Type what you have

Ingredients

• ✓ almond
• romaine lettuce
• bok choy
• sunflower seed kernel
• ramen noodle
• mandarin orange
• butter
• olive oil
• white sugar
• vinegar
• soy sauce

Instructions

1. 1 Mix romaine lettuce and bok choy in a large bowl; add almonds and sunflower seed kernels. Sprinkle crumbled ramen noodles over the lettuce mixture; add Mandarin oranges and toss.
2. 2 Melt butter in small skillet over medium heat; cook until browned, 2 to 3 minutes. Remove from heat.
3. 3 Beat olive oil, vinegar, sugar, and soy sauce together to dissolve the sugar until the mixture is smooth; whisk browned butter into the mixture.
4. 4 Drizzle dressing over the salad and toss to coat.

By lillianes

Ingredients

• ✓ almond
• vegetable oil
• chicken
• salt
• pepper
• all-purpose flour
• dark cherry
• white sugar
• cornstarch
• orange

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then coat with flour. Fry in hot oil until browned, turning as needed. Reduce heat to medium, cover, and cook until meat is tender and juices run clear, about 25 minutes.
2. 2 Remove chicken from the skillet; pour off all but 1/4 cup drippings. Return the skillet to medium heat and stir in cherries, reserving some cherry liquid for later. Stir in sugar and bring to a boil. Dissolve cornstarch in reserved cherry liquid, then stir into the skillet. Cook, stirring gently, until thickened.
3. 3 Add orange slices and almonds to the skillet, then return chicken pieces to the skillet. Spoon sauce over chicken to coat; simmer over low heat for 5 to 10 minutes before serving.

By Daveeda Uditsky

Ingredients

• ✓ almond
• cooking spray
• ground beef
• onion
• celery
• cream of chicken soup
• rice
• water
• soy sauce
• chow mein noodle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet for 5 minutes. Add onion and celery; cook and stir until vegetables have slightly softened, about 5 minutes. Remove from heat.
3. 3 Mix together condensed soup, cooked rice, almonds, water, and soy sauce in a large bowl until well combined. Stir in beef mixture. Pour into the prepared baking dish. Top with chow mein noodles.
4. 4 Bake casserole in the preheated oven until heated through, about 20 minutes.

By Cindy

Ingredients

• ✓ almond
• chicken flavored ramen noodle
• butter
• sesame seed
• napa cabbage
• green onion
• vegetable oil
• rice wine vinegar
• soy sauce
• sesame oil
• white sugar

Instructions

1. 1 Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
2. 2 Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

By Hopps

Ingredients

• ✓ almond
• oil
• pork
• onion
• mushroom
• chicken broth
• celery
• salt
• black pepper
• bean sprout
• soy sauce
• cornstarch

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add pork; cook and stir until lightly browned, 5 to 7 minutes. Add onion and mushrooms; cook until slightly tender, 2 to 3 minutes. Add chicken broth, celery, salt, and black pepper; bring to a boil. Cover the skillet, reduce heat to medium-low, and simmer until pork is tender, 15 to 20 minutes.
2. 2 Stir bean sprouts and almonds into pork mixture until incorporated. Whisk soy sauce and cornstarch together in a small bowl until smooth; stir into pork mixture until thickened, 2 to 3 minutes.

By LLGARD

Ingredients

• ✓ almond
• sesame seed
• chicken broth
• miso paste
• soy sauce
• rice vinegar
• lime juice
• thai chile sauce
• brown sugar
• green onion
• cilantro
• zucchini
• nori

Instructions

1. 1 Place sesame seeds in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.
2. 2 In a large bowl, mix the chicken broth, miso paste, soy sauce, rice vinegar, lime juice, chile sauce, brown sugar, green onions, and cilantro. Toss zucchini in the dressing to coat just before serving, and top with toasted sesame seeds, nori, and almonds.

