formido/recipes-20k huggingface dataset:
almond coffee cheesecake for anna
chocolate wafer crust
in a small bowl combine crushed wafers , almonds , butter and instant coffee together , until well mixed
press the crumb mixture into the bottom of a greased 9" springform pan and set aside until needed
almond coffee filling
combine cream cheese , sugar and cornstarch in a large bowl , and with an electric mixer beat till smooth
add the eggs and yolk , one at a time , beating well after each addition
split the batter into two bowls equally
in one bowl add the amaretto and almond extract , mix well and set aside
stir together the instant coffee and hot water , mix with the kahlua then add to the remaining cheese mixture , blending well
pour half of the amaretto mixture over the chocolate wafer crust
spoon half of the coffee mixture over the amaretto mixture
now pour the remaining amaretto mixture over the coffee mixture
top with the remaining coffee mixture
without scraping the crust , swirl the blade of a knife thru the cake to create a marbling effect
bake at 350 degrees for 15 minutes
lower the temperature to 200 and continue baking for 1 hour and 20 minutes , or until the center no longer looks shiney or wet
individual ovens vary -- please make sure that the cake center no longer looks wet or shiney , before returning to oven
remove the cake from the oven and run a knife around the inside edge of the pan
turn the oven off and return the cake to the oven for an additional hour , then chill uncovered overnight
serve garnished with whipped cream and sliced almonds
almond coffee creamer mix
in a bowl , combine all ingredients, mix well, store in an airtight container, to use: in your coffee , use this instead of non-dairy creamer and sugar
almond cookie bites
preheat oven to 350 degrees f, in medium bowl combine flour , chopped almonds , allspice , cinnamon and salt, set aside, in large bowl cream butter and powdered sugar using electric mixer, add almond extract, stir in flour mixture, mix until just combined, shape level tablespoons of cookie dough to form balls, place on baking sheet , spacing 1 inch apart, gently press 1 almond into center of each ball, sprinkle granulated sugar over cookies, bake 16 to 18 minutes, remove from oven, cool cookies 3 minutes on baking sheet, transfer cookies to cooling rack, cool completely
almond cookie cups
in a small bowl combine the flour and almonds
set aside
in a medium medium saucepan bring the brown sugar , corn syrup and butter to a full boil over medium heat
remove from heat
stir in flour mixture and vanilla
line a large cookie sheet with parchment paper
for each cookie cup , drop about 3 tablespoons of batter about 5 inches apart onto the cookie sheet
bake in a 350 oven for 10-12 minutes or until bubbly and deep golden brown
let stand on cookie sheet about 2 minutes
when cookies are firm , but still pliable , place them on inverted custard cups to form small bowls
cool to room temperature
to serve fill the cups with ice cream , sorbet , mousse , or whatever dessert you would serve in a bowl where you can eat the 'bowl' too !
almond cookies
pre-heat oven to 375 degrees fahrenheit and lightly grease cookie sheets
mix eggs , sugar , oil , orange juice , and almond extract in a bowl
mix ground almonds , baking powder , and flour in a separate bowl and add to liquid ingredients
stir until blended
form into measuring teaspoon size balls
roll balls in icing sugar
the dough is pretty sticky so you may want to grease your hands with a bit of oil to make your life easier
press one whole almond into middle of each cookie
bake for 8 to 10 minutes
cool on racks
almond cookies  gluten free
preheat oven to 350
mix butter , eggs , vanilla extract , almond extract , and honey in a bowl
whisk until well blended
add almond flour and coconut flour and mix with spoon until well blended and creamy
texture will be much like peanut butter cookie dough
add any optional ingredients and mix until well distributed
place balls of dough on greased cookie sheet
bake for 5 minutes , then remove and press with a fork to flatten cookies and make criss cross pattern
return to even and bake another 10-15 minutes or until golden brown
almond coriander couscous
in a large saucepan , heat olive oil , garlic and spring onion
prepare couscous according to packet instructions
add currants , almonds , couscous to the saucepan , stirring for one minute on low heat
finally , toss in coriander , and give one final stir
serve immediately
almond cow
shake ingredients together in a cocktail shaker and pour
almond cracked wheat bread  abm
if you don't have access to prepared almond paste , substitute 1 / 4 cup blanched slivered almonds ground to a paste with 1 tablespoon sugar
place all of the ingredients into the pan of your bread machine , program the machine for basic white bread , and press start
