Italian Garlic Marinade Recipes

GARLIC AND HERB MARINADE

Garlic and Herb Marinade image

Easy and versatile. A nice alternative to bottled dressings for marinade! This one includes garlic, thyme and Italian-style seasonings.

Provided by Denyse

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 5m

Yield 8

Number Of Ingredients 10

Ingredients

⅓ cup water
⅓ cup vinegar
⅓ cup vegetable oil
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried Italian-style seasoning
1 teaspoon poultry seasoning
1 teaspoon dried rosemary, crushed
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

In a medium bowl, combine the water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, rosemary, salt and ground black pepper. Mix well and apply to your favorite meat.

Nutrition Facts : Calories 85.5 calories, Carbohydrate 1 g, Cholesterol 0 mg, Fat 9.2 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 1.2 g, Sodium 291.5 mg, Sugar 0 g

ITALIAN GARLIC MARINADE

Italian Garlic Marinade image

I made this up in an attempt to copy Lawry's Italian Garlic Steak Marinade. I usually sprinkle some seasoning (McCormick Montreal Steak is great!) over the steak either in the marinade or right before grilling as well.

Provided by run for your life

Categories High Protein

Time 5m

Yield 2-3 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vinegar
1 tablespoon honey
2 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon red wine
3 minced garlic cloves
1/4 teaspoon onion powder
1/2 teaspoon rosemary
1/2 teaspoon oregano
1/2 teaspoon red pepper flakes
1 lb sirloin steak (or other meat)

Steps:

mix ingredients together.
add steak or other meat.
let marinade in refrigerator for 1 hr - overnight. The longer the better!

Nutrition Facts : Calories 577, Fat 35.7, SaturatedFat 12.6, Cholesterol 170.1, Sodium 1125.7, Carbohydrate 12.4, Fiber 0.5, Sugar 9.3, Protein 48.4

EASY SEASONED MARINADE

Easy Seasoned Marinade image

Provided by Food Network

Time 10m

Yield 1 cup

Number Of Ingredients 6

Ingredients

2/3 cup Crisco® Pure Olive Oil or 2/3 cup Crisco® Puritan Canola Oil with Omega-3 DHA
1/4 cup red wine vinegar
2 tsps. minced garlic
2 1/2 tsps. Italian seasoning or dried basil leaves
1 tsp. salt
1/2 tsp. fresh ground black pepper

Steps:

WHISK olive oil, vinegar, garlic, Italian seasoning, salt and pepper until blended. Combine marinade with 1 to 1 1/2 pounds meat, chicken or seafood in 1-gallon resealable plastic bag.
MARINATE in refrigerator, turning several times: meat, 1 hour; chicken or seafood, 30 minutes. Remove meat, chicken or seafood from marinade. Discard marinade. Grill or cook as desired.

ITALIAN MARINADE

Italian Marinade image

Spiedies, grilled skewers of meat marinated in what amounts to Italian dressing, are a culinary mainstay of bars and roadhouses in and around Binghamton, N.Y. What follows is a recipe for the marinade used to prepare them for the fire. I have used fresh herbs, though dried ones are more traditional, and have upped the flavor slightly with the use of lemon zest. Once you've got the marinade made, simply cut the meat - chicken or beef, lamb or pork - into 1- or 2-inch cubes, and submerge it in the liquid for a couple of days (10 to 12 hours for chicken), covered, in the refrigerator. All that lemon and vinegar does some work on the meat, and the result, when grilled over charcoal for four or five minutes a side, is a fantastical taste of upstate New York, and a very simple and excellent dinner besides. (Here are instructions for cooking them.) Serve with torn mint and an additional drizzle of lemon juice and olive oil, on top of Italian bread or alongside rice.

Provided by Sam Sifton

Categories sauces and gravies

Time 5m

Yield Enough for 2 to 3 pounds meat

Number Of Ingredients 13

Ingredients

1 cup extra-virgin olive oil
3/4 cup red wine vinegar
Zest of 1 lemon
1/4 cup freshly squeezed lemon juice (about 2 lemons)
4 cloves garlic, peeled, smashed and roughly chopped
1 bay leaf
1 tablespoon thyme leaves
1 tablespoon oregano leaves
1 tablespoon basil leaves, rolled and chopped into chiffonade
1 teaspoon granulated sugar
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon red pepper flakes, or to taste

Steps:

Whisk together all the ingredients in a large bowl. Add cubes of chicken, pork, lamb or beef to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 4 grams, Sodium 170 milligrams, Sugar 1 gram

ITALIAN OLIVES

Italian Olives image

A friend shared this recipe with me more than 25 years ago, and I still get raves when I serve them as part of an antipasto platter. -Jean Johnson, Reno, Nevada

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 4 cups.

Number Of Ingredients 12

Ingredients

2 cans (6 ounces each) pitted ripe olives, drained
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons capers, rinsed and drained
1/4 cup olive oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt

Steps:

In a large bowl, combine the first five ingredients. In a small bowl, whisk the oil, vinegar, garlic, basil, oregano, pepper flakes and salt; pour over olive mixture; toss to coat. , Cover and refrigerate for at least 3 hours before serving. Store in the refrigerator for up to 3 days.

Nutrition Facts : Calories 30 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

MARINATED GARLIC

Marinated Garlic image

I bought some marinated garlic recently and used it in some recipes... At first my wife was worried about the hole cloves of garlic in the dish but when she tried it she was hooked. I have since used it in several dishes replacing the garlic listed. I looked for some recipes here and didn't have any luck so I looked elsewhere and found this!

Provided by John 11-44

Categories Inexpensive

Time P5DT15m

Yield 30 Cloves

Number Of Ingredients 6

Ingredients

30 garlic cloves, peeled*
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup champagne vinegar
salt and pepper, to taste
4 sprigs fresh oregano or 1/2 teaspoon dried oregano

Steps:

Blanch the whole cloves of garlic in boiling water for 5 minutes; remove, and plunge into cold water. Drain and dry off the garlic.
Mix the remaining ingredients (except the fresh oregano sprigs) in a blender until emulsified. If using dried oregano toss it in with the oil and vinegar.
Put the cloves in a jar and cover with the marinade, tuck the sprigs of oregano into the jar. Cover and allow it to marinate for at least 5 days in the refrigerator. Serve as is for a snack or side dish or add to a green salad.
Don't be surprised if a couple of people polish off the whole batch in one sitting! I had tried several other marinated garlic recipes before this one and was not happy with the results. This one is perfect!
*NOTE: You can double the garlic cloves and will still have enough dressing to cover. The marinade makes a fantastic salad dressing after you use up the garlic.

Nutrition Facts : Calories 36.7, Fat 3.6, SaturatedFat 0.5, Sodium 0.6, Carbohydrate 1.1, Fiber 0.1, Sugar 0.1, Protein 0.2

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