formido/recipes-20k huggingface dataset:
almond french toast
put oven rack in middle position and preheat to 275f
whisk together eggs , half and half , sugar , vanilla and salt in a large shallow dish until well combined
spread almonds on a large plate
soak 4 slices of bread in the egg mixture , turning over once , until saturated
working with 1 slice at a time , remove the bread , letting the excess egg mixture drip off , then dredge in almonds to coat both sides , gently pressing to help adhere
transfer to a plate or wax paper
repeat procedure with remaining 4 slices
heat 1 1 / 2 tbs butter in a 12-inch heavy skillet over medium heat until foam subsides , then cook 4 bread slices , turning over once , until almonds and bread are golden brown , 5-6 minute
add the remaining 1 1 / 2 tbs butter and cook the remaining 4 slices in the same manner
transfer the cooked french toast to a baking sheet and keep warm in the oven while cooking the last 4 pieces
almond fudge banana cake
mash bananas and set aside
beat sugar and margarine until light and fluffy
beat in eggs , liqueur and vanilla
combine dry ingredients
stir in almonds
add to sugar mixture alternately with bananas
beat well
pour batter into greased 10-inch bundt pan
bake in preheated 350f oven 45 to 50 minutes or until toothpick inserted in center comes out almost clean and cake pulls away from side of pan
cool 10 minutes
remove cake from pan to wire rack to cool completely
drizzle glaze over top and down side of cake
make 16-20 servings
almond fudge topped shortbread
preheat oven to 350
in a large mixer bowl , beat margarine , sugar and salt until fluffy
add flour and mix well
with floured hands , press evenly into greased 13x9 inch pan
bake 20-25 minutes or until lightly browned
in a heavy saucepan over low heat , melt chips with eagle brand , stirring constantly
remove from heat and stir in extract
spread evenly over shortbread
garnish with almonds , press down firmly
chill 3 hours or until firm
cut into bars
almond fudge truffles
set aside 2 tbsp cocoa powder
in a food processor or a medium bowl with an electric mixer on high speed , blend cocoa powder , powdered sugar , cream cheese and vanilla extract
drop cream cheese mixture by teaspoonfuls into reserved cocoa powder , making 24 truffles , roll into balls and chill until firm 1-2 hours
refrigerate any leftovers
almond ginger biscotti
preheat oven to 350
in a large bowl , whisk together flour , 3 / 4 cup sugar , baking powder , lemon zest , salt , almonds and ginger
in a small bowl , whisk together eggs and vanilla
stir into flour mixture
transfer dough to a lightly floured work surface
knead until smooth
divide dough in half
shape into two logs , each about 1 inch high and 3 inches wide
place on a parchment lined baking sheet
sprinkle with remaining sugar
bake until logs are puffed and outside is firm , about 30 minutes
transfer to a wire rack to cool completely , about 2 hours
using a serrated knife , thinly slice the logs 1 / 4 inch thick
lay slices on two parchment-lined baking sheets
bake until crisp and lightly golden , turning biscotti over halfway through , 20 minutes total
cool completely before serving or storing
almond glazed cherry chip sugar cookies
preheat oven to 400 degrees
combine butter , sugar and almond extract in a large mixer bowl
beat at medium speed , until creamy
reduce speed to low
add all remaining ingredients and beat until well mixed
roll dough into 1 inch balls
place 2 inches apart on cookie sheet
flatten balls to 1 / 4 inch thickness with the bottom of a buttered glass dipped in sugar
bake for 7-9 minutes or until edges are very lightly browned
cool 1 minute
remove from cookie sheets
cool completely
stir together glaze ingredients with wire whisk , adding additional water if necessary to make a smooth and creamy glaze
decorate cooled cookies with glaze
almond glazed popcorn
pop popcorn in microwave and place in a large mixing bowl, stir powdered sugar and almond extract together in a small bowl, gradually add enough water til the mixture is thin, pour glaze over popcorn, stir until lightly coated, store popcorn in tubaware , or press into a cake pan to form bars
almond glazed sugar cookies
heat oven to 400
combine butter , sugar and almond extract in large bowl
beat at medium speed , scraping bowl often , until creamy
reduce speed to low
add all remaining cookie ingredients
beat until well mixed
roll dough into 1 inch balls
place 2 inches apart on ungreased cookie sheet
flatten balls to 1 / 4 inch thickness with bottom of buttered glass dipped in sugar
bake for 7-9 minutes or until edges are very lightly browned
cool 1 minute
remove from sheets
cool completely
stir together all glaze ingredients with wire whisk in small bowl
