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Example sentences for "marinate"

Lexicographically close words:
marigold; marigolds; marijuana; marimba; marinade; marinated; marine; mariner; mariners; marines
  1. Marinate turning occasionally, for 3 to 4 hours or overnight.

  2. Cover and marinate refrigerated for at least 3 hours.

  3. Add chicken and marinate in refrigerator 30 minutes or longer.

  4. Cover and marinate one hour or longer, refrigerated.

  5. Cover and marinate for 3 hours or longer, refrigerated.

  6. Pour buttermilk over all and allow to marinate for 10 to 15 minutes.

  7. Cover and marinate in refrigerator 30 minutes or longer.

  8. Cover and marinate chicken for 1 hour or longer, refrigerated.

  9. I like to marinate overnight, in the refrigerator, but even three hours can add a lot to the flavor or your chicken.

  10. Add chicken and marinate for 1 hour or longer, refrigerated.

  11. Marinate in French dressing and serve Mayonnaise separately if desired.

  12. Drain, marinate in French dressing, and serve on cress or lettuce with Mayonnaise.

  13. Mix with three times the quantity of finely cut celery and marinate in French dressing.

  14. Marinate first in French dressing if desired.

  15. Marinate the vegetables, separately, with French dressing; cook the salmon by the directions previously given; remove the skin and cover the sides with jelly mayonnaise or fancy butter.

  16. Cut lobster meat in dice and marinate with French dressing.

  17. Marinate the flesh, cut into cubes, with French dressing.

  18. Marinate as many hazelnuts as cherries with plenty of oil, half as much lemon juice as oil, and a little salt, one or two hours.

  19. Marinate and drain the chicken, add the celery, and mix with mayonnaise or boiled dressing.

  20. Marinate and drain the meat before adding the nuts.

  21. Take the shrimps from the shells, reserve the most perfect for garnishing, and break the others into pieces; marinate with French dressing.

  22. Marinate a cup of shrimps, broken in small pieces, with three tablespoonfuls of oil, one tablespoonful of lemon juice, a dash of salt and pepper.

  23. Bring to a boil and then add the potatoes and then let them marinate in the syrup, turning frequently for twenty minutes.

  24. Place fillets in a dish and marinate for one hour in Three tablespoons of lemon juice or vinegar, Two tablespoons of salad oil, Two tablespoons of grated onion, One teaspoon of salt, One teaspoon of paprika.

  25. Place in a bowl and marinate in French dressing, turning frequently so that each position may be seasoned.

  26. Turn the fillet to marinate and when ready to cook lift and roll lightly in flour and then dip in beaten egg and then into fine bread crumbs.

  27. Marinate for five hours in melted butter, lemon-juice, and vinegar, seasoning with salt and pepper.

  28. To marinate simply is to soak meat in a mixture for some hours, or even days, with the idea of improving its flavor of softening its fibres and making it tender.

  29. Mix well together, lay mackerel, after removing from cloth, on long platter, pour over vinaigrette sauce and let marinate thoroughly, putting in refrigerator as soon as cool.

  30. Trim as many cutlets as you require, and marinate them in vinegar, herbs, and spice for two hours.

  31. Mix this well and form it into little balls about the size of a pigeon's egg, flour them and mask them all over with pasta marinate (No.

  32. Cook some big cocks' combs, bits of calf s brains, and sweetbread in good stock, then drain them and marinate them slightly in lemon juice and herbs.

  33. Marinate a piece of boiled salmon for an hour; take out the bone and cut the fish into fillets, wipe them, roll them in flour and dip them in eggs beaten up or in mayonnaise sauce, and fry them a good colour.

  34. Cut a bit of salmon into well shaped fillets, and marinate them in lemon juice and a bunch of herbs for two hours, wipe them, put a layer of forcemeat of fish over each, and decorate them with slices of truffle.

  35. Boil a piece of salmon, and when cold cut it into fillets and marinate them for two hours in oil, lemon juice, salt, thyme pepper, and nutmeg.

  36. Marinate with French dressing and stuff dates with mixture.

  37. Marinate the ingredients with this dressing.

  38. Marinate with well-seasoned vinegar or a little lemon juice.

  39. To hash turbut, make a farc't meat of it, to rost or broil it, use in all points as you do sturgeon, and marinate it as you do carp.

