Marinades
Marinade for Shish Kabobs
2 tbsp. sugar
2 tbsp. salad oil
1/3 cup soy sauce
2 lbs. meat
Seasonings: garlic, onion, black
pepper
Season meat. Roll in sugar and oil mixture. Soak in soy sauce all day or night.
Thread on skewers. Grill
Marinade for Venison
1 tbsp. oregano
1 tbsp. garlic powder
1 tbsp. salt
1 tbsp. pepper
2 tbsp. real lemon juice
1 1/2 c. cooking oil
Marinate venison for several hours. Grill or fry.
Pork Chop Marinade
1 c. soy sauce
1/4 c. honey
1 clove garlic
1/2 tsp. ginger
Marinate overnight. Makes enough to grill 12 pork chops. Also good
for chicken.
Lime Honey Marinade
1/2 cup lime juice
5 medium garlic cloves, minced or pressed
1/3 cup oil
1/2 small red onion, finely chopped
1/4 cup cilantro, finely chopped
1 jalapeño pepper, finely chopped
2 tablespoons honey
1/2 teaspoon cumin
Mix all ingredients together. Marinade meat for several hours or
overnight and grill. This versatile marinade works well for chicken,
fish, shrimp or even pork. Marinade your meat, then simply grill it
for an easy meal.
Marinade for Deer
1 c. oil
1/4 c. vinegar
1/4 c. lemon juice
4 tbsp. Worcestershire sauce
4 tbsp. soy sauce
1 tbsp. parsley flakes
4 tsp. dry mustard
2 tsp. pepper
1 tsp. garlic salt
Pour over deer steaks; soak for 6 to 8 hours, turning steaks at least once.
Grill steaks 10 minutes on each side.
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.
Marinade for Sausage (Kielbasa)
1/3 c. honey
1/4 c. spicy brown mustard
1/4 c. vegetable oil
1 tbsp. soy sauce
2 minced garlic cloves
1 tsp. ground ginger
Marinate 1 hour or more. Grill sausage 4 minutes each side, basting
with marinade.
Carrot & Sweet Onion Relish
2 carrots, chopped
1 tsp fresh rosemary, chopped
1 bay leaf
1/3 cup cider vinegar
1/3 cup water
In a medium-size bowl with a lid, combine all the ingredients and stir well. Place cover on the bowl. Refrigerate the relish at least overnight. Before serving, remove the bay leaf and drain the liquid.
Cranberry, Apple, & Orange Relish
1 quart raw cranberries
4 apples, cored but not peeled, quartered
2 oranges, peeled and seeded
1 cup sugar
Grind together the cranberries, apples, and oranges; add the sugar. Refrigerate and allow the flavors to blend for a couple of hours before serving. This is especially good served with chicken, turkey or ham.Serves 8 to 10
MARMALADE, CHUTNEY |
Sweet & Hot Apple Chutney
Makes about 2 cups. Serving size about one tablespoon.
2 cups rice wine vinegar
3/4 cup brown sugar
1/2 red bell pepper, seeded and diced
1 poblano chile, seeded and diced *
2 jalapeno chiles, seeded and diced *
2 tablespoons minced red onion
3 green apples, peeled, cored and diced
2 tablespoons lemon juice
In large saucepan bring vinegar to a boil, stir in brown sugar to dissolve. Add all other ingredients except apples and lemon juice; boil 8 mintues.
Add apples and simmer until apples are tender but retain their shape.
Remove from heat, stir in lemon juice. Cover and refrigerate until serving. Serve at room temperature.
*When handling hot peppers, wear rubber gloves to protect the skin.
CHERRY-ONION MARMALADE
Makes about 2 cups
1/2 cup orange juice
1/4 cup water
2 tablespoons dry sherry
1/2 cup dried tart cherries
2 teaspoons grated orange zest
1 cup red currant jelly
1 tablespoon lemon juice
1 teaspoon Dijon-style mustard
1/2 cup minced onion
1 teaspoon black pepper
Salt, to taste
In medium saucepan, combine first five ingredients; bring to a boil, lower heat and simmer for 15 minutes.
Pineapple Marinade
This fruity marinade works great on any cut of pork or chicken.
Mix all ingredients together and use immediately or store in airtight container for up to 7 days.
