formido/recipes-20k huggingface dataset:
apricot oat bran hot breakfast cereal
combine ingredients in a large microwave safe dish
cook on medium-high power until mixture begins to boil
watch it carefully or it will boil over !
remove from microwave and allow to sit for 5 minutes to finish cooking
if mixture is too thick after sitting , stir in extra water or milk and reheat if necessary
adjust sweetener if needed , and enjoy !
apricot oat bran muffins   low fat
preheat ove to 400
spray 6 large 3" muffin cups with no-stick spray
in large bowl , stir oat bran , brown sugar and baking powder
make a well in the center
in a small bowl , beat the egg whites until foamy
stir in buttermilk and molasses
add buttermilk mixture to the oat-bran mixture and stir just until moistened
fold in apples and apricots
spoon the batter into the prepared cups , filling each 3 / 4 full
bake for 18 to 20 minutes
cool in muffin cups for 5 minutes , then remove and cool on a wire rack
to make standar sized muffins spray 12 2 1 / 2" muffin cups with no-stick spray , spoon batter into cups
bake for 15 to 17 minutes
apricot oat cakes
thoroughly grind rolled oats in food processor or blender, mix with flour and baking powder, in a separate bowl , "cream" together yogurt , dry sweetner , honey and vanilla, in yet another bowl , lightly beat egg white until it gets bubbly but not stiff, fold egg white into wet ingredients, add dried fruit, combine wet and dry ingredients, the dough gets pretty stiff and is hard to mix, you may even have to dive in there with your hands and squish it together, add water if the mixture is too dry, form into 12 patties, bake at 325 degrees f for 15 minutes on a non-stick cookie sheet, cool completely and store in refrigerator, these keep well and may be frozen
apricot oatmeal bars
preheat oven to 325 degrees
lightly oil an 8x12 baking dish with nonstick cooking spray
set aside
in a large bowl , work together oats , flour , brown sugar , salt and baking soda with your finger
drizzle oil and fruit juice over the oats and mix in with your finger
set aside 1 / 2 cup for the topping
press the remainder evenly in the bottom of the prepared baking dish
spread apricot preserves over the top
sprinkle with reserved oat topping
bake 30 to 40 minutes , or until golden
let cool in the baking dish on a rack
cut into 15 bars
apricot oatmeal bars  just like you remember
preheat oven to 350 degrees
spray bottom of a 9-by-13-inch rectangular pan with non-stick cooking spray
set aside
place the apricots in saucepan and cover with water
bring to boil , then reduce heat and simmer 10 minutes
remove from heat and drain
set aside
in work bowl of electric mixer , combine flour , oats , sugar , baking soda and salt
add butter and beat on low speed until a crumbly mixture is formed , about 1 minute
place half the mixture into the pan and press firmly into an even layer
spread apricots evenly over surface , then sprinkle remaining crumbs over the top
the pan will be almost full
bake in center of oven until light golden brown , about 50 minutes
remove to a rack and cool completely
gently cut into 24 pieces with a small , sharp knife
store in airtight container or cookie tin between layers of parchment or waxed paper
apricot oatmeal cake
cake----------, pour boiling water over oats, stir and set aside, combine next 5 dry ingredients, cream margarine , brown sugar and eggs together until light, stir in oats , flour mixture and apricots, blend thoroughly, spread batter into 9 inch square pan sprayed with veggie spray, bake at 350 degrees for 35 to 40 minutes, topping----------, prepare topping while cake is baking, melt margarine in small saucepan, stir in remaining ingredients, spread evenly on warm cake, broil 6 inches below element for 3 to 5 minutes or until golden, cool
apricot oatmeal cookies
preheat oven to 350 degrees f
in large bowl , with mixer on medium speed , beat butter and sugars 2 minutes or until creamy , occasionally scraping bowl
reduce speed to low
beat in eggs , flour , baking soda , cinnamon , almond extract , and 1 / 2 teaspoon salt just until blended
stir in oats and remaining ingredients
drop dough by rounded measuring tablespoons , 2 inches apart , onto ungreased cookie sheet
bake cookies 14 to 15 minutes or until tops are golden
cool cookies on wire racks
repeat with remaining dough
apricot oatmeal cookies  vegan
preheat oven to 350 degrees
in large mixing bowl , combine brown sugar , margarine , vanilla and water
mix
well , then add the rest of the ingredients
drop dough by rounded tablespoons onto an ungreased cookie sheet , placing them about 2 inches apart
bake for 8 - 10 minutes or until golden brown
cool slightly , then remove from the cookie sheet
apricot orange balls
place prunes , apricots and raisins in a bowl, pour over the orange juice or liqueur and mix to combine, set aside for 1 hour to macerate, place fruit mixture in a food processor and process to finely chop, transfer fruit mixture to a bowl, add the orange zest , 75 g of the coconut and almonds, combine well, form fruit mixture into small balls , adding a little more orange if necessary, roll balls in remaining coconut to coat, place on a plate line with plastic food wrap , cover and chill until firm
apricot orange barbecued tofu
preheat oven to 350f, slice the tofu into 1 / 4" slices and lightly fry, arrange the fried slices in a baking dish, saute the chopped onions in the oil until transparent, stir in the rest of the ingredients, pour the sauce over the tofu and bake 10-15 minutes , until bubbling, enjoy !
