First, roast the cashews on a cookie tray at
o 375 degrees F. Spread cashews on a baking tray and
Place the water in a pot and bring to a boil. Add the rice, bring back to a boil then reduce heat, cover and simmer for 20 minutes or until all the liquid has been absorbed.
Add the butter, salt and cinnamon. Stir to combine and set aside.
Put the cashews into a small, dry skillet. Keep stirring until they are hot or browning slightly (depending on your preference).
Add the cashews to the rice and stir to combine.
nd add 10 of the roasted garlic cloves. Pour the hot
ater chestnuts.
Roast the cashews in a heavy skillet over
hrough white pepper--not the cashews) to blender and blend until
Chop the broccoli into bite-sized florets.
Mix together broccoli, red onion, bacon, cashews, mandarin oranges, and mozzarella (if using) in a large bowl.
In a separate bowl combine vinegar, sugar, oil, and mayo. Whisk in the salt and pepper.
Pour over broccoli mixture and toss to coat.
Best if made a day ahead.
Take 1/4 cup roasted cashews, 1 head roasted garlic, 1 cup fresh basil
Put flour, pepper, and cubed chicken into a zip top bag and shake to coat chicken. Brown the chicken in a skillet with vegetable oil over medium high heat( 4-5 mins). Put browned chicken in the slow cooker. Combine garlic, vinegar, ketchup, brown sugar, soy sauce, ginger, and pepper flakes. Pour mixture over chicken and cook 2 hours on high or 4 hours on low. Garnish with roasted cashews and serve with broccoli and rice.
nion turns brown add the roasted Rava or Sooji and saute
ver the roasted squash, garnish with the baby watercress, chopped cashews and
Heat oil in large, heavy skillet. (This is the only pan you have to get dirty!) Saute the chicken until it begins to brown then add garlic, ginger, and scallions and cook for a minute or two. Add the water chestnuts, hoisin, soy, and vinegar and cook until the chicken is cooked through.
Sprinkle with cashews and serve with the lettuce leaves for wrapping around the chicken.
verything evenly.
Add the cashews or peanuts and noodles, tossing
f the slaw; top with roasted cashews. Repeat with the remaining tortillas
esemble wet sand.)
Add cashews, and toss to coat using
hopped green onions, chopped dry-roasted cashews, and salt & pepper; set aside
o 300\u00b0F Spread the cashews on a baking sheet and
Boil broccoli 6 minute until crisp-tender, drain and set aside.
Melt butter in saucepan and add remaining ingredients (except for cashews) and bring to a boil.
Remove from heat, add cashews. Pour sauce over broccoli.
Heat 1 tablespoon of oil in wok or large skillet.
Add broccoli, sugar and salt.
Stir-fry for 3 minutes or until broccoli is tender/crisp.
Add remaining oil, mushrooms, onions and nutmeg; stir-fry until added vegetables are tender-crisp, about 1 to 2 minutes.
Sprinkle on cashews.
Makes 6 servings.
Preheat the oven to 375 degrees F (190 degrees C).
Place cashews on a baking sheet.
Bake in the preheated oven until warmed through, about 10 minutes.
Stir rosemary, margarine, brown sugar, salt, and cayenne pepper together in a large bowl.
Pour warm cashews into the rosemary mixture and toss to coat. Serve warm or allow to cool and store in an airtight container.