Recipezaar: Marinades & Rubs,Vegetarian recipes

Greek House Salad Dressing

Thu, 18 May 2006 14:22:49 -0400

Not only is this a fantastic dressing for all kinds of salads even pasta salads, it also makes a wonderful meat marinade --- this dressing needs to chill for a few hours before using -- posted by KITTENCAL

No Fail Teriyaki Sauce

Sat, 17 Jun 2006 14:48:37 -0400

Everyone loves this sauce and it is so easy to make. It is very versitile. It is great if you soak 2lbs sirloin steak in it for 1 hour. My personal favorite is mixing it in ground beef and making teriyaki burgers. YUMMY! -- posted by LJ in San Francisco

Fay's Mexican Gremolata

Wed, 28 Jun 2006 19:19:00 -0400

From www.ranchogordo.com. Serve this with anything-on everything! Great on French bread, crackers, mini-tostada shells, scrambled eggs, slathered on grilled chicken, etc. -- posted by Cookgirl

Tangy Plum Sauce for Canning

Thu, 13 Jul 2006 12:41:44 -0400

Use this tart and sweet sauce right out of the jar for dipping. Or use as a sort of stir-fry or poaching sauce, adding other ingredients like fresh ginger and hot chili flakes. Makes a small batch but easily doubled. From Topp and Howard's "Put a Lid on it". -- posted by Cookin-jo

Garlic-Basil Vinegar

Mon, 24 Jul 2006 22:43:27 -0400

I lovemaking my own vinegar, the variations are endless. And it's simple, all you have to do is pour hot vinegar over the herbs, and let it stand for 2 weeks. Place a sprig of the fresh herb in the bttle, to make it look pretty, especially if giving as gifts. The recipe below is my favorite one. -- posted by KittyKitty

Oil and Vinegar Marinade

Mon, 31 Jul 2006 22:51:36 -0400

This is a simple marinade to use on pork, beef, or chicken . You can baste with it while cooking too. It's especially handy when you need to whip something up, but your pantry is looking a little bare, because it is basically just kitchen staples. -- posted by KittyKitty

Fragrant Honey Marinade

Mon, 14 Aug 2006 22:44:32 -0400

Use to marinade meat, fish, tofu vegetables. Works esecially well with root veg and chicken. -- posted by PinkCherryBlossom

Teriyaki Sauce a La Linda

Mon, 18 Sep 2006 23:18:26 -0400

I got this recipe many years ago from a friend, and just found it again tonight. It looks delicious and I wonder how I misplaced it for so long... -- posted by Sarah Chana

Sweet & Spicy Balsamic Dressing /Marinade (No Oil)

Fri, 03 Nov 2006 16:54:02 -0500

From a low-fat cookbook. Haven't tried it yet but I like the way it sounds and I have all the ingredients in my home on a regular basis so this is posted for you and for safe keeping. -- posted by Oolala

Harissa Oil

Sat, 04 Nov 2006 07:43:06 -0500

Use this oil to toss veggies in before roasting or brush on tofu, meat or quorn before cooking. -- posted by PinkCherryBlossom

Chilli Lime and Garlic Marinade

Sun, 19 Nov 2006 14:35:40 -0500

Simply toss with your meat/fish/tofu for 20 mins or longer if you can. Will keep for 3 days in the fridge. -- posted by PinkCherryBlossom

Sesame Oil and Mustard Marinade

Sun, 19 Nov 2006 14:35:45 -0500

Simply toss with your meat/fish/tofu for 20 mins or longer if you can. Will keep for 3 days in the fridge. -- posted by PinkCherryBlossom

Middle Eastern Spice Mix

Sun, 19 Nov 2006 14:36:19 -0500

I use this spice mix to coat tofu before pan frying. While it may not be truly authentic the ingredients are easy to find and quick to put together. To coat fish/meat/tofu simply oil the item and roll in the mix. -- posted by PinkCherryBlossom

Indian Spice Mix

Sun, 19 Nov 2006 14:36:27 -0500

Tamarind and Five Spice Marinade

Sun, 19 Nov 2006 18:48:35 -0500

Simply toss with your meat/fish/tofu for 20 mins or longer if you can. Will keep for 3 days in the fridge. If you can't find five spice paste it is so easy to make try my recipe for it. -- posted by PinkCherryBlossom

Yoghurt and Ginger Marinade

Sun, 19 Nov 2006 18:49:58 -0500

Simply toss with your meat/fish/tofu for 20 mins or longer if you can. Will keep for 3 days in the fridge. I love this as it gives a glorious golden tinge to anything you marinade in it. -- posted by PinkCherryBlossom

