Time 2h50m Yield 12 servings. Number Of Ingredients 14 Steps:
Preheat oven to 350°. Place roast on a rack in a shallow roasting pan. Sprinkle with seasoned salt. Bake, uncovered, 1 hour., Brush sides of roast with preserves. Bake until a thermometer reads 145°, 1-1/2 to 2 hours longer. Transfer roast to a serving platter. Let stand 20 minutes before carving., For dressing, in a large skillet, heat butter over medium-high heat. Add mushrooms, onion and celery; cook and stir 6-8 minutes or until tender. Stir in apricots and seasonings. Add bread crumbs; toss to coat. Transfer to a greased 8-in. square baking dish. Bake 15-20 minutes or until lightly browned. Carve roast between ribs; serve with dressing.
Time 1h10m Yield 4 Number Of Ingredients 15 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Season the chicken drumsticks with salt and pepper. Heat olive oil in a large oven-safe skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. Place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. Transfer the skillet to the oven. Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes. Bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. Mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. Add dried apricots. Transfer the baked drumsticks into the apricot mixture. Heat the skillet used to cook the chicken over medium heat. Stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. Pour the drumsticks and apricot sauce into the skillet. Cover and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper. Stir in water chestnuts just before serving.
Yield 12 Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine the jam, dressing and soup mix. Mix together. Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.
Time 8h10m Yield 32 Number Of Ingredients 7 Steps:
Stir curry powder into olive oil in a bowl until fully dissolved. Add balsamic vinegar, onion, brown sugar, garlic, and salt; stir until evenly mixed. Refrigerate for flavors to blend, 8 hours to overnight.
Time 10m Yield 2 1/3 cs. Number Of Ingredients 4 Steps:
Purée all of the ingredients for 3 minutes, or until smooth. Refrigerate overnight, and strain through a fine-mesh sieve. Refrigerate until ready to use or for up to 1 week.
Time 5m Yield 1 cup Number Of Ingredients 5 Steps:
Finely chop or crush the garlic. Mix all ingredients together in a shaker or mix with a whisk. Refrigerate until ready to use.
Yield Serves 6-8 Number Of Ingredients 15 Steps:
Saute onion and celery in butter until onion turns dark brown. Add wine 1 Tbs at at time if onion and celery begin to stick to pan. Add sage, salt, pepper, fruit and nuts. Place mixture in a large mixing bowl. Add any remaining wine, the broth, and melted butter. Gradually add bread crumbs and toss to coat. Transfer to a 2 1/2 to 3-quart oven-proof covered baking dish, or cover with foil. Bake at 350 degrees for 40 minutes. Uncover and bake for another 10 minutes.
Time 1h5m Yield 4 Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a 9x13 inch baking dish. In a small bowl mix together soup mix and apricot nectar. Pour over chicken. Bake in preheated oven for 55 minutes. Sprinkle apricot halves over chicken and cook another 5 minutes.
Time 2m Yield 4 serving(s) Number Of Ingredients 3 Steps:
Combine ingredients in screw top jar. Add salt and pepper to taste. Shake furiously. Pour over salad.
Time 10m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Process all ingredients in a food processor or blender until smooth, stopping to scrape down sides.
Time 1h Yield 4 Number Of Ingredients 13 Steps:
Combine the white wine vinegar, sugar, apricots, coconut milk, onion, garlic, hot pepper sauce, Worcestershire sauce, cinnamon, red curry paste, mild curry paste, and coconut into a saucepan over medium heat; bring to a boil, stirring constantly. Reduce heat to a simmer and cook until the onion is translucent and the apricots are soft, about 10 minutes. Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth. Pour the blended sauce back into the saucepan, and bring to a simmer over medium-low heat. (You can also use a stick blender and puree the sauce right in the cooking pot.) Stir the chicken meat into the simmering sauce and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, 20 to 30 minutes.
Time 10m Yield 2 cups, 10 serving(s) Number Of Ingredients 5 Steps:
Process all ingredients in a blender until smooth. Chill for at least 2 hours and serve over the salad of your choice.
