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Recipes
Italian Mac & Cheese
By KitchenGnome
Bring a large pot of water to a boil, salt it, cook pasta according to package directions, to al dente
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups 2% milk
- 1 pound dry mini penne pasta
- 8 ounces of Italian blend shredded cheese
- 1/3 cup fresh grated Parmesan cheese
- 1 tablespoon dried Italian seasoning
Sweet Teriyaki Beef Skewers
By KitchenGnome
"A grilled and easy way to prepare a delightful beef appetizer or main meat dish! Kids love the tenderness and swee...
- 1 1/2 1 1/2 1/2 cups light brown sugar
- 1 1 1 cup soy sauce
- 1/2 1/2 1/2 cup pineapple juice (optional)
- 1/2 1/2 1/2 cup water
- 1/4 1/4 1/4 cup vegetable oil
- 3 3 3 large garlic cloves, chopped
- 4 4 1/4-inch pounds boneless round steak, cut into 1/4-inch slices
- bamboo skewers, soaked in water
Taco Seasoning Recipe
By KitchenGnome
Instructions Mix all together and store in an airtight container
- 4 teaspoons cayenne pepper
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 2 teaspoons cumin
- 1/2 teaspoon salt (optional)
- 2 teaspoon cornstarch or arrowroot powder (optional, as a thickener)
Spit Pea & Ham Soup
By KitchenGnome
Heat the olive oil in a large Dutch oven or pot over medium heat
- 1 lb. dried split peas
- 2 tsp. olive oil
- 1 small onion, diced
- 3 carrots, peeled & diced
- 3 stalks celery, diced
- 2 cloves garlic, minced
- 1 ham hock, extra fat removed from outside of hock
- 8 cups chicken stock
- 1 bay leaf
- salt & pepper to taste
White Almond Wedding Cake
By KitchenGnome
"A secret ingredient of sour cream makes this cake so moist, dense, and delicious! For chocolate cake: Use Dark ...
- 1 (18.25 ounce) package white cake mix
- 1 cup all-purpose flour
- 1 cup white sugar
- 3/4 teaspoon salt
- 1 1/3 cups water
- 1 cup sour cream
- 2 tablespoons vegetable oil
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 4 egg whites
Orange Dream Mini Cupcakes Recipe
By KitchenGnome
1. Preheat oven to 325°. Line 48 mini-muffin cups with paper liners
- BUTTERCREAM:
- 1/2 1/2 1/2 cup butter, softened
- 1 1 1 cup sugar
- 2 2 2 large eggs
- 1 1 1 tablespoon grated orange peel
- 1 1 1 tablespoon orange juice
- 1/2 1/2 1/2 teaspoon vanilla extract
- 1-1/2 1-1/2 1-1/2 cups all-purpose flour
- 1-1/2 1-1/2 1-1/2 teaspoons baking powder
- 1/4 1/4 1/4 teaspoon salt
- 1/2 1/2 1/2 cup buttermilk
- 1/2 1/2 1/2 cup butter, softened
- 1/4 1/4 1/4 teaspoon salt
- 2 2 2 cups confectioners' sugar
- 2 2 2% tablespoons 2% milk
- 1-1/2 1-1/2 1-1/2 teaspoons vanilla extract
- 1/2 1/2 1/2 cup orange marmalade
- 2 2. 11-13 5 to to two-thirds full. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 5 minutes before removing to wire racks to cool completely.
- 3 3. 3. For buttercream, in a large bowl, beat butter and salt until creamy. Gradually beat in confectioners' sugar, milk and vanilla until smooth.
- 4 4. 1-in.-wide 4 a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with marmalade. Pipe or spread buttercream over tops. Yield: 4 dozen.
Easy Mexican Casserole
By KitchenGnome
Preheat oven to 350 degrees F (175 degrees C)
- 1 pound lean ground beef
- 2 cups salsa
- 1 (16 ounce) can chili beans, drained
- 3 cups tortilla chips, crushed
- 2 cups sour cream
- 1 (2 ounce) can sliced black olives, drained
- 1/2 cup chopped green onion
- 1/2 cup chopped fresh tomato
- 2 cups shredded Cheddar cheese
King Cake Bars
By KitchenGnome
For the Crust: Preheat the oven to 350°
- For the Crust:
- 2 cups all-purpose flour
- 1 cup (2 sticks) cold butter
- 6 Tablespoons sugar
- 2 Tablespoons milk
- For the Filling:
- 2 (8-ounce) blocks cream cheese, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- For the Glaze:
- 1 cup confectioners’ sugar
- 2 Tablespoon milk
- Colored sanding sugar or sprinkles (purple, green and gold)
Egg Drop Soup
By KitchenGnome
In pot on stove add your broth, ginger and soy sauce and bring to a boil
- 4 4 4 cup chicken broth
- 4 4 4 cup chicken broth
- 4 4 4 cup chicken broth
- 1/2-1 1/2-1 1/2-1 tsp fresh grated ginger
- 1/2-1 1/2-1 1/2-1 tsp fresh grated ginger
- 1/2-1 1/2-1 1/2-1 tsp fresh grated ginger
- 1 1 1 Tbs soy sauce
- 1 1 1 Tbs soy sauce
- 1 1 1 Tbs soy sauce
- 2 2 2 Tbs water
- 2 2 2 Tbs water
- 2 2 2 Tbs water
- 2 2 2 Tbs cornstarch
- 2 2 2 Tbs cornstarch
- 2 2 2 Tbs cornstarch
- 2 2 2 eggs beaten
- 2 2 2 eggs beaten
- 2 2 2 eggs beaten
- 3 3 3 green onions chopped
- 3 3 3 green onions chopped
- 3 3 3 green onions chopped
- Salt and pepper
- Salt and pepper
- Salt and pepper
Red Velvet Cake
By KitchenGnome
Preheat oven to 350º F. Prepare three (8-inch) cake pans with nonstick baking spray or by thoroughly greasing and ...
- 1/2 cup vegetable shortening
- 1 1/2 cups sugar
- 2 eggs, room temperature
- 2 ounces red food coloring
- 2 tablespoons cocoa powder
- 2 1/4 cups all-purpose flour
- 1 scant teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 tablespoon distilled white vinegar