Marinades

A NOTE ABOUT MARINADES

Marinades are seasoned liquid mixtures that add flavor and in some cases, help tenderizer meat. A tenderizing marinade must contain an acidic ingredient such as lemon juice, wine or vinegar. Follow these tips in marinating. Marinate in the refrigerator, NEVER at room temperature. Marinate in a food grade plastic bag or glass dish. Turn meat occasionally during marinating. Allow 1/4 to 1/2 cup marinade for each pound of meat. These recipes yield approximately 1/2 cup of marinade.

When marinating for flavor only, you need to marinate for up to two hours. Tenderizing takes at least six hours. If a marinade is to be used for basting or served as a sauce, do not use it after it had had the meat sitting in it. Never save and reuse a marinade.


 

FIERY BOURBON-TERIYAKI MARINADE

MEXITALI MARINADE

FIERY LEMON ORIENTAL MARINADE

CAJOHNS TERIYAKI MARINADE

CITRUS HEAT MARINADE

CABOOM! SOUTHWEST MARINADE

RED WINE MARINADE

BLAZIN’/SWEET STEAK MARINADE

SMOKY BARBECUE MARINADE