xiaoxl/recipe_data huggingface dataset:
Quick & Easy SALTED CARAMEL SAUCE


Ingredients:
granulated sugar, brown sugar, unsalted butter, heavy cream, sea salt

Directions:
In a tall medium saucepan over medium-high heat, add sugars. Stir until the sugars start to melt. When almost melted, reduce heat to medium and continue stirring until all melted. Let the mixture sits for 15 to 30 seconds; turn the heat off.
Add butter and stir continuously until melted. Add heavy cream and quickly stir until all combined. Add generous pinches of fleur de sel and give another stir to mix.
Remove from the heat and transfer to a sealed jar. Let it cool completely before transferring to the refrigerator.
Note: Add ½ to 1 tablespoons dark rum for flavor.
Thick-Style Flour Tortillas
Category: bread
By Lela

Most flour tortillas use lard or vegetable shortening as one of the ingredients. This recipe uses canola oil with the same great tortilla taste. A great alternative for those of you who are allergic to soy products. Add a bowl of green chili and then get ready to sop it up with a tasty tortilla. Store tortillas in the refrigerator in a gallon-size plastic bag or place in the freezer.

Ingredients:
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 ¼ cups warm water, or more as needed
¼ cup canola oil

Directions:
Mix flour, baking powder, and salt together in a large bowl. Combine water and canola oil in a separate bowl. Mix into the flour mixture with a fork until dough forms a ball, adding 1/4 cup water if dough is too dry. Knead dough until smooth, 3 to 4 minutes. Divide into 14 egg-size balls. Cover bowl with a cotton towel. Let dough rest for 10 to 15 minutes. Roll 1 ball dough into an 8-inch tortilla on a floured work surface. Repeat with remaining dough. Preheat an ungreased cast iron griddle on medium-high heat. Place 1 tortilla on the hot griddle; cook until browned spots form, about 1 minute per side. Transfer to a plate; cover with a cotton towel to keep warm. Repeat with remaining tortillas, stacking them under the towel.

Prep time: 25 mins
Cook time: 2 mins
Total time: 37 mins
Yields: 14 8-inch tortillas

Calories: 165.7
Fat: 4.3 g
Saturated fat: 0.3 g
Carbohydrates: 27.4 g
Sugars: 0.1 g
Dietary fiber: 1 g
Protein: 3.7 g
Sodium: 237.1 mg
Apple Jelly


Ingredients:
apples, water, sugar

Directions:
Using the apple peels and cores from approximately 20 apples, place in large pot and cover with water.
Bring to a boil and continue cooking for 1-1/2 to 2 hours until liquid is reduced by half and cores are mushy.
Strain the liquid from the fruit and press fruit to extract all the remaining liquid.  Measure this liquid and return to your large pot.
Add the Sure Jell Pectin according to the package for the amoundtof liquid you have.  Add sugar and stir on high boil for 1-2 minutes.
Carefully ladel into sterilized canning jars, place flats and rings on and process in water bath for 5-10 minutes.
Strawberry-Lemon Angel Food Trifle


Ingredients:
fresh strawberries, heavy whipping cream, vanilla extract, powdered sugar, lemon zest

Directions:
Whip the cream until soft peaks form; beat in the vanilla and sugar and mix thoroughly.
Gently fold lemon filling into the whipped cream (add lemon zest and Limoncello, if using].
In a trifle dish or individual dessert dishes layer the strawberries, cake cubes, and lemon creme mixture.
Arrange a few strawberries on top.
Serve immediately, or cover with saran wrap and chill until serving time.
Zydeco Stomp Cajun Shrimp Alfredo
Category: main-dish
By thedailygourmet

Hold onto your hat and be prepared to take yourself on a culinary escape into the bayou with this Cajun Alfredo!

Ingredients:
½ (16 ounce) package dry fettuccine pasta
1 ½ pounds uncooked medium shrimp, peeled and deveined
2 tablespoons salt-free Cajun seasoning
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons butter
2 tablespoons salted butter
1 tablespoon freshly minced garlic
1 (8 ounce) package cream cheese, cubed
½ teaspoon salt-free Cajun seasoning
2 cups 1% milk
2 cups freshly grated Parmesan cheese
½ (1 pound) package frozen fire-roasted pepper and onion blend
¼ teaspoon freshly ground black pepper
2 teaspoons chopped fresh parsley

