10,000 marinate recipes

Lower-fat Philly cheesesteak with thinly sliced flank steak, sauteed peppers and onions, and reduced-fat cheddar on hoagie rolls. Broiled until bubbly in 20 minutes.

Whole roast turkey stuffed with sausage, crouton, and giblet broth stuffing. A step-by-step guide from thawing to carving for a traditional holiday centerpiece.

Butter-seared pork loin with a tangy blackberry gastrique and fresh mango-mint salsa. A restaurant-quality dish with bright, fruity contrast in just 30 minutes.

BBQ pork burgers blend ground pork with Romano cheese, breadcrumbs, and barbecue sauce, then grill alongside pineapple slices for a sweet-savory Hawaiian-style sandwich. Backyard cookout twist.

Baked chicken with basil, marjoram, oregano, and garlic in a lemon-Worcestershire herb sauce. Skinless pieces roast in the pan sauce for golden, flavorful results.

Oven-baked sweet and sour spareribs glazed with a homemade sauce of brown sugar, crushed pineapple, vinegar, ketchup, soy sauce, and dry mustard. Fall-off-the-bone pork ribs with a thick, sticky glaze.

Tender sirloin strips marinated in sherry, ginger, and sesame oil then wok-tossed with crisp asparagus, snow peas, and red pepper in a glossy oyster sauce. Dinner in 25 minutes flat.

This is a very tasty and nice recipe, garlic whipped potatoes as the base of the meat loaf, delicious and yummy.

A scrumptious dish made with succulent sausages, beer and dinner rolls that has a slight European touch to it.

BBQ pulled chicken sandwich with dry-rubbed grilled whole chicken and a coffee-spiked vinegar barbecue sauce. Served on white buns with cole slaw, classic Southern style.

Baked salmon with olives that adds a sophisticated look to your dinner!

Hickory-smoked BBQ pork ribs rubbed with olive oil and barbecue spice, then slow-smoked for tender, fall-off-the-bone meat with a sticky sauce finish.

Sauteed pork cutlets served over cornbread stuffing with zucchini and topped with salsa. A one-skillet weeknight dinner with big Southwestern flavor.

Pan de jamon is the Venezuelan Christmas bread: a soft, butter-rich dough rolled around ham, smoked bacon, olives, and raisins, then baked into a golden spiral loaf.

Old-fashioned potted beef tongue blended with butter, nutmeg, cloves, sage, and parsley, then sealed under clarified butter. A classic British larder spread for toast, crackers, or sandwiches.

Leek and pea risotto with grilled calamari crowns creamy arborio with flash-grilled squid tossed in lemon-scallion vinaigrette. Bright, briny, deeply savory.