formido/recipes-20k huggingface dataset:
almond sherry bundt cake
grease and flour a 10 inch bundt pan, in large bowl , combine cake mix , eggs , sherry , oil , pudding mix and nutmeg, mix at low speed for 1 minute , scraping bowl as necessary, mix at medium speed 3 minutes , again scraping bowl as necessary, pour half the batter into bundt pan, in a medium bowl mix first 4 streusel filling ingredients until crumbly, sprinkle evenly over batter in bundt pan, pour in remaining cake batter, bake at 350 for 45-50 minutes, cool on wire rack 15 minutes, unmold from pan and cool completly on rack, to make the glaze , mix together the sugar , butter and sherry, add hot water slowly until desired consistency, brush completely cooled cake with sherry glaze and garnish with almond slices
almond shortbread
cream butter , sugar and vanilla
with your almonds , either just crush them or you can put them into a blender / food processor to either make very small pieces or ground
its your preference as to how you would like them
mix the almonds with the flour and salt
when the butter is creamed , add the flour mix
it will seem crumbley , keep mixing until it comes together
when mixed well , separate into 4 equal balls
i use a pizza pan because i can do the whole batch on one pan
lightly grease pan
take balls and press until about 1 / 4-inch thick
cut into six pieces
bake for 12-14 minutes
you don't want them browned , just set well
when they are done , take them out and cut again and put on cooling rack still together
let cool
store in tight container
i use ziplock bags
almond shortbread cookies
preheat oven to 350f, combine butter , salt and sugar in mixer with paddle attachment, add ground almonds and mix together, mix into firm dough and form into 1 inch ball, flatten with fingers, bake for 10-14 minutes, best if baked light brown , not dark and crispy, cool on rack and dust with powdered sugar while still warm
almond shortbreads
preheat oven to 325 degrees f
blend and pulse the 1 / 2 cup nuts in a food processor with the sugar until mixture resembles coarse sand
add the butter , vanilla and almond extracts and the salt , and pulse until creamy
add the flour and continue to pulse to make a soft dough
turn the dough out into a 9-inch tart pan and spread it out evenly with an off-set spatula
dip the spatula in a little warm water to help smooth and even the surface of the shortbread
cover and freeze until firm , about 20 minutes
put the tart pan on a baking sheet and dock the dough all over with a fork
generously sprinkle the top of the shortbread with sugar
toss the remaining whole almonds in the egg white
evenly arrange and press the nuts into the dough around the edge of the pan
bake until golden brown and set , about 1 hour and 10 minutes
cool the short bread in the pan on a rack for 10 minutes
carefully remove the tart ring and cut the shortbread with a sharp knife into wedges , each with a nut
cool shortbreads on a rack completely
serve
store in a tightly sealed container for up to 5 days
almond shrimp with amaretto butter
heat butter in skillet until golden brown , then saute onion in butter until translucent and barely browned
add shrimp and saute about 5 minutes
add amaretto , almonds and salt and cook on medium heat for another 4 to 5 minutes
serve alone as an elegant appetizer , or over angel hair pasta as an entree
almond smoothie   steak shake
place almonds in blender with water and leave overnight, in morning , blend mixture on high for 3 minutes, add soy milk , carob powder and bananas, blend 1 minute, add ice , blend half a munute, pour and enjoy !, lechaim !, have a great almond-powered day
almond snack mix
place cereal and almonds in a bowl
in a saucepan , combine the sugar , corn syrup and butter
bring to a boil over medium heat , stirring occasionally , until a candy thermometer reads 250 to 266
remove from the heat and stir in extract
pour over cereal mixture and mix well
spread onto waxed paper-lined baking sheets and cool
break apart
store in an airtight container
almond snowball cookies
preheat oven to 350f
have ready a cookie sheet lined with parchment paper or a silpat liner
in a medium-sized mixing bowl with an electric mixer , beat the egg whites and salt together just until they form soft peaks , then sprinkle in the sugar and continue beating until peaks are stiff
add almond extract and give it a quick buzz with the beaters just to incorporate it
now , with a wooden spoon , stir in half the coconut
then the nutmeg
then the flour
then finally fold in the remaining coconut
using a scoop or just working with two spoons , form snowballs a couple of inches apart on your cookie sheets--i aim for about 10 and so keep them on one sheet
if you want more , you'll need more than one baking sheet
bake in preheated oven for approximately 15 minutes or until the snowballs are just a light golden colour
