formido/recipes-20k huggingface dataset:
almond balls
heat oven to 325f
spread nuts on baking sheet and toast in the oven until golden brown , 8 to 10 minutes
cool and chop
with an electric mixer set at medium low speed , beat butter , sugar , salt and almond extract until creamy
on low speed , beat in flour until mixture just comes together
stir in nuts
chill until firm
roll into approximately 1-inch balls
put on ungreased baking sheets
bake until golden brown on bottom , 15 to 18 minutes
cool completely on wire racks
chop chocolate , put in a small bowl and melt in a 250f oven
put coconut in a bowl
drop cookies , one at a time , into chocolate
coat and remove with a fork , letting excess drip off
drop the cookies into coconut
lightly press coconut onto the cookies
set on a rack to dry
almond banana bars
spread almonds in shallow pan and place in 350 degree oven for 10 to 15 minutes until lightly toasted
remove from pan and cool
mix flours , germ , sugar , baking powder , salt , ginger and cinnamon in large bowl
in another bowl , combine buttermilk , oil , bananas and eggs
pour banana mixture into flour mixture , add almonds and mix
pour batter into greased and floured 9-inch square baking pan
bake at 350 degrees , 45 minutes , or until pick inserted comes out clean
cool
glaze with icing
cut into bars
almond banana bread
preheat your oven to 350 degrees
in a large bowl , mix together the almond flour , eggs , oil , sugar , mashed bananas , vanilla , cinnamon , nutmeg , baking powder , and salt until there are no clumps
fold the walnuts , chocolate chips , or any other mix-ins you might want into the batter
lightly grease a 5 x 10 or similar sized loaf pan and pour in the batter
bake for 55 minutes or until a cake tester inserted in the center comes out clean
remove from the oven and let cool completely before slicing
almond banana shake
add banana slices , almond milk , and cinnamon in a blender and blend until they reach a milk-shake-like consistency
pour into a glass and serve
almond bar cookies
preheat oven to 350f
butter a 9x9 pan , line with foil , then butter the foil
in food processor , pulse almond paste until broken in small bits , then add 1 / 4 c sugar and salt , processing 1 minute more
in a large bowl , beat together butter and remaining sugar , 3 minutes
add almond mixture , egg yolk , and almond extract , beat 2 minutes more
reduce speed , then add flour
mix until combined
spread batter evenly in pan and brush with egg white
bake 35-40 minutes
cool in pan 1 hour
cut into 25 squares
almond bark candy
melt bark in a cake pan in a 350 degree oven, add peanut butter and stir, add remaining ingredients and stir, drop by teaspoonful on waxed paper
almond bark cookies
melt the almond bark following the direction on the package, i do mine in the microwave for 1 minute , stir , then 30 sec, , stir , repeat until melted, add the peanut butter and stir until well blended, add the remaining ingredients and mix until all ingredients are coated, drop by teaspoons onto wax paper and let cool
almond bark crispy drops
in a microwave oven or double boiler , melt the almond bark , stirring frequently until smooth
remove from heat and stir in peanut butter until well blended
fold in peanuts , cereal and mini marshmallows
drop by heaping spoonfuls onto waxed paper lined baking sheets
cool completely before serving
almond bark mix
melt almond bark in microwave according to package, in large bowl , combine everything except the almond bark and m&m's, mix well, pour warm almond bark over mixture and gently mix, add m&m's and mix again, pour onto waxpaper and let harden, break apart and store in an airtight container
almond bark popcorn
melt the peanut butter and almond bark together in the microwave or on low on the stove
dump the popped popcorn , peanuts , rice krispies and peanuts together in a large bowl
pour the almond bark / peanut butter mixture over and mix well
lay out on a grease cookie sheet
let harden
put in zip lock bags
i'm guessing on servings
i'd say 16-20
almond bars
preheat oven to 325 degrees, mix all together, pour into an 8x8 baking pan for 25 minutes
almond bars    final
preheat oven to 375
toast almonds for 7-12 minutes , until just fragrant and lightly browned
line an 8x8 pan with foil , leave enough extra to lift the finish bars from the pan
grease foil-lined pan
cream sugar , salt and butter until light and fluffy , 3 minutes or so
add almond paste and continue to cream another 2-3 minutes
add extract and egg , beat to combine , maybe 30 seconds
add flour and almonds , mix until just combined ,
press into pan , bake for 22-27 minutes until top just starts to brown
allow to cool in the pan , when bars are cool chop and melt milk chocolate with the vegetable shortening , pour over cooled bars
when chocolate is set , lift bars from pan with foil-liner and cut into 16 squares
