aki005/Recipes_json_vector_nbarbcone huggingface dataset:
850 Mexican Botana Platter 40 mins 40 mins 1 hrs 20 mins 12 12 servings 2 pounds beef skirt steak, 2 pounds boneless chicken thighs, 2 teaspoons fajita seasoning, 2 ½ teaspoons garlic powder, divided, 2 cups refried beans, salt to taste, lemon pepper to taste, 4 avocados - peeled, pitted, and mashed, 1 cup corn oil, 24 corn tortillas, 1 medium green bell pepper, chopped, 1 medium onion, chopped, ⅓ bunch cilantro, chopped, 1 (16 ounce) package shredded American cheese, 12 ounces sour cream, 2 large tomatoes, chopped, 4 pickled jalapeno peppers, sliced (Optional) Preheat oven to 350 degrees F (175 degrees C). Rub beef and chicken with fajita seasoning and 2 teaspoons garlic powder. Cut beef and chicken into 1-inch strips, and set aside. In a saucepan, warm refried beans over medium-low heat. Stir salt, lemon pepper, and 1/2 teaspoon garlic powder into mashed avocados. Set aside. Heat corn oil in a deep skillet over medium-high heat. Cut tortillas in half, then cut in half again to make 4 triangular pieces per tortilla. Place into the skillet as many tortilla pieces as will fit without overlapping, and fry until crisp; repeat this process until all the tortilla pieces have been fried. Remove crisp tortillas to paper towels. Discard oil, and wipe out skillet. Return skillet to medium heat, and stir in beef, chicken, bell pepper, and onion. Cook, stirring occasionally, about 7 minutes; then stir in cilantro. Layer the tortilla pieces along the bottom of a large baking dish. Spread refried beans evenly over tortilla pieces. Sprinkle cheese over beans, then spread meat mixture evenly on top. Bake in preheated oven until cheese and beans are bubbly, about 20 minutes. Remove from oven, and drop sour cream and guacamole by tablespoonfuls in various places across the top. Sprinkle tomatoes and jalapenos on top. 4.7 https://www.allrecipes.com/recipe/86322/mexican-botana-platter/ /Mexican/Main Dishes/Fajita Recipes/Chicken/ Total Fat 40g 51%, Saturated Fat 16g 80%, Cholesterol 120mg 40%, Sodium 958mg 42%, Total Carbohydrate 42g 15%, Dietary Fiber 11g 39%, Total Sugars 3g, Protein 40g, Vitamin C 23mg 116%, Calcium 326mg 25%, Iron 3mg 19%, Potassium 1008mg 21% Prep Time: 40 mins, Cook Time: 40 mins, Total Time: 1 hrs 20 mins, Servings: 12, Yield: 12 servings
852 Avocado Dessert 20 mins 20 mins 40 mins 4 4 servings 1 avocado, peeled and pitted, ½ cup milk, ¼ cup white sugar, ½ teaspoon vanilla extract Mash avocado with an electric mixer, or use a food processor. Blend in the milk, sugar and vanilla until smooth. Chill for about 20 minutes before serving. 4.1 https://www.allrecipes.com/recipe/80784/avocado-dessert/ /Desserts/Custards and Puddings/ Total Fat 8g 10%, Saturated Fat 2g 8%, Cholesterol 2mg 1%, Sodium 16mg 1%, Total Carbohydrate 18g 7%, Dietary Fiber 3g 12%, Total Sugars 14g, Protein 2g, Vitamin C 5mg 26%, Calcium 42mg 3%, Iron 0mg 2%, Potassium 291mg 6% Prep Time: 20 mins, Cook Time: 20 mins, Total Time: 40 mins, Servings: 4, Yield: 4 servings
