Title: Green Smoothie
Categories: Beverages
Yield: 1 Serving
1 frozen bananas, in pieces
1 c frozen peaches
5.3 oz strawberry greek yogurt
1/2 c coconut milk
2 c fresh spinach
1 tb sweetened coconut flakes
Put all ingredients in your blender, starting
with the frozen fruit.
Blend ingredients together on medium-high for
2 minutes, or until thoroughly combined. If
your smoothie feels a little too thick for
you to drink, you can add a splash more of
coconut milk. Pour into a glass and enjoy
immediately.
Title: Watermelon Salad
Categories: Salad
Yield: 6 Servings
4 c Watermelon, cubed
1 1/2 c monterey jack cheese, cubed
olive oil
balsamic vinegar
2 tb fresh basil, chopped
Combine watermelon and cheese cubes in a
large bowl.
Add a dash of olive oil and balsamic
vinegar to your liking. Sprinkle with
basil.
Stir all ingredients together and enjoy.
Title: Carne Asada Tacos
Categories: Main Dish
Yield: 4 Servings
4 flour tortillas, 6 inch
16 oz marinated skirt steak
12 oz mexican blend cheese
1/2 c shredded cabbage
4 radishes, sliced
1/2 c guacamole
1/4 c sour cream
Grill the marinated steak. Take off the
grill when it's cooked the way you prefer
to cook your meat, and dice.
Toast tortillas for 10 seconds, and then
place steak along the center. Top the
steak with cheese to melt the cheese
slightly.
Add shredded cabbage, sliced radishes,
and drizzle with avocado salsa and sour
cream.
Title: Mac N' Cheese
Categories: Side Dish
Yield: 6 Servings
1 tb flour
1 tb unsalted butter
1 1/2 c milk
4 pieces crispy bacon, cut up
3 1/2 c sharp cheddar cheese, shredded
salt, to taste
pepper, to taste
3 c macaroni, uncooked
1/2 c bread crumbs
Preheat oven to 400?F.
Boil water, then add pasta and cook until
al dente while making cheese sauce.
In a pot over medium-low heat, melt butter
with bacon, then add flour to make a roux.
To complete the roux, cook for 1-2 minutes,
stirring frequently, until roux thickens
and lets off a nutty aroma. The roux should
be a golden blond color. Slowly pour in
milk and simmer until thickened, being
sure to stir constantly. Take off the heat,
then fold in cheddar until melted slightly.
Add macaroni.
Pour into a 9x9 inch baking dish and top
with remaining 1/2 cup shredded cheddar
and bread crumbs. Bake at 400?F
until golden brown, about 10-12 minutes.
Title: Panna Cotta
Categories: Dessert
Yield: 4 Servings
1 c fresh mixed berries
2 oz sweet dessert liqueur
1 c milk
1 c cream
1/2 c sugar
zest of 1/2 lemon
1/2 ts vanilla
1 c plain greek yogurt
2 packets of powdered gelatin
Place berries in a bowl and toss with liqueur.
Let stand at least 15 minutes.
Place milk, cream, sugar, lemon zest, and
vanilla paste in a sauce pot and bring to a
boil. Take off heat and steep for 10 minutes
to activate lemon flavor.
Place yogurt in a separate mixing bowl and
set aside.
Soak gelatin in ice cold water at least 5
minutes.
Mix milk mixture into yogurt. Remove gelatin
from water, squeeze any excess water, and stir
into panna cotta mix while hot, being sure
all gelatin dissolves.
Divide mix into 4 ramekins or serving bowls,
coated with pan spray. Chill until firm,
about 4 hours.
Top with macerated berries and serve.
Title: Baked Zucchini
Categories: Appetizer
Yield: 6 Servings
1 1/2 c cheerios cereal
1/3 c grated parmesan cheese
1/2 ts italian seasoning
1/8 ts salt
1 ds pepper
1/4 c butter, melted
4 ts milk
3 md zucchini, thickly sliced
Heat oven to 400?F. Line cookie sheet
with cooking parchment paper or foil.
Finely crush cereal.
In medium bowl, stir together crushed
cereal, cheese, Italian seasoning, salt
and pepper. In small bowl, stir together
melted butter and milk. Dip zucchini
into butter mixture, then roll in
cereal mixture to coat evenly. Place on
cookie sheet.
Bake 9 minutes; turn zucchini over.
