Type what you have

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

Ingredients

• ✓ almond
• brussels sprout
• maple syrup
• olive oil
• dijon mustard
• apple cider vinegar
• cranberry

Instructions

1. 1 Cut cores out of Brussels sprouts using a paring knife. Peel layers apart to separate individual leaves; place leaves in a large bowl.
2. 2 Whisk maple syrup, olive oil, Dijon mustard, and apple cider vinegar together in a small bowl. Drizzle over Brussels sprout leaves; add cranberries and toss to coat. Add almonds and toss again before serving.

By Nicholio

Ingredients

• ✓ almond
• spinach
• strawberry
• raspberry
• blueberry
• goat cheese
• raspberry vinaigrette dressing

Instructions

1. 1 Divide spinach amongst 2 plates. Top each plate with half of the strawberries, blueberries, and raspberries. Sprinkle with goat cheese and sliced almonds, adjusting quantities if needed to your tastes and preferences.
2. 2 Drizzle salad with raspberry vinaigrette to serve.

By Rebekah Rose Hills

Ingredients

• ✓ almond
• red onion
• rabbit
• lemon juice
• olive oil
• rosemary
• parsley
• cumin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread the thinly sliced onion onto the bottom of a 9x13-inch baking pan.
2. 2 Rub the rabbit with lemon juice and olive oil. Sprinkle inside and out with a mixture of rosemary, parsley, and cumin. Place rabbit into the roasting pan.
3. 3 Bake in preheated oven for 30 minutes, then sprinkle almonds over the onions. Continue baking until the meat has turned opaque, about 15 minutes.

By marybcurlyq

Ingredients

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

Instructions

1. 1 Cut broccoli florets into bite-sized pieces. Combine with bacon, raisins, almonds, Cheddar cheese, and onion in a large bowl.
2. 2 Combine mayonnaise, sugar, and red wine vinegar in a small bowl. Pour dressing over the broccoli mixture and mix well.
3. 3 Refrigerate for 8 hours to overnight. Stir again before serving.

By Susan Hignight

Ingredients

• ✓ almond
• basil
• parmesan cheese
• olive oil
• garlic

Instructions

1. 1 Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor; pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.

By SAS4U

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet over medium-high heat, combine sausage, onion, celery, and bell pepper and sauté for 5 minutes. Drain any excess fat.
3. 3 Stir dry rice in with sausage and vegetables, then add water and soup mix. Transfer mixture to a lightly greased 2-quart casserole dish and top with almonds.
4. 4 Cover and bake in the preheated oven for 90 minutes.

By az_starshine

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
• bacon
• broccoli
• red grape
• green onion
• creamy salad dressing
• tarragon vinegar
• raisin

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 In a large bowl combine the broccoli, grapes and onions.
3. 3 Whisk the creamy salad dressing and vinegar together. Toss with broccoli mixture and chill. Just before serving toss with bacon, almonds and raisins.

By Kim

Ingredients

• ✓ almond
• water
• onion
• butter
• curry powder
• salt
• white rice
• white fish fillet
• pea

Instructions

1. 1 Heat water, onion, butter, curry powder, and salt in a large skillet over medium heat until butter is melted, about 2 minutes. Stir rice into onion mixture and arrange frozen white fish over rice. Sprinkle with almonds.
2. 2 Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 20 minutes. Fish should be heated through, and the flesh should be opaque and flake easily. Mix in peas and fluff rice with a fork before serving.

By Jess Michael

Ingredients

• ✓ almond
• napa cabbage
• ramen noodle
• seasoning packet
• green onion
• mayonnaise
• sunflower seed
• sesame seed
• white sugar
• apple cider vinegar
• olive oil
• soy sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Toast sliced almonds on a baking sheet in the preheated oven until golden brown, 5 to 7 minutes. Let cool 10 minutes.
3. 3 Mix toasted almonds, napa cabbage, ramen noodles with seasoning packet, green onions, mayonnaise, sunflower seeds, and sesame seeds together in a large bowl. Refrigerate if not serving immediately.
4. 4 Mix sugar, apple cider vinegar, olive oil, and soy sauce together in a separate bowl to make dressing. Pour over the salad just before serving.

By CaptQuent

Ingredients

• ✓ almond
• coconut oil
• garlic
• ginger
• salt
• black pepper
• kiwi
• oregano
• kale

Instructions

1. 1 Heat coconut oil in a skillet over medium-high heat. Add garlic, ginger, sea salt and freshly ground black pepper; cook and stir until garlic begins to turn color, about 3 minutes. Stir in chopped kiwi and oregano leaves and cook for another 2 minutes. Add kale; lower heat to medium and cook until kale is dark green and tender, about 5 minutes. Stir in slivered almonds and adjust seasonings to taste.

By Always Cooking Up Something

Ingredients

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

Instructions

1. 1 Gather the ingredients.
2. 2 Place beans into a microwave-safe casserole dish with enough water to cover the bottom. Microwave on high power until almost tender, 8 to 10 minutes. Drain in a colander and refresh under cold running water to keep them bright green in color.
3. 3 Heat a frying pan over medium heat. Add almonds and cook until just starting to turn golden, about 3 to 5 minutes, watching closely so as to not burn.
4. 4 Take pan off of heat and add butter to melt. Return to heat and add garlic. Mix in green beans, season with salt and pepper, and continue to stir until heated through, 3 to 5 minutes.
5. 5 Enjoy!

By judilicious

Ingredients

• ✓ almond
• long grain rice
• thyme
• margarine
• chicken broth
• water
• lemon juice
• pepper
• pea

Instructions

1. 1 Cook and stir rice and thyme in hot margarine in medium-sized saucepan 5 minutes or until rice is lightly golden. Carefully stir in both, water, ReaLemon®, and pepper. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until rice is tender and liquid is absorbed.
2. 2 Remove from heat. Stir in peas. Cover and let stand 5 minutes. Sprinkle with almonds. Optional: Top with garnish for added color.

By ReaLemonReaLime