior to serving - makes it easy to skim fat when cold and slice meat. Heat in gravy and serve.

-- HAM SLICE MARINADE
3/4 c. catsup
4 tbsp. brown sugar
2 tbsp. Worcestershire sauce
1 1/2 tbsp. horseradish mustard
2 tbsp. lemon juice
1 tsp. chili powder

Marinate ham slices at least 1 hour and cook on outdoor grill 5 minutes per side. A double recipe covers at least 4 center cut slices of ham.

-- MANDARIN DRESSING & MARINADE
This dressing and marinade can be used on chicken salad and also works perfectly for wok cooking and add enormously to flavor of stir-fries of all types.
1/2 c. rice wine vinegar
3 tbsp. dark sesame oil
1 tbsp. reduced-sodium soy sauce
1 (6 oz.) can (3/4 c.) frozen unsweetened pineapple juice concentrate, undiluted
2 tsp. chopped peeled ginger
1 garlic clove, chopped (1 tsp.)
1/8 tsp. crushed red pepper flakes

Combine all ingredients in blender and mix well. Refrigerate in tightly covered container. Mix well before each use. Makes 1 1/2 cups. 2 tablespoons contain approximately 65 total calories, 30 calories in fat, 0 milligrams cholesterol, 85 milligrams sodium, 10 milligrams calcium

-- CHICKEN WITH TARRAGON AND LIME MARINADE
1/2 c. lime juice
1/4 c. vegetable oil
1 tsp. tarragon
1 tsp. onion salt
1/4 tsp. black pepper

Combine ingredients and brush over two chickens, cut into pieces. Marinate 2 to 3 hours.

-- EL POLLO ASADO-STYLE MARINADE FOR CHICKEN
1/4 c. white vinegar
1/4 c. soy sauce
1/4 c. orange juice
1/4 c. 7-Up

Combine ingredients and marinate chicken for 1 to 3 hours.

-- POLLO SINALOENSE MARINADE FOR CHICKEN
1 c. white wine
1/2 c. water
2 sm. cloves garlic, crushed
1 1/2 tsp. chili powder
1/2 tsp. oregano, crumbled
1/2 tsp. black pepper
1 bay leaf, crumbled

Combine ingredients and marinate chicken for 1 to 3 hours. Bring to room temperature before grilling. Drain marinade. Cook chicken over hot coals until done but not dry.

-- LEMONADE MARINADE FOR BEEF, CHICKEN OR PORK
1 (6 oz.) can thawed concentrated lemonade
3 tbsp. soy sauce
3 tbsp. Worcestershire sauce
1 tsp. Lawry's seasoned salt
1/2 tsp. garlic powder

Combine the above ingredients and use to marinate any kind of meat. I like to use with boneless center cut thick pork chops, steaks, or boneless and skinless chicken. Marinate at least 6 hours and grill.

-- WINE MARINADE FOR CHICKEN
1/2 c. Burgundy
1/2 c. chili sauce
1/4 c. salad oil
3 tbsp. wine vinegar
Salt to taste
Pepper to taste
1 clove garlic, sliced
2 tbsp. onion, chopped
1 tsp. Worcestershire sauce
2 bay leaves

Combine ingredients and marinate chicken 6 hours to 3 days. Yield: Enough to marinate a whole chicken.

-- YAKI-TORI CHICKEN MARINADE
3 to 3 1/2 lb. cut up chicken
1/2 c. soy sauce
5 tbsp. salad oil
4 tbsp. brown sugar
2 to 3 cloves garlic
1/2 c. onion, grated
2 tsp. fresh ginger root, grated
1/2 c. toasted sesame seeds (optional)
1/4 tsp. cayenne pepper (optional)

Mix all ingredient and soak chicken overnight. Be sure all parts of chicken are covered by marinade. Chicken may be grilled or baked.

-- GUAMANIAN CHICKEN AND SPARERIB MARINADE
6 chicken breasts
1 c. vinegar
2 c. soy sauce
1 tsp. pepper
3 sliced onions
Several cloves garlic, chopped
1 tsp. garlic salt

Marinate for 24-48 hours. For best results, broil chicken on grill.

