formido/recipes-20k huggingface dataset:
apricot almond stuffing
preheat oven to 350 degrees
place torn croissant pieces , chopped onion , sliced almonds , tarragon , thyme , parsley , quartered apricot bits , and orange zest in a large mixing bowl
in a small bowl , mix together the melted butter , apricot preserves , and half of the chicken broth
stir until blended
pour the broth mixture over the stuffing mixture
use a large spatula or wooden spoon to toss the stuffing mixture until all the ingredients are well blended
use as much of the remaining broth--adding a little at a time--as is needed to get the stuffing thoroughly moist
i usually use nearly all of the 2 cups of broth , with maybe 1 / 8 cup or so not used
place stuffing in a 10x10-inch baking dish , cover , and bake in a 350 degree oven for 30 minutes
but , depending on what type of dish you use to roast the stuffing , you might want to first lightly butter your baking dish or lightly coat it with a no-stick cooking spray
they will be well moistened with the buttery broth , so it won't matter if they are a bit dry
apricot almond tartlets
to make dough , in the bowl of a food processor , pulse flour , granulated sugar , and orange zest together until just blended
scatter butter over flour mixture and pulse until mixture has the consistency of cornmeal
while pulsing , pour egg white through feed tube
process until dough forms a ball
transfer to a lightly floured surface and , with the heel of your hand , press dough together until it is smooth and cohesive
position rack in lower third of oven
preheat to 350 degrees f
have a 12-well mini-tart plaque nearby
use 1 level tablespoon of dough for each tartlet
roll dough between your palms to form a smooth ball
with index finger , press center of dough ball into well , then press dough up the sides to distribute evenly
to make almond filling , in the bowl of a food processor , pulse almond paste , butter , confectioners' sugar , egg , egg yolk , vanilla and orange zest together until smooth
spoon about 2 level tablespoons of filling into each shell
then spoon about 1 / 2 teaspoon apricot preserves in the center of each filled tartlet
bake until filling and edges of crusts are golden , 22-25 minutes
transfer plaque to a wire rack and cool about 10 minutes , then remove tartlets and place on rack to cool completely
repeat with remaining dough , filling and preserves
before serving sprinkle tartlets with confectioners sugar
apricot almond upside down cake
preheat oven to 325 degrees
butter the bottom and sides of a 9-inch diameter , 2-inch deep round cake pan and line the bottom with parchment paper
scatter the brown sugar evenly over the bottom of the pan , patting it into a thin layer
arrange the apricot halves cut-side down on the brown sugar
sift together the flour , baking powder and salt
using an electric mixer , cream the butter and sugar
add the almond paste a little at a time , beating until creamy
add the eggs one at a time , beating well after each addition
beat in the orange zest , vanilla and almond extract
on low speed , add the dry ingredients , mixing just until blended
pour the thick batter over the apricots , spreading it evenly
bake until the top is golden brown and firm to the touch and the cake begins to pull away from the sides of the pan , 45 to 55 minutes
let cool on a rack for 30 minutes , then invert onto a serving platter
serve warm or at room temperature , with whipped cream if desired
apricot amaretto jam
place apricots and water in medium bowl , cover and let stand overnight
combine apricot mxture and rind in large saucepan
bring to a boil
reduce heat and simmer uncovered about 10 minutes or until apricots are soft
add juices and sugar
stir over heat without boiling until sugar dissolves
boil , uncovered , stirring accasionally about 30 minutes or until jam jells when tested
stir in almonds and liqueur
pour hot jam into hot sterilised jars , seal while hot
apricot and almond snack cake
sift together flour , baking soda and salt, cream together butter and sugar until light and fluffy, add eggs one at a time and mix well, fold in sour cream and almond extract, fold in flour mixture until well blended, grease and flour 10-inch tube pan or bundt pan, fill pan with about 1 / 3 of the batter, spread half the almonds and half the apricot preserves over the batter, cover with remaining batter, sprinkle top with remaining almonds and apricot preserves, bake at 350f for 1 hour, cool on rack, turn out onto plate with topping side up
apricot and almond stew with rice
soak apricots for about 1 hour in warm water
saut onion and almonds in small amount of oil until almonds are a light , golden brown and the onion is nearly transparent
