Main Dish Recipes

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

  1. snowangel00

    snowangel00 Santa's Elves

    Post your Main Dish Recipes here

    :grin:
     
    Last edited by a moderator: Dec 28, 2010
  2. snowangel00

    snowangel00 Santa's Elves

    Re: Salad Recipes

    Creamy Cranberry Salad
    Submitted by: Karla
    Rated: 5 out of 5 by 3 members Prep Time: 20 Minutes
    Cook Time: 10 Minutes Ready In: 12 Hours 30 Minutes
    Yields: 8 servings

    "Fresh cranberries are mixed with sugar, red gelatin, crushed pineapple, orange juice, grated apple and pecans. This mixture is refrigerated overnight, and then layered with a whipped cream and cream cheese mixture."
    INGREDIENTS:
    1 (12 ounce) package fresh
    cranberries
    1 cup white sugar
    1 (6 ounce) package red
    gelatin mix
    1 (8 ounce) can crushed
    pineapple, drained 3/4 cup orange juice
    1 apple with peel, grated
    1 cup chopped pecans
    1 cup whipping cream
    1 (8 ounce) package cream
    cheese, softened

    DIRECTIONS:
    1. Process cranberries in blender or food processor; pour sugar over cranberries and stir to dissolve.
    2. Bring 3/4 cup of water to a boil; stir in gelatin and let cool. Stir cooled gelatin into cranberries, and add pineapple, orange juice, apple and pecans. Mix well, cover and refrigerate overnight.
    3. Whip cream and beat in cream cheese.
    4. In a glass serving dish, layer half of the cranberry mixture, then the whipped cream mixture, then the remaining cranberry mixture.
    ALL RIGHTS RESERVED © 2007 Allrecipes.com
     
  3. snowangel00

    snowangel00 Santa's Elves

    Re: Salad Recipes

    Bing Cherry Gelatin Mold
    Submitted by: Andee
    Rated: 5 out of 5 by 13 members Yields: 9 servings

    "Cherry gelatin mold, with bing cherries, pineapple, and pecans. But the surprise ingredient is Coca Cola. This has been my families favorite for many, many years. Originally submitted to ThanksgivingRecipe.com."
    INGREDIENTS:
    1 (12 fluid ounce) can cola-
    flavored carbonated beverage
    1 (16.5 ounce) can pitted Bing
    cherries
    1 (20 ounce) can crushed pineapple with juice
    1 (6 ounce) package black
    cherry flavored gelatin mix
    1 cup chopped pecans

    DIRECTIONS:
    1. Drain pineapple. Drain the cherries and save their juice.
    2. In a saucepan combine the reserved cherry juice with the coke. Heat until boiling then stir in the gelatin. Mix until gelatin is dissolved. Remove from the heat and stir in the drained pineapple, drained cherries and chopped pecans. Pour mixture into a mold sprayed with a non-stick cooking spray and refrigerate for at least 24 hours before serving.
    ALL RIGHTS RESERVED © 2007 Allrecipes.com
     
  4. snowangel00

    snowangel00 Santa's Elves

    Re: Salad Recipes

    Cranberry-Black Cherry Gelatin Salad
    Submitted by: Margaret
    Rated: 1 out of 5 by 1 members Yields: 10 servings

    "This is a great gelatin salad - even people who don't like cranberries will love this! Originally submitted to ThanksgivingRecipe.com."
    INGREDIENTS:
    1 (6 ounce) package black
    cherry flavored gelatin mix
    1 (16 ounce) container sour
    cream, room temperature 1 (16 ounce) can whole
    cranberry sauce
    1 cup chopped walnuts
    2 cups hot water

    DIRECTIONS:
    1. Combine gelatin mix and hot water until the gelatin dissolves. Stir in the can of cranberries and mix well. Add the room temperature sour cream and stir to combine. Place gelatin mixture in the refrigerator until almost set. Stir in the walnuts and return to the refrigerator until the mixture is completely set.
    ALL RIGHTS RESERVED © 2007 Allrecipes.com
     
  5. snowangel00

    snowangel00 Santa's Elves

    Ham Slice with Pineapple-Orange Sauce
    Submitted by: Ruth Andrewson
    Rated: 5 out of 5 by 4 members Prep Time: 20 Minutes
    Cook Time: 25 Minutes Ready In: 45 Minutes
    Yields: 6 servings

    "A juicy ham slice is just as tasty as a whole ham, and it's easier and faster to prepare. Plus, topped with golden pineapple sauce, this dish is so elegant on the table."
    INGREDIENTS:
    1 (2 pound) fully cooked ham
    steak (about 1 inch thick)
    1 tablespoon butter or
    margarine
    1 (8 ounce) can unsweetened
    sliced pineapple 1/3 cup orange juice
    3 tablespoons brown sugar
    2 teaspoons cornstarch
    1 teaspoon cider or white wine
    vinegar
    dash ground ginger

    DIRECTIONS:
    1. In a skillet, brown ham in butter. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drain pineapple, reserving juice; set juice aside. Place pineapple over ham; set aside. In a saucepan, combine orange juice, brown sugar, cornstarch, vinegar, ginger and reserved pineapple juice; mix well. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Pour over ham and pineapple. Bake, uncovered, at 350 degrees F for 25-30 minutes or until ham is heated through.
     
