What is your favorite ''Holiday'' dish?

Question

Please specify which holiday you fix this for any why it is your favorite!

Recipes would be nice if you have them handy.

Thanks a bunch, they all sound sooo yummy!

Answer 1

I love Christmas Seafood Casserole. I tend to make it every Christmas.


INGREDIENTS:

* 3 tablespoons butter
* 1 cup chopped onions
* 1 1/2 cups chopped celery
* 2 1/2 cups milk
* 6 tablespoons all-purpose flour
* 1 1/2 teaspoons butter
* 4 ounces Cheddar cheese, sliced
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 pound crabmeat
* 1/4 pound lobster meat
* 1/4 pound medium shrimp
* 1/4 pound scallops

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. Melt 3 tablespoons butter in a skillet, and saute the onions and celery until tender.
3. Heat the milk in a saucepan over medium heat, and mix in the flour and 1 1/2 teaspoons butter until well blended. Gradually blend the cheese into the mixture. Season with salt and pepper.
4. In a medium bowl, mix the onions and celery with the cheese sauce mixture. Toss in the crabmeat, lobster, shrimp, and scallops. Transfer to the prepared baking dish.
5. Bake uncovered in the preheated oven 25 minutes, or until the seafood is opaque and the surface is lightly browned.

Answer 2

We love the Hash Brown Quiche for Christmas and Thanksgiving because it is easy and quick to fix for a large family. We usually eat it for breakfast with an assortment of sweet breads and memosas.(Champagne and orange juice)

Hash Brown Quiche

3 cups frozen loose-pack shredded hash browns, thawed
1/3 cup butter, melted
1 cup diced fully cooked ham
1/4 cup green pepper
2 eggs
1/2 cup milk
1/2 tsp. salt
1/4 tsp. pepper

Dry the hash browns between 2 paper towels to remove the excess water. Press into the bottom and up the sides of an ungreased 9 inch pie plate. Drizzle with butter. Bake at 425 for 25 minutes. Combine the ham, cheese and peppers and spoon over the crust. In a small bowl beat the eggs, milk, salt and pepper. Pour over all and reduce the heat in the oven to 350. Bake 25-30 minutes or until a knife inserted in the center comes out clean. Allow to set for 10 minutes before cutting.

Answer 3

I make the best freaking cranberry sauce on the planet. Follow the recipe on the back of the bag but add a quarter cup more sugar. Cut out a half cup of water at replace it with a healthy shot of Captain Morgan and a healthy shot of Triple Sec or Grand Marnier.

Answer 4

Christmas Morning Brunch in a Pan

1 lb cooked, drained pork sausage
3 cups shredded cheddar cheese
3 to 4 cups milk
3 cups cubed hash brown potatoes - thawed
2 cups cubed ham
10 eggs - beaten
10 slices bread, cubed
1 tsp salt
1 tsp onion powder
1/2 tsp pepper
dash of nutmeg

Preheat oven to 325 degrees. Grease a 9x13x2-inch deep baking dish. Layer half bread cubes, potatoes and cheese. Top with cooked sausage and ham cubes. Repeat layer of bread, potatoes and cheese. In large bowl, beat eggs, milk, and seasonings to taste. Pour over casserole. Cover and refrigerate over night. Remove from refrigerator 30 minutes before cooking. Bake uncovered for 65-70 minutes.

Answer 5

My favorite Holiday dishes have to be
`green bean casserole (use the cheese fried onions gives it better flavor)
`broccoli casserole (my sis in law makes this and it's delicious)
`7 layer salad (sis in law's recipe)
`pickle roll ups ( thin sliced lunch meat, cream cheese and dill pickle spears. Spread c.c. on lunch meat then roll the pickle into the middle and enjoy!)
`pink stuff (not sure of the real name, you use jello and I think cool whip, not sure my s-i-l makes it)

Answer 6

Green bean casserole at Thanksgiving. It is easy to prepare and it's yummy, but no one ever makes except for turkey day. I don't know why.

Answer 7

I always boil the turkey carcass from Thanksgiving and make turkey noodles. It's the only time I bother with it but it's delicious.

Answer 8

I love the Christmas dinners my b/f has cooked the last 2 years, he made beef wellington the first year and honey glazed ham last year.

