Type what you have

Ingredients

• ✓ almond
• blueberry
• blackberry
• fruit pectin
• white sugar
• lemon
• gin

Instructions

1. 1 Inspect 8 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Toast the almonds in an ungreased skillet until lightly colored, 3 to 5 minutes. Set aside.
3. 3 Place crushed blueberries and blackberries in a large pot and add pectin. Slowly bring to a full rolling boil. Add sugar and lemon juice and stir to dissolve. Return to a full rolling boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
4. 4 Remove the pot from the heat. Stir in gin and toasted almonds.
5. 5 Ladle jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By mutti-am-herd

Ingredients

• ✓ almond
• tomato
• red bell pepper
• garlic
• olive oil
• kosher salt
• bread
• red wine vinegar
• paprika
• red pepper flakes

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
3. 3 Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.

By AngieItaliano

Ingredients

• ✓ almond
• cornmeal
• brown rice flour
• paprika
• garlic powder
• white sugar
• salt
• black pepper
• oregano
• basil
• thyme
• rosemary
• chile pepper

Instructions

1. 1 Combine cornmeal, brown rice flour, almonds, paprika, garlic powder, sugar, salt, pepper, oregano, basil, thyme, rosemary, and chile pepper together in a large resealable plastic bag.

By Kerri

Ingredients

• ✓ almond
• mango
• garlic
• ginger root
• raisin
• raisin
• onion
• salt
• clove
• cinnamon
• nutmeg
• ginger
• allspice
• red hot chile pepper
• white vinegar
• brown sugar
• white sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Combine white sugar, brown sugar, vinegar, chile peppers, allspice, ground ginger, nutmeg, cinnamon, cloves, and salt in a large saucepan. Bring to a boil; boil for 30 minutes.
3. 3 Stir in onions, golden raisins, raisins, fresh ginger, and garlic; boil for another 30 minutes.
4. 4 Stir in mangos (and almonds if using); reduce heat to low and simmer for 30 minutes.
5. 5 Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top.
6. 6 Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

By Shirley Crowley

Ingredients

• ✓ almond
• confectioners' sugar
• egg white
• salt
• almond extract

Instructions

1. 1 Blend confectioners' sugar, finely ground almonds, egg whites, salt, and almond extract in a food processor until smooth and mixture holds its shape, scaping down the sides of the bowl as needed. The marzipan will be slightly sticky.
2. 2 Turn marzipan out on work surface dusted with confectioners' sugar; knead briefly until smooth. Shape marzipan into a log and wrap tightly with plastic wrap. For best results, chill marzipan until firm, about 24 hours, before shaping or rolling.

By Carol

Ingredients

• ✓ almond
• arugula
• olive oil
• garlic
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add arugula and cook until bright green, about 30 seconds. Remove arugula to a bowl full of ice water for several minutes until cold. Drain and wring out arugula.
2. 2 Pulse arugula, olive oil, almonds, and garlic together in a blender, scraping down the sides, until mixture just becomes a coarse puree. Pour puree into a bowl and season with salt.

By John Mitzewich

Ingredients

• ✓ almond
• garlic
• basil
• olive oil
• nutmeg
• salt
• pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Place almonds on a cookie sheet, and bake for 10 minutes, or until lightly toasted.
2. 2 In a food processor, combine toasted almonds, garlic, basil, olive oil, nutmeg, salt and pepper. Process until a coarse paste is formed.

By Rebecca Jane Thompson

Ingredients

• ✓ almond
• red bell pepper
• olive oil
• garlic
• bread
• sherry vinegar
• paprika
• cayenne pepper
• salt

Instructions

1. 1 Turn gas stove on; place bell pepper on burner. Char over flame, turning with tongs, until soft and blackened, about 5 minutes per side. Pepper should emit steam when pressed. Transfer pepper to a bowl, cover, and let cool to room temperature. Repeat with remaining peppers.
2. 2 Heat oil and garlic in a skillet over medium heat; cook, stirring constantly, until garlic just starts to turn golden brown, about 3 minutes. Transfer garlic to a dish using a slotted spoon, leaving oil in the skillet.
3. 3 Add bread cubes to the skillet; toast until golden brown, 2 to 3 minutes.
4. 4 Peel peppers under running water; remove and discard skins and seeds. Chop peppers; transfer to the bowl of a food processor. Add garlic, bread cubes with oil, almonds, vinegar, paprika, cayenne, and salt; pulse until sauce is well combined and reaches desired consistency.
5. 5 Transfer sauce to a bowl. Cover with plastic wrap and refrigerate to intensify the flavors, 8 hours to overnight.

By John Mitzewich

Ingredients

• ✓ almond
• dark chocolate

Instructions

1. 1 Spread almonds in a large skillet; toast over medium heat until starting to brown, 3 to 5 minutes. Pour almonds into a bowl.
2. 2 Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides to avoid scorching, about 5 minutes. Remove from heat; pour in almonds and stir until evenly coated.
3. 3 Drop spoonfuls of chocolate-almond mixture onto a plate lined with waxed paper.
4. 4 Chill until set, about 10 minutes.

