November 1, 2010 at 1:57 pm (7 ingredients or less, Appetizers, crackers, cream cheese spread, fresh basil, garlic, Holiday, pitted ripe olives, roasted red peppers, sliced almonds)
Preparation time: 15 minutes plus 1 hour refrigeration
Yield: 1 1/2 cup cheese spread or 12 servings, 2 Tbsp. spread and 5 crackers each
1/4 cup roasted red peppers, drained
5 pitted black olives, chopped
1 container (12 oz) spreadable cream cheese
1/4 cup fresh basil, lightly packed
1 clove garlic
2 tablespoons sliced almonds, toasted
Crackers
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Cut 1 pepper with a 1/2 in. star-shaped cookie cutter; reserve. Chop remaining peppers into pieces, combine them with the olives.
Use the pulse button on the blender to mix the cream cheese spread, basil and garlic. Wash the cream cheese container, line it with plastic wrap, leaving a surplus over the edge of the container.
Place 1/2 cup cream cheese mixture in the container, top with olive mixture and the remaining cream cheese mixture. Press it down firmly with the back of a spoon.
Refrigerate cheese spread for 1 hour. Unmold on a plate, discard the plastic wrap. Top with almonds and pepper star. Serve with crackers.
Make ahead: The cheese spread can be stored in the refrigerator for up to 24 hours before serving.
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August 24, 2010 at 5:07 pm (black pepper, cherry tomatoes, chicken broth, extra virgin olive oil, fresh mint, garlic, granulated sugar, kosher salt, lemon juice, linguine, Main Dish, pecorino, Quick Dishes, shallots, sliced almonds, stovetop, Summer, thyme leaves, zucchini)
Serve with Olive Tapenade Breadsticks.
Serves 4.
2 C cherry tomatoes, halved
2 T minced shallots
1 t minced fresh thyme
2 t fresh lemon juice
3/4 t kosher salt
1/2 t freshly ground black pepper
1/4 t sugar
5 t extra-virgin olive oil, divided
1 (9 oz) package refrigerated linguine
1 1/2 t minced garlic
3 C chopped zucchini (about 1 lb)
3/4 C chicken broth
3 T chopped fresh mint, divided
1/3 C (1 1/2 oz) grated fresh pecorino Romano cheese
3 T sliced almonds, toasted
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1. Combine first 7 ingredients in a medium bowl. Add 2 t oil, tossing to coat.
2. Cook pasta according to package directions, omitting salt and fat. Drain well.
3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 T oil to pan, swirling to coat. Add garlic to pan; saute 30 seconds. Add zucchini; saute 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir to pasta and 1 1/2 T mint; toss well. Remove from heat; stir in tomato mixture. Place 1 1/2 C pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 T mint. Sprinkle each serving with 4 t cheese and 2 t almonds.
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June 22, 2009 at 5:13 pm (amaretto, angel food cake, Desserts, frozen peaches, milk, nectarines, no-cook, nondairy whipped topping, orange juice, peach preserves, peaches, Quick Dishes, sliced almonds, strawberries, Summer, vanilla instant pudding mix)
Prep Time:30 min
Start to Finish:30 min
makes:16 servings (about 3/4 cup each)
1 box (4-serving size) vanilla instant pudding and pie filling mix
2 cups skim milk
2 cups frozen fat-free whipped topping, thawed
1/2 cup peach preserves
1/2 cup amaretto or orange juice
8 cups cubed (1-inch) angel food cake (10 to 12 oz)
3 cups sliced fresh strawberries
3 medium peaches or nectarines, peeled, sliced, OR 2 cups frozen sliced peaches, thawed
1/4 cup sliced almonds, toasted*
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1. In large bowl, make pudding mix as directed on box for pudding using 2 cups milk. Refrigerate 15 minutes. Gently stir in whipped topping until blended.
2. Meanwhile, in small bowl, mix preserves and amaretto until blended.
3. In 3- to 4-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with half of the strawberries and peaches. Drizzle with half of the preserves mixture. Spoon and spread half of pudding mixture over fruit. Repeat layers, ending with pudding. Sprinkle almonds over top. Serve immediately or cover and refrigerate no longer than 8 hours.
