formido/recipes-20k huggingface dataset:
almond toffee popcorn
in heavy saucepan , combine sugar , butter , corn syrup , water and almonds, cook over a moderate heat to 280~ on a candy thermometer, add the vanilla, stir well and pour over the popped corn
almond toffee rugelach
remove pie crust sleeves from box , and let sit on counter for 10-15 minutes while you prepare the other ingredients
preheat oven to 350f have two cookie sheets ready , lined with parchment paper
in a small bowl , combine the cinnamon & sugar
set aside
spoon the almond paste into a microwave-safe bowl
microwave on high for about 10-15 seconds
stir
add 1-2 tablespoons of water and stir again
if paste is still too thick , microwave again for about 10 seconds
stir well & make sure the paste is spreadable , adding a little more water if necessary , but mixture should not be too thin or runny
on a lightly floured board , unroll one of the pie crusts and roll lightly with a rolling pin to even out the dough
spread about half of the almond paste to within about 1 / 2" of the edge of the dough
sprinkle with the cinnamon sugar , then sprinkle about half of the toffee bits
cut the dough into 16 wedges with a pizza cutter
roll up each wedge , starting at the wide end
place cookie , point underneath , on parchment-lined cookie sheet
brush each cookie with egg wash & sprinkle with cinnamon sugar
repeat above steps with the other roll of pie crust dough
bake at 350f for 10-15 minutes , or until lightly browned
remove cookies onto a cooling rack to cool completely
almond toffee triangles
heat oven to 350
grease jelly roll pan
mix brown sugar , margarine , syrup , egg and vanilla
stir in flour and salt
spread dough in pan
bake until light golden brown- 18-20 minutes
prepare topping by: cook and stir brown sugar and syrup over low heat until sugar is dissolved
stir in margarine and cream
heat to boiling , then remove from heat
stir in vanilla and almonds
pour over baked layer , spread evenly
bake until light brown and set- about 15-20 minutes
cool , then cut squares , then cut squares diagonally
almond tofu
dissolve the gelatine with boiling water , dissolve in the sugar
add warm milk and essence
using a shallow dish , pour the jelly in , to around 1cm deep / high
meanwhile , dissolve brown or raw sugar in hot water to taste , make it a little sweeter than usual so it's the right sweetness after adding in the fruit salad
add the fruit salad , chill well
when the jelly solidifies , cut into 1cm cubes , and add to the chilled liquid
do not add the jelly into hot or warm liquid ! make sure the liquid is at least cold before adding them inches
add more sugar to the liquid if required , otherwise ready to serve !
p
s
cooking time = chilling time
almond topped chicken
in a skillet , cook the chicken in 2 tablespoons of butter until juices run clear
about 20 minutes
transfer to serving plate and keep warm
add almonds and remaining butter to skillet
cook and stir just until almonds are lightly browned
stir in lemon juice
heat through
spoon over chicken
almond torta
preheat oven to 325 f
butter and flour a 10 inch bundt pan
stir together the almonds , flour and salt
set aside
beat the egg yolks at high speed using an electric mixer for about 6 minutes or until they are thick and lightly colored
add the amaretto and vanilla
gradually add 1 / 3 cup sugar , beating until it is dissolved
set this mixture aside
wash and dry the beaters thoroughly
in a large bowl , combine the egg whites and cream of tartar and beat until soft peaks form
gradually add 1 / 3 cup sugar , beating until stiff peaks form
gently fold the egg yolk mixture into the whites
then gently fold in the flour mixture , about 1 / 3 at a time
pour the batter into the bundt pan and bake for 45-55 minutes or until a knife inserted in center comes out clean
invert the pan onto a plate
after 30 minutes , loosen the sides of the cake from the pan and remove the pan
serve topped with strawberries and whipped cream
almond torte with mocha whipped cream frosting
preheat oven to 350 f
prepare 2 8 inch round cake pans by greasing them and lining them with waxed paper cut to fit
in a blender combine the eggs and sugar at high speed until smooth
add almonds and blend until they are very finely ground
add flour and baking powder and blend until combined
pour the batter into the prepared cake pans and bake at 350f (180c0 for about 15 minutes or until lightly browned
let cakes cool before removing from the pans
let cool completely before icing
optional to pour 1-2 t amaretto liqueur on bottom layer for decadence
almond tres leches muffins
preheat oven to 400f
grease 12 regular-size muffin cups with shortening or line with paper cups
in a large bowl beat together butter and sugar on medium speed until smooth
beat in almond extract and eggs
with wooden spoon , stir in flour , baking powder , 1 / 3 cup condensed milk , whipping cream
milk and 1 / 2 cup of the almonds just until combined
divide batter evenly among muffin cups sprinkle 1 / 4 cup sliced almonds evenly over batter
