Type what you have

Ingredients

• ✓ almond
• green bean
• butter
• lemon pepper

Instructions

1. 1 Place green beans in a steamer over 1-inch boiling water. Cover and cook until tender but still firm, about 10 minutes; drain.
2. 2 Melt butter in a skillet over medium heat. Sauté almonds until lightly browned. Season with lemon pepper. Stir in green beans; toss to coat.

By Annette

Ingredients

• ✓ almond
• butter
• asparagus
• parmesan cheese

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Add asparagus; cook and stir about 3 minutes. Stir in almonds and Parmesan; cook until cheese slightly browned, about 3 to 5 minutes.

By BRENOLA

Ingredients

• ✓ almond
• green bean
• tomato
• italian seasoning

Instructions

1. 1 In a pot over medium heat, cook the green beans and tomatoes until heated through. Season with Italian seasoning. Stir in the almonds just before serving.

By Mommy2ToenJa

Ingredients

• ✓ almond
• butter-flavored cooking spray
• coconut
• cranberry
• chicken broth
• couscous

Instructions

1. 1 Heat a skillet over medium heat and grease with cooking spray. Add almonds; cook, stirring constantly, until slightly browned, about 2 minutes. Add coconut; cook and stir until almonds and coconut are fully toasted, 3 to 4 minutes. Add cranberries; cook until cranberries are heated through, about 1 minute more.
2. 2 Bring chicken broth to a boil in a pot. Remove from heat and add couscous. Stir, cover, and let sit until tender, 4 to 5 minutes. Add the almonds, coconut, and cranberries; stir to blend.

By TawandaY

Ingredients

• ✓ almond
• whole-grain bread
• avocado
• mushroom
• tomato
• swiss cheese

Instructions

1. 1 Preheat the oven broiler.
2. 2 Lay the toasted bread out on a baking sheet. Top each slice of bread with 1/4 of the avocado, mushrooms, almonds, and tomato slices. Top each with Swiss cheese.
3. 3 Broil open-face sandwiches until cheese melts and begins to bubble, about 2 minutes. Serve sandwiches warm.

By ORNERY

Ingredients

• ✓ almond
• green bean
• butter
• mushroom
• garlic salt
• black pepper

Instructions

1. 1 Bring a pot water to a boil; add green beans and cook until just tender, 6 to 8 minutes. Drain.
2. 2 Meanwhile, melt butter in a skillet over medium heat. Cook and stir mushrooms and almonds until tender, about 3 minutes; stir in green beans. Season with garlic salt and black pepper.

By Luv2Eat

Ingredients

• ✓ almond
• green bean
• water
• butter
• olive oil
• salt

Instructions

1. 1 Place green beans in a saucepan. Cover with water and bring to a boil. Cook until beans are al dente, about 5 minutes. Drain and set aside.
2. 2 Melt butter in a large skillet over low heat. Add olive oil and mix thoroughly. Add almond slivers, mix until coated, and spread out evenly in the bottom of the skillet. Stir continuously, until almonds just begin to turn golden brown. Remove almonds to a small bowl and continue stirring for 1 minute until cool enough to taste. Add salt.
3. 3 Pour almonds over green beans and toss to ensure even coating. Serve warm.

By SonFlower

Ingredients

• ✓ almond
• butter
• shallot
• red bell pepper
• white sugar
• salt
• pepper
• green bean

Instructions

1. 1 Place the slivered almonds in a dry skillet over low heat, and cook and stir constantly until the almonds are lightly toasted, 3 to 5 minutes. Watch carefully, because they burn easily. Remove the almonds and set aside.
2. 2 Heat butter in a skillet over medium-low heat, and cook and stir the shallots and red bell pepper until softened, about 8 minutes. Sprinkle the shallot mixture with sugar, salt, and pepper, and reduce heat to low. Cover, and cook slowly, stirring occasionally, until the sugar dissolves and the shallots caramelize, 5 to 8 minutes.
3. 3 Place a steamer insert into a saucepan, fill with water to just below the bottom of the steamer, and bring the water to a boil. Add the green beans, cover, and steam until just tender enough to pierce with a fork, 7 to 8 minutes. Drain the green beans, place them into the skillet with the shallot mixture, mix well, and gently stir in the toasted almonds.

