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Topic: Looking for favourite (easy) Christmas dinner recipes!  (Read 853 times)
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purple_leopard
« on: December 04, 2010 02:14:52 AM »

I am cooking for some friends this Christmas, and am looking for some easy, delicious Christmassy recipes.  What are your favourite starters, sides and mains?  None are vegetarian so meat dishes are fine, but not compulsory.  Thanks Smiley
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brunoise
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« Reply #1 on: December 06, 2010 09:24:11 AM »

I am cooking for some friends this Christmas, and am looking for some easy, delicious Christmassy recipes.  What are your favourite starters, sides and mains?  None are vegetarian so meat dishes are fine, but not compulsory.  Thanks Smiley

Leftover Turkey? Cranberries? Got orange juice? You got yourself one damn tasty meal!

Turkey sandwich with Cranberry chutney

1 tblsn carmelized onions
1 tblsn cranberries (dried works just as well)
just enough OJ to slightly cover the above ingredients
Leftover turkey

Combine OJ, onions and cranberries and keep on medium heat until almost all liquid evaporates (you should be looking for a syrup-type consistency). Heat up your turkey and put the chutney on top. It elevates the sandwich to a damn good sammich.

Peanut butter balls (the closest thing to Reese that I've found)
1 cup peanut butter (smooth)
3/4 cup graham cracker crumbs
1/4 cup icing sugar
Stir to combine these ingredients (helps to heat up the peanut butter a bit to make it a bit easier to work with). Cover in chocolate, more graham cracker crumbs, coconut shavings, etc. A warning, these are VERY rich.

Honey Dijon salad dressing
1/2 cup olive oil
1/4 cup honey
1 tblsn grainy mustard
S+P
Whisk to combine and serve. Goes spectacular with a heartier green (spinach) and combines well with a soft cheese (goat). It's a sweeter dressing.

Ham Glaze
Ginger ale, mustard, garlic powder, brown sugar
Consistency like a syrup. I can't give exact measurements on this because I've never measured when making it. Too thin? Add more sugar. Too thick? Add ginger ale.

Pulled Pork
X lbs Pork shoulder aka picnic roast (Cut is important, weight not so much)
In an oven @ 225-250F (I've done it at 210F) put the roast in a covered roasting pan and leave it alone for 7 hours MINIMUM! The point of this is low and slow cooking that will give you an amazingly tender result! After that time, uncover and take 2 forks to try and pull apart. If you need to put any effort into shredding the meat, leave it for another hour. Once it's tender, I like to chill it and pull the fatty bits + bones out. This leaves me with all the tender meat that I drown in BBQ sauce.
Alternatively when roasting;
In roasting pan, place roast in and cover with gingerale/coke/pepsi/rootbeer etc. (any non-flammable liquid under the sun). Cover and cook for the same time. With the liquid that's leftover, strain off the fat and reduce the liquid down (boil all the water off, should leave you with a syrup of pure flavor that you can add in with your BBQ sauce at the end).
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purple_leopard
« Reply #2 on: December 10, 2010 04:16:50 PM »

That leftovers sandwich sounds amazing! I am definitely making that on Boxing Day Cheesy  Thank so much!
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« Reply #3 on: December 23, 2010 08:58:10 PM »

Glazed Carrots

Cook baby carrots until fork-soft. Melt orange marmalade jam and a little butter in a sauce pan over low heat. Add in a bit of orange zest if you like. Toss the two together, serve warm.


I also am wierd, I tend to eat Italian on holidays. I love making lasagna for Christmas.
The dessert isn't very Christmasy either, but you could make it with cinnamon sugar instead of the jam.

Dessert: ice cream-less splits

Cut a banana in half and place on dish. Melt strawberry jam until syrup consistency, drizzle over. Add cool whip, any other toppings you like and serve. Makes 1 serving.

 
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purple_leopard
« Reply #4 on: December 26, 2010 03:05:20 AM »

I like the sound of the sweet carrots. In the end, we went for a ham (boiled then roasted) and a chicken, with potatoes, parsnips, stuffing, and mashed swede. And I'm still full!! Smiley
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