formido/recipes-20k huggingface dataset:
apricot chicken thighs
combine all but chicken and dried apricots, mix well , set aside, trim excess fat from chicken, rinse chicken with cold water , pat dry, place chicken in a 12 x 8 x 2" baking dish, pour reserved apricot nectar mixture over chicken, cover and bake at 350 degrees for 45 minutes, uncover , and place aproicot halves in apricot nectar mixture, continue baking , uncovered , 15 minutes or until chicken is tender, remove chicken to a warmed serving platter , discarding apricot nectar mixture, garnish each thigh with 2 apricot halves, serve immediately
apricot chicken with almonds
put oven rack in lower third of oven and preheat oven to 400 degrees
lightly oil a baking sheet
pat chicken dry and sprinkle with salt and pepper , then arrange on sheet at least 1 / 4 inch apart
bake for 20 minutes
while chicken bakes , combine jam , soy sauce , mustard , margarine , and salt and pepper to taste
heat over moderate heat until jam is melted
pour sauce over chicken and continue to bake until chicken is cooked through , about another 20 minutes
turn on broiler and broil chicken 4 to 5 inches from heat , basting once , until chicken is glazed and browned in spots , about 5 minutes
serve sprinkled with toasted almonds
apricot chicken with cashews
in a large bowl , combine the first seven ingredients
add chicken and toss to coat
transfer to a shallow microwave-safe dish
cover and microwave on high for 3 minutes , stirring once
add green pepper and cashews
cover and microwave on high for 2-4 minutes or until chicken juices run clear , stirring once
let stand for 3 minutes
serve with rice
editor's
apricot chicken with pasta
peel onion and chop finely
crush , peel and chop garlic
heat oil in a saucepan and saute onion and garlic for 5 minutes or until onion is transparent
cut chicken breasts into thin strips
add chicken strips to pan and stir fry 2 or 3 minutes , or until chicken is cooked
drain apricots , leaving about 2 tbsp of the juice
puree apricots in a food processor or blender
add malt vinegar , ginger , cayenne pepper , salt and pepper
mix to combine
pour into the saucepan
bring mixture to the boil
cook fettucine in boiling salted water for 8 to 10 minutes , or until tender
drain
serve chicken over pasta
apricot chill smoothie
blend all ingredients in blender until smooth, pour into two chilled collins glasses and serve
apricot choc chip cake
combine apricots and nectar in bowl and stand for an hour
grease and line round cake pan
cream butter & sugar in small bowl until light and fluffy
beat in egg yolks one at a time , beat until well combined
stir in coconut , then half the sifted flour and half the apricot mixture , stir in remaining flour and apricots
add choc bits
beat egg whites in bowl until soft peaks form , fold into mixture until well combined
spread in pan and bake in oven for about 1 hour or until skewer comes out clean
stand for 5 minutes before turning onto cooling rack
dust with sifted icing sugar
apricot chocolate chip cake
grease and line a round cake pan
combine dried apricots and nectar in a bowl and stand for 1 hour
cream butter and sugar until light and fluffy
beat in egg yolks one at a time
stir in coconut , then half of the flour and baking powder and half the apricot mixture
stir in remaining flour , baking powder and apricot and all the choc chips
beat the egg whites in a small bowl until soft peaks forms , fold gently into cake mixture and spread batter into cake pan
bake in preheated 350 degree f oven for 1 1 / 4 hours
stand for 5 minutes then turn onto a rack to cool
dust with icing sugar to serve if desired
apricot chocolate chip cheesecake muffins
preheat oven to 350f grease a muffin pan , or line with paper liners
in a medium bowl , combine flour , apricots , baking powder , and salt
in a large bowl , whisk together sugar , eggs , milk , oil , and vanilla
stir in flour mixture , mixing just until combined
do not overmix
filling: in a medium bowl , using electric mixer , beat together cream cheese , sugar , and almond extract
mix in chocolate chips
set aside
topping: in a small bowl , combine sugar and cinnamon
set aside
spoon batter into prepared muffin cups , filling halfway
drop 1 tsp filling onto center of batter in each muffin cup
top with more batter
sprinkle evenly with cinnamon-sugar topping
bake in preheated oven for 22-24 minutes or until puffed , golden , and a tester inserted into center comes out clean
let cool in pan on rack for 5 minutes
remove from pan and let cool completely on rack
apricot chutney
heat oil and curry powder in a 2-qt
saucepan over medium heat
cook , stirring frequently , until curry powder is fragrant , about 2 minutes
add onion , garlic , and ginger and cook , stirring occasionally , until soft , about 10 minutes
