Recipezaar: Marinades & Rubs,Gluten-free recipes

Marinated Flank Steak with Citrus Salsa

Thu, 09 Dec 1999 12:58:00 -0500

-- posted by Dancer^

BBQ Minted ZOOK skewers

Mon, 17 Sep 2001 09:48:33 -0400

Great with any BBQ meal or broil them in the oven. Nice flavor. There goes our buddy the prolific Zucchini. Will they ever stop producing? -- posted by Bergy

Argentine Marinade

Tue, 06 Nov 2001 18:13:31 -0500

-- posted by LikeItLoveIt

Savory Steak Rub

Wed, 26 Dec 2001 12:41:12 -0500

Speaks for itself -- posted by Mille®

Perini Ranch Steak Rub

Wed, 26 Dec 2001 12:41:37 -0500

A Texas-style steak rub worth committing to memory! Easy-to-find spices combine to add fantastic flavor to any steak, while helping to seal in the natural juices. From the Texas Beef Council. -- posted by Mille®

Lemon and Mint Marinade for Poultry

Sat, 16 Feb 2002 08:01:39 -0500

This is a wonderful marinade for dark meat such as chicken thighs or turkey legs. It can be used for white meat also, but it's best to leave the skin on white meat until it is cooked. -- posted by Mille®

Lemon and Thyme Marinade for Poultry

Sat, 16 Feb 2002 08:02:19 -0500

Lemon-Oregano Marinade for Poultry

Sat, 16 Feb 2002 08:03:06 -0500

Roast Beef Slather

Tue, 19 Feb 2002 09:27:54 -0500

Also adds to the flavour of gravy made from pan drippings, OR slice potatoes about 1/4 inch thick and place around roast for last 45 minutes of roasting, rub slices into pan residue around roast. This slather is particularly good with recipe #27007. -- posted by Derf

Armenian Shish Kebab

Wed, 20 Feb 2002 15:42:13 -0500

A wonderful Grilled/BBQ'd treat as well! So delicious. -- posted by Mark Marcarian

Chimichurri

Sat, 02 Mar 2002 09:49:39 -0500

This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, chargrilled, flank steak. -- posted by chef blade

Fat Free Tomato Dressing & Marinade

Thu, 21 Mar 2002 14:11:27 -0500

-- posted by Mille®

Poultry Seasoning II

Mon, 08 Apr 2002 18:54:01 -0400

-- posted by Mille®

Spicy Steak Marinade

Wed, 17 Apr 2002 10:25:05 -0400

A wonderful, spicy, garlicy steak marinade. If you love Tabasco and if you love garlic, you should really enjoy this simple recipe which includes onions and mushrooms. -- posted by Risë

Mint Marinade

Wed, 24 Apr 2002 23:24:27 -0400

a/k/a "Sheep Dip" -- posted by Mille®

Greek Marinade

Mon, 13 May 2002 18:12:13 -0400

I love to soak chicken breasts in this marinade before grilling them. -- posted by Mirj

Marinated Brussels Sprouts

Mon, 13 May 2002 18:48:02 -0400

-- posted by Mille®

Lemon Vinegar

Mon, 10 Jun 2002 18:59:51 -0400

Mixed with good olive oil, this makes a fabulous delicate salad dressing or marinade. -- posted by Mille®

Citrus Fruit Oil

Thu, 20 Jun 2002 22:21:18 -0400

Use this delightful oil as you would in salad dressings, marinades, etc. -- posted by Mille®

Vegetable Marinade for Beef,Veal, Chicken, Pork & Game

Sun, 23 Jun 2002 19:01:24 -0400

This is a great BBQ Marinade or for oven roasts/. I have used it as a flavor add on in the crockpot with pork.and with beef. I haven't tried it with chicken but I think it would work. Marinade at least 2 hours -- posted by Bergy

Pirri-Pirri Chicken

Sun, 23 Jun 2002 19:24:06 -0400

The lemon squeezed over the chicken gives this dish a nice flavour. Any chicken that is still on the bone can be used for this recipe. Pirri-pirri is also great for barbecuing prawns. If you want a milder heat in your Pirri-pirri, deseed the chillies. This recipe was acquired from a neighbor at one of our annual neighbor Christmas BBQ get togethers. Pirri-pirri always adds a little bite to a Barbie night. -- posted by Chrissyo

