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Apricot Cheese Ball

Apricot Cheese Ball
Comments Off09/12/13
Apricot Recipe Cherry Recipe Pine Nut Recipe

Apricot Cheese Ball
 
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Ingredients
  • 8 ounce package Cream Cheese, softened
  • 4 ounces Cheddar Cheese, finely grated
  • ½ cup Great Lakes’ Dried Apricots, chopped
  • ¼ cup Great Lakes’ Dried Cherries, chopped
  • ½ cup Great Lakes’ Pine Nuts, toasted and chopped
Instructions
  1. Chop apricots and dried cherries in a food processor.
  2. Combine with the cream cheese and cheddar cheese.
  3. Toast pine nuts and chop them when cooled.
  4. Form the cheese mixture into a ball and roll in the chopped pine nuts.
  5. Cover and chill for 2 hours before serving.

 

Apricot Butter

Apricot Butter
Comments Off09/12/13
Apricot Recipe
Apricot Butter
 
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Ingredients
  • ½ cup Butter, softened
  • 2 tablespoons Honey
  • 10 Great Lakes’ Dried Apricots
  • ½ teaspoon Lemon zest
Instructions
  1. Dice apricots in a food processor.
  2. Add butter, honey and lemon zest.
  3. Process until well blended and fluffy.
  4. Serve with toast or biscuits.

Mimi’s Apricot Chicken

Mimi’s Apricot Chicken
Comments Off09/05/13
Apricot Recipe
Mimi's Apricot Chicken
 
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One of the first recipes to appear on Great Lakes' Dried Apricot labels.
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Ingredients
  • 1 Whole Chicken Breast (boned and skinned)
  • 2 tablespoons Soy Sauce
  • 3 tablespoons Rice Wine or Dry Sherry
  • 1 tablespoons Grated Fresh Ginger or Ground Ginger
  • 6 oz. GREAT LAKES' Ready-to-Eat Dried Apricots, Diced
  • 1 cup Rice
  • 1 cube Chicken Bouillon
  • ½ cup Chopped Walnuts
  • 1 can (8 oz) Sliced Water Chestnuts (Optional)
  • 1 Med. Onion, Diced
  • 2 tablespoons Parsley, Chopped
  • Dash of Basil, Marjoram, & Cilantro
Instructions
  1. Marinate chicken overnight in next 3 ingredients: soy sauce, rice wine or sherry, and ginger. (Save marinade.)
  2. In a medium pan, cover dried apricots with 1 cup of water and simmer until soft and done. (about 5 minutes)
  3. In another medium pan, add chicken to 1½ cups of boiling water and simmer for 10-15 minutes or until cooked through.
  4. Remove chicken and cut into bite-size pieces. (Save water.)
  5. Add 1.5 cups of water to saved chicken water and add rice, diced onions, chicken bouillon and slow boil until rice is soft. (about 15 minutes)
  6. Combine all ingredients including leftover marinade and herbs and mix well.
  7. Put ingredients into large casserole dish and bake in oven at 350
  8. degrees for 40 minutes or until heated through.

Apricot Scones

Apricot Scones
Comments Off08/29/13
Apricot Recipe
Apricot Scones
 
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Ingredients
  • 8 Tablespoons Butter, frozen
  • 2 cups All Purpose Flour
  • ⅓ cup Sugar
  • 1 teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ½ teaspoon Salt
  • ¾ cup Great Lakes Dried Apricots
  • 1 ½-2 teaspoons Orange Zest
  • ½ cup Sour Cream
  • 1 large Egg
  • Orange juice
Instructions
  1. Preheat oven to 400 degrees.
  2. Dice the dried apricots in a food processor and then set aside.
  3. Grate butter with a food processor.
  4. Switch back to the dicing/mixing blade and add flour, ⅓ cup sugar, baking powder, baking soda and salt.
  5. Pulse until well mixed.
  6. In a small bowl stir together the sour cream and egg.
  7. Stir in the orange zest and apricots.
  8. Now add this to the dry ingredients in the food processor and pulse until blended.
  9. It will need some hand mixing to get it to come together so place it in a mixing bowl and hand mix it until a ball is formed.
  10. Place it on a lightly floured surface and pat it into an 8 - 9 inch circle about ¾ inch thick.
  11. Brush the top with orange juice and sprinkle with sugar.
  12. Cut like a pie into 8 triangles.
  13. Place on a greased cookie sheet about 1 inch apart.
  14. Bake until lightly browned, about 15 – 18 minutes.
  15. Cool and serve.

Apricot Pinenut Rice

Apricot Pinenut Rice
Comments Off08/26/13
Apricot Recipe Pine Nut Recipe
Apricot Pinenut Rice
 
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Author:
Ingredients
  • 1 medium Onion, chopped
  • 2 Tablespoons Olive Oil
  • 1 cup Long Grain or Basmati Rice
  • ½ teaspoon Salt
  • 1 14oz can Chicken Broth
  • ¼ cup Water
  • ½ cup Great Lakes' Dried Apricots, diced
  • ⅓ cup Great Lakes' Pinenuts, toasted
  • 1 Tablespoon Basil
  • ½ teaspoon ground Cumin
  • pepper
Instructions
  1. Cook onion in olive oil over low heat.
  2. Add rice, salt, broth and water. Bring to a boil. Cover, turn the heat down to simmer for 15 to 18 minutes (until rice is tender and liquid is absorbed).
  3. Add apricots, cover and let stand for 5 minutes.
  4. Stir in the pinenuts, basil and cumin.
  5. Pepper to taste and serve.
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