Skip to content

Type what you have

Cook with

almond ×
Best Chicken Salad
Salad American

Best Chicken Salad

4.7

Prep
5 min
Cook
5 min
Total
10 min

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

Asparagus Salad
Salad American

Asparagus Salad

4.7

Prep
10 min
Cook
5 min
Total
15 min

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

Green Pea Salad
Salad American

Green Pea Salad

4.6

Prep
10 min
Cook
5 min
Total
15 min

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

Asian Slaw
Salad Asian

Asian Slaw

4.8

Prep
10 min
Cook
Total
10 min

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

Strawberry and Feta Salad
Salad American

Strawberry and Feta Salad

4.9

Prep
15 min
Cook
Total
15 min

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

Napa Cabbage Noodle Salad
Salad American

Napa Cabbage Noodle Salad

4.4

Prep
15 min
Cook
Total
75 min

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

Broccoli Slaw
Salad Asian

Broccoli Slaw

4.6

Prep
15 min
Cook
Total
15 min

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

Best Ramen Noodle Salad
Salad American

Best Ramen Noodle Salad

4.6

Prep
15 min
Cook
10 min
Total
55 min

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

Strawberry Spinach Salad
Salad American

Strawberry Spinach Salad

4.8

Prep
10 min
Cook
Total
80 min

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

Ramen Coleslaw
Salad American

Ramen Coleslaw

4.7

Prep
15 min
Cook
10 min
Total
25 min

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

Cold Green Bean Salad with Lemon Vinaigrette
Salad American

Cold Green Bean Salad with Lemon Vinaigrette

4.5

Prep
15 min
Cook
3 min
Total
18 min

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

Fennel Salad
Salad American

Fennel Salad

4.8

Prep
20 min
Cook
Total
20 min

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

Bok Choy Ramen Salad
Salad Asian

Bok Choy Ramen Salad

4.8

Prep
10 min
Cook
5 min
Total
15 min

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

Chickpea Quinoa Mock Tuna Salad
Salad American

Chickpea Quinoa Mock Tuna Salad

5.0

Prep
20 min
Cook
15 min
Total
55 min

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

Yia Yia's Tsoureki (Greek Easter Bread)
Greek

Yia Yia's Tsoureki (Greek Easter Bread)

5.0

Prep
45 min
Cook
25 min
Total
340 min

Instructions

  1. 1 Pour yeast into a small bowl; add warm water and 1/4 cup of flour. Stir, cover with two damp kitchen towels, and leave in a warm place until bubbly, about 2 1/2 hours.
  2. 2 Combine butter, shortening, and mastic in a saucepan over medium-low heat.
  3. 3 Stir milk and sugar together in another saucepan over medium-low heat until sugar is dissolved and mixture is warm. Remove from heat.
  4. 4 Pour 2 cups flour into the butter mixture and stir well. Add salt, then stir in the yeast mixture. Add 2 more cups of flour and stir well. Stir in 3 beaten eggs. Slowly add the milk mixture and 1 cup of flour and stir well. Add the room-temperature water and the last cup of flour and stir until the dough is not sticky.
  5. 5 Knead dough on a lightly floured surface for 20 minutes with lightly floured hands. Form dough into a ball. Cover with damp towels and let rise in a warm place until doubled in volume, about 2 hours.
  6. 6 Preheat the oven to 325 degrees F (165 degrees C). Grease two baking sheets.
  7. 7 Divide dough into two pieces and separate each piece into three strands. Braid each of the 3 strands together to form 2 braided loaves. Place on the baking sheets. Nestle the red-dyed eggs between the strands. Brush the dough with the remaining beaten egg. Sprinkle the tops with almonds and sesame seeds.
  8. 8 Bake in the preheated oven until golden brown, about 25 minutes.

By Jacolyn

Kourabiedes
Dessert Greek

Kourabiedes

4.6

Prep
Cook
Total

Instructions

  1. 1 Sift flour and baking powder together into a bowl.
  2. 2 Cream butter in a mixing bowl. Gradually beat in 1/4 cup confectioners' sugar until fluffy. Add egg yolk, brandy, and vanilla; beat until very light. Stir in almonds.
  3. 3 Gradually blend in flour mixture until a soft, smooth dough forms. Cover and chill until dough can easily be handled, about 30 minutes.
  4. 4 Preheat the oven to 325 degrees F (170 degrees C).
  5. 5 Shape level tablespoonfuls of chilled dough into crescents and place 1 inch apart onto ungreased cookie sheets. Insert a whole clove into the center of each crescent.
  6. 6 Bake in the preheated oven until golden, 25 to 30 minutes, switching racks halfway through; do not brown.
  7. 7 Remove from the oven and let cool on the cookie sheets.
  8. 8 Dust generously with confectioners' sugar.