remove from oven and , if desired , press half of a candied red cherry in the top
it looks pretty but it isn't necessary
remove to a cooling rack and let cool
almond snowballs
preheat oven to 160c, process ground almons in a food processor until a paste forms, this shoud take a couple of minutes, use shorter bursts on the processor until completed, add icing sugar and eggwhite and process until combined and smooth consistency, roll 2 teaspoons of mixture at a time into balls, then roll each ball into sifted icing sugar to coat thickly, place on baking trays lined with baking paper and bake for 10 minutes, they will puff up as they cook, cool on trays and then store in airtight containers
almond softies
preheat oven to 350f
in a mixing bowl , cream together the butter and sugar until smooth
add the eggs
blend well
add the almond filling and milk
blend well
in another bowl , whisk together the flour , baking soda , and salt
add to the butter mixture and mix to form a dough
scoop 2 rounded tablespoons
of dough and roll them together to form each cookie
drop dough 2-inches apart onto parchment paper-lined cookie sheets
press the sliced almonds into the tops
bake about 15 minutes , until the cookies are firm to the touch and lightly golden
transfer cookies to wire racks and cool completely
store airtight
almond spice rice pudding from leftover rice
put cooked rice , sugar , and milk in a saucepan, add extracts , cardamom , and flax, heat to just before boiling , or to an early boiling point , stirring constantly, remove from heat , cool , and serve, store remaining quantities in the refrigerator
almond spiced chicken
in large skillet over medium heat melt margarine
add almonds and cook about 10 minutes or until golden brown
sprinkle with 1 teaspoons of the curry powder and toss lightly to coat
then , place almonds on paper towels to drain
in same skillet , saute the apples , onion and muchrooms for about 5 minutes
stir in the remaining curry powder and the flour
cook over low heat stirring frequently for 2 minutes
dissolve the chicken boullion granules in the boiling water then add this and the lemon juice and milk to the skillet
continue to cook over low heat stirring constantly until smooth and thickened , about 5 minutes
add cooked chicken and cook over low heat until heated through
serve over 1 / 4 c cooked rice
for the non-diabetics you can have way more rice or pasta if you prefer
almond sponge cake
whip the egg whites till very stiff with salt and baking soda, add the sugar a little at a time while continuously beating, mix cornstarch and almonds, fold into meringue, spread batter into two circles , roughly 21 cm in diameter , on baking paper, bake in the middle of the oven at 150 degrees celcious for about an hour, let cool on a grill
almond sponge cake    spain bizcocho de almendras
preheat oven to 375 degrees
grind almonds in electric blender or pound in mortar to fine paste
beat three whole eggs and three yolks with sugar and salt until thick and light yellow
fold in three egg whites beaten to stiff peak
gradually sift in flour mixed with ground almonds
fold no more than necessary to make an evenly blended mixture
pour into 9-inch loaf pan either lined with wax paper or lightly buttered and sprinkled with flour
bake 25 to 30 minutes in 375f oven or until toothpick inserted in middle of cake comes out clean
invert cake over rack or wax paper sprinkled with powdered sugar
if you have used wax paper , cake will come out instantly
wait until it cools to remove the paper on which it baked
if you have not used wax paper , leave cake inverted in pan until cool
sprinkle with powdered sugar just before serving
makes one 9-inch loaf cake
almond sponge cake filled with almond cream
preheat oven to 350f
place the sliced almonds on a baking sheet and toast in the oven for about 5-7 minutes or until lightly browned and fragrant
remove from oven and let cool
once completely cooled , place the nuts in a small food processor , along with 1 tablespoon of the cake flour , and process until finely ground
increase the oven temperature to 450f
grease a 17 inch x 12 inch jelly roll pan , line with parchment , and then grease and flour the parchment paper
set aside
while eggs are still cold separate two of the eggs , placing the yolks in one large mixing bowl and the whites in another bowl
to the two yolks , add the additional yolk , and the two remaining eggs
cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using
meanwhile , in a small bowl whisk together the remaining 2 tablespoons of cake flour and the ground almonds
set aside
add 1 / 2 cup sugar to the yolk mixture and beat on high speed for five minutes , or until pale , thick and fluffy
at this point beat in the vanilla extract
sift half the flour mixture over the egg yolk mixture and fold in gently with a rubber spatula , just until the flour is incorporated
