Recipezaar: Marinades & Rubs recipesThe newest Recipezaar recipesin:Marinades & Rubs" Jeera on Cubes" Barbecue Marinade- May 14, 2008 If you love Jeera (cumin) you will love this one. A really distinct marinade! -- posted by Franz Weberhttp://www.recipezaar.com/303460 " Exotic Fruits" Barbecue Marinade- May 14, 2008 This marinade gives your barbecue a juicy exotic touch! -- posted by Franz Weberhttp://www.recipezaar.com/303457 Peg Leg Pete's Marinaide- May 13, 2008 This is a light tasting grilling marinaide for chicken legs (good on all meat) that my neighbor Keith gave me.It does not overpower the taste of the meat like most sauces do.I grill all summer long with this recipe. -- posted by Lady Amazonhttp://www.recipezaar.com/303390 Mochi Mochi Marinade- May 12, 2008 From Sam Choy's Island Flavors. To use with Mochi Mochi Chicken. -- posted by MsPiahttp://www.recipezaar.com/303165 Marinade- May 7, 2008 The yummiest marinade ever! I use with flank steak and there is never enough for my family! -- posted by mamalisahttp://www.recipezaar.com/302626 Red Wine Marinade- May 7, 2008 This is a recommended marinade from the Missouri Beef Council. It makes about ½ cup of marinade, perfect for 1-2 pounds of beef. If looking to add flavor only, marinate for 15 minutes to 2 hours. If tenderizing, marinate for at least 6 hours. Never marinate at room temperature or longer than 24 hours. -- posted by Krittlinhttp://www.recipezaar.com/302561 Teriyaki Marinade- May 7, 2008 This is a recommended marinade from the Missouri Beef Council. It makes about ½ cup of marinade, perfect for 1-2 pounds of beef. If looking to add flavor only, marinate for 15 minutes to 2 hours. If tenderizing, marinate for at least 6 hours. Never marinate at room temperature or longer than 24 hours. -- posted by Krittlinhttp://www.recipezaar.com/302530 Lemony Oriental Marinade- May 7, 2008 This is a recommended marinade from the Missouri Beef Council. It makes about ½ cup of marinade, perfect for 1-2 pounds of beef. If looking to add flavor only, marinate for 15 minutes to 2 hours. If tenderizing, marinate for at least 6 hours. Never marinate at room temperature or longer than 24 hours. -- posted by Krittlinhttp://www.recipezaar.com/302509 Barbecue Sauce for Chicken on the Grill- May 5, 2008 I always fully bake chicken pieces or halved chickens destined for grilling over coals, to save us all that problem of having a scorched or burnt chicken which is still not cooked through! There are bbq experts who can actually grill chickens, get them cooked through, and not burn them, but my husband isn't one of them!! (This problem does not occur when the Weber kettle braai is used!) This sauce is brushed on the chicken halves or pieces every now and then, and when turned over. It can also.http://www.recipezaar.com/302041 |