  6. snowangel00

    snowangel00 Santa's Elves

    Bistro Roast Chicken


    Serve the roasted heads of garlic on the side. Squeeze out the pulp and use it as a spread on baguette slices or as a condiment for the chicken.


    2 chicken leg quarters (about 1 1/2 pounds)
    1 tablespoon chopped fresh or 1 teaspoon dried basil
    1 tablespoon chopped fresh or 1 teaspoon dried thyme
    1 tablespoon chopped fresh or 1 teaspoon dried rosemary, crushed
    2 teaspoons olive oil
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    2 whole garlic heads

    Preheat oven to 375°.
    Rinse chicken with cold water; pat dry. Trim excess fat. Loosen skin from thigh and leg by inserting fingers, gently pushing between skin and meat. Combine basil and next 5 ingredients (basil through pepper). Rub herb mixture under loosened skin. Place chicken on a broiler pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.

    Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil; place on broiler pan with chicken. Bake at 375° for 45 minutes. Increase oven temperature to 450° (do not remove chicken from oven). Bake 30 minutes or until thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin.

    Yield: 2 servings (serving size: 1 leg quarter and 1 garlic head)

    CALORIES 358 (38% from fat); FAT 15.2g (sat 3.5g,mono 7g,poly 2.9g); PROTEIN 33.7g; CHOLESTEROL 100mg; CALCIUM 165mg; SODIUM 682mg; FIBER 1.3g; IRON 4mg; CARBOHYDRATE 22.4g

    Cooking Light, JANUARY 1999
     
  7. snowangel00

    snowangel00 Santa's Elves

    Re: Salad Recipes

    Dutch Apple Salad

    INGREDIENTS
    2 tablespoons all-purpose flour

    1 tablespoon sugar

    1 egg

    1 cup milk

    2 large Golden Delicious apples, chopped

    2 large Red Delicious apples, chopped

    1/2 cup finely chopped celery

    1/2 cup seedless red grapes, quartered

    1/2 cup chopped walnuts, toasted

    SERVINGS 8
    PREP 25 min.
    COOK 5 min.
    TOTAL 30 min.

    DIRECTIONS
    In a small saucepan, combine flour and sugar. Whisk the egg and milk; stir into flour mixture until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened and bubbly. Transfer to a small bowl; cover and refrigerate until chilled.
    Just before serving, combine the apples and celery in a large salad bowl. Drizzle with dressing; gently toss to coat. Sprinkle with grapes and walnuts. Yield: 8 servings.
    Taste of Home - Oct/Nov 07
     
  8. snowangel00

    snowangel00 Santa's Elves

    My favorite is pot roast - Coffeenut

    1 pot roast
    1 pkg dry onion soup mix
    carrots. potatoes, onions celery
    season to taste

    brown pot roast before putting in crock pot.
    then add to crockpot.
    put in rest of ingredients
    turn crockpot on early in the morning before doing other things
    Let roast cook at least eight hours on low

    very tender yummy
     
  9. snowangel00

    snowangel00 Santa's Elves

    Roast Turkey with Cherry rye stuffing. - Coffeenut

    Cherry rye stuffing
    1 cup dried cherries or cranberries.
    1 cup water
    3 tablepoons marg. or butter
    1 large onion chopped
    1 med stalk celery chopped
    1 tablespoon chopped fresh or 1 teaspoon dried sage leaves crumpled
    1/4 teaspoon salt
    7 cups light rye or wheat brad stuffing cubes
    1 cup chopped pecans
    1 cup chicken broth

    1. heat cherries and water to biling in 1 1/2 quart saucepan reduce heat
    simmer uncovered 5 minutes Throughly drain cherries
    pressing out as much liquid as possible
    melt magarine in same saucepan over med heat add celery and onion cook about 3 min. until crisp-tender
    stir in sage and salt
    mix with the other ingredients in large bowl to moiste
    Turkey
    8-10 pond turkey
    1. Heat oven to 325
    Fill wishbone area of trukey with stuffing secure with shewer
    2. Fold wings back
    Fill body cavity lightly with dressing. (Place any remining dressing in a baking dish to make later
    Tuck drumsticks under band of skin or tail secure with skewer
    Place turkey breast side up in shallow roasting pan do not add water or cover pan
    3. Roast 3 1/2-41/2 hours or until themomoter reads180 degrees
    4. When turkey starts to golden place an aluminum foil tent over it
    5.When turkey is two thirds done remove string and skewers
    6.Let turkey stand 20 minutes before carving.

