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    You are in: Home / Cookbooks / Marinades,, Rubs, Glazes and gravy's
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    30 recipes in

    Marinades,, Rubs, Glazes and gravy's

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    My daughter got this recipe when she lived in El Paso and uses it with flank steak. The marinade is also great on chicken. We like to serve it with rice.

    Recipe #29984

    6 Reviews |  By AnneM10

    This is from Martha Stewart's magazine several years ago. Although it has lots of ingredients, it's simple to make.

    Recipe #189742

    2 Reviews |  By Dawnab

    This easy recipe is from the Good housekeeping cookbook I lost in my housefire, I have made it so many times, I have it memorised. I like to maridnade beef cubes in it and have shish-ka-bob night and serve over rice. It also uses basic on hand ingredients.

    Recipe #100889

    This is a GREAT marinade for grilling or making kabobs. Use this marinade on all types of meat, chicken, fish, vegetables,. etc.

    Recipe #93773

    Got this from another recipe site that will not allow us to give them credit, submitted by Kristin. Hands down the best steak marinade ever.

    Recipe #87459

    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 received this recipe from an elderly Southern Lady that worked for me 20 years ago, long before Sausage Gravy became popular around here. I have received many compliments when I serve this. I would definitely use a sage sausage. We like Bob Evans the best.

    Recipe #83857

    this makes about 1 3/4 cups marinade...good for pork, chicken...we use it a lot at our house..if you do not want to use beer, use beef or chicken broth

    Recipe #127940

    This is an old recipe, but here is my twist on it. So far it's been a big hit everytime I've served it. The sauce is the key.

    Recipe #13093

    Ask the butcher to cut the ham steaks for you for the tastiest, easiest dinner you've made in a long time (try it for brunch, too!) This dish is deliciously simple, so pick a simply elegant wine. Try a Chablis Premier Cru, which is a Chardonnay unadorned with oak--go for a select vineyard. The spicy ham will benefit from the wine's medium body, long finish, and thirst-quenching acidity. Try a Festbier from Germany; particularly a Marzen lager. The sweeter malts and diminished hoppiness will bring out the subtly sweet flavors of the ham and the earthy spiciness of the rub. Serve with some mashed sweet potatoes and fresh blanched green beans, if desired.

    Recipe #95890

    7 Reviews |  By LAURIE

    A great marinade from my friend Barbie. I have only used it for beef but it is heavenly! Someone tell me how it is with pork or chicken?

    Recipe #53764

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

    Recipe #164519

    I got this from a frugal cooking website.

    Recipe #152760

    From www.TopSecretRecipes.com. Copycat recipe of the famous Honeybaked Ham.

    Recipe #140255

    Posted at the request of my sister. Glazing a ham while cooking is wonderful but the first person to the platter usually makes off the the glazed ends and the rest of the people get a "glazed rim". The solution in our house is to make lots of glaze and pour it over each slice!

    Recipe #72654

    I have used this glaze often on my baked hams, it is very good. You can double the recipe if you are making a large ham, if you prefer a really sweet glaze then increase the white sugar to 1/2 cup.

    Recipe #148377

    Originally posted by Mean Chef.

    Recipe #66984

    This is delicious and addictive. It was given to me by my friend Lainey.

    Recipe #55690

    This recipe came from Allrecipes (Ruth Crickmer). My whole family loved it even though it cooked too fast. The original recipe said 'high heat' on the grill, which my husband did. It ended up cooking 8 minutes total, charred but not burnt tasting, and very juicy and flavorful. We'll turn down the heat next time for texture, but this is a keeper in our home!

    Recipe #29598

    This rub makes chicken unbelieveably tender, moist and tasty. For best flavor refrigerate the spiced chicken overnight.

    Recipe #95839

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