check the dough after 10 to 15 minutes of kneading
it should have formed a smooth ball , soft but not sticky
if necessary , adjust the dough's consistency with additional flour or water
yield: one 7 to 8-inch loaf
almond cranberry apricot biscotti
mix flour and baking powder together& set aside
in a separate bowl whisk together eggs , sugar , butter , vanilla and grated orange rind
add almonds , cranberries and apricots
add flour mixture to wet mixture
the dough will be sticky
transfer onto a lightly floured work surface
divide dough into two pieces
flour your hands and roll one piece into a log almost the length of your cookie sheet
place on the cookie sheet and flatten to about an inch
both logs should fit lengthwise on your cookie sheet
bake at 350f for 20 minutes
remove from the oven and let rest 5 minutes
transfer to a cutting board and cut diagonally into " slices
stand cookies on their side and return to a 300 degree oven for 10 minutes
remove from the oven and flip each cookie onto the other side
bake another 10 minutes
let cool on a rack
you can use 1 cup of dried fruit mixture in any amount of each that you choose
it doesn't have to be 1 / 3 of each
almond cranberry bread
preheat oven to 375f and grease a 8x4x2" loaf pan
combine the flour , sugar , baking powder , and salt in a medium bowl
combine the egg , milk , butter , and almond extract in a separate bowl
add the wet ingredients to the dry ingredients , mixing just until moistened
stir in chopped almonds and cranberries
spread batter in loaf pan and then sprinkle with additional 1 tbls
sugar and then the slivered or sliced almonds
bake for 30 minutes
reduce heat to 350f and bake for an additional 20-30 minutes or until toothpick inserted in center comes out clean
let cool 10-15 minutes before removing from pan to wire rack
almond cranberry bundt
preheat oven to 350 and grease a 10-12 cup bundt pan
in a medium bowl , combine flours , baking powder and salt
using a mixer , beat together butter , applesauce and almond filling on medium speed until smooth , 2-4 minutes
add sugar and splenda and beat until light and fluffy
add vanilla , egg whites and egg , one at a time , beating after each addition - scrape down bowl as needed
turn mixer to low and add flour mixture and milk alternately
beat until batter is smooth and creamy
fold in cranberries
turn batter into greased bundt pan
bake 40 minutes , insert wooden pick - cake is done when it comes out clean
cool on wire rack for 15-20 minutes , then invert cake to cool completely
almond cream  crema di mandorle
lightly grease a baking sheet, set aside, melt butter in a small skillet over low heat, add sugar, cook until golden brown , stirring constantly, stir in almonds, spread almond mixture on greased baking sheet, cool completely, crush into crumbs, in a medium bowl , whip cream until stiff, fold in brandy or liqueur, reserve some of the crumbled almond mixture to sprinkle over the top of dessert, fold remaining crumbs into whipped cream, spoon into 4 to 6 dessert dishes, sprinkle with reserved almond crumb mixture, refrigerate until set
almond cream cheese balls
in a medium bowl , mix together cream cheese , chopped almonds , apricots and raisins
form into balls
spread sliced almonds into a shallow dish
roll balls in almonds to coat
place on baking sheet and refridgerate until firm , about 1 hour
almond cream cheese glaze
place all in a food processor and pulse till smooth, drizzle or spread on whatever you like
almond cream cheese pound cake
bring cream cheese to room temperature
place all ingredients in large mixing bowl
mix with electric mixer on low for one minute until all combined
mix at medium for two minutes
batter should look uniform and thick
bake in a greased and floured 10 inch tube pan at 350f for about 45 minutes or until cake springs back when touched
serve alone or with berries and sweetened whipped cream
the cake is rich on its own
almond cream puff ring
preheat oven to 400f
in medium saucepan over high heat , heat 1 cup of water with 1 / 2 cup of butter until mixture boils
turn heat to low and add 1 cup of sifted flour and 1 / 4 tsp salt
stir vigorously over low heat until dough leaves the side of the pan in a smooth compact ball about 1 minute
quickly transfer dough to a large bowl and with electric mixer at medium speed , beat in 4 eggs , one at a time , beating well after each addition
continue beating until dough is smooth and satiny
on lightly floured cookie sheet , using a dinner plate as a guide , trace a circle
drop heaping measuring tablespoons full of dough just inside the circle to form a ring , making sure each dropful touches the one next to it
bake 40 minutes or until golden brown and firm
turn oven heat off and allow puff ring to rest in the oven 15 minutes
