Dried Apricot Chipotle Sandwich Spread Recipes

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CRANBERRY-CHIPOTLE FRUIT CONSERVE



Cranberry-Chipotle Fruit Conserve image

**Serve with:** Roast turkey, ham, or chicken. **Combine with:** Crackers that have been spread with cream cheese or goat cheese. **Use as:** A sandwich spread.

Provided by Jayne Cohen

Yield Makes about 3 cups

Number Of Ingredients 10

1 cup pure maple syrup
1/2 cup water
1/4 cup apple cider vinegar
1/2 cup chopped dried apricots
1/2 cup chopped dried peaches
1/3 cup sweetened dried cranberries
2 garlic cloves, chopped
1 teaspoon salt
16 ounces fresh cranberries (about 4 cups)
2 1/4 teaspoons chopped canned chipotle chiles*

Steps:

  • Combine maple syrup, 1/2 cup water, and vinegar in heavy medium saucepan. Bring to boil over medium-high heat. Add all dried fruit, garlic, and salt; cook 5 minutes, stirring occasionally. Add fresh cranberries and chipotle chiles; bring to boil. Reduce heat to medium-low; cover and simmer until cranberries pop and mixture thickens, stirring occasionally, about 12 minutes. Transfer to bowl. Cover and refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated. Bring to room temperature before serving.)
  • *Chipotle chiles canned in a spicy tomato sauce that is sometimes called adobo are available at Latin American markets, specialty foods stores, and some supermarkets.

DRIED-CRANBERRY SPREAD



Dried-Cranberry Spread image

Categories     Condiment/Spread     Food Processor     Fruit     Breakfast     Brunch     No-Cook     Quick & Easy     Yogurt     Cream Cheese     Goat Cheese     Cranberry     Honey     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 6

Nonstick vegetable oil spray
1/4 cup dried cranberries
1 8-ounce container nonfat cream cheese, room temperature
1/4 cup soft fresh goat cheese (such as Montrachet; about 1 3/4 ounces)
2 tablespoons plain nonfat yogurt
2 to 3 teaspoons honey

Steps:

  • Spray metal blade of processor with nonstick spray. Add dried cranberries to processor and coarsely chop. Add nonfat cream cheese, goat cheese, nonfat yogurt and 2 teaspoons honey; process until well blended. Taste and add 1 teaspoon honey, if desired. Transfer spread to bowl. (Can be prepared 3 days ahead. Cover and refrigerate.)

CHIPOTLE SPREAD



Chipotle Spread image

A dip or sandwich spread with a spicy tang to it. Made lighter with fat free sour cream. To reconstitute the chipotle peppers submerge in hot water until tender.

Provided by Jessievs

Categories     Low Protein

Time 5m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 cup low-fat sour cream
1/4 cup mayonnaise
2 chipotle peppers, reconstituted with water
1 teaspoon chili powder
1/2 teaspoon cumin
1 tablespoon cilantro

Steps:

  • Combine all ingredients in a food processor and puree until they have reached a desired consistency.
  • Notes: Depending on your tastes, you may remove the seeds from the chipotle peppers. One serving is approximately two tablespoons.

Nutrition Facts : Calories 68, Fat 5.8, SaturatedFat 2, Cholesterol 10.4, Sodium 82.8, Carbohydrate 3.6, Fiber 0.2, Sugar 0.8, Protein 0.8

APRICOT SPREAD



Apricot Spread image

Provided by Nadine Helen Conly

Categories     Condiment/Spread     Rum     Food Processor     Fruit     Breakfast     Brunch     Vegetarian     Apricot     White Wine     Simmer     Gourmet     California     Fat Free     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 1/3 cups

Number Of Ingredients 6

1/2 pound dried apricots, preferably California (1 1/2 cups)
3/4 cup dry white wine
1/2 cup water
1/4 cup sugar
2 (3-inch) strips lemon zest
1 1/2 teaspoons dark rum

Steps:

  • Bring apricots, wine, water, sugar, zest, and a pinch of salt to a boil in a small heavy saucepan over medium-high heat, stirring until sugar has dissolved. Reduce heat and simmer, partially covered, stirring occasionally, until liquid is reduced and very syrupy and apricots are very soft, about 15 minutes if using California (about 45 minutes if using Turkish). (If apricots are not yet softened, pour in an additional 1/4 cup water and continue cooking.)
  • Remove from heat. Discard zest, then stir in rum. Transfer apricot mixture to a bowl and cool slightly, stirring occasionally, about 45 minutes.
  • Purée in a food processor until mixture is very smooth. Add water to purée if necessary to achieve a spreadable consistency.
  • Serve at room temperature or chilled.

