Can someone help me think of some appreciate Christmas recipe's ?

Question

I would appreciate some help if someone would give me some ideas and the recipe.

Answer 1

Not sure what you are looking for but, I presumed it was entrees so here are a couple

Basil-Stuffed Lamb Roast

3/4 cup Chopped onion
1/3 cup Chopped celery
2 x Cloves garlic, minced
1/4 cup Olive oil
2 x Beaten eggs
10 oz Frozen chopped spinach,
Thawed
1/4 cup Snipped parsley
3 tbl Fresh snipped basil
1/4 tsp Dried marjoram, crushed
1/4 tsp Pepper
6 cup Plain croutons
1/2 cup Water
1/4 cup Grated parmesan cheese
1 x 5-7 pound legg of lamb,
Boned and butterflied
1 tsp Dried rosemary, crushed
Sprigs of Fresh mint (opt)
Sprigs of fresh marjoram (op
For stuffing, cook the chopped onion, chopped celery, and minced garlic in hot oil till tender but not brown. In a medium mixing bowl stir together the eggs, spinach, parsley, basil, marjoram, and pepper; add onion mixture.
Stir in croutons and cheese. Drizzle with water to moisten, tossing lightly. Set aside
If necessary, remove the fell (pinkish red paper-thin layer) from the surface of meat. Pound meat to an even thickness. Sprinkle with rosemary.
Spread the stuffing over the roast. Roll up and tie meat securely.
Place roast, seam side down, on a rack in a shallow roasting pan. Insert a meat thermometer in the thickest potion of meat. Roast, uncovered, in a 325 F oven for 1 1/2 to 2 hours or till meat thermometer registers 150 F.
Let roast stand for 15 minutes before carving. Remove strings. If desired, garnish with sprigs of fresh mint and sprigs of fresh marjoram.
Standing Rib Roast with Herbed Crust

To 8 serv. [Reset] Keys : Beef Meats
Ingredients :

1 x Standing rib roast (7-8 lbs) (about 3 or 4 ribs)
1/2 cup Fresh thyme leaves, chopped (reserve stems)
4 x Garlic cloves, peeled and cut into slivers
1 tbl Freshly ground black pepper
1/2 tsp Salt
1 cup ,water
2 x To 3 tablespoons flour optional

Method :
Preheat oven to 475 degrees F. Dry the roast thoroughly. Lightly score the fat, then rub the whole roast with the reserved thyme stems. Rub the face and underside of the roast with half of the garlic slivers. Rub the whole roast with the pepper and salt. Pierce the fat layer just enough to insert the remaining garlic slivers-do not pierce into the flesh. Pat and press the thyme leaves into the scored layer of fat. Place the roast bones down in a shallow roasting pan just large enough to hold it comfortably. Insert a meat thermometer in the top of the roast; make sure it is not touching bone.
Roast for 15 minutes. Reduce oven temperature to 350 degrees and roast until done to your liking: 125-130 degrees for rare, 140-150 degrees for medium, and 160-165 degrees for well done. Count on cooking times approximately as follows: For rare, cooking time is 12-15 minutes per pound; medium, 15-18 per pound; well-done, 18-20 minutes per pound.
Remove the roast from the oven and place it on a carving board. Let it stand, loosely covered with aluminum foil, for 15 minutes before carving.
Meanwhile, skim all but a few tablespoons of fat from the juices in the roasting pan. Place the pan over medium heat; add 1/2 cup of the water and stir to deglaze the pan, scraping up any bits clinging to the bottom of the pan. Add the remaining water. This juice can be served with the roast.
For a flour based gravy, stir in the optional flour until it browns before adding the 1/4 cup of water.
To carve, place on a carving board or platter, and cut away the bones.
Place the roast cut-side down on the board and carve into 1/2- to 3/4-inch-thick slices.
Serves 6 to 8.


Standing Rib Roast with Herbed Crust

1 x Standing rib roast (7-8 lbs) (about 3 or 4 ribs)
1/2 cup Fresh thyme leaves, chopped (reserve stems)
4 x Garlic cloves, peeled and cut into slivers
1 tbl Freshly ground black pepper
1/2 tsp Salt
1 cup ,water
2 x To 3 tablespoons flour optional