Garam Masala Spice Mix

Sun, 19 Nov 2006 18:56:39 -0500

Korean Barbecue Sauce

Sat, 02 Dec 2006 20:51:11 -0500

This is super speedy and very flavorful. I've had it for a long time; I don't remember where I got it from anymore. -- posted by Aunt Cookie

Soy Ginger Glaze

Wed, 06 Dec 2006 20:22:34 -0500

A cracking little glaze. DH likes it on dead things before cremating them I like to brush it on rice balls before I grill them Mmmm... -- posted by PinkCherryBlossom

Wasabi Oil

Wed, 06 Dec 2006 20:25:00 -0500

A thick oil great for BBQ's baste anything in it or use it to add a real kick to fried rice. -- posted by PinkCherryBlossom

Miso Shallot Vinaigrette

Sun, 07 Jan 2007 22:43:20 -0500

A delicious vinaigrette that is great for salad dressing, marinade for meat of roasted veggies, or add to sauted mushrooms to make them richer. From Simply Ming - cooking show on public television. -- posted by RubySue

Spicy Bayou Rub

Mon, 08 Jan 2007 13:46:33 -0500

I was looking for a rub, without sugar. This one works perfectly on meat, fish or roasted potatoes. Spicy!! -- posted by katie in the UP

North African Ras El Hanout Spice Mix

Sat, 13 Jan 2007 21:20:01 -0500

A "must" for nearly all Tagines, Couscous & North African recipes; I can always obtain it here in France but, as I list this in so many of my recipes I thought I would devise a "copycat" or cheat's spice mix which you can make up & have handy! It will be almost impossible to replicate this spice exactly as the orginal can contain up to 50 spices & very exotic ones such as rose petals, lavender, nigella & grains of paradise, but I have tried to incorporoate all the Traditional elements of this exotic mix, with spices that will be easily & readily available in most countries! Store it in an airtight & preferably dark tin/container, and in a cool & dry place; depending on the freshness of the spices you have used & your storage conditions, this should last for up to 6 months. You can buy this as Yellow or Red Ras-el-Hanout, I have made up the yellow version - it's the one I mainly use in my cooking! Please note - this is NOT a hot spice mix - but an aromatic & very fragrant one! If you want to "perk" it up a bit, add more cayenne pepper. I have added optional ingredients - spices which may be difficult to obtain, but if you have them, add them!! Would make a great gift too! Recipes that use Ras-el-Hanout are: Recipe #137530 Recipe #191946 and Recipe #176181 -- posted by French Tart

Dried Blend of Aromatic Herbs, Onions, Garlic

Sun, 21 Jan 2007 13:21:23 -0500

My Recipe #183096 and Recipe #204180 inspired me to make this recipe. Flavored with wonderful herbs, onion and garlic (a whole bulb not a garlic clove. Great for making Rosemary Roast beef or on roast chicken, roasted veggies, fries or top a baked Italian bread before baking. Add to a bowl of extra virgin olive oil for dipping. Remove tough stems from all the herbs and discard or save for a fire place or smoking foods. I air dried my garden herbs but you can oven dry them as well. The time for cooking is the drying of the onions and garlic. Garlic will dry quicker so watch them. -- posted by ~Rita~

Panch Phoron (Indian Spice/Seed Mixture)

Tue, 13 Feb 2007 15:52:45 -0500

Panch phoron is a five-seed mixture from Bengal, India, a region famous for its distinctive cuisine. Panch phoron is most common in northern India, where the majority of seed spices are grown. Grind coarsely and use as a coating on roasted meat, or sprinkle on Indian breads, potato dishes, and vegetables, especially eggplant and cauliflower. -- posted by Sandi (From CA)

Basil Garlic Dressing for Salads or Marinades

Sat, 24 Feb 2007 16:49:31 -0500

From Wolfgang Puck: A simple dressing that is great over fresh tomatoes, and makes a wonderful marinade for chicken and shrimp. And there's nothing like the color of fresh basil. -- posted by A la Carte

Serbian Knight Marinade or Grilling Sauce

Mon, 26 Feb 2007 17:35:31 -0500

This is from the Kublai Khan Mongolian Grill in Glasgow. Use it with noodles and vegetables, or lighter meats like chicken (I had it with ostrich!). Note: the real recipe has all the amounts in parts, ie 1 part tomato mixed with 1 part olive oil. Recipezaar doesn't get the parts, so I replaced part with cup. If you use cups, you'll obviously have a huge amount of sauce. -- posted by PenguinSafari

Teriyaki Marinade/Sauce

Fri, 09 Mar 2007 14:56:39 -0500

This recipe came from my Mom's friend. I've never found a better sauce, and allergies prevent me from buying store bought. This is easy to make, delicious, and works with just about anything. -- posted by The Big D

Easy Apricot/Cherry Glaze

Tue, 27 Mar 2007 20:33:27 -0400

This is just too simple for words!! I think next time, I will add some crushed red chili flakes and possibly a tbls or 2 of balsamic vinegar! -- posted by katie in the UP

