formido/recipes-20k huggingface dataset:
apricot angel brownies
preheat oven to 350 degrees f , then grease a 9-inch square baking pan
in a saucepan , melt chocolate & butter over low heat , stirring constantly , until all the chocolate is melted
remove from heat & stir in brown sugar , eggs & vanilla until blended , then set aside
in a bowl , whisk together flour , baking powder & salt , then stir in chocolate mixture
in another bowl , combine apricots , almonds & coconut , then stir half of this apricot mixture into the batter
pour batter into the prepared baking pan , & sprinkle remaining apricot mixture on top
bake for 25 minutes or until golden brown
remove pan to wire rack & let cool before slicing
apricot applesauce   jewish
in a large , heavy saucepan , combine the apricots , 1 1 / 3 cups of apple juice , the vanilla bean , ginger & a pinch of salt , then cover & cook on a simmer for about 25 minutes , or until apricots are very tender
add the apples & continue cooking , covered ~ & stirring occasionally ~ for another 25 minutes or until apples are very soft , adding additional juice , if necessary , to prevent sticking
the mixture is ready when it is thick & pulpy , with no liquid visible
if it is a little watery , boil it for a few minutes , uncovered , to evaporate the remaining liquid
remove the vanilla bean & either puree the mixture in a food processor , or use a hand-held masher , blending to a somewhat chunky consistency
cover & refrigerate until chilled before serving
apricot baked ham
preheat oven to 325 degrees
score the surface of the ham with shallow diamond-shaped cuts
combine preserves and mustard
spread over ham evenly
pat brown sugar over apricot mixture
place ham on a rack in shallow roasting pan
bake 20 minutes per pound or until ham is heated through and meat thermometer reads 140 degrees
apricot baklava
warm 3 / 4 cup wine in saucepan and remove from heat, add raisins and soak for 2 - 4 hours, put apricots in saucepan and cover with water, bring to boil and simmer for 40-45 minutes till very tender, drain and reserve liquid if any left, process apricots in food processor or mash till smooth, put in large bowl, add drained raisins , reserving the wine, mix in white sugar , cinnamon , 1 / 2 tsp wine , vanilla , brown sugar, allow to cool, mix in cashews, butter a 13x9x2 baking pan, open filo sheets and cut to size of pan, process one at a time keeping the rest covered, brush butter on top of one sheet and place in pan, repeat with 10 sheets one at a time and layer them in pan, cover last sheet with apricot mixture, cover with the next 10 filo sheets buttering each one as before, slice through the top layers diagonally to create diamonds, bake at 350 for 40 - 45 minutes till brown on top, put on rack to cool before adding syrup, syrup, in saucepan mix honey , water , nectar , sugar , vanilla and wine, bring to boil and simmer for 5 minutes, allow to cool completely, drizzle on baklava, cover and cool for several hours, best if cooled overnight
apricot balls
you also need a lot of caster sugar for rolling
to make , mix all ingredients and roll into 60 tsp size balls , they may take a while to form balls but the warmth of your hands should do it
coat completely in caster sugar
apricot banana bread
cream butter and sugar, add eggs , mix well, mix bananas and buttermilk, mix flour , baking powder , baking soda , and salt, add to creamed mixture alternately with banana mixture, stir in bran , apricots , and nuts, pour in greased 9in loaf pan, bake at 350 for 55-60 minutes , until bread tests done, cool 10 minutes before removing from pan
apricot banana smoothie
place all ingredients into a blender and blend at high speed till creamy smooth
apricot banana squares
preheat oven to 350 degrees, cream the margarine and brown sugar, blend in the preserves , eggs and vanilla, sift together the flour , baking powder , soda and salt, add alternately with the bananas , mixing well after each addition, stir in nuts, pour into a greased 13 x 9 inch baking pan, bake 35 to 40 minutes
apricot barbecue sauce
place ingredients into pan and heat over a low flame until slightly thickened
brush over sausages while cooking if desired & serve the rest as an accompaniment
apricot barbecue sauce for ham
mix cornstarch with 2 tbsp cold water
add apricot nectar , vinegar , sugar , apricot preserves , catsup and dry mustard
mix well
bring to a boil , reduce heat and simmer 5 minutes
apricot barbecued chicken
in a large skillet , cook chicken and garlic in oil until browned , about 6 minutes
transer to a greased 8-inch square baking dish
in a bowl , combine the apricot preserves , barbecue sauce , water , and onion soup mix
