Marinades
Source of Recipe
recipe exchange
List of Ingredients
ALL PURPOSE MARINADE.
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3 cup dry white wine
1/2 tsp Cayenne pepper
1 tsp onion powder
1/2 cup Soy sauce
/2 tsp Garlic powder
Mix all ingredients together. Marinate the meat (beef, pork,chicken or game)for 3-6 hours,then use the marinade as a basting sauce for the meat as it cooks on the grill.
BEEF MARINADE.
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1 1/4 cups veg oil
1/3 cup lemon juice
1/2 cup wine vinegar
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 tbsp dry mustard
1 tbsp pepper
1/2 tsp accent
2 cloves garlic minced
Combine all ingredients and marinate meat overnight in refrigerator before grilling. A beef roast would be good in this marinade
BEER AND GARLIC MARINADE FOR STEAK.
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1 beef sirloin steak
2 garlic cloves, crushed
1 bottle beer
2 tbls. dark brown sugar
2 tabls. Worcestershire sauce
1 tbls. corn oil
1 tsp. black pepper
1/2 tsp. kosher salt
Combine all ingredients. Place steaks in shallow dish and pour liquid over and cover. Refrigerate up to 2 days. Grill to perfection.
BEER AND GINGER MARINADE.
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1-1/2 cups flat beer
l/2 cup olive oil
2 tbsp finely chopped fresh ginger
2 cloves garlic, coarsely chopped
1 1-by-3-inch piece of orange peel
In a nonreactive bowl, combine the beer, oil, ginger, garlic, and orange peel.Use a container large enough to snugly hold the meat (beef, lamb, or game) butnot to large or the flavor will not penetrate. Cover tightly and be sure to leave the meat in the marinade long enough to pick up the flavors of the liquid, at least 6 hours and
up to 48. Turn frequently so that the marinade is evenly distributed.Strain and use as a basting sauce if desired. Yield: About 2 cups
BEER MARINADE WITH ONIONS AND SAGE.
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1(12 oz) can beer
1 large onion,sliced
2 cloves garlic,minced
2 tbsp sugar
1 tsp dried sage leaves
1/2 tsp salt
1/4 tsp fresh black pepper
Combine all ingredients and use to marinate steaks,pork or chicken. Makes 2 cups.
BELGIAN BEER MARINADE.
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2 cups beer (your choice)
1/4 cup honey mustard
1/4 cup canola oil
1 tsp coarse salt (kosher or sea)
1 tsp freshly ground black pepper
1 medium onion, thinly sliced
Half a green or red bell pepper, stemmed, seeded and finely chopped
4 scallions, white and green parts, trimmed and chopped
4 cloves garlic, flattened with the side of a cleaver
2 slices fresh ginger (each 1/4-inch thick), flattened with the side of a cleaver
1 tbsp pickling spice
1 tbsp paprika
1/2 tsp caraway seeds
CARIBBEAN JERK MARINADE.
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3 chillis (stems and seeds removed)
2TBS Chopped Green Onion
1/2tsp Cinnamon
1/4tsp Salt
1TBS Honey
1tsp Steak Sauce
3tsp Allspice
1/2tsp nutmeg
2TBS Water
4tsp Lime Juice.
Combine all in blender and blend until smooth.
CHICKEN MARINADE.
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2 oz. soy sauce
1 oz. oil
1 oz. Worcestershire sauce
Black pepper to taste
Garlic Powder to taste
Mix ingredients and baste chicken. Let chicken stand in marinade in refrigerator for 24 hours. Bake or grill as desired. Enough for 6 to 8 breasts.
CITRUS PORK MARINADE.
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1 cup salsa
1/2 cup lime juice
1/2 cup beer (or water)
2 cloves garlic, minced
1 tablespoon snipped cilantro
1 1/2 tsp. ground cumin
1/4 tsp. ground red pepper
1/4 tsp. black pepper
Combine ingredients, pour over pork and refrigerate for 3-4 hours before cooking. Enough for about 1 1/2 pounds.
DELICIOUSLY BOLD MARINADE.
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1 cup beef broth
2 Tbsp. red wine vinegar
1 Tbsp. Worcestershire sauce
1 Tbsp. vegetable oil
1 tsp. dried Italian seasoning
GARLIC AND HERB MARINADE.
