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Looking for family favorites holiday recipes. Please share?
By gourmet cooking | November 29, 2009
Jackie Oh! posts:
What dish do you have to serve at the dinner table or it’s just not Thanksgiving?
What dish do you have to serve at the dinner table or it’s just not Thanksgiving?
Topics: Holiday Cooking | 7 Comments »
November 29th, 2009 at 10:44 am
Sweet potato casserole …..stuffing ….gosh there are so many things …..Here is a web site that has tons of stuff that people submit for there favorites …
Hope this helps
December 1st, 2009 at 8:44 am
my stuffing… i will not eat anyone elses, because i think it is gross…
basically, what i do, is take a loaf of bread (depends on the size of the turkey if you need more or less), and rip it up into pieces in a big pot.. then i add a chopped up onion, green onions, a little bit of green pepper (i know it sounds weird, but trust me, soooo good with it), and some celery… i mixed it all in good… then i add some seasonings.. tyme, garlic powder, seasoning salt, soul food seasoning, poultry seasoning… and pretty much anything i just have around… then, i add some chicken stock (chicken broth) until all the bread crumbs are moist.. the trick is, to make sure you put enough butter in it when u stuff the turkey… what i usually do, is take a stick of butter, cut it halfways.. the long way, so you have two long strips of butter.. i put one on the bottom of inside the turkey, stuff a little stuffing in, then stick the other stick on the top, so it stays in place… then you just put the rest of the stuff in… sometimes i even use the other end of the turkey to put stuffing in, so i can make more…
it may be a little more work to make it completly homeade, but trust me, it is totally worth it.. you can defiently taste the difference…
December 3rd, 2009 at 5:55 pm
my self i prefer ham to turkey but thats your call.here is a good recipee for the ham if you want it
Spiced Baked Ham with Sweet Potatoes
1 (6 to 7 pound) cooked, bone-in, **** portion ham, rinsed and patted dry
1 loose cup dark brown sugar, plus 2 tablespoons
3/4 cup fresh orange juice
3/4 cup Creole mustard, or other spicy, whole-grain mustard
1/2 cup dark molasses
3 tablespoons prepared horseradish, drained
1/2 teaspoon cayenne pepper
3/4 teaspoon allspice
3 pounds small sweet potatoes, peeled and quartet
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon cinnamon
with a sharp knife score parallel lines in a grid pattern, with cuts 1- inch apart and 1/4-inch deep, across the rounded, skin side of the ham.
in a large bowl Wisk the 1 cup of the brown sugar with orange juice, mustard, molasses, horseradish,cayenne,and 1/2 teaspoon of the allspice.place the ham in a 2-gallon, plastic bag and pour the marinade into the bag. gently squeeze the bag to evenly distribute the marinade around the ham. place in large bowl or baking dish and refrigerate for 24 hours.
Preheat oven to 350 degrees F.
In large mixing bowl, toss the potatoes with vegetable oil, salt,cinnamon, remaining 1/4 teaspoon allspice, and remaining 2 tablespoons of the dark brown sugar. Layer the potatoes on the bottom of a Dutch oven or large, heavy roasting pan.Remove the ham from the marinade and place, scored-side up, on the potatoes. Bake for 45 minutes.
pour the ham marinade into 2-quart saucepan and bring to a simmer over medium- high heat. Reduce the heat to a bare simmer and cook uncovered until thick enough to coat the back of a spoon, about 20 minutes. Remove from the heat.
Removed the ham from oven and evenly baste on all sides with the reduced marinade. Bake for 15 minutes. Remove the ham from oven, baste again, and turn the sweet potatoes that can be reached.Return the ham to the oven and continue baking for an additional 1-1/2 hours, basting every 15 minutes for a total of 2-1/2 hours
Remove from the oven and let rest for 15 minutes before carving. serve hot with the sweet potatoes.
December 5th, 2009 at 12:06 am
Mom here… When I have a gathering of any kind, I ask my guests to bring a favorite dish. I also ask them to have recipes printed to share.
December 5th, 2009 at 10:27 am
when my mother made salads in the summer she used to add sliced apples ,pineapples,pears. but didnt add mayonaise or salad cream, when ever i cook up a joint of unsmoked gammon i always put pineapple slices to the plate but the best i loved was her own homemade bread pudding once it was cooled down it was smashing this is how she made it.
1 loaf of brown or white loaf of sliced bread
1/2lb of dried fruit
1/2 pot of nutmeg
1/2 pot of ginger powder
1/2 pot of mixed spice
1/2 of glace cherries
1 pkt of vegetable suet
2 whole raw eggs
1/2 of coconut
method
soak bread in a little milk squeeze until theres no liquid break it up in a big mixing bowl, add the eggs and then then the spices, nutmeg, suet mix,chopped glaced cherries and coconut mix throughly with a wooden spoon put it into a hot oven for 1 hour and a half, until its cooked like a dundee cake leave it to go cold then cut it up into blocks. the oven needs to be 200c. this can freeze well up to 2 months in a deep freeze you can have it cold or warm with cream or custard. very fattering in calories but it smells and taste devine.
December 7th, 2009 at 7:57 am
grill fired turkey steamed in beer….. mmmm, turkey!
December 8th, 2009 at 6:46 pm
My Mom’s sausage cornbread stuffing. It is the best and in my opinion could stand alone! She makes it for Thanksgiving and Christmas. I need to get the recipe from her.