Christmas Recipes,again?

Question

I asked this earlier didnt get but 2 answers. I'm looking for christmas recipes, or really any kind of unique recipes. I've been to many sights and have googled this. I have lots and lots of recipes, Im just looking for some new unique ones. I like to make up my own, but also find some and change them a bit, or just get ones I haven't seen that are really good and unique. Im not talking unique as in liver and cow eyeballs, just something you dont see everyday. Sorry so comlpicated, and thanks so much for the help. If you want to swap recipes just leave your email or something, I have a lot!

Answer 1

Hi
This Recipe is called Christmas Morning Brunch:
But l use this much more often then just at Christmas
This should be made the evening before to sit in the
refrigerator overnight. Great for a bunch of people or cut
recipe in half.
16 slices white bread with crusts removed
8 slices bacon or ham ( thinly slced)
8 slices sharp cheddar cheddar cheese or grated cheese
6 eggs
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp - 1 tsp. dry mustard
1/4 cup minced onion
1/4 cup green peppers ( chopped fine )
1/2 tsp. worcestershire sauce
3 cups milk
1/4 lb. butter
Crushed Cornflakes or Special K.

Cover 9x13 buttered glass baking dish with 8 slices of bread,
cover withe bacon or ham, slices or cheese on top of this or
sprinkle with grated cheese then cover with remaining bread.
Beat eggs, salt and peppers, mustard, onion, pepper, sauce,
milk. pour over sandwiches cover and let sit overnight in fridge.
ln morning melt butter pour over top , cover with crushed cereal.
Bake uncovered 1 hr. at 350. Let stand for 10 minutes before
serving. Serve with fresh fruit or cinnamon rolls.
Serves 6 - 8 people

Answer 2

Merry Christmas!

Answer 3

I would love to swap holiday recipes with you!!! I'm always on the lookout for new & interesting recipes, especially around this particular season. My email is [e-mail] if you're interested... Thanx! :)

A few of my holiday favorites:

Cherry-Pineapple dessert

I love this one because it is so simple yet so delicious; easy prep too!

1 20oz can crushed pineapple
1 21oz can cherry pie filling
1 package yellow cake mix
1 3oz can pecans (1 cup), chopped
1-2 sticks of butter, very chilled

Preheat oven to 350. Grease 13x9 pan. Spread pineapple in pan. Spoon pie filling over pineapple. Sprinkle cake mix over filling, then sprinkle chopped pecans over mix. Slice chilled butter into thin strips, covering the entire mix. Bake 50 min uncovered.

Use a spoon or scoop to serve. Make sure you cover the entire mix with butter before baking to ensure even coverage. Enjoy!



Chipped Beef Dip

1 jar dried chipped beef
8oz sour cream
8oz cream cheese
1/3 cup diced onions (I prefer red or green for color)

Mix together and heat in microwave or stovetop. Serve hot. Great with Club crackers, or crackers of your choice

Grandma Delores' Rice diRoma

This recipe is so colorful with red, white and green, so I figured you might like to try it to add to your holiday table.

1 lb ground beef
1/2 onion, chopped
1/4 cup green pepper
1 garlic clove
salt & pepper (to taste)
1 1/2 cups white rice, uncooked
1 1lb can stewed tomatoes
1 8oz can tomato sauce (or speghetti sauce for a sweeter taste)
1 16oz tub cottage cheese
1/2 tsp oregano
1/2 tsp basil
1 tsp parsley
1/4 cup parmesean cheese

Preheat oven to 350. Brown beef. Drain. Add onion, pepper & garlic. Saute. Add seasonings and stewed tomatoes. Into a buttered 3 quart baking dish, layer sauce, rice, cottage cheese , & meat mixture, continuing layers until you reach the top of the dish. Bake uncovered for 30 minutes. Remove, sprinkle parm cheese on top. Bake 10 minutes more.

