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Cashchew crab chicken
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A picture of Cashchew crab chicken.

Cashchew crab chicken

THE TRAVELING NUTTIE COOK
THE TRAVELING NUTTIE COOK @cook_14381513
Earth

This is one of the last recipes me & 1 of my sons made be4 he died (Warning complex)

This is one of the last recipes me & 1 of my sons made be4 he died (Warning complex)

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Cashchew crab chicken

THE TRAVELING NUTTIE COOK
THE TRAVELING NUTTIE COOK @cook_14381513
Earth

This is one of the last recipes me & 1 of my sons made be4 he died (Warning complex)

This is one of the last recipes me & 1 of my sons made be4 he died (Warning complex)

Read more
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Ingredients

8-12 servings
  • 9 ouncescrab meat cutt into 1c.m. cubes (from the body)
  • 9 ounceschicken cutt into 1 c.m. (dark meat)
  • 6 ounces1/2ed cashchews
  • 6 ouncesthinly sliced & diced water chestnuts
  • 6 ouncesred bell pepper finly diced
  • 6 ouncesbaby corns cutt into 8ths
  • 10 ouncesWild brown rice (long grain)
  • 5 ouncessesame seeds (roasted till crispy)
  • 5 ouncespoppy seeds (roasted till crispy)
  • 10 ouncesThai broad short noodles
  • 1sitx salt butter
  • 1stix of spicy butter
  • 1stix of sweet butter
  • 5 1/2 ouncesextra virgin cashchew oil
  • 4 gramsextra virgin black or dark sesame oil
  • 4 gramsdark or light poppy oil
  • 2Steep
  • 40 ouncescashchew butter
  • 20 ouncessweet onion teriyaki
  • 5 1/2 ouncesextra virgin cashchew oil
  • 7 ounceslow sodium dales concentrate
  • 7 3/4ths ounces pixy garlic pureéd
  • 7 3/4ths ounces of Vidalia onion pureéd
  • 7 ouncescream
  • 10 ouncesrosemary cream cheese
  • 1 ounceextra virgin dark sesame oil
  • 1 ounceextra virgin dark poppy oil
  • 1Equipment needed for srep
  • I 7 lbs capacity skillit (cast iron preferred)
  • 1 (4 lbs)capacity pot with lid
  • 1large mesh strainer
  • 1 (12 lbs)capacity bowl with lid
  • 2Equipment needed for step
  • 1 (12 lbs)capacity pot
  • 1two foot bamboo spon
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Steps

  1. 1

    In pot boil rice & noodles till done

  2. 2

    In skillit add 1/2 the oils &butters, brown cashchews 1st than add the meats & veggies till done

  3. 3

    Strain water from rice & noodles & dry well than fry in rest of oils & butters

  4. 4

    Mix both in bowl & cover

  5. 5

    Step 2; put all in pot heat & stir till seamless

  6. 6

    Put in bowl & mix till seamless PLATE up & ENJOY

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THE TRAVELING NUTTIE COOK
THE TRAVELING NUTTIE COOK @cook_14381513
on December 10, 2018 01:09
Earth
i've been to over 110 country all 50 states 16 of the 20 territorys of the u.s.a. & over 70 islands & everywhere i have been i've learned how they cook & the results are a truely a worldlie style(that's why TRAVELING) and all my recipes ues multiple kinds of nutts & i'm nuttier than sqweral $#!+ in a peanut patch(crazie)!(thats why nuttie) & a cook because i've never gone to school!!! i am also an enormous foodie & can tell the difference between Subtle tastes (AND ONLY THING THAT TASTES LIKE CHICKEN IS CHICKEN ,& NUTHING ELSE) i love all food. will try everything@ least twice from deffernt sources & if i don't like it i'll try it again in 7 years when teast buds change from different sources untill i've tried the same dish from @ least 100 different sources. i also believe in you can't have to much cheese. but the cheeseie travling nuttie cook just dosen't sound right! God gave me a talent for making new and exciting dishes! ! ! I HOPE TO SHARE MANY RECIPES WITH THIS NEW COMMUNITY ! ! ! MUCH MOTHER £μ©KING FOODIE LOVE (M!M!F!F!L!)
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Keywords

Vidalia Onion Crab Water Chestnut Brown Rice Cream Cheese Red Bell Pepper Baby Corn Butter Meat Sweet Onion Chicken Noodle Garlic

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