formido/recipes-20k huggingface dataset:
apricot custards
slice 2 of the apricot halves for garnish and set aside
chop the remaining apricots and drain on paper towels
place two 6-oz custard cups in a shallow baking pan and divide the chopped apricots between them
combine the egg , milk , sugar , vanilla and almond extract in a small bowl , beat lightly with a wire whisk
pour the egg mixture over the fruit , sprinkle with cardamom
place the baking pan on oven rack and pour boiling water around the custard cups to a depth of 1 inch
bake at 325 degrees for 30 to 35 minutes or until a knife inserted near center comes out clean
remove the cups from water , garnish with reserved fruit pieces and serve warm
apricot damper
pre heat oven to 400f, mix flour , splenda , snipped apriocts , cinnamon and caramom, add milk and mix just till holds togeth, do not over mix or damper will be tough, turn on to flour surface , kneed once to twice and shape into a round loaf, glaze with leftover milk, place on greased baking sheet and bake 20 to 25 minutes, serve warm with butter
apricot deluxe smoothie
put all ingredients in a blender & puree until smooth, pour into a glass & enjoy !
apricot dessert sauce
combine cornstarch and sugar, add butter and juice gradually , stirring constantly, boil until thickened , at least five minutes, add lemon juice and simmer an additional 5 minutes
apricot dijon pork or chicken salad
in a small bowl , combine the apricot preserves , vinegar and ginger
mix well
reserve 3 / 4 cup for salad dressing
butterfly the pork tenderloin
grill or broil tenderloin 6-6 inches from heat source for 5-6 minutes per side
brush with remaining apricot mixture during the last 2 minutes on each side
move tenderloin to cutting board to cool slightly
meanwhile in a bowl , combine the salad greens , canned apricots , dried cranberries , cheese , pecans and onions
divide the mixture into 4 plates
slice the tenderloin into 1 / 2-inch strips
arrange on top of the greens mixture on each plate
drizzle with reserves apricot mixture just before serving
apricot dip sauce
put preserves in food processor, pulse till smooth, transfer to small bowl, add vinegar , worcestershire sauce , and orange zest, stir till well combined, serve immediately or can cover and refrigerate up to 2 days
apricot dipping sauce
combine all ingredients in a small saucepan
heat to boiling , stirring frequently
cool and store in refrigerator
i'm guessing at the number of servings , but it does make about 3 / 4 cup of sauce
apricot dream balls
place the fruit medley , dried apricots and coconut milk in a food processor and process until the mixture comes together
add a small amount extra cocnut milk if needed for a rollable consistency
shape into balls and roll in the coconut
refrigerate until firm
apricot dressing
whisk together all ingredients until well combined, refrigerate until required
apricot dried fruit compote
in a medium saucepan , combine all ingredients , except orange extract, bring to a boil over medium heat, reduce heat to medium-low and simmer uncovered , 20 minutes, remove and discard cinnamon stick, stir in orange extract, serve hot or cold
apricot dumplings  marillenkndel
in a large bowl , combine 5 tablespoons melted butter , cottage cheese , pinch of salt , eggs and enough flour to make a soft dough
shape dough into a roll
cover and let stand 30 minutes
wash and dry apricots
cut in halves
remove and discard pit
place 1 sugar cube between each pair of apricot halves
set aside
bring water to a gentle boil
add 1 teaspoon salt
on a lightly floured board , press or roll out dough to a 1 / 2-inch thickness
cut into 2-inch squares
place a stuffed apricot in center of each square of dough
press dough around fruit , covering completely
add to gently boiling water
cook 8 to 10 minutes
drain on paper towels
arrange on a platter
melt 1 / 3 cup butter or margarine in a medium skillet
add breadcrumbs and 3 tablespoons granulated sugar
saut until golden brown
sprinkle caramelized breadcrumbs over dumplings
apricot empanadas  easy
in a small bowl , cream butter and cream cheese until light and fluffy
gradually beat in flour and lemon zest
shape dough into a ball
cover and refrigerate overnight
remove dough from the fridge 1 hour before rolling out
on a lightly floured surface roll out the dough into a rectangle approximately 12x18
cut the dough into 6 strips and 4 cuts across so that you end up with 24 squares about 3x3 inches
brush the edges of all the little squares with water
spoon about a teaspoon of jam into the center of each one , fold pastry over filling forming little triangles
seal the edges well with a fork
sprinkle with cinnamon-sugar
place on greased baking sheets and bake 15-18 minutes or until golden brown
cool on wire racks
refrigerate leftovers
apricot fig thumbprint cookies
