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Recipes
Lasagna - Light w/Meat
By mariannefeldman
LIGHT MEAT AND CHEESE LASAGNA cooksillustrated From The Best Light Recipes
- INGREDIENTS
- Sauce
- 2 (28-ounce) cans diced tomatoes
- 1 medium onion , minced
- 1 teaspoon olive oil
- Salt
- 6 medium garlic cloves , minced or pressed through a garlic press (about 2 tablespoons)
- 2 tablespoons tomato paste
- 1/4 teaspoon red pepper flakes
- 1 pound 93 percent lean ground turkey
- 1 cup low-sodium chicken broth
- 2 bay leaves
- 1/2 cup minced fresh basil leaves
- Ground black pepper
- Filling and Pasta Layers
- 1 pound fat-free ricotta cheese
- 12 ounces reduced-fat mozzarella cheese , shredded (about 3 cups)
- 1 ounce Parmesan cheese , grated (about 1/2 cup)
- 1/2 cup minced fresh basil leaves
- 1 large egg , lightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Vegetable oil spray
- 12 no-boil lasagna noodles from one 8-ounce package
Sugar Cookies - Vegan
By mariannefeldman
http://kblog.lunchboxbunch
- Coconut Glaze:
- Valentine's Day Heart Sugar Cookies. Almond-Coconut Oil.
- vegan, makes 12 2-3 inch cookies
- 1 1/2 cups white flour, organic
- 1 cup raw turbinado sugar
- 1 tsp almond extract
- 1/4 tsp vanilla extract
- 1 tsp salt
- 1/3 - 1/2 cup virgin coconut oil, melted
- 3 Tbsp freshly squeezed citrus juice (I used tangerine)
- 1/4 cup warm water
- + you will need additional white flour for rolling out cookie dough and handling
- 1/2 cup powdered sugar, organic
- 1/4 cup virgin coconut oil, melted
- pinch of salt
- optional vegan sprinkles on top! pink. or red. (no sprinkles? try thinly sliced strawberries for color!)
- tool: heart-shaped cookie cutter
- notes:
- yes, you can substitute another variety of sugar, but I really enjoyed the raw turbinado sugar since it has a very caramel-y flavor.
- the almond extract is optional, but advised! If you need to, you can substitute with vanilla extract. Or a lemon or orange extract would be nice too!
Puff Pastry - Mock
By mariannefeldman
Fast and Easy Puff Pastry - Kingarthurflour
- Volume Ounces Grams
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt*
- 1/2 teaspoon baking powder
- 1 cup cold unsalted butter,* cut in pats
- 1/2 cup sour cream
- If you use salted butter, reduce the amount of salt to 1/4 teaspoon
Marshmallows Flavored Bigger Bolder Baking
By mariannefeldman
https://www.biggerbolderbaking
- Marshmallows:
- Homemade Marshmallow Recipe With 3 Flavors
- Prep Time
- 10 mins
- Cook Time
- 30 mins
- Total Time
- 40 mins
- A light and fluffy Homemade Marshmallow Recipe in three of my favorite flavors!
- Course: Dessert
- Cuisine: American
- Servings: 20 Marshmallows
- Author: Gemma Stafford
- Ingredients
- 6 teaspoons unflavored powder gelatin
- 1 cup (8floz/225ml) warm water, divided
- 1 1/2 cups (12oz/ 340g) sugar
- 1 cup (10oz/283g) light corn syrup
- 1/4 teaspoon salt
- Birthday Cake Marshmallows:
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup (¾ oz/21g) confetti sprinkles
- a few drops pink food coloring
- Chocolate Marshmallows:
- 1/4 cup (1oz/28g) cocoa powder
- Mint Chocolate Chip Marshmallows:
- 1/2 teaspoon mint extract or peppermint oil
- 1/2 cup (3oz/85g) chocolate chips
- green food coloring
- for coating the marshmallows:
- 1/4 cup (35g/ 1 1/4oz) powdered sugar
- 1/4 cup (35g/ 1 1/4oz) cornstarch
Twinkies
By mariannefeldman
nytimes.com March 6, 2012 Homemade Twinkies Adapted from leitesculinaria
- FOR THE CAKES:
- Nonstick cooking spray or vegetable oil
- 60 grams ( 1/2 cup) cake flour
- 30 grams ( 1/4 cup) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons milk
- 4 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 5 large eggs at room temperature, separated
- 12 tablespoons sugar
- 1/4 teaspoon cream of tartar
- FOR THE FILLING:
- 6 tablespoons unsalted butter, at room temperature
- 165 grams (1 1/2 cups) confectioners’ sugar
- 3/4 cup Marshmallow Fluff
- 2 tablespoons heavy cream.
Red Velvet Cupcakes ATK
By mariannefeldman
Recipe: Red velvet cupcakes Chris Kimball For the cake to have the proper rise and color, you must use natural c...
- For the cupcakes:
- 1 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- Pinch salt
- 1 large egg, room temperature
- 1/2 cup buttermilk, room temperature
- 1 1/2 teaspoons white vinegar
- 1/2 teaspoon vanilla extract
- 1 tablespoon natural cocoa powder (see note above)
- 1 tablespoon red food coloring
- 6 tablespoons (3/4 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- For the frosting:
- 8 ounces cream cheese, softened (see note above)
- 5 tablespoons unsalted butter, cut into chunks and softened
- 1 tablespoon sour cream
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup confectioners' sugar
Chocolate Crinkle Cookies
By mariannefeldman
saw suggestion in dif recipe to roll dough balls in granulated sugar first, then confect sugar before baking to kee
- Shape with:
- 4 ounces unsweetened baking chocolate
- 3 eggs, beaten
- 1 1/2 cups sugar
- 1/2 cup oil
- 2 teaspoons vanilla extract
- 1 cup almond paste, chopped fine in food processor
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup powdered sugar
Raspberry Ginger Ale
By mariannefeldman
http://www.foodnetwork.com/recipes/bobby-flay/raspberry-gingerale-recipe
- 1 1/2 cups chopped fresh, peeled ginger
- Strips of lemon peel from 1 lemon
- 1 cup plus 1 tablespoon pure cane sugar
- 1 pint fresh very ripe raspberries, plus a few whole for garnish
- 4 cups very cold club soda
- Ice cubes
Vegetarian Shepherd's Pie
By mariannefeldman
by Melissa Roberts
- 10 ounces pearl onions (about 2 1/4 cups)
- 9 tablespoon olive oil, divided
- 1 1/2 pounds seitan, sliced 1/4 inch thick and patted dry
- 3 medium leeks (white and pale green parts only), halved lengthwise, sliced 1/2 inch thick, and washed
- 3 garlic cloves, chopped
- 1 pound cremini mushrooms, trimmed and quartered
- 3/4 pound carrots (about 4 medium), cut into 3/4-inch-thick pieces
- 3/4 pound parsnips (about 4 medium), cut into 3/4-inch-thick pieces
- 2 tablespoons thyme leaves
- 1 tablespoon chopped rosemary
- 1 (750-ml) bottle full-bodied red wine such as Burgundy or Côtes du Rhône
- 3 tablespoons unsalted butter, softened
- 3 tablespoons all-purpose flour
- 3 1/2 cups hot rich vegetable stock
- 1/2 cup chopped flat-leaf parsley
- 2 1/2 pounds Yukon Gold potatoes
- 3/4 pound celery root, peeled and cut into 1-inch pieces
- 1/2 stick unsalted butter
- 1/2 cup whole milk
- 1/2 cup heavy cream
- Equipment: a 3-quart shallow (2-inch-deep) flameproof baking dish; a potato ricer or a food mill fitted with medium disk