APRICOT JAM SAUCE RECIPES
EASY APRICOT JAM RECIPE: HOW TO MAKE IT
Here’s the perfect topping for English muffins or toast. It’s so simple to make my homemade jam, you’ll want to share it with all your friends. —Geri Davis, Prescott, Arizona
Provided by Taste of Home
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 4 cups.
Number Of Ingredients 6
Steps:
- In a large stockpot, combine apricots, orange juice and sugar; bring to a boil. Reduce heat; cover and simmer 30 minutes. Stir in lemon juice, cinnamon and ginger. Remove from heat and cool to room temperature., Rinse four 1-cup plastic containers and lids with boiling water. Dry thoroughly. Puree apricot mixture in a food processor or blender until smooth. Spoon into containers, leaving 1/2-in. headspace. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 61 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1mg sodium, CarbohydrateContent 16g carbohydrate (14g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
APRICOT KIELBASA SLICES RECIPE: HOW TO MAKE IT
This easy-to-fix kielbasa appetizer is coated in a thick, zesty sauce with just the right amount of sweetness. —Barbara McCalley, Allison Park, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large cast-iron or other heavy skillet, cook and stir sausage until browned. Remove from pan; discard drippings., Add remaining ingredients to skillet; cook and stir over low heat until heated through, 2-3 minutes. Stir in sausage; heat through.
Nutrition Facts : Calories 47 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 110mg sodium, CarbohydrateContent 5g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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Who doesn’t love a curry? This brilliant curry sauce recipe heroes store-cupboard ingredients you can pick up from your local shop, and can be used in loads of ways. I’ve used chicken here, but you could absolutely use salmon, white fish or prawns – just cook them through in the sauce. Or, you could celebrate veggies – simply roast chunks of squash, sweet potato, cauliflower or aubergine tossed in curry paste, then add to your sauce to serve. Or just serve the sauce as it is with rice or flatbreads – winner!
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 653 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 653 calories per serving
- For the sauce, peel and coarsely grate the onions, then peel and finely grate the garlic and ginger.
- Put a large non-stick pan on a medium heat with 1 tablespoon of oil and the grated onion, garlic and ginger, stirring regularly.
- If using the chillies, halve and deseed them and add to the pan. After a few minutes, once the veg has softened, stir in the curry paste, followed by the mango chutney. Cook for 2 minutes, stirring regularly.
- Add the tomatoes, breaking them up with a wooden spoon and scraping up any sticky bits from the base of the pan. Simmer for a few minutes.
- Pour in the coconut milk, drain and add the chickpeas, then simmer for 10 to 15 minutes, or until the consistency of your liking. That’s your corner-shop curry sauce done.
- Meanwhile, put 1 mug of rice, 2 mugs of boiling kettle water and a pinch of sea salt into a medium pan. Cover and cook on a medium heat for 12 minutes, or until all the water has been absorbed.
- Put a non-stick frying pan on a medium heat. Rub the chicken breasts with a teaspoon of curry paste until lightly coated, then dry fry for 6 to 8 minutes, or until golden and charred, turning halfway.
- Remove the chicken to a board and thickly slice. If the chicken isn’t cooked through at this point it’s OK, because it will finish cooking in the sauce. Stir the chicken slices into the simmering sauce for the last 5 minutes, or until cooked through. Season the sauce to perfection.
- Halve and finely slice the little gem, then toss in lemon juice.
- Serve the curry with the fluffy rice and shredded lettuce. Nice with poppadoms, a dollop of yoghurt, and a few fresh coriander leaves, if you have them.
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Make and share this Chinese Duck Sauce recipe from Food.com.
From food.com
Reviews 4.5
Total Time 15 minutes
Calories 201.1 per serving
From food.com
Reviews 4.5
Total Time 15 minutes
Calories 201.1 per serving
- Refrigerate a few hours before using.
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A fully cooked store-bought ham makes this four-ingredient recipe an easy, Easter dinner essential.
From goodhousekeeping.com
Total Time 3 hours 10 minutes
Category Easter, main dish
From goodhousekeeping.com
Total Time 3 hours 10 minutes
Category Easter, main dish
- Preheat oven to 300°F. Place ham in roasting pan, cut side down. With tip of sharp knife, make long cuts from top of ham to bottom, cutting through tough skin and fat; make perpendicular cuts to form diamonds. Cover with foil. Bake 11/2 hrs. In medium bowl, whisk sugar, jam, mustard and 2 teaspoon pepper. Transfer 1 cup glaze to separate bowl; cover and refrigerate. Remove foil from ham. Brush some of remaining glaze all over ham. Bake, uncovered, another 1 to 11/2 hours or until glaze is dark brown and internal temperature of ham has reached 140°F, brushing with glaze every 1/2 hour. Allow ham to rest 20 minutes before carving. Serve with reserved glaze.
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The key to making creamy pesto is to add the ingredients to the food processor in the right order to ensure that the nuts break down to a fine paste before the greens have a chance to turn brown. Use basic basil pesto as a pasta sauce, or thin it out with a little olive oil to drizzle it over steak, chicken, fish, pizza or tomato salad. The mint-pistachio variation is inspired by the chef Travis Lett, of Gjelina in Venice, Calif.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine italian
Calories 168 per serving
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine italian
Calories 168 per serving
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Cuisine British
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