Recipezaar: Christmas,Main Dish recipes

Roast Turkey With Pomegranate-Port Wine Sauce

Tue, 11 Nov 2008 12:21:33 -0500

This is a contemporary way to do the holiday turkey. I found this in a cooking club of america magazine. A great wine to serve with this dish is a hearty zinfandel, something from the Sonoma County would be perfect. Check out my menu for some good pairings. -- posted by SaffronMeSilly

Safeway's Two Hour Turkey

Fri, 14 Nov 2008 18:23:42 -0500

Our local Safeway is called Genuardi's and they've been advertising this recipe all over the place. I think it's worth giving a try. This can be done with a Turkey as large as 24lbs. -- posted by CHRISSYG

Christmas Ham Balls

Fri, 14 Nov 2008 19:23:22 -0500

My mom started making this dish at Christmas years ago and it's a hit every time. The sweet and savory combination is wonderful. Tip: When you go to the deli to get the meat, have them grind the two types together so you don't have to go the trouble of having to mix them together when you get home! -- posted by I_Cook_For_Firemen

Kittencal's Holiday Brunch Sausage Casserole

Sun, 16 Nov 2008 23:23:11 -0500

This is easy and so delicious, and best thing about this casserole it will be already prepared and ready to bake when your company arrives! --- you may increase the bread and eggs slightly, for each slice of bread increase 1 egg, example 8 eggs, 8 slices bread -- posted by KITTENCAL

Topsy Turvy Crispy Roast Chicken With Salt Crust Seasoning

Wed, 19 Nov 2008 16:50:12 -0500

A great method for cooking a perfect whole roast chicken - no dried out breast meat and no half raw leg and thigh meat, just moist chicken with crispy, seasoned skin. I like to use corn-fed chickens for a truly lovely texture, flavour and colour. The salt crust and seasoning mix that I suggest, really gives a great flavour and crispy finish; however, if you have your own favourite seasoning mix, please use that instead. Salting chicken before cooking draws out excess moisture, making the flesh firmer and the skin crispy. Serve this roast chicken with traditional accompaniments such as roast potatoes, stuffing, fresh seasonal vegetables and gravy. (It is nice to buy and cook organic or humanely produced chickens; I realise that they cost a little bit more, but the taste is superior and you will not be supporting a cruel and unnecessary way of animal husbandry - you taste what you pay for!) -- posted by French Tart

Leftover Mashed Potatoes and Turkey Casserole

Fri, 21 Nov 2008 01:44:56 -0500

A lovely way to use hard-to-reheat potatoes and gravy, and good alternative to the same-old leftovers after Thanksgiving. Someone should try it with bacon bits under the cheese. -- posted by SunnySmiles

Madeira-Glazed Roast Turkey

Tue, 25 Nov 2008 01:02:41 -0500

Creative, delicious and decidely different from Chef Patrick D. Clark. To make turkey stock, simmer skinned turkey neck and giblets (not liver) in 3 cups chicken broth until liquid is reduced to 2 cups, about 30 minutes, then strain and discard solids. -- posted by JackieOhNo!

Mushroom-Stuffed Turkey Breast

Tue, 25 Nov 2008 01:05:38 -0500

This can be made as a holiday alternative to a whole turkey, if you prefer just white meat, or don't have a large crowd to feed. Also, at a time when prevailing tastes are running toward light, lean meat, high-protein, low-fat turkey breast comes close to the perfect choice. -- posted by JackieOhNo!

Winter Squash Souffle

Tue, 25 Nov 2008 01:47:19 -0500

Gourmet | November 2006 -- posted by dicentra

Oven Roasted Turkey With Sage Butter - Tyler Florence

Thu, 27 Nov 2008 00:41:57 -0500

I made this last year for Thanksgiving, my very first bird...it was absolutely amazing and made me look super impressive! I am making it again this year too. My husband said I had too, LOL! I found this recipe on the Food Network in 2007. The key to my turkey last year, however, was I Brined it with Recipe#13961 and finished it using this recipe and even made Caramelized Onion and Cornbread Stuffing as a Dressing, which goes along with this Turkey. Another Tyler Florence ULTIMATE! Note: Cooking time does not include the step of Brining it the night before if you choose to do so. Enjoy! -- posted by DoveChocolatierinKY

Roast Prime Rib of Beef With Horseradish Crust

Sun, 30 Nov 2008 02:43:44 -0500

Recipe from Food Network Tyler Florence. I have tried - I will be making for Christmas day dinner this year. -- posted by BethR

Cheese Filling for Ravioli's

Mon, 01 Dec 2008 17:54:53 -0500

My great grandmother's recipe that has been used in our family every Christmas for almost a century. -- posted by JoeyV

