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Copyright 2014 All Easy Cooking Recipe Kitchen 

Glazed Cashew Clusters
 2 c. sugar
1 c. water
1/4 tsp. cream of tartar
1 tsp. vanilla
2 c. toasted cashew nuts

In a 1-1/2-quart saucepan, combine sugar, water, and cream of tartar. Cook and stir until sugar dissolves. Bring to boiling. Boil until syrup reaches hard-crack stage (300 degrees). Remove from heat. Stir in cashews and vanilla. Set pan in larger pan of hot water to keep soft. Drop by tablespoonfuls onto greased baking sheet to form clusters of 5-6 nuts. Makes about 1 pound candy.

Tuna Cashew Casserole
1 can (10 3/4 oz.) condensed cream of mushroom soup
3/4 c. milk
3 c. cooked noodles
1 can (6 1/2 oz.) tuna, drained and
flaked
1/2 c. diced celery
1/2 c. broken salted cashew nuts
1 tbsp. instant minced onion
1/2 tsp. salt
1/8 tsp. freshly ground pepper
1/4 c. crushed soda crackers

Blend soup and milk in 2 quart microproof casserole. Add remaining ingredients except crackers; blend well. Use "cook" cycle and cook 9 minutes; stir. Top with cracker crumbs. Use "cook" cycle and cook 3 to 5 minutes or until hot in center.


Tuna Noodle Bake
1 can cream of mushroom soup
1/4 c. water
2 c. chow mein noodles
1 (12 oz.) can tuna
1 c. diced celery
1/2 c. cashew nuts
1/4 c. chopped onion

Combine soup and water. Add 1 cup of the noodles and remaining ingredients. Place in casserole. Sprinkle remaining noodles on top. Bake uncovered at 375 degrees for 20 minutes. Serves 6


Chicken Cashew Casserole
1 c. cooked chicken, cut up (or turkey)
1 can undiluted cream of mushroom soup
2 tbsp. tomato paste
1 1/2 c. celery, coarsely cut
1 tbsp. minced onion
1/4 lb. cashew nuts, chopped (salted
or unsalted)
30 crumbled crackers (Saltines or
Ritz)
Salt & pepper to taste

Mix all ingredients (except crumbs). Place layers of mixture in 1 1/2 quart dish alternating with layers of 2 cups of crumbs, ending with crumbs on top. Bake uncovered for 40 minutes at 325 degrees. Makes 5 to 6 servings.


Hawaiian Chicken Salad
3/4 c. margarine
1 egg yolk
1 1/2 c. sifted flour
1/2 c. cashew nuts, chopped
3/4 c. sugar
1 tsp. vanilla
3/4 c. crushed potato chips

Cream butter and sugar. Mix in egg yolk and vanilla. Add flour, chips and nuts. Roll into small balls and press with fork. Bake at 350 degrees for 8 to 10 minutes. Watch closely.


Chicken and Wild Rice Salad
1 c. wild rice
4 c. chicken broth
1/2 c. sliced water chestnuts
1 sm. onion, chopped
1 c. cooked & chopped chicken
1 c. grapes, red or green
1 c. slivered almonds or cashew halves

DRESSING
2/3 c. mayonnaise
Dash of lemon juice
1/2 tsp. pepper

Soak and/or boil rice in broth until tender and liquid is gone. Combine mayonnaise, lemon juice and pepper. Mix well and set aside. Combine all of the remaining ingredients except the nuts. Stir in dressing and chill. Add nuts shortly before serving.


Chicken and Fruit Salad

6 c. chicken, cooked & cubed

Use any of the following fruits and quantity desired: Cantaloupe, cubed
Pineapple, cubed
Mandarin oranges
Mint leaves
1 1/2 c. cashew nuts
Grapes, halved
Bananas, sliced, add last
1 can lichi nuts
Fresh peaches/apricots, halved
Whole strawberries (add last)

DRESSING
1 (3 oz.) pkg. cream cheese
1 pkg. strawberry yogurt
2 tbsp. honey (more if desired)
2 tsp. fresh ginger, grated
1 pt. whipped cream
Fresh orange juice to thin to good
consistency

Blend dressing, toss chicken and fruits gently, just enough to blend. Serves 12.