then place on a rack to cool way from any draft
once cool , carefully cut ring in half and remove soft interior with a spoon and discard , leaving the hollowed shell
combine pudding mix and 1 1 / 4 cups milk in medium bowl and mix for 3 minutes , then refrigerate 30 minutes until set
remove pudding from frige and gradually fold in the whipped cream and almond extract
fill bottom shell with pudding mixture and set top shell in place
in double boiler , over hot water , melt the chocolate chips with 1 tbsp of butter , 1 1 / 2 tsp milk and 1 1 / 2 tsp corn syrup until smooth
spread on top of cream puff ring and immediately sprinkle with the toasted sliced almonds so they adhere to the chocolate then refrigerate
to serve , slice the ring into individual cream puff portions& enjoy
almond cream spritz cookies
beat butter and cream cheese in a large mixing bowl until well combined
add sugar , almond extract , and vanilla
beat till combined
beat in flour
cover and chill dough for 30 minutes or till easily worked but not too stiff
pack dough into a cookie press
force dough through press onto ungreased cookie sheets
sprinkle with almonds
bake in a 375 oven for 8-10 minutes or till edges of cookies are firm but not brown
remove cookies and cool on wire racks
almond cream with fruit
in lg bowl , combine pudding mix and milk, beat on low for 2 minutes, in sm bowl , beat cream with extract until stiff, fold into the pudding, spoon into a 2 qt serving dish, chill, top with fruit before serving
almond creme
measure cold water into small bowl
sprinkle gelatin over cold water
let stand for 1 minute
add sugar to gelatin mixture
stir until gelatin dissolves
pour boiling water into medium bowl
stir in gelatin mixture
combine milk , vanilla and almond extract
stir milk mixture into gelatin mixture
divide mixture between four serving dishes
refrigerate until set , about 3 hours
pare and slice kiwis
arrange kiwi slices and strawberries over each dessert
gelatin equivalents are one envelope of plain granulated gelatin = 1 / 4 ounce = 1 tablespoon , enough to gel two cups liquid
sometimes i substitute vanilla sugar for the sugar
this can be found in most european or gourmet markets
or , make it yourself by combining two whole vanilla beans and sugar in a canister
the ratio of sugar to beans depends on how strong it is as well as how long you let it sit
almond creme bars
for the crust:
melt 1 cup of the butter and add it to the flour and 1 / 2 cup of powdered sugar
press into a 9x13 pan and bake for 15 minutes at 350 degrees
for the filling:
beat the cream cheese , sugar , eggs and 1 tsp of almond flavoring together until smooth
pour onto baked crust
bake for 20 minutes
let cool
for the frosting:
mix together the remaining 2 cups powdered sugar , 1 / 2 cup butter , 1 tsp almond flavoring and the milk
spread over the cooled cream cheese layer
if desired , can sprinkle with slightly crushed sliced almonds
slice and serve
almond crescent cookies
preheat oven to 350 degrees
put ground nuts , sugar , 1 cup flour , almond extract , egg , cinnamon , and butter in mixing bowl and mix well
knead mixture into a dough
pour seeds into pie pan
pinch off walnut size pieces of dough
roll dough pieces in seeds to coat , and then , between the palms of your hands , roll pieces into about 2 inch long cylindrical shapes , thicker in the middle , tapering at the ends
place side by side onto lightly greased cookie sheet , curving slightly into crescents
bake in oven for about 30 minutes or until golden brown
i would start checking after 15 minutes as 30 seems too long but that is what it says
almond crescent puffs
heat oven to 350f lightly spray large cookie sheet with nonstick cooking spray
in medium saucepan , combine margarine and water
bring to a boil
add flour all at once to boiling mixture
remove from heat
stir until mixture clings together in smooth ball
add eggs 1 at a time , beating well after each addition until mixture is smooth and glossy
beat in 1 teaspoon almond extract
unroll dough into 4 rectangles
firmly press perforations to seal
cut each rectangle in half lengthwise
make 3 crosswise cuts in each rectangle to make 32 pieces
place pieces 1 inch apart on sprayed cookie sheet
mound 2 rounded teaspoons egg mixture onto each dough piece
spread slightly
bake at 350f for 16 to 18 minutes or until golden brown and puffed
remove from cookie sheet
cool 20 minutes or until completely cooled
in small bowl , combine powdered sugar and enough milk for desired glaze consistency , stirring until smooth
stir in 1 / 4 teaspoon almond extract
drizzle glaze over 6 cooled puffs
immediately top with a few sprinkles
continue with remaining puffs
almond crescent rolls
unroll and separate crescents, spread 1 tbls almond filling on each unrolled crescent, roll up and bake according to package directions, dust with powdered sugar , if desired, these are best served warm
