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Recipes
Raspberry Crush Punch
By KitchenGnome
Instructions In a blender, blend together raspberries and 2 TBL pineapple juice
- 1 can frozen cran-raspberry juice concentrate
- 2 cans water
- 6 oz raspberries
- 3 (6 oz) cans pineapple juice
- 2 TBL lemon juice
- 1/2 cup simple syrup
- 2 liters cold seltzer water (or lemon lime soda)
- ice
Bean and Ham Soup
By KitchenGnome
Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch
- 1 (20 ounce) package 15 bean mixture, soaked overnight
- 1 ham bone
- 2 1/2 cups cubed ham
- 1 large onion, chopped
- 3 stalks celery, chopped
- 5 large carrots, chopped
- 1 (14.5 ounce) can diced tomatoes, with liquid
- 1 (12 fluid ounce) can low-sodium vegetable juice
- 3 cups vegetable broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon chili powder
- 3 bay leaves
- 1 teaspoon ground black pepper
- 1 tablespoon dried parsley
- 3 tablespoons lemon juice
- 7 cups low fat, low sodium chicken broth
- 1 teaspoon kosher salt
Old Fashioned Beef Stew
By KitchenGnome
In a large pot or dutch oven, cook beef in oil over medium heat until brown
- 2 pounds cubed beef stew meat
- 3 tablespoons vegetable oil
- 4 cubes beef bouillon, crumbled
- 4 cups water
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1/2 teaspoon ground black pepper
- 3 large potatoes, peeled and cubed
- 4 carrots, cut into 1 inch pieces
- 4 stalks celery, cut into 1 inch pieces
- 1 large onion, chopped
- 2 teaspoons cornstarch
- 2 teaspoons cold water
Russian Cream Recipe
By KitchenGnome
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute
- 1 envelope unflavored gelatin
- 1/2 cup cold water
- 1 cup heavy whipping cream
- 3/4 cup sugar
- 1 cup (8 ounces) sour cream
- 1/2 teaspoon vanilla extract
- 1 package (10 ounces) frozen sweetened raspberries, thawed
- Fresh raspberries and mint sprigs, optional
French Dip Sandwich Recipe
By KitchenGnome
Directions 1. Prepare the braised oxtails: Preheat the oven to 300º
- For the Braised Oxtail:
- 2 tablespoons vegetable oil
- 2 1/2 pounds (10 each) oxtail
- Kosher salt and freshly ground black pepper, to taste
- 6 celery stalks, cut into 2-inch pieces
- 4 carrots, cut into 1
- inch pieces
- 2 red onions, quartered
- 2 garlic heads, halved crosswise
- 2 cups red wine
- 4 cups chicken stock
- 15 thyme sprigs
- 4 rosemary sprigs
- For the Red Onion Gastrique:
- 1 tablespoon vegetable oil 1 red onion, medium dice
- 4 garlic cloves, thinly sliced
- 1 cup granulated sugar
- 1 cup red wine vinegar
- For the Caramelized Onions and Mushrooms:
- 2 tablespoons vegetable oil
- 8 ounces cremini mushrooms, thinly sliced
- 1 yellow onion, thinly sliced
- 1 tablespoon butter Kosher salt and freshly ground pepper, to taste
- For the French Dip:
- 4 hoagie rolls, halved lengthwise and toasted
- 8 slices Havarti cheese
Salted Caramel Apple Crumble
By KitchenGnome
Directions: For the caramel sauce- heat sugar and water in a small saucepan over medium heat to melt sugar
- Sauce:
- 1 cup sugar
- 1/4 cup water
- 1 teaspoon sea salt
- 3/4 cup heavy cream
- 3 tablespoons butter
- 1 teaspoon vanilla
- Crumble:
- 1 cup all purpose flour 1/3 cup packed brown sugar 1/3 cup granulated sugar
- 6 tablespoons softened butter
- 1/2 teaspoon salt
- Apples:
- 4 granny smith apples, peeled, cored and sliced
- 2 tablespoons lemon juice 2 tablespoons butter
- 1/4 teaspoon salt
Olive Garden Copycat Alfredo Sauce
By KitchenGnome
In a medium heat safe bowl, whisk egg yolks until lightened in color
- 2 cups half and half (or 1 cup milk and 1 cup heavy cream)
- 1 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1/2 cup fresh shredded Parmesan cheese
- 1/2 cup fresh shredded Romano cheese
- 4 large egg yolks
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper (or white)
Cranberry Apple Fizz Punch
By KitchenGnome
Instructions If possible, chill juices and soda pop before mixing punch
- 2 liters Cran-Apple juice blend
- 2 liters Sprite Cranberry
- 2 6oz cans pineapple juice
- A splash of lemon juice (approx. 1 TBL)
- crushed ice
- fresh cranberries and apple slices to garnish
Split Pea Soup
By KitchenGnome
In a large stock pot, cover peas with 2 quarts cold water and soak overnight
- 1 1 lb. dried split peas
- 2 quarts cold water
- 1 ham bone
- 2 cups cubed ham
- 2 onions, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- 1 pinch dried marjoram
- 1 pinch thyme
- 2 cloves garlic
- 3 stalks celery, chopped
- 3 carrots, chopped
- 1 potato, diced
Chicken Enchiladas
By KitchenGnome
Instructions Spray slow cooker insert with non-stick cooking spray
- 6-8 boneless, skinless chicken thighs (or breasts, if preferred)
- 3 cups enchilada sauce
- 1/2 medium onion, diced
- 1 (4-ounce) can green chilies
- 8 (10-inch) corn or flour tortillas
- 12 ounces Monterrey Jack cheese, grated
- 2 green onions, chopped