*To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
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June 12, 2009 at 9:14 am (black pepper, dijon mustard, garlic, honey, olive oil, Quick Dishes, radicchio, red wine vinegar, Salad, salt, sliced almonds, watercress, white wine vinegar)
No need to dirty a bowl. Save cleanup time by making the vinaigrette right in the salad bowl and then adding the greens. The honey in the vinaigrette balances the bitterness of radicchio and bite of watercress, but the dressing works with any greens.
Prep time: 15 minutes
Total time: 15 minutes
Serves 6.
2 T red or white wine vinegar
1 T honey
1 T Dijon mustard
1/2 t minced garlic
1/4 C + 2 T olive oil
Salt to taste
Freshly ground black pepper to taste
6 C lightly packed watercress, tough stems removed
3 C lightly packed torn radicchio
1/4 C sliced almonds, toasted
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1. Whisk vinegar, honey, mustard and garlic in large bowl. Add oil in a stream, whisking. Season with salt and pepper to taste.
2. Add watercress and radicchio and toss to coat. Divide greens among 6 salad plates and top each with 2 t of the almonds.
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May 23, 2009 at 9:43 pm (all-purpose flour, apricots, baking powder, butter, Desserts, eggs, honey, milk, oven, powdered sugar, sliced almonds, strawberries, Summer, vegetable oil)
Prep Time: 15 minutes
Total Time: 35 minutes
Serves 4.
1 T sliced almonds
1 T vegetable oil
2 eggs
1/3 C all-purpose flour
1/3 C whole milk
1 T unsalted butter, melted
1/4 t baking powder
1 pt strawberries
2 ripe apricots
2 T honey
Confectioners’ sugar, for dusting
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1. Heat oven to 450 degrees. Place almonds on a baking sheet; place in oven 5 minutes or until lightly toasted, stirring once.
2. Generously coat four 10-oz glass custard cups with oil. Place cups on a rimmed baking sheet; place in oven 6 minutes to heat up while making batter.
3. In blender, puree eggs, flour, milk, butter and baking powder until batter is smooth.
4. Remove baking sheet from oven; carefully pour 1/4 C batter into each hot cup. Bake 10 minutes; reduce oven temperature to 350 degrees and continue to bake 6 minutes or until puffed and golden, and centers are firm.
5. Meanwhile, hull and halve strawberries; put in a bowl. Halve, pit and slice apricots; add to berries. Drizzle honey over fruit and toss to coat. Remove hot Dutch Babies from baking cups to serving plates. Fill centers with fruit and top with toasted almonds. Dust edges with confectioners’ sugar. Serve immediately.
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April 19, 2009 at 9:27 am (7 ingredients or less, almond extract, blackberries, buttermilk, eggs, granulated sugar, honey, no-cook, raspberries, sliced almonds, soup, strawberries)
2 C berries (strawberries, raspberries or blackberries)
Honey or sugar
2 eggs
1/4 C sugar, divided
1/8 t almond extract
2 1/2 C buttermilk
1/4 C sliced almonds
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Rinse berries, drain, and, if using strawberries, slice; set aside 1/2 C to use as garnish. Put remaining berries in a serving bowl and drizzle with honey or sprinkle with sugar (about 1 T); set aside.
Separate eggs; put whites into a small bowl, yolks into a large bowl. Beat egg whites until fluffy. Gradually add 2 T or the sugar and continue to beat until the mixture holds stiff peaks; reserve.
Beat egg yolks until lemon colored; gradually add the remaining 2 T sugar along with almond extract. Beat until thick and smooth. Stir in buttermilk.
Pour buttermilk mixture over berries in serving bowl. Top with reserved egg whites and berries; garnish with almonds. Serve at once, or cover and chill up to 2 hours.
To serve, ladle soup and a portion of meringue and berries into each bowl. Makes four 1-cup servings.
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