pour over the chicken
bake , uncovered , at 375 degrees for 25-30 minutes or until chicken juices run clear
serve with rice
apricot barley casserole
preheat oven to 325
grease a 13x9 baking dish
in a large skillet add 2 tbsp butter , heat pine nuts until lightly toasted
remove and set aside
in same skillet heat remaining butter , saute barley and scallions until tender , 2-3 minutes
add broth , bring to a boil
stir in apricots , raisins , and nuts
pour into the grease baking dish and bake uncovered for 1 1 / 4 hrs or until barley is tender
apricot bars
preheat oven to 350 oven and spray 8 x 8 inch pan
set aside
place apricots , almonds and walnuts in your food processor and chop
place all ingredients in medium sized bowl with the exception of the orange juice
mix well
add enough orange juice to form a thick batter
press into your greased pan and level evenly
bake for 30 minutes till firm
cut into 12 bars , but leave in the pan to cool
now , you may package individually and store in erefrigerator or freezer
apricot bars with shortbread crust
set oven to 350 degrees
grease an 8x8-inch baking dish
for the shortbread crust: blend flour , sugar and salt together for about 10 seconds in a processor
add in cold butter using on / off turns , and process until coarse meal forms
press crumbs firmly into bottom of the pan
bake for about 25 minutes , or until the center is golden , remove and keep oven heat on to same temperature
to make the filling: place apricots in a small saucepan and add enough water to cover
bring to a boil and simmer until soft drain , and set aside
in a small bowl sift together flour , baking powder and salt
using an electric mixer beat eggs in a large bowl for about 2 minutes
add in brown sugar and vanilla and beat until thick
stir in flour mixture
mix / mix in the apricots and nuts
spread over the shortbread crust
bake for about 35 minutes , or until puffed and dark golden brown
cool in dish
cut into small squares or triangles , and dust lightly with powdered sugar
apricot basting sauce
heat all ingredients over low heat , stirring occasionally , until jam is melted
apricot bavarian
spray a 8-inch ring mold with nonfat cooking spray
cook apricots in orange juice concentrate , in small saucepan , until tender
sprinkle gelatin over cold water in heatproof cup and let stand 5 minutes
place cup in small saucepan with hot water and set over moderate heat , until gelatin dissolves , about 5 minutes
stir gelatin occasionally
put apricot-orange mixture , 3 / 4 cup sugar , gelatin mix , lemon juice and 1 1 / 2 cup yogurt in a blender
blend well
beat egg whites in bowl until frothy
while beating , gradually add 2 tablespoon sugar and beat until peaks form
gently fold egg whites into apricot mixture
do not over mix
spoon mixture into ring mold and cover with plastic and refrigerate at least 4 hours
to serve , remove plastic and unmold onto plate
arrange orange slices around outside and put remaining yogurt in a bowl and set in center of ring
spoon yogurt beside each serving of bavarian
apricot bbq sauce
combine all the sauce ingredients in medium-size saucepan, bring to boiling, reduce heat to medium-low, simmer 10 minutes
apricot beef with sesame noodles
combine the sliced beef with dried chili flakes , mustard , soy sauce and garlic refrigerate 4 hours or overnight
cook noodles according to package directions
heat oil in large skillet , over medium-high heat , until hot
add beef with marinade
stir-fry 2 minutes
add noodles , preserves , broth , onions , and 1 tbsp sesame seeds
cook 1 minute , or until heated through
top with remaining sesame seeds before serving
apricot beer bread
preheat oven to 350f lightly grease a 95 inch loaf pan
in a very large bowl , whisk together flour , baking powder , salt and sugar
make a well in the center and add in vegetable oil and beer
mix
stir just until just combined
stir in dried apricots
pour batter into prepared pan
bake for 55-60 minutes , until the loaf is light golden brown and a toothpick inserted into the center comes out clean
turn loaf out of the pan and allow the bread to cool on a wire rack before slicing
apricot bellinis
process half each of apricot halves , apricot nectar , and sugar in a blender until smooth , stopping to scrape down sides
repeat with remaining apricot halves , nectar , and sugar
serve over crushed ice with sparkling wine / champagne or ginger ale / lemon-lime soda
garnish , if desired
be sure and do this just before serving
apricot berry smoothie
place first 5 ingredients in blender and mix well, add water til you get the desired consistency, taste and add a bit more apricot nectar if it's not sweet enough for you !
