Recipezaar: Marinades & Rubs,Asian recipes

Another Five Spice Marinade & Dipping Sauce

Mon, 24 Jul 2006 20:36:49 -0400

Different from previously posted version on Zaar. I love Five Spice Powder and am always searching for new ways to use it in recipes. This version was oringally from a magazine clipping, although I am not sure which one. Marinade is enough to use for 1 pound of meat. (Find sesame oil and Five Spice powder in Asian markets; chili oil is oil flavored with hot chili peppers) -- posted by HeatherFeather

Easy Chinese Chicken Bake

Tue, 08 Aug 2006 17:38:43 -0400

Marinate (30 minutes or more) with soy sauce, ginger, dry mustard, garlic...you get the picture and then bake! From "The Spice of Life" cookbook. -- posted by Oolala

Lemon Zest Marinade for Flank Steak

Mon, 14 Aug 2006 20:33:52 -0400

From a compilation cookbook sunmitted Betty Wells. -- posted by Oolala

Kochujang Sauce

Sat, 14 Oct 2006 12:54:42 -0400

This sauce is used in a few Korean dishes; most notably in Bi Bim Bap, but can also be used as a dip for vegetables, a flavouring for soups and stir-fry and as a marinade for grilled or barbecued tofu. I am new to Korean food, but we have a young Korean girl staying with us for 5 months, so I have been trying Korean recipes. She gave my Bi Bim Bap and 8 out of 10! A Korean friend of mine also tried my Kochujang Sauce and told me that my recipe was better than hers. I found this recipe on asiarecipe.com under the Korean sauces heading. Kochujang is a thick, miso-like paste made of soybean paste, red pepper powder and glutinous rice flour. Some brands are hotter than others. -- posted by J. Ko

Unagi Glaze

Sat, 18 Nov 2006 21:26:55 -0500

This is a simple recipe that Chef Gabriel Claycamp gave us during class at West Seattle's wonderful cooking school, Culinary Communion. Posted with permission. -- posted by Julesong

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

Asian Marinade

Wed, 03 Jan 2007 20:36:55 -0500

This marinade works well with just about every grilled meat and poultry, as well as salmon and shrimp. The longer the meat marinades the better the flavor. This is my most requested recipe for pork and chicken. -- posted by Porfavorcorona

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

Japanese Style Chicken Marinade

Tue, 30 Jan 2007 21:54:13 -0500

I copied this onto an index card when I was much younger (in my early teens). I hope it was worth saving for so long! Makes enough marinade for 2 small chickens, split. Chicken only needs 1 hour marination, or more, then broil. -- posted by Oolala

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)

Salmon Marinade

Fri, 16 Feb 2007 23:04:39 -0500

I saw Ina Garten, "The Barefoot Contessa", put this amazingly simple but fantastic salmon marinade together on her TV show. Wake your fresh salmon steaks up with this one! -- posted by Bone Man

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

Cheryl's Chinese Chicken

Tue, 06 Mar 2007 17:58:00 -0500

From a community cookbook posted by Cheryl Whitchurch. Uses a whole roasting chicken and marinade. Not sure what a "medium size roasting chicken" is in terms of weight (maybe 6-8 lbs.), so I like to use the chickens with the pop-up timer that serves 4-6. Watch the salt since there is soy sauce in this too. -- posted by Oolala

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

Korean Barbecue Sauce/Marinade for Chicken

Sun, 18 Mar 2007 17:12:46 -0400

Another lost in my recipes. Posting for the upcoming grilling season! Enough to cover 6 pieces of chicken. -- posted by Oolala

Curry Powder

Tue, 20 Mar 2007 21:47:03 -0400

Easy & Delicious,... YOU can do this. -- posted by Captain_67

Korean-Style Honey Marinade

Thu, 29 Mar 2007 21:38:39 -0400

For steak, chicken, pork -- posted by CoffeeMom

Chicken Marinade

Thu, 12 Apr 2007 20:47:45 -0400

Has pineapple juice, soy sauce, dry mustard, touch of brown sugar, ginger, garlic salt and pepper...from Dining Delicacies, submitted by John Beehler. -- posted by Oolala

