I want some good holiday recipes that are easy.?

Question

I want to have this good celebration.I already have some recipes stored on my notepad.

Answer 1

Do u like chocolates? I come across this really simple recipes but sounds good: http://www.beauty-tricks.com/beautyforum/viewtopic.php?t=17

Answer 2

green bean casserole, just look up campbell soup recepies.com
it'll be on that page.

Answer 3

Beef Rib Roast with Au Jus

Ingredients:

14-pound beef rib-eye roast
Salt(optional)
Pepper(optional)
Beef au Jus* (optional)

Directions:

Place meat, fat side up, on a rack in a shallow roasting pan. Season roast with salt and pepper, if desired. Insert a meat thermometer into the thickest portion of the meat. Do not add water or other liquid, do not cover.

Roast in a 350 degree oven for 1-1/2 to 2 hours for medium rare or till meat thermometer registers 140 degrees, or for 2 to 2-1/4 hours for medium, or till meat thermometer registers 155 degrees.

Remove the roast from the oven, cover with foil and let it stand 15 minutes. The meat´s temperature will rise 5º during the time it stands. Serve with Beef au Jus, if desired. Makes 12 servings.

Beef au Jus:

After removing meat from the oven, spoon drippings from pan, skim fat. Add 2 cups boiling water to pan, stirring and scraping crusty browned bits off the bottom. Stir in pan drippings.

Cook and stir till bubbly. For a richer flavor, stir in 2 teaspoons instant beef bouillon granules. Season to taste.


Lyonnaise Potatoes

Love these for "In-home catering"

Ingredients:

1 pound potato
Olive oil for sautéing
4 tablespoons onion
Fresh Parsley

Part-cook the potatoes whole (par-boil or par bake). Slice after cooling 1/4 inch thick. Heat some oil in a skillet. Sauté the potatoes in the oil adding the onions. Finish, garnished with chopped Parsley.


Sugar Snaps with Diced Bacon and Radishes

Serving Size : 4

Ingredients:

3/4 pound sugar snap peas
3 ounces red radishes -- med to large
3 ounces bacon -- slab

Wash snap peas and dry.

Trim the ends of the snap peas and remove the strings running down the length of the pods. Set aside.

Wash radishes and dry. Trim ends of radishes. Meticulously cut radishes into 1/8 inch cubes. Set aside.

Cut slab bacon into 1/8 inch cubes to resemble the size of the radishes. Place bacon in medium nonstick skillet. Cook over medium heat until fat is rendered and bacon is cooked, approximately 3 minutes.

Meanwhile, bring a pot of salted water to a boil. Add snap peas and diced radishes. Cook 3 to 4 minutes, until beans are tender but not soft. Drain in colander. Pat dry with paper towels. Immediately add snap peas and radishes to pan with bacon. Stir. Heat gently and serve immediately.


Celery Salad with Black Olives And Truffle Oil

Ingredients:

1 head celery -- leafy
1 cup olives -- pitted
2 tablespoons extra virgin olive oil -- truffle
4 ounces mixed greens

Directions:

Cut bottom from celery using only the white inside stalks roughly dice into 1/4 inch, approx. 5 cups.

Place the celery into a bowl with the olives and oil, add ground black pepper. Sprinkle over top of greens and garnish with celery leaves.

Serves 4

Stuffed Pork Roast

Ingredients:

3/4 cup Slivered almonds
2 tbsp. Butter or margarine
3/4 cup Sliced green onions
3/4 cup Chopped celery
4 cups Cooked brown rice
3/4 cup Orange juice; divided
2 tbsp. Grated orange peel
1 tbsp. Diced crystallized ginger -- divided
1/2 tsp. Salt
1 Boneless pork loin roast -(3-1/2 lbs.), rolled & tied
1 tsp. Dried rosemary; crushed
1/4 tsp. Cracked black pepper
16 oz Cranberry sauce (canned)
1 Orange; peeled & sectioned

Directions:

Cook almonds in butter in large skillet over medium-high heat until brown. Add onions and celery, cook until vegetables are tender crisp. Stir in rice, 1/2 cup orange juice, orange peel, 1 teaspoon ginger and salt, set aside.

Untie roast, and spoon rice mixture lengthwise between loins. Retie roast securely with string at 2- to 3-inch intervals; place, fat side down, on rack in shallow roasting pan.

Combine rosemary and pepper; sprinkle over roast. Insert meat thermometer so it does not touch stuffing or fat. Bake at 325 F. for 1-1/2 hours.

Combine cranberry sauce, remaining orange juice, remaining ginger, and orange in small saucepan, stir well. Simmer over medium heat 25 minutes, stirring occasionally. Brush about 1/2 cup cranberry mixture over pork.

Bake an additional 15 minutes or until meat thermometer registers 170 F. Let roast stand 10 minutes. Remove string and slice roast. Serve with remaining cranberry sauce.

