Main Dish Recipes

Discussion in 'Holiday Cooking' started by snowangel00, Oct 10, 2007.

  1. snowangel00

    snowangel00 Santa's Elves

    Re: Salad Recipes

    Layered Cranberry Mousse Mold

    1 1/2 cups boiling water
    6 ounces cranberry jello mix
    16 ounces whole berry cranberry sauce
    1 cup cold water
    8 ounces cool whip, thawed

    In a large bowl, stir boiling water into gelatin until completely dissolved, about 2 minutes. Stir in cranberry sauce until melted. Stir in cold water. Pour 2 cups of the gelatin mixture into a 6-cup mold. Refrigerate about 45 minutes or until set but not firm (should stick to finger and should mound). Meanwhile, refrigerate remaining gelatin mixture about 30 minutes or until slightly thickened (consistency of unbeaten egg whites).

    Stir in 2 cups whipped topping with wire whisk until smooth. Pour over gelatin in mold. Refrigerate 4 hours or until firm. Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate. Garnish with the remaining whipped topping.

    Yield: 12 servings

  2. HouseElf

    HouseElf Well-Known Member

    Re: Side Dish Recipes

    My husband loves jello! His mom made a green jello mold with cottage cheese that I do not care for, I make one that he doens't complain too much about the missing green jello! This works well for my son who is diabetic too!

    Cranberry Mousse Mold

    2 cups boiling water
    1 pkg. (8-serving size) Cranberry Sugar Free Gelatin
    1 can jellied cranberry sauce, broken up with fork
    1 cup cold water
    1 tub COOL WHIP FREE Whipped Topping, thawed, divided

    STIR boiling water into dry gelatin mix in large bowl with wire whisk 2 min. until completely dissolved. Add cranberry sauce; stir until well blended. Stir in cold water. Pour 1-1/2 cups of the gelatin mixture into 6-cup mold sprayed with cooking spray. Refrigerate 45 min. or until set but not firm. (Gelatin should stick to finger.)
    MEANWHILE, refrigerate remaining gelatin mixture 45 min. or until thickened (spoon drawn through leaves definite impression). Stir in 2 cups of the whipped topping until well blended. Pour over gelatin in mold.

    REFRIGERATE 4 hours or until firm. Unmold. Top with remaining whipped topping. Store leftovers in refrigerator.

    How to Unmold Gelatin :sleigh:
    Dip mold in warm water for 15 sec. Gently pull gelatin from around edge with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen.
  3. HouseElf

    HouseElf Well-Known Member

    Re: Salad Recipes

    Winter Fruit Salad with Balsamic Dressing

    1/3 cup salad oil
    1/3 cup orange juice
    1/4 cup balsamic vinegar
    4 teaspoons honey
    1/4 teaspoon cracked black pepper
    3 medium pears
    3 medium blood oranges
    1-1/2 cups red and green seedless grapes
    3 tablespoons pomegranate seeds
    1/2 head red-tip and green leaf lettuce each, torn

    1. For dressing, combine oil, orange juice, vinegar, honey, and pepper in a blender container or food processor bowl. Cover and blend or process until combined. Place in an airtight jar and refrigerate for at least 30 minutes.

    2. Use a small sharp knife to peel oranges, removing as much of the white pith as possible. Section fruit and place in a large bowl. Add sliced pears, the grapes and pomegranate seeds.

    3. To serve, toss with dressing. Line a large bowl with torn lettuce and top with fruit mixture. Makes 12 servings.
  4. Electra

    Electra New Member

    Grilled Salmon with Pear Salsa,

    Serve with green salad of little gem, rocket and watercress leaves dressed with lime juice, olive oil, salt and pepper.
    Serves 4.

    2 tbs lime juice
    1/2 tsp rosemary, finely chopped
    2 ripe pears
    Salt and freshly ground black pepper
    4 x 150g organic salmon fillets
    lime wedges or rosemary sprigs, to garnish.

    Heat an oven-top grill pan over a medium high heat. Place the lime juice and rosemary in a small bowl, Peel, quater and finely dicethe pears. Mix into the lime juice and season. Once the pan is hot, Season and lightly oil the salmon, cook, flesh side down, for 8 minutes, turning around once (still flesh side down ) to get diamond griddle marks. Turn over and cook, skin down, for further 5 minutes. Once just cooked through, plate the fish and spoon the pear salse over the top. Garnish with lime wedges or rosemary sprigs.

  5. Electra

    Electra New Member

    Mexican Tapas,

    1 jar Discovery soulful creole sauce
    125g pack brushettine (canape toasts)
    70g chorizo slices
    100g goat's cheese, thinly sliced
    170g houmous
    To Garnish:
    Black olives, Caperberries, cherry tomatoes and fresh herbs.

