![Cashew Chicken](/images/new-backgrounds/57151/5715125x1.webp)
Cashew Chicken
2 pounds boneless skinless | 1⁄4 cup pineapple juice |
chicken breasts | 3 tablespoons soy sauce |
4 cloves garlic | 1 teaspoon dry mustard |
1 cup roasted cashews | |
1 bunch green onions, roots trimmed | |
2 tablespoons vegetable oil | drained |
1 tablespoon flour | Cooked rice |
3⁄4 cup chicken stock or broth |
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Using
Roasted Sweet Peppers & Sausage
1 red bell pepper, cored and seeded | 1 teaspoon dried oregano |
1 yellow bell pepper, cored and seeded | 2 tablespoons olive oil |
2 green bell peppers, cored and seeded | 2 pounds Italian sausage |
2 medium onions, peeled and cut |
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to fit in food chute |
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Using a fork, pierce sausage casings several times. In a skillet over medium high heat, brown sausages, turning frequently, about 8 minutes. Set aside. Using the slicer/shredder disc, slicing side up, slice peppers and onion. Place in 2 quart baking dish. Add oregano and oil; stir to mix. Place sausage on peppers. Bake at 350ºF for 45 minutes. Serve peppers and sausage with noodles or spoon onto toasted sub rolls. Makes 6 servings.
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