ALMOND APRICOT TART
Steps:
- Preheat oven to 425 degrees F.
- To make the frangipane, place the almonds and the sugar in a food processor and grind until sandy. Add the butter and continue mixing then add the egg, vanilla, and the flour and mix until smooth.
- To make the tart, on a floured work surface pass your rolling pin over the pastry just to flatten any ridges.
- Place it on a parchment paper lined sheet pan and cut out a 9-inch disk. Spread the almond frangipane in the center of the tart leaving a 1-inch border. Firmly place the apricot halves into the frangipane spacing them evenly around the tart. Dot the spaces between the apricots with the whole almonds.
- Bake until golden brown on the top and puffy, about 30 to 40 minutes. Sprinkle with powdered sugar and serve.
PORK CHOPS WITH APRICOT-ALMOND STUFFING
Enjoy big, bold flavors with a satisfying Sicilian-inspired supper full of seasonal produce and ingredients you have on hand.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Yield Makes 4
Number Of Ingredients 8
Steps:
- Mix together apricots, almonds, parsley, and 1 tablespoon oil. Season with salt and pepper. Cut a 2-inch slit into the side of each pork chop using a paring knife, cutting through to the bone to form a pocket. Fill each pocket with 2 tablespoons apricot stuffing, and press to flatten. Season with salt and pepper.
- Heat remaining tablespoon oil in a large skillet over high heat. Sear pork chops until browned, 3 to 4 minutes per side. Add 1/2 cup stock. Reduce heat to low; simmer, covered, until cooked through, 6 to 8 minutes. Transfer pork chops to plates using a slotted spatula.
- Add remaining 1/2 cup stock to skillet; raise heat to high, and simmer, scraping up brown bits with a wooden spoon, until sauce is thick, 5 to 7 minutes. Add vinegar; simmer for 30 seconds. Strain sauce through a fine sieve, and drizzle over pork.
HEALTHY STUFFING BALLS
Looking for a veggie stuffing to serve with a special roast dinner? Made with dried apricots and nuts, this healthy option is low-fat yet full of flavour
Provided by Barney Desmazery
Categories Side dish, Vegetable
Time 1h5m
Yield Serves 8, makes about 12
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Gently heat the oil in a shallow saucepan then add the onion, celery and garlic. Keep everything sizzling on a medium heat for 15 mins until soft. Tip into a food processor with the rest of the ingredients, except the egg, plus a small pinch of salt, if you like. Pulse until everything is chopped, then add the egg and pulse until combined. Use wet hands to roll the mixture into walnut-sized balls, then place on a baking sheet lined with baking parchment.
- Bake in the oven for 25-30 mins until golden and hot through. Will freeze for up to three months; defrost fully before reheating.
Nutrition Facts : Calories 146 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
APRICOT & HAZELNUT STUFFING
Fantastic as part of your Christmas lunch - so much more than just a stuffing for the turkey
Provided by Good Food team
Categories Dinner, Side dish
Time 45m
Yield Makes about 16 balls
Number Of Ingredients 9
Steps:
- Fry onions in the butter. Stir in nuts; fry until golden. Remove from the heat, add apricots, breadcrumbs, parsley and lemon zest. Mix in the egg and season. Use half to stuff the neck end of the turkey; shape the rest into balls.
- Put the balls in a buttered baking dish, then drizzle with oil. Bake for 30 mins until golden, or roast them around the turkey.
Nutrition Facts : Calories 124 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.28 milligram of sodium
APRICOT RICE STUFFING
This fruit rice stuffing accompanies roast duck as part of our traditional New Year's Day dinner. It's also an attractive side dish to serve alongside Cornish game hens and chicken. -Katrina Forar, Lakewood, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion and celery in butter until tender. Stir in the rice, apricots, parsley and seasonings. Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through.
Nutrition Facts :
ALMOND APRICOT STUFFING
I received this recipe from a roommate during college and I have made it every year since. It is a great combination of crunchy and sweet with traditional flavors. Easy to make too!
Provided by Kym21
Categories Winter
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Empty stuffing packages into large bowl.
- Pour can of chicken broth over stuffing and mix well. The broth does not need to be heated.
- Chop onion into small pieces and slice celery into small crescents about 1/4 inch thick.
- Melt 5 Tablespoons of butter over medium heat in a saute pan. Add onions and celery.
