formido/recipes-20k huggingface dataset:
apricot teriyaki pork chops
in a small bowl , stir together the preserves , teriyaki sauce , mustard and ginger
in a large non-stick skillet , heat the oil over medium-high flame
season chops with salt and pepper and cook for 2 minutes on each side or until lightly browned
spread 1 tablespoon of the preserves mixture over each pork chop , cover and cook over medium-low heat for 6 minutes or until cooked through
meanwhile , bring a large pot of water to a full boil
add snow peas and cook for 3 minutes
add pasta and cook for another 2-3 minutes or until pasta is tender
drain pasta and peas and place in a large serving bowl
stir in all but 1 / 4 cup of preserves mixture
garnish with green onions and sesame seeds
serve pasta with pork chops , spooning reserved apricot-mustard-teriyaki sauce on top
apricot teriyaki roasted chicken
place lemons and thyme inside chicken
in a large bowl combine marmalade , maui maid teriyaki marinade , vinegar , garlic , oregano and olive oil
place chicken in bowl and coat well
place chicken on a rack and roast at 275f for 2 hours
apricot thumbprint cookies
preheat oven to 350, combine butter , sugar and cream cheese, mix until well blended, blend in egg and lemon juice, mix well, add flour and baking powder, mix well, chill at least 3 hours, shape into 1" balls, place on ungreased baking sheet, make indentation in center with your thumb or the back of a spoon, fill indentation with 1 tsp of apricot preserves, bake for 15 minutes, remove from cookie sheet to cool, dust with powdered sugar
apricot truffles
mince apricots in blender, combine with 1 1 / 2 cups of coconut and all other ingredients and blend well, take a teaspoonful of mixture and roll into balls, toss in extra coconut, store in fridge
apricot turkey breast
preheat the oven to 350f lightly coat a medium baking dish with cooking spray, place the turkey in the baking dish and cover it with the apricot preserves, soak each slice of bread with onion soup, completely cover the turkey with the bread, bake for 1 hour , or until the juices from the turkey run clear, the center of the turkey should be slightly pink, mash the bread and serve it with slices of the roasted turkey
apricot turkey burgers
prepare grill
place chickpeas in a food processor
pulse 3 times or until chopped
combine chickpeas , apricots , and next 7 ingredients
divide mixture into 6 equal portions , shaping each into a 1 / 2-inch-thick patty
place patties on a grill rack coated with cooking spray
grill 6 minutes on each side or until a meat thermometer registers 165
remove from grill
let stand 5 minutes
place buns , cut sides down , on grill rack
grill 1 minute or until toasted
place 1 patty on bottom half of each bun
top each serving with 1 tablespoon tzatziki sauce and top half of bun
apricot turkey sandwich
in a skillet , cook the bacon over medium heat until crisp
remove to paper towels to drain
spread 2 slices of toasted bread with 1 tbsp of apricot jam each
top each slice with 3 oz sliced turkey , 1 piece lettuce , 2 slices bacon , 1 slice tomato , 1 slice onion , and 1 slice of cheese
spread 2 more slices of toasted bread with the dijon mustard
place on top
slice in half and enjoy !
apricot upside down cake
drain apricots , reserving 3 tablespoons juice
set aside
place butter in a greased 9 inch baking pan
place in a 350f oven for 3-4 minutes or until melted
stir in the brown sugar
arrange apricot halves , cut side up , in a single layer over sugar
in a mixing bowl , beat egg yolks on high for 4 minutes or until thick and lemon colored
gradually beat in sugar
stir in reserved apricot juice
combine flour , baking powder , and salt
gradually add to egg yolk mixture
in another mixing bowl , beat egg whites until stiff
fold into yolk mixture
carefully spread over apricots
bake at 350f for 35-40 minutes or until a toothpick inserted near the center of the cake comes out clean
cool for 10 minutes before inverting onto a serving plate
apricot vanilla vodka
place the dried apricots in a saucepan with just enough water to cover
bring to boil and immediately turn off
allow to soak until soft about 15 minutes
in a large glass jar place the apricots , any remaining liquid , the vanilla beans and the vodka
give it a good stir and place in the fride
allow to rest in the fridge about a week , stirring or gently shaking on occasion
you can either strain at this point and decant or , if you use a 'sun tea' type of jar with a spiggot at the bottom you can just pour directly from the jar
apricot veal rolls on mushroom rice
preheat oven to 180c, saute bacon and onion in a medium pan until onion is tender, spoon a little onto each piece of veal, roll up and secure with a toothpick, dust in flour , shaking off excess, brown all over in hot oil, transfer to an ovenproof dish, combine nectar , soup mix and sauce and pour over rolls, bake , uncovered for 1 hour or until cooked, saute mushrooms in oil until tender, add cooked rice and serve with rolls