By Ceil Wallace

Vasilopita - Greek New Years Cake
Dessert Greek

Vasilopita - Greek New Years Cake

4.6

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch round cake pan.
  2. 2 Beat sugar and butter together in a medium bowl until lighter in color; stir in flour and mix until the mixture is mealy. Add eggs one at a time, mixing well after each addition. Combine baking powder and milk; add to egg mixture, mix well. Combine lemon juice and baking soda; stir into the batter. Pour into the prepared cake pan.
  3. 3 Bake in the preheated oven for 20 minutes. Remove and sprinkle the nuts and sugar over the cake, then return it to the oven until cake springs back to the touch, about 20 to 30 additional minutes. Gently cut a small hole in the cake and place a quarter in the hole. Try to cover the hole with sugar. Cool cake on a rack for 10 minutes before inverting onto a plate.
  4. 4 Serve cake warm.

By Paul Menikos

Vaselopita
Dessert Greek

Vaselopita

4.7

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a round 10-inch cake pan.
  2. 2 In a medium bowl, cream butter and 2 cups sugar until light; add flour and stir until mixture is mealy. Add eggs one at a time, beating well after each egg.
  3. 3 Stir baking powder into milk then stir into flour mixture. Mix soda and lemon juice; stir into batter. Pour batter into the greased pan.
  4. 4 Bake in the preheated oven for 20 minutes. Sprinkle with nuts and 1 tablespoon white sugar, then return to oven for 20 to 30 minutes longer, until a toothpick inserted in center comes out clean.
  5. 5 Remove cake from the oven and gently cut a small hole in the middle. Place a quarter in the hole; cover the hole with powdered sugar. Cool cake on a rack for about 10 minutes. Invert cake onto a serving dish. Sift powdered over the top and serve warm.

By Paul Menikos

Tsoureki (Greek Easter Bread)
Breakfast Greek

Tsoureki (Greek Easter Bread)

Prep
45 min
Cook
40 min
Total
145 min

Instructions

  1. 1 Combine milk, sugar, and butter in a saucepan over low heat and warm to 112 degrees F (44 degrees C). Remove from heat. Stir in yeast and wait for mixture to bubble.
  2. 2 Place flour in a large bowl. Add yeast mixture, whole eggs, egg white, chopped almonds, apricots, orange zest and juice, lemon zest, and mahlepi. Mix together. Knead dough until well mixed, adding extra flour if necessary until dough is only slightly sticky. Set dough aside until doubled in size, about 1 hour.
  3. 3 Combine egg yolk and 1/4 cup milk in a bowl and place in the refrigerator.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Knead risen dough to expel bubbles and divide into 2 equal parts. Divide each half into 3 equal balls. Roll each ball into a rope about 18 inches long. Braid 3 ropes to make a loaf and tuck the ends underneath and place on a baking sheet. Repeat with remaining 3 ropes to form a second loaf. Brush egg yolk mixture on top of each loaf and sprinkle with slivered almonds. Brush again with egg yolk mixture.
  6. 6 Bake in the preheated oven until loaves are brown and sound hollow when tapped on the bottom, about 40 minutes.

By breadlover

Stacy's Greek-Inspired Tuna Salad
Lunch Greek

Stacy's Greek-Inspired Tuna Salad

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place tuna in a medium bowl. Add cucumber, grapes, tzatziki sauce, almonds, feta cheese, dill, salt, and pepper. Mix well. Add lemon juice and mix again.
  2. 2 Serve on a bed of greens with pita chips on the side.

By Stacy Scott-Calcagni

Eggplant with Almonds
Dinner Greek

Eggplant with Almonds

4.1

Prep
40 min
Cook
35 min
Total
95 min

Instructions

  1. 1 Place the eggplant in a colander and sprinkle with salt. Set the colander in the sink to drain off liquid, about 20 minutes. Pat the cubes with paper towel to remove excess salt.
  2. 2 Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic; cook and stir another 2 minutes. Stir in the eggplant and almonds, cooking and stirring until the eggplant is tender, but not mushy, about 20 minutes.
  3. 3 When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.