Bake about 8 minutes longer or until
coating is light golden brown.
Title: Bacon Potato Salad
Categories: Salad
Yield: 8 Servings
2 lb small red potatoes, halved
1/4 c olive oil
2 tb dijon mustard
2 tb white wine vinegar
6 slices bacon, crisp & crumbled
2 md green onions, sliced
In 5-quart Dutch oven, place potatoes. Add
water to cover potatoes. Salt water
generously. Heat to boiling over medium
heat. Cook potatoes until tender when
pierced with a fork, about 15 minutes.
Drain potatoes.
In small bowl, stir together olive oil,
mustard and white wine vinegar until
smooth. Season to taste with salt and
pepper. Drizzle mixture over potatoes.
Toss to coat. Top with crumbled bacon
and green onions. Serve warm, or cover
and refrigerate, and serve when cold.
Cover and refrigerate any remaining
salad.
Title: Lobster Mac
Categories: Main Dish
Yield: 6 Servings
1 lb elbow pasta
9 tb butter
1 clove garlic
1 lb cooked lobster meat, chopped
1 tb fresh parsley
1 1/2 c crushed ritz crackers
1/4 c flour
3 c whole milk
1 1/4 c sharp white cheddar, shredded
1 1/4 c gruyere cheese, shredded
1 c fontina cheese, shredded
4 oz brie, rind removed and chopped
1/4 ts mustard powder
1/4 ts cayenne powder
1/4 ts salt
1/2 ts pepper
Preheat oven to 350?F. Spray a baking
dish with nonstick spray.
Bring a large pot of salted water to a
boil. Boil the pasta until al-dente. You
want it to have a bit of bite because it
will finish cooking in the oven. Drain
well.
While the pasta boils add 3 tablespoons
butter to a medium skillet and melt.
Add the garlic and saute 30 seconds
then add in the lobster meat and saute
for 3-5 minutes. Add the parsley and
cook another 30 seconds. Remove the
lobster from the pan.
Add another 2 tablespoon of butter to
the skillet. Throw in the crushed ritz
crackers and toss to coat. Toast the
crumbs for 3-5 minutes, stirring
frequently to avoid burning. Once the
crumbs are lightly toasted, remove
from the heat and set aside.
In the same pot you boiled the pasta,
melt the remaining 4 tablespoons butter
over medium heat. Whisk in the flour.
Reduce the heat to medium-low and let
cook and bubble for 1 minute, stirring
once or twice to avoid burning. Gradually
whisk in the milk and raise the heat up
to medium-high. Bring the mixture to a
boil, whisking frequently until the
sauce has thickened, about 2-3 minutes.
Remove from the heat and stir in all
of the cheese, mustard powder, cayenne,
salt and pepper. Stir until the cheese
is fully melted. Stir in the pasta and
about 3/4 of the lobster meat. Transfer
to the prepared baking dish.
Evenly sprinkle on the remaining lobster
chunks and then the toasted cracker
crumbs. Place the baking dish on a baking
sheet. Bake for 20 minutes or until the
crumbs are golden brown and the sauce is
bubbling. Remove from the oven and let
sit five minutes.
Title: Green Beans
Categories: Side Dish
Yield: 4 Servings
1 lb fresh green beans, trimmed
4 slices bacon
2 shallots, sliced
1/4 ts salt
1/4 ts ground black pepper
1/8 ts ground cayenne
1/3 c crumbled blue cheese
In large saucepan, heat 2 quarts water to
boiling. Add green beans. Cover; cook
about 5 minutes or until crisp-tender.
Remove green beans from boiling water;
immediately plunge into ice water until
cold. Drain.
Meanwhile, in 12-inch skillet, cook bacon
until crisp; drain on paper towels.
Crumble bacon; set aside. Reserve 1
tablespoon bacon drippings in skillet.
Cook shallots in reserved bacon drippings
over medium heat, stirring occasionally,
until tender. Add green beans, salt,
black pepper and red pepper; cook 2 to 3
minutes, stirring frequently, until
thoroughly heated.
Spoon bean mixture into serving dish.
Sprinkle with cheese and crumbled bacon.
Title: Blackberry Cobbler
Categories: Dessert
Yield: 8 Servings
2 1/2 c frozen blueberries, thawed & drained
1 c sugar
1 c all-purpose flour
2 ts baking powder
1/2 ts salt
1 c milk
1/2 c butter, melted
In medium bowl, stir together blackberries
and sugar. Let stand about 20 minutes or
until fruit syrup forms. Heat oven to 375?F.