decorate cooled cookies with glaze and sliced almonds
glaze sets up quickly
frost and decorate a few cookies at a time
almond graham cracker cookies
line a large cookie sheet with foil
gently cut graham crackers in half
place in a single layer on foil
melt butter and sugar in a saucepan on medium-high heat
bring to a rolling boil
add almonds and boil until syrup is bubbly
pour mixture over graham crackers and bake at 350 degrees for 5-7 minutes until syrup is bubbly again
when slightly cooled , separate with a knife
almond graham squares
preheat oven to 350 degrees
line the bottom and sides of a 8-inch square with foil , coat with cooking spray
i a medium mixing bowl , combine the graham cracker crumbs , the can of sweetened condensed milk and the salt , stir until moistened
stir in 1 1 / 2 cups of the sliced almonds
spread mixture evenly in prepared pan , sprinkle the other 1 / 2 cup sliced almonds over the top , patting gently
bake until golden and a toothpick inserted in the center comes out clean , 35 to 40 minutes
cool completely in pan
remove from pan
peel off foil , and cut into 16 squares with a serrated knife
squares will keep , in an airtight container at room temperture , for 4 to 5 days
almond granola
in saucepan , heat cider , almond butter , honey , cinnamon , vanilla and salt over medium heat until almond butter is melted
remove from heat
stir in rolled oats , and almonds
spread on rimmed baking sheet
bake in centre of oven at 350f stirring often til light golden approx 15 minutes
stir in blueberries
bake til golden for about another 12 minutes
allow to cool
almond grapes
mix together sour cream , sugar and almond extract, mix with grapes and add pecans, refrigerate 30 minutes before serving, enjoy !
almond green bean salad
bring 2 in of water to a boil in a large skillet
add green beans and cook 5 minutes or until crisp tender
immediately drain and rinse under cold water
in a large salad bowl , toss beans with tomatoes , onions , vinegar , oil , salt and pepper
line serving plates with lettuce leaves and top with green bean mixture , top with almonds
almond half moons
in a large mixing bowl , beat the butter or margarine with an electric mixer on medium high speed for 30 seconds
add the sugar
beat till combined
beat in the egg and almond extract
beat in as much of the flour as you can with the mixer
stir in any remaining flour and the ground nuts with a wooden spoon
do not chill dough
pack dough into a cookie press fitted with a 1 / 2 -inch wide round or star
force dough through the cookie press 1-inch apart onto ungreased cookie sheets forming crescent shapes
bake in a preheated 375f oven for 6-8 minutes , or till edges are firm and bottoms are lightly browned
remove cookies from pans and cool on a rack
sprinkle cookies with powdered sugar
almond halibut fillets  you can also use sole or perch
in a microwave-safe bowl , combine the butter and almonds
heat , uncovered , on high for 2 minutes , or until almonds are golden brown
place fillets in a greased microwave-safe 11-in x 7-in x 2-in dish
top with almond mixture
combine the lemon juice , dill , salt and pepper
drizzle over fish
sprinkle with paprika
cover and microwave on high for 4 minutes or until fish flakes easily with a fork
almond ham roll ups
combine all ingredients , except ham , and stir until well blended, spread 1 t, mixture onto each ham slice, roll up , jellyroll fashion , starting at short end, wrap in plastic wrap and freeze, thaw at room temperature an hour before serving, cut each roll into 1 / 4 inch slices before completely thawed, may serve with crackers for an extra crunch taste
almond honey butter
beat butter until smooth, gradually add liqueur and honey, stir in orange peel, chill until ready to serve
almond honey carrots
peel carrots
slice on the diagonal
in large saucepan , bring carrots , stock , honey , salt , pepper and nutmeg to boil
cover and cook over medium heat until almost tender , 5 to 7 minutes
uncover and cook over high heat , stirring often , until liquid is almost evaporated yet carrots are glazed and still moist , 3 to 4 minutes
remove from heat
stir in almonds and butter
almond honey granola
preheat oven to 300f
heat first three ingredients together in a big pot
stir in next three ingredients one at a time
spread onto a cookie sheet and bake for 15 minutes
stir and continue to bake for an additional 5 or 10 minutes until granola barely begins to turn golden
cool
add dried fruit
store in a tightly covered jar
almond honey whole wheat bread  1 1 2 pound recipe
make 1 1 / 2-pound recipe for bread machines that use 3 cups flour , or make 1-pound recipe for bread machines that use 2 cups flour