Chicken Pasta Salad
1 c. broccoli, steamed crisp tender
1 (12 oz.) pkg. multi colored spiral
pasta
2 c. cooked cubed chicken breast
1 c. cashew nuts
1/4 c. chopped red onion
1 tbsp. Italian seasoning
1 c. low cal ranch dressing
1/2 c. low cal mayonnaise

Cook and drain pasta. Add chicken, nuts and onion. Mix dressing and mayonnaise together with seasoning, then mix into pasta. Stir in broccoli. Chill 4 hours or overnight.


Chicken Tropical Fruit Salad
4 c. chopped cooked chicken
1 (20 oz.) can pineapple tidbits, drained
2 cans mandarin oranges, drained
3/4 c. chopped celery
1 c. cashew pieces
1/2 c. strawberry yogurt
1/2 c. mayonnaise

Mix all ingredients together. Chill 2 to 3 hours. Can be served on a bed of lettuce or on a croissant.


Hot Chicken Salad
2 c. cooked chicken, cubed
1 c. celery, sliced
1/2 c. salted cashew nuts, chopped
3 tbsp. lemon juice
1/2 c. green pepper, chopped
1/4 tsp. salt
1 c. mayonnaise
1/2 c. milk
1/4 c. pimento, diced
1/4 tsp. sweet basil (optional)
Paprika
1 (3 1/2 oz.) can French fried onions

Mix all ingredients except 1/2 of onions and paprika. Pour into greased 1 1/2 quart casserole and bake covered for 30 minutes at 350 degrees, then remove and top with onions. Sprinkle with paprika and bake 5 minutes longer.


Chicken Cashew Salad with Dijon Dressing
2 c. cooked, chopped chicken
3/4 c. cashew nuts
3/4 c. bean sprouts
6 c. lettuce (red tip lettuce is best)

DRESSING:
1 c. mayonnaise
2 tbsp. Dijon mustard
2 tbsp. lemon juice
2 tbsp. sugar

Toss salad ingredients together. Mix dressing ingredients and whisk until well blended. Top each salad serving with dressing.


Velvet Chicken with Cashews
2 chicken breasts, boned, skinned & cut in 1/8" slices, against grain
(sm. chunks)
1 tsp. cornstarch
2 egg whites
1 tsp. ginger juice (or fresh ginger
grated)
1 tbsp. sherry
1 1/2 tsp. salt
2 tsp. sugar
4 tbsp. oil
1/4 c. water
8 oz. roasted cashew nuts (use
walnuts or almonds)

Marinate chicken in egg white, cornstarch, ginger, sherry, sugar and salt for 20-30 minutes. Heat oil in pan until hot. Stir fry chicken for 3 minutes or until chicken turns white. Add water and bring to boil. Sprinkle nuts on top before serving. Serve hot.


Turkey and Cantaloupe Salad
7 3/4 oz. (1 1/4 c.) uncooked orzo or rosamarina
2 lg. cantaloupes
3 tbsp. oil
4 tsp. orange juice
4 tsp. vinegar
1 tsp. salt
1/2 tsp. grated orange rind
4 c. cooked, cubed turkey or chicken
1 c. diced celery
1 c. red seedless grapes
3/4 c. mayonnaise
3/4 c. cashew halves

Cook orzo to desired doneness, according to package directions. Drain; rinse with cold water. Cut melon into 1 inch cubes. Measure 3 cups. In large bowl combine oil, orange juice, vinegar, salt and orange peel. Add turkey; stir to coat. Add 3 cups cantaloupe, cooked orzo, celery, grapes and mayonnaise; mix well. Cover; refrigerate until thoroughly chilled. Just before serving add cashew halves. Maybe served on a cantaloupe wedge or lettuce. This makes a nice luncheon or shower salad. 12 (3/4 cup) servings.


Beef Cashew Casserole
1 c. cooked chicken, cut up (or turkey)
1 can undiluted cream of mushroom soup
2 tbsp. tomato paste
1 1/2 c. celery, coarsely cut
1 tbsp. minced onion
1/4 lb. cashew nuts, chopped (salted
or unsalted)
30 crumbled crackers (Saltines or
Ritz)
Salt & pepper to taste

Mix all ingredients (except crumbs). Place layers of mixture in 1 1/2 quart dish alternating with layers of 2 cups of crumbs, ending with crumbs on top. Bake uncovered for 40 minutes at 325 degrees. Makes 5 to 6 servings.


