Canned Marinades - Recipes - Page 6

Results 51 - 60 of 123 for canned marinades

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51. SALSA

Place all ingredients in blender, but do not puree. Cook until boiling and can. Makes 3 quarts.

Marinate 6 to 8 hours.

Marinade should cover vegetables completely. Vegetables may vary and fresh vegetables may be used instead of canned.

54. RICE SALAD

Bring rice and chicken broth to boil. Lower heat and cover. Cook until liquid is absorbed (about 15 minutes). Cool and separate loosely. ...

55. CHOW MEIN

Bone and cut up meat. ... stir into mixture. Stir and thicken. Add any canned vegetables to heat through. Serve over rice or chow mein noodles.

56. THREE BEAN SALAD

Mix and serve chilled.

57. SHOE PEG BEAN SALAD

Mix all together; marinate for 24 hours.

58. SAUERBRATEN

Put meat in large bowl. ... necessary. A little white wine or sour cream can be added to gravy. Serve with spaetzle, noodles or boiled potatoes.

59. CORN & PEA SALAD

Drain all vegetables except pimiento.

60. FRUIT SALAD

Let fruit marinate about 2 hours before planning to serve.

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