By Jen

Ingredients

• ✓ almond
• green bean
• shallot
• garlic
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Place green beans in a large bowl. Mix in shallots, garlic, and almonds. Drizzle olive oil over the top; sprinkle salt and pepper evenly on top. Toss until everything is evenly coated with oil. Spread in a single layer on the prepared baking sheet.
3. 3 Roast in the preheated oven until beans are slightly shriveled and shallots are lightly browned, 10 to 15 minutes.

By Autumnswirl

Ingredients

• ✓ almond
• plum
• orange juice
• brown sugar
• cinnamon
• nutmeg
• cumin
• cardamom

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray.
2. 2 Place plums, cut-side up, in a single layer in the prepared baking dish.
3. 3 Whisk together orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over plums.
4. 4 Bake in the preheated oven until plums are hot and sauce is bubbly, about 20 minutes. Top with toasted almonds.

By JJOYB53

Ingredients

• ✓ almond
• butter
• chicken
• red currant jelly
• mustard
• brown sugar
• lemon juice
• cinnamon

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add chicken and saute for about 10 minutes, or until lightly browned on all sides. Remove chicken from skillet and place in a 9x13 inch baking dish. Set aside.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 To skillet add jelly, mustard, almonds, sugar, juice and cinnamon. Stir together and cook over medium heat, stirring constantly, until jelly dissolves. Pour mixture over chicken.
4. 4 Cover dish and bake in the preheated oven for 30 minutes. Remove cover and bake an additional 10 minutes, or until chicken is cooked through (no longer pink inside).

By Michelle

Ingredients

• ✓ almond
• chicken broth
• farro
• cherry tomato
• mozzarella cheese
• basil
• red onion
• balsamic vinaigrette salad dressing

Instructions

1. 1 Combine chicken broth and farro in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until tender, about 30 minutes. Drain; cool completely.
2. 2 Transfer cooled farro to a bowl; stir in tomatoes, mozzarella, basil, almonds, and sliced onion. Add vinaigrette; mix well.

By SunnyDaysNora

Ingredients

• ✓ almond
• kosher salt
• cauliflower gnocchi
• olive oil
• pesto
• sun dried tomato
• lemon juice
• parmesan cheese

Instructions

1. 1 Bring a large pot of water to a boil and season with kosher salt. Add cauliflower gnocchi and cook for 2 minutes. Reserve 1/4 cup cooking liquid. Drain gnocchi well.
2. 2 Heat olive oil in a 12-inch nonstick skillet over medium heat. Add gnocchi in a single layer and cook for 3 minutes. Stir gently to turn the gnocchi onto their other side. Cook 2 more minutes. Reduce heat to low. Add the reserved cooking liquid, then pesto, sun dried tomatoes, and lemon juice. Stir very gently to combine and coat the gnocchi. Remove from heat.
3. 3 Serve immediately topped with almonds and Parmesan cheese.

By Green Giant

Ingredients

• ✓ almond
• white bread
• olive oil
• salt
• black pepper
• chicken breast
• chicken broth
• butter
• brioche bun

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pulse almonds in the bowl of a food processor to fine crumbs. Add bread, oil, salt, and pepper and pulse mixture to coarse crumbs. Spread evenly on a rimmed baking sheet.
3. 3 Bake in the preheated oven for 10 minutes, stirring halfway through. Set aside to cool.
4. 4 Season chicken with salt and pepper, then place in a Dutch oven or deep skillet in a single layer and cover with chicken broth. Bring to a boil over medium heat, skimming foam. Reduce heat to low, cover, and simmer until no chicken is no longer pink in the center, 10 to 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and let cool a bit on a cutting board, then shred with two forks.
5. 5 Strain chicken broth to remove solids.
6. 6 Return chicken to the pot, then add bread crumb mixture and 4 cups chicken broth. Boil over medium heat, adding more broth if necessary, until mixture reduces and reaches desired consistency, about 20 minutes. Season with salt and pepper.
7. 7 Melt butter in a skillet over medium-low heat. Toast flat sides of buns until golden brown, 1 to 2 minutes. Fill with a generous scoop of chicken mixture and serve.