Beef Casserole Oriental
2 c. uncooked macaroni, cooked
1 lb. ground beef or 2 c. cooked
diced beef or pork
1 c. (2 med.) chopped onions
2 c. celery, sliced diagonally
10 3/4 oz. can condensed cream of
chicken soup
10 3/4 oz. can condensed cream of
mushroom soup
1 soup can water
4 1/2 oz. can water chestnuts,
drained and sliced
1/4 c. soy sauce
3/4 to 1 c. chopped cashew nuts

Heat oven to 325 degrees. In large saucepan, brown meat, add onions and celery. Cook until tender; drain off excess fat. Add macaroni, chicken and mushroom soups, water, water chestnuts and soy sauce. Pour into a 3 quart casserole. Sprinkle with cashews. Bake at 350 degrees for 20 25 minutes. Serve with additional soy sauce. Makes 8 servings.


Chinese Casserole
1 can mushroom soup
1 can water
1/2 c. minced onions
1 c. chopped celery
1 can tuna or 1 c. cubed turkey or
chicken
1 can Chinese noodles, slivered
almonds, or cashew nuts

Mix together in buttered casserole and bake at 350 degrees for 1 hour.


Turkey Sage Dressing
1/3 c. butter
2 c. finely chopped celery
2/3 c. finely chopped onion
1 tsp. salt
2 tsp. sage
8 c. dry bread crumbs
1 c. chopped cashew nuts
Water (broth preferred) to moisten well

Melt butter in skillet. Add celery and onion, cook until soft. Soften well the bread crumbs with broth. Add onion, celery, salt, sage and nuts. Mix well and bake.


3 Cup Casserole
1-1/2 c. cooked chicken
1-1/2 c. whole cashew nuts
1 (3 oz.) can chow mein noodles
1 can condensed cream of mushroom soup
1/2 c. milk

Mix or layer all ingredients in shallow well greased casserole dish. Sprinkle with extra chow mein noodles. 3. Bake at 350 degrees for 30 minutes.


Microwave Chicken Chinese Casserole
2 whole chicken breasts or 1 cut up fryer
2 c. sliced celery
1 c. mushrooms, canned or fresh
1 green pepper, sliced
1/2 c. broth from chicken
1 can cream of mushroom or cream of
chicken soup
2 tbsp. diced pimento
1 (5 oz.) can chow mein noodles or
rice noodles
1 c. cashew nuts (optional)
Salt & pepper to taste

Cook the chicken for 10-12 minutes on high in a 3 quart covered casserole. Remove from oven and let cool. Remove meat from the bones and place back in the casserole dish with the broth. Combine the remaining ingredients except the noodles and nuts. Cook 10 minutes on high, then add the noodles and nuts; cook for 2 minutes more. Stir and serve.


Chicken Salad
1 chicken fryer, quartered or 4 chicken breasts
Salt and pepper
1/2 tsp. sugar
2 to 3 tsp. Lipton's dry onion soup
1 lg. carrot
1 piece celery
1 med. onion
Henri's Private Blend Tastee salad
dressing
1/2 c. chopped celery
1 sm. can mandarin oranges
Hellman's real mayonnaise
Chow mein noodles
Cashew nuts

Wash and clean chicken, do not dry. Place in 9x12 pan lined with aluminum foil. Season with salt and pepper. Add 1/2 tsp. sugar, 2 to 3 tsp. Liptons dry onion soup, 1 lg. carrot (cut up), 1 piece celery, cut up and 1 med. onion quartered. Cover tightly with foil. Place in 350 degree oven for two hours. When slightly cool, tear chicken into bite size pieces (discard juice, onion etc.) Pour enough Henri's Private Blend tastee salad dressing over chicken to moisten well. Cover and let marinade overnight in refrigerator. Several hours before serving add: 1 can mandarin oranges, drained well and dried on absorbent paper Enough Hellman's real mayonnaise to make it as moist as you like At last minute add some chow mein noodles and cashew nuts.


