formido/recipes-20k huggingface dataset:
almond pork tenderloin with dried cranberry apple conserve
conserve:
combine the first 5 ingredients , cover and let stand 30 minutes
combine vinegar and next 5 ingredients in a small saucepan , and bring to a boil , stirring mixture frequently
add the fruit mixture
bring to a boil
reduce heat , and simmer for 5 minutes
stir in jam
remove from heat , and cool to room temperature
meat:
preheat oven to 425f
trim fat from pork
combine breadcrumbs and next 4 ingredients in a shallow dish
dip pork in egg whites
dredge in breadcrumb mixture
place pork on a broiler pan coated with cooking spray
insert a meat thermometer into thickest part of pork
bake at 425f for 30 minutes or until thermometer registers 160
cover with foil , let stand 10 minutes
cut into 1 / 4 inch slices
serve pork with conserve
almond pound cake
preheat the oven to 325f
butter and flour a loaf pan or small square pan
cream the butter and sugar
beat in the eggs one at a time
beat in the almond extract and the water
stir together the flour , ground almonds and baking powder
stir this into the wet ingredients
pour evenly into the prepared pan
bake for 45 minutes for a loaf pan
bake for 50 minutes in the square pan , or in either case until a toothpick inserted in the centre comes out clean
almond power bar
place almonds , flax meal , shredded coconut , almond butter and salt in a food processor
pulse briefly , about 10 seconds
in a small sauce pan , melt coconut oil over very low heat ,
remove coconut oil from stove , stir stevia , agave and vanilla into oil
add coconut oil mixture to food processor and pulse until ingredients form a coarse paste
press mixture into an 8 x 8 glass baking dish
chill in refrigerator for 1 hour , until mixture hardens
in a small saucepan , melt chocodrops over very low heat , stirring continuously
spread melted chocolate over bars
return to refrigerator for 30 minutes , until chocolate hardens
remove from refrigerator , cut into bars and serve
almond praline cake with mascarpone frosting and chocolate bark
for ganache filling:
simmer cream and sugar in medium saucepan , stirring to dissolve sugar
add chocolate
whisk until smooth
chill until just spreadable , about 6 hours
for almond cake:
preheat oven to 350f butter three 9-inch-diameter cake pans with 1 1 / 2-inch-high sides
line bottoms with parchment paper
dust pans with flour
whisk flour , baking powder , and salt in bowl
using heavy-duty mixer , blend brown sugar and butter in large bowl
beat in almond paste 1 piece at a time , then beat until smooth
add eggs 1 at a time , beating well after each addition
beat in extracts
fold in dry ingredients
divide batter among pans
smooth tops
bake cakes until tester inserted into centers comes out clean , about 25 minutes
cool cakes in pans on rack
for almond praline:
line baking sheet with foil
stir sugar and 1 / 4 cup water in heavy medium saucepan over medium-low heat until sugar dissolves
increase heat
boil without stirring until deep amber , swirling pan and brushing down sides with wet pastry brush occasionally
mix in nuts
pour onto foil
cool
peel foil off praline
chop praline coarsely
do ahead praline can be made 1 day ahead
store airtight at room temperature
for mascarpone frosting:
beat all ingredients in large bowl just to soft peaks
run knife around pan sides to loosen cakes
turn cakes out
peel off paper
place 1 cake layer on platter
spread half of ganache over
sprinkle with 1 / 4 cup praline
top with second cake layer
spread remaining ganache over
sprinkle with 1 / 4 cup praline
top with third cake layer
spread frosting over top and sides of cake
do ahead cake can be made 1 day ahead
cover with cake dome and chill
store remaining praline airtight at room temperature
for chocolate bark:
line baking sheet with foil
melt chocolate in small bowl set over saucepan of simmering water
stir until smooth
remove from over water
drizzle all but 1 tablespoon chocolate over foil in thick zigzag lines
sprinkle 3 tablespoons praline over chocolate
chill bark until firm , about 1 hour
press praline around bottom 2 inches of cake
sprinkle more atop
peel foil off bark