Auberge Blend - Herbes De Provence

Sat, 31 Mar 2007 15:15:21 -0400

There are numerous recipes for this famous herb mixture from the South of France. As a rule, it always contains thyme, lavender, rosemary, basil, savory, marjoram and basil, but it DOES vary from area to area depending on local tastes. This is my own "Auberge" blend that I make & use regularly in our Chambres d'Hôtes; I find it appeals to most people's taste! Feel free to add or omit those herbs that you are not keen on or find difficult to obtain. This makes a wonderful gift - add a ribbon, a sprig of lavender & a recipe! (I sell this blend at the Auberge, in little fabric bags with a recipe sheet inside!) -- posted by French Tart

Hot and Spicy Rub

Mon, 09 Apr 2007 22:00:24 -0400

Toasted spices make a great rub for grilling meat! Perfect for spicing up boring chicken breasts! Makes enough for 6-8 portions of meat. -- posted by English_Rose

Peppercorn Butter

Sun, 22 Apr 2007 14:48:36 -0400

For colour, you could also include 1 tsp (5 mL) pink peppercorns. Great if you cut slices off to place on steaks as soon as they come off the grill. From Food and Drink. -- posted by ~Leslie~

Asian Dry Rub

Mon, 23 Apr 2007 17:57:27 -0400

Spicy meat skewers are popular street vendor fare in Asia. This rub approximates that potent flavor; it's best on dark meat chicken, strong flavored fish or any cut of pork. You can also sprinkle a little over thickly sliced tomatoes before grilling. Courtesy of Cooking Light/May 2007 -- posted by katie in the UP

Caribbean Chile Spice Rub

Thu, 03 May 2007 17:47:04 -0400

This all purpose seasoning can be used as a rub on meat, fish, or poultry, sprinkled on potatoes and vegetables, or combined with sour cream or yogurt as a spicy salad dressing. It adds a taste of the Caribbean to any dish. As with any of my recipes calling for any type of chile pepper, feel free to substitute. From "The Pepper Pantry: Habanero" by Dave DeWitt and Nancy Gerlach. -- posted by Chef Sean #2

Pan-Asian Marinade and Basting Sauce

Sat, 12 May 2007 17:15:46 -0400

This borrows from several Asian cuisines. It's especially good on chicken and pork. During BBQ season, you can never have too many marinades! -- posted by graffeetee

Kittencal's Papaya-Pineapple Meat Tenderizer

Mon, 11 Jun 2007 17:16:00 -0400

Add about 1 cup of this fruit puree to your favorite marinade and refrigerate overnight or for tougher cuts of beef use alone and marinade for no more than 8 hours, the enzymes in this fruit will break down the meat fibers to create extreme tenderizing --- use only fresh fruit not frozen or canned. -- posted by KITTENCAL

Calypso Rum, Pineapple, Ginger and Brown Sugar Marinade/Glaze

Wed, 13 Jun 2007 17:18:49 -0400

An easy concoction that I made to give barbequed meats a bit of a spicy kick! With all the elements of the Caribbean - Dark Rum, Barbados Brown Sugar, Tropical Pineapple Juice and Fresh Ginger. This will make enough marinade/glaze for about 6 pork chops or pork steaks, 6 chicken breasts etc. Reserve a little of the marinade/glaze to dribble over the cooked meats just before serving. (NOT the marinade/glaze that the meat has been soaking in - as it will contain raw meat juices!) -- posted by French Tart

Marinated Beet

Thu, 26 Jul 2007 16:05:22 -0400

Beautiful accompaniment to roast meat, or used as part of an antipasti platter with salami, cooked meats, cheeses etc. -- posted by English_Rose

Roasted Garlic With Herbs and Olive Oil

Thu, 23 Aug 2007 16:55:49 -0400

This is a wonderful healthy, tasty spread or sauce depending on how much olive oil you use. You can even use it as a rub placing under the skin of a chicken or turkey. Fresh herbs are of your choice. Spread on bread or toss into pasta adding pasta water and additional olive oil to loosen. I use a mortar and pestle or Molcajete y Tejolote [mohl-kah-HEH-teh ee teh-hoh-LOH-teh in which the grinding process releases the oils, and flavor essence of the ingredients. When done carefully you will produce a product that is more flavorful than a product prepared in a food processor. If you just need to "get the job done", do it in a mini food processor. -- posted by ~Rita~

Italian Dressing With Sass

Tue, 04 Sep 2007 11:14:46 -0400

I love this dressing...it is zesty, zippy, tangy and sassy! Go easy on the cayenne if you're not into spice or just use paprika instead! If this is too tangy for you, add anywhere from 1/2 teaspoon to 2 teaspoons of sugar to taste...I just don't like to add sugar to my dressings! Enjoy! -- posted by KPD