- Saute until the onions are transparent. The celery will be done by then as well.
- Pour onions and celery into stuffing.
- Add Simply Fruit and almonds. Stir together.
- If dressing seems dry, you can add a little bit more chicken broth.
- Bake at 350°F for 30-45 minutes, or until heated through and slightly crispy on top.
Nutrition Facts : Calories 476.8, Fat 26.8, SaturatedFat 11, Cholesterol 41.2, Sodium 1223.2, Carbohydrate 49, Fiber 4.5, Sugar 6.7, Protein 11.7
APRICOTS STUFFED WITH ALMONDS
Provided by Anita Lo
Yield Makes 24 dried apricots
Number Of Ingredients 6
Steps:
- Slice apricots on one side to form a pitalike pocket. Grind remaining ingredients in a small food processor until fine. Stuff each apricot with mixture and serve.
APPLE ALMOND STUFFING
Everyone always enjoys the combination of unique ingredients in this recipe. The currants and raisins give it a nice, sweet flavor.
Provided by Taste of Home
Categories Side Dishes
Time 2h
Yield 16 servings (12 cups stuffing).
Number Of Ingredients 16
Steps:
- Cut bread into 1/2-in. cubes and place in a single layer on ungreased baking sheets. Bake at 225° for 30-40 minutes or until partially dried, tossing occasionally. , Meanwhile, in a large skillet, saute the onions, apple, ham, celery and seasonings in butter for 15 minutes or until onions and apples are tender. Transfer to a large bowl. Add the bread cubes, almonds, currants, broth and juice; toss well. , Place in a greased 3-qt. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 10 minutes longer or until heated through and lightly browned.
Nutrition Facts : Calories 248 calories, Fat 13g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 592mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 3g fiber), Protein 8g protein.
APRICOT ALMOND STUFFING
I have been in search of a good stuffing recipe that could be served any day of the week but does not taste similar to the usual bread/sage Thanksgiving stuffing. After trying several different stuffing recipes, I began to adjust ingredients and to try several new ingredients that I thought would enhance the flavor. I eventually came up with this apricot almond stuffing. It's very tasty with a unique flavor all it's own....perfect for any day of the week, or for that special side dish when company is over, whether you're serving beef or pasta or poultry as the main course. And this is just such a tasty stuffing that I know it's just a matter of time before I eventually replace my traditional bread/sage stuffing at our annual Thanksgiving Dinner with this Apricot Almond Stuffing. (I don't want to invoke an impromptu riot within my family by venturing away from my family's traditional Thanksgiving menu, so I'll preserve family tradiition by offering Grandma's Homemade Stuffing every Thanksgiving for the sake of family peace...at least for the time being.) You can use this to stuff any bird, too. I prefer chicken, but I assume it would go well with turkey or even game hens as well. I hope you like it.
Provided by Northwestgal
Categories Brunch
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Place torn croissant pieces, chopped onion, sliced almonds, tarragon, thyme, parsley, quartered apricot bits, and orange zest in a large mixing bowl.
- In a small bowl, mix together the melted butter, apricot preserves (or jam), and half of the chicken broth; stir until blended. Pour the broth mixture over the stuffing mixture.
- Use a large spatula or wooden spoon to toss the stuffing mixture until all the ingredients are well blended. Use as much of the remaining broth--adding a little at a time--as is needed to get the stuffing thoroughly moist (but not saturated or "soupy"). I usually use nearly all of the 2 cups of broth, with maybe 1/8 cup or so not used (I've never really measured the unused portion).
- Place stuffing in a 10x10-inch baking dish, cover, and bake in a 350 degree oven for 30 minutes.
- NOTE - I don't usually grease my pyrex casserole dish for this stuffing, and I have never had a problem with the stuffing sticking to the edges or bottom, and the clean-up is very easy (no crusty pieces stuck to the dish). But, depending on what type of dish you use to roast the stuffing, you might want to first lightly butter your baking dish or lightly coat it with a no-stick cooking spray.
- TIP - Take advantage of sales, and buy day-old croissants at a reduced price when you plan to make this dish. They will be well moistened with the buttery broth, so it won't matter if they are a bit dry.
Nutrition Facts : Calories 321.9, Fat 19.1, SaturatedFat 9, Cholesterol 43.9, Sodium 553.1, Carbohydrate 32.4, Fiber 3.2, Sugar 13.4, Protein 7.1
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