Type what you have

Ingredients

• ✓ almond
• bacon
• butter
• green bean

Instructions

1. 1 Place bacon in a large skillet over medium-high heat. Cook until browned on one side, then turn over to cook on the other side. Add almonds to the skillet at this time; cook and stir until almonds are light golden brown.
2. 2 Remove bacon to a paper towel-lined plate, leaving bacon drippings in the skillet. Crumble or chop bacon, then return to the skillet. Melt butter in with drippings. Add green beans; cook and stir until tender, about 8 minutes.

By Lizzie Qualls McCrory

Ingredients

• ✓ almond
• butter
• black rice
• onion
• water
• chicken bouillon

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a saucepan over medium heat. Add black rice, onion, and almonds; cook and stir until lightly toasted, 5 to 10 minutes.
3. 3 Add water and bouillon; bring to a boil.
4. 4 Reduce the heat to low, cover, and simmer until rice is tender and liquid is absorbed, 25 to 30 minutes.

By Love2cook32

Ingredients

• ✓ almond
• bacon
• olive oil
• red wine vinegar
• white sugar
• salt
• garlic
• gorgonzola cheese
• baby green

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
2. 2 Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
3. 3 Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.

By Cheri

Ingredients

• ✓ almond
• napa cabbage
• green onion
• butter
• ramen noodle
• sesame seed
• vegetable oil
• white sugar
• cider vinegar
• soy sauce

Instructions

1. 1 Gather the ingredients.
2. 2 Finely shred cabbage; do not chop. Combine green onions and cabbage in a large bowl. Cover and refrigerate until ready to serve.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Make the crunchy topping: Melt butter in a pot. Stir ramen noodles, almonds, and sesame seeds into the pot with melted butter.
4. 4 Spoon the mixture onto a baking sheet and bake the crunchies in the preheated oven, turning often to make sure they do not burn, for 5 to 7 minutes. When they are browned remove them from the oven.
5. 5 Make the dressing: Heat oil, sugar, vinegar, and soy sauce together in a small saucepan. Bring the dressing to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
6. 6 Toss together cabbage with crunchy topping and dressing immediately before serving. Serve right away or the crunchies will get soggy.
7. 7 Enjoy!

By Carol

Ingredients

• ✓ almond
• bacon
• garlic
• brussels sprout
• red wine vinegar
• salt
• pepper

Instructions

1. 1 Cook bacon in a large, deep skillet over medium heat until browned and crisp, 5 to 10 minutes. Transfer bacon to a paper-towel-lined plate using a slotted spoon; set aside.
2. 2 Add almonds and garlic to drippings in the skillet; cook briefly over medium heat until toasted. Add Brussels sprouts; quickly toss to coat with drippings. Sprinkle red wine vinegar over sprouts; toss to coat. Cook, stirring frequently, until sprouts are wilted. Off heat, stir in bacon; season with salt and black pepper.

By Boomdog02

Ingredients

• ✓ almond
• sugar
• canola oil
• salt
• balsamic vinegar
• salad green
• cranberry
• strawberry
• mango
• onion

Instructions

1. 1 Place sugar, oil, salt, and vinegar in a jar with a lid. Seal the jar and shake vigorously to mix.
2. 2 In a large bowl, mix salad greens, sweetened dried cranberries, strawberries, mango, and onion. To serve, toss with dressing and sprinkle with almonds.

By scoopnana

Ingredients

• ✓ almond
• bacon
• broccoli
• red onion
• raisin
• mayonnaise
• white sugar
• white wine vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a deep skillet and cook over medium-high heat until evenly brown, 7 to 10 minutes; drain, cool, and crumble.
3. 3 Combine bacon, broccoli, onion, raisins, and almonds together in a bowl; mix well.
4. 4 To make the dressing: Mix mayonnaise, sugar, and vinegar together until smooth.
5. 5 Stir dressing into the salad until broccoli is evenly coated.
6. 6 Serve immediately or chill the salad before serving, as desired. Enjoy!

