formido/recipes-20k huggingface dataset:
apricot glazed sriracha wings
combine all ingredients , except the wings , in a bowl
taste for sweet / hot / sour / salt balance and adjust to your preference
it should be very strong , if not add another tablespoon of sriracha
place wings in heavy plastic bag and cover with the marinade
seal and refrigerate for two days , turning the bag occasionally to ensure even marinating
when ready to cook , preheat the oven to 325 degrees
spread foil over two shallow pans and top with racks
spread wings out on racks , saving their marinade
roast for 1 3 / 4 hours in the middle or bottom of the oven , switching pans occasionally
every so often , turn wings , basting with marinade and piercing with a fork during the first hour of roasting
wings are done when they can be easily pierced with the
if they are not crisp enough for you , flip on the broiler or turn the oven to 500 degrees for a few minutes
watch carefully - they can easily burn
serve hot , warm or cold
squeeze fresh lemon over them at the table
apricot glazed yams
place yams in an 11 x 7 x 1 1 / 2 inch baking dish
drain the apricots , reserving the syrup
arrange the apricots over the yams
combine sugar , cornstarch , salt , and cinnamon in a medium saucepan
add enough water to the reserved apricot syrup to equal 1 cup
add the syrup / water mixture and raisins to the cornstarch mixture , stirring well
bring to a boil over medium heat
stir in sherry and orange rind
pour the syrup mixture over the yams and apricots
bake , uncovered , at 350 degrees for 20 minutes , basting occasionally
apricot gooey cake
heat oven to 350 degrees
in small saucepan , combine apricots and water
cook over med heat 15-20 mins or until tender , stirring frequently
drain and puree apricots
set aside
while apricots are cooking , grease and flour a 9-in square pan
in a small bowl , combine flour , baking powder , baking soda and salt
in large bowl , beat sugar and 1 / 3 cup butter until light and fluffy
add vanilla , lemon extract and egg , beat well
alternately add dry ingredients and 2 / 3 cup water to sugar mixture
stir in 3 tablespoons of apricot puree
pour batter into prepared pan
bake for 25-35 minutes or until done
cool slightly
frosting: in small saucepan , combine brown sugar , 2 tbls butter and remaining apricot puree
bring to a boil and boil for 1 min , stirring constantly
remove from heat and stir in coconut
immediately spread over warm cake
apricot granola
combine margarine and brown sugar in a baking pan
add oats , wheat bran , flour , sesame seeds , sunflower seeds , nuts , and cinnamon
toss to mix well , and spread evenly across pan
bake at 350 degrees f for 25-30 minutes , stirring several times , until lightly browned
remove from oven and stir in raisins and apricots
cool completely and store in an airtight container
apricot grape nuts bread
preheat oven to 350f, soak apricots in boiling water, pour yogurt over cereal to soak while mixing other ingredients, sift flours with baking powder , baking soda , salt , and sugar, add egg , oil , and honey to cereal mixture and mix well, then add flour mixture and stir only enough to dampen flour, drain apricots, chop finely and stir into batter, pour into greased 8 x 4 inch loaf pan, bake at for about 50-60 minutes or until cake tester comes out clean, cool in pan for 10 minutes, remove from pan and finish cooling on rack, wrap in wax paper and store several hours or overnight before slicing
apricot habanero short ribs
trim fat from ribs
place ribs in a 4 to 6 quart pot with enough water to cover the ribs
bring to boiling , reduce heat , simmer covered for 1 1 / 2 hours or until tender , drain
sauce: in a small saucepan cook the onion and garlic in hot oil until tender
stir in catsup , apricot preserves , vinegar , pepper , steak sauce and chili powder
bring just to boiling , reduce heat , simmer , uncovered , about 10 minutes or until mixture thickens slightly , stirring occasionaly , set aside
stir together the cumin and salt in a small mixing bowl
sprinkle mixture evenly over both sides of ribs , rub into surface
prepare grill for grilling or broiler
if grilling prepare for indirect grilling
test for medium heat above the drip pan
place ribs meaty side up , on lightly oiled grill rack over the drip pan
cover and grill for 15 minutes or until the ribs are tender , brushing occasionally with the sauce
if using broiler , set broiler pan on rack about 6 inches from heat , place ribs meady side up , broil for about 15 / 20 minutes , brush with some of the sauce
heat the remaining sauce until bubbly
pass with the ribs
apricot ham sandwich
spread some of the cream cheese on first slice of bread
top with 1 / 2 of the apricots and 2 slices of ham
place 2nd slice of bread on top and spread remainder of cream cheese on top , then add remaining apricots and ham
top with final piece of bread and slice it into 4 pieces
this recipe can be adjusted for an entire loaf , just follow the basic idea and adjust cheese / apricots to your liking
enjoy !
