Guest guest Posted June 11, 1999 Report Share Posted June 11, 1999 I linked the ingredients. Barbecue Glaze / Barbecue Sauce Chinese Barbecue Marinade / Tofu Chinese Soy-Black Bean Marinade and Dressing Lemon-Soy Marinade and Salad Dressing Spicy Chinese Marinade and Dressing Tandoori Marinade Teriyaki Marinade and Dipping Sauce * Exported from MasterCook * Barbecue Glaze / Barbecue Sauce Recipe By :Andrea Chesman Serving Size : 4 Preparation Time :0:00 Categories : 2Send Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup ketchup 2 tablespoons brown sugar 1 tablespoon soy sauce 4 garlic cloves -- minced 1 tablespoon minced onion 2 teaspoons ground cumin 1. Combine the ketchup, brown sugar, soy sauce, garlic, onion, and cumin and mix well. 2. MAKES ABOUT 1/2 CUP. Use immediately or store airtight in the refrigerator for up to 1 week. Variation: Barbecue Sauce. For serving this flavor combination as a condiment - it is great on veggie burgers, both store-bought and homemade - I prefer to cook the onion first. To do so, heat 1 tablespoon of canola oil in a small saucepan. Add the onion and garlic and cook, stirring, until fragrant, about 3 minutes. Add the ketchup, brown sugar, soy sauce, and cumin and simmer for 5 minutes. Cool before serving. You can double, triple, or even quadruple the recipe, but don't use more than 2 tablespoons oil (it just isn't needed). The sauce will keep in an airtight container in the refrigerator for up to 3 weeks. --Sources-- Copyright: 1998: Harvard Companion Press Vegetarian Grill, Andrea Chesman, pg 280 Contributor: Pat Hanneman for VegRecipe 6/99 Source: " Vegetarian Grill " Yield: " 1/2 cup " - - - - - - - - - - - - - - - - - - - Per serving: 44 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 439mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : This is a simple but classic tomato-based barbecue glaze. It is not cooked, as it cooks after it has been spread on burgers or veggies on the grill. If you want a cooked sauce to serve as a condiment, see the Variation. --Andrea Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Chinese Barbecue Marinade / Tofu Recipe By :Andrea Chesman Serving Size : 8 Preparation Time :0:00 Categories : 2Send Marinades Tofu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup hoisin sauce 1/4 cup dry sherry 2 tablespoons soy sauce 2 tablespoons peanut oil 1 tablespoon toasted sesame oil 2 garlic cloves -- minced 1 teaspoon chili paste with garlic 1 teaspoon chopped fresh ginger (optional) 1. Combine the hoisin sauce, sherry, soy sauce, peanut oil, sesame oil, garlic, chili paste, and, if desired, ginger in an airtight jar and shake well. 2. MAKES ABOUT 1 CUP. Use immediately or store airtight in the refrigerator for up to 3 weeks. Tips for Tofu Tofu will be easier to handle on the grill if you use firm or extra-firm tofu and drain it first. Wrap the block of tofu in a clean cotton kitchen towel or several paper towels. Place a heavy weight on top, such as a cutting board with a full juice can on top of it. Let stand for 30 minutes. Excess water will be forced out (and absorbed by the towels). The resulting tofu will be significantly compressed and drier in texture. It will absorb a marinade more readily in this state and it will hold together better on the grill. Tofu will stick on the grill unless the grill and/or the tofu is generously brushed with oil. --Sources-- Copyright: 1998: Harvard Companion Press Vegetarian Grill, Andrea Chesman, pg 278 Contributor: Pat Hanneman for VegRecipe 6/99 Source: " Vegetarian Grill " Yield: " 1 cup " - - - - - - - - - - - - - - - - - - - Per serving: 93 Calories (kcal); 6g Total Fat; (59% calories from fat); 1g Protein; 8g Carbohydrate; trace Cholesterol; 520mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Chinese hoisin sauce forms the basis of this marinade. Hoisin sauce is