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    You are in: Home / Cookbooks / Marinated
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    37 recipes in

    Marinated

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    2 Reviews |  By Annacia

    Gifts or fridge. Uses: on grilled chicken, fish, lamb, steamed vegetables such as broccoli & cauliflower*

    Recipe #489591

    I've used this for more than 20 years. After the mixture cools, I pour it into a ziplock bag and toss in the beef, squeezing out the air. After marinating, season meat as normal. 6/2001 update: I've used white wine in place of red to marinade pork ribs with an exceptional outcome. For ribs don't forget to remove silverskin (easy to do by pulling away with a paper towel) and season as usual. Apply a bbq or finishing sauce to complete in final minutes of cooking.

    Recipe #370406

    This is so simple, but the flavor of the glaze is so complex!

    Recipe #477816

    67 Reviews |  By Lennie

    Don't it pack the pounds on just imagining 20 hot Cinnabon rolls, all at your mercy? My, my.

    Recipe #17359

    If you are looking for a rib recipe that is not your regular BBQ sauce kind of thing - look no further. The original recipe is called Vietnamese Style Barbequed Ribs from the 'Cocktail Chef'. My husband has made this recipe many times and it never fails to bring in rave reviews. The flavours are asian inspired and wonderful.The marinade can be frozen and re-used a 2nd time; the 2nd use gets a spicier note.Our kids (9 & 7) love the recipe, so it is also kid friendly and not too spicy even when using chilies. You need to prepare in advance as a long marinating time is required (24-48 hours). Don't look to closely at the calorie count as the marinade packs a lot of calories that are not consumed

    Recipe #389594

    Flank steak is marinated in a flavorful blend of soy sauce, red wine vinegar, and Worcestershire sauce in this tasty grilled dish. Marinated time 6 Hours.

    Recipe #506523

    Don't throw away your foam soap dispenser or spend extra on the refills when you run out. It's easy to make your own! This also works with shampoo.

    Recipe #103893

    This is a really light and fluffy fruit dip that is great at parties, holidays, or any time! Serve with fruit of your choice.

    Recipe #505207

    Big Daddy says, "This is Carolina style barbecue sauce." This means that it is vinegar and mustard based, as opposed to the ketchup and molasses based sauces of the mid and southwest. The combination of sweet and tangy flavors brings out the absolute best in grilled or smoked pork or chicken.

    Recipe #505078

    This is a miracle recipe for getting rid of those pesty ants that come every spring and summer. Mix up the solution, pack cotton balls in a jar cover, and put the solution on and they will be gone.

    Recipe #203233

    This is like a Texas-style pulled pork simmers in a tangy chili-seasoned barbecue sauce with plenty of onion, then pulled into tender shreds to serve on a buttered, toasted bun.

    Recipe #502688

    This marinade can be used on practically any meat or Mexican-style dish. You'll get a great lime and cilantro flavor without overpowering the flavor of the meat. I made this marinade and used is on boneless chicken thighs and thin sliced sirloin steaks. Everyone loved it! I soaked both the chicken and steak all day and we ate it without any other seasoning. And the leftovers were even better the next day and even a few days later!

    Recipe #502605

    It is sweet and smoky with a little bite. I used the sauce for beef ribs. Whow! The ribs were out of this world. I braised the meat and then let it cook in a crock pot in the sauce for some hours - the ribs were fall-apart tender and oh, so delicious!

    Recipe #502606

    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

    When I lived in Kansas City, Mo I worked in a Barbecue restaurant and this rub looked about like what we used there. That rub was out of this world. Update 4/21/05: Denise! asked what restaurant it was I worked at. I believe it was called Mr. G's and it was in Independence.

    Recipe #30949

    Yes, it's copycat, but it's dirt cheap and has only 4 mg. sodium per tablespoon

    Recipe #16892

    Bottled salad dressing can be convenient but its expensive and often full of salt, sugar, and chemical additives. Making your own is simple and allows you to customize the seasonings to suit whatever meal you are preparing. The amounts given make about 1/4 cup and can be expanded infinitely for larger salads. It can be made several days ahead and kept in the fridge. Sorry about the slightly odd way of putting the ingredients for the creamy dressing variations. The recipe editor is picky about what it will accept.

    Recipe #213989

    I got this recipe many years ago from one of my favorite Canadian author/teacher, Ann Lindsay. This recipe never gets boring as there are many variations to choose from. It is fun to play around, coming up with something new each time!

    Recipe #216121

    From www.TopSecretRecipes.com. This is my all time favorite ranch dressing and I found it at Outback. Each packet of the dressing mix hold approximately 3 tablespoons worth of mix so you can triple the recipe, or make it 3 separate times. This recipe goes great with Cheese Fries! (Prep time is chill time, but isn't necessary)

    Recipe #70654

    I got the original recipe on here (Steak Seasoning for the Steak House#18556 by Darin Craven). The orginal recipe is for restaurant use therefore has large measurements of the ingredients. At the suggestion of one of the reviewers, I scaled it down for home use. This seasoning can be used on any type of meat as well as on fish and poultry.

    Recipe #73103

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