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Recipes
Crepes
By KitchenGnome
A classic Crepes recipe, courtesy of Le Creuset! This recipe was reprinted with permission from Le Creuset and was...
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1 cup whole milk
- 2 Tablespoons unsalted butter, melted and slightly cooled
- Canola oil for the pan
Cinnamon and Walnut Babka
By KitchenGnome
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- For the babka dough:
- 2 tsp dried active yeast
- 100 ml milk
- 330 g wholemeal spelt flour
- 40 g sugar
- Pinch of sea salt
- 1 egg
- 90 g unsalted butter, cut into small cubes, at room temperature
- For the cinnamon and walnut filling:
- 75 g soft butter
- 100 g sugar
- 100 g walnuts
- 1 tsp cinnamon
- For the syrup:
- 100 ml water
- 60 g sugar
- 40 g honey
- 1/4 tsp cinnamon
- 3 cloves
Bauernfrühstück (Farmer’s breakfast)
By KitchenGnome
Boil the potatoes in a saucepan of lightly salted water for 10-15 minutes until just cooked (test for doneness)
- 3 large potatoes, skinned and quartered lengthwise
- 3 tbsp bacon fat or olive oil
- 2 cups roughly chopped green and white onions (include the greens from the green onions)
- 2 cups roughly chopped bell peppers
- 1-2 cups chopped ham
- 1/4 cup chopped parsley
- 4 eggs, whisked
- salt to taste
Tuna Salad
By KitchenGnome
Cook your macaroni until done, drain and rinse with cold water
- 1 1 1 lb. elbow macaroni
- 3 3 oz.) cans 3 (5 oz.) cans tuna, drained well
- 3 3 3 hard-boiled eggs, chopped
- 1 1 1 cup mayonnaise
- 1/2 1/2 1/2 cup sweet pickle relish
- 1 1 1 tbsp. celery seed
- 1 1 1 tsp. salt.
- 1/2 1/2 1/2 tsp. pepper
- 1 1 1 cup frozen peas, thawed
Bohneneintopf - German Green Bean Stew
By KitchenGnome
Green beans are mixed with fresh or dried, shelled beans to make a brightly colored stew that is a real comfort foo...
- 12 oz. frozen or fresh green beans
- 16 oz. shelled fava beans (fresh or canned)- you can substitute Lima beans
- 1 T. oil
- 16 oz. "Kasseler" (pickled, smoked pork loin, may substitute ham)
- 2 medium onions, cut lengthwise into strips
- 16 oz. potatoes, peeled and cut into 1-inch chunks
- 1-quart broth (your choice)
- 16 oz. carrots, sliced on the diagonal
- 1/4 - 1/2 cup chopped, fresh parsley
- Freshly ground pepper
- 1 tsp. dried savory and/or marjoram
- Salt to taste
Chicken Fettuccine Alfredo with Bacon
By KitchenGnome
Cook fettuccine according to package directions
- 1 package (12 ounces) fettuccine
- 8 bacon strips, cut into 1-inch pieces
- 1 pound boneless skinless chicken breasts, cubed
- 2 cups sliced fresh mushrooms
- 6 green onions, thinly sliced
- 1 garlic clove, minced
- 1-1/2 cups half-and-half cream
- 1/2 cup shredded Parmesan cheese
- 1 teaspoon paprika
- 1/2 teaspoon coarsely ground pepper
- Additional shredded Parmesan cheese
Creamy Chicken and Mushroom Soup
By KitchenGnome
In a large pot or Dutch oven, melt butter
- 3 tbsp. butter
- 3 cloves garlic, minced
- 8 oz. baby bella mushrooms, sliced
- 1 yellow onion, chopped
- 3 large carrots, sliced into 1/4" rounds
- 2 stalks celery, chopped
- 1 tbsp. fresh thyme leaves
- 1/4 c. all-purpose flour
- 4 c. low-sodium chicken broth
- 1 c. milk
- 1 c. basmati or jasmine rice
- 2 boneless skinless chicken breasts
Ham & Potato Soup
By KitchenGnome
Add diced potatoes, onion, carrot, ham, thyme, parsley, pepper & broth to a crock pot
- 7 cups potatoes , diced
- 1 medium onion diced
- 1 large carrot , chopped
- 2-3 cups ham , diced
- 2 teaspoons parsley
- 1 teaspoon thyme leaves
- pepper to taste
- 5 cups Ready to Serve Chicken Broth (I use low sodium)
- 1 cup 2% milk
- 1/2 cup sour cream
- Pepper to taste
Cranberry Christmas Cake
By KitchenGnome
Preheat oven to 350 degrees
- 3 eggs
- 2 cups sugar
- 3/4 cup butter, softened
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 12 oz fresh cranberries
Gingerbread Cookie Bars
By KitchenGnome
Yield: 24 bars Preheat the oven to 350 degrees
- Optional Frosting Ingredients:
- 1/2 cup butter, melted
- 1 cup sugar
- 1/3 cup molasses
- 1/2 teaspoon vanilla
- 1 egg
- 2 cups flour
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 8 ounces cream cheese, room temperature
- 1/2 cup butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla or 1 vanilla bean, scraped