heat oven to 350f
make filling: cut stems from figs , pulse figs in food processor until coarsely chopped , add walnuts and pulse until both are finely chopped
transfer to bowl and stir in remaining filling ingredients
make dough: beat butter , brown sugar , egg yolk and vanilla in mixing bowl at medium speed until light and fluffy
at low speed , beat in flour just until blended , gather dough into a ball in bowl
spread sugar on a plate , shape dough into 1-inch balls and roll in sugar
place balls 2-inches apart on ungreased cookie sheets
flatten slightly
press a 3 / 4-inch wide indentation in center of each with thumb
fill each with a rounded 1 / 2 teaspoon of filling
bake until edges are golden , 10 minutes
cool on wire racks
apricot filled cake roll
apricot curd:
heat apricots and wine for 1 minute in microwave oven
add to blender and puree apricots , sugar adding zest and juice of lemon blend till smooth
mix eggs and yolks together add mix some of the puree to the eggs then back to blender blending all ingredients except butter together
put into a microwave dish and cook for 3 minutes whisking every minute till thick and smooth
add butter and whisk till melted and mixed
microwave for 1 more minute and chill covered till ready to use
cake:
preheat oven to 350f
mix all cake ingredients together to blend then beat at medium speed for 2 minutes
bake in a 15x10-inch cookie sheet pan lined with parchment paper and then butter paper for 15 minutes
do not over bake
frosting:
in a food processor process till smooth , airy and creamy
assembly:
immediately turn cake out onto towel
sprinkle with confectioners' sugar
roll cake along with towel
cool
unroll
spread with apricot curd
roll again
wrap with plastic wrap
cool
unwrap and place seam side down on cookie sheet
spread frost over roll and garnish with coconut and cashews
apricot filled cookies
cream sugar and shortening, add eggs, sift dry ingredients, add dry ingredients alternating with milk and vanilla, mix well, roll 1 / 8 inch thick and cut with 2 1 / 2 round cutter, combine filling ingredients in order given, cook in medium sauce pan over medium heat until it looks like marmalade, stir frequently to prevent sticking and browning of fruit, put 1 tbsp filling on 1 / 2 of cookie dough rounds, cover with remaining rounds, press edges with fork to seal, brush tops with egg whites, bake on greased cookie sheets at 400f for 15 minutes
apricot filled pork tenderloin
make a lengthwize pocket cut three quarters of the way through each tenderloin and pound with a meat mallet to flatten evenly
set aside three apricots for marinade
stuff remaining apricots into tenderloins to within 1 / 2 inch of ends
secure with toothpicks or kitchen string
place in a greased baking dish
in a blender combine the marinade ingredients and the reserved apricots
cover and process until smooth
set aside 1 / 3 cup
pour remaining marinade over tenderloins
cover and refrigerate for at least 2 hours , turning meat often
drain meat and discard marinade
drizzle reserved marinade over meat and bake , uncovered , at 400f for 30 to 35 minutes
apricot fizz
chill the apricot nectar and the ginger ale, when ready to serve , combine the nectar and ginger ale, dip rims of glasses into lemon juice , then into sugar, pour in the apricot fizz and serve
apricot flan in caramel raisin sauce
preheat oven to 350f
add apricots to a small saucepan and cover only with enough water to cover
bring to a boil and boil for 5 minutes , taking care not to allow apricots to boil dry
drain off any remaining water and pour the cooked apricots into blender jar or food processing bowl
reconstitute the 1 / 3 cup powdered milk with 2 / 3 cup of water and add to blender jar
pulse until apricots are chopped fine
add remaining ingredients , except for cashews and raisins , to apricot mixture and pulse to mix thoroughly
combine sugar , water , corn syrup and lemon juice for caramel sauce in a heavy medium saucepan over low heat , stirring only until sugar dissolves
when sugar has dissolved , increase the heat to medium-high and cook without stirring until syrup turns deep amber , brushing down sides of pan with a wet pastry brush and swirling pan occasionally , approximately 8 to 10 minutes
pour the caramel into four 3 / 4 cup-ramekins or custard cups
quickly tilt each ramekin to coat sides
set the ramekins into a large baking dish
sprinkle bottoms of ramekins with raisins , pour in custard mixture and sprinkle each with 1 tablespoon chopped cashews
fill baking dish with hot water to reach half-way up sides of ramekins
place in preheated oven and bake for 1 hour or until set
remove flans from water and place on rack to cool
when cool , cover and chill overnight
turn out onto individual serving dishes by loosening with a small sharp knife , shake gently and lift off ramekin