Answer 4

how to use leftover turkey/pork or beef, in fact any of the usual christmas fayre except high game birds, for obvious reasons.
if you have an abundance af dark meat from the legs and you wish to use up , make a turkey press, all it takes is a square mould and i use two house bricks wrapped in tin foil as the weight, first strip off the meat discarding any sinews chop up in rough cubes add to a pan big enough to take an inch and a half over the meat with water add to this a sliced carrot and anny left over veg ,like turnip,parsnip, ect leave these in managable chunks (you are going to discard them) add to the pan a bouquet garni, of fresh herbs if you have them if not a store bought one will suffice, bring to a steady simmer until the big chunks of veg stock is soft, strain retaining all of the liquid,remove the garni and the root stock, put rhe meat and sliced carrot into the press, to the liquid add two sachets of gelatine bring to boil pour over the meat add the lid, apply pressure, wait 24 hrs before slicing use ase a sandwich filler or as another salad meat, if you are feeling adventurous you can add in layers other meats like pork or beef , if you have white meat and dark meat it looks very effective, on a christmas salad and its delicious., {f you do not have stock veg a stock cube will suffice) my family love this so much so they ask for it to be made every year. regards LF

Answer 5

Christmas Eve Cake

INGREDIENTS:
1/2 cup butter
1/2 cup shortening
1 1/2 cups granulated sugar
3 eggs, beaten
1/2 teaspoon vanilla
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground or freshly grated nutmeg
1 cup buttermilk
.
Topping
6 tablespoons melted butter
1/2 cup brown sugar
1/4 cup cream
1/2 teaspoon vanilla
1 cup flaked coconut
PREPARATION:
Cream butter, shortening, and granulated sugar; add eggs and vanilla and beat well. Add sifted dry ingredients, alternating with the buttermilk. Beat until well blended. Pour batter into greased and floured 13x10x2-inch baking pan.
Bake at 350° for 25 minutes, or until cake springs back when lightly touched. Combine topping ingredients; spread over warm cake then brown under the broiler, about 5 inches from heat source.
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Quick Corn Muffins

INGREDIENTS:
1 1/2 cups flour
1 cup fine yellow cornmeal
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt

1. To make the muffins, heat the oven to 400º and butter the bottoms only of 12 regular-size or 6 jumbo muffin cups.

2. Pour the muffin mix into a large bowl and stir with a wooden spoon. In another bowl, whisk l large egg. Then blend in 11/2 cups of milk and 1/3 cup of vegetable oil.

3. Make a well in the dry ingredients. Pour in the liquid mixture and stir just until smooth. Spoon the batter into the muffin cups.

4. Bake the muffins on the center oven rack until a toothpick inserted into the center comes out clean, 15 to 20 minutes for regular muffins or 20 to 25 minutes for jumbo muffins. Serve warm and enjoy!
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Buttermilk Biscuits

The buttermilk or yogurt in this recipe makes for light biscuits that rise in the oven without needing much baking powder. An interesting variation: Add about 2 tablespoons of grated cheddar cheese to the dry ingredients.

3 cups all-purpose flour
1 cup whole-wheat or whole-grain flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tbsp. grated cheddar cheese (optional)
1 tbsp. sugar (optional)
8 tbsp. butter, chilled, or 4 tbsp. butter and 4 tbsp. solid vegetable shortening
1 1/2 cups buttermilk or plain yogurt
3 tbsp. butter, melted

Preheat the oven to 450 degrees. In a mixing bowl or the bowl of a processor, whisk together the dry ingredients to thoroughly mix them. Cut in the butter and shortening mix. Add the buttermilk or yogurt, and blend until the dough is soft and malleable. If using a food processor, the mass of dough will come together in a ball. Use more or less liquid or flour to achieve a workable dough. Turn it onto a lightly floured surface and knead briefly. Fold it in half, then roll it out to a thickness of 1/2 inch.

Brush a baking sheet lightly with some of the melted butter. Cut out the biscuits and lay them on the baking sheet about 1/2 inch apart. With the tines of a dinner fork, poke three parallel dotted lines in the tops of the biscuits. Brush lightly with melted butter and bake in the oven for 12 to 15 minutes. Makes 26 to 30 2-inch biscuits.
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Buttermilk White Cake

INGREDIENTS:
3/4 cup vegetable shortening
2 1/4 cups sugar
8 egg whites
3 cups flour
1/4 teaspoon salt
3/4 teaspoon cream of tartar
3/4 cup buttermilk
1 teaspoon vanilla
1/2 teaspoon baking soda dissolved in 2 tablespoons warm water
PREPARATION:
Into a medium bowl, sift together the flour, salt, and cream of tartar. In a mixing bowl, cream shortening and sugar. Add egg whites, unbeaten, alternately with sifted flour, salt and cream of tartar which have been sifted together, beating well.
Add buttermilk all at once and then add vanilla; beat until well blended. Add soda and water combination; blend well. Pour into 3 greased and floured 8-inch cake pans.
Bake in 350° oven 20 to 25 minutes.
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Tortellini and Cheese Fondue
Pasta and cheese: kid classic, right? Here, the great standby gets dressed up for the holidays, thanks to tricolored tortellini and this zesty fondue. You save on prep time by mixing store-bought Alfredo sauce with shredded Monterey Jack.

