Type what you have

Ingredients

• ✓ apricot preserves
• butter
• banana squash
• water
• orange juice
• salt
• clove
• black pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add squash and water; cover and cook until squash is tender, about 5 minutes, stirring occasionally and adding more water as needed to prevent squash from sticking to the skillet. Reduce heat to low.
2. 2 Stir apricot preserves, orange juice, salt, cloves, and black pepper into squash; cook and stir, uncovered, until squash is evenly glazed.

By Tonya Daniels Piwniczka

Ingredients

• ✓ apricot preserves
• baby carrot
• orange juice
• honey
• dijon mustard
• butter
• brown sugar
• salt
• white pepper

Instructions

1. 1 Mix carrots and orange juice in a large saucepan; bring to a boil, place a cover on the pan, reduce heat to low, and cook at a simmer until carrots are tender-crisp, 8 to 10 minutes. Drain carrots, reserving 1/4 cup of the orange juice.
2. 2 Return carrots and reserved juice to the pan and place over medium heat. Stir honey, apricot preserves, Dijon mustard, butter, brown sugar, salt, and black pepper with the carrots and juice; cook and stir until sugar dissolves completely and the carrots are glazed and tender, about 10 minutes.

By Ursula Voges

Ingredients

• ✓ apricot preserves
• brown mustard
• salmon fillet

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) with oven rack in top position. Line a baking sheet with aluminum foil.
2. 2 Combine apricot preserves and mustard.
3. 3 Place salmon fillets on the prepared baking sheet. Brush ½ apricot-mustard over top.
4. 4 Bake in the preheated oven for 16 minutes; brush with remaining ½ apricot-mustard. Continue baking until salmon flakes easily with a fork, about 2 minutes more.

By Crafter060

Ingredients

• ✓ apricot preserves
• french dressing
• onion soup mix
• chicken thigh

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir apricot preserves, dressing, and soup mix together in a medium bowl until combined.
3. 3 Place chicken thighs in a 9x13-inch baking dish. Pour apricot mixture over chicken.
4. 4 Bake uncovered in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), 50 to 60 minutes.
5. 5 Enjoy!

By BCHALL12

Ingredients

• ✓ apricot preserves
• salad dressing
• onion soup mix
• chicken breast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place chicken into a 4-quart casserole dish.
2. 2 Mix salad dressing, jam, and soup mix together in a bowl until well combined; pour over chicken.
3. 3 Cover the dish and bake in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Shirley Rickey

Ingredients

• ✓ apricot preserves
• mustard
• curry powder
• chicken breast
• cashew

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
3. 3 Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.
4. 4 Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

By MR_PIANOMAN

Ingredients

• ✓ apricot preserves
• pork chop
• salad dressing
• onion soup mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place pork chops in a casserole dish. Combine Russian dressing, apricot preserves, and soup mix in a bowl; pour over chops
3. 3 Bake in the preheated oven until chops are cooked through, about 1 hour. An instant-read thermometer inserted into centers should read at least 145 degrees F (63 degrees C).

By SP2B

Ingredients

• ✓ apricot preserves
• horseradish
• mustard
• black pepper
• cream cheese

Instructions

1. 1 In a medium bowl combine apricot preserves, horseradish, mustard, and black pepper. Taste mixture and add more horseradish, mustard, and pepper to taste. Cover and chill mixture 8 hours to overnight.
2. 2 When ready to serve, place the cream cheese on a serving plate and pour apricot mixture over cream cheese. Serve with a basket of your favorite crackers.

By Jen Hartnett

Ingredients

• ✓ apricot preserves
• black forest ham
• brie cheese
• mustard
• bread
• olive oil

Instructions

1. 1 To assemble the sandwiches: Layer ham, Brie cheese, apricot preserves, and mustard in equal amounts on two pieces of bread, topping with the remaining two slices of bread. Brush top of each sandwich with olive oil.
2. 2 Heat a grill pan over medium heat. Once the pan is hot, place sandwiches, oiled-side down, in the pan. Brush top of each sandwich with oil. Cook each side until bread is golden brown, 3 to 4 minutes per side.