sift the remaining flour mixture over the batter and fold together
in a large clean mixing bowl , beat the egg whites until foamy
add the cream of tartar and continue beating until soft peaks form
beat in one tablespoon sugar and beat until stiff peaks form
gently fold a little of the whites into the batter to lighten it , and then fold in the rest of the whites
pour the batter into the prepared pan , spreading the cake batter with an offset spatula
bake for 7 minutes or until golden brown
immediately upon removing the cake from the oven invert the sponge cake onto a clean dish towel that has been sprinkled with icing sugar
carefully remove the parchment paper , sprinkle the cake lightly icing sugar , and roll up the sponge , with the towel , while it is still hot and pliable
place on a wire rack to cool
to make the cream filling place the whipping cream , vanilla extract , and sugar in a large bowl and stir to combine
cover and chill the bowl and beaters in the refrigerator for at least 30 minutes
when chilled , beat the mixture until stiff peaks form
fold in 1 / 3 cup toasted ground almonds
when ready to fill , unroll the sponge , spread with the filling , and reroll
transfer to a serving platter , cover , and chill in the refrigerator for a few hours or overnight
just before serving , dust with icing sugar
almond spritz press cookies
cream shortening , adding sugar in gradually
add unbeaten egg , sifted dry ingredients , flavoring and a few drops of food coloring
mix well
fill cookie press
form cookies on ungreased cookie sheets using the tree plate
decorate with tiny multi-colored sprinkles
bake at 400f for 6-8 minutes
cool just slightly and remove from cookie sheet to cooling rack
almond squares
preheat oven to 375 degrees, grease a 9 inch square baking pan, combine the flour , baking powder and salt, in a large bowl , cream the vegetable shortening and sugar, beat in the egg , milk , and almond extract, gradually blend in the dry ingredients, fold in the almonds, spread the mixture evenly in prepared pan, bake for 20 to 25 minutes , until the top is lightly colored, cool in the pan on a rack before cutting into bars
almond stuffed baked apple halves
preheat oven to 425f
core the apples , leaving the peel , and cut lengthwise to make two halves each
mix the almonds , sugar , and water to make a paste , and fill the centers of each apple half with this paste , dividing it equally
place the filled apple halves on a cookie sheet with the filling side up
drizzle the apples with melted butter
mix the crumbs and brown sugar , and sprinkle over the apple halves
bake for 25 minutes or until fork tender
serve with 1 / 4 cup of cream each
almond stuffed dates
carefully remove the pits from the dates , replacing each one with a whole almond
pour the honey into a heavy saucepan and place it on low heat
when the honey is liquid , add the cinnamon and pepper
stir well
put the stuffed dates in the honey and stir gently to coat
leave on very low heat for 5 minutes until the dates are hot
watch the sauce so that it doesn't boil or even simmer
serve warm , or let cool and eat
enjoy !
almond stuffed mushrooms
pull the stems off the mushrooms , chop them , and set them aside
brush any dirt off the mushroom tops
toast the almonds lightly in an oven or toaster oven at 300 degrees f for 5 minutes
in a large pan , saut the chopped onion in olive oil until translucent , then the garlic along with chopped mushroom stems and thyme
once the stems are soft , deglaze the pan with wine , and then add water
put the mushrooms in pan , tops down , and spoon a bit of the juice over them
let them simmer in the liquid for about 5 minutes
while they are simmering , grind the toasted almonds in a coffee grinder , blender or food processor
you can also use pre-ground almonds , but the flavor will not be as rich
mix the ground almonds in a small bowl with salt , pepper and nutritional yeast
take the mushrooms out of the pan , and add the spinach to the pan
sprinkle with salt , allowing the spinach to just wilt
take the pan off the heat , and stir in the almond mixture
fill the mushroom caps with the filling , then put in a single layer on a baking dish and bake in a preheated oven at about 350 degrees f for 15-20 minutes
the mushrooms should start to turn golden , and the stuffing will start to brown
almond stuffed tofu cubes
preheat oven to 350-degrees
oven toast almonds on shallow baking sheet 8- 10 minutes , until golden brown
press an almond sliver through the center of each tofu cube
place cubes between paper towels to drain and set aside
in a medium bowl , mix together bread crumbs , parmesan cheese , garlic , salt and pepper
using a cocktail pick , spear cubes , dip into egg mixture , then into crumbs , covering completely
place on a baking sheet and bake 25 minutes , turning once , until golden brown