By Mary Lee Sauder

Ingredients

• ✓ almond
• pork sausage
• onion
• celery
• green bell pepper
• long-grain rice
• water
• chicken noodle mix

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a Dutch-oven over medium heat, brown the sausage with the onion, celery and bell pepper; drain. Pour in rice, hot water, and soup mix. Stir until any lumps of soup have melted. Top with almonds. Cover and bake in a preheated oven for 1 1/2 hours.

By Corrie Sasser

Ingredients

• ✓ almond
• kale
• lemon
• apple
• honey
• olive oil
• salt
• black pepper

Instructions

1. 1 Massage kale with lemon juice in a large bowl until slightly wilted and mixed through, about 2 minutes. Add apple and almonds; toss to combine.
2. 2 Whisk honey and olive oil together in a separate bowl; drizzle on salad. Season with salt and black pepper.

By Erin Garmon

Ingredients

• ✓ almond
• long-grain white rice
• butter
• olive oil
• orzo pasta
• water
• salt
• tahini

Instructions

1. 1 Fill a large bowl with water. Add rice and let soak for 10 minutes; drain and rinse until water runs clear.
2. 2 Heat 1/4 cup butter and 2 tablespoons olive oil in a skillet over medium heat; cook and stir orzo in hot butter-oil mixture until lightly browned, about 5 minutes. Add drained rice and increase heat to medium-high. Cook and stir orzo-rice mixture until rice is coated in butter-oil mixture and starts to turn translucent, about 5 minutes.
3. 3 Pour 4 cups water over rice mixture and add salt; stir and bring to a boil. Cover the skillet, reduce heat to low, and simmer until rice is fluffy and tender yet firm, about 20 minutes.
4. 4 Meanwhile, heat remaining 2 tablespoons olive oil in a separate skillet over medium heat; cook and stir almonds until toasted and fragrant, about 5 minutes. Stir in remaining 1/4 cup butter and tahini until almonds are evenly coated.
5. 5 Mix almond mixture into rice mixture.

By NELLYDESIGN

Ingredients

• ✓ almond
• butter
• mayonnaise
• garlic
• parsley
• curry powder
• chicken
• red grape

Instructions

1. 1 Melt butter in a large saucepan over low heat. Remove from heat; cool to room temperature.
2. 2 Stir mayonnaise, garlic, parsley, and curry powder into butter until combined. Fold in chicken, grapes, and almonds; transfer to a serving bowl. Cover with plastic wrap; refrigerate until flavors blended, at least 1 hour.

By KJ0601

Ingredients

• ✓ almond
• brussels sprout
• olive oil
• salt
• black pepper
• manchego cheese
• lemon juice
• lemon

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Toss Brussels sprouts in olive oil. Arrange on a baking sheet, cut-side down. Season with salt and pepper.
3. 3 Bake in the preheated oven until Brussels begin to get tender, about 10 minutes. Remove from the oven; sprinkle with sliced almonds. Return to the oven and continue cooking until sprouts begin to crisp and brown on the edges and almonds are toasted, 15 to 20 minutes more.
4. 4 Remove from the oven and transfer to a medium serving bowl. Add Manchego cheese, lemon juice and lemon zest; mix until sprouts are well coated. Season with salt and pepper.

By Laura Beck

Ingredients

• ✓ almond
• sesame seed
• romaine lettuce
• red leaf lettuce
• feta cheese
• black olive
• cherry tomato
• red onion
• mushroom
• romano cheese
• salad dressing

Instructions

1. 1 Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
2. 2 In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.

By Toni Bankson

Ingredients

• ✓ almond
• chicken
• celery
• mayonnaise
• sour cream
• american cheese
• lemon juice
• onion
• cornflake

Instructions

1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine chicken, celery, almonds, mayonnaise, sour cream, American cheese, lemon juice, and onion in a bowl; transfer to the prepared baking dish. Top with crushed corn flakes.
3. 3 Bake in the preheated oven until heated through, 45 to 60 minutes.

By Amy Brolsma

Ingredients

• ✓ almond
• butter
• onion
• white rice
• raisin
• chicken broth
• salt
• pepper

Instructions

1. 1 Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil.
2. 2 Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.

