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Ingredients: 16 small Shallots -- peeled and 1 1/4 Cup(s) Cloves garlic -- chopped 4 medium Apricots -- pitted and 2 large Peaches -- pitted and 2 Whole plum tomatoes -- cut 12 Whole prunes -- pitted and 2 medium Garlic cloves -- finely 2 Tablespoon(s) Whole scallions -- thinly 1/2 Cup(s) Dark brown sugar 1/4 Teaspoon(s) Red pepper flakes Directions: In a small saucepan, combine shallots and wine; bring to a boil over high heat. Reuce heat to medium low and let simmer, uncovered, until shallots are tender, 15 to 20 minutes. Combine remaining ingredients in a large saucepan, add shallots and wine, and bring to a boil over high heat. Reduce heat to medium; cook until fruits have broken down but are still somewhat chunky, 10 to 15 minutes. Let cool. Transfer half of the sauce to a food processor and puree. Use this as a marinade (and to baste with while grilling). Serve the other half as a chutney. Recipe By : Martha Stewart Living, June 1996 From: Mastercook Mac Date: Fri, 12 Jul 1996 08:58:13 -0800
Check some related videos Similar recipes: Spicy barbecue wings This BBQ sauce is mild. If you like hotter wings, add more Louisiana hot sauce. In a large heavy saucepan, mix together BBQ sauce ingredients. Bring to a boil, then reduce heat and simmer for 15 mins. In a frypan or wok, heat oil to 375ø Mandarin marinade Combine all ingredients and mix well. Refrigerate at least two hours to allow flavors to blend. Achiote marinade/mop Mix all ingredients in a non reactive bowl. Use as a marinade or mop. Grilled halibut marinade Apple red chile chutney To prepare the chutney, place apples and chilies in a heavy saucepan with sugar, vinegar, garlic and water. Bring to boiling over medium heat, lower the heat, partially cover the pan and simmer, stirring occasionally, for 30 minutes. Stir in ma Barbecue sauce for chicken 1. Melt butter. 2. Add everything but the lemon juice and bring to a boil. 3. Remove from heat and add lemon juice. 4. You can rewarm if needed, but don't boil it after you add the lemon juice. Russian fruit salad This fresh fruit medley is gleefully marinated in a blend of maple syrup, lemon and vodka. 1. Combine cantaloupe, honeydew, strawberries, nectarines, black- or blueberries, watermelon and cherries in a large bowl; sprinkle salad with lemon juice and toss Oriental marinade Combine and marinate for 3-4 hours, preferrably in fridge. Origin: Tupperware recipe insert. From: Sharon Stevens, 1/15/95, Home Cooking Echo. Shared on alt.creative-cook and alt.creative-cooking by Judi M. Phelps. Cousin leda's banana chutney Peel and mash bananas. In a large casserole dish combine all of the ingredients. Bake in a 350~ oven for about 2 hours, stirring occasionally. When thickened, ladle into sterilized jars and seal. Makes about 2 pints. Source: Aunt Brownie fruit pizza MIX tablespread and 1 1/2 cups of the sugar with electric mixer on medium speed until light and fluffy. Add 3 of the eggs and 1 tsp. of the vanilla, mixing until blended. Stir in flour and cocoa. Spray 12-inch round pizza pan with nonstick cook Smoke signals barbecue sauce In a heavy 3 qt saucepan, over low heat, warm the olive oil. Add the onions and garlic and cook, covered, stirring once or twice, for 10 minutes. Stir in the chili powder and cook, covered, for 5 minutes. Stir in the crushed tomatoes, beer, salsa Lentejas en adobo (lentils with chilies, pork and fruit) Serves 4 to 6 LENTILS: Run the lentils through your hands to make sure there are no stones or other foreign bodies in them. Rinse them in two changes of water and put into a pan. Add onion, salt to taste, and enough water to come about 2 Barbecue shrimp Melt butter in a large, shallow baking pan. Add 1 1/2 squeezed lemons & everything except shrimp. Let simmer 5 minutes. Wash shrimp (leave shells on) & place in pan, & baste. Bake at 350 degrees until shrimp are pink on top, 5-8 minu Fruit salad Bring the champagne and sugar to a boil in a small saucepan. Simmer, stirring frequently, just until the sugar has been dissolved. Remove the pan from the heat and stir