Type what you have

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
• mayonnaise
• lemon juice
• black pepper
• chicken
• celery

Instructions

1. 1 Gather all ingredients.
2. 2 Place almonds in a skillet over medium-low heat. Cook until golden brown and toasted, shaking frequently and watching carefully, as they burn easily.
3. 3 Mix mayonnaise, lemon juice, and pepper together in a medium bowl until combined.
4. 4 Add chicken, toasted almonds, and celery; toss until just combined.
5. 5 Enjoy!

By Jackie M

Ingredients

• ✓ almond
• olive oil
• lemon juice
• asparagus
• spinach
• parmesan cheese

Instructions

1. 1 Preheat an outdoor grill for low heat and lightly oil the grate.
2. 2 Combine oil and lemon juice in a baking dish. Add asparagus and roll until coated.
3. 3 Grill asparagus on the preheated grill, turning at least once and brushing with remaining oil-lemon juice mixture, until crisp-tender, about 5 minutes. Remove from the grill and place back into the baking dish. Cut into bite-sized pieces.
4. 4 Combine spinach, Parmesan, and almonds in a large bowl. Add asparagus along with any oil-lemon juice mixture from the dish. Toss to blend and serve immediately.

By Heather Hedstrom

Ingredients

• ✓ almond
• green pea
• green onion
• feta cheese
• mayonnaise
• balsamic vinegar
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place peas in a colander, and run warm water over them until they are thawed; drain and transfer into a large bowl.
3. 3 Toast almonds in a skillet over medium heat until nuts start to turn golden brown and become fragrant, about 3 to 5 minutes.
4. 4 Add almonds, green onions, cheese, and mayonnaise to peas. Stir in balsamic vinegar, and season to taste with black pepper.

By LLAMAMAMATOO

Ingredients

• ✓ almond
• beef flavor ramen noodles
• seasoning packet
• sunflower seed kernel
• green onion
• oil and vinegar salad dressing
• white sugar
• coleslaw mix

Instructions

1. 1 Gather all ingredients.
2. 2 Crush ramen noodles in a bowl. Stir in seasoning packet, sunflower seeds, almonds, green onions, oil and vinegar dressing, and sugar; mix until sugar is dissolved.
3. 3 Place slaw mix into a large salad bowl; pour dressing mixture on top and toss lightly to combine well.

By Tray_H

Ingredients

• ✓ almond
• garlic
• honey
• mustard
• raspberry vinegar
• balsamic vinegar
• brown sugar
• vegetable oil
• romaine lettuce
• strawberry
• feta cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Place almonds in a skillet over medium-high heat; cook, stirring frequently, until lightly toasted. Remove from heat; set aside.
3. 3 To make the dressing: whisk garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil together until well combined.
4. 4 Place toasted almonds, romaine lettuce, strawberries, and feta cheese in a salad bowl; add dressing and toss to coat.

By Andrea Longo Policella

Ingredients

• ✓ almond
• napa cabbage
• olive oil
• ramen noodle
• sesame seed
• canola oil
• soy sauce
• white sugar
• balsamic vinegar
• white wine vinegar

Instructions

1. 1 Place the cabbage in a large bowl, cover, and place in the refrigerator to chill for 30 minutes. Heat the olive oil in a skillet over medium heat, and cook and stir the ramen noodles, sesame seeds, and almonds until lightly browned; set aside to cool.
2. 2 Prepare the dressing by mixing the canola oil, soy sauce, sugar, balsamic, and white vinegars in a blender until smooth.
3. 3 About 30 minutes before serving, toss the dressing and cabbage mixture together; chill. Just before serving, toss the noodle mixture with the cabbage mixture.

By Carolyn

Ingredients

• ✓ almond
• olive oil
• white sugar
• cider vinegar
• chicken ramen noodle
• broccoli coleslaw mix
• raisin
• green onion
• green bell pepper

Instructions

1. 1 Whisk olive oil, sugar, vinegar, and ramen noodle seasoning packets together in a small bowl.
2. 2 Combine broccoli coleslaw mix, broken ramen noodles, almonds, raisins, green onions, and green bell pepper together in a salad bowl; fold in dressing.

By Mis' Kitchen

Ingredients

• ✓ almond
• ramen noodle
• chicken seasoning
• sunflower seed
• coleslaw mix
• green onion
• olive oil
• white vinegar
• sugar
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
3. 3 Bake noodle mixture in the preheated oven until fragrant and toasted, 10 to 15 minutes. Set aside to cool to room temperature.
4. 4 Combine coleslaw mix and green onions in a large bowl; sprinkle cooled noodle mixture over the top.
5. 5 To make the dressing: Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until smooth.
6. 6 Pour dressing over noodle mixture and toss to coat. Enjoy!

