Sentences with phrase «vegetables as a marinade»

Not exact matches

Variations on Jamaican jerk sauces and marinades range from the early, simple pastes of three or four ingredients to the more modern and rather complicated concotions with as many twenty - one spices, herbs, and vegetables.

Grilling is already one of the healthiest ways to cook, as long as you're careful with marinades, and by seasoning meats and vegetables with herbs like basil, oregano and thyme, and adding Salba chia seeds, you can give your favorite recipes a boost of nutrition!

First, the marinade for the meat, as well as some of the vegetables, traditionally call for soy sauce.

Excellent as a marinade, drizzled over grilled vegetables, in salad dressings or on its own as a daily health supplement, Pompeian's first apple cider vinegar is the result of the natural fermentation of organic apples produced in the Emilia Romagna region of Italy.

Drizzle over the rest of the marinade as the salad dressing — ensure to spoon some around the perimeter of the plate to ensure all the vegetables are lightly dressed.

It adds the fifth taste, known as «umami», to all sorts of dishes including soups / broths, salad dressings, vegetables, stews, glazes, and marinades and I use it widely in my cooking.

The company's primary products are meat, seafood and poultry; fruits and vegetables; dairy products; canned and frozen foods; industrial products; pulses (organic and conventional); and specialty products such as syrups, sauces and marinades.

It fits perfectly with tofu, vegetables, fish or meat and can also be used as a marinade for various dishes.

This delightful Floating Cloud Miso Dressing is delicious served on tossed green salad, as a marinade, or as a sauce for your favorite cooked vegetables.

Made in North Carolina but with its roots firmly planted in Jamaica, this fiery - hot, flavor - packed jerk marinade is thick enough to use as a wet rub or paste to marinate meat, poultry, seafood & vegetables.

MARINATE: To flavor and moisturize pieces of meat, poultry, seafood or vegetable by soaking them in or brushing them with a liquid mixture of seasonings known as a marinade.

You could easily use this vinaigrette as a marinade for chicken or to drizzle over broiled fish and serve with Cilantro Lime Vegetables and Fiesta Lime Rice for a light meal.

Can also be used as a marinade for meat, salad dressing or vegetable vinaigrette.

As for the beetroot — I marinated thin slices overnight in the same vegetable marinade I used in my healthy orange vegetable burger.

Q: Dr. BBQ, I» ve heard that lean meats such as game should be marinated in a vegetable - oil based marinade.

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus Recipes: Baja Ceviche Tostadas Pungent Pork Vindaloo Marinated Grilled Vegetables Grilled Steak Carbonnade Kebabs Carnitas Caliente In the past, marinades were most often used to tenderize tough meats and / or to act as a preservative.

Good as a marinade for poultry and vegetables.

BEEF MARINADE: 1 garlic clove 1/4 teaspoon kosher salt 2 tablespoons canola oil 4 teaspoons rice vinegar 4 teaspoons soy sauce 1 tablespoon oyster sauce 1 teaspoon ground cumin 3/4 teaspoon freshly ground black pepper 1/2 teaspoon sweet paprika 1 pound beef tenderloin, sliced crosswise into 1/4 - inch - wide slices LOMO SALTADO: 1 large papaya, halved and seeded 1 teaspoon vegetable oil 1 tablespoon extra - virgin olive oil 1 large red onion, halved and sliced 1/2 inch thick 1 cup halved cherry tomatoes 1/2 shallot, very finely chopped 3 garlic cloves, very finely minced 3/4 cup red wine (such as merlot) 2 tablespoons soy sauce 1 tablespoon honey 1/2 cup finely chopped fresh cilantro, plus a few sprigs for serving 1.

It's used in spice blends (it's the main ingredient in za'atar, which is used to make hummus), dry rubs, marinades, salad dressings, dips and spreads, and, it's used as a condiment sprinkled over beef, lamb, poultry, fish, seafood, vegetable, rice and grain dishes.

Examples of foods that may contain corn include vegetable oils, cornmeal, cornstarch, corn syrup, breadcrumbs, cereals, grits, and in foods that are «thickened,» such as frosting, icing, gravies, sauces, dressings, and marinades.

I love making this as a marinade or a topping for salads or any fresh or roasted vegetables.

To serve, toss dressing with salad; use as a marinade for chicken, fish, or tofu; or use as a dip for vegetables.

Give them a few days to soak up the flavors in the spicy, herbal, citrusy marinade then serve the olives and nuts as an appetizer, bring them as a hostess gift, or use them as a garnish for roasted vegetables and meat, a whole chicken, or fish.

Sample menus on their website feature such delights as wild mushroom brioche with girolle and blewit stroganoff, aromatic vegetable marinade and a sloe jelly, or roast butternut squash, pistachio and gruyere tart tatin in all butter puff pastry with paris pink mushrooms, watercress dressing.