    Make these Different topping:
    1. Spread Creole Sauce on brushettine, top with chorizo folded into a cone and finish with a black olive or caperberry.
    2. Spread Creole Sauce on brushettine, top with goat's cheese, cherry tomatoes, herbs.
    3. Spread bruschettine with houmous and top with a small spoonful of Creole sauce and fresh herbs.

  6. Electra

    Electra New Member

    Classic Roast British Turky with all the Trimmings.

    Serves 12
    2 tbsp vegetable oil
    1 red onion, chopped
    50g dried cranberries
    zest and juice of 1 lemon
    175g fresh white breadcrumbs
    200g ready cooked and peeled chestnuts, chopped
    4 tbsp each chopped fresh sage and fresh parsley
    225g sausagemeat
    salt and freshly ground black pepper.

    Turkey and Trimmings:
    1 x 5.4kg oven ready british turkey, giblets removed
    12 rashes of smoked streaky bacon
    6 chipolata sausages, twisted in half to make 12
    12 pitted no soak prunes
    50g butter
    2 tbsp plain flour
    900ml turkey stock

    To Serve

    Make stuffing: heat oil in pan and fry onion for 4 minutes. Add cranberries, lemon zest and juice remove from heat.
    in a large bowl, mix remaining stuffing ingredients with onion, and season.
    Prepare trimmings: stretch bacon rashers with back of a knife and cut in half. Wrap a piece of bacon around each of the sausages and prunes. Place seam-side down in a roasting tray, cober and chill untill required.
    Preheat oven to 190 degrees gas mark 5. Spoon stuffing into neck cavaty of turkey, then tuck skin flap underneth secure with cocktail sticks. Roll any remaining stuffing into balls and roast with the bacon rolls.
    Truss and weigh turkey: Tie string around leg joints, then around parsons nose, under the bird and up over the wings. Tie tightly to secure shape.
    Weigh the turkey, then calculate cooking time: allow 20 minutes per kg + 90 minutes (see how do i cook a whole turkey in diagram below) place in a large roasting tin. Spread all over with butter and season.
    Loosly cover with foil.
    Roast Turkey for calculated time, basting occasionaly with pan juices.
    Remove foil for final 40 minutes,to crisp skin roast bacon rolls and stuffing balls above the turkey for 20 minutes.
    check turkey is cooked: pierce thigh with a skewer - the juices should run clear. Transfer turkey to serving plate, cover with foil and rest in a warm place for 15-20 minutes - this makes carving easier.
    Make gravy: spoon off excess fat from juices in the roasting tin. place tin on a low heat add flour and cook, stirring, for 1 minute. Gradually stir in stock and bring to the boil. simmer for 5 minutes, stirring occasionally strain into a warm gravy boat.

    How do i cook a turkey???

    As a guide, if the bird is under 4kg, allow 20 minutes per kg + 7- minutes.
    If it is over 4kg, allow 20 minutes per kg + 90 minutes at the end.
    Weigh the turkey after stuffing it to calculated cooking time. coook in a conventional oven at 190 degrees, gas 5. Cover loosely with foil but remove foil for last 40 minutes, for browning. fan-assisted ovens cook at a higher temprature - consult the manufacturer's handbook.
    Allow the turkey to stand for at least 15-20 minutes before carving.

    Here is a Greph on cooking times for Turkey and different sizes and how many it serves check it out. ... =graph.jpg
  7. Terrylee5151

    Terrylee5151 New Member

    Re: Main Dish - Side Dish - Salad Recipes

    Isn't this a cute idea for a salad....I think I am going to do it for NYD lunch....I will use romaine cut small instead of basil...Who would of thought, Salad on a stick
  8. mammaduke

    mammaduke New Member

    Re: Main Dish - Side Dish - Salad Recipes

    Quick Chicken & Rice Dinner

    1 stick butter or margine
    4 chicken breasts
    French onion soup package
    1 cup rice
    1 cup water
    Heat oven to 450, put butter in baking dish & melt in oven. Add rice, then chicken on top of rice, sprinkle in soup mix, then add water, cover with foil cook 1 hour. Make a vegetable & there you go. Chicken & rice in one dish.
  9. Ahorsesoul

    Ahorsesoul Santa's Elves

    Re: Main Dish - Side Dish - Salad Recipes

    Alfredo Sauce--Quick

    It’s easy and versatile. Add any meat and veggies that you have leftover in your refrig.

    16 oz sour cream
    Juice of half a lemon
    ½ to ¾ cup Parmesan cheese
    1 clove garlic pressed (or garlic powder to taste)
    Salt and Pepper to taste

    May thin with milk or cream (I never have done this)

    Stir everything together while you boil your noodles. Drain noodles and toss with the Alfredo mixture.


    You can heat the sauce in the microwave for a minute before adding the noodles.

