Celery Almondine Recipes

Steps:

• Melt butter in a large skillet over medium heat; cook and stir almonds until golden, 2 to 3 minutes. Stir celery, onion, bouillon, sugar, and ginger into almonds. Continue to cook and stir until celery is tender, about 10 minutes.

Steps:

• In a large nonstick skillet, saute garlic in oil for 1 minute or until tender. Stir in the water, soy sauce and sugar. Bring to a boil. Add carrots, onion and celery; cook until crisp-tender. Sprinkle with almonds.

Steps:

• Saute the almonds in 1 Tbsp butter till light brown. Drain on paper towels and set aside.
• Melt 3 Tbsp butter in large skillet. Over low heat, add garlic, celery and onions. Saute gently, stirring often. Cook until celery is tender-crisp.
• Top with almonds and serve.
• If you like cream cheese with your celery & don't mind a few zillion extra calories, try this sauce:.
• Melt 6 Tbsp cream cheese with 6 Tbsp milk till hot & creamy. Pour over celery and top with toated almonds.

Steps:

• Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside.
• Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.
• Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds.

Steps:

• Cook broccoli, drain and keep warm.
• Heat butter until melted, then add green onions and almonds and stir over medium heat for about 2 minutes.
• Add lemon juice, salt and pepper and pour the sauce over the broccoli.

Steps:

• Heat oven to 350° F. Cut celery diagonally in 1-inch slices boil 5 minutes in chicken broth. Drain and reserve broth. Set celery aside. (Broth should measure 1 1/2 cups if not enough, add milk to make required measurement.) Melt 1/4 cup butter or margarine in saucepan add flour and simmer, stirring, for 3 minutes. Remove from heat add chicken broth and heavy cream. Return to heat and simmer, stirring constantly until thickened, about 10 minutes. Combine celery and almonds in 2-quart baking dish pour sauce over mixture. Sprinkle with bread crumbs and dot with 2 tablespoons butter or margarine. Bake for 20 to 30 minutes until sauce bubbles and topping browns.

Steps:

• Saute almonds in butter in a large skillet over medium heat until lightly browned.
• Remove with a slotted spoon, reserving butter in skillet.
• Set almonds aside.
• Combine flour, rosemary salt and pepper.
• Dredge chicken in flour mixture.
• Brown chicken in reserved butter over medium-high heat 4 minutes on each side.
• Stir in wine or apple juice, cover, reduce heat and simmer 15 minutes or until chicken is done.
• Remove chicken to a serving platter, reserving juices in skillet.
• Set chicken aside and keep warm.
• Bring juices to a boil; stir in reserved almonds.
• Spoon almond mixture over chicken.

Steps:

• Preheat oven to 375 degrees.
• In a large saucepan, combine base ingredients.
• Cook over medium heat until mixture is bubbly.
• Pour into greased 9x13 pan.
• Separate crescent dough into two rectangles.
• Place dough over hot chicken mixture.
• In a small bowl, combine remaining ingredients.
• Spread over dough.
• Bake 20-25 minutes.

Steps:

• Combine the rice, turkey, soup, mayonnaise, celery, onion, and salt in a 13"x9" baking pan.
• Distribute cornflakes, almonds, and melted butter on top. Bake at 350*F. for 30 minutes. Enjoy!