God gave me this recipe. I use it as a sauce to top all meats. It requires no cooking, but it can be cooked if needed. It makes a great meatloaf topping, too. I hope you enjoy all my recipes.
1 cup ketchup
1/2 cup yellow mustard
1 cup light brown sugar
1 tsp. True Lemon Pepper Seasoning
1 Tbsp. Liquid Hickory Smoke Seasoning
1 tsp. Smoked Paprika
1 tsp. curry powder
1/4 tsp. cayenne pepper, optional for heat
Mix everything together. Keep it stored in a lidded dish in the refrigerator to use in your recipes.
HOT SAUCE
In a clean amber glass bottle with a screw-on eyedropper lid, put Apple Cider Vinegar about 3/4 full, then add just enough cayenne pepper to cause the vinegar to reach the top of the bottle. Put on the eyedropper lid and shake well. Shake well each time it is used. Use on anything you like hot sauce on to eat. Keep stored in the refrigerator. When it needs more vinegar, just keep adding your favorite vinegar up to the top, to the cayenne already in the bottle.
STEAK SAUCE
1/2 cup ketchup
2-1/2 Tbsp. Worcestershire Sauce
1/4 cup yellow mustard
pinch cayenne pepper
1 Tbsp. Honey
1 Tbsp. Apple Cider Vinegar
1 tsp. liquid Hickory Smoke Seasoning
1 tsp. Lemon Pepper Seasoning
Mix all ingredients. Keep stored in a lidded bottle in your refrigerator. Shake well before using each time.
ALL-PURPOSE MARINADE
In a blender puree until smooth the following:
1 chopped onion, 4 cloves garlic, 1/2 cup lemon juice, 1/2 cup lime juice, 1/2 cup orange juice, 1 tsp. yellow mustard, 1/8 tsp. cayenne, 1/4 cup vinegar, and 1 tsp. True Lemon Pepper Seasoning. Store in a capped bottle in the refrigerator. Use within a week.
ALL PURPOSE MARINADE
1 cup vegetable oil
1/2 cup fresh lemon juice
2 Tbsp. Worcestershire Sauce
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tsp. dried sage
1/2 tsp. dried parsley
1 tsp. black pepper
1/2 tsp. cayenne pepper
1/2 tsp. celery seeds
1 tsp. salt
1 Tbsp. hot sauce, optional for heat
Whisk all ingredients in a bowl until well blended. Pour the marinade over whatever you want to marinate, cover, and refrigerate for 4 hours. Grill as you would normally. Discard the marinade.
ANTIPASTO MARINADE
4 teaspoons garlic, minced
1 cup peeled, sliced into strips Sweet Vidalia Onion
1 cup queen-sized green olives
1 cup colossal black olives
1 cup artichoke hearts, drained
1 cup fully cooked thin sliced Beef Summer Sausage
ANTIPASTO DRESSING:
1/2 cup olive oil
1/4 cup your favorite vinegar
1/2 cup fresh lemon juice
3 Tbsp. True Lemon Pepper Seasoning
1 tsp. Italian Seasoning
Whisk the dressing ingredients in a bowl until well blended. Pour the marinade over the olives, artichoke hearts, and Beef Summer Sausage. Cover with a lid, and let marinate in refrigerator for 24 hours. Enjoy with your favorite cheeses and crackers!
ASIAN CHICKEN MARINADE
Mix together 3/4 cup Bragg's Liquid Aminos, 2 Tbsp. toasted sesame oil, 1/2 tsp. curry powder, 1/2 tsp. cinnamon, 1 tsp. minced gingerroot, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, 1/2 tsp. ginger powder, and 2 boneless skinless chicken breasts. Let this marinate in a Hefty Freezer bag in the refrigerator for 2 to 4 hours, then remove chicken and grill it. Discard the marinade.