By Amy Brolsma

Ingredients

• ✓ almond
• chicken wing
• tomato sauce
• tomato soup
• clove
• garlic
• bay leaf
• cayenne pepper
• salt
• pepper
• long grain rice
• water
• clove
• salt
• turmeric
• raisin

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Pour tomato sauce and soup into a large roasting pan. Stir in cloves, garlic, bay leaves, cayenne, and salt and pepper. Take the tip of each chicken wing and bend it back, securing it under the joint where thigh and drummette are joined. Place wings in pan, and spoon sauce over chicken.
3. 3 Cover pan, and bake in a preheated oven for 30 minutes. Reduce heat to 325 degrees F (165 degrees C), and bake until sauce is thick, about 1 1/2 hours.
4. 4 To prepare rice, combine rice, water, cloves, salt, turmeric, almonds, and raisins in a large saucepan over high heat. Bring to a boil. Reduce heat, and simmer until rice is cooked, about 10 minutes.

By PIZZA2471

Ingredients

• ✓ almond
• chicken breast
• teriyaki marinade
• green onion
• salt
• pepper
• sugar
• rice vinegar
• olive oil
• wonton wrapper
• oil
• iceberg lettuce
• water chestnut
• sesame seed
• mandarin orange segment

Instructions

1. 1 Place chicken breasts in a bowl, pour teriyaki sauce over them, and coat well. Cover, and refrigerate for 1 hour.
2. 2 Preheat an outdoor grill for direct heat.
3. 3 For the dressing, place green onions, salt, pepper, and sugar in a blender. Pour in olive oil and rice vinegar. Blend until smooth. Remove to a bowl, cover, and refrigerate until ready to serve.
4. 4 Grill chicken, turning, until done. Remove to a cutting board, and cut into strips.
5. 5 In a large skillet or wok, warm oil over medium-high heat. Cut wonton wrappers into strips. Fry wonton strips until crisp. Remove to paper towels.
6. 6 In a large bowl, toss together lettuce, water chestnuts, sesame seeds, sliced almonds, and mandarin oranges. Pour dressing over salad, and toss gently. Top with fried wontons and grilled chicken strips.

By Penny Allen

Ingredients

• ✓ almond
• bok choy
• napa cabbage
• carrot
• red bell pepper
• ramen noodle
• seasoning packet
• sunflower seed
• white sugar
• olive oil
• soy sauce
• cider vinegar
• peanut butter
• sugar
• curry powder
• red pepper flakes

Instructions

1. 1 Mix bok choy, napa cabbage, carrots, and bell pepper together.
2. 2 Reserve ramen seasoning packets. Mix noodles, sunflower seeds, almonds, and sugar in a separate bowl.
3. 3 Heat olive oil in a skillet over medium heat. Toss in the noodle mixture and cook until toasted, 3 to 5 minutes. Set aside.
4. 4 Mix ramen seasoning packets with soy sauce, vinegar, peanut butter, sugar, curry, and red pepper flakes for the dressing.
5. 5 Toss vegetables, noodle mixture, and dressing together. Serve immediately.

By Sandra Swan

Ingredients

• ✓ almond
• olive oil
• rice wine vinegar
• garlic
• brown sugar
• salt
• pepper
• pork loin chop
• vegetable oil
• ginger root
• chile paste
• teriyaki sauce
• green bell pepper
• red bell pepper
• yellow bell pepper
• mint

Instructions

1. 1 Whisk olive oil, rice wine vinegar, garlic, brown sugar, salt, and black pepper together in a large glass or ceramic bowl. Add pork pieces and toss to evenly coat. Cover the bowl with plastic wrap; set aside at room temperature for 30 minutes.
2. 2 Heat a large wok over medium heat. Add almonds; toast until golden brown and fragrant. Transfer to a bowl; set aside.
3. 3 Remove pork from marinade and shake off excess; set aside. Discard remaining marinade.
4. 4 Heat vegetable oil in the wok over medium-high heat. Add pork, ginger, and chili paste; stir in teriyaki sauce. Increase heat to high; stir-fry, stirring constantly, until pork is white. Stir in bell peppers; stir-fry until most of the liquid has evaporated. Top with toasted almonds and fresh mint.

