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    You are in: Home / Cookbooks / FAVORITE MARINADES, MIXES, RUBS & SAUCES.
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    82 recipes in

    FAVORITE MARINADES, MIXES, RUBS & SAUCES.

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    Thanksgiving, 2007. This brine was a last minute decision and using items from my pantry. I was not going to make dinner this year because Alicia, her son and her boyfriend were going to her boyfriends for the holiday. Their plans changed Monday night so we shopped Tuesday night after work. That didn't leave much time for brining so I didn't plan on it, but we cold water thawed the turkey all day Wed. I hated the idea of cooking an unbrined bird, so I came up with this recipe. It is mild enough in flavor to still allow the turkey flavor to come through with just a hint of flavor from the brine. The drippings made excellent gravy that was not at all salty.

    Recipe #267901

    For holiday turkeys. This keeps the breast meat moist and flavorful.

    Recipe #39410

    Apple cider vinegar has so many uses, including salad dressing and turning milk into buttermilk. Some people swear by cider vinegar as a digestive aid, a skin care product, and a hair conditioner. It costs next to nothing to make, and it doesn’t require any work. If you can make a spot for the jar on your counter, you can make this vinegar. This does need to sit for 6-7 weeks. From Real Food, Real Deals.

    Recipe #500431

    If you are in a hurry and want a great marinade for chicken this is it! marinade for about 6-8 hours, no longer than 8 hours as the vinegar will start to "cook" the chicken.... I find that Kraft Italian is the best for this and by the sounds of it this marinade works on beef too so you might want to give that a try!

    Recipe #163946

    This is the most delicious marinade for large amounts of chicken that you are going to grill. I originally came up with this recipe when I was looking for a better marinade at culinary school, so the original recipe called for a bottle of Lea & Perrins, and a cup of veg. oil, But I wanted more depth of flavor then that, so I added a lot of different combinations of herbs until I came up with this one. And it makes the chicken moist and delicious.

    Recipe #231897

    33 Reviews |  By Mirj

    I love to soak chicken breasts in this marinade before grilling them.

    Recipe #28150

    3 Reviews |  By Bergy

    This marinade gives a wonderful flavor to chicken. There is enought marinade for 10 Breasts, or 10 legs with thighs or 20 thighs or 20 drumsticks Bake the chicken in your usual manner

    Recipe #81111

    A very simple marinade- Greek style. Great with chicken or meat. For a greek style dish -use with lamb skewers and serve with a greek salad. As a bonus this recipe is naturally gluten free. Makes 3/4 cup. Forgot to mention with my original posting of this recipe that I have marinated in the afternoon to use the same night.

    Recipe #228374

    I combined my sister-in-law's marinade recipe with my friend's barbecue cooking method. I then submitted this recipe into to a radio station as part of a contest and I ended up winning the grand prize of a Jenairre stove! It's so versatile that it works both with cheap cuts of beef and expensive too. I won't cook beef roast any other way. Enjoy!

    Recipe #67491

    I use this marinade on any steaks that are grilled but I particularly like it on a London Broil.

    Recipe #33049

    This marinade gives an "excellent" flavor to your steaks or beef tenderloin roast. I like to serve this with Hash Brown Potato Casserole, Garlic Salad and hot bread. It's a good meal to serve for a dinner party. (I have posted the recipes for the potato casserole and the garlic salad). Prep times and cook times vary depending on how well done or rare you like your meat).

    Recipe #46597

    This is great for steaks, beef strips for stir fry, or beef cubes for kabobs.

    Recipe #294244

    Found this in Connecticut Cooks and didn't want to lose it.

    Recipe #352500

    The Women's Day Encyclopedia of Cookery was my main resource as a teen learning to cook. This marinade from that book was my Dad's favorite marinade for steak -- almost always bone-in chuck steak. Every time I use it I think of Dad and remember how he taught me to grill on the little hibatchi that perched on the side of the useless, brick fireplace some previous owner of the house had built. Come taste a memory with me.

    Recipe #258815

    Friends of ours invited us over and made steaks using this marinade. It was SO GOOD! We had to have the recipe. Adding other ingredients to it didn't make it better, at least not for us.

    Recipe #317619

    This is a good and very spicy recipe from Christine Morin, Jamaica

    Recipe #417722

    Barbecue Recipes, formerly Patio Recipes revised January, 1985

    Recipe #294509

    This is a recipe I saved out of a usaweekend magazine years ago. I tidied it away and, of course couldn't find it again, until today. So I thought I would copy it here where I can always find it and you can too. I have put down 4 servings, but of course it will depend on what you'll be grilling.

    Recipe #364052

    A basic and yet delicious traditional gravy to serve with all your roast dinners! This gravy is also wonderful if served with sausages for "Bangers and Mash", as well as Yorkshire Puddings. It also makes an ideal base for Shepherd's pie or Cottage pie, and all manner of stews and casseroles. There are variations to the basic gravy listed at the end of the recipe, depending on what type of roast meat you are serving. This recipe has been taken from Delia Smith's How to Cook Book one.

    Recipe #263755

    I have a few favorite marinades that I have used for years this is one of them, this marinade will tenderize and add flavor to any cut of meat to absolute perfection and makes fantastic kabobs! This can also be used for chicken but because of the vinegar amount marinading time will need to be reduced to a maximum of 6 hours or the acid vinegar will start to "cook" the chicken, use only honey no other substitutions!.. you will love this marinade!

    Recipe #116996

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