almond bear claws
in a large bowl , beat almond paste with an electric mixer to break it apart
add the almonds , sugar , and salt
continue to mix until the almond paste is no longer lumpy
stir in the butter , egg whites , almond extract and amaretto liqueur on high speed until its as fluffy as you can get it
set aside
using half of the dough at a time , roll it out on a lightly floured surface into a rectangle that is about 8 inches wide and 1 / 4 inch thick
trim the edges of the dough
cut the dough in half lengthwise to make two 4 inch wide strips
preheat the oven to 400 degrees f
line baking sheets with parchment paper
fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip
whisk together the egg and water
brush onto one edge of each strip
fold each strip over the filling and press gently to seal it
brush each piece with egg wash and sprinkle sliced almonds over the top
cut into 3 to 4 inch pieces , then cut 1 / 2 inch slits into the sealed edge to make the ''claws''
place the bear claws at least two inches apart on baking sheets refrigerate and repeat with the second half of the dough
bake in the preheated oven until almonds are toasted and pastry is golden brown , 25 to 30 minutes
cool and dust with confectioners' sugar right before serving
almond biscotti
preheat your oven to 350f
grease a large cookie sheet whisk the egg , sugar , and vanilla extract in a mixing bowl with an electric mixer until it is thick and pale-ribbons of mixture should trail from the whisk as you lift it sift the flour , baking powder , and cinnamon in a separate bowl , then sift into the egg mixture and fold in gently
stir in the chocolate , almonds , and pine nuts turn out onto a lightly floured surface counter and shape into a flat log about 9-inches long and 3 / 4 inches wide
transfer to the prepared cookie sheet bake for 20-25 minutes , or until golden
remove from the oven and let cool for 5 minutes , or until firm transfer to a cutting board
using a serrated bread knife , cut the log into slices about 1 / 2 inch thick and arrange them on the cookie sheet
bake for 10-15 minutes , turning half way through the cooking time let cool for about 5 minutes , then transfer to a wire rack to cool completely
almond biscotti toscani  gluten free
preheat oven to 325f cover baking sheet with parchment paper or grease and flour baking sheet
cream butter and sugar until light and fluffy
add eggs , extracts , and orange zest
combine flours together in a bowl
slowly blend dry ingredients into creamed mixture
stir in almonds
add water if dough is too dry
consistency should be similar to play dough
roll half of mixture into a log approximately 12 inches long
place on baking sheet and smooth into loaf about 1 / 2 thick and still 12 inches long
repeat with other half of mixture side by side on same baking sheet
bake for 25 minutes until set and lightly browned
place on rack to cool for 5 minutes
cut loaves diagonally into slices 1 / 2" thick
place slices on their sides on the baking sheet
return to oven for 5 minutes
remove from oven , flip slices over and bake an additional 5 minutes
cool completely and store in tightly covered container
almond biscotti  quaresimale
preheat the oven to 350 degrees
put brown sugar , sugar , flour , cinnamon , baking powder , butter , and almonds in a large mixing bowl
with mixer on low speed , add beaten eggs and vanilla
mix until dough just holds together
put dough on a floured surface , cut in half
roll each piece into a log
place on parchment-lined cookie sheet
flatten each log slightly with plam of hand , lightly brush the top of each log with egg wash
bake for 25 minutes or until firm to touch , remove from oven
cut dough diagonally into biscotti , lay down on cookie sheet and toast in a 325 degree oven for 10 to 15 minutes or until toasted
almond blackberry tart
preheat the oven to 350 degrees fahrenheit
spray a 9-inch springform tart pan or individual tartlet pans with cooking spray
in a large bowl , combine the almond meal with the flour and salt
stir in the butter then stir in the honey or agave syrup , eggs , vanilla extract and almond extract
pour the batter in the prepared pan and scatter the blackberries on top , pressing them lightly in the batter
bake until lightly browned , 20 to 25 minutes
almond blueberry cobbler
set oven to 350f
in a microwave safe dish pour in blueberries and add stick of butter
put microwave on defrost and microwave for 6 minutes
after micro beeps stir and microwave at half power 2 minutes at a time until blueberries are defrosted and butter is melted
in a mixing bowl mix sugar and flour
add evaporated milk
stir until well mixed
add a little cinnamon just until there is a light speckle in the mixture
add almond extract
in a 9x12 dish spray non-stick cooking spray
pour blueberry and butter mixture into your baking dish
