Pudges Honey Cashew Sauce Food

CASHEW CHICKEN

Steps:

• Preheat the oven to 350°F.
• Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. Set aside; they will crisp up as they cool.
• Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce. Set aside.
• Place the chicken pieces in a large bowl. Sprinkle with the salt and pepper and toss to coat evenly.
• In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.
• Add the remaining tablespoon vegetable oil to the skillet; then add the remaining chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds.
• Add the sauce mixture to the chicken; cook, tossing, until the chicken is cooked through and the sauce is nicely thickened, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve immediately.

CASHEW SAUCE

Steps:

• Whisk the butter, milk, and pepper together in a medium saucepan over medium heat. Taste and add salt, if desired. Heat until sauce is warmed through. Serve over grilled chicken, pork, or rice.
• Place the honey in a microwave-safe container and heat in the microwave for 15 seconds. Remove from the microwave and add the oil to the container. Place the nuts and salt in the bowl of a food processor and pulse for 5 seconds. Then, while the processor is running, very slowly drizzle in the honey and oil. Process until an emulsion is formed and the mixture is smooth; this will take approximately 45 seconds to 1 minute. If the mixture is too thick and doesn't spread easily, add a little more oil.

HOT FUDGE PUDDING

Steps:

• Preheat oven to 350 degrees F. In a bowl, sift flour, sugar, 2 tablespoons cocoa, baking powder and salt together. Add the milk, nuts, vanilla and butter and mix until smooth. Pour into a 9 by 13-inch baking pan. Mix the brown sugar, water and 4 tablespoons cocoa well, and pour over the batter. Bake for about 45 minutes.

PUDGE'S HONEY CASHEW SAUCE

Steps:

• Heat salt, garlic, ginger and pepper in oil.
• Add water and honey and boil until honey dissolves.
• Mix cornstarch with 3 tsp water until dissolved.
• Slowly stir cornstarch water in honey mixture and whisk until desired consistancy.
• Just before sauce is desired thickness, add cashews and green onions.
• Serve immediately.

BEEF WITH MANGETOUT & CASHEWS

Steps:

• Toast the cashews in a dry wok or frying pan, tossing, until browned. Tip onto a plate and set aside. Mix the cornflour with the soy sauce to make a paste, then add the oyster sauce, vinegar and honey. When you're ready to cook, have all the ingredients prepared and close to hand - it will only take 5 mins.
• Heat the wok until very hot. Add the oil, swirl it around to cover the base of the pan, then use tongs to place the steak pieces in the wok in a single layer. Cook without turning for 30 seconds-1 min, until a dark crust starts to form on the meat. Add the ginger and garlic, give everything a quick stir, then add the mangetout and the sauce. Cook for another 30 secs-1 min until the beef is just cooked through and the sauce is thick and glossy. Sprinkle over the cashews and serve with rice or noodles.

GREEN BEANS WITH A HONEY CASHEW SAUCE

Steps:

• Steam green beans until tender, drain and set aside in saucepan. In a skillet (small), sauté cashews and butter on low heat for 5 minutes (watch closely, you don't want to burn the cashews).
• Add honey and cook 1 more minute, stirring constantly. Pour over beans and toss to coat.

EASY SWEET & SOUR SAUCE

Steps:

• In a small, dry saucepan, toast the chili flakes over high heat until fragrant, 1 to 2 minutes.
• Add the salt, sugar, and rice vinegar; cook over medium-low heat until the salt and sugar are dissolved.
• Stir in the garlic.
• Remove the sauce from the heat and let cool.

BEST EVER CASHEW CHEESE SAUCE

Steps:

• Rinse cashews in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight., In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, salt and pepper; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat to a simmer., Drain and rinse cashews, discarding liquid. Add cashews to skillet; heat through. Transfer mixture to a blender. Add nutritional yeast; cover and process until pureed, adding enough remaining broth to achieve desired consistency. If desired, sprinkle with paprika.