Marinade mushrooms

My family likes highly nutritious and delicious dried vegetable dishes.Fresh shimeji mushrooms are fine to use too, but they have quite a bit of moisture so you have to cook them well before marinating them. Use lemons that you can use the skins! If you don't have those lemons, you can use lemon juice. If you marinate the lemon for too long it will become bitter, so p be careful. Recipe by Heartful Kitchen Rei

Country Pork Ribs pictured. Do not worry about emulsion

this marinade was a collaboration between my daughter and I on a boring Sunday afternoon

Easy and Very Good!

Lean cuts of meat can dry out on the grill. Here is my easy way to add moisture and flavor. Great for boneless, skinless cuts of meat.

Do not worry about emulsion

Freshly glazed with bbq sauce coming off the smoker.

I mainly use this marinade for the chicken in my Chinese Chicken Salad. But it's also great on other meats as both a marinade and for basting while you grill. I've also used it for seasoning my homemade fried rice and other Asian inspired stir-fries. Good to have in the fridge because it keeps a long time and is so versatile.

I love recipes that are simple. Most of the time, I have to pick and choose from various recipes that I find. This is one of those recipes.My wife and I fell in love with this recipe. Another simple recipe that is amazing.Enjoy!

The sweetness is Devine for any type of meat.

Simple wine marinade for meat.A few more secretsThe recipe is for about 1 3/4 pounds of meat.

I thought of this recipe on the fly after picking up a bison round steak. The meat had a little too much vinegar taste. I will modify and try again.

its an awesome marinade

I needed a way to use up my stock of onions.Reduce the amount of salt when serving the marinade with salty items such as dish with cream cheese, salmon, and onions. For 2 servings. Recipe by Ninin

Mid-Autumn Festival is coming up, and it's time for the annual barbecue celebration. Besides preparing delicious barbecue ingredients, making your own marinade is convenient and tasty.Mao Ma Caroline. ShijiComplete recipe with photoshttp://0rz.tw/j0fNy

Steak dinner! :-)

Amazing juicey pork roast! Best I've made so far. This ones a keeper for sure! :hungry

When cooked, they become incredibly tender.

I made up this recipe from a combo of other recipes... I have to say it's just what I was looking for. ~(o.o)~

My favorite marinade for beef steaks. So yummy.

The rosemary and lemon zest make this marinade a great complement for the somewhat grassy and gamey flavor of lamb, but it's also great for dark meat chicken, pork chops, and beef (we especially love it with tritip!).As always, one of the most effective methods for even marinating is to put your protein in a Ziploc-type bag, pour your marinade in, coat the protein, suck all the air out of the bag before you seal it so that the bag clings to the protein, and then lay it flat in the fridge, flipping it over halfway through the marinade time. (Except in the case of something like rack of lamb where all the muscle is on one side, in which case, just leave the meat side down.)If I have a considerable about of marinade left, I often like to make extra sauce of it by bringing it to a gentle boil on medium high heat for about 1 minute with about a Teaspoon of oil (and maybe also a Tablespoon of brown sugar), and then bring the heat down to low and simmer for another 3 or 4 minutes before cutting the heat. I then just spoon it over the meat before serving, and that extra punch of flavor always goes over well.

I make this marinade all the time and I usually know how much seasoning to put so you might have to adjust the amounts to what you would like.

I needed an easy marinade to use over my short ribs that I wanted to cook in my slow cooker. The sauce is also great over mash potatoes.