We Smelled It ... It Had To Be Eaten! Christmas Eve Food Porn posts #1170 & #1171!!

[ChelleinNC]

Ooh that meal sounds good!! Love that beef tenderloin! We have baked brie too, but I make mine with brown sugar and walnuts.

My baked brie is with brown sugar, pecans & Kahluah Melty yummy goodness

Menu for Christmas Eve & Day sounds really good. Seeing as how I've only got a few days left, guess I better figure out what we're having this year We'll have Christmas Day at my house with my inlaws and on Saturday we'll do my side of the family since my brother will be driving down with his wife & baby girl I really should make something for Hanukkah this week too

Happy Holidays everyone!

 

[BoosGram]

My baked brie is with brown sugar, pecans & Kahluah Melty yummy goodness

Happy Holidays everyone!

I love baked brie, but have only had it w/almonds and French bread. Yours sounds delish, yum.

 

[whogirl'smom]

Calling all cooks--I need your help!!!

My old boss just called about our yearly gathering at her home. She usually does all the cooking, but this year we are dividing it up--she is making a pork roast and I have been assigned a vegetable. Someone else already has salad and dessert, so......Let's hear all your ideas!

I thought about just a hash brown casserole (half of us have simple tastes, and half of us are more adventurous), but then wondered if it's too boring. There will be 6-7 of us, so it doesn't have to be a huge dish.

Thanks you guys!

 

[Sorsha]

Calling all cooks--I need your help!!!

My old boss just called about our yearly gathering at her home. She usually does all the cooking, but this year we are dividing it up--she is making a pork roast and I have been assigned a vegetable. Someone else already has salad and dessert, so......Let's hear all your ideas!

I thought about just a hash brown casserole (half of us have simple tastes, and half of us are more adventurous), but then wondered if it's too boring. There will be 6-7 of us, so it doesn't have to be a huge dish.

Thanks you guys!

Sorry to usurp your thread, Brenda! I will make it quick!

Here's my favorite recipe for hashbrown casserole. It is very rich and very yummy and very NOT low-calorie. Just as an aside, I have modified the recipe a bit, I now add a few slices of cooked, crumbled bacon as well. YMMV though.

> Cheddar-Sour Cream Potato Casserole
> Lemp Mansion Restaurant and Inn
> Yield: 12 servings.
>
> 1 (10 3/4-ounce) can condensed cream of chicken soup
> 1/2 cup (1 stick) butter, melted
> 2 cups sour cream
> 1 1/2 cups shredded Cheddar cheese, divided
> 1/2 cup diced onion
> 1/2 teaspoon salt
> 1/2 teaspoon ground pepper
> 2 pounds frozen shredded hash brown potatoes
> Paprika
> 1 teaspoon chopped fresh parsley
>
> Preheat the oven to 350 degrees. Grease the bottom of a 9-by-13-inch
> baking pan.
>
> In a large bowl, stir together condensed soup, butter, sour cream, 1 cup
> cheese, onion, salt and pepper. Add potatoes; toss to combine. Press
> mixture into prepared pan. Bake until casserole begins to brown around the
> edges, about 1 hour. Sprinkle with the remaining 1/2 cup cheese, paprika
> and parsley; return to the oven until cheese melts, about 3 minutes.

Just wondering though, you say you have been assigned a veggie, and this just doesn't say "veggie" to me...

 

[whogirl'smom]

Just wondering though, you say you have been assigned a veggie, and this just doesn't say "veggie" to me...

Your recipe looks like the one I make! I know, I kind of wondered about the veggie thing, but I would hate to be too healthy! My boss just said she was sure anything I chose would be fine, which, as you know, just makes it more stressful to choose. (She is the gourmet cook, not me.) Thanks for your recipe!

 

[OurDogCisco]

I have one but it is very veggie like. I make it all the time. I cut up different vegetables like green zucchini, yellow squash, asparagus, red onion, etc (you can be adventurous as you want here). I put it all in a bowl and add olive oil to coat (this you can do to your tastes). Salt and pepper. Then, I put it on a flat baking sheet with a slight rim. Bake at 400 for about 25 to 30 minutes. Comes out great and is a big hit everytime I serve it. If you only have the squash sometimes I add fresh basil and paramesan cheese at the of baking and put it back in the oven to melt the cheese. Yummy..