By Artystique

Ingredients

• ✓ almond
• milk chocolate chip
• shortening

Instructions

1. 1 Line a 9x13-inch baking pan with parchment paper; set aside.
2. 2 Toast chopped almonds in a skillet over medium heat, stirring often, until golden brown. Set aside.
3. 3 Place chocolate chips and shortening into a metal bowl set over a pan of simmering water until melted and smooth. Off heat, stir in ½ toasted almonds. Spread into the prepared baking pan; sprinkle with remaining ½ almonds. Chill until solid, about 30 minutes. Break into bite-sized pieces to serve.

By BUCHKO

Ingredients

• ✓ almond
• flat-leaf parsley
• garlic
• olive oil

Instructions

1. 1 Combine chopped almonds and parsley on a cutting board; chop together again until very finely chopped.
2. 2 Transfer almond mixture to a bowl and add garlic. Stir olive oil into almond mixture until a thick sauce forms.

By John Mitzewich

Ingredients

• ✓ almond
• confectioners sugar
• egg white
• almond extract

Instructions

1. 1 Place almonds and confectioners' sugar in the bowl of a food processor; process to a meal-like consistency, scraping down the sides and over the bottom of the bowl as needed. Don't overprocess it; at this point, the mixture should still be crumbly, not paste-like.
2. 2 Add beaten egg white and almond extract; process until it lumps together. If it remains crumbly, add more egg white, a few drops at a time.
3. 3 Use a silicone spatula to remove almond paste from the food processor. If not using right away, wrap almond paste in waxed paper and store in an airtight container to use within a few hours. Or, place wrapped almond paste in a freezer bag and freeze for up to 6 months.

By nch

Ingredients

• ✓ almond
• white chocolate melting wafer
• butter
• almond extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Roast almonds on 1 baking sheet in the preheated oven, stirring occasionally, until toasted, about 10 minutes.
3. 3 Microwave white chocolate melting wafers and butter in a microwave-safe bowl on medium-high for 1 minute 30 seconds; stir. Microwave until completely melted, 20 to 30 seconds more. Add almond extract and stir until smooth. Stir in toasted almonds.
4. 4 Spread chocolate mixture evenly onto the second baking sheet. Chill in the refrigerator until hardened, about 1 hour. Break into small pieces by hand.

By Kimberley

Ingredients

• ✓ almond
• confectioners' sugar
• egg white
• almond extract

Instructions

1. 1 Grind almonds in a blender. Mix confectioners' sugar into almonds until combined. Beat egg whites slightly in a separate bowl, then mix into almond mixture. Use your hands to blend in almond extract.
2. 2 Form paste into a log, wrap tightly in plastic, and store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.

By Carol

Ingredients

• ✓ almond
• fig
• semi-sweet chocolate chip
• orange liqueur

Instructions

1. 1 Preheat your oven to 350 degrees F (175 degrees C).
2. 2 Cut each fig in half. (If you cannot find fresh figs and would like to use dried figs, cut a little opening in the top of the fig and make a pocket for the stuffing.)
3. 3 In a small mixing bowl, combine chocolate chips, almonds, and wine. Spoon about 2 teaspoons of the stuffing mixture into each fig half.
4. 4 Bake on a cookie sheet for 10 minutes.

By Robyn Webb

Ingredients

• ✓ almond
• aluminum foil
• date
• bacon

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Line a shallow baking pan with aluminum foil; place a roasting rack onto foil.
2. 2 Cut a slit in each date; place almonds inside slits. Press dates together to close slits. Wrap each date with 1 half piece bacon. Place dates on the prepared rack.
3. 3 Roast in the preheated oven until bacon is crisp, 15 to 20 minutes. Serve immediately with toothpicks. Dates will be hot inside.

By Reynolds KitchensR

Ingredients

• ✓ almond
• pistachio
• confectioners' sugar
• orange blossom water
• water

Instructions

1. 1 Combine almonds and pistachios in a food processor; pulse until finely ground. Add confectioners' sugar and orange blossom water and just enough water to form a smooth paste. Wrap marzipan in aluminum foil and refrigerate until chilled before using.

By Nadia

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
• sugar
• water
• cinnamon

Instructions

1. 1 Gather all ingredients. Line a baking sheet with waxed paper.
2. 2 Combine sugar, water, and cinnamon in a saucepan over medium heat; bring to a boil. Add almonds; cook and stir mixture until liquid evaporates and leaves a syrupy coating on almonds.
3. 3 Pour almonds onto the prepared baking sheet; use two forks to separate clumps and spread into an even layer.
4. 4 Allow to cool for about 15 minutes. Enjoy!