Method :
Preheat oven to 475 degrees F. Dry the roast thoroughly. Lightly score the fat, then rub the whole roast with the reserved thyme stems. Rub the face and underside of the roast with half of the garlic slivers. Rub the whole roast with the pepper and salt. Pierce the fat layer just enough to insert the remaining garlic slivers-do not pierce into the flesh. Pat and press the thyme leaves into the scored layer of fat. Place the roast bones down in a shallow roasting pan just large enough to hold it comfortably. Insert a meat thermometer in the top of the roast; make sure it is not touching bone.
Roast for 15 minutes. Reduce oven temperature to 350 degrees and roast until done to your liking: 125-130 degrees for rare, 140-150 degrees for medium, and 160-165 degrees for well done. Count on cooking times approximately as follows: For rare, cooking time is 12-15 minutes per pound; medium, 15-18 per pound; well-done, 18-20 minutes per pound.
Remove the roast from the oven and place it on a carving board. Let it stand, loosely covered with aluminum foil, for 15 minutes before carving.
Meanwhile, skim all but a few tablespoons of fat from the juices in the roasting pan. Place the pan over medium heat; add 1/2 cup of the water and stir to deglaze the pan, scraping up any bits clinging to the bottom of the pan. Add the remaining water. This juice can be served with the roast.
For a flour based gravy, stir in the optional flour until it browns before adding the 1/4 cup of water.
To carve, place on a carving board or platter, and cut away the bones.
Place the roast cut-side down on the board and carve into 1/2- to 3/4-inch-thick slices.
Serves 6 to 8.

Crown Roast of Pork

1 x Crown roast of pork (15-16 chops, about 8 1/2 lb)
2 x Garlic cloves, slivered
2 tbl Olive oil
Salt to taste
Black pepper to taste
1 cup Apple cider or apple juice
Roasted Holiday Vegetables
Rosemary sprigs for garnish

When the butcher prepares a crown roast, two sides of the pork loin are tied together. The ends of the bones are trimmed and any scraps removed
(Frenched). The trimmings are ground up and usually placed in the center of the roast, but I prefer to freeze this meat for another use and fill the roast with fresh vegetables instead. - Sheila Lukins
1. Preheat oven to 350'F. Make tiny slits around the bottom of chops.
Insert the garlic slivers.
2. Brush the chops lightly with oil and sprinkle all over with salt and pepper. Place roast on a rack in a shallow roasting pan. Cover the bone tips with foil to keep them from burning. Pour cider in the pan.
3. Bake for 2 1/4 to 2 1/2 hours (15 to 18 minutes per pound) or until a meat thermometer reads 150'F. when inserted into the thickest part of a chop, basting occasionally with the pan juices. (Pork is bred much leaner these days; check the temperature for doneness after 2 hours.)
4. Transfer roast to a large serving platter and fill center with Roasted Holiday Vegetables. Entwine long sprigs of fresh rosemary through the bones and decorate the tops of the bones with silver-paper frills.

Answer 2

1989 Honorable Mention: Jelly Christmas Eyes
[Reset]
Keys : Cookies Holiday
Ingredients :

1/2cupMargarine
1/3cupSugar
1xEgg
Juice of 1 lemon
1/4tspGrated lemon rind
1 1/3cupAll-purpose flour
1/2cupGround almonds or walnuts
Raspberry or strawbery jelly
Sugar

Method :

* Preparation Time: 20 minutes
* Chilling Time: 30 minutes
* Baking Time:
10 to 12 minutes per batch
* 1. Cream margarine and sugar in mixing bowl. Add egg, lemon juice and lemon rind. Mix until smooth. Add flour and nuts. Wrap in plastic wrap and flatten. Refrigerate dough 30 minutes.
* 2. Heat oven to 350 degrees. Roll out dough on lightly floured surface to 1/8-inch thickness. Use a round 2-inch cookie cutter to cut out circles from dough. Cut out an inner circle with a smaller round cookie cutter from half of the circles to make a "cookie ring."
* 3. Bake circles and rings until light golden, 10 to 12 minutes.
* Transfer to wire rack to cool. Spread a small amount of jelly on each whole circle. Press a cookie ring on top of it. Shake the cookies one at a time in a bowl of sugar to coat well. Store in a covered dish.
* Note: Confectioners' sugar can be used to coat the cookies in place of granulated.
* Honorable mention went to Mary Vodisek of Chicago for this recipe featuring two sugar cookies sandwiched together with jelly.

Answer 3

i am italian and for cristhmas we always make linguini ai frutti di mare (linguini with seafood) very easy
get a sauteed pan put some extra virgin olive oil, and 2 garlic clove crushed and chopped let it cook for couple minutes then add some chopped italian parsley. add about 5 black mussles and 5 clams 10 oz of fresh cleaned squid about 4 shrimp and sautee' for couple minutes then add a splash of white wine and add some water to it let it cook for 5 to 7 minutes and you have the sauce.
for the pasta
cook the pasta in boiling water but make sure you add salt to it.
after you add pasta stir it otherwise will get stuck.
so when the pasta is cooked drain it well and put the pasta in the sauce adding some more fresh chopped italian parsley and put it on a seving plate with the seafood on the top and eat it
mmmmmmmmmmmmmm
ps
buon appetito
ciao

Answer 4

Well, it would help if I knew what kind of recipes. I have recipes for Christmas cookies, cakes, desserts, dinner parties, ect. If you email me and let me know I can email you back the recipes. Email is [e-mail]