formido/recipes-20k huggingface dataset:
almond cinnamon cookies
cookies:
preheat oven to 375 degrees f
in a large bowl , beat butter with an electric mixer on medium to high speed for 30 seconds
add the sugar , baking soda , cream of tarter , and cinnamon
beat until combined , scraping sides of bowl occasionally
beat in egg and vanilla until combined
beat in ground almonds
beat in as much of the flour as you can with the mixer
using a wooden spoon , stir in any remaining flour
shape dough into 1-inch balls , or scoop dough with a 1-inch cookie scoop
place balls 2 inches apart on an ungreased cookie sheet
bake about 13 minutes or until cookies are light brown
transfer cookies to a wire rack
cool
drizzle cookies with browned butter drizzle
drizzle:
in a small saucepan , heat butter over medium heat until butter turns the color of light brown sugar , stirring frequently
remove from heat
slowly stir in powdered sugar , vanilla , and enough milk to make of drizzling consistency
almond coconut bars
crust: mix flour and sugar
cut in the margarine until mixture resembles coarse crumbs
press firmly into a greased and floured 9 inch square cake pan
bake at 375f for 15 minutes
topping: combine eggs , sugar , surup , butter , vanilla , cinnamon , and nutmeg , and beat together
stir in the nuts and coconut
spread evenly over the crust
bake for 20-25 minutes or until set and golden
cool thoroughly before cutting
almond coffee delight
combine all ingredients in container of an electric blender, process until frothy, serve immediately, yield: 2 1 / 4 c
almond cranberry biscotti
pour flour into large mixing bowl
make a well in the center and place sugar , 3 eggs , all yolks , baking powder , salt , and vanilla into well
work the flour into the ingredients in the well until smooth
knead in almonds and cranberries throughly for about 5 minutes
grease and flour 2 baking sheets that are at least 15 inches long
divide dough in half
roll each piece of dough on floured surface into 2-1 / 2 inch wide place the logs 2 inches apart on prepared baking sheets
beat remaining egg white and brush over tops of logs
heat oven to 350f
bake 50 minutes
remove from oven
reduce temperature to 325f
cut logs diagonally into 1 / 2-inch slices and lay , cut side up , on sheets
return to oven for another 15 minutes
cool on racks
almond crusted catalan chicken
in a large mixing bowl , make marinade by mixing together the mayonnaise , garlic , orange juice , orange peel , honey , 1 / 8 teaspoon of the cinnamon , 1 / 4 teaspoon of the salt and 1 / 4 teaspoon of the pepper
add the chicken , turning to coat
cover and refrigerate 1 hour , occasionally spooning marinade over chicken
in a pie pan , mix together the remaining cinnamon , salt , pepper , breadcrumbs , almonds and olive oil
remove the chicken from the marinade and roll , one piece at a time , in breadcrumb mixture
place the chicken in single layer in a lightly greased shallow baking pan
bake in a 350f oven about 1 hour or until crisp and brown and fork can be inserted in chicken with ease
almond crusted chicken breast
to make the vinaigrette combine the juices in a small bowl
add the olive oil and season to taste with salt and pepper
season the chicken with salt and pepper and press the almonds on one side to form a crust
heat the canola oil in a hot pan , add the chicken and cook 3 minutes on each side , or until done
cook the spinach and 1 / 2 cup of the vinaigrette in a large pan over medium-high heat for 2 minutes , or until the spinach is just wilted
serve each chicken breast on a bed of spinach
season to taste with salt and pepper
almond crusted chicken fingers
preheat oven to 475 degrees
set a wire rack on a baking sheet cover with aluminum foil and coat with cooking spray
place almonds , flour , paprika , garlic powder , dry mustard , salt , and pepper in a food processor
process until the almonds are finely chopped and the paprika is mixed throughly , about 1 minute
with the processor still running , drizzle in oil
process until combined
transfer the mixture to a low dish
whisk egg whites in a second low dish
add chicken tenders and turn to coat
transfer each tender to the almond mixture
turn to coat evenly
place the tenders on the prepared rack and coat with cooking spray
turn and spray the other side
