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Recipe Categories: All Recipes
appetizer,main,side
dessert
drink
condiments,sauces,toppings: marinade and rub

Cuisine From:
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africa
the americas: caribbean, cuba, dominica, jamaica, puerto rico, virgin islands
asia
europe
middle east
oceania

Other Cuisine: cajun and creole, mediterranean, scandinavian, jewish

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No-cook   Raw Food




picture of recipeMojito Marinade Recipe | EatingWell
lime peel,    canola oil,    mint,    shallot,    salt,    honey,    rum,    lime juice
The mojito, a Cuban cocktail, is made with rum, lime juice and fresh mint muddled with sugar at the bottom of a tall glass. We turned this refreshing idea into a brightly flavored marinade that works ...

recipes with the same ingredients...
Mojito Marinade Recipe - Food.com


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picture of recipeJerk Marinade Recipe - Food.com
olive oil,    thyme,    nutmeg,    chili pepper,    cinnamon,    allspice,    spring onion,    onion,    garlic,    soy sauce,    salt,    brown sugar,    lime juice
Excellent for grilling chicken or pork tenderlion.
Serving Size: 1 (82) g   Servings Per Recipe: 6   AMT. PER SERVING % DAILY VALUE   Calories: 100.6   Calories from Fat 63 g 63 %   Total Fat 7.1 g 10 %   S...


picture of recipeCaribbean Spice Rub Recipe - Food.com
thyme,    nutmeg,    mace,    cloves,    dried garlic,    allspice,    salt
A great dry rub for pork chops, steak, or chicken.
Serving Size: 1 (13) g   Servings Per Recipe: 1   AMT. PER SERVING % DAILY VALUE   Calories: 7   Calories from Fat 2 g 39 %   Total Fat 0.3 g 0 %   Saturat...


picture of recipeRum Ginger Marinade Steak Recipe
chili dried/powder,    ginger root,    cloves,    pineapple,    garlic,    soy sauce,    brown sugar,    rum
Marindae for Steaks
Combine all ingredients in a small mixing bowl. Put staeks of your choice into a large zip lock bag and pour marinade over steaks. Marinade for 3 to 6 hours or overnight. Be sure t...


picture of recipeJamaican Jerk Rub Recipe - Food.com
thyme,    pepper,    nutmeg,    cloves,    cayenne pepper,    dried onion,    allspice,    salt,    sugar
Spicy sweet for any type of meat.
Serving Size: 1 (23) g   Servings Per Recipe: 1   AMT. PER SERVING % DAILY VALUE   Calories: 8.5   Calories from Fat 0 g 11 %   Total Fat 0.1 g 0 %   Saturated Fat 0 g 0 % ...


picture of recipeJamaican Dry Rub Recipe - Food.com
thyme,    pepper,    nutmeg,    cloves,    dried onion,    allspice,    salt,    sugar
Something different on the BBQ this summer
Serving Size: 1 (21) g   Servings Per Recipe: 1   AMT. PER SERVING % DAILY VALUE   Calories: 7.5   Calories from Fat 0 g 8 %   Total Fat 0.1 g 0 %   Saturated Fat ...


picture of recipeJamaican Jerk Rub Recipe - Food.com
curry powder,    thyme,    pepper,    paprika,    nutmeg,    cloves,    cayenne pepper,    cinnamon,    allspice,    salt,    sugar
Nice and spicy, just the way I like it. How about you?
Serving Size: 1 (24) g   Servings Per Recipe: 1   AMT. PER SERVING % DAILY VALUE   Calories: 21.4   Calories from Fat 5 g 27 %   Total Fat 0.6 g 0 %   ...


picture of recipeVirgin-Islands Spiced Salt Recipe - Food.com
thyme,    pepper,    parsley,    nutmeg,    cloves,    onion,    garlic,    salt
This is from Herbs and Spices the Cook's Reference by Jill Norman. Use to rub onto fish or steak before grilling, or over a chicken before roasting.
Serving Size: 1 (10) g   Servings Per Recipe: 10...


picture of recipeNo-Cook Mojito Recipe - Food.com
dry sherry,    olive oil,    oregano,    ginger root,    cumin,    lime,    onion,    garlic,    salt,    orange juice,    lemon juice,    lime juice
I've never tried this recipe, but it sounds great and I hope to soon. Notes with the recipe say it can be used as a marinade or a sauce (condiment) at the table. If it is available, use 4 cups Sev...


picture of recipeDry Jerk Rub Recipe - Food.com
thyme,    pepper,    paprika,    nutmeg,    cloves,    chives,    chili pepper,    cinnamon,    dried onion,    dried ginger,    dried garlic,    allspice,    salt,    brown sugar
This is a great Jamaican Rub recipe that is nice with poultry and pork. You can adjust the spicyness by increasing or decreasing the amount or type of crushed peppers. For a not so hot rub, use crushe...





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