Scarsdale Marinade Recipes

Marinade directions:

Mix all ingredients. Pour over meat, poultry, or fish.

Let meat or poultry stand 2 to 3 hours, turning occasionally.

Let fish stand 1 to 2 hours, turning occasionally.

Scarsdale Marinades for Beef

Beef Tarragon Marinade

3/4 cup tarragon vinegar
1 medium onion, chopped
1 carrot, chopped
4 springs parsley
1 bay leaf
1 1/2 teaspoon garlic salt
1/2 teaspoon black pepper
3 drops Tabasco sauce

Beef Wine Marinade

3/4 cup dry red (or white) wine
1 onion, minced
1/2 cup chopped parsley
1/2 teaspoon tarragon
1/2 teaspoon thyme
1 1/2 teaspoon garlic salt (or plain salt, if you prefer)
1 bay leaf
Dash red pepper

Scarsdale Marinades for Lamb or Poultry

Lemon Marinade

3/4 cup wine vinegar
3 Tablespoons lemon juice
1 medium onion, minced
1 clove garlic, crushed
1/4 cup chopped parsley
1 bay leaf
1/8 teaspoon thyme
1/8 teaspoon tarragon
2 teaspoon salt
1/2 teaspoon pepper

Ketchup Marinade

1/2 cup vinegar
2 onions, sliced
1 cup water
2 Tablespoons Worcestershire sauce
1 cup ketchup
1 packet sugar substitute
1 teaspoon dry mustard
1 1/2 teaspoon salt
1/2 teaspoon pepper

Mint Marinade

1 cup wine vinegar
1 onion cut in eighths
8 whole cloves
2 cloves garlic, crushed
2 teaspoon salt
1/4 teaspoon black pepper
4 sprigs parsley
2 sprigs mint (or 1 teaspoon chopped dried mint)
1/8 teaspoon thyme
1 teaspoon lemon rind (optional)
(Can be strained and used for sauce for lamb after cooking)

Miscellaneous Marinades

Red Meat Marinade (for single serving)

1/2 cup instant beef broth
1 Tablespoon cider vinegar
1 garlic clove
Salt and pepper to taste
1 Tablespoon chopped parsley
(If desired you may add 1 Tablespoon soy sauce)

White Wine Poultry Marinade

1/2 cup instant chicken broth (fat drained off)
1 Tablespoon dry white wine
1/8 teaspoon celery seeds
1 teaspoon herbs such as oregano, tarragon, parsley
salt and pepper to taste

Fennel Fish Marinade

1/4 cup instant chicken broth (fat drained off)
2 Tablespoons lemon juice
1 teaspoon fennel seeds
1/8 teaspoon ground coriander
Salt & Pepper to taste

Hawaiian Marinade for Chicken

1/2 cup white wine or 1/2 cup white wine vinegar
1 cup prune juice
1 teaspoon grated orange rind
3 tbs. lemon juice
1 teaspoon grated lemon rind
1 teaspoon salt
1/8 teaspoon pepper

Heat all ingredients to a boil. Remove from heat and let cool.

Pour over chicken parts and refrigerate for an hour or two.

Broil chicken at least 5 inches from heat, 15 to 20 minutes on each side, depending on size of chicken.

Brush with marinade 3 or 4 times while broiling.

 

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