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Meanwhile, season shrimp with Cajun seasoning, salt, and pepper. Melt butter in a large skillet over medium heat. Add shrimp and cook until pink and opaque, about 4 minutes. Transfer shrimp to a plate and set aside. Melt butter for   in the same skillet. Cook garlic, stirring constantly, until fragrant, about 30 seconds. Add cream cheese cubes and Cajun seasoning. Whisk sauce to smooth out any large lumps. Slowly pour in milk, about 1/4 cup at a time, while continuing to whisk. Add Parmesan cheese, roasted pepper blend, and black pepper. Stir well to combine. Continue to cook and stir until sauce reaches desired thickness, 2 to 3 minutes. Remove from heat. Drain pasta and add to the skillet. Toss to coat evenly and top with shrimp. Serve garnished with parsley.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 709.8
Fat: 40.9 g
Saturated fat: 20.2 g
Carbohydrates: 48.6 g
Sugars: 5.7 g
Dietary fiber: 2.2 g
Protein: 40.4 g
Cholesterol: 245.6 mg
Sodium: 1113.7 mg
Tangy Meatballs


Ingredients:
milk, ground beef, onion, eggs, salt, pepper, catsup, oregano

Directions:
For Meatballs- Mix all meatball ingredients together, make into tsp size balls, and place on cookie sheet.
Bake at 350F for 25 minutes (I usually start preparing the sauce about 15 minutes into the meatballs baking].
Drain.
For Sauce- Cook in saucepan till jelly dissolved and sauce is hot.
Add cooked meatballs and serve!
Tasty Tuna Pasta
Category: seafood
By Ruth Burk

A quick, creamy pasta dish with tuna and peas.

Ingredients:
8 ounces dry fettuccine pasta
1 (5 ounce) can tuna, drained
1 (15 ounce) can peas, drained
½ (16 ounce) jar Alfredo-style pasta sauce
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. In a large saucepan over medium heat, combine tuna, peas,  , garlic powder, oregano, and basil; mix well. Cook until heated through and add cooked pasta; mix well. Adjust seasoning as needed; serve.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 460.2
Fat: 18.4 g
Saturated fat: 6.8 g
Carbohydrates: 54.3 g
Sugars: 7.1 g
Dietary fiber: 5.5 g
Protein: 21.8 g
Cholesterol: 32.3 mg
Sodium: 765.7 mg
Chocolate-Zucchini Cupcakes
Category: fruits-and-vegetables
By jen

Chocolate and zucchini cupcakes with nuts - what could be better? Use pecans in place of walnuts if you like.

Ingredients:
2 (1 ounce) squares unsweetened chocolate, melted
3  eggs
1 ¾ cups packed brown sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups grated zucchini
¾ cup chopped walnuts
1 (16 ounce) package chocolate frosting
½ cup walnut halves

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture. In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full. Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate frosting and garnish with walnut or pecan halves.

Yields: 2 dozen

Calories: 316.1
Fat: 18.3 g
Saturated fat: 3.6 g
Carbohydrates: 37.8 g
Sugars: 27.1 g
Dietary fiber: 1.3 g
Protein: 3.4 g
Cholesterol: 23.3 mg
Sodium: 171.5 mg
QUICK AND EASY SWEET AND SOUR CHICKEN


Ingredients:
chicken breast fillet, carrots, onion, red capsicum, chili sauce, pineapple chunks

Directions:
in a large frypan, saute chicken in a little oil till cooked but not brown. drain and remove from pan. put aside.
in same pan, saute the onion, capsicum and carrot in a little oil until onion is translucent.
add the chicken back to the pan along with the jam, sauce and pineapple.
bring to the boil stirring till jam is melted and well combined.
turn heat down and simmer till vegetables are tender.
serve with boiled rice.
Pheasant with Sauerkraut


Ingredients:
pheasant, fatty bacon, butter, dry white wine, peppercorns, bay leaves, sauerkraut, beer, sausage, sausage

Directions:
Wrap the pheasants with the bacon, securing it with string.
Loosely tie the legs together.
Melt the butter and oil in a heavy pan over moderate to high heat and fry the pheasants on all sides until the bacon fat starts to run.
Drain the excess fat from the pan, reduce the heat and pour the wine over the pheasants.
Add the peppercorns and bayleaves and bring the wine to simmering point.
Cover the pan tightly and cook for 30-40 minutes, or until the birds are almost tender.
Pack the sauerkraut around the sides of the birds and pour the beer over.
Cover and simmer for 10 minutes, then add the sausage, cover and heat through.
To serve, carefully lift the pheasants from the pan.
Snip the string and remove without disturbing the bacon.
Place the birds on a warmed serving dish and keep hot.
Remove the sausage and set aside for a moment.
Adjust the seasonings of the sauerkrat before arranging it around the pheasants.
Discard the bayleaves and peppercorns if you find them.
Quickly cut the sausage into 1cm slices and lay over the sauerkraut.
Using snips or poultry shears, cut into halves or quarters to serve, trying not to disturb the bacon slices.
Mixed Vegetable Masala


