Pork Pie is a standard Christmas Eve or New Year's Eve treat in my predominantly French-Canadian hometown in Maine. It's served with catsup or mustard, tossed salad, and pickles. Simple but wonderful. Top individual servings with catsup or mustard before serving.
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These are the most delicious lamb chops you'll ever taste! When I make it, this savory lamb dish has impressed EVERYONE and has had people coming back for more for many years. It's suitable for any occasion...even Christmas or Thanksgiving. Plan ahead so you can marinate the lamb overnight.
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If ever there is a time of year to treat your family to a whole beef tenderloin, Christmas is it. Don't be intimidated by the size of the roast or the precise cooking times. A fillet of beef is easy to cook as long as you have a meat thermometer handy. Be sure to let the meat rest for at least 15 minutes before slicing to allow the juices and flavors to set. 1/4 cup whole-grain mustard 3 Tbs extra-virgin olive oil 1 Tbs dried savory, finely crumbled 1 Tbs dried thyme, finely crumbled
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A combination of frozen corn, cornmeal, and corn nuts add an interesting texture to the pleasantly flavored soup. 1 cup loose-pack frozen whole kernel corn 1/4 cup chopped green or sweet red pepper 1/4 cup water 2 Tbs chopped onion 1 tsp instant chicken bouillon granules 1/8 tsp pepper 1 cup milk 2 Tbs yellow cornmeal 1/4 cup chopped sliced dried beef or fully cooked ham 2 Tbs corn nuts or coarsely broken corn chips (optional) 1 In a medium saucepa
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Rolled flank steak makes for a beautiful presentation, with the pinwheel cuts showcasing the fillings of fresh spinach, mushroom, red pepper and provolone. This is an always impressive and secretly simply preparation!
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