Shake and Cook http://www.shakeandcook.com Fri, 24 Sep 2010 15:30:09 +0000 en-US hourly 1 https://wordpress.org/?v=4.4.10 Easy Macaroni and Cheese http://www.shakeandcook.com/recipes/kid-friendly/easy-macaroni-cheese/ Fri, 24 Sep 2010 15:30:09 +0000 http://www.shakeandcook.com/?p=1674

 

This Macaroni and Cheese recipe is different than the original posted because it calls for the cook to bake the dish within the oven, rather than mixing the ingredients in a pot.

 

SERVES: 4

 

INGREDIENTS:

1 1/2 cup cooked pasta (cork screw shape or small shell shapes)

1/2 cup milk

1/2 cup shredded cheddar cheese

 

INSTRUCTIONS:

 

Heat the oven to 400F degrees.

 

In a deep baking dish mix all of the ingredients.

 

Place the baking dish in the pre-heated oven and bake for 15 minutes or until the cheese is melted.

 

Serve immediately.

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This Macaroni and Cheese recipe is different than the original posted because it calls for the cook to bake the dish within the oven, rather than mixing the ingredients in a pot.

 

SERVES: 4

 

INGREDIENTS:

1 1/2 cup cooked pasta (cork screw shape or small shell shapes)

1/2 cup milk

1/2 cup shredded cheddar cheese

 

INSTRUCTIONS:

 

Heat the oven to 400F degrees.

 

In a deep baking dish mix all of the ingredients.

 

Place the baking dish in the pre-heated oven and bake for 15 minutes or until the cheese is melted.

 

Serve immediately.

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Skirt Steak with Mustard Marinade http://www.shakeandcook.com/recipes/beef/skirt-steak-mustard-marinade/ Fri, 24 Sep 2010 13:30:19 +0000 http://www.shakeandcook.com/?p=1697

 

This dish is an alternative to the Skirt Steak recipe and the Skirt Steak with Corn on the Cob recipe. This recipe has a delicious, sharp mustard marinade seasoning the steak.

 

SERVES: 4

 

INGREDIENTS:

1/2 teaspoon salt

1/4 teaspoon black pepper

1/3 cup spicy brown mustard

3 tablespoons lemon juice

2 pounds skirt steak, cut into

4 equal pieces

4 piece of corn on cob

 

INSTRUCTIONS:

 

In a bowl stir the salt, pepper, mustard and lemon juice.

 

Pierce the steak all over with a fork.

 

Rub the steak with the mustard marinade. Place the steak in large zip top bag and seal, squeezing out the air. Refrigerate for 2 hours.

 

Heat the grill. Wrap the corn in aluminum foil. Cook on grill for 5 minutes.

 

Remove the steak from the bag and pat dry with paper towel. On grill cook the steak for 3 minutes on each side. Let the steak rest for 10 minutes before slicing and serving. Serve with corn.

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This dish is an alternative to the Skirt Steak recipe and the Skirt Steak with Corn on the Cob recipe. This recipe has a delicious, sharp mustard marinade seasoning the steak.

 

SERVES: 4

 

INGREDIENTS:

1/2 teaspoon salt

1/4 teaspoon black pepper

1/3 cup spicy brown mustard

3 tablespoons lemon juice

2 pounds skirt steak, cut into

4 equal pieces

4 piece of corn on cob

 

INSTRUCTIONS:

 

In a bowl stir the salt, pepper, mustard and lemon juice.

 

Pierce the steak all over with a fork.

 

Rub the steak with the mustard marinade. Place the steak in large zip top bag and seal, squeezing out the air. Refrigerate for 2 hours.

 

Heat the grill. Wrap the corn in aluminum foil. Cook on grill for 5 minutes.

 

Remove the steak from the bag and pat dry with paper towel. On grill cook the steak for 3 minutes on each side. Let the steak rest for 10 minutes before slicing and serving. Serve with corn.

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Apricot Sweet Baked Ham http://www.shakeandcook.com/recipes/pork/apricot-sweet-baked-ham/ Thu, 23 Sep 2010 17:00:53 +0000 http://www.shakeandcook.com/?p=1685

 

The secret to a great baked ham is in the glaze. Pineapples and apricot add a sweetness that complements the salty flavor of the ham.