apricot fool
place fruit in medium bowl, fold in whipped topping, spoon into 6 serving dishes or parfait glasses, garnish each serving with coconut, serve immediately or refrigerate until serving time
apricot french toast
in a mixing bowl , beat cream cheese and 1 teaspoon vanilla until fluffy
stir in nuts
set aside
cut bread into 1 1 / 2 inch slices
cut a pocket in the top of each slice
fill each slice with about 2 tablespoons of cream cheese mixture
in another bowl , beat the eggs , cream , nutmeg and remaining vanilla
dip both sides of bread into egg mixture , being careful not to squeeze out the filling
cook on a light greased griddle until golden brown on both sides
place on an ungreased baking sheet
bake at 300 for 20 minutes
meanwhile , combine preserves and orange juice in a small saucepan
heat through
drizzle over hot french toast
apricot frost
drain apricots , reserving 1 cup of the syrup
in a saucepan , mix gelatin , sugar , syrup & egg yolks
heat , stirring until mixture comes to boil , then remove from heat
run apricots through a sieve [or otherwise mash them properly ! ] , then add them to the gelatin
add lemon juice , then stir in milk & cream
freeze in refrigerator trays of metal baking dish
break into chunks & beat smooth
fold in egg whites , then pour into trays & freeze until firm
apricot gelatin salad
dissolve jello in water, drain pineapple , reserving juice, add pineapple to jello, in mixer bowl , beat cream cheese and pineapple juice until smooth, stir in the jello mixture, chill until partially set , stirring occasionally, stir in apricots and walnuts, fold in whipped topping, pour into 9x13 dish, chill until firm
apricot ginger
soak apricots in water to cover until soft , drain & mix with some of the grapefruit juice in a blender
heat remaining juice & honey in a pan but do not boil
serve hot with a sprinkle of ginger
apricot ginger chicken
cut chicken into strips
heat oil in skillet , cook chicken until cooked through and golden brown
remove from skillet and keep warm
to make sauce , combine ginger in skillet with apricot nectar , sherry and soya sauce
bring to boil , stir in blended cornstarch and water , stir constantly over heat until sauce boils and thickens
add green onions and cumin
serve over chicken
apricot ginger pork chops
mix together the preserves , soy sauce , ginger and water
reserve 1 / 4 cup
marinate the pork chops in the mixture for one hour turning once to make sure all of the pork gets seasoned
do not use a metal bowl to marinate
remove chops from marinade and place on a broiler pan previously sprayed lightly with non-stick cooking spray
discard used marinade
broil the pork chops about 5 inches from heat until juices run clear
spoon or brush the reserved mixture on the pork chops and broil for one minute longer
serve
always make sure pork is fully cooked before eating !
apricot glazed baked ham for two
preheat oven to 325f
place ham on rack in open roasting pan , cut side facing down
insert meat thermometer in the thickest , center part of the ham
bake for about 2 hours
drain pineapple
reserve syrup
in small saucepan , cook syrup , apricot preserves , dry mustard , allspice and nutmeg
bring to a boil and continue boiling for about 10 minutes
remove ham from oven and brush immediately with the glaze
use toothpicks to secure pineapples around the ham
secure a cherry in the center of each pineapple
return ham to oven and bake 1 hour longer or until thermometer registers 160f
brush with glaze one last time about 10 minutes before done
apricot glazed carrots
place carrots and onion in slow cooker , and add the water, cover & cook on low for 9 hours, drain liquid from slow cooker, in a small bowl , mix honey and preserves together , and pour over carrots, cover and cook on high for 10-15 minutes, sprinkle with parsley before serving
apricot glazed chicken
place chicken in a baking dish sprayed with nonstick spray, combine the jam , soy sauce , and water, blend well, pour over chicken, bake at 400 for approximately 20 minutes or until chicken is no longer pink
apricot glazed chicken and couscous
sprinkle the chicken with salt and pepper
heat oil in a medium skillet over medium high heat , add chicken and cook for about 4 minutes or until just done
don't overcook , you don't want chewy chicken
combine preserves and vinegar in a bowl , then add the cooked chicken
add the broth to the pan , scraping up the good stuff on the bottom , add the apricots
bring to a boil
reduce heat and cover , simmer 2 minutes
stir in couscous , top with chicken mixture
remove from heat and let stand 5 minutes
fluff couscous with a fork , and serve
apricot glazed chicken breasts
preheat the broiler
line the broiler pan with aluminum foil
spray the broiler-pan rack with nonstick vegetable cooking spray
in a cup , stir together the preserves or marmalade , ketchup , and vinegar
