Highest Rated
- Rich Tea Biscuits
(5 out of 5) - Preserved Figs (5 out of 5)
- Chicken With Grape Mustard Cream Sauce (5 out of 5)
- Turkey Ranchero (5 out of 5)
- Black Bean Dip 3 (5 out of 5)
- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
- Spatzle (Spaetzle Noodles) (5 out of 5)
- Gahb Buttermilk Biscuits (5 out of 5)
- Fluffy Biscuits (5 out of 5)
almond Recipes
(Chronologically Listed)
Strawberry Almond Butter
Cream butter with powdered sugar in food processor until light and fluffy.
Add strawberries and puree.
Add almonds and salt and pulse to mix.
Serve landmark “west coast cookbook” little, brown; 1952.
Formatted by lynn tablespoon:58 calories; 37 mg sodium; 8 mg cholesterol; 3 grams fat; 8 grams carbohydrates; 0 protein; 0.05 gram fiber.
Steamed Chocolate And Almond Pudding With Malted Choccy Bit
Cream the butter and sugar until pale and fluffy.
Add the beaten eggs.
Now fold in the flour.
If the mixture is too thick, add a little milk to loosen it to a dropping consistency.
Divide the mixture into two bowls.
Add the vanilla essence and ground almonds to one and the chocolate to the other.
Put the mixture into your pudding basin alternately and at each place where the two mixtures meet, pop in a malteser.
Continue until all the mixture and maltesers are used up.
Cover with greased greaseproof paper or foil and secure with an elastic band around the rim.
With some aluminium foil, fold up a piece long enough to place under the bowl and over the top.
Put the foil in the steamer and put the bowl on top of it so the foil sits underneath and in the middle of the bowl.
This will help you pull the bowl out when the pudding is cooked.
Steam for 11/2 hours.
Turn the pudding out and serve with the ice cream.
Vanilla and bay ice cream: heat the milk and cream to scalding point with the vanilla pod and bay leaf.
Split the pod and scatter the seeds into the cream.
Leave to infuse for about 10 minutes.
Beat the egg and egg yolk with the sugar.
Remove the pod and bay leaf and pour the cream over the eggs.
Return to the heat and gently stir until thickened.
Do not boil.
It should be of coating consistency.
Strain to remove any bits of solid egg and then cool.
When cool, transfer to your ice cream maker, or, freezer in a plastic container.
Spring Onion And Mushroom Soup With An Almond Glaze
Stock, boil the water and add the vegetables.
Add the chicken and bring to the boil.
Simmer for 2-4 hours.
Soup, melt the butter in a pan and add the vegetables.
Sprinkle with the flour.
This forms the thickening agent for the soup.
Next add the stock.
Add the mushrooms, spring onions, salt and pepper and cook for 45 minutes.
When cooked, place in a food processor until well blended.
Finish by adding the egg and cream to give it a glaze.
Ladle into bowls and serve with a few flaked almonds on top.
Spicy Date And Almond Fruit Cake
Preheat oven to 300f, 150c, gas mark 2.
Grease and line an 8 inch 200mm square cake tin with a double layer of greaseproof paper.
Cream the butter and sugar together.
Stir in the treacle.
Beat in the eggs one at a time, adding a spoonful of the flour and spice mixture with each one.
Mix in the remaining flour mixture followed by the almonds, dates, sultanas and rum.
Spoon into the cake tin and hollow out the centre of the mixture slightly.
Cook for approximately 2 hours or until the cake is risen and firm to.
Spicy Almond Sauce
Puree smooth.
Check for seasoning.
Spicy Almond Fish Sticks
Thoroughly mix the nutmeg and the cayenne and set aside.
In another bowl combine the almonds, panko and the cheese.
To prepare, brush the fish pieces lightly with the walnut oil.
Lightly salt and pepper each piece, then sprinkle the nutmeg-cayenne mixture evenly over the fish.
Dredge the fish in the flour and shake off the excess.