Jamaican Wet Jerk Rub

Mon, 12 Nov 2007 22:22:20 -0500

Authentic and easy. Rub it on pork, chicken, or beef and serve with rice and warm flour tortillas for a great meal. -- posted by 2Bleu

Roast-Mary Spice Mix

Tue, 13 Nov 2007 02:14:50 -0500

This rosemary spice mix is wonderful on roast meats. Nice to add to a food gift basket. This fills 4 spice containers. -- posted by ~Rita~

Vegan Marinade (Marinated Tofu)

Tue, 20 Nov 2007 16:48:51 -0500

I made this up cause it sounded good, and it was! Leftover marinade can be used as a salad dressing. -- posted by tendollarwine

Coconut Curry Sauce/Marinade

Wed, 28 Nov 2007 01:33:15 -0500

My sister is a vegetarian and doesn't eat onions or garlic so when she comes to dinner I am hard pressed for recipes. This is what I came up with last night and I thought it was delicious! You could use this marinade with any fish or meat. I let the salmon sit in the sauce for about 40 minutes and then baked it in the sauce and drizzled it over the top after it was cooked. -- posted by Aimchick

Auberge Spiced Olives With Garlic, Orange and Sun-Dried Tomatoes

Wed, 28 Nov 2007 17:33:26 -0500

Lightly spiced with toasted coriander seeds and doused in an olive oil dressing with orange, garlic and sun-dried tomatoes, these are always a huge hit in the Auberge! Serve them with Cocktails, Aperitifs or assorted Hors D'oeuvres. They also make wonderful gifts - place them up in an attractive jar or container, add a ribbon with an olive wood spoon and a cocktail recipe - I always receive HUGE thanks for these! -- posted by French Tart

Absolute Best Mango Salsa

Sat, 05 Jan 2008 18:11:47 -0500

I absolutely adore fresh mango, and this salsa is the perfect way to make them shine! The result is very fresh, sweet and spicy, and chunky...similar to pico de gallo in texture. Make sure you use mangoes at their peak...if they are too ripe, your salsa will be mushy. I make this often for guests by serving with blue corn tortilla chips (the color is so much prettier than plain ol' tortilla chips!) or serve alongside mahi mahi or other grilled fish. I hope you enjoy it as much as I do! -- posted by Elle Woods Can Cook!

Coffee-Soy Glaze

Mon, 07 Jan 2008 15:35:23 -0500

I used this on grilled tofu and it was lovely. -- posted by Dancer^

Chili Lemon Marinade for Chicken

Mon, 07 Jan 2008 17:07:51 -0500

Tangy and delicious. From The Hors D'Oeuvre Book by C. Castle. -- posted by Vicki in CT

Jack 'n Coke Barbecue Sauce

Thu, 17 Jan 2008 00:31:25 -0500

This "kicked-up" sauce is used with Recipe #279103. Quantities can be increased and remainder refrigerated for other recipes. -- posted by Mareesme

Garam Masala - Aromatic Kashmiri Spice Blend for Spicy Cooking!

Thu, 17 Jan 2008 17:07:24 -0500

Garam Masala is an aromatic and hot spice mixture that is essential to numerous types of dishes in Indian, Nepalese and Pakistani cooking. The words mean "hot spices" and as well as adding the "heat" to Indian cooking, the spice mix should be subtle and aromatic. It is usually added towards the end of the cooking time, or even as a final garnish, unlike commercial curry powders that need to "cook" off the cornflour and other anti-clogging ingredients. This is my favourite Garam Masala mixture; there is no "standardized" recipe for this spice mixture, but I suspect that every Indian, Nepalese and Pakistani home will have their own "secret" mix! Grind the spices in smallish quantities to preserve the flavour and quality of the mixture, and then store in an airtight container, away from direct sunlight and heat. NB: Black cumin seeds are also called Royal Cumin or Shah Zeera. This spice mix makes a great gift - especially if you tie a recipe card around the neck of the jar with a whole piece of cinnamon! -- posted by French Tart

Quatre Épices - French Four Spice Mix from the Auberge

Fri, 01 Feb 2008 00:48:48 -0500

The literal translation of quatre épices is four spices; however, quatre épices rarely contains JUST four spices, but can have anything up to five or six spices in the mixture! This is my own version of quatre épices, a spice mixture that I find invaluable in the French kitchen, especially for charcuterie such as terrines, pates, sausages and rillettes. This spice mix is also that quintessential ingredient when added to deep, dark slow cooked beef and game dishes, especially when they contain wine. There is a school of thought that suggests the need for a "sweet" quatre épices spice mix as well a "savoury" quatre épices spice mix; I have never bothered to deviate from this basic recipe, which is equally delicious in savoury dishes (as mentioned above), and when used with moderation in sweet puddings, rich cakes and biscuits. My recipe contains five spices and will keep for a several weeks in an airtight tin or jar. This spice mix also makes a thoughtful gift for a foodie friend or host and hostess! -- posted by French Tart

