COARSELY CHOPPED PECANS RECIPES
KALE SALAD WITH PECAN VINAIGRETTE RECIPE | BON APPÉTIT
A Thanksgiving salad should have enough flavor and heft to hold its own, and be sturdy enough to dress ahead of time—this one checks all those boxes.
Provided by Kendra Vaculin
Yield 8 Servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool.
- Transfer a handful of pecans to a cutting board and coarsely chop; set aside for serving.
- Pulse garlic, oil, capers, honey, and remaining pecans in a food processor until nuts are in small pieces. Transfer to a large bowl and stir in vinegar; season dressing with salt and pepper.
- Add kale and radishes to bowl with dressing; toss to coat. Taste salad and season with more salt and pepper. Top with reserved chopped pecans.
CHOCOLATE PECAN PAVLOVA RECIPE: HOW TO MAKE IT
This will definitely capture your taste buds! This recipe is one of my family's favorites—especially at the holidays. Although it may take a little longer to make and assemble, it is truly worth the work. It's a rich-tasting, light dessert that everyone will enjoy. I usually use pecans, but you can substitute walnuts, hazelnuts or other nuts. —Nancy Preussner, Delhi, Iowa
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 10 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place egg whites in a large bowl. Meanwhile, line a baking sheet with parchment. Trace two 8-in. circles 1 in. apart on the parchment; invert parchment., Preheat oven to 300°. Add vanilla and cream of tartar to egg whites; beat on medium speed until foamy. Sift 1-1/3 cups sugar and cocoa together twice. Gradually add sugar mixture, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gently fold in ground pecans. Spread evenly over circles on prepared pan., Bake until meringue is set and dry, 45-55 minutes. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheet. Carefully remove 1 meringue to a serving plate. , In a large bowl, beat cream cheese, butter and remaining 1/3 cup sugar until smooth. In a small bowl, beat cream until soft peaks form; fold into cream cheese mixture. Stir in liqueur., Spread 1/3 cup fudge ice cream topping over meringue. Top with half of the cream cheese filling. Layer with remaining meringue and remaining filling. Sprinkle with chopped pecans. Warm remaining fudge ice cream topping; drizzle over top. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 553 calories, FatContent 33g fat (13g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 129mg sodium, CarbohydrateContent 61g carbohydrate (55g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
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