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    You are in: Home / Cookbooks / Marinades, Glazes and Sauces
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    99 recipes in

    Marinades, Glazes and Sauces

    [Cover photo by Rita L.]
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    I got this recipe from a friend of mine. It is so easy to make and works for chicken, pork, beef or venison. Cook time is "marinating" time.

    Recipe #99992

    5 Reviews |  By ~Nimz~

    This is actually Dave's recipe that he has been making for years. It was served at my step-daughter's grandmother's restaurant many, many years ago. We love it. If it is too tart for you adjust with a little extra sugar

    Recipe #216107

    Cumberland Sauce is used as a condiment for cold meats. I've often seen this sauce associated with US cooking but have since learned that it is an Old English sauce from the Cumbria region of England. It certainly demonstrates the English influence on our cooking here in the USA! This is one from Robert Ackart's "Spirited Cooking, An Introduction to Wine in the Kitchen".

    Recipe #230343

    1 Reviews |  By CIndytc

    There is a meat market up here in Traverse City who has the best marinated chicken breasts and pork tenderloin and Ball Tips Steaks...Want to send the recipe to my kids as they just love this marinade so they can make it at home...Western Dressing is made by WishBone.

    Recipe #230370

    1 Reviews |  By acid.

    A great sauce for steak or any other grilled meat

    Recipe #57556

    5 Reviews |  By Yumyum5

    This recipe has been passed down by my Japanese grandmother.

    Recipe #221123

    This is a classic Kansas City sauce that is a thick, rich and tangy tomato based sauce with molasses and just a hint of vinegar. Thanks to Arthur Bryant's in Kansas City for the recipe.

    Recipe #219974

    I'm not sure what to call this...I tossed it together for tonight's chicken breasts...Sweet and Spicy!! It's really very good!! Not for the faint at heart though...it has a little kick.

    Recipe #122281

    Serve hot with steaks, rabbit, boiled lamb, or corned beef. Makes about 2 cups.

    Recipe #131303

    2 Reviews |  By PaulaG

    This is a Cuban classic and makes a wonderful marinade for meats and poultry. Traditionally this is made with sour oranges. If those are not available, this version is great! The recipe comes from Beyond Gumbo.

    Recipe #135130

    Posted by request. I like to use this use with my Seared Sesame-Crusted Tuna (posted). Enjoy!

    Recipe #89827

    This is a good sauce to serve over ham, pork or veal.

    Recipe #133360

    5 Reviews |  By ellie_

    I made this when I was out of Teriyaki sauce when I made Crockpot Orange-Glazed Short Ribs by Dancer^ recipe #73999 and loved the result (besides being a fraction of the cost of the supermarket variety and uses ingredients I always have on hand) and will be using this instead of the supermarket bottled sauce. Recipe source: Mastering Barbeque

    Recipe #128895

    Use this recipe to help cut the calories in a variety of dishes calling for a white sauce-pastas, rice, mushroom sauce, etc.

    Recipe #59990

    Serve the piquant sauce hot with boiled rice or broiled chicken. Makes about 2 cups.

    Recipe #131296

    Ginger-Scallion Sauce is very popular in Hong Kong, southern China (Cantonese) and New York City. In Vietnam they add some fish sauce to the basic recipe listed below. All three sauces are good as a dipping sauce for White-Chopped or Soy Sauce-Chopped Chicken. Often the chicken is placed on top of a bed of white rice and the sauce poured on top of the chicken; most often the G-S Sauce . Or the sauce is served in a small dish on the side.

    Recipe #57281

    Source: Stanford's Restaurant & Bar, Citrus Heights, California. I found this on the internet and am posting to try

    Recipe #124972

    Nathaniel Gubbins, a great English gourmet of the turn of the century, invented many spicy dishes and sauces, of which this is one of the most delicious.

    Recipe #18399

    A superb sauce with that Middle Eastern flavour from the Tahini. My six sisters-in-law tried to decide what was in the sauce! Hence the name...me being the seventh sister! Delicious in chicken sandwiches, over grilled meats and also as a dip.

    Recipe #29800

    I love lemon chicken from Chinese restaurants but don't want to deep fry anything at home. So when I found this yummy sauce recipe I decided it'd be just as good over stir fried chicken breast strips. I've also made this with Splenda instead of sugar with good results.

    Recipe #103392

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