Almond Schnecken Food

CHINESE ALMOND CHICKEN

Steps:

• Place chicken breasts between two sheets of wax paper or plastic wrap. Using the flat side of a meat tenderizer, pound breasts to approximately 1/2 inch uniform thickness. Pieces may be very large, in this case, cut in half.
• Place in a baking dish large enough for them to fit in a single layer. Season to taste with salt and pepper and cover with cooking sherry. Set aside until ready to cook, a minimum of 30 minutes.
• In bowl, whisk together 4 tablespoons cornstarch with 4 tablespoons water until smooth.
• In a heavy bottom sauce pan, heat chicken broth, shiitake mushrooms, dark soy sauce, unsalted butter and cornstarch mixture over low heat. Whisk until smooth. Sauce should start to thicken and mushrooms will cook down. Do not bring to a boil, whisk every 2-3 minutes while making the chicken. When it reaches a gravy consistency, remove from heat or place on a "warm" setting.
• In a shallow bowl or pie plate, whisk 6 tablespoons flour, baking powder and eggs. This mixture will be very thick. If it is so think you won't be able to dredge chicken through it, add a small amount of milk or water, but make sure it isn't too watery, you want it to stick to the chicken.
• In a shallow dish or bowl place the remaining 6 tablespoons all purpose flour and lightly season with salt and pepper.
• Preheat oven to 350 degrees. Heat 1 inch of vegetable oil in a large heavy bottom skillet over medium-high heat.
• Lightly coat each chicken breast in flour and then dredge in egg batter. Carefully lower into hot oil. Depending on size, chicken will take from 5-7 minutes per side. Remove to a baking sheet and place in the oven to keep warm. Continue with remaining chicken breasts. The cooking time can vary considerably depending on the heat of the oil and size of the chicken. Chicken needs to be an internal temperture of 165 degrees. If the outside is cooking faster than the inside, remove and place into the oven to continue cooking.
• For plating, create a bed of iceberg lettuce, top with a piece of chicken, mushroom gravy, scallions and Chinese rice noodles.
• If you've tried this recipe, come back and let us know how it was!

ALMOND CRUSTED CHICKEN

Steps:

• Finely chop the almonds in a mini-chopper or food processor. Transfer the nuts to a shallow dish and stir in the paprika. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry and season both sides with salt and pepper. Dip each piece of chicken into the egg, letting the excess fall back into the dish. Then press both sides of the chicken into the nuts to coat. Place on a baking sheet, cover, and refrigerate for at least 20 minutes to set the crust.
• Preheat the oven to 350 degrees F. Place rack on a baking sheet.
• Heat a medium nonstick skillet over medium-low heat and add 1 tablespoon of the oil and the butter. Place the chicken smooth-side down in the pan and then raise the heat to medium-high. Cook turning once, until the nuts set and turn golden brown, about 3 to 4 minutes per side. Transfer meat to the prepared pan and bake until an instant-read thermometer inserted into the sides of the chicken registers 160 degrees F, about 20 minutes.
• Whisk the vinegar, salt, and pepper to taste in a medium bowl. Gradually whisk in the remaining 3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the salad greens and toss to coat evenly. Divide the salad evenly among 4 plates, top with the chicken and serve.

ALMOND-CRUSTED CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Put the almonds in a mini-chopper or food processor and pulse until finely chopped. Transfer to a shallow dish and stir in the pimenton. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry and season both sides with salt and pepper. Dip the chicken into the egg white and shake off any excess. Dredge the chicken in the almonds to coat. Place on a baking sheet, cover and refrigerate for 20 minutes.
• Set a wire rack on a baking sheet. Heat a medium nonstick skillet over medium-low heat and add the butter and 1 tablespoon of the oil. Place the chicken smooth-side down in the pan and increase the heat to medium-high. Cook, turning once, until a golden brown crust forms, 3 to 4 minutes per side. Transfer the chicken to the prepared baking sheet and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 20 minutes.
• Whisk together the vinegar and salt and pepper to taste in a medium bowl. Gradually whisk in the remaining 3 tablespoons olive oil. Add the salad greens and toss to coat. Divide the salad evenly among 4 plates and serve with a piece of chicken.

GLUTEN-FREE ALMOND FLOUR FRIED CHICKEN

Steps:

• Whisk together the almond flour, cornstarch, garlic, paprika, thyme, cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper in a shallow dish. Pour the buttermilk into another dish. Dredge the chicken pieces in the almond flour mixture, dip in the buttermilk and then dredge again in the flour mixture. Place the chicken on a rimmed baking sheet and refrigerate for 5 to 10 minutes.
• Heat the oil in a 12-inch cast-iron skillet over medium-high heat until some flour dropped in turns golden right away. Add the chicken, reduce the heat to medium-low and fry until deep golden brown and cooked through to an internal temperature of 165 degrees F, about 18 minutes, turning every few minutes. Remove the chicken to a cooling rack or paper towels to drain. Season with salt and pepper. Serve with lemon wedges.