a sweet, red-brown sauce made from fermented soybean paste, sugar, garlic, and spices, which are usually Chinese five-spice powder and a little ground chile. It's often used as a glaze for poultry and pork, but you haven't tasted paradise until you've had it on grilled broccoli. It is also delicious on other vegetables and tofu. -- Andrea Nutr. Assoc. : 0 0 0 0 0 0 0 26076 * Exported from MasterCook * Chinese Soy-Black Bean Marinade and Dressing Recipe By :Andrea Chesman Serving Size : 10 Preparation Time :0:00 Categories : 2Send Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup toasted sesame oil 3 tablespoons soy sauce 2 tablespoons mirin or rice wine vinegar 1 tablespoon rice vinegar 3 garlic cloves -- minced 1 teaspoon black bean sauce with chili 1 teaspoon sugar 1. Combine the sesame oil, soy sauce, mirin, vinegar, garlic, black bean sauce, and sugar in an airtight jar and shake well. 2. MAKES ABOUT 2/3 CUP. Use immediately or store airtight in the refrigerator for up to 3 months. --Sources-- Copyright: 1998: Harvard Companion Press Vegetarian Grill, Andrea Chesman, pg 280 Contributor: Pat Hannemanfor VegRecipe 6/99 Source: " Vegetarian Grill " Yield: " 2/3 cup " - - - - - - - - - - - - - - - - - - - Per serving: 55 Calories (kcal); 5g Total Fat; (86% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 315mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : The black beans in the bean sauce are dried fremented black soybeans. They add a special salty, nutty flavor to any dish. I find the flavor somewhat addictive. --Andrea Nutr. Assoc. : 0 0 4735 0 0 2255 0 * Exported from MasterCook * Lemon-Soy Marinade and Salad Dressing Recipe By :Andrea Chesman Serving Size : 20 Preparation Time :0:00 Categories : 2Send Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup soy sauce 1/4 cup water 1/4 cup toasted sesame oil 6 tablespoons fresh lemon juice 4 garlic cloves -- minced 1. Combine the soy sauce, water, sesame oil, lemon juice, and garlic in an airtight jar and shake well. This dressing separates quickly, so be sure to shake it just before using. 2. MAKES ABOUT 1 1/4 CUPS. Use immediately or store airtight in the refrigerator for up to 3 months. --Sources-- Copyright: 1998: Harvard Companion Press Vegetarian Grill, Andrea Chesman, pg 278 Contributor: Pat Hanneman for VegRecipe 6/99 Source: " Vegetarian Grill " Yield: " 1 1/4 cups " - - - - - - - - - - - - - - - - - - - Per serving: 30 Calories (kcal); 3g Total Fat; (79% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 412mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : There''s always a jar of this marinade in the door of my refrigerator. It doubles as a great salad dressing. I particularly like it with broccoli. --Andrea Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Spicy Chinese Marinade and Dressing Recipe By :Andrea Chesman Serving Size : 12 Preparation Time :0:00 Categories : 2Send Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup toasted sesame oil 1/4 cup soy sauce 2 tablespoons mirin 1 tablespoon rice vinegar 3 garlic cloves -- minced 1 teaspoon chili paste with garlic 1 teaspoon sugar 1 tablespoon chopped fresh cilantro 1. Combine the sesame oil, soy sauce, mirin, vinegar, garlic, chili paste, and sugar in an airtight jar and shake well. 2. MAKES ABOUT 3/4 CUP. Use immediately or store airtight in the refrigerator for up to 3 months. --Sources-- Copyright: 1998: Harvard Companion Press Vegetarian Grill, Andrea Chesman, pg 280 Contributor: Pat Hanneman for VegRecipe 6/99 Source: " Vegetarian Grill " Yield: " 3/4 cup " - - - - - - - - - - - - - - - - - - - Per serving: 47 Calories (kcal); 5g Total Fat; (85% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 346mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tandoori Marinade Recipe By :Andrea Chesman Serving Size : 0 Preparation Time :0:00 Categories : 2Send Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup plain yogurt 2 garlic cloves -- minced 1 teaspoon minced fresh ginger 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon salt 3/4 teaspoon garam masala 1/8 teaspoon ground red pepper 1. Stir together the yogurt, garlic, ginger, cumin, coriander, salt, garam masala, and red pepper. 