was given alot of cashews for Christmas and need recipes. cashew brittle? had alot of candy so far- maybe recipes for cashew chicken or any ideas other than candy? but I could give away some cashew brittle- still have 2 friends to exchange with that are out of town. any ideas welcome- thanks

Not candy but an awesome salad from my SIL.

Lush Lettuce

1 Head lettuce broken up

6 oz cashews (chopped)

3-4 green onions chopped

2-3 tsp. sesame seeds

4 strips cooked bacon crumbs (or more)

Toss above together. 

Add dressing just before serving...dressing follows:

3 Tbls sugar

1 Tsp salt

1/2 Tsp pepper

2 Tsp Accent

1/2 cup oil

2 Tbls cider vinegar. 

Mix and chill.  Shake well before pouring on salad.   

I love just about all nuts.  Pecans and cashews are my favorites.  Cashews are a must when I wok.  I put just a little oil in the wok and toast the cashews first, then remove them.  I add them back when everything else is cooked.  I put them in salads, too.  

I haven't triend this yet, but it is on my list!

Pineapple-Cashew Salad
(4 servings)

1/2 cup sweet white wine, such as Riesling or ice wine

1/4 cup packed brown sugar

1/2 golden pineapple, peeled, cored and diced (about 1 1/2 cups)

1/2 cup roasted cashews

4 mint leaves, finely shredded

Pour the wine into a medium bowl and add the sugar, stirring until it is dissolved. Add the pineapple cubes. Cover and refrigerate for 2 hours.

To serve, stir the cashews into the pineapple. Divide among serving bowls and sprinkle with the mint.

Roasted Cashew Nut Pate

1. Mince garlic and beat with cream cheese and half-and-half until smooth.

2. Chop cashews or put in food processor until some are powder and small pieces remain. Stir into cheese mixture with Tabasco, herbs and pepper. Press into small bowl and chill for 3-4 hours.

3. Serve on whole-grain crackers or crusty bread.

INGREDIENTS:

INSTRUCTIONS:

1. Combine first 7 ingredients in a small bowl; set aside.
2. Heat 1 tablespoon oil in a stir-fry pan or wok over medium-high heat. Add 1/2 cup green onions and onion wedges; stir-fry 1 minute. Add bell pepper and carrot; stir-fry 2 minutes. Add mushrooms and peas; stir-fry 2 minutes. Remove vegetable mixture from pan. Keep warm.
3. Heat 1 tablespoon oil in pan over medium-high heat. Add chicken; stir-fry 5 minutes. Add broth mixture, vegetable mixture, pineapple, cashews, and crushed red pepper; bring to a boil, and cook 1 minute or until thick. Stir in 1/2 cup green onions. Serve with rice.

NUTRITIONAL INFO:

Stir-Fry Lo Mein

Makes 6 servings

2 tbs. Butter

Melt butter in 10" skillet until sizzling; add chicken pcs. Cook over med.-high heat, turning occasionally, until chicken is browned (5 to 7 min.) Place in slow cooker. Add stir-fry seasoning sauce, water chestnuts and onion. Cover; cook on LOW heat setting for 4-6 hrs.  Increase heat setting to HIGH 30 min. before serving. Add stir-fry vegetables; stir. Cover; cook 30 min., stirring once, until vegetables are crispy tender. Stir in cashews just before serving, if desired.  Meanwhile, cook lo mien noodles according to pkg. directions.  To serve, spoon stir-fry chicken and vegetables mixture over noodles.

Per serving: cal 430, pro 28g, carb 52g, fiber 5g, fat 13g, chol 90mg, sod  1790mg  Points: 9

 1-1/2  pounds boneless pork shoulder 

  2  medium onions, cut into wedges 

  2  cups frozen sliced carrots

1  12-ounce jar teriyaki glaze

1  cup thinly bias-sliced celery

1  8-ounce can sliced water chestnuts, drained 

 1  5-ounce can sliced bamboo shoots, drained

1  teaspoon grated fresh ginger 

 1  6-ounce package frozen snow pea pods

1  cup broccoli florets

9  ounces dried curly thin egg noodles

1/4  cup cashews

Makes: 6 servings

1. Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper or foil.
2. In medium bowl, whisk together egg whites and salt until salt dissolves. Into large bowl, sift together sugar, cinnamon, nutmeg, red pepper and cloves.
3. Working in small batches, roll cashews in egg whites to coat completely. With fork, transfer each batch of cashews to spiced sugar and toss. Place cashews, 1 inch apart, on baking sheets and roast 30 to 35 minutes, until crisp. Cool completely; store in airtight container.

Combine the first 5 ingredients in a large mixing bowl; mix well and set aside. Whisk remaining ingredients together in a small bowl; pour over mix, tossing to coat. Spread in an ungreased jelly-roll pan; bake at 350 degrees for 15 to 20 minutes, stirring often. Cool completely; store in an airtight container. Makes 5 cups.