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

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

Malay Marinade for Grilled Pork

Fri, 18 May 2007 14:44:47 -0400

Here for future use. -- posted by Oolala

Tandoori Marinade for Grilled Chicken

Mon, 28 May 2007 21:29:35 -0400

If you don't have a Tandoori Oven, this is a good, viable alternative to achieve those great Indian spice flavors. This recipe will produce enough marinade for about 20 chicken thighs and/or legs, which are the pieces that I like grilling the best. I usually grill the skin-on chicken over very hot charcoal, getting it golden brown, and then transfer it to a half-sheet sprayed with Pam, cover it with aluminum foil and finish it in the oven at 375-degrees F. for 30-40 minutes. The resulting chicken is moist and flavorful. This marinade is very easy to make. The original recipe came from The Columbus (Ohio) Dispatch and called for plain yogurt instead of sour creme -- you can use either. Cooking time includes an "average" marinating period. Enjoy! -- posted by Bone Man

Japanese Beef Steak Salad With Sesame Dressing

Mon, 25 Jun 2007 23:18:17 -0400

There's a 2 hour marination not listed in cooking time. From Shop Rite supermarket. -- posted by Oolala

Chicken Marinated in Soy Sauce

Tue, 03 Jul 2007 23:06:57 -0400

Another old mag recipe...it looks darn good! Plus it has a slight Asian touch;) -- posted by Vanessa7

Thai Beef Marinade for BBQ

Mon, 06 Aug 2007 16:39:35 -0400

NY Times Magazine, July 6, 1986, Craig Claiborne with Pierre Franey. -- posted by Oolala

Indian Spiced Marinated Chicken (Crock Pot )

Tue, 14 Aug 2007 23:22:14 -0400

Interesting blend of ingredients! Not sure where I copied this from but I want to get it posted. Serve with Jasmine or Basmati rice. Marination time is not included in cooking time. -- posted by Oolala

Ginger and Sesame Marinade

Sat, 18 Aug 2007 23:47:53 -0400

Fresh ginger juice adds a particular zing to a marinade: the fragrant, hot flavour penetrates into meat, poultry, fish and seafood, while helping to tenderise at the same time. The sesame seeds in this recipe add texture, the fish sauce adds saltiness, and the sweet-and-sour blend of sugar and lime juice completes the Asian credentials of this marinade.Can be used to prepare- 4 Beef steaks or 4 Lamb steaks or 4 Pork chops or 6 Chicken breasts or 6 Fish steaks and fillets or 4 Duck breasts or 2lbs of jumbo shrimp. Time does not include marinating. -- posted by English_Rose

Eastern Lamb Roast Rub

Mon, 27 Aug 2007 22:37:49 -0400

If you plan to prepare a lamb shoulder roast or leg of lamb, here's a good pre-roasting rub which will boost the flavor of the end product. It's essentially a combination of both American and Asian blends. This is enough for a very large roast. Enjoy! -- posted by Bone Man

Wasabi Butter

Fri, 19 Oct 2007 23:06:05 -0400

Most Wasabi is powdered horseradish, how ever it varies greatly from brand to brand - so you will need to adjust the Wasabi according to your brand and your preference. Cooking time is chilling time. Herb butters are a nifty way to spice up any meal. I like herbed butters as a quick easy way to flavor frozen or canned veggies. Just add a dab of herbed butter and heat up the veggies. You can substitute margarine for the butter. If you choose to use dried herbs instead of fresh use 1 1/2 times the amount called for. -- posted by Nyteglori

Coconut Milk Marinade for Baked Chicken

Thu, 25 Oct 2007 00:01:02 -0400

Ripped from one of my cookbooks. The skin is left on the chicken for keeping the flesh moist during cooking -it says don't eat it. I will use low-sodium soy, low-sodium fish sauce, Splenda for the sugar, and low-fat coconut milk when I make this. I like to cook chicken on the bone for an hour at 350 so since I haven't made it yet, make sure juices run clear. -- posted by Oolala

Thai Chicken Legs Ww

Thu, 25 Oct 2007 00:18:55 -0400

From "Everyone Loves Chicken" by Weight Watchers. I borrowed my friend's book and I'm posting what sounds interesting for future reference. This is 4 points per leg. -- posted by Oolala

Curried Drumsticks Ww

Thu, 25 Oct 2007 00:21:24 -0400

From "Everyone Loves Chicken" by Weight Watchers. I borrowed my friend's book and I'm posting what sounds interesting for future reference. Only 3 points for 2 drumsticks. -- posted by Oolala

Thai -Style Grilled Chicken Ww

Thu, 25 Oct 2007 00:29:46 -0400

From "Everyone Loves Chicken" by Weight Watchers. I borrowed my friend's book and I'm posting what sounds interesting for future reference. I love Thai food and this recipe is different than the other Thai chicken from WW that I've posted. Each leg is 5 points. -- posted by Oolala

