formido/recipes-20k huggingface dataset:
almond chicken casserole
heat oven to 350f degrees
mix chicken , mayonnaise , yogurt , soup , broth , pepper , salt , lemon juice , onion , rice , water chestnuts , 1 c
almonds , and celery together
put into a lg
buttered casserole dish
mix remaining almonds , butter , and corn flakes together and top casserole with mixture
bake for 35-45 minutes
almond chicken kabobs
in small bowl , combine steak sauce , mustard , honey , oil , lemon juice and garlic
set aside
cut each chicken breast half into 8 cubes
in medium nonmetal bowl , combine chicken cubes and 1 / 2 cup steak sauce mixture
cover
chill 1 hour , turning occasionally
soak 16 wooden skewers in water for at least 30 minutes
thread 2 chicken cubes onto each skewer
grill kabobs over medium heat for 6 to 8 minutes or until done , turning and brushing with remaining sauce
remove from grill
quickly roll kabobs in almonds
serve immediately
almond chicken mole sauce
combine first nine ingredients through cloves in blender and mix until smooth , adding the oil and chicken broth gradually
heat another tablespoon of olive oil in a skillet and add spice paste , cooking on medium heat until fragrant
add tomatoes , sauce , peppers , garlic , broth and seasonings and simmer for five minutes until thickened and creamy
serve over chicken or fish
almond chicken salad
in a large bowl , combine chicken , grapes , celery , onions and eggs
in another bowl , combine the next nine ingredients
stir until smooth
pour over the chicken mixture and toss gently
stir in almonds and serve immediately , or refrigerate and add the almonds just before serving
garnish with kiwi if desired
cooking time does not include cooking the chicken or boiling the eggs
almond chicken salad for dips   sandwiches
in large bowl , stir together chicken , celery raisins and almonds, add remaining ingredients, mix well and chill in the refrigerator 2 hours before serving, serve on croissant rolls or toasted pita bread, use a food processor for a creamier texture, enjoy !, time saver: while cooking chicken , prepare the rest of the ingredients, when chicken is done , cool on stove-top and serve, okay if slightly warm, also clean up cooking area if you are waiting for chicken to cool
almond chicken vegetable stir fry
measure and prepare all ingredients prior to beginning to cook
slice chicken breasts into bite-size pieces , set aside
drain bamboo shoots
cut celery on the bias
slice mushrooms
cut onion into 8ths- separate pieces
mince fresh ginger root and garlic together , set aside
at about 350f , toast almonds for about 2 minutes
set aside
stir together the broth & soy sauce
in a separate bowl , stir together the water and corn starch
at medium high heat , heat oil and salt in wok until hot
add salt , stir to dissolve
stir in garlic and ginger , cook about 10 seconds
if you scorch these , turn off heat , dump and re-do this step
add chicken
cook and stir until almost done , about 5 minutes
add onions , red pepper and celery , stir for about 1 minute , then add mushrooms
cook and stir another minute
add bamboo shoots
stir in broth mixture , cover and reduce heat
simmer about 3-5 minutes , or until vegetables are done
stir in water-cornstarch mixture , heat until thickened
top with toasted almonds , serve over rice
almond chicken with asparagus
steam the asparagus
in a large bowl , whisk the yogurt , curry , lemon juice , and salt until well combined
add the steamed asparagus , chicken , bell peppers , cilantro and almonds
toss to coat with dressing
serve on fresh spinach leaves
almond chicken with savory plum sauce
preheat oven 375 deg
combine first four ingredients in plastic bag
add chicken strips and marinate for 15 minutes
place almonds and parsley on waxed paper
dip chicken strips into mixture to coat
place chicken strips on a sprayed jelly roll pan and bake at 375 deg
for 16-20 minutes
plum sauce:
cut in half , remove seed and chop
puree plums in a blender
place puree into a sauce pan and add soy , cornstarch , sugar , ginger and garlic
bring to a simmer and let simmer until thick about 10-15 minutes
or you may place in a 1 quart glass container , combine all ingredients and microwave on high uncovered for 8 minutes
stirring every 3 minutes or until thick and clear
serve chicken strips with lettuce , sugar snap peas and sauce
almond chickpea flour cookies
preheat oven to 300f
cream together softened butter and sugar
add egg yolk , mix until smooth and creamy
add flour and finely ground almonds , knead until soft dough forms
roll balls a little smaller than walnuts but bigger than hazelnuts , place on cookie sheet and flatten
bake at 300 12-18 minutes
let cool on a wire rack
almond chinese chews
preheat oven to 300f grease 13x9" baking pan
