oil. Add flour. Cook, stirring, for 1-2 mins, until mixture
Mix the vegetable oil, vinegar, Tabasco sauce, parsley, sugar, salt & pepper in a bowl.
For the Salad: Combine the leaf lettuce, romaine lettuce, scallions, celery, cranberries and oranges in a salad bowl and mix gently. Add the Red Wine Vinaigrette and toss to coat well.
For the Candied Almonds: Combine the sugar and almonds in a skillet over medium-low heat and cook until the sugar melts, stirring occasionally. Cook until the almonds are evenly coated, stirring constantly. Spread on waxed paper and separate with forks to cool.
For almonds: Place foil on work surface.<
In a small bowl, toss together almonds, corn syrup, sugar, salt and cayenne pepper until coated. Spread in a single layer on a parchment-lined baking sheet. Bake in 325F oven, stirring occasionally to break up clumps, for about 12 minutes. Let cool completely on pan on rack. Break into pieces.
For the dressing, whisk together oil, sugar, vinegar, salt and pepper in a small bowl.
In a large bowl, toss spinach with dressing. Sprinkle with candied almonds and strawberries.
Spread almonds on a shallow baking sheet.
Place in cold oven and then set oven for 350 and roast 15-20 minutes, stirring occasionally.
In a medium saucepan heat honey and butter over medium heat until boiling.
Turn down heat to medium low and simmer for 2 minutes while stirring occasionally.
Add almonds and simmer for another 2 minutes, stirring occasionally.
Transfer almonds with a slotted spoon onto a greased baking sheet and spread into a single layer and let cool slightly.
In a bowl, toss almonds in sugar to coat.
Make or buy candied almonds.
To make candied almonds, melt butter in a small
ling-film & allow to stand for 8-10 minutes.
Meanwhile
Bring 2/3 cup water to a boil in a non-stick pan with the sugar and vanilla extract. Add the almonds and cook over a high heat, stirring, until the sugar is dry. Turn the heat down to medium and keep stirring until the sugar melts again.
Remove the almonds from the pan and place on a parchment paper-lined baking sheet and immediately separate them with 2 forks. Leave to cool.
Bring water, sugar and cinnamon to a boil;stirring constantly.
Add almonds and toss to coat.
Remove almonds with slotted spoon.
Arrange on greased baking pan.
Bake at 350 for 20 minutes, basting twice with reserved syrup.
Cool.
Store airtight.
DIRECTIONS FOR TURKEY:
NOTE: Even though
To blanch almonds, place them in a bowl.
Add water.
Cook for 5 minutes on HIGH power level.
Use as desired in any recipe that calls for blanched almonds.
For the dry mix: Combine all
Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.
Cut in fruit.
Soften cream cheese, add sour cream and other ingredients.
Mold in a ball and roll in crushed walnuts.
More fruit you put in prettier it is.
Nice for Christmas.
Makes two cheese balls (1/2 of recipe for one).
Roll balls in waxed paper. Better made the day before.
Combine the water, sugar, and cinnamon in a cold saucepan and bring to a boil.
Add the almonds and stir thoroughly to coat. Lower to medium heat.
Cook and stir the mixture frequently until the liquid evaporates and leaves a syrup-like coating on the almonds. Don't leave pan unattended to avoid burning.
Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds. Allow to cool before serving.
Beat egg white at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating 2 to 4 minutes or until stiff peaks form and sugar dissolves. Fold in almonds. Melt butter in a 9-inch square pan or larger in a 325\u00b0 oven. Add almonds to pan and bake, stirring every 5 minutes, 20 to 25 minutes or until lightly browned. Watch carefully! Cool in pan on wire rack.
ot required) stir in crushed almonds.
Top each half of
Preheat the oven to 375*F.
Stir togther 4 teaspoons sugar and 1/2 teaspoon salt. Set aside.
Heat butter and honey over medium high heat in a large skillet until bubbling. Remove from heat.
Add almonds and rosemary to skillet, and toss gently to coat.
Move the almond/rosemary mixture to a rimmed baking sheet(don't scrape excess syrup from skillet).
Sprinkle with sugar/salt mixture. Roast almonds until fragrant, 8-9 minutes. Sprinkle with 2 teaspoons sugar and 1/2 teaspoon salt.
Toss to coat. Let cool completeley. Enjoy!
Saute onion in margarine.
Add raw rice, then add beef consomme and slivered almonds.
Bake in covered casserole dish for 1 hour at 350\u00b0.
Tasty, but simple.
oil and use this water for the following steps. You do