add apricots and raisins along with 1 cup water , lime juice , and sugar
cook , stirring occasionally , until thickened , about 20 minutes
makes 2 cups
apricot citrus drink
in a 2 quart pitcher mix the nectar & the juices , blending well, if sugar is to be added , add it now , then stir , mixing well, chill well before pouring into 4 glasses
apricot clafouti
with a whisk , blend milk , egg , cognac and sugar until combined, add flour and blend until smooth, preheat oven to 350 degrees f, arrange apricots in a buttered 3 cup shallow baking dish, pour custard mixture over and bake for 30-35 minutes or until golden and puffed, let cool for 5 minutes, dust with icing sugar and serve warm
apricot cloud salad
drain apricots , reserving 1-1 / 2 cups liquid, puree apricots in a blender, dissolve jell-o and sugar in boiling water, stir in reserved apricot syrup, chill until cooled, blend in apricots and chill until slightly thickened, fold in whipped cream, put in pan and chill
apricot coconut balls
combine apricots and brandy or orange juice in a bowl , stand for 10 minutes, place cream in a small pan , bring to boil , remove from heat, add white melts , stir until melted, add undrained apricots , almonds and biscuit crumbs, mix well, refrigerate mixture until firm enough to handle, roll 2 level teaspoons of mixture into balls , toss in coconut, refrigerate until serving
apricot coconut bars
preheat oven to 350 degrees
place butter , sugar and 1 cup flour in a large bowl
cut butter in with a pastry blender until coarse crumbs form
press crumbs firmly into bottom of a greased 9 inch square pan to make a crust
bake for 25 minutes
remove pan from oven to a wire rack to cool
combine the remaining 1 / 3 cup flour , baking powder , salt , eggs , condensed milk , coconut , and apricots in a medium bowl
mix well
spread mixture evenly over crust
bake at 350 degrees for 35 minutes
cool in pan
apricot coconut crumble cake
preheat oven to 350
grease and flour 13x9-inch pan
combine top 3 ingredients , mixing at medium speed on electric mixer until well blended
gradually add milk , mixing well after each addition
blend eggs and vanilla
add combined dry ingredients to cream cheese mixture
mix well
pour half of batter into pan
dot with the preserves and cover with the remaining batter
bake 35 to 40 minutes or until wooden pick inserted in center comes out clean
combine coconut , brown sugar , cinnamon and margarine
mix well
spread onto the cake and broil 3-5 minutes or until golden brown
apricot coconut filled oat bars
heat oven to 350
in a large mixer bowl combine all crumb ingredients
beat low speed , scraping bowl often , until mixture is crumbly , 1-2 minutes
reserve 1 cup of mixture
press remaining mixture into a greased 13x9-inch pan
spread the apricot preserves to within 1 / 2 inch from the edge of the crumb mixture
sprinkle with crumb mixture and coconut
bake 22-27 minutes , or until edges are lightly browned
let cool completely before you cut into bars
apricot colada alcohol optional
combine all ingredients in blender, whirl until smooth and blended
apricot congealed salad
heat crushed pineapple and jello until dissolved, refrigerate until cooled, add buttermilk , cool whip and nuts, refrigerate until set
apricot cookies
preheat the oven to 180 degrees celsius
sift the plain flour , corn flour and bicarbonate of soda
add the salt and mix well
cream the butter , castor sugar , brown sugar and vanilla essence till light and fluffy
add the eggs , 1 at a time
beat well
add the ground cinnamon and ground almond and mix well
stir in the chopped apricots
fold in the flour and salt mixture
drop by teaspoonful onto a baking tray lined with baking paper
bake at 20 minutes or until golden brown
cool the cookies thoroughly before storing in an air-tight container
apricot coriander chicken with brie all  wrapped up  in phyllo
dry roast corriander seeds in a heavy pan , cool completely then grind into a powder
cut chicken into small pieces , about 1 / 2 inch
mix lemon juice and corriander with the chicken and allow to marinate for about 15 minutes
put sliced apricots in a cup and cover with the 1 / 3 cup wine , soak for about 15 minutes
rinse and drain cashews if they are salted
in heavy skillet , heat olive oil
add chicken and stirfry about 2 minutes
add cashews and continue cooking on medium heat until chicken begins to lightly brown
add apricots and the wine they have been soaking in and thoroughly mix into the chicken
reduce heat to low and cook until wine has evaporated and apricots are soft
remove from pan , stir in salt and reserve
preheat oven to 350
trim the skin from the brie and cut the cheese into 3 equal pieces
using two sheets at a time , place phyllo dough on a greased baking sheet , overlapping in the middle by about 4 inches to create a large piece - use 6 sheets for this first layer
