What kind of food should I cook for Christmas?

Question

I want something good for this dinner I am hosting, and also leave a receipt thank you

someone please help

Answer 1

Snacks & starters
Steamed vegetable platter with peanut dip (This high-fiber platter is super high in flavor)
&
Vegetable-Stuffed Mushrooms

Steamed vegetable platter with peanut dip
2/3 cup water
1/3 cup creamy peanut butter
1 clove garlic, minced
2 tsp grated fresh ginger
2 medium scallions, chopped
2 tbs packed brown sugar
2 tbs soy sauce
1/8 tsp chili powder
1 tbs fresh-squeezed lemon juice
6 large carrots, peeled, halved lengthwise, cut in 3x1/4-inch stick or 16 baby carrots with stems, scraped
2 large red or yellow bell peppers, halved, seeded, sliced 1/4-inch thick
1/2 pound snow peas, trimmed or 1/2 pound green beans, trimmed
8 radishes, sliced thin

1. For peanut dip: In a small saucepan, bring water to boil. Stir in peanut butter, garlic, ginger,scallions, sugar, soy sauce, and chili powder. Simmer 2 minutes. Remove from heat. Stir in lemon juice. Set aside to cool slightly or refrigerate until ready to serve.
2. In the large saucepan with a steaming basket, bring water to a boil. Fill a sink with ice water. Steam carrots for 3 minutes, lift out and plunge into ice water to cool, steam bell peppers for 1 minute, lift out, and plunge into ice water to cool. steam snow peas or beans for 2 minutes, lift out, and plunge into ice water to cool. Drain vegetables ang dry with paper towels.
3. On serving platter, arrange carrots, bell peppers, and snow peas or green beans with peanut dip in small bowl in the center. Add redishes for garnish and contrast.

Ideas. Mix up the vegetables you put on your hors d'oeuvres tray. Try fennel sticks, jicama slices, endive leaves, kohlrabi juliennes, tiny purple carrots, and bok choy ribs with any of your favorite dips.

Vegetable-Stuffed Mushrooms (4 servings)

24 large or 12 extra-large mushrooms, stems removed.
2 tsp vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 carrot, finely chopped
1 red bell pepper, finely chopped
1/2 cup chicken broth
1/2 tsp dried oregano
3 tbs grated permesan cheese
2 tbs chopped parsley

1. Preheat oven to 400F. In a medium pot of boilling water, cook the mushroom caps for 2 minutes to blanch. Drain on paper towels.
2. In large skillet over moderate heat, heat oil. Add onion and garlic, and saute for 5 minutes. Add carrot and pepper, and cook for 4 minutes. Add broth and oregano, and cook for 4 minutes or until the vegetables are very soft. Remove from heat; stir in parmesan and parsley.
3. Spoon mixture into the mushroom caps and place on baking sheet.
4. Bake 10 minytes or until piping hot.

Main Course

Turkey Hotpot
Traditional English Hotpots made with crispy potato toppings have long been a winter family favourite. Lean turkey ensures the dish is healthy as well as satisfying. Spinach or cabbage go well with this dish.

11/2 lb(700g) boneless turkey breasts
1 tbs virgin olive oil
1 large onion
225g carrots
225g swede
225g turnips
3 sticks celery
1 large leek
25g plain flour
400g can chopped tomatoes
450ml chicken stock
2 tsp fresh thyme or 1 tsp dry
2 tbs chopped parsley
salt and freshly ground black peper
900g large potatoes
25g butter

1. Cut the turkey breasts into 1in cubes. Heat the olive oil in a large casserole dish. Add the turkey pieces and cook over a moderate heat for 5 minutes, stirring continually, until lightly browned. Remove the turkey wiyh a slotted spoon, leaving the oil in the dish, and put to one side.
2. Thinly slice the onion, carrots, swede, turnips, celery and leek. Add them to the oil remaining in the dish and cook for 2-3minutes, turning continually.
3. Return the turkey to the dish and stir in the flour. Add the canned tomatoes, stock and herbs. Season lightly to taste and bring to the boil.
4. Scrub the peel the potatoes, then thinly slice them. Remove the dish from the heat and arrange the potato slices to cover the top of the turkey and vegetables, starting from the outside and working inwards, overlapping in concentric circles. Dot the potatoes with little bits of butter.
5. Cover the dish with a lid, or with foil wrapped tightly over it, and cook in the preheated oven(180C) for about 1 3/4 hours, then uncover and cook for a further 45 minutes until the potatoes are really crisp and golden. serve immediately.

Answer 2

Cornish hens are quite festive. whole or split.
I would serve then with an orange sauce.
They would be good with cranberry/ orange stuffing.
Instead of potatoes, wild rice would be nice.
Asparagus would be a good vegetable.

I'm not sure what you mean by receipt thank you. Do you mean little treats people could take with home? While chocolates would be good, I have seen a fancy restaurant give out little french breakfast cakes. The idea being that as you eat it for breakfast in the morning you can reflect on the delicious dinner you had the night before.

I'm sorry. I cook without recipes so I don't have any. But www.food.com might have recipes to the above menu.

