BILLS20086
1/2 cup raw cashews
2 tsp vegetable oil
1 small onion, chopped
2 galic cloves, minced
4 chicken breast halves, boneless, skinless, cubed
1 cup broccoli flowerets
1 cup chicken broth
2 tbsp soy sauce
2 tsp cornstarch
1/4 tsp salt
1/4 tsp black pepper
Directions
Lightly brown nuts in vegetable oil in large non-stick skillet over
medium heat, about 3 minutes. Remove with slotted spoon. Saute onion
and garlic in skillet for 2 minutes. Add chicken; saute until golden,
about 8 minutes. Add broccoli, 3/4 cup broth and soy. Simmer,
covered, for 5 minutes. Dissolve cornstarch in remaining broth; stir
into skillet. Simmer, stirring, over medium heat until thickened.
Boil 1 minute. Return cashews to skillet with salt & pepper.
Servings: 4 servings
Cashew Chicken & Broccoli * Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Nut; Poultry
The History of Recipes
We are able to read the history of written recipes back into antiquity, at least as far back as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, sadly, these old recipes were just very basic hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history is a series of clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. As we move into The time of the romans around 25BC a man called Apicius compiled a collection of documents detailing recipes cooked by wealthy Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Roman chefs were skilled in the use of a wide range of spices, including a few that will be familiar to modern cooks such as thyme, mint and dill. As we move on, there are two recipe books published in the fourteenth century - a book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the spicy food that is served today, but rather recipes for the types of food cooked for the upper classes of those days. Later, in the fifteenth century, the Crusaders brought back many foods and spices from Arab cooking, including spices like coriander, basil and rosemary. These new foods and tastes prompted a surge in cookery books, the majority of which still exist in private libraries. During the next few centuries, the powerful families of Europe competed to serve up the most extravagent banquests, and as a consequence, the best chefs and their recipes increased in prestige. However, it wasn`t until the 1800s the formal cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, testing, and publishing recipes for their fellow cooks to enjoy. By the advent of the 20th century, cooking books were in great demand, as a result of more people being able to read, people having increased free time and a general increase in wealth. |
We hope you enjoy this Cashew Chicken & Broccoli _ recipe.
