nd add to my favorite dressing recipe alog with some of the
yrup is absorbed.
Make apricot glaze: In small saucepan, melt
Place sausage in skillet, cover with water. Bring to a slow boil; boil for 10 minutes.
Drain and return to heat.
Add apricot jam and orange juice. Simmer for at least 1/2 hour, or until liquid has thickened. Keep a lid on skillet and turn sausage several times while cooking. Serve hot.
Garnish with orange slices.
reate individual servings.
Return apricot dressing to the oven and broil
dollop of Preserved Lemon Dressing on a plate and place
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
In a microwave safe bowl, stir sugar, cornstarch, and apricot nectar until smooth.
Microwave uncovered 6-10 minutes until slightly thickened.
Stir in vanilla.
Refrigerate.
In a large bowl combine fruit.
Drizzle with dressing.
Gently toss to coat fruit.
Cover and refrigerate until ready to serve.
In a microwave safe bowl, add together the sugar, cornstarch and apricot nectar; mix until smooth.
Microwave on HIGH for 6-8 minutes or until slightly thickened, stirring every 2 minutes.
Stir in the vanilla.
Refrigerate.
In a large bowl, combine the fruit.
Drizzle with dressing; gently toss to coat.
Refrigerate until ready to serve.
hicken. Drizzle with cilantro lime dressing
Plate and garnish with
Brown chops in butter; remove from pan and add onion to brown. When brown, add mixed mustard, vinegar and apricot jam.
Cook until hot; add chops and serve over cooked rice.
Combine apricot preserves, vinegar, and celery seed in medium salad bowl.
Add the kidney beans, green and yellow beans, and onion; toss well to combine.
Season with salt and freshly ground black pepper.
Prepare dressing. Heat oil in a large
ith some of the Lemon Dressing and serve immediately with a
Divide lettuce among 8 plates. Top with avocado and steak. Sprinkle cheese and tortilla chips over steak. Top with tomatoes. Drizzle Chipotle Dressing over each salad. Serve immediately.
Chipotle Dressing: In a small bowl, whisk together all ingredients except cilantro until blended. Stir in cilantro. Cover and refrigerate for up to 24 hours.
Fry the bacon pieces in a medium size skillet until crisp. Drain on paper towels and reserve the fat in the skillet.
Saute the bread slowly in the hot bacon fat until crisp and browned. Make the salad dressing.
Combine the salad greens, bacon, croutons and Blue cheese in a salad bowl.
Add the dressing; toss and serve immediately.
Makes 6 portions.
For the dressing: Mix the first eleven ingredients
Cook snow peas in large quantity of boiling salted water until crisp-tender, about 3 minutes. Drain and rinse under cold water. Drain. Toss lettuce with celery. Arrange in an even layer over the bottom of a straight-sided clear glass salad bowl. Arrange the carrots, zucchini and tomatoes in separate layers over the lettuce-celery mixture. Arrange the snow peas in a fan pattern over the tomatoes. Garnish with mushroom and basil. Cover and refrigerate. Prepare Herb-Walnut Dressing. Just before serving, add the dressing; toss well.
In a medium bowl, mix apricot preserves, onion soup mix and Catalina dressing.
Place chicken in foil-lined baking dish. Spread mixture over top of chicken evenly.
Bake in oven at 350\u00b0 for 1 hour.
For Dressing: Whisk together all ingredients. Season
In a large bowl, mix together the apricot preserves, onion soup mix, and Russian dressing. Arrange the chicken breasts in a large 9 x 13 inch casserole. Pour the sauce over the chicken . Bake covered with foil in a preheated 350 degree oven for 45 minutes. Uncover and bake another 15 to 20 minutes.