By Nicole Burnham

Ingredients

• ✓ almond
• white sugar
• olive oil
• white vinegar
• sesame seed
• poppy seed
• onion
• paprika
• worcestershire sauce
• strawberry
• spinach

Instructions

1. 1 Gather all ingredients.
2. 2 To make the dressing: Whisk sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire sauce together in a medium bowl until well combined. Cover the dressing and chill it in the refrigerator for 1 hour.
3. 3 To make the spinach salad: Combine sliced strawberries, torn spinach leaves, and almonds in a large bowl.
4. 4 Pour dressing over salad; toss to coat.
5. 5 Refrigerate for 10 to 15 minutes before serving.

By TOZENUF

Ingredients

• ✓ almond
• cabbage
• green onion
• ramen noodles
• chicken seasoning
• sesame seed
• white wine vinegar
• vegetable oil
• white sugar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cabbage, green onions, and crushed ramen noodles in a large salad bowl; set aside.
3. 3 Spread almonds and sesame seeds evenly onto a baking sheet.
4. 4 Bake in the preheated oven until lightly browned, about 10 minutes.
5. 5 Meanwhile, make dressing: Whisk together vinegar, oil, sugar, salt, pepper, and seasoning packet in a medium bowl.
6. 6 Pour dressing over cabbage mixture; toss to coat evenly. Sprinkle with toasted almonds and sesame seeds.

By Mary

Ingredients

• ✓ almond
• ice
• green bean
• olive oil
• lemon juice
• mustard
• lemon zest
• salt
• black pepper
• sugar
• goat cheese

Instructions

1. 1 Make an ice bath by filling a large bowl with ice water, and set aside.
2. 2 Bring a large pot of salted water to a boil, add green beans, and blanch until just tender-crisp, 3 to 4 minutes (do not overcook). Drain green beans, and immediately add to ice bath to stop cooking; set aside.
3. 3 Whisk olive oil, lemon juice, Dijon, lemon zest, salt, pepper, and a pinch of sugar together in a small bowl.
4. 4 Drain green beans well and pat dry with a paper towel to avoid diluting the dressing. Place into a bowl and drizzle with vinaigrette, tossing gently to coat.
5. 5 Transfer tossed green beans to a serving dish. Garnish with goat cheese and almonds.

By lutzflcat

Ingredients

• ✓ almond
• white sugar
• red wine vinegar
• olive oil
• basil
• salt
• pepper
• salad green
• orange
• fennel bulb
• red onion
• cranberry

Instructions

1. 1 To make the dressing: Whisk together sugar, vinegar, oil, basil, salt, and pepper in a small bowl until sugar dissolves.
2. 2 To make the salad: Toss salad greens, orange sections, fennel, onion, almonds, and cranberries together in a large bowl.
3. 3 Pour dressing over salad and toss to combine.

By Chef4Six

Ingredients

• ✓ almond
• canola oil
• white sugar
• red wine vinegar
• soy sauce
• butter
• white sugar
• ramen noodle
• flavor packet
• sesame seed
• soy sauce
• bok choy
• green onion

Instructions

1. 1 Whisk canola oil, 1/2 cup sugar, red wine vinegar, and 2 tablespoons soy sauce together in a bowl.
2. 2 Melt butter in a saucepan over low heat; add 2 tablespoons sugar and stir until dissolved. Crumble ramen noodles into butter mixture, then stir in ramen seasoning packets, sesame seeds, almonds, and 1 tablespoon soy sauce; cook until lightly toasted, stirring constantly to prevent burning, 2 to 3 minutes. Remove from heat.
3. 3 Toss vinaigrette, ramen mixture, bok choy, and green onions together in a large bowl.

By Heather Roscelli

Ingredients

• ✓ almond
• black pepper
• salt
• lemon juice
• sweet pickle relish
• kelp flakes
• honey mustard
• mayonnaise
• raisin
• onion
• cabbage
• sunflower seed
• celery
• carrot
• chickpea
• quinoa
• water

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Fluff quinoa with a fork and refrigerate until cold.
2. 2 Combine chickpeas, carrot, celery, sunflower seeds, cabbage, and onion in a food processor and pulse until everything is roughly equal in size; transfer to a large bowl.
3. 3 Stir quinoa, almonds, and raisins into the chickpea mixture; add mayonnaise, mustard, kelp flakes, relish, lemon juice, salt, and pepper. Stir the mixture until evenly seasoned.

By Stef

Ingredients

• ✓ almond
• ✓ almond
• potato
• sugar
• egg white

Instructions

1. 1 Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, 20 to 30 minutes. When done, you can stab them with a fork, and they will fall off easily. Drain, cool slightly, and peel.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place 1 cup of almonds into a food processor, and grind to a fine powder. Add sugar to almonds, and process to mix. Transfer to a medium bowl. Add potatoes to the almond mixture, and mash together until it becomes a very thick paste. Roll into 1 inch balls, and roll the balls in chopped almonds. Place cookies on a baking sheet, and brush with egg white.
4. 4 Bake for 10 to 15 minutes in the preheated oven, until the tops are brown. Gently remove from the baking sheets, and cool on a plate in the refrigerator. Serve cold. They are supposed to be squishy when you eat them.