add apricots , including the water they soaked in , together with the salt , tomato paste with the sautd almond and onions in a pan
simmer until apricots are tender and liquid is thickened about 30 minutes
be careful not to scorch
the consistency should be like that of a stew or slurry
add more water if necessary
finally , add the sugar and sour salt
stir and simmer about another 5 minutes
preparation time is about 20 minutes not including the soaking time
serve over hot rice
apricot and almond tart
pastry:
sift the flour
add the butter and rub it into the flour using your finger
add the sugar and egg
knead and gather the dough together , press the dough into a ball and wrap it in a plastic wrap
refrigerate 15 minutes
grease 25 cm metal tart tin
roll the pastry and line the tin
refrigerate 15 minute preheat the oven to 400f
<line the pastry shell with baking paper and baking beads and bake for 14 minute
reduce the oven to 350f
cook the dried apricots and brandy over low heat for 5 minute leave to cool
to make the almond filling , in a food processor cream the butter and sugar
add the almonds , eggs , vanilla and flour
do not over beat
spoon the filling in the pastry shell and place the apricots
bake for 30- 40 minute or until it is set
cool and sprinkle with icing sugar
apricot and brandy jam
combine apricots and water in a bowl , cover , and let stand overnight , or until soft and well plumped
combine apricots and their soaking water in saucepan with the orange peel and juice and simmer for 5 minutes
add the sugar and bring to boil , while stirring
boil gently , stirring often , until the mixture is thick and shiny and begins to clear the sides of the pan when stirred
while mixture thickens , be sure to stir it continually but gently , so that the fruit does not burn or get squashed
do not allow the mixture to cook down to a puree
it should retain good-sized bits of apricot
remove the preserve from heat and stir in almond extract and brandy
ladle into 3 half-pint canning jars , prepared in usual manner and seal with sterilized 2 piece screw-on lids
cool and let mellow several weeks or more before serving
apricot and cashew stuffed chicken breast
preheat oven to 190 degrees celsius
cut a deep pocket towards the
refrigerate until needed
in a pan saut the onions and half the cashews in 2 tablespoons of the butter
when lightly coloured add parsley , apricots and almond meal , salt and pepper and mix well
fill the chicken pieces , roll and close with toothpicks
season well
wipe out the pan
add oil and brown the chicken breasts on both sides
do this in two batches if need be
transfer to an oven dish and add the remaining 2 tablespoons butter and cashews
bake for 15 minutes until chicken is lightly browned , basting with the pan juices
serve with vegetables or salad
apricot and chevre muffins
preheat oven to 400f
line fifteen 2 1 / 2-inch muffin cups with paper bake cups
set aside
in a medium bowl combine flour , baking powder , and salt
set aside
in a large skillet melt 2 tablespoons of the butter over medium heat
add shallots
cook and stir until tender
stir in dried apricots and the 2 tablespoons honey
set aside
in a large bowl combine the remaining 2 tablespoons butter and the goat cheese
beat with an electric mixer on medium to high speed for 30 seconds
add brown sugar
beat until combined
beat in eggs until combined
alternately add flour mixture and half-and-half to brown sugar mixture , beating after each addition just until combined
stir in apricot mixture and thyme
spoon batter into the prepared muffin cups , filling each about two-thirds full
bake in the preheated oven for 15 to 17 minutes or until tops spring back when lightly touched
cool in muffin cups on a wire rack for 5 minutes
remove from muffin cups
serve warm
if desired , serve with additional honey
apricot and chicken bruschetta
preheat the oven to 350f
slice the bread into 10 slices , each about 1 / 2-inch thick
brush the bread slices with the olive oil and arrange on a baking sheet
bake for 10 to 15 minutes until crisp and golden
cool to room temperature
spread each slice of the toasted bread with the apricot preserves then place a slice of the cheese on top
arrange the sliced chicken on top of the cheese
cut each piece of prosciutto in half and place on top of the chicken
transfer the bruschetta to a serving platter
drizzle with the extra-virgin olive oil and serve at room temperature , that's what makes it so great ! :)
apricot and coconut balls
pour hot water over bran cereal, set aside 2-3 minutes till water is absorbed, place bran mixture into food processor, add apricots and sweetened condensed milk, process till combined and apricots are finely chopped, roll mixture into tiny balls, roll balls in coconut, refrigerate for 2-3 hours till firm
apricot and coconut biscuits
