Garlic Pepper Almonds Recipes

ROASTED RED PEPPER AND ALMOND DIP

Steps:

• Heat a skillet over medium heat; cook and stir almonds until toasted and fragrant, 2 to 4 minutes.
• Combine toasted almonds and mayonnaise in a food processor; process until finely chopped. Add roasted red peppers, Parmesan cheese, balsamic vinegar, garlic, salt, and pepper; process until desired consistency is reached, scraping down the sides as needed.

GARLIC AND HOT-PEPPER ALMONDS

Steps:

• In a large skillet over moderate heat, heat olive oil and butter. When
• butter foams, add garlic and stir until fragrant. Add pepper flakes and
• stir an additional 15 seconds. Add almonds and stir continuously until
• nuts are well coated and lightly toasted. Season with salt. Drain nuts on
• paper towels and let cool. Serve cool, but not cold.

PEPPERS WITH ALMOND-GARLIC BREAD CRUMBS

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Pulse almonds, bread, and garlic in a food processor until finely chopped. Transfer to a bowl and stir in parsley, oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
• Put half of peppers, alternating colors, in an oiled 9-inch glass or ceramic pie plate and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle with half of almond mixture. Repeat layering and bake until hot and crumbs are golden, 20 to 25 minutes.

PEPPERS WITH ALMONDS

Steps:

• 1 Stand the peppers on a cutting board. Holding the stem in one hand, place the cutting edge of a large heavy chef's knife just beyond the edge of the cap. Cut straight down. Turn the pepper 90° and cut straight down again. Repeat, turning and cutting the remaining two sides. Discard the core, seeds, and stem, which will be in one piece. Cut away any membranes and scrape out any seeds. 2 In a large skillet, cook the garlic with the oil over medium heat, pressing the garlic once or twice with the back of a spoon. As soon as it is lightly browned, about 4 minutes, discard the garlic. 3 Add the peppers to the pan. Cook, stirring often, until softened, about 15 minutes. 4 Add the tomatoes and water. Cook until the sauce is thickened, about 15 minutes more. 5 Stir in the capers, anchovies, and almonds. Taste for salt. Cook 2 minutes more. Let cool slightly before serving. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ROASTED RED PEPPER, ALMOND, AND GARLIC DIP

Steps:

• Very finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Transfer to small bowl. (Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

GARLIC PEPPER ALMONDS

Steps:

• Preheat oven to 350 degrees.
• In a bowl combine almonds, ½ teaspoon kosher salt and water. Toss to coat completely. Spread in a single layer on a baking sheet and bake for 10 minutes.
• Remove from oven, transfer to a bowl. Drizzle with olive oil and sprinkle with garlic powder and black pepper. Toss to coat.
• Return to baking sheet and bake in oven for 5 more minutes. Allow to cool slightly before serving.