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Christmas Dinner Help Needed!

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#21 snowdogged

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Posted 20 December 2013 - 03:11 PM

View Postgangsterfurious, on 20 December 2013 - 03:08 PM, said:

View Postsnowdogged, on 20 December 2013 - 03:06 PM, said:

But seriously, this is amazing! It's not to go with supper but as an appetizer that you can leave out with crackers. I can't tell you how much I love this. Shrimp Mousse is quite easy to make and you will definitely have at least two people standing next to it not being able to stop themselves from eating it.

http://www.food.com/...p-mousse-164958

Oh see that's gonna be a problem. My mother is a semi-Kosher Christian (don't ask) and my husband won't eat anything that's ever lived underwater...
Let 'em starve!

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#22 snowdogged

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Posted 20 December 2013 - 03:20 PM

But seriously, once again, I recommend that you try the shrimp mousse for yourself sometime. It's sooooooooooooo gooooooooood!
My family is very fussy and I don't get to eat the foods I like very often and I resent them for it. :lol:  I don't want the same thing to happen to you.

#23 rushfanNlv

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Posted 20 December 2013 - 03:31 PM

My mom makes a casserole with artichoke hearts and green beans. There are never any leftovers.

This is a pretty close recipe to my mother's-

http://allrecipes.co...hoke-casserole/

Good luck!

-crimsonfrippy   

This like the perfect dish for your party.  Not too far out there but something different.  Can't wait to try it myself!

Edited by rushfanNlv, 20 December 2013 - 04:42 PM.


#24 Ya_Big_Tree

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Posted 20 December 2013 - 03:55 PM

I make carrots with a lil butter and brown sugar glaze. Kids really like the taste so your hubby might as well. :P

Also, try serving a rack of lamb (i have a fantastic recipe if you want it ;) ) or even Turducken (chicken stuffed in a duck stuffed in a turkey)- no pork but I've heard of people wrapping the turkey in bacon but that's too greasy for my taste.

Or ham (i don't do pork) but I make a brown sugar/maple glaze (yes Im Canadian) for it and sliced pineapple pinned on the ham with toothpicks and marichino cherries. (a lil festive and different for sure)

Red potatoes with skin on in the smashed potatoes... also add garlic, dash of cayenne and chives to spice it up.

Maybe serve a soup to start... lots of great creamy soups that are a great start. Butternut squash or pumpkin curry (I have a recipe) would be nice I think.

Just have fun with the dinner... never feel stuck with traditional food choices.

#25 thesweetscience

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Posted 20 December 2013 - 04:14 PM

View Postgangsterfurious, on 20 December 2013 - 12:38 PM, said:

So basically, what I'm getting from this post is, make anything I want, just add crispy bacon. :drool: :rfl:
I have yet to find something that bacon won't enhance for the better.

#26 snowdogged

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Posted 20 December 2013 - 04:17 PM

View Postthesweetscience, on 20 December 2013 - 04:14 PM, said:

View Postgangsterfurious, on 20 December 2013 - 12:38 PM, said:

So basically, what I'm getting from this post is, make anything I want, just add crispy bacon. :drool: :rfl:
I have yet to find something that bacon won't enhance for the better.
A pig.

#27 thesweetscience

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Posted 20 December 2013 - 04:26 PM

View Postsnowdogged, on 20 December 2013 - 04:17 PM, said:

View Postthesweetscience, on 20 December 2013 - 04:14 PM, said:

View Postgangsterfurious, on 20 December 2013 - 12:38 PM, said:

So basically, what I'm getting from this post is, make anything I want, just add crispy bacon. :drool: :rfl:
I have yet to find something that bacon won't enhance for the better.
A pig.
Bullshit.  Wrap a pork loin in bacon and let your eyes be opened!!

#28 gangsterfurious

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Posted 20 December 2013 - 04:58 PM

View Postsnowdogged, on 20 December 2013 - 04:17 PM, said:

View Postthesweetscience, on 20 December 2013 - 04:14 PM, said:

View Postgangsterfurious, on 20 December 2013 - 12:38 PM, said:

So basically, what I'm getting from this post is, make anything I want, just add crispy bacon. :drool: :rfl:
I have yet to find something that bacon won't enhance for the better.
A pig.

If I had a place where I could dig out a firepit and roast one, believe me, I would.

#29 snowdogged

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Posted 20 December 2013 - 04:59 PM

View Postthesweetscience, on 20 December 2013 - 04:26 PM, said:

View Postsnowdogged, on 20 December 2013 - 04:17 PM, said:

View Postthesweetscience, on 20 December 2013 - 04:14 PM, said:

View Postgangsterfurious, on 20 December 2013 - 12:38 PM, said:

So basically, what I'm getting from this post is, make anything I want, just add crispy bacon. :drool: :rfl:
I have yet to find something that bacon won't enhance for the better.
A pig.
Bullshit.  Wrap a pork loin in bacon and let your eyes be opened!!
I was looking from the pig's point of view.