 

SERVES: 8

 

INGREDIENTS:

5 pound pre-cooked ham

1/2 cup cloves

1 can (20 oz.) sliced pineapple (rings)

1/2 cup brown sugar

1 tablespoon cornstarch 1

can (20 oz.) apricot juice

 

INSTRUCTIONS:

 

Rinse the ham with cold water then pat dry with a paper towel. Using a sharp knife make surface cuts in the shape of a 2-inch X all over the ham. Place 1 clove in the intersection of each X.

 

Place individual rings of pineapple on the ham, using more cloves to secure the pineapple.

 

Place the ham in a large roaster pan. Cover the pan, place in the oven, and bake for 1 1/2 hours at 350F degrees.

 

In a saucepan, over medium heat, add the sugar, cornstarch and apricot juice. Stir constantly until the glaze thickens but don’t let it boil.

 

Uncover the ham and pour the apricot syrup on top. Cook for 30 minutes more, occasionally basting with the syrup to form a sweet glaze.

 

Prepare the ham for serving by

]]>

 

The secret to a great baked ham is in the glaze. Pineapples and apricot add a sweetness that complements the salty flavor of the ham.

 

SERVES: 8

 

INGREDIENTS:

5 pound pre-cooked ham

1/2 cup cloves

1 can (20 oz.) sliced pineapple (rings)

1/2 cup brown sugar

1 tablespoon cornstarch 1

can (20 oz.) apricot juice

 

INSTRUCTIONS:

 

Rinse the ham with cold water then pat dry with a paper towel. Using a sharp knife make surface cuts in the shape of a 2-inch X all over the ham. Place 1 clove in the intersection of each X.

 

Place individual rings of pineapple on the ham, using more cloves to secure the pineapple.

 

Place the ham in a large roaster pan. Cover the pan, place in the oven, and bake for 1 1/2 hours at 350F degrees.

 

In a saucepan, over medium heat, add the sugar, cornstarch and apricot juice. Stir constantly until the glaze thickens but don’t let it boil.

 

Uncover the ham and pour the apricot syrup on top. Cook for 30 minutes more, occasionally basting with the syrup to form a sweet glaze.

 

Prepare the ham for serving by removing the pineapples and the cloves. Discard the cloves. Serve each slice of ham with 1 pineapple ring and some glaze.

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Eggplant Parmigiana http://www.shakeandcook.com/uncategorized/eggplant-parmigiana/ Thu, 23 Sep 2010 17:00:37 +0000 http://www.shakeandcook.com/?p=1673

(Photo by: www.foodblogga.blogspot.com)

 

SERVES: 6

 

INGREDIENTS:

3 eggs, beaten

1 eggplant

1 cup bread crumbs

1/2 cup grated parmesan cheese

2 tablespoons vegetable oil

1 cup of your favorite spaghetti sauce

6 thin slices of mozzarella cheese

 

INSTRUCTIONS:

 

Heat the oven to 400F degrees.

 

In a bowl beat the eggs with a fork.

 

In a plate mix the bread crumbs with the parmesan cheese.

 

Slice the eggplant in slices that resemble your palm for length and thickness.

 

Heat the oil in a skillet at medium heat.

 

Dip the eggplant in the egg, then cover both sides with bread crumbs then lay gently in the skillet. Cook for about 5 minutes on each side until golden brown. Place the eggplant slices in a shallow baking dish.

 

On each slice place about 2 tablespoons of sauce, followed by 1 slice of mozzarella, topped with 1 tablespoon of sauce.

 

Place the baking dish in the pre-heated oven and bake for 15 minutes or until the cheese is melted.

 

I like to serve the eggplant with some pasta using the remaining sauce.

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(Photo by: www.foodblogga.blogspot.com)

 

SERVES: 6

 

INGREDIENTS:

3 eggs, beaten

1 eggplant

1 cup bread crumbs

1/2 cup grated parmesan cheese

2 tablespoons vegetable oil

1 cup of your favorite spaghetti sauce

6 thin slices of mozzarella cheese

 

INSTRUCTIONS:

 

Heat the oven to 400F degrees.

 

In a bowl beat the eggs with a fork.

 

In a plate mix the bread crumbs with the parmesan cheese.

 

Slice the eggplant in slices that resemble your palm for length and thickness.

 

Heat the oil in a skillet at medium heat.

 

Dip the eggplant in the egg, then cover both sides with bread crumbs then lay gently in the skillet. Cook for about 5 minutes on each side until golden brown. Place the eggplant slices in a shallow baking dish.

