EASY SEASONED MARINADE
Provided by Food Network
Time 10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- WHISK olive oil, vinegar, garlic, Italian seasoning, salt and pepper until blended. Combine marinade with 1 to 1 1/2 pounds meat, chicken or seafood in 1-gallon resealable plastic bag.
- MARINATE in refrigerator, turning several times: meat, 1 hour; chicken or seafood, 30 minutes. Remove meat, chicken or seafood from marinade. Discard marinade. Grill or cook as desired.
OIL AND VINEGAR DRESSING
The goodness of crisp salad ingredients comes through when topped with this simple homemade dressing. It tastes so fresh. Mom made it for our family when I was growing up, and now I serve it to my grandchildren. -Barbara Hyatt, Folsom, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 cups.
Number Of Ingredients 10
Steps:
- In a 1-qt. jar with a tight-fitting lid, combine the first five ingredients. Add the water, vinegar and garlic; shake until sugar is dissolved. Add oil; shake well. Store in the refrigerator. Just before serving, remove garlic from the dressing. Drizzle over salad greens and red cabbage.
Nutrition Facts : Calories 82 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.
APPLE CIDER VINEGAR MARINADE
Make and share this Apple Cider Vinegar Marinade recipe from Food.com.
Provided by Happy Harry 2
Categories Apple
Time 15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Combine all in jar large enough to be able to shake ingredients. Blend well.
- Allow to meld on counter about 1 hour prior to using the first time. Shake several times.
- Use to marinate meat or poultry for 3 hours.
- Reserve 1 cup of marinade for basting.
OIL AND VINEGAR SALAD DRESSING
Simple salad dressing is great on tossed salads but is also delicious as a marinade for chicken. Recipe source: Bon Appetit (February 1984)
Provided by ellie_
Categories Salad Dressings
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients in a jar and shake or whisk to combine.
- Shake again before using.
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
KITTENCAL'S MARINATED OIL AND VINEGAR COLESLAW
I make this quite often for BBQ parties and everyone loves it! plan ahead, this salad must be prepared a day ahead and left in the fridge overnight to blend the flavors, it will take on a completely different flavor --- I have even added in lightly blanched broccoli and/or cauliflower florets to the veggies, feel free to add in whatever you want to --- remember to add in the white sugar to suit taste if you prefer a sweeter coleslaw adjust the sugar amount, I have added up to about 1 cup, taste the dressing before adding to the salad if you think it needs more sugar then add it into the dressing before mixing into the slaw just make certain to whisk very well so that the sugar is mixed in completely.
Provided by Kittencalrecipezazz
Categories Vegetable
Time P1DT15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, mix the vegetables together.
- Mix first 6 dressing ingredients together in a small saucepan; bring to a boil.
- Remove from heat then immediately add in the oil and white sugar; mix to combine until the sugar is completely dissolved, then pour the hot mixture over the veggies.
- Allow to sit out at room temperature for 1 hour stirring occasionally with a spoon.
- Cover and refrigerate for 24 hours stirring occasionally, I just keep a spoon in the bowl and just mix every time I open the fridge.
- Season with freshly ground black pepper (if desired) before serving.
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