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6 large garlic cloves
1/3 cup packed tender fresh thyme sprigs
1/4 cup packed fresh rosemary leaves
1 1/2 tbsp coarse salt
1 cup fresh lemon juice
1 1/2 cups olive oil
freshly ground black pepper to taste
Mince together garlic, thyme sprigs, and rosemary with salt and mash to a coarse paste. In a bowl whisk together garlic paste and remaining ingredients until emulsified. Marinade may be made 1 day ahead and chilled, covered.
Makes about 2 1/2 cups.
GINGER RUM MARINADE.
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This is good for up to 1 or 2 lbs of meat but I always make more. I like to have extra just incase.
10 minutes (10 min prep)
6 servings or 1 cup
1/2 cup unsweetened pineapple juice
1/3 cup rum
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon grated fresh ginger
1 teaspoon minced garlic (, the kind in the jar is fine)
1/4 teaspoon ground red pepper
Mix all ingredients together. Pour over meat and marinade in the refrigerator for 4 to 8 hours.
GREEK MARINADE.
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tablespoons olive oil
1 tablespoon prepared mustard
1/2 cup lemon juice
2 cloves garlic, minced
1 tsp. dried oregano or 2 tsp. fresh
Combine and pour over thin boneless pork slices. Marinate in refrigerator 1-8 hours. Grill or roast meat
HAWAIIAN BEEF MARINADE.
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2 cups pineapple juice
1/2 cup honey
2 tablespoon soy sauce
1/4 cup chopped green onion
2 cloves garlic, minced
Blend ingredients and marinate steak whole or cut into cubes for kabobs in refrigerator for 1-3 hours. Enough for 2-3 pounds of meat.
HERB MARINADE FOR SHRIMP.
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1/4 cup olive oil
2 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 tablespoon thinly sliced fresh basil
1 tablespoon minced fresh parsley
1 tsp. finely chopped fresh oregano
pinch crushed red pepper flakes
Blend all, add one pound of shrimp and marinate for at least 3 hours in the refrigerator.
JERKY MARINADE.
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5 lbs venison (or beef)
1 Cup Soy Sauce
1/4 Cup worcestershire sauce
1 Cup orange or apple juice
1 tbsp liquid smoke
1 1/2 tsp garlic salt
1/2 tsp black pepper
1/2 tsp mustard seed
1 tsp mustard powder
1 tsp cheynne powder
1 tsp onion powder
3/4 tsp garlic powder
Cut partially frozen meat into 1/4 inch thick slices.
Combine all ingredients and marinate meat in refrigerator for 24 hours. Arrange strips of meat in dehydrator, dry to desired doneness.
KABOB MARINADE.
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1 1/2 cup salad oil
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 tbsp. dry mustard
2 tsp. Salt
1 tbsp. coarse ground pepper
1/2 cup red wine vinegar
1/3 cup fresh lemon juice
1 1/2 tsp. dried parsley flakes
2 crushed garlic cloves
Combine ingredients. Pour over 1 1/2 inch chunks of beef and marinate in refrigerator overnight. Allow about 6 ounce of beef per person. Prepare skewers by alternating the beef chunks with uncooked shrimp, sweet onions, green peppers, pineapple chunks, whole mushrooms and cherry tomatoes. Grill for 12-14 minutes, basting and turning frequently.
KEBOB MARINADE.
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Juice of two lemons
1/4 cup olive oil
2 tablespoons grated onion
2 tablespoons ground chili peppers
1 tsp. coriander
1 tsp. ground ginger
1 clove garlic, crushed
1 tsp. turmeric
dash of salt
Mix together all ingredients. This will marinate about 3 pounds of kabob beef. Place in marinade for about 8 hours in refrigerator.
KENTUCKY STEAK MARINADE.
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10 tbsp bourbon
5 tbsp soy sauce
2 tbsp white wine vinegar
2 tbsp canola oil
1/2 tsp lemon pepper
1/4 tsp black pepper
1/4 tsp salt
1 tsp garlic powder
or 1 clove garlic, crushed
Mix all ingredients. Marinate steaks for at least 2 hours or more before grilling. Makes 1 1/2 cups
KOREAN MARINADE.
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6 green onions, finely chopped
5 cloves garlic, minced
1/2 cup soy sauce
2 tbsp vegetable oil
2 tbsp brown sugar
2 tbsp dry sherry
1 tbsp toasted sesame seeds
1/4 tsp fresh black pepper
Combine all ingredients and use to marinade beef or ribs.
Makes 3/4 cup
LAMB MARINADE.
