formido/recipes-20k huggingface dataset:
almond muffins with gooey fig center
heat oven to 350f combine first 9 ingredients in a bowl
puree figs in a food processor until smooth and scrape into a small saucepan
place over low to medium heat , stirring constantly , until puree gently boils , about 5 to 10 minutes
let cool , then refrigerate
whisk egg , honey , milk and oil in a bowl
incorporate into flour mixture and blend on low with a hand mixer
line a muffin tin with paper cups
fill each halfway with batter
add 1 tbsp fig puree to center of each cup , then cover with a small spoonful of batter
sprinkle almonds on top
bake until golden brown , 12 to 15 minutes
almond mushroom pate
in a large skillet , melt margarine
add onion , garlic , and mushrooms
saute until tender but not browned
add tarragon , stir until it is softened
pour mixture into a bowl of food processor
add remaining ingredients
process until mixture is smooth
add cheese if you prefer a more spreadable consistency
spoon into a serving bowl
top with garnish of your choice
garnish: slivered or finely chopped almonds , fresh parsley sprigs , pimiento strips , or sweet red pepper strips , optional
people who do not like ordinary pate seem to love this one
vary the herbs and substitute the vegetables as you wish
serve with water crackers , thick slices of crusty french bread , thin slices of whole wheat bread , or unsalted whole wheat crackers
may be frozen
almond orange cake
heat oven to 350 degrees , and spray a 9-inch springfoam pan with cooking spray
in a blender , place the 1 cup of slivered almonds , cover and process till almonds are finely ground
in a large bowl , beat almonds , and remaining cake ingredients except for marmalade with mixer on low speed for 30 seconds scraping bowl constantly
beat on high speed for 3 minutes , scraping bowl occasionally , then pour batter into pan
bake 45-55 minutes or til top is evenly dark golden brown and cake springs back wheh touched lightly in center
cool in pan for 10 minutes
remove side of pan , and spread marmalade over top of cake
cool for 1 hour
in chilled small bowl , beat whipping cream , an 2 tablespoons sugar on high speed until soft peak forms
spoon whipped cream around edge of cake , and sprinkle 1 / 3 cup almonds over whipped cream
refrigerate , and garnish with orange twist
almond orange cookies
preheat oven to 400 degrees fahrenhet
whisk the shortening in a large bowl until light and aerated
use an electric mixer if possible
gradually beat in the granulated sugar
grate the rind of the orange onto a plate and squeeze juice into a cup
be careful to remove any seeds from the juice
whisk the eggs , orange rind and orange juice into the shortening mixture and continue for 3 to minutes after combined
sift flour together with baking powder in a separate bowl
stir the flour mixture and almonds into the shortening mixture until it forms a dough
lightly flour a flat surface and roll out the dough until it's about 1 / 2-inch thick
use a round cookie cutter to cut out 36 round cookies and place them on baking sheets
bake for 10 minutes at 400 degrees f until golden
remove from oven and allow to cool and firm on baking sheets for about 10 minutes
mix confectioner's sugar with cinnamon and sift this mixture evenly over the baked cookies as they cool
almond orange couscous
in a medium saucepan , bring the chicken broth to a boil , stir in the couscous and butter
cover , turn off heat and allow to sit for 5 minutes
remove lid , fluff couscous with a fork , stir in the almonds , cilantro , orange zest and salt
enjoy !