Next, thoroughly coat each piece in the egg whites then dredge them in the almond mixture.
Heat a saute pan over medium heat.
Add the olive oil and saute the fish sticks until they begin to turn brown and crusty.
Finish cooking the sticks in a 425 degree oven for about 5 minutes or until the fish is firm to the touch.
Spicy Asian Almond Noodles
In a small bowl combine water, ketchup, basil, salt, ginger, and red pepper flakes; set aside.
In large nonstick skillet over medium heat saute shrimp and garlic in oil until shrimp are opaque throughout.
Stir in ketchup mixture and pasta.
Increase heat to medium high.
Cook, about 5 minutes, tossing occasionally until pasta absorbs sauce.
Arrange on platter with bean sprouts on the side and sprinkle with almonds and green onions.
Garnish with lime wedges.
Servings: 4 main-dish servings.
Notes.
* to toast almonds, spread in an ungreased baking pan.
Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning.
Note that almonds will continue to brown slightly after removing from oven.
Per serving: 332 calories; 12 grams fat; 65 mg cholesterol; 757 mg sodium; 42 grams carbohydrate; 3 grams fiber; 27 grams protein.
Spiced Prune-Almond Coffee Cake
For Cake:
Position rack in center of oven and preheat to 350f.
Generously butter 10-inch 12-cup tube pan.
Sprinkle half of almonds into pan.
Tilt to coat bottom and halfway up sides with nuts do not tap out excess.
Combine buttermilk, instant coffee, vanilla and almond extracts in small bowl.
Stir until coffee dissolves.
Sift flour, baking powder, baking soda, cinnamon, salt and ground cloves into medium bowl.
Using electric mixer, cream butter and sugar in large bowl until light and fluffy.
Add eggs 1 at a time, beating well after each addition.
Slowly mix in dry ingredients alternately with buttermilk mixture, beginning and ending with dry ingredients.
Mix in prunes and orange peel.
Pour batter into prepared pan.
Sprinkle with remaining almonds.
Bake until tester inserted into center of cake comes out clean, about 50 minutes.
Cool 30 minutes in pan on rack.
Turn cake out onto rack.
Quickly turn upright onto platter and cool until just warm.
For Glaze:
Combine brown sugar, butter and cream in heavy small saucepan.
Stir over medium-high heat until butter melts.
Boil 2 minutes.
Mix in instant coffee granules.
Cool slightly.
Drizzle glaze over cake.
Garnish cake with orange slices and cinnamon stick if desired and serve warm or at room temperature.
Spiced Almond Dip
Lightly roast the almonds under a grill and leave to cool.
Grind finely in a nut grinder.
Put the almonds, garlic, cayenne pepper, salt, tomatoes and vinegar into a liquidiser and blend.
Add the oil very slowly while blending, until the whole mixture is amalgamated.
Chill well.
Special Toad In The Hole With Almond Apple Sponge
Preheat oven to 220c/425f/gas 7.
Butter two 4″ ramekin dishes.
In a large bowl mix together the pepper, garlic, coriander, caraway seeds, minced pork and breadcrumbs, seasoning well to taste.
Pour the olive oil into a roasting tin or ovenproof dish and place in the oven for a minute to heat through.
Shape the mixture into four sausages.
Remove the tin or dish from the oven and add the sausages to the oil.
Put in the oven and cook for three minutes.
For the batter: place the flour in a bowl and gradually whisk in the egg, milk and water, season.
Roughly chop the parsley and stir into the batter.
Pour the batter into the roasting tin around the sausages and return to the oven for 12 minutes until the batter is risen, golden and crispy.
For the apple sponge: put the butter in a bowl with the sugar and whisk with an electric hand whisk until smooth and creamy.
Gradually add the egg until all are incorporated, and stir in the almond.
Essence.
Using a metal spoon, fold in the flour with the milk until you have a dropping consistency.
Peel, core and chop the apple and place in a bowl with the lemon juice.
