Holiday Menu's and Recipes

Holiday Menu's and Recipes (Full Version)

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BBBTBW -> Holiday Menu's and Recipes (11/25/2007 5:44:05 AM)
Hello All, I thought I would start begging for recipes for the holiday season. I always like to try new things, and since I am doing the bulk of the cooking for my family's Holidazzle celebration, I would like to try some new and different things. They don't have to be traditional dishes as we are having a Turducken this year...how untraditional is that? I thought it would be interesting if we could get recipes from all over the world to share with each other. I will start us off with my Grandmothers Mixed Greens: Bear in mind Grandmother used to cook for an Army of people, so this recipe feeds about a lot of people....but if you are like my family, you will get a whole plate of these and look at the others like they are crazy if they complain that you ate all the greens. 15 lbs Fresh Collard Greens* 5 lbs Fresh Mustard Greens* 5lbs Fresh Turnip Greens* 1 Large Onion - yellow or white (minced) 1 Large Onion - yellow or white (diced) 5 cloves Fresh Garlic (minced) 1 Large Hamhock (can be substituted with Salt Pork or a lb of bacon) 2 T. White Vinegar 1/2 C Table Salt 1 T Kosher Salt 1/2 C Sugar Fill a Large sink with cold water and pour in the table salt. Place the greens in the water and let them soak, giving them an occasional stir to get all the dirt off. Do this for about an hour, as it takes a little time for all the dirt to find its way to the bottom of the sink. While your greens are soaking, put a gallon of water on to boil on high heat. Place all the other ingredients into the pot as it is heating up to flavor the water so it can infuse the greens immediately. Pick the leaves off the stems of the greens and dispose of the stems. Add the greens to your boiling water and reduce the heat to medium, place a lid over the pot and let them cook, stirring occasionally so as not to burn those on the bottom. Add more water as needed to keep the greens from burning and to keep them cooking. They are ready when they are limp and seemingly lifeless. Just remember looks can be deceiving. *when cooked greens reduce greatly, more than half...although it seems like a lot...its really not...you may end up with 10 lbs of greens these are generally served with a pan of cornbread and a bottle of peppered vinegar or hot sauce.. I prefer just to have the cornbread. Best eaten when cut into small pieces and the cornbread is crumbled and mixed in with the greens to soak up all the juices. Then eaten with your fingers. Who cares about social appropriateness? <smile> But to each his or her own. Enjoy and Share.

OscarHargraves -> RE: Holiday Menu's and Recipes (11/25/2007 12:15:57 PM)
Here's one of our family favorites. Hope you enjoy it as much as we do. Raspberry Jello Salad 2ea (0.6 oz) boxes of sugar free Raspberry Jello 2ea 8 oz bags of frozen raspberries 1ea 24 oz container of fat-free sour cream 1ea 12 oz can of crushed pineapple 2ea ripe bananas 4oz of chopped pecans or walnuts (optional) Open the pineapple and pour into a large strainer over a bowl. Thoroughly drain pineapple making sure to stir it in the strainer to get most of the juice out. Boil four cups of water and stir in the Jello powder for at least two minutes. Set aside as is. Peel and mash the two bananas with a fork. In a large mixing bowl, add the bananas, pineapple and nuts to the frozen raspberries and mix thoroughly. Now add the mixture to the waiting Jello stirring quickly. Place this mixture in the bottom of a round, fluted Tupperware Jello mold or similar mold until it is approximately 1/2 full. With a spoon, form a 2” wide, 1” deep trench in the center of the Jello all the way around. Into this trench, spoon in the fresh, fat-free sour cream ensuring that the sour cream does not lap over to the inside or outside edges of the mold. Quickly finish adding the rest of the Jello mixture filling the mold within ¼” of the top. Cover and chill at least one hour or until ready to serve. Un-mold onto a large decorator plate and cut in 2” slices. Makes approximately12 servings. Fresh whipped cream and a sprig of mint make a wonderful ganish.

BBBTBW -> RE: Holiday Menu's and Recipes (11/25/2007 4:14:30 PM)
YEAH OSCAR!!!...that sounds scrumptious....Thats definitely going on my list of things to try.

lilsubl -> RE: Holiday Menu's and Recipes (11/25/2007 4:51:49 PM)
mmmmmm....holiday dinners!!! we always do the traditional turkey, mashed potatoes, gravy, stuffing, etc...my stuffing comes out different every time i make it, cause i get different ingredients depending on my mood...but it always has onions, celery & sausage in it, along with mass quanities of butter...sometimes i put various fruits & nuts in it...my daughter loooooves it!!! one dish that always must be included is what we refer to as "Nellie's Salad", since she was the first one to serve it...i don't have the recipe out here on the truck with me, but let me give you the gist of it & maybe when i get home, if there is any interest, i can get the correct recipe to folks... for Christmas, we put a layer of red jello on the bottom of a rectangular pyrex baking dish, then cover that with a mixture of cream cheese, whipped cream, pinapple & mini marshmallows, then a layer of green jello...you cut it into squares & serve it on a leaf of lettuce....yummmmmmm......

