CASHEW ALFREDO SAUCE RECIPES

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OLIVE GARDEN FETTUCCINE ALFREDO RECIPE | TOP SECRET RECIPES



Olive Garden Fettuccine Alfredo Recipe | Top Secret Recipes image

Here's an updated Olive Garden fettuccine alfredo recipe from Top Secret Restaurant Recipes that includes more grated Parmesan cheese and fresh garlic instead of garlic powder. You'll find this copycat Olive Garden pasta sauce recipe thickens easier and has an improved taste. Just be sure not to crank the heat up too high when simmering the sauce or it could break, resulting in a not-so-creamy, curdled Alfredo. Also check out our copycat Olive Garden toasted ravioli recipe! Source: Top Secret Restaurant Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 25 minutes0S

Prep Time 12 minutes30S

Cook Time 12 minutes30S

Number Of Ingredients 8

Nutrition Facts : Calories 767 calories

EASY CASHEW CHICKEN RECIPE - THE PIONEER WOMAN – RECIPES ...



Easy Cashew Chicken Recipe - The Pioneer Woman – Recipes ... image

A comforting cashew chicken recipe with a pan sauce that makes for a grand sweet and sour combination.

Provided by Ree Drummond

Categories     main dish    poultry

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 17

1/2 c.

low sodium soy sauce

1 tbsp.

rice vinegar

1 tbsp.

packed brown sugar

2 tbsp.

oyster sauce

1/2 tsp.

toasted sesame oil

3 tbsp.

vegetable oil

6

whole boneless, skinless chicken thighs, cut into small cubes

Kosher salt, to taste

1 tbsp.

chopped garlic

1 tbsp.

chopped fresh ginger

1

whole green bell pepper, chopped

1/4 c.

sherry or chicken broth

2 tbsp.

cornstarch

1/2 c.

drained canned water chestnuts, coarsely chopped

1 c.

unsalted cashews (be sure to use unsalted)

2

whole green onions, thinly sliced

Cooked rice or noodles, for serving (if desired)

Steps:

  • In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. Set aside.  Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, then leave it alone for at least a couple of minutes to give the chicken a chance to brown. When the chicken has turned golden, stir it around so that it can brown on all sides. Throw in the garlic and ginger and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes. While the pan is still hot, pour in the sherry. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits. Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a slurry and pour it in. Stir the sauce for 1 to 2 minutes to thicken, then add the water chestnuts and cashews and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick. Finally, sprinkle on the green onions. Serve with cooked rice or noodles.

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