Apricot Dipping Sauce Food

BAKED COCONUT SHRIMP & APRICOT SAUCE

Steps:

• Preheat oven to 425°. Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl., Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Refresh coconut mixture in bowl with reserved mixture as needed., Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink., Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce.

APRICOT SAUCE RECIPE

Steps:

• Gather the ingredients.
• Prepare a water bath canner and 4 (1/2-pint) canning jars.
• Halve, pit and chop the apricots.
• Combine all ingredients in a large saucepan or Dutch oven.
• Bring to a boil. Reduce heat.
• Cook until thick, with a syrup-like consistency. This will take anywhere from 20 minutes to an hour.
• If desired, purée the sauce using an immersion blender.
• Ladle into hot, clean jars leaving about 1/4-inch head space.
• Top with the 2-piece lids and rings, and process in a water bath canner for 15 minutes.

HOW TO MAKE SPICY APRICOT DIPPING SAUCE

Steps:

• Mix all of the ingredients together in a small bowl. Stir until well combined.
• Serve. Place the bowl out for dipping. This mixture is suitable for dipping kebabs, meatballs, veggie balls and so forth. It also makes a great sauce for burgers, including veggie burgers.

SPICY APRICOT DIPPING SAUCE

Steps:

• 1. Whisk all ingredients together until well blended.
• 2. Chill.

APRICOT DIP SAUCE

Steps:

• Put preserves in food processor; pulse till smooth. Transfer to small bowl. Add vinegar, worcestershire sauce, and orange zest; stir till well combined. Serve immediately or can cover and refrigerate up to 2 days.

APRICOT DIPPING SAUCE

Steps:

• Combine all ingredients in a small saucepan.
• Heat to boiling, stirring frequently.
• Cool and store in refrigerator.
• I'm guessing at the number of servings, but it does make about 3/4 cup of sauce.

APRICOT DIPPING SAUCE

Steps:

• Melt jam in a small saucepan. Stir in remaining ingredients with salt and pepper to taste and serve warm.

APRICOT DIPPING SAUCE

Steps:

• Purée all ingredients in a blender until smooth.

APRICOT MUSTARD DIPPING SAUCE

Steps:

• In a small bowl, stir together preserves, water and mustard.

CHICKEN FINGERS WITH APRICOT DIPPING SAUCE

Steps:

• Pour enough oil into a tall heavy-bottomed pot so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep-frying thermometer inserted in the oil registers 340 degrees F. Set a rack on a baking sheet, put it in the oven, and preheat to 200 degrees F.
• For the Sauce: Stir the preserves, soy sauce, ketchup, and ginger in a small microwave-safe bowl. Cover with plastic wrap and microwave on HIGH until the preserves melt, about 30 seconds. Stir in lemon juice and cool before serving.
• Whisk the flour, baking powder, and salt in a large mixing bowl. Pour in the cold seltzer and whisk until batter just comes together; it should be lumpy.
• Pat the chicken very dry. Cut the chicken lengthwise into 1 by 3-inch strips. Season the chicken with the salt and pepper. Working in small batches, dip the chicken strips into the batter to coat evenly. Fry the chicken, turning once, until richly golden and crisp, about 5 to 6 minutes. Transfer to a rack in oven to keep warm while frying the remaining chicken.