Spicy Orange Stir Fry Sauce

Wed, 20 Feb 2008 20:53:09 -0500

This is a combination of several recipes I found online and tweaked a little to pull together. THis recipe makes enough for a stir-fry that serves two people, but it is easily doubled or tripled. I like to marinate my chicken in it first, and then thicken up the left over marinade with the cornstarch, but it works just as well as just a sauce. I recommend trying a stir fry with chicken, broccoli, and peanuts. -- posted by moonpoodle

Ww No-Cook Asian Peanut Sauce (2 Pts)

Fri, 29 Feb 2008 23:19:34 -0500

A delicious and easy recipe from Weight Watchers. They suggest serving this yummy sauce over whole-wheat noodles, Julienned cucumbers, or other fresh veggies. I like using this sauce with a chicken satay. I have made a few minor adjustments but none that will effect the point values. By using natural peanut butter you avoid hydrogenated shortening andsweeteners because it is just made from ground peanuts and a little salt. -- posted by Alskann

Bo-Kaap Cape Malay Curry Powder - South African Spice Mixture

Fri, 29 Feb 2008 23:41:29 -0500

My take on Cape Malay curry powder; I devised this when I finally finished my precious box of this type of curry powder, that had been sent to me in a Herbs and Spices swap by Zurie! I checked the ingredients list and finally after a little trial and error, I came up with this, and it is a pretty close match! Influenced by Malay cuisine, Cape/Malay curry powder/masala is a blend of sweet and pungent spices to include cloves, cardamon, fennel, mustard, coriander, turmeric, fenugreek, a little chilli and black pepper. A curry powder/masala of a mild heat yet full of the flavours you expect in Indian curry. This curry spice mix is wonderful in all types of curries, but especially authentic Cape Malay style cuisine, and of course curries. -- posted by French Tart

Khmeli-Suneli - Spice Mix from Georgia

Tue, 04 Mar 2008 01:19:27 -0500

"Georgia is well known for the subtle blends of herbs in its khmeli-suneli, which is used liberally to flavor kharchio, a thick, stewlike soup made from beef, lamb, or chicken. In Georgia, the pale gold to light brown mix can be purchased in many variations." - Aliza Green. This is Aliza's recipe for Khmeli-Suneli -- posted by Um Safia

Tabil - Traditional Tunisian Spice Mix

Tue, 04 Mar 2008 23:44:53 -0500

Tabil is used to season & enhance many Tunisian dishes. In fact, Tabil means seasoning (it originally referred to the coriander which is the key ingredient in Tabil!) Tabil is often used in conjunction with harissa & added to stews. You can use it as a rub or to season cooked vegetable salads or in dolma stuffing. -- posted by Um Safia

Gâlat / Galat Dagga - Tunisian Spice Mix - North African

Tue, 04 Mar 2008 23:49:51 -0500

This is a traditional spice mix native to the southern part of Tunisia. Use it to enhance the flavours of various North African delights - especially tagines & stews. This is a simple but effective blend & a good base for many recipes.............. -- posted by Um Safia

Yemen's Very Famous Zhoug!

Tue, 04 Mar 2008 23:50:05 -0500

This is a version of the Yemeni spice paste called Zhoug, from Aliza Green. -- posted by Um Safia

Classic Arabian Kabsa Spice Mix from the Spice Route

Tue, 04 Mar 2008 23:58:54 -0500

This is just one variation of the classic Arabian spice mix which is used in the ancient Saudi Arabian dish called Al Kabsa or Al Kabsah; a chicken and rice dish which is fragrant and lightly spiced - and is thought to originate from the nomadic Bedouin tribes. Arabic cuisine has its roots in tent cookery. Nomadic tribes could use only transportable foods such as rice and dates, or their nomadic stock like sheep and camels in their recipes. As the caravans journeyed throughout the Middle East, new seasonings and vegetables were discovered and added to the existing repertoire. Each new discovery was incorporated into the diet in quantities palatable to a particular tribe - a fact that many cooks believe is responsible for the anomalies found in some Arabic dishes today. -- posted by French Tart

Hawaij - Traditional Spice Mix from Yemen.

