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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

(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

(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

 

The weather is only getting cooler...

 

Thought I would start posting warm / holiday favorite drinks, and this drink is a holiday favorite! It warms you right up in the cold winter, and brings that holiday feel to your family dinners.

 

SERVES: 4

 

INGREDIENTS:

1/2 gallon apple cider

12 cloves

3 cinnamon sticks

1 cup orange juice

1/4 cup lemon juice

 

SERVES: 3 dozen cookies

 

INGREDIENTS:

2 cups all-purpose flour

1/4 teaspoon salt

1/2 teaspoon ginger

1 1/2 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1/2 teaspoon baking soda

1 teaspoon baking powder

6 tablespoons butter (softened, plus 1 teaspoon to coat the cookie sheet)

3/4 cup sugar (plus 5 tablespoons to coat the mixture balls)

1/2 cup molasses

1 egg, beaten

(Photo by: www.diabeticookery.com)

 

SERVES: 4

 

INGREDIENTS:

4 skinless, boneless chicken breast halves

1/2 cup lemon juice

1/2 teaspoon onion powder

1/2 teaspoon pepper

1/2 teaspoon salt to taste

2 teaspoons dried parsley

 

INSTRUCTIONS:

 

Preheat grill to medium heat.

 

Lightly oil the grill grate.

(Photo by: www.infobarrel.com

 

I am not a huge steak eater, but what I can eat all day – everyday- is fish. I think this dish is a great appetizer; seafood lovers will devour it, and goes great with a glass of white wine.

 

SERVINGS: 10-12

 

INGREDIENTS:

Wooden skewers

1 pound raw, medium shrimp, shelled and deveined

2 to 3 tablespoons olive oil

2 tablespoons fresh mint, minced

3 ounces crumbled feta cheese

Side of bread (optional)

Springs of fresh mint Vinaigrette

1/2 cup olive oil

2 tablespoons rice vinegar

2 tablespoons cider vinegar

Garlic salt to taste

 

INSTRUCTIONS:

 

Toss shrimp, olive oil, and fresh mint in bowl.

 

Cover with plastic wrap and refrigerate for 2 hours.

(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.

(Photo by: www.sunset.com

 

I am a seafood lover. Salmon is one of my favorite dishes, especially grilled. I like the salmon cooked extra crispy over the grill. Although, you can choose how well cooked you prefer your Salmon.

 

SERVES: 6

 

INGREDIENTS:

1/4 teaspoon garlic powder

1/2 teaspoon pepper

1/2 teaspoon salt to taste

1 1/2 pounds salmon fillets

1/3 cup soy sauce 1/3 cup water

1/3 cup brown sugar

1/4 cup vegetable oil

 

INSTRUCTIONS:

 

Season the salmon fillets with the garlic, salt and pepper.

 

In a small bowl add the sugar, water, oil and soy sauce.

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