    When I have made this I have not cooked the stuffing in the turkey.
    Enjoy
     
  10. snowangel00

    snowangel00 Santa's Elves

    Chicken Bruschetta Bake - Coffeenut

    1 can (14-15) ounces diced tomatoes Do Not Drain
    1 packeage (6 Oz) Stove top stuffing for chicken
    2 cloves garlic minced
    1/2 cup water
    1 to 1 1/2 pounds skinless chicken breasts cut into bite size pieces.
    1 teaspoon dried basil
    1 cup shredded mozarella cheese

    Preheat oven to 400degrees
    place tomatoes in medium bowl.
    Add stuffing mix. water and garlic
    stir unitl moistened, Set aside
    place chicken in a 9x13 pan sprinkle with basil and cheese
    Top with stuffing mixture
    Bake 30 minutes or until chicken is cooked through
    Enjoy
     
  11. snowangel00

    snowangel00 Santa's Elves

    Enchilda casserole - Coffeenut

    2#s hamburger
    1med pepper
    1 med onion
    1 teaspoon each salt and pepper
    1 16oz can chili beans
    1 15 oz Tomato sauce
    1 tsp cumin
    5 flour tortillas cut in half
    3 cups shredded sharp cheddar cheese
    lettuce, tomato, sour cream, shredded cheese to top casserole

    1. brown hamburger with chopped onion and pepper, slt and pepper. Drain Grease.
    2 Add chili beans, tomato sauce and cumin
    simmer 15 minutes
    2 Layer in a 9x13 pan
    3 small amount of mixture on bottom
    4. layer tortillas
    more of the hamburger misture
    layer with more tortillas
    5. spread remaining mixture on top.
    6 put 1&1/2 cups cheese on top put in 350 degree oven for 30 min
    take out and use toppings as desired
     
  12. snowangel00

    snowangel00 Santa's Elves

    Re: Salad Recipes

    Creamy Jello Salad - Coffeenut

    Use a 9x13 pan

    We serve this on leaf lettuce

    Two large boxes red or green jello (your preference) We use lime

    One large can crushed pineapple

    1/2 gal. ice cream (vanilla)

    Pecans or walnuts to suit own taste

    Make jello using only half the water. Add ice cream, pecans and pineapple. mix

    together. refrigerate until firm.

    Cut into squares and place on leaf lettuce. Umm! You can ganish

    with extra nuts if you want.

    (Note We have also used a grahmn cracker crust on the bootom of

    the pan and also put some of the gramhm cracker crumbs on top

    with the nuts.) Umm!
     
  13. snowangel00

    snowangel00 Santa's Elves

    Best Greek Stuffed Turkey

    INGREDIENTS:
    1 (12 pound) whole turkey, thawed
    3 lemons, juiced
    1/4 cup butter
    4 medium onions, chopped
    2 turkey livers, finely chopped
    1 pound ground lamb
    2 1/2 cups long grain white rice
    1 tablespoon ground cinnamon
    1/4 cup chopped fresh mint leaves
    2 tablespoons tomato paste
    3 cups water
    salt and pepper to taste
    1/2 cup butter, melted

    DIRECTIONS:
    Preheat the oven to 450 degrees F (230 degrees C). Rinse the turkey inside and out, and pat dry with paper towels. Rub lemon juice all over the turkey and inside the cavity. Set aside.
    Melt 1/4 cup of butter in a large skillet over medium heat. Add the onion, and cook for about 5 minutes, until tender. Add the chopped livers and ground lamb. Cook, stirring to crumble, until evenly browned. Stir in the rice, cinnamon, mint and tomato paste. Mix in 1 cup of the water, and season with salt and pepper. Cook over low heat for 10 minutes, stirring constantly.
    Fill turkey with the stuffing mixture, and truss. Place on a rack in a shallow roasting pan, and pour the remaining 2 cups of water into the pan. Mix together the remaining lemon juice and melted butter. This is the basting sauce.
    Bake for 1 hour in the preheated oven, then reduce the temperature of the oven to 350 degrees F (175 degrees C) and continue roasting for 2 more hours, or until the internal temperature of the thickest part of the thigh reaches 180 degrees F (80 degrees C). Baste occasionally with the melted butter and lemon juice.

