Liven Up Your Meals with Marinades!
Liven Up Your Meals with Marinades!
Fresh herbs are perfect for marinades; adding a freshness
to any meat or seafood. Remember to be safe and discard
the marinade after it has been used. You can double the recipes
and use half for marinade and half for basting. Some recipes
do allow you to boil the used marinade and then use it as a baste.
Always go with discarding if you are unsure! It's better to be
safe than take a chance on making your family or guests ill.
Citrus Pork MarinadeIngredients:1 cup salsa 1/2 cup lime juice 1/2 cup beer (or water) 2 cloves garlic, minced 1 tablespoon snipped cilantro 1 1/2 tsp. ground cumin 1/4 tsp. ground red pepper 1/4 tsp. black pepper Combine ingredients, pour over pork and refrigerate for 3-4 hours before cooking. Enough for about 1 1/2 pounds. Hawaiian Beef MarinadeIngredients:2 cups pineapple juice 1/2 cup honey 2 tablespoon soy sauce 1/4 cup chopped green onion 2 cloves garlic, minced Blend ingredients and marinate steak whole or cut into cubes for kabobs in refrigerator for 1-3 hours. Enough for 2-3 pounds of meat. Herb Marinade for ShrimpIngredients:1/4 cup olive oil 2 tablespoon balsamic vinegar 1 tablespoon lemon juice 1 tablespoon thinly sliced fresh basil 1 tablespoon minced fresh parsley 1 tsp. finely chopped fresh oregano pinch crushed red pepper flakes Blend all, add one pound of shrimp and marinate for at least 3 hours in the refrigerator. Kebob MarinadeIngredients:Juice of two lemons 1/4 cup olive oil 2 tablespoons grated onion 2 tablespoons ground chili peppers 1 tsp. coriander 1 tsp. ground ginger 1 clove garlic, crushed 1 tsp. turmeric dash of salt Mix together all ingredients. This will marinate about 3 pounds of kabob beef. Place in marinade for about 8 hours in refrigerator. Greek MarinadeIngredients:4 tablespoons olive oil 1 tablespoon prepared mustard 1/2 cup lemon juice 2 cloves garlic, minced 1 tsp. dried oregano or 2 tsp. fresh Combine and pour over thin boneless pork slices. Marinate in refrigerator 1-8 hours. Grill or roast meat. Spicy Beef MarinadeIngredients:1/2 cup picante sauce 1/3 cup red wine vinegar 1/4 cup oil 1 tablespoon fresh cilantro, snipped 1 clove crushed garlic 1/8 tsp. black pepper Pour marinade over cooked sliced beef. Marinate for 4-24 hours in refrigerator. Use in salad, for pita sandwiches or in tortillas. Enough for 1 pound. Balsamic Seafood MarinadeIngredients:1/3 cup balsamic vinegar 1/3 cup wine or herb vinegar 1/2 cup chopped fresh basil leaves 1 tablespoon minced garlic 1 tablespoon fresh tarragon, chopped 2-4 tsps. hot pepper sauce 1/2 cup oil
In blender combine vinegars, basil, garlic, tarragon
and hot pepper sauce. Process until all is finely
chopped. Add oil slowly in a steady stream until
it is well-blended. Cover and chill until ready to
use. This is enough for about 3 pounds of fish
fillets or steaks. Marinate in refrigerator for one
hour, turning every 15 minutes.
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