apricot health drink  smoothie
blend all ingredients in a blender until smooth
apricot heaven
squeeze the orange to extract its juice
put the dried apricots into a small saucepan with the orange juice and water , bring it to the boil then simmer with a lid on for 10 minutes , adding the grand marnier towards the end of the cooking time
when the fruit is tender , puree the apricot mixture
taste it , and add a splash more grand marnier if you wish
you should have a thick puree
leave the apricot mixture to cool , then spread it neatly in a small glass serving dish
spread the yoghurt evenly on top , making sure that all of the apricot mixture is covered
in a small bowl , mix the cinnamon and brown sugar , breaking up any lumps , then sprinkle this mixture evenly and thickly over the yoghurt so that the whole surface is covered
place in the fridge for at least three hours , until ready to serve
the cinnamon-sugar dissolves into the surface of the yoghurt , creating a gorgeous dark syrup
apricot honey butter
grate rind and squeeze juice from lemons
you'll need 2 tablespoons grated rind and 1 / 2 cup lemon juice
combine apricots , lemon rind , water , lemon juice in a medium saucepan
don't use aluminum
stainless steel is good
bring to a boil over high heat , cover , reduce heat to low and stirring frequently , keep at a low boil for 35 - 40 minutes or until apricots are tender
carefully pour into blender or food processor and process until smooth
return to saucepan
add honey
stir and return to boil
again reduce heat and cook , uncovered , at a low boil until very thick
stir frequently
ladle into hot sterilized jars
remove air bubbles , wipe rims , add hot lids and rings
process in boiling water bath for 5 minutes or refrigerate and use within 1 month
apricot honey grilled chicken
heat gas grill on medium or charcoal grill until coals are ash white
meanwhile , melt butter in 1-quart saucepan until sizzling
add onion
cook over medium heat until onion is softened
stir in all remaining glaze ingredients
set aside
combine oregano , salt , pepper , and crushed red pepper flakes in small bowl
rub on both sides of chicken breasts
place chicken onto grill
grill , turning once , until chicken is no longer pink and juices run clear when pierced with a fork
brush chicken with glaze during last 5 minutes of grilling
cook remaining glaze in 1-quart saucepan over medium heat until it comes to a boil , stirring constantly
serve warm glaze over chicken
apricot honey ham glaze
combine all ham glaze ingredients in a saucepan over medium heat, stir constantly , until mixture is thickened and bubbly, spoon ham glaze over ham, baste during the last 30 minutes of cooking
apricot honey oatmeal
bring water , apricots , honey & cinnamon to a boil
stir in oats , and return to a boil
reduce heat to medium , cook for about 1 minute for quick oats or 5 minutes for old fashioned oats
sprinkle some extra cinnamon and a drizzle of honey to serve
apricot honey syrup
soak the apricots in water overnight
drain off water
pure apricots
add honey and simple syrup
store in refrigerator
warm on stove or in microwave
put into little pitchers and hold each in oven until ready to serve
to make simple sugar syrup , combine sugar and water in a saucepan and bring to a boil
boil gently without stirring for 10 minutes
allow to cool
apricot honey wheat pudding
bring water to a boil in a small saucepan
stir in bulgar , cover and cook over medium-low heat for 15 minutes
add milk , honey , apricots , cinnamon , and cardamom
increase heat to medium and stirring occasionally bring mixture to a boil
then reduce heat to medium-low and cook , stirring frequently for 20 minutes or until mixture is thick
stir constantly near the end of cooking time to keep mixture from sticking
remove saucepan from heat and stir in vanilla and almond extracts
spoon pudding into a 1 quart shallow serving bowl and smooth the top
sprinkle with chopped nuts
this dessert can be served hot , warm or at room temperature
apricot horseradish spread
combine preserves and horseradish in a small bowl and whisk until smooth
whisk in the lime juice and salt and pepper to taste
serve with crackers , especially nice with "ritz" style or pepperidge farm butter crackers
this will keep several weeks , refrigerated in non-metallic container
apricot jalapeno jelly
place the jalapenos , pepper and vinegar in a blender, pulse until small chunks remain, combine apricots , sugar and the pepper / vinegar mixture in a large saucepan, bring to a boil, boil rapidly for 5 minutes, remove from the heat, skim off any foam that forms, allow mixture to cool for 2 minutes, mix in the pectin, pour into sterilized jars , seal and cool, and don't rub your eyes !
