Post Your Holiday Recipes!

#1
For Thanksgiving I have always gone to my parents house, never wanting to undertake the whole ''Thanksgiving Dinner'' thing any earlier than neccessary <img src=''http://talk.jewelry/styles/default/xenforo/smilies/graemlins/default/crazy.gif'' alt='''' /> <img src=''http://talk.jewelry/styles/default/xenforo/smilies/graemlins/default/smirk.gif'' alt='''' />.

This will be the first year of my life that my mom will be gone for the holiday and originally I just assumed I would go to another relatives house instead. But after someone posted their Turkey recipe a few weeks ago, I became really motivated and excited about doing my first dinner [color:''blue'']this year[/color]! <img src=''http://talk.jewelry/styles/default/xenforo/smilies/graemlins/default/ooo.gif'' alt='''' />

So I'm inviting you to share your *best* holiday recipes... you know, the dishes you are famous for (or the ones you love to make and your family loves to eat)! I really want this to be a big success (in-laws will be there too) and I plan on preparing as far in advance as possible.

TIA <img src=''http://talk.jewelry/styles/default/xenforo/smilies/graemlins/default/grin.gif'' alt='''' />
 
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MsT

The Pink Orchid
#3
Great appetizer

Lobster Bruschetta

Ingredients
Small lobster 1.25-1.5lb (aka chicken lobster) - alternatively pre-packaged lobster meat
1 clove garlic - thinly sliced then chopped
2 tsp diced red onion
1 large tomato - diced
shredded romano
shredded mozzarella
baguette
olive oil

Boil the lobster, clean, chop meat to chunks

Slice the baguette, brush slices with olive oil then toast

Combine lobster, garlic, onion and tomato

mix in romano equal to about 1/4 to 1/3 of the lobster mix

mix in a small amount of mozzarella - just enough to hold everything together

Spoon lobster mix on top of toasts, then broil.

I don't actually measure much when I cook so all quantities are guesses. You want enough onion & garlic to add a little kick, but not so much that it overpowers the lobster. If you want to extend the lobster, just use more tomato.

Serve hot, preferably with champagne. This will stand up to a nice rose champagne like the Billecart-Salmon Rose or a nice dry blanc de blanc.
 
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BondAngel

The Black Orlov
#4
Corn Bread Stuffing:

Even people who don't like stuffing in my family LOVE this:

Ingredients:
1 pkg corn bread mix (I like Jiffy or Washington)
2 tablespoons butter
1/2 cup chopped celery
1 small onion
2 cups chicken stock (or vegetable or turkey stock)
2 teaspoons each of dried parsley, sage, rosemary and thyme (yes like the song <img src=''http://talk.jewelry/styles/default/xenforo/smilies/graemlins/default/smile.gif'' alt='''' /> )
One 10 oz. pkg of frozen corn nibblets(or can of corn nibblets)
salt and pepper to taste

Directions:
Prepare the cornbread acoording to pkg directions. Cool and cruble or cut into 1/2'' cubes. (Can be done up to 2 days in advance). You want the bread to dry out a little.

In a large stock pot: Melt the butter ove medium heat and saute the onions and celery until soft.

Add chicken stock and herbs salt and pepper. Bring to a slow boil. Add the corn and turn off heat. (The key is not to overcook the corn).

Toss this mixture a little at a time with the cornbread, until you reach the consistency of stuffing you like. And that's it! You can add more moisture or less according to your taste.
 
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#5
I don't have a name for this dish but it is a pleaser.

2-packages of polish sausage (like Hillshire Farms)
1/2-stick butter
1-box sprial pasta
1-bag of Hebrew National Saurkraut (drained)
Black pepper to taste

In a large sauce pan, cook the sausage until done..remove sausage and ''juice'' from pan and sit to side.
Cook pasta according to bax directions and drain.. While it is cooking...
In pan used for sausage add butter and the saurkraut.. stiring frequently.
After pasta is drained.. Add everything into pan and stir to mix.
Add black pepper (the more the better) and serve.
 