Christmas Turkey Stuffed With Mushroom-Flavored Forcemeat

Mon, 01 Dec 2008 19:47:19 -0500

From Ruth Van Waerebeeks Everybody Eats Well in Belgium Cookbook. This has become my standard Thanksgiving turkey recipe. I follow it precisely, alternately basting with drippings and butter every 15 minutes. The result is a spectacular presentationa beautiful, dark golden brown turkey that everyone oohs and ahhs over. Its not that hard, just takes a little extra work. And the extrasmaking the forcemeat stuffing beforehand and the gravy at the endare worth the trouble. Ruth says that the Christmas Turkey is traditionally served with Deep-Fried Potatoe Croquettes, Celery Root and Potato Purée, an assortment of green vegetables, and Baked Apples Filed with Berries, or Pears Poached in Spiced Red Wine. -- posted by Belgophile

Bacon Wrapped Roasted Turkey

Wed, 03 Dec 2008 00:16:48 -0500

This recipe was shared with me by my wonderful boss who is an AMAZING chef! He helped make my 1st Thanksgiving one to remember by giving me this recipe. This Turkey is so moist and so easy to make! -- posted by MrsM1021

Skillet Cabbage and Ham

Thu, 04 Dec 2008 16:44:36 -0500

I love finding different ways to make cabbage. This would be a good way to use up leftover ham. Recipe is from Family Circle. -- posted by Lainey6605

Festive Fillet of Beef

Mon, 08 Dec 2008 23:50:58 -0500

This is a wonderful alternative to turkey for Christmas, full of rich festive flavours. Taken from Good Housekeeping Complete Christmas. The shallots are simply trimmed, not peeled; this gives good colour to the beef juices and the shallots keep their shape and are soft and juicy. Lexia raisins are much larger and fatter than the normal variety. Prep time includes soaking time. -- posted by Lou van

Morcon (Meat Roll) Phillipines

Mon, 08 Dec 2008 23:58:49 -0500

This traditional recipe is a part of the Christmas and New Year food tradition in the Philippines. Many traditional Filipino holiday foods have a strong Spanish influence. This recipe is for serving straight away but Morcon is easier to slice when allowed to cool and much better after having been refrigerated. If ground ham and pork is not available, use a can of Vienna sausages. -- posted by Celticevergreen

Christmas Chicken With Prosciutto and Cranberries

Tue, 09 Dec 2008 01:14:16 -0500

Succulent chicken, seasoned with garlic butter and wrapped in prosciutto, served with a rich cranberry sauce -- posted by English_Rose

Mushroom Lentil Barley Casserole

Tue, 09 Dec 2008 01:39:19 -0500

A good vegan dish to add to a festive meal. Great with red cabbage, broccoli and roasted root vegetables. And meat eaters like it too! This is a pretty versatile dish, read forgiving...if I don't have barley to hand rice works. Sometimes I have added in odds and sods of leftover veg like red peppers/courgettes/pumpkin and then used fewer (and/or just plain button)mushrooms. I have also zinged it up with smoked paprika and tabasco. As I said it goes well in a mixed holiday meal but sometime I just serve this with steamed savoy cabbage or kale and mashed potatoes. -- posted by mrsfabicons

Christmas Soup

Wed, 10 Dec 2008 20:14:46 -0500

A very yummy Alton Recipe- I just love all his postings, and this one is no different -- posted by Wendy@TN

Jennie's Christmas Pasta

Thu, 11 Dec 2008 16:33:42 -0500

This is a delicious recipe and very quick and easy to make. I don't actually eat it on Christmas day (we're traditional turkey people)...but it always reminds me of Christmas time with it's red and green colors. For some reason - making this always cheers up my day! Hope it does the same for you. Enjoy! -- posted by Jennibear

Herb Rubbed Bison Sirlion Tip Roast

Thu, 11 Dec 2008 17:32:21 -0500

I got this off of a website about the great benefits of eating bison as opposed to beef. I was gifted a bunch of bison for a wedding present & had no idea how to cook it. In reality you only have to roast bison for half as long as you would a traditional beef roast as bison is so lean. This is a wonderful recipe & your guests wouldn't think anything other than WOW this is a great roast! -- posted by Alli Z.

Turkey Pizza

Mon, 22 Dec 2008 18:21:12 -0500

Fresh! Healthy! With a hint of lime and chilli or fresh mint and cranberry; your choice. Make sure you use mozzerella cheese so that the pizza will come out of the oven dry and delecious not soggy and greasy. -- posted by Tigg

Perfect Christmas Turkey

Tue, 23 Dec 2008 00:29:08 -0500

This recipe is from Better Homes And Gardens, I plan on making it this year for Christmas. -- posted by Sara 76

Pierogies

Wed, 24 Dec 2008 17:03:06 -0500

This is my Grandmother's recipe for Pierogies. We've been making them every Christmas for as long as I can remember. -- posted by Chef #962677

Jumbo Baked Diver Scallops

Thu, 25 Dec 2008 01:03:14 -0500

Lightly breaded jumbo diver sea-scallops, baked in a terrific lemon garlic butter sauce!!! One of my favorites. Delicious served with a crisp green salad and pasta or French bread, -or- may be served as an appetizer. -- posted by BecR