CHIPOTLE CHEDDAR SPREAD



Chipotle Cheddar Spread image

Recipe from - http://coconutlime.blogspot.com/2008/06/chipotle-cheese-spread.html Chef notes from the site-- I came up with this recipe as sort of an homage to that Southern staple Pimento cheese. Rather than use it as a simple cold spread, I topped my burgers with it and allowed it to melt a bit on the grill. Yum! Smoky, spicy, cheesy. What's not to love? It is also extremely tasty cold on a sandwich or on some crackers. Or wedged in the grooves of some celery. It is smoky, spicy and more than a little addictive.

Provided by Linajjac

Categories     Spreads

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups shredded extra-sharp cheddar cheese
6 chipotle chiles in adobo, chopped
6 tablespoons mayonnaise
4 teaspoons adobo sauce
2 teaspoons Worcestershire sauce
salt
white pepper
4 hamburger patties
hamburger roll

Steps:

  • Mash together all of the ingredients with a fork in a medium bowl. Grill hamburgers until almost done. Evenly divide the cheese mixture and top each patty. Allow to cook 1-2 minutes or until just beginning to melt. Serve on hamburger rolls.

APRICOT-CHIPOTLE-CREAM CHEESE STAR



Apricot-Chipotle-Cream Cheese Star image

Dress up cream cheese with chipotle chiles and apricot preserves in an impressive appetizer that goes from start to finish in just 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 15m

Yield 16

Number Of Ingredients 9

12 oz cream cheese (from two 8-oz packages), softened
1 cup shredded sharp white Cheddar cheese (4 oz)
1/2 teaspoon onion powder
1/2 teaspoon ground mustard
1/2 cup chopped pecans
1/2 cup apricot preserves
2 teaspoons finely chopped gingerroot
2 teaspoons chopped chipotle chiles in adobo sauce (from 7-oz can)
48 crackers

Steps:

  • In food processor, place cream cheese, Cheddar cheese, onion powder and mustard. Cover; process, scraping side of bowl if necessary, until well mixed. Add pecans. Cover; process with on-and-off pulses 2 or 3 times until mixed.
  • Using parchment paper, cut out a star shape 7 inches in diameter. Spoon the cheese spread evenly onto the shape, using a table knife to shape the star. Turn onto a serving plate; remove the parchment paper.
  • In small bowl, mix preserves, gingerroot and chiles. Spoon over cheese star. Serve with crackers.

Nutrition Facts : Calories 200, Carbohydrate 14 g, Cholesterol 30 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 6 g, TransFat 0 g

BAKED APRICOT SPREAD



Baked Apricot Spread image

One reviewer called this spread a must-make for the holidays. We agree, but don't limit yourself to the holidays-it's delicious year-round!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 16 servings, 2 Tbsp. spread and 5 crackers each

Number Of Ingredients 6

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup KRAFT Shredded Cheddar Cheese
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup sliced dried apricots
1/3 cup sliced almonds
round buttery crackers

Steps:

  • Heat oven to 350ºF.
  • Mix cream cheese and cheddar in medium bowl until blended. Add sour cream and apricots; mix well.
  • Spread into 9-inch pie plate; sprinkle with nuts.
  • Bake 25 to 30 min. or until nuts are lightly toasted and spread is heated through. Serve with crackers.

Nutrition Facts : Calories 190, Fat 14 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

DRIED APRICOT JAM



Dried Apricot Jam image

Yes you can use dried apricots to make jam! This has beautiful color and flavor. I have dried California Blenheim apricots from Apricot King shipped to me in Washington and they are wonderful.

Provided by Cookin4Six!