By SHINY3

Ingredients

• ✓ almond
• soy sauce
• cornstarch
• chicken breast
• water
• chicken bouillon granules
• ground ginger
• canola oil
• sesame oil
• broccoli floret
• red bell pepper
• green bell pepper
• onion
• garlic
• red pepper

Instructions

1. 1 Combine soy sauce and 1 tablespoon cornstarch in a glass bowl or zip-top bag. Add chicken; stir to coat. Remove all air from baggie before sealing, or cover the bowl. Refrigerate at least 30 minutes.
2. 2 Combine boiling water and bouillon granules in another bowl, stir until dissolved. Add remaining cornstarch and ginger; stir to combine.
3. 3 Heat half of the canola oil and 1 tablespoon sesame oil to 365 degrees F (185 degrees C) in an electric skillet or in a heavy skillet over medium-high heat. Add broccoli, bell peppers, onion, and garlic. Stir-fry until crisp-tender, 5 to 7 minutes. Remove from the skillet with a slotted spoon to a serving dish.
4. 4 Heat remaining canola oil and sesame oil in same skillet to 365 degrees F (185 degrees C) or medium-high heat. Add chicken mixture and crushed red pepper. Stir-fry until chicken is no longer pink in the centers and juices run clear, 7 to 10 minutes. Return vegetables to the skillet. Add bouillon mixture. Stir until thickened. Stir in optional almonds.

By spaisley39

Ingredients

• ✓ almond
• butter
• salt
• cayenne pepper
• coriander
• black pepper
• turmeric
• basil
• curry powder
• ginger
• garlic
• rice
• soy sauce
• jalapeno pepper
• red bell pepper
• celery
• onion
• carrot
• zucchini
• vegetable oil

Instructions

1. 1 Heat oil in a large skillet or wok over medium-high heat. Add zucchini, carrot, onion, celery, bell pepper, jalapeño, and almonds; sauté until zucchini is slightly soft, about 5 minutes.
2. 2 Add 1 tablespoon soy sauce and sauté for a few seconds. Add cooked rice, garlic, remaining 1 tablespoon soy sauce, ginger, curry powder, basil, turmeric, black pepper, coriander, cayenne, and salt. Sauté until rice is heated through and takes on a nice toasty texture, about 5 minutes.
3. 3 Remove from heat and stir in butter. Cover and let sit for about 3 minutes before serving.

By genalynne

Ingredients

• ✓ almond
• chicken breast
• ginger
• honey
• sesame oil
• garlic
• sriracha chile sauce
• red pepper flake
• paprika
• salt
• black pepper
• sugar
• lemon juice
• rice wine vinegar
• mayonnaise
• green onion
• cilantro
• corn kernel
• cabbage
• wonton wrapper
• cooking spray

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray. Place 2 wonton wrappers into each muffin cup, pressing into the bottom and along the sides.
2. 2 Mix cabbage, corn kernels, cilantro, green onions, and almonds together in a bowl.
3. 3 Whisk mayonnaise, red wine vinegar, lemon juice, white sugar, pepper, salt, paprika, red pepper flakes, Sriracha chile sauce, garlic, sesame oil, honey, and ginger together in a bowl; fold in chicken. Stir chicken mixture into cabbage mixture until evenly combined; spoon into the wonton cups.
4. 4 Bake in the preheated oven until wontons are crisp and filling is bubbling, about 18 minutes.

