formido/recipes-20k huggingface dataset:
apricot almond rum pound cake
preheat oven to 350 degrees f
butter a 9 inch tube pan generously , and dust with ground almonds
combine apricots with rum and set aside
in a large mixing bowl , cream butter with almond paste and 1 / 2 cup sugar
add egg yolks and beat until light and fluffy
mix in apricots in rum and almond extract until well blended
mix in flour until well blended , but don't over mix
in another bowl beat egg whites until fluffy
into the egg whites , gradually beat in remaining 1 / 2 cup of sugar until stiff and shiny
mix 1 / 3 of the egg whites into the creamed mixture
carefully fold in the remaining egg whites until well blended but not overmixed
pour batter into prepared pan
bake for 60-65 minutes , or until a cake tester inserted in the center comes out clean and cakes slightly pulls away from side of pan
i start checking at about 55 minutes
if you want a more pronounced rum flavor , sub rum extract for the almond extract
apricot ancho barbecue glaze
saute the bacon in a large saute pan over medium heat until almost crisp , about 4 minutes
add the onions and saute until browned , about 5 minutes
add the garlic and saute until aromatic , about 1 minute
add all the remaining ingredients
simmer until the apricots are very soft , about 10 minutes
taste the sauce and season with additional salt and pepper , if needed
transfer the sauce to a blender and secure lid
turn machine on and slowly increase speed to high
blend for 30 seconds , until relatively smooth
the glaze is ready to use , or it can be cooled and stored in a covered container in the refrigerator for up to a week
apricot balsamic glazed and grilled chicken
preheat grill to medium-high , brush off the grates to remove crusty , gritty stuff
while that's heating up , bring preserves and vinegar to a boil in a medium saucepan
lower the heat and simmer until thick and syrupy
while that's cooking , drizzle oil over the chicken
season with s & p
grill until cooked through
remove chicken from grill to a serving platter , drizzle jam-vinegar mixture over the meat and serve !
we had this with potato wedges baked in foil on the grill
planned overs --
use any leftovers to make sandwiches for lunch the next day , or cut into bite-size pieces and add to a "grilled chicken" salad
delicimosio !
apricot balsamic skillet chicken
saute onion and thyme in olive oil until onion is soft
remove from skillet
season chicken with salt and pepper , add chicken to pan and saute 4 minutes on each side
remove chicken from skillet
mix preserves , vinegar and chicken broth in skillet , stirring until preserves melt , and mixture boils
4 add sauteed onion
return chicken to pan and turn to coat with sauce
simmer until chicken is cooked through
serve over rice or pasta
apricot balsamic glazed salmon
heat oven to 425 degrees f, line shallow baking pan with foil, spray with non-stick cooking spray, in small saucepan , add all ingredients except salmon, heat 3-4 min or until slightly thickened , stirring occasionally, remove from heat, cool slightly, place salmon on baking sheet, top with glaze, bake 10-12 min or until salmon begins to flake
apricot chicken rice salad
in a 4 quart pot , bring the first 4 ingredients to a boil
stir in rice , cover tightly and cook over low heat for about 10 minutes until water is absorbed
while the rice is cooking , combine all dressing ingredients in a small bowl
remove rice from heat and discard ginger
stir in apricots , raisins , chives , bell peppers , chicken and almonds
add dressing
cover and refrigerate
apricot citrus preserves
combine the apricots , raisins , oranges and lemon , coriander , cinnamon , wine and water in a bowl
toss to combine thoroughly
leave overnight
the next day , put the fruit and liquid into a medium saucepan and bring to a simmer
simmer gently until the fruit is very tender , about 1 hour
add sugar and bring to a fast boil
boil about 12-18 minutes , or until a small amount of the fruit liquid , dropped onto a saucer and allowed to cool , wrinkles when your run your finger through it
stir in cashews , if using , and almond extract
you can put up the preserves in canning jars in the usual way , or just keep refrigerated
apricot citrus scones
preheat oven to 425f
butter a baking sheet
in large bowl , combine flour , sugar , baking powder , salt and baking soda
using your finger
add the orange zest , apricots and pecans and toss to combine
stir in the buttermilk until the dough is rough and shaggy
gather the dough together and place on a liberally floured work surface
gently knead about 10 times
divide the dough in half and pat each piece into a circle about 7 inches in diameter and 1 / 2 inch thick
glaze each by brushing with cream and sprinkling on sugar
cut each round into eight pie-shaped wedges
place the scones , barely touching , on the prepared baking sheet