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h50m

Yield 144

Number Of Ingredients 6

4 ½ cups dried apricots
4 ½ cups boiling water
1 teaspoon vanilla extract
1 (1.75 ounce) package powdered fruit pectin
7 cups white sugar
¼ cup lemon juice

Steps:

  • Soak apricots in boiling water in a bowl until hydrated, about 30 minutes. Blend apricots, remaining water, and vanilla extract in a food processor, working in batches, until blended but still slightly chunky.
  • Combine apricot mixture with pectin in a large pot over medium heat; cook until just boiling. Add sugar and lemon juice; boil until sugar has dissolved, 1 to 2 minutes.
  • Sterilize jars and lids in boiling water for at least 5 minutes. Pack the apricot jam into the hot, sterilized jars, filling the jars to within 1/4-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  • Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 47.6 calories, Carbohydrate 12.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.6 mg, Sugar 11.9 g

APRICOT-FILLED SANDWICH COOKIES



Apricot-Filled Sandwich Cookies image

I bake these delightful cookies every year for Christmas and when I share a tray of my homemade treats with the faculty at school, these are always the first to disappear! I've even had requests to make them for wedding receptions.-Deb Lyon, Bangor, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 4 dozen.

Number Of Ingredients 14

1 cup butter, softened
1 cup sugar
2 large eggs, room temperature
3 cups all-purpose flour
2/3 cup finely chopped walnuts
FILLING:
2 cups dried apricots
3/4 cup water
1/4 cup sugar
1/2 teaspoon ground cinnamon
TOPPING:
1/2 cup semisweet chocolate chips
1/2 teaspoon shortening
4 teaspoons confectioners' sugar

Steps:

  • Preheat oven to 350°. Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, combine flour and walnuts; gradually beat into creamed mixture. , Shape into 1-1/2-in.-thick logs. Cut crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until bottoms begin to brown, 10-12 minutes. Cool completely on pans on wire racks., Meanwhile, for filling, combine apricots and water in a large saucepan. Bring to a boil. Cook and stir until apricots are tender, about 10 minutes. Drain; cool to room temperature. Pulse 1/4 cup granulated sugar, cinnamon and apricots in a blender or food processor until smooth. Spread over bottoms of half of the cookies; cover with remaining cookies. , For topping, melt chocolate chips and shortening in a microwave; stir until smooth. Drizzle over cookies. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 119 calories, Fat 6g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 34mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

CHIPOTLE TOMATO SPREAD



Chipotle Tomato Spread image

This Smokey and Spicy, Sweet Tomato Spread is simple to prepare makes good use of a bumper crop of tomatoes! This recipe has yummy ingredients that produce a mouth explosion! Recipe easily can be made in half or doubled. We like it hot! So I leave the seeds in the chipotles but you can remove the seeds for a milder heat. Top your next burger, meatloaf, glaze ribs, salmon, or chicken. Season a pizza, eggs or a bowl of Tortilla soup. Yummy added to a BLT! This condiments uses are never ending................................

Provided by Rita1652

Categories     Vegetable

Time 2h20m

Yield 12 1/2 pint jars, 120 serving(s)

Number Of Ingredients 7

10 lbs ripe tomatoes you have an abundance , washed, stemmed and cut in half (I ended up with just over 9 pounds once removing blemishes and stems)
7 ounces chipotle chiles in adobo, stems removed leaving seeds if more heat is desired as we like it
1 habanaro chili, optional for more heat
4 cups sugar
1 cup apple cider vinegar, 5% acidity
1 tablespoon cumin, optional for more smokiness
1 teaspoon sea salt

Steps:

  • Wash your jars and lids and heat your water.
  • Place tomatoes, chipotles and it sauce, and habanaro in a food processor and pulse to puree to a small chunky texture; process in batches and adding to the pot as sauce is pureed.
  • Add the sugar and vinegar bring to a boil, reduce heat and simmer until tomatoes have completely broken down and are soft.
  • Use the immersion blender to desired smoothness.
  • Stirring occasionally, for 2-4 hours or until thick. The tomato mixture will be reduced by at least half to two thirds the amount you started with. Stirring often towards the end of cooking. You`ll want it nice and thick.
  • Cooking times depends on how much water is in the tomatoes. Cutting the recipe in half will reduce cooking time as doubling the recipes will have longer cooking times.
  • Taste towards the end of cooking and season with salt if desired and if more heat is wanted add more pureed chipotles in adobo sauce.
  • Place hot spread in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process jars in a hot water bath covered by 1-2 inches of water for 10 minutes. Remove to counter and allow the jars to cool over night, remove rings, wipe jars and label before storing in a cool, dry, dark place.
  • If you don't process in a water bath, the spread can be kept refrigerated for up to three weeks or frozen for up to one year.
  • Optional cooking methods:.
  • Slow Cooker: Place tomato mixture in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 12 hours or overnight, or until thick. The tomato mixture will be reduced by at least half - two thirds the amount you started with. Stirring often towards the end of cooking.
  • Oven: Heat oven to 250 degrees. Place tomato mixture in a heatproof casserole dish or roaster. Bake, stirring occasionally, for 3-6 hours until very thick. The tomato mixture will be reduced by at least half - two thirds the amount you started with. Stirring often towards the end of cooking.

