formido/recipes-20k huggingface dataset:
almond crusted orange mustard pork chops
mix ground almonds , salt , and peppers
in a small bowl mix egg and water
spread almond coating in a shallow dish or plate
dip chops in egg wash and then dredge in almond mixture
set aside
heat oil in a pan and saut onions and garlic until lightly browned
remove from pan and set aside
brown chops in oil over medium heat
2-3 minutes on a side or until golden brown
meanwhile mix liquid from oranges , soy sauce , and mustard
add sauce to chops and turn heat down to low let simmer for 5 minutes or until chops are cooked through
top with mandarin oranges and fresh parsley
almond crusted pork
preheat oven to 425f set a wire rack on a baking sheet and coat it with cooking spray
2
place breadcrumbs , almonds , garlic powder , salt and pepper in a food processor
pulse until the almonds are coarsely chopped
transfer the mixture to a shallow dish
3
place egg white in another shallow dish
dip both sides of each pork slice in egg white , then evenly coat with the almond mixture
place the pork on the prepared rack and coat on both sides with cooking spray
4
bake the pork until golden brown and no longer pink in the center , 16 to 18 minutes
almond crusted pork with honey dijon dipping sauce
preheat oven to 425f set a wire rack on a baking sheet and coat it with cooking spray
place breadcrumbs , almonds , garlic powder , salt and pepper in a food processor
pulse until the almonds are coarsely chopped
transfer the mixture to a shallow dish
place egg white in another shallow dish
dip both sides of each pork slice in egg white , then evenly coat with the almond mixture
place the pork on the prepared rack and coat on both sides with cooking spray
bake the pork until golden brown and no longer pink in the center , 16 to 18 minutes
meanwhile , whisk honey , soy sauce and mustard in a small bowl
serve the pork with the honey-mustard sauce
almond crusted salmon
mix almonds , parsley , lemon peel , about 1 / 8 teaspoon salt , and 1 / 8 teaspoon pepper on plate
place flour on another plate
sprinkle salmon with salt and pepper
dredge salmon in flour , shaking off excess
lightly brush 1 side of salmon with beaten egg
press brushed side of salmon into almond mixture , pressing lightly so that almond and seasoning mixture stick
heat 1-2 tablespoons oil in a heavy large skillet over medium heat
add salmon to skillet , almond-coated side down , and cook until crust is brown , about 5 minutes
turn salmon over
saut until salmon is cooked through and opaque in center , about 5 minutes
transfer salmon to plates
serve with lemon slices
almond crusted salmon with capers and lemon
preheat oven to 200f
heat oil in a heavy skillet over medium heat
place almonds in shallow baking dish
beat eggs to blend in medium bowl
dip salmon into eggs , turning to coat , then dip salmon into almonds , pressing firmly so that almonds adhere to fish
place salmon in skillet and cook until opaque in center , turning once , about 5 minutes
transfer salmon to baking sheet and keep warm in oven
add lemon juice and capers to skillet
increase heat to medium high
boil until reduced slightly , 1 minute
add butter , whisking just until melted
transfer each salmon fillet to a plate
top with sauce
garnish with lemon slice and parsley
almond crusted salmon with leek and lemon cream
carefully clean leeks: cut off the stemmy bottoms and the dark green leaves , so you end up with with white and light green parts only
cut leeks lengthwise in half , then slice thinly
in a large heavy saucepan over medium high temperature , melt 2 tablespoons butter and add prepared leeks and stir
saut for 2 minutes , then reduce the temperature to low , add sherry , stir well , cover , and cook until the leeks are quite tender , stirring occasionally , for about 20 minutes
increase temperature to medium , add the lemon juice and stir for 1 minute or until the liquid evaporates
stir in the cream and simmer until mixture is slightly reduced , about 2 minutes
let cool slightly , then transfer to a blender or food processor and blend until smooth
pour mixture through a sieve into the same saucepan , pressing on the solids in the sieve
discard solids
season to taste with salt and freshly ground black or tricolor pepper at this point the sauce can be covered and refrigerated for one day previous to making the remainder of the recipe
on one plate combine the almonds , parsley , lemon peel , 1 / 2 tsp salt , and 1 / 8 tsp pepper
on a second place , place the flour
season the salmon lightly with salt and freshly ground pepper
dredge the salmon in the flour , shaking off the excess
with a brush , lightly coat 1 side of the fillet with beaten egg , then press the coated side into the almond mixture on the plate
press lightly so that the mixture adheres to the fillet
repeat crusting step with all fillets
ready 2 heavy skillets on the stovetop over medium temperature
in each melt 1 tbsp butter and 1 tbsp olive oil
place 3 crusted salmon fillets in each skillet , almond mixture side down , and saut for about 5 minutes and the crust is brown
turn fillets over and saut until fish is cooked through and fillets are opaque in the centers , about 5 minutes
transfer fillets to serving platter or plates