apricot orange bread
preheat oven to 350f 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 , but 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
apricot orange bundt cake
preheat the oven to 350 degrees f , then grease & flour a 6-cup bundt pan
in a large mixing bowl , on high speed , beat the sugar & butter 5 minutes or until light & fluffy
add the eggs , one at a time , beating well after each , & scraping down the sides of the bowl
on low speed , add vanilla , dates , apricots , nuts & zest , mixing well
in a medium bowl , whisk together the flour , soda & salt
into the original large mixing bowl , with the mixer on low speed , alternate beating , the flour in fourths & the buttermilk in thirds , into the batter , beginning & ending with flour , & mixing well
pour the batter into the bundt pan & bake 45-55 minutes or until a toothpick in the center comes out clean
cool in the pan on a wire rack for 10 minutes before inverting cake onto a wire rack over a sheet of foil & remove the pan
meantime , for the glaze , in a small saucepan , stir together all the glaze ingredients
bring to a boil & cook for 3 minutes , stirring constantly , until the mixture thickens slightly
poke holes in the top of the cake with a long , thick skewer at about 1" intervals
brush the hot glaze over the top & sides of the cake , then cool completely
store at room temperature , tightly covered , for up to 3 days
the cake , tightly wrapped , can also be frozen
apricot orange butter
prepare home canning jars and lids according to manufacturer's, instructions, cook apricots and orange in water until tender, press, through a sieve or food mill, combine apricot and orange pulp , lemon juice and sugar in a large, saucepot, cook until thick enough to round up on a spoon, as mixture, thickens , stir frequently to prevent sticking, ladle hot butter into hot jars , leaving 1 / 4-inch headspace, adjust, two-piece caps, process 10 minutes in a boiling-water canner
apricot orange chicken
in a small saucepan , bring broth and rice to a boil
reduce heat
cover and simmer for 15 minutes or until rice is tender
meanwhile , in a small bowl , combine cornstarch and water until smooth
set aside
in a large nonstick skillet or wok coated with cooking spray , stir-fry chicken in hot oil for 5 minutes or until lightly browned
stir in the marmalade , apricots , five-spice powder and soy sauce
bring to a boil
stir cornstarch mixture and stir into chicken mixture
bring to a boil
cook and stir for 2 minutes or until thickened
serve with rice
apricot orange chicken heart healthy
cut chicken in half , lengthwise , using a sharp cleaver and kitchen shears as needed
remove skin
prepare marinade: place ingredients , orange slices through fennel bulb in a non reactive container large enough for skinned chicken halves to lie in marinade , fleshy side down
marinate at least 8 hours , preferably overnight
occasionally baste the upside of chicken with marinade
remove chicken from marinade , lightly dab with paper towel to remove excess moisture
discard marinade
for glaze: soak the apricots in the boiling water , approximately 30 minute remove apricots and squeeze out any excess moisture
place apricots , grand marnier , and soy sauce in food processor and blend till smooth
preheat oven to 375 degrees
brush chicken generously with the apricot glaze
place sliced onion and fennel in bottom of 13 x 9 baking dish , glass preferred
place the glazed chicken halves , bone side down , on top of onion and fennel slices
cover with foil and place in preheated oven for 20 minutes
remove foil and bake an additional 20-30 minutes until meat thermometer , inserted thigh registers 165 degrees
remove chicken halves from pan and keep warm
place onions , fennel and juices from pan in a sauce pan and bring to a boil
add a little water if needed
strain sauce
cut chicken into quarters and place on serving plate
drizzle with sauce , and pass remaining sauce
slice segments between the white skin parts , so that you just have skinless segments
apricot orange glazed carrots with cranberries
in a large saucepan , add 1 inch of water , then add carrots , & bring to boil
cover , reduce heat & simmer 9-11 minutes or until crisp-tender , then drain & set aside
in the same saucepan , combine remaining ingredients , & cook , stirring constantly until lightly thickened
return carrots to saucepan & stir until glazed & heated through
apricot orange marmalade
coarsely grate and keep the zest
separate the orange segments
combine orange segments , zest , apricots and sugar
bring to a boil over medium heat
when mixture begins to boil , start mashing
reduce the heat to maintain a low boil and cook for 15 minutes , stirring constantly--apricots like to burn
hot pack and seal
hot water bath 15 minutes
apricot orange yogurt muffins
in large mixing bowl whisk together the flour , sugar , baking powder , nutmeg , baking soda and salt
