Moderators: Jenise, Robin Garr, David M. Bueker
Champagne Lover
2163
Wed Sep 10, 2008 7:01 pm
Michigan (perhaps more cleverly known as "The Big Mitten")
Golfball Gourmet
2524
Thu Oct 12, 2006 8:12 am
Extreme Southwest & Extreme Northeast
Champagne Lover
2163
Wed Sep 10, 2008 7:01 pm
Michigan (perhaps more cleverly known as "The Big Mitten")
Carrie L. wrote:It has become tradition in our house to do a bone-in Prime Rib Roast. We always look forward to it!
Spaghetti and meatballs Jeff? Are you Italian?
Known for his fashionable hair
8224
Mon Mar 20, 2006 4:43 pm
Sacramento, CA
Compassionate Connoisseur
9758
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
Golfball Gourmet
2524
Thu Oct 12, 2006 8:12 am
Extreme Southwest & Extreme Northeast
Howie Hart wrote:It's always been lasagna on Christmas eve, until last year and I did a variation on Jenise's rolled. stuffed pork loin. It was a big hit. Christmas day is often tortiere. I usually save a big beef dinner for New Year's Eve.
Golfball Gourmet
2524
Thu Oct 12, 2006 8:12 am
Extreme Southwest & Extreme Northeast
Howie Hart wrote:Carrie - look on page 59 of the "What's Cooking" thread and scroll down for Jenise's: http://www.wineloverspage.com/forum/village/viewtopic.php?f=5&t=33714&start=1392
My only variation was to add a cooked spinach layer to the stuffing: http://www.wineloverspage.com/forum/village/viewtopic.php?f=5&t=42315&p=346749
FLDG Dishwasher
33908
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Mike Filigenzi wrote:Some sort of roasted cow has been our tradition. We've done prime rib. tenderloin, and a couple of other cuts over the years. Not sure what we'll end up with this time.
FLDG Dishwasher
33908
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Karen/NoCA wrote:Christmas Eve is always a crab feed. Gene and I provide the crab, someone a salad, and eldest son always makes something for youngest son who does not eat crab, and for the kids. This year we are going with extra crab to take to my step mom who is in an independent living facility. We will make crab sandwiches for all of us for lunch. Should be fun!
Carrie L. wrote:Howie Hart wrote:Carrie - look on page 59 of the "What's Cooking" thread and scroll down for Jenise's: http://www.wineloverspage.com/forum/village/viewtopic.php?f=5&t=33714&start=1392
My only variation was to add a cooked spinach layer to the stuffing: http://www.wineloverspage.com/forum/village/viewtopic.php?f=5&t=42315&p=346749
Thank you Howie (and Jenise). You guys inpsired me to make a stuffed braised veal breast with a smiliar stuffing of mushrooms, proscuitto, rosemary and parm. It's Anne Burrell's recipe and it got five stars. I'll let you know how it is! Now I just need to come up with appetizers, salads, sides, etc! Open to suggestions!
Golfball Gourmet
2524
Thu Oct 12, 2006 8:12 am
Extreme Southwest & Extreme Northeast
John F wrote:Carrie L. wrote:Howie Hart wrote:Carrie - look on page 59 of the "What's Cooking" thread and scroll down for Jenise's: http://www.wineloverspage.com/forum/village/viewtopic.php?f=5&t=33714&start=1392
My only variation was to add a cooked spinach layer to the stuffing: http://www.wineloverspage.com/forum/village/viewtopic.php?f=5&t=42315&p=346749
Thank you Howie (and Jenise). You guys inpsired me to make a stuffed braised veal breast with a smiliar stuffing of mushrooms, proscuitto, rosemary and parm. It's Anne Burrell's recipe and it got five stars. I'll let you know how it is! Now I just need to come up with appetizers, salads, sides, etc! Open to suggestions!
Carrie - do report back on that veal and post the recipe if you liked it....making me hungry!!
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