Amy's Recipe of the Day

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Location: Texas, United States

Wednesday, December 25, 2013

Cornflake Cookies

I only had time to make one kind of cookies this year.  :)

1 cup butter
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
1 egg
1 cup crushed corn flakes
1 cup chopped nuts (I use walnuts or pecans)
1 cup quick-cooking oatmeal
4 cups flour, decrease to 3 1/2 cups for a chewier cookie
1 tablespoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
Directions:

1
Preheat oven to 325.
2
Cream butter, sugars, vanilla and egg.
3
Add oil.
4
Mix in dry ingredients.
5
Form dough into walnut sized balls.
6
Place on cookie sheet and flatten with a fork dipped in water.
7
Bake for 10- 12 minutes.
8
Cool on pan for a minute or two, then transfer to a rack to cook.

Read more: http://www.food.com/recipe/worlds-best-cookies-aka-that-70s-elusive-cornflake-cookies-107595?oc=linkback

Wednesday, December 11, 2013

Meatball Stroganoff

  • From Cooking Light.  We made a little extra so we could use the whole pound of ground beef.  Probably wasn't terribly light because I think we ate way too much of it!

  • 6 ounces uncooked egg noodles
  • 4 teaspoons canola oil, divided
  • 1 1/4 cups diced yellow onion $
  • 12 ounces ground sirloin (90% lean) $
  • 1/3 cup chopped fresh flat-leaf parsley, divided
  • 3 tablespoons panko (Japanese breadcrumbs)
  • 3 tablespoons 2% reduced-fat milk $$
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • Cooking spray $
  • 12 ounces cremini mushrooms, sliced
  • 2 teaspoons minced fresh garlic
  • 1/4 teaspoon paprika
  • 1/4 cup dry white wine $
  • 1 tablespoon all-purpose flour $
  • 1 cup unsalted beef stock (such as Swanson)
  • 1/3 cup sour cream $
  • 1 teaspoon Dijon mustard
  • Dash of nutmeg
  • 1. Place a foil-lined jelly-roll pan in oven on the middle rack. Preheat oven to 450° (keep pan in oven).
  • 2. Cook noodles according to the package directions, omitting salt and fat. Drain; keep warm.
  • 3. Heat a large skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion to pan; sauté 6 minutes or until tender. Place onion in a small bowl. Combine beef, 3 tablespoons parsley, panko, milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir in 1/3 cup cooked onion. Shape beef mixture into 16 (1 1/2-inch) meatballs. Place meatballs on preheated pan coated with cooking spray. Bake at 450° for 12 minutes or until done, turning after 6 minutes.
  • 4. Return skillet to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add mushrooms, garlic, and paprika to pan; sauté 8 minutes or until mushrooms are lightly browned. Add wine to pan; cook 1 minute or until liquid almost evaporates. Sprinkle flour over mushroom mixture; cook 30 seconds, stirring constantly. Add stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 3 minutes or until sauce slightly thickens. Stir in remaining cooked onion; remove pan from heat. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, sour cream, mustard, and nutmeg. Add meatballs to sauce; toss to coat. Spoon sauce and meatballs over cooked noodles. Sprinkle evenly with remaining parsley.

Sunday, December 01, 2013

Roasted Poblano-Asiago Cheese Soup

From the San Antonio Express-News
The leftovers got very thick, so this is best the first day.  My store didn't have asiago, so I used a blend of asiago, parmesan and romano.

5 tablespoons flour
4 tablespoons butter, at room temperature
2 poblano chiles, roasted, peeled and seeded
1 medium onion, peeled and chopped
12 ounces tomatillos, husked, rinsed and chopped
3 cloves garlic, chopped
11/2 cups chicken stock
1/2 cup heavy cream
2 cups milk
1 cup spinach, cleaned
10 ounces Asiago cheese, grated
1 bunch cilantro, leaves only, chopped
Salt, to taste
Pepper, to taste
For Serving:
4 corn tortillas, cut into 1/2-inch strips and fried until crisp
Pico de Gallo (optional; recipe follows)
Pico De Gallo:
3 finely diced tomatoes
1 tablespoon chopped cilantro
1 clove minced garlic
1/2 cup minced onion
Juice of 1/2 lime
2 small serrano chiles, seeded and minced
For Soup: In mixing bowl, combine flour and butter with a fork to incorporate. Place poblanos, onion, tomatillos, garlic, chicken stock, cream and milk in a pan and bring to a boil. Whisk in flour and butter mixture and continue to whisk until all lumps disappear. Cook over medium heat until the mixture thickens and vegetables are tender, about 10-12 minutes.
Add spinach, asiago cheese and cilantro, and continue to cook for 30 seconds, while stirring. Transfer to blender in batches, and blend until completely smooth. Strain through a medium strainer back into heavy pan, season with salt and pepper, and keep warm.
For Serving: Ladle soup into warm bowls and garish with tortilla strips and Pico de Gallo, if desired.

For Pico de Gallo: Combine tomatoes, cilantro, garlic, onion, lime juice and serrano chiles; let stand 30 minutes before serving.