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Max Online: 130 @ 09/25/07 10:55 AM
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#144986 - 09/23/05 11:24 PM
Post Your Holiday Recipes!
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Etincellex
Omniscient
Registered: 05/22/03
Posts: 2814
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#144987 - 09/24/05 02:05 AM
Re: Post Your Holiday Recipes!
[Re: Etincellex]
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MsT
The Pink Orchid
Registered: 02/04/04
Posts: 3368
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Don't miss these potatoes...They are amazing. The trick is to MAKE SURE you put the bag of hash browns in the refridge the night before you cook. They must be fully defrosted and have time to dry.
Princey’s Potatoes
350
45minutes-1hr
Mix all ingredients in bowl and pour into greased (I use Pam) 9x13 baking dish
32 oz. pkg of frozen hash brown potatoes. Thaw completely in refrigerator overnight.
1 pint Sour Cream
1 stick of melted butter (do not use margarine)
1 can Cream of Chicken soup
1 cup chopped white onions
8 oz package of Sharp Cheddar Cheese
˝ tsp garlic salt
Sprinkle with Topping
˝ cup crushed Ritz crackers
˝ stick melted butter
Bake 30 minutes covered with foil, then remove foil and cook until brown and bubbly.
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#144988 - 09/24/05 02:07 AM
Re: Post Your Holiday Recipes!
[Re: MsT]
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MsT
The Pink Orchid
Registered: 02/04/04
Posts: 3368
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Great appetizer
Lobster Bruschetta
Ingredients
Small lobster 1.25-1.5lb (aka chicken lobster) - alternatively pre-packaged lobster meat
1 clove garlic - thinly sliced then chopped
2 tsp diced red onion
1 large tomato - diced
shredded romano
shredded mozzarella
baguette
olive oil
Boil the lobster, clean, chop meat to chunks
Slice the baguette, brush slices with olive oil then toast
Combine lobster, garlic, onion and tomato
mix in romano equal to about 1/4 to 1/3 of the lobster mix
mix in a small amount of mozzarella - just enough to hold everything together
Spoon lobster mix on top of toasts, then broil.
I don't actually measure much when I cook so all quantities are guesses. You want enough onion & garlic to add a little kick, but not so much that it overpowers the lobster. If you want to extend the lobster, just use more tomato.
Serve hot, preferably with champagne. This will stand up to a nice rose champagne like the Billecart-Salmon Rose or a nice dry blanc de blanc.
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#144989 - 09/25/05 09:47 AM
Re: Post Your Holiday Recipes!
[Re: MsT]
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BondAngel
The Black Orlov
Registered: 05/08/05
Posts: 4416
Loc: NYC
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Corn Bread Stuffing:
Even people who don't like stuffing in my family LOVE this:
Ingredients:
1 pkg corn bread mix (I like Jiffy or Washington)
2 tablespoons butter
1/2 cup chopped celery
1 small onion
2 cups chicken stock (or vegetable or turkey stock)
2 teaspoons each of dried parsley, sage, rosemary and thyme (yes like the song  )
One 10 oz. pkg of frozen corn nibblets(or can of corn nibblets)
salt and pepper to taste
Directions:
Prepare the cornbread acoording to pkg directions. Cool and cruble or cut into 1/2" cubes. (Can be done up to 2 days in advance). You want the bread to dry out a little.
In a large stock pot: Melt the butter ove medium heat and saute the onions and celery until soft.
Add chicken stock and herbs salt and pepper. Bring to a slow boil. Add the corn and turn off heat. (The key is not to overcook the corn).
Toss this mixture a little at a time with the cornbread, until you reach the consistency of stuffing you like. And that's it! You can add more moisture or less according to your taste.
Edited by BondAngel (09/25/05 09:51 AM)
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#144991 - 09/25/05 12:16 PM
Re: Post Your Holiday Recipes!
[Re: Bum013103]
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Cricketgrrl
BTD Crown Jewel
Registered: 10/07/03
Posts: 13793
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ACK!!! LOL! My mouth is actually watering, reading these recipes! I've gotta go eat something. 
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#144992 - 09/25/05 07:18 PM
Re: Post Your Holiday Recipes!
[Re: Cricketgrrl]
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Etincellex
Omniscient
Registered: 05/22/03
Posts: 2814
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#144994 - 11/18/05 05:11 AM
Herb Roasted Turkey
[Re: Etincellex]
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littledumpling
Mentor
Registered: 11/30/03
Posts: 728
Loc: San Francisco
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So easy and delicious! Make sure to roast turkey upside down for even more moist bird.
INGREDIENTS:
1 (12 pound) whole turkey
3/4 cup olive oil
2 tablespoons garlic powder
2 teaspoons dried basil
1 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water
DIRECTIONS:
1. Preheat oven to 325 degrees. Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
2. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover. My friend puts peppers, onions and garlic cloves in the cavity. that tastes really good, too.
3. Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.
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