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1
Just before serving,
add
the
almonds
,
salt, and allspice to the rice; stir to evenly distribute.
2
When melted,
add
the
almonds
and yellow onion.
3
When the mixture is ready to boil,
add
the
almonds
to it gradually, stirring them well in.
4
When the machine beeps, or between Knead 1 and Knead 2,
add
the
almonds
.
5
Chop the fruit up very finely,
add
the
almonds
cut up fine, oil the butter and mix well with the fruit.
6
Return the apricots to the pan,
add
the
almonds
or pistachios and pine nuts and cook 1 to 2 minutes more.
7
Add
the
almonds
and process with the bread crumbs until finely ground.
8
Add
the
almonds
and sauté until they are golden brown, about 3 minutes.
9
Add
the
almonds
and eggs and pulse again until well mixed.
10
Add
the
almonds
and cook, stirring, until just golden, watching carefully that they don't burn.
11
Add
the
almonds
and flour and fold through.
12
Add
the
almonds
,
and stir lightly.
13
Add
the
almonds
and cook, stirring a few times, until golden brown, 2 to 3 minutes.
14
Add
the
almonds
and the vanilla, mix thoroughly and turn onto a marble or platter over which powdered sugar has been sifted.
add
the
almonds
add
almond