Recipezaar: Marinades & Rubs recipesThe newest Recipezaar recipesin:Marinades & RubsRub for Brisket- March 28, 2008 This was posted in the New York Times on March 2, 2000. I use it as a rub for brisket but you can use it with other cuts of beef as well. Great for baking or grilling. -- posted by KCShellhttp://www.recipezaar.com/295076 Flank Steak Marinade- March 26, 2008 This is a recipe that I found on the Radiant Recovery website. A great sugar free marinade for Flank Steak. The original recipe called for 1 tablespoon of dried mustard - I cut it down to 1 teaspoon and also left out the black pepper (I'm allergic to it) and the salt because of the salt content of the tamari sauce. Cooking time is marinating time. -- posted by LARavenscrofthttp://www.recipezaar.com/294536 Ancho Chile Marinade- March 26, 2008 You can use any meat with this marinade. I have tried it with beef, pork, and even seafood. This recipe is directly from the Founder, CEO, and Chef of Chipotle Mexican Grill. I hope you enjoy it as much as I do! -- posted by Tiny_Toodleshttp://www.recipezaar.com/294517 Barbecue Recipes Marinade for Not-So-Tender Meat- March 26, 2008 Barbecue Recipes, formerly Patio Recipes revised January, 1985 -- posted by JackieOhNo!http://www.recipezaar.com/294509 Barbecue Recipes All-Purpose Basting Sauce- March 26, 2008 Barbecue Recipes, formerly Patio Recipes revised January, 1985 -- posted by JackieOhNo!http://www.recipezaar.com/294437 Barbecue Recipes Marinade for Steaks, Roasts, Vegetable Kabobs a- March 26, 2008 Barbecue Recipes, formerly Patio Recipes revised January, 1985 -- posted by JackieOhNo!http://www.recipezaar.com/294436 Barbecue Recipes Beef Marinade- March 26, 2008 Barbecue Recipes, formerly Patio Recipes revised January, 1985 -- posted by JackieOhNo!http://www.recipezaar.com/294435 Rosemary Garlic and Ginger Chicken Breasts- March 25, 2008 I know everyone loves boneless skinless chicken breasts, and you could use these here, but I always stock up on the bone-in breasts because they are much cheaper. The longer the chicken marinates, the better, but you could marinate these for as little as half hour and still be in heaven. It can't get much easier than this, and this is requested in my house all the time. The chicken comes out extremely tender, moist and juicy! Just make sure you remove the skin from the chicken first if...http://www.recipezaar.com/293937 Tuscan Herb Rub- March 21, 2008 I am posting this from a Spice Island ad I saw in a magazine. I haven't tried it yet. I will guess the yield. It is for use on chicken, pork, beef or lamb. -- posted by Oolalahttp://www.recipezaar.com/293610 Korean Marinade- March 21, 2008 In Korea, this versatile marinade is used for a variety of meat and seafood. Store it in your refrigerator for a impromptu barbecues all summer long. -- posted by CHILI SPICEhttp://www.recipezaar.com/293414 |