Rick's Steak Marinade

4 Servings
Worcestershire Sauce American
Worcestershire Sauce American

1 cup cestershire sauce
1 cup sauce
1 cup wine
4 cloves lic
1 teaspoon fresh und pepper
1/2 teaspoon asco sauce
1/4 ve oil

In a medium sized, combine the worcestershire sauce, soy sauce, and red wine. Crush the garlic and add to the mixture. Add the freshly ground pepper to the mixture. If you want to add a little kick to it, add a little bit of Tabasco sauce. Place the steaks into this mixture, and marinade for at least 15 minutes. The longer you marinade the steaks, the more flavor they will inherit from the sauce. Just before removing the steak for the BBQ, add the olive oil and mix. The olive oil will act as a sealant on the steaks, keeping the flavor in while it is being cooked. As you are cooking your steaks on the BBQ, spoon the rest of the sauce onto the steaks, keeping the steaks moist while cooking. Continue to use the sauce as you cook the steaks to the desired doneness, ideally using all the sauce.


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Chicken Marinade

6 Servings
Chicken American
Main Dish Grill Chicken American

1/2 cup sauce
1/4 cup etable oil
1/4 cup wine vinegar
1 teaspoon gano
1/2 teaspoon il
1/2 teaspoon lic powder
1/4 teaspoon per

Combine all the ingredients and marinate the chicken 4 hours or overnight in the fridge is best Per Serving (excluding unknown items): 96 Calories; 9g Fat (82.3% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1372mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.


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Olive Marinade

1 Dozen
Olives American
Vegetarian Vegan Meatless Kid Friendly Picnics Fourth of July Marinade camping party Vegetables Snacks Side Dish Hors dOeuvres Appetizers Olives American

6 ounces Black ves drained
1/4 cup ve oil
2 tablespoon gano or basil, chopped
2 cloves lic minced
1 tablespoon samic Vinegar or white wine vinegar
1/2 teaspoon pepper flakes
1/4 teaspoon t

Combine all ingredients in a ziploc bag then shake to coat. Refrigerate at least 2 hours or up to 1 month. Serve at room temperature.


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Chicken Fajita Marinade

4 Servings
Chicken
TexMex
Spicy chicken good dinner lunch fajita Chicken TexMex

1 pound cken
1/3 cup Achiote Paste
1/4 cup te Wine Vinegar
1/4 cup ve Oil
1/4 cup Freshly Squeezed nge Juice
1/4 cup Pinele Juice
2 tablespoons Finely Dices Yellow on
1 teaspoon Minced lic
2 teaspoons t
1/4 teaspoon te Pepper
1 Leaf

Place all the ingredients, execpt the bay leaf and chicken, in a blender and pulse until smooth. Add bay leaf and chicken. Let marinade for at least 5 hours, but no longer than 2 days.


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