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Marinades from Ginger

Source of Recipe

Ginger, et. al.


Recipe Introduction

GINGER's NOTES: We have marinades! So many you wouldn't believe. Looking for a new taste, something different for the barbecue? This is the way to go. You can change or adjust marinade ingredients to suit yourself. Really you cannot mess one up. If you're out of one type of vinegar, then use what you have and go with it! For good results, use your marinade immediately after you make it. Place the meat or vegetables in a zip-lock bag with the marinade, seal and refrigerate. You will want to prick beef, pork and chicken with a fork to allow the marinade to get into the meat. Shrimp and vegetables may marinate for 15 minutes up to 1 hour for best results. More time will produce a mushy result. All other meats and chicken should be marinated a minimum of 2 hours or overnight if possible. If you wish to marinate and are running out of time, you can put the marinade in a container and heat in the microwave to a coffee-like temperature before starting to marinate; the heat will accelerate the process. You can also marinate fresh bought meat and then freeze it. Just remove it from the marinade before you freeze it. Never use the marinade that has already been in the meat. If you need some for the table, set it aside ahead of time. California Marinade ~ Recipe By : Ginger
Serving Size : 3-4

1/2 C Oil
1/2 C Soy Sauce
2 Tbsp Dry Mustard
1/4 C Worcestershire Sauce
1 1/2 Tsp Black Pepper
1/3 C Red Wine Vinegar
1 Tbsp Parsley
4 Cloves Minced Garlic
1/2 C Lemon Juice

Instructions:

Stir together all ingredients, and put in a large plastic bag with meat. Refrigerate overnight, or at least 5 hours, mixing occasionally and flipping over to be sure the meat marinates evenly.
Makes enough for 2 pounds of pork, chicken or beef. Grilling is the recommended cooking method.

Festive Kabob Marinade ~ Recipe By : Linda660

1 C Ketchup
1 Tsp Salt
2 Tbsp A-1® Steak Sauce
2 Tbsp Worcestershire Sauce
2 Tbsp Sugar
2 Tbsp Cider Vinegar
2 Tbsp Oil
1/4 C Water

Bring to a boil; reduce and simmer for 5 mins. Cool. Marinate pork or chicken pieces in a large baggie at least 3 hours. Reserve 1/3 cup of marinade to baste with.

Homemade Teriyaki Sauce ~ Recipe By : Ginger
Serving Size : 4
1 C Soy Sauce
2 Tbsp Honey Or Brown Sugar
2 Tbsp White Or Rice Vinegar
1 Tbsp Chopped Fresh Ginger
3 Cloves Minced Garlic
1 Tbsp Sesame Oil

Combine the above ingredients and mix until everything is well dissolved. Use as a marinade for meat, chicken or fish. Some of the liquid may be reserved and thickened in a sauce pan with a little corn starch dissolved in water or wine to thicken.
Yields: 4 servings

GINGER's NOTES : Teriyaki sauce is traditional to Japanese cuisine. It may be used as a marinade for beef, chicken, fish or many other foods.

Adjust the recipe for fish by reducing the soy sauce and adding a bit of white wine. For chicken, the recipe may be made stronger by adding a little more vinegar and honey. Brown sugar may be substituted for the honey, and lemon juice may be substituted for the vinegar. When preparing chicken, one may add some pineapple juice for that Hawaiian accent.

Lime & Soy Marinade
Serving Size : 4
1/2 C Lime Juice
2 Tbsp Corn Oil
1 1/4 Tsp Minced Garlic
1/4 Tsp Tabasco Sauce

Mix all ingredients together in a sm. bowl. Marinate seafood,fish or ,chicken in the refrigerator.

Can use marinate as a basting sauce to broil or grill chicken, fish ect. Do Not Use same marinate that you use to marinate food in :::: discard and use fresh, marinate for basting.

Makes about 3/4 cup


London Broil Marinade

1/2 C Olive Oil
1/2 C Soy Sauce
2 T A-1® Steak Sauce
2 Tbsp Worcestershire Sauce
3 Cloves Garlic -- Minced

Place meat in marinade. Place in refrigerator for 3 to 8 hours. Grill. Discard marinade and do not baste.

Marinated Grilled Chicken ~ Recipe By : Kraft

4-6 Boneless Chicken Breasts
1/2 C Italian Salad Dressing
1/2 C Kikkomans' Teriyaki Sauce

Marinate chicken in a plastic baggie over night and grill.

Zesty Garlic Marinade ~ Recipe By : Ginger
Serving Size : 4

1/2 C Oil
3 Tbsp Lemon Juice
1 Tsp Dijon Mustard
1 Tsp Texas Pete
1 Tsp Salt
1 Tbsp Honey
1 Tbsp Minced Garlic

Blend all ingredients in a small bowl and marinate 4 servings of pork, or chicken or shrimp, 1 - 3 hours. Remove meat and discard marinade. Do not boil. Grill meat