00F (you can prepare your cashews several days ahead).
In
Line a baking sheet with aluminum foil. Place the sugar and cinnamon into a saucepan. Melt the sugar over medium heat without stirring. Add the cashews, and stir until well coated, then spread out onto the prepared baking sheet to cool to room temperature.
Puree the raspberries, vinegar, and olive oil until smooth; set aside. Toss together the romaine, spinach, pears, cherries, and feta cheese in a large bowl. Toss with half of the raspberry dressing, and sprinkle with candied cashews. Serve with remaining dressing on the side.
Dressing:
Whisk all dressing ingredients together in a large bowl.
Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
Candied Walnuts:
In a heavy bottom pan heat to medium high heat.
Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized. Toss in salad.
Candied orange zest:
Remove the
Cook and stir bacon and sugar in a skillet over medium-high heat until bacon is crisp and sugar has caramelized, about 10 minutes. Remove from heat.
Heat olive oil in a skillet over medium-high heat; add cashews, curry powder, and garlic powder. Cook and stir until fragrant and warmed, 4 to 5 minutes.
Mix bacon and seasoned cashews together in a bowl.
Place cashews, fennel and coriander seed into
ith 2 tablespoons of the cashews.
Nutritional info per serving
Freezing: Saute onion, celery, and poultry seasoning in butter.
Mix in the chicken and cream of mushroom soup.
Bag the mixture in a gallon bag.
Bag the cashews.
Bag the chow mein noodles.
Put all in a produce bag.
Preparation: Thaw.
Spray the bottom of a casserole pan with a non-stick spray.
Next, mix the chicken mixture and cashews together, then spread in the bottom of the greased casserole pan.
Top with chow mein noodles.
Bake in a 350\u00b0 oven for 30 minutes, or until bubbly.
ver rice.
(Try varying recipe by using shrimp instead of
In a large bowl, combine the first seven ingredients.
Add chicken and toss to coat.
Transfer to a shallow microwave-safe dish. Cover and microwave on high for 3 minutes, stirring once.
Add green pepper and cashews.
Cover and microwave on high for 2-4 minutes or until chicken juices run clear, stirring once.
Let stand for 3 minutes.
Serve with rice.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Line a baking sheet with parchment paper.
Put the nuts, sugar, water, and salt into a large skillet over high heat. Bring the mixture to a boil, stirring frequently, and cook until the water is nearly evaporated and the liquid becomes syrupy, about 10 minutes.
Meanwhile, mix the spices together in a small bowl.
After 10 minutes, sprinkle the spices over the nuts and stir well. Continue stirring constantly while the water evaporates completely, about 5 minutes. When there is no longer any sugar syrup left in the bottom of the pan, ...
Drain and rinse cashews.
Place all ingredients into food processor and process until smooth.
Spoon cookies out (about 1 1/2 T. each) onto mesh dehydrator sheets.
Leave as-is or you can flatten them out, to about 1/2 inch thick, for faster drying.
Dehydrate at 115 degrees for 8-10 hours or until the texture you desire is reached.
Combine celery, onion and butter in a 1-quart microproof casserole.
Cook, uncovered, on High (maximum power) for 5 minutes, stirring once during cooking time.
Drain tuna and flake with fork.
Add tuna, soup, 2/3 can of noodles and cashews to onion mixture.
Stir carefully.
Cover and cook on High (maximum power) for 2 minutes.
Stir mixture lightly.
Top with remaining noodles.
Cook on High (maximum power) for 3 to 4 minutes or until hot.
Serves 4.
t will overpower the entire recipe.
Mix all ingredients except
serving dish. Sprinkle with cashews and parsley.
Serve over
ake Dressing:
Put the cashews and cauliflower in a food
Place half the Chinese noodles in a casserole.
Top with drained vegetables, drained mushrooms (mix mushroom liquid with soup), diced chicken style product, soup, remaining noodles and cashews.
Bake 35 to 40 minutes at 350\u00b0.
Process the cashews with the olive oil until finely ground.
Add the garlic and process again.
Add the spinach and lemon juice and nutritional yeast, using 1/4 first of the yeast to start.
Taste and add some salt and pepper as desired.
If wanted, add reserved yeast.
Taste and adjust salt and pepper again.
Chill and serve or use as traditionally used.
br>Add in the carrot, cashews, onions, parsley, soy sauce, ginger
inutes).
Stir in the candied cherries and walnuts and quickly