|Oils and Vinegars|
|by Jean-Francois Plante|
Oils and vinegars are too often regarded as a modest ingredient used only to sprinkle on salads.
1 - 10 of 554 for vinegar marinades
Process all ingredients in a blender til smooth, or mince the garlic and whisk together. To make a flavorful marinade, double the herbs, add another ...
Place steaks in a large baking dish. Pour marinade over; cover, refrigerate for 2 hours, turning occasionally. (Steak may also be marinated in a ...
Place 1 1/2 to 2 lbs. round steak in a covered container (non-metallic). In a jar (or in a blender) combine ingredients and shake well or process ...
The following is ... is a fresh herb-and-vinegar mixture used in ... Cuthbert & Lindsay Cameron Wilson by Good Books. Used by permission. All rights reserved.
Combine soy sauce, honey, sherry, and vinegar, mix well. ... over beef or pork. Let marinate for 4-6 hours or overnight, depending upon thickness of food.
Use for marinating ... achiote paste, oil, vinegar, cumin, garlic, ... basting, save a portion in the refrigerator to use fresh; discard any used marinade.
Combine all ingredients and use for marinating beef, lamb, pork or chicken for 2-5 hours before grilling.
Combine all ingredients. Chill. Yields 2/3 cup.
Combine all ingredients in a jar. Cover. Shake well. Chill. Shake well before pouring over meat for marinating. Marinate overnight.
Mix ingredients together. Use for marinating pieces of pork, beef or fish. Pieces can be cubes or slices of boneless meat. Marinate in refrigerator ...
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