almond orange macaroons
place the oven rack in the lowest position possible in your oven
preheat the oven to 300f
line two baking sheets with parchment paper
place the sugar , confectioners' sugar , orange zest and salt in the bowl of a food processor together with the steel knife
grind the zest very find with the sugar
this will usually take 3 20-second whirls of the processor
scrape the work bowl with a spatula in between whirls and stir up the sugar mixture
scatter the diced almond paste evenly over the sugar mixture and give the processor about two more 10 seconds whirls
the texture should be like coarse meal
again , scrape the work bowl in between whirls
add the egg whites and mix with about two 5 second whirls
don't forget to scrape the bowl at half-time
remove the steel knife and set aside
working directly from the food processor bowl , scoop up the dough in rounded 1 / 2 teaspoonfuls and drop onto the parchment lined baking sheets
space the cookies about 2 inches apart , these babies really spread as they bake
bake the cookies , one sheet at a time , until lightly browned and crackly on top , about 20-25 minutes
remove the cookies together with the parchment paper to a wire rack to cool
to remove the cooled cookies from the paper , loosen them carefully around the edges with a spatula , using short strokes
these are not brittle cookies , and you should get the hang of it soon enough
you can layer the macaroons between sheets of wax paper in an airtight tupperware , and store them in a cool , dry spot
almond orange muffins
preheat oven to 400f line a 12-muffin pan with paper muffin cups
sift flour , baking powder , cinnamon and salt into a bowl
stir in 3 / 4 cup wheat germ , and set aside
in a large bowl , combine eggs , milk , juice , sugar and oil
add dry ingredients all at once and stir lightly until liquid is absorbed
batter will be lumpy
stir in orange zest and 3 / 4 cup almonds
divide batter among muffin cups and sprinkle tops with remaining almonds and wheat germ
bake 12 to 15 minutes or until a toothpick comes out clean
remove from pan and let cool
almond oreo truffles balls  and other flavors
using a food processor , grind cookies to a fine powder
with a mixer , blend cookie powder , cream cheese and almond extract until thoroughly mixed
use the large side of a melon baller to create inch balls and place on wax-lined cookie sheet
refrigerate for 45 minutes
follow directions on the bakers dipping chocolate to melt the milk chocolate
dip balls and coat thoroughly
gently place a fork underneath the coated ball to lift it out of chocolate
letting the excess chocolate drip off
place on wax-paper-lined cookie sheet
follow the directions on the bakers white chocolate box to melt it
place melted white chocolate in a small plastic baggy and cut a tiny hole in a corner
use as a pastry bag
using the bag or bottle , drizzle the white chocolate over each truffle
place in the refrigerator for 15 minutes to let the chocolate set
instead of the white chocolate embellishment , you can top with ground toasted almonds
do not substitute chips for either the milk or white chocolate
they will not create a smooth exterior on your truffle ! you can substitute premium baking chocolate for the dipping chocolate if you prefer
you can change these up by substituting different flavors of extract: use peppermint and top with crushed peppermint candies , use cherry and top with pink tinted white chocolate , substitute t
strong coffee and top with crushed hazelnut , or substitute vanilla
your options are endless !
almond pancake mix
in large bowl , stir all ingredients together till well blended, store in a reseable bag, yield 7 1 / 2 cups pancake mix, enough for 3 batches of pancakes, instructions for almond pancakes:, 2 1 / 2 cups pancake mix, 1 1 / 4 cup water, 1 large egg, 2 tbls vegetable oil, in medium bowl , combine all ingredients and stir just till moistened, heat a greased griddle over medium heat, for each panccake , pour 1 / 4 cup batter onto griddle, and cook till top if full of bubbles and underside is golden, turn and cook other side till golden brown, regrease griddle as necessary, yield 12 5" pancakes, per recipe, and total of 7 1 / 2 cups pancake mix --
almond pancakes
heat a cast iron pan or griddle over high heat with a teaspoon or two of coconut oil until its melted
mix all ingredients together in a medium bowl until you have a runny pancake batter
you may need to adjust , adding more of the non-dairy milk to make it the right consistency
you dont want it to be too stiff
reduce heat to medium low and scoop roughly 1 / 4 to 1 / 2 cup of batter onto the hot surface
when bubbles are covering the top of the batter , flip and cook the other side
keep in a slightly warm oven or stack on a dishtowel or plate
serve warm with blueberry jam , coconut nectar or coconut or almond butter and fresh fruit
or sauteed vegetables for a savory dish
endless possibilities , including leftovers the next day
almond pancakes   hcg p3
mix it up and cook
they don't bubble like normal pancakes , so you have to watch for the sides to start looking 'done' before you flip
almond paste
