Garlic Lemon Pepper Injectable Marinade Recipes
GARLIC LEMON PEPPER INJECTABLE MARINADE
My father loves injectable marinades but they are expensive and hard to find so I went on a search to see what recipes I could find for him.
Provided by Nyteglori
Categories Low Protein
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- Note you must use very finely ground pepper in this or it will clog the injector.
- Mix all ingredietnts and stir until salt is completely dissolved. Use with marinade injector.
Nutrition Facts : Calories 475.6, Fat 24.6, SaturatedFat 15, Cholesterol 64.3, Sodium 1256.8, Carbohydrate 63.2, Fiber 1.6, Sugar 46.2, Protein 4.6
ROSEMARY, GARLIC AND LEMON MARINADE
Provided by Jamie Oliver
Time 15m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Mix everything together and massage on to your chosen meat. Leave the meat in the marinade until your ready to cook it;
LEMON GARLIC PEPPER MARINADE
Make and share this Lemon Garlic Pepper Marinade recipe from Food.com.
Provided by rickabraham
Categories Low Protein
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients and mix well. Marinade at least one hour.
Nutrition Facts : Calories 69.3, Fat 0.2, Sodium 11.7, Carbohydrate 18.6, Fiber 2.3, Sugar 8.6, Protein 1.6
KERRY'S REALLY EASY LEMON-PEPPER MARINADE
This is my family's favorite lemon-pepper marinade for boneless ribeye steaks, but we've used it for chicken breasts, salmon, and anything else you might grill on a summer evening!
Provided by KERRY914
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 3
Steps:
- Mix olive oil, soy sauce, and lemon-pepper seasoning together in a bowl.
Nutrition Facts : Calories 129.6 calories, Carbohydrate 1.5 g, Fat 13.5 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 1.9 g, Sodium 1248.5 mg, Sugar 0.4 g
LEMON-GARLIC MARINADE
This marinade works very well with Portobello mushrooms (there's enough for 4). Trim the stems and wipe the caps clean, then add them to the marinade in a resealable plastic bag. Refrigerate them for twenty minutes, or up to one hour, before grilling.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 3/4 cup
Number Of Ingredients 6
Steps:
- Puree lemon juice, oil, and anchovy fillets in a food processor. Transfer to a bowl. Stir in garlic, salt, and pepper.
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