Category Archives: Marinades and Sauces

Summer Tomato Sauce

Submitted by Amy R, found on 101cookbooks.com

This sauce is very bright and fresh tasting despite the canned tomatoes. The zest really makes the sauce. The original recipe calls for the zest of an entire lemon but we find that too lemony. The sauce is incredibly versatile and easy – pasta, fresh basil, and parmesan make an easy meal.


Ingredients
:
28 oz can crushed tomatoes (avoid ones with added sugar or seasonings)
½ to 1½ tsp crushed red pepper flakes (to taste; 1 1/2 is quite spicy if you are serving kids)
3 cloves garlic, minced
½ tsp sea salt or ¼ tsp table salt
¼ C extra virgin olive oil
zest of ½ lemon

Directions
:
Combine garlic, olive oil, salt, and red pepper in a cold saucepan. Heat over medium high just until bubbling and fragrant, but before garlic begins to brown. Add tomatoes and simmer a few minutes, stirring frequently. It will seem like the oil will not incorporate into the sauce (it pools around the edges), but continue stirring. and it will do so once the sauce begins to cool. Turn off heat and stir in lemon zest.

Nutrition
: to be added

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The Mister’s Favorite Chicken Marinade

Submitted by Kellie

Yields: enough for 4-6 chicken breasts

Ingredients
:
½ C white wine
2 T olive oil
1 T vinegar
2 tsp dried basil
1 tsp dried oregano
½ tsp onion salt
2 clove garlic, minced

Directions:
Mix ingredients in a plastic re-sealable bag. Place chicken in marinade and let sit at least 30 minutes, but as long as 24 hours! This is a great recipe for the grill.

Nutrition: to be added

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Million Pines City Chicken Marinade

Submitted by Krista

Yields: approximately 1¾ C

Ingredients:
1 C vegetable oil
¾ C lemon juice
1 T salt
2 tsp paprika
2 tsp sweet basil
2 tsp thyme
2 tsp onion powder
1 tsp garlic powder

Directions:
Combine all ingredients for marinade. Marinate desired number of chicken pieces over night. Bring to room temperature and drain. Grill chicken, basting with reserved marinade while cooking. Discard marinade.

Nutrition: to be added

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Chocolate Sauce

Submitted by Carol

Quick, easy, and great for people who have dairy allergies.

Yield: approximately ¾ C

Ingredients:
½ C sugar
3 T cocoa
1½ T cornstarch
½ C water
dash of salt
2 T butter or margarine

Directions:
Sift dry ingredients together and add water.  Boil 1 minute stirring constantly. Stir in 2 T. butter or margarine. Heat 30 seconds. Remove from heat and add 1 tsp. of vanilla.

Nutrition: (entire recipe)
673.1 calories, 25.3g fat (15.6g saturated), 119.7g carbs (5.5g fiber), 3.4g protein

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Teriyaki Marinade

Submitted by Ellie

Yields: approximately ⅔ C

Ingredients:
½ C soy sauce
3 T vegetable oil
3 T honey
1 tsp fresh ginger, grated OR ¾ tsp ground ginger
1 clove garlic, crushed

Directions:
Mix together well. Marinate your choice of meat or vegetables for several hours.

Nutrition: (entire recipe)
655.3 calories, 42.2g fat (3g saturated), 61.3g carbs (1.4g fiber), 15.6g protein

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Mango Salsa

Submitted by Angela

Yields: approximately 1½ C

Ingredients:
1 mango, diced
1 kiwi, diced
1-2 T lime juice
1 tsp sugar
1 Serrano pepper, chopped

Directions:
Fold together and serve with chips, fish, chicken, etc.

Nutrition: (entire recipe)
190 calories, 0.9g fat (0.2g saturated), 49.5g carbs (6.7g fiber), 2g protein

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Zesty Dijon Marinade

Submitted by Llama Momma, found in Cooking Light (July 1997)

Yield: 1½ C

Ingredients:
1 C balsamic vinegar
½ C Dijon mustard
¼ C olive oil
½ tsp freshly ground pepper
¼ tsp salt
2 garlic cloves, crushed

Directions:
Combine all ingredients, and stir marinade well.

Nutrition: (entire recipe)
766.3 calories, 54g fat (7.3g saturated), 34g carbs (0.1g fiber), 0.4g protein

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