 

On each slice place about 2 tablespoons of sauce, followed by 1 slice of mozzarella, topped with 1 tablespoon of sauce.

 

Place the baking dish in the pre-heated oven and bake for 15 minutes or until the cheese is melted.

 

I like to serve the eggplant with some pasta using the remaining sauce.

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Skirt Steak with Corn on the Cob http://www.shakeandcook.com/recipes/beef/skirt-steak-corn-cob/ Thu, 23 Sep 2010 13:30:57 +0000 http://www.shakeandcook.com/?p=1695

 

SERVES: 4

 

INGREDIENTS:

2 cloves garlic, minced

1/3 cup balsamic vinegar

3 tablespoons brown sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons dried rosemary

2 pounds skirt steak, cut into 4 equal pieces

4 piece of corn on cob

 

 

INSTRUCTIONS:

 

In a blender add the garlic, vinegar, sugar, salt, pepper and rosemary. Blend well and pour into large zip top bag. Add the steak to the bag and seal, squeezing out the air. Refrigerate for 2 hours.

 

Heat the grill. Wrap the corn in aluminum foil. Cook on grill for 5 minutes.

 

Remove the steak from the bag and pat dry with paper towel. On grill cook the steak for 3 minutes on each side. Let the steak rest for 10 minutes before slicing and serving. Serve with corn.

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SERVES: 4

 

INGREDIENTS:

2 cloves garlic, minced

1/3 cup balsamic vinegar

3 tablespoons brown sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons dried rosemary

2 pounds skirt steak, cut into 4 equal pieces

4 piece of corn on cob

 

 

INSTRUCTIONS:

 

In a blender add the garlic, vinegar, sugar, salt, pepper and rosemary. Blend well and pour into large zip top bag. Add the steak to the bag and seal, squeezing out the air. Refrigerate for 2 hours.

 

Heat the grill. Wrap the corn in aluminum foil. Cook on grill for 5 minutes.

 

Remove the steak from the bag and pat dry with paper towel. On grill cook the steak for 3 minutes on each side. Let the steak rest for 10 minutes before slicing and serving. Serve with corn.

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Mongolian Beef http://www.shakeandcook.com/recipes/beef/mongolian-beef/ Wed, 22 Sep 2010 17:00:21 +0000 http://www.shakeandcook.com/?p=1687

 

SERVES: 4

 

INGREDIENTS:

1 pound flank steak, cut into thin strips

2 teaspoons sugar

1 tablespoon hoisin sauce

2 cloves garlic, minced

1/4 cup soy sauce

2 teaspoons peanut oil

4 cups of cooked white rice (optional)

 

INSTRUCTIONS:

 

In a bowl combine the sugar, hoisin sauce, garlic and soy sauce. Stir until marinade is well blended.

 

Add the steak strips to the bowl. Cover the bowl and refrigerate for 2 hours.

 

Heat the oil in a wok or deep pan until hot. Stir fry the beef for 5 minutes. Serve with white rice.

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SERVES: 4

 

INGREDIENTS:

1 pound flank steak, cut into thin strips

2 teaspoons sugar

1 tablespoon hoisin sauce

2 cloves garlic, minced

1/4 cup soy sauce

2 teaspoons peanut oil

4 cups of cooked white rice (optional)

 

INSTRUCTIONS:

 

In a bowl combine the sugar, hoisin sauce, garlic and soy sauce. Stir until marinade is well blended.

 

Add the steak strips to the bowl. Cover the bowl and refrigerate for 2 hours.

 

Heat the oil in a wok or deep pan until hot. Stir fry the beef for 5 minutes. Serve with white rice.

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Pineapple Glazed Baked Ham http://www.shakeandcook.com/recipes/pork/pineapple-glazed-ham/ Wed, 22 Sep 2010 15:30:21 +0000 http://www.shakeandcook.com/?p=1680

(Photo by: www.marthastewart.com)

 

The secret to a great baked ham is in the glaze. Pineapples and maple syrup add a sweetness that complements the salty flavor of the ham.

 

SERVES: 8

 

INGREDIENTS:

5 pound pre-cooked ham

1 cup brown sugar

3 tablespoons Dijon mustard

1/2 cup maple syrup

1 tablespoon cornstarch

1 can (20 oz.) crushed pineapple in juice

 

INSTRUCTIONS:

 

Rinse the ham with cold water then pat dry with a paper towel. Place the ham in a large roaster pan. Cover the pan, place in the oven, and bake for 1 1/2 hours at 350F degrees.

