TOASTED ALMOND
One of my favorites! Actually I think last night I may have had one too many. They taste so good, you forget what it is. And you get all the calcium you need for the day. What a drink! This is supposed to be made with half and half, but its too heavy for me, so I use low-fat milk. Ingredient amounts can be adjusted to personal preference.
Provided by Kim127
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Pour over ice, mix well,& enjoy!
TOASTED ALMOND
Ahhh...this drink goes down smooth and is sure to please! This is one of the drinks that I make most often, especially in the colder months when I am not in the mood for something fruity. I first had this drink on a cruise through the Mediterranean, and this is the closest I can come to replicating it. Both DH and I love it, as it is neither too strong or too sugary/fruity. Feel free to alter the ratios to your own enjoyment! The taste can change a lot based on how much of each liquor you add.
Provided by Oenophilly
Categories Beverages
Time 3m
Yield 1 yummy drink, 1 serving(s)
Number Of Ingredients 6
Steps:
- Put ice cubes into a glass (about the size of a regular drinking glass).
- Add all liquor and then top off with the mixer.
- The creams will (obviously) give you a much richer, creamier drink. DH uses almond milk because he is lactose intolerant, and the taste compliments the amaretto. It can be found in the dairy or baking section of most groceries. Milk is also okay, but it will taste thinner and weaker.
- Stir thoroughly to mix ingredients.
- Enjoy!
Nutrition Facts : Calories 449.8, Fat 21.1, SaturatedFat 13.1, Cholesterol 77.7, Sodium 28.3, Carbohydrate 28.1, Sugar 26.4, Protein 1.2
TOASTED ALMOND AND QUINOA PILAF
From the LCBO's Food&Drink, Autumn 2011. This pilaf is surprisingly flavorful and makes for lovely presentation. It is easily made vegetarian by substituting vegetable stock. Though it is meant to be made with quinoa and almonds, I had millet and flax seed on hand, and it was still delicious. To use millet, add an extra 1/2 c of stock and give it an extra 5 minutes of both cooking and covered time.
Provided by Isabeau
Categories Grains
Time 35m
Yield 1 pilaf, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium sauce pan, bring broth to boil over medium-high heat. Add drained quinoa. Cover and reduce heat, simmering until most of the liquid has been absorbed, about 15 minutes (20 for millet). Remove from heat and let stand covered for 10 minutes (15 for millet). Fluff with fork and set aside.
- In a large skillet, heat oil over medium-high heat. Add shallots and cook just until tender, about 3 minutes. Add garlic, salt, and pepper and cook until fragrant but not browned, about 1 minute. Add carrots, beets, and green onions, tossing to coat and cook 2 minutes. Stir in almonds and quinoa and toss gently until well combined. Sprinkle with parsley and serve warm or at room temperature. (Crumbled blue cheese optional topping).
ROASTED TOASTED ALMOND
Make and share this Roasted Toasted Almond recipe from Food.com.
Provided by cookiedog
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Using a shaker filled with ice, combine all ingredients. Shake well.
- Strain into a chilled old-fashioned glass.
Nutrition Facts : Calories 379.4, Fat 9.9, SaturatedFat 6.1, Cholesterol 36.1, Sodium 61.8, Carbohydrate 31.4, Sugar 30.7, Protein 1.8
TOASTED ALMOND TOFU BURGERS
Categories Sandwich Sauté Vegetarian Low Cal Dinner Lunch Almond Tofu Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 14
Steps:
- Wrap tofu in doubled dish towel. Place on work surface. Weigh down with a board topped with food cans or weights for 1 hour. Squeeze towel-wrapped tofu to extract as much liquid as possible from tofu. Transfer tofu to medium bowl. Using fork, mash into small pieces.
- Spray medium nonstick skillet with nonstick spray; place over medium heat. Add carrot, green onions, ginger and garlic; sauté until slightly softened, about 3 minutes. Cool. Mix carrot mixture, almonds, egg white, soy sauce, sesame oil and sesame seeds into tofu. Season with salt and pepper. Shape mixture into four 1/2-inch-thick patties. (Can be made 4 hours ahead. Cover and chill.)
- If grilling, spray grill rack with nonstick spray, then prepare barbecue (medium heat). If sautéing, spray large nonstick skillet with nonstick spray and heat over medium heat. Lightly spray patties on both sides with nonstick spray. Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side.
- Place 1 burger on each bun bottom. Top each with 1 tomato slice, some sprouts and bun top and serve.
TOASTED-ALMOND COOKIES
Provided by Ruth Cousineau
Categories Cookies Food Processor Nut Dessert Bake Vegetarian Tree Nut Almond Gourmet Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 16 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F with rack in middle.
- Blend together egg whites, butter, sugar, flour, vanilla, and salt in a food processor just until smooth.