853 Black Bean Breakfast Bowl 10 mins 5 mins 15 mins 2 2 servings 2 tablespoons olive oil, 4 eggs, beaten, 1 (15 ounce) can black beans, drained and rinsed, 1 avocado, peeled and sliced, ¼ cup salsa, salt and ground black pepper to taste Heat olive oil in a small pan over medium heat. Cook and stir eggs until eggs are set, 3 to 5 minutes. Place black beans in a microwave-safe bowl. Heat on High in the microwave until warm, about 1 minute. Divide warmed black beans between two bowls. Top each bowl with scrambled eggs, avocado, and salsa. Season with salt and black pepper. 4.6 https://www.allrecipes.com/recipe/220123/black-bean-breakfast-bowl/ /Breakfast and Brunch/Eggs/Scrambled/ Total Fat 39g 50%, Saturated Fat 7g 37%, Cholesterol 372mg 124%, Sodium 1158mg 50%, Total Carbohydrate 47g 17%, Dietary Fiber 22g 78%, Total Sugars 2g, Protein 28g, Vitamin C 16mg 82%, Calcium 148mg 11%, Iron 7mg 37%, Potassium 1372mg 29% Prep Time: 10 mins, Cook Time: 5 mins, Total Time: 15 mins, Servings: 2, Yield: 2 servings
854 Avocado Cream Sauce 15 mins 10 mins 25 mins 4 4 servings 2 avocados, 2 cloves garlic, ½ lime, juiced, or to taste, 2 tablespoons chopped green onions, 1 tablespoon chopped fresh cilantro, ½ tablespoon chopped fresh tarragon, 2 tablespoons butter, ¼ cup heavy cream, salt to taste Combine avocados, garlic, lime juice, green onions, cilantro, and tarragon in a food processor; puree until smooth. Melt butter in a saucepan over low heat. Stir in avocado puree and cook over low heat, stirring occasionally, until heated through, about 5 minutes. Add cream and cook until heated through, but not boiling. Season with salt. 4.8 https://www.allrecipes.com/recipe/272445/avocado-cream-sauce/ /Sauces and Condiments/Sauces/Pasta Sauces/Creamy/ Total Fat 26g 33%, Saturated Fat 9g 46%, Cholesterol 36mg 12%, Sodium 93mg 4%, Total Carbohydrate 10g 4%, Dietary Fiber 7g 25%, Total Sugars 1g, Protein 3g, Vitamin C 12mg 59%, Calcium 30mg 2%, Iron 1mg 3%, Potassium 522mg 11% Prep Time: 15 mins, Cook Time: 10 mins, Total Time: 25 mins, Servings: 4, Yield: 4 servings
855 Mean Green Guacamole Salsa 10 mins 10 mins 20 mins 12 12 servings 10 fresh tomatillos, husks removed, 2 fresh jalapeno peppers, stems removed, 1 bunch fresh cilantro, stems trimmed, 3 avocados, peeled and pitted, 1 tablespoon garlic powder, salt to taste Bring a pot of water to a boil and stir in tomatillos and jalapenos. Boil until tomatillos turn bright green and soft, about 10 minutes. Place cilantro, avocados, cooked tomatillos, and cooked jalapenos into a blender, working in batches if necessary. Blend until smooth, 1 to 2 minutes. Add about 1 tablespoon of tomatillo cooking water, or as needed, if salsa is too thick. Stop the blender, and season the salsa with garlic powder and salt to taste. Blend again briefly to mix in the seasonings. Transfer to a bowl for serving. 4.7 https://www.allrecipes.com/recipe/220166/mean-green-guacamole-salsa/ /Appetizers and Snacks/Dips and Spreads Recipes/Salsa Recipes/Salsa Verde Recipes/ Total Fat 8g 10%, Saturated Fat 1g 6%, Sodium 6mg 0%, Total Carbohydrate 7g 2%, Dietary Fiber 4g 15%, Total Sugars 2g, Protein 2g, Vitamin C 11mg 54%, Calcium 12mg 1%, Iron 1mg 3%, Potassium 357mg 8% Prep Time: 10 mins, Cook Time: 10 mins, Total Time: 20 mins, Servings: 12, Yield: 12 servings
856 Apricot Pork Tenderloin 10 mins 45 mins 55 mins 6 6 servings 2 pounds pork tenderloin, ¼ cup softened butter, salt and pepper to taste, 1 teaspoon ground thyme, 2 teaspoons garlic powder, 1 (18 ounce) jar apricot preserves, 2 tablespoons honey, or to taste, ¼ cup dry sherry Preheat an oven to 350 degrees F (175 degrees C). Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl. Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). 4.5 https://www.allrecipes.com/recipe/201010/apricot-pork-tenderloin/ /Meat and Poultry/Pork/Pork Tenderloin Recipes/ Total Fat 11g 15%, Saturated Fat 6g 31%, Cholesterol 86mg 29%, Sodium 200mg 9%, Total Carbohydrate 63g 23%, Dietary Fiber 0g 1%, Total Sugars 43g, Protein 24g, Vitamin C 8mg 40%, Calcium 31mg 2%, Iron 2mg 10%, Potassium 465mg 10% Prep Time: 10 mins, Cook Time: 45 mins, Total Time: 55 mins, Servings: 6, Yield: 6 servings
