Recipes Involving Marinating
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Q: Can you use grape jelly or any marinating recipes?
I love to cook and my speicality is appetizers easy desserts dips and marinating meats. Does any one have some real good marainating recepies for chicken, pork and fish and steak? I have some grape jelly in the frige is there any good recipies to mainate using grape jelly? Thanks have a great night.
A: Try it with pork. Pork goes well with fruit. I would mix it with a balsamic vinegar and lots of good pork friendly herbs like sage and thyme….or maybe a red wine and onions.
Yeah, I know I don’t eat meat, but I used to and I remember that part.
Q: does anyone know any good recipes for marinating a ham? is it even possible??
we bought a ham and i started wondering if you can marinate it. my boyfriend said you can , but it would just be a waste of time. has anyone ever tried to? if so, is there a good recipe you can recommend? thank you
A: Super Simply~
1 c. frozen orange juice
1/2 c. brown sugar
1 sm. can crushed pineapple
Mix ingredients. Marinate ham in above mixture overnight or longer. Wrap in foil. Pour mixture over ham. Cook until done.
Q: What are some recipes for marinating a whole chicken?
A: whatever u do dont do the above answer.
Q: Any great marinating and baking idea recipes for salmon that you’ve tried?
A: BAKED SALMON
4 salmon fillets
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/2 tsp. thyme
1 stick butter
1 c. cracker crumbs
1/4 c. diced onion
Preheat oven to 350 degrees. Season the fish with salt, pepper, paprika, and thyme. Cover with fine cracker crumbs. Place in 9×13 glass pan. Put diced onions on crackered fish. Pour melted butter over fillets. Garnish with slices of lime. Bake for 25-30 minutes until done. Don’t overcook.
MARINATED BAKED SALMON
4 salmon steaks
1/2 c. brown sugar
4 tbsp. melted butter
3 tbsp. soy sauce
2 tbsp. lemon juice
2 tbsp. dry white wine
Wash and pat salmon dry. Combine sugar, butter, soy sauce, lemon juice and wine. Place salmon steaks in a flat glass dish. Pour marinade over fish. Depending on your time schedule, this can stand up to 6 hours but no less than 1 hour, tightly covered. Place in a baking dish and bake 15 minutes in a preheated 400 degree oven. Baste twice during this time. This marinade gives the salmon a sweet and sour taste.
Q: what are good recipes for marinating before grilling the salmon?
A: 1/2 fresh sqeezed lemon, 2 tsp pepper mill pepper, 1 tbls soy sauce, 1 tsp minced garlic, 1 tbls olive oil, 1 tbls butter (melted), 1tsp onion powder. Mix all the above and put in gallon size ziplock with approx 2 lb salmon.
Q: what is a good marinating recipe for a turkey?
Im using a flavor injector for my turkey , I want to know , what would be a good recipe for marinating the turkey from the inside Thanks !
A: No matter how you cook it, a brine will make it better
I’ve said it before and I’ll say it again, the best way to get flavorful poultry, regardless of how it is prepared, is to start with a brine. Brining adds moisture and flavor to poultry and helps to keep it from drying out. A turkey can be a serious investment in time so you want to make sure it is perfect, especially if you’re entertaining. Whether you grill, smoke, fry, or roast your turkey, you should use a brined bird.
To properly brine a turkey you need to start the night before you plan to cook. You will need at least 10 to 12 hours (plan on 1 hour per pound of turkey), a container large enough to hold your turkey and enough brine to cover it. You’ll also need salt, water, sugar, seasonings, and enough room to refrigerate it. A large stainless steel stock pot or even a 5 gallon clean plastic bucket would make excellent containers.
Whatever container you choose the turkey needs to have enough room to be turned so it should be big. Both Reynolds (Oven Roasting Bag for Turkeys) and Ziploc (XL Storage Bag) make very large food safe sealable bags that are great for brining.
Now let’s get to the turkey. The turkey should be cleaned out, completely thawed, and should not be a self-basting or Kosher turkey. Self-basting and Kosher turkeys have a salty stock added that will make your brined turkey too salty. A fresh turkey works best, but a completely thawed, previously frozen turkey will work just as well.
