John Myers
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Grill Recipes for Chicken and Steaks with Three Marinades and Pasta Salad
The perfect grill recipes for chicken and steaks with three marinades and pasta salad recipe with a picture and simple step-by-step instructions.
Grilled meat
- 4 piece Chicken legs
- 4 piece Pork neck steaks
- 4 piece Minute steaks
Honey-mustard marinade without oil
- 200 ml Mustard
- 4 tablespoon Honey
- 1 tablespoon Chicken seasoning
Curry marinade
- 100 ml Cooking oil
- 2 tablespoon Curry powder
- 1 teaspoon Pepper
Vinegar / oil marinade
- 2 tablespoon Red wine vinegar
- 100 ml Cooking oil
- 1 pinch Pepper
- 1 pinch Salt
Pasta salad
- 300 g Meat sausage
- 200 g Corn
- 200 g Paprika
- 200 g Peas
- 200 g Mandarins
- 200 g Tomatoes
- 5 piece Boiled eggs
- 200 g Cucumber
- 1 piece Onion
- 100 ml Milk
- 0,5 teaspoon Sugar
- 0,5 teaspoon Salt
- 0,5 teaspoon Pepper
- 3 tablespoon Mayonnaise
- 300 g Spiral pasta
Honey – mustard marinade:
- Mix the honey and mustard, brush the chicken legs with them and sprinkle with the seasoned chicken salt. Do not grill too hot to prevent the marinade from burning.
Curry marinade:
- Mix the curry powder, cooking oil and pepper, ideally soak the pork neck steaks overnight. After the meat has been grilled, add salt to your taste, this will keep the meat nice and juicy.
Vinegar / oil marinade:
- Mix the vinegar, oil, salt and pepper together. Place the minute steaks in it and coat with the marinade again and again while grilling. This will give them a nice crust.
Pasta salad
- Boil the pasta and let it cool down. Pour off the stock of the pickled ingredients and set aside. Pour all ingredients together except for the pasta and stir. Pour the stock together, add milk, sugar, salt, pepper and mayonnaise and stir well. Pour the finished salad sauce over the ingredients and finally stir in the pasta. Let it steep for ten minutes and serve with the grilled meat. Good Appetite!
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