By Annette

Ingredients

• ✓ almond
• mayonnaise
• white sugar
• red wine vinegar
• bacon
• broccoli floret
• celery
• grape
• raisin

Instructions

1. 1 Combine mayonnaise, sugar, and red wine vinegar in a bowl to make dressing.
2. 2 Combine bacon, broccoli, celery, grapes, almonds, and raisins in a large bowl; stir in dressing and serve.

By Lisa

Ingredients

• ✓ almond
• chicken breast
• mayonnaise
• sour cream
• cream of chicken soup
• white rice
• mozzarella cheese
• cheddar cheese
• potato chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix chicken, mayonnaise, sour cream, condensed soup, rice, almonds, and mozzarella cheese in a large casserole dish. Layer with Cheddar cheese and top with potato chips.
3. 3 Bake in the preheated oven until bubbly and golden brown, about 35 minutes.

By MOLLYLEE

Ingredients

• ✓ almond
• white sugar
• onion
• celery salt
• red cabbage
• cider vinegar
• olive oil
• black pepper
• blue cheese

Instructions

1. 1 Combine sugar, onion, and celery salt in a large bowl. Let sit for 1 hour.
2. 2 Add cabbage to the marinade and stir to combine. Pour in vinegar and oil and mix well. Season with black pepper; top with blue cheese and almonds.

By The Sea Salt

Ingredients

• ✓ almond
• trout
• salt
• pepper
• all-purpose flour
• butter
• lemon juice
• parsley
• lemon

Instructions

1. 1 Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour.
2. 2 Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
3. 3 Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
4. 4 Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.

By Lorna

Ingredients

• ✓ almond
• water
• wild rice
• brown rice
• cherry
• brown sugar
• celery
• orange juice
• red wine vinegar
• orange zest

Instructions

1. 1 Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered, about 5 minutes more.
2. 2 Meanwhile, bring remaining 1/2 water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 45 minutes.
3. 3 Combine cherries, brown sugar, and almonds in a large nonstick skillet; cook and stir over medium heat until brown sugar melts and cherries and almonds are coated, about 6 minutes. Stir in brown rice, wild rice, celery, orange juice, red wine vinegar, and orange zest; cook, stirring frequently, until heated through, about 5 minutes.

By TANYABOP

Ingredients

• ✓ almond
• butter
• onion
• wild rice
• water
• chicken bouillon
• salt
• cornish game hen
• salt
• butter

Instructions

1. 1 Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter.
4. 4 Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.

By MOMMYCOFFEY

Ingredients

• ✓ almond
• spaghetti
• olive oil
• zucchini
• garlic
• salt
• black pepper
• butter
• parsley
• lemon
• lemon juice

Instructions

1. 1 Heat a small pan over medium heat. Add almonds and toast, about 2 minutes. Let cool slightly and roughly chop.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3. 3 While pasta cooks, add olive oil to a saucepan over medium heat. Add zucchini, garlic, salt, and pepper and fry until tender, 3 to 5 minutes.
4. 4 Reserve 1/4 cup of the pasta cooking water and drain. Add cooked spaghetti to the saucepan with the zucchini. Add butter, parsley, lemon zest, lemon juice, and toasted almonds and stir to coat.

By Melanie Booth

Ingredients

• ✓ almond
• bread crumb
• chicken breast
• olive oil
• white rice
• ranch dressing
• cream of celery soup
• mozzarella cheese
• cheddar cheese
• potato chip

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Spread bread crumbs into a wide, shallow bowl. Press chicken breast halves into bread crumbs to coat. Gently pat chicken to let any loose crumbs fall away. Place coated breasts onto a plate while breading the rest; do not stack.
3. 3 Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil to brown completely, 3 to 5 minutes per side.
4. 4 Spread rice into the bottom of a 13x9-inch baking dish. Arrange browned chicken breasts atop the rice.
5. 5 Mix ranch dressing, celery soup, mozzarella cheese, and almonds together in a bowl; pour over the chicken and rice, assuring the chicken is covered completely. Sprinkle Cheddar cheese over the ranch dressing mixture and top with crushed potato chips.
6. 6 Bake in preheated oven until golden brown on top and the chicken is no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Linda Rutkowski