measure carefully , placing all ingredients in bread machine pan in the order recommended by the manufacturer
select basic / white cycle
use medium or light crust color
remove baked bread from pan and cool on wire rack
almond horns
line cookie sheet with parchment or foil
in a food processor combine almond paste and sugar
mix until the texture of fine crumbs
add egg white and flour , reserving yolk
mix until dough becomes smooth paste , it will be slightly sticky
turn dough out onto a lightly floured surface
with floured hands roll dough into a 12" log
divide into 12 equal pieces and roll into balls
roll balls between palms into 3" logs , slightly tapered at ends
spread almonds on a plate
beat reserved egg yolk with 2 tablespoons of water
dampen log with beaten yolk
roll each log in almonds until coated , bending into crescents
place crescents 2" apart on prepared cookie sheet and refrigerate for 20 minutes
preheat oven to 350f
bake 12-14 minutes or until light golden in color
cool baking sheet on wire rack for 5 minutes , and loosen crecents with a spatula
slide parchment off baking sheet and back onto wire rack to finishing cooling cookies
melt chocolate in double boiler or microwave
dip cookie ends into melted chocolate
place back on parchment until chocolate is dry
layer "almond horns" between sheets of wax paper in airtight container
almond hot chocolate
place the chocolate and cocoa in a mixing bowl
heat almond milk in a saucepan
pour over chocolate and cocoa and whisk well to melt and make frothy
stir in vanilla
if available , use a hand blender or hand mixer to make it even more frothy on top
pour into mugs and serve immediately
dust with cocoa to garnish and serve with chocolate-covered almonds
chocolate-covered almonds:
place a metal bowl of chocolate on top of one inch of water in a small saucepan
bring water to a low simmer
stir chocolate until melted
remove pan from heat
working quickly , dip half of each almond in melted chocolate
let dry on waxed paper , and serve
to roast almonds: spread in an ungreased baking pan
place in 350f oven and bake 10 minutes or until golden brown and fragrant
stir once or twice to assure even browning
almond hummus
in food processor , pure all ingredients except water until smooth
add water , a little at a time , and process until until you reach the desired consistency and the mixture is blended
refrigerate , covered
enjoy !
almond ice cream  dairy free
in a blender or food processor , very finely grind the almonds
use the pulse function and watch carefully
you do not want the nuts to release too much oil , which will turn them into nut butter
in a heavy saucepan , combine the water , sugar , lemon zest , cinnamon stick , and half of the almonds
place over high heat and bring to a boil , stirring constantly
decrease the heat to medium and add the rest of the almonds , continuing to stir
as soon as the mixture boils again , remove from the heat and let cool completely
transfer the cooled mixture to an ice-cream maker and freeze according to the manufacturer's instructions
if you do not have an ice-cream maker , transfer the mixture to a 4-cup container and place in the freezer for about 1 hour , or until half frozen
during this hour , remove the ice cream from the freezer every 5 to 10 minutes and beat it with a whisk to prevent ice crystals from forming
after the first hour , return the ice cream to the freezer and leave it there for at least 2 hours , or until fully frozen
when made by either method , transfer the finished ice cream to an airtight container and store in the freezer
it will keep for up to 1 week
when ready to serve , remove the ice cream from the freezer about 20 minutes in advance to allow it to soften slightly
spoon into small dishes to serve
almond iced shortbread balls  gluten free
combine butter , sugar , and 1 cup of flour , using sturdy wooden spoon or mixer with dough hooks
add eggs and mix in thoroughly
gradually work in the remaining flour , until dough will roll into balls without being sticky
roll into one or two-bite size balls and place on ungreased cookie sheet , or silicone baking sheet
bake at 350 f for 15 minutes
cool on cookie sheet before moving cookies to sheets of waxed paper
space the cookies at least 1 / 2" apart on the waxed paper so you don't have to move them to put icing on them
combine icing ingredients and stir until smooth
the icing should be runny enough to drop from a knife onto the cookies , but thick enough that it doesn't all run off
the icing will thicken as it sits
add more water if needed
to ice , leave the cookie on the waxed paper , and drop enough icing onto it to cover the top and drip down the sides a bit
while the icing is still wet , you can add little drops of icing to ensure coverage