bake 15-20 minutes or until light golden brown
cool 10 minutes and drizzle each with 1 tsp of the additional condensed milk
serve warm
almond triangles   trigona
preheat oven to 350
combine almonds , sugar , water , rose water or vanilla extract , and lemon juice in saucepan
cook over low heat , stirring constantly , until mixture becomes thick and pasty
cut phyllo sheets into thirds
cover two-thirds with plastic wrap so it doesnt dry out
lay strip in vertical position , brush with some melted butter , at bottom of strip add 1 teaspoon filling , bring the left side over so that you have a triangle , but keeping on going by bringing the right bottom
brush triangles with butter and place on an ungreased baking sheet , seam side down
bake for 30 minutes , or until golden not brown or they are over baked
remove from sheet to cool
when slightly cool , sprinkle with confectioners' sugar
when ready to use , place unthawed in a preheated 350 oven
bake for 45 minutes , or until golden
almond truffle brownies
preheat oven to 350 degrees
in a large bowl combine the brownie mix , water , vegetable oil , egg , chopped almonds and almond extract
pour into a greased 13 x 9 pan and bake for 23-25 minutes or until toothpick inserted near the center comes out clean
don't overbake
cool in pan on wire rack
filling:
in microwave , melt chocolate chips
stir until smooth
in a large mixing bowl beat cream cheese and confectioners sugar until smooth
add milk , almond extract and melted chips
mix well
spread over brownies
refrigerate for 1 hour or until firm
topping:
melt chocolate chips and cream over low heat
stir until melted
spread over filling
sprinkle with almonds
refrigerate for 1 hour before cutting
almond tuiles
put the cream and butter in a small saucepan and heat over medium heat until the butter melts
remove from heat and stir in the vanilla
put the almonds , sugar , flour and zest in a medium bowl and stir to mix thouroughly with a rubber spatula
add warm cream mixture and stir with spatula until batter is smooth
cover the batter with plastic wrap and refrigerate until thoroughly chilled and thickened- preferably overnight
the batter can be made ahead and refrigerated , wrapped airtight , for 4 days
baking the tuiles: preheat the over to 325 degrees and place your oven rack in the middle or lower third of the oven
you will need a rolling pin , wine bottle or some other cylindrical object to form the tuiles
they can also be formed over the bottom of a cup to make a container for mousse or berries etc
stir the chilled batter to remix
drop batter onto a parchment or silpat lined sheetpan , allowing 1 teaspoon of batter for each tuile
leave 2 inches between each one
there is no need to spread out the batter- it will spread itself
you can make these larger if you want , but will have to adjust baking times accordingly
bake the tuiles for 5-8 minutes until they spread and turn honey brown
do not leave the kitchen- the tuiles will go from almost done to overdone in a very short time
remove sheetpan and allow to cool for about 30 seconds
forming the tuiles: slide the tuiles back and forth with your fingers or a spatula to release them
pick them up one by one and lay on the rolling pin
press lightly on the tuile with your hand to get a nice curved shape
the cookies will mold and cool in a few seconds , so you should remove the shaped cookies as soon as you need room on the rolling pin for more
if the tuiles become cool and hard to remove from the sheetpan , put them back in the oven for 1 minute and then continue
repeat with the rest of the batter making sure that the sheetpans cool between batches
decorating the tuiles: scrape the melted chocolate into a parchment cone or plastic zip-lock bag
snip the end making a tiny hole and pipe very thin lines across the tuiles
you can also use a fork dipped into the chocolate and then waved back and forth over the tuiles
serve as soon as the chocolate sets
almond vanilla bean biscotti
preheat oven to 350 degrees
cream together the butter and sugar in a large mixing bowl until smooth
add egg and egg white and continue beating until creamy , then add the vanilla , vanilla bean salt and buttermilk and mix until combined
sift the flour , baking powder , and baking soda together into a medium bowl
add the dry stuff to the wet stuff in the mixing bowl , but do it a little at a time
when all the flour's in , toss in the finely chopped almonds , but save a couple tablespoons of the nuts for something we'll do later
don't mix this dough too much or it might toughen up
you only want to mix it enough to get all the ingredients incorporated , and then you'll have tender biscotti
you may want to use your hands to work everything together as the dough thickens
form the dough into a rectangular loaf on a lightly greased or parchment paper-lined sheet pan
the dimensions of the loaf should be somewhere around 10 inches long and 5 inches wide , and about an inch thick in the middle
sprinkle the left over almond bits over the top of the loaf , then bake it for 30 to 35 minutes or until the top has turned light brown