bake the chicken fingers until golden brown , crispy and no longer pink in the center , 20 to 25 minutes
makes 4 servings
almond crusted chicken with scallion rice
preheat oven to 450
prepare rice according to package directions
keep warm
place each chicken breast half between 2 sheets of heavy-duty plastic wrap
pound to 1 / 2-inch thickness using a meat mallet or rolling pin
sprinkle both sides of chicken with 1 / 4 teaspoon salt and pepper
place flour in a zip-top plastic bag
working with one piece at a time , add chicken to bag
seal and shake to coat
remove chicken from bag , shaking off excess flour
repeat with remaining flour and chicken
combine buttermilk and honey mustard in a shallow bowl
combine almonds and breadcrumbs in a shallow bowl
dip chicken in buttermilk mixture
dredge in almond mixture
place chicken in a baking dish and bake for 20 minutes or until browned on the outside and chicken juices run clear when pierced
add 1 / 2 teaspoon salt and green onions to rice
serve with chicken
almond crusted salmon
preheat oven to 500 deg, combine almond meal , panko , coriander , and cumin, set aside, brush tops and sides of fish with juice, sprinkle with salt and pepper, dredge top and sides of fish in almond mixture, place skin side down on broiler pan coated with cooking spray, sprinkle any remaining crumb mixture evenly over fish, bake at 500 deg, for 15 minutes or until fish flakes easily when tested with a fork, serve with lemon wedges, for a yield of 1 cup nut meal , place 3 oz, nuts in a food processor and process in short pulses until finely ground, do not ovedo it or you'll end up with nut butter
almond crusted shrimp
stir together almonds , flour , parsley , seafood seasoning , salt and pepper, dip each shrimp into egg white , then into almond mixture, lay on baking sheet or platter until ready to cook, preheat 1 tablespoon oil in large skillet over medium heat, cook shrimp in skillet in batches , cooking 3 to 4 minutes until golden, use remaining oil as necessary, serve immediately , accompanied by lemon wedges , if desired
almond dusted strawberry balsamic chicken breasts
coat a large non-stick skillet with cooking spray, add oil and heat over medium-high heat, sprinkle chicken with salt and pepper , dredge in almonds, place chicken in skillet, saut four minutes on each side , turning once, remove from pan and keep warm, reduce heat to low, add green onions to skillet and saut one minute, add chicken broth , smucker's strawberry preserves , vinegar and rosemary, simmer until slightly thickened , about two to three minutes, place spinach on heated serving platter, top with chicken breasts and pour sauce over top, if desired , sprinkle finely chopped parsley over chicken
almond encrusted english toffee
chop the almonds until they are broken into chunks with a food processor or blender
remove half and continue to grind the remaining portion into a coarse meal- set both halves aside for later
melt butter with salt on medium heat
stir sugar in slowly
continue cooking and stirring for approximately 15 minutes
at first , the sugar will sink to the bottom and not melt
eventually , the sugar and butter will melt into each other into a pearly , puffy mixture and then will continue to darken from buttery yellow to tan
when it turns tan , stir in the chunks of almond and vanilla , darkening the mixture further
continue stirring until the almonds are toasted- you will be able to tell by the scent- be very careful at this point that the almonds do not begin to burn !
the temperature should be about 280 / hard crack stage and if butter starts to rise to the top , take mixture off the heat immediately
stir it briskly once off the heat then pour into a 11x15 baking sheet that has been lined with aluminum foil or parchment paper
cut 1 / 2 the chocolate up and melt over a double boiler and spread over the surface of the cooling toffee
dust surface with 1 / 2 of the almond meal
once cooled and hardened , melt the remaining chocolate , flip toffee out of the pan , and coat the bottom
repeat dusting of almonds
don't get all stressed if the toffee breaks-- it's supposed to be handy-size chunks
refrigerate until hardened thoroughly and finish breaking into piece
continue to refrigerate or freeze until ready to serve / given as gift / eaten !