Veggie and Rice Pilaf
2 1/2 c. rice (long grain rice)
4 tbsp. oil
2 sm. bay leaves
1 onion, chopped
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1/2 c. peeled and diced potatoes
1/2 c. cauliflower, cut in sm. pieces
1/2 c. green peas
1/2 c. sliced carrots
1/2 c. green beans
1/2 tsp. fresh ginger
4 1/2 c. water
Salt to taste
Raisins or cashew nuts (optional)

Heat oil in large pan. Fry bay leaves for 1 minute. Add onions and fry until brown. Add cloves and cinnamon. Add all vegetables or 1 or 2 vegetables if desired. Add rice, mix well. Stir and fry for 3 to 4 minutes. Add water and salt. Cover tightly on a slow fire. Cook until rice is done and water is absorbed. Garnish with fried onions, cashew nuts (soaked) and raisins, optional. Serves 8 to 10.


Pineapple Fluff
1 can Pet evaporated milk
3 to 4 oz. sugar
2 tbsp. gelatin, dissolved in 4 oz.
boiling water
1 can pineapple pieces
1 c. chopped cashew nuts
Vanilla

Boil the can of Pet milk for 45 minutes. Cool it and freeze it overnight. Take the Pet milk out of the freezer 1 hour before making it. Whip the milk and it will triple in quantity. Gradually add sugar and gelatin alternately. Add the cashew nuts. Add a little bit of the pineapple juice and vanilla. Add pieces of pineapple and let it set. (Peaches can be used instead of pineapple.)


Cranberry Chutney
1 lb. fresh cranberries
1 c. water
2 sticks cinnamon
1/2 tsp. ground allspice
1/8 tsp. ground cloves
1/2 tsp. salt

GROUP B:
1 lg. unpeeled apples, cubed
1 c. dried apricots
4 thin slices lemon, quartered
1 1/2 c. granulated sugar
1 c. seedless grapes
1 c. chopped celery
1/2 c. bottled cocktail onions
1/2 c. chopped cashew nuts

Wash cranberries. Place in 2 quart saucepan. Add ingredients from group A above. Bring to boil over medium heat and cook until berries burst. Add group B. Stir, boil, reduce to simmer, covered for 30 minutes. Stir occasionally. Remove cover, cook and stir for 15 minutes more. It thickens now! Remove cinnamon sticks, add cashews, cool. Store in jars in refrigerator.


Cashew Brittle
1 c. cashew nuts, halves
1 c. sugar
1/2 c. corn syrup
1/8 tsp. salt
1 tsp. margarine
1 tsp. baking soda
1 tsp. vanilla

In a 1 1/2 quart microwave safe dish stir together sugar, syrup, salt and nuts. Microwave on high 4 minutes. Stir well. Microwave 4 minutes more. Stir in margarine and vanilla, microwave for 2 minutes longer. Add baking soda and stir until light and foamy. Immediately pour into a greased pan, spreading out thin. Cool. A pizza pan is about the right size.


Chocolate Caramel Turtles
1 lb. pkg. caramels (about 54 caramels)
2 tbsp. water
3/4 lb. salted cashew nuts
1 (6 oz.) pkg. semi-sweet chocolate
pieces

Heat caramel and water in top of double boiler over boiling water about 5 minutes. Stir occasionally, until evenly melted. Grease baking sheet. Arrange 36 groups of 4 cashews each, about 2 inches apart on cookie sheet. Drop melted caramels by teaspoon on each group of nuts. Let cool 15 minutes. Reheat caramel over boiling water if necessary. Melt chocolate pieces over hot, not boiling, water. Drop by teaspoons on top of each caramel turtle; if necessary, spread with spatula. Let cool until firm. (Makes 36 turtles.)


Pecan Popcorn Balls
1/3 c. honey
1 c. light molasses
1/4 c. light corn syrup
1/2 c. butter
2/3 c. sugar
1 qt. popped white corn
1 c. roasted cashew nuts, coarsely
chopped

Cook the honey, molasses, corn syrup, butter and sugar together slowly, stirring occasionally, until the mixture reaches the very hard ball stage (260 degrees). Do not overcook. Remove from heat and pour over popped corn and cashews. Allow to cool a little. Butter your fingers lightly and mold into balls. Cool on a buttered dish or tray.