remove this now puffed-up loaf from the oven and let it cool for 5 minutes or as long as it takes for it to be cool enough to handle and slice
when it's cool , move the biscotti loaf to a cutting board
use a long serrated bread knife to slice the dough across its width
make slices that are approximately 3 / 4-inch thick
keep the slices standing up and move them back to the sheet pan
position them in rows on the pan so that they aren't touching , then pop the whole pan back into the oven for 10 to 15 minutes or until the cookies are crisp on the outside
when you remove the cookies from the oven , keep them out on the sheet pan for several hours or overnight so that they completely dry out
almond vanilla breakfast bread
heat brown sugar , butter , and almond extract in microwave safe bowl on high for one minute
stir til blended and microwave for an additional one minute
arrange frozen rolls in a lightly greased 10" bundt pan
drizzle sugar mixture evenly over rolls
sprinkle with vanilla pudding mix and almonds
cover and let stand for 3 hours
baked uncovered at 350 degrees for 30 minutes or until brown
remove from oven and let stand for 10 minutes in pan before inverting onto serving plate
serve warm
almond vanilla cookies
preheat oven to 350 and cover 2 cookie sheets with parchment paper
in a medium bowl , mix together chopped almonds , flour , baking powder and salt , set aside
in a large mixing bowl cream butter and sugar until light and fluffy
mix in extracts mix in flour mixture until well blended beat until thoroughly combined
form dough into 36 balls and place a whole almond in center of each ball
bake for about 20 minutes , or until golden brown , check after 15 minutes as i found i needed to turn the temperature down for the second batch
almond vanilla yogurt loaf
combine dry ingredients, in a separate bowl , combine wet ingredients, add wet ingredients to dry and combine just until moistened, pour into loaf pan coated in non-stick cooking spray, bake 325 degrees for 45-50 minutes, allow to cool 10 minutes before transferring to wire rack
almond vegetable slaw
in a large bowl , toss together broccoli , zucchini , celery , onions , bell peppers and almonds
in a small bowl , whisk together oil , lemon juice , parsley , mint and lemon zest
pour over vegetable mixture
toss gently to coat
season with salt and pepper
enjoy !
almond veloute sauce
melt margarine over medium heat in 1 1 / 2-quart saucepan, stir in flour, cook over medium heat , stirring constantly , until mixture is smooth and bubbly, remove from heat, stir in broth, heat to boiling , stirring constantly, boil and stir 1 minute, add salt , pepper , and nutmeg, just before serving stir in the almonds
almond vodka
place ice in cup, pour rest of ingredients over ice, mix and enjoy
almond wheat germ muffins
preheat oven to 350f
throw everything in a bowl and mix until well blended
pour batter into greased or lined muffin tins and bake for 15-20 minutes , or until a toothpick inserted into the center comes out clean
almond white chocolate fudge
line 8" square pan with foil , with ends of foil extending over sides of paan
set aside
microwave chocolate and milk in large microwave-safe bowl on medium 2-3 minutes or until chocolate is almost melted
add almonds , cranberries and orange peel , stir until well blended
spread chocolate mixture into prepared pan
refrigerate for 2 hours or until firm
lift fudge from pan , using foil handles
cut into 48 pieces
store in tightly covered container in refrigerator up to 3 weeks
almond yogurt cake
preheat the oven to 350f spray a 9" cake pan with cooking spray
sift together flour , baking powder , baking soda and salt
cream butter and sugar
add egg and beat well
mix in yogurt and almond extract until mixture is smooth
stir wet and dry ingredient together until just combined
spread evenly into prepared pan and bake 30-35 minutes , until tester just comes out clean
if you use an 8" pan , it will take a bit longer to bake
i think this is probably an extremely adaptable recipe in terms of add-ins and different flavors
almond zucchini burritos
wrap tortillas in foil
bake at 375f 10-15 minutes or until soft and heated through
can also be wrapped in plastic wrap and microwaved for 1-2 minutes on high until soft
while tortillas heat , saute zucchini , onion and canned chilies in oil for three minutes on medium heat
reduce heat to low , add water and salsa , cover and cook for three minutes
stir in almonds
remove from heat
spoon 1 / 2 cup vegetable mixture down center of each tortilla
divide cheese into sixths and sprinkle on top of vegetable mixture
roll up tortillas
place burritos on serving dish and spoon 1 tbsp sour cream and 1 tbsp salsa down length of each burrito
garnish burritos with reserved almonds
serve immediately
if desired serve with shredded lettuce , chopped tomatoes and sliced avacado on the side
refried beans and spanish rice are also nice side dishes to go with the burritos and makes for a full course meal
enjoy !