over medium temperature , reheat the lemon cream sauce , then spoon sauce around the salmon and serve
almond crusted tilapia with caramelized onions  rsc
1
preheat oven to 475f
2
cut 4 pieces 7 inch pieces of reynolds wrap foil
coat the bottom of each piece with 1 / 2 tbsp olive oil
2
in a large bowl , combine sliced onions with balsamic vinegar , honey , remaining olive oil and a pinch of salt , mixing well so the onions are well coated
3
in a medium bowl , combine ground almonds with lemon zest and a pinch of salt
4
divide onions equally on each piece of foil
close the foil to form 4 sealed packets and place them on a large baking sheet in the oven
bake for 20 minutes
carefully open the packets and broil for 4 minutes
remove baking sheet from the oven and turn the temperature down to 425f
5
in the meantime , season each tilapia fillet on both sides with salt , garlic powder and lemon pepper
place one fillet in each packet on top of the caramelized onions and top with ground almonds
drizzle with olive oil , close the packet and return to the oven
bake at 425f for 18-20 minutes
open the packets and broil for 1-2 minutes until golden brown
6
garnish with chopped basil or parsley , lemon zest and fresh lemon juice before serving
almond cupcakes
preheat oven to 375 degrees, cream butter at medium speed until smooth , add sugar and beat until well, add two eggs , beat until smooth, dump in the rest of your ingredients and beat until nice and smooth, fill cupcake liners 2 / 3 full , bake until golden brown, makes 24 regular size or approx 10 jumbo size
almond custard
blend the cornstarch with a little of the milk
add the remaining milk
add the egg and cream , whisk well
pour the mixture into a small saucepan and stir constantly over a low heat until the custard thicks
do not boil as your mixture may curdle
alternately , instead of the saucepan mixture-you can use the micro-wave
use medium low heat and stir at 1 minute intervals until the custard thickens
stir in the ground almonds , vanilla and sugar
serve warm or cold as desired
almond cutout cookies ww
pulse the granulated sugar and almonds in a food processor until finely ground
cream the butter and sugar mixture until light and fluffy
add the egg and beat to combine
add the flour , confectioner's sugar and salt and mix just until a dough forms
divide the dough in half
wrap each piece in plastic wrap and flatten into a disk
refrigerate the disks at least 4 hours or overnight
preheat oven to 350f line two large baking sheets with parchment paper
working with one disk at a time , roll the dough out between two 2 sheets of lightly floured waxed paper to the thickness of 1 / 8-inch
using a 2 1 / 4-inch cookie cutter of any shape , cut out the cookies , rerolling the scraps to make a total of 60 cookies
place on cookie sheets , one inch apart
sprinkling with colored sugar if using
bake 1 sheet at a time , until the cookies are light on top but golden on the bottom , 10-11 minutes
cool completely on a rack
almond danish puff
heat oven to 350f
cut 1 / 2 cup softened butter into 1 cup flour , using pastry blender or crisscrossing 2 knives , until particles are size of coarse crumbs
sprinkle 2 tablespoons water over mixture
mix with fork
gather pastry into ball
divide in half
pat each half into rectangle , 12x3 inches , about 3 inches apart on ungreased cookie sheet
heat remaining 1 / 2 cup butter and 1 cup water to rolling boil in 2-quart saucepan
remove from heat
quickly stir in almond extract and 1 cup flour
stir vigorously over low heat about 1 minute or until mixture forms a ball
remove from heat
add eggs
beat until smooth
spread half of the topping over each rectangle
bake about 1 hour or until topping is crisp and brown
remove from pan to wire rack
cool completely
spread with creamy almond glaze
sprinkle with almonds
creamy almond glaze:
1 1 / 2 cups powdered sugar
2-3 tbsp butter , softened
1 / 2 to 1 tsp almond extract
1-2 tbsp warm water or milk
mix all ingredients until smooth and spreadable and glaze the danish puff
almond danish swirls
in a small bowl , beat the cream cheese , almond extract , and sugar until fluffy
fold half of the chopped almonds into the cream cheese mixture
separate 1 can of chilled dough on a board sprinkled with the flour
firmly press the perforations between 2 triangles on both sides to seal into a rectangle
press or roll each piece of dough to form a 7 by 4-inch rectangle , and spread each with about 2 tablespoons of the cream cheese filling to within 1 / 4-inch of the edges
starting at the short end , roll each rectangle tightly into a cylinder
repeat with the other can of dough and remaining filling
place on a plate , cover with plastic wrap , and chill until firm , about 30 minutes
preheat the oven to 350 degrees f while the rolls are chilling
remove from the refrigerator and cut each roll into 4 slices
place 1 / 2-inch apart , cut side up , on ungreased baking sheets
in a small bowl , combine the egg white with 1 teaspoon water
brush over the swirls
sprinkle with the remaining chopped almonds
bake for 18 to 20 minutes , until light brown
while the swirls are baking , combine the glaze ingredients in a small bowl
cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper
drizzle the icing over the warm swirls
these are always wonderful , but are best still warm from the oven
enjoy !