Nutrition Facts : Calories 26.4, Sodium 19.6, Carbohydrate 6.7, Sugar 6.7

HAM AND APRICOT-PRESERVE SANDWICHES



Ham And Apricot-Preserve Sandwiches image

Provided by Liz Logan

Categories     appetizer

Time 10m

Yield Eight finger sandwiches

Number Of Ingredients 4

4 thin slices raisin-pumpernickel bread
2 tablespoons apricot preserves
1 tablespoon Dijon mustard
1/4 pound Virginia ham, thinly sliced

Steps:

  • Spread one bread slice with half of the preserves. Spread another slice with half of the mustard. Fill with half of the ham slices and close. Repeat, using the remaining bread, preserves, mustard and ham. Trim the crusts from the 2 sandwiches. Cut each one into 4 finger-sized portions.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 244 milligrams, Sugar 2 grams, TransFat 0 grams

CHIPOTLE-APRICOT CREAM CHEESE SPREAD



Chipotle-Apricot Cream Cheese Spread image

Apricot preserves and cream cheese are the perfect mellow foil for chipotle peppers in this fiery sweet dip.

Provided by My Food and Family

Categories     Fruit Recipes

Time 15m

Yield 12 servings, 2 Tbsp. spread and 5 crackers each

Number Of Ingredients 6

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup apricot preserves
1 canned chipotle pepper in adobo sauce, finely chopped
2 Tbsp. water
1 green onion, finely chopped
round buttery crackers

Steps:

  • Spread cream cheese onto bottom of pie plate.
  • Cook preserves, peppers and water in saucepan on medium-low heat 5 min. or until preserves are melted, stirring occasionally. Stir in onions; spread over cream cheese.
  • Serve with crackers.

Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

APRICOT DESSERT BRUSCHETTA



Apricot Dessert Bruschetta image

Years ago, my mother took a trip to Italy, and this recipe reminds her of the sun-kissed fruits from the orchards there. It's a lovely apricot dessert that's not overly sweet or heavy. -Deborah Biggs, Omaha, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 7

10 slices French bread baguette (1/4 inch thick)
1/2 cup chopped dried apricots
1/2 cup apricot nectar
1 teaspoon grated lemon peel
1/4 cup reduced-fat ricotta cheese
1/4 cup apricot preserves
2 tablespoons sliced almonds, toasted

Steps:

  • Place bread on an ungreased baking sheet. Bake at 350° for until toasted, 4-6 minutes. Cool., Meanwhile, in a small saucepan, combine apricots, nectar and lemon peel. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Remove from the heat; cool to room temperature. Strain and discard liquid., Combine cheese and preserves; spread over toasted bread. Top with apricot mixture. Sprinkle with almonds.

Nutrition Facts : Calories 77 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 49mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

EASY SPICY TOFU WITH APRICOT-GINGER DIPPING SAUCE



Easy Spicy Tofu with Apricot-Ginger Dipping Sauce image

This recipe for baked tofu is tossed in cornstarch and ground chipotle chile pepper to create a spicy crust on the outside. While the tofu bakes, a simple sweet and spicy sauce of ginger and apricot is made to help compliment the heat. Serve it as an appetizer or as a quick healthy lunch.

Provided by Chef Mo

Time 1h5m

Yield 2

Number Of Ingredients 9

1 (16 ounce) package extra firm tofu
2 tablespoons sesame oil
2 tablespoons cornstarch
1 ½ teaspoons ground dried chipotle pepper
½ cup apricot preserves
2 tablespoons vegetable broth
1 tablespoon ginger paste
1 clove garlic, chopped
⅛ teaspoon crushed red pepper

Steps:

  • Slice tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
  • Lay tofu evenly on a plate lined with a couple of sheets of paper towels. Layer more paper towel on top of the tofu and place another plate on top of the stack. Press out as much water as possible and let sit for at least 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Transfer pressed tofu to a mixing bowl and drizzle with sesame oil. Lightly toss to combine. Sprinkle with cornstarch and ground chipotle chile pepper. Toss tofu until it is evenly coated with cornstarch and arrange in one layer on the prepared baking sheet.
  • Bake tofu in the preheated oven for 10 minutes. Flip and continue baking until tofu is crisp, about 10 minutes more. Transfer tofu to a wire rack using a spatula; cool.
  • While tofu bakes, combine apricot preserves, vegetable broth, ginger paste, garlic, and red pepper in a small saucepan over low heat. Heat and stir sauce until warmed and well combined, about 5 minutes. Remove from heat. Serve tofu with warm dipping sauce.