set aside
beat granulated sugar and eggs in medium bowl with electric mixer until thoroughly blended
add almond filling
beat until blended
sift together flour , baking powder and salt
fold into almond mixture
spread batter evenly in prepared pan
bake 40 to 45 minutes or until wooden toothpick inserted into center comes out clean
cool completely in pan on wire rack
cut into 2" x 1
5" bars
dust with powdered sugar
almond chocolate bark
melt the semisweet chocolate over low heat in a 2-quart saucepan , stirring constantly
remove both saucepans from the heat
stir in the almonds
on a large cookie sheet , spread semisweet chocolate mixture to about 1 / 4-inch thickness
refrigerate at least 1 hour or until firm
break the bark into pieces
store in the fridge for up to 1 month
almond chocolate biscotti
have all ingredients at room temp
to toast almonds , heat oven to 300 degrees f , place single layer of almonds on sheet and bake for 7-10 minutes
watch carefully as nuts burn quickly
preheat oven to 325 degrees f
in a medium bowl , combine the flour , baking powder and cocoa
whisk to combine
add almonds and stir to mix
in a large mixing bowl , cream butter , sugar and extract at medium speed
add the eggs and beat until smooth- 2 minutes
using a large spoon , stir the flour mixture into the creamed mixture until just combined
turn the dough onto a lightly floured surface
with well floured hands , shape the dough into a log 13 inches by 2 1 / 2 inches wide
line a baking sheet with parchment paper
transfer the log to the paper
gently flattern and reshape the log to 14 inches by 3 inches and 3 / 4 inches high
bake the log until it is dry and slightly firm to the touch- about 30-35 minutes
remove the pan from the oven to a cooling rack
reduce oven temp to 275
allow the log to cool for 15 minutes
carefully place log onto cutting surface and peel away parchment and put paper back on sheet
with a serrated knife , 'saw' the log into 3 / 4 inch slices- about 18
place the slices cut side down onto baking sheet
bake until dry and crisp 30-35 minutes
remove from oven and allow to cool completely- 1 1 / 2 hours
they will continue to harden as they cool
they will store in an airtight container for one week
optional: drizzle thin streams of melted chocolate onto one end of the cookies
mandatory: dip prepared cookie into steaming hot coffee and enjoy !
almond chocolate biscotti  using cake mix
in a large mixing bowl , combine the cake mix , flour , butter , chocolate syrup , eggs and extracts
mix well
stir in the almonds and miniature chocolate chips
divide dough by half
on ungreased baking sheets , shape each portion into a 12 x 2 log
bake at 350f for 30-35 minutes or until firm to the touch
cool for 15 minutes
transfer to a cutting board
carefully cut diagonally with a serrated knife into 12 inch pieces
place cut side down on baking sheets
bake for 10 to 15 minutes or until firm
in a heavy saucepan over how heat , melt vanilla chips and shortening
drizzle over biscotti
let stand until hardened
store in airtight container
almond chocolate cake  no flour
place egg whites in a small mixing bowl , let stand at room temperature for 30 minutes-save yolks for step 6
meanwhile , in a small bowl , combine almonds and 2 tablespoons of sugar
using a food processor put small amounts of this mixture into processor , cover and process until ground--you want this to be fine textured
set aside
in a large mixing bowl , cream butter and remaining sugar until light and fluffy
preheat oven to 350 degrees
add egg yolks , one at a time , beating well after each addition
beat in the chocolate , espresso , cocoa , orange juice , espresso granules , vanilla , and reserved almond mixture
beat reserved egg whites on high until stiff peaks form
fold egg whites into the batter
pour into a greased 9 inch spring form pan
place pan on a baking sheet
bake at 350 degrees for 42 to 48 minutes or until cake springs back when lightly touched
cool on a wire rack for 10 minutes
carefully run a knife around edge of pan to loosen
cool completely
garnish with confectioners' sugar , chocolate curls , and coffee beans if desired
almond chocolate cake with ganache
heat oven to 350 , grease and flour a 9x13 pan
sift the flour , baking soda and salt into a large mixing bowl , add the almonds , combine with a whisk and set aside
with an electric mixer on low speed , beat the butter for about 1 minute , or until the butter is lighter in color
slowly add the sugar , about 2 tbls at a time
when all of the sugar is added , continue to beat for 2-3 minutes , scraping down the sides of the bowl as needed
the mixture will look fluffy like something between mayonnaise and whipped cream
add the eggs one at a time , beating for 10 seconds between each addition