Note: The longer I kept my chicken in the better... I also use brown sugar in this recipe which really enhances these flavors together. I added some chile pepper flakes that gives it a perfect kick
Orange and Onion Marinade
This is a flavorful marinade which can be used on chicken, pork, and beef. Remember to let the marinade cool considerably before using it on raw meat.
Place all ingredients in a medium saucepan. Allow to simmer on low heat until marmalade has thinned and all ingredients are well combined. Allow to cool completely before using on raw meats.
SAUCES
Tartar Sauce 1 Keeper
Prep. Time: 1:05 1 cup real mayonnaise -Whisk together all ingredients. Serving Suggestion: Serve with Crispy Baked Fish 1/2 cup Miracle Whip® - low-fat okay Horseradish Sauce 1/4 cup fat-free mayonnaise In a small bowl, combine mayonnaise, sour cream, Dijon mustard, green onions, and horseradish; cover and refrigerate until ready to serve. NOTE: Can be made 2 days in advance. Cover and refrigerate. Makes approximately 3/4 cup. Cocktail Sauce Keeper Prep. Time: 0:05 1 cup ketchup -Combine all ingredients in a sealable container.
Yield: 1 1/4 cups
1/2 sm. onion - minced
1 sm. carrot - peeled, shredded
2 Tbls. sweet relish
1 Tbls. granulated sugar
-Cover and refrigerate at least 1 hour.
Tartar Sauce 2
Prep. Time: 1:05
Yield: 1 cup
1/4 cup Vlasic® Dill Relish
12 capers - optional, minced
2 tsp. dried minced onion
2 tsp. milk
1 tsp. parsley flakes
1/2 tsp. lemon juice
1/8 tsp. granulated sugar
-Combine all ingredients in a sealable container.
-Cover and refrigerate for at least 1 hour before using.
1/4 cup fat-free sour cream
1 tablespoon Dijon-style mustard
2 green onions, finely chopped
2 teaspoons prepared horseradish (according to your taste)
Yield: 1 1/8 cup
2 Tbls. grated horseradish
1 tsp. lemon juice
-Cover and keep refrigerated.
PICKLES
DELI-STYLE DILL PICKLES Delicatessen-style dill pickles are not subjected to HALF DILLS 1/2 bushel small pickling cucumbers Wash cucumbers. Remove blossom ends carefully to Store at moderate room temperature (70 to 75 degrees
any kind of heat treatment. They are prized for their
crispness but must be stored in the refrigerator. The
following recipe for deli-style dills contains no vinegar;
some lactic acid is produced during the brief fermentation
period.
1/2 bunch dill
3 gallons water
2 cups pickling salt
5 garlic cloves, sliced
3/4 cup mixed pickling spices
remove soil. Place cucumbers in large crocks. Distribute
the dill heads evenly. Make a brine of the remaining items
and add to the cucumbers. Cover with a heavy plate and
weight down with a glass jar filled with water.
Fahrenheit). If scum forms, remove it daily. Pickles may
be eaten after third day but well done pickles need a 1-week
fermentation. After 1 week, pack the pickles into clean
jars and refrigerate to halt fermentation. These pickles
must be kept in the refrigerator
Fire-and-Ice Pickles Keeper
Drain and discard juice from pickles. In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well. Cover and let stand 2 hours, stirring occasionally. Spoon pickles and liquid into 3 pint-size jars; add a garlic clove to each. Cover and refrigerate 1 week before serving. Store in the refrigerator. Yield: 3 pints.Source: Taste of Home Magazine
HOT SAUCE RECIPES Homemade Tabasco Style Hot Sauce Keeper 1 pound fresh red tabasco chiles, chopped Combine the chiles and the vinegar in a saucepan and heat. Stir in the salt and simmer for 5 minutes. Remove from the heat, cool, and place in a blender. Puree until smooth and place in a glass jar. Allow to steep for 2 weeks in the refrigerator. Remove, strain the sauce, and adjust the consistency by adding more vinegar if necessary. Louisiana-Style Hot Sauce Keeper This very easy to prepare sauce only gets better as it ages. Allow it to sit for at least a week before using, if possible. For a green version of this sauce, use serrano, jalapeño, or Thai chiles in their green stage, instead of the red varieties called for below. Note: This recipe requires advance preparation. 