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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




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°.

Posted by: / June 30, 2010 / No Comments





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




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.

Posted by: / June 30, 2010 / No Comments
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