Randy's profile page
Recipes
Sweet Potato Souffle
By Randy
Great side dish for Thanksgiving and Jewish holiday
- 3 large sweet potatoes cooked and whipped
- 1 cup sugar
- 2 eggs beaten
- 1/2 teaspoon salt
- 1 stick butter
- 1/2 cup evaporated milk
- 2 teaspoons vanilla
- 1 bag mini marshmallows
Chicken Cacciatore
By Randy
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper
- 2-3 packages of chicken tenders
- 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
coconut cherry white chocolate chip bars
By Randy
1 Preheat oven to 375°F. 2 Cream the butter and both sugars with an electric mixer on medium speed until creamy
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup uncooked old fashioned oats
- 2 cups white chocolate chips, divided
- 1 cup sweetened flaked coconut
- 3/4 cup dried cherries
Chicken Tajine
By Randy
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
- 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
- Directions
- In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil.
Snickerdoodles
By Randy
In a small bowl, stir together the sugar and cinnamon and set aside
- For the topping:
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
- For the cookie dough:
- 3 1/2 cups flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup butter
- 2 cups sugar
- 2 eggs
- 1 tablespoon light corn syrup
- 2 1/2 teaspoons vanilla extract
Heavenly Angel Food Cake
By Randy
light fluffy and yummy!!!
- 1 3/4 cups sugar
- 1/4 teaspoon salt
- 1 cup cake flour, sifted
- 12 egg whites (the closer to room temperature the better)
- 1/3 cup warm water
- 1 teaspoon almond extract, or extract of your choice
- 1 1/2 teaspoons cream of tartar
Turkey Meat Sauce
By Randy
In a large stock pot heat olive oil and sweat onions and garlic
- 1 large vidalia onion chopped
- 6 cloves of garlic chopped
- 2 lbs of butterball ground turkey
- 1-2 T extra virgin olive oil
- 2-3 28oz cans of san marzano whole tomatoes
- 1 T dried oregano
- 1 T dried basil
- 1 T dried thyme
- 2 bay leaves
- 1 tsp crushed red pepper
- 2 T tomato paste
- 1/2 cup water
- 1 tsp sugar
- kosher salt and black pepper to taste
Buttercup Golden Layer Cake
By Randy
most popular birthday cake seller from buttercup bakery
- 1 cup unsalted butter — softened
- 2 cups sugar
- 4 large eggs — room temp
- 1 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
Classic American Buttercream
By Randy
Beat butter for a few minutes with a mixer with the paddle attachment on medium speed
- 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.
- 3-4 cups confectioners (powdered) sugar, SIFTED
- 1/4 teaspoon table salt
- 1 tablespoon vanilla extract
- up to 4 tablespoons milk or heavy cream
Black and White Angel Food Cake
By Randy
Great summer time cake
- For the glaze:
- 2 cups sifted superfine sugar (about 1 pound)
- 1 1/3 cups sifted cake flour (not self-rising)
- 1 1/2 cups egg whites at room temperature (10 to 12 eggs)
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon pure vanilla extract
- 1/2 cup coarsely grated semisweet chocolate
- 1/2 pound semisweet chocolate chips
- 3/4 cup plus 1 tablespoon heavy cream