apricot jam
sterilize your canning jars by boiling for 10 minutes in a hot water canner
you will need 5 pint jars or 10 half-pints
combine all ingredients in a large stock pot
bring to boil over medium-high heat , stirring occasionally until the sugar dissolves
once mixture reaches a rolling boil , continue to boil it for 30 minutes , stirring frequently to prevent it from sticking
remove from heat and fill jars , leaving 1 / 4 head space
wipe rims clean and put the 2-piece metal canning lids in place
process in boiling water canner for 10 minutes
apricot jam   microwave
put the apricots , water , lemon juice and cloves in a large bowl
cook , covered with pierced plastic wrap for 10 minutes on high , stirring frequently
remove cloves and add the sugar , stirring well
cook covered on high for 15 minutes , stirring every 5 minutes
put a spoonful of jam on a cold plate
if a skin forms and the jam wrinkles when the plate is tilted , setting point has been reached
if jam is still liquid , cook for a further 2-3 minutes on high , pour into hot sterilized jars ,
cover with seal and ring
cool completely listening for the seal to snap
any that do not snap seal need to be used with in a week
or alternately pour into freezer containers
cool completly and freeze
"
apricot jello mold
dissolve jello in boiling water, add apricots that have been mashed through a fine sieve, add the baby food apricots, allow to cool , until it starts to set, add sour cream, mix thoroughly, pour into large jello mold that has been greased with cooking spray, refrigerate for about 4 hours to set
apricot jello salad
bottom:, drain appricots and pineapple , reserve liquid, dissolve jello in 2 cups hot water, add marshmellows and stir until melted, add 1 cup of reserved liquid, combine remaining ingredients and put in a 9x13inch pan, refrigerate until set, topping:, put 1 cup reserved liquid in a sauce pan , heat, mix the sugar and flour , add to liquid, add 1 beaten egg, cook to boiling until thickened, remove from heat and add the butter, cool then add 2 cups cool whip, cover the bottom with the topping & refrigerate, sprinkle with cheese
apricot jelly
combine apricots and water
over medium heat bring mixture to a boil
reduce heat to a simmer gently for 5 minutes
take pan off heat
skim and let set 30 minutes
sieve the apricots and strain juice from pulp
line sieve with 4 layers of clean damp cheese cloth
strain
cover the juice and refrigerate overnight
ladle the juice from container , being careful not to disturb the sediment from bottom using 3 cups of juice
to make the jelly , combine juices when they are warm add sugar
stirring constantly until sugar is dissolved , bring to a rolling boil
pour pectin in , bring to a rolling boil again , stirring constantly for 1 minute
remove pan from heat
skim off foam
ladle into hot jars , leaving 1 / 4 inch head space
water bath for 15 minutes
apricot kielbasa slices
in a large skillet , brown the sausage - drain and set aside
add the remaining ingredients to the skillet
cook over low heat for 2-3 minutes or until heated through , stirring occasionally
return the sausage to the pan and cook for 5-6 minuted or heated through
apricot lamb
in lg skillet , saute onion in oil for 1 minute, add lamb , and the spices, cook and stir for 5 minutes, add apricots , orange juice , almonds , and orange zest, put into a 3 quart baking dish, stir in broth, cover and bake at 350f for 1-1 / 2 hours, sprinkle with sesame seeds
apricot lamb kebabs
combine nectar , dried apricots , oil , golden syrup , garlic rosemary and pepper in a small bowl
add the lamb cubes and marinate in the fridge at least 4 hours
thread lamb cubes onto skewers alternating between apricot , onion and bell pepper between each piece
cook on a bbq grill , brushing ocasionally with the marinade
reduce remaining marinate in a saucepan and serve over the top of the kebabs
apricot lemon chiffon cake
place a rack in center of oven , and preheat to 325f
to make cake:
place egg whites and cream of tartar in a medium bowl
beat , using an electric mixer on high , for 2 to 3 minutes , until stiff peaks form
set aside
place the cake mix , egg yolks , nectar , oil , lemon juice , and lemon peel in a large bowl , and with same beaters used to beat egg whites , blend on low speed for 1 minute
stop , and scrape down the sides of bowl with a spatula
increase the mixer speed to medium , and beat for 2 minutes longer
scrape the side down if needed
the batter should look well blended
turn the beaten egg whites out on top of the batter , and with spatula , fold the whites into the batter until the mix is light but well combined
pour the batter into an ungreased 10" tube pan , smoothing the top with the spatula
bake the cake until it is golden brown and springs back when lightly pressed , 48 to 52 minutes
remove the pan from the oven , and immediately turn it upside down over the neck of a glass bottle to cool for 1 hour
remove the pan from the bottle
run a long sharp knife around the edge of the cake , and invert it onto a rack , then invert it again onto a serving platter so it is right side up
to make glaze:
place sugar , lemon juice , nectar , and lemon peel ini a medium bowl
blend with electirc mixer on low speed for 1 minute
spread glaze on top and sides of the cake with clean , smooth strokes
let the glaze set for 20 minutes , then slice , and serve
enjoy !