almond crescents
in the food processer ---------------
process almonds and sugar until almonds are ground very fine
cut the butter in chunks and , with the motor running , add
process until smooth and creamy
scrape down bowl
add flour and salt , pulse until flour is just incorporated
or in the mixer--------------
soften butter
grind almonds
mix sugar and cinnamon for topping
combine almonds , sugar and butter in a mixing bowl , beat until light and fluffy
add flour and salt , mix on low speed until combined
for either method--------------
form dough into a thick disk , wrap in plastic or wax paper and refrigerate for 2 hours , or until firm
preheat oven to 325 degrees f
divide dough into 8 portions , work with one section at a time keeping the remainder in the fridge
knead dough with floured hands until malleable , press into a square and cut into 8 equal portions
roll each into a
round ball
roll each ball on a counter into a 3"
cylinder with tapered ends
bend to form a crescent
place about 1"
apart on a cookie sheet and bake for 14-16 minutes , until set , but not browned
cool on pan for 10 mins and , while still warm , use a small angled spatula to dip and gently roll them in the topping
place on a rack to cool , store in an airtight container for about a month
almond crescents  kourabiedes
spread ground almonds in a shallow pan and toast in a 350f degrees oven for 6 to 8 minutes or until lightly browned
in a bowl , cream butter until light and fluffy
add the 2 tablespoons powdered sugar and egg yolk , mixing well
stir in brandy or vanilla and almonds
in another bowl , combine flour and baking powder
gradually add flour mixture to butter mixture , blending until smooth
pinch off walnut-size pieces of dough and shape into crescents
place on ungreased baking sheets , spacing cookies about 1 inch apart
bake in a 325f degree oven for 30 minutes or until very lightly browned
place baking sheets on racks and let cookies cool for 5 minutes
sift about half the 1-1 / 2 to 2 cups powdered sugar over wax paper and transfer cookies to it
sift the remaining 3 / 4 to 1 cup powdered sugar over top to cover cookies
let stand until cool , then store in a tightly covered container
almond crescents  mandlove rohlicky
preheat oven to 300f
in food processor:
mix together flour , 1 / 2 cup powdered sugar , and ground almonds
add in butter , and extracts and pulse until dough comes together
in mixer:
cream butter and extracts
add in flour , 1 / 2 cup powdered sugar , and ground almonds
forming crescents:
i use a small ice cream scoop , after scooping out a level scoop of dough i cut it in half , press down and shape in to crescent about 1 / 8-inch thick
you can also roll the dough into ropes and cut into about 1 1 / 2-inch lengths and shape it into a crescent , adjust thickness of crescent to your preference
this dough doesn't spread much so you can put them close together
bake 15 - 20 minutes until just starting to get golden around the edges
cool until barely warm , then coat with extra powdered sugar
you may need more than a cup
store in airtight container
almond crowned kugel
preheat the oven to 350 f degrees
cook the noodles in boiling salted water for 10 minutes
drain and rinse with cold water
in a large bowl , combine the remaining kugel ingredients and stir in the noodles
pour into a greased 9 x 13 inch pan
prepare the topping by combining the brown sugar , almonds and melted butter
sprinkle over noodles and bake for 1 hour
almond crumb crust
preheat oven to 350 deg, f, combine almond meal , sugar , and salt in a small bowl, pour in melted butter and stir till just combined, press into the bottom and up the sides of a 10" springform pan, bake crust for 10-15 minutes , till golden, cool completely before filling
almond crumbed chicken schnitzel with avocado salad
almond crumbed chicken schnitzel - coat chicken in flour , dip in egg and roll in breadcrumbs combined with the almonds , pressing firmly
pour extra light olive oil into a frypan until 1 cm in depth
heat oil and cook chicken for 3 to 4 minutes on each side until golden brown and cooked through , reducing heat if necessary and then drain on absorbent paper and serve with avocado salad
avocado salad - shake extra light olive oil , lime rind , juice and sweet chilli sauce in a jar to make a dressing and season to taste
toss rocket , capsicum , cucumber and half the dressing together and arrange on a serving plate
coat avocado in remaining dressing and arrange on top of salad and serve immediately with schnitzel
almond crunch
line bottom and sides of an 8 or 9-inch pan with aluminum foil, spray lightly with non stick spray, set aside, combine all ingredients in a 10-inch skillet, over medium heat , bring to a boil , stirring constantly, boil until mixture turn golden brown , 5-6 minutes, quickly spread in prepared pan, cool 15 minutes and break into bite sized pieces