place the cheese pieces in the middle of the dough and cover with the chicken mixture
quickly fold the edges of the dough over the mixture to form a packet , overlapping as you go
transfer packet carefully to a plate and place the other 6 sheets of dough on the pan to form another large sheet
take the packet from the plate and place it seam side down on the new sheets , then wrap the packet as you did the first time , overlapping the edges
place on a buttered , insulated baking sheet and turn packet over so that seams are on the bottom
smear the top of the packet with the soft butter
bake for about 20 minutes , or until the pastry is golden on top
remove from oven , place on a platter and cut into six wedges
apricot couscous
in a medium saucepan add 1 tbl extra-virgin olive oil , when it is hot add the red onion , almonds and apricots and saute gently over low heat until translucent and slightly fragrant
add the couscous then dump in the warm chicken broth
stir with a fork to combine
add lemon zest and cover
let sit for 10 minutes , then uncover and fluff with a fork again
coarsely chop the green onions , mint and cilantro
add this to the couscous
add lemon juice , drizzle with olive oil , and season to taste with salt and pepper
toss gently to combine
apricot cranberry bread
preheat the oven to 375f thoroughly oil two-9 1 / 4 by 5 1 / 4 inch loaf pans
in a large bowl , stir together the flours , oats , baking powder , cardamom , and allspice
in another large bowl , using an electric mixer fitted with the paddle , beat together the butter and sugars until combined
one at a time , beat in the eggs , scraping the side of the bowl occasionally
mix in the cranberries , apricots , and grated orange peel
beat in the milk , juice , and sour cream until combined
add the flour mixture and mix just until blended
divide the batter evenly between the pans , smoothing the surfaces
bake for 50 to 60 minutes , or until a cake tester inserted into the center of each loaf comes out dry
transfer the loaves in the pans to wire racks to cool for 5 minutes
remove the loaves from the pans and cool completely
when the loaves are cold , store them in an airtight container at cool room temperature
this bread freezes well
the new american farm cookbook
apricot cranberry bread pudding
combine apricots , cranberries and liqueur in small bowl
let stand for 15 minutes
scatter half of apricot mixture with liqueur , on bottom on greased shallow 12 cup capacity ovenproof dish
spread one side of each piece of bread with apricot jam
arrange bread , jam side up , in dish slightly overlapping
scatter remaining apricot mixture over bread
whisk remaining 6 ingredients together in medium sized bowl
pour over bread
let stand for 10 minutes
cover with foil
place dish in roaster
pour enough boiling water to come halfway up side of dish
bake in 325 f oven for 1 1 / 4 hours
remove foil and bake for a further 15 minutes until custard is just set
carefully remove dish from roaster
let stand for 15 minutes before serving
serve warm or cold
serves 4 to 6
apricot cranberry kugel
preheat oven to 325
cook egg noodles in well salted water to al dente
rinse in cold water to stop the cooking and drain as much as possible , stirring noodles in colander to get all the moisture out
set aside to allow more drying
crush about half the box of cinnamon toast crunch in food processor
stop short of completely pulverizing it , but it should be broken up enough that it not longer is totally identifiable as cereal
mix in softened butter to crushed cereal until butter is well distributed
put aside
in a mixing bowl , beat together eggs , sour cream , cream cheese , salt , and vanilla extract
you can use an electric mixer for this , but its really not difficult to do by hand
everything should be well incorporated and fairly smooth , but its okay if its still a slightly lumpy
mix in apricot preserves and ground cinnamon to taste
liberally butter the inside of an 8x8 baking dish
check that the noodles are pretty dry (if not , dump them on a paper towel to mop up a little more moisture
transfer noodles to baking dish and pour in batter
stir to combine
add a handful or two of dried cranberries and mix to get it evenly distributed
use more if you really like craisins
use less or none if you dont
sprinkle topping mixture evenly over the top
i like to totally cover the surface for a nice crust
insert into oven , uncovered for 1 to 1
5 hours
if you're nervous , you can check "doneness" using the toothpick method- insert a toothpick in center and once it start coming out fairly clean , it's ready to come out
keep an eye on the top
it should brown , but not burn
if it looks like its headed towards burning , stick some tin foil on the top
