April 20, 2020 Cookbook Recipes
Ikea’s Swedish Meatballs: Serves 4
For the meatballs:
500g beef mince (1 lb)
250g pork mince (1/2 lb)
1 onion, finely chopped
1 clove of garlic (crushed or minced)
100g breadcrumbs (1/2 cup)
5 tablespoons of milk (whole milk) (just under 1/3 cup)
Generous salt and pepper
For the cream sauce
Dash of oil
40g butter (1/3 cup)
40g plain flour (1/3 cup)
150mL vegetable stock (2/3 cup)
150mL beef stock (2/3 cup)
150mL thick double cream (2/3 cup)
2 teaspoons soy sauce
1 teaspoon Dijon mustard
Combine beef and pork mince and mix with your fingers to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg and mix. Add milk and season well with salt and pepper.
Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for two hours (this will help them hold their shape whilst cooking).
In a frying pan, heat oil on medium heat. When hot, gently add meatballs and brown on all sides.
When browned, add to an ovenproof dish and cover. Place in a hot oven 180°C (355°F) and cook for a further 30 minutes.
Iconic Swedish cream sauce:
Melt 40g butter in a pan. Whisk in 40g of plain flour and stir for two mins. Add 150mL of veg stock and 150mL of beef stock and continue to stir. Add 150mL of double cream, 2 tsp of soy sauce and 1 tsp of Dijon mustard. Bring it to simmer and allow sauce to thicken.
Overnight Chicken Noodle Casserole
1 can undiluted mushroom soup
1 can undiluted celery soup
2 cup milk
1 10 oz. package of thawed mixed vegetables
1 7 oz box of elbow macaroni
1 jar sliced and drained mushrooms
1/2 pound american cheese, cut in cubes
3 hard boiled eggs chopped
2 cups cubed cooked chicken
1/4 cup chopped green onions
1/2 teaspoon salt
1/2 teaspoon black pepper
Mix soups and milk in large bowl until smooth. Add rest of ingredients and mix well. Pour into 13x9x2 baking dish. Cover and refrigerate 8 hours. Remove 30 minutes before baking. Cover and bake at 350 for 50 minutes. Uncover and bake for 25-30 minutes. Makes 6 to 8 servings.
DoubleTree Signature Cookie Recipe
Makes 26 cookies
½ pound butter, softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2 ¼ cups flour
½ cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1 ¾ cups chopped walnuts
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper. Space about 2 inches apart.
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.
Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
Dole Whip recipe was shared on the Disneyland Resort app in April—and the “frozen pineapple treat” is so easy to make and requires only three ingredients.
Here’s what you need to make a single serving:
1 big scoop of vanilla ice cream
1/2 cup (4 ounces) of pineapple juice
2 cups of frozen pineapple
Then you simply add all the ingredients into a blender and blend until the mixture is totally smooth.
1 cup water
8 tbsp. butter
¼ tsp. salt
¾ tsp. ground cinnamon, divided
1¼ cups all-purpose flour
1½ cups vegetable or canola oil
½ cup sugar
Combine water, butter, salt, and ¼ teaspoon cinnamon in 1½-quart saucepan over medium heat. Bring pot to rolling boil.
Reduce heat to low.
Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5–7 min.
Add eggs, one at a time, and stir until combined. Set aside.
Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350°F.
Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.
Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.
Drain churro bites on paper towel.
Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.