almond crunch candy
place graham wafers on cookie sheet
sprinkle graham wafers with slivered almonds
in sauce pan boil brown sugar and butter for 4 minutes
pour over wafers and nuts
bake for 8 minutes in oven at 350
allow to cool and then break into pieces or cut while warm for even sized squares
almond crusted catfish
preheat oven to 475f
in a medium bowl , combine bread crumbs , cheese , almonds , garlic , salt and pepper
place the olive oil in a shallow dish
brush fillets in olive oil
dredge fillets in breadcrumb mixture
bake fillets for 15 minutes or until fish flakes easily when tested with a fork
almond crusted cherry cream pie
mix pie crust as directed , but add chopped almonds with water, prick only the sides of the pie crust and bake as directed, cool, combine condensed milk , lemon juice , vanilla , and almond extract, fold in whipped cream and spoon into cooled pie shell, spread cherry pie filling over cream filling, chill
almond crusted chicken
preheat oven to 400f
mix the brown sugar , garlic salt and almonds in a bowl
coat each chicken breast in the almond / sugar mixture and place on a baking sheet
take any remaining mixture and sprinkle on chicken breasts , patting down firmly
bake for 18 minutes or until a meat thermometer registers 180f when inserted in the thickest part of the chicken
garnish with parsley if desired
almond crusted chicken breasts
pound chicken breasts to 1 / 2-inch thick
in a blender or food processor , finely grind the almonds
combine the almonds , bread crumbs and salt on a plate
whip the egg white and water together
dip the chicken into the egg white and coat with the almond mixture , shaking off any excess
heat the oil in a skillet over medium-high heat and cook the chicken 10 to 15 minutes or until no longer pink , turning once during the cooking time
remove the chicken from the skillet and keep warm
heat the lemon juice and wine in the skillet over low heat , stirring to loosen the browned bits from the bottom of the skillet
place a tablespoon of the wine sauce over the top of each chicken breast half and serve
almond crusted chicken fingers
preheat oven to 475f
put a foil-lined baking sheet on a wire rack
coat it with cooking spray
in your food processor , process together almonds , flour , paprika , dry mustard , garlic powder , salt and pepper until the almonds are finely chopped and the paprika is mixed throughout
drizzle in the oil and process until combined
transfer to a shallow dish
in another shallow dish , whisk the egg whites , one at a time
add chicken tenders and turn 'em over in the egg whites to coat well
transfer each chicken tender to the almond mixture
toss well to coat with it
discard immediately any remanining egg white and almond mixture
place the tenders on the prepared rack
coat with cooking spray , turn and spray the other side
bake until golden brown , crispy and no longer pink in the middle
this takes about 20-25 minutes
enjoy !
almond crusted chicken tender salad
dressing preparation
whisk together teriyaki sauce , olive oil , honey , vinegar and orange peel
set aside
salad preparation
season chicken tenders with pepper
beat egg with the tablespoons of teriyaki sauce in shallow bowl until well blended
place flour in shallow dish
combine bread crumbs and almonds in another shallow dish
dust both sides of chicken with flour , then dip into egg mixture and finally coat with almond mixture
in 12-inch skillet , heat 2 tbsp vegetable oil over medium-high heat
add chicken and cook 6 to 7 minutes , or until no longer pink in center , turning over once and adding more oil as needed
divide salad greens among 4 dinner plates
arrange chicken and orange segments on greens
serve with an orange-teriyaki-honey dressing
almond crusted chicken with a strawberry balsamic sauce
preheat the over to 350
in a food processor , process almonds for 1-2 minutes to a chunky bread crumb consistency
set aside
lightly pound chicken breast into 1 / 2" - 1" pieces
the easiest way to do this is to cover the chicken breast with saran wrap using the smooth side of a kitchen mallet
dip chicken into a bowl containing the egg white , followed by dipping the chicken into the almond mixture
coat each chicken breast with almond crumbs on each side
place is a glass baking dish
bake chicken for 30-35 minutes
for the strawberry sauce , combine the strawberries , sugar , and balsamic in a food processor
place strawberry mixture in a stove top pan and add chicken broth , cornstarch and rosemary
bring to a low boil and then reduce heat
simmer for 5 minutes
top tender chicken breasts with the strawberry balsamic sauce and garnish with extra fresh rosemary
bon appetit !