Cashew Rosemary Stuffing Food

WILD RICE WITH ROSEMARY AND CASHEW STUFFING

Steps:

• Heat oil in a skillet over medium heat. Saute onions until tender and translucent. Stir in mushrooms, and saute until soft. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute. Transfer to a medium saucepan.
• Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and simmer until water is absorbed. Remove from heat, and let stand for 5 minutes. Stuff into the cavity of a small roasting chicken.

ROSEMARY ROASTED CASHEWS

Steps:

• Preheat the oven to 375 degrees F.
• Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.

CASHEW - ROSEMARY STUFFING

Steps:

• 1. Preheat oven 350 F. *if the oven is on, it's fine to cook this stuffing at whatever temperature is needed for the turkey or other dishes.
• 2. Coat a 9 X 13 inch baking or casserole dish with cooking spray.
• 3. In a large skillet over medium-high, heat 2 tablesoons of the butter until it melts. Add the onion, celery, bell pepper, mushrooms and garlic. Saute until the onions start to brown, about 7 to 8 minutes.
• 4. Stir in the garlic powder and thyme, then heat for another minute. Add the remaining 6 tablespoons of butter and stir until melted
• 5. Transfer the vegetable mixture to a large bowl, scraping the pan. Add the cashews, rosemary, orange zest, salt and pepper. Stir well, then mix in the stuffing mix.
• 6. In a second bowl, whisk togehter the broth and egg, then drizzle over the stuffing mixture. Mix very well, then spoon the mixture into the prepared baking or casserole dish.
• 7. Bake for 30 minutes, or until browned on top and 165 F at center
• 8. Nutrition information per serving (values are rounded to the nearest whole number):430 calories;200 calories from fat (36 precent of total calories); 22 g fat (9 g saturated; 0 g trans fats); 60 mg cholesterol; 47 g carbohydrate; 11 g protein; 5g fiber; 940 mg sodium.

ELINDA CASHEW STUFFING

Steps:

• Stuff the turkey with the above ingredients. Ten minutes before the turkey is ready, you take a mixture of red mustard and soy sauce and mix them together then apply it to the turkey. Let it stay the oven for about another 3 minutes.

CASHEW AND HERB TURKEY STUFFING

Steps:

• Heat 60 g butter in a pan, add 1 chopped onion and 2 crushed garlic cloves and cook until golden. Transfer to a large bowl and allow to cool. Add 2.5 cups (465 g) cooked brown rice, 1 cup (185 g) chopped dried apricots, 1/2 cup (80 g) chopped unsalted cashews, ¼ cup (15 g) chopped fresh parsley, 2 tablespoons chopped fresh mint, 1 tablespoon lemon juice and salt and pepper to taste.
• Stuffing is enough for a 4.5 kg turkey.
• Suitable for roast turkey or duck.

CASHEW CHICKEN

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.

WILD RICE WITH ROSEMARY AND CASHEW STUFFING

Steps:

• Heat oil in a skillet over medium heat. Saute onions until tender and translucent. Stir in mushrooms, and saute until soft. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute. Transfer to a medium saucepan.
• Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and simmer until water is absorbed. Remove from heat, and let stand for 5 minutes. Stuff into the cavity of a small roasting chicken.

MUSHROOM AND CASHEW STUFFING

Steps:

• Preheat oven to 400°F
• Place bread cubes on large shallow baking pan and bake until golden, stirring occasionally, about 20 minutes. Transfer to large mixing bowl. Turn oven down to 350°F.
• Melt butter in large heavy skillet. Add onions and cook until clear, stirring occasionally (about 10 minutes). Add red peppers, mushrooms and celery; cook until tender - about 5 to 7 minutes.
• Combine with bread in mixing bowl; add nuts, seasonings, broth and beaten eggs. Stir well and pour into an 8" X 8" greased baking pan or one of similar size. (Can be prepared a day ahead and refrigerated). Cover and bake for about 1 hour.