Nutrition Facts : Calories 581 calories, Carbohydrate 70 g, Fat 27.4 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 3.3 g, Sodium 82.3 mg, Sugar 36.1 g

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From thespruceeats.com


10 BEST CREAM CHEESE APRICOT APPETIZER RECIPES - YUMMLY
2022-04-29 Easy Cream Cheese Bell Peppers Appetizer allweeat.com. turkey bacon, garlic, bell peppers, green onion, Sour Cream, cheddar cheese and 2 more.
From yummly.com


PERFECT FOR TWO PORK TENDERLOIN STUFFED WITH DRIED APRICOTS AND …
Step three. In a medium bowl combine bread crumbs, peppers, apricots, cilantro and 2 tbsp. (30 mL) VH® General Tao Stir-Fry Sauce. Spread mixture down the middle of tenderloin, top with the second and secure sides with wooden skewers. Place tenderloin in baking dish and cover with remaining VH® General Tao Stir-Fry Sauce.
From readyseteat.ca


THIS RECIPE FOR APRICOT, OLIVE, AND PECAN TEA SANDWICHES
2018-01-30 Instructions. In a medium mixing bowl, combine cream cheese, cream, and pepper. Beat at medium speed with a mixer until well blended. Add apricots, pecans, and green olives. Beat at low speed until incorporated. Divide olive mixture among 3 frozen bread slices, and spread evenly. Top each with another frozen bread slice.
From teatimemagazine.com


APRICOT-CHIPOTLE GLAZE RECIPE | MYRECIPES
Step 1. Combine preserves and rum in a small saucepan over medium heat; bring mixture to a boil. Cook, stirring often, 2 to 3 minutes. Add chipotle chiles, and stir well to …
From myrecipes.com


CHIPOTLE-APRICOT CREAM CHEESE SPREAD - SNACKWORKS
Preparation. Spread cream cheese onto bottom of pie plate. Cook preserves, peppers and water in saucepan on medium-low heat 5 min. or until preserves are melted, stirring occasionally. Stir in onions; spread over cream cheese. Serve with crackers.
From snackworks.com


DRIED OATMEAL PASTE RECIPE - SOLERANY.COM
2021-05-20 Shake mix well and measure out oatmeal into bowl add water and microwave for. LOS ANGELES Reuters – Hollywood starlet Anne Hathaway credits a strict diet of dried oatmeal paste for helping her shed some 25 pounds 11 kg. Simmer gently until the mixture thickens and resembles gravy about 20 minutes. Fruity Oatmeal Energy Balls.
From solerany.com


6 SPREADS TO ELEVATE YOUR SANDWICH - THE PIONEER WOMAN
2017-09-11 1 - Honey Mustard Mayonnaise. Let’s start off with a classic combo: honey mustard mayo! This spread is great for adding a little pizazz to a humdrum sandwich. It has creaminess from the mayo, zing from the mustard, and sweetness from the …
From thepioneerwoman.com


OPEN-FACED APRICOT-CHIPOTLE CHICKEN CLUB RECIPE | MYRECIPES
Recipes; Open-Faced Apricot-Chipotle Chicken Club; Open-Faced Apricot-Chipotle Chicken Club. Rating: 4 stars . 11 Ratings. 5 star values: 2 4 star values: 8 3 star values: 1 2 star values: 0 1 star values: 0 Read Reviews Add Review 11 Ratings 9 Reviews Serve with Snap Pea and Radish Sauté. By Phoebe Wu. Recipe by Cooking Light April 2013 Pin Print More. Facebook …
From myrecipes.com


APRICOT-CHIPOTLE CHICKEN CLUB SANDWICHES - NMTG | DELICIOUSLY …
This is an “I’m to tired to cook” meal. And it borderlines on not even being considered a recipe – it’s more of an ‘assembly’. The ingredients are the key to this meal – so choose wisely. Maybe a nice bakery bun instead of packaged hamburger buns from the bread aisle? I chose these fun focaccia buns. The …
From nomoretogo.com


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