By sweet tea

Ingredients

• ✓ apricot preserves
• chicken breast
• sour cream
• dijon mustard
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Arrange the chicken pieces in a single layer in the bottom of a 9x13 inch baking dish.
2. 2 Bake uncovered for 25 to 30 minutes, or until no longer pink in the center, and juices run clear.
3. 3 While the chicken is cooking, stir together the apricot preserves, sour cream, mustard, salt and pepper in a small bowl. When the chicken is done, remove from the oven, and coat with the sauce. Return to the oven for 10 to 12 minutes, or until sauce is bubbly and hot.

By ilovemykids

Ingredients

• ✓ apricot preserves
• ginger paste
• rosemary
• chicken breast
• vegetable oil
• salt
• black pepper

Instructions

1. 1 Stir apricot preserves, ginger paste, and rosemary together in a small bowl. Microwave for about 20 seconds to make preserves easier to spread.
2. 2 Pound chicken breasts to uniform thickness and pat dry with a paper towel. Rub with oil and season with salt and pepper.
3. 3 Preheat the air fryer to 400 degrees F (200 degrees C). Spray the basket with cooking spray and add chicken breasts in a single layer.
4. 4 Air fry for 4 minutes. Flip and rotate the position of the chicken breasts. Brush with the apricot mixture. Return basket to the air fryer and cook until chicken is no longer pink in the center and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Transfer chicken to a plate, cover loosely with aluminum foil, and let sit for 5 minutes. Cut chicken breasts into slices and serve.

By lutzflcat

Ingredients

• ✓ apricot preserves
• orange
• cranberry
• white sugar
• pineapple
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Finely chop the orange in a food processor.
3. 3 Combine cranberries and sugar in a heavy saucepan. Cook and stir over medium heat until cranberries just begin to pop, about 10 minutes.
4. 4 Transfer cranberries to a bowl, add apricot preserves and mix until melted.
5. 5 Stir in chopped orange, drained crushed pineapple and lemon juice. Cover and refrigerate until well chilled.

By Lisa Stinger

Ingredients

• ✓ apricot preserves
• white wine
• ginger
• salt
• pepper
• olive oil
• pork chop

Instructions

1. 1 Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside.
2. 2 Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute.

By EV92406

Ingredients

• ✓ apricot preserves
• cooking spray
• ham steak
• salsa
• apricot nectar
• brown sugar
• taco seasoning

Instructions

1. 1 Coat a large skillet with cooking spray and place over medium heat. Fry ham in skillet until browned and heated through, 5 to 6 minutes per side. Drain any excess grease. Add salsa, apricot nectar, apricot preserves, brown sugar, and taco seasoning to skillet.
2. 2 Reduce heat to low and cover skillet. Simmer until sauce is hot and bubbly, turning ham steak once, about 5 minutes.
3. 3 Transfer ham steak to a platter and cover with sauce.

By tea and honey

Ingredients

• ✓ apricot preserves
• water
• jalapeno pepper
• apple cider vinegar
• garlic
• paprika
• salt

Instructions

1. 1 Combine water, jalapeños, vinegar, garlic, paprika, and salt in a small saucepan over medium-high heat; bring to a boil. Reduce heat; simmer for 10 minutes. Remove from heat.
2. 2 Transfer mixture to a blender. Add apricot preserves; blend until smooth. Cool sauce.
3. 3 Transfer sauce to a sterilized glass jar with a lid. Store in the refrigerator.

By Chef Mo

Ingredients

• ✓ apricot preserves
• pork rib
• soy sauce
• brown sugar
• garlic powder
• aluminum foil
• salt
• black pepper

Instructions

1. 1 Place ribs in a large roasting pan. Whisk apricot preserves, soy sauce, brown sugar, and garlic powder together until combined; pour over ribs, cover, and marinate in the refrigerator, 8 hours to overnight.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
3. 3 Remove ribs from marinade; shake off excess. Place ribs in the prepared baking pan; season with salt and black pepper. Pour marinade into a small saucepan; bring to a boil. Reduce heat to medium-low; simmer for 5 minutes. Set aside.
4. 4 Bake ribs in the preheated oven until tender and meat easily pulls away from the bone, about 1 ½ hours, basting frequently with marinade. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By whstlwnd

Ingredients

• ✓ apricot preserves
• cooking spray
• sriracha sauce
• worcestershire sauce
• butter
• cornish game hen
• grapeseed oil
• mango-habanero seasoning
• basil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a cookie sheet generously with cooking spray.
2. 2 Combine apricot preserves, Sriracha, Worcestershire, and butter in a small pot and melt over medium heat. Stir constantly to prevent from sticking.
3. 3 Clean hens and pat dry with paper towels. Coat outsides and insides with oil. Season with mango-habanero seasoning; insert sprigs of basil inside of the hens.
4. 4 Place hens on the prepared cookie sheet and cover with foil.
5. 5 Cook in the preheated oven for 45 minutes. Remove foil and baste with apricot glaze. Put back in the oven and cook until no longer pink in the centers, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

By CookingWithShelia

Ingredients

• ✓ apricot preserves
• carrot
• butter
• nutmeg
• salt
• orange zest
• lemon juice
• parsley

Instructions

1. 1 Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
2. 2 Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.