apricot vienna rolls
preheat oven to 350 degrees f
line cookie sheets with parchment paper& set aside
in a small saucepan , cook the chopped apricots and preserves until melted , and apricots are soft
chill in refrigerator
in a mixing bowl , combine cream cheese , butter and flour into a stiff dough
divide into 2 equal disks , wrap in plastic wrap and chill
when dough is thoroughly chilled , cut each disk into 4 sections
roll each section into a thin round , and cut into 4 or 6 wedges
place approximately 1 tsp of preserve mixture on outer edge of rolled dough
moisten point of dough with a little water
roll dough over the preserves , tucking in the sides& continue to roll to the point
continue until all dough has been used up
place each cookie on parchment-lined cookie sheet
brush with beaten egg and sprinkle with cinnamon sugar
bake 15-20 minutes or until light golden brown
cool on wire rack
apricot vinaigrette
in blender , combine first 5 ingredients, blend until smooth, with blender running , slowly add loive oill, blend until smooth
apricot waffles
soak the dried apricots in warm water for 15 minutes , then drain and pat dry, cut in small pieces, beat or whisk the butter , sugar and eggs together, sift the flour and the baking powder together, add the flour , the cream and the apricot pieces to the butter mixture, stir till everything is well incorporated, bake in an oiled waffle iron according to manufacturer's directions, serve warm !
apricot walnut bread
drain apricots and reserve liquid
place apricots in a food processor and puree
add enough of the reserved liquid to the puree of apricots to make one cup
set this mixture aside
cream sugar and shortening with a mixer until fluffy
add eggs one at a time
in a seperate bowl , sift together flour , baking powder , baking soda , and salt
fold in dry ingredients and apricots to eggs sugar mixture alternating
stir just until all ingredients are moistened
stir in walnut pieces
spoon batter in a loaf pan and bake at 350 degrees for 50 minutes or until a knife stuck into the middle of the bread comes out clean
remove from pan and cool on a wire rack
apricot walnut chutney
soak dried apricots overnight in water
drain apricots and chop
boil the chopped onions for a few minutes to soften them
drain
cut zest from oranges in long strips , and dice strips into 1 inch pieces
put all the ingredients except the walnuts into a large non-aluminium kettle and bring to the boil
turn down the heat and cook gently , stirring regularly , for 1 1 / 2 hours until the mixture is thick
stir in the walnuts
pour while hot into warm sterilized jars
seal with lids and rings
process in boiling water for 10 minutes
cool on wire rack
lids will ping if sealed properly
if any jars fail to seal , refrigerate and use within a few days
store sealed jars in cool , dark place
apricot walnut oatmeal muffins  no flour   sbd phase 2 3
preheat oven to 350 degrees, put paper liners in 12 muffin cups, in a large mixing bowl , mix oats , walnuts , apricots , baking powder , & salt, in a small bowl whisk together milk , honey , eggs , & vegetable oil, add the wet to the dry and mix til just combined, let sit for 3-5 minutes, fill muffin cups 3 / 4 full, bake 13 minutes or until toothpick inserted in middle comes out clean
apricot walnut scones
combine both flours , sugar , baking soda , and salt
cut butter into flour mixture till it resembles large crumbs
coat apricot pieces with 1 or 2 tbs flour to keep from sticking together
add apricots and walnuts to flour mixture
in a separate container , beat 1 egg and mix with cream
drizzle into flour mixture and mix gently
turn out mixture onto lightly floured cutting board
gently knead dough just till it sticks together
be sure to turn the dough on the board so it doesn't stick
add a little more flour to the board if required
pat or roll out dough to an approximate thickness of 3 / 4 inches thick
cut out scones with a 2" floured cutter
place scones on a baking sheet
lining sheet with parchment paper or silicone liner helps keeps bottoms from getting too dark
if desired , brush tops of scones with mixture of 1 egg beaten with 1 tbs water
bake at 425 degrees f for 12 to 15 minutes or until golden
cool on wire rack
apricot walnut tea bread
preheat your oven to 350
grease a 9-inch loaf pan
cut the apricots into small pieces and places in a bowl
add the boiling water and set aside to cool
sift the flour , baking powder , and salt and set aside
in a large bowl , combine the egg , vanilla , sugar and oil
beat until blended
gradually add the apricot mixture , beating constantly
add the flour mixture and beat until smooth
stir in the nuts , then scrape the dough into the prepared pan
bake for 1 hour
