Christmas Dip
December 7, 2009 by admin
Filed under Xmas Recipes
Ingedients:
1 cup of mayonnaise
1 (8 oz.) pkg. of sour cream
1 (8 oz.) can of water chestnuts, drained, finely chopped
2 tablespoons of chopped pimiento
1 tablespoon of sliced green onion
2 teaspoons of beef flavor bouillon
1/2 teaspoon of Worcestershire sauce
1/4 teaspoon of garlic powder
Fresh vegetables and chips
Instructions:
In a medium bowl combine all ingredients except vegetables and chips; mix well. Cover.
Chill. Stir before serving. Garnish with additional green onion if you wish. Serve with
vegetables and/or chips.
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Product Features
- 2-piece chip and dip bowl and platter
- Crafted from fine white ironstone
- Classically decorated tree serves as focal point of design
- Complements other Nikko Ceramics holiday patterns
- Safe in the microwave, oven, and dishwasher
Pumpkin Pie Bars
December 7, 2009 by admin
Filed under Xmas Recipes
Delicious pumpkin treat the whole family will love.
Ingredients:
1 (18 1/2 oz.) box of yellow cake mix
1/2 cup of butter or margarine, melted
4 eggs
1 (30 oz.) can of solid pack pumpkin (3 cups)
1 cup of sugar, divided
1/2 cup of light brown sugar (firmly packed)
2/3 cup of evaporated milk
1 1/2 teaspoons of cinnamon
1/2 cup of chopped walnuts
1/4 cup of butter or margarine, softened
Instructions:
Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch baking pan.
Remove 1 cup of the cake mix; reserve. In a small bowl, lightly beat 1 egg.
In a large bowl, stir together remaining cake mix, melted butter and beaten
egg. Press into prepared pan. In a large bowl, lightly beat remaining 3 eggs.
Stir in pumpkin, 1/2 cup of the sugar, brown sugar, evaporated milk and
cinnamon. Pour over cake mixture in pan. To the 1 cup cake mix, add
remaining 1/2 cup sugar, walnuts and softened butter; mix until crumbly.
Sprinkle over pumpkin mixture. Bake 50 to 60 minutes. Serve warm or cool.
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Product Description
These 125 recipes celebrate the varied ways that pumpkin can enhance a wide range of dishes, from beverages, starters, and snacks to soups, salads, main courses, and, of course, pies, cookies, breads, and cakes. Whether starting from the whole pumpkin (which, Stovel shows, is easier than many may think) or from canned pumpkin (a fine alternative), cooks will be surprised by the variety of ways they can use the entire fruit, including blossoms and seeds, as well as the pulp itself.
Special features include complete menus and decorating and entertaining ideas for harvest celebrations and Halloween parties, as well as sidebars highlighting pumpkin festivals, lore, and growing facts. With pumpkin acreage and sales growing every year, and more health writers touting the fruit’s nutritional powers, Pumpkin comes to the rescue for everyone who wants to expand their cooking repertoire.
Christmas Dinner Combines the South and North
December 6, 2009 by admin
Filed under Xmas Recipes
Are you tired of Turkey for your Christmas Dinner? Here are some yummy ideas to serve at Christmas dinner that are sure to please your family and your guests.
Love the southern flavor? Try serving Shrimp and Grits for Christmas dinner (serves two people). Double for 4.
You will need cooked grits (2 serving sizes)
Olive Oil (2 Tablespoons)
Diced Tasso Ham (1/2 cup)
Diced Leeks (2 Tablespoons)
Diced Onion (2 Tablespoons)
Diced Green Peppers (2 Tablespoons)
Large Shrimp (20 medium, peeled, de-veined, with tails on
White Wine (1 to 2 Tablespoons
Heavy Cream (1 cup)
Salt and Pepper to taste
Chopped Green Onion Tops
Instructions:
Cook grits according to package directions, then set aside and keep them warm.
Heat oil in a large skillet over medium heat.
Add the tasso and saute until crisp
Add the diced vegetables and saute until the onions are translucent.
Add the shrimp and saute for an additional 30 to 45 seconds or until the shrimp are pink.
Remove everything from the pan and set aside.
Deglaze the pan with a little of the white wine.
Slowly add the cream and let reduce until thickened
Season with salt and pepper.
Divide the grits onto two plates.
Pour the sauce over the grits. Garnish with the onion tops. Add the shrimp mixture and enjoy!
Northerners, say “MMMMMMM my favorite Christmas Dinner is Pot Roast!” It smells heavenly cooking and is oh so tender.
The Perfect Pot Roast
Preheat oven to 350 degrees F.
You will need:
1 (4-pound) boneless Chuck pot roast (tied).
Salt and pepper to taste
2 tablespoons of Vegetable oil
1 finely chopped cup of onions
1 finely chopped cup of carrots
1 finely chopped cup of celery
2 bay leaves
2 teaspoons of thyme
4 cups of beef stock
4 tablespoons of all-purpose flour
4 tablespoons of butter, allowed to soften
First, pat the roast dry and season well with salt and pepper.
In a Dutch oven, heat the oil over medium heat until hot but not smoking.
Add the roast until all sides are brown. (this should take about 15 minutes)
Put the roast on a plate.
Pour out all but 1 tablespoon of oil from the Dutch oven.
Add onions, carrots, celery to the Dutch oven and cook over medium heat. Stir occassionally until golden.
Place roast back into the Dutch oven. Add the bay leaves, thyme and enough beef stock to come 2/3rds of the way up.
Bring to a simmer, skim, cover tightly, and set in the lower third of a 350 degree preheated oven.
The liquid will need to remain at a simmer for 2 1/2 to 3 hours or until the beef is tender.
You will need to turn the roast over several times during the cooking time.
At the end of the time and when the roast is tender, carefully take the Dutch oven out of the oven with oven mitts.
Take the roast carefully out of the Dutch oven and place on a cutting board. Let it sit for 10 minutes. Cover it with aluminum foil during the 10 minutes. Make a gravy out of the liquid in the Dutch oven while you are waiting on the roast.
Slice the roast and serve with a salad and dinner rolls.
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