Ingredients:
fresh ginger, garlic cloves, diced tomatoes, cayenne pepper, canola oil, onion, yellow bell pepper, boiling potatoes, carrots, garam masala, chili powder, cauliflower floret, light coconut milk

Directions:
Pulse ginger and garlic in a blender or food processor until they are both finely chopped.  Add the tomatoes with the juice and the cayenne pepper.  Pulse together until combined but don't let it turn into a puree. Set aside.
Heat oil in a nonstick pan or large skillet over medium heat. Add onion and bell pepper.  Cook, stirring frequently, until  softened.  About 10 minutes.  Stir in potatoes, carrots, garam masala, and chili powder.  Cover and cook over medium-low heat for 10 minutes.  Stir occasionally to keep from sticking.
Add cauliflower tomato mixture, and 1/2 cup water. Simmer for 20 minutes uncovered.
Remove from heat, stir in coconut milk, and season with pepper.
Cheddar and Stilton Drop Biscuits


Ingredients:
unbleached all-purpose flour, sugar, baking powder, cream of tartar, salt, unsalted butter, sharp cheddar cheese, Stilton cheese, buttermilk, egg

Directions:
Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 400°F
Butter and flour 2 large baking sheets.
Whisk first 5 ingredients in large bowl to blend well.
Add butter and rub in with fingertips until mixture resembles coarse meal.
Add both cheeses; rub in with fingertips until cheeses are reduced to small pieces.
Blend buttermilk and egg in small bowl.
Add to flour mixture, stirring just until dough is evenly moistened.
Using 1/3 cup dough for each biscuit, drop 6 mounds onto each prepared sheet, spacing 2 to 3 inches apart.
Bake biscuits 10 minutes.
Reverse positions of sheets. Bake biscuits until golden brown and tester inserted into center comes out clean, about 10 minutes longer.
Place biscuits in basket; serve warm.
Easy Pepperoni Bread
Category: appetizers-and-snacks
By MARBALET

Frozen bread dough makes this tasty recipe a breeze to prepare! Pepperoni, mozzarella cheese and Italian seasonings are rolled together, baked to delicious perfection, then cut into bite-sized delights. Your guests will beg for the recipe!

Ingredients:
1 (1 pound) loaf frozen bread dough
1 tablespoon extra virgin olive oil
½ tablespoon dried basil leaves
½ tablespoon dried minced onion flakes
½ tablespoon dried oregano
1 (8 ounce) package sliced pepperoni sausage
1 (6 ounce) package shredded mozzarella cheese
1  egg, lightly beaten

Directions:
Allow frozen bread dough to thaw approximately 8 hours, or overnight, in the refrigerator. Place dough in a large, lightly greased bowl. Place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hours). Punch down dough. Preheat oven to 350 degrees F (175 degrees C). On a lightly greased, large baking sheet, roll dough into an approximately 12x18 inch rectangle. Brush dough lightly with olive oil. Sprinkle with basil, onion flakes and oregano. Layer with pepperoni to within a half inch of the edges. Top with mozzarella cheese. Beginning with the longest edge, roll dough into a thin cylinder and seal seam. Glaze with egg. Bake in the preheated oven 35 minutes, or until golden brown. Cut into bite sized pieces to serve.

Prep time: 20 mins
Cook time: 35 mins
Total time: 12 hrs 15 mins
Yields: 1 pepperoni loaf

Calories: 87.2
Fat: 7.2 g
Saturated fat: 2.7 g
Carbohydrates: 0.4 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 4.9 g
Cholesterol: 26.4 mg
Sodium: 240.7 mg
Roasted Potatoes


Ingredients:
olive oil, parmesan cheese, garlic powder, dried marjoram, dried dill weed, dried thyme, dried oregano, dried parsley, black pepper, onion powder, seasoning salt

Directions:
Preheat oven to 400°F.
Combine oil, cheese, and seasonings.
Place potatoes in a roasting pan and pour oil mixture over potatoes, stirring to coat.
Bake for one hour, or until potatoes are tender. Stir occasionally.
Chile & Cheese Rice


Ingredients:
water, salt, long-grain white rice, whole green chilies, diced pimentos, sour cream, monterey jack cheese, cheddar cheese

Directions:
Place water and salt in a 2-quart pan and bring to a boil over high heat.
Add rice and cover.
When water resumes a full rolling boil, reduce heat and simmer until rice is aldente and all liquid is absorbed, about 20 minutes.
Stir in chiles, pimentos, sour cream, jack cheese and 1/2 C.
of the cheddar cheese.
Pour rice mixture into a greased, shallow 1 1/2-quart casserole and sprinkle with remaining 1/2 C.
cheddar cheese.
Bake, uncovered, in a 350° oven for 30 minutes.
Moroccan Chicken Tagine with Caramelized Pears
Category: world-cuisine
By nt_bella

Chicken cooked in a tagine is always meltingly tender. Adding sweet, caramelized pears at the end makes this Moroccan dish irresistible.

