Sentences with phrase «cup marinade in»

Heat the reserved 3/4 cup marinade in a small saucepan over medium high heat.

Place beef roast and 1/3 cup marinade in food - safe plastic bag; turn roast to coat.

Combine vegetables, tomatoes, basil and reserved 1/4 cup marinade in large bowl; toss to coat.

Place beef steak and 1/2 cup marinade in food - safe plastic bag; turn steak to coat.

Not exact matches

Leave about half a cup of marinade in the blender; you'll make your sauce with this.

While the chicken is marinating, add the reserved third of a cup of coconut milk to the leftover marinade in your blender and blitz it until well - mixed.

I typically find the barbecue sauce to be sweet enough as is, so I typically omit the orange juice and replace it with half a cup of bourbon or whiskey, and I let the ribs marinade in it overnight, it really adds some nice depth of flavor to the meat.

Place chicken in plastic bag with 1 cup (240mL) Mrs. Dash ® Steakhouse Marinade.

If you have the time, toss the pork chops in a plastic bag with a 1/4 cup of orange juice and 1 Tbsp of olive oil for a quick marinade while you prepare all the other ingredients.

I noticed that in the marinade ingredients you list 1/4 cup of red wine vinegar, but in Step 2 you say to use rice wine vinegar.

Meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to 1/4 cup, about 4 minutes.

You marinade in 1/2 a cup of the sauce and 1 tablespoon tamari and you cook with that as well.

1 (1 1/2 - pound) whole pork tenderloin 1 cup sliced pineapple in syrup 1/2 cup teriyaki marinade (see recipe) 1/4 cup finely chopped green onions 1/2 teaspoon ground ginger 1/4 teaspoon garlic powder

1 (1 1/2 - pound) whole pork tenderloin 1 cup sliced pineapple in syrup 1/2 cup teriyaki marinade (see recipe, located here) 1/4 cup finely chopped green onions 1/2 teaspoon ground ginger 1/4 teaspoon garlic powder

Orange Chile Oil Marinade: 6 cascabel chiles, stems and seeds removed, or substitute 2 of the chiles above 1/4 cup chopped onions 1/2 cup vegetable oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup orange juice 1 tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pepper

Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above

Place the chicken in a food - safe resealable bag and add half of the marinade (about 1/3 cup) completely coating the chicken.

Place the fish, marinade, the remainder of the oil, and a cup of water in a pan.

Place the slices in a zippered storage bag and add 1/2 cup of marinade.

1/2 cup brine - cured black olives, rinsed, drained, and pitted 2 teaspoons drained capers 1 small garlic clove, chopped 1/2 teaspoon finely grated fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3 cup mayonnaise 2 (6 - ounce) cans tuna in olive oil, drained and any large chunks broken into smaller pieces 4 (7 - inch - long) ciabatta rolls or other crusty rolls with soft, chewy crumb - or two mini loaves of crusty bread 3/4 cup fresh flat - leaf parsley leaves

When the oven is heated, place potatoes, squash, and onions in bottom of a roasting pan, drizzle with any remaining marinade, remaining 1/4 cup oil, remaining 1 tablespoon salt, and season well freshly ground black pepper.

Stir in combined sour cream, water and the remaining 1/2 cup of Mrs. Dash ® Lime Garlic Marinade.

Meanwhile, marinade shrimp in 1/2 cup of the Mrs. Dash ® Lime Garlic Marinade for at least 10 minutes; remove shrimp from marinade, discarding mmarinade shrimp in 1/2 cup of the Mrs. Dash ® Lime Garlic Marinade for at least 10 minutes; remove shrimp from marinade, discarding mMarinade for at least 10 minutes; remove shrimp from marinade, discarding mmarinade, discarding marinademarinade.

I found this easy grilled chicken recipe on the kitchn, and it helpfully uses almost an entire cup of mint in the marinade; shallots and vermouth are also key players.

