small bowl combine the cashews, almonds, pumpkin seeds, and sesame
In large pot boiling salted water, cook beans until crisp-
o 375 degrees F. Spread cashews on a baking tray and
In a blender, blend the sauce ingredients until smooth.
Season with salt and pepper to taste.
Just before mixing with the sauce and serving, cook the pasta in a large pot of boiling salted water until JUST firm-tender (do not overcook the pasta) drain and rinse well under cold water; drain well again.
Toss the cooked pasta with the prepared sauce (if the sauce was chilled then warm before mixing with the pasta).
Sprinkle with chopped cashews and serve.
il is hot, add the cashews and stir until browned (about
hopped green onions, chopped dry-roasted cashews, and salt & pepper; set aside
Preheat oven to 375\u00b0F
Place turkey in baking pan.
Brush turkey with oil.
Sprinkle with salt and pepper.
Roast until meat thermometer inserted into thickest part of meat registers 180\u00b0F, about 1 hour.
Cool.
Remove skin and bones.
Cut meat into 1/2-inch cubes.
Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger in large bowl.
Add turkey, onions, celery and raisins; toss to coat.
Season with salt and pepper.
(Can be made 1 day ahead. Cover; chill.)
Mix cashews into salad.
lended.
Gently fold in cashews and toffee bits.
Divide
br>Add snow peas and cashews and stir-fry until snow
Drain the beetroot over a bowl reserving 1 tablespoon of beetroot juice.
Place cashews in a food processor and process until roughly chopped.
Add the beetroot and parmesan cheese and proccess again until finely chopped.
Transfer mix to a large bowl and stir in garlic, lemon juice and reserved beetroot juice.
Season to desired taste.
Cover and refrigerate.
Serve with water crackers, pita bread or lavash.
edium and add garlic and cashews.\tCook while stirring for 1
Cut chicken into 1/2-inch pieces. Sprinkle with salt and pepper. Melt butter in heavy skillet over medium-high heat. Add chicken and garlic and saute until chicken is cooked, about 3 minutes. Stir in cashews. Remove from heat and cool. Pour cooled chicken mixture into food processor. Add mayonnaise, onion, cheese and Tabasco. Process until smooth. Add chopped basil and process. Transfer to bowl; cover and chill at least 2 hours. Can be made 2 days ahead.
hrough, then stir in the cashews. Transfer to a plate and
Bring water and chicken broth to a simmer in a 2- to 3-quart saucepan.
Add chicken and simmer, uncovered, 6 minutes.
Remove from heat, cover pan, then let stand until chicken is cooked through (about 15 minutes).
Move chicken to a plate, let cool 10 minutes, then chop into 1/2-inch pieces.
While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl.
Add chicken, onion, mango, grapes, and cashews; gently stir to combine.
ny remaining flour. Stir in cashews and butterscotch chips.
Drop
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