preheat the oven to 180c / 160c fan / gas 4
line two baking trays with baking paper
cut the apricots into raisin-sized pieces
heat the butter , golden syrup and caster sugar in a pan , stirring , until the butter melts and the sugar starts to dissolve , but don't let the mixture boil
remove the pan from the heat and leave to cool slightly
stir in the flour , coconut , oats , and apricots
place level tbsps of the mixture onto baking trays , leaving room between each one to spread
you'll get about 8 on most trays , so you'll need to cook them in batches
bake for 10-12 minutes , or until they start to turn golden at the edges
leave on the tray to cool for 5 minutes - this will help them firm up as they'll be very soft when they come out of the oven
remove to a wire tray and continue to cook the rest of the dough
apricot and coconut no bake squares
line base of a 18cm x 28cm pan with baking paper, put the cookies in a food processor or blender and grind to crumbs, combine the crumbs with the chopped apricots and coconut in a bowl, pour the condensed milk into a medium saucepan and add the butter, stir over a medium heat until butter is melted and ingredients are combined, pour into dry ingredients and mix thoroughly, press mixture into pan and refridgerate until set, melt the milk chocolate chips gently in a microwave on a low setting, spread melted chocolate over the top of the squares and allow to set, once chocolate is set , cut into squares or bars to serve
apricot and date chutney
cover apricots with water and set aside to soak for one hour
drain the apricots
combine apricots , sultanas and vinegar in a large saucepan
bring slowly to the boil and simmer for 10 minutes , or until the liquid as almost evaporated
stir in all of the remaining ingredients and add one cup of water
simmer for 5 minutes , until the chutney has thickened
pour into jars and seal
makes approx 6 cups of chutney
apricot and ginger scones
oven temperature 220c / 425f
flour a baking sheet
sift flour with salt into a large bowl
rub in the butter until mixture resembles breadcrumbs
stir in sugar
add apricots
make a deep well in the flour , pour in milk and mix to a soft , spongy dough with a knife
on a floured surface , knead dough lightly until it is just smooth
roll or press out to 2
5cm / 1inch thick
stamp into rounds with a pastry cutter
brush scones with beaten egg for a glossy crust , sprinkle with flour for a soft one or brush with milk for a light gloss and soft crust
bake scones at top of preheated oven for seven minutes or until well-risen and brown
leave to cool on wire rack or serve hot from oven
stir chopped ginger and ginger syrup into whipped cream
cut scones in half horizontally and sandwich together with ginger cream
apricot and hazelnut bran cake
preheat oven to 180 degree celsius
spray loaf tin or square cake tin with oil and line with baking paper
combine the milk and all bran in a mixing bowl and soak for 5 to 10 minutes
add the flour , brown sugar , dried fruits , hazelnuts and bicarbonate of soda and mix well
pour mix into prepared tin and bake for 40 to 45 minutes
apricot and lavender marmalade
stone the apricots and combine with the sugar and lemon juice in a preserving pan
leave to macerate for 3-4 hours at room temperature
put pan on to heat , add the honey and dried lavender and bring to the boil over a high heat stirring often
reduce heat and cook for 40-45 mins scraping the bottom of the pan with a wooden spoon occasionally so mix does not catch
test for set , remove from heat and leave to stand for 10 minutes
pour into sterilised jars and seal
apricot and lime chutney relish
score the apricot skin and soak in boiling water
remove skin
remove seeds
place in a pot with sugar
slice onion and place in pot
bring to boil
add all remaining ingredients
season to taste
reduce till very thick and syrupy
for a perfect consistency i blended this- you could leave it chunkier if you wanted to
apricot and mint fish
place fish in baking dish in single layer, combine remaining ingredients in bowl , pour over fish, cover , marinate for 1 hour, preheat oven to 180c, bake in oven for about 45 minutes or until fish is tender
apricot and muesli sesame balls
place the apricots , water cinnamon , nutmeg and cardamom in a small saucepan and bring to the boil over medium heat
reduce the heat to low and cover and simmer stirring occasionally for 12 minutes or until apricots soften
remove from the heat and uncover and set aside for 20 minutes to cool
meanwhile place the sesame seeds in a saucepan and toss over medium heat for 2-3 minutes until golden
transfer to a heatproof bowl and set aside
place the muesli in the bowl of a food processor and process until finely chopped , add apricot mixture and process until a stiff dough forms