To make the mojito marinade, combine 2 tbsp coconut oil, 1/4 cup coconut rum, mint, cilantro, garlic, lime juice and zest in a small bowl.

Mix cornstarch, egg white, 1/3 cup of Lee Kum Kee Sauce for Korean BBQ Stir - Fry and salad oil in a bowl and marinade flank steaks for 2 hours or overnight.

Put salmon steaks in a ziploc bag and cover well with 1 cup of Caribbean Marinade.

Marinated tofu 1 pound extra firm tofu, cubed 1 tablespoon cilantro, chopped 3 1/2 tablespoons low - sodium soy sauce 3 tablespoons rice - wine vinegar 1 teaspoon sesame oil 1/2 teaspoon black pepper 1/2 tablespoon maple or agave syrup 1 tablespoon molasses 1 tablespoon green onion, chopped Vegetable mix 4 cups cooked spaghetti or rice noodles 1 cup broccoli florets, chopped 1/2 cup carrots, grated 1/2 cup canned water chestnuts, chopped 1/2 cup onion, chopped 1/2 cup mushrooms, sliced 1 cup cabbage, chopped 4 cups low - sodium vegetable broth 1 cup chili - garlic sauce 1/2 cup green onion, chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or glass dish.

Ingredients 4 lean all natural center cut loin chops with bone about 3/4 inches thick 1 1/4 cups Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 3/4 cups uncooked white rice 1/4 cup sliced scallions (keep white and green parts separate) 1 tablespoon water 1 cup chicken broth 1 29 oz can fruit cocktail or chunky mixed fruit in syrup 2 teaspoons lime juice Preparation Place marinade into large ziploc bag with pork chops and marinate for 1/2 hour (discard marMarinade (hot or mild jerk sauce) 3/4 cups uncooked white rice 1/4 cup sliced scallions (keep white and green parts separate) 1 tablespoon water 1 cup chicken broth 1 29 oz can fruit cocktail or chunky mixed fruit in syrup 2 teaspoons lime juice Preparation Place marinade into large ziploc bag with pork chops and marinate for 1/2 hour (discard marmarinade into large ziploc bag with pork chops and marinate for 1/2 hour (discard marinademarinade...

Ingredients 2 lb boneless chicken breast cutlets (or extra thin if you prefer not to have to pound chicken) 1 3/4 cup Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 12 oz sweetened tamarind nectar 1/2 lb apricot preserves 2 tablespoons fresh chopped garlic 1 tablespoon cornstarch 1 tablespoon water Preparation Pound chicken cutlets with a mallet until thin then marinade in 1 3/4 cups of Caribbean Marinade in a gallon - sized ziploc bag for 20 minutes (or longer if dMarinade (hot or mild jerk sauce) 12 oz sweetened tamarind nectar 1/2 lb apricot preserves 2 tablespoons fresh chopped garlic 1 tablespoon cornstarch 1 tablespoon water Preparation Pound chicken cutlets with a mallet until thin then marinade in 1 3/4 cups of Caribbean Marinade in a gallon - sized ziploc bag for 20 minutes (or longer if dmarinade in 1 3/4 cups of Caribbean Marinade in a gallon - sized ziploc bag for 20 minutes (or longer if dMarinade in a gallon - sized ziploc bag for 20 minutes (or longer if desired).

Pork Kabobs You'll need 3 - 4 pieces pork cubed for each kabob Pineapple cut in chunks for skewering Orange cut in segments for skewering (leave peel on) Make Marinade and leave meat in for at least one hour: 4 cups pineapple juice, 2 tablespoons brown sugar.

Make the skewers: Place the eggplants in a medium bowl and combine with 2/3 cup of the marinade.

Ingredients 1 1/4 lbs fresh peeled jumbo shrimp 1 cup Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 2 red sweet peppers 2 green sweet peppers 2 medium onions 1 lemon PreparationPut shrimp in a ziploc bag and cover well with 3/4 cup of Caribbean Marinade.

