1. Marinade the chicken breasts in the tandoori paste.

2. Pour the marinade over the beef and leave it for 24 hours.

3. Mix the marinade ingredients and pour over the goose.

4. Drain off any excess marinade and use it as a base for a pouring sauce.

5. The purpose of the marinade is to impregnate foods with the flavour of the ingredients.

6. Stir in cup beef consomme and the reserved marinade.

7. Pour remaining marinade into saucepan placed over medium heat.

8. Mix in 1 tablespoon of the reserved artichoke marinade.

9. Baste every 15 minutes with marinade.

10. It combines both a marinade and a basting sauce.

11. Drain the meat from the marinade. 2.

12. Leave to marinade for 24 hours.

13. Preheat oven to 350 F. Remove meats from marinade.

14. Wipe off excess marinade before cooking.

15. Thread the scallops on to skewers, reserving the marinade.

16. Remove goose from marinade and pat dry.

17. Remove 2 tablespoons marinade and reserve for another use.

18. Remove chicken from marinade; season with salt and pepper.

19. Remove chicken from bag, reserving marinade.

20. Combine all ingredients for marinade and marinate steaks for 2 to 3 hours at room temperature.

21. Spoon the marinade equally over each one, holding up the edges of the foil to avoid any spillage.

22. Strain marinade through a fine sieve, reserving onions and marinating juices separately.

23. Cook the lamb Drain off the excess marinade and reserve, then pat the lamb steaks dry with kitchen paper.

24. Preheat oven to 400 F.. Remove pheasant from marinade and pat dry with paper towels. Season with salt and pepper.

24. try its best to gather and build good sentences.

25. Place the venison in a large bowl with all the ingredients for the marinade.

26. Turn the lamb steaks regularly and brush over a little more of the marinade during cooking.

27. Brown in oil remaining in saucepan. Return onions to pan and then strain marinade liquid over rabbit.

28. How many fat grams should I count for the marinade if the fish is grilled?

29. Add the rabbit pieces; they should be completely covered by the marinade.

30. Place the steak in a shallow baking pan and pour the soy sauce marinade over it.

1. Marinade the chicken breasts in the tandoori paste.

2. Pour the marinade over the beef and leave it for 24 hours.

31. Grill poussins under moderately high heat for 15-20 minutes on each side, basting with the marinade.

32. Remove the trout from the marinade with a slotted spoon and transfer to a rack in a baking dish.

33. By turning the bag occasionally, all of the meat will receive good exposure to the marinade.

34. Add onion, carrot, celery, and reserved vegetables from marinade to skillet and cook until just softened.

35. Prepare a fire in a charcoal grill. Remove pheasant from marinade, reserving marinade, and pat dry with paper towels.

36. Put the chicken into the marinade and leave for at least 1 hour.

37. Place the chicken in a shallow dish, coat with the marinade and leave for at least 2 hours.

38. Place meat or game birds in marinade and refrigerate for 4 to 6 hours or overnight.

39. Turn, brush with the scallop marinade and cook about 3 minutes longer, or until golden.

40. Drain the marinade from the chicken. Place the chicken in an ovenproof casserole and sprinkle the dry soup mix over.

41. Add reserved marinade liquid and stock and bring to a simmer.

42. Remove steaks from marinade and pat dry with paper towels.

43. Leave in the marinade until you are ready to cook.

44. Cook chicken for about 15-20 mins each side, spooning over remaining marinade until golden brown.

45. Remove the fillets from the marinade, place on a board skin-side down, and scatter over the chopped dill.

46. Wipe excess marinade off quail and grill over hot coals 4 to 5 minutes.

47. Place meat in broiler pan and spoon some marinade over it.

48. Remove squab from marinade, reserving marinade,() and pat dry with paper towels.

49. Return onions to pan and then strain marinade liquid over rabbit.

50. Preheat oven to 400 F.. Remove pheasant from marinade and pat dry with paper towels.

51. The remaining marinade forms the base of a red wine sauce with cranberries, redcurrants and slices of lime.

52. A white-haired waiter with a drooping moustache confided that the marinade was a speciality of the chef.

53. Any cut of meat, chicken or fish will benefit from this marinade - so simple and useful.

54. Teriyaki A marinade based on soya sauce but with the addition of Tabasco sauce, sherry and sugar.

54. is a online sentence dictionary, on which you can find good sentences for a large number of words.

