Tuesday, December 14, 2010

Corey's Favorite Meal & a few other recipes

You would think I would be able to master Beef Stroganoff...not only because its pretty simple, but because its one of his favorite meals (if not THE favorite).  I made this Sunday when we got home because we didn't have anything else in the house really and all you need is egg noodles, hamburger, onion, cream of mushroom soup, sour cream, and milk.  The portions is what we can not figure out.  So, I thought today I would put in a little effort and look up the recipe on line!!!  This ones from Paula Dean.  I would of course just use hamburger, but at least this sounds manageble!

1 1/2 pounds cubed round steak, cut into thin strips
House Seasoning, recipe follows
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream
Cooked egg noodles
Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder


This pasta I made last week and it was delicious!  The flavor was really good and it was really easy.

1 pound angel hair pasta
4-6 cloves garlic, minced or crushed
about 1/2 cup flat-leaf parsley, chopped
olive oil
1 bag frozen, pre-cooked shrimp, medium size
1 tsp. crushed red pepper flakes
salt and pepper
1/2 cup white wine
juice of 1 lemon
5 Tbs. butter
1 few ladels of the pasta cooking water

Boil the water for the pasta and when it’s ready cook the pasta according to the package directions.  Run the frozen shrimp under cold water to thaw it out. 
In a large skillet, put the garlic, parsley, salt, pepper, crushed red pepper flakes and about 1/4 cup olive oil.  Cook that for just a couple of minutes over medium-high heat. 
Add the wine to the skillet, then add a couple of ladles of the pasta cooking water and the lemon juice.  Add the shrimp and the butter to the skillet and let it cook for a few minutes.  Drain the pasta and add it to the skillet, stirring to combine everything with the pasta. 

Last but not least, these macaroons were so good.  I can't believe I didn't use to like coconut.  Corey isn't a fan of it so I froze them to share with family this weekend!  Aren't they pretty!  Picture courtesy of closet cooking as well.

Coconut Macaroons

(makes 18-25 cookies)
3 large egg whites
1 teaspoon vanilla extract
3/4 cup of sugar
3 cups sweetened shredded coconut
2 ounces dark chocolate (shaved)

1. Mix the egg whites, vanilla, sugar and coconut in a bowl.
2. Spoon the batter onto a parchment paper lined baking pan with 1 1/2 - 2 tablespoons of batter per cookie.
3. Bake in a preheated 350F oven until lightly golden brown, about 10-15 minutes.
4. Let cool for 20 minutes.
5. Meanwhile, melt the chocolate in a double boiler and dip the macaroons in the chocolate or drizzle the chocolate on the macaroons.

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