INGREDIENTS:
2 (12-ounce) packages frozen tricolor tortellini
3/4 cup chicken or vegetable broth
2 (10-ounce) tubs refrigerated Alfredo sauce
2 (8-ounce) bags shredded Monterey Jack cheese (4 cups); Cheddar can be substituted, according to taste
1/4 teaspoon nutmeg
2 tablespoons olive oil
1. Bring a large pot of water to a boil. Add a pinch of salt, then add the tortellini and cook according to the package directions.

2. Meanwhile, in a fondue pot or the top of a double boiler, bring the broth to a simmer. Reduce the flame (or stovetop) to low and add the Alfredo sauce, Monterey Jack cheese, and nutmeg. Stir constantly until the cheese is melted and very hot.

3. Drain the tortellini, toss it with the olive oil, and transfer it to a serving bowl. Using fondue forks, bamboo skewers, or long-handled forks, serve the tortellini with the warm cheese sauce. (If you don't serve it in a fondue pot, use a hot plate to keep the sauce warm.) Serves 10 to 12.
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Hazelnut, White Chocolate, and Pumpkin Cheesecake

Kris F. of Albany, Oregon, invented this flavorful cheesecake one day after bringing home a bag of hazelnuts from Oregon's Willamette Valley. "Basically, it was just a happy accident," says Kris. "But to back up the story a little, my mom makes great pies. I've always been a little intimidated by piecrust, so my specialty became cheesecakes." If this creamy, sweet, spicy dessert is Kris's excuse for a pumpkin pie, we certainly won't complain. INGREDIENTS:
Crust:
3/4 cup vanilla-wafer crumbs
1/2 cup ground hazelnuts
3 tablespoons sugar
3 tablespoons butter, melted
Cheesecake filling:
3 8-ounce packages cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1 teaspoon pumpkin-pie spice
1 cup canned pumpkin
4 eggs
1 cup coarsely chopped white chocolate
1/4 cup chopped hazelnuts (toasted, if you like)
1. Heat the oven to 325 degrees. In a small bowl, combine the crust ingredients and mix well. Press the mixture into the bottom and a half inch up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and set aside. Reduce the oven temperature to 300 degrees.

2. In a large bowl, blend the cream cheese, sugar, flour, and pumpkin-pie spice with an electric mixer on low speed (at low speed, less air will get into the batter and the cheesecake will be less likely to crack while baking). Add the pumpkin and eggs and beat until well combined. Stir in the white chocolate. Pour the filling into the crust-lined pan, then sprinkle on the chopped hazelnuts.

3. Bake at 300 degrees for 1 hour. Then turn off the heat and leave the cheesecake in the oven with the door closed for another 30 minutes or longer until set. Remove the cheesecake from the oven and chill. Makes one 9-inch cheesecake.
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Pierogies With Pizzazz

Although this hearty, warm-the-soul appetizer looks a bit labor-intensive, fear not: the pierogies (the half-moon-shaped dumplings that are a Polish specialty) can be found ready-made in the frozen-foods section of many supermarkets. INGREDIENTS:
2 (16.9-ounce) packages frozen potato and Cheddar cheese pierogies (there are 12 pierogies per package)
3 tablespoons olive oil
1/2 teaspoon dried rosemary or thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chive-flavored cream cheese
1/4 cup finely chopped sun-dried tomatoes
1/4 cup finely chopped green or black olives
2 tablespoons finely chopped fresh basil
or parsley
1. Boil the pierogies according to the package directions. Drain thoroughly.

2. Heat the oven to 425º. In a large bowl, combine the olive oil, rosemary (or thyme), salt, and pepper. Add the pierogies and toss to coat them thoroughly.

