December 12, 2007 at 9:31 am
· Filed under Christmas appetizers, Christmas food, Christmas recipes, appetizer, apricot, cook, dressing, easy recipes, food, free recipes, healthy recipes, hemstitch, low fat recipes, mustard, olive oil, parsley, pepper, salad, tarragon, vinegar, white wine
Ingredients:
1/2 kg mini hemstitch, washed and without the tips
6 apricots segments
25 g sliced almonds, toast
1 tsp fresh tarragon
Parsley chopped
Salt and pepper
Dressing:
2/3 cup olive oil
3 tbsp white wine vinegar
1 tsp mustard
1/4 tsp sugar
Salt and pepper
Preparing:
Cook the hemstitch in boiling water for 3 minutes, remove from water and refresh with cold water.
Dry and place in a large bowl.
Add the apricots gores, herbs, salt and pepper.
Bathe with the dressing.
Dressing:
Mix all ingredients except olive oil.
Add olive oil slowly and mix.
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November 21, 2007 at 7:54 am
· Filed under apricot, cook, easy recipes, food, free recipes, grilled recipes, healthy recipes, honey, low fat recipes, recipes, scallions, sesame seeds, shallots, thanksgiving food, thanksgiving recipes, turkey
Ingredients:
4 turkey brests
115 g ready-to-eat- dried apricots
2 tbsp clear honey
2 tsp Chinese five-spice powder
1 tsp sesame oil
4 scallions, to garnish
2 shallots, thinly sliced
Preparing:
Preheat the grill.
Cut a long slit in the fleshy side of each turkey breast to make a pocket.
Divide the apricots and shallots between the pockets and secure with skewers.
Mix honey and sesame oil and brush all over the turkey.
Sprinkle with the five-sipce powder.
Make a few cuts lenghtwise down the stem of each scallion, to make the garnish.
Place in a bowl of ice-cold water and leave until tassels open out.
Drain well before using.
Cook the turkey over medium-hot coals for 8 minutes on each side.
Remove the skewers, tranfer toa large plate and granish with scallion tassels.
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November 13, 2007 at 9:24 am
· Filed under apricot, champagne, cocktail, cook, drinks, easy recipes, food, free recipes, grapefruit, healthy recipes, juice, orange, punch, recipes, tangarine, thanksgiving cocktail, thanksgiving drinks, thanksgiving food, thanksgiving recipes
Ingredients:
3 cups sparkling water or champagne, chilled
3/4 cup apricot nectar, chilled
3/4 cup pink grapefruit juice cocktail, chilled
12 ounce orange-tangarine juice concentrate, thawed and undiluted
Preparing:
Combine the apricot, grapefruit and orange-tangarine juice in a pitcher and chill.
Add sparkling water.
Serve inmediatly over ice.
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November 8, 2007 at 2:00 pm
· Filed under appetizer, apricot, caribbean recipes, coconut, cook, curry, easy recipes, food, free recipes, healthy recipes, jelly, latin recipes, low fat recipes, mayonnaise, olive oil, recipes, shrimp, thanksgiving food, thanksgiving recipes
Ingredients:
25 shrimp jumbo
1 1/2 cup toasted shredded coconut
1 cup mayonnaise
1/4 cup cornstarch
3 tbsp apricot jelly
2 tbsp olive oil
1 tbsp sugar
1 tsp curry
1/2 tsp salt
3 egg whites
Preparing:
Mix the mayonnaise, jelly and apricot curry.
Cover and cool in the refrigerator until serving.
Combine the coconut in a bowl, cornstarch, sugar and salt.
Put egg whites lightly beaten in another bowl.
Pass the shrimp by the egg whites and then the coconut mixture.
Place shrimp in a greased tray with oil.
Bake for 10 minutes at 200°C (400°F), giving them back every 5 minutes.
Serve with the curry sauce.
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