sporatically pour sugar mixture over blueberry mixture
you dont want to much "dough" in one spot so be careful
lightly sprinkle a little more cinnamon on top
place in oven and cook for 1 hour at 350f
almond blueberry cookies
in a medium bowl , combine flour , baking powder , and salt, in another medium bowl , cream together the butter and sugar using a hand mixer, add egg and beat to incorporate, add milk , almond extract , and lemon zest, stir the dry ingredients into the wet ingredients, fold in the almonds , then the blueberries, chill the dough in the refrigerator for 30 minutes, preheat the oven to 375 degrees f, using two small spoons , dollop mix onto cookie sheets, bake until golden brown around the edges , about 15 minutes, cool the cookies on a wire rack
almond bread
beat egg whites until very stiff
gradually add sugar and beat until of meringue consistency
fold in flour and whole almonds
put in lightly greased , lined loaf tin
bake in a 325 degrees oven for 40 to 50 minutes
leave in tin until completely cold
take out of tin and wrap in foil and store in refrigerator for one or two days
with a very sharp knife cut loaf into wafer thin slices
place on cookie sheets and put in slow oven for about 45 minutes , until dried out
cool and store in airtight container
will keep for 3 or 4 months
almond bread  cookie biscotti
preheat the oven to 180 degree celsius
lightly oil a small loaf tin
beat the egg whites until stiff , gradually add the sugar and vanilla essence and continue beating until all is incorporated
fold in flour and almonds
bake for 50 to 60 minutes
cool , wrap in foil and allow to stand for 3 to 4 days
slice the loaf very thinly with a electric knife
place the slices on a baking tray and dry out in an oven preheated to 150 degree c for 30 minutes
almond bread   mandelbrod
add sugar to the beaten eggs and beat until very thick, add sifted flour with the baking powder, blend in the chopped almonds and mix well, place in a greased loaf pan and bake 45 minutes in a preheated moderate oven, frost with a powdered-sugar glaze if so desired
almond bread pudding
place raisins in a small bowl with the rum and allow to soak
remove the crusts from the bread
determine how much bread you will need by lining the sides bottom and top of a 8 or 9 inch loaf pan and use all the butter to coat both sides of the slices of bread
line the sides and bottom with the buttered bread slices and set aside the slices that will go on top
pour the milk into a small saucepan and heat it over low heat till you see steam rising when it is stirred - do not boil
while the milk is heating , put the eggs and 4 t of sugar in the bowl of a mixer
beat at high speed till the mixture is pale yellow and forms ribbons on the beaters when lifted
with the mixer at low speed , slowly add the hot milk
when about half of the milk has been incorporated , you can add the rest more quickly
place the almonds and remaining 3 t sugar in a food processor and pulse until the reach the consistency of coarsely ground black pepper
mix the almond mixture into the custard
pour the custard into the bread lined loaf pan , holding back about 1 / 2 cup
if the loaf pan fills to the top and you have more than 1 / 2 cup custard left , it is probably because it is too foamy
let it stand a bit till it settles
take the raisins that have been soaking in the rum and distribute them over the custard in the loaf pan
save the rum that is left over
preheat the oven to 325
cover the top of the filled loaf pan with the remaining buttered bread slices and pour the rest of the custard over the layer of bread
let stand for about 15 minutes so that the bread becomes well soaked
place the bread pudding on the middle rack of the preheated oven and bake till it looks firm with the pan is jiggled , about 40 minutes
remove it from the oven and allow it to cool for about 45 minutes to 1 hour
once the pudding is cool enough to handle , flip it over onto a flat serving platter
the pudding should unmold easily so that you can remove the loaf pan
serve either chilled or at room temperature
cut into 1 / 2 inch slices and sprinkle each serving with a few drops of the left over rum used to soak the raisins
this can be made up to 5 days ahead and stored in the refrigerator
almond bread pudding with strawberry caramel sauce
cut croissants into 1 / 2 inch pieces and place into a greased 13x9 inch baking dish
in medium mixing bowl , beat eggs , milk , sugar , and both extracts
pour mixture over croissants and set aside for 10 minutes
dot with almond paste and sprinkle almonds on top croissants
the baking dish will be full so handle carefully and place in 350 degree oven
bake for 35 to 40 minutes or until inserted knife in center comes out clean
while this is baking prepare strawberry caramel sauce
over medium heat in heavy saucepan cook sugar and stir with wooden spoon
