What is an easy dish to prepare for a small gathering for Christmas. ???!
Use the same method with sweet potatoes, but roast them first. Instead of ranch use brown sugar, instead of the onions use pecans and top with marshmellows and more pecans. I actually like to add a sprinkle of nutmeg and ginger to mine as well. Don't forget the salt and pepper.
Another easy thing to do is make flavored butters and oils for a good loaf of artisan bread you can buy. Roast up some garlic, cranberries and nuts, anchovy and caper, the list is endless.
Another thing you can do is research some different cultures and make something they eat for Christmas. I do this on Christmas Eve. Each year I pick a different country/culture and make appetizers based on those tastes.
Answers: Take 1/2 a bag of red skinned potatoes and boil them until they are almost done. Then smash them (leaving them lumpy) with 1/2 stick of butter and about 1 c. of Hidden Valley Ranch dressing, salt and pepper. Then fold in 2 handfuls of French's french fried onions. At this point you are all set. You can make this a few days ahead of time and even freeze it. Before you are going to serve it bake in a 450 oven for about 1/2 hour until the top gets crispy. Then top with about 1 cup of cheddar cheese, more onions and crispy bacon. Let the cheese melt. It's delish.
Use the same method with sweet potatoes, but roast them first. Instead of ranch use brown sugar, instead of the onions use pecans and top with marshmellows and more pecans. I actually like to add a sprinkle of nutmeg and ginger to mine as well. Don't forget the salt and pepper.
Another easy thing to do is make flavored butters and oils for a good loaf of artisan bread you can buy. Roast up some garlic, cranberries and nuts, anchovy and caper, the list is endless.
Another thing you can do is research some different cultures and make something they eat for Christmas. I do this on Christmas Eve. Each year I pick a different country/culture and make appetizers based on those tastes.
scalloped potatos! easy yet delicious!
boiled shrimp with cocktail sauce.
baked beans
Your question didn't say what type of dish? If you want entrees, go with Cornish game hens, roast them whole and then cut each in half at the table, one half per adult. They cook in under 2 hours and are nice with wild rice blend as a side dish (from a mix, Uncle Ben's is a good one to try), add some dried cranberries to the rice mix 1/4 cup or so after its finished cooking. If your guests are really hungry they probably could eat a whole hen. They cost about $3 each in the freezer section. I use apricot preserves melted with butter as a glaze while cooking.
Make some fresh green beans, a salad and some store bought rolls and dessert and you're done!
Hi
friend ..me sending number of recipies .just jump into..
What about a nice quiche? Not a lot of work. But it always looks liked you worked hard. Anything goes with it.
Or Lazagna?
Simple, colorful and tasty...crowd pleaser and...most of the seasonings or ingredients are things you probably would already have in kitchen.
3-4 kielbasa or polish sausage rings (Hillshire's Farm is a great brand) - sliced
1-2 Tablespoon Canola or Olive to cook with
4 large sweet yellow onions - thinly sliced
3-4 green/red bell peppers - thinly sliced
3 garlic cloves - chopped
4 green onion stalks (use green/white part) - cut into bit size
couple pinches of fennel seeds
1 1/2 teaspoon light brown sugar
3-4 sprinkle of Mrs. Dash table or orginal seasoning
pinch of black pepper
sprinkle of salt
1. Heat skillet or pan with oil until hot. Add yellow onions and turn heat down to med-high heat (if heat is still to high, turn heat down little bit more). Cook 5 minutes or slightly softened.
2. Add sausages in, stir and cook 10 minutes (stir couple times to prevent sticking to pan).
3. Add all other remaining ingredients in, turn heat up to high, stir and cook meat mixture 2-3 minutes (just until meat mixture is warm through) and THEN turn down to medium.
4. Continue to cook additional 15-20 minutes and take off heat. Set aside, taste for seasoning (you'll need to adjust seasonings accordingly to your taste).
Hint: After the meat mixture is cooked throughly, I put the mixture into a crock pot or slow cooker to keep warm all day so people can nibble when they want without getting cold. Just be sure to leave crock pot on warm so it don't continue cooking the mixture.
This is a really easy recipe that takes no time at all.
