Sauces and Marinades

Marinate Meat

Savory Salmon Marinade

Place a bag on The Bag Holder and add:

3 pounds Salmon skin on one side;
3 tablespoons Balsamic vinegar
1/4 cup Vegetable oil
2 tablespoons Brown sugar
1 tablespoon Honey
2 1/2 tablespoons Soy sauce

Seal and save for up to 24 hours and cook as desired.

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Mahi Made Easy Marinade

Place a bag on The Bag Holder and add:

1 1/2 pounds mahi mahi
1 teaspoon butter
1 garlic
1 teaspoon teriyaki sauce
2 teaspoons lemon juice
1 teaspoon honey
1 teaspoon sesame seeds

Seal and fridge for up to 24 hours. Grill until white and flaky

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From the Pantry Marinade – Lamb

Place a bag on The Bag Holder and add ingredients and meat

1/3 cup wine vinegar
1/4 cup ketchup
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard

Seal and save for 30 days or fridge for 2. Cook as desired.

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Pineapple Marinade

Place a bag on The Bag Holder and add ingredients and your favorite meet. Makes 2 cups.

1 cup crushed pineapple
1/3 cup soy sauce
1/3 cup honey
1/4 cup cider vinegar
2 cloves garlic, minced
1 teaspoon ginger powder
1/4 teaspoon powdered cloves

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Dill Sauce for Veggies or Salmon

1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1/4 teaspoon dried or fresh dill
1/4 teaspoon salt

Placed bag on The Bag Holder
Add salmon or veggies such as asparagus, broccoli or carrots. Seal and Save for up to 2 days or freeze for 30. Cook as desired squeezing all sauce into cooking pan or dish

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Asian Marinade

Place a bag on The Bag Holder and add:

3 tablespoons soy sauce
3 tablespoons brown sugar
½ tablespoon sesame oil
1 teaspoon minced garlic
½ teaspoon minced ginger

Add any steak you choose (Flank is awesome but always cut against the grain for tenderness) Seal and save for 2 days or freeze for 30.

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Key Lime Sauce

1/2 CUP MAYONNAISE
1/4 SOUR CREAM
1 TABLESPOON KEY LIME JUICE
1/2 TSP OLD BAY SEASONING
1/4 CILANTRO

PLACE BAG ON BAG HOLDER AND ADD ALL INGREDIENTS. SEAL AND SAVE UNTIL READY TO USE. SQUEEZE CONTENTS IN A BOWL AND SERVE WITH SEAFOOD.

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Turkey Marinade

14-1/2 OZ CHICKEN BROTH
1 CUP BUTTER SOFTENED
1/2 CUP WHITE WINE
2 SPRIGS FRESH ROSEMARY
1 LEMON SLICED PLUS ZEST
2 TABLESPOONS HONEY
6-8 LB TURKEY BREAST THAWED
2 TABLESPOONS CRUSHED GARLIC
1 TEASPOON SALT
1/2 TEASPOON PEPPER

PLACE A BAG ON THE BAG HOLDER AND KEEP MARINADE UNTIL READY TO USE.
BASTE TURKEY  AND BAKE ACCORDING TO PACKAGE.

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