Make your own free website on Tripod.com
Scarsdale Diet Recipes

Home
Beef Recipes
Lamb Recipes
Pork Recipes
Poultry Recipes
Fish and Seafood
Egg Recipes
Vegetable Recipes
Marinade Recipes
Salad Dressings
Salad Recipes
Soup Recipes
Bread Recipes
Fruit Recipes
Gourmet Diet Recipes
International Diet Recipes
Vegetarian Diet Recipes
Money Saver Recipes
Marinade Recipes

Marinade for vegetables:
1 cup chicken broth
2 tbs dry white wine (optional)
2 tbs lemon juice
1 garlic clove, crushed
1/4 cup chopped parsley
1/2 tsp. dry thyme
1 tsp. Worcestershire sauce
Salt and pepper
Stir all the ingredients together for marinade. Bring to a boil.
Reduce temperature and simmer 30 minutes.
The marinade will keep for a few days in the refrigerator.

Marinades for Beef

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.

STEAK MARINADE
2 small onions, chopped
1/4 cup lemon juice
1/2 cup wine vinegar
1/4 cup unsweetened soy sauce
1 tbs. Worcestershire sauce
1 garlic clove, minced, or 1/2 teaspoon garlic powder
1 tsp. salt
Shake together ingredients in covered jar and allow to stand 2-3 hours to combine flavors.

BBQ STEAK MARINADE
Mix 1/2 cup beef broth with
1 tablespoon lemon juice,
1 tablespoon Teriyaki sauce,
salt, pepper and
1 crushed garlic clove or a dash of onion powder


BEEF TARRAGON MARINADE
3/4 cup tarragon vinegar
1 medium onion, chopped
1 carrot, chopped
4 springs parsley
1 bay leaf
1 1/2 tsp. garlic salt
1/2 tsp. 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 tsp. tarragon
1/2 tsp. thyme
1 1/2 tsp. garlic salt (or plain salt, if you prefer)
1 bay leaf
Dash red pepper

RED MEAT MARINADE (for single serving)
1/2 cup instant beef broth
1 tbs. cider vinegar
1 garlic clove
Salt and pepper to taste
1 tbs. chopped parsley
(If desired you may add 1 tbs. soy sauce)


Marinades for Lamb or Poultry

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.

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 tsp. thyme
1/8 tsp. tarragon
2 tsp. salt
1/2 tsp. pepper

KETCHUP MARINADE
1/2 cup vinegar
2 onions, sliced
1 cup water
2 tbs. Worcestershire sauce
1 cup ketchup
1 packet sugar substitute
1 tsp. dry mustard
1 1/2 tsp. salt
1/2 tsp. pepper

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

WHITE WINE POULTRY MARINADE
1/2 cup instant chicken broth (fat drained off)
1 tbs. dry white wine
1/8 tsp. celery seeds
1 tsp. herbs such as oregano, tarragon, parsley
salt and pepper to taste

HAWAIIAN MARINADE FOR CHICKEN
1/2 cup white wine or 1/2 cup white wine vinegar
1 cup prune juice
1 tsp. grated orange rind
3 tbs. lemon juice
1 tsp. grated lemon rind
1 tsp. salt
1/8 tsp. 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.

Fish Marinades

FENNEL FISH MARINADE
1/4 cup instant chicken broth (fat drained off)
2 tbs. lemon juice
1 tsp. fennel seeds
1/8 tsp. ground coriander
Salt & Pepper to taste

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.

COURT BOUILLON
one cup white wine vinegar
1 cup dry white wine
1 stalk celery, cut up
1 carrot, cut up
1 sprig dill
2 cloves
3 whole peppercorns
1 tbs. salt
1 tsp. dry mixed herbs