almond  apricot and white chocolate decadence bars  cookie mix
heat oven to 375f
in large bowl , stir cookie base ingredients until soft dough forms
spread dough in bottom of ungreased 13x9-inch pan
bake 10 to 15 minutes or until set
cool 10 minutes
meanwhile , in large bowl , beat almond paste and sugar with electric mixer on low speed until crumbly but blended
add apricots
beat on low speed just until combined
add cream cheese , 2 eggs and the lemon juice
beat on medium speed until well blended
pour over warm cookie base
bake 20 to 25 minutes or until set
cool 30 minutes
place baking chips in small bowl
in 1-quart saucepan , heat whipping cream just to boiling over low heat , stirring occasionally
pour over baking chips
let stand 1 minute
stir until chips are melted and mixture is smooth
pour and spread over filling
sprinkle with almonds
refrigerate about 2 hours or until set
for bars , cut into 9 rows by 4 rows
store covered in refrigerator
almond  chicken   apricot rice
mix all ingredients together, heat in oven at 350 degrees for 15 minutes
almond  citrus   coconut tart   with gluten free option
preheat your oven to 160 degrees centigrade
grease a 24cm pie dish
you can use a smaller pie dish with high sides or any oven-proof dish large enough to take the mixture
place all of the ingredients in a food processor and process for one minute
pour mixture into the prepared pie dish and bake 30-40 minutes
when cooked the top will be golden and the filling should be just a little wobbly when the dish is shaken
the tart will continue to set as it cools
serve the tart chilled and dust with icing sugar just prior to serving
almond  sunflower and berries shake
if you have soaked the nuts and seeds overnight , use a small sieve to drain off the water
in a blender or processor with the lid on , process the almonds , sunflower and flax seeds on high , until they are coarsely ground
pour in filtered water slowly at first , so that the blades reduce the ingredients to a thick consistency
add the remaining liquid and continue blending
add apple juice , banana or berries , vanilla extract and nutmeg , and blend until frothy
pour into a glass and drink immediately
health
even half a dozen almonds will give you that much-needed energy boost
bananas are pretty good in the same way but almonds are more portable and sometimes eating a banana just isnt an option !
almond  flax butter
if the almonds have skins , they will need to be blanched and peeled: place them in a small saucepan and cover them with water
bring to a boil , reduce heat slightly and simmer for two minutes
drain the almondsin a colander and rinse them under cold water
pop off the skins by pinching the base of each almond between your thumb and forefinger
pat the almonds dry
grind the almonds into a meal in a food processor fitted with a metal blade
add the oil one tablespoon at a time and process until creamy
add salt to taste
store in an airtight container in the fridge
almond amaretto cheesecake
combine first four ingredients
press into bottom and 1 3 / 4" up side of a 9" springform pan which has been coated with coaking spray
in a large bowl beat beat together cream cheese and 1 cup sugar until light and fluffy
add eggs one at a time beating well after each addition
lower speed to medium and add whipping cream
, 1 / 4 cup amaretto and 1 teaspoon vanilla beating well
pour into prepared crust and bake at 350 for 15 minutes and reduce over to 225 degrees , bake for 1 hour
cool on rack for 5 minutes
combine next 4 ingredients
spread evenly on cake and cook additional 5 minutes
cool , cover lightly and chill overnight
to serve , remove side of pan and garnish with almonds
almond anise biscotti
cream butter and 1 cup sugar
add eggs one at a time , beating well after each
stir in flavorings
combine dry ingredients , add to creamed mixture
stir in almonds
lightly grease cookie sheet
spray hands with non-stick spray and shape dough into 2-12x3 logs on prepared cookie sheet
sprinkle with remaining sugar
bake at 375f for 15-20 minutes or until firm
remove from oven and cool on wire rack for 15 minutes
reduce oven temp to 300f
place log on cutting board and slice diagonally 1 / 2 inch thick
place on cookie sheet sliced side down
bake 10 minutes
turn , bake 10 more minutes
if desired , dip into melted chocolate
store in airtight container
almond blueberry cookies
preheat oven to 375 degrees, 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 andbeat 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 dough in the refrigerator for about 30 minutes, using two small spoons , dollop dough onto cookies sheets, bake until golden brown around the edges , about 15 minutes, cool on a wire rack, save in sealed storage container
almond butter cake
preheat oven to 350, add melted butter to sugar, stir in eggs and extract, add flour until well blended, pour into greased 9-inch cake pan, srinkle reserved 2 teaspoons of sugar and sliced almonds evenly over the top, bake for 40 minutes, a toothpick will not come out clean !