bake 15-18 minutes , until puffy and golden
apricot coconut pearls
pour 200ml coconut milk into a saucepan
put 200g dried apricots into the coconut milk
add 1 teaspoon of fennel seeds
add 70g dessicated coconut
bring this mix to a boil , then simmer it for about 10 minutes , or until the apricots are soft enough to lightly mash with a spoon
turn off the heat
add 1 teaspoon cinnamon
add 1 1 / 2 tablespoons brown sugar
blend it all lightly with a spoon
allow to steep for 15 or 20 minutes
the mixture will thicken in this time , and all the flavors will be absorbed
when it is just warm , put the mixture into a food processor
add 1 tablespoon dessicated coconut
chop in the food processor until nicely chopped
blend in processor until smooth , until it is a rough paste
put the paste onto a flat plate , smoothing it out flat
cover , and refrigerate overnight
the following day , cut away a teaspoonful at a time , and form little balls in the palms of your hand with this paste
melt the white chocolate
coat each ball with the melted chocolate , or dip each pearl in the melted chocolate
refrigerate until serving
apricot coconut pudding
place the soy & coconut milk in a saucepan & bring it to a boil , then pour it over the dried apricots in a heat-proof bowl & cover & set aside in the refrigerator for 2-8 hours
then place the apricots & their soaking liquid in a blender or food processor along with the maple syrup , lemon juice , vanilla extract & salt
blend until smooth with small bits of apricot distributed evenly throughout the mixture
transfer the mixture to a saucepan & heat over medium heat until simmering , whisking frequently
dissolve the arrowrrot powder in 1 / 4 cup cold water , then slowly pour it into the simmering mixture , stirring constantly
as soon as teh mixture returns to a strong simmer , remove it from heat & transfer to a large bowl or 8 induvidual serving dishes & chill for at least 1 hour
apricot cranberry conserve
combine sugar and water
bring to boiling until sugar disolves
boil quickly for 5 minutes
lower heat to medium
add cranberries and boil for another 3-4 minutes , or until berries pop , stirring occasionally
stir in apricots and marmalade
remove from heat
you may add a small amount of water , if necessary , to reach desired consistency
serve warm or chilled
apricot dijon chicken
heat oven to 400
spray a baking dish with nonstick cooking spray
whisk together the apricot preserves , ketchup , mustard and ginger
reserve 1 / 4 cup of the mixture
place chicken in the prepared baking dish and spread the remaining apricot mixture over the top
bake at 400 for 20 to 25 minutes or until internal temperature reaches 160 on an instant-read thermometer
make rice following package directions , using the olive oil
to serve , sprinkle the hazelnuts over the chicken breasts and stir the reserved apricot mixture into the cooked rice
apricot dijon mustard chicken with couscous
combine apricot necar and mustard in a large skillet
bring to a boil
add chicken
cover , reduce heat and simmer 10 minutes
meanwhile , bring chicken broth to a boil in a medium saucepan
stir in couscous
cover , remove from heat , and let stand 5 minutes or until liquid is absorbed
turn chicken , cover and simmer an additional 5 to 8 minutes or until done
place couscous on a serving platter and place chicken on top of it , reserving the cooking liquid in skillet
keep couscous and chicken warm
bring the reserved cooking liquid in the skillet to a boil
cook uncovered about 10 minutes or until it is reduced to one cup
spoon the sauce over the chicken
sprinkle with minced basil
apricot fig bread
non-bread machine: in large bowl mix yeast , splenda brown sugar , splenda for baking or sugar , powdered milk , cardmon , nutmeg , cinnamon , ginger , whole wheat flour , bread flour and salt
mix oil , lemon juice , egg substitute and warm water
add to dry ingredients and with a dough hock on a stand mixer mix till soft ball forms
bread machine: place all ingredints , except filling into bread machine and run on dough cycle till end of dough cycle
place dough on a floured board
cover and let rest for 10-15 minutes
roll into a rectangle that is about 1 / 2 inch thick
spread apricot jam over dough leaving 1 / 2 inch edge all the way around
sprinkle with chopped figs
roll up , sealing edges and placing in a greased loaf pan
let rise in a warm place , till almost doubled about 1 hour
bake at 375 f for 30 to 35 minutes
cool on rack
apricot filled muffins
lightly coat 12 muffins cups with nonstick spray
set aside
stir together flour , soy flour , sugar , baking powder , cinnamon , baking soda , and salt in a medium bowl
set aside
combine buttermilk , egg , and oil in another bowl or large measuring cup
add buttermilk mixture all at once to flour mixture , stir just until moistened
spoon about half of the batter into prepared muffins cups , filling each about one-third full