2. Use immediately. Makes about 1 cup. Tandoori Cooking Tandoori-style cooking is the Indian way of barbecuing. Tandoori food gets its name from the tandoor, the clay oven in which the food is cooked. This style of cooking was introduced to India by Mogul conquerors, who brought their Middle Eastern cooking methods with them. When Middle Eastern barbecue was combined with traditional Indian spices, the result was tandoori barbecue. The tandoor itself is a beehive-shaped oven sunk into the ground, the bottom of which is lined with glowing goals. Food on skewers is lowered through an opening and the food is quickly cooked in the intense heat of the tandoor. Although restaurants typically offer chicken and shrimp cooked tandoori-style, the marinade is very compatible with vegetables as well. --Sources-- Copyright: 1998: Harvard Companion Press Vegetarian Grill, Andrea Chesman, pg 276 Contributor: Pat Hanneman for VegRecipe 6/99 Source: " Vegetarian Grill " - - - - - - - - - - - - - - - - - - - Per serving: 178 Calories (kcal); 9g Total Fat; (43% calories from fat); 10g Protein; 16g Carbohydrate; 31mg Cholesterol; 2251mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : This yogurt-based marinade is a traditional Indian marinade. The acid in yogurt works to tenderize meat. While it doesn't perform that function for vegetables, it does coat the vegetables, adding to both their texture and their flavor. There is a recipe for Tandoori-Style Vegetable Kabobs (see page 213), but you can use this marinade with any vegetable or combination of vegetables. --Andrea Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Teriyaki Marinade and Dipping Sauce Recipe By :Andrea Chesman Serving Size : 20 Preparation Time :0:00 Categories : 2Send Dips Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons toasted sesame oil 1 tablespoon canola or peanut oil 1 tablespoon minced fresh ginger 2 garlic cloves -- minced 1/2 cup tamari soy sauce 3/4 cup dry sherry 3 tablespoons brown sugar 2 tablespoons lime juice 3/4 cup orange or pineapple juice 1 tablespoon cornstarch 1. In a saucepan over medium-high heat, heat the sesame oil and canola or peanut oil. Add the ginger and garlic and cook, stirring, until fragrant, about 1 minute. Add the tamari, sherry, brown sugar, and lime juice and bring to a boil. 2. Mix together the orange or pineapple juice and cornstarch until you have a smooth paste. Stir into the tamari mixture and cook until the sauce is thickened, about 5 minutes. Set aside to cool. MAKES ABOUT 1 1/4 CUPS 3. Use immediately or store airtight in the refrigerator for up to 1 week. --Sources-- Copyright: 1998: Harvard Companion Press Vegetarian Grill, Andrea Chesman, pg 277 Contributor: Pat Hanneman for VegRecipe 6/99 Source: " Vegetarian Grill " Yield: " 1 1/4 cups " - - - - - - - - - - - - - - - - - - - Per serving: 44 Calories (kcal); 2g Total Fat; (51% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 404mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : This marinade is thickened with cornstarch so it has good vegetable-clinging characteristics and makes an excellent dipping sauce. It is particularly good on tofu. -- Andrea Nutr. Assoc. : 0 1074 0 0 0 0 0 0 1006 0 - - - - - Revised! MasterCook Resource Network. Easier to navigate. Get the FAQ and Tip-sheet on MC5 and earlier versions. Find web pages that offer MasterCook formatted recipes, links to buster, patches and advice, or add your webpage! 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