grind your almonds, in the second grinding add the sugar, gradually add your egg white working the mixture vigorously, use dough hook in mixer or knead on a pastry board, the mixture should be firm& smooth when ready
almond paste   make your own
place the almonds in a food processor and process until very finely ground
using a wooden spoon , mix the confectioner's sugar with the ground almonds until they are completely blended
in a separate bowl , break the eggs and beat until they are frothy
pour them into the sugar and almond mixture
work the mixture using a clean odor-free wooden spoon or a spatula first and then using your hands until it comes away from the sides of the bowl
almond paste can be held for several days when wrapped in plastic film and stored in the refrigerator
you don't necessarily have to use confectioner's sugar , which makes for a very smooth paste
you can use ordinary sugar to obtain a more granular effect
eggs: the function of this ingredient is to bind the sugar and the almonds
if you use only egg whites , you will obtain a soft paste , while whole eggs give a more medium-textured paste
almond paste made with egg yolks is thick and compact
when you are mixing the almond paste , the egg should be added gradually , with a small amount of orange flower water
if you see that the paste is becoming too wet , you can keep back some of the eggs
mixing almond paste: be careful not to handle the mixture for too long: if almonds get too hot , they tend to give out their oil , and the paste will turn out greasy
almond paste or marzipan
sift the 2 sugars into a bowl, stir in the eggs and yolks, place over a pan of nearly boiling water and whisk until thick and fluffy, remove from heat and sit base in some cold water, whisk in essence , brandy and juice, carry on until cool, stir in ground almonds and knead to form a firm paste, use as you will, to cover a cake roll out into a circle and drape over the cake, press into place and leave to set for at least 2 days, ice the cake
almond paste twirl coffee cake
in a large mixer bowl , combine 2 cups flour & yeast
on the stove , heat milk , butter , granulated sugar & salt until 115-120 degrees
don't worry if the butter isn't completely melted
add to dry mixture in bowl
add egg , beating at a low speed for 1 / 2 minute
be sure to scrape the bowl during mixing so as to get all yeast incorporated
beat at a high speed for 3 minutes
stir in the remaining flour
knead on floured surface until smooth
put ball in greased bowl
flip to grease both sides
cover with damp cloth & let rise in a warm place until double
punch dough down & let rest 10 minutes
roll into a rectangle
make the almond filling by creaming together sugar and butter
stir in slmonds & extract
spread the almond filling over the pastry
roll from the long edge & pinch to seal
place seam side down on greased baking sheet
cut every 1 / 2 inch to within 1 / 2 inch of bottom
gently pull each slice alternately to left & right
let rise in warm place until nearly double
bake in 375 degree overn for 20-25 minutes
while still hot , sprinkle with powdered sugar
almond pastry
preheat oven to 350, unroll 1 package of crescent rolls across the bottom of a 9x13 pan, press or stretch lightly to fit , and pinch perforations together to seal, mix cream cheese , egg yolk , almond extract and sugar, spread over 1st layer, unroll 2nd package of crescent rolls and stretch to fit over the top, slightly beat egg white and brush on top layer of crescent rolls, sprinkle with additional sugar , then sliced almonds, bake 20-25 minutes , till golden brown, cool completely before cutting
almond pastry sticks
combine sugar and almond extract and stir well
set aside
in large mixer mix , mix butter , cream cheese , flour , baking powder , and salt
low speed until dough forms
knead on floured surface until smooth
divide in half
roll first half into large rectangle
sprinkle with 3 t sugar mixture
fold in thirds , rotate 1 / 4 turn
roll out and repeat 2 more times
roll out a third time and cut into 36 cookies - 12x3
ungreased cookie sheet , 400 degrees , 8-9 minutes
almond peach clafouti
mix 1 / 4 cup granulated sugar and the liqueur in mixing bowl
add peaches and toss to coat
let stand at room temperature 30 minutes
heat oven to 350 degrees
generously butter 9" round baking dish or glass pie plate
toast almonds on baking sheet until light brown , 7-10 minutes
i
ncrease oven heat to 375 degrees
process eggs , egg yolk , and remaining 1 / 2 cup granulated sugar in food processor fitted with steel blade until blended
with machine running , add butter and flour through feed tube
process 30 seconds
add milk , almond extract , 3 peach slices , and all the liquid from peaches
process until smooth , about 30 seconds longer
pour enough batter into prepared dish to measure 1 / 4" deep
bake just until set , 5-7 minutes
arrange peaches over baked batter and sprinkle with almonds
cover with remaining batter
bake until puffed and top is browned , 35-45 minutes
let cool slightly on wire rack
sift confectioner's sugar over top and serve warm , topping each serving with a dollop of whipped cream
almond peach crisp
heat the oven to 375
butter a 9" square baking pan
