How To make Apricot Nut Bread (Crock Pot)

Apricot Citrus Pork Chops with a Cranberry Walnut Rice Pilaf

These Apricot Citrus Pan Seared Pork Chops are one of the easiest recipes that you can make yet they're impressive enough to serve to guests. Boneless pork loin chops are seasoned then quickly seared before being gently simmered in an apricot citrus glaze to keep them moist and tender. I'm serving them with an equally simple yet impressive walnut cranberry rice pilaf. All that you'll need to add is a green salad or some mixed veggies and you'll have a well balanced meal that everyone is sure to love.

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Ingredients list

• FOR THE PORK CHOPS
• 4 boneless pork loin chops
• ½ cup orange marmalade
• ½ cup apricot preserves
• 1 cup gluten free chicken broth
• 1 tbsp soy sauce
• dried thyme, salt and pepper to taste
• FOR THE RICE PILAF
• 3 cups of Minute instant brown rice
• 2 ½ cups of gluten free chicken broth
• ½ cup each of chopped walnuts
• ½ cup of dried cranberries
• 5 chopped scallions

Faster No Knead Bread - So Easy ANYONE can make (but NO BOILING WATER!!)

!! NO BOILING WATER !! - 130° F MAX !!
**BEFORE ASKING QUESTIONS, PLEASE LOOK AT MY FAQs:**


NO DUTCH OVEN?

3 cups bread flour or all purpose flour
1/4 teaspoon yeast
1 teaspoon salt
1 1/2 cups hot water (NOT OVER 130° F)
about 2 Tablespoons extra flour for shaping

!!! HOT WATER SHOULD NOT BE BOILING - NOT OVER 130° F. !!!
FULL RECIPE:

NO DUTCH OVEN?

WANT IT EVEN FASTER? Make it in 2 HOURS with more yeast:

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Easy Slow Cooker Berry Jam, No Pectin, No string.

Don’t tell anyone, but this jam is better than grandma's, and she was known for her jam. Can’t imagine how good this would be with fresh berries, but the frozen berries are delicious, so that well have to do.

You can not compare this to what passes for commercially produced jam, it is better on every level. and it doesn’t look like it is 1/2 plastic like what a popular American brand is passing off as jam here, I will never buy jam again.

Ingredients
4 cups of berries of your choice. see the notes below.
1 cup of cranberries. The pectin to thicken the jam comes from these, they are a must-have.
2 cups of brown sugar. You can use white sugar.
1 tablespoon cinnamon, optional, I use it about 1/2 the time.
1/2 tablespoon ground clove, optional but I always use it, be careful with the measurement, a little goes a long way.

Note: I have used strawberries, blueberries, blackberries, Raspberry. a combination of berries, or all of 1 kind of berry, it’s all good. I have even mixed in tropical fruit like pineapple, mango, and jackfruit.

Strawberries can be hard to blend, might be best to cut them in 1/2 before cooking, I normally don’t but sometimes they come pre-cut and these are easier to work with.

I have never used fresh berries but I am sure they will work, maybe even better.

Directions
Add all ingredients to the slow cooker (crockpot) and set to high.
Cook for 2 hours covered, no need to stir.
After 2 hours blend the berry mixture with a stick blender (a regular blender works but be careful, this is very hot and sticky, it will leave a nasty burn). Mix to desired consistency, depending on how chunky you want it.
Cook another 2 hours without a cover, this will let the steam escape and in doing so well thicken the jam.
Bottle the jam hot if you’re going to seal the jars, or wait till it cool if you just going to store it in the fridge.
Total cook time, 4 hours.

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Nadia Sawalha's Lamb And Apricot Tagine | Lorraine

Nadia Sawalha is back with another super simple dish for the whole family! This time she's inviting us into her kitchen to demonstrate a homemade lamb tagine.