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1995-09-27
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From uuneo!sugar!taronga!arielle Mon Jul 26 15:49:11 CDT 1993
Article: 5220 of rec.food.recipes
Newsgroups: rec.food.recipes
Path: uuneo!sugar!taronga!arielle
From: PMBST8@vms.cis.pitt.edu
Subject: COLLECTION: Chicken Marinadees
Message-ID: <01H0YYGAMH9C9BZT0Q@vms.cis.pitt.edu>
Followup-To: poster
Sender: arielle@taronga.com (Stephanie da Silva)
Reply-To: PMBST8@vms.cis.pitt.edu
Organization: Taronga Park BBS
Date: Sun, 25 Jul 1993 19:24 EST
Approved: arielle@taronga.com
The following are some of my favorite chicken marinades. They are
all from _The Complete Book of Sauces_.
Honey Mustard Marinade
1 cup Dijon Mustard
1 cup dry white wine
3/4 cup olive oil
1/4 cup honey
1 clove garlic, minced
2 T soy sauce
Mix all ingredients.
Lemon Marinade
2 T olive oil
1/2 small onion, finely minced
1 clove garlic, minced
2 T chopped fresh rosemary
freshly ground black pepper, to taste
grated zest of one lemon
1/4 cup fresh lemon juice
Mix all ingredients, use immediately.
Brandied Marinade
1/2 cup brandy
1/4 cup soy sauce
2 T unsulfured molasses
1/2 t Dijon mustard
1 T grayed fesh ginger
1/2 cup dry white wine
Mix together.
Garlic Honey Marinade
1 small onion, minced
1/4 cup fresh lemon juice
1/4 cup seasame oil
2 T kight soy sauce
2 cloves garlic, crushed
1 T grated freash ginger
2 T hiney
2 t chopped fresh parsley
Mix together.
Red Wine Marinade
2 cup dry red wine
1 bunch scallions, sliced
1 clove garlic, minced
1/2 cup olive oil
1/4 cup soy or teriyaki sauce
2 T dark brown sugar
1 t grated fresh ginger
1 T Worcestershire sauce
Mix together, Use as is for Marinade or biol for 10 minutes and use as
a basting sauce.
Hope you like them.
Pam