By Darla K

Ingredients

• ✓ almond
• green apple
• cranberry
• cherry
• vanilla yogurt

Instructions

1. 1 Gather all ingredients.
2. 2 Stir apples, almonds, cranberries, cherries and yogurt together in a salad bowl until evenly coated.
3. 3 Serve and enjoy!

By daisy

Ingredients

• ✓ almond
• butter
• white sugar
• corn syrup

Instructions

1. 1 Line a large baking sheet with waxed paper.
2. 2 Melt butter in a skillet over medium-high heat; add almonds, sugar, and corn syrup. Cook, stirring frequently, until mixture turns golden brown, about 6 minutes.
3. 3 Spread mixture evenly on the prepared baking sheet in a thin layer. Cool until hard; break into pieces and serve.

By Aleasha Wales Shelnutt

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
• mixed berry
• milk
• honey

Instructions

1. 1 In a blender, combine the mixed berries, milk, honey and almonds. Cover, and blend until somewhat smooth. Spoon into bowls, and enjoy!

By Chicken

Ingredients

• ✓ almond
• water
• water
• agave nectar
• sea salt

Instructions

1. 1 Place almonds in a bowl and pour in enough water to cover; soak at least 12 hours. Drain water.
2. 2 Blend almonds and 3 cups water in a blender on low speed for 10 seconds. Turn blender off for 5 seconds. Blend almonds and water on high speed for 60 seconds. Pour mixture through cheesecloth or a nut bag into a bowl. Discard the pulp or save for another use.
3. 3 Clean the blender and return milk to blender; add agave nectar and salt. Blend milk until smooth.

By Steph S

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
• rolled oat
• cashew
• water
• flax seed

Instructions

1. 1 Combine oats, almonds, and cashews in a large bowl; cover with 2 cups filtered water. Soak in the refrigerator 8 hours to overnight.
2. 2 Add flax seeds; let stand until mixture comes to room temperature and seeds react with water, about 1 hour.
3. 3 Transfer mixture to a blender; blend until creamy. Rest for 5 minutes; add remaining 2 cups filtered water. Blend until well combined, smooth, and creamy; strain through a fine-mesh sieve. Refrigerate for up to 1 week. Shake well before using.

By Buckwheat Queen

Ingredients

• ✓ almond
• white sugar
• kosher salt
• honey
• water
• almond oil

Instructions

1. 1 Gather all ingredients.
2. 2 Spread almonds in a single layer on a baking sheet and place in a cold oven.
3. 3 Turn the oven on to 350 degrees F (175 degrees C). Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing them from the oven.
4. 4 Meanwhile, mix sugar and salt together in a small bowl; sprinkle 1 tablespoon sugar mixture into a large bowl.
5. 5 Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes.
6. 6 Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
7. 7 Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or resealable plastic bag.

By Behr

Ingredients

• ✓ almond
• fig
• goat cheese
• honey
• balsamic vinegar

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
2. 2 Place fig halves, cut sides-up, onto a baking sheet; top each fig with about ½ teaspoon goat cheese. Place 1 almond on each goat cheese dollop; push slightly into each fig.
3. 3 Broil in the preheated oven until cheese is soft and almonds turn a rich shade of brown, 2 to 3 minutes. Cool for 5 minutes.
4. 4 Arrange figs on a serving platter; drizzle with honey and balsamic vinegar. Serve warm.

By ChristineM

Ingredients

• ✓ almond
• brownie mix
• caramel dessert topping
• semi-sweet chocolate chunk
• parchment paper

Instructions

1. 1 Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with Reynolds® Parchment Paper, extending paper up sides of pan; set aside.
2. 2 Prepare brownie mix according to package directions. Pour half of batter into pan. Cover with half of caramel topping, chocolate chunks and almonds. Pour in the remaining brownie batter.
3. 3 Drop remaining caramel by rounded teaspoons onto brownie batter. Swirl with a knife. Top with remaining chocolate chunks and almonds.
4. 4 Bake 35 to 40 minutes or until edges are set. Remove and let tray cool completely in pan. Use edges of parchment to lift brownies from pan onto a cutting board. Pull back edges of parchment for easy cutting. Cut into bars.

By Reynolds KitchensR

Ingredients

• ✓ almond
• brown sugar
• mustard
• brie cheese
• baguette
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Coarsely chop 1/4 cup almonds and place into a small bowl. Add brown sugar and mustard; mix well.
3. 3 Cut Brie round horizontally in half. Place 1 half, cut-side up, in the center of a round baking stone. Spread 1/2 of the brown sugar mixture evenly over the top. Cover with remaining Brie half, cut-side up. Spread remaining brown sugar mixture on top. Sprinkle with remaining 1/4 cup almonds.
4. 4 Cut baguette diagonally into slices. Arrange slices around Brie and spray with cooking spray.
5. 5 Bake in the preheated oven until baguette slices are golden brown and Brie begins to soften, 8 to 10 minutes. Let baked Brie stand for about 5 minutes before serving.

By Fioa