almond lemon tea cake
position a rack in the lower third of the oven
preheat oven to 350
lightly butter and flour an 8 inch tube pan or a 9x5 inch loaf pan , knocking out the excess flour
make the cake: sift together the flour , baking powder , and salt twice
in a small bowl , combine the eggs and vanilla
whisk just to combine
in the bowl of a stand mixer fitted with paddle attachment , beat the almond paste on low speed until it breaks up
this can take up to a minute , depending on how soft and warm it is
slowly add the sugar in a steady stream , beating until incorporated
if you add the sugar too quickly , the paste wont break up as well
cut butter into 1 tablespoon pieces
continue on low speed while adding the butter , a tablespoon at a time , for about 1 minute
stop the mixer and scrape down the sides of the bowl with a rubber spatula
then turn on the mixer to medium speed
beat until mixture is light in color and fluffy , 3-4 minutes
with the mixer still on medium , add the eggs in a very slow , steady stream and mix until incorporated
stop the mixer and again scrape down the sides
resume mixer at medium speed and mix for another 30 seconds
add in the citrus zest and mix in with a wooden spoon
finally , add the flour mixture in batches , stirring after each addition until incorporated
scrape down the sides of the bowl one last time
spoon batter into prepared pan
smooth the surface with an offset spatula
bake 45-50 minutes , until the top springs back when lightly touched and a pick comes out clean
let cool in pan on a wire rack for 5-7 minutes
meanwhile , stir together the lemon and orange juices and sugar in a small bowl
place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips
invert the cake onto the rack
brush the entire warm cake with the glaze , then let the cake cool completely on the rack
when the cake is cool , transfer it to a serving plate
serve at room temperature
almond oat bars
preheat oven to 350
put 3 / 4 cup oats and almonds on a baking sheet and bake for 12 minutes , or until toasted
put in medium bowl
in food processor , process remaining oats , and almond meal until fine
add to bowl
add flour , and next 4 ingredients
whisk to combine
in a small bowl combine yogurt , honey , and apple
add wet to dry ingredients and mix until combined
place mixture on a piece of wax paper and form into a 6 by 7 inch rectangle
cut into 12 even squares
place a piece of parchment paper on top and invert onto baking sheet
bake 20 min or until browned
cool on rack
almond orange chicken
whisk together the first 5 ingredients
place in a shallow dish , reserving 1 / 4 cup mixture
add the chicken to the dish , cover and chill 1 hour
remove chicken from marinade
discard marinade
cook the chicken in 1 teaspoon hot oil in a skillet over medium-high heat 8 minutes on each side or until done
remove the chicken , reserving the drippings in skillet
add the reserved 1 / 4 cup marinade mixture and chicken broth , stirring to remove the yummy bits from bottom of the skillet
stir together the cornstarch and water and add to the broth mixture
bring to a boil
cook , stirring constantly , 1 minute
stir in the marmalade and the next 4 ingredients
return the chicken to the skillet
spoon the sauce over the chicken
sprinkle with the parsley and almonds
almond orange shortbread
in a mixer or food processor bowl , beat butter , sugar , almond extract , and salt until smooth
with mixer on low speed , add flour and orange zest
mixt until dough forms
with a wooden spoon , rubber spatula , or your hands , gently mix in almonds
cut piece of waxed paper--12" x 6"
roll dough into log shape (12" long by 2 1 / 2" wide and 1" thick
place on waxed paper and wrap
freeze until firm , at least 1 hour and up to 3 months
(if freezing longer than one day , wrap log again in double layers of plastic film
preheat oven to 325 degrees f
remove dough from freezer
with a sharp knife , slice into 1 / 4" thick slices
place on ungreased baking sheet at leat 1" apart
bake until edges just begin to turn golden , about 20 minutes
do not overbake
cool 5 minutes on sheet
transfer to a rack to cool completely
almond orange tossed salad
in a small skillet over medium-low heat , cook sugar , without stirring , for 12-14 minutes or until melted
add almonds
stir quickly to coat
remove from the heat
pour onto waxed paper to cool
in a large serving bowl , combine the iceberg lettuce , romaine , oranges , avocado , celery , onions and almonds
in a jar with a tight fitting lid , combine the dressing ingredients
shake well
drizzle over salad
toss gently to coat
yield: 8 servings
taste of home
almond pea pesto pasta
boil a large pot of salted water , and cook pasta according to directions
when there are about 2 minutes left on pasta , add one of the packages of peas
drain the pasta except for about 1 cup of water , and then return the pasta and water to the pot
in a food processor grind the almonds
now add the lemon zest and juice to the to almonds , along with the remaining package of peas , and the salt
process again
you might have to scrape it down the sides after a minute to make sure it mixes evenly
if the taste is too strong , add more peas
add the olive oil and process again
now add the the sauce to the pasta , tossing it well and adding water as needed
season with salt and pepper
enjoy !