In large bowl, stir together flour,
baking powder, salt and milk. Stir in
melted butter until blended. Spread in
ungreased 8-inch square pan. Spoon
blackberry mixture over batter.
Bake 45 to 55 minutes or until dough
rises and is golden.
Title: Spinach Arancini
Categories: Appetizer
Yield: 6 Servings
2 tb extra-virgin olive oil
1 sm onion, finely chopped
2 cloves garlic, finely chopped
3/4 c uncooked arborio rice
1/2 c dry white wine
2 c chicken broth, heated
freshly ground pepper, to taste
1 c chopped fresh spinach leaves
1 tb butter
1/2 c grated parmigiano-reggiano cheese
4 oz mozzarella cheese, cut in 24 cubes
1/2 c all-purpose flour
1 1/2 c panko crispy bread crumbs
1 egg
1 tb water
vegetable oil for frying
Line cookie sheet with cooking parchment
paper. In 3-quart saucepan, heat olive
oil over medium-high heat. Add onion;
cook about 1 minute, stirring frequently.
Add garlic; cook and stir 5 minutes.
Reduce heat to medium. Stir in rice and
wine; cook 5 to 10 minutes, stirring
frequently, until liquid is absorbed.
Add 1 cup broth; cook about 10 minutes,
stirring occasionally, until broth is
absorbed. Add remaining 1 cup broth;
cook about 10 minutes, stirring
occasionally, until broth is absorbed.
Season with pepper. Stir in spinach,
butter and parmigiano-reggiano
cheese. Spread onto cookie sheet.
Cover with plastic wrap; refrigerate
at least 1 hour 30 minutes or until
firm.
On cookie sheet, shape rice mixture
into 12x8-inch rectangle. Cut into 6
rows by 4 rows to make 24 squares.
Place 1 mozzarella cheese cube in
center of each square; shape rice
around cheese cubes to make balls.
Place flour and bread crumbs in
separate bowls. In another bowl,
beat egg and water until blended.
Coat each ball with flour, then
dip into egg mixture and coat with
bread crumbs. Place coated balls on
unlined cookie sheet; refrigerate
30 minutes.
Line platter or shallow pan with
paper towels. In 4-quart Dutch oven,
heat about 2 inches vegetable oil
to 350?F. Fry 8 balls at a time
3 to 4 minutes, turning once, until
golden brown. With slotted spoon,
remove balls from Dutch oven to
towel-lined platter to drain.
Serve hot.
Title: Greek Salad
Categories: Salad
Yield: 8 Servings
DRESSING:
1/4 c vegetable oil
2 tb lemon juice
1/2 ts sugar
1 1/2 ts dijon mustard
1/4 ts salt
1/8 ts pepper
SALAD:
7 oz spinach, in bite-size pieces
1 head boston lettuce, in bite-size pieces
4 oz crumbled feta cheese
4 md green onions, sliced
24 pitted ripe olives
3 md tomatoes, cut into wedges
1 md cucumber, sliced
In tightly covered container, shake all
dressing ingredients.
In large bowl, toss salad ingredients and
dressing. Serve immediately.
Title: Chicken Kabobs
Categories: Main Dish
Yield: 6 Servings
3 lg cloves garlic, crushed
2 ts dried rosemary leaves
1 ts dried oregano leaves
1 ts salt
1/2 ts pepper
1/4 c fresh lemon juice
6 tb olive oil
1 1/2 lb boned skinned chicken breasts,
- in 1" pieces
1 lg red bell pepper, in 1" pieces
1 lg red onion, in 1" wedges
In large shallow glass or plastic dish or
resealable food-storage plastic bag, mix
garlic, rosemary, oregano, 1/2 teaspoon
of the salt, 1/4 teaspoon of the pepper,
3 tablespoons of the lemon juice and 5
tablespoons of the oil. Add chicken; turn
to coat. Cover or seal; refrigerate 30
minutes to marinate.
Heat gas or charcoal grill. In small bowl,
mix remaining 1/2 teaspoon salt, 1/4
teaspoon pepper, 1 tablespoon lemon juice
and 1 tablespoon oil; set aside.
Remove chicken from marinade; discard
marinade. On 6 metal skewers, alternately
thread chicken, bell pepper and onion,
leaving space between pieces.