break into pieces
press edges into frosting atop cake
remelt 1 tablespoon chocolate over simmering water , stirring often
using spoon , drizzle chocolate over cake
do ahead chill up to 4 hours
serve cold or at room temperature
almond pudding
in a heavy 3 quart saucepan , combine the milk or light cream , rice , and cardamom
bring to boiling
reduce heat
cook , uncovered over low heat , stirring occasionally about 1 hour or until the milk mixture is reduced to about 2 cups
remove from heat
stir in the sugar and chopped almonds or pistachio nuts , continue stirring till the sugar has dissolved
cool for 30 minutes
stir pudding
stir in the rose water , if desired
spoon the mixture into 4 to 6 sherbet or dessert dishes
chill in the refrigerator
to serve , sprinkle with ground nutmeg and garnish each serving with 2 whole strawberries
almond puff loaf
first layer: in a medium-sized mixing bowl , combine the butter , flour , and salt , working the butter into the flour with a pastry blender or fork , your fingers , or a mixer
mix until everything is crumbly , then stir in the water
the dough will become cohesive , though not smooth
divide the dough in half
if you're using a scale , each half will weigh about 4 5 / 8 ounces
wet your hands , and shape each piece of this wet dough into a rough log
grease a baking sheet or sheets that'll allow you to stretch and pat the logs into 11 x 3-inch rectangles on the sheet , leaving at least 4 inches between them , and 2 inches on each side
these puff up in the oven , and you need to leave them room for expansion
second layer: in a medium-sized saucepan , bring the water and butter to a boil
stir until the butter melts , then add the flour all at once
stir the mixture with a spoon till it thickens , begins to steam , and leaves the sides of the pan
this will happen very quickly
transfer the dough to a mixing bowl , or the bowl of an electric mixer
beat it at medium speed for 30 seconds to 1 minute , just to cool it down a bit
add the eggs one at a time , beating well after each addition
beat until the dough loses its "slimy" look , and each egg is totally absorbed
mix in the almond extract
divide the batter in half
spread half the batter over one of the dough strips on the pan , covering it completely
repeat with the remaining batter and dough
with a spatula spread the batter until it completely covers the entire bottom layer of dough
smooth it out as best you can
bake the pastry in a preheated 350f oven for 50 minutes to 1 hour , or until it's a deep golden brown
remove it from the oven , and transfer each pastry to a wire rack
topping: spread each warm pastry with about 1 / 3 cup of jam or preserves
sprinkle the toasted almonds atop the jam
by this time , your beautifully puffed pastries are probably starting to sink
don't worry , this is all part of the plan
icing: stir together the sugar , vanilla , and enough milk or water to form a thick but "drizzlable" icing
drizzle the icing atop the pastries
cut into squares or strips to serve
almond puffs
mix together milk , 3 tbl sugar and salt, add yeast and stir until dissolved, mix in egg , shortening , flour and 1 / 3 cup almonds, beat for 1 minute and cover with damp cloth, allow to rise until double in bulk , 40-60 minutes, beat well and drop into greased muffin tins , 1 / 2 full, sprinkle tops with a mixture of remaining almonds and 3 tbl sugar, let rise until double , about 30 minutes, bake in preheated 375 oven for 15- 20 minutes
almond raisin granola
preheat the oven to 275 degrees f
in a large bowl , toss the almonds , oats , bran , and cinnamon
in a small saucepan , combine the honey , molasses , oil , and syrup over medium heat
warm and stir until the mixture begins to foam , then quickly remove from heat
pour mixture over the nuts and grains and mix thoroughly
pour the granola into a large , rimmed baking sheet in an even layer
bake for 40 minutes , stirring every 10 , until everything is nice and toasted
allow the mixture to cool before adding in the raisins
once throroughly cooled , this granola can be stored in an airtight container for up to a month-- but it will probably disappear long before then !