Answer 3

Peppermint Creams
Ingredients:
400g icing sugar
1 egg white
½ lemon
Peppermint essence
Blunt knife, 2 bowls, cup and
Saucer, sieve, wooden spoon,
Rolling pin, 1 teaspoon
STEP1: Sieve the icing sugar into a bowl.
STEP2: Divide the egg into white and yolk using a cup and saucer.
STEP3: Put the egg white into the sugar and mix.
STEP4: Knead well with your hands.
STEP5: Add a littele lemon juice and a few drops of peppermint essence. Knead again.
STEP6: Pour a little sugar on top of the table. Roll the mixture into a sausage.
STEP7: Using a blunt knife, cut the sausage into small sweets.
STEP8: Arrange the sweets on a plate and allow to harden.
STEP9: Enjoy!

Answer 4

Roast Chicken
Ragout Beef (Potatoes and Carrot)
Cocktail Prawn
Chritmas Cake

Answer 5

wow it seems like no one has classic christmas dinner anymore. Maybe it's just cause I'm from Texas... Anyways, we had turkey with cornbread stuffing (yum!), ham, huge pot of mashed potatoes, sweet potatoes, corn casserole, cranberry sauce, homemade rolls, green beans, fruit salad, chocolate pecan and lemon pies, etc. And nothing was store bought. All good ole' homemade country cookin

Answer 6

Ham is always popular, since Christmas is so close to Thanksgiving and people just did turkey. So I would say, ham with a cranberry/honey glaze. Easy to make. Just buy a can of jelled cranberry sauce, put it in a bowl and mix in 1/2 cup honey. Smooth over the ham with a spatula and cook in a covered roasting pan with a little bit of water or cranberry juice on the bottom at 350 degrees until the ham is cooked through...depends on the size of the ham. Go to www.allrecipes.com for cooking time based on the size of the ham.

Sweet Potatoes are good with ham, as well. Buy fresh, peel like you would a regular potato, cut into 2 inch coins, spread evenly on a cookie sheet that has been sprayed with cooking spray, sprinkle generously with brown sugar, dab each potato piece with a little dot of butter, sprinkle cracked walnuts over the top, cover with foil, and bake for an hour, or until the sweet potatoes are soft. DELISH!!

Mashed potatoes are easy to make as well. And for a twist, mash the potatoes with sour cream instead of cream or milk. Very tasty.

You could also do fresh green beans steamed and buttered, or the old standby, green bean casserole...Remove water from two cans of French style green beans. Mix together with one can mushroom soup and 1/2 small can fried Durkee French onions. Place in covered casserole sprayed with cooking spray. Spread evenly in dish. Sprinkle with remaining Durkee onions and bake covered at 350 for about 30 minutes.

Make a nice jello mould salad by following directions on package, only substitute equal parts sour cream for the cold water. Garnish with fresh berries. OR...clean and grind up fresh cranberries in a food processor, along with one peeled/seeded/deveined orange. Add sugar to taste (about 2 cups per bag of cranberries as they are super sour!) and a capful of orange liquor for a really wonderful cranberry salad!

For desert, you could pick up a frozen or ready made pie, or create an elegant looking dessert in parfait glasses with equal layers of chocolate pudding, whipped cream, thin layer of choclate sauce, crushed peanuts, chocolate pudding, whipped cream, garnish with mini chocolate chips, or shaved chocolate.

Hope this helps!! MERRY CHRISTMAS!!

Answer 7

This year I'm making a syrup ham...its so good.

Put your ham in a roasting pan...cover with maple syrup and cook all day....perfect.

or...


CHERRY GLAZED HAM

1 10-pound fully cooked whole ham
1 cup Smucker's Cherry Preserves
1/4 cup red wine vinegar
2 tablespoons light corn syrup
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/3 cup toasted slivered almonds
3 tablespoons water

Place ham on a rack in a shallow baking pan. Bake, uncovered, in a 325 degrees oven about 1-1/2 hours (or until thermometer registers 140 degrees ). Meanwhile, in a saucepan combine the cherry preserves, vinegar, corn syrup, and spices. Cook and stir until boiling. Reduce heat; simmer two minutes. Stir in almonds. Remove from heat. Set aside 3/4 cup of the glaze. About 15 minutes before the ham is done, spoon some of the remaining glaze over the ham, basting occasionally. Remove from oven; place on a heated serving platter. Stir the water into the reserved 3/4-cup glaze; heat and serve along with the ham.


ROASTED GARLIC MASHED POTATOES

1 medium head garlic
1 tablespoon olive oil
2 pounds russet potatoes, peeled and quartered
4 tablespoons butter, softened
1/2 cup milk
salt and pepper to taste

Preheat oven to 350 degrees.
Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.




PERFECT PRIME RIB

1 (10 pound) prime rib roast
6 cloves garlic, sliced
salt and ground black pepper to taste
1/2 cup Dijon mustard

Preheat the oven to 500 degrees.
Make slits all over the roast by pricking with a small knife. Insert slivers of sliced garlic. Season the roast with salt and pepper, then spread generously with mustard. Place on a rack in a roasting pan, and cover.
Roast for 60 minutes in the preheated oven. Turn off oven. Leave oven closed, and do not peek for 90 minutes. The internal temperature of the meat should be at least 140 degrees for medium-rare, or 155 degrees F for medium.


CHOCOLATE COVERED CHERRIES

60 maraschino cherries with stems
3 tablespoons butter, softened
3 tablespoons corn syrup
2 cups sifted confectioners' sugar
1 pound chocolate confectioners' coating

Drain cherries and set on paper towels to dry.
In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place.

Answer 8

Hm, appetizers are always good. Why dont you go to your local grocery store and ask them for some advice and see what they have at the prepared food sections!

Answer 9

A nice roast beef.

Answer 10

chicken breast or turkey breast