By Nora

Ingredients

• ✓ almond
• butter
• green bean
• garlic powder
• salt
• dried cranberry
• orange juice
• white pepper

Instructions

1. 1 Heat butter in a small skillet over medium heat until it starts to brown and smell nutty, 3 to 5 minutes. Add green beans, garlic powder, and salt; cook and stir until beans are tender, about 2 minutes.
2. 2 Add almonds and cranberries; toss lightly to combine. Add orange juice and season with white pepper.

By Billy Lee Cuthbertson Jr

Ingredients

• ✓ almond
• coleslaw mix
• beef-flavored ramen noodle
• sunflower seed
• green onion
• water chestnut
• canola oil
• vinegar
• white sugar

Instructions

1. 1 Put coleslaw mix in a large bowl. Break ramen noodles into small pieces and add to the coleslaw mix; add sunflower seed kernels, almonds, green onions, and water chestnuts.
2. 2 Whisk ramen noodle seasoning, canola oil, vinegar, and sugar together in a separate bowl until the sugar is dissolved into the liquid; drizzle over the salad and toss to coat.

By Allrecipes Member

Ingredients

• ✓ almond
• apple cider vinegar
• sugar
• vegetable oil
• paprika
• worcestershire sauce
• butter
• romaine heart
• strawberry

Instructions

1. 1 Whisk vinegar, sugar, oil, paprika, and Worcestershire sauce together in a small bowl until well combined. Cover and refrigerate vinaigrette for at least 6 hours.
2. 2 Melt butter in a medium skillet over medium heat. Add almonds; cook until toasted and golden brown. Cool.
3. 3 Toss romaine, strawberries, and toasted almonds together in a large bowl until well combined; toss with vinaigrette just before serving.

By Trina

Ingredients

• ✓ almond
• sweet potato
• sweet onion
• olive oil
• amaretto liqueur
• thyme
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss sweet potatoes, onions, olive oil, amaretto, thyme, salt and pepper in a shallow medium-sized baking dish.
3. 3 Cover and bake in the preheated oven for 30 minutes. Uncover and bake 20 minutes more. Sprinkle with toasted almonds.

By Jean Carper

Ingredients

• ✓ almond
• couscous
• water
• cranberry
• apricot
• scallion
• cumin
• salt
• black pepper

Instructions

1. 1 Place couscous in a bowl and pour boiling water over top. Gently stir, then cover and let sit for 5 minutes.
2. 2 Meanwhile, place cranberries in a glass liquid measure and add water to cover. Microwave on high for 1 minute; drain.
3. 3 Add cranberries to the couscous, along with almonds, apricots, scallions, cumin, salt, and pepper. Toss well to combine. Serve at room temperature or chilled.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ almond
• sugar
• vegetable oil
• apple cider vinegar
• hot sauce
• white sugar
• salt
• black pepper
• spring mix lettuce
• mandarin orange
• strawberry
• celery
• red onion
• parsley

Instructions

1. 1 Heat a heavy-bottomed pan over medium heat. Stir almonds and 3 tablespoons sugar together in the skillet; cook until the sugar has melted and coats the almonds; 15 to 20 minutes. Set aside.
2. 2 Whisk vegetable oil, vinegar, hot sauce, 2 1/2 tablespoons sugar, salt, and pepper together in a bowl. Toss spring mix, oranges, strawberries, celery, onion, and parsley together in a large mixing bowl; drizzle the vegetable oil mixture over the lettuce mixture and stir gently to coat. Sprinkle toasted almonds over the salad to serve.

By Jenn

Ingredients

• ✓ almond
• olive oil
• onion
• garlic
• chicken broth
• sugar
• mustard
• cider vinegar
• kale
• cranberry
• salt
• pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion softens and turns translucent, about 5 minutes. Add chicken broth, sugar, mustard, and vinegar; bring to a boil over high heat. Stir in kale; cook, covered, until wilted, about 5 minutes.
2. 2 Add dried cranberries; boil, uncovered, until liquid reduces by about half and cranberries soften, about 15 minutes. Season with salt and black pepper. Sprinkle with sliced almonds before serving.