55. Remove rabbit from marinade and pat dry with paper towels.

56. Roll up each piece of fish and put into an ovenproof dish, pour over the marinade and dot with the butter.

57. The next day, remove meat and drain on paper towels. Strain marinade and reserve liquid.

58. Pour the marinade over the mushrooms and toss them lightly.

59. Reserve fat in skillet. Remove rabbit pieces from marinade, reserving marinade, and pat dry with paper towels.

60. Let stand at room temperature for 2 hours, or refrigerate overnight. Remove duck from marinade.

61. Mix all the other ingredients to make a marinade and put the kebabs into the marinade for about 40 minutes.

62. Add the tomatoes and chop until the tomatoes are coarsely chopped. Mix in 1 tablespoon of the reserved artichoke marinade.

63. Wipe excess marinade off quail and grill quail, skin side down, over hot coals for 4 to 5 minutes.

64. Remove the fish from the marinade and thread pieces alternately with the pepper cubes and courgette pieces on to 4 long skewers.

65. Place rolled herrings in an ovenproof dish and pour over the marinade.

66. Mixed with lemon juice and oil, it makes an ideal marinade for chicken and fish.

67. Small game birds such as quail, squab, and partridge are enhanced by this marinade.

68. Make a paste out of the marinade ingredients.

69. Remove fish from container ; set marinade aside.

70. Wash fish and slice. Mix with marinade.

71. Bone chicken thigh. Marinate with marinade and rosemary.

72. Mix all marinade ingredients in a bowl.

73. Pour into marinade; whisk in cornstarch.

74. Mix food colouring with 1/2 tbsp of water. Add in pork with marinade. Marinate for half an hour.

75. Mince pork loin with pork fat. Mix with marinade and stir until sticky, set aside for 15 minutes.

76. Add marinade into the dace paste and stir in one direction until sticky.

77. Dress the short ribs with the marinade and refrigerate overnight or at least 8 hours.

78. Place the chicken dices in the marinade for 10 minutes.

79. Diced rabbit meat is typically mixed with a prepared marinade.

80. Crushing spices using a rolling pin and adding these spices to the marinade mixture for Tandoori Fish; learn this and more in this free online cooking video on Indian food taught by an expert chef.

81. This jar of old marinade can be used next time. Don't pour it away.

82. Bone mandarin fish, cut fish fillet into strips, marinate with marinade ingredients for 15 minutes.

83. How to use lemon juice as the base for your marinade for Tandoori Fish; learn this and more in this free online cooking video on Indian food taught by an expert chef.

84. Mix fish with marinade. Cook carrot and celery in boiling water for 1 minute. Drain.

85. Peel the shrimps except the tails,[] devein and clean. Mix in the marinade and set aside for about 30 minutes.

86. Marinade beef short ribs in a zip lock bag for 2 hours.

87. Remove from the marinade, wipe it, and brush it with flour.

88. Combine all the marinade ingredients in a ceramic or glass dish bowl.

89. Marinate spare ribs with marinade for about 2 hours, then put into hot oil to deep-fry until color turn golden, dish out and strain.

90. Chop pork ribs into small pieces, mix with marinade and leave it for 20 minutes.

91. Meanwhile, in a small saucepan over medium - low heat, reduce the marinade to a syrupy consistency.

92. Technique for adding yogurt to the marinade for your Tandoori Fish; learn this and more in this free online cooking video on Indian food taught by an expert chef.

93. Add to fish strips and let stand 15 minutes, turning occasionally. Drain, discarding marinade.

94. Combine all the marinade ingredients in a ceramic or glass dish bowl. Pat duck breast dry. Score the duck skin in a crosshatch pattern with a sharp knife (take care not to cut into the flesh).

95. Removed after the fish boneless meat, cut into fish balls, mix well with marinade.

96. Core balsam pear, soak into boiling water for a while and drain. Soak winter mushrooms until tender, cut into sections. Skin chicken leg and chop into pieces, marinade fully.