Recipe: Marinades, Sauces, etc. (20)

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03-02-2000 - Top This!
20 Marinades, Sauces, Dressings, Etc.

Zoe,PA (06:21:22) : Cinnamon-Chipotle Marinade
(I use this marinade on pork tenderloins-it sounds a little strange, but I guarantee you, it is the BEST way I have ever tasted pork!)

1/3 cup sugar
1/2 cup apple juice
2 cups water
1 each chipotle pepper in adobo sauce (canned)
1 bunch fresh basil
2 Tbsp. apple cider vinegar
2 tsp. ground cinnamon
1 tsp. ground cumin
2 Tbsp. salt
3 cloves minced fresh garlic

Put all ingredients in food processor and puree.
Pour marinade over pork tenderloin (or chops, roast, etc...)
marinate overnight in refrigerator.
remove pork from marinade, and discard the marinade. Grill pork until done. If using a roast, brown the roast in a skillet first, then roast or cook in crock pot.
Enjoy!!

Peg,Oh (05:13:42) : Easy Lemonade Marinade

This is so good for grilled chicken

1 (120z) can frozen lemonade concentrate-thawed
2/3 C. soy sauce
2 garlic cloves
2 tsp seasoned salt
l/4 tsp garlic powder

Mix together-this will cover three whole chicken breasts. Refrigerate for several hours or overnight. Cook the chicken on the grill. YUM!!!

Lori.NY (03:13:02) : Bar B Q Chicken Sauce

Beat 1 egg, add
1/2 cup cooking oil, beat again Add
1 Cup Cider vinegar,
2 Tbles. salt,
1 1/2 Tbles. Poultry seasoning,
1/4 tsp. pepper.
Stir over med low heat until egg whites begin to congeal. Remove from heat and pour over chicken..Cover and let stand overnight..
Baste chicken with sauce while cooking..
I sometimes double the recipe depending on how much I want to marinate..(also I cut back on salt some)

calliope,.NY (11:24:00) : Sweet And Spicy Peach Relish

4 large ripe or semi-ripe peaches, pitted and thinly sliced
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 red onion, peeled and very thinly sliced
1/2 c. orange juice
1/4 c. virgin olive oil
6 tbsps. lime juice (about 3 limes)
1 tbsp. molasses
1 tbsp. minced red or green chili pepper of your choice
1/2 c. chopped Italian parsley
1 tsp. minced garlic
salt and freshly cracked black pepper to taste
In a large bowl, combine all the ingredients and mix well. This relish
will keep covered and refrigerated, about 4 days. Makes about 4
cups.

* I think that I would halve this recipe as it will probably be used in small portions, as a condiment with grilled meats and fish...wouldn't want it to spoil *

I have since tried this since the above note...it is wonderful and you will want to halve it.

chiqui,.new.orleans (10:42:03) : Mandarin Orange and Avocado Salad

1 head crisp Romaine lettuce, cleaned, cut up

2 cups assorted salad greens such as Spring Mix

1 cup pitted black olives
1 can mandarin orange slices, drained
1/2 purple onion, very thinly sliced
1 large avocado cut into large chunks, dipped in lemon juice.

In a large salad bowl, combine all ingredients in order listed. Top with Pastore's Honey Mustard dressing and toss. To turn this into a luncheon entree, top salad with chunks of grilled chicken.

chiqui,.new.orleans (10:32:04) : Pastore's House Dressing....Honey Mustard

This salad dressing was so popular that after the restaurant closed, I had countless phone calls requesting this recipe alone!!! It is fabulous over Fried Chicken Club Salad, Spinach Salad, or any salads containing citrus fruits, such as Mandarin Orange and Avocado Salad (Recipe Follows)

2 Tabsp. prepared yellow mustard
1 tabsp. fresh minced garlic(fresh only)
1/2 cup red wine vinegar
juice of 1 fresh lemon
1 teasp. salt
1 teasp. lemon-pepper seasoning
1 cup Hellmann's mayonnaise
1/4 cup good quality honey(I get fresh honey from the farmer's market)
2 cups olive oil

Place all ingredients in a blender EXCEPT the oil. Puree...with motor running, slowly drizzle in the olive ( I use a regular olive oil for this, not extra virgin) and blend until all is emulsified. Yields 1 quart. Taste and correct seasoning. I like mine rather sweet and depending on the strength of the honey, you may have to add more.

Gina,.Fla (10:03:55) : Caribbean Island Marinade

1/3 c. orange juice
3 T. canola oil
3 T. honey
1/4 t. ground red pepper (more if you want to kick up the heat)
1 T. ground coriander
2 garlic cloves, minced
1/2 lime
3/4 t. dried basil
1/2 t. salt
3/4 t. parsley
1 Hefty freezer zip-lock plastic bag

Combine all ingred. in the hefty bag and marinade the chicken in it.

Gina,.Fla (10:01:42) : Hot and Spicy Asian Marinade

4 cloves garlic -- minced
1 1/2 teaspoons grated gingerroot
1/2 teaspoon salt
1/4 to 3/4 tsp ground red pepper
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 tablespoon catsup
1 tablespoon red wine vinegar
1 teaspoon water

Whisk everything together and marinade meat overnight.

Gina,.Fla (09:59:06) : Cuban Marinade for Chicken and Chops

1 cup orange juice
cup fresh lime juice
2 tablespoons extra-virgin olive oil
1/3 cup coarsely chopped fresh cilantro, plus whole sprigs for garnish
3 garlic cloves, minced
2 teaspoons ground cumin
Salt
teaspoon crushed red pepper flakes

whisk everything together and marinade your meat in it overnight...sensational!!