almond raisin pudding  pudin de almendras
preheat oven to 350f, soak the raisins in the sherry or orange juice for 20 minutes, drain, beat the eggs in a bowl, gradually beat in the sugar until light and fluffy, mix in cream , then almonds , cinnamon , nutmeg , and raisins, spoon into 6 buttered custard cups or ramekins, set in a pan of warm water, bake for 25 minutes , or until set and lightly browned on top, serve warm or ice cold , with whipped cream , if desired
almond raspberry cream roll
heat oven to 375 degrees
line a 15 x 10 jelly roll pan with foil or parchment
grease heavily with shortening
combine flour , baking powder , and salt
put aside
beat eggs on high speed until foamy
gradually beat in granulated sugar
on low speed beat in water , 1 / 2 teaspoons vanilla , and almond extract
gradually beat in flour mixture until smooth
pour evenly into pan
bake 12-15 minutes or until toothpick comes out clean
meanwhile , sift powdered sugar onto a towel until evenly coated
when cake is done , immediately reverse pan onto towel
peel off foil
roll up cake and towel together from narrow end
cool thoroughly on wire rack
meanwhile , whip heavy cream , 3 / 4 cup powdered sugar , remaining 1 teaspoon vanilla , and amaretto until stiff
finely chop 1 cup almonds and fold into half of the whipped cream
reserve remaining whipped cream in refrigerator
stir raspberry jam until smooth and spreadable
unroll cooled cake
spread on jam
spread whipped cream / almond mixture on top of jam , leaving 1" border at one end
carefully roll cake , starting from opposite end
place on serving plate , seam-side down
frost with remaining whipped cream
decorate with remaining 1 / 4 cup almonds
serve immediately or refrigerate
almond raspberry tassies
blend softened butter and cream cheese
stir in flour
mix to combine
chill
divide dough into 24 balls
press into sides and bottom of small miniature muffin tins --
fill with prepared filling
to prepare filling:
put 1 / 2 tsp raspberry preserves into each unbaked shell
use your fingers to combine sugar and almond paste -- add egg yolks , one at a time , beat well as you ad each yolk -- blend in other ingredients --
spoon into shells on top of preserves
bake at 400 for 15 minutes
cool in pans on rack before removing from miniature tins --
almond raspberry torte
grease and flour two 9-inch round baking pans and preheat oven to 375
in large mixing bowl , stir together flour , baking powder and salt
set aside
beat butter with electric mixer at medium speed for 30 seconds
add sugar and vanilla
beat until thoroughly mixed
add eggs one at a time , beating after each addition
add dry mixture and milk alternately , beating after each addition
spread batter into prepared pans
bake at 375 for 20 to 24 minutes until cake tests done
cool on wire racks for 10 minutes
remove cakes from pans and then cool completely on wire racks
when completely cool , cut layers in half horizontally
meanwhile , make almond filling: in small bowl , crumble almond paste
add softened butter and beat with electric mixer on low speed
add milk and beat until smooth
to assemble: spread one cake layer with one-third of almond filling , then with 2 rounded tablespoons of jam
repeat layering two more times
top with final layer
cover cake tightly and refrigerate at least 6 hours or overnight
no more than one hour before serving , beat whipping cream with an electric mixer on low speed until stiff peaks form
spread whipped cream over cake
press toasted almond slices around base of cake
just before serving , drizzle jam over cake
serve immediately
almond red tea custard
preheat oven to 325 degrees f
bring almond milk to a boil
steep tea 4-5 minutes or until a desired tea flavor is reached
meanwhile , whisk together eggs , whites , sugar and salt in a medium bowl until blended
very gradually whisk hot milk mixture into egg mixture and stir until sugar is dissolved
if lumps appear , strain mixture through a fine sieve into a bowl or pitcher
stir in orange zest
divide mixture between 6 ramekins or tea cups and bake in a water bath until set but still a bit jiggly when shaken , 50-60 minutes
let cool , then wrap and chill for at least 4 hours
garnish with almonds and serve
almond rhubarb coffee cake
beat brown sugar , oil , egg and vanilla until smooth, combine flour salt and baking soda, add to sugar mixture alternately with milk, beat until smooth, stir in rhubarb and almonds, pour into 2 greased 9-inch round cake pans, for topping , combine sugar and butter, stir in almonds, sprinkle over batter, bake at 350 degrees f for 30-35 minutes or test done
almond rice
combine first four ingredients in a saucepan over high heat, bring to a boil and stir rice and butter, cover pan and reduce heat to medium low, cook 20 minutes, remove from heat and let stand 5 minutes, fluff rice with a fork, gently toss in toasted almonds and serve
almond rice casserole
preheat oven to 350
heat oil in large skillet and cook celery , onions , pepper , mushrooms and parsley over med heat until onions are translucent , about 10 minutes
stir in remaining seasonings
add the uncooked rice and cook for several minutes , mixing well
transfer the ingredients to a lightly oiled 3-qt casserole
