CANDIED CASHEWS
Provided by Food Network Kitchen
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F. Place the cashews on a baking sheet and place in the oven. Toast the cashews for 10 minutes, or until golden brown. Be sure to watch the cashews carefully so they don't burn! Remove the cashews from the oven and cool. In a saucepan (copper works best), add the sugar and the water. Bring the mixture to a boil. Once the mixture is boiling and the sugar has dissolved, add the cashews. Continue cooking the mixture, stirring constantly. The sugar will thicken, and then become granular again, continue stirring. The sugar will then begin to turn back into a clear liquid. When all of the sugar has turned into a clear liquid, remove the pan from the heat, stirring constantly. Once the sugar begins to turn a golden color, spoon the nuts onto a parchment paper lined sheet pan. Allow to cool.;
TENDER BEEF & CASHEWS
You'll love the soft and crunchy textures and layers of flavor in this most presentable stir-fry. You can subsitute a cheaper cut of beef for the tenderloin and it'll still be wonderful. From Company's Coming.
Provided by Whipper
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Combine marinade ingredients in a bowl and add beef. Toss and let sit at room temperature for 15 minutes.
- Stir water into cornstarch in a small bowl. Add osyter sauce and stir. Set aside.
- Toast the cashews while preparing the vegetables by laying them out on a single layer on a shallow pan. Bake at 350°F for 5-10 minutes, stirring or shaking often.
- Heat wok until hot, add peanut oil and let it get hot. Add the beef with the marinade and green onions. Stir-fry until done, about 3 - 4 minutes, and transfer to a plate.
- Add some more oil to the wok and let it get hot, then add the vegetables and stir-fry until tender-crisp, about 3 minutes.
- Add the beef and cashews. Stir the cornstarch mixture and add to the wok. Cook until boiling and thickened, about 2 minutes.
- Serve over chow mein noodles.
Nutrition Facts : Calories 492.9, Fat 31.7, SaturatedFat 10.3, Cholesterol 60.4, Sodium 963.8, Carbohydrate 26.7, Fiber 3.2, Sugar 5.4, Protein 21.5
CLASSIC CASHEW BEEF
My family loves stir-fries, and I love them even more because they are healthy and easy to prepare. I've been making this recipe for years. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first seven ingredients until smooth; set aside., In a large skillet or wok, stir-fry beef in 1 tablespoon oil until no longer pink. Remove and keep warm. Stir-fry onions, cashews and garlic in remaining oil for 1 minute., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice.
Nutrition Facts : Calories 380 calories, Fat 24g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 463mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 30g protein.
CASHEW BEEF STIR-FRY
Expect requests for seconds of this quick recipe made with easy-to-find ingredients. It's delicious!-Rhonda Ragen, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 7 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the cornstarch, water and 2 tablespoons soy sauce until smooth; set aside. In a very large skillet or a wok, stir-fry broccoli and carrots in 1 tablespoon oil until vegetables are crisp-tender. Add the beef, garlic, pepper and remaining soy sauce; stir-fry until meat is no longer pink. Remove and keep warm. , In the same pan, stir-fry the green and red peppers, onions and squash in remaining oil until crisp-tender. Return beef to the pan. , Stir cornstarch mixture and gradually add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice.
Nutrition Facts : Calories 411 calories, Fat 25g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 816mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 7g fiber), Protein 24g protein.
HONEY ROASTED CASHEWS
Make and share this Honey Roasted Cashews recipe from Food.com.
Provided by Mandy
Categories Lunch/Snacks
Time 11m
Yield 450 grams, 16 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 180.C.
- Line a baking tray with non-stick baking paper.
- Combine last 4 ingredients and pour over cashews, toss to coat.
- Spread the cashew mixture over the lined tray and bake for 8-10 mins, stirring once, or until golden.
- Set aside to cool & store in an airtight container.
Nutrition Facts : Calories 186.7, Fat 15.2, SaturatedFat 2.6, Sodium 3.8, Carbohydrate 10.6, Fiber 1, Sugar 3.6, Protein 4.8
CLASSIC CASHEW BEEF FOR TWO
My husband loves stir-fries, and I love them even more because they are healthy and easy to prepare. I've been making this recipe for years.-Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first seven ingredients until smooth; set aside., In a large skillet or wok, stir-fry beef in 1/2 tablespoon oil until no longer pink. Remove and keep warm. Stir-fry onions, cashews and garlic in remaining oil for 1 minute., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice.
Nutrition Facts :
CASHEW BEEF
Found this recipe in the bottom of a pile of old magazine clipped recipes. Not sure how old it is or what magazine it is from. Posting for safe keeping.
Provided by Kerena
Categories One Dish Meal
Time 25m
Yield 4 meals, 4 serving(s)
Number Of Ingredients 14
Steps:
- In large skillet, stir fry meat in the oil for 1-2 minutes or until no longer pink. Remove and keep warm.
- In same skillet, add carrots and 2 T water. Reduce heat. Cover and simmer for 2 minutes. Add onions. Stir fry for 1 minute.
- Combine cornstarch and 1/3 c water until smooth. Stir in soy sauce, bouillon, chili sauce, garlic powder and ginger. Stir into vegetable mixture. Bring to a boil and cook for 1 minute, stirring until thickened and bubbly.
- Return meat to skillet and heat through. Sprinkle with cashews.
- Serve over rice.
Nutrition Facts : Calories 1130.1, Fat 27.3, SaturatedFat 8.2, Cholesterol 85.1, Sodium 674.9, Carbohydrate 176.3, Fiber 6.9, Sugar 6.9, Protein 40.6
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