857 Apricot Pie 25 mins 35 mins 2 hrs 8 1 9-inch pie 2 ½ cups all-purpose flour, 1 teaspoon salt, 1 cup butter-flavored shortening, 6 tablespoons water, or as needed, 1 cup white sugar, ¼ cup all-purpose flour, ¼ teaspoon ground cinnamon, 1 teaspoon lemon juice, 5 cups fresh apricots, pitted and quartered , 1 teaspoon sugar for sprinkling, or as desired Preheat oven to 425 degrees F (220 degrees C). Mix 2 1/2 cups of flour and the salt in a bowl; cut the shortening into the flour mixture with a pastry cutter until the mixture is crumbly. Using a fork, mix in water, 1 tablespoon at a time, until the dough just holds together. Divide the dough in half and form each half into a ball. Working on a floured work surface, roll each ball out into a crust big enough for a 9-inch pie dish with an inch or so to spare. Carefully lift a crust, fold into quarters, position into pie dish, and unfold the crust. Set the other crust aside. Mix the sugar, 1/4 cup flour, and cinnamon together in a large bowl until thoroughly combined; stir in the lemon juice and apricots. Spoon the apricot filling over the pie crust in the dish, and top with the reserved crust. Crimp the edges of the crusts together with a fork, cut away the excess crust, and cut slits into the pie to allow steam to escape. Cover the edges of the pie crust with strips of aluminum foil to prevent burning. Bake on center rack of the preheated oven until the pie is browned and the filling is bubbling and thickened, 35 to 45 minutes. Remove to a rack to cool and sprinkle top with 1 teaspoon of sugar. 4.6 https://www.allrecipes.com/recipe/214747/apricot-pie/ /Desserts/Pies/Fruit Pies/ Total Fat 28g 35%, Saturated Fat 7g 34%, Sodium 293mg 13%, Total Carbohydrate 70g 25%, Dietary Fiber 3g 11%, Total Sugars 35g, Protein 6g, Vitamin C 11mg 53%, Calcium 21mg 2%, Iron 2mg 13%, Potassium 315mg 7% Prep Time: 25 mins, Cook Time: 35 mins, Additional Time: 1 hrs, Total Time: 2 hrs, Servings: 8, Yield: 1 9-inch pie
859 Fresh Apricot Cobbler 20 mins 40 mins 1 hrs 12 12 servings 1 cup water, ¾ cup white sugar, 1 tablespoon cornstarch, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, 6 cups halved fresh apricots, 1 tablespoon butter Preheat oven to 400 degrees F (200 degrees C). Bring water, 3/4 cup sugar, cornstarch, cinnamon, and nutmeg to a boil; stir until thickened, about 1 minutes. Reduce heat to medium and add apricots and 1 tablespoon butter. Simmer until heated through, about 5 minutes. Transfer mixture to a 9x13-inch baking dish. Combine flour, 1/4 cup sugar, baking powder, and salt in a large bowl. Cut 7 tablespoons butter into flour mixture until mixture resembles a coarse crumb. Stir milk into crumbles until topping is just moistened. Spoon topping over apricot mixture. Sprinkle remaining 2 tablespoons sugar over topping. Bake in the preheated oven until golden brown, 30 to 35 minutes. 4.6 https://www.allrecipes.com/recipe/233090/fresh-apricot-cobbler/ /Desserts/Cobblers/ Total Fat 9g 11%, Saturated Fat 5g 27%, Cholesterol 23mg 8%, Sodium 385mg 17%, Total Carbohydrate 46g 17%, Dietary Fiber 2g 8%, Total Sugars 27g, Protein 4g, Vitamin C 8mg 39%, Calcium 120mg 9%, Iron 1mg 8%, Potassium 272mg 6% Prep Time: 20 mins, Cook Time: 40 mins, Total Time: 1 hrs, Servings: 12, Yield: 12 servings
