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recipe reviews for:
Teriyaki Marinade II
“Soy sauce and garlic seasoned with Asian spices for chicken or beef.”
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Reviewed:
May 19, 2008
This recipe has become a stand-by for me. It makes a lot, so usually make 1/2 the recipe. It is perfect for grilling!
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Reviewer:
DarcyDF
Cooking Level:
Intermediate
Home Town:
Billings
,
Montana
,
USA
Living In:
Riverton,
Wyoming
,
USA
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Reviewed:
Sep. 4, 2007
This was great! I used this on sirloin tips and let it marinate for 48 hours. The tips were so tender I could practically cut them with a fork and they were packed with flavor.
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Reviewer:
TOOHOT4U
Cooking Level:
Intermediate
Living In:
Enfield
,
Connecticut
,
USA
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Reviewed:
Jun. 20, 2007
This was a delicious marinade that I used on chicken shish kabobs, and it made the chicken taste so good and tender. I marinated the chicken over night and then I brushed it over the whole shish kabob before grilling. Just be careful not to marinade it longer than over night, because I made the mistake of marinading for two days, and all you could taste is soy sauce. Way too salty this way. I highly recommend this recipe if it's not marinaded too long.
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2 users found this review helpful
Reviewer:
Jody D.
Cooking Level:
Intermediate
Home Town:
Cheyenne
,
Wyoming
,
USA
Living In:
Dover
,
Delaware
,
USA
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Reviewed:
Mar. 12, 2007
I give this 3 stars because it was only "good". It did not knock my socks off (5), and I probably won't make it again (4).
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Reviewer:
Grumpy's Honeybunch
Cooking Level:
Intermediate
Home Town:
Richville,
New York
,
USA
Living In:
Hermon,
New York
,
USA
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Reviewed:
Sep. 26, 2006
A very tasty recipe I used on boneless pork chops. Definitely will use again.
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2 users found this review helpful
Reviewer:
Christine O.
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Reviewed:
Jun. 5, 2006
Great, easy recipe! I used vidalia onion instead. Everything else I used just as recipe calls for. Doubled the recipe and marinaded pork chops for about 1 hour. Then used remaining liquid and sauteed veggies in same mixture. Crowd pleaser!!! See my photo!
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5 users found this review helpful
Reviewer:
JENLOVES2COOK
Cooking Level:
Intermediate
Living In:
Cleveland
,
Ohio
,
USA
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Reviewed:
Apr. 14, 2006
Excellent. We used this marinade on chicken breasts. They were in the marinade for about 4 hours and came out moist and full of flavor. I followed the recipe exactly and made no changes. It was perfect.
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1 user found this review helpful
Reviewer:
Navy_Mommy
Cooking Level:
Expert
Home Town:
Ocean Springs
,
Mississippi
,
USA
Living In:
D'iberville,
Mississippi
,
USA
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Reviewed:
Feb. 5, 2006
This was also great for vegetables. I used it without the worchestershire. You have to be careful if you want to use this as a sauce, however! Add a little extra pepper and thin it with water until it's at a salt level that you like. Then stir in some cornstarch and bring to a boil to thicken.
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7 users found this review helpful
Reviewer:
Melanie C.
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Reviewed:
Apr. 24, 2005
Used this for beef stir-fry and it was okay. A little too much vinegar for my taste...but overall it was good.
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2 users found this review helpful
Reviewer:
sweetemmy
Cooking Level:
Intermediate
Home Town:
Colorado Springs
,
Colorado
,
USA
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Reviewed:
Apr. 13, 2005
I would give this a 10 if I could.
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3 users found this review helpful
Reviewer:
LUCKEYS9
Cooking Level:
Intermediate
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Reviewed:
Jan. 25, 2005
Works well on chicken. I like to take the bite sized pieces of marinated chicken and cook them in a pan with a small amount of the marinade. Then I add some water and veggies to soak up the flavor. When I'm about to take it off the heat I add a little bit of cornstarch that has been dissolved in water so that I get a nice glaze. My favorite veggies for this are broccoli, cauliflower and mushrooms.
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4 users found this review helpful
Reviewer:
SUSIEJOHNSON
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Reviewed:
Jul. 1, 2004
I used this for a family bbq on chicken. Everybody loved it! My father even ate white meat when all the dark meat was gone. It was that good.
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2 users found this review helpful
Reviewer:
LynnMA
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Reviewed:
May 14, 2004
This was pretty good. I think when I make this again I will substitute sherry for the vinegar, brown sugar instead of white, less ginger, and add some liquid smoke. Thanks for the recipe April.
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5 users found this review helpful
Reviewer:
Wilemon
Cooking Level:
Expert
Home Town:
Afton,
Virginia
,
USA
Living In:
Larkspur,
Colorado
,
USA
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Reviewed:
Mar. 24, 2004
Pretty good April, it was quick, easy, and cheap. Used it on a Chuck Roast, marinated it for about 6 hours, came out tender and tasty. Thanks
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3 users found this review helpful
Reviewer:
RANDYT2
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