ASIAN CITRUS MARINADE
1 cup orange juice
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
2 Tbsp. gingerroot, minced
2 garlic cloves, minced
2 Tbsp. dried minced onions
2 Tbsp. light brown sugar
1 Tbsp. sesame oil
1/2 cup vegetable oil
2 Tbsp. rice vinegar
2 Tbsp. Bragg's Liquid Aminos
1 tsp. hot sauce, optional for heat
Whisk all ingredients in a lidded bowl until well blended. Pour the marinade over chicken, pork, lamb, beef, seafood, or vegetables and refrigerate for 4 hours. Grill as you would normally. Discard the marinade.
ASIAN MARINADE
2 Tbsp. each True Lime, True Lemon, and True Orange powders
1/2 cup honey
3 Tbsp. Bragg's Liquid Aminos
1-1/2 tsp. garlic powder
1-1/2 tsp. onion powder
1-1/2 tsp. minced ginger
1 tsp. cinnamon
1/2 cup Toasted Sesame Oil
1 tsp. True Lemon Pepper Seasoning
1/4 tsp. cayenne pepper, optional for heat
Mix together and marinate your favorite meat in a plastic bag for 4 hours in the refrigerator. Grill or bake meat until done. Discard the marinade.
BASIL AND HONEY MARINADE
1/2 cup honey
1/2 cup fresh basil, chopped
1 cup balsamic vinegar
2 garlic cloves, minced
1 shallot, minced
2 Tbsp. soy sauce
1/3 cup orange juice
1/4 cup white grape juice
1/2 tsp. salt
1/2 tsp. black pepper
Whisk all ingredients in a bowl until well blended. Pour the marinade over chicken or beef, cover, and refrigerate for 4 hours. Grill as you would normally. Discard the marinade.
BBQ DRY RUB
1/2 cup each Adobo Powder and True Lemon Pepper Seasoning
3/4 cup each paprika and chili powder
2 Tbsp. each cinnamon and allspice
Mix ingredients to combine well, and use as a dry rub on your favorite meats, then grill or cook as you normally would until done.
BBQ CITRUS DRY RUB
2 Tbsp. each True Lime, True Lemon, and True Orange Powders
1/4 cup garlic powder
1/4 cup chili powder
1/4 cup True Lemon Pepper Seasoning
1/4 cup onion powder
1/4 cup paprika
1/4 cup Mrs. Dash Original Blend
1/4 cup Adobo Powder
1 tsp. cinnamon
1 tsp. ginger powder
1 tsp. cumin
Mix and rub some of it onto your favorite meat, then use Apple Juice as a liquid when basting it until done.
BBQ SAUCE
1 cup ketchup
1/4 cup vegetable oil
1/2 cup apple cider vinegar
1/2 onion, chopped
2 cloves garlic, minced
1/4 cup soy sauce
1/4 cup brown sugar
2 Tbsp. Worcestershire sauce
2 tsp. dry mustard
1 tsp. celery seed
In a skillet, heat the oil and sauté the onion and garlic for 5 minutes. Add the remaining ingredients and simmer, stirring until thickened for about 10 minutes. Makes 2 cups.
BBQ SAUCE
1/2 cup minced onions
16 oz. can tomato sauce
2 tsp. Dijon mustard
1 Tbsp. vegetable oil
1 tsp. vinegar
1 tsp. Worcestershire Sauce
1 tsp. hot sauce, optional for heat
Mix all ingredients, then simmer them in a pot for 30 minutes until thickened.
BEER CAN CHICKEN DRY RUB
1 clean whole chicken
1 Tbsp. smoked paprika
1 Tbsp. chili powder
1 Tbsp. True Lemon Pepper Seasoning
1 Tbsp. each garlic powder and onion powder
1/2 tsp. cayenne pepper
Use canned butter spray and coat the entire outside and inside of a whole chicken with it. Generously rub the outside with this rub then pour the rest of it into the cavity of the chicken and shake it all around to coat it. Place the whole chicken sitting over 1/2 can of beer in a chicken roaster sitting on top of some aluminum foil to avoid flare ups in a grill or oven. Roast or smoke the chicken at 350 degrees for 1-1/2 hours or until fully done. Serve.
