ADVERTISEMENT
- Real Recipes from Real People -

ISO: J. Alexander's Steak Maui Marinade

Misc.
I would also love to know the the marinade recipe for the J. Alexander's Steak Maui. Houston's version is called Hawaiian Steak. Both are outstanding. Help!
MsgID: 1425005
Shared by: Ms O, Hampton GA
In reply to: ISO: J.Alexander's Steak Maui Marinade
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Olive Garden Alfredo Fettucine - looks yummier
  • OLIVE GARDEN ALFREDO FETTUCINE (copycat recipe) 1/2 cup butter 2 tablespoons cream cheese 1 pint heavy (whipping) cream 1 teaspoon garlic powder salt and black pepper 2/3 cup grated parmesan cheese (preferably fr...
  • Sabrett Onions in Sauce (2)
  • SABRETT ONIONS Source: Recipe Source from Grace Wagner Servings: 6 "These are very similar to the onion topping served on frankfurters by the New York City street vendors." 2 medium onions 1 tablespoon vegeta...
  • Milk Dud Peanut Surprise Cookies
  • MILK DUD PEANUT SURPRISE COOKIES 1/2 c. butter, softened 1/2 c. peanut butter 1/2 c. sugar 1/2 c. brown sugar 1 egg 1 1/4 c. flour 1/2 tsp. baking powder 3/4 tsp. soda 1/4 tsp. salt 3 boxes Milk Duds Beat butter,...
  • Hawaiian Spareribs (Heinz Ketchup, 1957)
  • HAWAIIAN SPARERIBS 2 pounds spareribs, cut into 1 rib sections 1/4 cup flour 1 tablespoon salt 1/4 teaspoon ground black pepper 2 tablespoons shortening 1 (9...
  • Red Cross Spaghetti With Tomato Sauce From 1933
  • RED CROSS SPAGHETTI WITH TOMATO SAUCE FROM 1933 1 (16 oz) pkg Red Cross Spaghetti 2 cups tomatoes (canned) 2 tablespoons butter 2 tablespoons flour 1 onion, sliced 1/2 teaspoonful salt 1/8 teaspoonful ground black pe...
ADVERTISEMENT
  • One-Step Cream Sauce (Wondra Flour recipe, 1960's)
  • ONE-STEP CREAM SAUCE "So simple to do - just combine all ingredients at once and get lump-free cream sauce in only 1/3 of the time. Try it with meat, fish, poultry or eggs ... or combined with cheddar for a breezy che...
  • Beginner's White Bread (with whole wheat variation)
  • BEGINNER'S WHITE BREAD 6 cups all-purpose flour,*divided use 3 tablespoons sugar 2 packages active dry yeast 2 teaspoons salt 1 1/2 cups water 1/2 cup milk 2 tablespoons butter or margarine In large mixing bowl, mix ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: J. Alexander's Steak Maui Marinade
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!