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Almond Stuffed Pork Chops
Ingredients
4 boneless pork loin chops, 1 1/4-inch thick
• 1 tablespoon butter
• 1/4 cup chopped almonds
• 1/4 cup chopped celery
• 1/4 cup chopped onion
• 2 tablespoons water
• 1 teaspoon chicken bouillon granules
• 1/2 teaspoon dried parsley flakes
• 1/8 to 1/4 teaspoon almond flavor
• 2 slices firm white bread, cut into 1/2-inch cubes
• 1 tablespoon browning and seasoning sauce (optional)
• 1 tablespoon water (optional)
For stuffing, melt butter in medium saucepan over medium heat. Cook almonds, celery and onion in hot butter until vegetables are tender. Stir in the 2 tablespoons water, bouillon granules, parsley flakes and almond flavor. Add bread cubes; toss to moisten bread cubes. Cut opening in each chop from the outer side; widen opening into pocket, being careful not to cut through the other side of the chop. Fill pockets in chops with equal amounts of stuffing. Secure with toothpicks.
Heat oven to 375 degrees F. Place stuffed chops on roasting rack in shallow roasting pan. Bake, uncovered, until internal temperature is 160 degrees F. (check temperature in thickest part of meat), 35-45 minutes. Combine browning and seasoning sauce and 1 tablespoon water in small bowl, if desired; brush over chops. Bake for 2 minutes more. Remove toothpicks from chops.
Serving Suggestions:
Basic stuffed chops with almond crunch. Serve with a mixed green salad and Sauteed Green Beans.
Baked Asparagus With Almond Cheese Sauce
This recipe is very good and makes a special presentation.
Ingredients
1-1/2 pounds fresh asparagus
4 tablespoons unsalted butter
1/2 cup soft bread cubes
2 tablespoons flour
1 cup milk
1 cup shredded sharp cheddar cheese
1/2 cup toasted slivered almonds
Salt
Pepper to taste
Preheat oven to 350° F. To prepare asparagus, wash, trim and cook in salted water until tender. Drain thoroughly and arrange in a lightly buttered baking dish.
Melt the butter in a small saucepan over medium heat. Add 2 tablespoons of the melted butter to the bread cubes; mix well and reserve for later. Reduce the heat to low and add the flour to the remaining butter in the saucepan; stir until well blended. Add the milk and cook, stirring until smooth and thickened. Stir in the cheese, almonds, and pepper to taste. Pour the sauce over the asparagus and sprinkle with the reserved bread cubes. Bake for 20 minutes or until bubbly.
Nectarine, Cucumber & Almond Salad
Ingredients
1/4 cup rice wine vinegar
1/4 cup sugar
1 small fresh red chilli, deseeded, thinly sliced
8 (about 800g) nectarines, halved, stone removed, cut into thin wedges
2 cucumbers, halved lengthways, thinly sliced
1/2 cup almonds, coarsely chopped
1/3 cup shredded fresh mint
2 tbs olive oil
Fresh mint leaves, to serve
Place the vinegar and sugar in a small saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Add the chilli and stir to combine. Set aside for 15 minutes to cool completely.
Combine the nectarine, cucumber, almond and shredded mint in a bowl.
Gradually add the oil to the vinegar mixture and whisk until combined. Pour the dressing over the nectarine mixture and gently toss until just combined. Divide among serving plates. Top with mint leaves and season with pepper. Serve immediately.
Note:
Variation: Peach & macadamia salad - Add 4 shallots, thinly sliced, in step 2. Replace the nectarines with peaches and almonds with macadamia nuts, coarsely chopped, in step 2. Replace the mint with fresh Thai basil leaves, shredded.
Source Australian Good Taste.
Almond Crumb Loaf
Ingredients
2 c. flour
1-1/4 c. sugar
2 tsp. baking soda
1/4 tsp. salt
2/3 c. butter, at room temperature
1/2 c. chopped sliced almonds
3/4 tsp. cinnamon
1/4 tsp. ground allspice
2 eggs
3/4 c. milk
1 tsp. vanilla
1/2 tsp. almond extract
Preheat oven to 350 degrees. Grease 9x5 inch pan. Line bottom and sides of pan with single piece of waxed paper, allowing a 2-inch overhang of waxed paper at top. Sift flour, sugar, powder and salt in bowl. Cut in butter until mixture resembles crumbs. Transfer 1/2 cup mixture to medium bowl. Add almonds, cinnamon and all spices and then mix.
