Red Wine Chicken Marinade



2 cups dry red wine

1 bunch scallions, sliced

1 clove garlic, minced

1/2 cup olive oil

1/4 cup soy or teriyaki sauce

2 tablespoons dark brown sugar

1 teaspoon grated fresh ginger

1 tablespoon Worcestershire sauce



Mix together, Use as is for marinade or boil for 10

minutes and use as a basting sauce.

Honey Mustard Marinade



1 cup Dijon mustard

1 cup dry white wine

3/4 cup olive oil

1/4 cup honey

1 clove garlic, minced

2 tablespoons soy sauce



Mix all ingredients.

Honey Dijon Herb Marinade



1 cup dry white wine

1/8 cup white Worcestershire sauce

1 large garlic clove, crushed

1 bay leaf

1 pinch white pepper

1/8 cup honey

1/4 cup Dijon mustard

1 teaspoon dried oregano

1/2 teaspoon dried basil



Mix all ingredients and use immediately.

Teriyaki Marinade
1 1/4 cups pineapple juice
1/4 cup Worcestershire sauce
1 tablespoon liquid smoke
1/4 cup low sodium soy sauce
1 tablespoon oil
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Combine all ingredients and use to marinade meat, chicken, pork or beef. Can be used for basting.

Ziplock Marinade for Chicken

Ingredients



1/4 cup lemon juice

2 tbsp. soy sauce

1 clove garlic, minced

Directions

Pour into a gallon ziplock bag, add skinned chicken -- pieces

or whole, seal bag and marinate 30 - 45 minutes, turning bag a couple

of times. Roast or grill chicken.

Garlic Marinade

Prep: 10 min; Cook: 5 min

Makes about 3/4 cup



1/4 cup vegetable oil

4 cloves garlic, finely chopped

1 tablespoon chopped fresh or 1 teaspoon

dried rosemary leaves, crushed

1/2 teaspoon ground mustard (dry)

2 teaspoons soy sauce

1/4 cup red or white wine vinegar

1/4 cup dry sherry or apple juice



1. Heat oil in 10-inch skillet over medium-high

heat. Cook garlic in oil, stirring frequently, until

golden. Stir in rosemary, mustard and soy sauce;

remove from heat. Stir in vinegar and sherry; cool



2. Place 1 to 1 1/2 pounds boneless or 3 to 4 pounds

bone-in beef, pork or lamb in shallow glass or plastic

dish. Pour marinade over meat. Cover and refrigerate

up to 24 hours



3. Remove meat from marinade; reserve marinade.

Cook meat as desired, brushing occasionally with

marinade



4. Remaining marinade must be boiled to serve as a

sauce. Heat marinade to boiling, stirring constantly;

boil and stir 1 minute

Lime and Lemon Pepper Marinade for Haddock

This has become popular with family and guests in our house.



1/2 cup Newman's Own Light Lime Vinaigrette

1 Tbsp. McCormick Grill Mates Lemon Pepper with Herbs

2 or 3 shakes of Old Bay Seasoning (optional)

1 lb. haddock (or other mild, white fish)



Mix the first 3 ingredients and add the fish or chicken. Marinate fish

one-half hour to one hour. Grill fish in a wire basket over high heat

until it flakes.



I've also used this marinade for chicken, and it's very good.

Chunky Pineapple Tri-Tip Marinade



2 tbsp vegetable oil

1 yellow onion, sliced very thin

2 cups crushed pineapple (about 1/2 a fresh pineapple or a 16 oz. can)

1/4 cup red pepper chopped

1/4 cup orange juice

1/4 cup honey

1/4 cup white vinegar

pinch of ground cloves

salt, to taste

pepper, to taste

optional, fresh chopped cilantro



In a large saucepan, heat 2 tbsp oil over medium-high heat until very hot, but not smoking. Saute onions 5-7 minutes, until translucent. Add pineapples and cook for 3 minutes, stirring frequently. Add remaining ingredients (except cilantro) and stir for 5 minutes. Remove from heat. Marinade meat in this for 2 hours or overnight. Remove meat and cook as desired.

Lemonade Barbecue Marinade
1 (12 oz.) can frozen lemonade
1 c. water
1 1/2 c. ketchup
1/4 c. vegetable oil
1/3 c. A-1 sauce
1 med. onion, chopped
2 to 3 cloves garlic, minced

Combine all ingredients in medium saucepan. Slowly bring to boil; simmer uncovered for 20 minutes. Let cool. Makes a large jar. Store in refrigerator.