|The New York Times 60 Minute Gourmet|
|by Pierre Franey|
Compiled from the pages of his popular NEW YORK TIMES culinary column, Pierre Franey has created a book of complete, delectable meals that can be ...
Results 1 - 10 of 40 for dried apricot sauce
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In a large ... minutes. Add the apricots, water, apricot preserve, soy sauce, mustard and ... until tender-crisp, about 5 minutes. Can be served with rice.
Preparation Time: Approximately ... from pan. Add apricots, Mandarin oranges, ... ***Fat content does not reflect fat removed after skimming pan juices. e
In small saucepan, blend and bring to boil apricot juice, onion soup mix and soy sauce. Cool. Skin ... about 1 1/2 hours, basting occasionally. Serves 8.
Preheat oven to 350 degrees. Soak apricots in wine or ... may be prepared in the morning and baked at dinner time. Recipe easily doubles. Serves 8 to 10.
Cook apricots in orange juice ... cover with the sauce. Bake under ... at 325 degrees for 30 minutes. Uncover for additional 30 minutes or until tender.
With sharp knife, ... pockets. Top with sauce made from apricot preserves, dry mustard ... 60-65 minutes, basting as needed. Low cholesterol, low sodium.
Fold each apricot around an almond. ... jelly and soy sauce in pan and ... wrapped apricots and drain with paper towels. Serve with warm sauce for dipping.
Mix soup mix, apricot nectar and soy sauce. Pour over chicken pieces and bake 1 1/2 hours at 350 degrees. When chicken is browned, cover.
Preheat oven to ... lemon juice, soy sauce and salt. Copat ... 1 hour or until tender. Heat remaining apricot mixture, serve with chicken. Serves 4 to 6.
Remove skin and ... dish. Spread with apricot preserves. Drain apricots ... lemon juice, soy sauce, sherry, brown ... and scallion rings. Makes 4 servings.
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