Stir eggs, milk, vanilla and almond extract into remaining mixture. Beat until blended. Pour 1 cup batter in pan. Sprinkle with 1/3 of the nut mixture. Repeat twice, ending with nut mixture. Bake 70-80 minutes. Let cool for 15 minutes. Loosen sides of pan and remove. Let cool. Discard paper.
Glazed Almond Bundt Cake
Ingredients
2 teaspoons baking powder
2 cups white sugar
1 cup butter, softened
1/2 cup toasted sliced almonds
2 1/2 cups all-purpose flour
1/2 cup ground almonds
4 eggs
1 1/2 teaspoons almond extract
1 2/3 teaspoons vanilla extract
1/4 cup milk
1/2 teaspoon almond extract
1/2 teaspoon salt
3/4 cup white sugar
1 cup milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside.
In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.
Cream of Almond Soup
Ingredients
3 tbsp. almond paste (1 1/2 oz.)
2/3 c. finely chopped almonds
2 qts. chicken broth
3 egg yolks, slightly beaten
2 c. whipping cream
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. almond extract
Add almond paste and chopped almonds to chicken broth; cover and bring to a boil. Lower heat and simmer for 30 minutes. Beat together egg yolks, cream, sugar and salt. Beat a small amount of hot broth into egg mixture, then add to remaining hot broth, beating with a wire whisk. Cook over low heat until mixture thickens slightly, whisking constantly. Do not boil. Add almond extract. May be served hot or chilled. Top with sliced almonds, if desired. Makes 8 servings.
Pan Roasted Almonds
Ingredients
2 cups Shelled almonds
2 tbsp Extra Virgin olive oil
Salt - to taste
Place 4 cups of water in a medium-sized saucepan and bring to a boil. Plunge the almonds into the boiling water and allow to boil for 2 minutes. Drain the almonds and, when slightly cooled, slip the brown skins from the almond kernels with your hands. Discard the skins and reserve the kernels.
Heat 1 tablespoon of the olive oil in a heavy cast-iron skillet. Add half of the almonds to the skillet and toast them in the oil, stirring, occasionally, until they are golden brown. Drain them on paper towels. Repeat the process with the remaining olive oil and the other half of the almonds. Salt the almonds to taste, if desired, by placing them in a plastic bag with some salt and shaking them until they are evenly coated. Serve warm.
This recipe yields 6 servings.
Almond-Crusted Trout
Photo from John VanBeekum
Miami Herald
Ingredients
1 cup sliced or slivered almonds, finely chopped
1/4 cup plain dried bread crumbs
2 tablespoons brown sugar
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon salt
1 large omega-3 egg, beaten with 1 tablespoon water
1/4 cup flour
1 1/2 pounds Trout about 1/2 pound each, heads, tails and bones removed
Salt and pepper
2 Tbsp. chopped flat-leaf parsley (optional)
1. Preheat the oven to 425°F. Lightly oil or coat a large baking sheet with nonstick cooking spray and set aside.
2. Combine the almonds, bread crumbs, brown sugar, Old Bay Seasoning, and salt in a shallow bowl. Beat egg and water in another bowl. Place the flour on a plate.
3. Season the fish with additional salt and pepper. To bread the trout, coat both sides with flour and shake off excess. Dip in the egg and then coat evenly with the nut mixture.
4. Place trout on the baking sheet and bake until golden brown, about 15 minutes.
5. Sprinkle with Parsley.
Mushroom Wild Rice with Almonds
Ingredients
1 c. uncooked wild rice
1/2 c. slivered almonds
2 tbsp. chopped green onion
1 (8 oz.) can mushroom stems and pieces, drained
1/4 c. butter
3 c. chicken broth
Cook and stir wild rice, almonds, onion and mushrooms in butter until almonds are golden brown, about 20 minutes. Heat oven to 325 degrees. Pour wild rice mixture into ungreased 1 1/2 quart casserole. Heat broth to boiling; stir into wild rice mixture. Cover and bake until all liquid is absorbed and wild rice is tender and fluffy, about 1-1/2 hours.
6 to 8 servings.