almond cherry cereal
put the cereal flakes in a bowl and dollop the almond butter on top
add the soymilk and stir everything around
you'll probably need two spoons for this , and there will be clumps of almond butter and flakes- this is normal , it won't all stir up uniformly
dump the fruit on top , and quickly stir it inches enjoy !
almond cherry lavender crunch
put butter , honey and lavender in a medium saucepan and warm over medium heat
once the butter has melted , turn off heat , stir mixture and let it steep for 10 minutes
preheat the oven to 350f
line a shallow sided sheet pan with wax paper or parchment
add the rolled oats , cherries , almonds and salt to butter mixture and stir well
spread mixture evenly on the sheet pan
bake 20-30 minutes , until golden brown , stirring at least once or twice to ensure even browning
let cool 10 minutes before eating
store airtight for up to 1 week
enjoy !
almond chive salmon
preheat oven to 400
combine first 5 ingredients in a food processor
add 1 / 4 teaspoon salt
process until finely chopped
sprinkle salmon with the remaining 1 / 4 teaspoon salt and pepper
top fillets evenly with breadcrumb mixture
press gently to adhere
place fillets on a baking sheet coated with cooking spray
bake at 400 for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness
serve with lemon wedges
almond chocolate coffee cake
preheat oven to 350
generously butter 10-inch bundt pan or 13 x 9-inch baking pan
combine nuts , brown sugar , morsels , cocoa , coffee granules , apricots and cinnamon in medium bowl
set aside
combine flour , baking powder , baking soda and salt in medium bowl
set aside
beat butter in large bowl with an electric mixer until light and fluffy
add granulated sugar and vanilla extract
beat for 2 minutes
add eggs one at a time , beating well after each addition , until mixture is completely smooth
alternately add flour mixture and yogurt
beginning and ending with flour mixture
mix until smooth
pour half the batter into prepared pan
spread half the nut mixture on top
repeat layers
bake for 1 hour or until wooden pick inserted near center comes out almost clean
cool in pan on wire rack for 10 minutes before carefully turning cake out onto rack
serve warm with powdered sugar sifted lightly over the top , if desired
almond chocolate marble muffins
preheat oven to 400f
have ready 12 greased or paper-lined standard-size muffin cups
in a bowl , combine the flour , sugar , baking powder , and salt
add the almonds
in another bowl , combine the milk , oil , and egg
add to the flour mixture just until moist
in a small bowl , combine 1 / 2 the batter and the cocoa powder
spoon the plain batter evenly into one side of the muffin cups
add the chocolate batter to the other side
gently marbelize the batters
sprinkle with additional almonds
bake for 20 minutes , or until a toothpick inserted in the center comes out clean
serve warm , dusted with powdered sugar
almond cinnamon bars
base: in small bowl , combine flour , cinnamon , lemon rind and salt
set aside
in medium bowl using an electric mixer , beat together sugar , butter and egg yolk until fluffy
gradually beat in flour mixture until well combined
pat evenly over base of 9-inch square baking pan
brush evenly with egg white
almond topping: in small bowl , combine almonds , sugar and cinnamon
sprinkle evenly over base
bake in 350 degrees oven for 25 to 30 minutes , until golden brown
let cool in pan before cutting into bars