add the tabasco if you are planning to include
season the chicken breasts with the thyme and salt and pepper
arrange the chicken breasts , skin side down , on the prepared pan and broil 4 to 6 inches from the heat for 5 minutes
turn and broil for 3 minutes
brush each chicken breast with some of the fruit glaze and broil for 1 to 2 minutes , until the glaze is bubbly and the chicken is no longer pink in the thickest part
turn the chicken and brush on the rest of the glaze an broil an additional minute
remove from the broiler and serve
apricot glazed chicken drumsticks or drumettes
set oven to 350 degrees
butter a 13 x 9-inch baking dish
sprinkle the sliced green pepper and sliced onion in the baking dish , if using
season the chicken with salt and pepper on all sides
in a skillet , brown the chicken in hot oil until very well browned on all sides
place the chicken in the prepared baking dish on top of the onions and pepper slices
in a saucepan melt butter and saute the onion and garlic with chili pepper or chili flakes for about 3 minutes
stir in all the remaining ingredients bring to a boil and simmer for 15-20
in a small cup whisk together the cold water with cornstarch , add to the simmering sauce and cook for 2-3 minutes until thickened
pour the sauce over the chicken , with tongs turn the chicken pieces to coat with the sauce
bake for about 45-50 minutes , or until the chicken legs are cooked
prepare the sauce as directed
place the wings in a shallow baking sheet then pour the prepared sauce over wings , and turn to coat
bake 400 degrees for about 35 minutes or until the sauce has thickened and the wings are cooked
delicious !
apricot glazed cornish game hens with apricot rice stuffing
for glaze: put 1 / 4 cup water , apricot preserve and cinnamon in a microwave safe bowl
microwave on high about 20 seconds
stir to blend
if not blending well , microwave another 10 seconds
stir again till smooth
for rice: saut garlic , celery , onion , apricots in oil about 5 minutes
add brown rice
saut another 3 minutes
add 2 cups chicken broth and 3-4 tablespoons of glaze sauce
bring to a boil
lower heat to a low simmer
simmer covered 10-15 minutes
add pilaf rice
stir , cover and simmer 15-25 minutes or longer until liquid is absorbed
allow to cool
for hens: preheat oven to 400f
line a 13 x 9 pan with foil and spray foil with cooking spray
wash hens , remove giblets and pat dry
sprinkle with garlic powder in and out of hens
stuff with rice mixture
brush with glaze mixture
to prevent over browning make a foil tent
crease a sheet of foil crosswise through the center to form a tent leave 1-2 inches between top of hens so heat can circulate crimp on sides
bake 30 minutes
remove foil and brush with glaze
bake uncovered until hens are tender and juices run clear , about 40-45 minutes , basting about every 10-15 minutes until glaze is used up
2-4 servings depending on appetite
apricot glazed green beans
in a saucepan over high heat , bring 2 inches of water to a boil
add the green beans and carrot ribbons
cover the saucepan and cook 5 minutes , or until the veggies are crisp-tender
drain
meanwhile , in microwave on high power , heat the apricot preserves 30 seconds or until it becomes liquid
place the green beans and carrots in serving bowl
toss with apricot preserves , salt , and cayenne pepper to coat
apricot glazed grilled chicken
combine first 4 ingredients in a small bowl , stirring well
2
prepare grill for indirect grilling
if using a gas grill , heat one side to medium-high and leave one side with no heat
if using a charcoal grill , arrange hot coals on one side of charcoal grate , leaving the other side empty
3
let chicken stand at room temperature for 30 minutes
sprinkle chicken evenly with salt and pepper
place chicken , meaty sides down , on grill rack coated with cooking spray over direct heat
grill 5 minutes or until browned
4
turn chicken over
baste with apricot mixture
grill 5 minutes over direct heat or until browned
turn chicken over , moving it over indirect heat
baste with apricot mixture
cover and cook 15 minutes
turn chicken over
baste with apricot mixture
cook 20 minutes or until done
asian-glazed grilled chicken variation:
combine 2 tablespoons hoisin sauce , 1 tablespoon honey , 1 tablespoon dark sesame oil , 1 teaspoon sambal oelek , and 3 minced garlic cloves , stirring well until blended
prepare apricot-glazed grilled chicken , omitting apricot preserves , vinegar , olive oil , and garlic
baste chicken with hoisin mixture after each turn
yield: 4 servings
apricot glazed ham
pre heat oven 350 degrees place ham in a large baking pan, mix rest of ingredients, blend well, pour over ham, bake 20 minutes per pound, baste often with pan juices, slice ham, serves 12
apricot glazed ham patties
heat oven to 350 f
