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    You are in: Home / Cookbooks / Stocks, Marinades, Seasonings, Sauces & Rubs Oh My!
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    305 recipes in

    Stocks, Marinades, Seasonings, Sauces & Rubs Oh My!

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    7 Reviews |  By acid.

    Great hot and smokey marinade for anything

    Recipe #64241

    This marinade is so quick and easy to prepare and is delicious as well. It can be used with just about any type of meat.

    Recipe #78661

    Quick and easy marinade or grilling sauce for chicken or pork. Very tasty!

    Recipe #80929

    I use this marinade every time I cook Chicken. So quick, easy and I always have the ingredients available.

    Recipe #83571

    9 Reviews |  By jenjill

    Easiest chicken marinade that gives you very moist and tasty chicken, especially when grilled. I got this recipe from a person my husband worked with about 11 years ago and I never grill my chicken any other way. Cook time includes marinating time.

    Recipe #88244

    This marinade works great with most meats, especially pork tenderloin, see recipe 90325. It goes well with beef short ribs, pork, or even chicken. Red pepper flakes control how spicy you would like it to be. Cook the meat on your outdoor grill, or regular oven to recommended temperatures. Cooking time depends, on the meat you choose.

    Recipe #93639

    3 Reviews |  By Rita~

    Great on chicken, pork, and beef. This is full of Asian flavor from the sesame oil, scallions, garlic, and ginger. Try it on ribs.

    Recipe #96325

    This is a flavorful and light marinade that makes chicken breasts taste awesome! It can also be used on seafood; I marinate chicken for about half a day, seafood for a couple of hours. This recipe makes enough marinade for about 4 pounds of chicken or fish.

    Recipe #97014

    This is a delicious marinade for chicken that is fat free and sodium free. I use it on boneless/ skinless chicken breasts, marinate overnight, then grill on my George Foreman. Very tasty.

    Recipe #114021

    4 Reviews |  By Dawnab

    IThis is an adopted recipe, I am a seafood lover and think this is a great recipe, Original Intro states: A simple stock that freezes well

    Recipe #54839

    Recipe #56806

    4 Reviews |  By BonnieZ

    This is the famous China Moon double chicken stock. A lot of work, but it is well worth it.

    Recipe #56831

    This is an easy way to make a delicious vegetable broth that you can keep on hand for use in recipes. Leaving the skin ON gives a nice golden color to the broth. I adopted this recipe and have worked lovingly on it for several months. I wanted to keep it low in sodium but you can certainly adjust that to your liking.

    Recipe #75842

    Adopted! Original poster's comments: use it to moisten braised pork dishes or for sauces for any pork dish. It can be used as is or reduced from 4-5 cups to 1-2 cups. You can use other bony cuts, such as ribs, as long as they aren't too fatty and are fairly meaty. Otherwise, add a pound of meat to 1 1/2 pounds clean bones; without meat, the stock will have body but lack flavor. QDM: I have no idea where I would get pig's feet. It's illegal here to sell them and a butcher giving them away could be charged with some abstruse crime. So, will try to figure something else out for the gelatin...

    Recipe #79163

    This is a satisfying vegetable stock made rich and delicious with lentils, leeks, and potato. It's suitable for vegan meals, and makes an excellent stock in which to cook rice. And it's my vegetable stock of choice for my own Five Lily Soup!

    Recipe #81356

    Use on pork or chicken.

    Recipe #19160

    Well, without Chaimen, there would be no Basterma! I LOVE Basterma...It is so delicious. A real delicacy. Sliced very, very thin and eaten with The wonderful Armenian bread-Lavash. Can you tell I like Armenian food?? I can't help it-It's in my blood. Thanks to my Aunt Sophie!

    Recipe #22780

    6 Reviews |  By Bergy

    I got this recipe off the internet. It is by Chris Schlesinger. When I use it I cut the salt way back & up the cayenne. Very good rub

    Recipe #39977

    Recipe #59355

    10 Reviews |  By acid.

    A fabulous Mexican mole flavored rub with a faint chocolate undercurrent. Wonderful on pork, chicken, meaty fish like tuna and salmon, and on roasted or grilled portobellos and bell peppers.

    Recipe #62736

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