CASHEW DESSERTS RECIPE RECIPES

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HOMEMADE CASHEW BUTTER RECIPE | EMERIL LAGASSE - FOO…



Homemade Cashew Butter Recipe | Emeril Lagasse - Foo… image

Cashews are highly perishable and can turn rancid quickly due to their high oil content. Choose vacuum-packed jars or cans over cellophane packaging. Store cashews in a cool, dry place in an airtight container to avoid absorption of other food odors. Cashew butter can be used in place of peanut butter or as an ingredient in cookies, spreads or other dishes. If desired, substitute peanuts for the cashews to make Homemade Peanut Butter.

Provided by Emeril Lagasse

Categories     dessert

Total Time 5 minutes

Cook Time 5 minutes

Yield about 2 cups

Number Of Ingredients 4

2 cups unsalted roasted cashews
2 to 3 tablespoons vegetable oil
1/4 teaspoon salt
1 teaspoon sugar, optional

Steps:

  • In a food processor or blender, combine the nuts, 2 tablespoons of the oil, the salt, and the sugar, if desired. Process on high speed for 30 seconds. Scrape down the sides with a rubber spatula and process to desired smoothness, adding more oil, 1 teaspoon at a time, if a smoother butter is desired. Adjust the seasoning, to taste.
  • Transfer to a bowl to use as a dip, spread, or in other recipes, or place in an airtight container and refrigerate until ready to use.

EASY CASHEW CHICKEN RECIPE - THE PIONEER WOMAN



Easy Cashew Chicken Recipe - The Pioneer Woman 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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HOMEMADE CASHEW BUTTER RECIPE | EMERIL LAGASSE - FOO…
Cashews are highly perishable and can turn rancid quickly due to their high oil content. Choose vacuum-packed jars or cans over cellophane packaging. Store cashews in a cool, dry place in an airtight container to avoid absorption of other food odors. Cashew butter can be used in place of peanut butter or as an ingredient in cookies, spreads or other dishes. If desired, substitute peanuts for the cashews to make Homemade Peanut Butter.
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