No Turkey or ham suggestions please. My husband doesn't eat pork and we just ate turkey for thanksgiving so I'd rather not have that again. If you suggest something unusual can you include a recipe for it? Thanks to everyone.
2006-12-20 22:27:35 · 13 answers · asked by Just me. 4 in Food & Drink ➔ Cooking & Recipes
what about roast beef? or chicken. there are alot of ideas of christmas cooking on yahoo or allrecipes.com is a good site.
2006-12-20 22:30:04 · answer #1 · answered by Monica_PS 2 · 1⤊ 0⤋
I am in the same boat with you this Christmas. My husband does not eat pork and we just had a turkey. I have started a recipe sharing blog. http://giftwrapandmore.com/tag/main-dishes/
I have listed their some main dishes. I am looking at making 1 of 4 things.
Sans Mint Leg of Lamb (this contains cooking wine)
Grilled Leg of Lamb with Rosemary (this contains cooking wine)
Prime Rib
Herb Rubbed Rib Roast.
I listed that the two use wine just in case you are not suppose to use alcohol. The full recipes and cooking directions are listed on the blog. Plus several other recipes.
One additional idea that I have had for Christmas is to find a Turkey Ham (this taste just like regular ham and can be prepared the same way). You just have to check the ingredients and make sure they have not added any pork or that it is in a pork casting. My husband loves this prepared with pineapple and cherries.
I hope this helps! I wish you a Merry Christmas and a Happy New Year!
2006-12-21 07:52:57 · answer #2 · answered by celhabti 2 · 0⤊ 0⤋
How about a classic pot roast or try an Italian Pot Roast.
3 cloves of garlic
Parsley
4 fresh sage leaves
Tablespoon of fresh rosemary
Mince all the above together.
Set aside half the mixture and mix the rest with a tablespoon of olive oil and some fresh ground black pepper.
Make about 10 deep slits in the beef rump roast. (4lbs)
Stuff the slits with the olive oil mixture.
Heat in a 6 quart heavy pot over medium high heat 3 tbsp of olive oil. Add the roast and brown on all sides until dark brown and a little crusty....about 20 mins.
Remove the roast and pour off all but two tbsp of fat. Sprinkle roast with salt.
Return roast to the pot and add 1 onion chopped...1 carrot chopped..1 celery stalk chopped..4 oz of mushrooms sliced...1 bay leaf.
Cook stirring until the onion is lightly browned. Stir in the remaining herb mixture and cook for about 30secs.
Stir in and boil until reduced to less than half a cup......1 cup dry red wine and 1 cup beef or chicken stock.
Bring to a gentle simmer and cover the pot. Reduce the heat to the lowest setting. Cook roast slowly for about 2 and a half hours turning roast every half hour or so. When the roast is tender remove to a platter. Slice the meat 1/4 inch thick and moisten with the braising liquid.
Serve with soft polenta with butter and cheese or boiled potatoes!
2006-12-21 06:45:48 · answer #3 · answered by Sancal 2 · 0⤊ 0⤋
Crown roast of beef is both traditional and impressive for the Christmas holidays. Trust me on this one. It's a winner.
Here is one version:
Stuffed Crown Roast of Beef
PREP TIME: 3 Hours
SERVES: 6
COMMENT:
Although this roast is mostly seen on holiday tables, it is excellent year-round either spit-roasted on a barbecue pit or roasted slow and low in the oven. I prefer bone-in for extraordinary flavor.
INGREDIENTS:
1 (5-7 pound) bone-in beef rib roast
6 cloves garlic, chopped
2 cups green onions, sliced
1/8 tsp dried thyme
1/8 tsp dried basil
1 tsp salt
1/8 tsp black pepper
1/4 cup cayenne and jalapeno peppers, sliced
6-8 sprigs of rosemary
1/4 cup oil
2 cups onions, diced
1/4 cup celery, diced
1/4 cup bell pepper, diced
2 carrots, diced
1/4 cup parsley
Louisiana Gold Pepper Sauce
METHOD:
Pre-heat oven to 375 degrees F. In a small mixing bowl combine garlic, green onions, thyme, basil, salt and pepper. Pierce holes through the roast and fill each cavity with mixture. Follow with the peppers and rosemary, leaving approximately 1-inch of the rosemary exposed. (This will give flavor to the roast.) Season the roast completely with salt, pepper and Louisiana Gold. In a 12-quart cast iron Dutch oven, heat oil over medium-high heat. Sear roast in hot oil on both sides. Add onions, celery, bell pepper, carrots and parsley. Bake uncovered until tender, 25 minutes per pound for rare to medium-rare. Allow roast to rest 30 minutes prior to slicing.
2006-12-21 06:34:04 · answer #4 · answered by Anonymous · 0⤊ 0⤋
i'm making lasgna i'm sick of thanksgiving food also buy cresent rolls (like the biscuit kind) & take each triangle put cream cheese and ranch dressing mixture on it with spoon flip up pointed corner pinch down bake at package directions can also sprinkle parmagen
2006-12-21 06:47:07 · answer #5 · answered by Tina Tegarden 4 · 1⤊ 0⤋
If you don't want to make a big dinner, try some finger foods. Cocktail weenies (beef), (beef) sausage balls , finger sandwiches, crackers and crab dip/cheese ball/lunch meat, vegetable trays, what have you. It's what we do for Christmas since we have such a big Thanksgiving.
2006-12-21 06:31:49 · answer #6 · answered by supensa 6 · 0⤊ 1⤋
I am doing fish and seafood pie with a sweet pototo topping served with garlic and cream broadbeans.
2006-12-21 06:31:48 · answer #7 · answered by Hove Andrew 3 · 1⤊ 0⤋
stuffed peppers are very good....stuff them with a mixture of ground
beef, rice, canned tomatoes, and cheddar cheese..or whatever you want. bake about 30 minutes...all of your ingredients should be cooked before stuffing.
Mashed potatoes and green beans on the side.
2006-12-21 06:44:36 · answer #8 · answered by Spacey 2 · 1⤊ 0⤋
We're having roast beef and yorkshire pudding
2006-12-21 06:36:41 · answer #9 · answered by eddyf 1 · 0⤊ 0⤋
prime rib, or filet mignon, yum yum
some kind of beef dinner i guess, its christmas... its got to be nice and pricey a little
2006-12-21 14:25:29 · answer #10 · answered by teazelovespoet 1 · 0⤊ 0⤋