tofu cubes may be made ahead and reheated for about 6 minutes in a 350-degree oven
almond sugar cookies
cream butter and sugar, add eggs and almond extract, combine dry ingredients , add to sugar mixture, drop onto cookie sheet, bake 350 for 1012 minutes
almond sunshine citrus
grate enough peel from the oranges , grapefruit , lemon and lime to measure 1 tablespoon of mixed citrus peel
set peel aside
to section citrus fruit , cut a thin slice off the bottom and top of the oranges , grapefruit , lemon and lime
place each fruit cut side down on a cutting board
with a sharp knife , remove peel and white pith
holding fruit over abowl , slice between the membrane fo each section and the fruit unti lthe knife reaches the center
remove sections and place in a glass bowl
set 1 / 2 cup juice aside
in a small saucepan , combine the sugar and reserved peel and juice
bring to a boil
reduce heat
simmer , uncovered for 10 minutes
cool
stir in extract
pour over fruit
refrigerate overnight
just before serving , sprinkle with almonds
almond syrup for flavored coffee
in a saucepan , combine the sugar and water and bring to a rolling boil
stir to prevent scorching
remove from heat
cool slightly and stir in extract to desired strength , starting with 1 / 2 teaspoons
store in a closed container in the refrigerator for up to a week
almond tabbouli salad
soak the cracked wheat in boiling water 1 hour, drain, mix in tomatoes , parsley , green onions and almonds, combine almond or olive oil with lemon juice , mint , salt and pepper, toss dressing with cracked wheat mixture, chill several hours for flavors to blend, enjoy !, makes about 2 quarts
almond tahini date balls
grind almonds and cinnamon in food processor until finely chopped
add tahini and continue to pulse
add dates and chop until all blended in
form into 1" balls and refrigerate
can be eaten chilled or at room temperature , and they also travel well so they make a good brown-bag dessert
almond tarragon chicken salad
combine all ingredients, cover and chill serve on bread or rolls of choice , or with crackers
almond tart
mix all ingredients well, spread in 8 x 8 or pie plate, bake 30 minutes at 350
almond tart with cranberry topping
fit food processor with metal blade
add almond paste , butter , cocoa , flour and sugar
using short pulses , combine until mixture is a coarse meal
add the egg beaten with ice water
pulse until the dough starts to come together
add another teaspoon of water if necessary , pulsing until the dough forms a ball
do not overpulse , or a tough crust will result
flatten into a disk about 1 / 2 inch thick
wrap in plastic wrap and refrigerate for 30 minutes
while dough is resting , make filling
after 30 minutes , unwrap the dough and roll out between two sheets of wax paper
lay the dough over the tart pan and gently press into sides
remove excess dough by passing a rolling pin over the top
trimmings can be used to make cookies
to make filling:
preheat 375 f oven with rack in middle
with an electric mixer fitted with paddle , beat almond paste , cream cheese , and sugar until well mixed
there will still be small pieces of almond paste
add the amaretto liqueur and egg
pour the filling into the crust
bake for 20- 25 minutes or until filling is lightly tanned and firm
transfer to cooling rack
for the topping:
just before tart is done , heat cranberries , juice , and zest and sugar in saucepan over high heat until cranberries have softened , about 3 minutes
mix together the cornstarch and grand marnier
add to the simmering cranberry mixture
cook until mixture thickens and becomes somewhat transparent , about 2 minutes
spread mixture over still warm tart
allow tart to cool to room temperature before removing from pan
almond tea
in a saucepan , bring 2 cups of water to a gentle boil, add the tea bags, cover and remove pan from the heat source, steep for 10 minutes, take out tea bags and don't squeeze them, pour the tea into a 2-quart pitcher, add in the sugar, stir until dissolved, add in the vanilla , almond extract , and lemon juice, stir to mix, add the remaining 6 cups of water and stir, let tea cool to room temperature , then chill in the refrigerator, serve in glasses over ice
almond tea cake
preheat oven to 350f, melt butter and then add sugar in a mixing bowl, beat in eggs one at a time, add extract, add flour and salt , mixing well, pour batter into a large cast-iron skillet that has been lined with foil, sprinkle with almonds, bake for 30 minutes, cool completely and remove foil
almond tea cookies
preheat oven to 350f, in a mixing bowl , cream sugar and butter, beat in the oil , extract , baking soda , salt , flour , and nuts, mix well and form into small balls, bake for 12-15 minutes on a greased cookie sheet, roll in powdered sugar and cool on cake rack
almond tea latte
