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This salad recipe is for the vegetarian lovers. The recipe below contains the instructions on making the classic Caesar salad. This recipe does not include the addition of chicken or seafood as a topping.

 

SERVES: 4 to 6

 

INGREDIENTS:

1 teaspoon garlic powder Salt and pepper, to taste

1 anchovy fillet, mashed (optional)

3 drops Worcestershire sauce

1/2 cup mayonnaise

2 tablespoons freshly squeezed lemon juice

4 tablespoons olive oil

4 tablespoons freshly grated Parmesan cheese (Parmigiano Reggiano)

1/2 cup croutons

1 head Romaine lettuce, chopped

 

INSTRUCTIONS:

 

In a bowl, whisk together the garlic, anchovy, pepper, salt, lemon juice, mayonnaise and Worcestershire sauce.

 

Slowly drizzle in the olive oil with one hand while vigorously whisking the mixture with the other. When the dressing is well combined, whisk in 2 tablespoons of the Parmesan cheese.

(Photo by: www.myrecipes.com)

 

SERVES: 8

 

INGREDIENTS:

1 (3 1/2-pound) trimmed beef tenderloin (3 1/2-pound)

1 1/2 cups dry vermouth, divided

1/4 cup extra-virgin olive oil

1/2 cup shallots, minced

1 tablespoon dried tarragon

1 teaspoon dried thyme

1 1/2 teaspoons salt

1/2 teaspoon black pepper

3 garlic cloves, minced

Cooking spray

1 1/4 cups low-sodium chicken broth

2 tablespoons tomato paste

1 teaspoon prepared horseradish

 

INSTRUCTIONS:

 

Tie tenderloin with string at 2-inch intervals. In a large zip-top plastic bag mix 1/2 cup vermouth, oil, shallots, tarragon, thyme, salt, pepper and garlic. Add the tenderloin to bag, and seal. Refrigerate at least 8 hours, turning bag occasionally.

 

Preheat oven to 450°.

 

SERVES: 6

 

INGREDIENTS:

4 to 5 pounds of sweet potatoes (yams)

1 stick of butter

1 can of evaporated milk

1 cup of white sugar (if serving as dessert use 2 ½ cups of white sugar)

½ cup of brown sugar (if serving as dessert use 1 ½ cups of brown sugar)

4 eggs

1 teaspoon cornstarch

1 teaspoon of cinnamon (extra for topping)

Mini marshmallows for topping

 

INSTRUCTIONS:

 

Clean the sweet potatoes (yams) by rinsing them with water. Then place them in a large pot with enough water to cover them at least 1 inch. Bring to a boil and continue to boil until the potatoes are soft, about 45 minutes.

 

In a large mixing bowl add the butter. Drain the potatoes and remove the skin. The skin will come off easily. Place the potatoes in the bowl with the butter. Stir the eggs in a separate bowl then add to the mixing bowl. Also add the milk, sugars, cinnamon and cornstarch. Mix well with beater until batter is smooth.

SERVES: 4

 

INGREDIENTS:

4 boneless skinless chicken breast halves (about 1 pound)

1 egg, beaten

6 tablespoons of all-purpose flour

3 tablespoons butter or margarine

1 envelope Lemon Soup mix (any brand)

1 cup water

4 slices of lemon

 

INSTRUCTIONS:

 

Dip the chicken in the egg, then dip it in the flour and coat it well. Heat a large skillet to medium-low heat. Add the butter to the skillet and when it starts to sizzle add the chicken.

 

This is one of my favorite sandwiches that I have for lunch, very often. I usually ordered this sandwich on lightly toasted whole wheat bread. Hits the spot every time.

 

SERVES: 2

 

INGREDIENTS:

4 slices of your favorite bread

½ pound of small shrimp (cleaned and deveined)

1 celery stalk, chopped

½ cup mayonnaise

2 tablespoons freshly squeezed lemon juice

1 cup of shredded lettuce

4 slices of tomatoes

 

INSTRUCTIONS:

 

Boil water in a large pot, then add the shrimp and cook for 3 to 4 minutes. Drain the shrimp and let it cool.

(Photo by: www.aduckinherpond.com

 

SERVES: 4 to 6

 

INGREDIENTS:

1 pound ground beef

1 teaspoon salt

½ teaspoon pepper

½ teaspoon Worcestershire sauce

1 egg

1/3 cup chopped onion

½ cup bread crumbs

¼ cup milk

1 jar of tomato sauce (optional)

 

INSTRUCTIONS:

 

Heat the oven to 400 F.

