Spray the inside of a 4 or 5 quart slow cooker with cooking spray.
In a large bowl mix the evaporated milk, condensed milk, eggs, and salt.
Stir in the rice, crystalized ginger and dried apricots.
Cover and cook on low setting for 2-4 hours.
Combine broth, olive oil and salt in medium size saucepan. Bring to boil.
Combine the couscous, dried apricots and spices in a large serving bowl. Add the boiling water. Cover immediately and let stand until the water is absorbed; approximately 5 minutes.
Uncover couscous and fluff with fork. Cool.
Bring salad to room temperature and stir in the pistachios, green onions and basil ribbons.
Season with salt and pepper to taste.
00\u00b0F.
Slice the dried apricots in half and rinse them
n medium speed for 3 mins or
egrees C).
Slice the dried apricots in half. Rinse them with
ady to use.
For Posypka Topping mix
Toss to mix. Set aside for 15 minutes.
Heat the
he chicken with marinade. Refrigerate for at least 4 hours or
Combine dried apricots and 1/4 cup water in a small saucepan. Simmer, covered, for 20 mins, or until apricots are tender. Blend or process apricots and cooking liquid until smooth.
Mix rice cereal in a small bowl with breast milk. Serve topped with apricot puree.
Preheat oven to 400\u00b0F.
Place fresh apricots, cut-side up, on a baking tray. Combine oats, dried apricots, sugar, honey and 1 tbsp warm water then sprinkle over apricots. Bake for 15 mins, or until tender.
Meanwhile, combine cheese and spices in a small bowl. Serve fruit with spiced ricotta.
s firm.
Meanwhile, for the apricots, place apricots and 2 cups boiling
et the mixture cook gently for 4 minutes.
Add in
Combine first 2 ingredients and soak in apple juice.
Saute onion in butter over medium-high heat for about 5 minutes or until lightly browned.
Add millet and cook 3 to 4 minutes longer.
Stir in quinoa, bulgur and broth; bring to a boil.
Drain fruit and add to grains.
Shake in soy sauce.
Cover and bake in a 350\u00b0 oven for 35 minutes.
Remove from oven and let pilaf sit, covered, for 5 minutes before serving.
Serves 6 to 8.
avity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin
Heat a dry skillet on medium heat. Add the almonds and roast until golden. Remove and allow to cool.
Place the sour cream in a medium bowl Stir in the almonds, apricots and parsley.
nd red bell pepper; saute for about 5 minutes.
Add
as el hanout and stir for 1 minute.
Add pears
Boil water in a small saucepan.
Add dried apricots.
Bring to a boil, turn to a simmer for 10 minutes.
Puree to desired consistency, using liquid to make smooth.
Mash with a food mill to remove skin.
When serving add water to desired consistency.
Beat together the eggs and mashed banana until creamy.
Add water, vanilla extract and oil; beat.
Measure in flour, baking soda and baking powder; beat well.
Stir in chopped apricot until evenly blended.
Spoon batter into an oiled and floured 9 x 5-inch loaf pan.
Spread batter evenly in pan.
Bake at 325\u00b0 for 45 minutes, or until a knife inserted comes out clean.
Cool completely on a wire rack before slicing.
Serves 6.
b>recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried