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Ingredients
- 1 egg white
- 1t cold water
- 4 cups sliced almonds
- ½ cup granulated sugar
Preparation
- Whisk egg white and water in bowl until foamy.
- Toss almonds in egg white mixture until well coated.
- Add sugar and toss until well coated.
- Spread on baking sheet lined with parchment paper.
- Bake at 325 F for 15 minutes or until golden brown and crispy.
- Allow to cool then break apart and store in an air tight container.
Comments
These go great on lots of green salads, on top of chicken salad and sprinkled on sorbet or ice cream. It’s also a great item to keep on hand, adding that little special touch to your cooking. Makes 32 2-tablespoon servings.
Video Tutorial
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Ingredients
- 1 large yellow chopped onion
- 1/4 cup chopped fresh garlic
- 1/2 cup peeled and chopped fresh ginger
- 1/2 teaspoon crushed red pepper flakes
- 3 teaspoons vegetable oil
- 3 quarts chicken sto
- 5 pounds peeled and chopped carrots
- 1 handful tied lemongrass
- 1 can unsweetened coconut milk (14oz)
- 1/2 cup heavy cream or heavy whipping cream
Preparation
- Sautee onion, garlic, ginger and pepper flakes with vegetable oil in large stockpot until onion is tender.
- Add chicken stock, carrots and lemongrass and bring to boil.
- Reduce heat and allow to simmer for two hours or until carrots are soft.
- Remove lemongrass and puree with hand held blender or food processor.
- Strain soup and add coconut milk and cream.
- Season with salt and pepper.
Comments
Soup may be made in advance and is easily reheated. Recipe makes about 1 gallon. Makes 32 4-oz servings. Depending on cooking time, precise cooking heat, size of chopped carrots, size of pot, shape of pot the consistency may vary slightly. If it seems a little too thick, add a little more liquid (stock, cream, coconut milk) as desired. If it seems too thin, it needed to cook a little longer to reduce the stock.
For many more recipes and video tutorials, CLICK HERE!
