Type what you have

Ingredients

• ✓ almond
• turkey breast
• cranberry
• cranberry sauce
• wonton wrapper
• vegetable oil

Instructions

1. 1 Mix the turkey, cranberries, almonds, and cranberry sauce in a bowl. Place about 1 teaspoon of the mixture in the center of each wonton wrapper. Fold wrappers over filling, moisten edges, and press with a fork to seal.
2. 2 Heat the oil in large skillet or deep fryer.
3. 3 Fry the wontons in the hot oil until golden brown. Drain on paper towels.

By Marianna

Ingredients

• ✓ almond
• rotisserie chicken
• cabbage
• green onion
• ramen noodle
• sesame seed
• olive oil
• apple cider vinegar
• white sugar
• salt
• black pepper

Instructions

1. 1 Toss chicken meat, cabbage, onions, ramen noodles, sesame seeds, and almonds together in a large bowl. Beat olive oil, vinegar, sugar, salt, and pepper together in a small bowl; drizzle over the salad and toss to coat.

By Rachel

Ingredients

• ✓ almond
• green onion
• carrot
• red bell pepper
• sugar snap pea
• chicken breast
• cilantro
• white sugar
• white vinegar
• sesame oil
• teriyaki sauce
• mustard

Instructions

1. 1 In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
2. 2 In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.

By LINDA W

Ingredients

• ✓ almond
• broccoli coleslaw mix
• sunflower seed
• ramen noodles
• canola oil
• white sugar
• white wine vinegar
• green onion

Instructions

1. 1 Combine broccoli coleslaw mix, sunflower seeds, almonds, and ramen noodles in a bowl.
2. 2 Whisk canola oil, sugar, vinegar, and ramen noodle seasoning packet together in a separate bowl; pour over slaw mixture. Fold in green onions. Chill in the refrigerator before serving, 1 ½ hours.

By ASMITH27516

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
• sesame seed
• bacon
• white sugar
• white vinegar
• monosodium glutamate
• vegetable oil
• garlic
• leaf lettuce
• chow mein noodle

Instructions

1. 1 Preheat an oven to 325 degrees F (165 degrees C).
2. 2 Spread the almonds and sesame seeds onto an ungreased baking sheet.
3. 3 Bake in the preheated oven until the almonds are just turning golden brown, about 8 minutes. Set aside to cool completely. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, cool, and crumble.
4. 4 Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and allow to cool; crumble.
5. 5 Make the dressing by shaking the sugar, vinegar, monosodium glutamate, vegetable oil, and garlic in a glass jar with a sealable lid until mixed. Combine the cooled almonds, sesame seeds, crumbled bacon, lettuce, and chow mein noodles in a bowl. Pour the dressing overtop and gently toss until coated.

By Laura

Ingredients

• ✓ almond
• coleslaw mix
• beef-flavored ramen noodle
• sunflower seed
• green onion
• water chestnut
• canola oil
• vinegar
• white sugar

Instructions

1. 1 Put coleslaw mix in a large bowl. Break ramen noodles into small pieces and add to the coleslaw mix; add sunflower seed kernels, almonds, green onions, and water chestnuts.
2. 2 Whisk ramen noodle seasoning, canola oil, vinegar, and sugar together in a separate bowl until the sugar is dissolved into the liquid; drizzle over the salad and toss to coat.

By Allrecipes Member

Ingredients

• ✓ almond
• carrot
• sesame seed
• rice vinegar
• sesame oil
• soy sauce
• white sugar

Instructions

1. 1 Remove greens from carrots and then remove and discard as much of the stems as possible, keeping only the leaves. Chop leaves to about 1/2 inch. Reserve carrots for another use.
2. 2 Bring a large pot of lightly salted water to a boil; parboil greens for 2 minutes then strain and shock in ice water. Drain and squeeze dry. Place in a new bowl of cold water and refrigerate for 8 hours, or overnight, changing water 1 to 2 times during the process to help eliminate extra bitter flavor. Drain and squeeze again.
3. 3 Mix sesame seeds, vinegar, sesame oil, soy sauce, and sugar together in a medium bowl. Toss in carrot greens and almonds and mix well.
4. 4 Cover greens and refrigerate to marinate at least 1 hour before serving.

By Cookiemonster

Ingredients

• ✓ almond
• ramen noodle
• chicken seasoning
• coleslaw mix
• carrot
• sunflower seed
• green onion
• vinegar

Instructions

1. 1 Crush ramen noodles into a large bowl. Pour seasoning packets into a jar.
2. 2 Add coleslaw mix, almonds, sunflower seeds, and green onions to ramen noodles. Mix until well combined.
3. 3 Add vinegar to ramen seasoning; cover the jar and shake until well mixed. Pour dressing over coleslaw mixture and toss to coat. Refrigerate until flavors have blended, about 1 hour.

