Christmas Recipes

Recipes for Christmas – Holiday Recipes

New Years Eve and Christmas Recipes December 28, 2008

Carnival of the Recipes

This is the New Years Eve Edition of the Carnival of the Recipes

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Carnival of the Recipes for New Year’s Eve

We have a tremendous selection of recipes this week for your New Years Celebrating delight.  We were surprised to see so few drinks and snacks this week but perhaps participants will be inspired by the actual celebration of New Year’s Eve and will submit lot of recipes for the next carnival.

If you are interested in hosting a Carnival of the Recipes on your blog be sure to let us know by e-mail to recipe.carnival@gmail.com

Cranberry Punch presented by Drink Recipes

Bill presents Black-Eyed Peas Recipes posted at Christmas Recipes.

Michele presents Velveeta Cheese Dip posted at Meanderings.

Chicken and Corn Casserole presented by healthy chicken recipes

Batya presents Feasting Dieting Can Go Together posted at me-ander.

Barbecued Spicy Turkey Burgers presented by turkey-recipes

Crockpot Corny Ham & Potato Scallop presented by Slow Cooker Recipes

Jennie presents Pumpkin Fudge posted at Adam’s Brag Book.

Bill Austin presents New York Times Recipes posted at Famous Recipes.

Shaun presents Fresh Tomato Soup Recipe posted at Onelite Free Recipes.

Mushroom Omelets presented by Recipes for Diabetic Meals

Munazzah Nawaz presents Birthday Party Fairy Cakes/Cup Cakes posted at Cooking Recipes.

Thelly presents Arizona Chicken posted at Recipes for Cooking Chicken.

Turkey and Stuffing Pie presented by Famous Cooking Recipes

Lemon-Basil Turkey with Roasted Vegetables presented by Famous Recipes

Toni presents A night with Hot Toddy posted at Wifely Steps.

World Famous Recipes presents Cider Glazed Sweet Potatoes with Cranberries posted at World Famous Recipes.

Cheesy Scones presented by Famous Recipes

HappyCampers presents Don’t Buy Caramels Anymore…Make Your Own! posted at The Adventures Of The Williams Family.

Chicken Bacon Cheddar Melts presented by Cooking Chicken

Expat Chef presents Christmas Brunch: Herbed Waffles with Smoked Salmon posted at The Expatriate’s Kitchen.

Turkey in a Bag presented by Recipes for Christmas – Holiday Recipes

You can send recipes or links to recipe.carnival@gmail.com by noon PST on Saturday.

For a line-up of future Carnivals, visit our Carnival of the Recipes page on Blog Carnival.

You can submit to the next Carnival of the Recipes using this form

Thank you

Bill Austin

 

CINNAMON COFFEE COCOA IN A JAR November 29, 2008

CINNAMON COFFEE COCOA IN A JAR

2 cups granulated sugar
1 1/2 cups instant coffee or coffee substitute
1 cup nondairy powdered creamer
1/2 cup cocoa powder
1/2 teaspoon ground cinnamon

Combine all the ingredients & pour into an airtight jar.

Instructions for gift-giving:

Cinnamon Coffee Cocoa

1 cup hot water
2 to 3 tablespoons Cinnamon Coffee Cocoa mix

Stir well. Enjoy. This yields 40 servings. Please use within 6 months.

 

CHICKEN AND EGGPLANT AGRODOLCE SCICILIANA November 23, 2008

Serves 6-8

1 large eggplant (about 1-1/2 pounds), cut into 1-1/2 inch cubes

8 roaster boneless thigh cutlets

Salt and ground pepper to taste

1/2 – 3/4 cup olive oil, divided

2 cups sliced red onions

1/4 cup balsamic vinegar or red wine vinegar

4 cloves garlic, minced

1/2 teaspoon ground cinnamon

2 tablespoons honey

Grated rind of 2 oranges

1 can (16-ounces) whole plum tomatoes, drained and cut into thin strips

Minced, fresh parsley and basil (optional)

Sprinkle eggplant with salt; let stand 30 minutes to extract liquid; rinse and pat dry. Trim off any fat from thighs and cut into 2-inch pieces.

Preheat oven to 350oF. In large heavy skillet over medium heat, heat 2 tablespoons oil. Add chicken, half at a time; saute 2 to 3 minutes until lightly browned, adding more oil if necessary. Remove pieces with slotted spoon to large, covered casserole or baking dish. Add 2 to 4 tablespoons oil to skillet; stir in eggplant and cook 5 minutes until golden, adding more oil if necessary. Add to casserole.

Pour vinegar into skillet, scraping and stirring to remove pan glaze; add garlic, cinnamon, honey orange rind, and salt and pepper to taste. Pour vinegar mixture into casserole. Cover and bake 15 minutes. Stir in tomato strips, re-cover and bake 15 minutes longer. Garnish with minced parsley and basil, if desired. Serve with hot crusty Italian bread.