Roast Chicken and Almonds
Ingredients
2 cut up chickens
Salt and pepper
5 1/2 oz. pkg. slivered almonds
Can of mushroom soup
Can of cream of chicken soup
Can of cream of mushroom soup
1/4 c. dry white wine or vermouth
Parmesan cheese
Season chicken with salt and pepper. Place in shallow baking dish. Cover with 2/3 of almonds. Mix 3 cans of soup with wine. Pour over chicken and almonds. Sprinkle cheese and rest of almonds over top. Bake at 350 degrees for 2 hours.
Serves 6 to 8.
Healing Almond Pesto Pasta
In this luscious recipe, almonds add toothsome texture and nutty flavor--as well as their healing magic--to a lemony pesto made with fresh or frozen peas and fresh parsley, transforming pasta into an early-summer delight that is as good for you as it is delicious and easy to make.
Ingredients
1 pound whole wheat penne or other pasta shape
1 1/2 pounds fresh or frozen peas
1/2 cup blanched almonds
zest and juice of 1 lemon
1/2 cup fresh parsley leaves
1/4 cup olive oil
salt and freshly-ground black pepper, to taste
1. In a large pot of rapidly-boiling salted water, cook the pasta al dente according to the package directions. About a minute before the pasta is done, add half the peas. Drain pasta and peas, reserving 1 cup of pasta water, and return the pasta-pea mixture to the pasta pot.
2. Using a food processor, grind the almonds finely. Add the lemon juice and zest, the remainder of the peas, parsley, and salt to taste. Process until combined, then--with the motor still running--add the oil gradually and process until the mixture is smooth.
3. Add pesto to pasta, tossing to combine, and adding reserved pasta water as needed to make the sauce the consistency you like. Season with salt and pepper to taste, transfer mixture to a serving bowl, and serve immediately.
Serves 6.
Almond Shortbread
Ingredients
3/4 c. butter, softened
Pinch of salt
1 can (3 1/2 oz.) almond paste
2 c. flour
1/2 c. almond butter
1 1/2 c. brown sugar
1/2 tsp. almond extract
1/2 c. chopped almonds
If using a food processor, add almond paste and almond extract before adding flour. If preparing by hand first mash the paste with extract, then combine with creamed butter, almond butter and sugar before adding flour. Roll out to 1/2 inch thickness cut out with cookie cutter and bake 20 minutes in preheated oven at 450 degrees.
Sirloin Tips over Almond Rice
Ingredients
1/2 lb. fresh sliced mushrooms
1/4 c. melted butter, divided
1 tsp. salad oil
1 1/2 lbs. sirloin or London broil,
cut into 1 inch cubes
3/4 c. beef bouillon
3/4 c. red wine (or water)
2 tsp. soy sauce
Garlic to taste
1/2 onion, grated
2 tsp. cornstarch
1/3 c. beef bouillon
1 can cream of mushroom soup,
undiluted
Salt to taste
Almond rice
Sauté mushrooms in 2 teaspoons butter; spoon into 3 quart casserole. Add remaining butter and oil to skillet. Add meat and brown on all sides. Spoon over mushrooms. Combine 3/4 cups bouillon, wine, soy sauce, garlic and onion. Add to skillet, scraping bottom. Blend cornstarch with 1/3 cup bouillon, stir into wine mixture. Cook, stirring constantly until smooth and thickened. Pour over meat and mix. Cover and bake at 275 degrees for 1 hour. Add mushroom soup, stirring until smooth. Bake 10 to 15 minutes longer. Serve over almond rice.
Almond Rice:
Sauté sliced almonds in about 2 tablespoons butter over low heat stirring constantly until almonds are golden. Mix with cooked rice.
Almond French Toast
Ingredients
2 c. sugar
1 c. margarine
1 c. sour cream
2 eggs
2 tsp. almond extract
1 tsp. soda
1/4 tsp. salt
4 c. flour
Cream sugar and margarine. Add sour cream, eggs, almond extract, soda, salt and flour. Mix well and place in two greased loaf pans. Bake 1 hour at 350 degrees, let loaves stand overnight. Slice and place on ungreased cookie sheet. Bake in oven for 8 to 10 minutes on one side, turn and bake on other side, about 6 to 8 minutes. Watch closely so it browns slightly, not burns. Makes a grease snack with coffee.
