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SERVES: 4

 

INGREDIENTS:

8 tablespoons butter

1/2 cup slivered almonds

1 cup buttermilk

2 teaspoons black pepper

1 1/2 teaspoons garlic powder

2 teaspoons salt, or to taste

4 trout fillets, 5 to 6 ounces each

All-purpose flour, as needed

Juice of 1 lemon

3 tablespoons white wine

Slices of lemon for garnish

 

INSTRUCTIONS:

 

In a skillet over medium heat, melt 1 1/2 tablespoons butter.

 

Add the almonds to the skillet and sauté until golden brown, about 5 minutes. Remove the almonds to a plate.

Posted by: / July 02, 2010 / No Comments

 

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.

Posted by: / June 30, 2010 / No Comments

(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.

Posted by: / June 29, 2010 / No Comments

(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.

Posted by: / June 29, 2010 / No Comments

(Photo by: http://www.buzzle.com)


SERVES: 4

 

INGREDIENTS:

3 tablespoons olive oil

4 Chilean sea bass fillets, 5 to 6 ounces each

2 teaspoons black pepper

2 teaspoons salt, or to taste

Any spicy seasoning like Cajun seasoning

 

INSTRUCTIONS:

 

Heat oven to 425°.

 

Coat a baking pan with olive oil.

Posted by: / June 24, 2010 / 2 Responses >>
Posted by: / June 24, 2010 / No Comments
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