place about 1 teaspoon of the spreadful fruit in the center of batter in each cup
top the remaining batter , dividing equally
muffin cups will be about two-thirds full
bake in a 400 degree oven for 15 to 18 minutes or until golden
cool in muffin cups on wire rack for 5 minutes , remove muffins
serve warm
apricot ginger pork tenderloin
in a small bowl , combine oil , oregano , salt , thyme , black pepper , red pepper and garlic
rub mixture on all sides of pork tenderloins , rubbing it into meat surface
place tenderloins in center of cooking grate
grill 25 to 30 minutes for medium and centers are still slightly pink , turning occasionally throughout grilling time to brown them evenly
meanwhile , make sauce:
in small saucepan , combine all sauce ingredients
cook over medium heat 2 to 3 minutes until jelly is melted and sauce is hot
remove from heat and keep warm
remove tenderloins from grill and let rest 10 minutes
slice and serve with sauce
apricot ginger sauce
combine the water and sugar in a medium saucepan, stir well, bring to a boil over medium heat, add the chopped dried apricots and ginger, reduce the heat and simmer , uncovered , for 15 minutes, stir in the brandy , and simmer for 2 minutes, serve warm over pork or ham , or chill and serve over ice cream, you can also use a hand held blender to make it smoother if you prefer
apricot glazed carrots  with nutmeg   orange
in a saucepan , cook / steam carrots for 10 - 15 mins or until carrots are tender
drain
in large skillet , over medium heat , melt butter
stir in preserves until blended
stir in orange juice , rind , nutmeg & salt
cook 5 minutes
add cooked carrots
gently toss to coat & serve
apricot glazed chicken
preheat your oven to 350f
in a saucepan , melt 3 tablespoons of butter
when the butter is melted , add most of the preserves reserving about 2 tablespoons for later
stir the preserves / fruit into the melted butter until it's well blended
lay the chicken breasts flat into a 9x13 pyrex pan
spread the preserve&butter mixture over the chicken , coating the top surface well , let it slide down about the chicken if it goes that way
dot the chicken with the leftover butter , and place the pan into the oven
cook for 30 minutes at the timer buzz , check the chicken
chicken should be mostly cooked , but not yet done
the edges will appear "crisp" , but the liquids may not be completely clear
set the timer for another 15-20 , depending on how done the chicken looks and start making your stuffing / dressing according to the package instructions
it should be wet not dry
at about 5 - 10 minutes before the chicken is done pull the pan out of the oven
pick up the cooked chicken , and stir the juices and the butter / preserve mixture together in the pan
gently layer the stuffing into the bottom of the pan , and lay the chicken back on top of the stuffing
sprinkle the reserved preserves on top of the stuffing and put the pan back into the oven
apricot glazed ham steaks
coat a large nonstick skillet with cooking spray, place over medium-high heat until hot, add ham, cook for 2-3 minutes on each side or until lightly browned, add apricot spread and orange juice to skillet , stirring until spread melts, reduce heat and simmer 5-6 minutes or until ham is glazed, enjoy !
apricot glazed pears
preheat oven to 350 degrees, in a small bowl , combine the apricot preserves and orange juice, place the pears , cut side down , in an oven proof dish, top with the apricot mixture and bake until soft, let cool for 20 minutes, place 1 scoop of ice cream in each pear half, drizzle with the sauce from the baking dish, sprinkle with a pinch of cinnamon and carnish the plate with a cinnamon stick
apricot glazed pork medallions
slice the pork in about 1 / 2 thick slices and add salt and pepper to both sides for seasoning
chop the ginger into small pieces
heat sesame oil in a large skillet over medium-high heat
add pork and sear 2 minutes per side
add apricot preserves , tamari sauce , ginger and bring to a simmer
simmer 5 minutes , or until pork cooked through and sauce reduces
once done , serve over rice
apricot glazed pork tenderloin
preheat broiler and set rack 4 inches from heat
line a rimmed baking sheet with foil
run pork with oil and season with salt and pepper
broil 10 minutes
meanwhile , whisk together jam and mustard in a small saucepan until melted , 3-4 minutes
remove from heat
transfer half the sauce to a small bowl for brushing
cover pan to keep sauce warm
remove pork from broiler and brush with reserved sauce
continue to broil until pork is blackened in spots , 5-10 minutes more
serve drizzled with warm sauce
apricot glazed pork with baked onions
unfold pork tenderloin
brush centre with mustard and orange juice concentrate
sprinkle with brown sugar , orange zest , ginger and garlic bits
refold pork and secure with butchers string or toothpicks