let the bread cool in the pan for 10 minutes , then loosen with spatulas and transfer to a rack
cool then wrap in foil and store in the fridge for at least 12 hours before serving
apricot wedgies
in a medium bowl , combine sugar cookie mix , melted butter , and egg
stir until smooth
cover and chill for 1 hour
press into bottom of two lightly greased 8 inch round pans or one 9x13 inch pan
combine apricot jam and lemon juice in a small bowl and microwave for 20-30 seconds to warm slightly
stir well
pour over crust and smooth to the edges
chop walnuts and sprinkle over apricot mixture
bake at 375 degrees for 25 minutes for 8" rounds and 35 minutes for 9x13" pan
(mixture will be bubbly all the way to the center and edges will look caramelized
cool in pan on wire rack until completely cool
run a knife around edge carefully to loosen the edges
if doing 2 rounds , cut each round into pie shaped wedges
for 9x13 pan , cut into bars or diamond shapes
cover any leftover bars with plastic wrap so they don't dry out
apricot whip
put apricots and water in a medium pan
cover and bring to a boil
reduce heat to low
cook until very tender
using a slotted spoon , transfer to baking sheet to cool slightly
puree apricots and salt in a food processor until completely smooth and the consistency of thick jam
let cool
refrigerate airtight for up to 1 day
apricot whip pie
puree the 1 1 / 2 cups chopped apricots and fold in with the cool whip and apricot preserves
scoop into the prepared pie shell and chill
before serving pit and slice the remaining apricots and arrange in a fan or flower on top of pie with the remaining dollop of cool whip
apricot whip pie  2
add sugar , lemon juice , vanilla , and almond extract to apricot puree, soak gelatin in 2 t, cold water for 5 min, dissolve over hot water, stir into apricot mixture, fold in stiffly beaten egg whites, pour into prepared pie shell and chill overnight
apricot white chocolate chippers
in a mixing bowl , cream butter and sugars together
add egg and vanilla and beat well
dissolve 3 tbsp milk powder in the 1 / 4 cup water , then add to bowl
mix in salt , baking soda , cream of tartar , and lemon zest
add flour and mix thoroughly
mix in remaining ingredients and stir to combine
using two tablespoons , drop small amounts of dough onto a greased cookie sheet and bake for 10-15 minutes at 325f or until bottoms of the cookies are light brown
cool slightly before removing from baking sheet
makes 2 dozen cookies
apricot white chocolate scones
preheat oven to 400 degrees
in large bowl cut together butter , flour , sugar , baking powder , and salt until mixture is crumbly
stir in apricots and white chocolate chips
add eggs , half& half and vanilla so dough forms a ball
turn dough onto a floured surface and knead lightly 10 times
divide dough into two equal portions
on greased baking sheets pat each portion of dough into an 8" circle , and cut each circle into 8 wedges
sprinkle with sugar if desired
bake about 15 minutes , until golden
serve warm
apricot white chocolate turnovers
preheat oven to 350f degrees
set puff pastry out to thaw at room temperature
while pastry is thawing make the filling:
add to a small heavy pot , coconut milk , coconut , apricots , walnuts , brown sugar and lemon zest
bring to simmer , simmer and stir just until the brown sugar is melted
remove from heat , slowly add melted white chocolate while stirring
set aside to cool
roll out half of the puff pastry to a 12 inch square
cut into nine squares
in the middle of each square place about 1 tablespoon of the apricot mixture
moisten the four sides with water
turn opposite corners over the filling to form a triangle
pinch together the two sides and place on an ungreased non stick cookie sheet , poke a hole in the top of each triangle
bake on middle oven rack for approximately 20 minutes or until golden brown
repeat with the other half of the puff pastry
cool on a rack , when cool drizzle melted dark chocolate on triangles
apricot whole wheat bread
in a medium bowl , stir together flour , baking powder , cinnamon , salt and nutmeg
in a separate bowl , combine milk , honey , egg and oil
pour over dry ingredients
stir just enough to moisten flour
gently fold in apricots and walnuts
pour into a greased loaf pan
bake in 350 oven 60 to 70 minutes or until done
remove from oven
let stand on rack about 10 minutes
remove from pan
apricot wings
bake drumettes on a foil lined tray for 30 minutes at 350
drain
mix jam , vinegar , soya and spices into a bowl
microwave until warm so it spreads easier
brush over chicken , continue to turn and brush with sauce every 2 minutes for 20 minutesor till tender
apricot wraps
fold each apricot around an almond
cut bacon strips into thirds , wrap a strip around each apricot and secure with a toothpick
place on an ungreased baking pan
bake , uncovered , at 375 for about 25 minutes or until bacon is crisp