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Cricketgrrl

BTD Crown Jewel
#6
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#9
Herb Roasted Turkey

So easy and delicious! Make sure to roast turkey upside down for even more moist bird.

INGREDIENTS:
1 (12 pound) whole turkey
3/4 cup olive oil
2 tablespoons garlic powder
2 teaspoons dried basil
1 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water

DIRECTIONS:
1. Preheat oven to 325 degrees. Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.

2. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover. My friend puts peppers, onions and garlic cloves in the cavity. that tastes really good, too.

3. Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.
 

nabi

The Black Orlov
#13
Re: Herb Roasted Turkey

HALLOWEEN TIME!!!

does anyone have any creepy crawly treats?

i've been looking online for something to make this halloween, but everything makes me want to barf haha, they look so gross

just wondering if you had anything special that you make for this time of year *^_^*
 

Blingaholic

BTD Crown Jewel
#14
Re: Herb Roasted Turkey

well..what about sugar cookies in the shape of bats, cats and crescent moons? that's tasty and harmless enough
 
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nabi

The Black Orlov
#15
Re: Herb Roasted Turkey

that's much better than the severed fingers i've been seeing *bleh*

i like sugar cookies - they will be gone shortly after i make them, but they'll be fun *^_^*
 
#17
Day After Thanksgiving Salad

This is a great salad to make the day after thanksgiving
After indulging the night before, this is a lighter way to enjoy some of the leftover ingredients.

Day After Thanksgiving Salad

Spring Mix Salad
Shredded Turkey
Dried Cranberries
Pecans
Goat Cheese (or cream cheese, or feta)
Sliced Granny Smith apples
Lite Rasberry Vinegrette (or light red wine vinegrette)

Combine turkey, cranberries, pecans and sliced apples with spring mix in salad bowl. Use a fork to ''flake'' the cheese into small bite size chunks into bowl. Lightly drizzle with dressing, toss, and enjoy.

So good!
 
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#18
Re: Day After Thanksgiving Salad

Mmmm, thanks for the recipe MrsB!
Thanksgiving was just 2 days ago here, and I'm already bored with microwaved leftovers. This will be dinner tonight!

Your recipe actually sounds like a similar salad that we've eaten here... minus the turkey, and add in baby spinach leaves and homemade maple vinaigrette dressing...
 
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Blingaholic

BTD Crown Jewel
#19
Re: Day After Thanksgiving Salad

omg my MIL always makes day-after turkey dinner paninis for all us kids to take with us when we hit the road to travel home.

she butters her panini pans and spreads gravy onto the both pieces of bread. then on one piece of bread, she piles on shredded turkey, a layer of stuffing, a layer of mashed potatoes, a layer of cranberry sauce, and pours some more gravy over everything. put the other piece of bread on, warm everything up in the panini pans and about 10 mins later.... HOT turkey dinner paninis for the road.
 
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MrsGotRocks

The Imperial Diamond
#20
Re: Day After Thanksgiving Salad

Blingaholic said:
omg my MIL always makes day-after turkey dinner paninis for all us kids to take with us when we hit the road to travel home.

she butters her panini pans and spreads gravy onto the both pieces of bread. then on one piece of bread, she piles on shredded turkey, a layer of stuffing, a layer of mashed potatoes, a layer of cranberry sauce, and pours some more gravy over everything. put the other piece of bread on, warm everything up in the panini pans and about 10 mins later.... HOT turkey dinner paninis for the road.
That's making my mouth water, Bling!

We do turkey pot pies for leftovers. Into the deep dish pie crust goes the stuffing, gravy, leftover veggies (we have green beans, glazed carrots, peas and corn), then the turkey. One pie gets a mashed potato topping, the other gets a mashed sweet potato topping. More gravy on top of each and a little bit of butter. Cover sides of crust with foil to prevent burning. Bake at 375 F for about 50-55 min. I almost like it better than the actual Xgiving dinner!
 
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