if usng precooked rice , add it in this step
add broth and half of the alomds
stir until ingredients are well combined
top with remaining almonds and bake , covered , for one hour or until rice is soft and liquid has been absorbed
almond rice cookies
preheat the oven to 325f
mix the rice , ground almonds , and sugar
thoroughly beat in the egg white , honey , and almond essence
line a cookie sheet with waxed paper
place teaspoons of the mixture well apart on the paper , and press a split almond on top of each
bake in the oven for 15-20 minutes , until the cookies are light golden brown
leave them to cool slightly on the cookie sheet , then lift them off the waxed paper
when cool , store in an airtight tin
almond rice custard with berries
place 250 ml milk in a saucepan that has been rinsed with water , and heat it until frothing
place the ground almonds in a medium sized bowl , pour over the frothing milk , stir well , then whizz with a stick blender for 10 seconds
set aside
mix the salt , ground rice , cream in another bowl
heat the remaining milk until frothing , then pour it over the ground rice mixture and whisk
return the rice mixture to the pan , bring to the boil , then simmer 2-3 minutes , stirring continuously until thickened
add the almond-milk mixture and the sugar to the pan , mix well and continue cooking , while stirring , a further minute or two
remove from the heat , cover with plastic wrap , and cool the custard over iced water
when almost cold , add the almond essence or amaretto liqueur
taste and add a little more essence or liqueur to your preference
pour into 4 to 6 glass dishes and serve warm , cool or chilled
just before serving , pile some berries in the centre of each dish , dust with powdered sugar and sprinkle with flaked almonds or pistachio nuts
almond rice mix
add all ingredients , mixed , cubes on top
to prepare bring 1 cup ingredients to a boil with 2 cups water , 2 cubes and 1 tbsp butter
simmer for 15-20 minutes
almond rice pilaf  instant rice
saute the onions in the butter until the onion is translucent , apprx 7 minutes add broth
bring to a boil
stir in instant rice , cover and let stand 5-8 minutes
stir in the browned almonds& serve
almond rice pudding  arroz almendrado
combine the water , rice , orange rind , and salt in a saucepan and bring to a boil over high heat
reduce the heat and simmer covered for 15 minutes
discard the orange rind and add the milk , sugar , and almonds
cook uncovered over low heat until the milk has been absorbed , 20 to 30 minutes
stir in the egg yolks and cook for 2 to 3 minutes
transfer to a serving dish or individual bowls or cups
serve warm , chilled , or at room temperature , garnished with a sprinkle of cinnamon
almond rice pudding tart  3 ww points
coat bottom and sides of a 9-inch springform pan with cooking spray
spread toasted almonds in a single layer in bottom of pan
set aside
in a heavy-bottomed saucepan , heat milk to boiling
stir in rice , cinnamon and salt
reduce to simmer and cook , stirring occasionally , 15 minutes
add sugar and almond extract and cook , stirring often , 12 to 15 minutes longer or until rice is cooked through and mixture is thick
gently spoon rice mixture into pan and spread evenly , keeping almonds intact on bottom
cool to room temperature
cover and refrigerate just until firm , about 40 minutes
to serve , remove sides of pan and invert tart onto serving plate
lift off bottom of pan
garnish with fresh cherries and serve
almond rice pudding with dried cherries
preheat oven to 325, lightly grease a baking dish with lid, combine milk , almond extract , eggs , sugar , salt , butter and lemon juice, beat well, add cherries and rice, stir to combine, pour mixture into baking dish, cover and bake until set , about 45-50 minutes
almond roasted duck with chinese spices
preheat oven to 375 degrees
pat the duck dry and prick all over with a fork
insert the garlic and orange wedges into the cavity of the duck
in a small bowl , combine the almond syrup , soy sauce , and 5-spice powder
rub or brush the almond mixture onto the duck
sprinkle the duck with salt and pepper and place the duck on a rack , breast side down , in a roasting pan
roast the duck , breast side down , in a preheated oven for 40 minutes , then turn the duck , breast side up , and continue to roast for 1 hour
the skin should be dark and crispy
remove from the oven and let rest for 5 minutes
serve the duck breast and legs whole for an elegant entree , or chop up the duck into bite-sized pieces and serve with spicy chutney as an appetizer
almond roca
melt butter in small saucepan , then add the brown sugar and vanilla
bring to a gentle boil , stirring constantly
remove from heat
line a cookie sheet with tin foil
arrange crackers side by side on cookie sheet until it's covered
pour butter / sugar / vanilla mixture evenly over crackers
place in 350f oven for 8 minutes
turn oven off
remove cookie sheet from oven and spread the chocolate chips evenly over crackers
return to oven for a minute or two
remove cookie sheet from oven and smear chocolate chips all over crackers
top with slivered almonds
place in fridge or freezer to set
break into pieces and serve
get ready to make more , because one pan will not be enough !
