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Holiday Recipes
Holiday Recipes
I have 4 Holiday parties, 4 days in a row this Thursday-Sunday and have to bring a dish to each one of them.
Help! I need easy recipes and I was thinking of bringing something other than dessert, because there are always too many desserts. Appetizers or salads would be good. I am sick of making the same old things.
Thanks!
Help! I need easy recipes and I was thinking of bringing something other than dessert, because there are always too many desserts. Appetizers or salads would be good. I am sick of making the same old things.
Thanks!
Here's the crab dip. FYI I always serve it with Wheatsworth crackers if you have those in your area.
Crab Dip
2 8oz. Packages cream cheese
2 cans crabmeat
4 Tbsp. chopped onion
2 Tsp. Horseradish
2 dashes Worcestershire
Salt and pepper
Mix all ingredients together, spoon in to oven ready baking dish. Bake at 350 until hot. Serve on crackers.
Here's another that I like. Can be made ahead of time and reheat. And if you have a crowd that likes it I mix sweet and hot sausage.
Sweet and Sour Sausage
2 pounds sweet sausage
½ c ketchup
½ c red wine vinegar
½ c brown sugar
1 tbsp. soy sauce
½ tsp. ginger
Brown sausage thoroughly, remove from pan and cut in bite size pieces. Mix sauce ingredients in pan, simmer 5 minutes. Return sausage to pan and coat with sauce
Crab Dip
2 8oz. Packages cream cheese
2 cans crabmeat
4 Tbsp. chopped onion
2 Tsp. Horseradish
2 dashes Worcestershire
Salt and pepper
Mix all ingredients together, spoon in to oven ready baking dish. Bake at 350 until hot. Serve on crackers.
Here's another that I like. Can be made ahead of time and reheat. And if you have a crowd that likes it I mix sweet and hot sausage.
Sweet and Sour Sausage
2 pounds sweet sausage
½ c ketchup
½ c red wine vinegar
½ c brown sugar
1 tbsp. soy sauce
½ tsp. ginger
Brown sausage thoroughly, remove from pan and cut in bite size pieces. Mix sauce ingredients in pan, simmer 5 minutes. Return sausage to pan and coat with sauce
Last edited by mbw1024 on Tue Dec 11, 2007 8:45 am, edited 1 time in total.
This might sound weird (it did to me at first) but on the recommendation of a chef friend of mine, I made this "Winter White" salad two nights ago and it went over well. It's a little heavy to be called salad, but I guess it's a holiday thing.
http://www.epicurious.com/recipes/food/views/108873
http://www.epicurious.com/recipes/food/views/108873
Here's another good one (more "salad-y"):
http://www.epicurious.com/recipes/food/views/107605
I actually like it better than the other one I posted.
http://www.epicurious.com/recipes/food/views/107605
I actually like it better than the other one I posted.
My favorite salad to serve at this (or any) time of year -- toss the following:
1 package of fresh baby spinach leaves
1 very small, thinly sliced red onion (or less)
1 small Granny Smith apple julienned/bite-sized slices
1/4 cup currants (or raisins or chopped dried cherries)
shaved manchego cheese (my favorite) or extra sharp white cheddar (or pecorino or parmagiano reggiano)
salt & pepper
For vinaigrette dressing:
salt & pepper
1/4 cup white salad vinegar (or sherry/champaigne vin)
1/2-3/4 cup olive oil (add very slowly to vinegar while whisking)
You can vary the amounts of everything depending on your taste. I like lots of manchego and not so much red onion. It's best if you toss the dressing with the salad at the last minute so the spinach doesn't get soggy.
1 package of fresh baby spinach leaves
1 very small, thinly sliced red onion (or less)
1 small Granny Smith apple julienned/bite-sized slices
1/4 cup currants (or raisins or chopped dried cherries)
shaved manchego cheese (my favorite) or extra sharp white cheddar (or pecorino or parmagiano reggiano)
salt & pepper
For vinaigrette dressing:
salt & pepper
1/4 cup white salad vinegar (or sherry/champaigne vin)
1/2-3/4 cup olive oil (add very slowly to vinegar while whisking)
You can vary the amounts of everything depending on your taste. I like lots of manchego and not so much red onion. It's best if you toss the dressing with the salad at the last minute so the spinach doesn't get soggy.
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web.mac.com/lisaandmarktravel
web.mac.com/lisaandmarktravel
I was desperate for something easy for a party this past weekend and my friend came through with this dip. Very easy and tasty.
Pumpkin Dip
1 15 oz can 100% pumpkin
2 bricks cream cheese
2 cups powdered sugar
1 tsp cinnamon
1 tsp ground ginger
Beat together the pumpkin and the cream cheese
Stir in the powdered sugar and spices
Refrigerate at least 1 hour
Serve with ginger snaps or graham crackers for dipping, or whatever else you think would be yummy
My other easy go to appetizer is:
Endives with goat cheese, a splash of balsamic vinegar and a roasted nut (walnut or pecans work well). They make great little finger foods and people love them.
Pumpkin Dip
1 15 oz can 100% pumpkin
2 bricks cream cheese
2 cups powdered sugar
1 tsp cinnamon
1 tsp ground ginger
Beat together the pumpkin and the cream cheese
Stir in the powdered sugar and spices
Refrigerate at least 1 hour
Serve with ginger snaps or graham crackers for dipping, or whatever else you think would be yummy
My other easy go to appetizer is:
Endives with goat cheese, a splash of balsamic vinegar and a roasted nut (walnut or pecans work well). They make great little finger foods and people love them.
