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6 servings
suggest servings
| 1 | cup | apricots | dried |
| 1 | x | water | |
| 1/4 | cup | vinegar | |
| 2 | tablespoons | curry powder | |
| 2 | cups | onions | chopped and cooked, clear in 1/4 cup butter |
| 1 | x | salt | to taste |
Stew a cup of dried apricots until soft and put through a food mill.
Add water to make 1 1/2 cups, then add vinegar, curry powder and onion.
Salt to taste.
If not hot enough, add a dash of cayenne pepper.
Marinate 1 to 1 1/2 inch cubes of pork or lamb or mutton in this for 12 hours, then broil.
Use marinade for basting and sauce.
| % Daily Value* | |
| Total Fat 0.0g | 1% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 2.0g | 6% |
| Sugars 2.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 0% | Vitamin C | 7% | |
| Calcium | 2% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Root vegetables are plants prized for their edible roots or stems. They include turnips, beets, radishes, carrots, rutabagas, salsify, parsnips, and ...
I really liked this marinade for beef steak (chuck steak is good) I found that refrigerating this with the meat in the sauce in a plastic sealed bag makes is easier to keep all sides covered. The flavor enhanced the longer it was refrigerated. I also used red wine vinegar, because it is better for the beef. thanks
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