continue cooking and stirring until sugar is melted and a deep amber color , approximately 20 minutes
stir in one cup of cream and the mixture will bubble
add remaining cream and cook 10 to 15 minutes or until caramelized sugar is completely dissolved
remove pan from heat and stir in strawberries
serve over bread pudding
almond breakfast bread
combine all ingredients , except almonds , in a large bowl, beat 2 minutes at medium speed, spoon batter into 2 greased and floured loaf pans, sprinkle each loaf with 1 / 4 cup almonds, bake at 350f for 1 hour or until test done with toothpick, cool in pans for 10 minutes , remove from pans and cool completely
almond brickle coffee cake
preheat oven to 350 degrees
grease and flour 9-inch round cake pan
combine sugar , butter , eggs and almond extract in large bowl
beat at medium speed until well mixed
add flour , sour cream , baking powder & soda and salt
continue beating until well mixed
spread half the batter into prepared pan and sprinkle all the chopped apricots over batter
sprinkle 2 tablespoons toasted almonds and 2 tablespoons toffee bits over apricots
spread remaining batter over filling then sprinkle with remaining almonds and toffee bits
bake for 30 to 40 minutes
cool 10 minutes then remove from pan and cool completely
stir together glaze ingredients in small bowl
drizzle over cooled coffee cake
almond brickle  easy
cook butter and sugar in a skillet over medium heat until sugar has completely melted , about 2 or 3 minutes , stirring constantly
add almonds and continue cooking and stirring for another 2 or 3 minutes , just until the almonds begin to brown around the edges
pour mixture into a well greased 13x9 pan
sprinkle the chocolate chips evenly over hot mixture
wait a minute or two until they are soft and melting and spread them evenly over the top
chill until firm , break into pieces and hide it from everyone so you can have it all for you !
almond brittle
bring the water to a boil in a large , heavy saucepan over moderate heat
stir in the sugar and corn syrup until dissolved
cook to the hard-ball stage and add the almonds and salt
cook , stirring occasionally , to the hard-crack stage
remove from the heat and stir in the butter , vanilla , and baking soda
pour the mixture onto a well buttered slab or baking sheet and spread it out with a spatula , making it as thin as possible while it is still hot
cool to room temperature and break into pieces
store in an airtight container
almond brittle  croccante
preheat the oven to 400f grease a cookie sheet with the almond oil
place the almonds on a separate baking sheet and toast them until light golden brown , about 5 minutes
set aside
in a medium , very heavy-bottomed saucepan , combine the sugar and water and cook over medium-high heat until the sugar liquefies , then turns light golden brown , about 15 to 20 minutes
it should register 238f on a candy thermometer
this is referred to as the soft ball stage
do not stir , but brush th sugar crystals off the sides of the pot with a wet pastry brush as necessary
once the sugar begins to brown , watch carefully and remove from heat as soon as it is the desired color , as the sugar can burn quickly
once the caramel is off the heat , immediately add the almonds to the pot and stir quickly to incorporate
turn out onto the prepared cookie sheet , spreading quickly to an even thickness
allow the brittle to cool completely , then break into festive shapes
almond brittle bar cookies
preheat oven to 350f
spray an 8-inch square baking pan with vegetable cooking spray
mix together flour , baking soda , and salt
beat together butter and sugar at medium speed until light and fluffy
beat in eggs , 1 at a time , beating well after each addition
beat in vanilla
stir flour mixture into butter mixture until just combined
fold in toffee bars , nuts , and chocolate morsels
using a rubber spatula , spread mixture evenly in prepared pan
bake cookies until a toothpick inserted in center comes out clean and top is lightly browned , 20 to 25 minutes
to prepare topping , immediately sprinkle chocolate morsels over top of warm cookies
return cookies to oven
bake just until chocolate has melted , 2 minutes
spread melted chocolate evenly over cookies
sprinkle with nuts
transfer pan to a wire rack to cool completely
cut into bars
almond broccoli in sherry sauce
cook florets in 4 cups boiling water in a dutch oven over medium heat 4 to 5 minutes or until crisp-tender
drain
place florets in a lightly greased 2-quart baking dish , and set aside
dissolve bouillon cube in 3 / 4 cup boiling water
melt butter in a large saucepan over medium-high heat
whisk in flour , and cook , whisking constantly , 1 minute
gradually whisk in bouillon mixture and half-and-half
cook , stirring constantly , until mixture thickens and comes to a boil
whisk in sherry and next 3 ingredients
