24 shake it Recipes

all-purpose flour, salt, pepper, cracker crumb, paprika, basil or 1/2 tsp oregano, crushed, powdered thyme, garlic powder

tea bags (or more as desired, i like red rose the best for this), boiling water, sugar (or to taste), ice cube (lots!)

fresh boneless chicken breasts, best foods mayonnaise or hellmann s mayonnaise, cheese crackers (cheez-it or goldfish, ground), powdered parmesan cheese, seasoning (pizza flavor herb and spice blend), ground black pepper

skim milk, cinnamon, bananas, coffee ice cubes (frozen coffee, more or less depending on how much coffee and thickness you want), splenda sugar substitute , to taste (optional)

soymilk (i use regular skim milk as it doesn tsp bother my ibs) or 1 1/2 cups rice milk (i use regular skim milk as it doesn tsp bother my ibs), banana, ripe (i slice and freeze first), peanut butter

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

vegetable broth, olive oil (can be left out i like it for the creaminess), red lentil, carrot, finely diced, onion, finely chopped, tomato paste (for a richer soup just use a whole 6-oz can), ground cumin, paprika (smoked for extra zing!), sea salt, garlic powder (just 1 shake), cayenne pepper (a few shakes), bay leaves

pork rinds, crushed, ranch dressing mix, soy protein isolate

imitation crab meat, chopped (i m sure it would taste even better with real crab!), cream cheese, room temperature, sour cream, mayonaisse, pepper jack cheese, shredded, swiss cheese, shredded, onion, chopped, stalk celery, chopped, inner stalk celery (the leafy parts), chopped, green pepper, chopped, diced green chiles, shakes hot sauce (i used hellfire and damnation-habanero sauce), old bay seasoning, salt & pepper

ice, oregon chai caffeine free chai tea mix, soymilk (i like naturally preffered), fruit , to taste (or just drink it plain)

raw almonds, water, soymilk (optional ( makes it creamy ), carob powder (or choc milk powder if you wish), ripe bananas, ice cubes

high-fat cocoa (this is still relativley low in fat, but the more fat the better it sticks), chili powder, sugar or substitute

apple juice (clear), lemon, peeled and juiced, jalapenos, 1 red and 1 green, minced, sugar

this works great !!! good for when all your family is together. the best part is that no 1 has to wait for their special omelet !!!), have guests write their name on a quart-size ziploc freezer bag with permanent marker., crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them., put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc., guest adds prepared ingredients of choice to their bag and shake. make sure to get the air out of the bag and zip it up., place the bags into rolling , boiling water for exactly 13 minutes. you can usually cook 6-8 omelets in a large pot. for more, make another pot of boiling water., open the bags and the omelet will roll out easily. be prepared for everyone to be amazed.

counces cream cheese, softened, mayonnaise (do not use miracle whip - it s too sweet), sour cream, a shake or two of celery salt (not celery seed), a shake or two of garlic salt, a dash of salt and pepper, albacore tuna , packed in oil (i ve tried using the water-packed tuna, but it really leaves this dip blah ), dippers, potato chips , bagel or pita chips, triscuits, etc., celery sticks, zucchini sticks, any veggie you think sounds good with tuna

fresh bananas (use large banana s or 3 small), frozen strawberries (i use a berry blend, strawberries, blueberries, raspberries), non-fat vanilla yogurt (i use silk, vanilla soy yogurt, and 1 cup is the equiv. of 1 small yogurt), vanilla-flavored soymilk (just add soy milk until you get a good consistency for your shake, make it a little thin), splenda sugar substitute (1/2 tsp. splenda or 1/2 tsp. sugar or 1/2 tsp honey), ice cubes

cucumbers, white vinegar or apple cider vinegar (it s better with white though!), sugar, salt (just a shake or two if you don tsp want to measure), pepper (same applies here), canola oil, lemon juice (optional), dill