in the orange juice. Chill the mixture in the refrigerator while preparing the Barbecue beef Place meat in a roasting pan or Dutch oven. Mix all ingredients and pour over roast. Cover and cook at 300F degrees for 5-6 hours, until meat flakes off into pieces and becomes part of the sauce. Serve on buns or in pitas. Fruit sweet and sugar free - very banana nut muffins Preheat the oven to 375 degrees. Lightly spray a regular size muffin tin with lecithin spray. Toast the walnuts in the oven for 7-10 minutes, stirring occasionally. Allow the nuts to cool, then coarsely chop them with a knife or with the pulsin Argentine marinade An Argentine asado or barbecue is not authentic without this delicious marinade called chimichuri. it is similar to a multi spiced vinaigrette and is given an earthier tone with the addition of saffron. I serve this with poultry or shellfish and Barbecue shrimp with angel hair pasta In a large heavy skillet, melt marg. Add remaining ingred (before pasta) except shrimp and wine. Cook over medium heat until sauce begins to boil. Add shrimp and cook for about15 min. Add wine and cook another 10-12 min. Cook pasta according to Peanut garlic marinade Put broth, peanut butter, garlic, lemon juice and sugar in the blender. Blend smooth and add cayenne to taste. Arrange chicken parts in a large shallow baking dish and pour over marinade. Turn once and refrigerate, covered. Bring to room temp b Elizabeth terry's barbecue quail w/ black eyed pea relish 1. Prepare te Relish: Pour the black eyed peas into a bowl, cover with warm water and let soak for 1 hr. Drain peas in a sieve, rinsing carefully to remove any remaining dirt. Pour the drained peas into a saucepan, cover them with water and ad All purpose marinade Mix all ingredients together. Marinate the meat (beef, pork, chicken, or game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat cooks on the grill. From Justin Wilson's "Outdoor Cooking With Inside Help" White wine marinade Combine all ingredients in a non reactive bowl. Cover, and refrigerate over night to allow flavors to meld. Then add meat to the bowl, covering all sides with the marinade, and then recover and allow to marinate for at least 3 to 4 hours in the refrigerat Candied fruit Use canned, preserved, or freshly cooked fruit. Drain thoroughly. Combine sugar and water. Boil to soft ball stage (234 - 238 F). Add fruit and simmer until clear. Allow to stand in sirup overnight. Drain thoroughly. Roll in granulated sugar. P Curry marinade *4 teaspoons purchased prepared ground curry powder can be substituted for curry mixture. In small skillet stir together all curry ingredients. Cook over medium heat, stirring constantly, 2 minutes. DO NOT BURN. Remove from heat; let cool Apple soy marinade Combine, add meat and chill 12 to 24 hours before cooking. Makes enough for 4-5 pound roast or brisket. Source: Downloaded from AOL, source unknown. Black jack barbecue sauce Combine all ingredients in a saucepan and simmer 25 minutes. Strain or puree in a blender or food processor. Refridgerate between uses. Makes 5 cups. Marlboro Country Cookin' Brochure Rosemary balsamic marinade Whisk together vinegar, oil, garlic and pepper in a nonreactive bowl. Scatter half the rosemary in a shallow nonreactive dish; arrange meat on top. Cover with marinade; rub gently into meat. Sprinkle with remaining rosemary. Cover; refrigerate for lengt Tabasco classic - avery island barbecue sauce *** This classic spicy barbecue sauce has a mellow, rich flavor that is marvelous with just about anything you'd care to grill. Serve additional sauce on the side. ~--------------------------------------------------------------------- ~-- Maryanne's fruit punch Mix lemonade, cranberry juice. Add ginger ale, ice, strawberries just before serving. 