Noodles Almondine Boxed Recipes

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SOLE ALMONDINE



Sole Almondine image

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 cups blanched slivered almonds
Kosher salt
Extra-virgin olive oil
4 tablespoons unsalted butter
2 cups all-purpose flour
Freshly ground black pepper
4 eggs
1 cup milk
4 cleaned sole fillets (6 ounces each)
1 large or 3 small shallots, finely chopped
1 cup white wine
1 lemon, juiced
1/4 chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

Steps:

  • Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside.
  • Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.
  • Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds.

NOODLES ALMONDINE



Noodles Almondine image

After trying, (and failing), for years to duplicate this 1960's pre-packaged favourite, I finally succeeded. Enjoy!

Provided by FaireMaiden

Categories     Side Dish

Time 10m

Yield 4

Number Of Ingredients 3

1 pkg Sour Cream & Chive Pasta Roni
3 drops Almond Extract
2 tablespoons Toasted Sliced Almonds

Steps:

  • Prepare the 'Sour Cream & Chive Pasta Roni' per box directions. When it comes to the boil, add the 3 Drops of 'Almond Extract'. Finish cooking per box directions. Toast the 'Sliced Almonds' in the microwave a couple of minutes, (be sure to keep an eye out, they can burn quickly). Just before serving, toss in the 'Toasted Sliced Almonds' and, voila! 'Noodles Almondine'.

Nutrition Facts : Calories 26 calories, Fat 2.27829374807404 g, Carbohydrate 0.831881249296769 g, Cholesterol 0 mg, Fiber 0.508875007795263 g, Protein 0.952631249194693 g, SaturatedFat 0.174526874852464 g, ServingSize 1 1 Serving (4g), Sodium 0.0431249999635443 mg, Sugar 0.323006241501505 g, TransFat 0.106777499909735 g

CHICKEN ALMONDINE



Chicken Almondine image

My husband and I keep busy on our farm. So I appreciate meals like this that are simple yet satisfying.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6-8 servings.

Number Of Ingredients 17

1 cup sliced celery
1 cup chopped green pepper
1/2 cup chopped onion
1 tablespoon butter
3 cups cubed cooked chicken
2 cups cooked rice
1 cup chicken broth
1 package (10 ounces) frozen peas, thawed
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3/4 cup mayonnaise
TOPPING:
7 ounces sage and onion stuffing
2/3 cup sliced almonds
3/4 cup butter, melted

Steps:

  • In a large skillet, saute celery, green pepper and onion in butter until tender; remove from the heat. Add chicken, rice, broth, peas, pimientos, salt and pepper; mix well. Spoon into a greased 13-in. x 9-in. baking dish. , Combine soup and mayonnaise; spread over chicken mixture. For topping, combine stuffing and almonds; sprinkle over casserole. Drizzle with butter. , Cover and bake at 350° for 30 minutes. Uncover and bake 15 minutes longer or until bubbly.

Nutrition Facts : Calories 680 calories, Fat 46g fat (16g saturated fat), Cholesterol 107mg cholesterol, Sodium 1308mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein.

NOODLES ROMANOFF RECIPE - (3.7/5)



Noodles Romanoff Recipe - (3.7/5) image

Provided by smclane

Number Of Ingredients 8

6-ounces medium egg noodles, uncooked
salt to taste
1/4 cup sour cream
1/4 cup half-and-half
2 tablespoons butter
1/4 cup Kraft macaroni and cheese topping
1/8 teaspoon onion powder, optional
1/8 teaspoon garlic powder, optional

Steps:

  • Boil noodles in salted water until done. Follow noodle package directions for the time. Drain noodles and return them to the pot. Add butter. Stir until melted in the noodles. Add all remaining ingredients and serve hot. If you have any leftovers, reheat them with a tablespoon or 2 of milk, as the cheese mixture soaks into the noodles.

FISH ALMONDINE



Fish Almondine image

From when I was expecting my first baby, Alex, to well past the birth of my second child, Paige, I used to meet my grandmother, Ga-Ga, at Luby's Cafeteria in my hometown for lunch on an almost monthly basis. Luby's had a mega-long (it seemed like a football field, but probably wasn't quite) serving line of prefilled small plates holding such comfort foods as Jell-O salad, macaroni and cheese, Salisbury steak, fried chicken, mashed potatoes, and slices of pie as far as the eye could see. But for me, the single most memorable dish at Luby's was their gloriously consistent Fish Almondine. No matter which seventeen sides I selected (okay, sometimes it was eighteen), Fish Almondine was always the main course for me. This is my best attempt to re-create the Luby's magic. (I love and miss you, Ga-Ga.)

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 9

3/4 cup panko breadcrumbs
1/3 cup sliced almonds
3 tablespoons salted butter, melted
2 tablespoons chopped parsley
Kosher salt and black pepper
1/3 cup all-purpose flour
Six 6-ounce cod fillets
1/2 cup mayonnaise
Juice of 1 lemon

Steps:

  • Preheat the oven to 375 degrees F.
  • In a small bowl, combine the panko and almonds. Drizzle in the melted butter and toss until well combined.
  • Add the parsley and toss it in . . .
  • Then stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Put the flour in a shallow dish and add a pinch each of salt and pepper. Stir to combine.
  • Dredge both sides of the fish in the flour, shaking off any excess.
  • Spread a generous tablespoon of mayonnaise over each piece of fish . . .
  • And sprinkle the crumb mixture on top, pressing lightly to make sure it sticks.
  • Bake until the crumbs are golden and the fish is flaky, 16 to 18 minutes. Squeeze the lemon juice on top and serve.

SOLE ALMONDINE



Sole Almondine image

This recipe was an experiment and it turned into a great hit. The almonds add so much flavor to the fish.-Marshall Simon, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

5 tablespoons butter, divided
1 tablespoon olive oil
1 pound sole or whitefish fillets
All-purpose flour
1 large egg, lightly beaten
1/4 cup slivered almonds, toasted
2 tablespoons lemon juice
1/4 cup dry white wine, optional
Lemon wedges

Steps:

  • In a large skillet, heat 4 tablespoons butter and oil over medium heat. Dip fillets in flour, then in egg. Place in skillet; cook until lightly browned and the fish flakes easily with a fork, about 2 minutes on each side. Transfer to a platter and keep warm. , In the same skillet, melt remaining butter. Add the almonds, lemon juice, and wine if desired; heat through. Pour over fillets and garnish with lemon wedges.

Nutrition Facts : Calories 318 calories, Fat 24g fat (10g saturated fat), Cholesterol 146mg cholesterol, Sodium 252mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

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