at the end , if the top is not looking crusty enough , ill stick it under the broiler for 1-3 minutes , watching for the butter to bubble a bit and the color to get nice and rich looking
when the top is browned and the middle seems cooked , remove from oven and let it sit on the counter for about 15 minutes (you can eat it right away if you want , but giving it time to rest , allows it to set a bit
this will feed a family of 4
apricot cranberry sauce
in 2 qt, saucepan soak apricots in cranberry juice for 10 minutes, add cranberries , sugar , and ginger, heat to boiling, reduce heat and cook uncovered 10 minutes , stirring occasionally, cover and refrigerate till well chilled
apricot cranberry sauce   beats  canned cranberry sauce by far
boil the water and sugar together for 5 minutes, add the cranberries and chopped apricots, simmer until cranberry skins burst , about 6 - 8 minutes, stir in orange zest and cool
apricot cream cake
preheat oven to 350f, grease and flour two 9-inch round cake pans, prepare , bake and cool cake as directed on package, split each cake layer in half horizontally, reserve 1 tablespoon preserves, place one split cake layer on serving plate, spread one-third remaining preserves on top, repeat with remaining layers and preserves , leaving top plain, prepare pudding mix as directed on package using 3 / 4 cup milk, in a large bowl , beat whipping cream until soft peaks form, fold whipping cream into pudding, spread on sides and top of cake, garnish with coconut , apricot halves and mint leaves, warm reserved preserves to glaze apricot halves, refrigerate until ready to serve
apricot cream cheese salad
gelatin base
mix jello and water and chill until syrupy
slice bananas 1 / 8" thick , half or quarter each slice to your preference in salads
combine bananas , drained pineapple and marshmallows into syrupy jello , mixing well
pour into 9x9 or 9x12 dish and chill until firm
topping
in a sauce pan , mix together 1 / 2 cup pineapple juice , 1 / 2 cup sugar , 2 t butter , 2 t flour , and 1 well beaten egg
cook on medium to medium-high heat until thick
remove from burner
add 3 oz cream cheese from refrigerator stirring until dissolved in sauce pan
spread topping evenly over congealed salad
chill some more for topping to set
serve in squares
apricot cream cheese scones
in a medium-sized mixing bowl , whisk together the flour , sugar , baking powder and salt
cut in the cream cheese and butter , using your fingers , a pastry blender , fork , or a mixer , until the mixture resembles coarse cornmeal , then stir in the apricots
in a separate bowl whisk together the egg , vanilla and milk
combine the liquid and dry ingredients and stir until the dough becomes cohesive
don't mix and mix and mix
the more you work with the dough , the tougher it'll get
turn the dough out onto a floured work surface , and fold it over several times , until it holds together
pat the dough into a 3 / 4-inch thick rectangle
cut scones with a round cutter , gathering the scraps and re-rolling the dough
or simply cut the dough into squares or diamonds
brush the tops lightly with milk and sprinkle with sparkling white or pearl sugar
place scones about 2 inches apart on an ungreased or parchment-lined baking sheet
bake them in a preheated 425f oven for 8 minutes
turn the oven off , leave the door closed , and continue to bake for 8 more minutes , until the scones are a light , golden brown
serve hot , with clotted cream and jam or raspberry curd
apricot cream mousse
line a loaf tine with cling wrap
combine condensed milk and lemon juice
add apricot puree and lightly fold in the whipped cream
layer ladyfingers on the bottom of the loaf tin and spread with a layer of mousse
repeat twice more ending with ladyfingers
chill for at least 12hrs before serving
turn out and decorate with cream , mint leaves and apricot halves
apricot crescent rolls for oamc
cut together butter and cream cheese, mix into the butter mix the flour , salt and water, mix with fork until well blended, chill at least 1 hour, roll into thin rectangle on a well-floured board, cut into 30 2 1 / 2 x 3" rectangles, spread each piece with 2 tbsp apricot preserves, sprinkle with chopped nuts, roll up from one corner and bend ends to form crescents, put folded side down on cookie sheet and bake at 450f for 10 minutes, when cool , sprinkle with confectioners' sugar, freeze, thaw in about 15 minutes
apricot crescents
combine the flour , sugar , and salt in a bowl
cut in the vegetable shortening until the mixture resembles coarse crumbs
with a fork stir in the sour cream and egg until a stiff dough forms
cover and chill for a least 4 hours or overnight
preheat the oven to 350 degrees f
grease 2 baking sheets
divide the dough into 3 pieces
on a floured surface , roll out each piece to an 11-inch round