By SloppyJo

Ingredients

• ✓ almond
• rice vinegar
• sugar
• vegetable oil
• ramen noodle
• seasoning packet
• romaine lettuce
• mandarin orange segment

Instructions

1. 1 In a microwave-safe bowl, mix together vinegar, sugar, and oil. Microwave on high until sugar dissolves, about 1 minute. Mix well, and set aside to cool.
2. 2 Crush ramen noodles in the packages. Pour into salad dressing.
3. 3 In a salad bowl, toss romaine lettuce with oranges, almonds, and salad dressing.

By DGRIFF718

Ingredients

• ✓ almond
• canola oil
• bok choy
• green onion
• ramen noodle
• canola oil
• white sugar
• balsamic vinaigrette salad dressing
• soy sauce

Instructions

1. 1 Heat 1 tablespoon canola oil in a small frying pan over medium-high heat. Cook and stir almonds in the hot oil until lightly browned, 2 to 3 minutes. Transfer almonds to a large salad bowl.
2. 2 Toss bok choy, green onions, and ramen noodles with the almonds.
3. 3 Whisk 1/2 cup canola oil, sugar, balsamic vinaigrette dressing, and soy sauce in a separate bowl until combined.
4. 4 Pour dressing over vegetables and toss to mix.

By Cookmaster

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
• cilantro
• green onion
• carrot
• red cabbage
• green cabbage
• chicken breast
• yellow mustard
• coriander
• vegetable oil
• soy sauce
• ginger
• white sugar
• garlic
• green onion
• sesame oil
• rice vinegar

Instructions

1. 1 Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
3. 3 Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
4. 4 To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.

By emilyk

Ingredients

• ✓ almond
• ramen noodle
• sunflower seed
• butter
• white sugar
• vegetable oil
• red wine vinegar
• soy sauce
• bok choy
• sweet onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place ramen noodles, sunflower seeds, and almonds on a baking sheet. Drizzle butter over the ramen noodle mixture and toss to coat.
3. 3 Toast the ramen noodle mixture in the preheated oven until lightly browned and fragrant, stirring occasionally to avoid burning, about 8 minutes. Set aside to cool.
4. 4 Whisk sugar, vegetable oil, vinegar, and soy sauce together in a small bowl for the dressing.
5. 5 Place bok choy, onion, and toasted ramen noodle mixture in a large bowl. Toss with dressing until well coated.

By LifeLearner

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
• vegetable oil
• white sugar
• wine vinegar
• soy sauce
• ramen noodle
• sesame seed
• napa cabbage
• green onion

Instructions

1. 1 Make the dressing: Whisk oil, sugar, vinegar, and soy sauce together in a bowl until sugar dissolves. Refrigerate until needed.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Spread broken ramen noodles onto a baking sheet with sesame seeds and almonds.
4. 4 Bake in the preheated oven, stirring often and watching carefully to prevent burning, until lightly browned, about 15 minutes. Remove from the oven and let cool for 5 to 10 minutes.
5. 5 To serve, mix cabbage, green onions, and toasted ramen mixture together in a salad bowl until thoroughly combined. Add dressing and toss to coat.

By malo1

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
• mayonnaise
• ramen noodles
• apple cider vinegar
• white sugar
• celery seed
• olive oil
• sesame oil
• broccoli coleslaw mix
• onion
• sunflower seed

Instructions

1. 1 Combine mayonnaise, seasoning packet, vinegar, sugar, and celery seeds in a bowl; chill dressing in the refrigerator until ready to use.
2. 2 Heat olive oil and sesame oil in a skillet over medium heat. Add ramen noodles and almonds; cook and stir until toasted, stirring frequently, 3 to 5 minutes. Cool.
3. 3 Combine ramen noodle mixture, broccoli coleslaw mix, onion, sunflower seeds, and dressing in a bowl; stir to coat.

By Donna Leigh

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
• vegetable oil
• white sugar
• white vinegar
• salt
• herb and spice blend
• black pepper
• iceberg lettuce
• chicken breast
• chow mein noodle
• sesame seed
• green onion
• poppy seed

Instructions

1. 1 In small bowl, whisk together the oil, sugar, vinegar, salt, seasoning blend, and pepper. Set aside.
2. 2 In a large bowl, combine the lettuce, chicken, chow mein noodles, almonds, sesame seeds, green onions, and poppy seeds. Toss to blend. Pour salad dressing over the salad just before serving.

By FlagGirl07

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
• 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
• 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
• dinner roll
• ginger
• honey
• sesame oil
• garlic
• red pepper flake
• paprika
• chile-garlic sauce
• salt
• black pepper
• sugar
• lemon juice
• rice wine vinegar
• mayonnaise
• green onion
• cilantro
• corn kernel
• cabbage
• chicken breast

Instructions

1. 1 Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl.
2. 2 Whisk mayonnaise, rice vinegar, lemon juice, sugar, black pepper, salt, chile-garlic sauce, paprika, red pepper flakes, garlic, sesame oil, honey, and ginger in a separate bowl until sugar has dissolved.
3. 3 Stir dressing into chicken mixture to thoroughly coat salad with dressing.
4. 4 Hollow out dinner rolls to make small bowls; fill rolls with salad to serve.

By SunnyDaysNora