Marinades

Salsa Marinade
1 c. salsa
1/2 c. lime juice
1 tbsp. of Hoisin sauce

Mix together. Pour over beef, chicken, or turkey. Marinade overnight. Grill.

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

Ginger Marinade
6 tablespoons lime juice
3 tablespoons honey
2 tablespoons rice wine vinegar
2 tablespoons olive oil
1 1/2 teaspoons chopped cilantro
1 teaspoon grated ginger root
1/4 teaspoon red pepper flakes

Whisk all ingredients until combined.

Garlic Steak Marinade
1 London Broil
1 clove garlic, crushed
1 sm. onion, chopped
1 sm. bottle Lea Perrin steak sauce
1/2 c. lemon juice
1/2 c. vegetable oil

Mix garlic, onion, steak sauce, lemon juice and vegetable oil. Marinate
London Broil overnight and grill.

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.

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.

Fajita Marinade
1/2 c. oil
1/3 c. lime juice
2 pkg. Hidden Valley Ranch dressing
mix
1 tsp. cumin
1/2 tsp. black pepper

Combine above ingredients and pour over 2 pounds of steak or chicken
breast. Refrigerate overnight. Grill and cut diagonally; roll in flour tortilla.

Marinade for Chuck Roast
1/3 c. wine vinegar
1/4 c. ketchup
2 tbsp. oil
2 tbsp. soy sauce
1 tbsp. Worcestershire sauce
1 tsp. mustard
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder

Mix all ingredients and place meat in. Turning whenever you think about it.
Let marinate at least 24 hours, then put on hot grill and barbeque until
rare to well done. Whatever you like. This is great for any type of red meat.

Barbecue Marinade
1 small onion, finely chopped
1 tablespoon oil
1 tablespoon clear honey
3 tablespoons tomato ketchup
2 tablespoons soy sauce
1 teaspoon smooth French mustard

Mix all together

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.

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.

Lemon Pepper Marinade
2/3 cup lemon juice
6 tablespoons water
2 teaspoons chicken bouillon granules
2 cloves garlic, minced
1 teaspoon pepper

Combine all ingredients. Mix well. Makes about 2/3 cup.

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.

Raspberry Marinade for Duck or Cornish Hens
3 c. fresh raspberries
1 c. raspberry vinegar
3/4 c. olive oil
2 tbsp. fresh thyme

Combine the raspberries and vinegar in a saucepan. Cook for a minute at
boiling and remove from heat. Stir in the oil and add thyme and freshly
ground pepper. Cool to room temperature. Pour the marinade over the
boned duck breasts or split cornish hens. Marinate overnight in the
refrigerator turning a few times. Grill the duck over the hot coals basting
occasionally with the marinade for about 10 minutes. Makes enough for 6.

Citrus Pork Marinade
1 cup salsa
1/2 cup lime juice
1/2 cup beer or water
2 cloves garlic, minced
1 tablespoon snipped cilantro
1 1/2 teaspoons ground cumin
1/4 teaspoon ground red pepper
1/4 teaspoons black pepper

Combine ingredients, pour over pork and refrigerate for 3 to 4 hours
before cooking. Enough for about 1-1/2 pounds.

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.

Salmon Teriyaki Marinade
1/2 c. soy sauce
1/2 c. water
1 tbsp. oil
2 tbsp. vinegar (malt)
1 tbsp. brown sugar
2 cloves garlic, chopped
1 tbsp. Worcestershire sauce

Marinate at least 4 hours. Bake 45 minutes at 350 degrees or grill.

Coke Marinade
12 ounce can Coca Cola
1/2 cup orange juice
onion powder
garlic powder
pepper
salt
paprika
bay leaf

Mix Coca Cola and orange juice. Add seasonings to taste.

Mustard Marinade for Country Style Ribs
1/3 c. Dijon mustard
2 tbsp. red wine vinegar
1/4 c. olive oil or salad oil
1 clove garlic, minced
1/2 tsp. thyme
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper

In small bowl combine mustard and vinegar. Beating constantly with a
wire whisk, add oil, a few drops at a time. Then beat in garlic, thyme,
Worcestershire sauce and pepper. Pour over country style beef ribs
in a shallow pan. Let stand for about 2 hours. Lift ribs from marinade
and grill 4 to 6 inches above hot coals, 20 to 25 minutes.

Spicy Beef Marinade
1/2 cup picante sauce
1/3 cup red wine vinegar
1/4 cup oil
1 tablespoon fresh cilantro, snipped
1 clove crushed garlic
1/8 tsp. black pepper

Pour marinade over cooked sliced beef. Marinate for 4 to 24 hours
in refrigerator. Use in salad, for pita sandwiches or in tortillas. Enough
for 1 pound.