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BOR-DO-LAY Sauce Recipes

In this day and age, the right recipe can go a very long way. We’re inundated with instructions on how to cook the best food every day, but it’s rare that one actually sticks. That’s why BOR-DO-LAY provides its customers with the best recipes out there to get the job done.

Come check out our chicken wing sauce recipes, marinade recipes, steak marinade recipes, garlic steak marinade recipes, and chicken marinade recipes. These are some of the very best out there, chosen by our expert staff of food lovers and chefs. With simple ingredients and easy-to-read steps, they’re just waiting to be cooked.

Like we said, our recipes are crafted by us, and can always use some room for improvement. So please, do not hold back from providing our staff with any comments or feedback you may have. In the end, it’s all about the food.

For more information on our recipes, contact BOR-DO-LAY today!

My BOR-DO-LAY basics are:
BOR-DO-LAY is good on everything but ice cream (not quite). However, it will blend well with most all food proudcts. I use it with all vegetables, rice, pasta, tomato sauces, pizza sauces, eggs, potatoes, and with all meat, fish, chicken, and wild game. The secret to BOR-DO-LAY is that it does not coat the product. It penetrates and blends with the basic makeup of the food. Therefore every dish will offer a unique flavor when you use BOR-DO-LAY. I also combine it with other marinades to create different flavors. BOR-DO-LAY’s properties actually help to prepare the food to enable the flavors offered in other marinades. It stores on the shelf and gets better with age. No need to refrigerate.

Leg of Lamb-Slavic Style

Every Easter Michael prepared leg-of-lamb. BOR-DO-LAY was really created for lamb but was high jacked to enhance other foods. This is a winning recipe for any holiday.

  1. Cut slits into fat side of lamb and insert garlic cloves
  2. Mix remianing ingredients then pour mixture over lamb and refrigerate for 24 hours. Turn every 12 hours.
  3. Baste leg while baking or barbequing

* For larger lamb pounds, just double recipe.

Zesty Chicken Wings

  • 1/3 cup Radich’s BOR-DO-LAY*
  • ¼ cup dry white wine
  • ¼ cup pineapple
  • ¼ cup honey
  • 2 pounds of chicken wings
  • 3 scallions shredded
  1. In large bowl, combine Radich’s BOR-DO-LAY and all liquid ingredients, stir well to blend
  2. Add chicken wings and stir. Refrigerate 4-8 hours or more if needed.
  3. Spread chicken wings on baking pan and bake for 45 minutes at 350 degrees. Baste with left over sauce while baking. You may also use BBQ wings.

* You can substitute Radich’s Spicy Garlic Plus for Bor do lay.

Sunrise Marinade

For turkey or chicken, injection or basting.

  1. Melt butter and mix all ingredients together
  2. Brush generously inside and outside of bird
  3. Use left over mixture for gravy or stuffing bird now
  4. Baste every 30 minutes while baking


  • Mix into scrambled eggs.  Two teaspoons to 4 eggs.  Now that was easy.
  • Add to fried eggs while cooking
  • Mix into deviled eggs - Use 1  teaspoon per 6 eggs with mixture


Miracles will occur.

  • Spaghetti Sauce-1/2 cup to a quart of sauce, any kind
  • Gravy-1 tablespoon per cup of gravy-any kind
  • Pizza sauce-1/2 cup per quart of sauce
  • Stews-1 cup to a quart of solids
  • Beans-1/2 cup to 1 quart of beans and sauce


All kinds of cuts.

Place meat product into glass dish or an enameled marinating dish and add a small amount of marinade. Use enough to cover the meat. Very little of Radich’s BOR-DO-LAY is needed to do the job. The meat product will absorb the marinade and you can always add more. Mike Radich would marinate, and refrigerate his ribs for 4 days, adding Radich’s BOR-DO-LAY as needed. He turned the meat items every 12 hours.

Hamburgers-meat loafs, meat balls-1/3 cup of BOR-DO-LAY to one pound of ground meats. Form into shape and refrigerate over night. Excess BOR-DO-LAY will be absorbed into meat.

Tel: 916-337-4952 - Fax: 1-916-608-9409