Type what you have

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
• 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
• 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
• 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
• 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
• parchment paper
• shrimp
• all-purpose flour
• garlic powder
• salt
• egg
• coconut
• panko bread crumb
• olive oil
• cooking oil
• sweet chili sauce

Instructions

1. 1 Line a baking sheet with Reynolds Parchment Paper. Set aside.
2. 2 Rinse shrimp in cold water and pat dry with paper towels. Set aside.
3. 3 Set up 3 shallow bowls. Stir together flour, garlic powder, and salt in the first bowl until well combined. Lightly beat eggs with a fork in the second bowl until smooth. Combine coconut flakes and panko bread crumbs in the third bowl.
4. 4 Dredge shrimp in flour mixture, then dip in beaten egg, allowing excess to drip back into the bowl. Press into coconut mixture using your hands to coat evenly. Transfer to the prepared baking sheet and repeat with remaining shrimp.
5. 5 Place a large nonstick pan over medium heat and add enough oil to generously cover the bottom. Add shrimp to hot oil in batches and cook undisturbed for 2 to 3 minutes. Flip and cook until golden brown on the other side and shrimp is firm and pink, about 2 minutes more. Do not overcrowd the pan.
6. 6 Make sauce: Stir together sweet chili sauce and apricot preserves in a small bowl until well combined. Serve with coconut shrimp.

By Reynolds KitchensR

Ingredients

• ✓ apricot preserves
• ✓ apricot preserves
• ground beef
• onion
• bread crumb
• egg
• salt
• garlic
• black pepper
• ketchup
• brown sugar
• hot sauce
• worcestershire sauce
• apple cider vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ground beef, onion, bread crumbs, egg, 1 ½ tablespoons apricot preserves, kosher salt, garlic, and black pepper in a large bowl until thoroughly mixed. Transfer to a 9x5-inch loaf pan.
3. 3 Bake in the preheated oven for 45 minutes.
4. 4 Meanwhile, combine ketchup, ½ cup apricot preserves, brown sugar, hot sauce, Worcestershire sauce, and cider vinegar in a medium bowl.
5. 5 Remove meatloaf from the oven; pour glaze over top. Continue cooking until no longer pink in center, about 15 minutes more. An instant-read thermometer inserted into center should read at least 160 degrees F (70 degrees C).
6. 6 Rest meatloaf before serving for 5 minutes.

By Sahara B

Ingredients

• ✓ apricot preserves
• water
• beef broth
• cider vinegar
• salt
• onion
• carrot
• pickling spice
• eye of round roast
• salt
• pepper
• vegetable oil
• heavy cream

Instructions

1. 1 In a medium saucepan over medium high heat, combine the water, beef broth, vinegar, apricot preserves, salt, onion, carrot and pickling spice. Stir together and bring to a boil. Then remove from heat, cover and refrigerate until well chilled.
2. 2 Place roast in a 9x13 inch baking dish, pour chilled marinade over roast, cover and refrigerate for up to 24 hours.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Heat the oil in a large skillet over medium high heat. Place the roast in the skillet and sear the meat, browning well on all sides. Season with salt and pepper to taste, return meat to the baking dish and cover.
5. 5 Bake at 350 degrees F (175 degrees C) for 1 1/2 hours. Remove from oven and let meat rest for 5 to 10 minutes.
6. 6 Meanwhile, to make the gravy, transfer the sauce from the baking dish to a blender and puree until smooth. Then pour into a medium saucepan over medium heat. Stir in the cream and simmer until thickened, about 15 to 20 minutes. Slice meat and serve with the sauce.

By Marylynn Roe

Ingredients

• ✓ apricot preserves
• cooking spray
• pork chop
• salt
• black pepper
• vegetable oil
• brown sugar
• butter
• cinnamon
• nutmeg
• ginger
• vanilla extract
• pecan
• yam

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Line a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
3. 3 Season pork chops with salt and black pepper.
4. 4 Heat vegetable oil in a large skillet over medium heat. Cook pork chops until browned on both sides, 7 to 10 minutes. Drain pork chops on a paper towel-lined plate.
5. 5 Heat brown sugar, butter, apricot preserves, cinnamon, nutmeg, ginger, vanilla extract, and pecans in a saucepan over medium-low heat until sugar has dissolved and sauce is thickened, about 5 minutes. Season with salt and pepper. If sauce because too thick, stir in reserved yam liquid.
6. 6 Stir in yams until well coated.
7. 7 Transfer pork chops to the prepared baking dish.
8. 8 Spoon yam mixture on top of the pork chops.
9. 9 Bake in the preheated oven until pork chops no longer pink in the center, 30 to 45 minutes. Allow pork chops to rest for 10 minutes before serving.