Wed, 05 Mar 2008 00:45:11 -0500

Hawaij is essential to the cuisine of Yemen - use it liberally as a rub for grilled meat, poultry, seafood, and vegetables. Try it sprinkled into soups, stews, sauces, and rice to liven the flavours up a bit! -- posted by Um Safia

Delicious Sate Sauce/Spread

Thu, 13 Mar 2008 21:41:43 -0400

Oh, this is a guilty pleasure of mine. Delicious on a sandwich of fresh summer tomatoes. I also love to use this as a stir fry sauce or as a substitute for b.b.q. sauce. -- posted by Chef #667994

Masala Meusi

Fri, 21 Mar 2008 02:33:41 -0400

This is a delicious curry-like mixture from East Africa. It can be added to any savory East African dish for a burst of authentic flavor. Try it with chicken kebabs and curries. -- posted by Simba7

Best Marinade -Ever

Thu, 03 Apr 2008 17:37:57 -0400

From Barbeque Bible, Sauces, Rubs and Marinades, well, most of it! Added a little here and there and this goes with any kind of meat and great with veggies. With a few little changes here and there can be used differently each time... Fresh herbs work well, but so do dried, freeze dried and the ones that come in those little tubes!! Use as marinade or basting sauce.. ***NOTE -I use 1/4c basil and cilentro together, you can also use oregano or dill or any combination of the 4 - just measure 1/4c total! (some tarragon or thyme added in would be good too - play with it!) Best fresh, so use with 2 hours of making. -- posted by me & alex

Chipotle Rub

Fri, 23 May 2008 10:26:13 -0400

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 1/2 cup dark beer, and 1/2 cup olive oil. Marinate for up to 1/2 hour. This makes a lot of rub! -- posted by cookiedog

Argentine Red Sauce and Marinade

Tue, 27 May 2008 01:38:04 -0400

This recipe is from Canadian Living's Get Grilling: Summer 2007. It's a wonderful sauce and marinade that's also called chimichurri rojo. To marinate 1 lb of lamb chops, boneless pork chops, steak or chicken legs you'll need 1/3 cup of sauce. Marinade the meat for 4 to 24 hours before grilling. -- posted by Dreamer in Ontario

Canadian - Maple Syrup Glaze for Fish & Meat

Thu, 29 May 2008 14:21:20 -0400

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 Safia

Dried Bouquet Garni by Toula Patsalis

Mon, 02 Jun 2008 23:57:33 -0400

I keep this on hand in a spice jar. If I don't have cheesecloth and kitchen string, I use a coffee filter and a twistee (bare of paper). This came from Toula Patsalis's "The Pressure Cooker Cookbook." -- posted by KateL

Spanish Olive and Molasses Spread

Sun, 15 Jun 2008 21:20:21 -0400

Similar to a tapenade, you can spread this on any fish fillet or chicken, wrap in a foil pouch, and grill. This green-and-red flecked spread looks particularly pretty over a pink salmon fillet. It can also be used as a snack spread on crispy flat bread or crackers. From the "Caribbean Light" cookbook. -- posted by ~Jen~

Mojo Marinade

Wed, 02 Jul 2008 01:50:16 -0400

Designed to be low carb but full of flavor! A good ketchup substitute! Note: stevia can be substituted for the equal to make it truly vegan. -- posted by ChefChic

Taco Seasoning Mix - the Best!

Tue, 15 Jul 2008 02:36:48 -0400

This is the best! I will never buy those salt filled, artificial filler laden mixes again. The other great thing is that you can make this basic recipe and then decide how spicy you want it to be for the next batch. It is very easy to tailor the spice to you and your family's tastes. Enjoy! -- posted by Humble Bee

Puerto Rican Adobo Marinade

Thu, 24 Jul 2008 16:09:06 -0400

This recipe is used in conjunction with my Recipe #315833. The Adobo Marinade is used to marinate the chicken overnight to impart a true Puerto Rican flavor and make the chicken very tender and juicy. -- posted by Humble Bee

Easy Polynesian Marinade

Sun, 03 Aug 2008 19:36:34 -0400

This is an incredibly simple marinade, but delicious! My dad got it from a Polynesian friend at work- It goes great with tofu, chicken, or any other meat, and is very easy to remember and double. -- posted by Sephardi Kitchen

Smash Seasoning

Fri, 08 Aug 2008 15:32:58 -0400

Adapted from a recipe by the Neely's, barbecue aficionados from Memphis TN., on Food Network. Use on meats, veggies, whatever you want to give an extra kick to. -- posted by Sue L

Pickapeppa Sauce

Tue, 12 Aug 2008 14:16:16 -0400

This sauce is great on anything but especially meats. I use sauces on rice many times as if it were gravy. This one is one of my favorites! It is not the commercial, brand pepper sauce sold under the same name but it is still a great recipe! I would rate this "medium" hot. **Prep time includes allowing the sauce to blend for 7 days! -- posted by sassafrasnanc

Spicy Honey Dressing

Sat, 06 Sep 2008 11:10:58 -0400

This is delicious on crunchy winter salads and also makes a good marinade for pork or fish. -- posted by English_Rose