Butterscotch Noodles
1 (6 oz.) pkg. Nestles butterscotch morsels
2 c. chow mein noodles

Melt butterscotch morsels over hot water. Add chow mein noodles. Stir until well coated. Drop by teaspoonfuls onto wax paper. Chill. Makes about 2 1/2 dozen. I haven't tried this variation of the above recipe but it sounds good.

Variation
2 sm. pkgs butterscotch morsels
1 large can Chinese noodles (chow mein noodles)
1 c. cashew nuts


Chop Suey Noodle Candy
6 oz. chocolate bits
3 oz. can chop suey noodles
6 oz. butterscotch bits
1 c. cashew nuts

Melt chocolate and butterscotch bits in double boiler. When melted, add noodles (crushed or rolled) and nuts (chopped or ground). Stir until well covered and pour in buttered plate. When cool, cut in small pieces.


Butter Crunch
1 stick real butter
1/2 c. sugar
1 tbsp. white syrup
1 c. cashew nuts

Cook on low to medium heat. Put butter in pan and melt. While butter is melting put in rest of ingredients: sugar, nuts and syrup. Keep stirring at all times. When it turns butterscotch brown, it is done. Pour in flat pan quickly and cool. Takes about 5 minutes to do.


Potato Chip Cookies
3/4 c. margarine
1 egg yolk
1 1/2 c. sifted flour
1/2 c. cashew nuts, chopped
3/4 c. sugar
1 tsp. vanilla
3/4 c. crushed potato chips

Cream butter and sugar. Mix in egg yolk and vanilla. Add flour, chips and nuts. Roll into small balls and press with fork. Bake at 350 degrees for 8 to 10 minutes. Watch closely.


Caramel Raisin Pie
1 unbaked pie shell (in glass or tin)
1 c. raisins, softened
1 c. light Karo syrup
1 c. brown sugar (loose)
2 tbsp. oleo, melted
1 1/2 tsp. vanilla
1 1/2 c. nut pieces (pecan, walnut or
cashew)
3 eggs, beaten

Beat together eggs, Karo syrup, sugar, oleo and vanilla. Stir in raisins and nuts. Pour in unbaked pie shell. Bake at 400 degrees on bottom oven rack for 20 minutes, then reduce heat to 350 degrees and bake 50 minutes more. Cool. Serve small pieces because it is very rich.


No Sugar Lemon Pie
1 c. pineapple juice
1 c. fresh orange juice
4 tbsp. fresh lemon juice
10 dates
1 tbsp. cashew nuts
1/4 c. water
1/3 c. & 1 tbsp. cornstarch
1/4 tsp. salt
1 tsp. grated lemon peel

Place all ingredients in blender and blend until smooth. Cook on low heat, stirring constantly until mixture thickens. Let cool, pour into baked pie crust. If stronger lemon flavor is desired use 3/4 cup orange juice and 1/2 cup lemon juice.


Birds Nests
1 bag chocolate chips
1 bag butterscotch chips
1 can chow mein noodles
1 can cashew nuts

Melt chips together in a double boiler. Add noodles and nuts. Stir until well mixed. Spoon onto waxed paper and refrigerate until firm.


Cashew Drop Cookies
 2 c. buttermilk baking and pancake mix
1 c. packed brown sugar
1/3 c. sour cream
1/4 c. margarine, softened
1 egg
1/2 tsp. vanilla
1 3/4 c. salted cashew pieces
Golden Frosting (below)

Lightly grease a cookie sheet. Oven at 325 degrees. Mix baking mix, brown sugar, sour cream, margarine, egg, and vanilla in a large bowl. Stir in cashew pieces. Drop by rounded teaspoonfuls onto cookie sheet. Bake 12 to 15 minutes or until no indentation remains when touched. Cool for 1 minute on cookie sheet. Remove with spatula and cool. Frost with your favorite vanilla frosting or use recipe below (about 3 dozen).

GOLDEN FROSTING
1/3 c. butter or margarine
3 c. powdered sugar
1 1/2 tsp. vanilla
Approximately 2 tbsp. milk

Cook margarine in saucepan over medium heat until golden brown; cool; then stir in powdered sugar mixing well. Add the vanilla and milk. Beat until the frosting is smooth and spreadable, adding a drop or two of extra milk if needed.


