Oriental-Style Nuts Recipe




Oriental-Style Nuts Ingredients

2 3 1/4 oz packs blanched whole almon, ds
7 oz dry roasted cashew nuts
1 tsp soy sauce
1 tsp water
2 tbsp margarine or butter
1 tsp five-spice powder
1/8 tsp garlic powder

A Recipe for
Oriental-Style Nuts

 

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Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.




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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.


This is a recipe for Oriental-Style Nuts from the recipe cookbook of Recipes-to-go (Asian)


Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.




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Oriental-Style Nuts

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Oriental-Style Nuts Directions

Place nuts in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Mix soy sauce
and water; drizzle over nuts, tossing to distribute evenly. Dot with
margarine.

Bake uncovered in 350F oven 10 minutes. Mix five-spice powder and
garlic powder; sprinkle over nuts. Bake uncovered, stirring
occasionally, until golden brown, 8 to 10 minutes longer. 10
servings; 255 calories per serving.

Source: Betty Crockers Cookbook, 6th Edition

Serves: 10

 

 

 

 

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Oriental-Style Nuts Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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