apricot lemon marmalade
remove and reserve seeds from unpeeled quartered orange and lemon
put seeds and 2 tablespoons of water in small bowl
cover and set aside
blend or process chopped orange , lemons and apricots , in batches , until finely chopped
combine fruit mixture with the extra water in large saucepan
bring to a boil
reduce heat and simmer , covered , 45 minutes
transfer mixture to large heatproof bowl
cover
stand fruit mixture and seed mixture , separately , overnight
drain seeds over small bowl
reserve liquid and discard seeds
measure fruit mixture and allow 1 cup sugar to each cup of fruit mixture
return fruit mixture with reserved seed liquid to pan
bring to a boil
add sugar and stir over heat , without boiling , until sugar dissolves
boil , uncovered , stirring occasionally , about 30 minutes or until marmalade jells when tested
stand 5 minutes
pour hot marmalade into hot sterilised jars , seal while hot
apricot lemon warmer
in medium saucepan , combine all ingredients, bring to boil , then reduce heat , cover & simmer 20 minutes before serving
apricot lentil soup
heat oil in soup pot over medium low heat
add onion and garlic
saute till onion is just turning translucent and golden
add apricots and cook , stirring constantly till softened and shiny and just beginning to brown , about 4 minutes
add cumin , nutmeg , oregano , and thyme and cook , stirring , a minute or so
add stock , tomatoes , and lentils
stir till well combined
bring to a boil , reduce flame and simmer for 40 minutes
just before serving , puree soup
garnish each serving with a lemon wedge , a dollop of sour cream , and a sprig of thyme , if desired
apricot liqueur
place apricots and sugar in a screw-top jar, add vodka , screw cover on tightly and shake to dissolve the sugar, leave for 5-7 days , inverting the jar daily, strain liqueur into a decanter through a fine sieve and store in refrigerator, apricots may be saved , chopped and used as a topping on ice cream
apricot loaf
grease a 7'x3'x2' loaf tin, pour a cup of boiling water over fruit , sugar and butter, add the eggs and flour, pour into the loaf tin and bake in a moderate oven for about 45 minutes
apricot mashed sweet potatoes
place the sweet potatoes in a large pot
add cold water to cover by about 1 inch
cover and bring to a boil
reduce the heat and boil gently until the potatoes are tender , about 15 minutes
drain and return the potatoes to the pot
add the remaining ingredients , except preserves , and mash with a potato masher until smooth
add apricot preserves , and stir potatoes well
taste and adjust seasonings
if the potatoes seem dry , add a little more milk
apricot mist punch
combine apricot nector , pineapple juice , and concentrate in punch bowl, stir in ginger ale, add ice ring with lime slices etc
apricot mochi
combine all ingredients except katakuiko and mix thoroughly with whisk or spoon, pour into a 9x13" greased pan, cover tightly with foil and bake at 350f for 55 minutes, cool with cover on for 15 minutes, remove foil and cool for several hours before cutting with a plastic knife, coat with potato starch
apricot mousse
put apricots in bowl and cover with boiling water
set aside for 1 hour to soften
place drained apricots in blender , add honey and blend until smooth
in a small saucepan , dissolve gelatin in 2 tbls of water
place on low heat and stir until all gelatin is dissolved
combine cottage cheese and yogurt in a seperate bowl and whip until smooth
pour yogurt mixture into a bowl and slowly stir in the gelatin , the fold in the apricot puree
refrigerate for 1 hour before serving
enjoy !