transfer to a bowl and use your hands to knead well until combined
use your hands to roll 2 teaspoonfuls of mixture into a ball
repeat with the remaining mixture and toss the balls in sesame seeds to lightly coat
apricot and nectarine salsa
mix all ingredients together and chill 1 hour
apricot and oat fingers
soak the apricots in enough boiling mint tea to cover them for 3 hours, if you are short on time simmer the fruit in the tea for 30 minutes, heat oven to 180c'350f, drain apricots and puree reserving the tea, place in a pan with the oats , nuts and 50ml of the mint tea, cook over a low heat for 5 minutes, oil a baking sheet and press the mixture into it, bake for 20 minutes
apricot and orange cream  cream aux abricots et oranges
stew the apricots in the sugar and water until very soft
puree the apricot & syrup mixture in a blender
stir in the orange rind and the juice of 1 orange
put the remaining orange juice with the gelatine in a small bowl over a pan of simmering water
leave until the gelatine has dissolved
stir into apricot mixture and cool
whip all byt 3 tbsp of the cream until soft peaks are formed
when the apricot mixture begins to thicken fold in the cream
pour into a 4 cup serving dish and refrigerate until set
just before serving pour the remaining cream over it and sprinkle it with the raw sugar
apricot and orange smoothie
put quartered apricots in a small bowl & pour boiling water over them , before covering them & leaving to soak overnight
in the morning , put the apricots & the water into a food processor or blender & process until pureed
add orange juice to the mixture & process until combined
pour into two tall glasses & top each with 1 tablespoon of yogurt & a sprinkling of brown sugar
apricot and pecan stuffed pork loin
coarsely chop apricots , pecans , garlic , salt and pepper in a food processor
add 2 tablespoons thyme , 1 tablespoon molasses and 2 tablespoons oil
process until mixture is finely chopped , but not smooth
make a lengthwise cut down the center of each roast , cutting to , but not through , the bottom
starting from center slice , slice horizontally toward one side , stopping 1 / 2-inch from edge
repeat with other loin half
flatten each half to a 1 / 2-inch thickness using a meat mallet or rolling pin
spread apricot mixture evenly over pork
roll each loin half , jelly-roll fashion , starting with long side
secure with string
place both rolls , seam side down , in a shallow roasting pan
brush with remaining 2 tablespoons oil and sprinkle with remaining thyme
preheat oven to 350 degrees bring bourbon , broth and remaining 3 tablespoons molasses to a boil in a large saucepan
remove from heat
carefully ignite bourbon mixture with a long match
when flames die , pour over roasts
bake at 350 degrees 1 to 1-1 / 2 hours , or until meat thermometer inserted in thickest portion registers 160 degrees
remove pork from pan , reserve drippings , and keep warm
pour reserved drippings in a small saucepan
add cream and salt
cook over medium-high heat , stirring constantly , until slightly thickened
slice pork and serve with sauce
apricot and pistachio baklava with orange cardamom syrup
thaw the phyllo overnight in the refrigerator
then put the phyllo box on the counter to come to room temperature , 1-1 / 2 to 2 hours
make the filling: put the pistachios , apricots , and sugar in a food processor
process until the nuts and apricots are finely chopped , 30 to 45 seconds
set aside
assemble the baklava: unfold one pack of the phyllo sheets and stack them so that they lie flat on your work surface
cover the top with plastic wrap , letting some excess plastic fall over all four edges
dampen and wring out a kitchen towel and drape it on top of the plastic wrap
this will hold the plastic in place and prevent the phyllo from drying out
melt the butter in a small saucepan
brush the bottom of a 9x13-inch metal pan with some of the butter
remove a sheet of phyllo from the stack , re-cover the rest , and put the sheet in the bottom of the pan
brush the sheet with some of the melted butter but dont soak the phyllo
repeat until you have layered and buttered about half the sheets from the first packabout 10 sheets in all
if your pan has slightly angled sides , arrange the sheets so the excess falls on the same side of the pan and cut the extra off every few layers with a paring knife
sprinkle about one-third of the filling evenly over the phyllo
repeat layering and buttering the remaining sheets from the first pack and sprinkle on another third of the filling
open , unfold , and cover the second pack of phyllo
layer and butter it as described above , sprinkling the remaining filling after layering about half the phyllo , and ending with a final layer of phyllo
cover loosely and put the pan of baklava in the freezer for 30 minutes
