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Marinades collection (tons)



 
 
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Old February 25th, 2009, 09:00 AM posted to alt.support.diet.weightwatchers
Willow Herself
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Posts: 1,887
Default Marinades collection (tons)

Watermelon Barbecue Sauce
12 servings, 1 pts/serving

Ingredients
1/2 cup watermelon juice
1/2 cup balsamic vinegar
1/4 cup brown sugar
1/4 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons Dijon mustard
2 garlic cloves, minced
2 teaspoons red pepper flakes

Directions
Stir all ingredients together.

Uses:
Pour enough sauce over vegetables, chicken, pork, fish or shellfish to marinate. Cover and refrigerate several hours or overnight.
Baste with additional sauce while grilling or broiling. Sauce not used for marinating or basting can be spooned over cooked vegetables and meats.

Makes 1 1/2 cups

Source: I don't know!

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Citrus
4.5 pts total, not Core

Ingredients
1/2 cup orange juice
2 TBSP lime juice
2 garlic cloves, minced (I press them for marinades)
1 TBSP canola oil
3/4 tsp salt

Directions
Combine ingredients together before marinating the meat.

Uses:
Can be used to coat chicken/pork strips, to marinate bigger pieces, or as a salad dressing (it works!). Would be good with scallops or even white fish, but do not marinate seafood too long 10-15 minutes max!

Source: Pantry to Plate P.23

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Yakitori Chicken Basting Sauce
1.5 pts total, not core

Ingredients
3 TBSP reduced sodium soy sauce
2 TBSP mirin
2 TBSP Sake or dry sherry (I use sake)
2 TBSP grated peeled ginger
2 tsp sugar
1 scallion, thinly sliced (for garnish)

Directions
Combine ingredients (minus the scallion) in a small saucepan. Bring to a boil over medium-high heat. Cook until the sauce is reduced to 1/3 cup (about 6 minutes). Remove from the heat and set aside.

Uses:
Use a basting brush to coat chicken or pork kebabs. Can be served as appetizers, or as part of and Asian-style meal.

Source: Sizzle it, P. 27

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Tandoori
6 pts total, Core

Ingredients
1 1/2 cup FF plain yogurt
1 red onion minced
2 TBSP lemon juice
2 TBSP peeled, grated ginger (use a spoon to peel it!)
1 TBSP canola oil
2 tsp hot curry powder
2 garlic cloves minced (pressed)
1/4 tsp salt
Cilantro

Directions
Combine ingredients together before marinating the meat. Serve sprinkled with cilantro and with lemon wedges.

Uses:
Works great on chicken legs, also on prawns and fish! The chicken can marinate overnight, the fish not so much. This taste very good, but do not expect this to taste like Tandoori in Indian Restaurant. The grill does a good job of making this yummy, but it's not the same as a Tandoor!

Source: Pantry to Plate P. 159

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Indian style Chicken Kebabs Marinade
1.5 pts total, Core

Ingredients
3/4 cup FF plain yogurt
1 1/2 tsp ground coriander
2 garlic cloves peeled and halved
1/2 tsp paprika
1/4 tsp cayenne pepper (to taste, I put a little more)
3 TBSP chopped cilantro divided

Directions:
Combine before marinating the chicken pieces. Can marinate overnight. Keep 1 TBSP of the cilantro to sprinkle over the cooked Kebabs for presentation.

Uses:
Made to use with kebabs but I've used it with chicken breast also.

Source: Pantry to Plate P. 160

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Chimichurri Steak Marinade
2 pts total, Core

Ingredients
2 garlic cloves
1/2 cup parsley leaves
1/2 cup cilantro leaves
1 TBSP sliced pickled jalapeno pepper
2 TBSP lime juice
2 tsp olive oil
1/2 tsp dried oregano
1/2 tsp salt
1/2 cup water

Directions
Pulse garlic in a food processor until chopped. Add remaining ingredients and process until blended. Marinate steak 30 minutes to 4 hours.

Uses:
Good for steak or beef kebabs. 1/3 cup of the mix is enough for a 1lb skirt steak, the rest can be refrigerated and served as a sauce to eat with the steak!

Source: Pantry to Plate P. 125

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Turkish Lamb Kebab Marinade
0 pts total, Core

Ingredients
1 TBSP tomato paste
1 tsp paprika
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground cumin
1/4 ground allspice

Directions
Combine ingredients before marinating in a large bowl, dip and coat the lamb chunks, place them in a plastic bag.

Uses:
Enough for 1lb of cubed lamb. Works very well with beef!

Source: Sizzle Cookbook P.61


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