Answer 9

Besides the obvious turkey and mashed potatoes... Back when my grandma was alive, it was her candied sweet potatoes. I inherited the recipe, so now they're mine. :) Qualifies for both Thanksgiving and Christmas.

Answer 10

my two holiday favourite dishes!!!

1) BOMBAY BIRYANI

Spicy, hot and tasty rice pilaf layered with lamb or chicken and potatoes. Dried plums add a tangy flavour to enhance this popular and colourful dish. Easy to Cook, hard to Resist.

Servings per packet : 6 Persons

Suggested Recipe : Bombay Style Pilaf

Ingredients Required : 500-750g Beef/Mutton/Chicken, 500-750g Basmati Rice, 300g Chopped Onions, 300g Chopped Tomatoes, 250g Potatoes, 25g Ginger, 25g Garlic Paste, 200g Plain Yoghurt, 170-250g Ghee/Oil, 1 packet Shan Bombay Biryani Spice Mix

Cooking Instructions :

Fry the Onions in the hot Ghee/Oil until golden. Add Tomatoes and fry until the Oil seperates.
Add Meat, Garlic, Ginger, Potatoes, Yoghurt, and Shan Bombay Biryani Spice Mix. Fry for 15 minutes.
Add 1-2 cups of Water and cook on low heat until the meat is tender. Then increase heat and stir fry until Oil seperates from the gravy
Seperately : In 12 glasses of hot Water add 3 tbsp of Shan Salt and the soaked Rice. Boil until the Rice is more than half cooked. Remove from heat and thoroughly drain the Water
Spread the cooked Meat and curry over the Rice in 2 layers. Cover the pot and cook on low heat until the Rice is fully cooked and tender. Mix before serving
Serving Suggestion : Serve with fresh salad and Raita

Tips : Use Breast, Ribs and Shoulder cuts

Ingredients : Salt, Red Chilli, Dried Plums, Fenugreek Seed, Dill Seeds, Tumeric, Cinnamon, Papain, Black Pepper, Cumin, Nigella Seeds, Bay Leaf, Aniseed, Brown Cardamom, Green Cardamom, Ginger, Garlic, Clove, Black Cumin, Natural and Artificial Food Flavours, Screw Pine, Artificial Food Colours FD&C Yellow 5&6/E102 &E110

shan-bombay biryani

2) ACHAR GOSHT

Lamb tenderly cooked in a deliciously mouth-watering, pickle spice curry. Easy to Cook, Hard to Resist.

Servings per packet : 6 Persons

Suggested Recipe :
Ingredients Required : 1 kg Beef/Chicken/Mutton, 2 tbsp Ginger Paste, 2tbsp, Garlic Paste, 10 Large Green Chillies, 3-4 tbsp Lemon Juice, 500g Tomatoes, 500g Plain Yoghurt, 175-250g Ghee/Oil, 1 packet Shan Achar Gosht Spice Mix

Cooking Instructions :

Mix 2 tbsp Shan Achar Spice Mix with Lemon Juice and fill it into the slitted Green Chillies
Heat the Ghee/Oil, add Meat, Garlic and fry for a few minutes. Add the Yoghurt, Ginger, Tomato Puree, the remaining Shan Achar Gosht Spice Mix and 1-2 glasses of Water. Cover and cook on low heat until Ghee/Oil seperates from the gravy.
Serving Suggestion : Serve hot with Naans or Roti.

Tips : Use cuts from Shoulder and Chops

Achari Keema : Follow the above Achari Gosht Recipe until Step 1
Heat Ghee/Oil and fry the Onions for a few minutes. Add Garlic, 1kg Minced Meat, Ginger, and remaining quantity of Shan Achar Gosht Mix. Fry for about 10-15 minutes until the meat is slightly fried. Stir frequently
Add Yoghurt and stir. Place the spice filled Green Chillies over the Minced Meat. Cover and cook on low heat until Oil/Ghee seperates from Minced Meat
Ingredients : Chilli, Bay Salt, Papain, Coriander, Fennel, Fenugreek Leaves, Cumin, Cinnamon, Bay Leaf, All Spice, Nigella Seed, Black Pepper, Ginger, Green Cardamom, Mace, Citric Acid (E320)

Shan - Achar Gosht