Elderberry Wine Vinegar Marinade For Beef Chicken Or Pork Recipes
ELDERBERRY WINE VINEGAR MARINADE FOR BEEF, CHICKEN, OR PORK
From Madame Mimm's Elderberry Wine Vinegar Recipies Time does not include refrigerated time. Servings depend on type of meat used.
Provided by Skeeter
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in a large zipper-type plastic bag, mix well by shaking.
- Add meat of choice, ie: 2 large steaks, 6-8 chicken breasts or pork loin chops.
- Coat well with marinade.
- Lay on side in fridge; turn every 15 minutes for 1 to 1 1/2 hours until ready to grill.
- Discard any left over marinade.
Nutrition Facts : Calories 111.5, Fat 12, SaturatedFat 1.7, Sodium 194.6, Carbohydrate 1.5, Fiber 0.3, Sugar 0.2, Protein 0.2
OIL AND VINEGAR MARINADE
This is a simple marinade to use on pork, beef, or chicken . You can baste with it while cooking too. It's especially handy when you need to whip something up, but your pantry is looking a little bare, because it is basically just kitchen staples.
Provided by KittyKitty
Categories Low Protein
Time 35m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients; stir well. Marinate your choice of meat, for at least 30 minutes, the longer you marinate the better.
Nutrition Facts : Calories 679, Fat 72.8, SaturatedFat 9.4, Sodium 1552.1, Carbohydrate 11.2, Fiber 0.9, Sugar 4.8, Protein 0.5
RED WINE VINEGAR MARINADE
Always marinate food in refrigerator; never at room temperature. Allow 1/4 to 1/2 cup of marinade for each 1 to 2 lbs. of meat. For tenderization to take place, beef must be marinated at least 6 hour or longer. Marinating longer than 24 hours causes the meat fibers on the surface to break down, resulting in a "mushy" texture. Remaining marinade may also be served as a sauce with the grilled meat or poultry. It should be heated to the boiling point before serving, if not using as a sauce it should be discarded.
Provided by Catnip46
Categories Weeknight
Time 30m
Yield 1/4 cup
Number Of Ingredients 6
Steps:
- Mix marinade ingredients.
- Pour marinade in a heavy-duty seal-able plastic bag or a glass dish. Select dishes in which the foods will fit snugly but lie flat.
- Turn food occasionally during marinating so that all sides are equally exposed to the marinade. Marinate at least 30 minute but remember the longer time marinading the more tender and favorable the meat.
- Grill or cook food.
Nutrition Facts : Calories 1022, Fat 110.8, SaturatedFat 14.2, Sodium 674.5, Carbohydrate 9.3, Fiber 2.5, Sugar 1.8, Protein 3.2
ELDERBERRY VINEGAR
Make and share this Elderberry Vinegar recipe from Food.com.
Provided by woodland hues
Categories Easy
Time P2DT25m
Yield 6 cups
Number Of Ingredients 3
Steps:
- Rinse elderberries and pick out dirt, stems or dried out berries.
- Place berries in large bowl and mash them.
- Pour vinegar over and allow to stand 24 - 36 hours, covered with a clean tea towel or cheesecloth.
- Strain through cheesecloth. Allow to drain slowly for up to 24 hours (if you press on the fruit while it is draining the vinegar will be cloudy).
- Pour juice into a non-reactive stockpot or preserving pan (a stainless steel saucepan will do). Stir in the sugar, bring to a boil, adjust heat, simmer for about 15 minutes. Watch carefully as juice reaches the boiling point - it can boil over very quickly!
- Let cool slightly, pour into clean bottles with corks, label and store in a dark, cool place.
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
VINEGAR GRILLED CHICKEN
A delicious marinade for grilled chicken.
Provided by Wendy Shirley
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h20m
Yield 4
Number Of Ingredients 8
Steps:
- Place the water, vinegar, pepper, salt, Worcestershire sauce, hot sauce, and melted margarine into a large, resealable plastic bag. Shake to combine ingredients, then add chicken, seal, and shake to coat. Place in refrigerator to marinate at least 4 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade.
- Cook on preheated grill until no longer pink in the center; about 10 minutes per side.
Nutrition Facts : Calories 400 calories, Carbohydrate 3.7 g, Cholesterol 161.5 mg, Fat 14.8 g, Fiber 0.5 g, Protein 59.5 g, SaturatedFat 3.3 g, Sodium 3133.7 mg, Sugar 1 g
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
TANGY BEEF OR PORK MARINADE
I created this recipe by fooling around with some ingredients. The result is a wonderful tangy marinade with a bit of a kick that I use on steaks, pork chops, roast pork and even deer meat. This is especially good for a tough cut of meat. I frequently use this for london broil and marinate overnight. If I use for a pork roast, I add more maple syrup to make it sweeter and then baste the pork roast with it when it is cooking in the oven. ETA: You can also use Agave nectar in place of honey or maple syrup as a low glycemic option.
Provided by Cathy17
Categories Deer
Time 10m
Yield 6 ounces
Number Of Ingredients 8
Steps:
- Mix red wine vinegar, soy sauce, maple syrup, ginger, mustard.
- Stir well.
- Taste for your own taste preferences.
- It should have a sweet tangy taste.
- Add garlic, sesame oil and optional red pepper flakes.
- Mix well.
- Pour into ziploc bag, add meat and press out all air.
- Marinate in fridge for several hours shaking the contents often as the oil will separate.
- I usually marinate overnight, but a couple hours is fine too.
- Marinating overnight makes the meat extremely tender and flavorful.
- The soy sauce measurement is low for our taste preference as we don't like it's salty taste.
- You can adjust however you wish to your liking.
- I don't measure any of the ingredients and I add alot of ginger and red pepper flakes because we like the additional kick.
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