Christmas Goose

Thu, 25 Dec 2008 01:03:47 -0500

The only thing that I could think of while I was sitting next to my husband in the duck blind, after a flock of Geese flew over us and he took two shots and said that he got him was..."Now the goose is on the table...and the pudding made of fig..." This is our first year hunting waterfowl, and it is so much fun, the best part is that we can spend quality time together. I have never prepared something like this before, but, with the economy the way it is, the goose was a blessing. I found this recipe by luck, and it sounds really good, it will be how I prepare my Christmas goose. I will let you know how it turns out. This recipe doesn't include the time it takes to pluck the bird :P UPDATE!!!! This was the Blue Ribbon winner at the table...I was told that EVERY time a goose gets brought home, I am automatically the chosen one to prep and cook it! Please!!! someone else try this and tell me what ya think!! -- posted by Mrs. "B"

Christmas Brisket

Mon, 29 Dec 2008 16:57:57 -0500

Much to my surprise and delight, my family has decided to try and have something different for Christmas. When I asked my brother what to make instead of the traditional ham, he suggested brisket, a cut of meat I'd never cooked before. (I was thinking roast beef, but when you get the ball, you have to run with it.) After reading lots of recipes and boggled by the options, I decided to blend them into this recipe. Made in a Crock Pot, it doesn't get any easier and the results are melt-in-your-mouth tender. -- posted by justcallmetoni

Chickpea Flatcake With Honey Roasted Vegetables

Tue, 30 Dec 2008 00:16:53 -0500

This looks interesting and different. I am guessing you could fairly easily mix up the sort of veg you are roasting for the dish. I found it in the 2008 copy of 'Vegetarian Christmas' special put out by the BBC Good Food Magazine. -- posted by Sarah_Jayne

Festive Terrine

Tue, 30 Dec 2008 15:50:35 -0500

I adapted this recipe from the December issue of the excellent Australian Delicious Magazine. I added some duck leg-meat, as it was on hand, and this was a great addition. I omitted the garlic from the original recipe, as I felt it would overpower the other flavours. The original recipe also included 1/2 cup brandy - I didn't have any so didn't add it - instead I added the juices of the duck, which had been roasted in honey and allspice. It was simple to make, and had a beautiful presentation and flavour. Serve cold, accompanied by a fruit relish - I used a cherry relish as it was served for Christmas lunch. You could use rasher bacon as a substitute for prosciutto to line the terrine - the prosciutto was a leaner option, and about the right size to wrap the terrine. -- posted by ChrisWells

Lentil "meat" Loaf With Potato Filling

Tue, 30 Dec 2008 20:54:59 -0500

This loaf was modified from a found recipe, very hearty and rich. Tons of protein and easy to make. I added ground flax seed for extra health benefit! -- posted by Lbryda

Ginger Glazed Ham

Tue, 30 Dec 2008 21:04:57 -0500

This is from the 2003 Chrisco calenser. It looks good, so I'm putting here to keep it safe til next Christmas! -- posted by Sara 76

Oh so Easy Turkey Breast (3 Steps, 3 Ingredients)

Thu, 01 Jan 2009 14:16:21 -0500

this is an easy to make turkey dinner, the turkey still comes out moist on the inside with crispy skin -- posted by Maya's Mama

Adobo Turkey With Red-Chile Gravy

Fri, 02 Jan 2009 23:52:06 -0500

Tired of the same old turkey? Let this recipe spice up your next Thankgiving. From Gourmet Nov. 2008 -- posted by cookiedog

Whole Roasted Italian Lemon-Herb Chicken

Tue, 13 Jan 2009 20:50:00 -0500

This may also be made using a larger roasting chicken however the spice mixture should be increased and the cooking time --- use fresh lemon juice only for this, and for the best flavor remember to keep basting the chicken with the pan juices frequently during cooking --- this chicken is very good! -- posted by KITTENCAL

Christmas Meatballs

Wed, 14 Jan 2009 22:51:45 -0500

This recipe came from the Newfoundland Herald. It really adds a nice flavour to meatballs . -- posted by DotM

Dalmatian Cooked Stockfish (Bakalar Na Lesho)

Fri, 16 Jan 2009 01:24:50 -0500

This is meal we in Croatia usually eat on Christmas Eve. It is nice winter meal, very similar to gregada recipe. You can also serve it as a soup but than use less stockfish and more water. -- posted by nitko

Gnocchi With Cottage Cheese & Bacon

Sun, 18 Jan 2009 02:17:45 -0500

The cottage cheese melts and the flavor is great in this Italian comfort meal. Gnocchi is the Italian name for a variety of thick, soft noodles or dumpling. They are often filled with potatoes. You can usually find them in the freezer section of your grocery store by the ravioli and other frozen pastas. -- posted by Lainey6605

Colombian Tamales

Tue, 20 Jan 2009 16:58:03 -0500

This is one of my husband's favorite "Comfort Foods" (he's Colombian). He even said I made it right the first time I tried! The process is relatively involved - overnight marinating is recommended and it steams for three hours. It is nothing like Mexican Tamales or "Hot Tamales". These are wrapped in banana leaves rather than corn husks, are much larger, and not as spicy hot. -- posted by Ice Cool Kitty