PHOTO: Roaster Thigh “Rice Birds”

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

Eggscape

Chicken Recipes

Recipes

 

Banana Oatmeal Health Cookies November 11, 2008

Banana Oatmeal Health Cookies

2 cups mashed ripe bananas
4 cups oatmeal
1/2 teaspoon vanilla
2/3 cup chopped peanuts
1/2 cup applesauce cinnamon to taste (about 1/2 to 1 tsp)

Preheat oven to 350 F.  Mix all ingredients together in a bowl till
everything is uniformly moist.  Drop dough by tablespoonfuls on an
ungreased cookie sheet.  The dough will not spread, so flatten it to
desired cookie thickness.  Bake for 15 minutes.  Eat warm or after
cooling.  Store in an airtight container.

These are awesome snacks, and don’t get much healthier. They are
wheat-free, with no added sweetener or butter.  For a variation, you
can substitute the nuts with just about anything: raisins, dates, or
if you want to be less healthy maybe some chocolate or carob chips.

Christmas Cookies

 

Brisket in Sweet and Sour Sauce October 18, 2008

Brisket in Sweet and Sour Sauce

~~~Sweet and Sour Sauce~~~
1 medium onion, peeled and quartered
1 two-inch piece fresh ginger, peeled
6 large cloves garlic
1/4 cup Dijon mustard
1/2 cup dry red wine
1-1/2 cups Coca-Cola or ginger ale
1 cup ketchup
1/4 cup honey
1/4 cup cider vinegar
1/4 cup soy sauce
1/2 cup olive oil
1/4 tsp. ground cloves
1 TB coarsely ground pepper, or to taste

Place sauce ingredients into a food  processor, and process with steel blade until smooth.

~~~Brishet~~~
1 (6 to 7 lb.) first cut brisket, rinsed and patted dry.

Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it.
Cover tightly and bake for 2 hours. Turn brisket over and bake uncovered for 1 more hour or
until fork tender. Cool, cover brisket and refrigerate overnight in cooking pan.

The next day, transfer brisket to a cutting board, cut off fat and cut with a sharp knife against grain,
to desired thickness. Remove any congealed fat from sauce and bring to a boil on top of stove.

Taste sauce to see if it needs reducing. If so,  boil it down for a few minutes or as needed.
Return meat to sauce and warm in a preheated 350º F., oven for 20 minutes.

Serve warm.

 

Slim Very Berry Cobbler October 4, 2008

Slim Very Berry Cobbler

Ingredients
1 cup unbleached or all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
2 tablespoons butter or margarine
1 16-ounce package frozen pitted tart red cherries
2 cups fresh or frozen raspberries
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/4 cup water
4 teaspoons cornstarch
1/8 teaspoon almond extract
2 egg whites
3 tablespoons fat-free milk
Coarse sugar or granulated sugar
Sliced almonds

Directions
1. In a mixing bowl, mix flour, 1 tablespoon sugar, baking powder and
nutmeg. Cut in margarine until mixture resembles coarse crumbs. Make a
well in the center.

2. For filling: In a large saucepan combine cherries, raspberries, 1/3
cup sugar, brown sugar, water and cornstarch. Stir in almond extract.
Let stand for 20 minutes. Cook and stir until thick and bubbly. Transfer
the mixture to an 8x8x2-inch baking dish (2 quart square).

3. Combine egg whites and skim milk. Add to the flour mixture and stir
until dough just clings together. Spoon dough in 6 mounds over the hot
cherry filling. Sprinkle with coarse sugar and almonds.

4. Bake, uncovered, in 400 degree F oven 20 to 25 minutes or until a
toothpick inserted into topping comes out clean. Makes 6 servings

 

Microwaved Broccoli with Lemon September 13, 2008

Microwaved Broccoli with Lemon

2 medium-size heads broccoli, about 3 pounds (1.4 kg) total juice and grated zest of 1 lemon

Cut the florets away from the large stems. If desired, peel the stems and cut into 1inch (2.5 cm) lengths. Cut stems in half if very thick.
Arrange broccoli in shallow microwave-safe dish. Cover with plastic wrap, venting at one corner.
Microwave on HIGH for about 6 minutes, until just tender. Just before serving, sprinkle the lemon juice and zest on the broccoli (doing it earlier will turn the broccoli gray).
Per serving: 49 calories (8% calories from fat), 5 g protein, 1 g total fat (0.1 g saturated fat), 10 g carbohydrate, 5 g dietary fiber, 0 cholesterol, 46 mg sodium
Diabetic exchanges: 1/2 carbohydrate (2 vegetable)

 

 
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