By SJRJA

Ingredients

• ✓ almond
• apple
• apple
• pear
• celery
• raisin
• green grape
• cranberry
• yogurt
• white sugar
• brown sugar
• mayonnaise
• lemon juice
• cinnamon

Instructions

1. 1 In a large bowl, combine apples, pear, celery, almonds, raisins, grapes, and cranberries. In a separate bowl, stir together yogurt, both sugars, mayonnaise, lemon juice, and cinnamon. Pour dressing over fruit mixture and gently stir until evenly coated.

By Jenny Mahler

Ingredients

• ✓ almond
• water
• quinoa
• red bell pepper
• kale
• coconut oil
• sweet onion
• garlic
• feta cheese
• lemon
• olive oil
• sea salt
• black pepper

Instructions

1. 1 Bring water to a boil in a saucepan; add quinoa and red bell pepper. Return water to a boil, place cover on the saucepan, reduce heat to low, and cook for about 10 minutes; add kale and continue cooking until quinoa is tender, about 5 minutes more.
2. 2 Heat coconut oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is translucent, about 5 minutes; transfer to a large bowl. Stir feta cheese, almonds, lemon juice, lemon zest, and olive oil with the onion mixture; add quinoa mixture and stir. Season mixture with sea salt and cracked black pepper.

By Selayma

Ingredients

• ✓ almond
• balsamic vinegar
• dijon mustard
• honey
• shallot
• garlic
• salt
• black pepper
• olive oil
• red lettuce leaf
• red onion
• strawberry
• feta cheese

Instructions

1. 1 To make the dressing, place the balsamic vinegar, Dijon mustard, honey, shallot, garlic, salt, and pepper in the bowl of a mini food processor. Pulse until blended. Slowly pour in the olive oil, and pulse again until thoroughly blended. Set aside or refrigerate until needed.
2. 2 Divide lettuce between 6 serving plates, and top with red onion, almonds, strawberries, and feta cheese. Serve dressing on the side.

By Cincy Emily

Ingredients

• ✓ almond
• chive
• cornstarch
• white wine
• almond milk
• black pepper
• salt
• thyme
• garlic
• shallot
• cremini mushroom
• olive oil
• green bean
• salt
• water
• brown sugar
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a small baking sheet with foil and coat with cooking spray.
2. 2 Toss almonds with brown sugar, 1 tablespoon water, and 1/8 teaspoon salt in a small bowl. Spread on the prepared baking sheet.
3. 3 Bake in the preheated oven, stirring once, until toasted, about 10 minutes. Let cool; break apart clusters.
4. 4 Cook green beans in lightly salted boiling water in a large skillet, covered, about 5 minutes. Drain. Transfer beans to a large bowl of ice water; drain again. Place in a large bowl.
5. 5 Heat oil in skillet over medium-high heat. Add mushrooms, shallots, garlic, thyme, and 1/4 teaspoon each salt and pepper. Cook, stirring, until mushrooms are browned and tender and any liquid has evaporated, about 8 minutes. Add to beans and toss to coat. Transfer to a 1 ½- to 2-quart baking dish.
6. 6 Whisk almond milk, wine, cornstarch, and remaining 1/4 teaspoon each salt and pepper in a small bowl. Add to skillet; cook, stirring, over medium heat until thickened and bubbly, scraping up any browned bits, 4 to 7 minutes. Remove from heat and stir in chives. Pour over bean mixture in the baking dish.
7. 7 Bake until bubbly, about 30 minutes. Sprinkle with almonds. Let stand for 10 minutes before serving.