By JULINOE

Ingredients

• ✓ almond
• marzipan
• egg white

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2. 2 Knead marzipan well and divide into about forty 1 1/2-inch cubes of equal size. Roll each cube into a ball and shape into a round cylinder with a point.
3. 3 Push 3 halved almonds into each marzipan cylinder so the pointy sides of the almonds are facing the top.
4. 4 Beat egg white lightly in a cup and brush each cookie with egg white. Set onto the prepared baking sheet.
5. 5 Bake in the preheated until the tops of the almonds are lightly browned, about 15 minutes. Cool on a wire rack. Store in airtight containers.

By nch

Ingredients

• ✓ almond
• confectioners' sugar
• water
• almond extract

Instructions

1. 1 Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle.
2. 2 Slip almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander.
3. 3 Place almonds and confectioners' sugar in a food processor fitted with a metal blade and process to a paste. Add cold water, 1/2 to 1 teaspoon at a time, if the paste is too dry. Scrape the sides a few times to ensure even processing. Add a few drops of almond extract towards the end of the process. Process marzipan until it is smooth and no longer grainy.
4. 4 Wrap marzipan in plastic wrap and store in a cool, dry place.

By transatlantikkoch

Ingredients

• ✓ almond
• confectioners' sugar
• rose water
• almond extract
• cocoa powder

Instructions

1. 1 Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and pat dry with paper towels.
2. 2 Place almonds, confectioners' sugar, rose water, and almond extract in a food processor fitted with a metal blade and process to a paste. Scrape the sides a few times to ensure even processing. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store marzipan in a cool, dry place, 8 hours to overnight.
3. 3 Shape marzipan into a 1/2-inch thick roll. Cut into 1/2-inch pieces and roll each piece into a ball. Dredge balls in cocoa.

By sophia

Ingredients

• ✓ almond
• egg white
• confectioners' sugar
• lemon zest
• cinnamon

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and lightly flour cookie sheets.
2. 2 In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak, this will take about 5 minutes. Set aside about 1/2 cup of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is evenly blended.
3. 3 Drop mounds by spoonfuls onto the prepared baking sheets. Top each cookie with a smaller dollop of the reserved meringue.
4. 4 Bake for 15 minutes in the preheated oven, until golden brown. Remove cookies from the baking sheets to cool on wire racks.

By Kristen Nicole

Ingredients

• ✓ almond
• egg
• white sugar
• almond extract

Instructions

1. 1 Pre-heat oven to 325 degrees F (165 degrees C). Prepare a 9 x 9 x 2 inch baking pan by lining bottom with either waxed paper or parchment paper. Grease the paper.
2. 2 Separate the eggs and reserve the whites. Beat egg yolks until thick and tripled in volume. Add sugar slowly, beating until very thick. Slowly fold in nuts and extract. Beat egg whites until stiff but not dry. Fold them into the yolk mixture. Pour batter into prepared pan.
3. 3 Bake for one hour or until done. Cool in pan for 10 minutes then turn out and remove paper. Cool completely. Cut as needed.

By Rosina

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
• cinnamon
• cream cheese
• butter
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Place almonds in the bowl of a food processor; process until finely ground and set aside.
2. 2 Pour cinnamon into a rimmed plate and set aside.
3. 3 Beat together cream cheese, butter, and vanilla in a large bowl with an electric mixer until evenly blended. Place the bowl into a large pan filled with ice to help mixture stiffen; make sure butter mixture does not spill out of the bowl.
4. 4 Sift confectioners' sugar into butter mixture. Add ground almonds and stir until combined. Let mixture rest on ice for 5 minutes.
5. 5 Roll mixture into 1/2-inch balls, then roll in cinnamon until evenly coated. Refrigerate until set, about 20 minutes.

By TIFFASMITH

Ingredients

• ✓ almond
• butter
• sugar
• baker's ammonia
• all-purpose flour

Instructions

1. 1 In a large bowl, cream the butter and sugar. Stir in the powdered ammonia and chopped almonds. Knead in the flour. Roll dough into 1 inch balls and freeze for 1 hour.
2. 2 preheat oven to 300 degrees F (150 degrees C). Take cookies out of the freezer and bake for 30 minutes.