Grilled Balsamic London Broil

Tue, 10 Sep 2002 20:12:43 -0400

Prep time is 5 minutes. The rest is time marinating. -- posted by GinnyP

Easy Cranberry Mustard Pork Chops

Fri, 24 Jan 2003 20:01:55 -0500

A nice combination of flavors in a very easy recipe. Prep time doesn't include marination. -- posted by Julesong

Home-Corned Beef Brisket & Cabbage, New England-Style

Mon, 03 Mar 2003 19:59:59 -0500

Posted for a request, I did make this once for fun. You have to ask your butcher for this cut well before St. Patrick's Day, before they turn them all into the prepared corned beef's. -- posted by GinnyP

Salmon Marinade

Mon, 31 Mar 2003 20:02:47 -0500

This is one of the ways my husband prepares salmon. He's hard to nail down, because he just cooks without a recipe. I got it this time, due to my excellent skills of observation. LOL I put "0" for cook time because that will depend on the fish, and, of course, the marinade isn't cooked. -- posted by GinnyP

Chicken Breasts with Rosemary Honey Butter.

Thu, 21 Aug 2003 20:01:36 -0400

A sweet butter to use on biscuits, rolls, other bread, or for grilled pork or fish. Serve some of the butter on the side. -- posted by ~Rita~

Marinated Grilled Steaks

Fri, 22 Aug 2003 20:02:57 -0400

This recipe is from a local paper, it produces a very tender flavourful steak. Increase the marinade for more than 2 steaks. -- posted by KITTENCAL

Bell Pepper Dip

Wed, 10 Sep 2003 20:03:50 -0400

One of my own creations with a technique that is a nice substitute (especially in hot weather) for roasted peppers. Cooked and uncooked versions to be used as an appetizer, condiment, sauce booster, marinade. Quick, easy, delicious and versatile! -- posted by Shirl (J) 831

Paprika 'Pork' Rub

Fri, 12 Sep 2003 20:00:43 -0400

I was inspired after using the recipe 'Mexican "Mole" Rub' I discovered on this site, submitted by Mean Chef. I loved it, and have since been trying new combinations of things to quickly jazz up an otherwise dull meal. This rub is very simple, but very tasty. I have yet to try it on other meats...I think it would go well with chicken but may be too subtle for beef or lamb. Before adding the herbs to the mortar dip them into boiling water (I am sure you would be cooking veges at this time!!) for a couple of seconds, they grind easier and it releases their flavours (learnt this one from Jamie Oliver). This is enough for one good sized pork cutlet or forequarter chop. -- posted by Romany The Cat

Cilantro-Lime marinade

Fri, 12 Sep 2003 20:01:44 -0400

I actually made this up while trying to imitate a lime salad dressing I had tasted. It makes enough to marinate 4 boneless chicken breasts. Great for fajitas! -- posted by Leighmcl

Chicken Marinade or Baste

Sat, 26 Jun 2004 20:00:28 -0400

This is a great marinade for baked or grilled chicken legs, breasts or thighs. It also makes a great sauce for wings for that summer BBQ. Use some of the left over marinade to baste the chicken as it bakes or grills. Just remember, to let it cook after basting since the raw chicken marinaded in it. The sauce sticks to the chicken very well and gives a wonderful flavor. This is quick and very easy to make when you are pressed for time on a hot summer night. Marinade time not included in cooking time. Edited to add that Chef Jessica used this as a OAMC recipe and said in her review that it worked great and froze very well! -- posted by Cathy17

Black Bull Cajun Seasoning

Mon, 05 Jul 2004 20:00:31 -0400

Goes with nearly everything -- posted by Iowahorse

Argentine Marinade

Fri, 09 Jul 2004 19:59:51 -0400

An Argentine asado or barbecue is not authentic without this delicious marinade called chimichuri. I serve this with poultry or shellfish and brush it on top of garlic bread before toasting. -- posted by Dancer^

Mediterranean Fish Marinade

Mon, 12 Sep 2005 15:16:04 -0400

Delicious marinade that would be great on chicken as well as fish. Full of fresh herb and citrus flavours. I usually use Flake fillets bbqed for a minute and a half a side - superb. (Cook time is marinade time) -- posted by Sarah!