  40. To marinate a Carp to be eaten hot or cold.

  41. To marinate a whole Sturgeon in rands and joles.

  42. To marinate Salmon to be eaten hot or cold.

  43. To marinate great oysters to be eaten hot.

  44. To marinate a Neats-Tongue either whole or in halves.

  45. First marinate the shrimps with French dressing and then heap them on a plate garnished with lettuce leaves.

  46. The preparation used to marinate salad ingredients may be plain vinegar to which salt and pepper are added, or it may be a French dressing, which is prepared by mixing vinegar, olive oil, salt, and pepper in the proper proportions.

  47. Marinate with French dressing, chill, and allow to stand for about 1/2 hour.

  48. In case the housewife prefers not to take the time nor the trouble to marinate a salad, she should at least mix thoroughly with salt and pepper the ingredients that require seasoning.

  49. Marinate this with the French dressing, taking care not to break up the salmon.

  50. Marinate with French dressing, and allow this mixture to stand for 1/2 hour or so before serving.

  51. In addition to these uses, French dressing, as has been previously explained, may also be used to marinate salads before mayonnaise or other dressing is mixed with them.

  52. Marinate the diced vegetables with French dressing and put into the tomato shells, heaping each one as shown.

  53. Mix, add the onion, marinate with French dressing, and allow to stand for a short time.

  54. Then they should be drained so that none of the material used to marinate them remains on the salad when the other dressing is added.

  55. Take them out carefully, skin and dry them, and when cold marinate them.

  56. Marinate the vegetables; then mix them with Mayonnaise made with jelly instead of eggs (see page 290).

  57. Marinate it, using a little grated onion with the marinade.

  58. Marinate them, or else dredge with salt and pepper, and dip into butter.

  59. Marinate the chicken as directed at the head of chapter.

  60. Marinate it, and keep in a cool place until ready to serve; then mix with it lightly a little Mayonnaise.

  61. Add twice as much celery cut into small pieces, salt to taste, and marinate the whole with a mixture of three tablespoonfuls of vinegar to nine of oil.

  62. Arrange the halves of English walnuts over these and marinate with French Dressing, using lemon and orange juice, also some of the fine orange pulp, in place of vinegar.

  63. Dispose one "cup" in each nest, and just before serving marinate with French Dressing.

  64. Use equal quantities of each and marinate with French Dressing No.

  65. Strew these shreds over each portion and, just before serving, marinate each with French Dressing.

  66. Mix apples and dates and marinate them with French Dressing.

  67. Marinate with French Dressing, but with less salt and using paprika in place of cayenne, and lemon and grape fruit juice in place of vinegar.

  68. Drain, chill and marinate with French Dressing, then cover with Boiled Dressing.

  69. Add one cup blanched and shredded almonds, mix well and marinate with French Dressing and let stand one hour.

  70. Marinate with French Dressing, and garnish each with chopped parsley, green and red sweet peppers cut in thread-like strips, and sprays of pepper-grass or parsley.

  71. Marinate with French dressing; put on lettuce leaves; cover with mayonnaise and garnish with lobster claws, olives, hard-boiled eggs and capers.

  72. If fish is split for stuffing, marinate the inside of the fish too.

  73. To this process the term marinate is applied.

  74. Just before serving, pour off all the marinate that is not absorbed, and combine with the mayonnaise.

  75. TAKE a piece of back pork, cut the chine bone from the under part, and lay it in a marinate all night.

  76. CLEAN and cut the rumps of an equal length, and lay them in a pan and the marinate liquor for a whole night; then pass them in butter till nearly done.

  77. Marinate with French dressing; arrange on lettuce leaves; cover with mayonnaise and garnish with lobster claws, olives and hard-boiled eggs.


  78. The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "marinate" in a variety of sentences. We hope that you will now be able to make sentences using this word.
    Other words:
    corn; cure; dry; embalm; evaporate; freeze; fume; irradiate; jerk; kipper; marinate; pickle; preserve; refrigerate; salt; season; smoke; steep; stuff