#30 gangsterfurious

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Posted 20 December 2013 - 05:03 PM

Oh my Ged you guys look at what I just found on Pinterest

http://www.recipebyp...cinnamon-rolls/

#31 snowdogged

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Posted 20 December 2013 - 05:06 PM

View Postgangsterfurious, on 20 December 2013 - 05:03 PM, said:

Oh my Ged you guys look at what I just found on Pinterest

http://www.recipebyp...cinnamon-rolls/
That is totally disgusting! The bacon wouldn't even cook.

#32 Maverick

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Posted 20 December 2013 - 05:07 PM

View Postgangsterfurious, on 20 December 2013 - 03:08 PM, said:

View Postsnowdogged, on 20 December 2013 - 03:06 PM, said:

But seriously, this is amazing! It's not to go with supper but as an appetizer that you can leave out with crackers. I can't tell you how much I love this. Shrimp Mousse is quite easy to make and you will definitely have at least two people standing next to it not being able to stop themselves from eating it.

http://www.food.com/...p-mousse-164958

Oh see that's gonna be a problem. My mother is a semi-Kosher Christian (don't ask) and my husband won't eat anything that's ever lived underwater...

Nothing that lived underwater?

No crabby legs or crabby patties?

God lord!

#33 snowdogged

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Posted 20 December 2013 - 05:12 PM

View PostDr. Sheldon Cooper, on 20 December 2013 - 05:07 PM, said:

View Postgangsterfurious, on 20 December 2013 - 03:08 PM, said:

View Postsnowdogged, on 20 December 2013 - 03:06 PM, said:

But seriously, this is amazing! It's not to go with supper but as an appetizer that you can leave out with crackers. I can't tell you how much I love this. Shrimp Mousse is quite easy to make and you will definitely have at least two people standing next to it not being able to stop themselves from eating it.

http://www.food.com/...p-mousse-164958

Oh see that's gonna be a problem. My mother is a semi-Kosher Christian (don't ask) and my husband won't eat anything that's ever lived underwater...

Nothing that lived underwater?

No crabby legs or crabby patties?

God lord!
It figures that you know a lot about crabs.

#34 gangsterfurious

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Posted 20 December 2013 - 05:13 PM

View Postsnowdogged, on 20 December 2013 - 05:06 PM, said:

View Postgangsterfurious, on 20 December 2013 - 05:03 PM, said:

Oh my Ged you guys look at what I just found on Pinterest

http://www.recipebyp...cinnamon-rolls/
That is totally disgusting! The bacon wouldn't even cook.

No it's not! I want to make them right now. If you're worried about the bacon not cooking you can always put it in a pan first.

#35 gangsterfurious

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Posted 20 December 2013 - 05:13 PM

View Postsnowdogged, on 20 December 2013 - 05:12 PM, said:

View PostDr. Sheldon Cooper, on 20 December 2013 - 05:07 PM, said:

View Postgangsterfurious, on 20 December 2013 - 03:08 PM, said:

View Postsnowdogged, on 20 December 2013 - 03:06 PM, said:

But seriously, this is amazing! It's not to go with supper but as an appetizer that you can leave out with crackers. I can't tell you how much I love this. Shrimp Mousse is quite easy to make and you will definitely have at least two people standing next to it not being able to stop themselves from eating it.

http://www.food.com/...p-mousse-164958

Oh see that's gonna be a problem. My mother is a semi-Kosher Christian (don't ask) and my husband won't eat anything that's ever lived underwater...

Nothing that lived underwater?

No crabby legs or crabby patties?

God lord!
It figures that you know a lot about crabs.

Don't be so crabby towards him. :P

#36 snowdogged

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Posted 20 December 2013 - 05:15 PM

View Postgangsterfurious, on 20 December 2013 - 05:13 PM, said:

View Postsnowdogged, on 20 December 2013 - 05:06 PM, said:

View Postgangsterfurious, on 20 December 2013 - 05:03 PM, said:

Oh my Ged you guys look at what I just found on Pinterest

http://www.recipebyp...cinnamon-rolls/
That is totally disgusting! The bacon wouldn't even cook.

No it's not! I want to make them right now. If you're worried about the bacon not cooking you can always put it in a pan first.
I'm not thinking about making them. I like bacon but not that much.

Edited by snowdogged, 20 December 2013 - 05:58 PM.


#37 Janie

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Posted 20 December 2013 - 05:30 PM

View Postgangsterfurious, on 20 December 2013 - 11:17 AM, said:

Help! Help! Help!