Stir in the muscovado sugar and sultanas.
Spoon into the base of the two buttered 4″ ramekin dishes.
Spoon over the sponge mixture, filling up only to three quarters full to.
Allow the sponge to rise.
Place in the microwave and cook on high for 1 1/2 minutes until risen and cooked through.
Remove the toad in the hole from the oven and serve on individual serving plates.
Serve with the tomato chutney.
Run a knife around the puddings to loosen and invert onto small dessert.
Plates.
Serve sprinkled with almonds and a spoonful of creme fraiche.
Spanish Almond Sorbet
Place the almonds in a food processor and grind to a powder.
Place the water, sugar, corn syrup, liquor, zest and cinnamon in a large saucepan and add the ground nuts.
Stir over medium heat until the sugar dissolves and the mixture comes to a boil.
Boil for 2 minutes.
Allow to cool.
Pour the mixture into an ice-cream maker and churn until semi-frozen.
Transfer to a freezer proof container and freeze for about 3 hours or until firm.
If you do not have an ice cream machine, pour the room temperature mixture into a stainless steel bowl and freeze, stirring every 2 hours until firm.
Spanish Almond Onion Soup
Heat oil in 3-quart saucepan over medium heat.
Add onions; cook and stir until transparent, about 10 minutes.
Meanwhile, in container of blender grind 1/2 cup whole almonds until very fine; add 1 cup of the broth and blend until very smooth.
Add almond mixture to onions with the remaining broth, the wine and bay leaf.
Bring to simmering, cover and cook 20 minutes.
Add cumin; simmer 10 minutes longer.
Heat broiler.
Season soup with salt and pepper.
To serve, ladle soup into 4 oven proof individual bowls.
Top each with a slice of toast and sprinkle with 1 tablespoon cheese.
Place on baking sheet and set on rack about 5 inches below broiler.
Broil, watching closely, just until lightly browned, about 20 to 30 seconds.
Garnish with sliced almonds.
Serve immediately.
Servings: 4 1 1/4 cups each.
* to toast almonds, spread in an ungreased baking pan.
Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning.
Note that almonds will continue to brown slightly after removing from oven.
Per serving: 420 calories; 25 grams fat; 4 mg cholesterol; 290 mg sodium; 33 grams carbohydrate; 7 grams fiber; 13 grams protein.
Soumatha (Almond Drink)
Drop the almonds into boiling water, simmer for 2 minutes, strain and when cool, skin them.
Grind them, preferably in a coffee grinder, to produce a fine powder.
Dissolve the sugar in the water and boil for 2 minutes.
Add the almonds, stir and boil for 8 more minutes until the mixture looks thickened.
Add the almond essence and let it cool completely.
Strain through a fine strainer, or one lined with muslin, squeezing and pressing it down, in order to extract all the juices.
Store in clean bottles, seal and keep in a cool place.
It will last for months.
To serve, pour about 2.5cm 1 inch into each glass, dilute with cold water and add an ice cube.
Sorbet With Almond Oranges
Sprinkle orange slices with mango juice and toss well.
Chill.
Drain slices and arrange in overlapping fan pattern on plates.
Add scoops of sorbet to juice for mango juice if desired.
Soft Almond Cookies
Preheat oven to 375 degrees.
Spray cookie sheet with oil spray.
In bowl, cream margarine and sugar until light and fluffy.
Add egg whites with almond extract, and food coloring; mix well and set aside.
Sift the flour, baking soda, and salt; add to the creamed mixture.
Knead only long enough to blend, but not toughen, to dough.
Spoon onto prepared cookie sheet, about 3/4-in.
Balls.
Top with almonds.
Bake for 12 minutes.
Food exchange per serving: 1/2 bread exchange cho: og; fat: 1g; cal: 43;.
Snappy Almond Stars (Hl)
Preheat oven to 375 degrees.
Beat sugar and butter at medium speed of a mixer until well-blendedabout 5 minutes.
