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Recipes
Baker's Percentages
By mariannefeldman
BAKER'S PERCENTAGES EXPLAINED Published July 1, 2010
- see p 470 The Cake Bible Rose Levy Beranbaum
Peanut Brittle
By mariannefeldman
alton brown cookingchanneltv
- 1 1/2 cups lightly salted, roasted peanuts
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 3 cups sugar
- 1 1/2 cups water
- Vegetable oil, for coating the saucepan
- Softened butter for spatula
Winter Minestrone
By mariannefeldman
Recipe courtesy Giada De Laurentiis
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 ounces thinly sliced pancetta, coarsely chopped
- 2 cloves garlic, crushed
- 1 pound Swiss chard, stems trimmed, leaves coarsely chopped
- 1 russet potato, peeled and cubed
- Kosher salt and freshly ground black pepper
- 1 (14 1/2-ounce) can diced tomatoes in juice
- 2 fresh rosemary sprigs
- 1 (15-ounce) can cannellini beans, drained and rinsed, divided
- 2 (14-ounce) cans low-sodium beef broth, divided
- 1 (1-ounce) Parmesan rind
- 1/4 cup chopped fresh flat-leaf parsley
Chocolate Pudding Low Fat
By mariannefeldman
http://www.cookingchanneltv
- TOTAL TIME: 20 min
- Prep: 5 min
- Inactive Prep:--
- Cook: 15 min
- YIELD:6 servings
- LEVEL:Easy
- INGREDIENTS
- 1/3 cup sugar
- 1/4 cup cornstarch
- 3 tablespoons unsweetened cocoa
- 1 pinch salt
- 2 cups fat-free ( skim) milk
- 1 ounce semisweet chocolate, finely chopped (used bittersweet, added extra 1 ts sugar)
- 1 teaspoon vanilla extract
Cinnamon Crumb Doughnuts
By mariannefeldman
from The Doughnut Cookbook: Easy Recipes for Baked and Fried DoughnutsOct 4, 2016 by Williams-Sonoma Test Kitchen o
- FOR THE TOPPING
- 1 ⁄2 cup firmly packed light brown sugar
- 1 ⁄2 teaspoon ground cinnamon
- Pinch of salt
- 6 tablespoons cold unsalted butter, cut into 1⁄2-inch cubes
- 3 ⁄4 cup all-purpose flour
- FOR THE DOUGHNUTS
- Nonstick cooking spray
- 11 ⁄2 cups all-purpose flour
- 3 ⁄4 teaspoon baking powder
- 1 ⁄4 teaspoon baking soda
- 1 ⁄4 teaspoon salt
- 1 ⁄3 cup buttermilk
- 1 ⁄3 cup whole milk
- 6 tablespoons unsalted butter, at room temperature
- 1 ⁄2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- Makes About 16-18 3” Doughnuts
Cole Slaw - Creamy - CI
By mariannefeldman
http://www.cooksillustrated
- 1 pound cabbage (about 1/2 medium head), red or green, shredded fine or chopped (6 cups)
- 1 large carrot, peeled and grated
- 2 teaspoons kosher salt, or 1 teaspoon table salt
- 1/2 small onion, minced
- 1/2 cup mayonnaise
- 2 tablespoons rice vinegar
- Ground black pepper
Shepherd's Pie Vegetarian
By mariannefeldman
Vegetarian Shepherd's Pie Recipe courtesy Aida Mollencamp Prep Time:5 minInactive Prep Time:30 minCook Time:1 hr ...
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Strudel - Vegan
By mariannefeldman
from VegNews Grandma Jeannette's Strudel
- 8 ounces non-hydrogenated margarine (Earth Balance preferred)
- 1/2 cup vegan sour cream (Tofutti, non-hydrogenated preferred)
- 2 tablespoons vegan cream cheese (Tofutti, non-hydrogenated preferred)
- 1 cup + 2 tablespoons organic, all-purpose unbleached flour
- 1 cup + 2 tablespoons organic, whole-wheat pastry flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/2 cup unrefined organic cane sugar
- 1 tablespoon ground cinnamon
- 1/2 cup strawberry jam, divided
- 1/2 cup orange marmalade, divided
- 1/2 cup ground walnuts, toasted and divided
- 1/2 cup currants, divided
- 1/2 cup dried apricots, chopped and divided
- 2 Granny Smith or pink lady apples, large diced
Pasta e fagioli
By mariannefeldman
Lydia's Kitchen winner of Lidia's Recipe Contest in January of 2012
- Bean and Pasta Soup
- Minestra di Pasta e Fagioli
- 8 8 servings
- ingredients
- 1 1/2 1 1/2 1/2 cups Borlotti beans, dried
- 3 3 3 cups water, cold, plus more for soaking the beans
- 3 3 3 large russet potatoes, peeled
- 2 2 2 sprigs rosemary, fresh
- 2 2 2 bay leaves, fresh or dry
- 1 1/2 1 1/2 1/2 teaspoons peperoncino
- 2 2 2 tablespoons extra-virgin olive oil
- 1 1 1 medium onion, peeled and chopped
- Trito
- 1 1 1 cup canned San Marzano tomatoes, crushed and peeled
- 4 4 4 ounces cured pork butt, fresh or smoked
- 1 1 1 cup ditalini
- salt
- freshly ground black pepper
- 1/4 1/4 1/4 cup Parmigiano-Reggiano, freshly grated