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Recipes
Raspberry Peach Iced Tea
By KitchenGnome
Instructions In a medium saucepan, stir together water, sugar, peaches and raspberries
- 1 cup sugar
- 1 cup water
- 1 cup raspberries
- 1 1/2 cups peaches, pitted and sliced
- 3-4 bags of black tea (or 2 family sized tea bags)
- 8 cups water
Coconut Cream Cake
By KitchenGnome
Separate eggs, set whites aside
- Cake Ingredients:
- 1 c. butter, softened
- 1 3/4 c. white sugar
- 1 c. cream of coconut (Coco Lopez is the one I used.. it can be found by the drink mixers at your grocery store)
- 4 large eggs
- 2 1/2 c. flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 c. buttermilk
- 1 tsp. coconut extract
- Frosting ingredients:
- 1/2 c. butter, softened
- 8 oz. block cream cheese, softened
- 1 tsp. coconut extract
- 1 bag powdered sugar
- milk (as needed)
Hash Brown Casserole {Without Cream Soup}
By KitchenGnome
In a small sauce pan, melt butter
- Cream Soup Substitute:
- 2 tablespoons butter
- 3 tablespoons flour
- 1/2 cup chicken broth
- 1/2 cup milk (I used 1%)
- Dash of salt and pepper
- Casserole Ingredients:
- 30-32 ounces frozen shredded hash browns - thawed
- 1 batch cream soup substitute
- 8 ounces sour cream
- 1/2 cup butter, melted
- 1/2 of a small onion - diced
- 2 cups cubed ham
- 2 cups shredded sharp cheddar cheese, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Roast Lamb with red wine sauce
By KitchenGnome
Instructions To prepare the Roasted lamb Preheat oven to 325 degrees F
- Wine Sauce:
- 5-6 pound boneless, tied leg of lamb
- Kosher salt
- Freshly ground black pepper
- Zest from 2 lemons
- 5 garlic cloves minced (2 1/2 tablespoons)
- 1/2 cup chopped mixed fresh herbs (equal amounts of Italian parsley, rosemary and thyme)
- 4 tablespoons extra virgin olive oil, divided
- Juice from one lemon
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon extra virgin olive oil
- 1/4 cup minced shallots
- 1 cup red wine
- 1 quart chicken or beef stock (or half of each)
- 2 fresh rosemary sprigs, about 4-6 inches in length
- 8 fresh thyme sprigs
- 3 Tablespoons butter
- Kosher salt
- Freshly ground black pepper
Philly Cheese Steak Soup
By KitchenGnome
Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat; cook and stir mushrooms, onion, and bell...
- 3/4 cup butter
- 1 (8 ounce) package sliced fresh mushrooms
- 1 white onion, diced
- 1 green bell pepper, diced
- 2/3 cup all-purpose flour
- 6 cups milk
- 1 (10.5 ounce) can beef consomme
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (8 ounce) package provolone cheese, diced
- 3/4 pound sliced roast beef, chopped
Challah
By KitchenGnome
Dissolve yeast in water in a large bowl
- 2 packages dry yeast
- 2 1/2 cups warm water
- 1/2 cup honey
- 1 Tbsp. salt
- 3/4 cup oil
- 4 eggs
- 9 cups flour
- Glaze
- 1 egg yolk, beaten
- 1 tsp. water
- Poppy seeds
Pina Colada Cake Trifle
By KitchenGnome
Perfect for a picnic or a Luau Party
- 1 vanilla cake mix
- 1 - 20 ounce can crushed pineapple
- 1 - 10 ounce jar maraschino cherries, with stems
- 1 - 8 ounce package cream cheese, softened
- 1 - 3.4 ounce box instant vanilla pudding
- 1 cup milk
- 11/4 cup shredded coconut, divided
- 1/2 teaspoon rum extract
- 1/2 teaspoon coconut extract
- 2 1/2 cups Cool Whip, divided
German Potato Pancakes
By KitchenGnome
In a large bowl, beat together eggs, flour, baking powder, salt, and pepper
- 2 egg
- 2 tbsp all-purpose flour
- 1 ⁄4 tsp baking powder
- 1 ⁄2 tsp salt
- 1 ⁄4 tsp black pepper
- 6 medium potato, peeled and shredded
- 1 ⁄2 cup onion, finely chopped
- 1 ⁄4 cup vegetable oil
- Serve with applesauce
Baked Macaroni & Cheese
By KitchenGnome
Cook macaroni until tender, drain
- 2 1/2 cups uncooked macaroni
- 2 1/2 Tbsp. flour
- 1 1/4 tsp. salt
- 1 tsp. pepper
- 4 Tbsps. butter
- 3 cups shredded cheddar
- 1 cup milk
German Pork Roast (Schweinebraten)
By KitchenGnome
A pork roast traditionally served with a mild sauce, red cabbage, and potato dumplings (Kartoffelklöße) in the So
- 2 – 3 pound pork loin roast
- 4 slices pork bacon
- 2 cloves garlic, chopped
- salt and pepper
- 1 large onion
- 1 cup carrot slices
- 2 cups white wine (substitute with water, beer or broth if desired)
- caraway seeds
- 2 tsp. cornstarch
- 1 vegetable bouillon cube
- olive oil
- 1 apple (or 1/4 cup apple juice)
- 1 tbsp. sour cream, optional