Ingredients:
7 tablespoons olive oil, divided
2  onions, peeled and sliced
1  whole chicken, cut into pieces
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
3  cinnamon sticks
2  bay leaves, crushed
1 bunch fresh cilantro, chopped
2 tablespoons fresh ginger root, peeled and minced
½ cup water
2 tablespoons butter
2  pears, cored and sliced
2 tablespoons honey

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat 2 tablespoon olive oil in a skillet over medium heat and cook onions until softened and browned, 8 to 10 minutes. Transfer onions into a tagine. Layer chicken pieces on top of onions. Combine turmeric, cumin, ground coriander, and salt in a small bowl; mix well with remaining 5 tablespoons olive oil. Spread spice mixture onto the chicken pieces. Add cinnamon pieces, bay leaves, ginger, and cilantro. Pour in 1/2 cup of water and cover tagine with a lid. Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Melt butter in a skillet over low heat while chicken is cooking. Add sliced pears and honey and cook, while stirring, until honey has caramelized. Remove tagine from the oven and stir in caramelized pears. Return to the oven and cook for an additional 10 minutes.

Prep time: 20 mins
Cook time: 1 hr 8 mins
Total time: 1 hr 28 mins
Yields: 6 servings

Calories: 533
Fat: 36 g
Saturated fat: 9.2 g
Carbohydrates: 19.8 g
Sugars: 12.9 g
Dietary fiber: 3.4 g
Protein: 32.6 g
Cholesterol: 109.8 mg
Sodium: 508.7 mg
Chef John's Pumpkin Spice Snickerdoodles
Category: desserts
By Chef John

I'm usually not a big fan of snickerdoodles, but I had a feeling the pumpkin spice would work perfectly with the buttery, cinnamon sugar cookie, and it did.

Ingredients:
1 ½ cups all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking soda
¼ teaspoon cream of tartar
½ teaspoon ground cinnamon
½ teaspoon ginger
¼ teaspoon allspice
¼ teaspoon ground cloves
⅛ teaspoon nutmeg
½ cup unsalted butter
½ cup white sugar
⅓ cup light brown sugar, packed
1 teaspoon vanilla extract
1  large egg
¼ cup white sugar
2 teaspoons cinnamon
¼ cup confectioners' sugar
1 tablespoon milk, or as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat or parchment paper. Place flour, salt, baking soda, and cream of tartar in a mixing bowl. Add cinnamon, ginger, allspice, clove, and nutmeg. Whisk until thoroughly mixed, 1 or 2 minutes. Place butter, sugar, and brown sugar in a separate mixing bowl. Cream together with a spatula or wooden spoon until mixture is smooth, 2 or 3 minutes. Add vanilla and egg. Stir until thoroughly combined. Pour flour mixture into butter mixture. Stir until just combined or until the flour disappears. Wrap bowl in plastic wrap. Chill dough in refrigerator for about 1 hour. Stir cinnamon and sugar together in a shallow bowl or plate. Scoop dough into 2 tablespoon balls. Roll in cinnamon-sugar mixture to coat all sides. Roll into smooth ball and place on prepared baking sheet, 3 to 4 inches apart. Flatten slightly. Bake in preheated oven until browned, 10 to 12 minutes. Cool on baking sheet 5 minutes; sprinkle with additional cinnamon-sugar mixture, if desired. Transfer cookies to cooling rack to cool completely. If you'd like to add a bit of a shine to your cookies, you can brush them with a simple glaze. Mix confectioners' sugar with milk or lemon juice to achieve brushing consistency. Brush onto cookies. Sprinkle with more cinnamon sugar or pumpkin pie spice, if desired.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 18 to 20 cookies

Calories: 143.8
Fat: 5.5 g
Saturated fat: 3.4 g
Carbohydrates: 22.4 g
Sugars: 14 g
Dietary fiber: 0.5 g
Protein: 1.5 g
Cholesterol: 24 mg
Sodium: 94.8 mg
Orange Yogurt Scones


Ingredients:
all-purpose flour, sugar, sugar, baking powder, baking soda, salt, butter, margarine