place in a one-gallon freezer bag
seal tightly , releasing as much air as possible
marinate in refrigerator overnight or at least two hours
preheat oven to 325 degrees f
wrap onion halves individually with aluminium foil , leaving top open
spoon 1 / 2-teaspoon soy sauce on each half and top with black pepper
place pork on a cooking rack coated with a low calorie cooking spray and sprinkle with black pepper
arrange foil-wrapped onions around pork and bake for thirty minutes
meanwhile chop yellow onions relatively finely and toss into a frying pan with a teaspoon of oil and some water
bring mixture to up to high heat
reduce heat to low for approximately for twenty minutes to carmelize onions stir occasionally
combine jam and carmelized onions
spoon jam / onion mixture over top of pork and continue baking for 20-25 minutes more baste at least once during this period
remove pork from oven , let stand 6-8 minutes and slice
spoon remaining soy sauce on onions at the time of serving
plating suggestions
place sliced tenderloin in the middle of a platter
ring it with the backed half onions
outline with wild rice with bits of marinated dried apricot bits scattered amongst the rice
a wee bit of apricot brandy makes a great marinade
apricot glazed roasted asparagus
preheat oven to 400f, place asparagus spears on a foil-lined jelly roll pan coated with cooking spray, combine apricot preserves , soy sauce , garlic , and salt, mix well pour preserves mixture over asparagus, toss well to coat, bake at 400f for 10 minutes or until asparagus is crisp-tender, serve immediately
apricot glazed roasted asparagus  low fat
rinse spears under cold water then pat dry with paper towels
set oven to 375 degrees
grease a large baking sheet
in a small bowl combine the apricot preserves with soy sauce , garlic powder and salt
pour over the asparagus on the baking sheet and toss using hands to coat with the mixture
bake for about 10-15 minutes or until the asparagus is crisp-tender
season with freshly ground black pepper to taste
apricot glazed sweet potato bake
set oven to 350 degree, butter a 13 x 9-inch baking dish, place potatoes in prepared dish , and set aside, in a saucepan , combine brown sugar , cornstarch , salt and cinnamon, stir in apricot nectar water and orange peel, bring to a boil , stirring constantly , cook , and stir for 2 minutes more, remove from heat, stir in butter and pecans, pour over sweet potatoes, season with black pepper, bake , uncovered for 20-25 minutes or until heated through
apricot glazed turkey with onion and shallot gravy
for glaze: combine all ingredients in small saucepan and bring to boil
reduce heat to medium-low and simmer until thickened and reduce to 1 1 / 4 cups , about 15 minutes
for herb butter: blend all ingredients in small bowl
set aside
for onion mixture: melt butter in large skillet over medium heat
add onions and shallots and saut until very soft and light brown , about 20 minutes
cover separately and chill
for turkey: place rack in lowest third of oven and preheat to 400 f
pat turkey dry with paper towels
season turkey cavity with salt and pepper
place turkey on rack set in large roasting pan
slide hand under skin of turkey breast to loosen skin
spread half of herb butter over breast under skin
if stuffing turkey , spoon stuffing into main cavity
place remaining herb butter in small saucepan
stir over low heat until melted
brush butter over outside of turkey
tie legs together loosely to hold shape of turkey
roast turkey 30 minutes
reduce oven temperature to 325 f
roast turkey 1 hour 30 minutes , basting occasionally with pan drippings
tent turkey with heavy-duty foil
roast 45 minutes longer
add onion mixture , 1 can broth , thyme and sage to pan
roast 15 minutes
bring glaze to simmer
brush 1 / 2 cup glaze over turkey
continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 180 f
or until juices run clear when thickest part of thigh is pierced with skewer , brushing occasionally with glaze and adding more broth to pan if liquid evaporates , about 40 minutes longer for unstuffed turkey
place turkey on platter , tent with foil
let stand 30 minutes
reserve mixture in pan for gravy
for gravy: pour contents of roasting pan into strainer set over large bowl
spoon fat from pan juices in bowl
transfer onion mixture in strainer to blender
add 1 cup pan juices to blender and puree until smooth , adding more pan juices and chicken broth if necessary to thin sauce to desired consistency
transfer sauce to heavy large saucepan and bring to boil
cook until color deepens , skimming off any foam , about 5 minutes
season with salt and pepper
serve turkey with gravy
apricot gorgonzola crescent appetizers
heat oven to 350f spray large cookie sheet with crisco original no-stick cooking spray
if using crescent rolls: unroll dough
place on cookie sheet