    I’ve added leftover cooked chicken, seafood or Italian Sausage. Also add a bag of those streamed veggies to get in your veggies for the meal. Artichokes are really good in this too.

    A lady named Kay shared this recipe with me from one of my Flylady sites. I thank you Kay and if you ever visit this board, please get in touch with me.
  10. Ahorsesoul

    Ahorsesoul Santa's Elves

    Re: Main Dish - Side Dish - Salad Recipes

    Dee’s Potato/Pasta Salad—Florida Style with Diedra’s additions

    I worked with Dee in Minot, ND. We were both military wives living at Minot Air Force based. We’d ride together to Trinity Hospital when we both worked second shift. Her father was a Chef in Florida. She gave me this excellent potato salad recipe.

    Cubed cold potatoes or use cooked cold pasta
    4 hard boiled eggs—2 diced and 2 sliced for the top
    2 ribs of celery, chopped
    ½ an onion, chopped (size depends if you like onion or not—med or large)
    ¼ cup sweet pickle relish
    Sliced green olives—a must
    Salad dressing mixed with 1 Tablespoon vinegar or ¼ cup sweet prickle relish juice
    Crisp bacon, crumbled for the top and to mix in (optional)
    Salt and pepper

    I mix the salad dressing (Mayo) with the pickles, vinegar/pickle juice, salt, pepper and I like to use some Celery seed. (No they really aren’t seeds from the Celery plant. They are the fruit from something called Apium graveolens which is related to the celery plant. Excellent in this salad, seafood salad and on pizza. Bad for getting under a plate and I don’t mean a dinner plate.)

    I add a package of frozen peas. Yes, frozen with no sauce and DO NOT COOK, just dump in a bag. I also like to add some chopped radishes if I have them. Black olives are good.

    I’d say half a bag of potatoes to these amounts. You can always add more mayo if needed.

    You can put in red, yellow and green peppers if you like them. You won’t find the eggs in my salad. I hate hard boiled eggs. I will eat them sliced thinly on toast smothered with Scandinavian anchovies. At least I did before I had to eat gluten-free.
  11. Gingerbug

    Gingerbug Administrator

    Chinese Meatballs

    I use this with either homemade or frozen meatballs....normally I'm not crazy about frozen but with this recipe they are very good.

    1 and 1/2 cups sugar, 1 TBSP vinegar, 1/4 cup soy sauce, 2 cups water, and 1 TBSP garlic salt (use salt not powder)

    Boil for about 15 minutes then pour over meatballs in a crockpot. Let cook 5-8 hours. I've used various times but it is essential they are in the crock pot long enough to really absorb the flavoring...usually the longer...the more flavorful they are.

    Serve over rice with a salad or vegetable side dish....VERY yummy!
  12. Gingerbug

    Gingerbug Administrator

    Pineapple Dump Chicken

    This is good either made immediately or put all ingredients in a large freezer bag and freeze until ready to use...then just "dump" into a baking dish (after thawing). It can also be made in a crockpot but again thaw before "dumping". (Crockpot 6-8 hours on low)

    1/2 pound chicken pieces (breasts or thighs)
    1/2 cup onion chopped
    1/4 cup butter melted
    1/2 cup ketchup
    1 cup pineapple preserves
    2 teaspoons dry mustard
    1 cup pineapple tidbits

    Preheat oven to 350 degrees put all ingredients into a large baking dish. Turn chicken to coat and baked until chicken juices run clear (45-50 minutes for chicken pieces and 30 minutes for breasts)

    Great with rice.
  13. AuntJamelle

    AuntJamelle Well-Known Member

    Stuffing Meatloaf

    Super simple and quick! Great weeknight meal for the holidays!

    Stuffing Meatloaf

    FYI - If I have it I use milk instead of the water called for in the recipe. Just seems to taste better!

    Top with your favorite BBQ - or a mix of ketchup and grape jelly - or ketchup + Asian plum sauce - DH loves to top THAT with French Fried Onions which is just crazy decadent but hey - it's the holidays, right?
  14. Stella Bahl

    Stella Bahl New Member

    Easy Meat Free Lasagna with Veggies and Tofu Recipe

    Aunt Connie's recipe is easy meat free lasagna with veggies and tofu – a veggie or if you prefer, vegan twist to a staple dish of the Italian cuisine.

    Ingredients for 4 people:

    • 250g lasagna sheets
    • 2 medium courgettes
    • 300g Champignon mushrooms
    • 1 medium aubergine
    • 1 medium red pepper
    • Salt and Pink Himalayan pepper to taste
    • 2og ground mix of herbs of your choice (sage, marjoram, chives)
    • 250g Tofu or Quorn style chicken pieces
    • 10g of grated lemon zest
    • 30 ml olive oil
    • 1/2 shallot
    • 100 ml double/vegan (soya) cream
    Method ( ) :


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