Teriyaki Shrimp Marinade

Fri, 07 Dec 2007 02:34:04 -0500

Use this recipe for marinating raw, deveined shrimp that you intend to grill. The recipe comes from Singleton Seafood. -- posted by Bone Man

Korean Barbecued Beef

Wed, 12 Dec 2007 00:34:17 -0500

Not much sugar in this recipe from Prevention Magazine, July, 2007. "In Korea, most meats-like this thinly sliced, lean beef tenderloin-play a supporting role in meals, helping to keep overall saturated fat intake low. -- posted by Oolala

Teriyaki Marinade

Thu, 03 Jan 2008 15:13:24 -0500

This is a wonderful teriyaki marinade for grilling! If you like add lemon/lime juice or minced ginger to make it a zestier marinade. This marinade works great for any type of meat or vegetable. -- posted by Salty Spider

Hawaiian Teriyaki Marinade

Fri, 04 Jan 2008 12:47:25 -0500

Our family's favorite marinade for beef, chicken, or pork. -- posted by Lisa J.S.

Teriyaki Delight

Fri, 04 Jan 2008 15:16:51 -0500

This is an easy and delicious main dish. If you started marinating the chicken in the morning, this is a very quick main dish in the evening. Recipe from Family Fun. Prep time does not include marinating time. -- posted by Lavender Lynn

Mushroom Soy Sauce

Tue, 15 Jan 2008 12:58:03 -0500

This is an easy one to make and can be used in any manner that you would use regular soy sauce. -- posted by Two Wheel Chef

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

Sweet Curry Marinade With Buttermilk

Tue, 29 Jan 2008 16:30:34 -0500

From The Cook's Illustrated Guide to Grilling and Barbecue, by the staff of Cook's Illustrated Magazine, (America's Test Kitchen, 2005). This marinade is perfect for lamb kebabs. Makes enough for 2 1/4 lbs. meat and yields about 3/4 cup marinade. -- posted by Oolala

The Best Salmon Marinade

Tue, 12 Feb 2008 19:53:06 -0500

Fabulous Family favorite!!! Super easy and lots of flavor! Made many times and never had negative results. If there are any leftovers this salmon makes a wonderful salad topper for lunch or a salmon salad sandwich. When cooking on the cedar plank or adding liquid smoke, it takes the salmon to a whole new level of flavor. Awesome... best of all this is pretty much idiot proof! Try serving with recipe#318889 or recipe#297906 for a great tasty feast. -- posted by CHILI SPICE

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

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

Sesame-Soy Beef Marinade

Wed, 05 Mar 2008 23:54:22 -0500

From the grilling section of a magazine from 1995. Cleaning out my clippings! -- posted by Oolala

Hoisin-Ginger Pork Marinade

Thu, 06 Mar 2008 01:42:49 -0500

Only 5 ingredients from a 1995 magazine section on grilling marinades. -- posted by Oolala

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

Aj's Thai Marinade

Thu, 03 Apr 2008 17:40:21 -0400

Was used at our restaurant, cut down to make at home, still makes a TON! You can freeze it before using or freeze after you have added the meat - holds up well. Great on ribs, flank steak and chicken -- posted by me & alex

Asian Flank Steak Marinade

Wed, 16 Apr 2008 18:25:52 -0400

This is a delicious recipe for a marinade for flank steak. It would probably be tasty on chicken or salmon (minus the pepper flakes), as well. I typically use reduced sodium soy. Time does not include marinating time! Enjoy! -- posted by Cyclone*Mommy

" Exotic Fruits" Barbecue Marinade

Tue, 13 May 2008 23:00:15 -0400

This marinade gives your barbecue a juicy exotic touch! -- posted by Franz Weber

" Jeera on Cubes" Barbecue Marinade

Tue, 13 May 2008 23:00:55 -0400

If you love Jeera (cumin) you will love this one. A really distinct marinade! -- posted by Franz Weber

Ceylon Curry Powder

Wed, 28 May 2008 00:50:54 -0400

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 van

BBQ Basting Sauce - Oriental Ginger

Thu, 29 May 2008 00:39:01 -0400

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

Fantastic Korean-Style Marinade for Beef Pork or Chicken

Fri, 06 Jun 2008 19:50:09 -0400

There should be enough marinade for about 2-1/2 pounds of beef or chicken you may double the marinade ingredients but keep the fresh garlic and green onion at the same amount --- the meat needs to come down to almost room temperature before grilling so plan well ahead, also there is a marinating time of 8-24 hours, you may omit the cayenne completely if desired or adjust to suit heat level. -- posted by KITTENCAL