3. Arrange the pierogies, in a single layer, on an ungreased baking sheet. Bake until just beginning to brown, about 15 minutes. Transfer baking sheet to a wire rack and let cool for 5 minutes.

4. Spread the pierogies with a thin layer of softened cream cheese. Atop the cream cheese, sprinkle chopped tomatoes, chopped olives, and basil. Transfer the pierogies to a serving platter. Makes 24.
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Apricot Baked Ham

PREP TIME 10 Min
COOK TIME 1 Hr 40 Min
READY IN 1 Hr 50 Min

INGREDIENTS
1 (5 pound) fully-cooked, bone-in ham
20 whole cloves
1/2 cup apricot preserves
3 tablespoons dry mustard
1/2 cup packed light brown sugar
DIRECTIONS
Score the surface of the ham with shallow diamond-shaped cuts. Combine preserves and mustard; spread over ham. Pat brown sugar over apricot mixture. Place ham on a rack in a roasting pan. Bake at 325 degrees F for 20 minutes per pound or until ham is heated through and thermometer reads 140 degrees F.
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Dalmatian Pot Roast
5 lbs. beef -top round10 oz. fresh celery
10 oz. smoked bacon8 prunes
20 oz. onion3 quarts dry red wine
8 oz. carrots10 oz. olive oil
4 coves garlicbay leaf, rosemary, thyme
10 oz. peeled tomatosalt and pepper to taste
Pre-preparation:
Wash and rain meat. Cut bacon into match like sticks. Chop onion and
garlic. Cut vegetables into small strips. Pierce beef with sharp knife and
place garlic into and around meat. Place beef into large pan, cover with
wine. Add chopped onion, thyme, bay leaf, rosemary, pepper, and cubed
celery to meat. Cover pan and refrigerate for 12 hours.
Preparation:
Heat oil and place beef (only) into pan with oil. Brown meat briskly and
remove from pan. Add contents from marinade into oil and fry briskly. Add
browned meat, peeled tomatoes, prunes, and remaining items into pan. Mix
and cook for 2-3 hours from a higher to lower temperature during cooking
time. Remove meat and slice. Strain juice from pan and use as sauce.


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Stuffed Cabbage
2 heads pickled cabbage 2 tsp.paprika
1 lb.ground beef1 onion, chopped
1 lb. smoked ham, chopped1 egg
1/4 c. smoked bacon, chopped2 tbsp. oil
2 tbsp, flour1 lb. smoked ham hocks or pork ribs
1 c. uncooked ricesalt and pepper to taste
Fry bacon in its own fat. Add onion and saute five minutes. Remove from
heat and drain excess fat. Allow to cool slightly, combine with ground
beef, chopped ham, rice, egg, 1 teaspoon paprika, salt and pepper, remove
large outer leaves of the cabbage, place filling in each leaf and roll up
from center to outer edge. Tuck sides into center to hold roll together.
Cut remaining cabbage into strips. Add another half pound of saurekraut, if
desired. Place half the saurekraut in the bottom of a large pot. Arrange
cabbage rolls over saurekraut. Add smoked ribs or ham hocks. Cover with
remaining saurekraut. Heat oil and brown flour in it. Add a teaspoon
paprika and water to make a thick roux. Cook for 5 minutes. Pour roux over
cabbage rolls. Add water to cover cabbage and simmer over low heat for 1/2
to 2 hours until rice is fully cooked. Do not stir cabbage rolls while
cooking. Instead, shake pot occasionally to prevent sticking. Transfer to
warm serving dish.

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Mustard-Glazed Fresh Ham with Cider Sauce
Ingredients:

1 whole pork leg (bone-in fresh ham), about 15 pounds
1 teaspoon Chinese five-spice powder (optional)
1/2 cup packed brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 teaspoon coarsely ground pepper
1/4 teaspoon ground cloves
2 1/2 cups apple cider Rosemary sprigs for garnish