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1 medium onion, quartered
6 cloves garlic, peeled
1 bunch scallions, both green and white parts trimmed
1/2 cup fresh cilantro leaves
2 bay leaves
1 tsp salt
1 tsp black pepper
1/2 cup dry white wine
1/2 cup olive oil
Combine all ingredients in a blender and process to a coarse paste. Store in a jar in the refrigerator for up to 2 days. Makes 2 cups
LEMON GARLIC MARINADE.
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1/4 cup fresh lemon juice
1 tbsp coarsely chopped garlic
1 tbsp minced chives
Stir together all ingredients and use to marinate chicken or fish.
LEMON MARINADE.
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/2 c Lemon juice
1/4 ts Salt
1/2 tsp pepper
1 tsp Worcestershire Sauce
1/4 cup vegetable oil
1 clove garlic
1/2 ts thyme leaves
4 tsp finely chopped onion
Mix all ingredients, shake well. Marinate chicken or turkey parts of boneless meat 4 - 8 hours. Use marinade to baste meat while grilling. Will marinate 2 1/2 - 3 pounds of poultry
LEMON MARINADE 2.
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1 6 oz frozen lemonade concentrate, thawed
2 tbsp veg oil
1 tbsp Worcestershire sauce
1 tsp dry mustard
Blend all ingredients together in a small bowl.
Pour over chicken, lamb or ribs and let marinate
8 hours.
LEMON PEPPER MARINADE.
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2/3 cup A.1. sauce
4 tsp grated lemon peel
1 1/2 tsp coarsely ground pepper
In a small bowl combine steak sauce, lemon peel and pepper.
Use to marinate beef, fish steak, chicken or pork.
Marinate for 1 hour.
LIME CHILI MARINADE.
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1(4 oz) can green chilies
1 green onion, minced
1/4 cup fresh lime juice
1 tbsp minced fresh cilantro
Stir all ingredients together and use to marinate a whole roasting chicken, chicken breasts, shrimp or fish.
Makes about 1/2 cup
MEDITERRANEAN MELODY MARINADE.
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1/3 cup olive oil
1/3 cup lemon juice
2 cloves garlic, crushed
1/4 tsp. salt
1/4 tsp. pepper
MUSTARD MEAT MARINADE.
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1 cup prepared mustard
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon freshly cracked black pepper
1/2 teaspoon salt
2 pounds of steak
Mix all the ingredients together in a large bowl. Place the meat in the bowl and coat with the mustard marinade. Cover and refrigerate for 1 hour. Grill
ORANGE SPICE MARINADE.
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1 6 oz can frozen orange juice concentrate
thawed
1/4 cup water
2 tbsp vinegar
1 tbsp veg oil
2 bay leaves
1/2 tsp ground allspice
1/4 tsp onion powder
Combine all ingredients in a small saucepan. Bring to a boil, reduce heat and simmer 20 minutes. Pour over poultry, beef or lamb. Makes 1 1/4 cups
PARISIAN PIZZAZZ MARINADE.
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1/3 cup dry white wine
1/2 cup Dijon-style mustard
2 Tbsp. vegetable oil
2 Tbsp. lemon juice 1 tsp. dried basil
PINEAPPLE MARINADE.
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1 clove garlic, minced
1 cup soy sauce
1/2 cup pineapple juice
4 tablespoons dry sherry
2 tablespoons brown sugar
Mix all ingredients together and marinate ribs in for a few hours
PORK MARINADE.
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1/2 cup sugar
1/4 cup brown sugar
3 tbsp chili powder
2 tbsp salt
1 tbsp thyme, ground
1 tbsp crushed bay leaf
2 tsp cumin, ground
1 tsp black pepper
1 tsp oregano, ground
1 tsp allspice, ground
1 tsp cinnamon
1/2 tsp cloves, ground
8 cups water.
Combine all and cook on low heat, stirring occasionally. Let cool before using. Meat should soak in marinade at least 6 hours before grilling
RED WINE AND HERB MARINADE.
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1 cup dry red wine
1/4 cup chopped onion
1 garlic clove, minced
1 tsp minced fresh parsley
1 tsp fresh thyme leaves
1 bay leaf
1/2 tsp salt
1/4 tsp fresh black pepper
Combine all ingredients and use to marinate beef.
Makes about 1 cup.
RED WINE MARINADE.
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1/2 cup thinly sliced onion
1/2 cup thinly sliced carrot
2 garlic cloves, thinly sliced
1 cup dry red wine
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
1/4 tsp juniper berries, lightly
crushed
6 peppercorns
Spray medium stainless steel saucepan with nonstick cooking spray; add onion,carrot and garlic. Saute 5 minutes. Add wine, thyme, bay leaf, juniper berries
and peppercorns; bring to a boil. Boil 7 - 8 minutes or until slightly reduced. Strain and discard solids.