Ecuadorean Ecuadorian Tamales De Navidad - for Christmas

Tue, 20 Jan 2009 17:47:02 -0500

This is our family recipe for traditional Christmas tamales. They are nothing at all like Mexican tamales. The dough is smoother and slightly sweet. The filling is also completely different from any other kind of tamale I have ever eaten. I have given the family recipe but, of course, I have made a few changes to it. I use all butter instead of using any lard, though everyone says that they taste better if you use the lard. I usually use 4 lbs of masa flour and 12 cups broth. I use 2 large whole chickens for that quantity of masa, and 2 1/2 lbs butter, no lard, and it works out well. Of course you have to increase all other ingredients accordingly. Some stores carry Maseca instead of Masa Harina. It is just as good. Though these are very fattening and very labor intensive, they are worth it. I make the increased quantity so that I can give them away. Even the people at work like them. We make them only once a year, so forget about the diet. We all love these! -- posted by Pesto lover

Italian Cheese Pie

Tue, 20 Jan 2009 23:22:57 -0500

This recipe can serve as a main dish or an appetizer cut into small pieces. For the meat and cheese, buy it in 1/4 inch slices and then dice it into smaller pieces. You can freeze any extra pies you make. This pie is delicious cold, but it's better warm. -- posted by Lainey6605

20-20-20-20 Tenderloin (Beef)

Tue, 27 Jan 2009 01:24:48 -0500

From Home Cookin' With Dave's Mom. This is from David Letterman's Mom and she only served this for special occasions with a Bordelaise Mushroom Sauce. -- posted by Oolala

Frittata Di Spaghetti (With Sausage and Mushrooms)

Mon, 16 Feb 2009 01:31:37 -0500

This is a great way to use up left-over spaghetti (or left-over pasta of any kind). I often cook extra spaghetti just so I can make this the next morning. You can use unsauced pasta as well, but I like the spaghetti just covered with red sauce. This is a wonderful brunch dish and one that many have never tried before. Have some warm red sauce (try (Recipe#350995)) to serve over and top with grated Parmigiana and a sprinkle of finely shredded fresh basil leaves. -- posted by Alan in SW Florida

Ham With Apple Raisin Sauce

Thu, 19 Feb 2009 10:56:26 -0500

This ham is done in an oven cooking bag so clean-up is pretty easy. Recipe is from Simple and Delicious. -- posted by Lainey6605

Fork Tender Slow-Cooked Baked Ham

Thu, 19 Feb 2009 12:00:44 -0500

If you're a fan of sweet, succulent ham then you are sure to love this recipe. The cloves, maple syrup, pineapple juice, ginger, nutmeg and cinnamon spices will create a delicious aroma in your kitchen and have mouths watering. -- posted by Feast Your Eyes!

Ajiaco

Mon, 02 Mar 2009 18:05:10 -0500

I've been talking about various topics related to kitchen, foods and drinks, but now enjoying a delicious lunch with my family, I thought that I wanted to share this delicious recipe with you. I'm talking about one of the most representative dishes of my city (Bogotá) and the many foreigners who visit us, want to return again soon to try this wonder of culinary, typical of my country. I'm talking about the Ajiaco, you can accompany a soup with rice and avocado and becomes a perfect recipe for a family lunch today and I will teach you to do it the traditional way. The times of cooking that I show you in this recipe are in a pressure cooker. If you are using a traditional pot, increase in average 15 minutes. -- posted by Victoria #2

Johanne's Tourtiere

Thu, 05 Mar 2009 01:18:59 -0500

This is a combination of my mother-in-law and my stepmother's tourtiere recipes. Delicious! -- posted by ZorroRoaster

Butternut Squash Lasagna

Fri, 06 Mar 2009 17:25:20 -0500

Delicious and creative lasagna. Perfect for a Thanksgiving meal or just any special meal. I saw it on the Food Network made by Giada di Laurentiis in Simply Italian. It has a slightly sweet flavour. You should really try it!! I hope you like it. :P -- posted by Baking Latina Girl

Bourbon, Pineapple and Orange Glazed Holiday Ham

Tue, 10 Mar 2009 01:10:09 -0400

One of my family's favorite holiday ham recipes --perfect for Easter or New Year's celebrations. The glaze is really wonderful-- half gets brushed onto the ham and baked, the remainder gets passed at the table. Enjoy! -- posted by BecR

Haddock Provencal

Thu, 12 Mar 2009 16:43:36 -0400

Another quick, weeknight recipe, but good enough for company (I make it for Christmas eve dinner every year). I can usually have the fish, rice pilaf, and steamed vegetable on the table in 30 minutes. This is also good using scallops (or any white fish). My family (even the kids) love this. -- posted by WorkingMom2three

Spinach and Sun-Dried Tomato Bechamel Lasagna

Sun, 15 Mar 2009 01:07:40 -0400

A thick creamy bechamel sauce takes the place of alfredo sauce in this recipe --- if you are not a lover of spinach you may omit if desired, also to save some time cook the lasagna noodles a day in advance and place in an generously oiled baking sheet with oil brushed between the layers of noodles to prevent sticking, cover and refrigerate until ready to use, after cooking the noodles this takes very little time to put together and you may completely layer the lasagna and refrigerate up to 24 hours in advance before baking --- start the bechamel sauce slightly in advance, you will need to cool a portion of it to add to the ricotta mixture --- this is very good! -- posted by KITTENCAL