BBQ Venison Skillet

Sat, 25 Mar 2006 08:03:10 -0500

I was trying to come up with ways to cook the venison from my hubby's deer, and I came up with this. It was pretty good...not bad for my first try with venison! Measurements and times are approximate, so feel free to experiment with whatever spices you have. (This would also be good with beef) -- posted by skymonkey

Three Glazes for Chicken or Fish

Tue, 13 Feb 2007 14:35:46 -0500

These glazes dress up and give some extra taste to baked,grilled or broiled chicken or fish.Use 1/4 Cup jelly. (it shows as 0 on the submission. They are simple & interchangeable.You make them the same way. Remember to use 2 spices with the jelly. Sugar free jelly is fine to use also. Use sugar free jelly if desired. Sometimes I will take a spice from one glaze and a jelly from another. -- posted by Montana Heart Song

Easy Tandoori Marinade

Sun, 01 Apr 2007 18:22:23 -0400

This marinade is great with chicken or chicken on skewers. It can be used in the fry pan or on a grill or BBQ You can marinate for 30 minutes or use straight away. Should be adequate marinade to coat 8-10 chicken skewers/kebabs. To make the marinade as gluten free-ensure the yogurt and spices used are gluten-free. -- posted by **Jubes**

Mustard & Rosemary Marinade for Chicken & Fish

Mon, 02 Apr 2007 22:34:51 -0400

This is a very simple marinade. Its great for grilling, BBQ or pan-frying. Great on chicken breast fillets or kebab skewers. Great on light flavoured white fish fillets. You can vary the quantity of ingredients used to suit your taste preferences. -- posted by **Jubes**

Greek Marinade

Wed, 16 May 2007 23:25:11 -0400

A very simple marinade- Greek style. Great with chicken or meat. For a greek style dish -use with lamb skewers and serve with a greek salad. As a bonus this recipe is naturally gluten free. Makes 3/4 cup. Forgot to mention with my original posting of this recipe that I have marinated in the afternoon to use the same night. -- posted by **Jubes**

Caribbean Spice Rub

Mon, 03 Sep 2007 10:50:52 -0400

A great dry rub for pork chops, steak, or chicken. -- posted by LARavenscroft

Howling Wings

Thu, 25 Oct 2007 00:52:54 -0400

No frying or flour involved! This is from this year's edition of Pillsbury Halloween cookbook. I plan to make it for my party this weekend so I'm posting it here, so I can add it to my menu! Tip: dump the whole can of chipotles into a food processor to chop. Cooking time reflects refrigeration time. *Update!* These turned out great! So easy and sooo good! I didn't have time to refrigerate them for 4 hrs, I did 2 1/2 hrs for 6 lbs and they were delicious! I'm assuming they'd be even more flavorful for the suggested 4-5 hrs marinating time! I also used frozen ice-glazed, ready-to-use chicken wings for a shortcut! So go ahead and try it they were great! -- posted by Kitty Kat Cook

Turkey Brine

Thu, 15 Nov 2007 01:42:49 -0500

I saw this recipe when I was watching Tyler Florence on the tv network. I tried it last weekend and it was perfect. Will make any thanksgiving turkey moist and flavorful! Cooking time is for marinating time. -- posted by Tiny_Toodles

Ancho Chile Marinade

Tue, 25 Mar 2008 23:18:19 -0400

You can use any meat with this marinade. I have tried it with beef, pork, and even seafood. This recipe is directly from the Founder, CEO, and Chef of Chipotle Mexican Grill. I hope you enjoy it as much as I do! -- posted by Tiny_Toodles

Gluten Free Shake and Bake Mixture

Wed, 23 Apr 2008 23:29:50 -0400

I got this recipe off Allrecipes. It's much better than the boxed stuff and now gluten free. -- posted by SWalker