- Put liner on a baking sheet. Using 2 teaspoons batter per cookie, make 6 mounds, spacing them 3 inches apart, then spread into 4 1/2- to 5-inch rounds with back of a spoon (they will be very thin but try to spread batter as evenly as possible). Sprinkle each round with about 1/2 tablespoon almonds.
- Bake cookies until golden-brown, 7 to 9 minutes. Let stand on baking sheet 1 minute, then, working quickly, remove each cookie with a metal spatula and drape over a rolling pin or a wine bottle (you will need 2 pins or bottles) to form a curved shape. Let stand until crisp, about 20 minutes, then transfer to a rack to cool completely.
- Cool liner and baking sheet before making more cookies.
TOASTED ALMOND BARS
This recipe can be made either as blondies (for snacking), or as a tart (for dessert), simply by choosing a different baking pan. But try hard to resist eating either while still warm, as both are at their chewiest best when cooled completely and then refrigerated.
Provided by Doug in Manhattan
Time 3h35m
Yield 8
Number Of Ingredients 9
Steps:
- Spread out almonds on a rimmed baking sheet or in a 9x13-inch pan.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place almonds in the preheating oven and toast for 10 to 12 minutes to heighten their flavor. Don't let them burn. Remove from the oven and transfer to a plate so they won't continue toasting. Set aside. Keep the oven on.
- Meanwhile, line the bottom of a 9-inch springform pan with parchment paper that extends 2 inches on both sides of the pan. Center the paper across the loose bottom of the pan and clamp the ring closed over the paper and bottom. Grease springform pan and parchment paper. Refrigerate until needed.
- Combine flour, baking powder, and salt together in a bowl. Combine sugar, butter, and almond extract in a second bowl. Beat with an electric mixer until light and fluffy and the the sugar is no longer granular. Mix in egg and egg yolk until well combined. Add flour mixture and mix until well combined.
- Measure 1 cup toasted almonds and fold into the batter until evenly distributed. The batter will be thick. Spread batter evenly into the prepared pan using a spatula. Sprinkle remaining almonds across the top. Place springform pan on a baking sheet for easier handling and to catch any drips.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 28 minutes. Remove from the oven and set pan on a cooling rack for 10 minutes.
- Unclamp the pan and carefully removing ring. Then carefully slide the hot metal pan bottom out from under the parchment, pulling the bottom in one direction with a potholder, and the parchment together in the opposite direction using a flap of parchment as the handle.
- Cool to room temperature on the parchment on the cooling rack, about 30 minutes. Cover and refrigerate until chilled before cutting into bars, about 2 hours.
Nutrition Facts : Calories 310 calories, Carbohydrate 39.1 g, Cholesterol 64.1 mg, Fat 15 g, Fiber 1.9 g, Protein 5.7 g, SaturatedFat 4.7 g, Sodium 184.2 mg, Sugar 27.1 g
TOASTED ALMOND SOUP
This is a wonderful soup created by the famous Indian Chef Sanjeev Kapoor. It was published in Young Times in Dec'2004. You will love the colour of this once its ready. Enjoy!
Provided by Charishma_Ramchanda
Categories Clear Soup
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak the chopped broccoli in salted water for 10-15 minutes. Drain well.
- Broil or dry roast the almonds on medium heat till the skin changes colour slightly.
- Remove from heat and once they cool, slice them into slivers.
- Heat water or vegetable stock with onion, garlic and celery together in a pot.
- Bring to a boil.
- Toss in the broccoli florets and cook, uncovered, for 5-7 minutes or till the broccoli is just done.
- Remove from heat and allow to cool.
- Puree in a blender.
- Add milk and blend in the blender.
- Mix thoroughly, then pour this mixture back into the pot and bring to a boil again.
- Add salt and white pepper powder.
- Stir in toasted slivers of almond and serve hot.
- Enjoy :).
Nutrition Facts : Calories 96.9, Fat 2.9, SaturatedFat 0.6, Cholesterol 3, Sodium 73.6, Carbohydrate 14.2, Fiber 3.5, Sugar 6.3, Protein 6.1
TOASTED ALMOND PUDDING
Make and share this Toasted Almond Pudding recipe from Food.com.
Provided by jas kaur
Categories Frozen Desserts
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve gelatin in boiling water.
- Boil 3 cups milk and add sugar; cook for 2-3 minutes.
- Mix cornflour and orange colour in 1/2 cup cold milk.
- Remove milk from heat and add cornflour; mix it thoroughly.
- Cook on slow heat for 4-5 minutes, stirring it continuously (mixture should be thick).
- Remove from heat; add gelatin
- Let it cool.
- Add vanilla essence; mix well for 2-3 minutes.
- Add whipped cream; mix for about a couple of minutes.
- Add crushed almonds mix well.
- Freeze till set.
Nutrition Facts : Calories 365.6, Fat 15.1, SaturatedFat 6.8, Cholesterol 38.4, Sodium 153.6, Carbohydrate 49, Fiber 1.2, Sugar 34.7, Protein 10.7
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