turn once during cooking
in a small saucepan , combine jelly and soy sauce
cook and stir until warm and smooth
remove apricots from oven , place on a paper towel and blot to help drain the grease
serve with sauce for dipping
apricot yams
quarter the prepared yams and place in a buttered casserole
combine brown sugar , cornstarch , orange peel , cinnamon and apricot juice in saucepan
cook over medium-high heat until sauce thickens
add apricots , butter and pecans
pour over yams
bake at 375 degrees for 25 minutes or until heated through
apricot yeast bread  bread machine
in bread machine pan , place all ingredients in order suggested by manufacturer, select basic bread setting, choose crust color and loaf size if available, bake according to bread machine directions
apricot yoghurt ice
place the dried apricots , orange zest and mixed spices in a microwave safe glass jug and pour water over
leave uncovered and cook on high for 7 minutes
allow to cool , add the honey to the yoghurt and then add to the apricot mix and then using a food processor , blender or stick blender puree till smooth
place the apricot puree in a freezer proof bowl , lined with plastic wrap on the inside of each mould
sprinkle a few pieces of walnuts into the plastic lined moulds
pour yoghurt puree into each mould halfway up
sprinkle remaining walnuts evenly amongst the moulds onto the yoghurt puree
pour remaining yoghurt into each mould
seal with another layer of plastic wrap over the top
cover and freeze the apricot yoghurt until required
serve prinkled with extra crushed nuts
conventional method -
if you don't have a microwave - place dried apricots , orange zest and mixed spices in a saucepan and cover with boiling water , leaving them to soak overnight
next day check that there is enough water in the pan , cover with lid and cook on stove top on medium heat until apricots are soft
continue from step 3 as above
apricot yogurt baked cheesecake
preheat oven to 180c
place the apricots in a saucepan , just cover with water and simmer for 5 minutes until tender
allow to cool
place apricots and water in a mixing bowl , then stir in the yogurt , sugar or honey , flour , sultanas and eggs
mix well and pour into cheesecake dish or your prepared crust
bake for 45 minutes , or until browned and set
cool on a rack
apricot yogurt scones
preheat the oven to 400f line a baking sheet with parchment
plump the apricots in one cup of very hot water for about 10 minutes
drain , pat dry , and set aside
whisk together the flour , baking powder and soda , sugar , cinnamon , and salt in a large mixing bowl
cut the butter into the flour with your finger
add the drained apricots and toss to coat with flour
in a separate bowl , whisk together the egg , yogurt , milk , and vanilla
pour over the dry mix and use a spatula to gently combine them together
mix just until there is no more dry flour visible in the dough
use a 1 / 2-cup measure to scoop out the dough and drop it onto the baking sheet
space the scones about an inch apart
use floured hands to gently pat the mounds into disks or tidy up the edges
bake for 20-25 minutes , until the scones are firm to the touch , golden on top , and browned on their bottoms
when the scones have cooled completely , whisk together the glaze ingredients and drizzle a spoonful on the top of each scone
the glaze will harden within fifteen minutes or so
scones are best the day that they are made , but will keep in an airtight container for about three days
apricot  banana and buttermilk bread
preheat oven to 180c
line a loaf pan with non-stick baking paper
sift flours , baking powder , bicarbonate of soda , salt and cinnamon into a large bowl
stir in sugar and dried apricots
combine buttermilk , vanilla , eggs and mashed banana in a large jug
whisk until well combined
make a well in the centre of dry ingredients
using a metal spoon , gently fold egg mixture into dry ingredients until well combined
spoon mixture into prepared pan
bake for 50-55 minutes or until a skewer inserted in the centre comes out clean
cool in pan for 10 minutes then turn onto a wire rack to cool completely
slice and serve
apricot  berry  and jicama salad with honey lime dressing
combine first 6 ingredients in large bowl, whisk lime juice , honey , and oil in small bowl to blend, season to taste with salt and pepper, pour dressing over fruit mixture, toss gently to coat, divide salad among 6 plates, sprinkle with sunflower seeds and serve
apricot  carrot and goji berry marmalade
put the apricots into a pan of boiling water and boil for 5 minutes
drain and rinse in cold water then put in the blender with the water
this boiling and draining process not only softens the apricots but removes some of the sulphur in which they have been preserved
blend until smooth and add the blended apricots to a pan with the sugar and carrots
