CASHEWS??? omg - ABSOLUTELY LOVE THEM -
How about Cashew Bark?? Melt your chocolate and pour over cashews and enjoy.
And I love cashews as a topping on ice cream!
Cashew Chicken
1 pound boneless chicken -- cut into 1-inch strips
3/4 cup orange juice
1/3 cup honey
1/4 cup soy sauce
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon garlic salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
4 green onions -- cut-up
3 large carrots -- cleaned and sliced
2 celery stalks -- sliced
1 cup cashews
Hot cooked rice
Combine juice, soy sauce, honey, cornstarch and seasonings.
Heat 1 tablespoon oil until it begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant. Set aside.
Remove from skillet, heat another tablespoon of oil until smoking and stir-fry chicken strips until browned and tender.
Add cooked vegetables, cashews and sauce mix. Continue cooking until sauce bubbles and thickens. Serve over hot rice.
Makes 4-6 servings
Cashew Chicken with Mandarin Orange Sauce
1 cup milk
4 Tbsp. water
4 eggs, well beaten
6 large chicken breasts, diced
2 Tbsp. cornstarch
1 1/2 cups chicken broth
2 Tbsp. oyster sauce
1 Tbsp. orange honey
2 cups of flour
Peanut oil for frying
2 small cans Mandarin Oranges
1/4 cup stir fry sauce
3 Tbsp. vegetable oil
1/3 cup cashews
2 cloves garlic, minced
1/2 cup green onion chopped
Salt and pepper to taste
Marinate chicken in milk, water, eggs, and salt for 20 minutes.
In a saucepan, slowly combine cornstarch and broth to make a paste. Add oyster sauce and honey. Stir over medium high heat until sauce boils and begins to thicken. Add two reserved tablespoons of syrup from canned oranges. Set aside.
Dredge chicken in flour and fry in oil until crisp and golden. Drain on paper towels. Set aside.
Heat the oil in a skillet and saute cashews, garlic, and onion until fragrant. Add chicken and stir fry sauce. Add in the chicken broth mixture. Stir to coat all ingredients and remove from heat. Add oranges and serve with rice.
Cashew and Date Cookies
1 white cake mix (2 layer)
1/2 c. oil
2 eggs
1/4 c. baked brown sugar
1 cup chopped dates
1/2 c. chopped cashews
Preheat oven to 350.
Place cake mix, oil, eggs and brown sugar in large mixing bowl. Mix well with electric mixer. Add remaining ingredients. Blend by hand. Finish mixing with an electric mixer until thoroughly mixed.
Drop dough by heaping teaspoons 2" apart onto sprayed baking sheets.
Bake 12 to 14 minutes. Cool 3 minutes on baking sheet and then transfer to wire racks to cool completely.
Cashew Peanut Butter Bars
(Makes 36 bars)
1 cup unsifted flour
1/4 cup firmly packed brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup cold margarine or butter
1 tbsp vanilla extract
3 cups miniature marshmallows
1 (14 oz) can sweetened condensed milk (not evaporated)
1/2 cup creamy peanut butter or 1 cup peanut butter flavoured chips
1 (3 oz) can chow mein noodles
1 cup coarsely chopped cashews or peanuts
Preheat oven to 350 F.
In medium bowl, combine flour, sugar, baking powder and baking soda; cut in margarine and 1 tsp vanilla until crumbly. Press firmly on bottom of ungreased 13x9-inch baking pan. Bake 15 minutes or until lightly browned.
Top evenly with marshmallows; bake 2 minutes longer or until marshmallows begin to puff. Remove from oven; cool.
Meanwhile, in heavy saucepan, over medium heat, combine sweetened condensed milk and peanut butter (or PB chips); cook and stir until slightly thickened, 6 to 8 minutes. Remove from heat; stir in noodles, nuts and remaining 2 tsp vanilla. Spread evenly over marshmallows. Cool.
Chill. Cut into bars. Store loosely covered at room temperature.
