Sentences with phrase «cup apricot preserves»

• 3/4 cup red wine • 3/4 cup apple cider vinegar • 1/4 cup apricot preserves • 1/4 cup honey • 2 tablespoons packed brown sugar • 1 teaspoon minced garlic • 1 teaspoon peeled and minced fresh ginger • 1/2 teaspoon kosher salt • 1 scallion, thinly cut on the diagonal • 1/4 cup chopped cilantro leaves.

1 cup apricot preserves 1/2 cup Asian hot chili garlic sauce 1/2 cup very finely chopped dried apples

Ingredients 3 frozen skinless boneless chicken breasts (not thawed) 1/4 cup dried onion flakes 1/2 cup mayonnaise 2 tablespoons ketchup 1 cup apricot preserves or jam 2 tablespoons apple cider vinegar 1/4 tsp.

8 sheets fresh phyllo pastry or frozen, thawed (each about 14 × 9 inches) 1/4 cup (1/2 stick) unsalted butter, melted 3 tablespoons (about) sugar 3 medium Braeburn or Gala apples (about 20 ounces total), peeled, halved, cored, each half cut into 1 / 8 - inch - thick slices 1/2 cup apricot preserves 3 tablespoons water

Whisk together 1/4 cup apricot preserves, 2 tablespoons rice vinegar, 1 tablespoon less - sodium soy sauce, 1 1/2 teaspoons sambal oelek or Sriracha, and 1/4 teaspoon salt.

If you can't find ginger preserves, you can substitute 1/2 cup apricot preserves plus 2 teaspoons grated peeled fresh ginger.View Recipe: Ginger - Soy Chicken Thighs with Scallion Rice

1/4 cup + 2 tablespoons granulated sugar 1/4 cup (firmly packed) light brown sugar 1/2 teaspoon ground cinnamon 3/4 cup golden raisins, chopped 1 cup coarsely chopped walnuts 1/2 cup apricot preserves

Ingredients - Leftover ham - Slices of crusty bread -1 / 2 pound sliced Swiss cheese, preferably Gruyère -2 tablespoons dijon mustard -1 / 4 cup apricot preserves

Not exact matches

100 grams (1/2 cup) sugar drop almond extract 80 grams (1/3 cup) water apricot or raspberry or strawberry preserves 8 ounces marzipan, tinted and rolled as desired

Layer the cake, placing plenty of syrup on each layer; spread 2 tablespoons of apricot preserves on top of each layer, then 1/4 cup of frosting on top of the preserves.

2 sticks (8 ounces) salted butter, at room temperature 4 ounces cream cheese, at room temperature 1/2 cup sour cream 5 tablespoon sugar 1 3/4 cups all purpose flour 8 ounces semisweet chocolate, coarsely chopped (I used chocolate chips) 1 cup pecans (about 4 ounces), coarsely chopped 1/3 cup dried currants (soaked in water or spirits if very dry; drained and dried) 1 1/2 teaspoons cinnamon 1/2 cup plus 2 tablespoons apricot preserves, strained

Ingredients 2 lb boneless chicken breast cutlets (or extra thin if you prefer not to have to pound chicken) 1 3/4 cup Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 12 oz sweetened tamarind nectar 1/2 lb apricot preserves 2 tablespoons fresh chopped garlic 1 tablespoon cornstarch 1 tablespoon water Preparation Pound chicken cutlets with a mallet until thin then marinade in 1 3/4 cups of Caribbean Marinade in a gallon - sized ziploc bag for 20 minutes (or longer if desired).

Apricot Glaze: Heat 1/4 cup (60 ml) apricot jam or preserves in the microwave, or in a small saucepan over medium heat, until liquid (melted).

In the small saucepan add about a 1/2 cup of apricot preserves, a 1/3 cup of orange juice, a tablespoon of soy sauce, and a dollop each of brown mustard and brown sugar.

Apricot, Kale, and Quinoa Salad Ingredients 1 cup quinoa 1.5 cups water 2 small or 1 large clove of garlic, minced 1 tablespoon course - grain Dijon mustard 1 tablespoon apricot preserves 2 tablespoons olive oil 2 tablespoons balsamic vinegar 4 cups finely chopped, washed kale 4 - 6 pitted and sliced fresh apricots 1/4 red onion, coarsely chopped 1/3 cup roughly chopped or whole almonds, toasted Salt and Pepper to taste

2 tablespoons butter 1 pound ground beef 1 large onion, finely sliced 2 tablespoons Cape Malay curry paste (see recipe above) or yellow curry powder 3 tablespoons apricot preserves 1/2 cup golden raisins 1 tablespoon vinegar Salt and white pepper to taste 2 slices dense white high - quality bread 1 cup milk, divided 3 eggs 1/4 teaspoon ground nutmeg Lemon leaves for decoration (optional)

1/4 cup cooking oil 2 pounds cubed lamb or beef 2 onions, finely chopped 1 teaspoon each fresh garlic and ginger paste 4 tablespoons Durban Masala curry powder (or red curry powder) 2 large tomatoes, finely chopped 2 potatoes, peeled and cut into 1 / 2 - inch cubes 2 carrots, finely sliced 1 stick cinnamon 2 tablespoons apricot preserve 1 cup chicken broth 1 tablespoon vinegar Salt and black pepper to taste Fresh cilantro for garnish (as desired)

Spoon 1 tablespoon low - sugar apricot preserves into each of 4 glasses; top each with a little less than 1/4 cup goat cheese mixture and 2 gingersnaps, crushed.

Chicken and sauce: Around 1 pound boneless skinless chicken breast 2 ⁄ 3 cup sugar - free or reduced sugar apricot preserves 3 tbsp gluten - free tamari or soy sauce (I used a low sodium tamari) 2 tbsp reduced sugar ketchup 1 tsp fresh minced ginger OR 1/4 tsp ground ginger 1/4 tsp liquid stevia OR about 1 tbsp lemon juice

Apricot, Kale, and Quinoa Salad Ingredients 1 cup quinoa 1.5 cups water 2 small or 1 large clove of garlic, minced 1 tablespoon course - grain Dijon mustard 1 tablespoon apricot preserves 2 tablespoons olive oil 2 tablespoons balsamic vinegar 4 cups finely chopped, washed kale 4 - 6 pitted and sliced fresh apricots 1/4 red onion, coarsely chopped 1/3 cup roughly chopped or whole almonds, toasted Salt and Pepper to taste