Place skewers on grill over medium-high
heat. Cover grill; cook 8 to 10 minutes,
turning occasionally and basting with
lemon juice mixture, until chicken is no
longer pink in center and vegetables are
tender. Discard any remaining lemon
juice mixture.
Title: Couscous Blend
Categories: Side Dish
Yield: 6 Servings
1 1/4 c chicken broth
1 c whole wheat couscous
3/4 c chopped zucchini
1/3 c chopped red onion
2 tb olive oil
1/4 c chopped roasted red peppers
1 ts snipped fresh oregano
2 ts finely shredded lemon peel
1/4 ts salt
1/4 ts black pepper
In a small saucepan, bring broth to
boiling. Remove from heat; stir in
couscous. Cover and let stand for 5
minutes.
Meanwhile, in a medium skillet, cook
zucchini and red onion in hot oil
over medium heat for 3 to 5 minutes
or until tender. Add zucchini
mixture to couscous along with
roasted red peppers, oregano, lemon
peel, salt, and black pepper.
Title: Brookies
Categories: Dessert
Yield: 4 Servings
COOKIE LAYER:
3/4 c granulated sugar
3/4 c packed brown sugar
1 c butter, softened
1 ts vanilla
1 egg
2 1/4 c all-purpose flour
1 ts baking soda
1/2 ts salt
12 oz semisweet chocolate chips
BROWNIE LAYER:
2/3 c butter or margarine
4 oz unsweetened chocolate, in pieces
1 3/4 c sugar
2 ts vanilla
3 eggs
1 c all-purpose flour
Heat oven to 350?F. Line 13x9-inch
baking pan with foil. Spray foil with
cooking spray.
For Cookie Layer: In large bowl, mix
sugars, softened butter, vanilla and egg.
Stir in flour, baking soda and salt
(dough will be stiff). Stir in chocolate
chips. Press dough evenly in bottom of
pan.
For Brownie Layer: In 1-quart saucepan,
melt butter and chocolate over low heat,
stirring constantly. Cool slightly. In
medium bowl, beat sugar, vanilla and eggs
with electric mixer on high speed 5
minutes. On low speed, beat in chocolate
mixture. Beat in flour just until blended.
Pour on top of dough in pan.
Bake 45 to 50 minutes or until brownies
begin to pull away from sides of pan.
Cool completely in pan on cooling rack,
about 2 hours. Remove from pan; pull away
foil. Cut into 5 rows by 4 rows.
Title: Pear Sipper
Categories: Beverage
Yield: 2 Servings
6 fresh basil leaves
1 ts sugar
2 c crushed ice
1/2 c pear nectar
6 tb pear-flavored vodka
6 tb lemon-lime soda, chilled
fresh basil sprigs
pear slices
In cocktail shaker, muddle basil leaves and sugar.
Add crushed ice, pear nectar and vodka. Cover
with lid; shake vigorously until thoroughly chilled,
about 30 seconds. Pour into glass; top with
lemon-lime beverage. Garnish with basil sprig
and pear slice.
Title: Kale Pasta
Categories: Salad
Yield: 8 Servings
14.5 oz uncooked multigrain rotini pasta
8 oz fresh kale, ribs removed
1 c packed fresh basil leaves
2 cloves garlic
2 tb olive oil
1/4 c vegetable broth
1/3 c lemon juice
1/4 c toasted pine nuts
1/8 ts crushed red pepper flakes
1/2 ts salt
1/4 ts pepper
1/2 c shredded parmesan cheese
Cook pasta as directed on package, reserving
1/4 cup of pasta cooking water; drain well.
Meanwhile, in food processor, place all remaining
ingredients except Parmesan cheese. Cover;
process about 1 minute, stopping occasionally
to scrape sides, until smooth.
Return pasta to saucepan. Stir in reserved
pasta water and pesto from food processor; toss
to mix. Serve immediately with parmesan cheese
sprinkled on top.
Title: Stuffed Tenderloin
Categories: Main Dish
Yield: 6 Servings
BEEF:
1 tb olive oil
1 tb butter
1 lg onion, thinly sliced
2 cloves garlic, finely chopped
3 c fresh baby spinach leaves
2 ts chopped fresh thyme leaves
1 ts salt
1 ts freshly ground pepper
2 lb beef tenderloin, trimmed of fat
SAUCE:
2 tb butter
1 shallot, finely chopped
1/2 c brandy
2 c whipping cream
2 ts dijon mustard
2 ts lemon juice
1/4 ts salt
1/4 ts freshly ground pepper
Heat oven to 425?F. In 10-inch skillet, heat
oil and 1 tablespoon butter over medium heat.