Jack Daniels Grilling Sauce

Fri, 26 Sep 2008 16:22:34 -0400

This is also sold bottled at the supermarket. But if you're a purist, here is the recipe. -- posted by Nana Lee

Miso Wet Rub

Sun, 19 Oct 2008 18:40:33 -0400

Cooking Light. May 2007. Try this thick rub on salmon fillets, dark-meat chicken, pork, tofu steaks, or eggplant slices. -- posted by dicentra

Amogio Sauce and Marinade

Tue, 30 Dec 2008 00:22:43 -0500

Amogio is a traditional Sicilian sauce and marinade used to accompany chicken, fish, and pasta. It's light and tangy - easy to make and freezes well so your family can always have some on hand. -- posted by Christa Marie

Szechuan Peanut Sauce * Exported from Mastercook *

Tue, 30 Dec 2008 22:53:53 -0500

After many years of searching for and trying many, many other recipes, this remains my favorite spicy peanut sauce. My favorite way to serve it is as a dipping sauce for long, fresh green beans, an idea I picked up from a caterer in Gainesville, FL (if I could remember her name, I'd give her credit). Many years ago, I had an edition of MasterCook recipe management software. As technology changed, my software became out-of-date and unusable, but I didn't replace it because I saw the benefit of web-based software such as RecipeZaar (why try to manage recipes all by yourself when you can be part of a community and do it together). After years without this recipe (I never could find where I wrote it down or printed it), I tracked it down in Google. I've added it to RecipeZaar to keep for myself and share with others. The recipe is exactly how I found it, including the name, ingredients, directions, and the notes (see below). The only additional notes I would suggest are: add the chili oil one teaspoon at a time, tasting in between, until you reach your desired level of spiciness; and keep the sauce thoroughly chilled or heated, it will separate at room temperature. Enjoy! ORIGINAL NOTES Recipe By: Jo Anne Merrill Use about 1 tablespoon of sauce per serving of chicken or fish. *Cilantro is usually sold in small bunches. You will need only about 1/3 of an average bunch or 2-3 of the stems with leaves attached. It may also be sold as coriander or Chinese parsley. -- posted by lchelini

Citrus Salad Dressing or Marinade

Wed, 07 Jan 2009 19:06:34 -0500

Another great dressing/marinade from Good Seasons, using their Italian Salad Dressing Mix. They recommend it atop a salad with chicken, fruit and nuts or as a marinade for asparagus, shrimp or chicken. Super fast and easy!!! -- posted by JanuaryBride

Chermoula

Sun, 11 Jan 2009 16:57:45 -0500

Chermoula is a North African marinade, used especially for fish. It also makes a great dipping sauce or salad dressing. This recipe has plenty of tang and has been adapted from one by Julie Le Clerc. I use coriander (cilantro) rather than parsley and Lee Kum Kee's Chili Garlic Sauce rather than a small red chili. I like the end product so much that I can eat it with a spoon. Yummo! -- posted by Leggy Peggy

Bizaar Spice- Meat or Poultry Mexican Spice Rub

Thu, 29 Jan 2009 18:00:51 -0500

One of the easiest ways to increase the flavor of meat while cutting back on fat, is to utilize rubs, herbs and spices on the surface of the meat. This Mexican themed rub is fantastic on chicken, pork or beef. -- posted by BiZaar Spice

Everything Seasoning Blend

Tue, 10 Feb 2009 00:57:44 -0500

This seasoning blend got its name because it is practically perfect on everything. My family enjoys it on fish, fowl, beef, pork, vegetables, pasta rice and even french bread that has been buttered and broiled! (Serving size is a just a guess since it depends on how seasoned you like your dishes) -- posted by Beanie-O

Sesame Marinade

Thu, 12 Feb 2009 17:55:09 -0500

Mix with juicy shrimp or tuna steaks and leave to marinate for 30 minutes before cooking delicious! -- posted by English_Rose

Black Bean and Chile Stir-Fry Sauce - OAMC

Fri, 20 Feb 2009 18:11:40 -0500

Skip the high-sodium, low-taste soy sauce and make a big batch of this sauce instead. You can freeze individual servings into plastic baggies or an ice cube tray so that you can use it as needed. From "Can I Freeze It?" by Susie Theodorou. -- posted by Oenophilly

Lime Marinade

Wed, 25 Feb 2009 16:23:12 -0500

Use for scallops, shrimp, chicken or lamb. Makes enough marinade for four servings of meat or fish. -- posted by English_Rose

Harissa Oil

Mon, 02 Mar 2009 17:43:57 -0500

Use this oil liberally for marinating and roasting, and for brushing over cuts of meat for grilling and barbecuing - it'll keep in the fridge for up to one week. -- posted by English_Rose

