Chile Cashews Recipes

Steps:

• Preheat oven to 350 degrees. In a medium bowl, using the back of a wooden spoon, grind salt with lime zest. Add dark-brown sugar, red-pepper flakes, and egg white and whisk together until frothy. Add cashews and toss to coat.
• Spread cashew mixture in a single layer onto a parchment-lined rimmed baking sheet. Bake until golden, 20 minutes. Let cool completely.

Steps:

• Fill a small saucepan with 1 inch oil and set over medium heat. Line a plate with paper towels and set it near the stove.
• When the oil is shimmering-hot, carefully add the cashews and fry, stirring constantly, until light golden brown, 1 to 2 minutes. Keep in mind: The cashews will continue to cook after being removed from the oil and become a darker shade of brown, so it's best to remove them when they are still a little pale. Use a slotted spoon to transfer the cashews to the paper towels to drain.
• Place the hot cashews in a serving bowl and sprinkle evenly with the salt and brown sugar, tossing to coat. Add the scallions, chile powder, and lime zest and toss once more. Serve warm.

Steps:

• Place a medium-size saute pan over medium heat. Add olive oil and cashews and toss to coat. Add chili powder, salt, and pepper and toss until warmed through. Remove from heat and serve. They will crisp as they sit.

Steps:

• In a soup pot, heat the oil. Add onions, garlic and bay leaf and saute for about 3 minutes. Add the green peppers and celery and cook until the vegetables are tender but still crisp, approximately 3-5 minutes.
• Melt in the butter, then add spices, herbs, pepper, and salt. Saute for 1-2 minutes, stirring frequently so nothing burns.
• Add quart of tomatoes plus juice and beans to the mixture and simmer for about 15 minutes for flavor to blend.
• Toast cashews in a 350 oven or toaster oven for about 20 minutes, or until lightly browned. Add toasted cashews and vinegar. Simmer for another 15 minutes and serve.
• It's even better the second day.

Steps:

• Chop the celery, onions, and bell pepper. Sauté them in olive oil until tender, about 10 minutes.
• Add tomatoes(with juice) and beans(with juices) and all spices. Cover and simmer for 5-10 minutes, until pleased with thickness. Add vinegar and cashews.
• Taste and adjust seasonings, remove bay leaf, and serve. Enjoy!