almond pear tart
unfold piecrusts
stack on a lightly floured surface
roll into a 12 inch circle
fit into a 10 inch pan with removable bottome , trim excess pastry
beat 4 tablespoons butter , almond paste , 1 tablespoon sugar , 2 tablespoons brandy , 1 / 3 cup flour and next 3 ingredients at medium speed with a mixer until blended , spread in crust
toss together 2 tablespoons sugar and pears , arrange in cicles , overlapping slices , on top of filling
cook preserves in a saucepan over low heat until melted
pour through a fine wire mesh strainer , discarding solids
stir in 1 tablespoon butter , remaining 2 tablespoons brandy , and cream , drizzle over pears
combine remaining 2 tablespoons sugar , and remaining 2 tablespoons flour , cut in remaining 1 1 / 2 tablespoons butter with a fork until blended
sprinkle over pears
bake at 400 on bottom rack for about 40 minutes
cool in pan on wire rack for 15 minutes
garnish if desired
almond pecan brittle
place almonds and pecans on a baking tray and bake at 180 degrees c for 5 minutes or until golden
set aside to cool
place sugar , brown sugar , golden syrup and water in a heavy-based sauce pan and cook over medium heat , stirring until sugar dissolves
add butter , bring to the boil and boil , without stirring , until mixture reaches hard crack stage or 150 c on a sugar thermometer
stir in bicarbonate of soda and toasted nuts
pour into a lightly oiled 23 cm cake tin
when almost set , cut into squares
almond raisin winter cookies
roughly chop the almonds, set aside, cream butter , sugar and egg until frothy, in a second bowl mix flour , baking soda , spices and salt, add this to the butter mixture gradually, fold in almonds , raisins , cranberries and mix with a spoon, using your hands form dough balls the size of a walnut, place on a paper-lined baking tray and flatten slightly, bake in the preheated oven at 170c / 350f for 15-20 minutes
almond raspberry croissant breakfast pudding
toast sliced almonds in a skillet over medium heat till pale golden and fragrant, set aside, butter a 13-inch by 9-inch by 2-inch baking dish, put in croissants to cover bottom of baking dish and dot with bits of butter, thin raspberry jam with amaretto or water and drizzle over the croissants, beat eggs , milk , sugar and extracts for at least 3 minutes, pour over croissants, sprinkle almond paste and almonds to cover the top, allow to 'sit' for 1 / 2 an hour to 40 minutes for croissants to absorb custard, preheat oven to 350f, bake for 35 to 40 minutes , until a knife inserted in center comes out clean, let cool 10 minutes before cutting in
almond raspberry jalousie
heat oven to 375f have a baking sheet ready
roll out pastry on lightly floured surface with floured rolling pin to 12 x 9-in rectangle
cut in half lengthwise into 2 equal strips
transfer 1 strip to baking sheet
microwave almond paste to soften
roll out between plastic wrap to 11 x 3 1 / 2-in rectangle
remove wrap , center almond paste on on pastry sheet on baking sheet
spread with preserves
fold other strip in half lengthwise
cut slits through fold at 1 / 2-in intervals to 1 inches from edge
unfold
moisten edges of strip on baking sheet with water
top with slit strip
gently press edges to seal top to bottom strip
bake 25 minute or until pastry is puffed and golden
cool 5 minutes before removing to a wire rack to cool completely
before cutting , dust with confectioner's sugar , if desired
almond rose pound cake
preheat oven to 350 degrees
lightly spray a 9-inch tube pan with cooking spray and set aside
put the pieces of butter into the large bowl of an electric mixer and set aside about 15 minutes to soften
grind almonds finely in a food processor or blender and set aside
when butter has softened , cream with sugar on medium speed until fluffy , about 5 minutes
add eggs , one at a time , beating well after each addition
stir together flour and salt
slowly add to the creamed mixture , beating until batter is smooth
remove about a third of the batter and add rose water and jam , stirring until smooth
stir the ground almonds and almond extract into the remaining batter
spoon half of the almond batter into the prepared pan , spreading evenly
spoon all of rose batter into the pan , spreading evenly
then top with remaining almond batter and spread until smooth
bake cake on center oven rack 50 to 60 minutes or until it tests done
cool cake in pan 15 minutes , then run a knife around the outside edge and also around the center tube
invert onto a cooling rack and cool completely
dust with powdered sugar before serving
almond toffee bars
heat oven to 325 degree f
melt butter or margarine in a 13x9x2-inch baking pan in the oven
remove pan from oven
sprinkle oats and crumbs evenly over melted butter or margarine
press lightly onto bottom of pan using the back of a large metal spoon
sprinkle the chocolate pieces , toffee bits , and almonds evenly over crumb mixture
drizzle all with sweetened condensed milk
