Toss the almonds together with the oil in
large bowl, toss the almonds with the olive oil.
here barley, apricots, onion, and almonds. Mix well.
In a
owl until foamy.
Add almonds to egg mixture and stir
Place
onions
in
buttered casserole.\tPour sauce over and combine
with cheese and sherry.
(May refrigerate at this point.) When ready\tto
use, bake in 350\u00b0 oven until thick and bubbly. Sprinkle
with
almonds
during
last
5
minutes
of baking. Goes well with fish dishes.
mix together sugar, rice, cherries, almonds, lemon zest and salt.
In a bowl, beat eggs to blend.
Stir in broccoli, almonds, onion, bread crumbs and water.
Add salt and pepper to taste.
f large bowl. Sprinkle with seasoned flour.
Repeat layers until
Beat egg white until foamy. Add almonds, tossing to coat. In a small bowl, combine sugar, ground cinnamon, ground allspice, seasoned salt and nutmeg. Toss with almonds to coat. Spread almonds on greased baking sheet in single layer. Bake in 250\u00b0 oven for 1 hour. Cool slightly and break apart. Cool completely. Store in airtight container.
apples, (onions if using) and almonds in a non-reactive salad
aper.
If using whole almonds, pulse in a food processor
side.
Soak pistachio and almonds in hot water for 10
ork.
Add onions, raisins & almonds. Then pour in the dressing
lour and 1/2 cup Recipe #453973 (one batch without added
1/2 cup of the almonds, Nutritional Yeast (if you can
he flour and ground up almonds as well as the curry
Roll the trout in the seasoned flour.
Melt 4 tablespoons of the butter in a large frying pan.
Fry the trout for about 5 minutes on each side or until well browned and cooked.
Transfer the fish to a large serving dish and keep hot.
Drain juice from beans into a measuring cup.
Stir-fry beans for 1 minute.
Add onion and stir-fry until onion is tender.
Add juice, garlic and almonds.
Cover and cook on medium until garlic is tender.
Add salt and pepper to taste.
In a medium saucepan on medium-low heat, toast almonds until they turn a golden-brown color. Remove from saucepan and set aside.
In the same saucepan on medium heat, melt butter.
Add vermicelli noodles and brown for 1 minute.
Add rice and brown for 1-2 additional minutes being careful not to burn noodles or rice.
Add seasoned salt, saffron, toasted almonds and chicken broth and bring to a boil.
Cover saucepan and reduce heat to lowest setting. Cook covered for 16 minutes.
Remove lid and fluff with a fork.
rothy but not stiff. Add almonds and toss until they are