46352 covered pears apricot stuffing chile sabayon Recipes

apricot preserves, orange juice, pears, peeled , halved lenthwise and cored, ice cream, ground cinnamon, cinnamon sticks (garnish )

bacon strips, brown sugar, ground cinnamon, chopped cooked chicken breast, pear nectar, chopped dried pears, apricot preserves, butter, salt, pepper, frozen miniature phyllo tart shells, crumbled gorgonzola cheese

dried apricot, diced, grand marnier, chicken broth, celery, coarsely chopped, yellow onion, chopped, turkey sausage, herb stuffing mix, apple , slivered pieces, dried thyme, fresh ground black pepper

wafers ) vanilla wafer crumbs , crushed, chopped almonds, cocoa, sweetened condensed milk (not evaporated milk), dried apricots, chopped, chopped candied cherries, almond extract, milk chocolate chips, shortening (do not use butter, margarine, spread or oil)

poblano chiles, fresh wild mushrooms (shiitake or oyster), red bell pepper, green bell pepper, yellow bell pepper, olive oil, salt and freshly ground black pepper, cilantro sauce , recipe follows

firm but ripe bosc pears (about 9 oz each), peeled, halved, cored, unsweetened apple juice, golden brown sugar, mild-flavored (light) molasses, chopped crystallized ginger, cinnamon sticks, broken in half, ground nutmeg, frozen puff pastry, thawed in refrigerator, egg, beaten to blend (for glaze), sugar, egg yolks, brandy

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

calvados , or other apple brandy, egg yolks, sugar, butter, pear, peeled, cored and diced, apples, peeled, cored and diced, brown sugar, freshly grated nutmeg, cinnamon, apple brandy

brandy, dried apricot, diced, vegetable oil, celery, chopped, onion, chopped, garlic, minced, stuffing cubes (cubed, dried bread ) or 5 cups your favourite recipe for prepared stuffing, vegetable broth or 1 1/2 cups chicken broth, toasted sliced almonds, dried cranberries, thyme, fresh ground black pepper, egg, whisked

bacon strips, brown sugar, cinnamon, chopped cooked chicken breast, pear nectar, chopped dried pears, apricot preserves, butter, salt, pepper, ea ) frozen miniature phyllo tart shells, crumbled gorgonzola cheese

peppridge farms stuffing cubes, chopped onion, chopped celery, fresh basil leaf, chopped fine, dried apricots, chopped fine, raisins, chopped fine, unsalted margarine, chicken broth, apricot nectar, dijon mustard, boneless skinless chicken breast, see directions, cornmeal, olive oil, dry white wine, arrowroot

cornbread stuffing mix, butter, boneless skinless chicken breast halves, apricot preserves

onion, peeled,washed and chopped, butter or 1 tbsp margarine, chopped apricots or 1 cup dried fruit, herb seasoned stuffing mix, chopped pecans, thyme, pork tenderloin

apricot preserves, golden rum or water, minced chipotle chiles or chipotle-flavored hot sauce

apricot jam, almond extract, bartlett pear (about 8 oz), peeled, halved, cored, cut into 1/4-inch cubes, dried bing cherries (about 4 oz), coarsely chopped, sheet frozen puff pastry (half of 17.3-oz package), thawed but still very cold, egg yolk, beaten to blend, pine nuts, toasted

pears in heavy syrup, undrained, cream cheese, softened, apricot preserves, butter, softened, yellow cake mix, reserved pear syrup, oil, egg, ground ginger

whole-wheat multi-grain bread , preferably stale, cut into large cubes (about 6 cups), half-and-half, eggs, sugar, whiskey or bourbon, pure vanilla extract, fine salt, freshly grated nutmeg, dried pears or a combination of pears and apricots, chopped, sugar and 1/4 tsp ground cinnamon mixed together, walnuts or pecans, toasted, cream or yogurt

boneless skinless chicken breasts, apricot, chopped, chopped onions, almonds, fresh parsley, salt, plain nonfat yogurt, apricot, chopped, dijon mustard, sugar