MOIST APRICOT ROLLS (USING NUT ROLL TINS)
Another recipe using 2 nut roll tins. Recipe from an old Women's Weekly cookbook from the 80's. As with other nut or date rolls, serve sliced into rounds with butter. Suggested cakes keep a few days or they can be sliced and wrapped in plastic in single serves for freezing
Provided by Jubes
Categories Dessert
Time 1h40m
Yield 2 roll cakes, 10 serving(s)
Number Of Ingredients 7
Steps:
- Cover the apricots with hot water and allow to stand for 30 minutes. Drain well.
- Grease two nut roll tins and preheat oven to 190°C.
- Cream butter and sugar using an electric mixer, until light and fluffy.
- Beat in the eggs, one at a time. Beat until combined.
- Stir in half of the sifted flours with half of the milk.
- Stir in remaining flours and milk.
- Stir in the apricots.
- Spoon mixture evenly into the prepared tins. Tins should be kept upright.
- Bake in the oven for 1 hour.
- Remove from the oven and allow cakes to remain in the closed tins for 10 minutes.
- Carefully remove the lids and turn cakes out onto a wire rack to cool.
Nutrition Facts : Calories 265.9, Fat 11.6, SaturatedFat 6.9, Cholesterol 65, Sodium 266.9, Carbohydrate 37.3, Fiber 1.2, Sugar 19.7, Protein 4.1
CREAM OF MUSHROOM RICE
my mother made this for me all the time when I was a child and I loved it! however I've modified it slightly, so far I've had NO complaints from friends or family!
Provided by WoodyTheBlackCat
Categories White Rice
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the soup and milk and butter into a pot, stir and heat.
- once soup is heated, add rice, cover and let stand for 10 minutes(not 5),stir add the cheese if preffered,stir untill butter and cheese is melted and well mixed, then serve with a smile :).
Nutrition Facts : Calories 775.5, Fat 20, SaturatedFat 10.3, Cholesterol 47.1, Sodium 1436.4, Carbohydrate 129.9, Fiber 5.7, Sugar 3.1, Protein 19.4
SWEET SPICED MUSHROOM AND APRICOT PILAF
This pilaf scores all the points for being both gluten-free and vegan (provided you use vegetable stock), and for being robust enough for no one to notice. Star anise and cinnamon make this a warming (and winning) combination for a festive Thanksgiving spread, complementing roast turkey and just about any dish that finds its way to your table. It also serves well as a stand-alone main, with some lightly cooked greens to go alongside. Feel free to swap out the fresh mushrooms for whatever foraged finds you can get your hands on, just make sure to break them up into large chunks, keeping intact their natural "meatiness."
Provided by Yotam Ottolenghi
Categories dinner, grains and rice, vegetables, main course, side dish
Time 2h
Yield 4 main or 6 side servings
Number Of Ingredients 15
Steps:
- Bring a small pot of water to a boil and heat the oven to 450 degrees Fahrenheit/230 degrees Celsius.
- Add the ancho chile to a heatproof bowl and pour over enough boiling water to cover. Let sit to rehydrate, about 20 minutes, then discard the soaking liquid and roughly chop the chile, seeds and all.
- Transfer the dried porcini mushrooms to a medium saucepan and add the stock, 1 1/2 cups/360 milliliters water, 1 1/4 teaspoons salt and a good grind of pepper. Bring to a simmer over medium-high heat, then set aside.
- Add the oyster and portobello mushrooms, onion, apricots, garlic, cinnamon, star anise, chopped ancho chile, 1/2 cup/120 milliliters oil, 1 teaspoon of salt and a good grind of pepper to a roasting pan (tin) that is about 10-by-13 inches/26-by-34 centimeters. Give everything a good stir, then bake until the vegetables are soft and well browned, 40 to 45 minutes, stirring halfway through. Remove from the oven, transfer half the mixture to a medium bowl, then arrange the remaining mushrooms in an even layer in the pan. Sprinkle the rice evenly on top of the mushrooms in the pan, without stirring, and set aside.
- Bring the porcini mixture back up to a simmer over medium-high heat. Pour the porcini mixture over the rice, again without stirring, and cover the roasting pan tightly with foil. Return to the oven and bake until the rice is cooked through and has started to brown on the bottom of the pan, and the apricots begin to caramelize, about 25 minutes. Remove from heat and let sit, covered, for 10 minutes. Remove the foil and gently stir everything together.