By Eleanor

Ingredients

• ✓ apricot preserves
• egg noodle
• egg
• butter
• white sugar
• vanilla extract
• salt
• cottage cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12 inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a large bowl, stir together the apricot preserves, eggs, butter, sugar, vanilla extract, and salt, and mix to thoroughly combine. Fold in the cottage cheese and noodles, and spoon the mixture into the prepared baking dish.
4. 4 Bake in the preheated oven until the center of the kugel is cooked and set, about 50 minutes. Remove the kugel and top with Cheddar cheese, return to the oven, and bake until the cheese is browned and bubbling, about 10 minutes. Let the kugel rest for 10 minutes before serving.

By 440DartRacer

Ingredients

• ✓ apricot preserves
• olive oil
• garlic
• cinnamon
• white sugar
• new york strip steak
• salt
• pepper

Instructions

1. 1 In a shallow glass dish, mix the olive oil, garlic, cinnamon, sugar, and apricot preserves. Mix well, as the preserves tend to stick until warm.
2. 2 With a knife, make several shallow slashes in both sides of the steaks. Sprinkle with salt and pepper. Place steaks in the dish with the sauce, and turn to coat. Cover with plastic wrap, and refrigerate for at least 1 hour.
3. 3 Preheat grill for high heat.
4. 4 Lightly oil the grill grate. Place steaks on the grill, and discard any remaining sauce. Grill steaks 10 minutes, turning occasionally, or to desired doneness.

By TEDM

Ingredients

• ✓ apricot preserves
• ground beef
• water chestnut
• soy sauce
• brown sugar
• onion powder
• garlic powder
• jam
• apple cider vinegar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix together ground beef, chestnuts, soy sauce, brown sugar, onion powder, and garlic powder thoroughly in a large bowl. Form the mixture into 2 tablespoon-sized balls, and place onto a baking sheet.
3. 3 Bake in preheated oven until no longer pink in the center, about 15 minutes. Stir together the apricot preserves and the cider vinegar, toss with meatballs in a clean bowl, then return to baking sheet, and bake for an additional 5 minutes.

By PacNWCook

Ingredients

• ✓ apricot preserves
• pork tenderloin
• butter
• salt
• pepper
• thyme
• garlic powder
• honey
• sherry

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
3. 3 Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Hope

Ingredients

• ✓ apricot preserves
• egg
• salt
• black pepper
• crispy rice cereal
• chicken breast
• olive oil
• butter
• water

Instructions

1. 1 Beat egg, salt, and pepper together in a bowl. Pour crushed cereal into a separate bowl. Coat chicken pieces in egg mixture. Press chicken pieces into cereal until coated.
2. 2 Heat oil and butter together in skillet over medium heat; cook and stir chicken until coating is golden brown and meat is no longer pink in the center, about 7 minutes.
3. 3 Whisk preserves and water together in a saucepan over medium-low until heated through and smooth, 2 to 3 minutes. Serve apricot sauce with chicken nuggets.

By Bryon Dean Thomas

Ingredients

• ✓ apricot preserves
• butter
• red onion
• allspice
• nutmeg
• red cabbage
• apricot
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Melt butter or margarine in a heavy large pot over medium-high heat. Add onion, allspice, and nutmeg; toss for 1 minute. Add cabbage and apricots. Saute until well coated, about 2 minutes. Add apricot preserves and vinegar. Toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. Store, covered, in the refrigerator if making ahead.

By JOE PASQUALE

Ingredients

• ✓ apricot preserves
• all-purpose flour
• baking powder
• baking soda
• salt
• butter
• white sugar
• egg
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan.
2. 2 Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
3. 3 Cream butter in a mixing bowl with an electric mixer. Gradually add sugar and beat until light and fluffy, 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly on low after each addition.
4. 4 Pour 1/2 of the batter into the prepared pan and spoon 1/2 of the apricot preserves on top, spreading it to within 1/2 inch of the edges. Repeat with remaining batter and preserves.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving platter.