Gluten Free Shake 'n Bake Coating Mix

Tue, 23 Sep 2008 14:11:38 -0400

I found this recipe on a nice German website about American food. It has become my standard coating mix for meat, fish and tofu. And I use it instead of breadcrumbs in meat balls or meat loafs. According to the site I got the recipe from, you can use the mix without egg and then bake your coated foods in the oven. As I didn't try that yet, I can't guarantee it will work. The recipe called for raw sesame seeds, but I think they're nicer when toasted. Also it only says to crush the corn flakes. That's okay, too, but I find it stucks better to the meat when powdery, so I use to blend everything. And of course you can add more or other herbs or spices to your taste! -- posted by Mia in Germany

Jerk Sauce

Fri, 06 Mar 2009 17:22:21 -0500

Very easy sauce to make. I like to slice chicken breasts and fry them in the sauce or you can double the recipe and use it as a marinade or the crock pot. Makes delicious grilled meat as well. Will keep in airtight container in the fridge for about a month. This recipe is spicy! Obviously, add the whole habanero for more heat, or use a jalapeno or scotch bonnet for less. -- posted by DecoChef

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

Guajillo Chile Marinade

Tue, 16 Jun 2009 10:50:36 -0400

This marinade tastes just like the meat that you might be accustomed to getting at any taco stand. Usually sold as Al Pastor. This is great on lamb, pork, beef and chicken. I even saw someone on tv yesterday making this as a marniade for lamb burgers. -- posted by Tiny_Toodles

Lemon Myrtle and Thyme Marinade

Sat, 04 Jul 2009 14:02:56 -0400

Marinade for 4 pieces of chicken, pork, beef or fish -- posted by **Jubes**

Jamaican Baste

Mon, 13 Jul 2009 15:51:44 -0400

Great on chicken-use as a baste for 4 chicken breast fillets or 8 drumsticks Recipe using Aussie tablespoon that is equivelant to 4 teaspoons. You can use other variety of chili if you wish. For gluten-free diet ensure the seasoning/spices used are gluten-free (some spices will have flour added to stop them from clumping) -- posted by **Jubes**

Moroccan-Style Marinade

Fri, 17 Jul 2009 12:21:21 -0400

A super Foods Idea Recipe. This one is a great marinade for chicken! -- posted by Stardustannie

All Purpose Greek Seasoning

Tue, 11 Aug 2009 15:21:02 -0400

I love this seasoning for skewered meat whether its lamb, chicken, or beef. Its also delicious on air popped pop corn and mixed with olive oil and balsamic vinegar to make a fantastic salad dressing. Cook time is the time to put the spice mix in the jar. -- posted by Tiny_Toodles

BBQ Spice Rub

Fri, 21 Aug 2009 12:35:17 -0400

In the September 2009 Australian magazine 'super food ideas', where it features as a Father's Day BBQ Spice Rub, this recipe is described as "perfect for Dad to sprinkle over beef rump steak or other favourite BBQ meats before cooking." I'd hope that any dads worth spoiling won't be expected to BBQ for all and sundry on Father's Day but will be spoilt rotten! But for anyone BBQing at any time, this sounds yummy so I'm posting it here for safe-keeping. Personally, I'll be leaving out the dried chilli flakes. But do feel free to crank up the heat if that's your preference! My only change was to add the black pepper, but I'm in two minds about this as it's perhaps better to add this at the time. -- posted by bluemoon downunder

Green Herb Seasoned Salt

Fri, 23 Oct 2009 01:11:44 -0400

I like to use this when I reach for salt, So I lower my intake of salt and kick up the flavor of what I cook. I used home grown herbs that I dried whole. Leaves that are loosely packed into measuring cups. So if using store bought do take note the amounts of the whole herbs would be a lot less. I guesstimate my 2/3's. Great to season any game, roast beef or roast poultry. Season roast veggies, stuffing, rice or potatoes. How about a touch on your eggs. I do like heat but I kept it down in this using only peppercorns. You can add chili powder to really make it hot! -- posted by ~Rita~