Almond Tapioca
Ingredients
3 c. skimmed milk
2 eggs, separated
1/3 c. quick-cooking tapioca
Sugar substitute to equal 1/4 c. sugar
1/4 tsp. salt
3/4 tsp. almond extract
In medium saucepan over medium heat, heat milk, egg yolks, tapioca, sugar substitute and salt to boiling, stirring constantly. Remove from heat, add almond extract; set aside and allow to cool. In small bowl with mixer at high speed, beat egg whites until stiff peaks form, gently fold into tapioca mixture until well combined. Pour into dessert bowls and cool until serving time.
Yields: 3 cups.
Honey Almond Chicken
Ingredients
1 1/2 lbs boneless, skinless chicken (white or dark)
1 1/2 cups almonds
1/2 cups honey
2 tbls lemon juice
1 tbls sherry, white wine, or vinegar
1/2 cup bread crumbs
1/2 cup flour
Marinate chicken in lemon juice, sherry, and 1/4 c honey for about 1 hour, unrefrigerated. Pulverize 1 cup almonds in food processor or by hand and mix with flour and bread crumbs. Drag chicken through almond mixture, coating thoroughly, then place chicken in a shallow baking dish. Use any remaining mixture to cover chicken in dish. Bake at 350 degrees for about 40 minutes or until almost done. Drizzle remaining honey over chicken and decorate with remaining whole almonds, then replace for an additional 10 minutes. You can also drizzle honey-mustard over chicken for a spicier flavor.
Apricot Almond Chicken
Ingredients
2 1/4 cups chicken broth
1 cup uncooked long grain brown rice
1 small onion chopped
1/4 cup chopped green & red peppers
1/4 cup tsp dried thyme & marjoram
4 boneless skinless chicken breast halves
4 tbls apricot preserves
1 cup (or more) sliced almonds, toasted
Combine the first eight ingredients in an greased 13 x 9 baking dish. Mix well top with chicken. Cover and bake at 350 for 60 min or until rice is tender.
Uncover and stir the rice. Place 1 tbsp of preserves on each breast. Bake uncovered 5 minutes longer - sprinkle with almonds. Bake 5 minutes longer or until meat juices run clear. Yum!
Serves 4
Chinese Almond Chicken Recipe
Ingredients
1 large chicken breast half boned and skinned
3 tablespoons vegetable oil
1/2 cup whole blanched almonds
2 tablespoons sherry
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon granulated sugar
1/2 teaspoon ground ginger
6 ounce package frozen snow peas thawed
2 tablespoons sliced green onions
Cut chicken into 3/4 inch cubes. Set aside. Heat oil in wok over medium high heat. Add almonds and toss until browned about 5 minutes. Remove with slotted spoon and set aside.
Add chicken to wok and toss 3 minutes. In small bowl mix sherry soy sauce, cornstarch, sugar and ginger. Stir into chicken then cook and stir until thickened. Stir in snow peas, onion and reserved almonds. Heat through then serve with hot steamed rice.
Almond Beef with Broccoli
Ingredients
2 pounds Beef sirloin; cut into thin strips
1 tablespoon Soy sauce
3 tablespoon White wine
½ teaspoon Cornstarch
½ teaspoon Sugar
¼ teaspoon Garlic powder
? teaspoon Ground ginger
¾ pounds Fresh broccoli; cut in 2 inch lengths
Boiling water
4 tablespoon Vegetable oil
½ cup Blanched almonds; toasted
Combine beef, soy sauce, wine, cornstarch, sugar, garlic powder and ginger. Marinate for 1/2 hour. Split each length of broccoli into 4 pieces. Drop into boiling water and boil for 2 minutes. Drain. Heat 2 Tablespoons of oil in wok or skillet, add broccoli and stir-fry for 2 minutes. Arrange broccoli in ring at edge of a serving plate. Add remaining 2 Tablespoons of oil to wok. Lift beef from marinade and stir-fry for 1 minute. Add marinade and cook, stirring until glazed. Pour into center of broccoli. Sprinkle almonds over all.
Yield: 2 servings.
GAYE WHITE (MRS. FRANK) From ,
by the Little Rock (AR) Junior League.
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California Almond Recipes
Blue Diamond Recipes
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