To make the brine, mix 1 cup of table salt in 1 gallon of water. You will need more than 1 gallon of water but that’s the ratio to aim for. One way of telling if you have enough salt in your brine is that a raw egg will float in it. Make sure that the salt is completely dissolved before adding the seasonings you like, making sure not to add anything that contains salt. Brines can be spicy hot with peppers and cayenne, savory with herbs and garlic, or sweet with molasses, honey and brown sugar. Whatever your tastes are, you can find a large number of brine recipes on my site.
Sugar is optional to any brine, but works to counteract the flavor of the salt. While you may choose a brine without sugar, I do recommend that you add sugar (any kind of “sweet” will do) to maintain the flavor of the turkey. Add up to 1 cup of sugar per gallon of brine. Like the salt you need to make sure that the sugar is completely dissolved.
Place the turkey in a container and pour in enough brine to completely cover the turkey with an inch or two to spare. You do not want any part of the turkey above the surface of the brine. Now you put the whole thing in the refrigerator. If you are like me, making enough room in the fridge is the hardest part of this project. The turkey should sit in the brine for about 1 hour per pound of turkey. Brining too long is much worse than not brining enough so watch the time.
Don’t have room in the refrigerator? Try a cooler. A cooler big enough to hold your turkey makes a good container for your turkey and brine. The cooler will help keep it cool and allow you to brine your turkey without taking up precious refrigerator space. If the weather is cool, but not freezing you can put the whole thing outside until you need the turkey. If the weather is warm fill a half gallon milk carton with water and freeze it. Place this in the cooler with the turkey and brine and it will hold down the temperature during the brining process.
When you are ready to start cooking your turkey, remove it from the brine and rinse it off thoroughly in the sink with cold water until all traces of salt are off the surface inside and out. Safely discard the brine and cook your turkey as normal. You will notice the second you start to carve your turkey that the brining has helped it retain moisture. The first bite will sell you on brining turkeys forever, and after you’ve tried this you will want to brine all your poultry.
Q: what should i use to marinate steak tonight? any easy quick recipes?
tonight. cooking dinner. steak. which is what i love. but i want to try something new. any marinate recipes that are good?
A: We love to do fresh minced garlic and fresh ground pepper. Also if we’re grilling and want to do individual steaks to the desired doneness for each person we use the cookout calculator at charcoalbob.com. It gives you grilling instructions for how to grill each steak so that they all come off the grill at the same time just how you want them. It also has a way to add notes so that you know how each person wants their steak seasoned.
Q: What other Marinated Cheese recipes can I put in my Christmas Gift Baskets?
Someone gave me the idea to include Olive Oil Marinated Feta Cheese in my gift baskets that already include: Homemade pickled garlic, homemade honey butter, rum butter, bread, and Rice Crispy treats.
I loooove the Feta cheese idea however, I found out that feta cheese is pretty exspencive. Do you think i can use Cheddar or jack? Or do you know a similar recipe for something along the same line as marinated cheese?
A: How about:
1 pound fresh mozzarella cheese
1 tablespoon parsley, coarsely chopped
2 tablespoons fresh basil, chopped
1/2 cup strong olive oil
2 teaspoons lemon juice
Cut the mozzarella into 1-inch cubes. Place in a bowl. Add the parsley, basil, oil, and lemon juice and toss to coat. Let sit at room temperature for 3 to 4 hours before serving.
Q: I have a recipe for marinating 1 steak I want to marinate 4 steaks what do I need to do?
I was asking members of my family who say to use 4x the ingredients. I disagree with them. I don’t think you can double recipes and get the same results that the recipe is formulated for.
A: With things like marinade, 4X will work just fine. Certain recipes, I agree, cannot be doubled or quadrupled without altering the end result, but the marinade should be just fine. Enjoy the steaks ~
Q: What’s a good recipe for marinating firm tofu? (First-Timer) ?
I’ve never marinated tofu before, but in most of the recipes I’ve looked at when I wanted to make asian cuisine, it’s said firm tofu.
I just want to marinate it and cook it so I can eat it alone. =D
A: There’s lots of great stuff to marinate it in.
You can try buying all sorts of sauces, dressings and marinades. What you’d use on meat works on tofu too.
My favorites include using Italian dressing as a marinade or using a peanut satay sauce to fill it with a Thai-like flavor (and then I press it, bake it, glaze it with the peanut sauce again and cut it into peanut pad thai!)
You can also make glazes – press the tofu (look up info online on how to do that!), bread it in cornstarch, panko bread crumbs and soy milk (or egg if you eat egg, I guess) and drop it in a pan, fry it, and glaze it with store-bought or homemade sweet and sour sauce, General Tso’s sauce, etc.