860 Apricot-Glazed Pork Chops 10 mins 10 mins 20 mins 4 4 servings ⅓ cup apricot preserves, ⅓ cup fruity white wine, such as Gewurztraminer, ½ teaspoon ground ginger, salt and pepper to taste, 2 tablespoons olive oil, 4 boneless pork chops, 1/2 inch thick Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside. Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute. 4.4 https://www.allrecipes.com/recipe/141975/apricot-glazed-pork-chops/ /Main Dishes/Pork/Pork Chop Recipes/Boneless/ Total Fat 19g 24%, Saturated Fat 5g 26%, Cholesterol 63mg 21%, Sodium 54mg 2%, Total Carbohydrate 19g 7%, Dietary Fiber 0g 1%, Total Sugars 13g, Protein 24g, Vitamin C 3mg 13%, Calcium 25mg 2%, Iron 1mg 5%, Potassium 426mg 9% Prep Time: 10 mins, Cook Time: 10 mins, Total Time: 20 mins, Servings: 4, Yield: 4 servings
862 Slow Cooker Chicken Tagine 15 mins 5 hrs 5 hrs 15 mins 8 8 servings 8 skinless, boneless chicken thighs, 2 large onions, thinly sliced, 4 large carrots, thinly sliced, ½ cup raisins, ½ cup dried apricots, chopped, 2 cups chicken broth, 2 tablespoons tomato paste, 2 tablespoons lemon juice, 2 tablespoons all-purpose flour, 2 teaspoons garlic salt, 2 teaspoons ground cumin, 1 ½ teaspoons ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon Hungarian paprika, 1 teaspoon ground black pepper, 3 cups water, 2 cups couscous , 1 tablespoon butter Layer chicken thighs, onions, carrots, raisins, and apricots in a slow cooker. Whisk chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, paprika, and pepper together in a bowl. Pour over chicken and vegetables. Cook on High 4 1/2 hours or on Low for 7 1/2 hours. Shred chicken slightly using 2 forks. Continue cooking 30 minutes. Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork. Serve chicken tagine over couscous. 4.9 https://www.allrecipes.com/recipe/257106/slow-cooker-chicken-tagine/ /Meat and Poultry/Chicken/Chicken Thigh Recipes/ Total Fat 10g 12%, Saturated Fat 3g 16%, Cholesterol 73mg 24%, Sodium 590mg 26%, Total Carbohydrate 57g 21%, Dietary Fiber 5g 19%, Total Sugars 14g, Protein 27g, Vitamin C 8mg 41%, Calcium 64mg 5%, Iron 3mg 16%, Potassium 622mg 13% Prep Time: 15 mins, Cook Time: 5 hrs, Total Time: 5 hrs 15 mins, Servings: 8, Yield: 8 servings
863 Apricot Chutney 15 mins 1 hrs 5 mins 1 hrs 20 mins 50 3 1/4 cups ½ whole head garlic, ¼ teaspoon olive oil, 1 large onion, chopped, 1 tablespoon olive oil, 3 cups apricot preserves, 1 cup white vinegar, 2 teaspoons ground ginger, ½ teaspoon cayenne pepper, ½ teaspoon salt Preheat oven to 450 degrees F (230 degrees C). Slice the top off the half head of garlic with a sharp knife, exposing the cloves. Discard the top. Place the head of garlic on a piece of aluminum foil, drizzle with 1/4 teaspoon of olive oil, and wrap the foil around the garlic. Roast in the preheated oven until golden brown, 30 to 40 minutes. While garlic is roasting, place the onion and 1 tablespoon of olive oil into a saucepan over medium heat and cook and stir until the onion is browned, 10 to 15 minutes. Remove from heat. Stir in the apricot preserves, vinegar, ginger, cayenne pepper, and salt until thoroughly combined. Squeeze the roasted garlic cloves out of their skins, and mash them in a bowl with a spoon. Mix the garlic into the chutney; bring to a boil over medium heat. Reduce heat and simmer until thickened, about 