By melinda

Almond Baklava
Dessert Greek

Almond Baklava

4.6

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). In a saucepan over medium heat, combine 2 cups sugar, water, honey, cinnamon stick, lemon and vanilla. Bring to a boil, then simmer for 15 minutes, skimming any foam that is formed. Set side.
  2. 2 In a small bowl, combine chopped almonds, 2 tablespoons sugar, ground cinnamon and cloves; set aside. Brush butter on bottom of a 9x13 inch pan. Each sheet of phyllo dough is twice as big as the pan, so cut each in half, making 2 sheets. Place a sheet of phyllo on bottom of pan, and brush with melted butter. Repeat process for a total of 8 sheets, buttering each. Sprinkle about 1/4 to 1/3 cup of nut mixture evenly over the phyllo, and cover with 4 more sheets, buttering each. Continue sprinkling nuts after every 4 sheets of phyllo, until all but 8 sheets (4 full sheets) are used.
  3. 3 Use remaining 8 sheets for the top layer, buttering each sheet of phyllo. Before buttering the last sheet, tuck in any loose edges. Press down layers with palms of your hands. Pour remaining butter over the top. With a large knife, cut 5 strips lengthwise about 1/2 inch deep, then cut diagonally to form diamond shapes.
  4. 4 Bake in preheated oven for 50 to 60 minutes, or until golden brown. Remove from oven, and immediately pour syrup over baklava. Allow to cool thoroughly. Cut diamonds to go all the way through, and serve.

By Curly716

Vasilopita
Breakfast Greek

Vasilopita

4.1

Prep
150 min
Cook
40 min
Total
190 min

Instructions

  1. 1 In a small bowl, stir together 1/2 cup milk, yeast and 1/2 cup flour. Cover and let the sponge rise in a warm place until nearly doubled in size, about 45 minutes.
  2. 2 Place 6 cups flour in a large bowl. Make a well in the center and add the sponge, salt, sugar, cinnamon, nutmeg, 3/4 cup melted butter, 3 eggs and 2 cups milk. Mix thoroughly to make a stiff dough.
  3. 3 Transfer the dough into a greased springform pan. Brush dough with melted butter, cover with greased plastic wrap, and let rise in a warm place until doubled in size, about 60 to 90 minutes.
  4. 4 Preheat oven to 375 degrees F (190 degrees C). Beat egg with 1 tablespoon water to make an egg wash.
  5. 5 When dough has risen, insert a clean silver coin into the loaf. Brush dough egg wash and sprinkle with chopped almonds. Bake in preheated oven until deep golden brown, about 40 minutes.

By ANNAV

Almond Flour

Almond Flour

3.5

Ingredients

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place almonds, about 1/4 cup at a time, in the food processor. Pulse until you reach a flour-like consistency; sift into a container. Place any remaining almonds chunks back into food processor and pulse. Repeat until all almonds are transformed into flour. Cover container and store flour in refrigerator.

By Cindy Anschutz Barbieri

Sugared Toasted Almond Salad Topping

Sugared Toasted Almond Salad Topping

4.8

Prep
10 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Line a baking sheet with waxed paper.
  2. 2 Cook and stir almonds and sugar in a skillet over medium heat, stirring constantly, until sugar melts and almonds turn golden brown, 5 to 10 minutes. Transfer almonds to the prepared baking sheet to cool completely.

By Dave Hirschler

Almond Butter

Almond Butter

4.2

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place the almonds in a food processor. Process on high until ground almonds begin to form a ball. Drizzle olive oil over almonds and continue to process, stopping occasionally to scrape sides of the bowl with a spatula as needed. Store in an airtight container.

By Amy M

Dark Chocolate Almond Rocks
Dessert American

Dark Chocolate Almond Rocks

4.8

Prep
10 min
Cook
8 min
Total
28 min

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

Almond and Orange-Crusted Honey Goat Cheese Log
Appetizer

Almond and Orange-Crusted Honey Goat Cheese Log

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Unwrap cheese and set out at room temperature until slightly softened.
  2. 2 Mix almonds and orange pieces together on a plate. Roll cheese log in orange and almond mixture.

By France Cevallos