Caramel Cashew Cheesecake

1/4           cup  cold butter or margarine
1/2           cup  all-purpose flour
3/4           cup  chopped unsalted cashews
2        tablespoons  confectioners' sugar pinch  salt

Filling:
  4       (8-ounce) packages  cream cheese -- softened
  1 1/4  cups  sugar
  1 tablespoon  vanilla extract
  5  eggs
  2  tablespoons  whipping cream
 

Topping:
  1  cup  sugar
  3  tablespoons  water
  3/4           cup  whipping cream
  1 cup  coarsely chopped unsalted cashews

In a bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in cashews, confectioners' sugar and salt. Press onto the bottom and 1/2 in. up the sides of a greased 9-in. springform pan. bake at 350' for 15 minutes. Cool on a wire rack. Reduce heat to 325'. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs and cream; beat on low speed just until combined. Pour over crust. Place pan on a baking sheet. Bake at 325' for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. In a saucepan, combine sugar and water. Cook over medium-low heat until sugar is dissolved. Bring to a boil over medium-high heat; cover and boil for 2 minutes. Uncover; boil until mixture is golden brown and a candy thermometer reads 300' (hard-crack stage), about 8 minutes. Remove from the heat. Stir in cream until smooth, about 5 minutes (mixture will appear lumpy at first). Add cashews; cool to lukewarm. Carefully spoon over cheesecake. Refrigerate overnight. Remove sides of pan.

Source:
  "Taste of Home's Holidays & Celebrations Cookbook 2001"

Cashew Nut Crunch

  1       tablespoon plus 1 pound  butter (no substitutes) -- divided
  2        cups  sugar
  1 /4    cup  water
  2  tablespoons  light corn syrup
  2  cups  cashews -- coarsely chopped
 1/2  cup  milk chocolate or vanilla or white chips -- melted
  1/4  teaspoon  shortening

Grease two baking sheets using 1 tablespoon butter; set aside. In a heavy saucepan, combine the sugar, water, corn syrup and remaining butter. Cook and stir until the sugar is dissolved. Bring to a boil over medium heat; cook until a candy thermometer reads 300' (hard-crack stage), stirring constantly. Remove from the heat; stir in the cashews. Quickly pour onto prepared pans. Spread with a buttered metal spatula. Cool on wire racks. Coarsely chop half of the candy and store in an airtight container. Use as an ice cream topping. Break remaining candy into pieces. Melt chocolate chips and shortening in a heavy saucepan or microwave at 70% power; stir until smooth. Dip one end of each candy piece into melted chips. Place on a waxed paper lined baking sheet to dry. Store in an airtight container.

Source:
  "Taste of Home's Holidays & Celebrations Cookbook 2002"
Yield:
  "2 pounds"

This is from TOH 2000 recipe book. It is really good and if you dont' like cashews you can use peanuts or other nut. With fresh peas coming in it's even more delightful

Cashew Pea Salad

3/4 cup oil
1/4 cup red wine vinegar
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp lemon j
1/4 tsp pepper
1/4 tsp sugar
1- 10 oz pkg frozen peas thawed or about 2 cups fresh peas blanced
2 celery ribs chopped
2 green onions thinly sliced
1/2 cup sour cream
4 slices bacon cooked and crumbled
3/4 cup chopped cashews

Serves: 4                                                                            


Comments:  SPICY.

INGREDIENTS
8 oz boned chicken breast, cut into 1 inch pieces
1 T oil

Marinade
2 t cornstarch
2 t soy sauce
1 T rice wine or dry sherry
½-1 egg white
½ t salt

10 dried red peppers, or a few more, each about ¾ “ long. Cut ends and shake out seeds
2 t finely chopped ginger
1 green onion cut into ¾ “ lengths
1 oz cashews or almonds or peanuts

Seasonings
4 t cornstarch
4 t rice wine or dry sherry
3 T soy sauce
2 t vinegar
1 t salt (omit if using salted nuts)
1 T sugar
1 t sesame oil (optional but I like the taste)

INSTRUCTIONS
1) Make marinade by mixing cornstarch with soy sauce and wine, and then adding salt and egg white.
2) Mix with chicken and marinate at least 15 minutes.
3) In a small bowl mix seasonings, first mixing cornstarch with soy sauce and wine and then mixing in other ingredients.
4) Heat cooking oil in wok. Add red peppers cooking over medium flame until they start to char. Turn fire up as high as possible and as soon as they are black, add marinated chicken. Reduce flame to medium.
5) Stir fry until chicken turns white. Add ginger and green onion. Cook, stirring a few more minutes, then add nuts and seasonings (give a quick stir first). When sauce has thickened slightly remove to serving dish and serve hot.