Tofu is incredibly flexible and can blend into just about any meal in the place of meat.
P.S. Tofu absorbs flavor from other things in the dish, so even if you are marinating it, you might find it worthwhile to sautee your tofu with the veggies and sauce that you plan on adding into your Chinese dish… for instance, marinate a tofu in a shiitake mushroom dressing (you can buy this at the store) and then press it and slice it into a lightly oiled wok. Add in edamame, diced onion, pea pods, bean sprouts and whatever other veggies you’d like to work into it.
Just a random fact, broccoli is actually not used frequently in traditional Chinese cuisine, Americanized versions of Chinese feature broccoli though… I know this because I’ve worked with a company that has a location in Yiwu, China and got to learn a lot about REAL Chinese cuisine. They do use a lot of tofu though!
Q: Anyone got a good marinating recipe for center cut pork chops?
A: PORK MARINADE
2 tbsp. soy sauce
2 tbsp. Hoisin sauce (Chinese Barbecue Sauce)
2 tbsp. dry sherry
1 tbsp. brown sugar
1 tbsp. oil
1 1/2 tsp. honey
1/2 tsp. garlic powder
1/2 tsp. cinnamon
2-3 lb. pork
Mix together all ingredients. Pour over pork and marinate in refrigerator 6-8 hours. Remove from marinade and cook over hot coals 35 minutes. Baste with remaining marinade.
MARINADE FOR GRILLED PORK CHOPS
2 (10 oz.) bottles soy sauce (lite or reg.)
2 to 4 bottles water
1 tbsp. honey
1 tbsp. orange juice
Use large pan with cover. Use 2 bottles cold water to 1 (10-ounce) bottle of soy sauce. (May use 1 to 1 ratio if stronger, marinade taste desired). Add orange juice and honey, stir thoroughly. Add 10 to 12 pork chops or pork steaks to marinade mixture. Cover completely with marinade for at least 8 hours. Grill over hot fire and serve.
Q: Whats a good marinating recipe for any kind of steaks?
A: My boyfriend just throws in random stuff from the fridge. It sounds weird but it’s delicious! He puts in OJ, bbq sauce, ketchup, A1 sauce, worcestshire sauce, salt and pepper and anything else you think would taste good. Marinate it overnight and grill to perfection!
Q: Thai recipe calls for marinating chicken but no liquid is listed?
I am preparing Gai Yang Esan for our foriegn exchange student. The recipe calls for marinating the chicken in the ingredients listed. But they are all dry ingredients. Do I just rub the chicken in the ingredients and then leave them sit together or is there a liquid common to Thai cooking that I am unaware of. I am new to Thai cooking and I am using a fairly advanced cookbook. Our student is a little home sick so I want this right.
A: Rub it into the chicken and put it in a ziploc bag and leave it in the fridge overnight. The liquid from the chicken will come out and create the marinade after several hours. Give the bag a shake every so often to combine the ingredients. If you do this the day before you are preparing it then it will turn out perfect!
Q: Sweet Smelling Soy Sauce Recipe for Marinating?
I ate a water fried meat bun (like a chinese steamed bun but fried on the top and bottom) today, and when i eat the meat filling, it had a distinct sweet smell. I analyzed the meat ingredients carefully. It includes grounded meat, onions,spring onions, water chestnuts. Im pretty sure the marinate concoction made the sweet smell, after researching, the usual ingredients included in the marinade are shortening,salt/pepper, soy sauce,sugar.
So my problem is I cant seem to recreate the sweet smelling aroma of the one i ate. If anyone can share a recipe for a sweet smelling marinade recipe, that would be awesome!
And btw, im pretty sure sesame oil was not used.
A: In the Chinese kitchen they use (in the Netherlands) also ginger syrup.
Over here it’s available in every supermarket (it’s just like the syrup of the “ginger in syrup”) but can easily made yourself:
Here’s my recipe for it:
If you take half soy sauce and half ginger syrup for marinating you’ll get that sweet smell.
Enjoy and greetz from the Netherlands
Q: Anyone know any good fondue broth & accompanied marinated chicken recipes?
We are doing a girls night and would like to do fondue. We already have several great cheese and chocolate fondue recipes but are looking for a tasty marinade for the chicken and a nice broth fondue to cook it in.. any ideas?
A: I will have to check back here later because I would like to know the same thing.
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