Christmas dinner suggestions????

Question

does anyone have any good recipes or menus put together for Christmas?

peace and blessings to all,
Sakina

ps i don't eat pork

Answer 1

Soup:

Butternut squash soup
http://www.epicurious.com/recipes/recipe_views/views/108800

Salad:

bag of Spring mix lettuce
Fresh bacon crumbles
thinly sliced red onions
thinly sliced pear
brie slices
Raspberry vinaigrette

Main:

Beef Tenderloin:
http://food.aol.com/food/recipefinder.dyn?action=displayRecipe&recipe_id=222252

Spanakopita:
http://www.recipezaar.com/84770

Emerald Mashed Potatoes:
http://www.recipezaar.com/15250

Dessert:
Applebee's clone Apple Chimi-cheesecake:
http://www.recipezaar.com/90162

There's my menu. It looks kind of in depth, and while I had been setting myself up for a challenge this Christmas, most of this stuff can be made the day before. Merry Christmas!

Answer 2

How about some budget friendly meats like a nice roast or maybe a roast chicken or you could go Italian style and make pasta I don't think there is any protocol on what you make for Christmas dinner as long as you are together as a family I'm sure whatever you make will be great! Good Luck!!

Answer 3

My favorite. Classy but so easy to make

Prime Rib Roast
2T room temp Butter
Garlic & herb seasoning
Trim roast of excess fat but not the thin layer of fat the butcher leaves on the roast to protect and baste it while it cooks. To cook evenly, the roast "must not be cold" let it stand at room temperature for about 2 hours.

Pat the rib roast dry with a paper towel or napkin. Rub with the garlic seasoning (not the ends)
Preheat oven to 450°F. Smear the cut ends of the roast with the butter. Place the roast (ribs down or fat side up) in a heavy stainless-steel or other metal pan. The rib bones are a natural rack; you won’t need a metal one.
Sear the rib roast for 15 minutes at the higher oven temperature (450°F), then turn the oven to the lower temperature (325° F) for the rest of the cooking time. About 1/2 hour before the estimated end of the roasting time, begin checking the internal temperature Insert meat thermometer so tip is in thickest part of beef, not resting in fat or touching bone. Cook until rib roast reaches an internal temperature of 120°F. Remove from oven, cover with aluminum foil, and let sit approximately 20 to 30 minutes. Remember, the roast will continue to cook as it sits. The temperature will rise to 125 to 130° F internal temperature (medium rare).
To carve: Using a long, thin, sharp knife, make one cut to slice off the chine or feather bones (the large end bones). Slice off steak-size pieces at the desired thickness.
Serve with side of Au Jus Juice and Horseradish.

I like steamed asparagus and baked potatoes served with my prime Rib along with a ceasar salad.

Answer 4

After all that turkey & dressing, mac and cheese, yams, greens and all the rest for Thanksgiving, for Christmas we fire up the grill (yes, in the freezing cold). We do bbq chicken and ribs and we also have seafood. I look forward to it every year. One Christmas, my menu was prime rib roast and twiced baked potatoes and it was devine! You can add any vegetable to go with that and it would be a hit. Merry Christmas!

Answer 5

My daughter fixed prime rib for dinner last Christmas and it was so delicious. She said she bought the prime rib at Albertsons and also got the recipe there. It was an excellent cut of meat also. We were tired of turkey and ham.

Answer 6

Baked Cranberry Pudding

* 1 cup packed brown sugar
* 2 eggs, separated
* 1/2 cup whipping cream
* 2 teaspoons vanilla extract
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1 1/2 cups all-purpose flour
* 3 tablespoons grated orange peel
* 1 teaspoon baking powder
* 1/2 teaspoon cream of tartar, divided
* 1/8 teaspoon salt
* 3 cups coarsely chopped fresh cranberries
* 1/4 cup butter or margarine, melted
* TOPPING:
* 1 1/2 cups sugar
* 1/2 cup orange juice
* 2 1/2 cups whole cranberries
In a bowl, combine brown sugar and egg yolks. Add whipping cream, vanilla, cinnamon and nutmeg; set aside. In a large bowl, combine flour, orange peel, baking powder, 1/4 teaspoon cream of tartar and salt. Add chopped cranberries; stir to completely coat. Add brown sugar mixture and butter; mix well. (Batter will be stiff.) Beat egg whites until foamy. Add remaining cream of tartar; beat until soft peaks form. Fold into batter. Pour into a greased 9-in. springform pan. Bake at 350 degrees F for 45 to 50 minutes or until a toothpick inserted near center comes out clean.
Meanwhile, for topping, bring sugar and orange juice to a boil in a saucepan. Cook for 3 minutes or until sugar dissolves. Reduce heat; add cranberries and simmer 6 to 8 minutes or until berries begin to burst. Remove from heat and cover.
When pudding tests done, place springform pan on a jelly roll pan. Spoon warm cranberry sauce over top. Return to the oven for 10 minutes. Cool for 10 minutes before removing sides of springform pan. Cool at least 1 hour or overnight. Before serving, reheat at 350 degrees F for 10 minutes.

Garlic-Roasted Lamb

1 shank half leg of lamb (about 3 pounds)
1/8 teaspoon each salt and pepper
8 cloves garlic, sliced in half lengthwise
2 large sprigs fresh rosemary or 2 teaspoons dried
2 teaspoons olive or canola oil
4 large sweet potatoes, peeled and cut into 1-inch cubes
6 parsnips, cut into 1-inch pieces

Preheat the oven to 325°F. With a sharp knife, trim all the fat and any cartilage from the lamb. Season the meat with salt and pepper.
With a small knife, make slits about 1 inch deep all over the leg of lamb. Using most of the garlic and all the rosemary, push a garlic half or a few rosemary leaves into each of the slits.
In a large roasting pan, combine oil with sweet potatoes, parsnips, and remaining garlic to coat well. Move the vegetables to the side of the pan and place the lamb in the center.
Roast the lamb and vegetables 1 1/2 to 2 hours or until a thermometer inserted into the center of the meat reads 160°F (for medium). Turn the vegetables occasionally so that they cook evenly.
Remove pan from the oven. With a slotted spoon, transfer the vegetables to a serving dish and keep them warm. Transfer the lamb to a carving platter, cover with foil, and let stand for 5 minutes. Slice the roast lamb and serve with the vegetables.

Answer 7

All fruits are fruit and vegetables. A "vegetable" is a plant, any part of which can be used for food.

Answer 8

In the superstore, fruits are usually selected far too soon. Some are rocks, many are wrong. Some of the fresh vegetables are typical right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 9

well it would depend on how many people are coming for dinner:But you could serve turkey or chicken, mashed potatoes, peas and carrots, a green salad, rolls, carnberry sauce, and rolls. For dessert you could have youre favorite pie, banana pudding , or a cake. then for everyone to drink you could fix a nice punch. Peace and blessings to you and have a wonderful holiday.

Answer 10

turdenkin
is the best
turkey duck an chicken
check out food network for recipe