|Charlie Trotter's Seafood|
|by Charlie Trotter|
His Chicago restaurant is praised in the food press from coast to coast, and now, Charlie Trotter, master of culinary innovation, tests new waters...
1 - 10 of 734 for dry apricots
Simmer the first ... Beat well. Sift dry ingredients together and ... pulp. Bake in a wax paper lined 8-inch square cake pan at 350°F for about 45 minutes.
First make the ... Cool shell. Place apricots in water to ... strain it over the cooked tart to form a glaze. Serve with sweetened lightly whipped cream.
The holiday season ... on biscotti. Dried apricot-pistachio biscotti are ... in a cool, dry place for up ... to blend. Add apricots and pistachios; pulse ... Makes 2 dozen biscotti.
Soak the apricots in water to ... the States this makes a nice tasting jam when pineapple is expensive. You could also use canned pineapple, if available.
Preheat oven to ... aside. Put dried apricots into small bowl; ... Serves 10. NOTE: Delicious served with dollop of Amaretto-flavored lightly whipped cream.
Wash apricots and cook in ... 5 minutes. Add sugar and cook until thickens, 15 to 20 minutes. Chill then pour into cooled shell. Top with whipped cream.
Place apricots and water in ... minutes. Add remaining ingredients and simmer 25 minutes. Cool; store in a jar in refrigerator up to 2 weeks. Makes 1 1/2 cups.
Wash apricots well; put in ... for a few minutes, then add the apricots and let mixture boil gently, until quite thick. Store covered in the refrigerator.
Wash apricots. Cover with ... within 1/4 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes. Yields 5 (8 ounce) jars.
Simmer first 3 ... vanilla; beat. Sift dry ingredients together and ... in a cake pan (8x8 inches), lined with waxed paper, at 350°F for 45 minutes.
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