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Marinades and Rubs

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My recipe for some of the best fried chicken you can make... and eat, prepared with my Recipe #506948. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour, eggs and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!

Recipe #506949

Very good all-purpose teryaki marinade for chicken or beef, but I've also used it with pork.

Recipe #44750

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

Recipe #33049

I used this marinade on Ribeye Steaks cooked on the grill.

Recipe #164519

Lovely Asian style marinade. Makes enough marinade for about 1 1/2 lbs of meat.

Recipe #124145

I'm not really sure where I got this recipe. It's written in my handwriting on a 3x5 card that's stained with soy sauce. This makes a good marinade for beef or pork.

Recipe #245448

I adopted this recipe from the Recipezaar account in 2005 and when I tried it, I agreed with the reviewer that the recipe was too salty as posted; therefore I decreased the salt from 3 Tablespoons to 1 Tablespoon. Add more if desired or leave it out entirely.

Recipe #4292

1 Reviews |  By Mikekey

A good marinade for poultry, veal or lamb.

Recipe #386682

Found this on and the publisher was "maggiea". DS is addicted to A1 steak sauce, so we wanted fajitas last night and this marinade was very tasty. If you like saucy fajita meat, then this is for you. Prep time is the 2 hour marinade time.

Recipe #106371

I love garlic, don't you? This is a great marinade for lamb, chicken,pork and beef; (for larger cuts, prick with a fork to (insure the marinade gets deep into the meat.)This is really good in making Greek recipes. If you like a lot of garlic and lemon juice, please, adjust it to your own tastes.

Recipe #218295

Here's a thick marinade that's sweet and hot - works on beef, chicken, pork...I use this on my Foreman grill and baste as well as marinade.

Recipe #41527

Add about 1 cup of this fruit puree to your favorite marinade and refrigerate overnight or for tougher cuts of beef use alone and marinade for no more than 8 hours, the enzymes in this fruit will break down the meat fibers to create extreme tenderizing --- use only fresh fruit not frozen or canned.

Recipe #234058

A super marinade for any steak. Great not only in the summertime, but year-round.

Recipe #18286

I stole this off of a Deep South web-page. If you wanted to make this more like the verities of the original marinade, use a touch of Mesquite smoke. If you wish to have it more like a teriyaki, then use a bit of brown sugar and substitute the vinegar for pineapple juice, but watch it carefully, or it will burn on the grill.

Recipe #204675

This is a lovely marinade for barbecued or fried chicken. I usually use it for chicken breasts cut into not too thin stripes which I cook on a table barbecue. Most raclette gadgets in Switzerland also include a barbecue facility. In the winter I like to invite people for a raclette and table barbecue evening and the marinated chicken stripes are always part of it. Everybody loves them! I found this marinade in a chicken cooking book and there they recommend it in particular for chicken thighs meat (bones removed). I'm sure it will be nice with whatever part of chicken you fancy. Just remember that the bigger the parts you want to fry/barbecue, the longer the meat should be in the marinade. You may even want to marinate your meat overnigt.

Recipe #133785

This sauce is just wonderful poured over grilled chicken, salmon, pork chops or steaks... I like to grill chicken breasts and then serve the breasts on a platter of cooked rice and this sauce drizzled on top, then topped with green onions, and sesame seeds.... This teriyaki sauce will have you "licking you plate clean" it is THAT good!

Recipe #127004

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

109 Reviews |  By Dib's

Soak for 48 hours before using-it will help produce the juicyyyyyy-est meat you have ever made!

Recipe #11266

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