SAUTEED BROCCOLI AND ALMONDS
Steps:
- Cut stalk of broccoli from florets. Peel the stalk and cut the stalk into 1/4-inch rounds. Cut head of broccoli into florets.
- In a large saute pan, toast almonds until golden, about 4 minutes. Remove from pan. Add butter and when melted, add garlic and sliced stalks. Saute, until garlic turns golden and stalks start to brown, 2 to 3 minutes. Add the florets and continue cooking another 2 minutes. Add 1/4 cup water and cover pan. Cook broccoli until crisp tender, about 3 minutes more. Season with salt. Stir in toasted almonds and serve.
ALMOND CHICKEN CASSEROLE I
This dish refrigerates and freezes well, so it can be prepared ahead and stored.
Provided by Behr
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Creamy
Time 1h20m
Yield 12
Number Of Ingredients 16
Steps:
- Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large bowl stir together the cooked rice, diced chicken, mayonnaise, yogurt, cream of mushroom soup, and chicken broth. Mix in the lemon juice, onion, water chestnuts, 1 cup of sliced almonds, and celery. Season with white pepper and salt. Transfer the mixture to the prepared baking dish.
- In a bowl, toss the remaining 1/2 cup sliced almonds and cornflakes cereal with the melted butter. Spread evenly over the casserole.
- Bake 35 to 45 minutes in the preheated oven, until lightly browned.
Nutrition Facts : Calories 537 calories, Carbohydrate 33.9 g, Cholesterol 88.5 mg, Fat 34.9 g, Fiber 2.4 g, Protein 22.3 g, SaturatedFat 13 g, Sodium 1010.6 mg, Sugar 3 g
SAUTéED BROCCOLI AND MUSHROOMS
This recipe just caught my eye while I was reading Cooking Light, Sept/07, issue. Have taken the liberty of adding some toasted almonds and crushed red pepper flakes to an otherwise wonderful recipe. It was awesome! UPDATE: Made this again & had no almonds but did have cashews, so I used them and they were even better! 09/15/07
Provided by Manami
Categories Peppers
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large Dutch oven over medium-high heat.
- Add mushrooms and shallots to pan; sauté 10 minutes or until mushrooms are lightly browned.
- Stir in sherry; cook 2 minutes or until liquid evaporates, stirring frequently.
- Add broccoli and salt to pan; stir well.
- Stir in broth & red pepper flakes; bring to a boil.
- Cover and cook 5 minutes or until broccoli is crisp-tender.
- Stir in black pepper, if using, and toasted slivered almonds or toasted cashews.
- Enjoy!
Nutrition Facts : Calories 89.9, Fat 2.6, SaturatedFat 0.4, Sodium 163.8, Carbohydrate 6.5, Fiber 0.5, Sugar 1.2, Protein 3.1
ALMOND CHICKEN STIR FRY
Full of flavor and easy to make, this Almond Chicken will quickly become a family favorite.
Provided by Leigh Anne Wilkes
Categories Main Course Main Dish
Time 29m
Number Of Ingredients 16
Steps:
- Combine chicken broth, 2 tbsp sherry or substitute, 1 1/2 tbsp of cornstarch, sugar and soy sauce and ginger.
- Bring to a boil in a sauce pan and allow to boil for 5 minutes It will thicken.
- Place chicken into 2 tbsp sherry or substitute, 1 Tbsp cornstarch, egg white, and salt. Allow to sit while you chop the vegetables.
- Heat oil in wok or frying pan. Add chicken and cook until light brown.
- Depending on the size of wok or pan you may need to do in batches. You want it in a single layer.
- Drain on a paper towel and repeat until all chicken is cooked.
- Add nuts into remaining oil and stir fry a few minutes until brown and toasted. Remove and set aside.
- Add in carrots (add more oil if needed) and cook until crisp tender. Then add in celery, mushroom, and red pepper and cook until tender. Add chicken and nuts back in and pour in sauce. Stir until everything is hot.
- Serve over rice
Nutrition Facts : Calories 310 kcal, Carbohydrate 17 g, Protein 31 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 962 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
ALMOND BROCCOLI IN SHERRY SAUCE
This is a wonderful entertaining recipe. Creamy, crunchy and nutty. It just does not get any better. Came out of Southern Living magazine.
Provided by aronsinvest
Categories Vegetable
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook florets in 4 cups boiling water in a Dutch oven over medium heat 4 to 5 minutes or until crisp-tender; drain. Place florets in a lightly greased 2-quart baking dish, and set aside.
- Dissolve bouillon cube in 3/4 cup boiling water.
- Melt butter in a large saucepan over medium-high heat. Whisk in flour, and cook, whisking constantly, 1 minute. Gradually whisk in bouillon mixture and half-and-half; cook, stirring constantly, until mixture thickens and comes to a boil.
- Whisk in sherry and next 3 ingredients. Pour over broccoli; sprinkle with cheese and almonds.
- Bake at 375° for 20 minutes or until bubbly.
CHINESE ALMOND CHICKEN
Hope this helps! Tender chicken, vegetables, and fried almonds, bathed in a soy based sauce, tastes just like a Chinese restaurant favorite.
Provided by MELANIEB211
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
- Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
- Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
- Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.
Nutrition Facts : Calories 522.2 calories, Carbohydrate 6.9 g, Cholesterol 99.6 mg, Fat 38.6 g, Fiber 2.4 g, Protein 35.8 g, SaturatedFat 7.4 g, Sodium 847.3 mg, Sugar 1.4 g
ALMOND CHICKEN PASTA BAKE
This is a full-flavored, all-in-one chicken casserole. It is one of my go-to recipes when serving a large group, since I know how much my friends and family enjoy it. This can be made up hours before it cooks. Just refrigerate and let stand at room temperature for about 30 minutes before baking.-Louise Warren Blades, Eizabeth City, North Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. , Meanwhile, in a Dutch oven, saute mushrooms and onion in butter for 3-5 minutes or until onion is tender. Whisk in flour and nutmeg until blended. Add cream and broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. , Drain pasta; stir into cream sauce. Add the broccoli, chicken, tomatoes, bacon, 1/4 cup cheese and sherry. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with almonds and remaining cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.,
Nutrition Facts : Calories 409 calories, Fat 26g fat (14g saturated fat), Cholesterol 98mg cholesterol, Sodium 445mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.
BROCCOLI WITH GARLIC AND SOY SAUCE
Steps:
- Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature.
- For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well.
- In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature.
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