apricot biscotti
preheat oven to 350f
spread hazelnuts on a baking sheet and toast in oven 8 to 10 minutes , until fragrant
let cool slightly
place nuts in a dishtowel and rub together to remove some of the skin
coarsely chop and set aside
place butter in the bowl of a stand mixer
beat on medium speed until soft and creamy
gradually add sugar and beat until light and fluffy , about 2 minutes
add lemon rind and eggs , one at a time , beating well after each addition
add vanilla and beat well
combine flour , baking powder and salt in a bowl
stir to blend
gradually add flour mixture to butter mixture , beating on low until a smooth dough forms
stir in hazelnuts and apricots
divide dough in half
with lightly floured hands , form dough into two 10 x 2-inch logs
place on an ungreased baking sheet , at least 2 inches apart
bake 30 minutes , or until golden brown
let cool on the baking sheet 15 minutes
transfer logs to a cutting board
using a sharp knife , cut straight down through the log to make 1-inch-thick slices
discard end pieces
arrange on a baking sheet
bake 9 minutes or until lightly browned
turn biscotti over and continue baking until lightly browned on the other side , about 9 minutes
let cool completely on the baking sheets before serving or storing
the biscotti store well for one week and freeze well
makes about 20
apricot bran honey cakes
preheat oven to 400f, combine apricots , butter , nectar and honey in a small saucepan, place over high heat, bring to boil , reduce heat and simmer 4 minutes or until apricots are plump, remove from heat, cool, gently spoon flour into dry measuring cups, level with knife, mix flour , bran , baking soda , and salt in a medium bowl , stir well, add sugar mixture to flour mixture , stirring just until combined, lightly fold in apricot mixture, spoon 1 / 2 cup batter into each of 7 ramekins coated with cooking spray, place ramekins on a shallow baking sheet, bake at 400f, for 15 minutes or until golden brown, put on wire rack, serve warm or at room temperature, enjoy !
apricot bran muffins fat free
combine the bran and non fat buttermilk and let sit for 25 minutes, combine the flour , soda , brown sugar together, add the bran to the egg whites , stir well, add the wet ingredients into the dry ingredients just until all are moistened, fold in the apricots, spray your muffin tins with a cooking spray , and fill 3 / 4 with batter, bake 350 degrees for 16- 18 minutes , or just until a tester comes away clean, remove from oven and let sit on a rack for six minutes, then remove muffins from tins to a wire rack
apricot brandy
place ingredients in a 1 / 2 gallon flat topped glass jar
turn jar twice a day for 8 days
batch is ready
you may use the same apricots , more sugar , and vodka added to make another batch , but let second batch sit for 12 to 14 days
apricot brandy balls
grind apricots, add coconut , milk , and brandy, blend well, mix will be sticky, roll into balls and store in cool place, can be made several days ahead, before serving , roll in powdered sugar
apricot brandy chicken
in a large fry pan heat some oil , add chicken and brown well on both sides
remove and set to one side
in the same pan add water , brandy , jam , stock and mustard stir to combine , mix a little water with the cornflour and add to sauce , stir until mixture thickens
add sour cream , return chicken to pan cook for about 10-15 min's over a low heat to cook chicken through , stir in tarragon
remove chicken and slice thickly
to serve: i served mine over celeriac mash drizzled with sauce and garnished with half an apricot
apricot brandy pound cake
grease and flour a very large tube pan, cream together sugar and butter add eggs one at a time, mix dry things and set aside, mix sour cream and all flavorings and brandy, alternately add dry and wet to sugar mix, mix until well blended then pour into pan and bake at 325 for 70 minutes
apricot brandy slush
in 2 cups boiling water , add tea bags
set aside
in a large plastic container , combine 7 cups cold water , sugar , orange juice , lemonade and brandy
add tea and freeze
serve in a glass with any lemon-lime drink
add a maraschino cherry for garnish
apricot brandy sour
in a shaker , pour apricot brandy , lemon juice and triple sec, fill in with orange juice and add ice cubes, shake, pour in a highball glass, optional: add 1 teaspoon grenadine
apricot bread
preheat oven to 350, combine all ingredients, bake for 30 to 25 minutes in 11x7 baking tin
apricot bread pudding
in a medium mixing bowl beat together eggs , milk , 1 / 2 cup sugar , and vanilla
in a large mixing bowl combine bread pieces , apricots , and currants
place in a greased 2 quart rectangular baking dish
pour milk mixture over bread mixture and press bread with the back of a spoon to soak up milk
in a small bowl , stir together 2 tbsps
sugar , and cardamom
sprinkle over top of pudding
dot with butter or margarine
bake at 325f for 55 to 60 minutes , or until it tests clean
serve warm with maple syrup , if desired
apricot bread scrumptious
plump apricots by soaking in warm water , drain and chop
cream sugar , eggs , water and butter
stir in orange juice
combine flour , baking powder , soda and salt , add to cream mixture and stir to blend
fold in apricots and pecans , mixing well
pour batter into two 8 x 4 inch greased and floured loaf pans
bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean
cool 10 minutes and remove from pans
makes 2 loaves
delicious !