Add onion and garlic; cook 8 to 10 minutes,
stirring occasionally, until golden brown. Stir in
spinach, thyme, 1/2 teaspoon of the salt and
1/2 teaspoon of the pepper; cook 1 to 2
minutes, stirring frequently, until spinach is
wilted. Cool 5 minutes.
With long knife, cut horizontally through long
side of tenderloin, halfway up side of meat,
stopping about 1/2 inch from other side. Open
beef; cover with plastic wrap. Pound with flat
side of meat mallet or rolling pin until about
1/4 inch thick.
Sprinkle beef with remaining 1/2 teaspoon
each salt and pepper. Spoon spinach mixture
over beef to within 1 inch of edges. Tightly roll
up, beginning with long side. Tie with kitchen
string at 1 1/2-inch intervals. Place beef,
seam side down, on rack in shallow roasting
pan. Insert ovenproof meat thermometer so
tip is in thickest part of beef.
Bake uncovered 25 to 30 minutes or until
thermometer reads 135?F (for medium-rare).
Cover loosely with foil; let stand 10 minutes or
until thermometer reads 140?F.
Meanwhile, in 2-quart saucepan, melt 2
tablespoons butter over medium-high heat.
Cook shallots in butter 2 minutes or until
tender. Stir in brandy; heat to boiling. Boil 3
minutes or until liquid is reduced by half.
Add whipping cream. Return to boiling;
reduce heat. Simmer uncovered about 30
minutes or until reduced to about 1 1/2 cups.
Remove from heat; stir in mustard, lemon
juice, 1/4 teaspoon salt and 1/4 teaspoon
pepper.
Remove string from beef before slicing.
Serve beef with brandy cream sauce.
Title: Potato Packs
Categories: Side Dish
Yield: 6 Servings
1 1/2 lb small gold potatoes, halved
4 ts oil
2 tb ranch dip mix
1 jalapeno chile, seeded, minced
4 slices cooked bacon, chopped
1 c shredded cheddar cheese
Heat gas or charcoal grill. Cut 2 (18x12-inch)
sheets of heavy-duty foil. Spray with cooking
spray.
Add cut potatoes to medium bowl. Drizzle with
oil; sprinkle with ranch dip mix. Add jalapeno
chile; stir until evenly coated. Place equal
amount of mixture on center of each sheet of
foil. Evenly sprinkle with bacon.
Bring up 2 sides of foil so edges meet. Seal
edges, making tight 1/2-inch fold; fold again,
allowing space for heat circulation and
expansion. Fold other sides to seal.
Place packs on grill over medium heat. Cover
grill; cook 12 minutes. Rotate packs 1/2 turn;
cook 12 to 14 minutes longer or until potatoes
are tender. Remove packs from grill, cut large X
across top of each pack. Carefully fold back foil,
and sprinkle potatoes with cheese. If desired,
garnish with sliced jalapeno chile.
Title: Limoncello Bars
Categories: Dessert
Yield: 25 Bars
1 c all-purpose flour
1/2 c butter, softened
1/4 c powdered sugar
1 c granulated sugar
2 ts grated lemon peel
2 tb lemon juice
1/4 c limoncello
1/2 ts baking powder
1/4 ts salt
2 eggs
Heat oven to 350?F.
In medium bowl, mix flour, butter and 1/4 cup
powdered sugar with spoon. Press in ungreased
8- or 9-inch square pan, building up 1/2-inch
edges.
Bake 20 minutes. Meanwhile, in medium bowl,
beat remaining ingredients except additional
powdered sugar with electric mixer on high
speed about 3 minutes or until light and fluffy.
Pour over hot crust.
Bake 25 to 30 minutes or until no indentation
remains when touched lightly in center. Cool
completely in pan on cooling rack, about 1
hour. Sprinkle with powdered sugar. For bars,
cut into 5 rows by 5 rows.
