How To make Apricot Salad
6 oz Apricot Jello
8 oz Cream cheese
1 c Sugar
5 tb Milk
3 c Water
8 oz Cool whip
16 oz Can crushed pineapple
Combine pineapple,water, sugar and bring to boil. Add jello and blend well. Put in large dish in refrigerator until set. Cream cream cheese at room temperature and milk and beat into jello mixture. Let set again. Then blend cool whip into the mixture and let set again. Make night before. Serves 10 - 12.
How To make Apricot Salad's Videos
APRICOT SALAD WITH TANGY FETA & PEPPERY ARUGULA (ROCKET)
Apricots are popular summer fruit and perfectly complement fresh arugula and salty feta. Put them together, toss in some toasted almonds, and you'll get a healthy, tangy salad that will surely impress at your next potluck!
For detailed recipe instructions, hot tips, and serving suggestions, don't miss our Apricot Salad post -
APRICOT BLUE CHEESE SALAD RECIPE
YourProduceGuy shows you how to make his Apricot - Blue Cheese Salad recipe. You won't want to miss out on this one! Not to mention it's really fast and easy to make.
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Apricot Chicken Recipe | Summer Salad or Winter Warmer
Hey Guys I can say that this Apricot Chicken Recipe is so simple yet so tasty!
You wont be disappointed with old classic, Apricot Chicken should really be making a come back as you don't need great skills in the kitchen to cook this amazing family favourite. Did you know you could cook Apricot Chicken and serve it hot with my favourite mashed potato or let the chicken cool and make a garden salad and add the apricot chicken, while your at it if you have leftovers make a satisfying sandwich with lettuce, tomato, Spanish onion and of course Apricot Chicken.
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Mashed Potato Recipe
Recipe Yield 6 - 8 Serves
1 Kg Chicken portion of choice
2 Medium Onions
400 Mls Apricot Nectar
40 Gms French Onion Soup Mix
100 Gms Dried Apricots
1 Cup Flour (Plain)
Method in the video.
#tracycreatesdishes #apricotchicken #chickenrecipe
Beetroot Salad | Beet Apricot Salad | Salad Recipes
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Beetroot Salad | Beet Apricot Salad | Salad Recipes
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BETH’S GRILLED PANZANELLA SALAD
Serves 4
INGREDIENTS:
FOR BREAD:
6 thick slices of rustic Italian bread
1 tbsp (15 ml) olive oil
1 garlic clove
salt and pepper to taste
FOR SALAD:
6 cups (14 ml) tomatoes, different colors cut into chunks
2 tbsp (30 ml) fresh basil
3 tsp (15 ml) red wine vinegar
1 garlic clove, minced
3 tbsp (45 ml) olive oil
A pinch of Italian seasoning
salt and pepper to taste
METHOD:
Prepare the vinaigrette. In a small bowl, combine the vinegar, garlic, salt, pepper and seasonings.
Then slowly add the oil in a steady stream, whisking all the while until a dressing forms. Taste for acidity. If too acidic for your liking, add more oil, if not acidic enough, add more vinegar. Dressing can be made several hours before and left covered at room temperature.
Cut tomatoes into 1 inch chunks and leave at room temperature until ready to serve. This can be done 1 hour before guests arrive and left covered at room temperature.
Prepare the bread. Place olive oil in a small bowl with minced garlic and salt and pepper to taste. Combine with a fork.
Brush bread on both sides with the garlic oil. Grill bread for a few minutes each side until nicely toasted. Remove from grill and set aside to cool.
When salad is ready to serve, place tomatoes in a large bowl. Add dressing and freshly chopped basil, mix to combine.
Then chop bread into 1 inch chunks and toss with the tomato mixture to lightly coat the tomatoes first, then add the bread and toss. It’s better to add the bread last so it doesn’t get too soaked with the dressing.
Transfer to a serving platter and garnish with fresh basil.
BETH’S GRILLED APRICOT SUNDAES
Serves 4
INGREDIENTS:
4 medium ripe apricots
3 tsp (15 ml) vegetable oil
¼ cup (60 ml) sliced almonds
8 amaretti cookie snaps
4 scoops vanilla ice cream
Drizzle of honey
METHOD:
Place almonds on a cookie sheet and bake at 375F(190C) for 5-7 mins until lightly toasted and fragrant. Set aside to cool. This can be done hours in advance and left at room temperature in a tightly sealed container.
Place amaretto cookies in a re-sealable bag. Whack with a rolling pin to create a cookie crumb. Leave crumbs in bag at room temperature until ready to serve.
Moments before serving, cut apricots in half and remove pit. Lightly brush each half with vegetable oil.
Grill apricots cut side down for 5 mins each side until nice grill marks form and fruit is tender. Remove from grill and set aside.
Place 1 large scoop of vanilla ice cream in small bowls. Place 2 grilled apricot halves on either side. Drizzle ice cream and fruit with honey.
Top with cookie crumbs and toasted almonds.
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