bake the baklava: position an oven rack in the center of the oven and heat the oven to 350f
before baking , use a thin , sharp knife , preferably serrated , and a gentle sawing motion to cut the baklava on the diagonal at 1-1 / 2-inch intervals in a diamond pattern
try not to compress the pastry by pressing down on it with one hand while cutting with the other
not only are you cutting serving portions , you are also cutting pathways for the flavored syrup to permeate the pastry , so be sure to cut the pastry all the way to the bottom of the pan
if you have an electric carving knife , pull it out and use it now
bake the baklava until golden , 40 to 45 minutes
transfer to a rack and let cool completely
run a knife along the cut lines to help the syrup absorb evenly
make the syrup: simmer the sugar and orange juice in a small pan over medium heat , stirring occasionally , until the sugar is dissolved and the liquid is clear , about 5 minutes
remove the pan from the heat and stir in the cardamom
pour the syrup evenly over the entire surface of the baklava , allowing it to run down into the cut marks and along the sides of the pan
allow the baklava to cool to room temperature before serving
make ahead
the baklava is at its best about 24 hours after the syrup is added
it will keep at room temperature for up to 5 days , though the texture changes from flaky and crisp to more solid and crystallized as time goes by
apricot and raisin blatjang
add raisins and apricots to vinegar
soak overnight
pour into a pot and add the rest of the ingredients
bring this to a slow boil and stir it constantly until it gets thick enough to drip off the spoon
you can ladle into sterilized jars while hot and seal
it'll last a while
serve at room temperature
refrigerate after opening or remaining quantities
apricot and raisin butter cake
soak raisins and chopped apricots in brandy for 2 hours -
prepare crumb mixture by mixing all ingredients by hand / food processor until crumbly
set aside
sift flour , baking powder and salt together , set aside
whip egg whites with 1 tb sugar until they form stiff peaks
set aside
cream butter and 3 / 4 cup sugar until light and fluffy
add egg yolks , one at a time , beating well after each addition
next , add the soaked fruits with the brandy and stir gently
using low speed on your mixer , add the sifted flour mixture , alternating with the yogurt according to this sequence - flour-yogurt-flour-yogurt-flour , until well combined
now gently fold the whipped egg whites into the creamed mixture
pour half of the batter into greased and floured pan , followed by the crumb mixture , then finally all the remaining batter
bake in a preheated oven at 180c / 350f for 55 mins for bundt pan , 25-30 mins for square / round pan , until a toothpick inserted into the center of the cake comes out clean
remove from oven , cool in the pan for 10-15mins , then cool completely on wire racks
for a very moist cake , sprinkle brandy syrup on warm cake
to make brandy syrup - combine 2 tb brandy , 2 tb hot water and 2 tsp sugar
stir to dissolve sugar
the cake is best made 1 day ahead
apricot and raisin fruit bars
preheat oven to 350f
cut butter in pieces and place in the food processor bowl with flour , powdered sugar and a pinch of salt
process until blended using on / off turns
press into a 9 x 9-inch pan
bake for 15-20 minutes
while crust is baking , make the topping
place drained apricots , raisins , one tablespoon lemon juice and 1 / 2 cup sugar in the processor bowl and process until chopped finely
pour into a seperate bowl and set aside
add eggs to processor bowl and mix using on / off turns for 5-10 seconds
add 2 tablespoons lemon juice , baking powder , 1 / 8 teaspoon salt , and apricots / raisin mixture
process using 3 on / off turns
fold in cashews , using one on / off turn
spoon mixture over baked crust , spreading evenly and covering whole crust
return to oven for 30-35 minutes or until done
cool on rack and sprinkle with powdered sugar if desired
cut into squares
apricot and sweet chilli chicken hot pot
heat oil in a large saucepan and cook chicken until browned
add chicken stock , apricots and vegetables and bring to the boil
reduce heat to medium and simmer , uncovered , for 15 minutes
combine sweet chilli sauce and cornflour with 2 tablespoons of water , in a small jug , and then stir into chicken mixture
bring to the boil , stirring constantly , and cook until sauce has slightly thickened
serve with steamed rice or mashed potatoes
apricot and tarragon baby carrots
steam or boil carrots until fork-tender, drain and place hot cooked carrots in a large bowl, in a seperate small bowl , combine remaining ingredients and mix well, pour over hot carrots and gently toss to coat