- Add the scallions, parsley and the remaining 2 tablespoons/30 milliliters oil to the bowl with the reserved mushroom mixture; stir to combine. Spoon this over the rice mixture and serve.
APRICOT ROLL (WATERBUL)
Posted for the Zaar World Tour 2006-South Africa. From the "Best of International Cooking" cookbook. I haven't had a chance to try this recipe yet. Note: the amount of puff pastry you need for this recipe is 1/2 of a 1-1/4 lb. package. Recipezaar's software doesn't recognize this.
Provided by Bayhill
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- To make pastry and filling: Preheat oven to 475ºF. On a lightly floured board, roll out pastry to a 14x11-inch rectangle.
- In a small bowl, combine jam and almonds; spread over pastry, leaving a 1/2-inch strip on 1 long side uncovered. Brush uncovered pastry strip with egg yolk.
- Beginning with the jam-covered long side, roll up jelly-roll fashion. Pinch edge of roll to seal; press ends together to seal. With seam-side down, score top of rolled pastry at 1/4 to 1/2-inch intervals.
- Rinse a large baking sheet in cold water; place roll on wet baking sheet. Bake in center of oven for 30 minutes or until golden brown.
- To make glaze: In a medium saucepan, combine cornstarch and sugar. Gradually stir in orange juice. Add orange peel, butter and sherry. Place over medium heat. Stirring occasionally, bring to a boil. Continue stirring until thickened. Remove orange peel. Brush hot glaze over baked apricot roll; serve warm.
Nutrition Facts : Calories 734.4, Fat 32.8, SaturatedFat 7, Cholesterol 36.6, Sodium 153, Carbohydrate 92.7, Fiber 3.7, Sugar 53.6, Protein 9.6
VEAL OR TURKEY ROULADES WITH DRIED APRICOT ROSEMARY STUFFING AND APRICOT MUSTARD SAUCE
Steps:
- Preheat oven to 350°F.
- Toast bread with salt and pepper to taste in a shallow baking pan, shaking pan occasionally, 10 minutes, or until golden brown and crisp. Transfer bread to a large bowl and keep oven at 350°F.
- In a 10-inch non-stick skillet cook onion, celery, and rosemary in butter over moderate heat 5 minutes, or until onion is softened. Stir in apricots and 1/4 cup broth and cook until almost all liquid is evaporated, about 2 minutes. Add mixture to bread with salt and pepper to taste and toss until combined well. Let stuffing cool. Stuffing may be made 1 day ahead and chilled, covered.
- In a measuring cup whisk together apricot nectar, mustard, and remaining cup broth and reserve.
- Gently pound cutlets, 1 at a time, between 2 sheets of plastic wrap until about 1/4 inch thick, trying not to make any holes in them. Discard plastic wrap and season cutlets with salt and pepper. Spoon stuffing down a long side of each cutlet, leaving a 1/2-inch border along edge. Roll up cutlets tightly to enclose stuffing and secure top seams, openings at both ends, and any holes with wooden toothpicks.
- Put cornmeal with salt and pepper to taste in a shallow bowl and coat roulades evenly in mixture. In cleaned skillet heat oil over moderately high heat until hot but not smoking and brown roulades 3 minutes. Arrange roulades in one layer in an 8-inch square glass baking dish. Deglaze skillet with wine over moderate heat, scraping up any brown bits, and add to baking dish. Pour reserved nectar mixture around (not over) roulades in baking dish. Cover dish tightly with foil and braise roulades in middle of oven 30 minutes, or until just cooked through. Transfer roulades with tongs to a cutting board and carefully remove wooden picks.
- Transfer liquid in baking dish to a small saucepan and boil until reduced to about 1 cup. Remove pan from heat and whisk in arrowroot and salt and pepper to taste.
- Cut roulades diagonally into 1/4-inch-thick slices and spoon sauce over top.
VEAL WITH MUSHROOM-WINE SAUCE
A tender and flavorful main course, Veal with Mushroom-Wine Sauce, brings a touch of elegance to the dinner table. "This delicious entree came from a cookbook filled with low-fat recipes. We altered it a bit to better suit our tastes," says Julie Kocur of Abingdon, Maryland.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet coated with cooking spray, cook veal in oil over medium heat until no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add mushrooms, onion and garlic to the skillet; cook over medium-high heat until tender, 5-8 minutes. Add wine, stirring to loosen browned bits from pan. , Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley, salt and pepper. Serve over veal.
Nutrition Facts : Calories 231 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 281mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
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