Red Chile Chicken Posole

Thu, 16 Apr 2009 02:09:48 -0400

This is a favorite in New Mexico at Christmastime, or any day you want a spicy, satisfying stew. I experimented and created my own recipe over the years, but the addition of ancho chile is a Bobby Flay inspiration. -- posted by Spice Boy

Gram Edna's Fluffy Pancakes

Tue, 26 May 2009 00:58:06 -0400

A nice pancake recipe that my wife got from her friend's Gram Edna. These come out wonderful no matter how you mix them, by hand, with a mixer, or even in the blender. -- posted by Bridget Elaine

Beef Tenderloin in Mushroom Port Sauce

Sat, 20 Jun 2009 02:32:43 -0400

Easy enough to make for a family dinner, yet elegant enough to serve to the most prestigious guests. The mushrooms and port wine make an incredibly rich and flavorful sauce for the tenderloin roast. -- posted by kittycatmom

Rice With Pigeon Peas - Arroz Con Gandules

Mon, 06 Jul 2009 15:23:29 -0400

This is one of my favorite Puerto Rican rice recipe. I love pigeon peas. You can find sazon and pigeon peas in the hispanic section of the grocery store. Pigeon Peas are Puerto Rico's national dish. This recipe is from About.com. -- posted by 1PugMom2

Greek Spinach Pasta Bake

Thu, 09 Jul 2009 17:11:52 -0400

Layered with spinach, jarred Alfredo sauce and two kinds of cheese, this mouthwatering baked pasta dish is a crowd-pleaser, and easy on the budget! -- posted by JackieOhNo!

Mary's Savory Marinara Sauce

Tue, 14 Jul 2009 02:33:40 -0400

This is my mom's delicious marinara sauce recipe that she kindly provided to me. I have fond memories of her making this sauce often and filling the entire house with its wonderful aroma. It has a savory tomato-y taste, a nice hint of basil, and goes well with all types of pasta (including lasagna). I also like to use it for homemade meatball heroes. I hope that you all will enjoy it as much as we do! -- posted by someone named antoine

Dad's Homemade Macaroni and Cheese

Wed, 22 Jul 2009 11:11:28 -0400

This is a recipe my dad got from my step mom's sister sometime last year. He made it for Christmas '08, and it was some of the best homemade macaroni I have ever had. -- posted by Ransomed by Fire

Bone-In Ham on the Barbecue With Honey-Butter Glaze

Mon, 17 Aug 2009 03:45:00 -0400

My husband wanted a Bone in Ham the other day and with my kitchen was between 80 - 90 degrees, I did not want to heat the oven. I could find lots of recipes for steaks but very few for Whole or Bone in Ham. I combined what I found and came up with this. -- posted by Big Man's BBQ Queen

Becky's Tater Tot Casserole

Wed, 26 Aug 2009 09:58:20 -0400

I love this recipe, it's delicious, pretty much everyone enjoys it, good for family get togethers, pot lucks, etc. I got the recipe several years ago from an old friend. -- posted by Mrs. Dillon

Chicken Carnitas-Restaurant Style-Easy!

Mon, 31 Aug 2009 02:41:10 -0400

So we have a favorite mexican restaurant we love to go to and we decided to try to make our favorite dish from there at home...with 4 kiddos at home cooking in is often easier (OK...it's ALWAYS easier) and definitely more cost effective. This is a little like fajitas but isn't grilled and has a more delicate flavor. If doubling the recipe I would recomend cooking 1 batch and then another-that way the skillet can stay hot enough and the chicken and vegetables don't just steam in the pan-you want them to carmelize a bit. Serve with lime, shredded lettuce, chopped cilantro and guacamole. -- posted by Lisa Brown099

Cristina Ferrare's Turkey

Tue, 01 Sep 2009 14:24:01 -0400

This will be the best turkey you ever have. I saw Cristina Ferrare making it on the Oprah Show. Oprah called it her favorite turkey. So I gave it a try and it was juicy and delicious. The cook time dose not include marination time. If you are making a larger/smaller turkey adjust cooking time and amount of marinade. -- posted by Maya's Mama

Christmas Pineapple Gammon/Ham

Mon, 21 Sep 2009 17:26:54 -0400

Adapted this this one from another of my Gran's (Dads mother) recipes. It's sweet & sticky & oh so mmmmmm. Leave gammon in water overnight to remove excess salt. Rinse well the next day. I'm not too keen on cloves so I left them out. We have this with boiled new potatoes, winter salad & crusty French bread. The cooking time for the gammon is 20 minutes per 450kg/1lb so for this size joint it's 1 hour 20 mins. -- posted by Enigma 1

Holiday Ham

Tue, 06 Oct 2009 10:41:22 -0400

I took my Mother in law's basic Ham recipe and added to it to get this awesome Ham we serve every easter, thanksgiving and Christmas -- posted by GingerlyJ