1/2 cup fresh tabasco chiles, stems removed, or substitute cayenne, piquin, or japones chiles 2/3 cup white vinegar 1 3/4 teaspoons salt Place all the ingredients in a blender or food processor and puree until smooth. Pour into a clean, sterilized bottle and let steep in the refrigerator for a few weeks before using. Yield: 3/4 to 1 cup Barberton Hot Sauce Recipe 2 onions, chopped Brown onions and pepper in butter. Add paprika to taste. Process This is an OLD recipe a friend gave to me. Four onions, two cups of sugar, thirty-two tomatoes, one quart of vinegar, four peppers, two tablespoonfuls of salt, two tablespoonfuls of cinnamon, two tablespoonfuls of cloves, three tablespoonfuls of red pepper; cook, strain and bottle. Southern Hot Pepper Sauce This is an OLD recipe a friend gave to me. Gravies CHIPPED BEEF ON TOAST Keeper Cooking Instructions: Giblet Gravy Recipe Recipe Instructions: In a saucepan add flour to chicken broth, stirring slowly to mix well. Then add gizzards and chopped eggs. Cook over medium heat until sauce thickens to your liken. Pour your gravy into a sauce bowl and serve over your favorite corn bread dressing. Enjoy! Butters Herb Butter 1/2 cup butter, softened
2 cups distilled white vinegar
2 teaspoons salt
1 fresh hot pepper, sliced
2 tbsp. butter
paprika (to taste
2 one-pound cans stewed tomatoes
1/2 cup uncooked, long-grain rice
salt & pepper
tomatoes briefly in a blender. Add tomatoes, rice, salt and pepper
to onion mixture. Cover and cook until rice is tender, about 45
minutes, adding additional water if necessary. Remove pepper slices
before serving.
Hot Sauce for Meats
You can make this pepper sauce with any peppers. I like the mild banana peppers, but my sons like the fire of a really hot pepper. Suite your own taste. The peppers flavor the vinegar, then you use the vinegar over black eye peas, greens, barbeque, anything you put vinegar on. (Try potato chips!) Here is the EASY recipe:
Peppers to suite your taste, 2-3 or more
Cider Vinegar to fill container
1. Put the peppers into a cruet or jar. Use 2-3, or fill the jar full to suite your own taste.
2. Bring the vinegar to a boil, and pour over the peppers. (Careful, boiling vinegar is pungent stuff.)
3. Let it sit a few days to absorb the flavors. The longer it sits the better.
4. Drizzle over peas, greens, or barbeque. Enjoy!
5. When your supply gets low, you can just add more vinegar (assuming you haven’t eaten the peppers), however the flavor will dilute a bit each time you refill.
Habenero Pepper Sauce
12 habenero peppers stemmed chopped
1 tablespoon vegetable oil
1/2 cup chopped carrots
1/2 cup chopped onion
1/2 cup distilled vinegar
2 garlic cloves minced
1/4 cup lime juice
1. Saute the onion and garlic in oil until soft; add the carrots with a small amount of water. Bring to a boil, reduce heat and simmer until carrots are soft.
2. Place the mixture and raw chilies into a blender and puree until smooth. Don’t cook the peppers, since cooking reduces flavor of the Habeneros.
3. Combine the puree with vinegar and lime juice, then simmer for 5 minutes and seal in sterilized bottles. This recipe yields 2 half-pints. Heat index: Sauce is 9 on a scale of 1-10.
Four onions, two cups of sugar, thirty-two tomatoes,
one quart of vinegar, four peppers, two tablespoonfuls of salt, two
tablespoonfuls of cinnamon, two tablespoonfuls of cloves, three
tablespoonfuls of red pepper; cook, strain and bottle.
Ingredients:
41/2 oz. dried beef
2 cups milk
2 tbs. butter
1/4 cup flour
Salt and pepper
6 slices bread
Melt butter in pan, add dried beef. Cook 2-3 minutes to brown. Add
milk (reserve 1/4 cup for later), salt & pepper. Bring to boil. Mix flour
and remaining milk together. Slowly add to boiling mixture until it begins
to thicken. Serve over toast.
2 cups chicken broth
1/4 cup flour, general purpose
1 cup cooked gizzards, finely chopped
1 hard boiled egg, finely chopped
Savory Herb Butter could be served at dinner with a warm loaf of bread.
3 tablespoon fresh or 3 teaspoons dried herbs
Preparation:
Stir with wooden spoon. Scoop out onto a piece of plastic wrap. Form butter into an oblong shape. Wrap and roll into a log about 6 inches long. Harden in refrigerator. To serve, cut into slices.
