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Frosting - Buttercream CI

Frosting - Buttercream CI

By

Cooks Illustrated, march, 2005 see website for other flavor variations

  • 10 tablespoons unsalted butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups confectioner's sugar
  • pinch table salt
  • 1 tablespoon heavy cream
  • Chocoalte buttercream
  • 10 tablespoons unsalted butter, softened
  • 1 cup confectioner's sugar
  • pinch table salt
  • 1/2 teaspoon vanilla extract
  • 6 ounces semi sweet or bittersweet chocolate, melted & cooled
  • unsweetened cocoa powder taste
  • Orange buttercream
  • 10 tablespoons unsalted butter, softened
  • 3/4 teaspoon grated orange zest
  • 1 1/4 cups confectioner's sugar
  • pinch table salt
  • 2 teaspoons orange juice
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon heavy cream
0/5 (0 Votes)

Shrimp, Roasted, with Thousand Island Dressing

Shrimp, Roasted, with Thousand Island Dressing

By

adapted from Roasted shrimp w/thousand island dressing, Ina Garten

  • dressing:
  • 1/2 pound large shrimp, peeled and deveined
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon freshly squeezed lemon juice
  • garlic
  • 3/4 cup mayonnaise
  • 1/4 cup ketchup
  • 1 teaspoon minced capers
  • 1 teaspoon minced gherkins
  • 1 tablespoon sweet pickles
  • 1 teaspoon lemon juice
  • Pinch kosher salt
  • Pinch freshly ground black pepper
0/5 (0 Votes)

Garlic Sauce

Garlic Sauce

By

the best light recipe CI p291

  • 1/2 cup low sodium chicken broth
  • 1/4 cup dry sherry or chinese rice wine
  • 3 tbs hoisin sauce
  • 1 tbs low sodium soy sauce
  • 2 tsp cornstarch
  • 1 tsp toasted sesame oil
  • 2 tbs sugar (not in orig recipe)
  • 3 medium garlic cloves, minced (abt 1 tbs)
  • 1/8 tsp red pepper flakes
5/5 (1 Votes)

Salmon with Tangerine Relish

Salmon with Tangerine Relish

By

TANGERINE AND GINGER RELISH Published March 1, 2008

  • 4 tangerines , rind and pith removed and segments cut into 1/2-inch pieces (about 1 cup)
  • 1 scallion , sliced thin (about 1/4 cup)
  • 1 1/2 teaspoons grated fresh ginger
  • 2 teaspoons juice from 1 lemon
  • 2 teaspoons extra virgin olive oil
  • Salt and ground black pepper
0/5 (0 Votes)

Pickles Dill Bobby Flay

Pickles Dill Bobby Flay

By

http://www.foodandwine.com/recipes/dill-pickles

  • 1 1/2 cups distilled white vinegar
  • 1/4 cup sugar
  • 4 teaspoons kosher salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 3/4 teaspoon dill seeds
  • 2 cups hot water
  • 2 pounds kirby cucumbers, sliced 1/4 inch thick
  • 3/4 cup coarsely chopped dill
  • 3 garlic cloves, coarsely chopped
0/5 (0 Votes)

Challah

Challah

By

adapted from Sunset Cook Book of Breads p 40

  • Optional:
  • 1 package yeast (equals 2 1/4 tsp yeast)
  • 1 1/4 cups warm water
  • 1 teaspoon salt
  • 1/4 cup oil
  • 1/2 cup sugar
  • 2 eggs, slightly beaten or 3-4 egg whites
  • 1 teaspoon vanilla extract
  • 5 -5 1/2 cups flour
  • 1 egg yolk beaten with 1 tbs water
  • sesame or poppy seeds
  • raisins (Plump in OJ for a few minutes & drain)
  • 1 cup sugar mixed with 1 tbs cinnamon
  • softened butter
0/5 (0 Votes)

Chicken-Koo Koo Roo Original Skinless Flame-Broiled

Chicken-Koo Koo Roo Original Skinless Flame-Broiled

By

Todd Wilbur secret recipes

  • 1 cup water
  • 1 cup apple juice
  • 1 cup V-8 juice
  • 1 tablespoon lemon juice
  • 1/2 cup pineapple juice
  • 1 cup chopped onion
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 whole chicken, skinned and cut into 8 pieces (legs, thighs, breasts, and wings)
  • 2 tablespoons plus 1 teaspoon vegetable oil
  • 1/2 cup thinly sliced onions
  • 1 10-ounce can tomato puree
  • 1/4 cup water
  • 1 tablespoon white vinegar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • dash ground black pepper
  • dash garlic powder
0/5 (0 Votes)

French Toast Bread Pudding Paula D - Judy

French Toast Bread Pudding Paula D - Judy

By

http://www.foodnetwork.com/recipes/paula-deen/baked-french-toast-casserole-with-maple-syrup-recipe2

  • Praline Topping:
  • 1 loaf French bread (13 to 16 ounces)
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • Praline Topping, recipe follows
  • Maple syrup
  • 1/2 pound (2 sticks) butter
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Read more at: http://www.foodnetwork.com/recipes/paula-deen/baked-french-toast-casserole-with-maple-syrup-recipe2.html?oc=linkback
0/5 (0 Votes)

Pies - Fruit - Pop Tart Style KA

Pies - Fruit - Pop Tart Style KA

By

  • http://www.kingarthurflour.com/recipes/blueberry-hand-pies-recipe?utm_source=facebook&utm_medium=social&utm_campaign=content
0/5 (0 Votes)

Ice Cream Master Recipe

Ice Cream Master Recipe

By

http://www.nytimes.com/interactive/2014/07/01/dining/the-master-ice-cream-recipe

  • ICE CREAM BASE
  • Time: 20 minutes plus several hours’ cooling, chilling and freezing
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2/3 cup sugar
  • 1/8 teaspoon fine sea salt
  • 6 large egg yolks
  • Your choice of flavoring (see grid below, or invent your own)
0/5 (0 Votes)