Recipe Properties:
1. Preheat oven to 350 degrees F. With knife, remove skin from pork if any and reserve. Trim excess fat from pork; discard, leaving 1/4-inch-thick layer of fat. Place pork on rack in large roasting pan (17 inches by 11 1/2 inches). Insert meat thermometer into thickest part of pork, making sure thermometer is at least 1/2 inch from bone. If you like, for cracklings, sprinkle reserved pork skin with five-spice powder. Place skin, fat side down, in 15 1/2- by 10 1/2-inch jelly-roll pan; set aside. 2. In small bowl, combine sugar, mustard, salt, pepper and cloves. Rub sugar mixture on top and sides of pork, pressing lightly so it sticks. 3. Roast pork and skin in oven 4 to 5 hours (16 to 20 minutes per pound) or until meat thermometer reaches 160 degrees F and cracklings are browned and crisp. Internal temperature of pork will rise to 165 degrees F after standing. (Meat near bone may still be slightly pink.) 4. When roast is done, transfer to warm, large platter; let stand 20 minutes to set juices for easier carving and juicier meat. Remove cracklings from pan and drain on paper towels. 5. Remove rack from roasting pan. Strain pan drippings into medium bowl. Let stand 1 minute, until fat separates from drippings. Skim and discard fat. Return pan drippings to hot roasting pan; add cider and heat to boiling over high heat, stirring until browned bits come off of the bottom of pan. Boil about 7 minutes or until sauce thickens slightly. Strain sauce into gravy boat or serving bowl. Makes about 2 3/4 cups. 6. Cut or break cracklings into serving-size pieces. Thinly slice roast and serve with cider sauce and cracklings if desired. Garnish with rosemary. Prep Time: 20 minutes Cook Time: About 5 hours



Notes:
Roasting times for fresh ham can vary by as much as an hour, depending on whether the meat contains a basting solution or was previously frozen and has not completely thawed internally (although it may appear thawed on the surface). The best way to make sure any meat is cooked to the proper temperature is to use a meat thermometer. Makes 24 servings

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Waldorf Salad
Ingredients:

4 C. chopped apples or pears with skins
2 lemons, juiced
1/2 C. chopped celery
1/2 C. chopped walnuts
1/2 C. raisins
1/2 C. seedless grapes, halved
2/3 C. vanilla, lemon, or orange low-fat yogurt
2 T. mayonaise Blend whip cream and mayonnaise together.



Recipe Properties:
Chop apples and coat with lemon juice. Add chopped celery, walnuts, raisins and grapes to a large bowl. Blend yogurt and mayonaise together. Add to salad and stir, coating well. Chill.



Notes:
Serves 8 to 10

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Christmas Sparkle Punch
Ingredients:

1/2 Cup Pineapple juice
1/2 Cup Lemon juice
1/3 Cup of Triple sec
1 Cup of Brandy
1/3 Cup of Grenadine
1 Bottle of White Wine
2 Bottles of Champagne



Recipe Properties:
Mix all in Punch bowl over ice. Add Champagne just before serving. (32 Servings

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STUFFED CRAB CLAW SALAD

SERVES 4

200 g (7 oz) white crab meat
½ tablespoon finely chopped fresh root ginger
1 red chilli, seeded and finely chopped
25 g (1 oz) frozen prawns, squeezed and finely chopped
1 tablespoon cornflour
2 eggs, beaten
3 tablespoons white breadcrumbs
Vegetable oil for deep frying
½ garlic clove, crushed
2 spring onions, chopped
1 tablespoon sugar
2 tablespoons sesame oil
½ teaspoon red wine vinegar
2 tablespoons light Soya sauce
Juice of ½ lime
2 tablespoons chopped fresh coriander
100 g (3 ½ oz) mangetout, cut into julienne strips and blanched
100 g (3 ½ oz) cucumber, peeled and cubed
100 g (3 ½ oz) vermicelli, cooked and refreshed
½ tablespoon sesame seeds
Salt and pepper




Mix the crab meat with half the ginger, half the chilli and the prawns. Season with salt and pepper. Sprinkle mixture with a little of the cornflour and then shape into four ‘crab claws'.

Sprinkle the ‘claws' with the remaining cornflour, dip into the beaten egg and then coat with breadcrumbs. Deep fry in oil at 180°C, 350°F until golden brown. Remove from the oil and place on absorbent kitchen paper. Keep warm.

Mix the remaining ginger and chilli with the garlic, spring onion, sugar, sesame oil, red wine vinegar, Soya sauce, lime juice and coriander. Mix with the prepared mangetout, cucumber and vermicelli, and arrange in the centre of four serving plates.

Top with the deep-fried ‘crab claws' and sprinkle with sesame seeds