BEER MARINADE FOR BEEF
2 cans beer
1 Tbsp. wine vinegar
2 Tbsp. lemon juice
1/2 cup extra virgin olive oil
1 Tbsp. horseradish
1 tsp. each onion and garlic powders
1 tsp. salt
1 tsp. cayenne
Mix and let beef marinate for at least 3 hours, then cook to desired doneness. Discard marinade after using.
BOURBON STEAK MARINADE
3/4 cup olive oil
1/3 cup bourbon
1/4 cup A-1 Steak Sauce
3 cloves minced garlic
1/2 tsp. black pepper
Marinate steaks for 4 hours in above mixture in a covered dish in the refrigerator, then grill to desired doneness. Discard marinade after using.
CHILI PEPPER CHICKEN MARINADE
1 cup yogurt
1 Tbsp. lemon juice
2 Tbsp. soy sauce
1/2 cup chopped onions
1 tsp. each cumin, black pepper, and Szechuan pepper
1 minced red chili pepper
2 Tbsp. mustard oil (Sauté 2 Tbsp. mustard seeds in a hot skillet until they pop, then stir into 2 Tbsp. vegetable oil.)
Blend ingredients in blender on high until smooth. Marinate chicken in a plastic bag for at least 4 hours in the refrigerator, then remove it, and cook or grill it until done. Discard the marinade.
CHICKEN BREAST MARINADE
1/2 cup Key lime juice
1/2 cup Pineapple juice
1 tsp. Worcestershire Sauce
1 Tbsp. soy sauce
1 tsp. honey
1/4 tsp. cumin
1/4 tsp. dried red pepper flakes
2 Tbsp. chopped fresh cilantro
4 Tbsp. olive oil
Mix all ingredients together and marinate up to 4 boneless, skinless chicken breasts covered with this marinade for 30 minutes. Then grill the chicken as you would normally. Discard the marinade.
CHICKEN MARINADE (see Mopping Sauces also)
1/2 cup orange juice
1/4 cup lemon juice
1 tsp. Dijon mustard
1 tsp. Worcestershire Sauce
1/4 cup oil
3 cloves garlic, minced
1/4 cup fresh parsley, chopped or 2 Tbsp. dried parsley
1 tsp. dried oregano
salt and pepper to taste
Mix all ingredients and marinate chicken breasts 4 hours, or chicken wings 6 hours, in a plastic bag in the refrigerator. Discard marinade after using.
FAJITA MARINADE
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup orange juice
1/4 cup oil
4 Tbsp. soy sauce
2 Tbsp. brown sugar
2 tsp. taco seasoning
1 tsp. Celtic Sea Salt
1/2 tsp. black pepper
Whisk all ingredients in a bowl until well blended. Put the marinade on chicken or beef and refrigerate for 4 hours. Grill as you would normally.
GINGER COCONUT MARINADE
13.5 oz. can coconut milk
HOT SAUCE MARINADE
Puree in a blender until smooth, the following: 1 chopped onion, 1 tsp. cumin powder, 2 Tbsp. honey, 2 Tbsp. tarragon, 1/4 cup vinegar, 1/4 cup sugar, 1/2 cup orange juice, 2 Tbsp. red pepper flakes, 8 oz. diced tomatoes. Use to marinate any meat, poultry, or seafood overnight, then grill the next day. Discard the marinade.
HOT AND SPICY MARINADE
1 cup ketchup
LAMB MARINADE
1/2 cup orange juice
MANDY'S BBQ SAUCE
Use an entire bottle of Kraft BBQ sauce, and mix to your own taste preference with the liquid Texas Pete hot sauce, some like it hotter and some milder. I put 1/2 cup Texas Pete in ours, then add 1/2 teaspoon each of garlic powder, onion powder, and a little salt. It's still a little sweet, but the heat is there as well. We baste this on pork chops and chicken as well as ribs, not only on the grill, in the oven too. When I grill, I wait until the meat is almost done before I baste it with this BBQ sauce because I find that it burns if I do it too soon.