BBBTBW -> RE: Holiday Menu's and Recipes (11/25/2007 10:05:10 PM)
Dang ya'll, keep em coming....that sounds GOOD TOO

sammiebabygirl -> RE: Holiday Menu's and Recipes (11/25/2007 10:25:00 PM)
I had this at Thanksgiving and it was so good that I found the recipe and made it right away. jen BUSH'S® Mixed Bean Salad Ingredients 1 (16 ounce) can BUSH'S® BEST Mixed Beans, rinsed and drained 1/2 cup chopped celery 1/3 cup sliced stuffed olives 1/4 cup chopped onion 1/3 cup Italian salad dressing 1/4 teaspoon salt 1/8 teaspoon cayenne pepper 2 hard-cooked eggs, coarsely chopped Directions In a bowl, combine BUSH'S® BEST Mixed Beans, celery, olives, onion, salad dressing, salt and pepper; stir to combine. Add eggs; stir gently. Chill before serving.

BBBTBW -> RE: Holiday Menu's and Recipes (11/26/2007 3:59:59 AM)
We had something that sounds very similar to that for the T day as well. I am not a 3bean salad type person...but I did notice that it disappeared by the end of the evening.

Twicehappy2x -> RE: Holiday Menu's and Recipes (11/26/2007 4:04:02 AM)
Can i come to your house for some of those greens? We eat them like that at home, the juice in the pan being called the "pot liquor" is the best part, and yes you must have cornbread to soak it up.

BBBTBW -> RE: Holiday Menu's and Recipes (11/26/2007 6:12:53 AM)
ok, you can come, but you gotta share a recipe

OscarHargraves -> RE: Holiday Menu's and Recipes (11/29/2007 2:11:32 PM)
Here's another one that we like a lot. Of course I tend to sneak a little maple syrup into it too............ *Bourbon Mashed Sweet Potatoes:* 1 3/4 to 2 pounds sweet potatoes 1 teaspoon olive oil 1/2 cup heavy cream 1/4 cup bourbon whiskey 3 tablespoons packed light brown sugar 2 tablespoons molasses 1/8 teaspoon salt Preheat the oven to 425 degrees F. Lightly rub the sweet potatoes with the olive oil. Place on a foil-lined baking sheet and bake until tender, about 45 minutes to 1 hour, depending upon their size. Remove from the oven and let sit until cool enough to handle. Peel the sweet potatoes and transfer the flesh to a large bowl. Add the cream, bourbon, brown sugar, molasses, and salt, and beat on high speed with a hand-held mixer until smooth. Cover to keep warm until ready to serve. Yield: 4 servings Prep Time: 20 minutes Cook Time: 1 hour

ELUSIVE1 -> RE: Holiday Menu's and Recipes (11/29/2007 6:05:18 PM)
I make a hot bread dip appetizer to keep the tribes from getting restless while food is being prepared.. Hot Bread Dip Ingredients: 1 round sourdough bowl 16 oz sour ceram (2) 8 oz blocks cream cheese 2 cups sharp chedder cheese-shredded 4 green onions-diced 2 tbls diced chilies 2 tblsp Worsestershire sauce 2 tsp Mrs Dash Hollow out bread bowl-keeping bowl intact and keep lid... in bowl mix remaining ingredients spoon into bread bowl, cover with bread lid-- wrap in foil and bake 1 1/2 to 2 hrs @ 350 degrees Stir well before serving slice bread from inside bowl to serve, also good on crackers or deli toasts

BBBTBW -> RE: Holiday Menu's and Recipes (12/1/2007 7:40:30 AM)
So has anyone ever had a Turducken? This is going to be a first for everyone in my family. Are they really as good as I hear they are? I have effectively saved all the recipes thus far. Wishing there were more. I know we are doing the Raspberry Jello Salad and my GOODNESS that bread dip sounds fabulous maybe also get an additional loaf of sourdough bread (my favorite by the way) and slice that up into serving size pieces. I would like to try the sweet potatoes but my aunt would have a fit if I brought a new sweet potato recipe to the family dinner....Its been her baby since before I was born. I will have to try it on my own. I am thinking the Nellie's Salad might be good at the New Years Day Celebration we have at work, maybe served in wine glasses. So has anyone ever had a Turducken? This is going to be a first for everyone in my family. Are they really as good as I hear they are?