ALMOND SCHNECKEN

Steps:

• From one end of the finished dough, cut off a single slice that represents a generous one-tenth of the dough. Place this on a floured board, tap it out lengthwise and crosswise with pastry pin and then roll it out into an extremely thin sheet that will fit in the bottom of a large (say, 11-by- 16-inch) baking pan. (This requires patience, but at least you can be firm and aggressive: a bit of cutting, fitting and patching may be necessary, but all you really need to achieve is the covering of the entire bottom of the pan.)
• Place this thin tissue of dough in the bottom of the pan and let it rest. Roll out the remaining dough into a rectangle measuring 18 inches wide, and of whatever length it comes to when you have made it a uniform quarter-inch in thickness.
• Mix the almond paste with beaten egg until it has a spreadable consistency (adding almond extract as desired, for more flavor).
• Spread the almond paste over the entire rectangle of dough (except for 1 inch on one of the 18-inch sides) and roll the dough up into a loose ''jelly roll'' 18 inches long (rolling toward the edge left free of almond paste). Dab a bit of water along this edge with your finger and seal the roll firmly.
• Restretch the thin tissue of dough in the pan to cover the bottom completely and sprinkle it with the grated chocolate and with sugar as desired.
• Cut the roll of dough crosswise into 15 schnecken and arrange them evenly on top of the sheet in 3 rows of 5 each. Let rise in a warm place for 2 to 3 hours, or until doubled in bulk (the dough, being cold, will take a while to get going).
• Preheat oven to 375 degrees. Brush the tops of the risen schnecken with beaten egg, sprinkle on sugar as desired and bake for 45 minutes, or until golden brown (lower heat if they seem to brown too quickly).

CHICKEN WITH ALMOND SAUCE

Steps:

• 1.Sprinkle chicken with salt and pepper to taste. Heat olive oil in 1 very large or 2 medium skillets over medium-high heat. Add chicken and brown on all sides, about 3-5 minutes per side. Remove chicken and set aside. Pour off all but 2 Tbs. of pan drippings. In same pan, saute onion and half of garlic until soft. Stir in flour to blend, then slowly stir in 1 cup broth, bay leaf and saffron. Return chicken to pan, cover and simmer over medium-low heat 30 minutes.
• 2. Meanwhile, in blender, combine almonds, 2 Tbs. parsley, remaining garlic and broth. Process until almonds are finely ground. With tongs or slotted spoon, transfer chicken to platter. Turn heat to high and stir almond mixture into pan liquids. Bring to boil and boil 1-2 minutes, or until slightly thick. Pour sauce over chicken and sprinkle with eggs, capers and remaining parsley.
• 3 Key Ingredients: STAR Originale Olive Oil, Capers, Chicken

GRANDMA DOUGLAS'S SCHNECKEN

Steps:

• 1. To make the dough, melt the 1/2 cup butter in a small saucepan over medium-low heat. Add the milk and sugar and heat just to lukewarm (about 110°F), stirring to dissolve the sugar. Pour the warm milk mixture into a bowl. Stir in the yeast. Allow the mixture to sit for 10 minutes, then stir in the salt.
• 2. Beat the whole egg and egg yolk together and add to the yeast mixture. Stir in the flour 1 cup at a time until you have a sticky dough. Scrape the dough out onto a floured work surface and knead for about 5 minutes, until you have a nice smooth dough. Butter a large bowl. Place the dough in the prepared bowl and cover with plastic wrap. Put the bowl in a warm place and allow the dough to rise for 2 hours, until tripled in volume.
• 3. Meanwhile, brush a 9 × 13-inch baking pan with some melted butter (or spray it with vegetable oil spray). To prepare the sugar-pecan topping, melt the butter with the brown sugar and corn syrup in a small saucepan over medium-low heat, stirring to combine. Remove from the heat and spread the mixture in the bottom of the pan. Sprinkle with the chopped pecans.
• 4. Punch down the dough and turn it out of the bowl onto a lightly floured work surface. Knead for a minute, then use a lightly floured rolling pin to roll the dough into a rectangle about 15 × 12 inches and 1/8 inch thick. To make the cinnamon-sugar filling, melt the butter in a small saucepan over medium-low heat and allow it to cool. Brush the butter thoroughly over the surface of the dough. In a bowl, mix together the sugar and cinnamon. Sprinkle the cinnamon sugar evenly over the melted butter. Roll the rectangle up, like a jelly roll, along one long edge.
• 5. Slice the log of rolled dough into 1-inch-thick slices and arrange the slices, cut sides up, in the prepared pan. Cover the pan with a piece of plastic wrap (you can spray the plastic wrap first with vegetable oil spray to be sure it doesn't stick to the dough) and allow it to rise in a warm place for about 40 minutes.
• 6. Preheat the oven to 350°F. Bake the schnecken until golden brown, 35 to 40 minutes, rotating the pan halfway through the baking time. Check them occasionally during the baking time, and if they seem to be browning too quickly, loosely cover them with a sheet of aluminum foil.
• 7. Remove the pan from the oven and cool on a wire rack for 5 to 10 minutes. Turn the schnecken out of the pan while still warm by inverting the pan over a large platter or baking sheet. Serve the schnecken warm.

