|Halliday's New England Food Explorer|
|by Fred Halliday|
Twelve culinary tours through the highways and backroads of six New England states provide a close-up look at some of the region's finest restaura...
1 - 10 of about 920 for marinating sauce
Combine marinade ingredients ... Serve with mustard sauce (combine ingredients above). ... wise 1" to 2" apart. One pork tenderloin package serves 4 people.
Marinate salmon fillets or steaks 1 hour (no longer). Use sauce for basting during cooking. Grill or broil fish.
Marinate chicken for 4 hours or more. Bake skin side down first for half of baking time; then turn. Bake in 350 degree oven for 1 hour 15 minutes.
Measure everything into a gallon size Ziploc bag set in a large bowl or pan. Place it into the refrigerator, bowl and all. May marinate chicken up to ...
Place salmon in ... weights. When fish is cured, remove and scrape away the curing mixture and refrigerate until ready to serve. Slice. Serve sauce on the side.
Mix, marinate in ... Drain and add sauce just before serving. ... increase other ingredients accordingly. May be served as a salad or as a cold vegetables.
Go by your taste, if too salty, add sugar; if too sweet, add more soy sauce.
Combine ingredients for ... cutting board. Prepare sauce by mixing flour ... thickens. Do not boil sauce. Serve sauce over roast meat and potatoes or dumplings.
Combine all ingredients and pour over meat. Make enough sauce to cover meat.
Mix, boil, let cool. Pour over meat. Leave for 4 to 5 hours. Afterwards sauce can be reboiled for 1 minute and stored in freezer or refrigerator.
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