apricot breakfast cake
brew one cup of tea and pour in small bowl over chopped apricot pieces
stir in ground coriander
allow to soak and plump for one hour
strain apricots of liquid , reserving liquid
there should be about cup of apricot tea , if it is less , add enough water to make it equal cup
preheat oven to 350f and butter and flour a bundt pan
beat butter together with sugar until creamy and fluffy , about 5-6 minutes
add baking powder , extracts , milk powder and zests
alternate additions of flour with apricot tea and eggs
finally , dredge apricot pieces and golden raisins in a little flour and mix them into the batter
spoon batter into prepared bundt pan
bake for 50-60 minutes in preheated oven , or until a sharp knife inserted into highest part of cake comes out clean
remove from oven , cool approximately 20 minutes and turn out onto serving platter
allow to cool completely and dust with icing sugar
apricot bundt cake
mix cake mix , jello , eggs , 3 / 4 cup nectar and oil with electric mixer
pour into greased and floured bundt pan
bake at 350 degrees for 25-30 minutes
make a glaze by whisking powdered sugar with apricot nectar and pour over warm cake so it can seep into cake
apricot butter
in a food processor , grind the apricots to a paste , add the butter and blend the mixture unti it is smooth
blend in a pinch of salt to taste
transfer the butter to a bowl or crock and chill , covered
remove the butter from the refrigerator 15 minutes before serving
apricot buttermilk smoothie
put all ingredients in a blender & puree until smooth, pour into a glass & enjoy !
apricot canapes
top each apricot with 1 / 2 teaspoon cheese, sprinkle with pistachios and drizzle with honey, sprinkle with pepper
apricot carrot bread
preheat oven to 350 degrees f , & butter a 9 inch loaf pan
in bowl , whisk & mix together flour , baking powder , cinnamon , nutmeg & ginger , then whisk in bran
in large bowl , whisk together vegetable oil , honey , buttermilk & eggs , until well blended
add carrots , zest & apricots , & stir until well blended
add flour mixture , seeds & raisins , & blend until all the flour is just moistened
do not overbeat
pour into buttered pan
bake 40-50 minutes or until toothpick in the middle comes out clean
remove pan from oven & let cool 10 minutes on wire rack
remove loaf from pan & let cool completely on wire rack
apricot carrots
place carrots in a saucepan with enought water to cover
bring to a boil
cover and cook for 8 minutes or until crisp tender
drain
add remaining ingredients
cook and stir over medium heat for 3 minutes or until preserves are melted and carrots are coated
apricot cheese danish
in a large mixing bowl , dissolve yeast in water
add eggs , butter , sour cream and sugar
gradually add 2 cups flour and salt
beat until smooth
stir in remaining flour
place in a greased bowl
cover
refrigerate overnight
for filling , beat cream cheese , sugar , egg yolks and vanilla in a mixing bowl until smooth
turn dough onto a floured surface
knead two to three times
divide in half
roll each half into a 16 x 10 inch oval and place on greased baking sheets
spread 1 1 / 4 cups filling over each oval to within 1 inch of edges
fold longest side over filling
pinch edges to seal
cover and let rise in a warm place until doubled , about 1 hour
bake at 375 for 20-22 minutes or until golden brown
cool on a wire rack
spread preserves on top
dust with confectioners sugar
store in the refrigerator
apricot cheesecake
preheat oven to 325
combine cookie crumbs and melted butter and press evenly on the bottom and 2" up the sides of a 9" springform pan
bake 8-10 minutes or'til golden brown and set aside
drain apricot halves reserving 3 tablespoons of the syrup
coarsely chop the apricots and set aside
in a large bowl beat the cream cheese , sugar , reserved apricot syrup and vanilla with a mixer'til combined
add eggs all at once beating on low speed just'til combined
stir in chopped apricots
pour filling into prepared crust and place on a shallow baking pan in the oven
bake about 50 minutes or'til center appears nearly set when cheesecake is gently shaken
cool in pan on a wire rack for 15 minutes , then loosen crust from sides of pan and cool cheesecake 30 minutes more
remove the sides of the pan and cool completely
for the glaze melt apricot spread in a small saucepan over low heat
remove from heat , stir in the apricot nectar and spread over the cheesecake
cover and chill in refrigerator at least 4 hours before serving
apricot cherry bars
move a rack to a lower-middle position in the oven & preheat to 325 degrees f
spray a 13"x9" glass baking dish with vegetable cooking spray , & set aside
