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Recipes
Banana Bread
By KitchenGnome
Instructions Preheat oven to 350º F
- 8 tablespoons salted butter, room temperature
- 1 cup dark brown sugar
- 2 large eggs
- 4 overripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup chopped roasted pecans (optional)
Apple Crisp
By KitchenGnome
Preheat oven to 375 degrees F
- Topping:
- 4 1/4 cups apples, sliced (I use half granny smith and half galaAbout 4 apples)
- 2 Tablespoons lemon juice
- 1/2 cup orange juice
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 3 Tablespoons butter, cold and cut in small cubes
- 3 Tablespoons flour
- 1/4 cup butter, cold
- 1/2 cup oats
- 1/3 cup flour
- 1/4 cup brown sugar
Brownies
By KitchenGnome
Instructions Preheat your oven to 350 degrees F
- 1 pound unsalted butter, room temperature
- 1 pound plus 12 ounces semisweet chocolate, roughly chopped*
- 6 ounces unsweetened chocolate, roughly chopped*
- 6 large eggs
- 3 tablespoons instant coffee or espresso powder
- 2 tablespoons pure vanilla extract
- 2 1/4 cups granulated sugar
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 cups chopped walnuts (optional - I didn't add these)
- A note about the chocolate: I have made these with all kinds of chocolate. If you want to use all dark, or all semisweet, or all milk, or a combination of whatever you have on hand, I promise that these will still turn out amazing.
Creamy Bacon Pea Salad
By KitchenGnome
A down-home Minnesota girl, Torandough Alli focuses on fast fix family favorites with a twist! Taking classic dishe...
- 32 32 32 ounces frozen peas defrosted
- 6 6 6 slices bacon cooked and crumbled
- 1 1 1 cup cheddar cheese diced
- 1 1 1 cup miracle whip
- 1 1 1 tablespoon sugar
- 2 2 2 tablespoon milk
- 1 1 1 teaspoon seasoning salt
- to and pepper to taste
Garlic Mashed Potatoes
By KitchenGnome
Preheat oven to 425 degrees F
- 1/4 1/4 4 pound fresh garlic heads (2 small heads usually equal 4 ounces)
- 1/4 1/4 4 pound fresh garlic heads (2 small heads usually equal 4 ounces)
- 1/4 1/4 4 pound fresh garlic heads (2 small heads usually equal 4 ounces)
- 1 1 1 Tablespoon butter
- 1 1 1 Tablespoon butter
- 1 1 1 Tablespoon butter
- 1 1 1 Tablespoon extra virgin olive oil
- 1 1 1 Tablespoon extra virgin olive oil
- 1 1 1 Tablespoon extra virgin olive oil
- 4 4 3 1/2 to 4 (about 3 1/2 to 4 pounds)
- 4 4 3 1/2 to 4 (about 3 1/2 to 4 pounds)
- 4 4 3 1/2 to 4 (about 3 1/2 to 4 pounds)
- Water salted with two teaspoons of kosher salt
- Water salted with two teaspoons of kosher salt
- Water salted with two teaspoons of kosher salt
- 1/2 1/2 1/2 cup butter cut into small cubes
- 1/2 1/2 1/2 cup butter cut into small cubes
- 1/2 1/2 1/2 cup butter cut into small cubes
- 1 1 1 teaspoon kosher salt
- 1 1 1 teaspoon kosher salt
- 1 1 1 teaspoon kosher salt
- 1/2 1/2 1/2 teaspoon white pepper
- 1/2 1/2 1/2 teaspoon white pepper
- 1/2 1/2 1/2 teaspoon white pepper
- 1/4 1/4 1/4 cup heavy cream
- 1/4 1/4 1/4 cup heavy cream
- 1/4 1/4 1/4 cup heavy cream
Creamy Rice Pudding
By KitchenGnome
In pressure cooker pot, combine rice, sugar, salt, and milk
- 1 1/2 cups Arborio rice
- 3/4 cup sugar
- 1/2 teaspoon salt
- 5 cups milk (I used 1%)
- 2 eggs
- 1 cup half and half
- 1 1/2 teaspoons vanilla extract
- 1 cup raisins
7 Layer Salad
By KitchenGnome
Put in layers of lettuce, celery, peppers, onions and peas
- Chop:
- 1 head lettuce, shredded
- 1 pkg. frozen peas, unthawed
- 4 oz. grated cheddar cheese
- 1/2 cup green peppers
- 1 medium onion
- 1/2 cup celery
- Dressing:
- 1 1/2 cups mayo
- 1/2 cup sour cream
- 2 Tbsp. sugar
- 8 pieces cooked crisp bacon
Basic Ham and Bean Soup
By KitchenGnome
Rinse the beans, sorting out any broken or discolored ones
- 1 pound dry great Northern beans
- 8 cups water
- 1/2 teaspoon salt
- 1 ham hock
- 1 cup chopped carrots
- 1/2 stalk celery, chopped
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 1 teaspoon mustard powder
- 2 bay leaves
- 2 cups chopped ham
- 1/2 teaspoon ground white pepper
Antipasto Tortellini Salad
By KitchenGnome
Prepare the dressing: In a large bowl combine dressing ingredients
- 19 ounces frozen tortellini
- 4 ounces Genoa salami, cut into 1/4-1/2" cubes
- 4 ounces smoked turkey, cut into 1/4-1/2" cubes
- 4 ounces honey baked ham, cut into 1/4-1/2" cubes
- 4 ounces Asiago cheese, cut into 1/4-1/2" cubes
- 8 ounces grape tomatoes, halved
- 1/4 medium red onion, sliced thin
- 1 cup (4 ounces) CARA MIA Marinated Artichoke Hearts, chopped
- 1/4 cup STAR black olives, sliced
- 1/4 cup STAR Manzanilla Spanish Olives, sliced
- Zesty Italian Dressing
- 3 cloves garlic, minced
- 2 strips roasted red pepper, finely minced
- 3 red onion slices, finely minced
- 6 STAR Manzanilla Spanish Olives, finely minced
- 1 tablespoon dried Italian Seasoning
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup STAR Red Wine Vinegar
- 1/4 cup STAR Extra Virgin Olive Oil
Teriyaki Chicken and Vegetables
By KitchenGnome
With 3 kids aged 4 and under, dinner can feel like feeding time at the zoo
- For the sauce:
- 1/4 cup soy sauce
- 1/2 cup water
- 2 teaspoons minced garlic
- 1 teaspoons minced ginger
- 2 tablespoons of honey
- 1 tablespoon brown sugar
- 2 teaspoons toasted sesame oil
- 1 tablespoon + 1 teaspoon cornstarch
- For the stir fry:
- 1 and 1/4 lbs. chicken breast cut into 1-inch pieces
- 2 cups broccoli florets
- 1 red bell pepper cut into1-inch pieces
- salt and pepper to taste
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds