Do you need time saving tips that will make your meal preparations a snap. Once you come home from the grocery store, prepare your marinades and place in a zip lock freezer bag. Add your meat and toss until meat is coated well. Write the name of the marinade and meat on the plastic bag and then toss in the freezer. That’s right, freeze your meat and marinade together. Some how this really gets the flavor inside your meat. We do all of our meat this way.
When you are ready to cook your meat, just lay out the bag and let it thaw. As your meat thaws, the flavor soaks into the meat. Cook your meat the way you would normally cook your meat. Just discard the marinade and the bag.
THYME CHICKEN
4 chicken breasts
4 cloves chopped garlic
Thyme
1 cup of white wine.
SALSA CHICKEN
4 boneless, skinless chicken breast halves
1 jar salsa
ALL MEAT MARINADE
1/4 cup soy sauce
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger
1 dash Worcestershire sauce
Good with chicken, pork, flank steak for London Broil.
MEAT MARINADE
1/3 cup vinegar
1/2 cup ketchup
2 tablespoons Olive oil
2 tablespoons soy sauce
1 to 2 teaspoons A-1 sauce
1 teaspoon mustard
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
MARINATED FLANK STEAK II
1/3 cup wine
2 tablespoons Olive oil
1 tablespoon meat tenderizer
1/4 teaspoon pepper
4 cloves garlic, minced
1/3 cup water
1/2 teaspoon salt
1/2 teaspoon. paprika
2 tablespoons chopped onion, finely (or dehydrated onion)
MARINATED POT ROAST
4 to 5 lb. pot roast
1 tablespoons. dry mustard
1 tablespoon prepared mustard
4 tablespoons unseasoned meat tenderizer
1/4 teaspoon garlic powder
4 tablespoons Worcestershire sauce
10 oz. soy sauce
6 dashes Tabasco sauce
6 tablespoons bottled lemon juice
1/3 cup vinegar
1/3 cup Olive oil
1/4 cup water
MARINATED CHICKEN BREASTS
2 lbs. boneless chicken breasts
Adolphs seasoned meat tenderizer (opt.)
Salt & pepper
1 lg. bottle Kraft Zesty Italian Dressing
MARINATED PEPPER STEAK
2 inch thick sirloin steak
1/2 cup bottled Italian salad dressing
2 tablespoons lemon juice
Instant unseasoned meat tenderizer
Coarse crushed pepper
CITRUS MARINATED
1/4 small onion, finely chopped
1 teaspoon fresh rosemary or parsley, finely chopped
1/4 cup lemon or lime juice
1/4 cup white vinegar
Salt and pepper to taste
BETTY’S FAVORITE MARINADE
4 cloves garlic
1 cup soy sauce
1/4 cup A-1 sauce
1/4 cup Heinz 57 sauce
2 teaspoons sage
1 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup teriyaki sauce
1/3 cup Worcestershire sauce
1 teaspoon celery seed
1 teaspoon oregano
1 teaspoon onion salt
2 teaspoon. Emeril’s Essence
ORANGE MARINATED
1 flank steak, about 2 lbs.
1/2 cup orange marmalade
1/2 cup soy sauce
2 teaspoons. ground ginger
4 oz. Italian salad dressing
1/4 cup brown sugar
1/2 cup water
1 tablespoon grated orange rind
1/4 cup orange juice
Dash garlic powder
LEMON-DILL MARINATED
1 - 1 1/2 lbs. beef flank steak, 3/4 inch thick
1/4 cup sliced green onions
1/4 cup water
1/4 cup dry red wine
1/4 cup soy sauce
3 tablespoons lemon juice
2 tablespoons cooking oil
1 tablespoon. fresh dill or 1 teaspoon dried dill
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon celery seed
1/2 teaspoon pepper
MARINATED ITALIANA
2 lbs. flank steak
4 oz. Italian salad dressing
1/4 cup red wine
1/4 cup soy sauce
4 tablespoons A-1 steak sauce
2 garlic cloves, minced
2 teaspoon oregano
1 teaspoon sweet basil
Sea salt and pepper
MARINATED WITH BOURBON
5 lbs. pork tenderloins
Salt & freshly ground pepper to taste
2 cups bourbon
1/2 cup sugar
2 red onions, sliced
2 tablespoon Dijon mustard
MARINADE FOR STEAK - PORK OR CHICKEN
1/2 cup pineapple juice
1/4 cup soy sauce
1/2 teaspoon. ground ginger
1/2 teaspoon garlic powder
3/4 teaspoon minced garlic
1 tablespoon cooking oil
TERIYAKI MARINATED
2 tablespoons molasses
1 tablespoon soy sauce
1 tablespoon cider vinegar
1 tablespoon ginger
1 clove garlic, minced
1 1/2 lbs. boneless beef, cut 1 1/2 inch thick
Sweet-Sour Vegetable Sauce
BEER MARINATED
1 lg. onion, sliced
2 cloves garlic, minced
1/2 cups Olive oil
1 can beer
1/2 cup lemon juice
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
Sirloin steak
About the author: Betty Lynch, author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together. You may visit her website at http://www.mycountrykitchen.com
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