in separate bowl whisk together eggs , yogurt and butter and pour over dry ingredients
sprinkle with apricots and orange rind
stir just until dry ingredients are moistened
scoop into greased or paper lined muffin cups , filling to top
bake in centre of 375 oven for about 20 minutes or until golden and tops are firm to the touch
let stand for 5 minutes before serving warm
apricot oven fried chicken
preheat oven to 350
brush chicken liberally with preserves
dredge in crumbs & place in shallow dish or pan on a nonstick pad
you may totally leave fat out or place chicken in sprayed pan and spray with pam or drizzle melted butter over the chicken in the pan
cook uncovered 45 minutes or until done if chicken pieces are large
apricot pancakes
mix dry ingredients together thoroughly
add lemon juice to cream and let sit for 2 minutes
while cream sits , beat eggs into the milk
combine with cream , molasses , and vanilla
toss apricots and walnuts with the dry mix
be sure to break up clumps
preheat lightly-greased griddle medium to medium-high
pour liquid mix into dry mix and stir together well to make a thick but fluid batter
do not overmix or pancakes will not be as light
ladle batter onto griddle to make pancakes about 4 inches in diameter
turn when bubbles appear all over the pancake
cook until done in the middle adjusting heat if necessary to avoid burning
continue , greasing griddle as necessary , until all pancakes are cooked
batter may thicken as it stands
it may be necessary to thin it with a little additional milk if it gets so thick that the pancakes dont cook properly in the center
leftovers can be reheated in the microwave or toaster oven
do not use regular toaster because of the fruit
leftovers can be eaten cold for breakfast or snacks
leftovers can be frozen flat on a baking sheet lined with waxed paper then loaded into freezer bags to use as needed
apricot parfaits
pour the preserves into a small bowl and stir until thinned, spoon 1 tablespoon of the preserves into each of 4 parfait glasses, top each with 1 cookie, top cookie with 1 / 2 cup vanilla pudding, top pudding with another tablespoon of preserves, finish by topping each parfait with some cool whip
apricot pastries
preheat oven to 350
for apricots: cook apricots in water till tender , then cool
set aside
if apricots are still not tender when the water has been absorbed , add more water by the tablespoon full
do not over water
for best results use dried apricots found in the produce section usually in celophane bags
for pastry crust: sift together flour , sugar and salt
cut in shortening with pastry cutter until mixture resembles coarse crumbs
scald milk and let it cool till it is just warm
add yeast to milk and let soften
add egg and vanilla to milk mixture
add milk mixture to the flour mixture
mix well
divide dough into four parts
form each part of dough into a square
on a surface well dusted with the powdered sugar / flour mixture , roll one part of the dough at a time to make 4 ten inch squares
cut each square into sixteen 2-inch squares
forming the pastries: place heaping teaspoons of apricots in center of each individual square
pinch two opposite corners together
place two inches apart on greased cookie sheet
let stand ten minutes
this 10 minutes to stand after forming the pastry is the only rising this recipe requires
bake at 350 for ten to twelve minutes
remove at once from pan to cool on rack
sprinkle with powdered sugar
apricot pastry
for the dough:
sift flour , baking powder and sugar into bowl
add lemon rind and butter
work butter into flour mixture as for pie crust
add egg yolks and enough sour cream so that when it's mixed it resembles soft pie dough
gather into ball and divide into 4 parts
put one part to the side
pat remaining dough into an ungreased 11 x 17 x 1 inch jelly roll pan
bake in 350 degree f
oven for 12 minutes to set the dough
remove from oven and spread with apricot filling
for the filling:
place apricots in saucepan and pour enough water to cover apricots by an inch
cook over medium heat until apricots are soft and liquid has been reduced , stirring occasionally so they don't stick to pan
mash apricots with a fork or an immersion blender to a somewhat smooth puree
add sugar to desired sweetness
filling must be thick and not runny
finish assembling:
roll remainder of dough to 1 / 8" thickness and cut into 1 / 2" strips with pie jagger or knife
arrange diagonally in lattice fashion over apricots , or you can roll pieces of dough into 1 / 4" diameter and arrange as above
bake in 350 degree f
oven for approximately 30 minutes or until lightly browned around edges
before serving sprinkle with sifted powdered sugar and cut into small squares or diamond shaped pieces
it looks better , and the trimmings are delicious with coffee as the baker's reward for the work !
