br>To prepare the chicken, roast it in a preheated oven
east 30 minutes.
Fry cashew nuts on medium low heat
br>Chop or grind the cashew nuts with the bread.
For the cashew nut sauce, heat the oil in
Cook onion and celery in butter in skillet until tender.
Add mixture to bread cubes and cashews.
Mix in seasonings, water, wine and egg.
Stuff bird immediately and roast.
Makes 8 cups, enough to stuff a 12 pound turkey.
Roast the cashews at 300 degrees
0-22 minutes.
This recipe makes 5 large or 6
hem to cook, toast the cashew nuts in a dry frying
oil, stirring continuously.
Add cashew nuts, mix and serve immediately
the parmesan cheese and the cashew nuts. Add freshly ground black
Chop chocolate and shortening and melt in top of double boiler.
Add coffee.
Put a thin layer of this mixture on the bottom of a greased square pan, lined with paper.
Sprinkle with cherries, cashew nuts and coconut.
Cover with remaining chocolate mixture.
Chill in the refrigerator until firm and cut in squares. Yields about 24.
Stir fry the curry paste in a saucepan for 1-2 minutes, until fragrant.
Add pork and stir until well coated in the spice paste. Add coconut milk and stir well to combine.
Add diced pineapple and capsicum, cover and simmer for 20-30 minutes until pork is tender.
Served on mashed kumara or steamed rice and top with a few roast cashew nuts.
Serves 2.
Heat the ghee or vegetable oil in a saucepan. Add the mustard seeds. Whey they start to sputter, add the cumin seeds, peanuts, cashew nuts, peas curry leaves and turmeric. Stir-fry for 2-3 minutes. Add the rice and fry carefully until the grains are well coated in oil. Add the water and salt, stir well and bring to a boil. Reduce the heat, cover and cook for 15-20 minutes until done. Remove from the heat and fluff with a fork. Garnish with the shredded coconut and coriander and set aside for 5 minutes before serving.
br>Add the tomato puree, cashew nuts, garam masala, garlic, chili
inute.
Add tomato paste, cashew nuts, garam masala, garlic, ginger
o coarsely chop.
Coat roast generously with 2 tablespoons olive
If roasts are very big, cut in half. Sprinkle roast with salt, pepper, and garlic salt (or powder). Place roast in warmers and fill warmers about one third full of water. Cook at 350\u00b0 between 5 and 6 hours, or until roast are tender. Remove roast and stir in gravy mix; stir in mushroom soup. If gravy appears too thick, add more hot water. Put roast back in gravy and cook about 1 more hour at 350\u00b0.
Heat oven to 350\u00b0.
Spray oblong baking dish with Pam.
Place roast (bone down) in dish.
Sprinkle with salt and pepper.
Roast in oven 20 to 30 minutes per pound or until done.
Last 30 minutes of roasting time, cover roast lightly with foil.
Place cornbread dressing lightly around roast and return to oven, for remaining 30 minutes.
In a large nonstick skillet coated with nonstick cooking spray, brown roast on all sides. Transfer to a 5-quart slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. Cover and cook on low for 5 to 6 hours or until the meat is tender.
Rub roast with 1 tablespoon oil and minced garlic.
Put in glass bowl, add sherry, ginger, pepper and onions.
Chill overnight.
Remove meat, brown in 2 tablespoons oil in frying pan. Put in crock-pot with 1/2 cup marinade, cook on low 7 to 8 hours. Add 1/2 cup more marinade to saucepan and cook juice.
Serve with meat.
Makes 8 to 12 servings.