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Almonds Toasted Recipes

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2 matching recipes • Use filters to refine region, cuisine, difficulty, or cook time
Explore more ingredients: Garlic Onion Salt Pepper Soy Sauce Tomato Butter Olive Oil Egg
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Bastilla (Pastilla) - Egg recipe image
Egg • Middle East & North Africa
ID 76

Bastilla (Pastilla)

Baked Chicken Egg Main Course
High Protein Chicken Recipes 30-Minute Meals Comfort Foods
Cook time 90 min
Difficulty Hard
Portion Single

bastilla-pastilla

Ingredients: Phyllo pastry (4 sheets), Chicken (shredded) (100g), Onion (chopped) (1/4), Eggs (1), Almonds (toasted & ground) (2 tbsp), Cinnamon & sugar (1/2 tsp each), Butter (2 tbsp)

Phyllo Pastry Chicken Shredded Onion Eggs Almonds Toasted
833.2 kcal 42 protein 48.8 fat 58.5 carbs
Confidence 98% High protein
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Step 1: Cook chicken with onion and spices. Add beaten eggs to create a thick filling. Take care with this step, as it ensures the dish develops the intended depth of flavor and ideal texture..
Step 2: Layer phyllo with butter, add filling and almonds, fold into pie shape. Take care with this step, as it ensures the dish develops the intended depth of flavor and ideal texture..
Step 3: Bake at 375°F (190°C) for 30–35 minutes until crisp. Use a thermometer if needed to check for doneness.
Step 4: Sprinkle with powdered sugar and cinnamon to serve. Arrange the dish neatly on a plate and, if desired, add fresh herbs or complementary condiments to enhance presentation and taste..

Chiles en Nogada - Mexican recipe image
Mexican • Latin America
ID 170

Chiles en Nogada

Mexican Celebration Stuffed Peppers Walnut Sauce
High Protein Vegetable Recipes Comfort Foods
Cook time 120 min
Difficulty Hard
Portion Single

chiles-en-nogada

Ingredients: Poblano chiles (2), Ground pork or beef (150 g), Onion, finely chopped (1/2 small), Garlic, minced (2 cloves), Tomato, chopped (1/2 cup), Apple & pear, diced (1/4 cup each), Plantain, diced (optional) (1/4 cup), Raisins & almonds, chopped (1 tbsp each), Cinnamon & cloves, ground (pinch each), Walnuts (soaked, skinned) (3/4 cup), Milk or cream (1/2 cup), Fresh cheese (queso fresco) (2 tbsp), Sugar & salt (to taste), Pomegranate seeds & parsley (for garnish)

Poblano Chiles Pork Or Beef Onion Finely Garlic Tomato
1162.9 kcal 51.2 protein 71.4 fat 76.1 carbs
Confidence 84% High protein
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Step 1: Char poblanos over flame or broiler until blistered; steam covered 10 minutes. Peel skin, slit lengthwise, and remove seeds carefully.
Step 2: Picadillo: Sauté onion and garlic; add meat and brown. Stir in tomato, diced fruits, raisins, almonds, and spices; simmer until thick. Cool to warm.
Step 3: Nogada: Soak walnuts in hot water 10 minutes, then in milk 20 minutes. Peel if needed. Blend walnuts with milk/cream and queso fresco; season lightly with sugar and salt.
Step 4: Stuff chiles with picadillo. Spoon nogada over at room temperature. Garnish with pomegranate seeds and parsley.
Step 5: Serve traditionally at room temp; batter-frying is a regional variant but not required.