Recipezaar: Marinades & Rubs recipesThe newest Recipezaar recipesin:Marinades & RubsRhubarbecue Sauce- May 31, 2008 Sour rhubarb adds tantalizing tang to sweet barbecue sauce. And, with frozen rhubarb, you can make this any time of year. -- posted by Olga Drozdhttp://www.recipezaar.com/306663 Canadian - Maple Syrup Glaze for Fish & Meat- May 29, 2008 Posted for ZWT 4! If you're looking for sweetness, but with extra richness and flavor, try adding maple syrup to your recipes. This maple syrup glaze is a great addition to meat or fish - especially good on ham and salmon. It is also fantastic drizzled over vegetables before roasting them! Recipe comes from Sweet Maple: Life, Lore and Recipes from the Sugarbush by James M. Lawrence -- posted by Um Safiahttp://www.recipezaar.com/305992 Venezuelan Spice Marinade- May 29, 2008 Although it is indicated as a marinade for 'meat,' it was probably meant for beef. This recipe is posted as prepare for participation in World Tour 4! -- posted by Sydney Mikehttp://www.recipezaar.com/305802 BBQ Basting Sauce - Oriental Ginger- May 29, 2008 Quick, easy and makes for a great basting sauce when wanting something a touch different when grilling. Amazing how something so easily made makes for a crowd pleaser. I usually triple the recipe and when wanting a little spice I add some dried crushed chili peppers. -- posted by Gerry 999http://www.recipezaar.com/305766 Ceylon Curry Powder- May 28, 2008 Taken from Charmaine Solomon. "In Sri Lankan cooking one of the main characteristics is that the spices are dark and roasted, this gives an aroma completely different from Indian curries". Used in "Harak mas curry" (Sri Lankan beef curry), "Lampries Curry" and "Mas Ismoru" (Sri Lankan braised beef with gravy). -- posted by Lou vanhttp://www.recipezaar.com/305276 Chili Lime Glaze- May 28, 2008 Will try this soon. Sounds very good, so am posting it so that it is not lost. Found in the St George Spectrum newspaper 5212008. -- posted by Colorado Lauraleehttp://www.recipezaar.com/305239 Red Wine, Garlic and Thyme Marinade- May 27, 2008 This marinade is ideal for beef, lamb, chicken or pork, to serve 4 to 6. Pour marinade over meat. Cover and refrigerate for a minimum of 4 hours, or overnight, if time permits. -- posted by Sonya01http://www.recipezaar.com/304858 Chipotle Rub- May 23, 2008 From La Parilla: The Mexican Grill cookbook. You can make this into fajitas by sprinkling 3 T. of this rub on a 2 lb. skirt steak, add a small white chopped onion, then add 12 cup dark beer, and 12 cup olive oil. Marinate for up to 12 hour. This makes a lot of rub! -- posted by cookiedoghttp://www.recipezaar.com/304686 Copycat Lawry's Pinch of Herbs- May 19, 2008 I found this on the internet after I found out that lawry's had discontinued making their herb mix called pinch of herbs. This has been a staple in our family. Mostly for making our version of a greek salad. I also got my father-in-law hooked on it for his fish. The description was a pinch of herbs with a kick. -- posted by Kimberlee 2http://www.recipezaar.com/304256 Low Carb Rib Rub- May 18, 2008 This is great. Use it on other meats as well! It has really saved my bbq tooth when cutting carbs. -- posted by Sue Lhttp://www.recipezaar.com/304059 |