25 minutes, stirring occasionally. Stir carefully because any splashes of chutney will be burning hot. Pack the chutney into sterilized jars and process to seal. 4.5 https://www.allrecipes.com/recipe/214692/apricot-chutney/ /Side Dish/Sauces and Condiments/Chutney Recipes/ Total Fat 0g 0%, Sodium 31mg 1%, Total Carbohydrate 13g 5%, Dietary Fiber 0g 0%, Total Sugars 9g, Protein 0g, Vitamin C 2mg 11%, Calcium 6mg 0%, Iron 0mg 1%, Potassium 23mg 0% Prep Time: 15 mins, Cook Time: 1 hrs 5 mins, Total Time: 1 hrs 20 mins, Servings: 50, Yield: 3 1/4 cups
864 Apricot Cream Cheese Thumbprints 15 mins 15 mins 2 hrs 30 mins 84 7 dozen 1 ½ cups butter, softened, 1 ½ cups white sugar, 1 (8 ounce) package cream cheese, softened, 2 eggs, 2 tablespoons lemon juice, 1 ½ teaspoons lemon zest, 4 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, 1 cup apricot preserves, ⅓ cup confectioners' sugar for decoration In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of apricot preserves. Bake for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar. 4.4 https://www.allrecipes.com/recipe/10201/apricot-cream-cheese-thumbprints/ /Desserts/Cookies/Thumbprint Cookie Recipes/ Total Fat 4g 6%, Saturated Fat 3g 14%, Cholesterol 16mg 5%, Sodium 43mg 2%, Total Carbohydrate 12g 4%, Dietary Fiber 0g 1%, Total Sugars 6g, Protein 1g, Vitamin C 1mg 3%, Calcium 10mg 1%, Iron 0mg 2%, Potassium 16mg 0% Prep Time: 15 mins, Cook Time: 15 mins, Additional Time: 2 hrs, Total Time: 2 hrs 30 mins, Servings: 84, Yield: 7 dozen
866 Dried Apricot Pie 30 mins 1 hrs 1 hrs 30 mins 8 1 pie 18 ounces dried apricots, 1 ¾ cups water, 1 tablespoon cornstarch, 1 tablespoon orange liqueur , 1 ¾ cups white sugar, 1 recipe pastry for a 9 inch double crust pie Preheat oven to 400 degrees F (205 degrees C). Slice the dried apricots in half. Rinse them with water. Place them in a sauce pan with the water, bring to a boil and cook for 5 minutes. Combine the cornstarch with the orange liqueur and about 1 tablespoon of the apricots' cooking liquid. Mix until smooth then stir into the cooked apricots. Add the white sugar and combine. Pour mixture into the unbaked pie shell and seal with the top crust. Brush milk over top crust for color, if desired. Bake at 400 degrees F (205 degrees C) for 1 hour. 3.5 https://www.allrecipes.com/recipe/12524/dried-apricot-pie/ /Desserts/Pies/Fruit Pies/ Total Fat 15g 20%, Saturated Fat 4g 19%, Sodium 240mg 10%, Total Carbohydrate 105g 38%, Dietary Fiber 6g 23%, Total Sugars 78g, Protein 5g, Vitamin C 1mg 3%, Calcium 40mg 3%, Iron 3mg 16%, Potassium 762mg 16% Prep Time: 30 mins, Cook Time: 1 hrs, Total Time: 1 hrs 30 mins, Servings: 8, Yield: 1 pie
870 Simple Apricot-Glazed Meatloaf 10 mins 1 hrs 1 hrs 15 mins 6 1 9x5-inch meatloaf 1 ½ pounds ground beef, 1 cup bread crumbs, 1 small onion, minced, 1 large egg, beaten, 2 cloves garlic, minced, 1 ½ tablespoons apricot preserves, 1 tablespoon kosher salt, 1 ½ teaspoons freshly ground black pepper Preheat the oven to 350 degrees F (175 degrees C). Make the meatloaf: Combine ground beef, bread crumbs, onion, egg, garlic, apricot preserves, kosher salt, and pepper in a large mixing bowl; mix well until thoroughly combined. Transfer to a 9x5-inch loaf pan. Bake in the preheated oven for 45 minutes. Meanwhile, make the glaze: Mix ketchup, apricot preserves, brown sugar, hot sauce, Worcestershire sauce, and cider vinegar together in a medium bowl. Remove meatloaf from the oven and pour glaze over top. Continue cooking until no longer pink in the center, about 15 minutes longer. