Marinade sentence example

marinade
  • Serve grilled artichokes with any remaining marinade and garlic mayonnaise.
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  • artichoke salad and then pour the marinade over the top.
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  • baste with the marinade during the last 10 to 20 minutes of grilling time.
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  • bastean>Basting brush - to ensure you don't waste your marinade.
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  • basting with the remaining marinade.
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  • brushing occasionally with reserved marinade.
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  • chicken from the marinade keeping the juices for later.
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  • add the cornstarch to the marinade and mix until smooth, then set aside.
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  • During grilling, the marinade forms an herb crust that underscores the sweetness of the lamb.
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  • discard the marinade.
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  • The flavor of a simple roast gravy is especially good heightened by an addition of lavender marinade.
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  • Simply combine the marinade ingredients and then let this spicy mix do all the hard work.
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  • Use this to marinade a lean lamb loin chop for 30 mins.
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  • pour the marinade through a sieve into a medium saucepan.
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  • Remove the shrimp from the bag and discard the marinade.
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  • Remove the chicken from the bag, reserving the marinade.
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  • Press out the air and seal the bag tightly, then turn the bag several times to distribute the marinade.
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  • Pour the flour over the meat, and steadily add the marinade until the meat is covered.
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  • Brush with reserved marinade during the last 10 minutes of grilling time.
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  • A whopping 14.5% alcohol and full flavor makes this a match for any salsa or spicy marinade.
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  • A sauce can be made with the remaining marinade.
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  • Itâs also the base of a delicious herby Moroccan marinade for fish, used by Patrick Williams to season fish.
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  • Remove vegetables from the bowl, shaking off excess marinade.
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  • marinade ingredients together in a shallow dish.
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  • marinade mixture using absorbent kitchen paper.
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  • marinade juices in a saucepan and add the water.
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  • The pan fried sea bass with thyme and olive oil marinade also hit the spot for the money.
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  • Place the beef in a large bowl and pour over the wine marinade.
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  • marinade for 12 hours in a cool place.
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  • marinade for chicken or on red meats on barbecues.
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  • pour in the marinade, allow to thicken and adjust the seasoning to taste.
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  • reserved marinade during the last 10 minutes of grilling time.
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  • Try it with one of the following; warm jasmine rice salad with shrimp and Thai herbs or pork chops with spicy citrus marinade.
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  • Clean the chicken and place in a bowl with the jerk seasoning as a marinade.
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  • slotted spoon, leaving all the marinade behind in the bowl.
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  • spicy marinade.
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  • Remove the prawns with a slotted spoon, leaving all the marinade behind in the bowl.
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  • remove the pork tenderloins from the bag, discarding the marinade.
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  • teriyaki marinade and freshly grill it.
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  • add tofu, marinade and season to taste with salt and pepper.
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  • Remove chicken from marinade and stir-fry in oil in a wok for 2 minutes.
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  • Remove the pork tenderloins from the bag, discarding the marinade.
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  • If you opt for the Oriental, only then will we take the salmon filet from its teriyaki marinade and freshly grill it.
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  • Add tofu, marinade and season to taste with salt and pepper.
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  • To make the aioli, place the French Lavender Marinade and egg yolks in a bowl and whisk until pale and quite thick.
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  • You may also wish to try other marinade recipes for your beef kebabs.
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  • A dry rub can be used to increase the taste but will not penetrate the meat as much as a marinade will.
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  • To make a marinade, choose water, broth, wine, oil, or vinegar as the base liquid and add dry spices or herbs.
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  • You can also purchase a commercial marinade or even use prepared Italian salad dressing.
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  • Letting the turkey sit in the marinade requires that it be turned periodically so all of the flesh comes in contact with the liquid.
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  • Another flavorful option is to inject the marinade into the turkey.
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  • An injected marinade is the best way to flavor your turkey when frying it.
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  • If seasoned easily with sea salt and pepper on both sides, marinade is not necessary-though can be delicious!
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  • Add the steak to your marinade in the broiling pan and allow it to settle to room temperature (if it was refrigerated beforehand at home or the store).
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  • Place the salmon filets flesh side down in the soy sauce/maple marinade and refrigerate for 15 minutes.
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  • Remove the salmon filets from the marinade and dry them with a paper towel.
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  • Removing the excess fluid is a great way to make the tofu act more like a sponge while soaking in a savory marinade and makes it more absorbent to flavors from the other foods cooked with it.
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  • Miso is particularly good when used as a marinade for tofu.
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  • Place them in the marinade for approximately four hours.
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  • The salad dressings can be used as a marinade as well.
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  • You want the beets to sit in the liquid for a while to get a good color in the marinade.
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  • The eggs not only absorb the color from the beet juice but also take some of the flavor from the marinade as well.
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  • Drain the chicken before placing in the grill, making sure that it is not dripping in marinade when you place it on the grill.
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  • Make sure, however, that the chicken is not dripping in marinade.
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  • Other than Tzatziki Sauce, my favorite Ninja recipes so far are Fresh Tomato Salsa, Frozen Mojito and Orange Mojo Marinade.
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  • Just toss your marinade and shrimp in a sealed plastic container, giving it a toss every once in a while to make sure everything's evenly covered.
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  • Add shrimp to the marinade, allowing to sit for at least one hour (preferably four or five!).
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  • Add shrimp to the marinade, allowing to sit for half an hour to an hour.
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  • Fresh fish prepared as an escabeche, which is a Spanish preparation where you sear the fish in a pan and then let it sit in a vinegary marinade that has lots of herbs and spices.
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  • Because of how tender the meat in a filet mignon is, it doesn't require marinade to make it more tender.
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  • Drain shrimp from marinade and plate like you would for shrimp cocktail.
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  • Marinade the tuna steaks for up to four hours before the party and brush with glaze during the grilling process.
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  • marinade meat before cooking.
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