Hearty Meatless Tater Tot Casserole

Wed, 07 Oct 2009 12:10:44 -0400

For us vegetarians who want the heartiness of a tater tot casserole without the hamburger or ground beef. I found a terrific tater tot casserole recipe on here-- which I altered a bit, then found some more tips on how to make this awesome, tasty, and cheap meal and also adjusted it to the pan size constraint. I couldn't use a real casserole dish because I live in the ghetto and don't have a real oven; I rely on a convection oven. So please note, this recipe's measures are based on using a deep (about 5") 2-quart loaf pan! It's so hearty and filling that I get at least 3-4 meals out of it for just me. But if you want to use a real 13 x 9 casserole dish because you're doing OAMC/OAWC or cooking for your family? Never fear, just double the amounts shown! -- posted by the80srule

Rachel's Green Bean Casserole

Wed, 07 Oct 2009 12:13:50 -0400

Yummy Thanksgiving classic dish, and a little twist on tradition...I made it by accident because I don't like French-fried onions so I wanted to make my own and add a little something extra! -- posted by the80srule

Meat Pie ( Tourtiere )

Wed, 07 Oct 2009 15:59:56 -0400

Meat pie that you eat at Christmas and Easter! Prep time includes time for making pie shells. -- posted by Chef #1287027

Orange Chicken Almondine

Sun, 18 Oct 2009 09:53:32 -0400

I remember this recipe from the country club that I waitressed at as a teenager. It was so yummy but easy to make, the sweet and tanginess of the sauce with the crunchy, toasted almonds is great for an anytime dish. -- posted by Pumpkin Pie's Mommy

Crack Ham

Mon, 26 Oct 2009 14:45:32 -0400

This recipe is from "Forking Fantastic"; a hilarious cookbook by Zora O'Neill and Tamara Reynolds. Also known as Ham with Bourbon and Brown Sugar Glaze, it's quite addictive, hence the name!!!! Great, EASY way to class up a store-bought ham for the holidays. I have added 1/4 to 1/2 tsp. of cayenne pepper to the glaze with yummy results - gives it a sweet-spicy crust - mmmmmmmm :) -- posted by Raquel Grinnell

7-Up Holiday Ham

Mon, 02 Nov 2009 10:23:28 -0500

This ham is absolutely delicious! Perfect for any holiday meal! -- posted by Pumpkin Pie's Mommy

Beef Tenderloin With Chocolate Wine Sauce

Sun, 08 Nov 2009 18:10:59 -0500

This recipe was taken from the food network show Healthy appetite with Ellie Krieger -- posted by GingerlyJ

Drunk Turkey

Wed, 11 Nov 2009 23:52:07 -0500

This is a spin off of a Southern tradition, drunk chicken. The turkey stays so juicy and truly absorbs every bit of seasoning. -- posted by Chef Melisa J

Beef Tenderloin With Sauteed Mushrooms

Mon, 16 Nov 2009 11:58:09 -0500

This beef is an easy alternative to the Christmas ham or turkey! The recipe is from a resource at The Fresh Market store. -- posted by D. Todd Miller

Skillet Spiced Cranberry Chicken

Fri, 20 Nov 2009 01:58:50 -0500

I like to serve this easy one-pan dish throughout the holidays, when fresh cranberries are in season! Frozen or dried cranberries could also be used, for all year round appeal. Feel free to adjust sweetness to your tastes (we like it tangy). This chicken is great served with stuffing or rice, and your favorite seasonal vegetables. -- posted by BecR

Crock Pot Turkey Breast With Stuffing and Dried Fruit

Fri, 20 Nov 2009 15:50:24 -0500

I like to think of this as a one pot Thanksgiving dinner. I believe its from Southern Living Magazine. I want to thank Pinky Kookie for posting it for me in the Community Forums. -- posted by madriley61

Corn Bread and Broccoli Rabe Strata (Melissa Clark)

Tue, 24 Nov 2009 17:58:12 -0500

A decadent recipe from Melissa Clark of the New York Times that combines the cheesy gooiness of a casserole with the custardy richness of a soufflé. Makes a satisfying vegetarian main dish (for 10) or a delicious side (for 16) for Thanksgiving or another special occasion. Recipe can be halved or even quartered. Dish requires at least 4 hours resting time. -- posted by blucoat

Delia Smith's Gratin of Celery With Stilton

Sat, 28 Nov 2009 18:09:43 -0500

I saw this recipe in Marks and Spencer's 2009 Christmas leaflet. It looked really interesting and I wanted to put it somewhere for future use. Stilton is a strong cheese like a blue cheese. So, if you can't find Stilton you can probably use blue cheese. She says that it could be either a side dish or a main vegetarian dish over brown rice. -- posted by Sarah_Jayne

Cheese Casserole

Sat, 28 Nov 2009 18:32:21 -0500

If you love cheese, you will love this casserole! This recipe was passed down throughout my family, and my mom makes it every Thanksgiving and Christmas! It is so good that I go back for seconds of it every time, and even sometimes thirds! I thought since it was so delicious, I pass it on to the rest of the world! Enjoy! -- posted by Chef #1464058