 

In a large bowl stir together the sugar, mustard and maple syrup. Pour 1/4 cup of the glaze into a saucepan.

 

Uncover the ham and pour the remaining glaze on top. Cook for 30 minutes more, occasionally basting with the syrup to form a sweet glaze.

 

In the saucepan, over medium heat, add the cornstarch and pineapples to the glaze. Stir constantly until the glaze thickens and boils. Serve this pineapple glaze with the ham.

]]>

(Photo by: www.marthastewart.com)

 

The secret to a great baked ham is in the glaze. Pineapples and maple syrup add a sweetness that complements the salty flavor of the ham.

 

SERVES: 8

 

INGREDIENTS:

5 pound pre-cooked ham

1 cup brown sugar

3 tablespoons Dijon mustard

1/2 cup maple syrup

1 tablespoon cornstarch

1 can (20 oz.) crushed pineapple in juice

 

INSTRUCTIONS:

 

Rinse the ham with cold water then pat dry with a paper towel. Place the ham in a large roaster pan. Cover the pan, place in the oven, and bake for 1 1/2 hours at 350F degrees.

 

In a large bowl stir together the sugar, mustard and maple syrup. Pour 1/4 cup of the glaze into a saucepan.

 

Uncover the ham and pour the remaining glaze on top. Cook for 30 minutes more, occasionally basting with the syrup to form a sweet glaze.

 

In the saucepan, over medium heat, add the cornstarch and pineapples to the glaze. Stir constantly until the glaze thickens and boils. Serve this pineapple glaze with the ham.

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Veal Parmigiana http://www.shakeandcook.com/recipes/beef/veal-parmigiana/ Wed, 22 Sep 2010 13:30:38 +0000 http://www.shakeandcook.com/?p=1671

(Photo by: www.thelittledoor.blogspot.com)

 

SERVES: 6

 

INGREDIENTS:

3 eggs, beaten

6 veal cutlets

1 cup bread crumbs

1/2 cup grated parmesan cheese

1 teaspoon salt

1/8 teaspoon black pepper

2 teaspoons garlic powder

2 tablespoons vegetable oil

1 cup of your favorite spaghetti sauce

6 thin slices of mozzarella cheese

 

INSTRUCTIONS:

 

Heat the oven to 400F degrees.

 

In a bowl beat the eggs with a fork.

 

In a plate mix the bread crumbs with the parmesan cheese.

 

Pound the veal until thin.

 

Season the veal cutlets with the salt, pepper and garlic.

 

Heat the oil in a skillet at medium-low heat.

 

Dip the veal in the egg, then cover both sides with bread crumbs then lay gently in the skillet. Cook for about 5 minutes on each side until golden brown. Place the cutlets in a shallow baking dish.

 

On each cutlet place about 2 tablespoons of sauce, followed by 1 slice of mozzarella, topped with 1 tablespoon of sauce.

 

Place the baking dish in the pre-heated oven and bake for 15 minutes or until the cheese is melted.

 

I like to serve the cutlets with spaghetti

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(Photo by: www.thelittledoor.blogspot.com)

 

SERVES: 6

 

INGREDIENTS:

3 eggs, beaten

6 veal cutlets

1 cup bread crumbs

1/2 cup grated parmesan cheese

1 teaspoon salt

1/8 teaspoon black pepper

2 teaspoons garlic powder

2 tablespoons vegetable oil

1 cup of your favorite spaghetti sauce

6 thin slices of mozzarella cheese

 

INSTRUCTIONS:

 

Heat the oven to 400F degrees.

 

In a bowl beat the eggs with a fork.

 

In a plate mix the bread crumbs with the parmesan cheese.

 

Pound the veal until thin.

 

Season the veal cutlets with the salt, pepper and garlic.

 

Heat the oil in a skillet at medium-low heat.

 

Dip the veal in the egg, then cover both sides with bread crumbs then lay gently in the skillet. Cook for about 5 minutes on each side until golden brown. Place the cutlets in a shallow baking dish.

 

On each cutlet place about 2 tablespoons of sauce, followed by 1 slice of mozzarella, topped with 1 tablespoon of sauce.

 

Place the baking dish in the pre-heated oven and bake for 15 minutes or until the cheese is melted.

 

I like to serve the cutlets with spaghetti using the remaining sauce.