happypervert -> RE: Holiday Menu's and Recipes (12/1/2007 9:16:09 AM)
Here's another recipe thread with my favorite eggnog recipe I simplilfy it a bit, and just use a bottle of bourbon and another of rum, and I only use 1/2 the heavy cream because I don't like having so much of it ending up floating on top,

divi -> RE: Holiday Menu's and Recipes (12/1/2007 9:17:28 AM)
quote: ORIGINAL: ELUSIVE1 I make a hot bread dip appetizer to keep the tribes from getting restless while food is being prepared.. Hot Bread Dip Ingredients: 1 round sourdough bowl 16 oz sour ceram (2) 8 oz blocks cream cheese 2 cups sharp chedder cheese-shredded 4 green onions-diced 2 tbls diced chilies 2 tblsp Worsestershire sauce 2 tsp Mrs Dash Hollow out bread bowl-keeping bowl intact and keep lid... in bowl mix remaining ingredients spoon into bread bowl, cover with bread lid-- wrap in foil and bake 1 1/2 to 2 hrs @ 350 degrees Stir well before serving slice bread from inside bowl to serve, also good on crackers or deli toasts okay this recipe sounds reallllllllllly good !

OscarHargraves -> RE: Holiday Menu's and Recipes (12/6/2007 4:33:05 PM)
I have not personally tried the Terducken but Emeril did one on his show (Emeril Live) and everyone there thought it was really great. You might go to Food Network.com and look up his receipe there. You should also be able to get some 'audience reactions' to it too. Here's a pretty good stuffing to go into that Turducken: 'Herbed Pecan Stuffing' INGREDIENTS 8 cups day-old multi-grain bread cubes 3/4 cup golden raisins 1/2 cup apple juice 4 celery ribs, diced 1 large onion, chopped 3 garlic cloves, minced 1/4 cup olive or vegetable oil 1 cup minced fresh parsley 1-1/2 teaspoons salt 1-1/2 teaspoons rubbed sage 3/4 teaspoon dried thyme 1/2 teaspoon fennel seeds, crushed 1/4 teaspoon pepper 1 egg 1-1/2 to 2 cups chicken broth 1-1/2 cups coarsely chopped pecans, toasted SERVINGS 10-12 CATEGORY Side Dish METHOD Baked PREP 35 min. COOK 45 min. TOTAL 80 min. DIRECTIONS: Place bread cubes in a single layer on an ungreased baking sheet. Bake at 225° for 30-40 minutes, tossing occasionally, until partially dried. Meanwhile, combine the raisins and apple juice in saucepan; bring to a boil. Remove from the heat; let stand for 15 minutes. In a large skillet or Dutch oven, saute celery, onion and garlic in oil until tender. Add parsley, salt, sage, thyme, fennel seeds and pepper; mix well. Remove from the heat. Beat egg and broth; add to vegetable mixture with the bread cubes and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover and bake 15-20 minutes longer or until lightly browned. Yield: 10-12 servings.

BBBTBW -> RE: Holiday Menu's and Recipes (12/6/2007 8:47:51 PM)
Thanks Oscar, Actually I have been on the foodnetwork.com for a few months now collecting recipes. I am using Paula Dean's recipe for the Brine Bath, I have an OUTRAGEOUS stuffing that I am going to use and I am also going to use some homemade Polish Sausage. I went to the gourmet store and got some killer blackening seasoning and some killer cajun seasoning. We will hope for the best. I am cooking it this weekend. The birds are already bathing, I will let you know how it comes out.

EvilGenie -> RE: Holiday Menu's and Recipes (12/6/2007 9:06:40 PM)
~FR~ Just edited to remove my post on turducken as you have stated are relying on Paula Deen for yours Good Luck! Turducken is a centuries old British invention and I have seen her recipe; not that I use any nor any of the food network's but I wanted to see it to compare. Not exactly leaning on the original traditions. I hope it is everything you hope it will be and your holidays most enjoyable!

oreogirl -> RE: Holiday Menu's and Recipes (12/6/2007 10:52:36 PM)
I'm looking for a really great somewhat exotic vegetable side dish. Does anyone have any suggestions?

EvilGenie -> RE: Holiday Menu's and Recipes (12/6/2007 10:58:22 PM)
How exotic??

oreogirl -> RE: Holiday Menu's and Recipes (12/6/2007 10:59:48 PM)
Nothing too out there...maybe a mediterraean flavor.

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