184572 glazed orange pound apricot orange sauce Recipes

all-purpose flour, baking soda, kosher salt, butter, softened, orange zest (2 s), sugar, divided, eggs, separated, vanilla extract, sour cream, fresh or frozen cranberries, thawed (2 cups), orange glaze, orange icing

flaked coconut, finely chopped, flour, tilapia, cornstarch, carton egg substitute, canola oil, apricot dipping sauce, apricot jam, brown mustard, prepared horseradish

orange roughy fillets (4 oz each), apricot spreadable fruit or orange marmalade, butter, melted, dijon mustard

apricot preserves, balsamic vinegar, worcestershire sauce, orange , zest of, finely grated

apricot preserves, fresh lime juice (about 2 limes), golden raisins, chopped fresh mint, balsamic vinegar, ketchup, worcestershire sauce, hot sauce, kosher salt, black pepper

apricot jam, soy sauce , or to taste, chopped scallion greens, fresh lime juice , or to taste, tabasco , or to taste

apricot preserves, soy sauce, prepared mustard, grated fresh ginger

sugar, unsalted butter, room temperature, grated orange zest, salt, eggs, bourbon, all-purpose flour, apricot jam, vanilla bean , halved lengthwise, orange juice, bourbon

smoked bone-in fully cooked cured butt end ham, room temperature (do not use country style ham), apricot jam, mustard powder, butter (for aluminum foil)

plum jam or 600 g apricot jam, chili sauce, cream (optional)

frozen egg substitute, thawed, skim milk, grated orange rind, vegetable cooking spray, reduced-calorie margarine, raisin bread, powdered sugar, orange sauce

orange juice, carrot , julienned in 3-inch strips, apricot preserves, golden raisin, brown sugar, nutmeg, cornstarch, pecans, toasted and chopped

glazed winter vegetables, glazed to perfection and fat free, this root vegetable medley celebrates fall at its best., onions, peeled and quartered, carrots, peeled in 1 inch pieces, parsnip, peeled and in 3/4 inch pieces, glaze, orange juice, dark brown sugar, place onions , carrots and parsnips in steamer basket. use drip pan if 1 is provided with your steamer. fill water reservoir to medium and steam for 20 minutes or until vegetables are tender. meanwhile combine orange juice and brown sugar; stir well to combine. transfer cooked vegetables to a medium bowl. add sauce. stir to combine. serves 4.

apricot jam, dried apricot, finely chopped, dry white wine, honey, worcestershire sauce

apricot nectar, cornstarch, red wine vinegar, light brown sugar , firmly packed, apricot preserves, catsup, dry mustard

apricot halves, in their own juice, drained (reserve juice), cornstarch, apricot preserves, whipping cream, nutmeg, lemon juice

apricot preserves, water, fresh lime juice, soy sauce, dijon mustard, minced peeled fresh ginger

apricot preserves (or use jam), teriyaki sauce, dijon mustard, ground ginger