For grilling or baking in oven....

Gina,.Fla (09:55:08) : AJO VINAIGRETTE DRESSING

1. c. veg. oil
1/4 c. vinegar
3 T. lemon juice
1/2 t. ground black pepper
1 T. fresh minced dill
1/4 t. paprika
1/2 t. dry mustard
1 clove garlic minced
Combine in a glass jar and shake well. Refrigerate til ready to use.

Gina,.Fla (09:53:34) : Balsamic Vinaigrette:

1 t. dry mustard
1/2 t. seasoned salt
1/4 t. blk. pepper
3 T. balsamic vinegar
1/2 t. onion juice
1 clove garlic, crushed
3/4 c. olive oil

Mix all by whisking and storing in a bottle til ready to use.

Gina,.Fla (09:50:55) : Fresh Strawberry Sauce for Pancakes or Waffles
makes 1 qt.

3 qts. fresh ripe strawberries
1 1/4 c. cold water
1 1/2 c. sugar
3 T. cornstarch
few drops of red food coloring
1 t. vanilla extract

Wash, sort, hull and slice berries. Bring 1 c. water and sugar to a boil and boil for 5 mts.

Mix cornstarch and remaining 1/4 c. water. Slowly whisk into the boiling syrup and return to a boil for 2 mts.

Remove from heat and whisk in coloring. Stir in vanilla and berries, mash a little to thicken. Store in fridge for up to 3 days once it has cooled.

Gina,.Fla (09:47:17) : Orange Mustard Glaze for Pork Chops

3 T. Dijon mustard
1 t. vinegar
1 T. orange juice
1/2 c. dark brown sugar
1/4 t. cinnamon
1/4 c. white wine

Combine all ingredients in a bowl and brush over chops on grill or oven.

Gina,.Fla (09:45:57) : Panhandle Style Raisin Sauce for Ham

makes about 1 1/2 cups

1 c. dark raisins
1 1/4 c. Orange juice
1/3 c. brown sugar
1 1/2 T. cornstarch
1/4 t. cinnamon
1/4 t. cloves
1/4 t. dry mustard
1 c. pecan halves

Combine raisins and orange juice in a saucepan. Cook over med. heat till raisins are plump, about 5 mts. In a small bowl, mix sugar and cornstarch. Stir into the raisin mixture, add spices and cook til thick. Add pecans before serving.

Gina,.Fla (09:43:25) : Classic Greek Dressing

2-3 garlic cloves, minced
1/8 c. white wine vinegar
1/4 c. lemon juice
3/4 c. olive oil
1 t. salt
1/8 t. white pepper
1 t. dried Greek seasoning
crumbled feta

Blend everything but the cheese. Store in the fridge. Add cheese over greens and drizzle dressing over.

Gina,.Fla (09:41:40) : Plum Sauce for Chicken Nuggets

1 1/2 c. red plum jam
1 1/2 T. yellow mustard
1 1/2 T. horseradish
1 1/2 t. lemon juice

Combine the above and heat til ready to serve.

Gina,.Fla (09:40:28) : Cinnamon Sauce for Apple Dumplings

1 c. brown sugar
mixed with 1 T. cornstarch
whisk together with 1 c. boiling water

Put this into a saucepot and bring to a boil til thick, throw in 2 cinnamon sticks and 4 T. butter, simmer til ready to serve.

Gina,.Fla (09:38:28) : HONEY MUSTARD DRESSING
(Yields one cup and one-half)

Two tablespoons mustard
Four tablespoons honey
One tablespoon white vinegar
One-half cup mayonnaise
One-half cup sour cream

Mix all together with a whisk and serve.Gina,.Fla (09:38:06) : Florida Citrus and Pineapple Dressing
Yield: 1 quart

1 1/4 cups tangerine or orange juice
2/3 cup pineapple juice
2 tbsp lemon juice
2 tsp balsamic vinegar
2 tsp prepared Dijon mustard
1 tsp pureed garlic
1 1/4 cups vegetable oil
2/3 cup olive oil
2 tsp salt
1/2 tsp ground black pepper

Combine the juices, vinegar, mustard, and garlic.
Whisk in the oils gradually.
Adjust seasoning with salt and pepper.

calliope,.NY (09:07:13) : ROASTED TOMATO PASTA SAUCE

Preheat the oven to 400-425. Drizzle some olive oil in the bottom of a roasting pan. Add your chopped onions and garlic. Fish the whole tomatoes out of 2 large cans of tomatoes in juice (save all the juice) and add them. Sprinkle will Kosher salt, black pepper and red pepper flakes and add 2-3 whole bay leaves.

Begin roasting. After about 20 minutes begin adding your liquids which include; the reserved tomato juice, a small can or two of chicken stock and about a cup of red wine. Add them alternately and a bit at a time, stirring after each addition and use your potato masher to crush out the tomatoes.

Roast this over a period of about 2 hours being careful to not let it get too dry and start burning in-between liquid additions. Near the end, add your herbs of choice....thyme, oregano, tarragon, basil, parsley...in amounts and combinations that suit you. You might also want to add more chopped fresh garlic.

This method produces a more rich, deep caramelized version of pasta sauce than the stove-top-pot method. Obviously you can make your own additions of sauteed green peppers, mushrooms, black olives, sausage, more garlic...whatever appeals to you in the last half hour of cooking when you add the herbs.