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Results 111 - 120 of 123 for canned marinades
111. TUNA NICOISE
Combine olives, beans, lemon juice, olive oil, mustard and oregano in large bowl. Blend well. Refrigerate and let marinate several hours. ...
Marinate roast in cinnamon, garlic, vinegar and water overnight. Next day simmer roast in marinade for 1/2 hour on low heat. Transfer meat ...
113. TERIYAKI SAUCE
Combine all ingredients. Pour over ... oil. Fish or chicken can be cooked in less than 5 minutes depending on size of pieces. May also be grilled.
114. TERIYAKI CHICKEN
Mix marinade. Pour over chicken and refrigerate 24 hours. (Turn 3-4 times during that time period.) Remove chicken from marinade 30 minutes ...
115. TEMPEH CORN SALAD
To make ginger juice, grate fresh ginger root on a fine grater. Squeeze out juice and discard pulp. Mix ginger juice with soy sauce and ...
116. MARINATED MUSHROOMS
Place marinade ingredients in blender and mix (can be mixed in bowl). Pour ... mushrooms can be used - double or triple the recipe for the marinade.
117. OLIVES A LA GRECQUE
Ripe olives in this spicy marinade will keep for months in your refrigerator, ready for last-minute snacking. They also add a Greek touch ...
118. RAGOUT
Combine all. Add stew beef and marinate overnight. Remove meat from marinade and bring marinade to boil. Add meat, cover and cook slowly ...
119. PEPPER STEAK SALAD
Combine beef, tomatoes, green pepper, celery, onion and mushrooms. In a screw-top jar combine teriyaki sauce, sherry, oil, vinegar and ...
120. MARINATED VEGETABLES
1/2 c. oil 1 c. sugar 1 tbsp. salt Dash of pepper Combine all ingredients in marinade. Pour over the vegetables. Add water to cover the ...
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