Almond Mayonnaise Recipes
FISH ALMONDINE
From when I was expecting my first baby, Alex, to well past the birth of my second child, Paige, I used to meet my grandmother, Ga-Ga, at Luby's Cafeteria in my hometown for lunch on an almost monthly basis. Luby's had a mega-long (it seemed like a football field, but probably wasn't quite) serving line of prefilled small plates holding such comfort foods as Jell-O salad, macaroni and cheese, Salisbury steak, fried chicken, mashed potatoes, and slices of pie as far as the eye could see. But for me, the single most memorable dish at Luby's was their gloriously consistent Fish Almondine. No matter which seventeen sides I selected (okay, sometimes it was eighteen), Fish Almondine was always the main course for me. This is my best attempt to re-create the Luby's magic. (I love and miss you, Ga-Ga.)
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- In a small bowl, combine the panko and almonds. Drizzle in the melted butter and toss until well combined.
- Add the parsley and toss it in . . .
- Then stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Put the flour in a shallow dish and add a pinch each of salt and pepper. Stir to combine.
- Dredge both sides of the fish in the flour, shaking off any excess.
- Spread a generous tablespoon of mayonnaise over each piece of fish . . .
- And sprinkle the crumb mixture on top, pressing lightly to make sure it sticks.
- Bake until the crumbs are golden and the fish is flaky, 16 to 18 minutes. Squeeze the lemon juice on top and serve.
ALMOND-TOPPED FISH
A co-worker gave me this recipe, but I didn't try it until recently. What a mistake it was to wait! It's easier than dipping, coating and frying-and the flavor is outstanding. Once you've tried this tender fish, you'll never go back to fried. -Heidi Kirsch, Waterloo, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place butter in a 13x9-in. baking dish; heat in a 400° oven until melted. Spread butter over bottom of dish; cover with onion. , Arrange fish over onion; sprinkle with salt, dill and pepper. Combine the Parmesan cheese, mayonnaise, parsley and lemon juice; spread over fish. , Bake, uncovered, at 400° until fish flakes easily with a fork, 18-20 minutes. Sprinkle with almonds.
Nutrition Facts : Calories 220 calories, Fat 9g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 658mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
ALMOND MAYONNAISE
From the Vegan Sourcebook by Joanne Stepaniak. The recipe says, "This spread offers a very rich and creamy alternative to commercial mayonnaise. It's also great for soy-sensitive children and adults as most prepared mayonnase substitutes are tofu based." This recipe is untried by me so far.
Provided by VegSocialWorker
Categories Fruit
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 9
Steps:
- Grind the almonds in a blender.
- Add the water, nutritional yeast flakes, salt and garlic powder and process until fairly smooth.
- With the blender on low, add the olive oil and flaxseed oil in a slow, steady stream.
- Stop and start as needed in order to stir the mixture and scrape down the sides of the blender jar.
- Add the lemon juice and vinegar and process until thick and creamy.
- Store in a tightly covered container in the refrigerator. It will keep 10 to 14 days.
Nutrition Facts : Calories 274.8, Fat 29.4, SaturatedFat 3.5, Sodium 148.8, Carbohydrate 2.6, Fiber 1, Sugar 0.7, Protein 2.1
ALMONDAISE
Almond mayonnaise! Putting here for safekeeping. Another great recipe from Melody Prettyman.I saw her on 3ABN TV.
Provided by Sharon123
Categories Nuts
Time 13m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Bring the 1 cup water and the almonds to a boil. Drain and rinse with cold water and remove skins.
- In blender or food processor, blend blanched almonds, 1/2 cup water, salt, onion powder and mustard powder. Blend until very smooth.
- While blender is running, slowly pour in olive oil until mixture thickens. Pour into a bowl and fold in lemon juice.
Nutrition Facts : Calories 695.5, Fat 72.1, SaturatedFat 8.8, Sodium 589.3, Carbohydrate 10, Fiber 4.7, Sugar 1.9, Protein 8
VEGAN ALMOND MILK MAYONNAISE FROM FANNETASTICFOOD
Make and share this Vegan Almond Milk Mayonnaise from Fannetasticfood recipe from Food.com.
Provided by carrie sheridan
Categories Vegan
Time 3h10m
Yield 1 Cup, 6 serving(s)
Number Of Ingredients 8
Steps:
- blend all ingredients together in a blender. when smooth, place in a bowl and chill in the refrigerator (this will continue to thicken the mixture).
- store in the fridge for up to 5 days.
- Makes 1 cup for 6 servings.
Nutrition Facts : Calories 93.6, Fat 10.2, SaturatedFat 1.4, Sodium 126.1, Carbohydrate 0.9, Fiber 0.6, Sugar 0.1, Protein 0.3
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