MANDY'S SALMON MARINADE
Melt enough butter to cover the salmon (depending on how many filets you will be grilling,) then add to a plastic freezer bag, adding a generous squirt of both lemon and lime juices, minced garlic, a dash of salt and pepper and then put in the salmon filets, top side down to let them soak for about an hour before grilling. Baste it a few times to keep it moist while it cooks on the grill until done. Place the salmon filets on the grill with the skin side down on the grill, and do not turn them until they are done. Discard the marinade.
MANDY'S STEAK AND CHICKEN MARINADE
Make kabobs on wooden skewers using cubes of boneless skinless chicken breast and New York Strip Steak along with chunks of bell peppers in different colors and pineapple chunks and chunks of onions marinated in the following in a plastic zippered bag:
MOPPING SAUCES
This recipe will work for chicken, beef, ribs, or wild game meats.
Always discard marinades or mopping sauces after using them, as raw chicken, raw meats, or raw seafoods can contaminate them with harmful bacteria or other harmful pathogens.
Please remember if you put anything sweet into a mopping sauce it will cause the food to burn quicker when it is grilled, so watch it carefully as you grill or cook it.
Mix together the following ingredients to make a delicious Marinade or Mopping Sauce for Chicken. Place the chicken in a plastic bag and marinate it overnight, then grill it the next day. Discard the used marinade.
1/4 cup each lemon juice, lime juice, and orange juice
MOZZARELLA BALLS MARINADE
2 pounds fresh mozzarella cheese balls
OUTBACK STEAK RUB AND MARINADE
1 individual pkg. taco seasoning
TARRAGON MUSTARD MARINADE
1/2 cup extra-virgin olive oil
TEXMEX MARINADE
1/2 cup vegetable oil
THAI CURRY MARINADE
1 cup soy sauce
THAI MARINADE
1-1/2 cups soy sauce
TROPICAL SEAFOOD MARINADE
1 cup pineapple juice
WHOLE MUSHROOMS MARINADE
2 pounds button mushrooms, cleaned and stems removed
2 Tbsp. gingerroot, minced
1 Tbsp. soy sauce
2 garlic cloves, minced
1/2 cup lemon juice
1/2 cup chicken broth
1/4 cup green onions, minced
1/2 tsp. red pepper flakes
Whisk all ingredients in a bowl until well blended. Pour the marinade over seafood, chicken, lamb, or beef and refrigerate for 4 hours. Grill as you would normally. Discard the marinade after using it.
1 cup chili sauce
1/4 cup oil
4 Tbsp. Dijon mustard
1/4 cup lemon juice
2 Tbsp. Worcestershire Sauce
2 Tbsp. hot sauce
1 tsp. pepper flakes
1 onion, minced
3 cloves garlic, minced
1/2 tsp. cayenne
1/2 tsp. black pepper
1 tsp. minced gingerroot
Heat ingredients in a saucepan until thick. Use on your favorite meat, poultry, or seafood as a marinade. Discard marinade after using it.
1/4 cup fresh lemon juice
1/4 cup olive oil
1 cup fresh mint leaves, chopped
2 garlic cloves, minced
3 Tbsp. Balsamic vinegar
1/2 tsp. dried oregano
1/2 tsp. cinnamon
1 tsp. Celtic Sea Salt
1/2 tsp. black pepper
Whisk all ingredients in a bowl until well blended. Put the marinade on the lamb and refrigerate for 4 hours. Grill as you would normally. Discard the marinade after using it.
1/2 cup Teriyaki Soy Sauce
1 tsp. minced garlic
1 tsp. Grill Mates Steak Seasoning
1/4 cup Italian Dressing
1/4 cup Pineapple Juice
After marinating for a couple hours, remove the kabobs from the marinade and grill them until done. Discard the marinade.