bake for 25 to 30 minutes or until edges are bubbly and center is just lightly browned
remove from oven and immediately run a narrow metal spatula or table knife around edges of pan to loosen the cookie
cool completely in pan on a wire rack
cut into bars
makes 48 bars
toffee-fruit bars: substitute 1 / 2 cup snipped dried apricots for 1 / 2 cup of the chocolate pieces
continue as above
make-ahead
almond toffee mocha squares
to toast chopped almonds , spread on cookie sheet: bake at 325f for 6-8 minutes , stirring once , until light golden brown
turn oven to 350f
grease bottom only of 13x9-inch pan with cooking spray
in large bowl , beat brownie mix , 1 teaspoon instant coffee , butter water and eggs with electric mixer on low speed for 1 minute
gently fold in 1 / 2 cup chopped candy bars and 1 / 2 cup almonds
spread batter in greased pan
bake at 350f for 24-28 minutes or until edges are firm
do not overbake
cool completely in pan on wire rack , about 1 hour
in medium bowl , beat cream cheese , brown sugar and 1 teaspoon instant coffee with electric mixer on medium speed until smooth
increse speed to high
beat in cream and vanilla until soft peaks form
spread cream cheese mixture over cooled brownies
sprinkle 1 cup chopped candy bars and 1 / 2 cup almonds over top
refrigerate at least 1 hour before serving
cut into bars
store in refrigerator
almond topped pear pie
combine the cornstarch , ginger and salt in a large bowl
add the corn syrup , melted butter , lemon juice and lemon rind , stirring until smooth
add the pears and toss until well coated with the corn syrup mixture
arrange the mixture into the unbaked pie shell
prepare the almond topping: combine the flour , brown sugar , and ginger in a bowl
cut in the butter , using a pastry blender , until crumbly
stir in the almonds
sprinkle over the pears
bake in a preheated oven at 400 degrees fahrenheit for 15 minutes , then reduce the heat to 350 degrees and bake an additional 60 minutes or until the topping and crust are golden brown
cool on a wire rack
almond topped pumpkin cheesecake
in a small bowl combine first 4 ingredients
stir in butter then press into bottom of a 9 inch spring form pan
place on a baking sheet and bake at 325 for 10 minutes
cool on a wire rack
in a large mixing bowl combine first 7 filling ingredients until smooth
add eggs , beat on low until just combined
pour into crust
place pan on a double thickness of heavy-duty foil , securely wrap foil around pan
place in a large baking pan , add 1 inch of hot water to larger pan
bake at 325 for 55-60 minutes or until center is set
in a small bowl mix first 3 ingredients of topping and spread over hot cheesecake
sprinkle with almonds
bake at 325 for 15-18 minutes longer or until topping is set
remove pan from water bath and cool on wire rack for 10 minutes
carefully run a knife around edge of pan to loosen
cool 1 hour longer
refrigerate overnight
remove sides of pan
almond vanilla pudding
mix a little of the milk with the cornstarch to form a paste
heat the rest of the milk gently to a simmer , then add in the cornstarch paste , agave and vanilla
stir until thickened and serve with fruit
almond cheese rounds low carb
preheat oven to 350
mix up all ingredients
press into 6 muffin top pans to make the round shape
bake for about 10-12 minutes until golden brown
really good coated with butter & garlic and put under the broiler for a few minutes
almond riesling savarin with fig compote
to make the savarin: sift the flour into a mixing bowl
make a well in centre and into it , crumble yeast
heat milk to lukewarm and pour into well to combine with yeast
allow a little surrounding flour to blend in
cover and let rest for 15 minutes
melt butter
allow it to cool , then whisk gently with eggs , orange peel , salt and 1-1 / 2 tsp sugar
add to the flour and knead well , incorporating more flour , if necessary
cover and allow to"proof" for 30 minutes
knead briefly again , and divide among 8 greased savarin rings , or a 1-qt
mold
let rest a further 30 minutes
preheat oven to 350f and bake savarin 12 to 15 minutes
turn out onto a rack set over a bowl
immediately spoon on riesling mixed with remaining sugar
reserve any that has drained into the bowl for reuse in making fig compote
carefully remove to serving dish , brush with orange glaze and sprinkle with toasted almonds
whip cream and garnish along with fig compote
to make orange glaze: whisk together orange juice , cornstarch and honey
cook over high heat , stirring for about 3 minutes
toasted almonds: preheat oven to 350 degrees f
blanche almonds in boiling water for 1 minute drain in a sieve and remove skins place on an ungreased baking tray , and toast for about 8 minutes
chop coarsely
to make fig compote: in a saucepan , place figs , honey and cloves
add riesling left over from making savarin , with enough water to make 1 cup liquid
bring to a boil , stirring occasionally
cook for 20 minutes
discard cloves
allow to boil down to compote consistency