SOY AND GINGER MARINADE.
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2 cloves garlic, minced
1 slice ginger root, minced
4 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon salt
Freshly ground pepper-a pinch. In a small mixing bowl combine all the ingredients and mix well. Marinate ribs or pork in the liquid for up to 2 hours. I have been known to marinate overnight. Grill or broil
SPICY BARBECUE MARINADE.
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3/4 cups vegetable oil
2 Tbls. red wine vinegar
1/4 cup soy sauce
2 cloves chopped garlic
2 tsp. red pepper flakes
Salt and Pepper-to taste
3 bay leaves
1 tsp. sesame oil
Mix all ingredients together and marinate meat or chicken in marinade overnight.
SPICY BEEF MARINADE.
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1/2 cup picante sauce
1/3 cup red wine vinegar
1/4 cup oil
1 tablespoon fresh cilantro, snipped
1 clove crushed garlic
1/8 tsp. black pepper
Pour marinade over cooked sliced beef. Marinate for 4-24 hours in refrigerator.
STEAK MARINADE.
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2 small onions, chopped
1/4 cup lemon juice
1/2 cup wine vinegar
1/4 cup soy sauce
1 tbs Worcestershire sauce
1 garlic clove, minced, or 1/2 teaspoon garlic powder
1 tsp salt
Shake together ingredients in covered jar and allow to stand 2-3 hours to combine flavors.
SUNKISED MARINADE.
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1 (12 oz.) can frozen orange juice concentrate, thawed
1/2 cup soy sauce
1/2 cup light molasses or honey
2 tsp. ground ginger
SWEET AND SOUR MARINADE.
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Brush on poultry, pork or vegetables as they grill.
1/2 cup low-sodium chicken broth
1 tbsp + 1 teaspoon dark molasses
3 tbsp rice wine vinegar
12 medium garlic cloves, minced
1 tsp Chinese sesame oil
2 tbsp reduced-sodium soy sauce
1/4 tsp crushed red pepper flakes
In medium nonreactive bowl, whisk together broth, vinegar, garlic, soy sauce, molasses, oil and pepper flakes. Cover and refrigerate until ready to use.
TERIYAKI MARINADE.
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1/4 cup soy sauce
3 tbsp light corn syrup
3 tbsp fresh orange juice
1 tbsp firmly packed dark brown
sugar
1 garlic clove, crushed
1/2 teaspoon ground ginger
In small jar with tight-fitting lid, combine all ingredients; shake until well combined.
TERIYAKI MARINADE 2.
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1 cup soy sauce
1 cup water
3/4 cup sugar
1/4 cup Worcestershire sauce
3 tbsp veg oil
1/4 cup dried chives (opt)
2 tsp garlic powder
Combine and stir. I usually put it all in a big ziploc bag, shake it around till everything is dissolved then add chicken etc.
TOMATO BEER MARINADE.
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1 bottle of beer 7 oz
1 cup tomato juice
1 small onion,sliced
1 tbsp packed brown sugar
1/4 tsp celery salt
1/8 tsp garlic powder
6 to 8 drops hot pepper sauce
Combine all ingredients in a small mixing bowl.Pour over beef chuck or pot roast.Cover and refrigerate for 8 hours.
TOMATO MARINADE.
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1 cup mixed vegetable juice
1 tbsp minced scallion
1 garlic clove, crushed
1 tsp lime juice
1/4 tsp ground coriander (optional)
1/4 tsp ground cumin
Pinch ground red pepper
In small jar with tight-fitting lid, combine all ingredients; shake until well combined
TROPICAL RUM LIME MARINADE.
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1/4 cup fresh lime juice
2 tbsp dark rum
2 tbsp vegetable oil
1 garlic clove, minced
1/8 tsp ground allspice
pinch red pepper flakes
Combine all ingredients and use to marinade chicken, pork or shrimp.Makes about 1/3 cup
VEGETABLE MARINADE.
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1 cup chicken broth
2 tbs dry white wine (optional)
2 tbs lemon juice
1 garlic clove, crushed
1/4 cup chopped parsley
1/2 tsp. dry thyme
1 tsp. Worcestershire sauce
Salt and pepper
Stir all the ingredients together for marinade. Bring to a boil. Reduce temperature and simmer 30 minutes. The marinade will keep for a few days in the refrigerator.
Recipe
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