Awesomemarinadeforshrimpchickenorbeef Recipes

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.

Steps:

• Whisk all ingredients together.
• Use as a marinade - best to let it set for 4-8 hours. Will work for about 2 pounds of your chosen meat.

Steps:

• Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
• Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
• Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.

Steps:

• Slice the steaks into thin strips and place into a small bowl.
• Add the cornflour, 5 spice, salt, and pepper. Mix until evenly coated.
• Carefully heat the oil in a deep saucepan until it reaches 190°C (375°F).
• Carefully place the beef strips into the oil and fry for about 4-5 minutes, until golden brown.
• Place on some tissue to soak up the excess oil and set a aside.
• Meanwhile, prepare the sauce by adding a tablespoon of oil to a frying pan. Frying the chilies, spring onion, and ginger over a medium heat for a few minutes. Add garlic paste and fry for another minute.
• Stir in the soy sauce, sweet chili sauce, red wine vinegar, and tomato ketchup until thick.
• Stir in the beef steaks until evenly coated.
• Garnish with spring onion and red chilies.
• Enjoy!

Steps:

• Place the roast in a Dutch oven; add broth, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until the meat is tender. , Remove roast and cool slightly; shred meat with two forks. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1-1/2 cups. Return the meat, vegetables and reserved cooking liquid to the pan. , Stir in the ketchup, brown sugar, vinegar, salt, mustard, Worcestershire sauce, garlic, bay leaf, garlic powder, paprika and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Discard bay leaf. Serve beef on buns.

Steps:

• Spray 9 x 13 x 2" baking dish.
• Pound chicken until thin.
• Roll chicken with dried beef.
• Slice and secure with a toothpick.
• Blend soup, sour cream, and wine until smooth.
• Pour over chicken.
• Bake covered 300* for 2 hours.
• Uncover, cook at 350* for another 20 minutes.

Steps:

• Skin, bone, & halve chicken breasts.
• Lay chipped beef on bottom of baking dish.
• Turn ends of breasts under and lay on top of beef.
• Mix mushroom soup and sour cream and spread over top.
• Dot with bacon and sprinkle with paprika.
• Cover with foil and bake in 275 degree oven for 2-1/2 hours.

Steps:

• Put everything except the juice in a blender or jar with tight fitting lid and mix until completely blended.
• Transfer to a resealable plastic bag, add the items to be marinated and place bag in refrigerator.
• Turn bag several times while marinating.
• Marinating Times:.
• 2-4 hours Beef.
• 1-2 hours Chicken or Pork.
• ½ hour Shrimp.
• As a basting sauce, mop onto meat or kabobs during grilling or roasting.
• Also may be added, in limited amounts, to Cajun or Creole dishes for some added heat if you adjust the salt amount for the combined dish.

Steps:

• Crumble chipped beef and place in bottom of 9 by 13 baking dish.
• Wrap bacon around chicken breasts and sprinkle with pepper.
• Combine soup, sour cream, and cream cheese in blender or by electric mixer.
• Add mushrooms and pour over chicken breasts in casserole.
• Cover with foil and bake at 300 degrees for 2 hours.
• Remove foil and add sauterne.
• Cook uncovered another hour.

Steps:

• Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
• Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
• Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).