By coweed

Ingredients

• ✓ almond
• water
• quinoa
• salt
• asparagus
• feta cheese
• green onion
• parsley
• thyme
• lemon
• lemon juice
• olive oil
• honey
• garlic
• mustard
• black pepper

Instructions

1. 1 Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
2. 2 Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
3. 3 Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
4. 4 Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.

By AnnInLondon

Ingredients

• ✓ almond
• white sugar
• water
• almond extract

Instructions

1. 1 Place almonds in a food processor. Process to meal-like consistency, scraping down the sides and bottom of the bowl as needed. Don't overprocess—mixture should still be crumbly, not paste-like.
2. 2 Combine sugar and water in a small saucepan. Bring to a boil and cook over medium heat for 4 minutes. Start checking temperature with a candy thermometer every minute or so. Continue to cook until it reaches 240 degrees F (115 degrees C) and is a medium-thick syrup, about 6 to 8 minutes longer. Don't overcook syrup, otherwise it will harden when cool.
3. 3 Remove from the heat and stir in almonds and almond extract. Return to the heat and cook, stirring with a spatula and scraping the bottom and sides of the pan to prevent scorching until almond paste just holds together, 30 to 60 seconds. Do not cook for too long, or it will caramelize.
4. 4 Remove from the heat and use when cool enough to handle. To refrigerate, wrap in waxed paper in an airtight container and use within a few weeks. To freeze, place wrapped almond paste in a freezer bag and freeze for up to six months.

By nch

Ingredients

• ✓ almond
• ✓ almond
• cornstarch
• milk
• cardamom seed
• white sugar
• rosewater

Instructions

1. 1 Dissolve cornstarch in 1 cup milk in a small bowl; set aside.
2. 2 Combine remaining 1 cup milk, ground almonds, and cardamom seeds in a saucepan; bring to a boil. Reduce heat to medium; whisk in cornstarch mixture until well blended. Stir in sugar and rosewater until incorporated. Bring to a boil, stirring constantly, and boil for about 3 minutes.
3. 3 Remove cardamom seeds; divide pudding among serving dishes. Garnish with slivered almonds. Serve warm or cold.

By Zahra

Ingredients

• ✓ almond
• butter
• confectioners' sugar
• all-purpose flour
• cardamom

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease cookie sheets.
2. 2 Stir butter and sugar together in a large bowl until smooth; stir in flour and cardamom until well blended.
3. 3 Pinch off tablespoons of dough; roll into thin ropes. Join ends together into circles; place 1 almond half on seams where circles join. Place on the prepared cookie sheets.
4. 4 Bake in the preheated oven, about 20 minutes. Cookies should remain white, but may turn golden at edges.

By redsoxfan213

Ingredients

• ✓ almond
• penne pasta
• olive oil
• garlic
• tomato
• green bell pepper
• fava bean
• onion
• lemon juice
• halloumi cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the pasta and return the water to a boil. Stir the olive oil and garlic into the pasta and water; continue cooking until cooked through yet firm to the bite, about 11 minutes; drain. Reduce the heat to medium-low and return the pasta to the pot.
2. 2 Stir the tomatoes, bell pepper, fava beans, onion, and lemon juice into the pasta; simmer together until hot and the flavors have melded, 7 to 8 minutes. Top with halloumi cheese and sliced almonds to serve.

By Amanda

Ingredients

• ✓ almond
• sesame seed
• red chile powder
• turmeric
• onion salt
• celery salt
• cumin seed
• coriander
• cayenne pepper

Instructions

1. 1 Grind almonds into small pieces using a mortar and pestle. Add sesame seeds, red chile powder, turmeric, onion salt, celery salt, cumin seeds, coriander, and cayenne; mix well.

By pixiedust

Ingredients

• ✓ almond
• vegetable oil
• onion
• rice
• water
• beef bouillon
• parsley

Instructions

1. 1 Heat oil in a saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Add rice and almonds, cooking and stirring until rice is lightly toasted, about 5 minutes more. Stir in water, bouillon, and parsley; cover and reduce heat to medium-low. Simmer until water is absorbed and rice is tender, about 20 minutes. Remove from heat and allow rice to rest for 5 minutes before serving.

