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Recipes
Italian Sesame Seed Cookies (Giugiuleni) CC
By mariannefeldman
www.cookscountry.com/recipes/7532-italian-sesame-seed-cookies-giugiuleni?sqn=89DWfOOSgo%2FZsIJu8C0TeeTxQbpNwH84JUKB
- 1/3 1/3 cup 1/3 2 1/3 ounces) plus 2 tablespoons granulated sugar
- 2 2 tablespoons 2 tablespoons water
- 1 1 large 1 egg plus 1 large yolk
- 1/3 1/3 cup 1/3 packed (2 1/3 ounces) brown sugar
- 2 2 tablespoons 2 tablespoons milk
- 1/2 1/2 teaspoon 1/2 teaspoon vanilla extract
- 2 1/3 2 1/3 cups 2/3 (11 2/3 ounces) all-purpose flour
- 2 1/2 2 1/2 teaspoons 1/2 teaspoons baking powder
- 1/8 1/8 teaspoon 1/8 teaspoon salt
- 20 20 tablespoons 1/2 (2 1/2 sticks) unsalted butter, softened
- 1/2 1/2 cup 1/2 cup sesame seeds
Zucchini Quiche CC
By mariannefeldman
If you can't find fontina cheese, Monterey jack makes a good substitute
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Snow Peas - Spicy Wok Charred
By mariannefeldman
http://www.nytimes.com/recipes/1016281/spicy-wok-charred-snow-peas
- TOTAL TIME15 minutes
- 2 2 2 tablespoons vegetable oil
- 6 to 8 6 to 8 8 small dried red chiles
- 1 1 1 pound snow peas, trimmed
- 1 1 1-inch bunch scallions, trimmed, chopped in 1-inch lengths
- Salt and pepper
- 4 4 4 garlic cloves, minced
- 1/2 1/2 1/2 teaspoon grated ginger
- 1/2 1/2 1/2 teaspoon toasted sesame oil
- 3 3 3 tablespoons crushed roasted peanuts
- 2 2 2 tablespoons roughly chopped cilantro
Meringues
By mariannefeldman
http://www.kingarthurflour
- Flavor Options:
- 6 large (about 7/8 cup, 7 to 8 ounces) egg whites, room temperature
- 1 1/4 cups (9 1/2 ounces) Baker's Special, sanding, extra-fine or castor sugar
- 1 1/2 cups (6 1/4 ounces) confectioners' sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract OR Princess Cake and Cookie Flavoring OR almond extract OR 1/4 teaspoon Fiori di Sicilia Flavor
- 1 cup chopped diced nuts or pecan meal (optional)
- 1 cup toasted coconut (optional)
- 1 cup chocolate sprinkles or finely chopped bittersweet chocolate (optional)
- sugar, nonpareils or decorettes (optional)
- xxxxx
- To each batch, add one of the following flavor options with the color of your choice:
- 1 teaspoon each vanilla and Princess Cake and Cookie Flavoring
- 1/4 teaspoon Fiori di Sicilia flavoring
- 1/8 to 1/4 teaspoon cinnamon oil
- 1/8 to 1/4 teaspoon peppermint oil
- 1/4 to 1/2 teaspoon vanilla-butternut flavor (plus 1 cup chopped pecans)
- 1/4 to 1/2 teaspoon coconut flavoring (plus 1 cup toasted coconut)
- 1 to 2 teaspoons raspberry flavoring
- 1 to 2 teaspoons Creme Bouquet Flavoring
- 1 to 2 teaspoons Island Spice Flavoring
- 1/4 to 1/2 teaspoon orange oil
- 1/4 to 1/2 teaspoon lemon oil
- 1 to 2 teaspoons almond extract, or 1/8 to 1/4 teaspoon bitter almond oil (plus 1 cup toasted/chopped/sliced almonds)
Lemon Ricotta Cake NYT
By mariannefeldman
http://cooking.nytimes.com/recipes/1017240-migliaccio-lemon-ricotta-cake Migliaccio, often served at Carnival, is a...
