Heat sugar and almonds in pan. Stir constantly until sugar turns golden brown. Don't let scorch!
Let cool on a plate and break into pieces.
Wash lettuce cut into bite size pieces. Add the celery, green onions, drained oranges and sliced strawberries in a salad bowl and toss.
Combine the dressing ingredients and shake until everything is dissolved.
Add almonds and dressing when it's time to serve.
In a saucepan, over medium heat, melt 2 tablespoons butter, stir in sugar and almonds and cook until golden brown; remove from heat and allow to cool slightly.
Combine lettuce, strawberries, onion and the sugared almonds.
Mix dressing ingredients together and toss with salad.
Chill for a short time and then serve.
tir in vanilla. Add the almonds and stir to coat. Spread
Combine chicken, celery and lemon juice and chill well. Combine mayonnaise, sour cream and salad dressing mix (use dressing sparingly or to taste); cover and chill 2 to 3 hours.
Add green grapes and mandarin oranges before serving.
If salad is too dry, add juice from oranges.
Serve on lettuce bed with 1 cantaloupe sprinkled with sugared almonds.
large heavy skillet, heat almonds, sugar and butter over medium
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.
In a large, heavy bottomed, skillet place the sugar and water.
Bring to a boil over medium-high heat.
Add the almonds and cook, stirring constantly, until almost all the water has evaporated; about 5 minutes.
Add the cinnamon and salt and cook until the sugar has dried on the almonds; about 2 minutes.
Pour onto a large sheet pan and let cool.
ver top of filling. Combine almonds, turbinado sugar, and egg wihite
here barley, apricots, onion, and almonds. Mix well.
In a
rumbled feta cheese, craisins and sugared nuts (almonds, pecans, walnuts or cashews
In a large bowl, combine the Romaine, drained oranges, and chopped onions.
Heat sugar and almonds in a pan over medium heat until sugar melts and coats almonds; stir and heat until almonds are slightly brown.
Turn onto plate and cool for 10 minutes.
Combine remaining ingredients in a jar with a tight fitting lid; shake vigorously.
Pour salad dressing over lettuce mixture; toss.
Sprinkle with sugared almonds.
owl until foamy.
Add almonds to egg mixture and stir
tablespoons sugar with the almonds in saucepan over medium heat
Preheat oven to 300 degrees.
Line a baking sheet with foil and lightly spray with vegetable oil.
In a large bowl combine sugar and cinnamon.
In another large bowl beat egg white until slightly frothy. Stir in vanilla and salt.
Add almonds to egg mixture and toss to coat.
Then pour almonds into cinnamon sugar mixture and toss to coat.
Spread sugar coated almonds on lined baking sheet.
Bake 25 minutes; stir after 10 minutes.
Let cool and remove from pan with slotted spoon.
mix together sugar, rice, cherries, almonds, lemon zest and salt.
Line a baking sheet with waxed paper.
Cook and stir almonds and sugar in a skillet over medium heat, stirring constantly, until sugar melts and almonds turn golden brown, 5 to 10 minutes. Transfer almonds to the prepared baking sheet to cool completely.
In a jar with a tight-fitted lid, combine the first five ingredients; shake well. Set aside.
In a skillet, cook and stir the almonds and sugar over medium heat until sugar is melted and almonds are coated. Spread on foil to cool completely.
In a large salad bowl, combine the romaine, spinach, celery and onions. Add oranges and sugared almonds; toss gently. Shake dressing; drizzle over salad and toss to coat.
br>Cool.
Meanwhile cook almonds and 6 tsp.
sugar
In a jar with a tight fitting lid, combine first 5 ingredients; shake until sugar is dissolved.
For salad, in a heavy skillet, melt butter over med. heat. Add almonds and cook and stir until nuts are toasted, about 4 minutes. Sprinkle with sugar; cook and stir until sugar is melted, about 3 minutes. Spread on foil to cool; break apart.
In a large salad bowl, combine the romaine, cheese and cherries. Shake dressing; drizzle over salad. Sprinkle with sugared almonds and toss to coat.
In a separate bowl, mix almonds and 1 1/4 cup