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

Teriyaki Vinaigrette or Marinade

Fri, 15 Aug 2008 16:44:50 -0400

Recipe using Good Seasons Italian Seasoning Mix from the side of the box! Placed here for safe keeping. States that you can use this as a salad dressing, marinade for chicken, beef, or fish or as a stir fry sauce . -- posted by JanuaryBride

Fruit Lamb Marinade Recipe

Mon, 25 Aug 2008 23:38:53 -0400

Marinade -- posted by Stacia_

Asian Marinade

Wed, 03 Sep 2008 00:11:07 -0400

For beef, pork, or chicken. Marinate at least 6 hours, up to 72. Enough for 1 to 1 1/2 lbs of meat. Ponzu is a soy sauce flavored with a Japanese citrus juice called yuzu; you can substitute plain soy sauce. Mirin is a sweetened Japanese rice wine; you can substitute sake or dry sherry. -- posted by DrGaellon

Coconut Curry Marinade

Tue, 07 Oct 2008 22:41:59 -0400

Wonderful on chicken breast pieces served over rice, warm and comforting! -- posted by The Real Yeff The Chef

Lemon Soy Dipping Sauce

Tue, 14 Oct 2008 00:33:55 -0400

Bon Appetite. Note rest time. The recipe also calls for 1 tablespoon of dried bonito shavings, but Zaar won't let me enter it. -- posted by dicentra

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

Teriyaki Marinade

Mon, 03 Nov 2008 01:00:04 -0500

very nice with chicken pork or beef -- posted by Shawn C

Tandoori Chicken (Marinade)

Mon, 03 Nov 2008 22:01:05 -0500

Marinate chicken and then bake. From King's Cooking Studio's Twenty Tasteful Years edition. This says "Since you might not be able to install a tandoori oven in your home, try this version. Rubbing the marinade into gashes in the chicken and marinating overnight help to create the tandoori flavor of this most favorite of India's chicken preparations." This is nice served on a bed of sliced tomatoes, onions green pepper and lemon wedges -- posted by Oolala

Korean BBQ Marinade

Mon, 24 Nov 2008 01:05:31 -0500

Vegetarian Times: "Marinate 1 to 1 1/2 pounds of sliced tofu, tempeh, seitan, or portobello mushroom caps for 30 minutes to 3 hours, then sear over high heat until caramelized around the edges. Top with toasted sesame seeds and chopped green onions." -- posted by dicentra

Honey Teriyaki Marinade

Wed, 03 Dec 2008 22:54:13 -0500

Threw this together last night for some salmon fillets but i can't see why this wouldn't be great on chicken. Cook time is marinating time. -- posted by Range Chick

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

Teriyaki Sauce

Thu, 22 Jan 2009 00:15:45 -0500

** This isn't my recipe - I found this recipe on the blog, OurBestBites.com, I'm posting this here mainly for my reference :) If you make it, please comment and let me know how it tastes! Credit: http://www.ourbestbites.com/2008/06/teriyaki-sauce.html -- posted by Megaboo

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

The Only Marinade You Will Need for Grilled Salmon

Mon, 16 Mar 2009 21:06:55 -0400

Plan ahead the salmon will need to marinade for at least 8 hours, this marinade is enough for up to 16 ounces of salmon- you may adjust the fresh garlic and cayenne pepper to taste --- you will LOVE this! -- posted by KITTENCAL

Kung Pao Chicken

Sun, 12 Apr 2009 02:25:03 -0400

This recipe is from Kylie Wong's "My China" cookbook and is absolutely delicious! A mouth-watering combination of fried chicken cubes, chiles and peanuts dressed with soy sauce and black vinegar."Gong Bao Jiding" in chinese, is named after 19th century Szechuanese Governor.The original recipe uses chicken thighs, I substituted with chicken breast. -- posted by gemini08

Pete's Teriyaki Marinade

Tue, 12 May 2009 00:35:38 -0400

Our good friend Pete was a chef at a local steak house for many years, and this an excellent marinade he created to use on shish kebabs. Pete passed away several years ago, but everytime we make kebabs, we use this marinade and remember our dear friend. This would also be good with steaks or thick-cut pork chops. -- posted by sunflowerseed

Honey-Ginger Marinade/Sauce

Mon, 15 Jun 2009 18:47:51 -0400

From Cooking Cute. She tosses it with leftover salmon and stuffs onigiri with it. YUM! -- posted by dicentra