apricot peach pie
cover apricots with boiling water in a small saucepan and let stand 1 hour
meanwhile , prick pastry shell all over with a fork
line with parchment or foil and fill with pie weights or dry rice
bake in a preheated 425 degree f oven for 8 minutes
remove liner and weights
bake 7 minutes longer or until bottom is dry and firm
let cool on a rack while you prepare the filling
drain apricots well and discard liquid
pour liquid from peaches over apricots
set aside
add lemon juice and peel to apricots and bring to a boil
reduce heat to medium-low , cover and simmer until the apricots are very tender and the liquid is reduced by about one-third , about 20 minutes
stir together sugar and cornstarch
blend into the apricots and cook , stirring gently over medium heat until liquid is thickened and translucent
gently stir in peaches
cool 5 minutes , then spoon into baked pie shell
to make streusel topping , stir together the almonds , sugar and flour
blend in the butter with a fork until the mixture is crumbly
sprinkle streusel topping over peach-apricot mixture
bake in preheated 425 degree f oven for 15 to 20 minutes or until the filling is bubbly and topping is golden brown
apricot peach smoothies
combine all ingredients in a blender, cover and process'til smooth, pour into glasses
apricot pecan chicken salad
in a large mixing bowl , combine the first six ingredients, set aside, whisk together sour cream , salt and pepper in a separate bowl, pour over first six ingredients, toss well, serve with dry wheat toast
apricot pecan tassies
for base:
in food processor , combine flour , 1 / 2 cup butter and cream cheese
process until mixture forms a large ball
wrap dough in plastic wrap and chill for at least 15 minutes
for filling:
combine brown sugar , egg , 1 tbsp buter , vanilla and salt in a bowl until smooth
stir in apricots and nuts
preheat oven to 325f shape dough into 2 dozen 1 inch balls and place in paper lined or greased miniture muffin tins
press dough on bottom and up sides of each cup
fill each with 1 tsp apricot-pecan filling
bake 25 minutes or until golden and filling sets
cool and remove from cups
cookies can be wrapped tightly in plastic and frozen up to 6 weeks
apricot pepper marmalade
heal oil in a medium saute pan over medium heat
add peppers and onions , reduce heat to medium low and saute 3-4 minutes , until vegetables soften , not browning
add remaining ingredients and simmer 20 minutes
cool marmalade and then store in refrigerator
apricot pie
preheat oven to 400f, in a small bowl , combine almonds , breadcrumbs and walnuts, sprinkle over bottom pie crust, peel and halve fresh apricots, spread apricot halves over nut mixture, sprinkle sugar over apricots, cut top crust into strips, arrange in a lattice pattern over filling, brush top pastry with egg yolk, bake 30 minutes
apricot plum sauce
in a food processor fitted with s steel blade , process the onion , garlic , ginger , limes , apricots , and plums until pureed
in a medium nonaluminum dutch oven or heavy saucepan , combine the pureed ingredients and all the remaining ingredients except the cilantro and bring to a boil over medium-high heat
lower the heat and simmer until slightly thickened , about 45 minutes
stir frequently to avoid burning
remove from the heat and cool
add the cilantro and taste for seasoning
pour the sauce into a large glass container and refrigerate
make sure the cilantro is totally submerged before storing , or omit and add at service
makes 4 cups
recipe may be doubled
makes a good gift
uses: particularly good with pork , chicken , quail , and game hens
dilute it with wine or nectar to use it as a marinade
apricot poppy chicken with dill potatoes
in a medium pot , add the potatoes and enough cold water to cover by 1 inch
cover the pot and bring to a boil
salt the water , lower the heat and simmer the potatoes , uncovered , until fork-tender , 12 to 15 minutes
while the potatoes are working , in a large skillet , heat the oil , 2 turns of the pan , over medium-high heat
season the chicken with salt and pepper and cook in the skillet , turning once , until browned , 2 minutes total
