Sentences with phrase «bit of the marinade»

(Be sure to set aside the little bit of marinade for dipping; the sauce that you marinate your shrimp in should be tossed though).

Drizzle a bit of the marinade over the chicken and bake it.

Pour a little bit of the marinade in the bottom of a baking dish.

Drizzle with a bit of the marinade and sprinkle with the pieces of Nori.

Allow to marinate at room temperature for 30 minutes, occasionally rotating tempeh pieces or spooning a bit of the marinade overtop.

You can marinate the salmon overnight if you want the taste to be more intense or if like me, you are throwing this salad together at the last minute, you can add a bit of marinade to the salmon whilst cooking.

I stir fried a bit of carrot and broccoli and tossed that in the sauce as well, I might use only a bit of the marinade in some broth to do the final cooking after the marinade to decrease the saltiness.

Not exact matches

Recipes: Dracula's Blood Orange Sauce Key West Citrus Sauce Beer Butte Ranch Sauce Horsey Sauce With a Bite Catfish BBQ Sauce (Marinade) Ah, the essence of barbecue.

Bloody Mary Bites 1 Pint Cherry Tomatoes — inject each tomato with a small shot of pepper flavored vodka (or regular flavored vodka, but just remember to add pepper to your marinade); Mix 5 TBSP of Hot Sauce (your favorite); 4 TBSP Worccestershire Sauce; 3 TBSP of Lemon Juice; 2 TBSP of Celery Salt; marinade the tomatoes overnight.

I took the marinade and heated it up, added a bit of coconut sugar to sweeten and thicken it as a sauce.

The recipe makes quite a bit of the sesame ginger marinade.

Next time, i think I'll try adding a bit of acid (lime juice or vinegar) and sugar rather than pineapple in the marinade and use a pork butt... marinate for 24 hours, then slow braise or smoke and mix in the grilled pineapple at the end.

Add a teaspoon to your favorite marinades for a bit of spiciness.

My version of Jamie's soup is a bit more lush and more seasoned thanks to the marinade but check out the original recipe here

If you wish to use a dry ingredient as a marinade, you can just add a little bit of water to your mix so it can absorb into the tofu.

Another variation of this marinade — made by those who are more health - conscious, such as cooks in upmarket restaurants — eliminates the oil and introduces Sprite (the soft drink): it consists of tomato ketchup, lime juice, Sprite, soy sauce (in a respective ratio of 5:3:3:2) and a bit of crushed garlic.

I saved a bit of the yogurt marinade (before adding it to the pork) and drizzled it on the meat after grilling... served it white rice (made with 1/2 coconut milk, 1/2 water) and a mixed green salad... a lovely summer dinner for company!!

I doubled the marinade, and I would strain some of the liquid off before serving the reserved marinade so that people who like a bit more kick with their food can use the solids as a condiment.

Cover with a bit more marinade and add another layer of tofu strips until you get to the top.

Sounds delish... and I may be going crazy, but it might be good as a marinade too with a bit of adjustment.

I love using just a bit of lime, water, and tahini sauce to create a simple a flavorful marinade.

The secret ingredient in this traditional Greek pork gyros recipe is adding a tiny bit of honey and vinegar to the marinade to break the intense pork meat texture.

Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppercorn

But if you have a little bit of time to plan, an overnight citrus marinade will greatly give them just a little bit more.

For 1 - 2 weeks I had no problem keeping this tofu feta in the original marinade, only added a bit of oil on top to make sure it's fully covered.

Simple to make, this lemon achiote grilled tofu recipe gets a nice tangy backbone from and achiote and cayenne - spiked marinade made with freshly squeezed lemon juice and a bit of brown sugar.

Use your favorite non-creamy salad dressing or make your own marinade: combine red wine vinegar, minced garlic, a bit of sugar, salt, and a pinch of dry mustard.

The recipe below is his go - to marinade for grilling and frying; add hot sauce, maybe some fresh herbs (oregano is good), garlic, and a bit of oil to round it out.

The marinaded shrimp seem delicious, and serving them with cauliflower rice is a way of making the dish both healthy and a little bit different.

Bouillabaisse by The Girl in the Little Red Kitchen Boeuf Bourguignon by Chelsea's Culinary Indulgence Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table Boeuf Bourguignon by Hezzi D's Books and Cooks Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l'ancienne with concombres au buerre) by Kimchi Mom Salmon en Papillote by Girlichef Poached salmon with cucumber sauce by Katherine Martinelli Lobster Souffle and Deviled Chicken - Crispy Bits & Burnt Ends Roasted Chicken with Julia's Mustard Marinade by The Meltaways Wild Mushroom and Herb Stuffed Chicken - Mama Mommy Mom Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto Poulet au Porto by Family Foodie

Vinegar is good on fish as well and serves as a great tenderizing marinade for meat, giving it a good bit of zing.

I added a bit of chopped basil and a splash of tequila to the marinade mix, put the chicken in it before work, and cooked when I came home.

The salad is a tangle of grapefruit, in careful rounds; fennel, sliced paper thin; and red onions, their bite mellowed with a grapefruit juice marinade.

The over-night marinade requires a bit of forethought, but it's totally worth it.

I was fortunate enough to receive a fun package from Grace Foods that included a bottle of Jerk Marinade, BBQ Sauce and some Coconut water (and a cute apron) and we decided to experiment a bit.

The eggplant soaks up all of the marinade, which means lots of sweet, smokey, and spicy flavor in every single bite.

For fresh wonderful marinade, whisk a third cup of your favourite oil with a third cup of fresh squeezed lemon juice, a quarter cup of finely chopped fresh parsley, a pinch of dried thyme, a tiny bit of mustard and fresh ground pepper.

Try something a little different: «sprinkle» (just a bit) of the marinade over a bowl of split strawberries and peaches together — add a bit of extra cracked black pepper to the fruit, and serve as a main course side dish, on a large lettuce leaf or spinach leaves.