in a medium bowl , mix the flour , oats , brown sugar & salt
stir in the butter with a fork until well mixed & clumps have formed
spread 1 1 / 2 packed cups of this mixture over the bottom of the baking dish , pressing to form a thin crust
mix the coconut , almonds , cherries , apricots & milk in a large bowl , blending well
pour this filling over the crust , distributing evenly & pressing it down
sprinkle the remaining oat mixture over the dried fruit filling
bake about 30 minutes , until lightly golden , then cool to room temperature on a wire rack
can be stored , covered , at room temperature up to 2 days
when ready to serve , cut into 1 1 / 2" squares
apricot cherry crisp
preheat oven to 375f
mix fruit , 1 / 3 cup sugar , 2 t flour and orange juice together
turn into shallow buttered 2 quart baking dish
let stand 15-20 minutes
mix oats , 3 / 4 cup flour , 1 / 2 cup sugar , brown sugar and cinnamon together
cut in butter using pastry blender or by rubbing between your fingers until topping resembles coarse meal
squeeze topping together to make small clumps , sprinkle on top of fruit
bake at 375 f for 45-50 minutes
serve warm or at room temperature
apricot chick peas
heat oil in a small saucepan over medium heat
add onion and garlic
cook , stirring frequently , until onion is tender , about 5 minutes
add small amounts of water if necessary , about a tablespoon at a time to prevent sticking
add remaining ingredients to saucepan
mix well
bring mixture to a boil , then reduce heat to medium-low , cover and simmer 20 minutes
serve over rice or couscous
apricot chicken
cut chicken into large chunks and roll in cornflour
heat oil in a large frypan and lightly brown the chicken pieces
add the soup mix , the apricot nectar and stock and stir well
cover and simmer gently for about 10 minutes , or until the chicken has cooked through
the smaller the chicken pieces , the quicker they cook
stir in the apricot halves and carrots
reheat
alternate cooking method
combine all of the ingredients in a casserole dish and bake at 180c for approx 75 minutes
add the apricot halves and the carrots during the last 1 / 2 hour of cooking time
add a little extra stock if the dish thickens too much
apricot chicken  4 ingredients
preheat oven to around 180 degrees celsius, lightly coat fillets with flour, mix french onion soup mix with apricot nectar, pour into casserole dish, place chicken fillets into dish, turn them over to make sure they're coated with nectar / soup mix, bake for around 35 - 45 minutes, serve with rice and steamed veg, dinner's done !
apricot chicken casserole
dice chicken into small cubes or strips which ever you prefer
salt and pepper chicken and lightly coat in plain flour
place chicken in a hot pan with olive oil and brown in batches removing from pan to pat excess oil off with absorbent paper
slice bacon rashers into strips and place in pan with roughly diced onions and cook untill onions are almost tender
add browned chicken pieces back to the pan and toss amongst the bacon and onion
add 1 cup of chicken liquid stock to 1 / 2 cups of apricot nectar
let simmer for 3-5 mins and thicken with cornflour if desired
serve over rice or beside side dish of stir fried vegetables
apricot chicken for the gourmet crock pot
in a spice mill or coffee grinder , grind the cinnamon to a fine powder
in a large saute pan over medium-high heat add the oil and when warm stir in sliced onions
saute onions , stirring frequently , for 10 to 15 minutes , until browned
add the garlic and grated ginger and stir for 3 to 5 minutes
add the cinnamon , ground cardamom , tomatoes , chicken stock and salt
cook for 5 minutes
place chicken in the crock pot and pour the onion mixture over
cover and cook on low for 3 to 4 hours , until the chicken is tender
the last 30 minutes of cooking , add the apricots and saffron water
finish cooking and serve immediately on top of saffron rice
apricot chicken salad
mix mayo , preserves , lemon juice and cayenne in a small bowl, toss chicken , grapes , almonds and tarragon in large bowl, add mayo mixture and toss until coated, season with salt to taste
apricot chicken stir fry
in a small bowl , soak the apricots in teh hot water , set aside
combine flour , cilantro , salt and pepper and sprinkle over the chicken
set aside
heat 1 tablespoon oil in a large skillet over medium heat
stir-fry onion and celery for 2-3 minutes or until tender
add peas , ginger , garlic and the apricots with the water then stir-fry for 2 minutes
add remaining oil to another skillet and stir-fry chicken for 6-7 minutes or until no longer pink
sprinkle with lemon juice
return chicken to the apricot mixture abd heat through
serve over rice