Directions:
In a bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt; cut in butter until crumbly. In another bowl, whisk the yogurt, orange juice and peel; stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times.
Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Sprinkle with remaining sugar. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.
Black Bean Brownies


Ingredients:
canned black beans, eggs, butter, milk, instant coffee granules, baking powder, brown sugar, low calorie sweetener, vanilla

Directions:
Preheat oven to 350 F and spray and 8X8 pan with cooking spray.
Puree black beans with eggs, vanilla, melted butter and milk.
Combine remaining ingredients and mix well into bean mixture (both steps can be done in a food processer or with an immersion blender].
Pour batter into prepared pan and bake for 30-35 minutes or until brownie comes off of sides and toothpick inserted comes out with moist crumbs.
Sherry Vinaigrette


Ingredients:
garlic clove, salt, fresh ground black pepper, sherry wine vinegar, Dijon mustard, extra virgin olive oil

Directions:
Pound the garlic with 1/4 teaspoons salt in a mortar and pestle until it breaks down into a puree. If you don't have a mortar and pestle, chop the garlic, then use the side of a large knife and press the garlic with the salt to make a paste.
Combine the garlic, vinegar, and mustard in a small bowl, then whisk in the oil and seasoning with pepper.
Taste and balance the flavors to taste. Enjoy!
Super Beef Skillet Stir


Ingredients:
water, onion, olive oil, salt, pepper

Directions:
Brown meat with onion and mushrooms in 1 tbsp of olive oil.
Combine water with soup mix and pour in the skillet with beef and simmer for a couple minutes until the sauce thickens a bit.
Add peas/onions and salt-n-pepper to taste.
Simmer on low-med heat for 10 minute.
Serve over 2 cups cooked pasta of choice.
Pineapple Bread
Category: bread
By Carol

This is a great tasting loaf, fruity and nutty at the same time.

Ingredients:
2  eggs
½ cup melted butter
1 cup white sugar
1 cup crushed pineapple with juice
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan. Beat eggs slightly. Add butter and sugar. Beat smooth. Stir in pineapple and vanilla. In separate bowl put flour, baking powder, soda, salt, and walnuts. Stir well and pour into pineapple mixture. Stir to moisten. Pour into greased 9x5x3 inch loaf pan. Bake in 350 degree F (175 degree C) oven for 1 hour. Test with toothpick. Let stand 10 minutes. Remove from pan. Cool and wrap.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 -9x5x3 inch loaf

Calories: 285.6
Fat: 12 g
Saturated fat: 5.5 g
Carbohydrates: 41 g
Sugars: 20.1 g
Dietary fiber: 1.2 g
Protein: 4.7 g
Cholesterol: 51.3 mg
Sodium: 386.7 mg
Baked White Fish


Ingredients:
tomatoes, sugar, parsley, butter, flour, sweet paprika, salt, pepper, lemon

Directions:
Grease an 8 1/2" X 11" pan. (Or use baking spray.]
Cover the bottom of the baking dish with the sliced tomatoes.
Sprinkle with sugar and parsley.
Arrange fish on top.
Mix melted butter, paprika, Old Bay seasoning, salt, pepper and flour.
Spread over fish.
Bake at 400F for 20 min or until fish flakes easily with fork.
Squeeze lemon juice over casserole before serving and serve with additional lemon wedges.
Note 1:  Put tomatoes in a bowl and blanch with boiling water.  After a minute or so the skins will slip right off.
Note 2: For fillets, I like to overlap them slightly so that the thin parts are not over cooked.  For steaks, use a pan that will be nicely filled by one layer of fish.
Note 3: If using frozen fish, I prefer to use it unthawed and just lengthen the cooking time a few minutes.  Makes a quick family supper dish when time is short and nothing is thawed.
I like this with a green vegetable and white rice.
Stir Fried Chicken With Cashews


Ingredients:
chicken breasts, cornstarch, cooking sherry, onion, gingerroot, garlic clove, soy sauce, sugar, chicken broth, roasted cashews, cornstarch

Directions:
In a large bowl, combine cubed chicken, ONE tablespoon of cornstarch,  and TWO tablespoons of sherry. Mix thoroughly.
Mix soy sauce, sesame oil, sugar, broth, and remaining 1.5 tbs sherry. Set aside.
Heat 2 tbs vegetable oil in a wok or large skillet. Add chicken and stir fry until lightly browned. Remove chicken from pan.
Add the rest of the oil to pan. Stir fry the onions, garlic, and ginger root.  for about 1 minute. Add cashews and stir to coat.
Return chicken to pan and add soy sauce mixture. Bring to a boil and stir in the cornstarch mixture to thicken.
Serve hot.