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Deep-fried bread absorbs a milk sauce seasoned with saffron and cardamom, all of which is covered by fried cashews, almonds, and pistachios in this dessert recipe from Hyderabad, India.
Deep-fried bread absorbs a milk sauce seasoned with saffron and cardamom, all of which is covered by fried cashews, almonds, and pistachios in this dessert recipe from Hyderabad, India.
Ingredients:
oil, crusts, cashews, almonds, pistachio nuts, milk, evaporated milk, sugar, cardamom, saffron
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A perfect little French raspberry tart with homemade almond shell, creamy mascarpone filling, and fresh raspberries sprinkled with pistachio nuts makes a great finish to a great meal. You'll put down your spoon and say, Ooh-la-la!
A perfect little French raspberry tart with homemade almond shell, creamy mascarpone filling, and fresh raspberries sprinkled with pistachio nuts makes a great finish to a great meal. You'll put down your spoon and say, Ooh-la-la!
Ingredients:
confectioners sugar, almonds, flour, butter, egg, mascarpone cheese, greek yogurt, vanilla bean, raspberries, pistachios
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This is an update on an old favorite from way up North. This rich and creamy soup is extremely satisfying and completely vegetarian.
This is an update on an old favorite from way up North. This rich and creamy soup is extremely satisfying and completely vegetarian.
Ingredients:
olive oil, onion, celery, garlic, flour, vegetable broth, wild rice, carrot, almonds, red pepper flakes, half and half
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These almond-filled rolled pancakes, served with chocolate sauce, make for a decadent breakfast or an elegant dessert.
These almond-filled rolled pancakes, served with chocolate sauce, make for a decadent breakfast or an elegant dessert.
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These nut-sized cookies are spiced with ginger, cinnamon, cardamom, and pepper. They are called Pepperkaker, in Norway.
These nut-sized cookies are spiced with ginger, cinnamon, cardamom, and pepper. They are called Pepperkaker, in Norway.
Ingredients:
flour, baking powder, baking soda, white pepper, cinnamon, cardamom, ginger, salt, butter, brown sugar, eggs, almonds
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Get the taste of a strawberry daiquiri on a plate when you mix baby spinach with strawberries, coconut, and almonds, and toss it all in a tangy lime dressing.
Get the taste of a strawberry daiquiri on a plate when you mix baby spinach with strawberries, coconut, and almonds, and toss it all in a tangy lime dressing.
Ingredients:
lime juice, honey, poppy seeds, dijon mustard, vegetable oil, almonds, salt, sugar, baby spinach, strawberries, coconut, red onion
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This brown betty layered with crunchy bread, apples, and almonds is easy to prepare and perfect for ending a family meal on a sweet note.
This brown betty layered with crunchy bread, apples, and almonds is easy to prepare and perfect for ending a family meal on a sweet note.
Ingredients:
bread, brown sugar, graham crackers, almonds, cinnamon, nutmeg, salt, butter, almond extract, apples, pear
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This chicken in this recipe is keeping some pretty fine company. Lots of color - green pepper and pimento. Lots of crunch - potato chips and almonds. And then there 's the cheese and creamy mayonnaise. Serves twelve.
This chicken in this recipe is keeping some pretty fine company. Lots of color - green pepper and pimento. Lots of crunch - potato chips and almonds. And then there 's the cheese and creamy mayonnaise. Serves twelve.
Ingredients:
chicken meat, celery, almonds, green bell pepper, onion, pimento peppers, salt, lemon juice, mayonnaise, swiss cheese, potato chips
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Cherries and almonds work well together in this cake recipe that is great for holiday baking.
Cherries and almonds work well together in this cake recipe that is great for holiday baking.
Ingredients:
cherries, almonds, cake flour, butter, sugar, vanilla, almond extract, eggs, baking powder, salt, milk
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Get Apple Strudel Recipe from Food Network
Get Apple Strudel Recipe from Food Network
Ingredients:
phyllo dough, margarine, bread crumbs, golden raisins, sugar, cinnamon, almonds, smith apples, apple pie
cooking.nytimes.com
A good blancmange will have a slight wobble but not be so firm that it feels (as Amanda Hesser once wrote) like “eating a rubber ball.” I like the amount of gelatin here; if you don’t, decrease it by ¼ teaspoon and say a prayer, which will probably be answered Your chosen mold doesn’t matter: I have used tart pans and spring-form pans and old blancmange molds, which are easy to find (or at least fun to seek).
A good blancmange will have a slight wobble but not be so firm that it feels (as Amanda Hesser once wrote) like “eating a rubber ball.” I like the amount of gelatin here; if you don’t, decrease it by ¼ teaspoon and say a prayer, which will probably be answered Your chosen mold doesn’t matter: I have used tart pans and spring-form pans and old blancmange molds, which are easy to find (or at least fun to seek).