 

[OurDogCisco]

I also have a recipe for Curry Cabbage salad. When I saw it at first I thought gross but it is actually really good if you are interested in that one.

 

[whogirl'smom]

I like the idea of the roasted vegetables; I love zucchini and squash. I did need to add that whatever dish has to travel for an hour and a half and be able to be reheated a bit. Keep 'em coming!

 

[OurDogCisco]

I like the idea of the roasted vegetables; I love zucchini and squash. I did need to add that whatever dish has to travel for an hour and a half and be able to be reheated a bit. Keep 'em coming!

Yep.. the roasted veggies don't travel well. Here's my Curry Cabbage. When I first saw it, it really didn't appeal to me but it really tastes good. It cold so, travels well:

Dressing:

1 cup sour cream
1 cup mayo
2 TBSP cider vinegar
2 TBSP sugar
1 to 2 tsp curry (to taste)
1 to 2 tsp dry mustard (to taste)
Salt & Pepper

Salad part:

1/2 head red cabbage chopped like coleslaw
1/2 head green cabbage chopped like coleslaw
1/2 lb green grapes cut in half
1/2 cup raisins
1/2 cup peanuts (like cocktail peanuts)
10 oz frozen petite peas, thawed
1 bunch green onions

Make the dressing. Add the salad ingredients to a bowl. Toss together to serve. It is really good even though it sounds weird..

Another recipe that travels well that I've been making for years from Cooking LIght is Broccoli and Rice Casserole:

Broccoli, Cheese, and Rice Casserole

1 cup uncooked instant rice
1/2 cup chopped onion
1/4 cup fat-free milk
4 ounces light processed cheese, cubed (such as Velveeta Light)
2 tablespoons butter or stick margarine, softened
2 (10-ounce) packages frozen chopped broccoli, thawed and drained
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted


Preheat oven to 350°.

Combine all ingredients in a large bowl, and spoon into a 2-quart casserole. Bake at 350° for 45 minutes.



Yield: 8 servings (serving size: 1/2 cup)

CALORIES 137 (29% from fat); FAT 4.4g (sat 1.7g,mono 1.4g,poly 0.9g); IRON 1.1mg; CHOLESTEROL 8mg; CALCIUM 160mg; CARBOHYDRATE 19.2g; SODIUM 410mg; PROTEIN 6.6g; FIBER 2.2g

Cooking Light, NOVEMBER 1999

 

[A&A'sGrammy]

Who'sgirl,

I am always a big fan of veggies. How about broccoli casserole? So simple: Steam your broccoli about 10 minutes. Spread into a 9x13 baking dish. Top with thin slices of Velveeta or Light Velveeta. (If you are very ambitious, make cheese sauce.) Sprinkle crushed Ritz crackers on top. Drip with melted butter. Bake 350 for about 10-15 minutes until cheese has melted. Always yummy!

How about a few roasted veggies? Mix olive oil, 1/2 tsp crushed rosemary, salt, pepper and a little balsamic vinegar with any veggies you like: carrots, squash, turnip, brussel sprouts, onions. Anything!!! Roast about 45 minutes stirring every 10-15 minutes. They are done when a fork pierces easily.

I can't think of anything better!!!!

 

[oybolshoi]

Jamie ... do you like asparagus?

I have a recipe for aspargus bundles with prosciutto and parmesan cheese ... yummy and very easy to make.

 

[Tink rules]

Jamie ... do you like asparagus?

I have a recipe for aspargus bundles with prosciutto and parmesan cheese ... yummy and very easy to make.

So????

Where's the recipe????

 

[oybolshoi]

1) Eggnog Bread

Ingredients:

2 eggs
1 cup sugar
1 cup dairy eggnog
1/2 cup butter (melted)
1/4 teaspoon nutmeg
2 teaspoons rum
1 teaspoon vanilla
2 teaspoons baking powder
2 1/4 cup flour

Directions:

Pre-heat oven to 350 degrees & grease bottom of bread pan.

Beat eggs and then add sugar, eggnog, butter, rum, and vanilla - beating well. Add flour, baking powder, and nutmeg - stir until just moistened.

Pour batter into prepared pan and bake for 45-40 minutes or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes and then remove from pan - cool completely before serving with tasty ice cream or fresh whipped cream.