almond delight chicken
pour cereal in a 1 gal, kitchen storage bag , then crush, combine butter and garlic salt in shallow dish, dip chicken in garlic butter mixture, then in crushed cereal, bake at 375f for 30 to 35 minutes, spoon warm sweet and sour sauce over chicken
almond delite  cheesecake w raspberry sauce
pre-heat the oven to 300 degrees f
mix the crushed graham crackers , cashews , butter and sugar together in a medium bowl or food processor
line the springform pan with aluminum foil and press in the mixture fir the crust until all bottom sides of the pan are covered equally
in a medium bowl
beat the cheese and sugar until smooth
add the eggs and extract and beat for an additional minute
add the yogurt and flour and beat for another 2 minutes
carefully pour over the crust , being sure to distribute the filling evenly
fill the outer pan of your springform pan with hot water and set into the oven to bake
bake for approx 1-1 1 / 2 hours until the edge is set at least 2 inches from the rim , the center should still jiggle
meanwhile
puree' the raspberries in a blender or food processor
put a saucepan on the stove and put all of the ingredients to the raspberry sauce inches stir until warm and remove from heat
keep in fridge until needed
turn the oven off and leave in for an additional 30-50 minutes until only an inch-wide diameter of the cheesecakes center still jiggles
run a metal spatula along the edge of the cheesecake to loosen the edges and prevent sticking
cool the cheesecake for at least 6 hrs in the fridge before eating and serve with raspberry sauce
almond deviled eggs
slice hard-boiled eggs in half lengthwise
remove yolks and set aside whites
in small bowl , mash yolks , mayonnaise , mustard , garlic salt and chopped almonds
evenly fill the egg whites with the mixture
garnish with one whole almond and sprinkle with parsley
chill until served
almond dip
mix all the ingredients altogether very well, cover and chill in the refrigerator until ready to serve
almond disaronno truffles
melt chips and butter in microwave oven, add the condensed milk and almond liqueur and stir to combine, refrigerate till solid, scoop or slice pieces, rolling into a size of a large marble, set aside, in a food processor pulse almond till fine add cocoa and pulse to just mix, place in a storage bag, add a couple truffles at a time and shake, remove and reshape place into cute little candy cups, serve a room temperature
almond dream coffee cake
heat oven to 350f grease and flour 12-cup bundt pan or 10-inch tube pan, combine 1 cup sugar , butter and eggs in large mixer bowl, beat at medium speed , scraping bowl often , until creamy, reduce speed to low, add all remaining coffee cake ingredients, continue beating , scraping bowl often , until well mixed, combine all filling ingredients in small bowl, spoon half of batter into prepared pan, sprinkle with filling, spoon remaining batter into pan over filling, bake for 35 to 45 minutes or until toothpick inserted in center comes out clean, cool completely, invert cooled cake onto serving plate, stir together all glaze ingredients in small bowl, drizzle over cooled coffee cake, garnish with sliced almonds, cool completely, cover, just before serving , drizzle with glaze, garnish with almonds
almond dream coffeecake
grease 12 cup bundt pan or 9 x 13 dish
in large mixer , combine 1 c sugar , butter , eggs and extract
mix dry ingredients and add to creamed mixture , alternating with sour cream
beat at medium speed , scraping often , until light and fluffy mixture may be thick
in small bowl , combine filling ingredients
spoon 1 / 2 of batter into prepared pan
sprinkle with filling
spoon remaining batter into pan over filling
bake 35-45 min or until toothpick inserted in center comes out clean
cool completely
stir together glaze ingredients
drizzle over coffeecake
almond dukkah
place all seeds , spices , salt and pepper in a fry pan, stir over low heat for 5 minutes , or until the seeds are toasted and fragrant, cool completely, place almonds and spice / seed mix in your food processor bowl, process until mix resembles a coarse powder
almond energizer
blend above ingredients in blender, enjoy !