24-hour fruit salad Drain pineapple and dissolve orange juice in pineapple juice. Mix in juice instant pudding, sliced bananas, pears, apricots and peaches (in bite sizes.) Add drained oranges and pineapple. Mix and let stand for 24 hours in refrigerator. Steak & ale marinade #2 The following is the recipe used in 1978 for the Hawaiian Chicken, Club Steak, and Kabobs. I have included the original recipe for 64 chicken breasts or 48 steaks. The second recipe is the reduced version we make for 12 chickens. Mix together w Tropical fruit punch Dissolve sugar in boiling water; cool. Add all the remaining ingredients. Serve. Red wine, juniper, and bay leaf marinade Whisk together everything but salt and pepper in a nonreactive bowl. Arrange meat in a shallow nonreactive dish or resealable plastic bag. Cover with marinade; rub gently into meat. Cover; refrigerate for length of time in "Marinating Times" re Orange braised pork with fruit Saute pork in large frying pan until browned on all sides. Sprinkle with marjoram, stirring to saute herb. Add port, orange juice, water, lemon juice, orange peel, ginger and bay leaves. Cover; simmer until pork is very tender -- about 2 hou Barbecue slaw In large bowl, combine cabbages, onion, peppers and carrots. In small bowl, combine dressing, barbecue sauce and hot pepper sauce. Pour over vegetables and toss lightly. Serve immediately. NOTE: Barbecue Slaw can also be used as a topping for gr Skip's marinade Combine all ingredients; pour over meat to cover at least 1/8 inch all around at least three hours before grilling. Fruit mousse Stir together strawberries, salt and sugar. Soak gel atin in cold water. Add boiling water to dissolve. Cool; add lemon juice. Combine fruit mixture and gelatin mixture. fold in whipped cream. Hint of ginger marinade Combine all ingredients in a bowl. Makes about 1-1/4 cups Barbecue soy burgers #1 These nutty burgers are a barbecue favorite, great on whole-wheat onion buns, with the traditional toppings of tomato, cheese, lettuce and so on. Freshly ground black pepper to taste In a small pan, saute onion and garlic in butter or margarine, a Apple fruit bake Mix apples, fruit and water & put in bottom of greased casserole. Mix together oatmeal, sugars, flour & nuts. Sprinkle mixture over the top of fruit. Drizzle margarine over the top. Bake at 350 for 55 min. or until golden brown on top & bubbl Hummus marinade In the container of a food processor or blender, place the garlic cloves, sesame seeds, and 2 Tbsp. olive oil. Process until smooth. Add the chick-peas, lemon juice, parsley, and salt. Process once more. Slowly add the remaining 4 Tbsp. olive Frozen fruit freeze Combine all ingredents, stirring well, pour into 8" square baking pan. Freeze mixture until almost firm. Spoon mixture into large bowl, abd beat at medium speed of electric mixer until smooth and creamy. Spoon individual dessert dishes. Marinade for beef steaks Combine all ingredients and mix well. Marinate beef at room temperature for 1 to 2 hours before grilling. Yield: Enough for four 1-pound steaks. Source: The Joy of Grilling Fresh herb and garlic marinade Whisk together ingredients in a nonreactive dish. Arrange meat in dish; rub with marinade. Cover; refrigerate for length of time specified in "Marinating Times" recipe, turning meat occasionally. Remove meat from refrigerator; let it come to a Fruchtsalat mit nussen (fruit salad with nuts) Scoop out melon with melon baller. Cut peel from oranges, remove white membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top o Is it a fruit or is it a vegetable common sense version. In the name of sportsmanship, let's consider one more way to look at fruits and vegetables. "According to L.H. Bailey, a vegetable is in horticultural usage, an edible herbaceous plant or part thereof that is commonly used for culina Lemon pepper marinade Combine. Makes 1/2 cup. Tandoori marinade Whisk together ingredients in a nonreactive bowl. Arrange meat in a shallow nonreactive dish or resealable plastic bag. Cover with marinade; rub gently into meat. Cover; refrigerate for length of time in "Marinating Times" recipe, turning mea Steak on a stick marinade Barbecue ribs Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350 degrees F. Unwrap and drain drippings. Combine all ingredients and pour over ribs. Marinate at room temperature for 1 hour. Bake at 350 degrees 30 minutes, basting wiht sauce, or gr