 

In a large bowl mix all of the ingredients except the tomato sauce. Shape the beef mixture into 1-inch balls and place the balls in a baking pan. If you want to add tomato sauce, pour it over the meatballs.

 

Place the pan in the oven and bake 10 minutes or until done.

(Photo by: www.sugarmamabakingco.files.wordpress.com)

 

If you haven’t noticed yet, I am a huge seafood lover. This dish is one of my favorites. It is best served with orange marmalade dipping sauce and is a great party appetizer. This dish is absolutely refreshing on a warm summer afternoon.

 

SERVES: 4

 

INGREDIENTS:

2/3 cup beer

1/2 cup all-purpose flour

1 egg

1 1/2 teaspoons baking powder

2 cups shredded coconut

24 large shrimp (peeled, de-veined, cleaned)

3 cups oil for frying

Orange marmalade as the dipping sauce (optional)

 

INSTRUCTIONS:

 

In a bowl, mix the beer, four, egg and baking powder. Spread coconut on a flat plate. Heat the oil to 350F in a deep-fryer or frying pan.

 

Dip the shrimp in the batter, and then roll it in the coconut. Fry the shrimp in the hot oil, turning once, for 3 to 4 minutes, or until golden brown.

(Photo by: www.bbcgoodfood.com)

 

SERVES: 4 to 6

 

INGREDIENTS:

1/2 cup milk

1/2 teaspoon Worcestershire sauce

1 egg

1 pound ground beef

1/2 ground pork

1 teaspoon salt

1/2 teaspoon pepper

1/3 cup chopped onion

1/2 cup bread crumbs

1/4 vegetable oil

1/4 cup all-purpose flour

1 teaspoon paprika

2 cups water

3/4 cup dairy sour cream

 

INSTRUCTIONS:

 

In a large bowl mix the first 9 ingredients. Shape the beef mixture into 1-inch balls. Heat the oil in a large skillet then add the meatballs. Cook slowly until meat is brown.

 

Place the meatballs on a plate and keep warm. To the skillet add the flour and paprika. Cook over low heat while stirring, until it starts to bubble. Add the water to the skillet and bring to a boil while stirring.

 

Continue to stir and let it boil for 1 minute. Then reduce the heat and slowly add the sour cream while stirring. Do not let it boil. When it’s smooth add the meatballs and cook for about 5 minutes. Serve hot.

(Photo by:www.smittenkitchen.com)

 

Another one of my favorite dishes; I usually make this dish at least once a week. But shh, don’t tell my trainer.

 

SERVES: 4

 

INGREDIENTS:

2 tablespoons olive oil

2 medium shallots, minced

1 tablespoon tomato paste

1 teaspoon salt

½ teaspoon pepper

2 garlic cloves, minced

1 can (28 oz) plum tomatoes

1/3 cup vodka (optional)

½ cup heavy cream

½ cup parmigiano-reggiano cheese or parmesan cheese, freshly grated (extra for serving)

 

INSTRUCTIONS:

 

In a large saucepan heat the oil over medium heat. Add the shallots, pepper, salt and tomato paste. Saute for about 3 minutes. Add the garlic and sauté for about 2 minutes. Stir in the tomatoes and cook for 10 minutes. Remove the saucepan from heat.

 

Meanwhile in a large pot bring salted water to a boil. Add the penne pasta to the boiling water and cook until al dente, about 8 to 11 minutes. Drain the pasta.

 

SERVES: 8

 

INGREDIENTS:

 

Cake

1/2 cup vegetable shortening

1 1/2 cups sugar

1 teaspoon vanilla

2 eggs

2 1/2 cups flour

2 tablespoons cocoa

2 oz. red food coloring

1 teaspoon salt

1 cup buttermilk

1 teaspoon baking soda

 

Frosting

1/2 stick butter (20 minutes on counter to bring to room temperature)

8 oz cream cheese (20 minutes on counter to bring to room temperature)

1 pound box of powdered sugar dash of salt

1/2 teaspoon vanilla

 

INSTRUCTIONS:

 

Heat oven to 350F degrees.

 

Take two 9-inch round cake pans (or square or heart shaped) and lightly coat with butter. Lightly sprinkle flour into the pans. By adding butter and flour to the pans the cakes will not stick to the pans.

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