pour over broccoli
sprinkle with cheese and almonds
bake at 375 for 20 minutes or until bubbly
almond brown rice
in a large skillet , over med-high heat , cook almonds until browned
add onion , celery , poultry seasoning , thyme & pepper
cook till veg
is tender crisp
stir in cooked rice and cook 2 more minutes to combine flavours
serve
optional: preheat oven to 375f and put rice mix into a baking dish , cover and bake for about 15 minutes
almond brown sugar brownies
heat oven to 350 degrees
heat shortening and chocolate in a 3 quart saucepan , until melted
remove from heat
stir in remaining ingredients , in this order : flour , sugar , almond paste , almonds , eggs , baking powder , and salt
spread into a greased 13x9x2 baking dish
bake until brownies start to pull away from sides of pan
after 20 minutes , you need to check every 2 minutes
it should not be longer than 30 minutes
do not overbake
when done take them out and let cool for 6-8 minute
cut into 2x1 bars
almond brownies
combine flour , baking soda and salt in small bowl and set aside
in saucepan , bring butter , sugar and water just to a boil
remove from heat and add 6 oz of chocolate chip morsels and vanilla
stir until smooth
place chocolate mixture into a mixing bowl
add eggs one at a time and beat well after each egg
blend in flour mixture
stir in remaining chocolate chip morsels and the chopped almonds
spread into a 9 inch square baking pan and bake for 30 minutes in a 325 degree oven
cool and cut into squares
almond brussels sprouts
put brussels sprouts and broth in a saucepan and bring to a boil, reduce heat , cover and simmer for 6-8 minutes or until tender, add almonds and butter and stir until combined
almond burgers
mix together the almonds , tahini , onion and carrot in a bowl
stir in half the tamari and half of the lemon juice
if mixture seems dry , add up to the remaining half of each ingredient until the mixture holds together in patty form , but is not sloppy
form 6 patties and fry in a little oil or broil until golden brown and a bit crispy
serve on a roll or in a pita pocket with your favorite condiments
almond butter
fit a food processor with the "s" blade and add almonds and salt
process for 5 to 10 minutes , or until the almonds are ground into a paste
as needed , occasionally scrape down the sides of the bowl with a rubber spatula
this will keep up to three months stored in a sealed container in the refrigerator
almond butter   dairy free
combine the almonds and salt in a food processor until the nuts are finely ground
add the oil and continue processing until the almond butter reaches your desired degree of smoothness , adding more oil if necessary
for chunky butter , stir in 1 / 4 cup chopped almonds
store , tightly covered , in the refrigerator
almond butter and jam sandwich
put together as you would any sandwich , tastes even better if made ahead of time and put in the fridge
almond butter and jelly sandwich
spread one slice of bread with almond butter and fruit spread, put other slice on top and cut sandwich in half, serve and eat !
almond butter and ras el hanout pasta
boils pasta according to package directions
on your plate , mix almond butter with ras-el-hanout
drain cooked noodles and pour over almond butter , sprinkle with salt to taste and mix well
enjoy !
almond butter blossoms
preheat oven to 350
in a large mixing bowl beat butter and almond butter with electric mixer on medium to high speed for 30 seconds
add 1 / 2 cup granulated sugar , brown sugar , baking soda , cream of tartar , and salt
beat until combined , scraping bowl occasionally
beat in egg , milk , and vanilla until combined
beat in whole wheat flour and as much of the all purpose flour as you can with the mixer
stir in any remaining flour
in a shallow dish combine 3 tablespoons sugar and ground almonds
shape dough in 1-inch balls
roll balls in sugar mixture to coat
place balls 2-inches apart on ungreased cookie sheet
bake for 8-10 minutes or until edges are firm and tops are cracked
remove from oven
immediately press a chocolate kiss in the center of each cookie
transfer to wire rack
cool
almond butter buckeyes
candies:
in large bowl , combine butter , almond butter , rum , almond extract and confectioners sugar using electric mixer
dough will be smooth and firm
shape dough into 1-inch balls
place on parchment-lined baking sheets
refrigerate until firm
about 30 minutes
coating:
melt chocolate in shallow , microwave-safe dish
heat 30 seconds
stir
then continue in 10-second intervals , stirring after each cook time
chocolate should be melted and smooth
to dip balls , insert a toothpick about 1 / 2 inch into the ball , dip into melted chocolate leaving a small circle of dough visible at the top , and place on parchment paper to dry until chocolate is firm
repeat with remaining candies
store in airtight container for up to 3 days