marinade造句
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.
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.
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