almond roca  english toffee
spread almonds evenly on a buttered 12 x 17-inch jelly roll pan, mix sugar , butter and water in a large saucepan, cook over high heat until tan, it needs to be past the point where the mixture begins to turn tan, it will be a foamy , thick , medium tan, be sure to stir constantly with a wooden spoon, pour over sliced almonds and spread as much as possible, sprinkle chocolate pieces over immediately, let melt a minute or two and then spread evenly with knife, when completely cool and chocolate is solid , break into pieces
almond roca bars
cream butter and sugars, add egg, beat well, stir in vanilla and flour, press mixture on bottom of ungreased 11x15" jelly roll pan, bake at 350 for 20 minutes, while hot , sprinkle with chocolate chips, spread melted chips over cookie base, sprinkle with almonds , pressing lightly
almond roca cookies
preheat oven to 300f
in a medium size mixing bowl , whisk together flour , baking soda and salt
set aside
in bowl of an electric mixer , blend both sugars together at medium speed
add butter and mix to form a grainy paste
add eggs and vanilla and mix at medium speed until it's light and fluffy
at low speed , slowly add flour mixture and then toffee bits
mix until it's just blended
don't over-mix
place the ground almonds in a small bowl
using your hands , roll balls of dough into 1 to 1 1 / 2-inch balls , then roll in the ground almonds
place on cookie sheets several inches apart
bake about 22 minutes and transfer cookies to a cooling rack
melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water
drizzle melted chocolate over the cooled cookies
place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set
almond roca fruit pie  a k a  toffee crumb fruit pie
preheat oven to 350 degrees, spoon fruit filling into unbaked pie shell, mix sugar and flour together, cut in butter using pastry blender, add crushed toffee candy and mix in with fork, sprinkle toffee candy mixture over fruit filling, bake for approximately 30 minutes or until lightly browned, cool, serve with fresh whipped cream or ice cream
almond roca gourmet popcorn
place popped popcorn in a large roasting pan that has been sprayed with a non-stick spray and set aside
in saucepan on low heat mix sugars , butter , salt , and corn syrup
let mixture come to a soft boil and place lid on pan for 30 seconds
remove lid and stir with clean spoon
this is done so all sugar and salt crystals are dissolved and none get back in the mixture
turn heat down and let boil gently with out a lid for 5 minutes stirring constantly
when 5 minutes are up remove from heat and stir in baking soda
syrup will foam but this is normal
stir until baking soda is completely dissolved
add butter flavoring and stir
pour over popcorn slowly stirring popcorn constantly , coating all the popcorn gently
when popcorn is coated , pour almonds in and stir well
place in a preheated oven at 225 degrees for 1 hour
popcorn needs to be stirred and mixed through every 15 minutes
when popcorn is finished baking pour onto a non-stick service and let cool
almond salad dressing
mix all ingredients together, shake well
almond sandwich cookies
heat oven to 350f in large bowl , break up cookie dough
stir or knead in flour and almond extract until well blended
shape dough into 180 balls
place balls 1 inch apart on ungreased cookie sheets
press bottom of glass dipped into granulated sugar on each ball until 1 / 4 inch thick
prick top of each with a fork
bake 6 to 8 minutes until set but not brown
cool 1 minute
remove from cookie sheets to cooling rack
cool completely , about 15 minutes
meanwhile , in small bowl , beat filling ingredients with electric mixer on low speed until smooth and creamy
spread about 1 teaspoon filling on bottoms of half of the cookies
top each with another cookie , bottom side down
press gently
store in refrigerator
almond scones
pre-heat oven to 350f
in a large bowl , mix all the dry ingredients
add the butter cubes , and massage them into the dry ingredients with your hands until you can no longer discern them
the mixture should look crumbly / sandy
add all remaining ingredients , mixing with a wooden spoon until they are completely incorporated , but do not over-mix
divide the dough into 2 balls
it will be sticky but use a bit of additional flour to work
one at a time , lay each ball on a well-floured surface
sprinkle the top with flour , then flatten with your hands into a circle about 8 to 10 inches and 1 to 2 inches thick
cut each circle into 8 wedges and place on a non-stick bake sheet
bake for 12 to 15 minutes , until the scones are puffed and golden in color
if desired , dust with powdered sugar when cooled
almond sesame mounds
in a pan over medium heat melt butter
add almonds , sesame seeds and vanilla and let brown
stir in the honey and brown a little more
remove from heat and let cool slightly
in the meantime line a baking sheet with wax or parchment paper
using 2 teaspoons arrange small elongated mounds of nut mixture
flattened slightly
let cool
if you would like to add chocolate:
just melt in microwave for 1 minute in a small dish , then dip the candy pieces in or drizzle the chocolate over the candy
almond shake paleo and gluten free
put the ice , almond milk , yogurt , almonds , cardamom , fennel and star anise into a blender and puree until smooth
serve immediately
the original recipe calls for sugar but i do not think it is needed
you can add a banana or honey in place of the sugar if you would
like it to be sweeter