12 and with port marinade Recipes

lemon juice, orange juice, honey, olive oil, port wine, fresh ginger, grated, garlic, sliced, flank steak

garlic cloves, pressed, soy sauce, balsamic vinegar, cream sherry or 1/4 cup port wine, olive oil, honey, hot mustard, cayenne pepper

frozen apple juice concentrate, thawed, dijon mustard , plus, dijon mustard, olive oil, divided, chopped fresh rosemary or 1/2 tsp dried rosemary, garlic cloves, minced, crushed black peppercorns, pork tenderloin , trimmed of fat, minced shallot (1 sm.), port wine (or same amt. of h20), balsamic vinegar, salt and pepper, fresh rosemary sprig (to garnish ) (optional)

port wine, vegetable oil, red wine vinegar, ground allspice, ground ginger

steak (i use sirloin), mushroom (2-4 portobello caps or any you prefer), sweet onion, soy sauce (i use pearl river bridge superior light ), port wine, garlic clove (crushed ), flour (to coat the mushrooms), olive oil

port wine, fresh lemon juice, olive oil, chunky salsa, turmeric, ground cumin, crushed hot chili peppers, garlic clove, minced

pork tenderloin, soy sauce, ruby port, peanut oil, honey, light brown sugar, adobo seasoning (goya powdered seasoning), cinnamon

rhubarb, peeled and cut into 1 inch pieces, ruby port, sugar, cinnamon, minced ginger, star anise, coriander seed, zest of 1 orange, salt and pepper, extra virgin olive oil

beef tenderloin steaks or 4 top sirloin steaks, merlot (or use or cabernet sauvignon blend), garlic cloves, peeled and chopped, juniper berries, crushed, fresh parsley, fresh ground black pepper (to season ), prunes, red onion, peeled and sliced, butter, oil, brown sugar, port wine, orange , reserve the juice and zest

grade a goose liver sliced in 1/4 inch pieces, port wine and cognac for a marinade