try not to have too much icing ending up on the waxed paper , or you may not have enough for the whole batch
let the icing dry before placing in shallow storage containers , in a single layer
almond jello
take 1 cup of the evaporated milk , the gelatin and sugar and dissolve over low heat
add 2 teaspoons almond extract
take remaining 2 cups of milk , add the last 2 teaspoons almond extract , stir then add this into the hot milk
stir until well blended
pour into bowl and cool in fridge 2 to 3 hours
when firm cut into cubes adding the fruit cocktail , including liquid
mix lightly and serve
cooking time is refrigerated time
almond jelly chunks with sweet tangy longan
combine milk & sugar , bring to a boil and stir frequently while taking care not to let the milk boil over
turn off the flame
stir in the almond extract
in a separate small bowl , pour in some of the hot milk & sprinkle in the gelatin powder
whisk until dissolved with a fork
return & stir the gelatin mixture into the rest of the hot milk
pour into a square wet mould & store in refrigerator until set & chilled through
cut into little cubes or diamonds
in a large bowl , combine the longan & its syrup with the lemon zest & juice
add in very cold water until the mixture is not too sweet
gently stir in the almond cubes / diamonds & scatter a handful of ice cubes if desired
you can also toss in a few split maraschino cherries , if you like !
put out serving bowls and let everyone serve themselves =) enjoy !
almond jelly with fruit salad
place sugar and 2 cups water in a large saucepan and bring to a boil
stir throughout to dissolve the sugar
remove from heat
sprinkle the gelatine over and stir until dissolved
stir in the almond essence , condensed milk and 3 cups of water until well combined
pour mixture into a 19 x 29 cm slice tin and refrigerate for 6 hours or overnight until set
using a sharp knife , cut jelly into 2 cm cubes
divide among bowls with fruits
almond joy
blend all ingredients with crushed ice, pour into a wine glass to serve
almond joy balls
drain a cooked potato and mash with a fork in large bowl, work in powdered sugar , add coconut and extract, be sure to mix well, roll in balls or logs and chill, dip in melted chocolate, if it becomes sticky while rolling in balls just chill again
almond joy bars
melt margarine , stir in sugar and graham crackers until all worked in together
pat in the bottom of a 9x13 pan
bake in a 350 degree oven for 10 minutes
while the crust is baking , mix the sweetened condensed milk with the coconut until all the coconut is incorporated with the sweetened condensed milk
i usually chop the almonds up as the bars cut easier when they are chopped rather than left whole , but that is a personal choice
when the crust is out of the oven , spread filling over the crust
once the filling is spread , sprinkle the toasted almonds over the filling
bake the bars for 20 minutes or until light golden brown
once you take the bars out of the oven , i turn my oven off , sprinkle the chocolate chips over the bars and return to oven for a few minutes until the chips are melted enough to spread with a knife
i have found over the years that scoring the bars while the chocolate is still soft , helps when cutting the bars after they have cooled
other wise when you cut the cooled bars , they don't seem to cut cleanly and neatly
i also cut them into tiny bite size pieces , they are very rich and by cutting them small , they go alot further
almond joy bread
preheat oven to 350f
combine the eggs , sugar , canola oil , butter , vanilla , and coconut extract into a large mixing bowl
beat ingredients on medium speed for 2 minutes
in a separate bowl , combine flour , baking soda , baking powder , salt , and cocoa powder
starting with the flour mixture alternate flour , and then buttermilk till all is combined
add egg mixture
mix until just combined
do not over mix
fold in coconut , chocolate chips and almonds
pour into two loaf pans that have been greased and floured or sprayed with cooking spray
bake at 350f for 1 hour
remove from oven and place on rack to dry
while cakes are still warm , poke several holes in the top of the cake with a fork
drizzle coconut glaze into the holes
coconut glaze:
place ingredients into a small saucepan
bring to a boil
allow to boil for about a minute
turn heat off but leave saucepan on burner
drizzle over bread
cool
almond joy brownie bites
preheat your oven according to brownie recipe directions and generously spray two mini muffin pans with nonstick spray
fill cups about 1 / 2 full with brownie batter and bake according to directions
when brownies are done , place pans on a cooling rack and remove brownies once cooled completely