Slow-Cooked Greek Pork

Sun, 29 Nov 2009 18:42:44 -0500

This is a delicious recipe, full of wonderful Greek flavors like Feta cheese, pork and tomatoes and Kalamata olives! And, it can be ready in 10 hours, so you can have lots of time to do your shopping, run your errands, or do something with the family.Wonderful flavors! Just brown it off in a skillet, then into the crock pot it goes, and your house will smell of the rich flavors of Greece! -- posted by FLUFFSTER

Christmas Leftover Pie

Mon, 30 Nov 2009 14:10:59 -0500

The perfect way to make the most of the festive turkey roast! -- posted by English_Rose

Squash & Leek Lasagna

Tue, 01 Dec 2009 23:06:54 -0500

A huge favorite with non-healthy, picky, and healthy eaters alike. A wonderful combination of fall flavors that will delight your tastebuds! Adapted from Eating Well magazine 2006. This would made a great Thanksgiving or Christmas main dish-or any holiday! -- posted by Sharon123

Dad's Honey Duck

Thu, 03 Dec 2009 00:35:19 -0500

I don't eat much duck, but my Dad just loves it, so I make this for him. I hope you'll enjoy it as much as he does! -- posted by kittycatmom

Portobello Paillards W/ Spinach, Beans & Caramelized Onions

Mon, 07 Dec 2009 20:43:09 -0500

Eating Well 2005- says,"Portobello mushrooms are so meaty that even carnivores will be satisfied with this lusty vegetarian dish. Instead of pounding the caps, we weigh them down in the skillet to flatten them while they cook". I haven't made these yet, but they sound so good, I will! -- posted by Sharon123

Turkey Stuffed Acorn Squash

Fri, 11 Dec 2009 17:20:46 -0500

Great fall or holiday dish. Can easily be doubled to feed a crowd. If you have leftover stuffing, you can stuff chicken with it or make stuffing cakes. -- posted by Ewalla

Vegetarian Nut Roast

Tue, 15 Dec 2009 11:22:55 -0500

I found this recipe on the internet when trying to find something yummy I could make for myself over the Christmas period, as I don't eat meat. What I love about this is that no bread crumbs are used; tofu is used instead. And the addition of the chillis give a nice bit of heat. Just don't judge this recipe on what the roast looks like BEFORE cooking; it's not a pretty sight. But the taste is amazing. Warning: don't let the meat-eaters get hold of this or you just may have to share! -- posted by The Hungry Mouse

Boxing Day Festive Roast Pumpkin and Cheese Lasagne - Lasagna

Wed, 16 Dec 2009 13:27:54 -0500

Roasted pumpkin and creamy cheese lasagne (lasagna); a Boxing Day special - although I have made this for Christmas Eve too! This is a wonderful addition to the festive vegetarian table, but is ALSO hugely popular with meat eaters. This is my adapted version of Nigella Lawson's pumpkin lasagne; I have changed a few of the methods and added (as well as omitted) a few ingredients! Boxing day is the day after Christmas day, also called St Stephens Day the 26th December; it is a public holiday in the UK and most Commonwealth countries.generally a turkey curry day, or a turkey-free day, one of the two! Serve this with a large bowl of salad and some crusty bread for mopping up the delicious sauce. -- posted by French Tart

Christmas Eve Baccala (Salt Cod With Potatoes & Tomatoes)

Thu, 17 Dec 2009 12:26:00 -0500

Traditionally, Italians dine on seven different fish and seafood dishes (symbolizing the seven sacraments) on Christmas Eve. (By the way, you don't have to wait for Christmas to make this wonderful dish.) This recipe is typical of the Calabrian region of Italy. Have plenty of crusty Italian bread available to scoop up the sauce. And, remember to buy your dried, salted cod (baccala) three days before cooking, so you can prepare it. Buono Natale!! -- posted by Alan in SW Florida

Jack Daniel's Glazed Ham (With Allspice & Orange)

Thu, 17 Dec 2009 21:11:03 -0500

I was looking for a more savory than sweet recipe to prepare my x-mas ham. I found this on another web site. I didn't need to change anything but if I don't have Jack Daniel's I will sub Southern Comfort with good results. You could also add whole cloves to the outside of the ham to intensify the flavour. I normally don't bother with the orange slices & endive but it would be a great way to decorate the ham for serving. -- posted by Mustang Sally 54269

Best Turkey in the World - Jamie Oliver.

Fri, 18 Dec 2009 01:42:52 -0500

This looked so fab on his Christmas TV special. I am making it for christmas lunch this year, and a few other of the recipes provided. Cannot give a guarantee that it will be as brilliant as it seems, but fingers crossed it is. I'll post the recipe for the stuffing too, but I guess you can use any favourite recipes for stuffing you like if you want to. Make the butter and apply the night before cooking. The amount of butter required will depend on the size of the bird. For a 6 kilo turkey, around 150g-200g is used. approx 30 minutes per kilo on 400 plus 20 minutes at the end. Preparation time based on preparing the butter, spreading it, and packing the turky with stuffing. No refridgeration time, or stuffing prep. Cooking time based on a 5-6 kilo turkey. -- posted by JinxTheCat

