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.
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.
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.
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.
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.
serving dish. Sprinkle with cashews and parsley.
Serve over
ake Dressing:
Put the cashews and cauliflower in a food
br>Add in the carrot, cashews, onions, parsley, soy sauce, ginger
00F (you can prepare your cashews several days ahead).
In
arlic isn't burning.
CASHEWS In a small baking tray
Heat 1 tbsp oil in a wok or large frying pan over high heat. Stir-fry chicken for 3-4 mins per batch, until browned. Set aside. Add remaining oil. Stir-fry lemongrass for 30 seconds. Add bok choy and corn. Stir-fry for 1 min. Add chili sauce, oyster sauce, rice vinegar and sugar. Simmer for 1-2 mins, until corn is tender. Return chicken to wok along with 1/2 of the Thai basil and cashews.
Serve over a bed of steamed rice. Top with remaining basil and cashews.
ver medium heat. Stir-fry cashews for 1-2 mins, until
o coat surface. Stir-fry cashews for 2 mins or until
0 seconds.
Add onions, cashews, salt and pepper.
Stir
ike consistency. Stir in the cashews and spinach, along with cilantro
165 degrees C).
Spread cashews onto a baking sheet.