combine the flour , 1 / 2 cup of the sugar , 1 / 4 tsp
of the nutmeg and the salt
cut in the butter until the mixture is crumbly
mix in almonds
refrigerate
peel the peaches and slice
toss sliced peaches with the lemon juice , remaining 1 / 2 cup sugar and 1 / 4 tsp nutmeg , the cornstarch and almond extract
put the peach mixture in the prepared pan and sprinkle crumb topping on top
bake until top is golden and juices are bubbling , about 45 minutes
serve warm or cold
almond peach muffins
in a large bowl , combine flour , sugar , salt and baking soda, in another bowl , beat eggs , oil and extracts, stir into dry ingredients just until moistened, fold in peaches and almonds, fill greased or paper-lined muffin cups three-fourths full, bake at 375 for 20-25 minutes or until a toothpick comes out clean, cool in pan for 10 minutes before removing to a wire rack
almond peach smoothie
combine all ingredients in blender and process until smooth and creamy, this makes a great breakfast
almond peach yogurt bread
preheat oven to 325f measure and sift the dry ingredients except for the sugar into a large bowl
lightly beat eggs in another bowl
add oil and sugar to the eggs and blend well
mix in the yogurt and almond extract
add the wet mixture to the dry ingredients
add nuts and mix until just combined
pour into 2 well-greased loaf pans
bake for 1 hour
almond peaches with amaretti filling
preheat oven to 350 degrees f
scoop a little flesh from center of each peach half , and put in a bowl
add the cookie crumbs , sugar , and 2 tablespoons softened butter , yolk , lemon rind
beat until smooth
divide the mixture among the peach halves , evenly-- shaping the mixture into a'mound' shape
top with flaked almonds if you desire to , and dot with remaining tablespoon of butter
arrange in a buttered ovenproof dish and bake for 25-35 mins
serve warm or cold with light cream
almond peachy pie
blend almonds in food processor
stir in coconut and sugar
rub butter into mixture
reserve 2 tablespoons of this mixture for topping
press the remaining crumbs onto the base and sides of a greased 23cm flan tin
bake in a moderately hot oven for 15 minutes or until golden brown
cool
place the reserved crumbs into a small pan and stir over a low heat until golden brown
this takes about 4 minutes
combine sour cream , salt , 1 / 2 a cup of the sifted icing sugar , juice , rind , and vanilla
pour into the prepared pie shell
arrange the well drained peaches decoratively over the top of the filling
lightly whip the cream and remaining sifted icing sugar
spoon or pipe around the edge of the pie
sprinkle with the toasted crumbs and then refrigerate before serving
almond pear flan
pastry: combine all ingredients in processor , process until combined
remove to lightly floured surface , knead into smooth ball , cover , refrigerate 30 minutes
roll pastry large enough to line a 9-inch flan tin
filling: cream butter and sugar together until just combined , add eggs one at a time beating well after each addition
fold in almonds and flour
spread filling into pastry case , place pear quarters over filling , bake in moderate 350 degree oven 35 minutes or until golden brown
brush with warmed sieved apricot jam
almond pepper green beans
1
steam green beans for about 10 minutes , drain and rinse with cold water
2
heat oil in skillet over medium heat , add pepper and onion , saute until onions and peppers start to soften
3
add butter to skillet
4
once butter is melted , add green beans to the pot , mix ingredients well , and heat through
sprinkle in the almonds and season to taste with salt and pepper
almond pesto pasta
cook pasta in plenty of boiling water until al dente
drain , reserving pasta water if to be used instead of cream
pour boiling water over peas to thaw and drain , place thawed peas with almonds and garlic in food processor and blend coarsely
scrape down bowl sides , add oil , herbs and salt & blend gain to a medium thick paste
season well with pepper
spoon into saucepan with pasta & toss over medium heat , adding pasta water or cream , until heated through
serve with topped with parmesan cheese
almond pie bars
blend together the ingredients for the base, use enough flour so the mixture is crumbly but not dusty, press into 9x13 pan and bake at 350 degrees for 10-15 minutes until golden, beat together the ingredients for the topping and spread evenly over the base, bake at 350 degrees for 30 minutes until deeply golden and set, chill completely before cutting, this keeps best in the refrigerator
almond pie crust
combine brown sugar , xanthun , rice flour , vanilla and almonds in a medium mixing bowl
cut in butter with pastry cutter or fork
spread the mix into a nine inch pie pan and shape with fingers or bottom of a spoon to cover the bottom and sides
bake for 15 minutes in oven at 350 degrees
let cool
pour in filling or use in place of graham cracker crusts
almond pistachio macaroons
preheat oven to 325 degrees f
grate the almond paste on the large holes on a grater
until you have about 1 3 / 4 packed cups
in an electric mixer , combine the grated paste and the granulated sugar on low speed for about 2 minutes , mixing until it resembles coarse crumbs