press dough into 13x9-inch rectangle
firmly press perforations to seal
if using dough sheet: unroll dough
place on cookie sheet
press dough into 13x9-inch rectangle
in small microwavable bowl , microwave preserves and butter uncovered on high about 30 seconds or until butter is melted
stir until smooth
spread preserves mixture evenly over dough
top evenly with cheese and pecans
sprinkle evenly with pepper
bake 13 to 19 minutes or until crust is deep golden brown
cool 10 minutes
cut into 12 squares
serve warm
apricot jalapeno glazed carrots
steam carrots in a tightly covered dish with a couple of tablespoons of water for 2 minutes until almost done
melt butter over med-high heat in a small skillet
add partially cooked carrots and fry in butter until starting to brown a tiny bit
reduce heat to medium and add garlic , jalapeno , and rosemary and saute 1 minute until fragrant
add preserves , brown sugar and mustard
continue stirring until preserves are melted and carrots are glazed
add lemon juice and salt and pepper to taste
apricot kahlua glazed roasted turkey
i prefer to brine my turkey before roasting so just about any brine recipe will do
there are several very good ones posted on recipezaar
after brining rinse turkey and pat dry with paper towels
rub turkey with softened butter and sprinkle inside and out with salt and pepper
place in roasting pan with a cup of water in the bottom of the pan
in a bowl combine preserves and kahlua mixing well
spread half of the mixture over the turkey and place in 350 degree oven
about half way through the roasting spread the other half over bird
basting often with juices
continue roasting until bird is cooked through and golden brown
if the breast is getting too brown tent with foil
apricot mango martini
muddle the mango in the bottom of mixing glass or shaker, pour in all ingredients , shake with ice for 30 seconds, serve in a martini glass and garnish with lemon zest or peel
apricot mustard chicken breasts  ww friendly
in a large no-stick skillet , combine the water , mustard , preserves , soy sauce , and scallions
mix thoroughly
add chicken
bring to a simmer over medium-high heat , then reduce heat to medium or medium-low
gently simmer for 15-18 minutes , or until chicken is cooked through
if the sauce becomes too thick while cooking , just add a few more tablespoons of water
apricot mustard crusted catfish
combine the jam , mustard and cheese in a small bowl
wash and pat dry the catfish fillets
spread the mustard mixture on both sides of the fillets
cover each fillet with fine bread crumbs
place in a lightly buttered baking dish
recipe may be prepared to this point and held refrigerated until needed
when ready to served , place the baking dish in a preheated 350 degree oven for about 20 minutes
serve immediately
apricot mustard glazed pork chops  bone in
season pork with salt and pepper
in skillet , heat olive oil over medium-high heat
add chops and onion
cook 3-6 minutes
turn and cook an additional 3-6 minutes
meanwhile , in a small microwave-safe bowl combine preserves , mustard , 1 / 4 cup water , paprika , and nutmeg
heat in microwave for 1 minute or until melted
pour over pork in skillet
reduce heat to medium
cook , covered , 10 minutes or until pork is cooked through
apricot mustard grilled pork tenderloin
season tenderloin with salt and pepper
stir together the preserves and mustard in a small bowl
place pork over a medium-hot fire and grill for about 15 minutes or until internal temperature reaches 160f , brushing with mustard mixture in the last few minutes
apricot nut bread
soak apricots for 20 minutes, cream together 1 cup sugar , shortening and egg, stir in 1 / 4 cup sugar and orange juice, add dry ingredients , blend well, drain apricots , fold in apricots and nuts, bake in greased and floured loaf pan at 350 for 65 minutes or until done
apricot nut spread
soak apricots in 1 / 2 cup water overnight, drain , reserving 2 tablespoons of the liquid, place apricots and 2 tablespoons reserved liquid into food processor or blender, process for about 10 seconds, add cream cheese and process just until blended, add walnuts and blend until mixed, store spread in the refrigerator
apricot orange bread
preheat oven to 350 f
lightly oil two 9x5-inch loaf pan
cook apricots in water in a covered medium-size saucepan for 10-15 minutes or until tender but not mushy
drain
reserve 3 / 4 cup liquid
set apricots aside to cool
cream together margarine and sugar
by hand , beat in egg and orange peel
sift together flour , dry milk , baking powder , soda , and salt
add to creamed mixture alternately with reserved apricot liquid and orange juice
stir apricot pieces and pecans into batter
turn batter into prepared pans
bake for 40-45 minutes or until bread springs back when lightly touched in center
cool 5 minutes in pan
remove from pan and completely cool on wire rack before slicing