Add water and beat well.
Combine the flour, cornstarch, cinnamon and salt.
Add to sugar mixture; beat until well-blended.
Gently press dough into a 4-inch disk; wrap in plastic wrap.
Freeze 30 minutes.
Remove plastic wrap.
Roll to a 1/16-inch thickness on a lightly floured surface; cut with a 2-inch star cutter.
Place the cookies on a baking sheet; top with almonds.
Bake at 375 degrees for 8 minutes or until cookies are crisp and edges are browned.
Cool 30 seconds on pan.
Remove from pan; cool over wire racks.
Slovenian Almond-Apricot Bread
In a medium saucepan, bring the water and apricots to a boil and then simmer until very soft, for at least 10 minutes.
Add the butter, maple syrup, egg, vanilla, and orange rind and stir well until the butter melts.
Remove the mixture from the heat.
Preheat oven to 350f.
Sift together the flours, salt, soda, and baking powder.
Fold the dry ingredients into the apricot mixture.
Add the chopped almonds and blend well.
Spread the batter evenly into an oiled medium loaf pan.
Bake for one hour.
And 15 minutes, until a knife inserted in the center comes out clean.
Allow the bread to cool for several minutes before removing it from the pan.
This bread is moist and flavorful lenough to enjoy plain, but it is also delicious with sweet butter or cream cheese and a slightly tart fruit marmalade or apricot jam.
Slivered Almond Passover Fudge Cake
Set a rack at the middle level of the oven and preheat to 350 degrees.
Use an electric mixer on medium speed, fitted with the paddle attachment to beat together the butter, sugar, brown sugar, espresso powder and almond extract until light, about 2 minutes.
Beat in chocolate, then eggs, one at a time, beating well after each addition.
Stop to scrape bowl and beater often.
Beat in the cake meal, then almonds.
Scrape the batter into the prepared pan and smooth the top.
Bake the cake 30 to 40 minutes, until it is fairly firm in the center, but still somewhat soft in general.
Do not overbake or cake will be very dry.
Cool the cake up on a rack.
To finish the cake, run the blade of a small knife between the side of the pan and the cake all around to loosen it.
Unbuckle the springform side and remove it, but leave the cake on the base.
To make the whipped cream, combine the cream, sugar and vanilla in the bowl of an electric mixer and whip until the cream holds soft peaks.
Spread the cream over the top of the cake and sprinkle with the slivered almonds.
If you are preparing the cake early in the day, leave it covered at room temperature and whip the cream and refrigerate it.
Rewhip the cream if it has separated, spread it on the cake and sprinkle with the almonds right before serving.
Sliced Cantaloupe And Blackberries With Almond Cream
Combine first 4 ingredients in a small bowl, and beat at high speed of a mixer until smooth.
Arrange cantaloupe slices, 1/4 cup blackberries, and 2 tablespoons cream cheese mixture on each of 4 dessert plates.
Sprinkle each serving with 2 teaspoons toasted almonds, and garnish with mint springs, if desired.
Shrimp Skewers With Almond Pesto
Straighten each shrimp and stick a skewer through.
Arrange on a large platter or baking pan.
In a small bowl, combine the marinade ingredients and mix well.
Pour over the shrimp, turning to coat well.
Refrigerate 2 to 3 hours.
Prepare the sauce.
In a blender, combine the parsley, basil, garlic, almonds and a little of the oil and puree.
With the motor running, slowly pour the remaining oil through the opening and blend until smooth.
Season with salt, pepper and lemon juice.
Scrape into a small serving bowl and set aside.
Heat a grill or oven broiler.
Arrange the skewers of shrimp on the grill or under the broiler close to the flame, being careful that the bare ends of the skewers are not over or under the flame.
Grill about 2 minutes a side.
Do not overcook.
Place the dipping sauce in the center of a serving platter.
Arrange the skewers around the sauce and serve immediately.
William rice, chicago tribune magazine 3/22/98.