almond energy blast smoothie  south beach diet
place ingredients in a blender, blend until smooth, serve cold
almond fig baklava
pre-heat oven to 175c degrees
mix together the chopped figs , almonds
and cinnamon
you can use a 2030 cm pan , brush some butter on the bottom and sides of pan to prevent sticking
lay down a sheet of phyllo dough and brush with butter and water mixture , repeat until you have layered 8 sheets
sprinkle some of the fig and almond mixture over layers of dough
repeat both steps until you run out of ingredients
cover with 2 layers of dough
cut into desired shapes
bake for about 40 to 50 minutes , until top is nicely browned
when baklava is done , remove pan from the oven , place on a cooling rack , and cool for 2 hours
make the sauce by boiling 1 / 2 cup water and adding 1 / 2 cup sugar , stir until sugar is dissolved , add honey , and vanilla or orange peel
pour the hot syrup evenly over the top of the baklava , allowing it to run into the cuts and around the edges of the pan
allow the pan to sit , uncovered until completely cool
cover and store at room temperature for at least 8 hours and up to overnight before serving
almond filled cookie cake
heat oven to 325, place cookie sheet in oven to preheat, grease 10 or 9 inch springform pan, in large bowl , blend all crust ingredients at low speed until dough forms, if desired , refrigerate for easier handling, divide dough in half, spread half in bottom of greased pan to form crust, in small bowl , combine all filling ingredients except whole almonds, blend well, spread over crust to within 1 / 2 inch of sides of pan, between 2 sheets of waxed paper , press remaining dough to 10 or 9 inch circle, remove top sheet of waxed paper, place dough over filling, remove waxed paper, press dough into place, top with whole almonds, place cake on preheated cookie sheet, bake at 325 for 65-75 minutes or until top is light golden brown, cool 15 minutes, remove sides of pan, cool completely
almond filled crescent rolls
preheat oven , with rack in center , to temp on crecent roll package
grate the almond paste on the large hole side of the grater
with electric mixer , blend together the grated almond paste , sugar and butter until combined
beat on high until creamed , for at least 2 minutes
add egg and beat on high until a smooth paste , about 1 minute
mix in flour until just incorporated
unroll dough and separate into triangles
spread with filling and almond slivers , if using
roll dough towards point of triangle and curve into crescent shape
bake according to time on package
refrigerate any remaining filling for up to 4 days
filling can be frozen for up to 1 month
thaw overnight in the refrigerator before using
almond filo snake
preheat oven to 350f lightly grease an 8 inch round springform pan
place all of the almonds in a bowl with the confectioners sugar
put the egg white in a small bowl and lightly beat with a fork
add to the almonds with the lemon zest , essence and rosewater
mix to a paste
divide the mixture in to thirds and roll each portion into a sausage shape about 18 inches long and 1 / 2 inch thick
if the paste is too sticky to roll , add some confectioners sugar to the work surface
mix the two oils in a small bowl
remove 1 sheet of filo and cover the rest with a damp towel to keep from drying out
brush the sheet of filo with the oils , then cover with 2 more oiled sheets
place 1 almond "snake" along the length of the oiled pastry and roll up to enclose the filling
form into a coil and place the coil in the center of the oiled pan
repeat and use oil to join the "snakes" and continue shaping to make a large coil
add the cinnamon to the egg yolk and brush over the snake
bake for 30 minutes , then remove the side of the pan and turn the snake over
bake for another 10 minutes to crisp the base
dust with confectioners sugar , cut into wedges and serve warm
almond fingers
cream butter and sugar
add egg and beat well
beat in almond and vanilla
sift together flour , cinnamon and salt
add to creamed mixture
chilling mixture overnight makes for fuller cookies
take a tablespoon of dough for each cookie shape into fingers and place on greased cookie sheet
sprinkle with sugar
bake at 350 for 20 minutes or until pale golden
cool on rack
dip one side of cookie in chocolate
place on waxed paper till set
almond float asian dessert
in a saucepan , bring water to a boil
add gelatin and sugar and cook until dissolved
remove from heat
stir in milk and almond extract
pour into a 13x9 glass pan and refrigerate until firm
in the recipe i found on the web , it says to use the cans of fruit undrained
however , this is not what i remember from my recipe and i would recommend draining them
in a large serving bowl , gently stir together the fruit cocktail , lychees and mandarin oranges
