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    You are in: Home / Cookbooks / Seasonings, Rubs, and Marinades
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    14 recipes in

    Seasonings, Rubs, and Marinades

    The best ideas I've found for store-bought spice and rub mix substitutions and delicious marinades.

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    9 Reviews |  By ChrisMc

    I know there are already several cajun seasoning mixtures posted, but here's one more to try.

    Recipe #33092

    My husband is the fish fryer in our house and this is his specialty. Around here, Jack/Pike is readily available, so that's usually the kind of fillets we have on hand. And I don't care what anyone says, if you dip your fish in this mix and then pan-fry it in margarine, even Jack tastes marvelous!! We always have a sealed, plastic container of this ready in the pantry for summer. (The measurements are to the best of his knowledge, but you can tweak it to suit your taste.)

    Recipe #176602

    2 Reviews |  By Kimke

    For use in many stir frys and Asian recipes

    Recipe #61665

    9 Reviews |  By Susie D

    This 3 ingredient marinade is recommended for pork chops or chicken breasts. Why crazy? The main ingredient is lemonade! The recipe is from a Betty Crocker on the grill cookbook.

    Recipe #99685

    5 Reviews |  By SEvans

    Easy to make Easy to take...

    Recipe #100213

    When you know you're going to have a hectic week, you're tired of BBQ sauces and Shake 'n Bake, but you want something a "little more" without having to forage for bizarre ingredients, this is the marinade to turn to. Let chops marinate overnight then quickly broil or grill and presto: yummy dinner without a lot of fuss. A "quickie" will work; pop 'em in the marinade in the morning and serve by dinnertime.

    Recipe #100554

    40 Reviews |  By Bergy

    This marinade gives the chicken a fresh flavor. Easy to make and quick. Don't over cook the chicken but make sure it is done.The recipe makes 3/4 cup of marinade enough for 6 breasts or whole legs or 12 thighs/drumsticks. When you grate or zest the lime use the whole lime peel

    Recipe #23001

    My 80 year old mother loved instant ramen for their taste, price, and convenience. But when her health deteriorated, I researched ways to reduce sodium and cholesterol in the foods she enjoyed. I was shocked to find that the first 2 ingredients in the seasoning packet of chicken-flavored instant ramen were salt and MSG, and that sodium listed in nutrition facts was for only half of the package. So instead of 800 mg. of sodium, the package actually contained 1,600 mg.! MSG research on the National Library of Medicine database indicated MSG links to human diabetes, and there were dozens of MSG links to animal obesity and destruction of brain cells as well. The following recipe has no MSG in it and contains about 2/3 LESS sodium than commercial ramen packages. While the flavor enhancer, MSG, and the large amounts of sodium are what make the packages of noodles taste so good, this version is a decent substitute that you won't be afraid to eat or serve people you care about. COOK's NOTE: Because 1 tsp. of instant chicken bouillon granules contains 790 mg. of sodium, the nutrition facts listed on this recipe should read at least 395 mg. per serving.

    Recipe #179764

    My personal favourite recipe for barbecued chicken. I often serve chicken done this way with the rice from my Pork Chop Casserole (Recipe#174464). This recipe is enough to marinate 8 boneless skinless chicken breasts. (Cooking time is marinating and bbq-ing time)

    Recipe #185719

    4 Reviews |  By Nurbel

    Beer keeps the flavour light in this marinade. Ideal for chicken, beef or pork. Feel free to use any hot sauce brand of course. I think I originally copied this out of the Tabsco cook book.

    Recipe #21940

    I just looooove the flavor of the Oriental flavor ramen, but don't want the MSG or high salt. Here is a copycat that tastes just like it, without the sodium. I use it in everything now, and add salt to taste.

    Recipe #198017

    This is how I learned to love steak! Before I joined my husband's family, I don't think I'd ever actually had steak (I know, can you imagine??!!), but one taste of my mother-in-law's succulent marinated, barbequed steaks, and I was HOOKED!

    Recipe #178040

    This is adapted from my favourite pork marinade recipe in the Company's Coming BBQ cookbook. It is definitely the best marinade I've tasted for pork, but one time when my in-laws were up for the weekend, I didn't have enough chops for all of us, so I added some venison chops as well. The pork turned out well -- like it usually does -- but the venison chops put them to shame! I highly recommend this for pork, but if you don't try it with deer meat, you're seriously missing out!!! (Prep time does not include turning the marinating meat periodically and because of the basting while barbequeing, cook time is not really 'passive time.')

    Recipe #174548


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