- 3 tablespoons unsalted butter
- 1 quart whole milk
- 1 3/4 cups semolina flour
- 1/2 teaspoon kosher salt
- 1 3/4 cups sugar
- 1 large or 2 small lemons
- 4 large eggs
- 1 pound (2 cups) fresh ricotta cheese, strained
- Confectioners’ sugar for sprinkling
- Raspberry sauce (see recipe)
Pot Pie Chicken-less
By mariannefeldman
http://www.foodnetwork.com/recipes/trisha-yearwood/chickless-pot-pie-recipe
- Ingredients
- 1 cup thinly sliced carrots
- 1 cup frozen green peas
- 1 cup small diced potatoes
- 1/2 cup thinly sliced celery
- 1/3 cup finely chopped onion
- 1/2 cup butter substitute, such as Earth Balance
- 1/3 cup unbleached, all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon celery seed
- 1/4 teaspoon garlic powder
- 1 3/4 cups vegetable broth
- 2/3 cup almond milk
- Two 9-inch unbaked pie crusts, lard free
- Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/chickless-pot-pie-recipe.html?oc=linkback
Coconut Layer Cake - Towering
By mariannefeldman
http://www.foodandwine.com/recipes/towering-coconut-layer-cake/print Oct 2010
- * Cake Layers
- 1 . 10 large eggs, at room temperature
- 2 . 1 1/2 cups sugar
- 3 . 1 tablespoon pure vanilla extract
- 4 . 1/2 cup plus 1 tablespoon canola oil
- 5 . 1 1/2 cups all-purpose flour
- 6 . 1/4 cup cornstarch
- 7 . 1 teaspoon kosher salt
- * Rum Soak
- 1 . 1/4 cup sugar
- 2 . 1/4 cup water
- 3 . 2 tablespoons spiced rum
- * Buttercream Frosting
- 1 . 1 1/2 cups sugar
- 2 . 1/2 cup water
- 3 . 6 large egg whites
- 4 . 4 sticks (1 pound) unsalted butter, at room temperature
- 5 . 1 1/2 tablespoons pure coconut extract
- 6 . 2 cups unsweetened or sweetened coconut flakes, toasted
Vegetable Torta
By mariannefeldman
VEGETABLE TORTA cooksillustrated
- INGREDIENTS
- Vegetables
- 3 medium eggplants (about 1 pound each), halved crosswise and cut lengthwise into 1/2-inch-thick slices, outer thin slices of skin from each half discarded
- Kosher salt
- 3 tablespoons olive oil , plus additional oil for brushing wire racks
- 1 medium head garlic , outer papery skins removed and top third of head cut off and discarded
- Ground black pepper
- 2 medium red bell peppers (about 8 ounces each)
- 2 large tomatoes (ripe), about 8 ounces each, cored and cut into 1/4-inch-thick slices
- 4 medium zucchini (about 8 ounces each), cut on steep bias into 1/4-inch-thick slices
- Crust
- 4 slices white sandwich bread (about 6 ounces), torn into quarters
- 3 tablespoons unsalted butter , melted, plus additional softened butter for greasing pan
- 2 ounces Asiago cheese , grated on fine holes of box grater (about 2/3 cup)
- Custard and Garnish
- 3 large eggs
- 1/4 cup heavy cream
- 2 teaspoons minced fresh thyme leaves
- 2 tablespoons lemon juice , from 1 lemon
- 3 ounces Asiago cheese , grated on fine holes of box grater (about 1 cup)
- 2 tablespoons shredded fresh basil leaves
Shrimp with Garlic Sauce
By mariannefeldman
Recipe courtesy Brian Boitano
- 2 cups canola oil
- 1 pound large shrimp, peeled and deveined
- 1/2 cup cornstarch
- 2 tablespoons brown sugar
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 cup vegetable broth
- 1 1/2 tablespoons cornstarch
- 2 tablespoons canola oil
- 1/2 medium onion, sliced
- 3 tablespoons chopped garlic
- 1 tablespoon chopped ginger
- 1/2 red bell pepper, chopped
- 2 cups broccoli florets, blanched
- 1 (8-ounce) can water chestnuts, drained
- 4 cups cooked white rice, for serving
Waffles - Yeast KA
By mariannefeldman
Recipe summary Hands-on time: 8 mins
- Belgian-Style Yeast Waffles
- A A A
- Volume
- Ounces
- Grams
- 1 1/2 1 1/2 1/2 cups lukewarm milk
- 6 6 6 tablespoons butter, melted
- 2 to 3 2 to 3 3 tablespoons maple syrup, optional
- 3/4 3/4 3/4 teaspoon salt
- 1 1 1 teaspoon vanilla extract
- 2 2 2 large eggs
- 2 2 2 cups King Arthur Unbleached All-Purpose Flour
- 1 1/2 1 1/2 1/2 teaspoons instant yeast