When I looked at my original list I noticed it was chicken, mashed potatoes, bread, stuffing.
First, how about swapping out the chicken for a turkey? Here's a sauce to try for either bird:

PORT AND CRANBERRY SAUCE
(Note: I have not tried this but I ripped out the recipe page in my latest Fine Cooking magazine. I think it looks good and want to try it.)
1 1/2 tsp olive oil
1/3 cup minced shallot
salt
1 1/2 cups tawny port
1 small hot dried red chile
2 cups unsalted or low-salt beef broth or stock; more as needed
1/3 cup dried cranberries, chopped
2 Tbl cornstarch mixed with 2 Tbl cool water
1 1/2 tsp balsamic vinegar
1 tsp Worcestershire sauce
black pepper
2 Tbl unsalted butter

Heat the oil in a 2-qt saucepan over medium-low heat. Add the shallot and 1/4 tsp salt and cook, stirring, until tender, 3 to 5 minutes. Add the port and dried chile, turn the heat up to medium, and boil gently until the mixture is reduced to about 1/3 cup, 12 to 15 minutes. Add the stock and the cranberries, bring to a gentle boil, and cook until reduced to about 2 cups, 5 to 8 minutes.

Remove the chile and discard it. Whisk in half of the cornstarch slurry and simmer, whisking, for a minute. For a thicker sauce, whisk in a bit more of the slurry; if it's too thick, add a little stock. Add the vinegar, Worcestershire sauce, and 1/2 tsp black pepper. (If making the sauce ahead, take it off the heat, let cool, and refrigerate for up to 1 day; reheat gently.) Whisk in the butter until incorporated and season to taste with salt and pepper.



As for vegetables, how about doing some roasted root vegetables (like carrots, parsnips, onions and wait for it sweetscience... bacon).

Personally, I skip on bread when serving stuffing/dressing. I have a good dressing recipe that has sausage, carrots and apples.

Years ago I went to this cooking class where the chef made a sweet potato cranberry hash. It was really, really good and I had completely forgotten about it until just now.

Anyway, if you want any of these recipes, I can pass them onto you. If you try the cranberry port sauce, let me know how it turns out.

#38 x1yyz

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Posted 20 December 2013 - 05:46 PM

View Postgangsterfurious, on 20 December 2013 - 11:24 AM, said:

View Postx1yyz, on 20 December 2013 - 11:20 AM, said:

Does your local grocery store have purple potatoes?  You can mash them, and they are certainly colorful!  Throw in some green veggies—a salad can have all sorts of colors.  Also try something red, like some simple cranberry sauce.

What is their taste/texture compared to Russets? That sounds amazing and tasty but my husband has the palate of a 5-year-old and I have to take things slow with him. I was considering a cherry or cranberry compote, that would make things pop for sure.

They're actually quite similar to russets when you mash them.  They're just more fun looking!

#39 Mara

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Posted 20 December 2013 - 06:02 PM

View Postgangsterfurious, on 20 December 2013 - 04:58 PM, said:

View Postsnowdogged, on 20 December 2013 - 04:17 PM, said:

View Postthesweetscience, on 20 December 2013 - 04:14 PM, said:

View Postgangsterfurious, on 20 December 2013 - 12:38 PM, said:

So basically, what I'm getting from this post is, make anything I want, just add crispy bacon. :drool: :rfl:
I have yet to find something that bacon won't enhance for the better.
A pig.

If I had a place where I could dig out a firepit and roast one, believe me, I would.

Why don't you head over to Oprah's estate (you posted elsewhere that you're sort of in the neighborhood) and dig your firepit/roast your pig there?  She's got an assload of property that you're paying to water - she should share.

#40 gangsterfurious

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Posted 20 December 2013 - 08:06 PM

View PostMara, on 20 December 2013 - 06:02 PM, said:

View Postgangsterfurious, on 20 December 2013 - 04:58 PM, said:

View Postsnowdogged, on 20 December 2013 - 04:17 PM, said:

View Postthesweetscience, on 20 December 2013 - 04:14 PM, said:

View Postgangsterfurious, on 20 December 2013 - 12:38 PM, said:

So basically, what I'm getting from this post is, make anything I want, just add crispy bacon. :drool: :rfl:
I have yet to find something that bacon won't enhance for the better.
A pig.

If I had a place where I could dig out a firepit and roast one, believe me, I would.

Why don't you head over to Oprah's estate (you posted elsewhere that you're sort of in the neighborhood) and dig your firepit/roast your pig there?  She's got an assload of property that you're paying to water - she should share.

That's a good idea, it's about 6 miles from here. The only thing I'm concerned about is that my family doesn't have the bail money.





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