Oil And Vinegar Marinade Recipes
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
THE ONLY MARINADE YOU'LL EVER NEED
If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and fragrant with extra virgin olive oil, it instantly transports you to the Mediterranean.
Provided by Steven Raichlen
Categories Sauce Herb Marinate Backyard BBQ Summer Tailgating
Yield Makes 1 cup
Number Of Ingredients 9
Steps:
- Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using.
THE BEST STEAK MARINADE
We use this marinade for rib steaks, but can be used for almost any cut of beef.
Provided by SweetCravings
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 7.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 1135.4 mg, Sugar 4.2 g
GRILLED VEGETABLES MARINATED WITH OIL AND VINEGAR
Make and share this Grilled Vegetables Marinated With Oil and Vinegar recipe from Food.com.
Provided by Oxford
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut eggplant into lengthwise slices about 1/2 inch.
- Place in a bowl and cover with water measuring the amount used.
- Add 1/4 cup of salt for every 2 quarts.
- Set something heavy (plate) in the bowl with a can on top to hold the slices under water and leave them to soak 1 to 2 hours.
- Meanwhile rinse the peppers and cut them in half lengthwise.
- Rinse seeds and white membrane.
- Cut zucchini on diagonal into slices 1/2 inch thick.
- Prepare grill.
- Remove eggplant slices from brine and pat dry.
- Brush all veggies with olive oil and grill them on each side for 10 to 18 minutes.
- Place pepper halves skin side down on grill, cook until the peppers are slightly blackened and the skin is starting to lift off and blister, about 5 to 8 minutes.
- Don't cook peppers on both sides.
- Mix marinade together and pour the marinade over the vegetables.
- Cover with aluminum foil and set aside at room temperature to marinade for several hours or overnight.
- Serve at room temperature.
- Serves 8.
Nutrition Facts : Calories 120.6, Fat 7.3, SaturatedFat 1, Sodium 11.6, Carbohydrate 14, Fiber 5.8, Sugar 5.2, Protein 2.9
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