By WhizBang

Ingredients

• ✓ apricot preserves
• pepper
• salt
• chicken broth
• sage
• thyme
• chicken broth
• turkey
• shallot
• onion
• butter
• black pepper
• salt
• sage
• butter
• honey
• ginger root
• apricot nectar

Instructions

1. 1 Combine apricot nectar, preserves, ginger, and honey in a small saucepan and bring to boil. Reduce heat to medium-low, and simmer until thickened and reduced to 1-1/4 cups, about 15 minutes.
2. 2 Blend 3/4 cup unsalted butter at room temperature, 3 tablespoons chopped fresh sage, salt, and pepper in small bowl. Set aside.
3. 3 Melt 2 tablespoons unsalted butter in a large heavy skillet over medium heat. Add onions and shallots; saute until very soft and light brown, about 20 minutes.
4. 4 Position rack in lowest third of oven. Preheat to 400 degrees F (200 degrees C).
5. 5 Season turkey cavity with salt and pepper. Place turkey, breast side up, on a rack in a large roasting pan. Slide hand under skin of turkey breast to loosen skin. Spread half of herb butter over breast under skin. Rub remaining herb butter over outside of turkey.
6. 6 If stuffing turkey, spoon stuffing loosely into main cavity; it will expand as it cooks. Tie legs together loosely to hold shape of turkey.
7. 7 Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 325 degrees F (165 degrees C), and continue roasting 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with aluminum foil; roast 45 minutes longer.
8. 8 Add onion mixture, 1 cup broth, thyme, and 1/2 teaspoon chopped fresh sage to the roasting pan. Roast 15 more minutes before brushing 1/2 cup apricot glaze over turkey. Continue to roast turkey uncovered, brushing occasionally with glaze. Add more broth to the pan if necessary. Bake 40 minutes longer for unstuffed turkey, and 1 hour 10 minutes longer for stuffed turkey, or until meat thermometer inserted into the thickest part of the thigh registers 165 degrees F (75 degrees C). Place turkey on a platter, and tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy.
9. 9 Pour contents of roasting pan into a strainer set over a large bowl. Skim fat from pan juices using a large spoon. Transfer the onion mixture to a blender. Add 1 cup pan juices, and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer sauce to a large saucepan, and bring to a boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.

By Bob Cody

Ingredients

• ✓ apricot preserves
• ham
• clove
• honey mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Score the fatty side of the ham with a sharp knife in a diamond pattern, spacing the lines about 1 inch apart. Insert whole cloves at the intersections, if desired. Place the ham in a shallow roasting pan and cover with aluminum foil.
3. 3 Bake the ham in the preheated oven for about 90 minutes. About 10 minutes before the ham is finished, measure the apricot preserves into a small saucepan. Warm over medium heat until liquid, then remove from the heat and stir in the honey mustard.
4. 4 Brush the glaze onto the ham, and return to the oven, uncovered, and bake for an additional 15 to 20 minutes, or until the glaze is nicely browned. Let the ham stand for about 10 minutes before carving and serving.

By Karen Karsten

Ingredients

• ✓ apricot preserves
• chicken breast
• salt
• white vinegar
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the chicken breasts in a 9x13 inch baking dish. Sprinkle with salt. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover, and bake for 50 minutes.
3. 3 Remove cover and bake for 10 more minutes.

By Marsha Timblin

Ingredients

• ✓ apricot preserves
• chicken breast
• chicken broth
• soy sauce
• cornstarch
• water

Instructions

1. 1 Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
2. 2 Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).
3. 3 Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.

By M. Burton

Ingredients

• ✓ apricot preserves
• baby carrot
• water
• cornstarch
• apricot
• raisin

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Bring carrots and water to a boil in a saucepan over high heat. Reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes.
3. 3 Meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins in a saucepan. Place over medium heat, and cook until the mixture bubbles, thickens, and turns clear, 2 to 3 minutes.
4. 4 Once the carrots have cooked, drain, and stir into the apricot preserves. Pour into a baking dish, and bake in preheated oven until the sauce has thickened further, and turned light brown, about 15 minutes.

By MeganM

Ingredients

• ✓ apricot preserves
• soy sauce
• ginger
• garlic
• white wine
• white sugar
• cornish game hen

Instructions

1. 1 In shallow dish, mix the soy sauce, apricot preserves, ginger, garlic, wine, and sugar. Place the hens in the dish, and coat with the marinade. Cover, and allow to marinate in the refrigerator 8 hours, or overnight.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 Arrange the hen halves in a baking dish. Pour remaining marinade over the hens. Bake uncovered 1 hour and 15 minutes in the preheated oven, basting frequently with the marinade, until hen juices run clear.

By Allrecipes Member

Ingredients

• ✓ apricot preserves
• mini phyllo tart shell
• chocolate chip
• pecan
• brown sugar
• half-and-half
• honey
• rum extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or foil.
2. 2 Place the phyllo cups on the baking sheet. Add about 1/4 teaspoon apricot preserves to each cup, followed by 1/4 teaspoon mini chocolate chips; set aside.
3. 3 Combine pecans, brown sugar, half-and-half, honey, and rum extract in a small mixing bowl. Stir well. Distribute the pecan mixture equally among the phyllo cups.
4. 4 Bake in the preheated oven until edges start to turn golden brown, about 10 minutes. Let cool for about 10 minutes before serving.

By lutzflcat