Mariannefeldman's profile page
Recipes
Cole Slaw - Sweet & Tangy - CI
By mariannefeldman
*WE PREFER MAYO BASED COLE SLAW* http://www
- 1/4 cup cider vinegar, plus extra for seasoning
- 2 tablespoons vegetable oil
- 1/4 teaspoon celery seed
- 1/4 teaspoon ground black pepper
- 1/2 large green cabbage (about 1 pound), cored and shredded fine (about 6 cups)
- 1/4 cup sugar, plus extra for seasoning
- Table salt
- 1 large carrot, peeled and grated
- 2 tablespoons chopped fresh parsley leaves
Vegetable Tian
By mariannefeldman
2004, Barefoot in Paris, All Rights Reserved
- Good olive oil
- 2 large yellow onions, cut in half and sliced
- 2 garlic cloves, minced
- 1 pound medium round potatoes, unpeeled
- 3/4 pound zucchini
- 1 1/4 pounds medium tomatoes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves, plus extra sprigs
- 2 ounces Gruyere cheese, grated
Frosting - French Vanilla Buttercream x 1 1/2 & Choc Opt
By mariannefeldman
for mild choc variation: add 2 heaping tbs cocoa powder ! extra heaping tbs sugar to milk mixture
- 2.25 cups granulated sugar (517.5 g)
- 1.125 cups milk (9 fl oz )
- 2.25 tbs AP flour
- 3/8 tsp salt
- 1 1/2 tbs vanilla extract
- 4.5 fl oz
- 1.875 lbs unsalted butter, room temp (850g)
Spinach & Cheese Pinwheels
By mariannefeldman
foodnetwork.com Spinach-Cheese Swirls Courtesy of Pepperidge Farm® Puff Pastry Prep Time:20 minInactive Prep Time
- Ingredients
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 egg
- 1 tablespoon water
- 1/2 cup shredded muenster cheese OR monterey jack cheese
- 1/4 cup grated parmesan cheese
- 1 green onion, chopped (about 2 tablespoons)
- 1/8 teaspoon garlic powder
- 1 package (about 10 ounces) frozen chopped spinach, thawed and well drained
Frittata - Potato & Zucchini
By mariannefeldman
Potato and Zucchini Frittata From Food Network Kitchens Prep Time:20 minInactive Prep Time: -- Cook Time:30 min
- Nutritional analysis per serving:
- Ingredients
- 1 1 1/2-inch small russet potato, peeled and cut into 1/2-inch cubes
- 4 4 4 large eggs
- 2 2 2 egg whites
- 2 2 2 tablespoons coarsely chopped fresh cilantro leaves
- 3/4 3/4 3/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon hot sauce
- 1 1 1 tablespoon olive oil
- 1 1 1 garlic clove, minced
- 1 1 1 small onion, finely chopped
- 1 1 6 small zucchini (about 6 ounces), grated and squeezed dry in clean kitchen towel
- 1/2 1/2 1/2 cup queso fresco (2 ounces)
- 2 2 2 strips cooked crumbled turkey bacon, optional
- Directions
- to to 6 to 8 cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.
- Whisk together the eggs, egg whites, cilantro, salt, and hot sauce in a large bowl.
- to the oven broiler to medium-high.
- to Network Kitchens created this lightened-up recipe from a user submission. Click here to see the original recipe.
- 2012 2012 Television Food Network G.P.
- All Rights Reserve
Clafouti - Cherry-Julia C-can be FF
By mariannefeldman
http://www.epicurious.com/recipes/member/views/JULIA-CHILDS-CLAFOUTIS-1270672
- Ingredients
- Julia Child's Clafouti
- serves 6-8
- 1 1/4 cups milk
- 1/3 cup sugar
- 3 eggs
- 1 Tablespoon vanilla
- 1/8 teaspoon salt
- 1/2 cup flour
- 3 cups cherries, pitted
- 1/3 cup sugar
- powdered sugar
Nutella KA
By mariannefeldman
Directions 1) Place the hazelnut flour in the work bowl of a food processor and blend until it forms a paste
- King Arthur Flour
- Chocolate Hazelnut Spread
- text size: A A A
- Volume Ounces Grams
- 1 3/4 cups 1 3/4 cups toasted hazelnut flour
- 2/3 cup 2/3 cup milk chocolate chunks or chopped milk chocolate, melted and cooled slightly
- 2 tablespoons 2 tablespoons King Arthur Triple Cocoa Blend, or Dutch-process cocoa
- 1/2 cup 1/2 cup confectioners' sugar
- 1/2 teaspoon 1/2 teaspoon vanilla extract
- 1 to 3 teaspoons 1 to 3 teaspoons vegetable oil
Potato Broth
By mariannefeldman
Lydia's Kitchen
- Savory Potato Broth
- 4 makes 4 quarts of soup base
- ingredients
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 2 1/2 2 1/2 1/2-inch pounds russet potatoes, peeled and dices into 1/2-inch cubes
- 2 2 2 tablespoons salt
- 2 2 2 stalks celery , finely chopped
- 2 2 2 medium carrots, peeled and grated
- 3 3 3 tablespoons tomato paste
- 3 3 3 whole bay leaves
- 2 2 2 3-inch outer rind of Grana Padano, 2 or 3-inch square, rinsed
- 4 4 to quarts water, heated to boil
- 1/4 1/4 to teaspoon freshly ground black pepper, or more to taste
Cinnamon Muffins
By mariannefeldman
http://www.kingarthurflour
- Volume Ounces Grams
- Topping
- 1/3 cup brown sugar, packed
- 1/4 cup diced pecans
- 1/4 cup rolled oats
- 1/2 cup King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon cinnamon, optional; for added cinnamon flavor
- 3 tablespoons soft butter
- Filling
- 1/2 cup Baker's Cinnamon Filling mix*
- 3 to 4 tablespoons water
- Or substitute 3 tablespoons melted butter, 1/2 cup brown sugar, and 1 1/2 tablespoons ground cinnamon for the Baker's Cinnamon Filling mix and water.
- Batter
- 1/2 cup (8 tablespoons) butter, melted
- 3/4 cup lukewarm milk
- 2 large eggs
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup rolled oats
- 2 tablespoons Signature Secrets culinary thickener or cornstarch
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup cinnamon chips or butterscotch chips
- Glaze
- 2/3 cup confectioners' sugar
- pinch of salt
- 1 tablespoon milk, or enough to make a pourable glaze
Chocolate Orange Petits Fours Cookies
By mariannefeldman
Active time: 30 min Start to finish: 1 3/4 hr from epicurious
- 1 cup all-purpose flour
- 2/3 cup packed dark brown sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon salt
- 7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
- 1/2 stick (1/4 cup) unsalted butter, cut into pieces
- 2 large eggs
- 2 teaspoons finely grated fresh orange zest
- 1/2 cup chilled heavy cream
- 1 teaspoon sugar
- 4 navel orange segments, membranes discarded from each and fruit cut into 1/4-inch pieces
- Special equipment: 2 (12-inch-long) sheets of parchment paper; a 1 1/2-inch round fluted cookie cutter