SPICY AFRICAN CHICKEN AND ALMOND STEW

Steps:

• Toss the chicken pieces with 1 teaspoon kosher salt and a few grinds of pepper in a medium bowl.
• Heat 2 tablespoons of oil in a large Dutch oven or pot over medium-high heat. When hot, add the chicken and cook, stirring frequently, until brown on all sides, about 6 minutes. Transfer to a bowl. Add another tablespoon of vegetable oil to the pot and reduce the heat to medium. Add the onion, garlic, ginger and 1 teaspoon salt and cook, stirring frequently, until soft, about 5 minutes. Add the chicken broth, cayenne, apple, sweet potato and 3 cups of water and bring to a simmer. Add the kale, almond butter and tomato. Stir to combine and simmer until the vegetables are tender, 10 to 15 minutes. Return the chicken to the pot and simmer until just cooked through, about 5 minutes. Serve with the cilantro leaves scattered over the top.
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ALMOND CHICKEN

Steps:

• Combine the first five ingredients in a large bowl; add the chicken and stir well. Let stand 10 minutes. Sprinkle the cornstarch over the chicken mixture, stirring well. Set aside. (Use this time to chop vegetables).
• Pour 1 tbsp oil around the top of a preheated wok, coating the sides; heat at medium-high (325 degrees) for 1 minute.
• Add the celery and mushrooms and stir fry for 1 to 2 minutes. Add the snow peas, and stir fry 1 to 2 minutes. Add the bamboo shoots and water chestnuts, and stir-fry for 1 to 2 minutes. Remove the vegetables from the wok; set aside, and keep warm.
• Pour the remaining 1 tbsp oil around the top of the wok, coating the sides; heat at medium high for 1 minute. Add the reserved chicken mixture; stir fry for 3 to 4 minutes. Add the vegetable mixture, almonds, and green onions, and stir fry 1 to 2 minutes or until thoroughly heated.

30-MINUTE ALMOND CHICKEN

Steps:

• Cook chicken in dressing in large nonstick skillet on medium-high heat 4 min. on each side or until evenly browned.
• Add broth; bring to boil. Cover; simmer 5 min. Add beans; cook 5 min. or until chicken is done (165ºF). Remove chicken; cover to keep warm.
• Stir rice and nuts into beans. Remove from heat; cover. Let stand 5 min.; fluff rice. Serve with chicken.

SCHNECKEN

Steps:

• Soften yeast in cream.
• Soften butter; add egg yolks, then yeast mixture, salt and flour.
• Beat until dough leaves the bowl.
• Chill overnight.
• Roll out thinly on counter dredged with sugar and almonds.
• Roll up and cut into 1/2" slices.
• For the topping, melt butter in a loaf pan, cover with brown sugar and sprinkle pecans evenly.
• Brush rolls with butter; place close together cut side down on the pecans.
• Let rise until double and bake at 375F for about 30 minutes.
• Turn out of pan at once.

CHINESE ALMOND CHICKEN

Steps:

• Marinade chicken pieces in garlic,ginger,soy and cornstarch for 15 to 20 minute.
• Mix sauce ingredients together in small bowl, set aside.
• Heat wok with 1 tablespoons oil and stir fry almonds until lightly browned; set aside.
• Heat wok with 1 tablespoons oil; add water chestnuts and snow peas and stir fry for 30 seconds, remove and set aside.
• Heat wok with 2 tbsp oil and stir fry chicken pieces until they turn white and firm ( about 2 minutes).
• Add cooked vegetables and almonds to cooked chicken in wok; mix and add sauce mixture.
• Stir together until sauce thickens slightly.
• Serve with rice or noodles.

CHICKEN ALMOND SOO GUY

Steps:

• Cut chicken breasts into thin strips.
• Mix soy sauce, ginger, salt and garlic salt.
• Marinate chicken strips in the soy mixture for 30 minutes.
• In a frying pan or a wok, heat peanut oil to 375°F .
• Fry first amount of (blanched) almonds until golden.
• Drain well and reduce almonds to a powder.
• Prepare frying dough:.
• Using a fork, beat eggs.
• Still using a fork, beat in cold water, flour, salt, cornstarch and sugar.
• Dough will be a little lumpy.
• Set aside for 10 minutes.
• Add powdered almonds to dough mixture.
• Dip marinated chicken strips into frying dough/almonds mixture.
• Drain lightly and fry into very hot oil, until golden brown.
• Arrange chicken strips onto a serving plate garnished with fresh parsley sprigs, lemon slices and toasted almonds.
• Serve, coated with plum sauce.