This is my girlfriend Donna's recipe and it is so refreshing:
Pea Salad
Cup cashew halves
2 frozen boxes baby peas - no need to thaw
2 bunches of green onions - sliced
8 oz sour cream
1/4 cup mayo (add up to 1/2 cup for creamier)
Mix sour cream and mayo until blended
and pour over peas and onions. Stir well.
Chill. Add cashews right before serving.
Enjoy!
Pea Salad
Cup cashew halves
2 frozen boxes baby peas - no need to thaw
2 bunches of green onions - sliced
8 oz sour cream
1/4 cup mayo (add up to 1/2 cup for creamier)
Mix sour cream and mayo until blended
and pour over peas and onions. Stir well.
Chill. Add cashews right before serving.
Enjoy!
Coden
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Xislandgirl
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We made chicken and black bean taquitos for our party last weekend and they were a HUGE hit. Here is the recipe from cooking Light:
To save time, use a food processor to chop the raw chicken in this recipe. Be sure to clean thoroughly before using the appliance again. To make it a meal, you can serve two taquitos with a side of beans and rice.
Taquitos:
1 1/2 teaspoons olive oil
1/2 pound diced skinless, boneless chicken breasts
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1/2 cup canned black beans, rinsed and drained
1 (4-ounce) can diced green chiles, undrained
10 (8-inch) flour tortillas
Cooking spray
Adobo Sour Cream:
1 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro
2 to 3 teaspoons minced chipotle chile, canned in adobo sauce
To prepare taquitos, heat oil in a large nonstick skillet over medium heat. Add chicken, and sauté 5 minutes or until done. Place chicken in a food processor. Add cheese, beans, and green chiles; pulse 15 times or until beans are coarsely chopped.
Spoon about 3 tablespoons chicken mixture across the lower third of each tortilla; roll up. Cut each tortilla in half; secure with wooden picks. Place taquitos in a large zip-top plastic bag; freeze up to 3 months.
Preheat oven to 400º.
Place frozen taquitos on a large baking sheet coated with cooking spray. Bake at 400° for 10 minutes; turn taquitos, and coat with cooking spray. Bake an additional 10 minutes or until golden.
To prepare adobo sour cream, combine sour cream, cilantro, and chipotle chile. Stir well.
To save time, use a food processor to chop the raw chicken in this recipe. Be sure to clean thoroughly before using the appliance again. To make it a meal, you can serve two taquitos with a side of beans and rice.
Taquitos:
1 1/2 teaspoons olive oil
1/2 pound diced skinless, boneless chicken breasts
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1/2 cup canned black beans, rinsed and drained
1 (4-ounce) can diced green chiles, undrained
10 (8-inch) flour tortillas
Cooking spray
Adobo Sour Cream:
1 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro
2 to 3 teaspoons minced chipotle chile, canned in adobo sauce
To prepare taquitos, heat oil in a large nonstick skillet over medium heat. Add chicken, and sauté 5 minutes or until done. Place chicken in a food processor. Add cheese, beans, and green chiles; pulse 15 times or until beans are coarsely chopped.
Spoon about 3 tablespoons chicken mixture across the lower third of each tortilla; roll up. Cut each tortilla in half; secure with wooden picks. Place taquitos in a large zip-top plastic bag; freeze up to 3 months.
Preheat oven to 400º.
Place frozen taquitos on a large baking sheet coated with cooking spray. Bake at 400° for 10 minutes; turn taquitos, and coat with cooking spray. Bake an additional 10 minutes or until golden.
To prepare adobo sour cream, combine sour cream, cilantro, and chipotle chile. Stir well.
A stand by for me is Pizza Dip. Super easy and quick. Always goes over well regardless of the crowd.
1 block of cream cheese (softenend)
4 oz sour cream
1 tsp oregano
1/2 tsp garlic salt ( I add a little more)
few shakes of red pepper
mix all of that together and spread in bottom of 8x8 dish, I have a fancy bowl I use.
Cover with 1 jar of pizza sauce.
Quarter pepperoni and layer on top of sauce. Sprinkle mozzarella and parmesan cheese on top. Bake at 350 for 20 minutes.
If I'm having it for guys and kids I serve with fritos. For women or a nicer event, I serve it with toasted baguette.
Thanks for the other recipes too!
1 block of cream cheese (softenend)
4 oz sour cream
1 tsp oregano
1/2 tsp garlic salt ( I add a little more)
few shakes of red pepper
mix all of that together and spread in bottom of 8x8 dish, I have a fancy bowl I use.
Cover with 1 jar of pizza sauce.
Quarter pepperoni and layer on top of sauce. Sprinkle mozzarella and parmesan cheese on top. Bake at 350 for 20 minutes.
If I'm having it for guys and kids I serve with fritos. For women or a nicer event, I serve it with toasted baguette.
Thanks for the other recipes too!
This is my favorite recipe for Guacamole; I found it in Ina Garten's Barefoot Contessa Cookbook. It was a big hit last Christmas.
Guacamole
4 ripe Haas avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes hot pepper sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
Guacamole
4 ripe Haas avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes hot pepper sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
It takes both the sun and the rain to make a beautiful rainbow. --Unknown