Stuffed Jumbo Pasta Shells

Sun, 20 Dec 2009 20:10:58 -0500

This is an extremely easy recipe for one of my favorite meatless Italian meals. You can use this as a basis for many other wonderful, delicious meals. Add your own ground Italian sausage right in with the cheese mixture. Choose your own sauce, or any one of the delicious onee on the shelf of your supermarket. You'll love this, and your own touches will make it special! Note**: Add the salt to the water in which you will cook the pasta only AFTER the water has come to a boil. If you add it to the water before it boils, it will hinder the boiling process. -- posted by FLUFFSTER

Venison in Red Wine Casserole

Mon, 21 Dec 2009 01:48:00 -0500

For special occasions. Mushrooms may be added if wished. -- posted by Tinyclanger

Scallops With Potato Pancakes With Caviar Sauce

Mon, 21 Dec 2009 10:46:38 -0500

Recipe by Vinny Dotolo and Jon Shook. Vinny Dotolo found inspiration for this elegant dish by thinking about New Year's Eve classics. Both Champagne and caviar flavor the butter sauce that he spoons over seared scallops set on mini potato pancakes F&W Magazine, Januaey 2010 edition. From: Dinner Party for a New Decade.:) Lovely! Wine Pairing: Just as Champagne pairs well with caviar, so does sparkling Vouvray, which is a bit richer and fruitier. Two to try with these scallops in caviar sauce are the bright NV François Pinon Vouvray Brut and the lightly herbal NV Champalou Vouvray Pétillant Brut. -- posted by Manami

Henry's Farmers Market Perfect Beef Prime Rib Roast

Tue, 29 Dec 2009 13:32:19 -0500

Given out by butcher at Henry's Farmers Market in Monrovia, CA during the week before Christmas. -- posted by MoniBush

Italian Blue Crab Sauce

Tue, 29 Dec 2009 14:14:36 -0500

This is our Xmas Eve dinner every year. Also, my all time favorite pasta dish! This tradition started because Catholics did not eat meat on Christmas Eve and they sought out seafood based pasta dishes to serve instead. All ingredients are approximations since we never really measure anything. Alter to suit your family's tastes! THIS RECIPE SHOULD BE MADE ONE DAY AHEAD TO ALLOW THE CRAB FLAVORING TO PERMEATE THE MARINARA! -- posted by ChicagoRN

My Christmas Ham

Sat, 02 Jan 2010 10:35:16 -0500

An adaption from a recipe found on AllRecipes.com. This has become our favorite ham recipe when using the oven (we also smoke ham outside on the grill). We make the recipe as stated, even for our small family, because of all the wonderful leftover ham recipes on RecipeZaar! My family does not eat the pineapple (except me), so I end up putting the leftover fruit in jello or mixing with cottage cheese for a snack. -- posted by Spankie

Leftover Turkey and Leek Pot Pie With Instant Gravy

Fri, 08 Jan 2010 06:03:53 -0500

This is MY much adapted version of Jamie Oliver's Turkey and Sweet Leek Pie! I made this with left over Christmas turkey this year, and it was so delicious and went down a bomb with my family and friends! A new Jamie Oliver recipe that he showed on his Family Christmas show this year and one that is so clever, as this pie makes its own gravy! I have left out adding the chestnuts and sage to the pastry as he suggests, I will try it sometime in the future though, as it sounds a brilliant idea; I have added this option at the end of the recipe however, for those who want to try it that way. Serve this with mashed potatoes and the extra gravy in a gravy boat on the side. Here is what Jamie says about this pie: "This is dead simple, completely versatile and absolutely gorgeous. Its not a pretty-boy pie; its a proper, old-school pie that everyone will be over the moon to see on the table. Im putting leftover white turkey meat to good use here, but you could also mix brown meat in there too." I agree, all of my family and friends were over the moon to see this on the post Christmas table, I bet it tastes great with chicken and ham too. NB: he original recipe makes enough for 6 to 8 people, mine is perfect for 4 very hungry people! -- posted by French Tart

Honey Clove Brine for Mr. Turkey

Fri, 22 Jan 2010 14:34:55 -0500

Brining a turkey before roasting, or deep frying, will give the turkey more flavor and keep it juicy after cooking. No more dried out bird. This is my personal recipe that I used for the 2009 family Christmas dinner. I only cooked a turkey breast, family doesn't care for dark meat so why bother cooking it. Calling the bird Mr. Turkey is not mandatory, but it does make the little cousins giggle. -- posted by Bowen Cormac

Polish Baked Ham (Szynka Pieczona)

Mon, 25 Jan 2010 11:56:41 -0500

Can't wait to try this simple, tasty looking recipe for Easter! -- posted by Suzy_Q

Savannah Country Ham Simmered in Beer

Sun, 31 Jan 2010 17:42:52 -0500

This ham is simmered in beer before it is baked. Begin preparing the ham 2 days in advance to allow time to soak the ham in water before cooking it to remove excess salt. -- posted by swissms

French Canadian Meat Turkey Stuffing

Fri, 05 Feb 2010 15:50:03 -0500

I posted this recipe for Dreamer in Ontario and she liked it, so here it is for you enjoy it, too. -- posted by pinky kookie