add the melted chocolate and honey and beat for a few seconds until smooth
with a rubber spatula , fold the sifted ingredients into the batter in 3 segments , alternating with the buttermilk which is added 1 / 2 cup at a time
beat with an electric mixer on low speed until the mixture looks smooth
transfer the batter to the prepared pan and smooth the top
bake for about 30 minutes or until a cake tester comes out clean
cool the cake on a wire rack
ganache:
heat the cream on the stove until just under a boil
pour the heated cream over the chopped chocolate and let sit for 30 seconds
stir until the chocolate is all melted and thouroughly combined into the cream
frost the top of the cake only with the ganache while the cake is still warm
serve at room temperature
almond chocolate chip bars
heat oven to 350f, combine sugar , 1 / 2 cup butter and almond extract in large mixer bowl, beat at medium speed , scraping bowl often , until creamy, add egg, mix well, reduce speed to low, add flour , baking powder and salt, beat , scraping bowl often , until well mixed, stir in chocolate chips by hand, spread batter into greased 8-inch square baking pan, bake for 25 to 30 minutes or until edges are golden brown, cool completely, combine powdered sugar , 1 tablespoon butter and milk in small bowl, mix well, spread over cooled bars, sprinkle with almonds, press lightly into glaze
almond chocolate chip cookies
preheat oven to 350c, mix butter , eggs , sugar & vanilla, mix together flour , salt , baking soda , baking powder in a separate bowl, combine wet and dry ingredients, stir in chocolate chips and almonds, drop golf ball sized dough onto ungreased cookie sheet, bake 10 -12 minutes until just edges are light brown, they may not look done , but the hot sugar will bake them more as they cool
almond chocolate chip cookies  no baking powder soda
- mix with spoon flour , chocolate chips and almonds
- in another bowl mix with electric mixer egg , oil , sugar and salt until thick and the consistency resemble to mayonnaise
- add the flour mix into the egg mix
fold with spatula , just until all wet
- put the dough in the fridge at about 15 minutes , while we heat up the oven to 170c
- line a cookie tin with a baking paper
- with two teaspoons make a ball of dough and put onto the the tin
you can press the dough a little with your finger to make it wider if you like
- bake about 10 minutes
- take out from the oven and let it cool
the first time they took out from the oven they might seems a bit soft , but after cooled it will be harden a bit
it will be chewy inside and crunchy on top
almond chocolate chippers  favorite chocolate chip cookies
preheat oven to 350f
spread almonds on baking sheet , and bake , stirring frequently , until golden brown
remove almonds from pan
set aside and let cool
turn oven up to 375f
in a small bowl , sift together flour , baking soda , and salt
in a large bowl , beat butter , sugar , and brown sugar at medium speed of electric mixer until light and fluffy
beat in egg until well blended
then beat in liquer
gradually add flour mixture , and beat at low speed until well mixed
stir in chocolate and almonds with a spoon
drop rounded teaspoonfuls of dough 2" apart on an ungreased cookie sheet
bake until edges are golden brown
let cookies cool on cookie sheets for 2 minutes
remove cookies to wire rack and let cool completely
almond chocolate coffee
pour ingredients into coffee cup in order, top with whipped creme and chocolate shavings
almond chocolate cookies
in a mixing bowl , beat the butter , sugars , cocoa and extracts until creamy, add eggs , one at a time , beating well after each addition, combine the flour and baking soda, gradually add to sugar mixture, drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets, bake at 375 for 7-9 minutes or until edges are firm, remove to wire racks to cool
almond chocolate fudge
place peanuts in a 5 quart slow cooker sprayed with vegetable cooking spray, in layers add chocolate chips , german chocolate , white chocolate bark, repeat add vanilla extract to the last layer, cover and cook on low for 3 hours without removing lid, after the 3 hours , remove lid , stir and cool in covered slow cooker, stir again , and driop by teaspoon onto waxed paper
almond chocolate pudding cake
position rack in center of oven and preheat to 350 degrees
coat an 8x8 baking pan with cooking spray
in a large bowl , combine 2 / 3 cups of the sugar , all the flour , salt , and baking powder
stir well to blend
whisk in the oil , milk , and both extracts
batter will be stiff
scrape batter into oiled pan and smooth on top
in a small bowl , stir together the cocoa and remaining 2 / 3 cup sugar
sprinkle this over the batter
pour the boiling water over the batter , do not stir !
