Easy Recipes

Beer Marinade for Beef

2 cans Beer (12 oz or 10 oz cans) 2 teaspoons Salt 1/2 cup Olive oil 1 teaspoon Ground cayenne pepper 1 tablespoon Wine vinegar 1 tablespoon Prepared horseradish 1 teaspoon Onion powder 2 tablespoons Lemon juice 1 teaspoon Garlic powder

Dehydrator Barbecue Sauce

1 cup Onions -- dehydrated 1 cup Ketchup 1/4 cup Sweet peppers -- dehydrated 2 tablespoons Louisiana hot sauce 1/4 cup Parsley -- dried 1 tablespoon Salt 1/2 cup Honey 1/2 teaspoon Mint -- dried 1 tablespoon Lemon juice 1 cup Dry white wine 3 tablespoons Lea & Perrins 3 tablespoons Vinegar 1 tablespoon Liquid smoke 1 cup Water

Fish Marinade

2 Cups Chablis wine 2 Tablespoons Lemon juice 2 Teaspoons Salt 2 Tablespoons Creole mustard 1/2 Teaspoon Ground cayenne pepper

Gingersnap gravy

1 teaspoon Black pepper 1/2 teaspoon Salt 1/2 teaspoon White pepper 1/2 teaspoon Ground ginger 1/2 teaspoon Dried thyme leaves 1/4 teaspoon Rubbed sage 1/4 teaspoon Ground cayenne pepper 1/8 teaspoon Ground cumin -----MAIN INGREDIENTS----- 2 tablespoons Chicken, pork -- or beef fat 2 tablespoons Unsalted butter 3/4 cup Finely chopped onions 1/2 cup Finely chopped celery 1/2 teaspoon Minced garlic 6 cups Basic chicken stock 1 cup Pan drippings from chicken 8 each Gingersnap cookies 1 teaspoon Light brown sugar -- to taste 1 teaspoon Ground ginger -- to taste

Italian Sausage Spaghetti Sauce

2 pounds Italian sausage 1 cup Dried parsley 1 tablespoon Garlic -- finely chopped 1/2 cup Olive oil 1 teaspoon Red cayenne pepper 1 cup Plain flour 3 tablespoons Lea & Perrins 2 cups Onions -- finely chopped 1 cup Celery -- finely chopped 1/4 teaspoon Dried mint 1/2 cup Bell pepper -- finely chopped 3 cups Tomato sauce 2 cups Water Salt -- to taste 2 cups Dry white wine

Marinade for Lamb or Goat

4 cups Chablis wind 1 cup Green creme de menthe 1 tablespoon Onion powder 1 teaspoon Dried mint (crushed) 2 tablespoons Louisiana hot sauce 1 cup Soy sauce 1 cup Water 2 tablespoons Olive oil

MarinadeforLamb

4 Cups Chablis wine 1 Cup Green creme de menthe 1 Tablespoon Onion powder 1 Teaspoon Dried mint (crushed) 2 Tablespoons Louisiana hot sauce 1 Cup Soy sauce 1 Cup Water 2 Tablespoons Olive oil