cut gelatin into cubes , preferably diamond-shaped
gently combine with fruit
garnish with cherries , if desired
chill well before serving
almond florentines
lightly grease a cookie sheet
arrange graham crackers to fill sheet
melt butter in saucepan and heat it with brown sugar over medium heat for 5 minutes , stirring frequently
do not boil
spoon mixture over graham crackers
sprinkle with almonds
bake in preheated oven at 375 degrees fahrenheit for 7 minutes
open door and turn off oven
cool in oven for one hour
cut while still warm , otherwise they will stick to pan
almond flour applesauce muffins
preheat oven to 350f
combine wet ingredients in bowl of food processor
pulse to beat eggs well
add dry ingredients
mix well
fill paper muffin cups almost full
bake on center rack of oven for 25-30 minutes or until lightly golden and toothpick inserted in center comes out clean
remove muffins from pan and cool on rack
store in refrigerator
these freeze extremely well
try the following variations in place of the applesauce and cinnamon: 1 banana and 1 teaspoon vanilla , 1 whole orange and 1 teaspoon ginger , 1 whole zucchini or summer squash and 1 teaspoon dried tarragon
pulse fruits into a smooth paste before adding the other wet ingredients
almond flour banana pancakes
whisk the first five ingredients in a medium sized bowl
whisk the remaining dry ingredients in a seperate bowl
add the dry ingredients to the wet ingredients and whisk to combine
do not over-mix
heat a large skillet or griddle over low to medium heat and spray heavily with cooking spray
if heat is too high , the cakes will be too brown once cooked
spoon about 3 tablespoons per pancake of the batter onto the hot pan and spread it out with your spoon
once bubbles start to burst and not fill back in with batter , and the edges look somewhat dry , flip and cook the second side
these can be frozen and heated back up in the toaster oven or regular oven at 300 degrees for roughly 10 minutes
almond flour berry muffins
heat oven to 325f
in a small saucepan , simmer the berries with the water until the berries release their juice and the mixture has thickened slightly
let cool
combine the dry ingredients
combine the wet ingredients in a separate bowl
add dry ingredients to wet and mix well
evenly fill each baking cup with the batter
bake for 25 to 30 minutes
almond flour blueberry muffins best ever
preheat oven 350 degrees, mix dry ingredients, mix liquid ingredients in separate bowl, add liquid ingredients to dry ingredients and gently mix, gently fold in blueberries, put into prepared muffin cups, if making mini muffins cook for 15 minute or when toothpick comes out clean, if making big muffins cook for 20-23 minute or when toothpick comes out clean, cool for 5 minutes and enjoy, yum !
almond flour cake  muffins
cream butter and splenda, add eggs , one at a time , beating after each, mix flour with baking powder in separate bowl, add flour a little at a time to egg mixture while beating, add extracts , beat again, pour or scrape with spatula into greased 22, 5 cm cake pan, bake at 175 degrees centigrade , for 50 to 55 minutes, recipe is much better as muffins, you get about 16 muffins and they bake for 30 minutes
almond flour german pancakes
preheat oven to 400f melt butter or oil in a 9-inch pie dish in the oven while it preheats
in a medium bowl , mix the dry ingredients
use 2 of the tiny scoops of kal brand stevia extract powder or another sweetener in the equivalent of 2 teaspoons of sugar
only use salt if you are using unsalted butter or coconut oil
salted butter will give enough saltiness , so do not add additional salt
in a small-medium bowl , wisk the eggs and mix in the milk substitute , and other flavorings
remove the pie plate from the oven and
quickly pour the liquid into the dry mix and wisk thoroughly but quickly
immediately pour into the hot greased pie dish and put into the hot oven
bake about 12 minutes or until set in the middle
you might test with a dry knife similar to checking a pumpkin pie , when the knife removed comes out a little wet but no batter sticking to it
almond flour pound cake   sugar free
cream butter and splenda well
add eggs , one at a time beating after each addition
mix flour with baking powder and spices and add to egg mixture a little at a time wile beating
add sour cream and vanilla butter nut extract
pour into a greased 8-inch cake pan and bake at 350 degrees f for 50 to 55 minutes
serve with sugar free cherry or apple pie filling and whipped cream
almond flour stevia cookies
preheat oven to 300f, soften real butter, combine soft butter and remaining ingredients, electric mix until smooth, form 16 balls and place on ungreased cookie sheet, bake 20 minutes , stopping at 7 minutes to flatten with fork