bake 25 to 35 minutes , or until top of cake looks crisp and crackled
cool on a wire rack for 5 minutes
serve warm
almond chocolate toffee crunchies
set oven to 375
set oven rack to second-lowest position
line a baking sheet with parchment
in a bowl , beat the butter , brown sugar , white sugar , egg and almond extract for about 3-4 minutes or until light and fluffy
in another bowl combine flour , oats , baking soda and salt
add the flour mixture to the creamed mixture until blended
stir / mix in toffee chips , milk chocolate chips and almonds
mix well to combine
drop dough by tablespoonfuls onto baking sheet , leaving about 1-1 / 2 inches between dough
bake for about 8-12 minutes , or until light golden brown
cool for 5 minutes on sheet , then transfer to a wire rack to cool completely
almond cigar
shake ingredients well and pour into a daiquiri glass , garnish with a stick of cinnamon wrapped with a lime peel
almond cinnamon braid
line a 15x10x1" baking pan with parchment paper
unroll crescent dough into prepared pan
seal seams and perforations
combine 2 tablespoons sugar and cinnamon and sprinkle over dough
combine the almonds , butter , extract and remaining sugar
spread lengthwise down the center of the dough
on each long side , cut 1-inch wide strips about 2
5 inches into center
starting at one end , fold alternating strips at an angle across filling and then pinch ends to seal
bake at 375 for 10-15 minutes or until golden brown
cool for 10 minutes and remove to a wire rack
for icing: in a bowl , combine confectioner's sugar , extract and enough milk to achieve a smooth consistency
drizzle over braid and then sprinkle with cinnamon
serve warm
almond cinnamon crescents
cream butter with 3 tablespoons sugar until light and fluffy, add nuts and flour, mix well, chill dough for easier handling, roll into small pencil thickness logs and shape into crescents, place on greased cookie sheets and bake at 325 for about 18 minutes, while cookies are hot , roll in mixture of the confectioner's sugar and cinnamon
almond cinnamon rolls
crumble yeast into a bowl
melt butter , add milk and gently heat the mixture to 37c
pour over yeast and mix until yeast has dissolved
add cardamom , cinnamon , salt and sugar and stir
add about 200 ml of the flour and stir
add most of the remaining flour and knead dough by hand , adding flour if needed , until the dough is smooth and elastic and no longer sticks to the bowl nor to your hand
sprinkle some flour on top and cover: let rise for about 1 hour
preheat oven to 220c
lightly flour the baking board and turn the dough on it
roll dough out to a ~30 x 40 cm rectangle
spread the softened butter on the dough , sprinkle chopped almond paste , sugar and cinnamon over the butter
roll the dough up tightly and cut into 4 cm slices
place rolls on a parchmented baking sheet , cover and let rise for 30 minutes
brush rolls with beaten egg and sprinkle with slivered almonds and pearl sugar
bake for 10-15 minutes
cover the rolls while cooling
almond citrus olive oil cake
to make the cake: preheat the oven to 350 degrees f
lightly oil an 8-inch-diameter cake pan
whisk the flour , baking powder , and salt in a medium bowl to blend
using an electric mixer , beat the sugar , eggs , and zests in a large bowl until pale and fluffy
beat in the milk
gradually beat in the oil
add the flour mixture and stir just until blended
stir in the almonds
transfer the batter to the prepared pan
place cake pan on baking pan to collect any possible spills
bake until a tester inserted into the center of the cake comes out with moist crumbs attached , about 35 minutes
transfer to a rack and cool for 15 minutes
remove cake and place on serving platter , top side up
sift powdered sugar over the cake
to make the citrus compote: stir the orange peel , blossom water , and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend
arrange the orange and grapefruit segments decoratively in a wide shallow bowl
pour the blossom water mixture over
cover and let stand 15 minutes for the flavors to blend
cut the cake into wedges and spoon the citrus compote alongside
almond citrus tart
pastry:, combine the flour , sugar and a pinch of salt in a large bowl, make a well in the centre and add the butter , zest and egg yolks, work the flour into the ingredients until a smooth dough forms, wrap in plastic and chill for 1 hour, filling:, beat the ricotta and sugar with electric beaters, gradually add the eggs , beating well after each addition, stir in the zest and the chopped almonds, preheat oven to 180c, brush a 20cm fluted flan tin with melted butter, roll out the pastry on a lightly floured surface, line the prepared tin with pastry, trim the top of the pastry by rolling over the flan tin with a rolling pin, pour the prepared filling in and smooth the top, sprinkle with the flaked almonds and bake for 55 minutes or until golden and set, cool to room temperature, remove from tin and dust the top with icing sugar, serve chilled or room temperature