By RETTTS

Ingredients

• ✓ almond
• cinnamon
• lemon zest
• egg white
• salt
• confectioners' sugar
• lemon juice

Instructions

1. 1 Stir together the almonds, cinnamon, and lemon zest until combined.
2. 2 Beat the egg whites and salt until soft peaks form. Slowly sift in the confectioner's sugar, continuing to beat until the mixture is stiff. Set aside 1/3 cup of the egg white mixture for the glaze. Fold in the almond mixture.
3. 3 Preheat oven to 325 degrees F (170 degrees C). Line the cookie sheets with parchment paper.
4. 4 Roll the dough to 1/4 inch thickness on a surface that has been sprinkled with confectioners' sugar. Using a 2 1/2-inch star cookie cutter, cut out the cookies and place them on the cookie sheets.
5. 5 To make the glaze, add the lemon juice to the reserved egg white mixture, stirring until smooth. Brush the tops of the cookies lightly with the glaze. (If the glaze starts to thicken, add a few more drops of lemon juice.)
6. 6 Bake for 20 to 25 minutes. When done, they will be light brown and soft in the center. Remove and cool on wire racks.

By ROBIN JOYE

Ingredients

• ✓ almond
• ✓ almond
• confectioners sugar
• baking powder
• egg white
• egg white
• confectioners sugar
• lemon juice
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine 4 ⅓ cups confectioners' sugar, ground almonds, and baking powder in a large bowl; stir in 3 egg whites, one at a time, to form a firm dough. Knead dough for 2 minutes until it holds together and doesn't fall apart easily.
3. 3 Roll dough into 18 ropes, the thickness of your index finger, making each rope a little longer than the next. Shape each rope into a ring; arrange rings on the prepared baking sheets.
4. 4 Bake in the preheated oven until golden brown, about 10 minutes, watching smaller rings carefully, as they may finish baking before the larger ones. Cool rings completely on baking sheets.
5. 5 Whisk 1 egg white in a glass, metal, or ceramic bowl until foamy; gradually whisk in 2 cups confectioners' sugar, a little at a time, until thickened; stir in lemon juice and vanilla extract. Pour icing into a piping bag fitted with a small tip.
6. 6 Pipe a thin ring of icing onto the base of the largest ring and adhere it to a serving plate. Pipe icing in a zig-zag pattern over the ring. Stack remaining cake rings on top, from largest to smallest, piping icing in a zig-zag pattern between each ring. Set cake aside to allow icing to set before serving.

By cam1988

Ingredients

• ✓ almond
• oat
• crispy rice cereal
• pecan
• sunflower seed
• cherry
• raisin

Instructions

1. 1 Mix oats, rice cereal, pecans, almonds, sunflower seed kernels, dried cherries, and golden raisins together in a large bowl.

By Michelle Pavn

Ingredients

• ✓ almond
• toothpick
• soy sauce
• ginger
• brown sugar
• date
• bacon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Soak toothpicks in a bowl of water. Grease a 9x13-inch baking dish.
2. 2 Mix soy sauce and ground ginger together in a bowl. Place brown sugar into a separate bowl. Spread open a pitted date, then stuff it with a smoked almond. Wrap date with half a bacon slice; secure with a toothpick, then dip the bundle in soy sauce mixture, then into brown sugar. Place wrapped dates into the prepared baking dish. If desired, sprinkle a little more brown sugar over the bundles.
3. 3 Bake in the preheated oven until the bacon is brown and crisp, 15 to 25 minutes. Allow to cool for about 15 minutes before serving; serve warm or at room temperature.

By swedishmilk

Ingredients

• ✓ almond
• whole wheat berry
• salt
• walnut
• confectioners' sugar
• heavy cream

Instructions

1. 1 Make the pudding: Place wheat berries in a 3-quart saucepan; add boiling water to cover by 2 inches. Bring to a rolling boil. Let boil for 15 seconds, then drain and discard the water. Repeat five times: add boiling water, bring to a boil, boil for 15 seconds, drain.
2. 2 Cover wheat berries again by 2 inches with boiling water. Stir in salt and bring to a boil. Boil for 15 seconds, then remove from the heat without draining. Place the pan on a folded blanket, cover, and wrap with towels or blankets. Let sit at room temperature for 8 hours or overnight.
3. 3 The next day, drain any water that hasn't been absorbed. Grind wheat berries thoroughly in a food processor. (If you use a blender, work in very small batches.) Transfer ground wheat to a bowl and clean the food processor.
4. 4 Grind walnuts in the food processor until fine. Add confectioners' sugar and process until mixture resembles fine meal. Add ground wheat and pulse until well combined.
5. 5 Spoon pudding into a glass trifle bowl or serving dish. Stick slivered almonds into pudding to resemble a porcupine.
6. 6 Make the topping: Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
7. 7 Serve pudding in 2-tablespoon portions in small decorative bowls or custard cups. Top each serving with whipped cream.

By Vesna

Ingredients

• ✓ almond
• all-purpose flour
• butter
• white sugar
• vanilla extract
• almond extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
3. 3 Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
4. 4 Bake in preheated oven until golden brown, about 15 minutes.

By NESSITA