1 cup vinegar, lemon juice, or lime juice
1 cup water
1 tsp. True Lemon Pepper Seasoning
You can add any herbs or spices you prefer to suit your taste preferences.
1/4 cup apple cider vinegar
1/4 cup olive oil
1/4 cup water
1 tsp. each garlic powder and onion powder
1 Tbsp. ketchup
1 tsp. True Lemon Pepper Seasoning
1 Tbsp. Honey
1/4 tsp. hot sauce
1 Tbsp. yellow mustard
1/2 cup extra virgin olive oil
2 Tbsp. fresh lemon juice
1/4 cup fresh basil leaves, washed and chopped
2 Tbsp. fresh parsley leaves, washed and chopped
4 garlic cloves, minced
1 tsp. True Lemon Pepper Seasoning
1/4 tsp. cayenne pepper, optional for heat
Whisk ingredients in a bowl until well blended. Pour the marinade over the mozzarella balls, cover, and refrigerate for 24 hours. Enjoy!
1 individual pkg. Italian dressing dry mix
12 oz. Coca-Cola soft drink
Mix the dry ingredients and rub on the steaks on both sides. Place in a plastic bag and pour the Cola over the steaks. Marinate overnight. Remove steaks and grill them to desired doneness. Discard the marinade.
1/2 cup lemon juice
1/4 cup Dijon mustard
1/4 cup tarragon vinegar
1 tsp. True Lemon Pepper Seasoning
Whisk all ingredients in a bowl until well blended. Pour the marinade over chicken or beef, cover, and refrigerate for 4 hours. Grill as you would normally. Discard the marinade.
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1/2 tsp. chili powder
1/2 tsp. cumin
1 tsp. red pepper flakes
1 tsp. dried orange peel
1/4 cup brown sugar, packed
2 garlic cloves, minced
1 tsp. True Lemon Pepper Seasoning
Whisk all ingredients in a bowl until well blended. Put the marinade over chicken or beef, cover, and refrigerate for 4 hours. Grill as you would normally. Discard the marinade.
1/2 cup white grape juice
1/4 cup brown sugar, packed
1 lime, juice and zest
1 orange, juice and zest
1/2 cup peanut oil
1 Tbsp. gingerroot, minced
1 Tbsp. curry powder
1/4 cup cilantro leaves, chopped
1 tsp. red pepper flakes
Whisk all ingredients in a bowl until well blended. Pour the marinade over chicken, lamb, beef, seafood, or vegetables and refrigerate for 4 hours. Grill as you would normally. Discard the marinade.
1 Tbsp. lemongrass
1 Tbsp. gingerroot, minced
1 Tbsp. garlic cloves, minced
2 green onions, chopped
1/4 cup brown sugar
1 Tbsp. dried orange peel
2 Tbsp. sesame oil
Whisk all ingredients in a bowl until well blended. Pour the marinade over chicken, seafood, lamb, beef, or vegetables and refrigerate for 4 hours. Grill as you would normally. Discard the marinade.
1/4 cup grapefruit juice
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
1/4 cup tarragon vinegar
2 Tbsp. brown sugar
1 tsp. dill, chopped
1 tsp. black pepper
1/2 tsp. allspice
1 tsp. gingerroot, minced
1 tsp. sesame seeds
Whisk all ingredients in a bowl until well blended. Pour the marinade over any seafood, cover, and refrigerate for 4 hours. Grill as you would normally. Discard the marinade.
3/4 cup olive oil
1/4 cup fresh lemon juice
4 individual packets True Lemon Powder
2 Tbsp. soy sauce
2 Tbsp. Splenda
2 garlic cloves, minced
2 Tbsp. dried minced onions
1 tsp. dried oregano
1 tsp. True Lemon Pepper Seasoning
2 Tbsp. fresh parsley, chopped
1/4 tsp. cayenne pepper
Whisk marinade ingredients in a bowl until well blended. Pour the marinade over the mushrooms, cover, and refrigerate for 4 hours. Enjoy!