2) Asparagus Bundles Wrapped in Prosciutto

Ingredients:

1 to 1 1/2 pounds asparagus (about 40 spears)
1/4 pound sliced prosciutto (about 8 slices)
2 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
Freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
1 lemon, cut into wedgies

Directions:

Bring a large skillet of water to boil over high heat. Meanwhile, trim ends from the asparagus and peel the lower half of the spears. Add the 'goose to the boiling water and cook, covered, for 2 minutes. Immediately drain and rinse under cold running water until the 'goose are cold. Drain again.

Pre-heat oven to 400 degrees.

Gather abour 4-5 asparagus spears of similar size and thickness, line them up, and then trim the ends so they are all the same length. Place a strip of prosciutto on a clean work surface (who'd use a dirty one? ), fold it lengthwise to make a long, thin strip. Arrange your spears in the middle of the prosciutto and roll the meat around the 'goose. Place the meaty little bundle in the bottom of a glass baking dish and repeat with process with remaining asparagus spears and meat.

In a small skillet, heat the butter and oil over medium heat. Add garlic and cook for 3 minutes, stirring frequently until the garlic is soft but not brown. Remove from heat and season with pepper to taste.

Sprinkle cheese over all those waiting asparagus bundles in their baking pan and then drizzle with the butter mixture (the dish can be made several hours in advance up to this point - cover and refrigerate until ready to bake).

Bake the asparagus for 13-15 minutes - the cheese should be melted and the 'goose should be tender but not soft. Serve hot with lemon wedgies on the side.

My family ... even the rather picky Grimace ... loves this dish!

 

[DisneyLaura]

Mmmmmmmmmmmmmmmmmm

 

[ChelleinNC]

I love baked brie, but have only had it w/almonds and French bread. Yours sounds delish, yum.

Thanks! It's yummy & really easy

1 cup chopped pecans
¼ cup brown sugar
3 Tablespoons Kahlua
1 mini brie

Mix pecans, brown sugar & kahlua. Pour over brie. Microwave for 1 to 1 ½ minutes.
Serve with apple slices and ginger snaps (I know that sounds strange, but it really is good) I also serve bread/crackers with it.

 

[oybolshoi]

This is why I love the restaurant boards ... all these yummy recipes and food lovin peeps.

I start my baking / cooking tonight after getting home from work ... cheesecake ice cream is up first. Then I have to thaw dough for my croissants and take care of the early prep. for our beefy tenderloin.

 

[ktmetke]

Do you mind posting your beef tenderloin recipe too?

 

[oybolshoi]

Do you mind posting your beef tenderloin recipe too?

I'll do it tonight ... I'm on my way to the office.

 

[ktmetke]

Thank you!!!

 

[OurDogCisco]

1)

2) Asparagus Bundles Wrapped in Prosciutto

Ingredients:

1 to 1 1/2 pounds asparagus (about 40 spears)
1/4 pound sliced prosciutto (about 8 slices)
2 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
Freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
1 lemon, cut into wedgies

Directions:

Bring a large skillet of water to boil over high heat. Meanwhile, trim ends from the asparagus and peel the lower half of the spears. Add the 'goose to the boiling water and cook, covered, for 2 minutes. Immediately drain and rinse under cold running water until the 'goose are cold. Drain again.

Pre-heat oven to 400 degrees.

Gather abour 4-5 asparagus spears of similar size and thickness, line them up, and then trim the ends so they are all the same length. Place a strip of prosciutto on a clean work surface (who'd use a dirty one? ), fold it lengthwise to make a long, thin strip. Arrange your spears in the middle of the prosciutto and roll the meat around the 'goose. Place the meaty little bundle in the bottom of a glass baking dish and repeat with process with remaining asparagus spears and meat.

In a small skillet, heat the butter and oil over medium heat. Add garlic and cook for 3 minutes, stirring frequently until the garlic is soft but not brown. Remove from heat and season with pepper to taste.

Sprinkle cheese over all those waiting asparagus bundles in their baking pan and then drizzle with the butter mixture (the dish can be made several hours in advance up to this point - cover and refrigerate until ready to bake).

Bake the asparagus for 13-15 minutes - the cheese should be melted and the 'goose should be tender but not soft. Serve hot with lemon wedgies on the side.

My family ... even the rather picky Grimace ... loves this dish!

Okay... this one is on the list for Christmas Eve... Thanks...