Vegetable Marinade For Beefveal Chicken Pork Game Recipes
STIR-FRIED VEGETABLES WITH CHICKEN OR PORK
I want to thank my Asian Friends at work for bringing some very tasty dishes to our potlucks and Cindy Ly for taking the time to write down the ingredients for me. This dish can be made with either chicken or pork.
Provided by Nishana Lee
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes.
- Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes.
- In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.
Nutrition Facts : Calories 191.9 calories, Carbohydrate 14.7 g, Cholesterol 32.9 mg, Fat 8 g, Fiber 4.1 g, Protein 16.9 g, SaturatedFat 1.3 g, Sodium 1174.7 mg, Sugar 5.3 g
MARINADE FOR CHICKEN, PORK OR BEEF
This recipe comes from my Uncle Tommy. He used this recipe to marinate chicken kabobs and served them over yellow rice. One tip he gave me was to put a little of the marinade in a dish with the onion halves and microwave for a minute or two. It softend them up before putting on the skewers with the rest of the meat and veggies.
Provided by Jenny Frenny
Categories Chicken
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix the first 11 ingredients. Whisk in the oil.
- Marinate meat for several hours.
- Grill meat in the manner you desire.
Nutrition Facts : Calories 102.3, Fat 9.2, SaturatedFat 1.4, Sodium 587.6, Carbohydrate 4.3, Fiber 0.2, Sugar 2, Protein 1.1
BEEF OR CHICKEN MARINADE
This dark, rich marinade can be used with any type of beef or chicken. If you want it spicy, mix in the chopped hot peppers of your choice. Yummy!
Provided by Jana Ritz
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 4h10m
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl, mix soy sauce, honey, distilled white vinegar, garlic powder, ground ginger, vegetable oil, green onions and black pepper. Place desired meat in marinade. Marinate in the refrigerator at least 4 hours before grilling.
Nutrition Facts : Calories 141.7 calories, Carbohydrate 5.3 g, Cholesterol 0 mg, Fat 13.6 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 2.1 g, Sodium 301.1 mg, Sugar 4.5 g
VEGETABLE MARINADE FOR BEEF,VEAL, CHICKEN, PORK & GAME
This is a great BBQ Marinade or for oven roasts/. I have used it as a flavor add on in the crockpot with pork.and with beef. I haven't tried it with chicken but I think it would work. Marinade at least 2 hours
Provided by Bergy
Categories Chicken
Time 30m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Put all the ingredients into a food processor and with the metal blade process until very smooth.
- Pour into a pot and bring to a boil, simmer for 20 minutes.
- Cool and refrigerate until you want to use it.
Nutrition Facts : Calories 84.5, Fat 0.3, SaturatedFat 0.1, Sodium 509.9, Carbohydrate 20.1, Fiber 2.8, Sugar 12.5, Protein 2.6
VEGETABLE MARINADE
Karen Averitt, Ted Turner's personal chef, suggests this marinade for squash or any other grilled vegetables.
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining Summer Recipes
Yield Makes about 1/4 cup
Number Of Ingredients 3
Steps:
- In a medium bowl, whisk together ingredients until well combined. Brush on vegetables before grilling.
APPLE-MARINATED CHICKEN & VEGETABLES
I actually invented this chicken with vegetables dish at a campground, so you know it's easy. Using the same marinade for the meat and veggies keeps it simple so we can spend more time outside and less making dinner. -Jayme Schertz, Clintonville, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk the first seven ingredients until blended. Place 1 cup marinade and chicken in a large resealable plastic bag; seal bag and turn to coat. Refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade., Cut carrots, zucchini and squash lengthwise into quarters; cut crosswise into 2-in. pieces. Toss with 1/2 cup reserved marinade., Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 165°, basting frequently with remaining marinade during the last 5 minutes. Keep warm., Transfer vegetables to a grill wok or basket; place on grill rack. Grill, covered, over medium heat 10-12 minutes or until crisp-tender, stirring frequently. Serve with chicken.
Nutrition Facts : Calories 367 calories, Fat 16g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 378mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 3g fiber), Protein 37g protein.
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