grapes DEB'S MARINADES grapes


Quick and simple gourmet touches
to your frozen entrees!

grapes General Directions grapes

Marinated meats can be baked, fried, broiled, grilled, skewered or stir-fried. The choice is yours! The recipes make enough marinade for approximately 4-6 servings. Freeze only a meal-size portion in each bag. Defrost bags in the refrigerator in a pan, not on the counter! Once the food is defrosted, discard the marinade in a sealed bag with the trash. I do not recommend pouring it down your sink because the oil WILL clog the drain. (Ask me how I know...) For each marinade below:

  1. Mix ingredients thoroughly in a small bowl
  2. Place meat or vegetables in a gallon food storage bag
  3. Pour marinade into bag
  4. Press out extra air and seal bag
  5. Double bag, label and freeze flat


Need to decrease the fat content? Substitute an equal amount of broth for the oil. Spray pan with no-stick spray when cooking or baking.







grapesBEEF MARINADES

Teriyaki (for flank steak)
  • 1/2 cup vegetable oil
  • 1/2 cup soy sauce
  • 1 tsp powdered ginger
  • 1 tsp curry
  • 1/2 cup white wine
  • 3 Tbsp orange or pineapple juice
    •

    Fajitas (for thin cut steaks)
  • 1/4 cup vegetable oil
  • 1/8 cup lemon or lime juice
  • 1 tsp chili powder
  • 1 tsp dried cilantro (or 1 Tbsp fresh chopped cilantro
  • 1 Tbsp dried onion
  • 2 garlic cloves, peeled and minced
    •

    Stir-Fry (for beef thinly sliced)
  • 1/3 cup sesame oil
  • 1/2 inch fresh ginger, peeled and thinly sliced
  • 3 garlic cloves, peeled and thinly sliced
  • 1 tsp Schzeuchuan pepper seasoning



    • Beef Bourgonnaise (for steaks or roasts)
  • 1 cup red wine
  • 1 bay leaf
  • 1 large onion, sliced thinly
  • 1 Tbsp olive oil
  • 3 garlic cloves, minced
  • 1/2 cup beef broth
  • 1 Tbsp tomato paste or catsup
  • 1 tsp brown sugar
  • 1 small can (7 oz or smaller) mushroom pieces, drained
  • 3 or 4 whole peppercorns




    • grapesCHICKEN MARINADES

    Pineapple Orange Chicken
  • 1/2 cup orange juice
  • 1/4 cup vegetable oil
  • 1/4 cup crushed pineapple or pineapple tidbits in juice
  • 1 tsp powdered ginger


    • Lemon Rosemary Chicken
  • 1/4 cup lemon juice
  • 1/4 cup vegetable oil
  • 1 Tbsp dried rosemary


    • Honey Tarragon Chicken
  • 1/4 cup lemon
  • 1/4 cup honey
  • 1/4 cup vegetable oil
  • 2 tsp dried tarragon


    • Italian Marinade
  • 1 cup vinegar
  • 1 cup olive oil
  • 1 Tbsp garlic powder
  • 1/4 tsp salt
  • 2 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dry mustard


    • Sweet and Sour
  • 1 can (20 oz) crushed pineapple, undrained
  • 1/4 cup wine vinegar
  • 3 Tbsp brown sugar
  • 3 Tbsp catsup
  • 3 Tbsp soy sauce
  • 1 Tbsp cornstarch
  • 1 tsp ground ginger

    • Special instructions for Sweet and Sour Sauce: Combine all ingredients in a 4 cup Pyrex measuring cup. Microwave on medium. Stir every 2 minutes until thickened slightly. Let cool. Add to meat and freeze. Also makes an EXCELLENT sauce on the side.

    The recipes for Teriyaki, Fajitas, and Stir-Fry can also be used for chicken!



    grapesVEGETABLE MARINADES

    Any of the above marinades will work. Please note that I have only made vegetarian marinated dishes with vegetables, not tofu or simulated meats. (Why? Because I think simulated meats like TVP or soyburgers are disgusting. Your mileage may vary!)

    TIP: Select fresh vegetables, trimmed and thoroughly cleaned. Vegetable combinations are as varied as your palate and preferences. For best results blanch or steam fresh vegetables for before freezing. Consult a canning or freezing guide for more information.



    For more information, please see:
    OAMC 101 Deb's Top Ten Tips Convince me! OAMC FAQs
    Deb's Game Plan What do I REALLY need? Keeper Recipes Our Links
    Meals in Minutes Deb's Marinades Deb's Canned Yummies Sample Cooking Session


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