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Recipes
Carrots - Roasted, C I
By mariannefeldman
Serves 4 to 6. Published November 1, 2010
- Ingredients
- 1 1/2 pounds carrots , peeled, halved crosswise, and cut lengthwise if necessary to create even pieces (see illustrations in Cutting Carrots for Roasting)
- 2 tablespoons unsalted butter , melted
- Table salt and ground black pepper
Yellow Cake - Base - Cake Bible - 9 x 13
By mariannefeldman
see book for baking powder amt (p 492) baking time & mult factor for pan sizes (p 490) Preheat oven to 350 In med
- 2 large egg yolks = 2 tbs & 1 tsp = 1.25 oz = 37 grams
- milk: 1/3 cup liquid = 2.75 oz = 80 grams
- vanilla: 3/4 tsp = 0.11 oz = 3 grams
- sifted cake flour: 1 cup = 3.5 oz = 100 grams
- sugar: 1/2 cup = 3.5 oz = 100 grams
- baking powder: see p 492 for amt for each cake size
- salt: 1/4 tsp = 0.05 oz = 1.67 grams
- unsalted butter: softened: 4 tbs = 2 oz = 56.75 grams
- Total batter weight: 13.2 oz/379 grams & baking powder
Checca Sauce w/Spaghettini
By mariannefeldman
Recipe courtesy Giada De Laurentiis
- 8 ounces spaghettini or angel hair pasta
- 4 scallions (white and pale green parts only), coarsely chopped
- 3 garlic cloves, crushed
- 1 (12-ounce container) cherry tomatoes, halved
- 1 (1-ounce) piece Parmesan, coarsely chopped
- 8 to 10 fresh basil leaves
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
- Salt and freshly ground black pepper
Spring Rolls - Baked
By mariannefeldman
http://www.foodnetwork.com/recipes/baked-spring-rolls-recipe
- 1 2 -ounce piece deli ham, finely diced (Omit)
- 4 teaspoons vegetable oil, plus more for brushing
- 1 tablespoon chopped peeled ginger
- 2 cloves garlic, chopped
- 4 scallions, chopped
- 1 1/2 cups finely shredded green cabbage
- 1 medium carrot, shredded
- 1 pound lump crabmeat, picked over
- 1/4 cup chopped fresh cilantro
- 1 teaspoon Asian chili-garlic paste
- 1 1/2 teaspoons toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 14 square spring roll wrappers
- 1 large egg white
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon mirin (sweet rice wine)
- 1 teaspoon chopped peeled ginger
- 1 scallion, finely chopped
Vegetable Soup-vegetarian
By mariannefeldman
Combine all & bring to boil Reduce heat & simmer 2 hours or til well flavored Strain or puree vegetables Cook ma
- 1 onion
- 2 leeks, white part, trimmed, washed & cut into 1" pieces
- 2 carrots, cut into 1" pieces
- 6 cloves garlic
- 2 quarts assorted vegetables or trimmings-corn, squash, peppers, green beans, mushrooms, potatoes, use limited due to st
- 2 turnips, grated
- called for but did not use: 2 tomatoes, 2 tbs tomato paste
- Bouquet garni-
- 1/2 cup mixed fresh herbs-parsley, basil, oregano, chives
- 4 quarts water
- salt and pepper to taste
- soy sauce-optional-reduce salt if using
- add chopped potatoes for a thicker consistency
- 1/2 cup white wine-optional: add last half hour & let cook off
Checca Sauce - Fresh Tomato
By mariannefeldman
foodnetwork.com from veronica's veggie "meatloaf" w/checca sauce - Giada Checca Sauce: 1 pint cherry tomatoes (abo...
- .
German Apple Cake B A
By mariannefeldman
more like a cookie based tart https://www
- ½ cup (1 stick) unsalted butter, cut into pieces, room temperature, plus more for pan
- ¼ cup plain fine breadcrumbs
- ⅔ cup granulated sugar
- 1 Tbsp. finely grated lemon zest
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup all-purpose flour, plus more for dusting
- 1 large egg, lightly beaten
- 1 tsp. vanilla extract
- 3 Tbsp. apricot preserves
- 3 medium, firm apples, such as Pink Lady or Honeycrisp
- ½ cup powdered sugar
- 3 Tbsp. fresh lemon juice
- Unsweetened whipped cream (for serving)
- Special Equipment
- A 10"-diameter springform pan with removable bottom
Pumpkin Chiffon Cake W/Caramel French Buttercream & Sauce
By mariannefeldman
wilton http://www.wilton
- Pumpkin Caramel Torte
- 1-1/4 cups all-purpose flour
- 3/4 cup firmly-packed brown sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 cup canned pumpkin puree
- 4 whole eggs + 4 egg whites, divided (reserve 4 egg yolks for caramel buttercream)
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- .
- Caramel Silk Buttercream and Caramel Sauce
- 2 eggs + 4 egg yolks
- 2-1/4 cups granulated sugar
- 1/4 cup water
- 3 tablespoons corn syrup
- 1/4 teaspoon salt
- 1 teaspoon Wilton Pure Vanilla Extract
- 1/4 cup heavy whipping cream, warmed slightly
- 2 cups (4 sticks) butter, softened and cut into chunks
- .
- Candied Pecans
- 1/2 cup pecan halves
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
Cookies - Pfeffernusse - GF
By mariannefeldman
about.com Gluten free cooking
- 1/2 cup honey
- 1/3 cup molasses
- 3 tablespoons softened butter OR dairy free butter substitute
- 2 large, room temperature eggs
- 2 tablespoons freshly grated lemon peel
- 1 cup plus 2 tablespoons superfine brown rice flour (see note)
- 1/3 cup tapioca flour
- 1/4 cup sweet rice flour
- 1/2 cup almond flour (see note)
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground cloves
- 3/4 teaspoon ground cardamom
- 3/4 teaspoon freshly ground pepper
- 1/2 teaspoon gluten-free baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon guar gum OR xanthan gum
- 1 cup gluten-free powdered sugar to dust cookies after baking (see note)
Corn & Black Bean Salad Linda T
By mariannefeldman
Linda Trabman
- black beans rinsed and drained
- fresh corn from the cob (some people boil it for a minute or two; I dont)
- cherry tomatoes halved
- Use a food processor to combine the following then add to above ingredients
- half a red onion (the original recipe called for scallions; I prefer the onion)
- one or two jalapenos cored and seeded
- mix well Add kosher salt and peppeer
- before serving add cilantro
- sliced avocado and fresh lime juice
- As you can see, I left amounts out. The recipe is very forgiving and can be made to taste.