Archive for the ‘Almonds’ Category

Spanish Fideos with Shrimp

Recipe & picture courtesy of Rachael Ray

Makes 4 servings

  • Salt
  • 1 pound thin egg noodles (fideos), broken into 2-inch pieces
  • 1/4 cup extra-virgin olive oil (EVOO)
  • 1 large red bell pepper, finely chopped
  • 1 bunch scallions, chopped
  • 4 large cloves garlic, grated or finely chopped
  • 1 pound medium shrimp-peeled,deveined and chopped
  • 2/3 cup chopped flat-leaf parsley (a couple of generous handfuls)
  • 1/3 cup dry sherry
  • 1/4 cup soy sauce
  • Hot pepper sauce
  • 1/4 cup slivered almonds, toasted
  1. Bring a large pot of water to a boil, salt it, add the noodles and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.
  2. In a large skillet, heat the EVOO, 4 turns of the pan, over medium-high heat until rippling. Add the bell pepper and cook, stirring occasionally, for 3 minutes. Add the scallions and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 2 minutes.
  3. Add the noodles to the shrimp mixture; toss to coat. Add the parsley, sherry, soy sauce and a little hot sauce. Stir in the reserved pasta cooking water. Top with the nuts.

**Personal Review: YUM! This was sooo easy to make and it tasted wonderful! I used angel hair pasta instead of the fideos – I could find them. It was gobbled up quickly!**


Raspberry-Nut Sundaes

Recipe & picture courtesy of Better Homes & Gardens

Start to Finish: 20 minutes
Makes 8 servings

  • 1/2 cup butter
  • 1/2 cup packed light brown sugar
  • 1-1/2 cups fresh raspberries
  • 2/3 cup honey-roasted cashews or honey-roasted almonds, coarsely chopped
  • 1 tsp. finely shredded lemon peel
  • 2 pints vanilla ice cream and/or raspberry sorbet.
  1. In a large skillet melt butter; stir in brown sugar until melted. Cook, stirring frequently, over medium heat until boiling. Reduce heat to medium-low. Cook and stir for 1 minute. Remove from heat. Add raspberries, nuts, and lemon peel; stir very gently to coat.
  2. Scoop ice cream and/or sorbet into eight small dessert cups. Top with raspberry mixture. Serve immediately.

**Personal Review: No Review Yet**

Nut ‘N’ Honey Smoothie

Recipe & picture courtesy of Rachael Ray


  • 1/2 cup sliced almonds, toasted
  • 1/2 cup whole milk
  • 1/4 cup creamy peanut butter
  • 3 tablespoons honey
  • 1 1/2 cups ice cubes
  1. Using a blender, mix the almonds, milk, peanut butter and honey on high speed until smooth, about 1 minute. Add the ice cubes and blend until slushy, about 15 seconds.

**Personal Review: No Review Yet**

Crunchy Asian Broccoli Coleslaw

Recipe & picture courtesy of Kraft Foods

Serves 9
Prep Time: 15 min
Total Time: 15 min

  • 1/2 cup KRAFT Zesty Italian Dressing
  • 2 pkg. (3 oz. each) ramen noodle soup mix
  • 2 pkg. (12 oz. each) broccoli slaw
  • 4 green onions, sliced
  • 1/2 cup PLANTERS Dry Roasted Sunflower Kernels
  • 1/2 cup PLANTERS Sliced Almonds, toasted
  1. Mix dressing with Seasoning Packet from one of the soup mix packages. Discard remaining seasoning packet or reserve for another use.
  2. Break apart Noodles; place in large bowl. Add slaw, onions, sunflower kernels and almonds; mix lightly.
  3. Add dressing mixture; toss to coat. Serve immediately.

Make Ahead
Dressing mixture can be prepared ahead of time. Cover and refrigerate up to 24 hours. Noodles can also be crumbled the day before; place in resealable plastic bag along with the sunflower kernels and almonds. Seal bag and store at room temperature until ready to use to assemble salad.

**Personal Review: I made this to take to a 4th of July party.  It was very simple to make and very quick!  I wish I would have added more dressing because it was somewhat dry when we finally got around to eating it.  But it was great otherwise, great taste!**