bring to the boil and simmer for 20minutes or until setting point is almost reached
meanwhile , soak goji berries in the orange and lemon juice
towards the end of cooking time add the goji berries and the juice
bring back to the boil and skim off any scum that forms on the surface
add the butter and boil for just a few more minutes
do not pot the jam until it is almost cool to allow for even distribution of the carrot and berries or store in the fridge for upto 1 month
apricot  cashew smoothie
add all of the ingredients in order listed into a blender and blend till smooth, add more ice water if needed
apricot  chocolate  and walnut scones
preheat oven to 375f in a large mixing bowl , combine flour , sugar , baking powder , and salt
cut the butter into small cubes and sprinkle them over the flour mixture , then cut the butter with a pastry cutter or two knives until the mixture resembles coarse crumbs
in a small bowl , combine cream , egg , and vanilla
add the cream mixture to the flour mixture and knead until well combined
knead in the dark chocolate , walnuts , and apricots until thoroughly incorporated
lightly dust a work surface with flour , then pat the dough out to the thickness of about 5 / 8 inch
use a 3 1 / 4-inch heart-shaped cookie cutter to cut the dough into heart-shapes , gathering the scraps and repeating until all the dough has been used
transfer dough hearts to an ungreased baking sheet
bake 15 to 20 minutes , until tops are lightly browned
remove the baking sheet to a wire rack and allow to cool for 5 minutes , then use a spatula to remove scones from sheet and transfer them to a wire rack
may be served warm or cooled
apricot  coconut and almond bars
preheat oven to 350f
butter a 10"x15" cookie sheet
combine water , sugar and apricots in a medium saucepan
bring to a boil , and simmer over moderate heat , stirring occasionally , until the apricots are tender and plump
drain apricots and return to the pan
add butter , brown sugar , honey and salt and cook until butter is just melted
transfer to a bowl
spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes , until lightly golden
stir the coconut and almonds into the apricot mixture along with the oats and flour
spread the mixture in the cookie sheet in an even layer
bake for about 25 minutes , until golden
let cool on a rack , then cut into 16 bars
the bars can be stored in an airtight container for up to 2 days
apricot  cornmeal and sage cookies
preheat oven to 350 degrees and lightly grease 2 baking sheets
in a bowl whisk together butter , sugar and egg until smooth
sift in flour and baking soda
add apricots , sage , cornmeal , and salt , stirring until combined
drop tablespoons of dough about 1 inch apart onto baking sheets and bake in batches in middle of oven 10 minutes , or until pale golden
cool cookies on sheets 2 minutes and transfer to a rack to cool
makes about 18 cookies
apricot  cranberry   almond stuffed brie
in a small bowl , combine apricots , preserves , cranberries , and almonds, using a sharp knife , cut the brie horizontally creating two equals thick slices, spread fruit mixture onto the cut center of brie, top with other half of brie, heat at 300 degrees until just warm
apricot  fig and yogurt swirl
spoon the yogurt into a strainer lined with cheesecloth, place over a bowl and allow to drain for 4 hours, transfer to a bowl , cover tightly , and refrigerate until needed, in a 2-quart saucepan , combine the remaining ingredients, simmer over medium heat for about 30 mins , or until the fruits are very soft, remove and discard the spices, divide the fruits among dessert dishes and top with spoonfuls of the yogurt, serves 6
apricot  mango and blueberry smoothie
place ingredients in a blender & use the on / off pulse function to mix until mostly blended
gradually increase the speed & continue mixing until smooth
pour into 2 glasses & enjoy !
apricot almond coffee cake
preheat oven to 350f
grease and lightly flour a 10-inch bundt pan
set aside
in a medium bowl , combine flour , baking powder and salt
in a large bowl , beat butter with an electric mixer on medium to high speed for 30 seconds
slowly add granulated sugar , beating until light and fluffy
add eggs , one at a time , beating well after each
beat in sour cream and almond extract
beat in flour mixture until batter is smooth
spoon half of batter into prepared pan
spoon apricot preserves over batter in pan , making sure preserves do not touch side of pan
sprinkle with almonds
spoon remaining batter over almonds in pan
bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean
cool in pan on a wire rack for 10 minutes
remove from pan
serve warm or cool
sprinkle with powdered sugar and drizzle with powdered sugar icing
to prepare icing: in a medium bowl combine sifted powdered sugar , milk and vanilla
stir in enough additional milk , 1 teaspoon at a time , to make an icing that's easy to drizzle