Harissa Oil

Wed, 22 Apr 2009 13:08:08 -0400

I am a spice wimp but my husband loves hot and spicy food. So, I am proving my love for him and putting this recipe in my collection to make for him..lol. -- posted by Sarah_Jayne

Basic Vinaigrette

Wed, 29 Apr 2009 17:01:31 -0400

Based on a recipe from Jordan Maerins book, Raw Foods for Busy People. Jordan advises, Keep this one handy. It makes a great marinade too. Jordan suggests marinating cherry tomatoes or mushrooms, or any other vegetable of your choice, in the Basic Vinaigrette for three hours at room temperature, stirring often, or overnight in the refrigerator, stirring occasionally, to enjoy as a salad garnish, or as munchies at any time of day. I havent tried this yet. -- posted by mersaydees

Roasted Garlic Puree

Mon, 25 May 2009 11:28:40 -0400

This is so easy and you can add it to just about anything, especially homemade salad dressing. It only states that it Serves 4-6 wish I knew it in cups. If anyone makes this and would be kind enough to let me know how many cups/or ounces, I would really appreciate it. Thank you :) To have plenty for later use, double or triple the recipe. Pol Martin Cookbook. -- posted by daisygrl64

World Champion Willingham's Wham Seasoning Mild

Wed, 10 Jun 2009 15:32:47 -0400

THE BEST!!! It's won just about every award ever since 1983... A seasoning for all salads, sauces, blackened dishes, chili, spaghetti, bullshots, bloody marys, and for ham hoc'n beans etc. Amazing on RIBS! -- posted by College Girl

Moroccan Spice Paste

Sun, 14 Jun 2009 19:53:14 -0400

This creates a wonderful paste that can be used in a variety of ways- roasting meat, vegetables, grilling sausages, with rice or couscous. The flavours blend to make a vibrant, warm dish. -- posted by Shuzbud

Auberge French Lavender Marinade for Beef, Lamb or Chicken

Tue, 30 Jun 2009 11:48:01 -0400

A wonderful marinade for beef, lamb or chicken; this marinade is suffused with the flavours and smells of summer, minus the sound of the bees buzzing! Allow the meats to marinate all day or overnight for a more pronounced flavour as well as being extra moist and juicy. Culinary lavender essence can be bought at specialist cook's shops online or at your local lavender farms. If you cannot get hold of culinary lavender essence, use a handful of lavender flowers, lightly crushed. -- posted by French Tart

Chili-Spice Rub With Orange

Wed, 01 Jul 2009 11:50:41 -0400

Found this wet rub in The Seattle Times. Adding to collection of uses for hot peppers from the garden. Makes use of grill for summer cooking too! -- posted by Buster's friend

Lemon & Fresh Mint Marinade

Tue, 04 Aug 2009 16:22:57 -0400

Made this this past weekend for some grilled veggies (zucchini, summer squash and orange peppers). Delicious, fresh, a true taste of Summer!Measurements are slightly approximate...use you own judgement, I was kinda winging it! -- posted by Kozmic Blues

Spiced Pickled Red Cabbage

Tue, 25 Aug 2009 02:57:45 -0400

Here you are a canned Eastern European recipe for you to savory. Red cabbage made to last for months on end.... There are endless recipes and I went and added to them. I used home grown red cabbage, raspberry vinegar, red wine vinegar, apples and red onions. Yes of course I added spices. -- posted by ~Rita~

Easy Italian Dressing

Mon, 28 Sep 2009 15:28:06 -0400

I L.O.V.E using Italian dressing, but the store bought kind can be a little salty. I found this on another website, and it is so good... you'll want to put it on everything. You can very the dry ingredients, I use whatever I think smells good and whatever I have. Instead of a fancy bottle, I use a left-over dressing bottle to store it... double the "mixing" recipe and it works fine. The dry should last you a long time. -- posted by MamaMount

Yemen Rub

Tue, 15 Dec 2009 11:53:36 -0500

from eipcurious. Good on vegetables and meats. Good as part of a gift basket if labelled and put in an attractive jar or tin. -- posted by krolek

Sweet and Sour Sauce

Tue, 26 Jan 2010 19:40:46 -0500

I made this wonderful thick sauce to put on tofu and it got rave reviews. The recipe makes enough to cover one or two blocks of tofu depending on how much sauce you prefer. -- posted by BB2011

Copycat Goya Vegetable Seasoning / Dry Rub

Tue, 09 Feb 2010 15:17:43 -0500

Instead of getting one of those packets loaded with MSG and ingredients I can't pronounce, I looked at the side of the box and the actual spices used were listed. I think this might be close enough but let me know if it needs tweaking to be like the original. Lowered the salt content for posterity. Would probably make a nice marinade when mixed with some olive oil and vinegar. -- posted by the80srule