Serves 8-10

Asparagus & Crunchy Orange Top

Serving Size: 4

Ingredients:

1 pound fresh asparagus
1 teaspoon margarine
1 1/2 tablespoons almonds -- chopped
1/4 cup orange marmalade

Cut off ends of the asparagus.

Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4-minutes until crisp tender. Drain, arrange on a serving platter and keep warm.

Melt margarine in a small saucepan over low heat, add almonds and sauté until lightly toasted. Stir in marmalade, cook until heated. Spoon over asparagus.

You can either serve as is, or finish under the broiler until sauce bubbles, then remove and serve, remind your dinner guests of course that this will be VERY hot.


Roast Goose with Molasses Glaze

Ingredients:

10 Lb. Goose -- dressed Salt To Taste
1 Cup Molasses
2 Tsp. Bottled Hot Pepper Sauce
1 Tsp. Fresh Gingerroot -- finely chopped
1/2 Tsp. Black Pepper -- coarsely
1 Tsp. Garlic -- chopped
Small Apples And Grapes For Garnish

Directions:

Preheat oven to 425F. Remove giblets from goose to use another time or discard. Rinse goose in cold water, removing as much fat as possible from body cavity.

Pat goose dry with paper towels. Pierce skin all over with prongs of large fork.

Season goose with salt inside and out. Arrange breast side up on rack in large shallow roasting pan. Roast at 425F for 15 minutes. Reduce oven temperature to 350F.

Continue roasting for 20 to 23 minutes per pound until thermometer inserted between leg and thickest part of thigh registers 180F. (Make sure thermometer does not touch bone.) Drain off all fat from pan.

Brush some of molasses glaze completely over goose. Continue roasting 20 minutes, brushing with molasses mixture after 10 minutes.

Remove goose from oven. Cover with foil and let stand 15 minutes before carving.

Molasses Glaze:

In medium bowl combine molasses, bottled hot pepper sauce, ginger, garlic and coarsely ground black pepper. Mix well and set aside.

Serves 10-12

Candied Sweet Potatoes (Yams)

Ingredients:

6 medium sweet potatoes
3/4 cup sugar
1/3 cup dark Karo syrup
2 1/2 tablespoons butter or oleo
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup water
1 teaspoon vanilla

Directions:

Boil potatoes until tender, but not overcooked. Peel off skins. Cut in halves lengthwise. Place in baking dish. Add sugar, syrup, nutmeg, cinnamon, water and vanilla.

Dot top with butter or oleo. Bake in 375/o oven until thick syrup is formed. Bast frequently. About 45 to 55 minutes.


Hazelnut Christmas Balls

Ingredients:

1/2 cup shortening
1/4 cup sugar
1 each beaten egg yolk
1 teaspoon grated lemon peel
1 tablespoon grated orange peel
1 teaspoon lemon juice
1 cup cake flour
1/8 teaspoon salt
1 each egg white -- slightly beaten
1/2 cup finely diced Oregon hazelnuts
9 each candied cherries

Cream shortening together with sugar.

Add egg yolk, orange and lemon peels and lemon juice. Beat until fluffy.

Add flour and salt. Chill dough for approximately 1 hour. Form small balls with teaspoon. Dip in egg white and roll in chopped nuts. Press half candied cherry in each cookie.

Bake at 375º for 1 minute.

Rib Roast with Burgundy Sauce

Ingredients:

1/2 teaspoon salt
1/4 teaspoon dried basil leaves
1/4 teaspoon dried marjoram leaves
1/4 teaspoon rubbed savory
1/4 teaspoon dried thyme leaves
1/8 teaspoon black pepper
Standing 3-rib roast of beef, bone in (8 to 9 Ibs)
1 teaspoon liquid gravy seasoning
1/2 cup Burgundy wine

Burgundy Sauce:

6 tablespoons roast beef drippings
1/4 cup unsifted all-purpose flour
1/2 teaspoon salt
Dash black pepper
2 cans(10 1/2oz size) condensed beef broth, undiluted
1/2 cup Burgundy wine

Directions:

Preheat oven to 325F. Mix salt, herbs and pepper. Rub herb mixture into beef on all sides and stand roast fat side up in shallow roasting pan. Insert meat thermometer through outside fat into the thickest part of the meat.

(Thermometer should not rest in fat or on bone.)

Mix liquid gravy seasoning with 1/2 cup Burgundy. Spoon some over beef; place beef in oven uncovered. Roast, basting several times with remaining Burgundy mixture, 3 1/2 hours for rare (140F), 4 1/2 hours for medium (160F), 5 hours for well done (170F). I prefer to cook it for 4 hours.

When roast is done, lift with two large forks and place on heated platter, cover with aluminum foil. Pour off drippings and reserve.

