CASHEW GINGER COOKIE TWISTS
Here's a fun cookie for a party or cookie exchange. After the white chocolate sets, you can dip the other side of the twists into melted dark chocolate and sprinkle with orange zest or finely chopped cashews. -Carole Holt, St. Paul, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 40 cookies.
Number Of Ingredients 11
Steps:
- Beat first 4 ingredients until blended; beat in egg and vanilla. Place 1/4 cup flour and cashews in a food processor; pulse until cashews are ground. Add remaining 1-3/4 cup flour; pulse to blend. Gradually beat flour mixture into butter mixture. , Divide dough in half; shape each into a 10-in.-long log. Wrap and refrigerate until firm, about 1 hour., Preheat oven to 375°. Unwrap and cut each log into twenty 1/2-in. slices. Roll each slice into an 8-in. rope; shape each into a pretzel. Place 2 in. apart on ungreased baking sheets., Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a microwave, melt baking chips and shortening; stir until smooth. Dip tops of cookies in baking chips; sprinkle with crystallized ginger. Let stand until set.
Nutrition Facts : Calories 113 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 42mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CASHEW GINGER SAUCE
This is good on cooked rice, steamed broccoli, or baked eggplant slices. It is also a good accompaniment to curries and stuffed cabbage. I got this from Moosewood Cookbook.
Provided by Sharon123
Categories Sauces
Time 13m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Puree everything together in blender.
- When it is as smooth as you like it, transfer to tightly lidded container and refrigerate.
- Heat gently before serving.
Nutrition Facts : Calories 665.7, Fat 50.8, SaturatedFat 10.1, Sodium 1572.3, Carbohydrate 44.1, Fiber 3.5, Sugar 12.7, Protein 17.6
FRESH GINGER COOKIES
Somewhere between a molasses cookie and a gingersnap, these are especially good cookies.
Provided by Noel Lenhart
Categories Desserts Cookies Spice Cookie Recipes
Time 1h45m
Yield 30
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll dough into 1 1/2 inch balls and then roll them in sugar. Place 2 inches apart on ungreased baking sheets.
- Bake until edges start to brown, about 15 minutes. Centers will be slightly soft. Let stand on cookie sheets 1 minute and remove to racks to cool completely.
Nutrition Facts : Calories 137 calories, Carbohydrate 22.6 g, Cholesterol 18.4 mg, Fat 4.9 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 3 g, Sodium 117 mg, Sugar 14.9 g
SPICED GINGER CASHEWS
Want to really spice things up? Make these simple roasted cashews with sugar, ground sugar, and cayenne pepper. A frothy egg white helps the spices to stick the nuts and create an irresistable crunch. Serve warm on a charcuterie board or with drinks for an at-home happy hour.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/2 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees. Stir together sugar, coarse salt, ground ginger, and cayenne pepper in a small bowl.
- Whisk egg white in a medium bowl until frothy. Stir roasted cashews into egg white; toss to coat.
- Sprinkle sugar-and-spice mixture over nuts, and stir to coat. Arrange nuts in a single layer on a parchment-lined baking sheet. Bake, stirring halfway through, until golden brown, about 30 minutes. Let cool, or serve warm.
GINGER CHICKEN WITH CASHEWS
Inspired by some other stir-fry experiments, this is an attempt to recreate a Chinese takeout favorite from a restaurant I no longer live close to. Other veggies can be added as you like.
Provided by Colleen
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk together the chicken broth, soy sauce, 1 tablespoon cornstarch, 3/4 teaspoon ground ginger, and brown sugar in a bowl.
- Combine 1/4 cup cornstarch, 1 1/2 teaspoons ground ginger, and curry powder in a large, sealable plastic bag and shake to mix. Add the chicken to the bag and toss until well coated.
- Heat the olive oil and sesame oil in a wok or large skillet over high heat. Cook and stir the chicken in the hot oil until golden brown, 3 to 5 minutes. Add the green onions and bell pepper to the pan, cooking another 2 to 3 minutes. Stir the sauce mixture into the chicken and vegetable mixture; reduce heat to medium. Sprinkle sesame seeds over the dish and bring to a boil; allow to boil until the sauce thickens, 3 to 5 minutes. Remove from heat; add cashews and toss to serve.
Nutrition Facts : Calories 386.6 calories, Carbohydrate 14.6 g, Cholesterol 92.2 mg, Fat 19.4 g, Fiber 1.3 g, Protein 37.5 g, SaturatedFat 3.7 g, Sodium 1358.6 mg, Sugar 2.2 g
GINGER-CASHEW CHICKEN
Provided by Joanie Moscoe
Categories Wok Chicken Ginger Stir-Fry Quick & Easy Cashew Bon Appétit New Jersey
Yield Serves 6
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in wok or heavy large skillet over high heat. Add onions and cook until tender, stirring frequently, about 10 minutes. Add garlic and ginger and continue cooking until onions are golden brown, about 5 minutes. Add chicken and celery and cook until chicken is cooked through, stirring occasionally, about 7 minutes. Transfer mixture to platter. Set aside.
- Add remaining teaspoon oil to wok. Add flour and stir over medium-high heat until just beginning to color, about 1 minute. Mix in broth, Sherry, soy sauce and mustard. Boil until slightly thickened, stirring frequently, about 5 minutes. Return chicken mixture to wok. Mix in cashews. Cook until chicken is heated through, about 3 minutes. Transfer to platter. Garnish with green onions and serve with rice.
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