Sour Cream Cashew Cookies
2 c. sifted flour
3/4 tsp. baking soda
1/2 c. soft butter
1 tsp. vanilla
16 oz. cashew nuts
1 tsp. baking powder
1 egg
1 c. brown sugar
1/2 c. sour cream

Sift flour, baking powder, soda, and salt together in bowl. Put egg, butter, sugar, vanilla, and sour cream in blender. Cover and run on medium speed until smooth. Stop blender and add nuts. Cover and run on medium speed until nuts are coarsely chopped. Pour into flour mixture and stir to mix. Drop by teaspoon onto greased cookie sheet. Bake at 375 degrees for 10 minutes or until golden brown. Cool and frost with a white butter frosting.


Almond Bark Cookies
In a large bowl mix:
3 c. Captain Crunch
3 c. Rice Krispies
3 c. miniature marshmallows
1 c. salted cashew nuts

Melt:2 1/4 lbs. white almond bark

Pour over contents in the bowl and mix well. Drop by spoon on waxed paper. Let set. (May be frozen).


Cherry Almond Ring
1 pkg. yeast
1 tsp. sugar
1/2 c. warm water
1/4 c. soy or cashew milk
1/4 c. brown sugar
3/4 tsp. salt
1/4 c. melted margarine
1 tsp. grated orange rind
2 1/2 c. flour
1/2 c. chopped pecans
1/4 c. cherries, chopped
2 tbsp. brown sugar

Dissolve yeast in water with 1 teaspoon sugar. Heat milk, sugar, salt, margarine, and orange rind until warm. Add flour to yeast mixture, cup by cup. Mix well. Turn onto floured board and knead lightly. Place in oiled bowl and set to rise until light (about 1 hour). Turn out and knead lightly. Divide into 3 parts and roll each into a rectangle about 1/4 inch thick. Sprinkle each part with mixture of nuts, cherries, and sugar. Roll each into a long log; then braid lightly and seal edges with soy milk. Bake on cookie sheet at 350 degrees until lightly browned.


Cashew Scotchies
1-1/4 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter
1-1/4 c. firmly packed brown sugar
2 eggs
1 tsp. vanilla
1 c. cashew pieces

Preheat oven to 350 degrees. Grease a 13 x 9 x 2 inch baking pan. Sift together flour, baking powder and salt; set aside. Melt butter in large saucepan over low heat. Remove from heat and stir in sugar, eggs, flour mixture and vanilla; mix well after each addition. Spread batter in prepared pan. Sprinkle evenly with cashews. Bake 25-30 minutes or until golden brown and edges begin to pull away from sides of pan. Cool on wire rack before cutting. Cookies freeze well. Makes 24 (2 inch) squares.


Cashew Tarts
DOUGH:
2 c. sifted all-purpose flour
2 tbsp. sugar
1/2 tsp. salt
1 c. butter or margarine
2 egg yolks
2 tbsp. water

Combine flour in a bowl with sugar and salt. Add butter and egg yolks in the center. Mix by hand until mixture forms into fine particles. Add just enough water to hold the mixture together into a ball. Wrap it in waxed paper and chill until dough is firm enough to roll. Roll between sheets of waxed paper. Place in tart molds.

FILLING:
2 eggs, separated
1 c. sugar
1/2 c. butter
1/4 c. heavy cream
1 tsp. lemon extract
1 c. cashew nuts, chopped

Place egg yolks in a mixer and beat until smooth. Beat sugar, butter, cream, and lemon extract. Stir in cashew nuts. Beat egg whites in a separate bowl until fluffy and stiff. Fold into cashew-egg yolk mixture. Pour into tarts. Bake at 350 degrees for 10 minutes or until golden brown.


Frozen Butter Brickle Dessert
2-1/2 c. crushed Rice Chex cereal
1 c. brown sugar
1/2 c. melted butter or margarine
1/4 tsp. butter flavoring
1 c. finely chopped cashew nuts
1 c. flaked coconut
1/2 tsp. coconut flavoring
1/2 gallon softened butter brickle
ice cream

Mix together all except ice cream. Press half of this mixture in a 9"x13" pan. Spread softened ice cream over top of first layer of crust. Sprinkle rest of mixture over the top. Freeze. Cut in squares to serve.