In a medium bowl, marinade chicken with 1/4 cup cashew cream, 1 tablespoon avocado oil, lemon juice, and a pinch of salt.

For the Chicken: In a large bowl, add onion powder, pepper, Mexican - style pollo seasoning, Worcestershire sauce, 1/3 cup of teriyaki sauce, and pineapple - ginger marinade.

Marinate Chicken in cup of PALEOCHEF Tomato Balsamic Marinade for a minimum of 4 hours or up to 24 hours.

After the shrimp finishes marinating, you use the leftover marinade to create a creamy Thai Chile Almond Butter Dipping Sauce by bringing the marinade to boil in a small sauce pan and then stirring in a 1/2 cup of creamy almond butter!

Marinade: 2 green bell peppers, seeded and cut into pieces 1 onion, chopped 1 cup honey 1 cup sugar 1/2 cup teriyaki sauce 1/3 cup Tabasco Sauce Juice from 1 lemon 2 tablespoons mild chili powder 1 teaspoon salt Kabobs: 2 1/2 pounds beef sirloin, cut into 2 - inch chunks 12 mushrooms 12 small onions 2 green bell peppers, cut into 1 - inch squares 2 zucchini, cut in slices 12 bacon squares 4 ounces Cabot Jalapeño Light Cheddar, grated (about 1 cup) 1/2 cup grated Cabot Muenster

A little smoked paprika, cumin, cardamom, cinnamon, oregano, lemon juice, salt, pepper, and olive oil combine with a cup of yogurt to marinade some cubed boneless skinless chicken breast pieces in.

Then at that point, throw in the marinade and 1/2 cup water and very gently simmer until the broth is glazed and saucy.

The combination of fresh vegetables, caramelized in a sweet and sour marinade, and the delicate texture of the coconut cups is remarkably satisfying.

NGI chef - instructor Olivia Roszkowski explains how to try it with vegetables: «Brew three tea bags (or one tablespoon loose leaf) in 1/4 cup water, discard tea, and add to your marinade ingredients.

Marinade: 1/4 cup chipotles in adobo sauce 2 tablespoons extra-virgin olive oil 2 tablespoons Dijon mustard 2 tablespoons soy sauce 2 tablespoons fresh lime juice 2 tablespoons brown sugar 3 garlic cloves, minced 1 teaspoon ground cumin 1 teaspoon freshly ground black pepper

Tops Friendly Markets Recipes Yield: 6 kabobs Ingredients Directions: Combine all marinade ingredients in a shallow, glass baking dish or gallon size sealable plastic bag; remove 1 cup of marinade and place in a separate baking dish or bag.

To make the marinade, puree the Worcestershire sauce, onion, garlic, thyme, rosemary, ancho chile powder, pepper, hot red pepper flakes, and 1/4 cup water in a blender.

Marinade: 3/4 cup soy sauce 1/4 cup apple cider vinegar (or white vinegar) 1/4 cup olive oil 4 large cloves garlic, minced 1/4 cup chopped cilantro 1 tablespoon ground cumin 1 tablespoon ground chile powder (I used ancho) 1 teaspoon ground cayenne pepper (optional) 2 limes, sliced into half - moons 1 jalapeño, stem removed, sliced in half

Stir Fry Ingredients 1 package tempeh, cut into strips 4 carrots, julienned 3 radishes, julienned 6 leaves green kale, removed from stems and chopped water Marinade Ingredient for Tempeh 1 cup hot water 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon garam marsala 1/2 teaspoon turmeric 2 teaspoons dry dill In a bowl,...

In small bowl combine 2/3 cup of the sour cream, flour, Worcestershire - style marinade, thyme, bouillon granules and pepper.

Next day, cook the cup of marinated cranberries on low heat, in a stovetop pot (include marinade) with 2 cups of orange sugar that you always have on hand in your pantry, and a few tablespoons of water until the berries are fork tender, just cooked but still whole.