Type what you have

Ingredients

• ✓ cashew nut
• pea
• cauliflower
• green olive
• celery
• ranch dressing
• plain yogurt
• garlic powder

Instructions

1. 1 Mix the peas, cauliflower, olives, and celery together in a large bowl.
2. 2 Whisk the ranch dressing, yogurt, and garlic powder together in a small bowl. Pour over pea mixture, and stir until ingredients are evenly coated. Sprinkle cashews on top just before serving.

By Jessica

Ingredients

• ✓ cashew nut
• soy sauce
• chicken broth
• peanut butter
• garlic
• ginger root
• red pepper flakes
• pork loin
• peanut oil
• onion
• mixed stir-fry vegetable

Instructions

1. 1 Stir together soy sauce, chicken broth, peanut butter, garlic, ginger, and red pepper flakes in a large bowl. Stir in pork to coat. Set aside.
2. 2 Heat oil in a wok or large skillet over medium-high heat. Stir in onions; cook for 1 minute, then stir in cashews. Cook and stir until onions are translucent and cashews are lightly golden.
3. 3 Pour in pork and marinade; cook, stirring occasionally, until pork is just cooked through, about 10 minutes. Stir in frozen vegetables; cook and stir until vegetables are tender, about 5 minutes.

By GILL846

Ingredients

• ✓ cashew nut
• whole wheat rotini pasta
• sesame oil
• soy sauce
• balsamic vinegar
• white sugar
• sesame oil
• broccoli
• carrot
• red bell pepper
• shiitake mushroom
• edamame

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook the rotini 10 to 12 minutes, until al dente, and drain.
2. 2 In a small bowl, mix the 2 tablespoons sesame oil, soy sauce, vinegar, and sugar.
3. 3 Heat the 1/4 cup sesame oil in a skillet over medium heat. Stir in the broccoli, carrots, red bell pepper, mushrooms, shelled edamame, and cashews. Mix in the sesame oil sauce. Cover skillet, and cook 5 minutes, or until vegetables are tender but crisp. Serve over the cooked pasta.

By DVDANDV

Ingredients

• ✓ cashew nut
• egg white
• vanilla extract
• cream of tartar
• cornstarch
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line two cookie sheets with parchment paper.
2. 2 In a large dry glass or metal bowl whip egg whites until soft peaks form. Add vanilla, cream of tartar, and cornstarch, and continue whipping at medium speed while gradually adding the confectioners sugar 1/4 cup at a time. Whip until the whites have a nice peak, but not stiff. Fold in cashew pieces with a rubber spatula. Drop rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
3. 3 Bake for about 15 minutes in the preheated oven, until the edges are lightly browned. Cool on wire racks. Store in an airtight container at room temperature when completely cooled.

By Hartini

Ingredients

• ✓ cashew nut
• semolina flour
• white sugar
• cardamom
• ghee
• milk

Instructions

1. 1 Heat a large dry skillet over medium to medium-high heat. Add the semolina, and toast, stirring constantly. Stir in the sugar and cardamom while toasting until light brown and fragrant, about 10 minutes.
2. 2 Heat a small amount of the ghee in a separate skillet over medium heat. Add the cashews, and cook until lightly toasted, about 10 minutes. Add the cashews to the semolina along with the remaining ghee. Gradually stir hot milk into the semolina until it is thick enough to pack into a ball. Remove from heat, and form palm-sized balls. Let cool and serve.

By Anita

Ingredients

• ✓ cashew nut
• butter
• white sugar
• water
• sweetened condensed milk
• butter
• vanilla extract
• rose extract

Instructions

1. 1 Grease a square 9-inch baking pan with 2 teaspoons butter.
2. 2 Combine sugar and water in a large saucepan over medium heat. Cook and stir until sugar dissolves. Pour in sweetened condensed milk; cook and stir until mixture starts to bubble, about 5 minutes. Reduce heat to low. Add cashews; cook, stirring frequently, until mixture thickens, about 10 minutes.
3. 3 Stir 2 tablespoons butter, vanilla, and rose extract into the mixture. Continue to cook, stirring frequently, until mixture is very stiff, 8 to 10 minutes. Pour into the buttered baking pan. Spread flat using a spatula or the back of a spoon.
4. 4 Cool toffee until firm, about 15 minutes. Cut into 1-inch pieces and transfer to an airtight container.

By Darlene Weerasooriya

Ingredients

• ✓ cashew nut
• soy sauce
• fish sauce
• hot pepper sauce
• garlic
• ginger root
• chicken breast
• jasmine rice
• water
• sesame oil
• brown sugar
• onion
• water
• peanut butter

Instructions

1. 1 In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
2. 2 In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.
3. 3 Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.
4. 4 Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.

By Skoals

Ingredients

• ✓ cashew nut
• canola oil
• yellow onion
• yellow bell pepper
• ketchup
• oyster sauce
• soy sauce
• chicken broth
• sugar
• garlic chile paste
• chicken breast
• zucchini
• yellow squash
• broccoli
• mushroom

Instructions

1. 1 Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.

By FAIRBORN