almond cloud cookies
preheat the oven to 325f
lightly grease two baking sheets
blend the almond paste and sugar until the mixture forms fine crumbs
this is best done in a stand mixer
add the egg whites gradually , while mixing , to make a smooth paste
stir in the flavorings
scoop the dough by heaping tablespoons onto the prepared pans
sprinkle the cookies heavily with confectioners' sugar , then use three fingers to press an indentation into the center of each cookie
bake the cookies for 20 to 25 minutes , until they're brown around the edges
remove them from the oven , and let them cool right on the pan
almond coated basa
in a bowl combine ground almonds , parmesan cheese and spices
in a seperate bowl , beat egg with buttermilk
set aside
pat fish fillets dry
coat in flour and shake off excess
dip fish fillets in egg mixture , then almond mixture and gently press almond mixture on fish
heat oil in large skillet over medium heat
cook fish fillets for 3-5 minutes per side or until fish is opagque and flakes easily with a fork
almond coconut 3 layer cake with coconut frosting
set oven to 350f
grease and flour three cake pans and line bottoms with parchment paper
in a medium bowl , beat egg whites until stiff , but not dry
set aside
in another bowl , cream butter , crisco and sugar until fluffy
add in yolks beating well after each addition
in a bowl , sift flour and baking soda together
add to the egg yolk mixture alternating with buttermilk
add in coconut and nuts
beat well
fold in beaten egg whites with a spatula
divide the batter evenly between the three cake pans
bake for 25 minutes , or until cake tests done
place the pans on a wire rack to cool
run a dinner knife around the edges of each layer , and invert each onto a rack , then invert them again onto another rack so layers are right side up
allow to cool completely before frosting
for frosting: cream together the cream cheese and butter until fluffy
gradually beat in the powdered sugar
to achieve the spreading consistency you desire , you may need to add 2-3 tablespoons of half and half cream and 1-1 / 2 cups of additional powdered sugar
stir in 3 / 4 cup coconut and 3 / 4 cups pecans
frost and fill cake
sprinkle the top with reserved coconut
almond coconut brownies
in a microwave , melt butter and chocolate
stir until smooth
cool slightly
add sugar
stir in the eggs , flour , almonds and vanilla
transfer to a greased 13-in
x 9-in
x 2-in
baking pan
bake at 350 for 30 minutes or until a toothpick inserted in the center comes out clean
cool on a wire rack
in a large saucepan , combine filling ingredients
bring to a boil
pour over cooled brownies
in another saucepan , combine the chocolate chips , sugar , butter and milk
bring to a boil
spoon over the filling
sprinkle with almonds
cover and refrigerate for 2 hours or until set
store in the refrigerator
yield: 4 dozen
almond coconut christmas balls
mix together the confectioners' sugar , 1 cup coconut , cream , almond extract and melted butter
stir until all are well combined
now divide the mixture into three equal parts
color one pink to red , one green and leave the other one white
shape into 3 / 4 to 1 inch fat balls
now roll the balls in rest of coconut and let stand about 24 hours to firm up
almond coconut joy
in a blender combine coconut milk and sorbet, add the frozen bananas , coconut , coconut and almond extract, blend until smooth and serve
almond coconut macaroons
preheat oven to 325 degrees
line baking sheet with parchment paper
pat the cherries with paper towels to remove excess syrup , and cut in half
toasting coconut: heat up a non-stick 10-inch skillet over medium-high heat , spread coconut evenly in pan , and stirring constantly , watch as they start to turn golden brown , about 2 to 3 minutes
set aside
break almond paste into small pieces and place in medium-size bowl
add sugar and mix with almond paste until evenly distributed
i find a pastry cutter works really well for this
add egg whites and mix well
you can use a fork for this
mix in coconut until evenly distributed
drop almond mixture by rounded teaspoonfuls onto lined baking sheets about one inch apart
i always fit three across and six rows lengthwise
press cherry half gently into middle of cookie
bake 18 to 20 minutes or until lightly browned
check after 15 minutes
cool completely on the baking sheet on wire racks
peel macaroons off parchment paper when completely cool
i have a pampered chef mini-spatula that slides under them and removes them easily
they just need to be cooled before you attempt to remove them
store in airtight container
hint #1
to remove almond paste from can , open both ends of the can , using lid on one end to easily push out the paste
hint #2
you can use the coconut without toasting it , but it will look and taste a little different -- but still good !
hint #3
the original recipe never said to beat the egg whites , but i always scramble them with a fork in a small bowl until they're a little foamy