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November 22 is National Cashew Day!

nov 22

1. Cashew Chicken

Cashew Chicken

Ingredients:

4-5 chicken breasts

8-12 ounces of fresh snow peas

2 cups cashews (salted or not, either way is fine)

1 8-ounce can of water chestnuts (sliced or whole, depending on how much work you want to do)

Red pepper flakes

Olive oil

Ground ginger

4-5 cloves of garlic

For the marinade:

3 Tablespoons Mirin

2 Tablespoons Soy Sauce

2 Tablespoons Corn Starch

2 Tablespoons Sesame Oil

For the sauce:

1 cup Low-Sodium Chicken Broth

3 Tablespoons Worchestershire Sauce

7 Tablespoons of Mirin

3 Tablespoons Soy Sauce

2 Tablespoons Sesame Oil

4 TEASPOONS Corn Starch

GET THIS RECIPE!

2. Butterscotch Cashew Bars

Butterscotch Cashew Bars

Ingredients:

1 cup unsalted butter, softened
1 cup firmly packed light brown sugar
1 & 1/4 teaspoons kosher salt
2 & 1/2 cups all-purpose flour
11 ounces butterscotch chips
3/4 cup light corn syrup
1 tablespoon plus 1 teaspoon water
2 cups roasted salted whole cashews

GET THIS RECIPE!

3. Chocolate Cashew Truffles

Cookies on a plate

Ingredients:

1 cup(s) heavy cream – plus 2 Tbl.
1/4 cup(s) butter (unsalted)
12 ounce chocolate chips (semi-sweet)
5 ounce chocolate chips (milk)
1 teaspoon(s) pure vanilla extract
2 cup(s) cashews – finely chopped

GET THIS RECIPE!

4. Chicken and Cashew Pasta

Chicken and Cashew Pasta

Ingredients:

4 boneless skinless chicken breasts (sliced into strips)
1 cup cashews
½ cup green onions (chopped)
1lb uncooked linguini pasta
2 tablespoons vegetable oil
Sauce-
½ cup hoisin sauce
¼ cup soy sauce
¼ cup sherry wine
1/8 cup red wine vinegar
2 tablespoons chili garlic sauce
¼ cup sugar
5 garlic cloves (minced)
½ teaspoon crushed red chili flakes

GET THIS RECIPE!

5. S. H. Fernando Jr.’s Cashew Nut Curry

S. H. Fernando Jr.'s Cashew Nut Curry

Ingredients:

1/2 pound (226 grams) raw cashew nuts
1 1/2 cups (375 ml) water
1/2 teaspoon turmeric powder
1 teaspoon ghee
1 onion, chopped
2 cloves garlic, chopped
2-inch (5-cm) piece ginger, chopped
2-inch (5-cm) stalk lemongrass
2 to 3 green chilies, sliced
1 sprig curry leaves
1 tablespoon coriander powder
1 cup (250 ml) coconut milk
Salt to taste

GET THIS RECIPE!

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