prepare a strong tea with 8 tea bags in 4 cups boiling water, steep for 5 minutes, remove tea bags, pour 5 oz, of hot tea into each tea cup , add almond syrup and stir, steam whole milk and top tea with a little steamed milk, sprinkle with spice if desired
almond thins
heat oven to 350f
spread the almonds on a rimmed baking sheet and toast , tossing occasionally , until golden , 4 to 5 minutes
let cool
in a food processor , pulse cup of the almonds with cup of the brown sugar until the almonds are finely ground
transfer to a medium bowl and stir in the flour , baking soda , and salt
with an electric mixer , beat the butter and the remaining cup brown sugar at medium speed until creamy , about 2 minutes
add the egg , vanilla extract , and almond extract and beat to combine
reduce the mixer speed to low and gradually mix in the flour-nut mixture just until combined
gently fold in the remaining cup almonds
form the dough into two 12-by-1-inch logs
refrigerate , tightly wrapped , until firm , about 2 hours or up to 2 days
heat oven to 350 f with the racks in the upper and lower thirds
working with 1 log at a time , cut it into -inch slices and place the slices on 2 baking sheets , spacing them 2 inches apart
bake , rotating the baking sheets halfway through , until golden , 9 to 11 minutes
transfer to a wire rack to cool
keep the cookies at room temperature in an airtight container for up to 5 days
almond tilapia and peas and carrots rice
in a medium saucepan , bring the broth and 1 tablespoon butter to a boil
stir in the rice and carrots , cover the pan and simmer for 12 minutes
stir in the peas and scallions and cook for 4 minutes
remove from the heat and fluff with a fork
stir in the parsley and dill
while the rice cooks , in a large skillet , melt the remaining 1 tablespoon butter in the evoo , 1 turn of the pan
season the fish with salt and pepper and dust lightly with flour
add the fish to the skillet and cook , turning once , until golden and firm , 3 to 4 minutes on each side
squeeze the lemon over the cooked fish
top with the nuts and serve with the veggie rice
almond tile cookies
preheat oven to 350f in a large bowl , with a whisk , mix egg white , sugar , flour , butter , water and vanilla until homogeneous , no more
drop the dough , 1 teaspoon at a time , on 2 cookie plates with parchment paper or greased , leaving 2 inches between each
with a metal spatula , spread the tile in a circle of 3 inches of diameter
put almonds on the tiles
cook , one cookie sheet at a time , in center of preheated oven of 350 f for about 8 minutes or until the sides begin to brown
put the tiles on a rack and let cool completely
cook the remaining tiles the same way
almond toffee bars
cream 3 / 4 cup butter and sugar, beat in egg yolk and extracts , mixing well, blend in flour and salt, spread dough evenly onto bottom of ungreased 13x9x2-inch baking pan, bake at 350f for 25 minutes or until golden brown, melt chocolate in double boiler over simmering water, remove from heat and add remaining 1 tablespoon butter, beat until chocolate is glossy, spread over baked crust and sprinkle with almonds, cool to allow chocolate to set, cut into bars
almond toffee cookies
set oven to 350 degrees
in a mixing bowl , cream butter and 1 cup sugar and 1 cup icing sugar
add the oil , eggs and extract
mix well
in another bowl , combine the whole wheat flour and white flour , baking soda , cream of tartar and salt
gradually add to the creamed mixture
stir in almonds and toffee bits
shape into 1-inch balls
roll in icing sugar
place on ungreased baking sheets , and flatten with a fork
bake for 12-14 minutes , or until lightly browned
sprinkle with additional icing sugar while warm
almond toffee crunch
preheat oven to 400 degrees, line a jelly roll pan or cookie sheet with aluminum foil, spread saltine crackers over the pan, in a saucepan , melt butter, add in brown sugar, bring mixture to a rolling boil and boil for 3 minutes , stirring constantly, pour on top of crackers , spread evenly, put in oven for 5 minutes, remove from oven and immediately pour chocolate chips evenly on top, let chips stand for a few minutes until they are shiny and soft, with a spatula , spread chocolate to cover entire pan, top with walnuts, let cool , then refrigerate about 2 hours, do not cut with a knife, break into pieces and enjoy
almond toffee in 17 minutes
line a 13x9 pan with aluminum foil , leaving about 4 inches overhang over each end for a "handle
"
toast the almonds in a skillet or the oven to a fragrant golden brown
combine the butter and sugar in a saucepan over high heat
cook , stirring constantly with a wooden spoon until mixture darkens to a nutty golden
pour into foil-lined pan , spreading quickly
let cool about 10 minutes
top with chocolate or white chocolate
let melt a few minutes , then spread evenly
press toasted almonds into the chocolate
let cool completely , then break into pieces