combine ham with crumbs , milk , eggs , onion , cheese , worcestershire , 1 tsp mustard , sage and pepper
shape into 6 patties
place in shallow baking dish
bake 30 minutes
combine preserves , vinegar and remaining mustard
brush on patties
bake 10 more minutes
apricot glazed pork chops
preheat grill to med-hot fire
in a small pan , combine the jam and vinegar
over a low heat , cook until jam melts
stir the mixture constantly
add the soy sauce , ginger , garlic , cayenne pepper
remove from heat
separate the glaze into 2 small containers , and set aside
trim pork chops
lightly brush chops with oil
add pepper
place chops on a well-oiled grill
brush glaze on one side of chops , flip over chops , and cook 2-3 minutes
brush glaze on the other side , flip the chops over , and cook 2-3 more minutes on that side
cut center to check for doneness
you want a light pink blush near the bone
add salt at the table
use remaining container of glaze on chops at the table
apricot glazed pork kabobs
stir together preserves , ginger , liqueur and butter , simmer in a small saucepan until butter is melted
place pork cubes in heavy plastic bag , pour 3 / 4 cup apricot mixture over to coat
marinate at least 30 minutes
thread pork onto 4-6 skewers that have been soaked in water for 60 minutes , grill over hot coals 10-12 minutes , turning occasionally and basting with marinade
heat remaining apricot sauce to boiling and serve alongside kabobs
apricot glazed pork loin
preheat oven to 350, put preserves , ginger and thyme int the blender, rough chop the garlic and put into the blender, slice the green onion and add to the blender, puree until well mixed, pour mixture into a gallon baggie, add the pork loins to the baggie, seal and coat them well with the preserve mixture, place the loins on a roasting rack, cook until internal temperature is 170, slice and serve
apricot glazed pork tenderloin
heat broiler
set rack 4 inches from heat
line a rimmed baking sheet with foil
rub pork with oil
season with salt and pepper
broil 10 minutes
in a small saucepan , whisk together jam and mustard
cook over medium heat until jam melts
remove from heat
transfer 1 / 2 sauce to a small bowl for brushing
cover saucepan to keep remaining sauce warm
remove pork from broiler
brush with reserved sauce
continue broiling until pork is blackened in spots and registers 150 degrees on an instant read thermomenter
cover pork loosely with foil and let rest 5 minutes
slice into medallions and drizzle with warm sauce
apricot glazed roasted brussels sprouts
sprouts -- heat your oven to 425 and line a baking or cookie sheet with parchment paper
to prepare the sprouts , i peel the first outside layers of leaves off if brown or wilted , then cut in half lengthwise , keeping the stem in tact
this will keep the sprouts from falling apart
you can trim the stem a little if it is brown , but usually buying them today either at markets or in a grocery store they are very well cleaned
in a small bowl add the sprout halves , olive oil , dill , salt and pepper and lightly toss
put on the baking sheet with parchment paper and put in the oven
baking -- cook 12-15 minutes and then check
at that point , i like to flip them over so they brown equally on both sides and cook another 10 minutes until tender but still have a little bite to them
i don't like them too soft
but please cook them to the texture you like
sauce -- as the sprouts are roasting add all the ingredients for the sauce in a small pot and heat on medium low and let it simmer for about 5-10 minutes
finish -- after the sprouts are done place in a large serving bowl and drizzle with the apricot glaze
enjoy ! this is great served with some roasted chicken or a pork roast , mashed potatoes , etc
it reminds me of fall food and comforting meals
growing up fall and weekend dinners always seem to have braised meats , slow cooked vegetables from our summer garden , and sprouts were always a part of it and always a favorite
apricot glazed sausages
parboil sausages in a large saucepan 10 minutes
drain sausages
combine first 8 ingredients in a saucepan and bring to the boil , simmer for 10 mins , if you require sauce a little thicker add some cornflour mixed with water at this stage
to serve you can either simmer some sliced sausages in the sauce to coat or otherwise grill the sausages brushing with the sauce while cooking
apricot glazed shrimp stir fry
in bowl , combine cornstarch , broth , preserves , soy sauce , and sesame seed until blended
set aside
in large non-stick skillet or wok , stir-fry peppers , onions , garlic , and ground black pepper in oil for 5 min
, until crisp-tender add shrimp , water chestnuts , and corn
stir-fry until shrimp turn pink
stir broth mixture , and add to pan
bring to boil
cook and stir for 2-3 minutes or until thickened
serve over hot cooked rice