SHRIMP RISOTTO WITH LEMON AND GARLIC
1/3 c. chopped fresh Italian parsley
2 medium garlic cloves, minced
1 tsp. grated lemon peel
2 (14.5-oz.) cans lower-sodium chicken broth
1/2 c. water
4 tsp. olive oil, divided
12 oz. shelled, deveined uncooked medium shrimp, each cut into 2 or 3 pieces
2 medium shallots, finely chopped
Dash crushed red pepper
1 c. rice
1/2 c. dry white wine
2 tsp. lemon juice
1/4 tsp. black pepper
Combine parsley, garlic and lemon peel in small bowl. Bring broth and water to a simmer in large saucepan over medium heat. Reduce heat to low; keep broth at a low simmer. Heat 2 teaspoons of the oil in Dutch oven or large saucepan over medium heat until hot. Cook shrimp 2 minutes or until they turn pink, stirring occasionally. Remove shrimp. Add the remaining 2 teaspoons oil to Dutch oven. Cook shallots and crushed red pepper 30 to 60 seconds or until shallots are tender, stirring constantly. Add rice; cook 30 seconds, stirring constantly. Add wine; cook 30 seconds or until almost evaporated, stirring constantly. Add 1 cup of the hot broth; cook 1 to 2 minutes or until most of the liquid has been absorbed, stirring constantly. Continue adding broth 1/2 cup at a time, waiting until most of it has been absorbed before adding more. Stir constantly. Cook 18 to 20 minutes or until rice is tender with a slight firmness to the center. Add shrimp and cook1 minute or until heated through. Remove from heat; stir in parsley mixture, lemon juice and black pepper.
SOUTHERN BUTTERNUT SQUASH CASSEROLE
3 c. butternut squash, cooked and mashed
1/2 c. sweetened condensed milk
2 eggs, beaten
1/2 c. butter, softened
2 tsp. vanilla extract
1/2 c. heavy whipping cream
1 c. white sugar
Preheat oven to 350 F. Butter a 2 quart casserole dish. Blend the butternut squash, sweetened condensed milk, eggs, butter, vanilla, cream and sugar. Pour into prepared casserole dish and bake at 350 F. for 30 to 45 minutes or until set and edges begin to bubble.
Topping (optional): 1-cup brown sugar, 1/3 cup flour, 1/3 cup butter and 1/2 cup chopped nuts. Mix and sprinkle over squash before baking.
BAKED ZITI CASSEROLE
16 oz. ziti pasta
1 lb. Italian sausage links
2 medium carrots cut into 1/2" slices
2 medium celery stalks, cut into 1/2" slices
1 medium onion, chopped
1-1/2 c. milk
2 tbsp. flour
28 oz. tomatoes, canned, crushed
1/2 tsp. dried basil
1/4 tsp. pepper
16 oz. mozzarella cheese, shredded
In saucepot, prepare ziti macaroni as label directs for minimum cooking time and do not use salt in water. Drain ziti and return to saucepot. Meanwhile, remove casings from Italian-sausage links. In 12-inch skillet over medium-high heat, cook sausage meat until well browned, stirring occasionally to break up sausage. With slotted spoon, remove sausage meat to bowl. Preheat oven to 375 F. In drippings remaining in skillet, over medium-high heat, cook carrots, celery, and onion, stirring occasionally, until vegetables are golden and almost tender. In 2-cup measure or medium bowl, with fork, mix milk and flour until smooth; stir into vegetable mixture in skillet. Add crushed tomatoes, sugar, dried basil, and pepper over high heat, heat to boiling. Reserve 1 cup shredded mozzarella for topping. Into cooked ziti in saucepot, stir vegetable mixture, sausage, and remaining mozzarella cheese. Spoon mixture into deep 3-quart casserole; sprinkle with reserved mozzarella cheese. Bake casserole, covered, 15 to 20 minutes until cheese melts and mixture is hot and bubbly. Garnish with celery leaves. Makes 8 main-dish servings.
STUFFED TURKEY BREAST
1 lb. mushrooms
1/4 c. olive oil, plus some for brushing over turkey
2 oz. proscuitto, finely minced
3/4 c. onions, minced
3 cloves garlic, finely minced
1 tsp. chopped fresh thyme
2 tablespoons minced parsley
2 tsp. salt, divided (1 tsp each)
1/4 tsp. black pepper
garlic powder
1 lb. lean ground turkey
2 lg. eggs, lightly beaten
1 3 lb. boneless turkey breast with skin
butcher's twine
Roughly chop mushrooms. In a large skillet, heat olive oil over high heat. Add proscuitto and saute for 1 minute. Add mushrooms, onions and garlic; cook until onions are translucent. Add thyme, parsley, 1 tsp salt, salt and pepper. Refrigerate for 1 hour.
Combine ground turkey, eggs, and the second teaspoon salt and the refrigerated stuffing mixture.
Do not remove skin from turkey breast. Butterfly and pound until 1/2 inch thick. Place breast, skin side down on cutting board and spread the stuffing mixture evenly over the turkey, leaving the edges clear all around. Roll the turkey up over the filling and secure with cotton string.
Place roast in a roasting pan, skin side up and brush with olive oil. Season with garlic powder, salt and pepper.
Roast in a preheated 500F oven for 20 minutes, or until roast is well browned. Reduce temperature to 325F and roast an additional 60-90 minutes, or until temperature reads 165-170F on an instant read thermometer. Allow roast to rest for 15 minutes before carving. Cut into 1/2" slices and serve with pan drippings as gravy.