What's the best dish to cook for Christmas?

Question

for dinner

Answer 1

I like to cook both a turkey and a honey/brown sugar/pineapple juice glazed ham, smashed potatoes, a sweet potato casserole, stuffing, green bean casserole, lime jello salad and fresh homemade yeast rolls served with cranberry sauce, deviled eggs and a relish tray on the side. For dessert, I like an assortment of pies, cookies and my homemade Irish Creme fudge.

Glaze for ham:

2 cups brown sugar
1/2 cup honey
Juice from one can of pineapple rings in their own juice.

Mix until smooth and spoon half of mixture over the ham. Spoon the rest over half way through the baking time. Simple and easy.
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This was my grandma's recipe for stuffing - This stuffs a 20-25 pound turkey with some left over to cook in the pan or seperately:

6 large loaves of cheap white sandwich bread
6 large eggs or larger
3 sticks of butter
2-3 medium onions - finely chopped
1 stalk/bunch of celery - finely chopped
1 large jar of poultry seasoning
salt and pepper to taste
2 cups boiling water or chicken broth - amount may vary depending on how dry the bread is.

Into a large container like the bottom of the turkey roasting pan or a large Rubber Maid storage bin - something with a lid - tear the bread into small pieces. Mix in egge, oinions, celery, poultry seasoning, salt and pepper. Slice butter over mixture and mix in. Pour boiling water over bread and cover with a clean towel and the container's lid. Let set 5 minutes. Mix. Add more liquid if you want a moister dressing. Stuff bird. Cook any remaining dressing in the pan with the bird adding during the last 45 minutes of cooking.
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Kings Arms Tavern Sweet Potatoes

3-pounds sweet potatoes
¾-cup light brown sugar, packed divided
3-tablespoons butter
5 teaspoons cinnamon
½-teaspoon nutmeg
¼-teaspoon salt
1-cup milk
Preheat oven to 400º
Grease 1½ quart casserole
Cook sweet potatoes in boiling salted water until done; drain peel and mash them.
Stir in all the remaining ingredients except 2 tablespoons of sugar.
Turn the mixture in to prepared casserole and sprinkle with remaining sugar.
Bake at 400º for 30 minutes.
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Irish Crème Fudge

I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs. You can use 2 teaspoons of vanilla extract in place of the liqueur.

3/4 cup of butter
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) or 1 shot Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray

In a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.

Answer 2

STUFFED VEAL BREAST

Stuffing:

1/3 cup fresh Italian parsley, washed and chopped
4-6 cloves garlic, finely minced
3-4 tablespoons extra virgin olive oil
1/2 teaspoon Hungarian paprika
1/4 teaspoon garlic powder
1/4 teaspoon freshly grated black pepper
1 1/2 cups Italian style bread crumbs
1/3 teaspoon oregano flakes
1/3 teaspoon basil flakes
1/4 teaspoon red pepper flakes
pinch of powdered sage or Bell Seasoning
pinch of salt
1/4 grated Parmesan or Romano cheese
1/4 cup black oil cured olives, pitted and finely chopped

Pour olive oil into a medium bowl. Add herbs, chopped garlic, and other stuffing ingredients except bread crumbs and cheese. Allow to sit 10 minutes to infuse the herbs.
Stir in the cheese and bread crumbs. Mixture should be a consistency which allows you to make a smooth round ball out of the stuffing which doesn't break apart and yet it should not be too liquid to hold this shape.

If mixture is too dry, stir in a few tablespoons of hot water or chicken broth at a time until you've reached the right consistency. If mixture is too liquid, add a few tablespoons of bread crumbs.


Preparing the Veal:

1 4-5 lb veal breast with pocket
olive oil spray
garlic powder
onion powder
paprika
salt
pepper

Have the butcher make a large pocket in the side of a 4-5 lb veal breast. Rinse the veal and dry.
Open the pocket and pat on the stuffing, with the largest portion in the center. Close the pocket with wooden toothpicks, tie shut with kitchen twine, or simply leave as is.

Brush or spray the veal breast thoroughly with olive oil spray. Sprinkle with with a light coating of garlic powder, onion powder, paprika, salt, pepper.

Roast at 300°F degrees for 2 1/2 to 3 hours, or until tender and juice no longer runs pink, spraying every 45 minutes or so with olive oil spray.

It's better to slightly undercook this than to overcook, because if the veal is overcooked it will become tough and dry. If you suspect the veal is nearly cooked but hasn't browned yet,spray with olive oil one last time, turn up the heat to 375 and finish it for 10-15 minutes to brown.

Sprinkle with a light dusting of paprika down the center and garnish with fresh parsley.

Answer 3

Most requested from my family is this menu by Paula Deen:
1 (5-pound) standing rib roast
1 tablespoon House Seasoning, recipe follows

Allow roast to stand at room temperature for at least 1 hour.

Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Other Recipes from this Episode
Strawberry Pretzel Salad
Mama's Eggnog
Shrimp Stuffed Potatoes
Brandied Steakside Mushrooms

Yum yum!

Answer 4

As little as possible......that is not a joke. Prepare as much as possible in advance. You will need alcohol for a traditional pud but cook it now and store until the day - the longer you leave it the better it will taste. Starters : soup (make and freeze), egg mayo with salad, prawn cocktail sprinkled with paprika, served with brown bread and butter, black pudding or chinese chicken salads. Side dishes - brussel sprouts with fried bacon bits and onions (yum) cauliflower cheese, Honey glazed Parsnips, buttered carrots, minted peas. Ohhhhhh I'm hungry now.....

Answer 5

Our main dish is going to be veal piccata. With sides of mixed mashed potatoes with garlic and cream cheese, and stuffing. And probably a green bean casserole and a green salad. And quite possibly grilled asparagus with hollandaise.

Answer 6

Whatever you like to cook plus a little Love !!

Answer 7

Do you mean xmas dinner or xmas day like the a starter main and dessert?

Answer 8

Glazed Ham!

Answer 9

Xmas Pudding!!!

Answer 10

well i know my favorite side is the green bean casserole! So easy to make and tastes so yummy....the key is the canned french style green beas