gradually add the powdered sugar and keep mixing for about a minute until it's well combined
increase the speed to medium and add the egg whites , vanilla , and salt and mix until it's just combined then add 1 / 3 cup of the chopped pistachios to complete the dough
place remaining chopped pistachios in a shallow dish
roll the dough into 1-tablespoon sized balls , then dip one side of each ball into the reserved chopped pistachios to coat only that side
place cookies , pistachio side up and 1 inch apart , on a parchment-lined cookie sheet and press each one lightly so that they adhere to the paper
bake cookies for 25 to 30 minutes and until the tops are evenly colored and the bottoms are smooth and golden brown when lifted carefully with a metal spatula
let the macaroons cool on the baking sheets , then pull them gently off the parchment paper
they can be stored for up to 5 days at room temperature in an airtight container
makes about 30 cookies
almond popcorn crunch
butter a large bowl, in a quart saucepan , combine sugars , syrup , water and salt, cook to 235 degrees on a candy thermometer, add almonds, cook to 250 degrees stirring occasionally, continue cooking to 295 degrees , stirring occasionally, add butter, stir until melted and completely blended into the syrup mixture, remove from heat, add half the popcorn, stir syrup up from the bottom of the pan , coating corn well, pour remaining popcorn into the buttered bowl, pour mixture over the popcorn in the bowl, stir until all corn is covered and almonds are evenly distributed, spread mixture onto a cold buttered surface, break apart with a fork
almond poppy seed bars
in a mixing bowl , beat the eggs , sugar , milk , oil , extracts and butter flavoring
combine the flour , poppy seeds , baking powder and salt
add to the egg mixture and mix just until combined
spread into a greased 15 x 10 x 1" baking pan
bake at 350 for 20 minutes or until a toothpick inserted near the center comes out clean
cool on a wire rack
in a mixing bowl , combine the frosting ingredients
beat until smooth
frost bars
almond poppy seed bread
combine all ingredients in a large bowl, beat 2 minutes at medium speed, spoon batter into 2 greased and floured loaf pans, bake at 350f for 1 hour or until test done with toothpick, cool in pans for 10 minutes , remove from pans and cool completely
almond poppy seed cake
heavily butter a 10-inch bundt pan
mix the cinnamon and sugar together and sprinkle a liberal amount in the pan so it sticks to the butter
combine all cake ingredients and mix well
pour into bundt pan and bake at 350f for about 50 minutes
invert pan on a funnel or bottle and let it cool about five minutes
remove the cake from the pan and cool on a wire rack
almond poppy seed muffins
preheat oven to 350f, grease , spray , or placed liners in muffin tins to hold 24 muffins, combine flour , sugar , baking powder and salt, add milk , eggs , oil , and almond extract, whisk until smooth, gently stir in poppyseeds, fill muffin tins and bake for 25- 30 minutes
almond poppy seed pound cake
preheat oven to 325f lightly grease a 8 1 / 2 by 4 1 / 2 loaf pan
in a bowl , mix the flour , baking soda , and salt and set aside
in another bowl beat together the butter , sugar , vanilla , and almond extract until light and fluffy
add the eggs one at a time beating well after each addition , until just blended
sprinkle half the four mixture into the egg mixture and stir until just incorporated
stir in the sour cream , then sprinkle in the rest of the flour mixture
add the poppy filling until just incorporated
pour the batter into prepared pan and tap
bake until toothpick inserted in the middle comes out clean , about 70 minutes , or longer if using a metal pan
let cool 15 minutes
run a knife around the inside of the pan , invert the cake onto a wire rack , and lift off the pan
serve warm or at room temperature
almond poppy seed scones
preheat oven to 400 degrees f
combine dry ingredients in a medium sized bowl
cut the butter with a pastry cutter to make a coarse meal
in a small measuring pitcher combine the sour cream , whole egg , egg yolk , extract , and enough milk to make 3 / 4 cup total liquid ingredients
add the liquid ingredients to the dry ingredients and mix with a rubber spatula or wooden spoon until blended
turn dough onto floured surface and knead slightly five or six times
for wedges: divide the dough into two equal sized balls
pat each ball into 6 inch circles , slightly domed in shape
cut into 8 wedges
or
for rounds: roll dough out to 1 / 2 inch thick and cut into rounds with a floured biscuit cutter
place wedges or rounds on an ungreased baking sheet , allowing an inch or more between each scone
brush with egg white and decorate the tops with sliced almonds
carefully brush a little more egg white on top to help hold the almonds in place
bake 12 minutes or until golden brown
almond poppy seed shortbread
cream together the butter , sugar , cream cheese , poppyseed and almond extract
add the flour and blend well
roll the dough into balls and press down with the palm of your hand to desired size
the cookies will not spread
place a sliced almond on top for accent
bake at 350 for 15 minutes