By msims6

Ingredients

• ✓ almond
• bacon
• date

Instructions

1. 1 Place the air fryer close to an exhaust fan and preheat to 285 degrees F (140 degrees C).
2. 2 Place bacon onto a cutting board and slice in half crosswise. Stuff each date with 1 almond and wrap with 1/2 slice of bacon. Place the bacon-wrapped dates into the basket of the air fryer, end side down, not touching.
3. 3 Air fry until fat has been rendered, 10 to 11 minutes. Remove to a paper towel-lined plate to drain. Serve warm.

By Bren

Ingredients

• ✓ almond
• turkey
• cranberry
• celery
• mayonnaise

Instructions

1. 1 Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended.

By Jodi

Ingredients

• ✓ almond
• butter
• olive oil
• asparagus
• salt
• black pepper
• bread crumb
• lemon juice

Instructions

1. 1 Preheat a large nonstick skillet over medium-high heat. Add sliced almonds; stir gently and shake the skillet until almonds are lightly toasted, 1 to 2 minutes. Watch closely to prevent burning. Set almonds aside.
2. 2 Add butter and olive oil to the same skillet. Swirl skillet until butter is melted and combined with the oil, about 1 minute. Add asparagus spears and season with salt and pepper. Move asparagus around the skillet, gently stirring and turning until tender-crisp, 4 to 6 minutes. Transfer to a serving plate.
3. 3 Add bread crumbs to the remaining butter and oil in the warm skillet. Stir until slightly browned, 1 to 2 minutes.
4. 4 Squeeze lemon juice over the cooked asparagus, place browned bread crumbs on top, and garnish with toasted almonds.

By Bibi

Ingredients

• ✓ almond
• boiling onion
• butter
• white sugar
• water

Instructions

1. 1 Place onions in a large saucepan with enough water to cover by 1 inch. Bring to boil; cook until onions are tender, 20 to 25 minutes. Drain; slip off skins.
2. 2 Melt butter and sugar in a deep skillet over medium heat. Stir in water and skinned onions. Cook, stirring, until onions begin to color, about 10 minutes.
3. 3 Sprinkle the almonds into the skillet. Cook and stir until onions are golden and almonds are lightly toasted, 4 to 5 additional minutes.

By DECAFinNW

Ingredients

• ✓ almond
• mayonnaise
• red pepper
• parmesan cheese
• balsamic vinegar
• garlic
• salt
• black pepper

Instructions

1. 1 Heat a skillet over medium heat; cook and stir almonds until toasted and fragrant, 2 to 4 minutes.
2. 2 Combine toasted almonds and mayonnaise in a food processor; process until finely chopped. Add roasted red peppers, Parmesan cheese, balsamic vinegar, garlic, salt, and pepper; process until desired consistency is reached, scraping down the sides as needed.

By HurdBird

Ingredients

• ✓ almond
• chicken breast
• garlic powder
• cream of chicken soup
• evaporated milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken pieces in a lightly greased 9x13 inch baking dish. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour.
3. 3 In a small bowl mix together the soup and milk. Pour mixture over chicken and bake for another 1/2 hour. Meanwhile, toast almonds and add to chicken during the last few minutes of baking.

By JMOOSE

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
• celery
• onion
• chicken bouillon
• white sugar
• ginger

Instructions

1. 1 Melt butter in a large skillet over medium heat; cook and stir almonds until golden, 2 to 3 minutes. Stir celery, onion, bouillon, sugar, and ginger into almonds. Continue to cook and stir until celery is tender, about 10 minutes.

By Nifty Deb

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
• zucchini
• salt
• egg
• parmesan cheese
• herb seasoning

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut zucchini into 3-inch lengths, then cut each piece into 9 fries. Place zucchini fries into a colander and sprinkle with salt. Let the zucchini pieces drain for at least 1 hour to remove excess liquid.
3. 3 Beat eggs in a shallow bowl. Mix almonds, Parmesan cheese, and Italian seasoning in a second shallow bowl. Rinse salt off zucchini and pat dry with paper towels.
4. 4 Dip each zucchini piece into beaten egg and roll in the almond coating. Place coated fries on prepared baking sheet.
5. 5 Bake in the preheated oven until the zucchini are tender and the coating is crisp and browned, about 25 minutes, turning them halfway through cooking time.