    Source: AllRecipe
     
  14. snowangel00

    snowangel00 Santa's Elves

    Re: Side Dish Recipes

    Cranberry, Sausage, and Apple Stuffing

    INGREDIENTS:
    12 cups white bread cubes, baked until slightly dry
    1 pound sweet Italian sausage, casings removed
    1/4 cup butter
    6 cups coarsely chopped leeks
    4 teaspoons poultry seasoning
    2 cups chopped celery
    3 tart apples - peeled, cored and chopped
    1 cup dried cranberries
    2 teaspoons dried rosemary, crushed
    1 1/3 cups chicken stock
    salt to taste
    ground black pepper to taste

    DIRECTIONS:
    Saute; sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.
    Into the same pan melt the butter. Add the leeks or onions, apples, celery and poultry seasoning. Saute until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock.
    Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees F (175 degrees C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.

    Source: AllRecipe
     
  15. snowangel00

    snowangel00 Santa's Elves

    Layered Mexican Chicken

    Introduction
    All of the measurements were approximately!!

    Ingredients
    1 serving cooking spray
    2 cups cooked chicken or turkey breast cubed
    1 can black beans -- rinsed and drained
    2 cups fat-free sour cream
    2 cups shredded reduced-fat Monterey Jack cheese
    4 ounce chopped green chilies
    2 teaspoons ground cumin
    1/2 teaspoon black pepper
    5 large spinach tortillas -- cut into 2-inch strips
    1/2 cup salsa -- mild, medium or hot

    Directions
    Preheat oven to 350?F. Coat a lasagna pan with cooking spray. Cut chicken into 1 inch pieces. Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, salsa and pepper; mix well and set aside.
    Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover bottom of pan. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
    Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serves 12
     
  16. Lana

    Lana Well-Known Member

    Re: Salad Recipes

    Garden Pasta Salad

    1 (16 oz) package uncooked tri-colored sprial pasta
    1/2 cup thinly sliced carrots
    2 stalks celery, shopped
    1/2 cup each green, red & yellow bell peppers
    1 pint grape tomatoes, halved
    1/2 cup chopped green onions
    1 (16 oz) bottle Italian-style salad dressing
    1/2 cup grated Parmesan

    Cook pasta in large pot of boiling water until done, Rinse under cold water and drain.
    Mix carrots, celery, peppers, tomatoes, and green onions together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add the Parmesan and mix well.
    Chill before serving.
     
  17. Lana

    Lana Well-Known Member

    Re: Salad Recipes

    Snicker Salad

    6 Granny Smith apples (I use any)
    4 snicker bars
    1 4-oz vanilla pudding
    1 cup milk
    8-oz cool whip
    Cut up apples & snickers. Put in a large bowl. Mix pudding and milk, then add cool whip. Stir, then add to apples.
     
  18. Lana

    Lana Well-Known Member

    Re: Salad Recipes

    Grape Salad

    1 lb. green seedless grapes
    1 lb. red seedless grapes
    1 8-oz package cream cheese (softened)
    1 8-oz sour cream
    1/2 cup sugar
    Mix sour cream, sugar & cream cheese together. Stir in washed grapes. Spread into a 9X13" pan.

    Topping:
    3 regular size butterfinger candy bars
    1/4 cup brown sugar
    1/2 cup broken pecans
    Crush candy bars, mix with brown sugar and nuts. Spread over grape mixture.
     
  19. snowangel00

    snowangel00 Santa's Elves

    Re: Salad Recipes

    Seven-Layer Salad Recipe

    1 lb. bacon
    1 medium head lettuce, torn into bite-size pieces
    1 medium onion, chopped
    1 (10 oz.) package frozen peas, thawed and drained
    1 T. sugar
    1 C. mayonnaise (or as needed to cover salad)
    1/2 C. shredded cheddar cheese

    Cook bacon until crisp; crumble and set aside.

    Place lettuce in salad bowl. Layer chopped onion and peas over lettuce. Sprinkle with sugar. Top with bacon. Spread mayonnaise over all, covering completely and sealing mayonnaise to edges of bowl. Cover and refrigerate several hours. Sprinkle with cheese just before serving.

    Makes 10 to 12 servings. by RazzleDazzle
     
  20. snowangel00

    snowangel00 Santa's Elves

    Re: Salad Recipes

    Caramel Apple Salad

    1 container (8 oz.) frozen whipped topping, thawed

    1 small box instant butterscotch pudding

    1 can (8 oz.) crushed pineapple with juice

    3 C. diced apples

    1 C. chopped peanut topping

    1 C. mini marshmallows

    Mix cool whip, pudding, pineapple with juice. Add apples, nuts and marshmallows. Keep in the refrigerator until ready to serve.

    RazzleDazzle Recipes
     

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