Title: Yogurt Cheese
Categories: Appetizer
Yield: 20 Servings
32 oz plain yogurt
1 tb dried dill weed
1 ts salt
2 garlic cloves, finely chopped
crackers or french bread slices
Line 6-inch strainer with coffee filter or double-thickness
cheesecloth. Place strainer in bowl. Mix all ingredients;
pour into strainer. Cover strainer and bowl; refrigerate at
least 12 hours.
Unmold onto plate. Garnish with freshly ground pepper
and additional chopped fresh dill weed if desired. Serve
with crackers.
Title: Ratatouille Salad
Categories: Salad
Yield: 6 Servings
1 sm eggplant
1 c water
1/4 ts salt
1/3 c olive or vegetable oil
2 tb lemon juice
1/2 ts dried basil leaves
1/2 ts salt
1/2 ts ground mustard
1/8 ts pepper
2 md tomatoes, chopped
1 md zucchini, thinly sliced
1 sm onion, sliced and in rings
1 sm green bell pepper, chopped
1/3 c chopped fresh parsley
Cut eggplant into 1/2-inch cubes. Heat 1 cup water and
1/4 teaspoon salt to boiling in 3-quart saucepan. Add
eggplant. Cover and heat to boiling; reduce heat.
Simmer uncovered 5 to 8 minutes or until tender; drain.
Mix oil, lemon juice, basil, 1/2 teaspoon salt, the
mustard and pepper in large glass or plastic bowl.
Add eggplant and remaining ingredients; toss.
Cover and refrigerate about 4 hours or until chilled.
Title: Chicken Francaise
Categories: Main Dish
Yield: 4 Servings
4 boneless skinless chicken breasts
1 1/2 c all-purpose flour
salt, to taste
pepper, to taste
2 eggs
4 tb butter
2 tb all-purpose flour
1 c chicken broth
juice of 1 lemon
Between pieces of plastic wrap or waxed paper, place
each chicken breast smooth side down; gently pound
with flat side of meat mallet or rolling pin until about
1/4 inch thick.
In medium bowl, place 1 1/2 cups flour; add salt and
pepper. In another bowl, beat eggs with whisk or fork.
Coat chicken with flour, then dip in eggs and again in
flour.
In large skillet, melt 2 tablespoons of the butter over
medium heat. Cook chicken in butter about 8 minutes,
turning once, until no longer pink in center. Remove
chicken from skillet; cover to keep warm.
Add remaining 2 tablespoons butter to hot skillet; stir
in 2 tablespoons flour with whisk until smooth. In
small bowl, mix broth and lemon juice. Slowly pour
broth mixture into butter mixture, stirring constantly
with whisk. Return chicken to skillet, turning to coat
with sauce. Cook about 2 minutes until sauce is
thickened and chicken is hot.
Title: Potato Cupcakes
Categories: Side Dish
Yield: 6 Servings
1 box au gratin potatoes
1/4 c salsa
2 eggs, beaten
3/4 c plain yogurt
sliced green onions
Heat oven to 375?F. Spray 12 regular-size muffin cups
with cooking spray.
Make potatoes as directed on box except omit butter and
milk. Stir in salsa and eggs. Divide mixture evenly among
muffin cups, about 1/3 cup each.
Bake 25 to 30 minutes or until tops are golden brown. Cool
5 minutes; carefully remove from muffin cups. Top cupcakes
with yogurt; sprinkle with onions.
Title: Chocolate Meringues
Categories: Dessert
Yield: 40 Meringues
4 egg whites, at room temperature
1/2 ts cream of tartar
1/2 c granulated sugar
1/2 c powdered sugar
2 tb unsweetened baking cocoa
1/2 c finely chopped toasted hazelnuts
Heat oven to 225?F. Line cookie sheets with cooking
parchment paper.
In medium bowl, beat egg whites and cream of tartar with
electric mixer on low speed until foamy. Increase speed
to medium; gradually add 2 tablespoons of the granulated
sugar, 1 tablespoon at a time, beating until soft peaks
form. Increase speed to high; gradually add remaining 6
tablespoons granulated sugar, the powdered sugar and
cocoa, 1 tablespoon at a time, beating 2 to 4 minutes or
until stiff peaks form and sugar is dissolved. Fold in
hazelnuts.
Spoon mixture into decorating bag fitted with large open
star tip. Onto cookie sheets, pipe meringues about 1 inch
apart.
Bake 1 hour 35 minutes. Turn oven off; leave meringues in
oven with door closed 2 hours. Store tightly covered at
room temperature up to 1 week.