By Chris Ashbach

Ingredients

• ✓ almond
• bacon
• green bean
• onion
• apple cider vinegar
• white sugar

Instructions

1. 1 In a large deep skillet, cook bacon over medium-high heat until evenly browned. Remove bacon to paper towels, and reserve drippings in the skillet.
2. 2 Place fresh green beans in a large saucepan, and add enough water to cover the bottom by 1 inch. Cover, and bring to a boil over medium-high heat. Cook for 8 to 10 minutes, until bright green and tender. Drain.
3. 3 Place the green beans into a 2 quart casserole dish. Spread the onions in a layer over the green beans. Place bacon strips in a layer over the onions. Sprinkle almonds over the top. Heat the reserved drippings in the skillet over medium heat. Stir in vinegar and sugar, heating just until sugar is dissolved; drizzle over everything in the dish. Cover, and chill for at least one hour, but overnight is best.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Bake uncovered, for 45 minutes, until the onions are tender, and the almonds are toasted. Check after 30 minutes, and cover if necessary.

By Vicki L

Ingredients

• ✓ almond
• parsley
• shallot
• garlic
• bread crumb
• lemon juice
• salt
• black pepper
• trout fillet
• dill

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Process almonds, parsley, shallots, and bread crumbs in a food processor. Stir in bread crumbs, lemon juice, salt, and pepper.
3. 3 Rub mixture over trout fillets.
4. 4 Grill fillets, skin-side down, until trout flakes easily with a fork, 6 to 8 minutes.
5. 5 Garnish fillets with fresh dill before serving.

By pacingpoet

Ingredients

• ✓ almond
• cauliflower
• vegetable oil
• garlic
• parmesan cheese
• panko bread crumb
• thyme

Instructions

1. 1 Place cauliflower florets, 2 teaspoons oil, and garlic in a medium bowl; toss to coat. Place in a single layer in an air fryer basket.
2. 2 Cook in the air fryer at 360 degrees F (180 degrees C), for 10 minutes, shaking the basket halfway through.
3. 3 Return cauliflower to the bowl and toss with remaining 1 teaspoon oil. Add Parmesan cheese, almonds, bread crumbs, and thyme; toss to coat. Return cauliflower mixture to the air fryer basket and cook until mixture is crisp and browned, about 5 minutes more.

By Allrecipes

Ingredients

• ✓ almond
• mustard
• honey
• vegetable oil
• lemon juice
• chicken breast
• bamboo skewer

Instructions

1. 1 In a medium, nonreactive bowl, blend Dijon mustard, honey, vegetable oil, and lemon juice. Place chicken in the mixture, stirring to coat. Cover, and, turning occasionally, allow to marinate in the refrigerator at least 1 hour.
2. 2 Preheat an outdoor grill for high heat, and lightly oil grate. Soak wooden skewers in water for about 20 minutes.
3. 3 Thread chicken onto skewers and discard marinade. Arrange on the prepared grill, and cook 7 to 10 minutes, until no longer pink and juices run clear.
4. 4 Remove skewers from heat, and quickly roll in the almonds to lightly coat chicken.

By Jessica

Ingredients

• ✓ almond
• butter
• white wine
• lemon
• garlic
• dill
• salmon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Mix butter, white wine, lemon juice, and garlic together in a small bowl.
2. 2 Pour a small amount of the butter mixture into an 8x8-inch baking pan until bottom is evenly coated; cover with a thin layer of dill. Place salmon, skin side down, into the baking pan. Sprinkle with remaining dill; pour remaining butter mixture over salmon. Cover tightly with aluminum foil.
3. 3 Bake in preheated oven until fish flakes easily with a fork, 25 to 35 minutes. Sprinkle generously with almonds before serving.

By Countess

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