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Maple Glazed Ham http://www.shakeandcook.com/recipes/pork/maple-glazed-ham/ Tue, 21 Sep 2010 17:00:05 +0000 http://www.shakeandcook.com/?p=1678

(Photo by: www.timeinthekitchen.com)

 

The secret to a great baked ham is in the glaze. Maple syrup adds a sweetness that complements the salty flavor of the ham.

 

SERVES: 8

 

INGREDIENTS:

5 pound pre-cooked ham

1/2 cup water

1 tablespoon cornstarch

1/2 cup maple syrup

1/2 cup raisins

1 apple, peeled and sliced

1 teaspoon prepared mustard

1/2 teaspoon ground cloves

 

INSTRUCTIONS:

 

Rinse the ham with cold water then pat dry with a paper towel. Place the ham in a large roaster pan. Cover the pan, place in the oven, and bake for 1 1/2 hours at 350F degrees.

 

In a large saucepan, over medium heat, stir together the water, cornstarch and maple syrup. Stir constantly until the syrup thickens.

 

Add the raisins, apple slices, mustard and cloves to the saucepan. Lower the heat and continue cooking for 10 minutes, stirring frequently.

 

Uncover the ham and pour the syrup on top. Cook for 30 minutes more, occasionally basting with the syrup to form a sweet glaze.

 

Serve the ham with leftover glaze.

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(Photo by: www.timeinthekitchen.com)

 

The secret to a great baked ham is in the glaze. Maple syrup adds a sweetness that complements the salty flavor of the ham.

 

SERVES: 8

 

INGREDIENTS:

5 pound pre-cooked ham

1/2 cup water

1 tablespoon cornstarch

1/2 cup maple syrup

1/2 cup raisins

1 apple, peeled and sliced

1 teaspoon prepared mustard

1/2 teaspoon ground cloves

 

INSTRUCTIONS:

 

Rinse the ham with cold water then pat dry with a paper towel. Place the ham in a large roaster pan. Cover the pan, place in the oven, and bake for 1 1/2 hours at 350F degrees.

 

In a large saucepan, over medium heat, stir together the water, cornstarch and maple syrup. Stir constantly until the syrup thickens.

 

Add the raisins, apple slices, mustard and cloves to the saucepan. Lower the heat and continue cooking for 10 minutes, stirring frequently.

 

Uncover the ham and pour the syrup on top. Cook for 30 minutes more, occasionally basting with the syrup to form a sweet glaze.

 

Serve the ham with leftover glaze.

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Cole Slaw http://www.shakeandcook.com/recipes/vegetarian/cole-slaw/ Tue, 21 Sep 2010 15:30:11 +0000 http://www.shakeandcook.com/?p=1676

(Photo by: www.life123.com)

 

SERVES: 6

 

INGREDIENTS:

1 large head of cabbage

1 teaspoon salt

1/2 cup chopped green pepper

1/2 cup julienned carrot strips

1/4 cup mayonnaise

1/3 cup tarragon vinegar

2 tablespoons sugar

1/2 teaspoon horseradish

1/4 cup heavy cream

1/4 teaspoon celery seed

1/4 teaspoon paprika

1/2 teaspoon salt

 

INSTRUCTIONS:

 

Shred the cabbage. Place the cabbage in a large bowl filled with water, ice and 1 teaspoon of salt. Let it soak for 30 minutes.

 

In a separate bowl mix all of the remaining ingredients to make the dressing.

 

Drain the cabbage and dry thoroughly. Add the cabbage to the dressing and toss to coat evenly.

 

Refrigerate for 1 hour then serve. Great for picnics.

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(Photo by: www.life123.com)

 

SERVES: 6

 

INGREDIENTS:

1 large head of cabbage

1 teaspoon salt

1/2 cup chopped green pepper

1/2 cup julienned carrot strips

1/4 cup mayonnaise

1/3 cup tarragon vinegar

2 tablespoons sugar

1/2 teaspoon horseradish

1/4 cup heavy cream

1/4 teaspoon celery seed

1/4 teaspoon paprika

1/2 teaspoon salt

 

INSTRUCTIONS:

 

Shred the cabbage. Place the cabbage in a large bowl filled with water, ice and 1 teaspoon of salt. Let it soak for 30 minutes.

 

In a separate bowl mix all of the remaining ingredients to make the dressing.

 

Drain the cabbage and dry thoroughly. Add the cabbage to the dressing and toss to coat evenly.

 

Refrigerate for 1 hour then serve. Great for picnics.

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