spread one-third of the apricot preserves evenly over each round , and sprinkle each round with one-third of the walnuts
cut each round into 12 wedges
starting at the wide end , roll up each wedge
place seam side down on the prepared baking sheets , placing the cookies about 1-inch apart and curving the ends to form crescent shapes
bake for 25 to 30 minutes , until lightly colored
dust the warm cookies with powdered sugar and transfer to wire racks to cool
apricot crisp
preheat oven to 375f
slice apricots in half and discard stone
cover bottom of a shallow , buttered oven proof dish with two layers of apricots
place flour , walnuts , sugar , butter , cloves , cardamom , and ground cinnamon into a food processor and blend until it is like breadcrumbs
spread mixture on top of apricots
bake in preheated 375f oven for approximately 50 minutes or until lightly browned on top
serve with custard or cream
apricot crumble squares
preheat oven to 400 degrees, 8 inched square cake pan , ungreased, base: in a medium bowl , mix together flour , baking powder , and salt, in a large bowl beat butter and sugar until smooth and creamy, beat in egg and vanilla until incorporated, blend in flour mixture , just until a dough forms, spread dough evenly in pan, bake in preheated oven for 6 to 7 minutes , until lightly browned, topping: arrange apricots evenly over top of base, sprinkle with sugar and cinnamon, bake 10 to 12 minutes longer or until golden brown, place pan on a wire rack to cool completely , then cut into squares
apricot curried rice with chicken
cook rice and keep warm according to package directions
season chicken breasts with a little salt& pepper to taste
heat 2 tsp oil in a heated skillet
add chicken breasts and brown 3 minutes per side , then remove from the pan
spread chili sauce all over both sides of the chicken
place chicken into a heavy , ovensafe pan and place in a preheated oven at 200 c on the second rack , and roast for 10 minutes or until chicken is cooked through
in the same pan you cooked the chicken in , heat another 2 tsp of oil
saute the green onions and the peppers for about 3 minutes , remove from the pan to a dish
add another tsp of oil and saute the apricots 1-2 minutes , then remove to the same dish as the peppers and the onions
add another tsp of oil , and saute the rice and the curry powder , stirring constantly to mix well , for about 2 minutes
pour in the stock and bring to a boil
return all the sauteed vegetables and the apricots , along with the peas to the pan and cook together until heated
serve with the chicken
in germany , sweet& sour chili sauce is usually more like the sweet& sour duck sauce you can buy from la choy in the grocery stores in america- it has little bits of red bell pepper in it
apricot curry dressing
finely chop or crush the garlic, mix all ingredients together in a shaker or mix with a whisk, refrigerate until ready to use
apricot curry pork steaks  crock pot or not
combine apricot nectar , curry powder , and garlic powder and set aside
sprinkle pork steaks with salt and pepper
heat olive oil in skillet over medium heat and brown pork steaks on both sides , 2-3 minutes per side
crockpot option:
dump dried apricots into crock pot and place pork steaks over apricots
pour nectar mixture over pork
cover and cook on high for 4 hours
stove top option:
after meat is browned add dried apricots and nectar mixture to skillet
bring to a boil , then reduce heat and simmer uncovered about 20 minutes , or until meat is tender
apricot curry sauce
pure all of the ingredients for 3 minutes , or until smooth, refrigerate overnight , and strain through a fine-mesh sieve, refrigerate until ready to use or for up to 1 week
apricot custard tart
for crust blend flour sugar and salt in processor 5 seconds
add butter , cutting in using on / off turns until mixture resembled coarse meal
mix in vanilla and enough water to form moist clumps
knead dough briefly on work surface to combine and flatten into disk
cover with plastic and chill until firm --at least two hours or 1 / 2 hour in freezer
preheat oven to 375
roll out dough on lightly floured surface to 13-inch round
transfer to 11-inch diameter tart pan with removable bottom
gently press dough into pan , trimming excess dough
freeze 30 minutes
place pan on baking sheet and bake until light golden about 25 minutes
if crust bubbles , prick with tooth pick
cool crust
for filling: combine cream , 1 / 4 cup sugar , flour , brandy , yolk and vanilla in processor and blend until smooth
arrange apricot pieces cut side down in cooled crust
pour custard over fruit
sprinkle with remaining 3 tbsp of sugar
bake tart on baking sheet until apricots are tender and filling is puffed and set --anywhere from 30 to 60 minutes
test with tooth pick
cool to room temper- ature
brush pan bottom up to free tart and serve