Sentences with phrase «cup of marinade»

Reserve 1⁄2 cup of the marinade to use as the dipping sauce and add the rest to a large resealable plastic bag and shake to combine.

Measure out 1/4 cup of the marinade.

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.

Set aside 1/4 cup of this marinade for later use (step 5).

Remove 1/4 cup of marinade and set aside.

Reserve 1/4 cup of the marinade and pour the rest over the shrimp.

Reserve 1/2 cup of the marinade to be used for basting.

Step 4Place the drumsticks on the wire rack and bake until cooked through, about 40 minutes, basting them with the remaining 1/4 cup of marinade halfway through.

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

Season the inside aggressively with salt and rub 1/2 cup of the marinade onto the meat.

Pull the right flap up and over to close the pork and rub 1/4 cup of the marinade over the skinless part.

Reserve 3/4 cup of the marinade for later use.

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

Coat well with 1/4 cup of the marinade.

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

Not exact matches

Author: Reeni Recipe type: Entree Cuisine: Italian Serves: 4 - 5 servings Ingredients 1 pound boneless chicken cutlets or breasts coarse salt and fresh black pepper Marinade: zest and juice of one lemon 1/4 cup olive oil...

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.

Pancakes, low sodium turkey bacon, eggs and fruit Thursday: Tuna Steaks with sesame ginger marinade, brown rice and broccoli Friday: Pizza Saturday: I don't cook on Saturday so leftovers or we will order from somewhere Sunday: Cranberry Pork Ribs (made a few edits to this recipe: no chili sauce and no red wine vinegar, add 1/2 cup low sodium chicken broth and dash of red pepper flakes) with smashed potatoes and a veggie

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.

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.

For the marinade: 1 cup vege stock 2 tbsp rice wine vinegar 3 tbsp tamari 3 tsp fresh ginger, minced 4 cloves garlic, minced 2 1/2 tbsp curry powder 1/4 tsp cumin pinch of ground coriander

NUTRITION VALUES (excludes chicken marinade): With 4oz chicken breast, 4 oz asparagus, 4 oz broccoli, 4 oz cauliflower, 1/4 cup of brown jasmine rice, 1/4 cup quinoa — 444 calories --11.5 g fat --3 g saturated fat --135 mg sodium --52 g carbohydrates --9 g fiber --2 g sugar --33 g protein -

Marinade: 1/4 cup chopped shallot 1 clove garlic 1 teaspoon agave syrup A few dashes fresh black pepper 1 tablespoon soy sauce 1 tablespoon peanut oil (or canola oil) 2 tablespoons sliced lemon grass Juice of one lime

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.

bottle of World Harbors Teriyaki Sauce and Marinade Chopped chives plus poppy seeds for garnish 1/2 cup mayo 1 tsp World Harbors Teriyaki Sauce and Marinade 1 tsp wasabi paste

I was just wondering — is the 1/4 cup of measured - out Marinade the reserved marinade to use as thMarinade the reserved marinade to use as thmarinade to use as the glaze?

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

Make a marinade: For supermoist results, try this marinade for your next batch of grilled chicken breasts: 1 cup canola mayo, 3 tablespoons less - sodium soy sauce, 1 1/2 tablespoons fresh lemon juice, 1 teaspoon cracked black pepper, and 6 minced garlic cloves.

Marinade (adapted from The Raw 50) 1 cup olive oil 2 tablespoons coconut oil 1 red bell pepper — chopped juice of 2 limes 2 tablespoons grated ginger 2 teaspoons minced garlic salt — to taste 1 cup fresh cilantro

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

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.

Marinade: 1/2 cup soy sauce 1/4 cup lime juice 2 tablespoons rice wine vinegar 1/4 cup orange juice 1 tablespoon brown sugar 1 tablespoon honey 1 teaspoon minced garlic 1/4 cup chopped scallions 1/2 teaspoon fresh ground ginger 1 teaspoon olive oil pinch of nutmeg sea salt to taste citrus pepper to taste

Marinade: 1/3 cup olive oil Juice of 3 limes (or 2 large lemons) 1 jalapeño pepper, seeded 2 peeled garlic cloves 1/4 cup loosely - packed fresh cilantro leaves 1 teaspoon freshly ground black pepper 4 tablespoons grated fresh ginger 1/2 cup unsweetened coconut milk

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.

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.

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).

This recipe uses Baron's Caribbean Marinade (hot or mild) A wonderful fusion of Caribbean and Asian flavors Ingredients 2 salmon steaks approximately 1 1/2 inches thick 1 cup Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 10 oz sweetened tamarind nectar 1 tablespoon honey 1 thumb grated fresh ginger (approx 2 - 3 inches) 1 tablespoon soy sauce Preparation Make the Sweet Ginger Dipping sauce first and put aside.

Chile Lime Garlic Shrimp 1 1/2 pounds (21 - 25) shrimp, peeled and de-veined, tails attached For the marinade: 1/2 cup lime juice (juice of four limes) 2 tablespoons minced Thai chilies 2 tablespoons Sake or white wine 2 tablespoons minced jalapeños 1 tablespoon rice vinegar 2 cloves garlic, minced (about one teaspoon) 2 teaspoons crushed red pepper flakes 1 teaspoon granulated sugar 1/4 cup olive oil

Balsamic Marinade 1/3 cup balsamic vinegar A splash of olive oil Dried basil, oregano, salt and pepper

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.

280 g firm tofu, pressed and cut into triangles 2 lemons, juiced 1 garlic clove, minced 1/2 cup water (1/4 cup for marinade, 1/4 for crust) 1/2 cup almonds Handful of fresh basil 1/4 cup cornstarch 1/4 cup plain flour (gluten - free if necessary) 6 CHOC Chick Raw Cacao Butter beans Salt and pepper, to taste

Add Bone Suckin» Hiccuppin» Hot Habanero Sauce, reserved marinade, brown sugar and 1/2 cup of water.

Lunch: Honey Mustard Chicken Salad: vegetable base (3 large handfuls mixed greens, 1/2 cup chopped bell pepper, 1/2 cup chopped cucumber, 1/2 cup shredded carrot, 6 - 8 cherry tomatoes = 50 calories) + 1 ounce crumbled feta cheese (1/4 cup = 70 calories) + 3 ounces marinated and grilled chicken (90 for chicken alone + 30 for marinade = 120) + 2 tablespoons Ken's Light Honey Mustard Dressing (80) + 1/2 ear of corn, kernels shaved off (50) = 370