in a medium bowl , combine coconut and sweetened condensed milk
with clean hands , roll coconut mixture into balls and press onto tops of brownie bites
press an almond into the top of each
place brownies in the freezer to harden for about 15 minutes
melt almond bark or candy melts according to directions
remove brownies from freezer and dip the tops in the chocolate
place dipped brownies on a wax paper lined baking sheet and refrigerate until chocolate is set
almond joy brownies
heat oven to 350f
grease 9-inch square pan
in medium saucepan over low heat , melt candy bars and shortening , stirring occasionally until chocolate and shortening are melted
add sugar and vanilla
blend well
add eggs 1 at a time , beating well after each addition
stir in flour , salt and chopped almonds
mix well
spread in greased pan
bake for 25 to 30 minutes or until top springs back when touched lightly in center
cool completely
cut into bars
almond joy brownies   jar recipe
instructions:, sprinkle almond extract on coconut and toss to blend, mix flour , baking powder , and salt, layer ingredients in order given in a 1-quart wide-mouth canning jar, press each layer firmly in place before adding next ingredient, attach the following instructions on a gift tag:, almond joy brownies:, makes 2 dozen brownies, empty jar of brownie mix into large mixing bowl, use your hands to thoroughly blend mix, add:, 3 / 4 cup butter or margarine , melted, 4 large eggs , slightly beaten, mix until completely blended, spread batter in a sprayed 9 x 13-inch baking pan, bake at 350 f for 30 minutes, cool completely in pan , then cut into 2-inch squares
almond joy butter
place almonds on a rimmed baking sheet and bake in a 350 degree oven for 12-15 minutes
remove and set aside to cool for 5-10 minutes
in the meantime place coconut in a food processor and process until it turns into butter , scraping down sides as needed
scoop into a dish and set aside
place cooled almonds in the food processor and process until it turns into butter , scraping down the sides as needed
then add in the coconut
process to combine , add sea salt and vanilla and process once more
the mixture will be warm at this point so you can add in the chocolate to let it melt and fully combine , or you can wait until the spread cools to keep a chunkier chocolate texture
stir chocolate to combine and then place in glass jar or tupperwear for storing
store at room temperature so it does not solidify
however , if storing for more than 2 weeks , store in the refrigerator and bring to room temperature before use
almond joy cake
prepare cake mix according to cake mix instructions and bake in a 9x13" pan or a 9x13" brownie pan
you may also substitute a brownie mix for the cake mix
ten minutes before the cake or brownies are done , cook butter , sugar , evaporated milk , and marshmallows for 10 minutes
remove from heat and mix in coconut and almonds
pour over cake while still warm
cool
frost with any dark chocolate frosting
almond joy cake with creamy coconut butter frosting
butter and dust with flour 2 9x13 pans
combine the first 6 ingredients for the coconut cake layer in a mixing bowl and beat on medium speed for 3 minutes
pour into 1 of the prepared pan and bake for 30-45 minutes until toothpick comes out clean
cool at room temperature for 15 minutes
invert onto rack and brush 1 / 4 cup coconut rum over cooled cake
let sit for 1 hour
combine the first 6 ingredients for the chocolate almond cake layer in a mixing bowl and beat on medium speed for 3 minutes
pour into prepared pan and bake for 30-45 minutes until toothpick comes out clean
cool at room temperature for 15 minutes
invert onto rack and brush 1 / 4 cup almond liqueur over cooled cake
let sit for 1 hour
meanwhile cream butter , salt , and extracts , beating until light and fluffy
add sugar gradually , beating after each addition
add milk , beating until smooth
beat in additional milk until desired spreading consistency is reached
frost cooled cake and garnish with toasted coconut !
almond joy candies
toast the almonds in the oven at 400f just till they are warm and you can start to smell them
set aside
bring the karo to a boil and add the coconut , remove from heat and add extract
place in fridge till firm
form into 12 round balls or 6 ovals and place on waxed paper -- press 1 almond to each ball or 2 to each oval and chill for 1 / 2 hour
melt the chocolate in a double boiler or in a microwave being careful to stir often and not cook--just melt
dip each candy into the chocolate
coat evenly and completely
no coconut should be exposed ! place on a wax paper lined cookie sheet in the fridge till chocolate is set
store in a airtight container