-- VEGGIE BURGER MARINADE
1 tsp. olive oil
1 sm. chopped onion
3 cloves chopped garlic
1/2 c. water
6 mushrooms, thinly sliced
1/2 c. red wine
Dash of nutmeg
1/4 c. apple juice
1 tsp. oregano
1/4 tsp. basil
1/4 tsp. tarragon
1 tbsp. vinegar
1/4 c. soy sauce
Salt and pepper to taste

Heat the oil in a saucepan. Add the onions and cook until golden. Add the garlic and cook 1 minute more. Add all the other ingredients and simmer, covered, for 30 minutes. Strain the marinade. Makes enough to marinate 1 pound of veggie patty or tofu.

-- VEAL SCALLOPS WITH LEEKS AND LEMON MARINADE
1. In large skillet, heat 2 tablespoons butter and 1 tablespoon oil. Brown 3/4 pound veal scallops (or chicken breast or boneless pork cutlets). Season with salt and pepper to taste. Reduce heat; cook until juicy and slightly pink in center. Transfer to platter - keep warm in 200 degree oven.
2. Add 1 chopped leek (white part only) and 1/2 small chopped sweet red pepper to skillet. Cook 5 minutes. Stir in 1/4 cup dry sherry, 1/4 cup chicken stock, 1 tablespoon lemon juice, and 1 tablespoon orange marmalade. Bring to boil, stirring. Cook until slightly reduced. Whisk in 1/4 cup whipping cream or half and half. Simmer 2 minutes longer. Season to taste.
3. Pour sauce over veal. Sprinkle with chopped parsley and serve. 2 servings.

-- CRANBERRY CHILI MARINADE
1/2 c. whole cranberry sauce, pureed
1/4 c. Heinz chili sauce
1/2 tsp. hot pepper flakes
2 tsp. fresh lime juice
1 tsp. finely grated zest of lime
1/2 tsp. freshly ground pepper
2 tbsp. corn oil

Mix all ingredients together. Coat the meat or poultry with the marinade. Cover and refrigerate 3 hours or overnight. Yield: 1 cup marinade; enough for 2 pounds of meat or poultry.

-- MUSHROOMS MARINADE
1 lb. fresh mushrooms, washed, trimmed & cut into bite size pieces
1/2 c. olive oil
2/3 c. tarragon vinegar
1 med. garlic clove, crushed & 1 med. onion, sliced thin
A dash of hot sauce
1 tbsp. water

Cover in refrigerator 8 hours or more; drain and serve. Can be stored in the refrigerator for several weeks.

-- EGGPLANT MARINADE
1 lg. eggplant with skin, cut into lg. cubes
1/2 c. wine vinegar
1 tsp. salt
1/2 tsp. pepper
2 cloves garlic, sliced
1 tsp. chopped oregano
1/2 tsp. chopped basil
1 c. olive oil

Boil eggplant cubes in water 10 minutes and drain well. Place in a large bowl with vinegar, salt, pepper, garlic, oregano and basil. Mix well and let stand in this marinade at least 12 hours. Before serving, add olive oil and mix well. This will keep for at least 1 week in refrigerator. It's a good dish to have on hand.

-- GRILLED GAME HENS WITH CILANTRO MARINADE
2/3 c. minced fresh cilantro (coriander)
1 tsp. dry mustard
4 cloves garlic, minced or pressed
2 tbsp. soy sauce
3 tbsp. honey
1/4 c. marsala or apple juice
4 Rock Cornish game hens (1 1/4 to 1

1/2 lb. each), rinsed

In a 1 to 2-quart pan on high heat, bring 1/2 cup cilantro, mustard, garlic, soy, honey, and marsala to boil. Cool. Reserve hen necks and giblets for other uses. With poultry or kitchen shears, split birds lengthwise through breast-bones. Open hens; press, skin up, to crack bones so birds lie flat. Place hens and marinade in a large plastic bag. Seal bag and rotate; set in a large pan. Chill for 1 hour or up until next day. Place hens, skin up, on grill 4 to 6 inches above a solid bed of medium coals (you can hold your hand at grill level only 4 to 5 seconds). Cook, turning often, for 20 minutes. Baste with marinade and turn often until meat at thigh bone is no longer pink (cut to test), 15 to 20 minutes more. Sprinkle with remaining cilantro. Serves 4 to 6.

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