Thai Green Curry Paste

Sat, 20 Jun 2009 01:57:48 -0400

From my food preservation yahoo group. Thai green curry paste is surprisingly easy to make! Added to chicken or other meats, as well as seafood, noodles, vegetables, tofu, or wheat gluten, this paste will create sumptuous curries. Easily make a sumptuous curry chicken using this recipe, plus a wide range of other Thai dishes that are certain to please. Use right away, or store in the refrigerator for up to 2 weeks and use it as you need it. Much better tasting than store bought curry pastes - and much healthier too! -- posted by dicentra

Minnesota Masala

Tue, 18 Aug 2009 17:01:49 -0400

I'm very fond of Indian cooking and, above all, the key element is the spice blend or "Masala" used by the recipe. A standard "curry powder" is what most folk outside India associate with Indian cuisine, although there are hundreds of varieties. This particular type is based off of a nut Masala and Garam Masala only it uses the wild rice native to my homestate, Minnesota, for the "nuts" as well as a decent amount of cloves. It not only seasons with a bit of heat, but it also thickens a bit with the ground rice. -- posted by David J Rust

Turkish Marinade (Beef & Lamb Kabobs)

Wed, 19 Aug 2009 14:16:28 -0400

Works great with Beef and Lamb Kabobs. I also like this as a dressing. -- posted by Jamilah's Kitchen

Syrian Honey Pomegranate Glaze

Wed, 19 Aug 2009 14:19:32 -0400

Try this on your favorite kabob meat. -- posted by Jamilah's Kitchen

Garlic Sesame Marinade

Mon, 24 Aug 2009 01:52:55 -0400

An Asian marinade for beef. Great on grilled flank steak. -- posted by mikekey

Honey, Soy and Orange Marinade

Mon, 24 Aug 2009 02:02:56 -0400

A good marinade for chicken or pork. -- posted by mikekey

Penang Red Curry Paste

Mon, 14 Sep 2009 16:10:28 -0400

From my food preservation yahoo group. Thai Red Curry and Penang Curry are similar. The difference is that the Penang version carries with it flavors from distant places - Malaysia, Burma, India (Penang is a state in northern Malaysia). Try this homemade red curry recipe with beef, chicken, tofu, wheat gluten, or beans and vegetables - you'll love its aroma and unique blend of flavors! -- posted by dicentra

Nua Yang - Thai Style BBQ Beef

Sun, 08 Nov 2009 10:49:50 -0500

Thai style bbq marinade, great for steak sauce or stir fry marinade. I love it because it's very fast and the flavour is strong. It's close to the flavour from my local Thai restaurant. I can't take all the credit I was given the recipe from a friend but I have cut it down to just the basics. No idea where it originated from. -- posted by Chef #1439705

Traditional Teriyaki Sauce

Tue, 08 Dec 2009 16:28:48 -0500

Traditional Japanese recipe I'd copied from a Japanese cookbook many years ago. The best thing is it will keep indefinitely and even matures and improves with age. I generally make a batch using a whole bottle of sake (and you can use the bottle to hold 1/2 the batch). Is exceptional with Yellow Box Honey... but any good quality honey will do. Excellent marinade for chicken and seafood, or in stir fried tofu/veges. -- posted by Malaliu

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

Teriyaki Sauce and Marinade

Wed, 13 Jan 2010 18:42:39 -0500

This is the sauce from a grilled salmon with teriyaki sauce recipe I found here. I liked the sauce and wanted to use it for other things, so I am posting it for safe keeping, and to get the nutritional value. Really good! -- posted by Mrs Thompson to be

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

Indian Yogurt Marinade

Wed, 27 Jan 2010 10:58:29 -0500

If you like it cool and spicy, this is a great marinade for chicken, lamb or firm white fish. This marinade recipe makes enough for 2lb of meat, chicken or fish. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. Marinate fish for 30 mins at room temp or 2 hours in the fridge. -- posted by English_Rose

Chinese Marinade

Wed, 27 Jan 2010 11:14:43 -0500

If you like Asian flavors, this is a great marinade for chicken or pork. This marinade recipe makes enough for 2lb of meat. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. -- posted by English_Rose

Thai Spiced Marinade

Wed, 27 Jan 2010 11:25:26 -0500

If you like Thai flavors, this is a great marinade for any meat, poultry or fish. This marinade recipe makes enough for 2lb of meat, chicken or fish. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. Marinate fish for 30 mins at room temp or 2 hours in the fridge. -- posted by English_Rose

Indian Spiced Rub

Wed, 27 Jan 2010 11:36:08 -0500

This rub makes enough for 2lb meat, poultry or fish and goes especially well with chicken, lamb and firm white fish. -- posted by English_Rose