add the shallots and cook for 3 minutes
add the vinegar and cook until slightly reduced , 1 minute
add the chicken broth , apricot preserves , honey and poppy seeds and simmer over medium-low heat , stirring
stir in 1 tablespoon butter
drain the potatoes , return to their pot and add the remaining 2 tablespoons butter , the dill and salt and pepper to taste
serve with the chicken
apricot pork chops
place apricots in a bowl, pour orange juice over apricots, add preserves , brown sugar , and curry powder and stir gently, set aside, heat large skillet over medium high heat, add oil, cook chops about 3 minutes on each side or until browned, season lightly with salt and pepper, reduce heat to low, add apricot and juice mixture, cover and simmer about 5 minutes or until chops are done, remove from heat and sprinkle with green onions
apricot pork chops
blend all ingredients except pork chops in plastic bag
pour 3 / 4 cup of the marinade over the chops , turn to coat
marinade , at least 3 hours turning occasionally
put the 1 / 2 cup of marinade in refrigerator
after , put chops on grill turning once and brush frequently with leftover 1 / 2 cup marinade , until chops are done
apricot pork medallions
flatten tenderloin pieces, melt 1 tablespoon butter over medium-high heat in a large skillet, saute pork about 2 minutes on each side, remove pork from pan, add 1 teaspoon butter , jam , onion , mustard and vinegar to pan, cover and simmer 3 to 4 minutes, add pork and heat through
apricot pork roast with stuffing
spray inside of crock pot with cooking spray, mix stuffing , broth , apricots and onions in slow cooker, place pork in crock pot, brush with jam and vinegar, cover and cook on low 8 hrs or until tender, stir stuffing before serving
apricot pork with herb crust
preheat oven to 190c heat oil in a large , non-stick frying pan over medium-high heat
add pork and cook for 1 to 2 minutes on each side or until browned
place , in a single layer , in an ovenproof dish
spread the top of the pork with jam
combine breadcrumbs and parsley in a small bowl
sprinkle over jam
pour stock into base of dish
bake , uncovered , for 8 to 10 minutes or until pork is cooked through and breadcrumbs are light golden
drizzle over dish juices
serve with corn
apricot preserve nut bread
sift dry ingredients into a large mixing bowl
add nuts , shortening , egg , preserves , and juice
stir until mixture is dampened , but not smooth
pour into a greased and floured loaf pan and bake at 350 for 55 minutes or until toothpick comes out clean
apricot prune coffee cake
preheat oven to 350f
butter a 10" tube or bundt pan and dust with flour
coarsely chop apricots and prunes
toss to combine
sift together flour , baking soda , baking powder and salt
set aside
beat butter until fluffy
gradually beat in sugar , then eggs , one at a time
add vanilla
blend in flour mixture , alternately with sour cream , beginning and ending with flour mixture
blend until just smooth
gently fold in prunes and apricots
mix the first four streusel ingredients with a fork until crumbly
turn 1 / 3 of batter into prepared pan , spreading evenly
sprinkle with 1 / 3 of streusel mixture
repeat , layering the remaining batter and streusel twice
bake 55 to 60 minutes , or until cake tester comes out clean
let cool in pan 20 minutes
remove from pan to platter
sift icing sugar over top if desired
this cake can be served warm
apricot raisin bread  bread machine
heat cold milk for 30 seconds in the microwave
hold eggs under tap water for a minute to warm
add ingredients according to your manufacturer's directions
set cycle: sweet , size , 2lb
after about 5 minutes , check your dough: add a tablespoon of water if too dry , or a tablespoon of flour if too wet , until dough is smooth
alternatively , set cycle to dough , take dough out and shape as desired
i like to divide the dough in half , then divide each half into three , roll into ropes and braid , joining the dough ends together to create a braided circle
leave to rise until doubled , bake in a preheated 350 degree oven until golden brown , about 20-25 minutes