By Irina

Ingredients

• ✓ apricot preserves
• butter
• sugar
• all-purpose flour
• egg
• vanilla extract
• baking powder
• salt
• confectioners' sugar

Instructions

1. 1 Cream butter and sugar in a medium mixing bowl. Mix in flour, egg, vanilla, baking powder, and salt until incorporated. Cover and refrigerate for 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Roll dough on a lightly floured surface to a thickness of 1/4 inch. Cut dough into circles with a round cookie cutter or glass. Using the tip of a teaspoon, place a small drop of apricot preserves into the middle of each circle. Brush the edges with water and fold the dough in half into a half-moon shape. Press to seal the edges. Arrange cookies on ungreased cookie sheets.
4. 4 Bake in the preheated oven until golden brown, 8 to 12 minutes. Remove from the oven and transfer to wire racks to cool. Dust hot cookies with powdered sugar.

By Kathy Lusk

Ingredients

• ✓ apricot preserves
• pie crust
• apple
• white sugar
• lemon juice
• butter
• cream cheese
• milk
• vanilla pudding mix
• lemon zest

Instructions

1. 1 Place sliced apples in a large bowl and toss with sugar and lemon juice. Melt butter or margarine in a large skillet over medium heat. Add apples to skillet and saute until tender. Allow to cool.
2. 2 In a medium mixing bowl, beat cream cheese until fluffy. Gradually beat in 1 cup milk, pudding mix, and lemon rind. Add remaining 1/2 cup milk, and beat until smooth. Spread mixture into pastry shell. Arrange apples over cream cheese layer.
3. 3 In a small saucepan, heat preserves until runny. Using a pastry brush, lightly coat apples. Refrigerate pie for at least 1 hour before serving.

By Karen Bush

Ingredients

• ✓ apricot preserves
• butter
• semisweet chocolate
• white sugar
• all-purpose flour
• egg
• vanilla extract
• walnut
• water
• gelatin

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x12-inch rimmed baking sheet.
2. 2 Make brownies: Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
3. 3 Combine sugar and flour in a large bowl. Add chocolate mixture to sugar mixture; mix until well combined, 4 to 5 minutes. Mix in eggs and vanilla extract. Pour batter into the prepared baking sheet. Sprinkle walnuts on top, pressing them down slightly into batter.
4. 4 Bake in the preheated oven until edges start to crisp and brownies rise about 1/4 inch, 30 to 40 minutes.
5. 5 Make glaze: Mix together water, preserves, and unflavored gelatin in a saucepan over high heat; bring to a boil. Cook, stirring occasionally, until thickened, about 2 minutes.
6. 6 Allow brownies to cool for 30 minutes, then spread a thin layer of glaze on top with a pastry brush.

By Smart Cookie

Ingredients

• ✓ apricot preserves
• olive oil
• chicken breast tenderloin
• salt
• pepper
• onion
• balsamic vinegar
• apricot
• chicken stock
• thyme
• flat-leaf parsley

Instructions

1. 1 Heat the olive oil in a large skillet with a lid over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the balsamic vinegar, bring it to a simmer, and allow it to reduce for a few minutes.
2. 2 Cut half of the apricots in half, leaving the others whole. Place the apricots into the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve.

By Desta

Ingredients

• ✓ apricot preserves
• cooking spray
• pecan
• oat
• all-purpose flour
• brown sugar
• cinnamon
• baking soda
• salt
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray bottom and sides of an 8-inch square baking dish with cooking spray.
2. 2 Pulse pecans in a food processor until coarsely chopped, 3 to 5 times. Add oats, flour, brown sugar, cinnamon, baking soda, and salt; pulse 3 to 4 times.
3. 3 Sprinkle butter cubes over the top of the flour-oat mixture. Pulse until butter is the size of small peas, 3 to 5 times.
4. 4 Spread 1/2 of oat mixture into the bottom of the prepared baking dish, pressing down lightly. Spread apricot preserves over oat mixture to 1/4-inch of the edge. Top with remaining oat mixture and press down lightly.
5. 5 Bake in preheated oven until golden brown, 35 to 40 minutes. Cool before cutting.

By ReneePaj