Let roast stand in a warm place while you make gravy. Roast will be easier to carve after standing 20 to 30 minutes.

Prepare Burgundy Gravy: Return 6 tablespoons reserved drippings to roasting pan. Stir in flour, salt and pepper to make a smooth mixture. Gradually add the beef broth and Burgundy, stirring until the mixture is free of lumps.

All browned bits from roasting pan should be loosened and dissolved in broth mixture. Bring gravy to boiling, stirring constantly. Reduce heat and simmer 5 minutes, stirring constantly. Season with salt and pepper. Makes 3 cups gravy.

To serve: Using a large sharp carving knife, carve across roast toward bone. Cut along bone to remove slices. Slide a knife under meat slice to place on serving Platter. Serve with Burgundy Gravy.

CARVING TIPS

Place the rib roast on a platter so that the cut surface is up and the ribs are to your left. Insert a carving fork into the roast below the top rib.

Using a very sharp carving knife, cut horizontally from the outside toward the bone. Then cut vertically along the bone with the tip of the knife to release the slice of meat.

Slide the knife under the slice of meat, steady the meat with the fork and transfer it to a serving dish.

Continue carving meal, cutting thin or thick slices as desired.

Serves 8-10

Broccoli and Cheese

Ingredients:

2 or 3 broccoli heads with the trunk cut off
1/2 lb Velveeta cheese (optional) or 8 oz. shredded medium or sharp cheddar cheese (my choice)
Butter

Directions:

I use an old English cheddar, but you can use Velveeta or cheese whiz if you prefer, just follow the melting instructions on the box or the jar.

Cook broccoli until BRIGHT green and tender not soft and dark green. Strain well. Add to an oven baking dish, toss with a few pats of real butter.

Cover the top with cheese, cover and bake for 15 minutes or until melted. Temperature doesn't really matter, 350 - 400 is fine.


Honey Bread Pudding

Serving Size: 8

Ingredients:

8 cups egg bread -- cubed
1 cup raisins
3 cups 2% low-fat milk
1 cup evaporated low-fat milk
6 eggs -- beaten
1/2 cup honey
1 tablespoon grated orange peel
1 teaspoon vanilla
1 teaspoon ground cinnamon

Arrange bread and raisins in bottom of lightly greased shallow 2 quart baking dish. Beat remaining ingredients in a large bowl until well blended.

Pour over bread cubes in baking dish and let stand for 1 hour, or until liquid is absorbed. Bake at 375ºF for 45 to 50 minutes, or until knife inserted near center comes out clean.


Orange Honey Glazed Ham

Ingredients:

1-3- to 3-1/2-pound fully cooked boneless ham
1/3 cup orange juice
3 tablespoons honey
1 tablespoon mustard
1/3 cup chicken broth
1 tablespoon cornstarch
1/2 cup orange marmalade

Directions:

Make diagonal cuts about 1/4-inch deep and 1-inch apart on the top of ham. Place ham on rack in shallow baking pan.

Insert a meat thermometer in the center of the thickest portion of meat. Bake, uncovered, in 325º oven 1 to 1-1/2 hours or till thermometer registers 135º.

Remove the ham from the oven, cover with foil and let stand 15 minutes. The temperature will rise to 140º upon standing. Before roasting you can also pierce surface with whole cloves for extra flavour.

Meanwhile, combine 2 tablespoons of the orange juice, the honey, and mustard. Bring to boiling, remove from heat.

After ham has baked 1-1/4 hours, brush with half the glaze. Mix the remaining orange juice, chicken broth and cornstarch. Stir into remaining glaze.

Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Stir in marmalade, heat through. Pass with sliced ham.


Christmas Crepes

Ingredients:

1 package vanilla instant pudding
1 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups milk
2 eggs
2 tablespoons butter, melted
1/2 teaspoon vanilla
1 can of cherry pie filling or whatever pie filling you choose

Directions:

Prepare vanilla pudding, following directions on package. Refrigerate pudding for at least 30 minutes.

Mix the dry ingredients in a mixing bowl with a fork. Then stir in the milk, eggs, butter and vanilla. Beat batter until smooth.

In a 6 inch skillet, or a seasoned cast iron, pour about 1/4 cup of the batter. Pick up pan and rotate until the batter covers bottom.

Cook until crepe is light brown. Remove and stack, you may wish to put wax paper between each one to keep them from sticking.

Cover and keep warm in oven. The batter should make about 16 crepes. Lay crepe out on plate. Place 2 tablespoons of pudding on crepe and roll in up. Now place a dollop of cherry filling on top.


Hot Mulled Wine

Ingredients:

1 bottle red wine
12 cloves
2 cinnamon sticks
rind of 1 lemon
2 tablespoons sugar

Directions:

Add all ingredients to a pot and steep gently over a medium heat until hot. Avoid boiling the mixture. Serve in sturdy mugs not glass!