Apricot Casserole Recipes

Steps:

• In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.

Steps:

• In a small saucepan, combine gelatin, sugar and water. Bring to a boil and mix until dissolved. Remove from heat, add baby food and pineapple with juice. Stir, set aside to cool for 10 minutes.
• In a small bowl, combine the cream cheese and sweetened condensed milk, mix together until smooth. Pour into fruit mixture and whisk together.
• Stir in pecans and pour into a 9x13 inch pan. Refrigerate until chilled. Top with thawed whipped topping if desired. Sprinkle with pecans to decorate and cut into squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the jam, dressing and soup mix. Mix together.
• Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

Steps:

• Coat chicken pieces in flour and place in casserole dish.
• Sprinkle contents of soup packet over chicken.
• Pour apricot nectar over chicken.
• Cover casserole dish and bake at 180 C for 1 1/2 hours.
• Serve over boiled rice.

Steps:

• Drain apricots, reserving 3/4 cup juice. Place apricots in a greased 11x7-in. baking dish. melt 1/2 cup butter; add the brown sugar, flour and reserved juice. Pour over apricots., Bake, uncovered, at 350° for 20 minutes. melt remaining butter; toss with crackers crumbs. Sprinkle over top. Bake 15-20 minutes longer or until golden brown.

Steps:

• In greased casserole dish arrange apricot halves cut side up.
• Sprinkle with brown sugar, then cracker crumbs.
• Dot crumbs with butter.
• Bake at 350 for 35 minutes, or until casserole has thickened and is crusty on top.

Steps:

• preheat oven to 325.
• grease a 13x9 baking dish.
• in a large skillet add 2 tbsp butter, heat pine nuts until lightly toasted.
• remove and set aside.
• in same skillet heat remaining butter, saute barley and scallions until tender, 2-3 minutes.
• add broth, bring to a boil.
• stir in apricots, raisins, and nuts.
• pour into the grease baking dish and bake uncovered for 1 1/4 hrs or until barley is tender.

Steps:

• Grease a 1 to 1 1/2 quart baking dish.
• Arrange sweet potatoes in single layer.
• Mix sugar, cornstarch, salt and cinnamon in a 1 quart saucepan.
• Stir in apricot nectar and 1/3 cup water.
• Cook and stir on high heat until the mixture comes to a boil.
• Remove from heat and add margarine and apricots.
• Pour evenly over potatoes.
• Sprinkle with pecans.
• Bake uncovered at 375 degrees for 25 to 30 minutes.
• The casserole will be hot and bubbly.

Steps:

• Trim excess fat from pork chops.
• Cook without any added fat in a large, heavy or non stick pan until lightly browned.
• Add the onion and capsicums to the pan and stir over moderate heat for 5 minutes.
• Stir in curry powder and the flour.
• Add the stock, stirring, then add the apricots and mustard.
• Cover and simmer for 25- 30 minutes, until tender.
• Adjust the seasoning and serve hot.
• Nice with rice or mashed potatoes.
• (Can substitute lamb chops instead of pork).

Steps:

• Combine apricots, water and sugar and cook until soft, about 20 minutes. Drain and reserve liquid in a saucepan.
• Peel, slice and cook yams in water until tender, about 15 minutes.
• Grease casserole. Alternate layers of sliced yams, apricots and lemon slices in casserole.
• Add brown sugar, butter and apricot brandy to the saucepan with apricot liquid and heat until butter is melted. Pour over casserole.
• Bake at 350 degrees for 20 to 30 minutes.
• Sprinkle nuts over casserole 10 minutes before removing from oven.

Steps:

• Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix together brown sugar, cornstarch, salt, cinnamon, apricot nectar, water, and orange peel in a saucepan; bring to a boil over medium heat. Reduce heat to medium-low, and cook for 2 minutes, stirring constantly. When the sauce is thick, stir in the butter and pecans. Place the sweet potato chunks into the prepared baking dish, and pour the sauce over to coat all the potatoes.
• Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
• Mix brown sugar and melted butter in a small bowl and spread evenly over the pan.
• Pat the apricot slices with a paper towel to soak up any excess liquid. Line them on the bottom of the pan.
• Sift flour, baking powder, salt, and cinnamon together in a bowl.
• Beat white sugar and softened butter in a bowl using an electric mixer until creamy and fluffy. Beat in eggs until thoroughly mixed. Add the flour mixture, sour cream, water, and vanilla extract. Beat well. Spread the batter evenly into the prepared pan.
• Bake in the center of the preheated oven, about 45 minutes.