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest 5 minutes before serving. 4.7 https://www.allrecipes.com/recipe/281342/simple-apricot-glazed-meatloaf/ /Main Dishes/Meatloaf Recipes/Beef Meatloaf Recipes/ Total Fat 20g 25%, Saturated Fat 7g 37%, Cholesterol 101mg 34%, Sodium 1782mg 77%, Total Carbohydrate 55g 20%, Dietary Fiber 1g 5%, Total Sugars 34g, Protein 23g, Vitamin C 14mg 70%, Calcium 78mg 6%, Iron 4mg 21%, Potassium 529mg 11% Prep Time: 10 mins, Cook Time: 1 hrs, Additional Time: 5 mins, Total Time: 1 hrs 15 mins, Servings: 6, Yield: 1 9x5-inch meatloaf
871 Apricot Chicken Curry 30 mins 40 mins 1 hrs 10 mins 4 4 servings 8 chicken drumsticks, salt and pepper to taste, 2 tablespoons olive oil, 3 cloves garlic, minced, ½ teaspoon red pepper flakes, or to taste, 4 cups apricot nectar, 1 teaspoon cornstarch, or as needed, 1 tablespoon water, 3 tablespoons Madras curry powder, 1 cup dried apricots, 1 large onion, roughly chopped, 1 large green bell pepper, roughly chopped, 4 carrots, thinly sliced, 1 fresh green chile pepper, minced (Optional), ½ cup chopped water chestnuts (Optional) Preheat an oven to 350 degrees F (175 degrees C). Season the chicken drumsticks with salt and pepper. Heat olive oil in a large oven-safe skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. Place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. Transfer the skillet to the oven. Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes. Bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. Mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. Add dried apricots. Transfer the baked drumsticks into the apricot mixture. Heat the skillet used to cook the chicken over medium heat. Stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. Pour the drumsticks and apricot sauce into the skillet. Cover and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper. Stir in water chestnuts just before serving. 4.8 https://www.allrecipes.com/recipe/215207/apricot-chicken-curry/ /Meat and Poultry/Chicken/Chicken Leg Recipes/ Total Fat 23g 30%, Saturated Fat 5g 26%, Cholesterol 117mg 39%, Sodium 168mg 7%, Total Carbohydrate 75g 27%, Dietary Fiber 9g 33%, Total Sugars 59g, Protein 40g, Vitamin C 70mg 351%, Calcium 114mg 9%, Iron 6mg 33%, Potassium 1393mg 30% Prep Time: 30 mins, Cook Time: 40 mins, Total Time: 1 hrs 10 mins, Servings: 4, Yield: 4 servings
874 Apricot Lentil Soup 15 mins 50 mins 1 hrs 5 mins 6 6 servings 3 tablespoons olive oil, 1 onion, chopped, 2 cloves garlic, minced, ⅓ cup dried apricots, 1 ½ cups red lentils, 5 cups chicken stock, 3 roma (plum) tomatoes - peeled, seeded and chopped, ½ teaspoon ground cumin, ½ teaspoon dried thyme, salt to taste, ground black pepper to taste, 2 tablespoons fresh lemon juice Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes. Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes. Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve. 4.6 https://www.allrecipes.com/recipe/12979/apricot-lentil-soup/ /Soups, Stews and Chili Recipes/Soup Recipes/Beans and Peas/Lentil Soup Recipes/ Total Fat 7g 9%, Saturated Fat 1g 5%, Sodium 7mg 0%, Total Carbohydrate 37g 14%, Dietary Fiber 16g 57%, Total Sugars 7g, Protein 13g, Vitamin C 10mg 51%, Calcium 44mg 3%, Iron 4mg 24%, Potassium 657mg 14% Prep Time: 15 mins, Cook Time: 50 mins, Total Time: 1 hrs 5 mins, Servings: 6, Yield: 6 servings