Sentences with phrase «of the marinade into»

Massage half of this marinade into pork.

Pour half of marinade into bag with chicken.

Unfortunately I wasn't thinking and I scrapped my plate of marinade into my pot to cook the tempeh causing my dish to be a little to salty.

Leave a small portion of the marinate aside for basting and pour the rest of the marinade into a gallon - sized ziploc bag.

When your pork has finished marinating, transfer the meat and all of the marinade into your slow cooker.

Turn and pour some of the marinade into each of the cavities.

Do not splash any of the marinade into your eyes!

Spoon 3 tablespoons of the marinade into a small bowl.

Pour remainder of the marinade into a medium bowl with the shrimp.

Pour the rest of the marinade into the frying pan and reduce on a medium - high heat for a few minutes, then add in the samphire and bamboo shoots, stir - fry for 1 - 2 minutes.

Not exact matches

I injected this into the hens generously and let them marinade in the remainder of the brine for about an hour while I lit the grill.

During their «culinary ideations,» customers are invited into the R & D kitchen to taste and evaluate a wide range of products prepared by the R & D and culinary teams — including salads, dinner entrees, sandwiches, burgers and appetizers — all using Giraffe Foods sauces, dips, dressings and marinades.

Cut your beef up into cubes and place into a bowl or plastic bag with all of the other ingredients for the marinade.

The bright, simple flavors of a good olive oil, lemon and basil marinade transform some simple grilled vegetables into a stunning side dish.

Put all of the marinade ingredients into a bowl deep enough to marinade the skewers.

I actually had some leftover ingredients so I through them into the container of marinaded tortellini and made a pasta salad of sorts.

I didn't marinade at all, but rather I simply salt and peppered a couple pork steaks, grilled until browned and then slipped them into a pan with the Al Pastor marinade, covered with aluminum foil, and set on a cool side of the grill to braise for 1.5 hours.

If you want to double the dressing recipe below, use half of it as a marinade for some grilled chicken or shrimp and toss either of those into the salad for a full meal.

You can easily put these findings into practice by creating a marinade that combines a dark beer and various herbs and spices such as basil, cardamom, cinnamon, oregano, and rosemary — all of which have been recognized for their anti-cancer properties, says Deborah Levy, RD, health and nutrition consultant for Carrington Farms.

Add 3 tablespoons of marinade, tossing well to coat shrimp and rubbing into flesh.

Pour half of the marinade mixture into each bag.

I took the marinade from these healthy thai steak tacos and used it for the meat, prepped a salad with tons of salty cashews, then roasted the heck out of some mangos until they were caramely and pureed them into a dressing.

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.

How about sprucing up that weekend pork tenderloin recipe with an apple cider glaze or marinade, create a refreshing summer punch, use it to enrich your gravy, steam your shell - fish in it for another depth of flavor, braise your vegetables in it, and incorporate it into your new favorite salad dressing; the options are endless with cider and the best part is, it keeps for a long time too!

Directions for chicken marinade: Put the washed bunch of cilantro, including stems and roots, into food processor with garlic and peppercorns / Process until finely chopped / Add oyster sauce, soy sauce and oil / Process until combined / Place chicken in shallow glass baking dish / Brush all over with marinade / Cover with plastic wrap / Marinate at least 1 hour or overnight in refrigerator.

The most popular marinade is made up of equal quantities of tomato ketchup and vegetable oil (enough of these two to cover all of the meat), a finely chopped onion, crushed garlic (a little, just enough for the flavor from the garlic to blend into the overall taste, but not enough to be a distinct taste), chopped red chillies (enough for a spicy tang), and some sugar (not more than a tablespoon).

To make the marinade, in a wok or heavy skillet, heat the oils over moderate heat until a piece of ginger will foam when dropped into the oil.

The Marinade: 4 large pieces of ginger, peeled 5 cloves garlic, peeled 3 shallots, peeled 1 teaspoon cumin seed 1 teaspoon anise seed 1 tablespoon ground turmeric 3 pieces lemon grass 2 teaspoons sugar 1 pound boneless chicken, cut into strips

Brush the grates of the grill with oil and remove the chicken from the marinade letting any excess drip back into the bag.

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

A whole head of garlic goes into making this spicy herb sauce, which can be used as a marinade, sauce, or thinned out with more oil and lemon for a salad dressing.

1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serve.

Place the strips of steak into the bowl or zip bag with the marinade and completely cover with the mixture.

Add the beef with the marinade into the pan, using a big dash of water to rinse out the container and add that to the pan too.

Fresh veggies are soaked in a zesty marinade, grilled and stuffed into warm tortillas with a creamy cashew jalapeño sauce in these scrumptious vegan vegetable fajitas.I'm kind of proud of myself for this one.

Citrus Marinated Grilled Turkey Put all the marinade ingredients into a bowl and pour over a generous amount of olive oil.

Place all of the marinade ingredients (mustard through pepper) into a large bowl or Ziploc bag and stir to combine.

Here I multipurposed leftover portobello carpaccio (just as good with a longer marinade) into a glorious summer salad with strawberries, fresh (not grilled) tofu, all over a bed of baby spinach, doused with a balsamic dressing.

But going further into the chewing, the contrast of wasabi paints a light but noticeable pungent touch, imparting a more Asian character over a soy sauce marinade and a natural meat flavor reminiscent of roast tri-tip.

Tip: make extra marinade, and after you take the steak out of it put it into a saucepan and bring to a boil.

When all of the water has been squeezed out, crumble the tofu into a bowl with all the remaining marinade ingredients, and mix to combine.

Use your hands to transfer the chicken back into the bowl of marinade, tossing gently to coat.

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

Also, you need to re-stir the marinade once in a while to make sure the oil is well incorporated into the rest of it.

I'm also kind of wondering if I could just dip the paper directly into the marinade and skip the water???

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

Reduce the heat to 375 degrees F and continue roasting for 60 minutes, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant - read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before shredding.

Make crossed hatch slits into the flesh of each piece so that it better absorbs the marinade.

Think of it like vegan parmesan: sprinkle on pasta, veggies, mix into dressings, use in marinades.

Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate / cook down)