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Amazing Brownies

Amazing Brownies

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Preheat oven to 350 degrees F

  • 1 pound unsalted butter
  • 1 pound plus 12 ounces semisweet chocolate chips
  • 6 ounces unsweetened chocolate
  • 6 extra-large eggs
  • 3 tablespoons instant coffee granules
  • 2 tablespoons pure vanilla extract
  • 2 1/4 cups sugar
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 cups chopped walnuts
0/5 (0 Votes)

cream cheese swirl for brownie

cream cheese swirl for brownie

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turns your regular brownie to a cream cheese brownie bar

  • 6 oz. cream cheese, softened
  • 5 Tbsp. butter, softened
  • 1/3 cup sugar
  • 2 eggs
  • 3/4 tsp. vanilla
  • 2 Tbsp. flour
0/5 (0 Votes)

Cous Cous

Cous Cous

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cous cous i used with my chicken tajine

  • 1 box of plain cous cous(i use whole wheat)
  • follow instructions on box for prep
  • 1/2 cup golden raisins
  • 1/2 cup scallions
  • 1/2 cup chopped italian flat leaf parsley
  • 1/2 cup whole unsaled almonds
  • zest from 1 lemon
  • juice from that 1 lemon
  • kosher salt to taste
  • 2 Tbl spoons of olive oil
5/5 (1 Votes)

Chicken Cacciatore

Chicken Cacciatore

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Italian chicken stew

  • 4 chicken thighs
  • 2 chicken breasts with skin and backbone, halved crosswise
  • 2 teaspoons salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup all purpose flour, for dredging
  • 3 tablespoons olive oil
  • 1 large red bell pepper, chopped
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 3/4 cup dry white wine
  • 1 ( 28-ounce) can diced tomatoes with juice
  • 3/4 cup reduced-sodium chicken broth
  • 3 tablespoons drained capers
  • 1 1/2 teaspoons dried oregano leaves
  • 1/4 cup coarsely chopped fresh basil leaves
  • 1 cup small mushrooms halved
  • you can replace the chicken with chicken tenders
  • my supermarket sells them 6 strips of tenders in a package. i usually use 2-3 packages with this recipe
0/5 (0 Votes)

BEST Chocolate Cake with a little help

BEST Chocolate Cake with a little help

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Prepare cake as directed on box, and add sour cream, pudding and chocolate chips

  • 1 Chocolate Cake Mix(i use devils food)
  • 1 cup mini chocolate chips
  • extra mini chips for decorating
  • 1 cup Sour Cream
  • 1 Pkg. of Chocolate Pudding (small 3.5 oz. box)
  • For the frosting
  • 3 egg whites
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup cold water
  • 1 1/2 cups sugar
  • 1/4 plus 1/8 teaspoon cream of tartar
5/5 (1 Votes)

Banana Walnut Bread

Banana Walnut Bread

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Sift the flour, baking soda, and salt into a medium bowl, set aside

  • 1 1/4 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 large eggs, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
  • 1 cup sugar
  • 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
  • 1/2 cup toasted walnut pieces
0/5 (0 Votes)

Moroccan Chicken Tajine

Moroccan Chicken Tajine

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Moroccan comfort food

  • 6 cloves garlic, peeled and finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon sweet paprika
  • 1 tablespoon kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large Spanish onion, grated (about 1 cup)
  • 2 tablespoons canola, grapeseed or olive oil (not a heavy olive oil)
  • 1 to 2 preserved lemons, depending on size- recipe below.
  • 8 chicken thighs, with bone and skin
  • Stems from the parsley and cilantro, tied with twine
  • 1/4 teaspoon powdered saffron or 1/4 teaspoon powdered turmeric and 4 strands saffron
  • 1 cup pitted green Moroccan or Greek olives
  • 1/2 bunch Italian parsley, about 1/4 cup chopped
  • 1/2 bunch cilantro, about 1/4 cup chopped
  • preserved lemons need to be made at least one day before
  • Preserved Lemons
  • Ingredients
  • 2 to 3 lemons
  • 2 tablespoons kosher salt
  • Directions
  • Preheat the oven to 250 degrees F.
  • Cut the lemons into sixths, lengthwise, sprinkle with the salt and place in a non-corrosive dish (glass is good). Cover the lemons with water and cook in the oven for 3 hours. Allow to cool and then refrigerate.
  • Cook's Note: The lemons can be refrigerated for up to 6 months as long as they are covered and stored in a glass canning jar. If using lemons within 5 days they can be stored in a plastic container.
5/5 (1 Votes)

roasted brussels sprouts

roasted brussels sprouts

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not your mothers brussels sprouts

  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
0/5 (0 Votes)

Roast Chicken

Roast Chicken

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Preheat the oven to 425 degrees F

  • 1 (5 to 6 pound) roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme, plus 20 sprigs
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 large yellow onion, thickly sliced
  • 4 carrots cut into 2-inch chunks
  • Olive oil
4/5 (1 Votes)

Gooey Chocolate Pudding Cake

Gooey Chocolate Pudding Cake

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Not really pudding more like a brownie with hot fudge

  • Pudding Cake:
  • 3/4 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup milk
  • 1/3 cup butter, melted
  • 1 1/2 teaspoons vanilla extract
  • Topping:
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/4 cup cocoa powder
  • 1 1/4 cups hot water
  • Vanilla ice cream , for serving
4/5 (1 Votes)