|Cooking With a Private Chef|
|by Chef Michael Saxer|
If you love to slip into the kitchen to watch the cook at work, you'll love the private kitchens of New Orleans chef Michael Saxer - who summons t...
Results 1 - 10 of 230 for marinade for vegetables
Mix together all vegetables. Mix together all marinade ingredients. Pour over ... Refrigerate overnight. Stir several times. Drain. Keeps and freezes well.
Cut vegetables into bite size ... loosely and refrigerate for 24 hours. Turn ... bowl (about 5 quart). Any leftover marinade makes a nice salad dressing.
Cut in strips or chunks: Pour over washed and drained vegetables. Cover loosely and refrigerate. Toss mixture three times in 24 hours.
Chop vegetables to bite size. Mix and pour over vegetables. Stir at least 3 times. Refrigerate 24 hours.
Chill for at least 3 hours. Stir occasionally. Use celery leaves and cherry tomatoes for garnish.
Rinse vegetables and cut into ... and pour on top of veggies. Cover and let stand overnight. Mix again before serving. Lasts 1 to 2 weeks in refrigerator.
Combine various kinds of veggies in large bowl: Raw cauliflower Raw broccoli Green pepper rings Diced celery Raw, thin carrots Diced zucchini ...
This Thai marinade provides an accent ... of the ingredients for the marinade. It ... a saucepan, simmer vegetables with the marinade ... serve at room temperature.
Mix together last 7 ingredients and pour over vegetables. Chill at least 4 hours or overnight.
To make marinade, combine broth, ... dressing mix. Arrange vegetables in shallow dish; ... slotted spoon, arrange vegetables on platter. Makes about 7 cups.
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