apricot muesli balls
place muesli , apricots , honey and warm melted butter in food processor, process 2 - 3 minutes till well combined, roll into balls, coat balls in coconut
apricot muffins
combine apricot pieces and lemon juice, cream shortening and sugar , beat in egg and stir in apricots, sift flour , baking powder , salt and nutmeg, add to first mixture alternately with milk, add chopped nuts with last portion of flour, fill greased muffin tins two thirds full, sprinkle a little granulated sugar on top of each muffin, bake about 20 minutes at 350 degrees f, makes 12 muffins
apricot munch
heat oven to 300f, stir together apricots , nuts , pretzels , and cereal, set aside, in a small saucepan , melt butter, stir in orange rind and spices, heat until aromatic , about 15 seconds, pour over apricot mixture, toss thoroughly to coat, sprinkle with brown sugar and continue to toss, spread mixture on foil lined baking pan, bake 20 to 25 minutes, toss once during baking, cool and store in airtight container
apricot mustard
place apricot preserves and dijon-style mustard in work bowl of cuisinart mini-prep chopper and process on chop until smooth and homogeneous
apricot mustard chicken
make a marinade by combining the first 6 ingredients in a shallow dish
add chicken fillets to dish , turning to coat in marinade
cover and refrigerate for several hours
add chicken to heated frypan or greased barbecue plate , then cook over a low heat , basting with some of the marinade until chicken is browned on both sides and cooked through
apricot mustard chicken on the grill
combine apricot jam , cider vinegar , dijon mustard , garlic and salt and pepper in a small sauce pan and cook until heated
grill chicken for 15 minutes or until done , basting frequently
this is really good with some grilled yam and eggplant
apricot mustard dipping sauce
in a small bowl , stir together preserves , water and mustard
apricot mustard glazed pork roast
preheat oven to 350
mix apricot preserves , dijon mustard , vinegar , garlic salt , and pepper
cover roasting pan with foil
place pork roast on rack in pan
pour about 2 / 3 of apricot-mustard mixture over roast
bake at 350 degrees for 45 minutes
pour remaining apricot-mustard mixture over pork roast
bake another 45 minutes
remove from oven , tent with foil , and allow roast to rest 15 minutes before carving
apricot mustard grilling sauce
place all ingredients into the bowl of a blender & process 30 seconds or until there is a good consistency to the sauce
pour into a covered glass jar & store in the refrigerator
apricot mustard sauce for fish  asia
in a bowl , stir together all the ingredients
cover & chill in the refrigerator for 1 hour
can be used to baste four 8-ounce portions of salmon or as a sauce , once the salmon has been baked
also works as a sweet & spicy dip for other seafood
apricot nectar cake
put cake mix into bowl and add oil, add eggs one at a time , beating after each one, add nectar and beat for 2 min, bake at 350 for 35-45 min, while still hot , spread sauce on, punch holes in cake to allow the sauce to go through
apricot nectar punch
combine the apricot nectar , thawed orange juice , water and lemon juice in a large bowl
stir until well blended
add the pureed apricots and blend well
immediately before serving , slowly stir in the ginger ale
apricot noodle chicken
prepare the noodles as per the packet directs and continue the below steps while softening
slice the chicken in to strips
in a large fry pan add the oil and fry the chicken until just sealed
meanwhile combine the soup mix , apricots and nectar together
add the frozen vegetables and the apricot mixture over the chicken and stir fry for about 5 minutes
drain the noodles and add into the chicken mixture
cook for a further 2 minutes
serve immediately
apricot noodle kugel
preheat oven to 350 degrees f & grease a glass baking dish
cook flat egg noodles in boiling water for 7 minutes , then drain & spoon noodles into prepared baking dish
wisk together milk , sugar , cream cheese , eggs , nectar & melted butter , beating for 2 minutes
stir in quartered apricots , then add mixture to noodles in baking dish
bake about 60 minutes , until kugel is set & top is golden brown
serve warm or cold
apricot nut bread
in a small saucepan , cook the apricots in water until soft, drain, preheat oven to 350 degrees, generously grease and lightly flour two 7x3x2-inch loaf pans, in a large bowl , combine flour , sugar , baking powder , and salt, mix well, stir in butter , milk , orange juice , and egg, mix well, fold in dried apricots , nuts , and orange peel, spoon into prepared pans, bake 55 minutes or until a toothpick inserted in center comes out clean, cool on rack 15 minutes, remove from pan, cool completely
apricot oat bars   wheat free
preheat oven to 325 degrees
put butter in a 9x13-inch baking pan and set in the oven while it preheats
this will melt the butter and grease the pan
sift the oat flour , potato starch , soda , cinnamon , and salt into a bowl
stir in the brown sugar , rolled oats , and chopped almonds
add the melted butter and mix well
press 2 / 3 of this mixture into the greased pan
spread the jam over the crumbs , keeping it away from the sides of the pan as much as possible
cover with the remaining crumbs and press down firmly
bake for about 45 minutes , until lightly browned
cool in the pan before cutting