By DHANO923

Ingredients

• ✓ almond
• puff pastry
• raisin
• pine nut
• pistachio nut
• coconut
• milk
• sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Unroll 1 puff pastry sheet onto a lightly floured surface and roll out to about 17x12-inches. Place on a baking tray.
3. 3 Bake in the preheated oven until puffed and golden brown, about 15 minutes.
4. 4 Break puff pastry into pieces and place in a large bowl. Add raisins, almonds, pine nuts, pistachios, and coconut; toss until well combined. Spread evenly in a 9x13-inch glass baking dish.
5. 5 Pour milk into a saucepan; stir in sugar and vanilla. Cook over medium-high heat, stirring occasionally, until hot but not quite boiling. Pour over puff pastry mixture in the baking dish.
6. 6 Return to the oven and bake for 15 minutes. Turn on the broiler and continue baking until the top is browned, about 2 minutes. Let stand for 5 minutes before serving warm.

By Mama her Girls

Ingredients

• ✓ almond
• couscous
• chicken stock
• curry powder
• salt
• black pepper
• olive oil
• raisin
• cilantro

Instructions

1. 1 Pour couscous into a large bowl; set aside.
2. 2 Mix together chicken stock, curry powder, salt, pepper, olive oil, and raisins in a large saucepan and bring to a boil; remove from heat and pour boiling liquid over couscous. Seal the bowl with plastic wrap and let sit for 10 minutes.
3. 3 Fluff couscous with a fork. Top with cilantro and almonds.

By Janis P

Ingredients

• ✓ almond
• butter
• onion
• carrot
• basmati rice
• salt
• water
• apricot
• rose water
• saffron

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add onion and carrot; cook and stir until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
2. 2 Stir in water until combined. Stir in apricots, almonds, rose water, and saffron; bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed, about 20 minutes. Remove from heat; let stand, covered, 10 minutes. Stir before serving.

By JOHNTHEBEAR

Ingredients

• ✓ almond
• all-purpose flour
• salt
• butter
• white sugar
• egg
• almond extract
• rosewater
• red food coloring
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch tube pan.
2. 2 Sift together flour and salt; set aside.
3. 3 Beat butter in a mixing bowl until light and fluffy; it should be noticeably lighter in color. In a separate bowl, beat sugar and eggs together until doubled in volume. Mixture should be thick and lemon-colored.
4. 4 Add sifted flour and salt gradually to the egg mixture, mixing until fully combined. Fold in creamed butter and mix thoroughly.
5. 5 Divide batter into two equal parts. Into one part, add the almond extract and the ground almonds. To the other part, add the rosewater and the red food coloring. Spoon batters alternately into the prepared pan.
6. 6 Bake in preheated oven until a cake tester comes out clean, 50 to 60 minutes. Let cake cool for 15 minutes; then remove from pan to cool completely. Dust with confectioner's sugar before serving.

By Carol

Ingredients

• ✓ almond
• all-purpose flour
• baking powder
• egg
• sugar
• butter
• yogurt
• rose water
• cardamom
• pistachio nut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 24-cup muffin pan.
2. 2 Sift flour and baking powder into a bowl; set aside.
3. 3 Combine eggs and sugar in a large heatproof bowl; set on top of a pan of simmering water. Beat constantly with a whisk or electric mixer until thick and pale yellow, about 8 minutes. Remove from the heat and continue to beat until cooled, about 10 minutes.
4. 4 Mix in butter, yogurt, rose water, and cardamom. Stir in flour mixture by hand. Fold in slivered almonds. Spoon into the prepared muffin cups, filling 3/4 full. Sprinkle pistachios over tops.
5. 5 Bake in the preheated oven until firm to the touch and golden brown, 25 to 30 minutes.

By shahrzad