10,000 marinate recipes

This dish, which originated on the island of Hainan, off the coast of Southern China, emphasizes the natural sweet flavour of an absolutely fresh chicken and served with rice that is cooked in chicken fat with garlic and then simmered in chicken stock.

Meaty loin chops cooked in a tropical barbecue sauce, sweetened with pineapple. A taste of the islands.

These ribs were the most delicious Chinese ribs ever. So much more meaty, juicy and tender than Chinese take-out. Give it a go, and you will be pleased.

Very nice flavor and easy to make. I drizzled some of the marinade over the salmon during the covered cooking time and used it as a sauce. I might add some chopped fresh ginger to the marinade next time. Cooking time was perfect.

Buzzard's breath chili is a big-batch, no-beans Texas chili: a mountain of ground beef simmered with pure ground red chile, cumin and oregano, thickened with masa harina. A bold, meaty bowl of red for a crowd.

Batter-dipped fondue meatballs flash-fried tableside in a fondue pot, served with mustard and horseradish dipping sauces. A retro fondue party throwback that still earns its keep.

Cheese stuffed chicken breasts pounded thin and rolled around a savory filling of roasted red pepper, mozzarella, basil, and stuffing mix, then baked until golden and bubbling. An Italian-style weeknight main.

A simple yet flavorful and very hearty dish of Irish style cabbage and bacon. Only a few cost effective ingredients that turn into a flavorful dinner.

Quite tasty. The tahini dressing made the whole dish sing. We used arugula instead of spinach. Delicious!

Ginger Shrimp with Snow Peas and Water Chestnuts recipe

From recipe request: posted by SuzieQue, Great American Recipe Cards, Great Beef Dishes Card # 91 Grp 6.

A hearty and scrumptious tuna casserole made with green peas and cream of mushroom soup.

Quick and easy chicken main dish simmered in a rich and creamy sauce infused with the flavors of thyme, bay leaf, and saffron enriched with tomato paste. The result is a tender and flavorful chicken perfectly complemented by the creamy and aromatic sauce. This recipe is easy to make and can be served with various sides, such as rice, mashed potatoes, or steamed vegetables.

This stir fry is sweet and as fiery as you want to make it with Sriracha sauce. This recipe uses beef, but you could substitute chicken or shrimp. It's quick and easy to make, and is impressively attractive.

Penne pasta tossed with fresh tomato wedges, black olives, crumbled feta, and herbs. A quick Mediterranean vegetarian dinner ready in under 30 minutes.

Pad Thai Tip: For even more flavor, I'll often make a double batch of the pad Thai sauce. Then, as I'm stir-frying the noodles, I'll add more sauce until I'm happy with the taste (I also add extra fish sauce). Any leftover sauce can be stored in the refrigerator for up to 1 month.