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Styles Of Christmas :: Christmas Dinner Articles :: Christmas Dinner Side Dish Recipes
Ingredients: 10 medium potatoes, 1/2 cup melted butter, 8 oz. shredded pepper or jalapeno Jack cheese, 2 tablespoons chooped green onion, 2 cups sour cream, 1 teaspoon Kosher salt, 1/2 tsp. cracked black pepper.
Bake potatoes in their jackets at 375 degrees for 45 minutes or until done. Cool in refrigerator for at least 2 hours. Pre heat oven to 350 degreess. Peel and grate potatoes. Mix together rest of ingredients and pour mixture into lightly greased oven and microwave proof 2 1/2 quart casserole and if you are making this Christmas dinner side dish ahead bake for 30 minutes. Cover tightly and refrigerate untill just before dinner cook in microwave untill hot and transfer into your Serving dish. If making it on Christmas day bake for 40 minutes at 350 degrees or untill lightly browned.
In keeping with making things simple I do not stuff my turkey. Instead I cook it seperately. This way you do not have to worry as much about about salmonela and the turkey has a better chance of not being overcooked.
Ingredients: 1 1/2 pound white bread, 1 finely chopped onion, 2 coursely cut stalks of celerly, 1/2 cup finely chopped jalapeno chili, 2 tsps. Kosher salt, 1 tsp. black pepper, 1 tsp.sage, 1 tsp. poultry seasoning, 1 tsp. thyme, 4 tablespoons Worcestershire sauce, 3/4 cup water.
Preheat oven to 300 degrees. In a large roasting pan throughly mix all ingredients. Wrap in foil and bake for one hour.
Ingredients: 4 cups sweet potatoes,(one 32 oz. canned sweet potatoes drained or 2 pounds boiled sweet potatoes). 1/4 cup heavy cream, 1/4 cup melted butter, 1/4 cup light rum (If wanted substitute 1/4 cup apple cider for the rum), 1/4 teaspoon nutmeg, 1 teaspoon Kosher salt, 1/4 teaspoon black pepper.
If using fresh sweet potaoes wash and cook in lightly salted water until tender but not mushy , about 20 minutes. Preheat the oven to 350 degrees. Peel and mash the potatoes. Add the rest of the ingredients and beat throughly. Pile into a glass microwave/oven proof casserole. If you like you can garnish the top with orange rind or 1/4 cup chopped pecans.
Making it ahead? Bake 30 minutes then cover tightly and refrigerate. Reheat in the microwave until hot.
Making it Christmas day? Bake 40 minutes covered with foil until the last 10 minutes.
Ingredients: 1 1/2 cup chopped onion, 1 cup butter, 12 cups toasted bread cubes, 1 cup chopped parsley, 4 1/2 cups boiled potatoes; mashed, 1 1/2 cups milk or chicken bullion, 1 1/2 teaspoon crumbled sage, 1 1/2 teaspoon kosher salt, 1 teaspoon cracked black pepper.
Saute onion in the butter until lightly browned, add bread cubes saute 3 minutes longer. Combine the remaining ingredients and stuff a 12-15 pound turkey or put in a large baking pan cover tightly and cook for 45 minutes at 325 degrees.
Ingredients: 2 pounds fresh green beans, 2/3 cup sliced almonds, 1/2 cup virgin olive oil, 1/2 cup balsamic vinegar, 2 teaspoon oregano, 1 teaspoon basil, 1/2 teaspoon garlic powder, 1 teaspoon kosher salt,
1/2 teaspoon black pepper1/2 cup grated parmesean cheese.
Preheat oven to 350 degrees.Snip ends from beans, cut in half. Rinse well. Cook beans in two inches of salted boiling water uncovered for five minutes and then for 3 more minutes covered. Drain, plunge into cold water and drain again. Cover and refrigerate. Spread the almonds on a cookie sheet and place in oven until browned approximately 10 minutes. Meanwhile in large pan combine oil vinegar, oregano, basil, garlic salt and pepper.Cook over low heat until heated throughly. add almonds and pour over the green beans cover tightly,refrigerate. when ready to serve transfer to serving dish and sprinkle with the grated parmesan cheese.
Ingredients: 2 Pounds Brussel Sprouts, 1 cup rice wine vinegar, 1 cup cooking oil, 2 teaspoons prepared minced garlic, 2 tablespoons sugar, 2 teaspoons kosher salt, 2 large red onions sliced.
Wash the Brussel sprouts and cut off the stems. Bring two inches of salted water to a boil. Add Brussel sprouts cover bring back to a boil and cook for 8 minutes, drain. Combine the rest of ingredients pour over the sprouts, cover tightly and refrigerate for at least 24 hours to 48 hours.
Ingredients: 4 beaten eggs, 4 16 ounce cans cream style corn, 1/12 cups corn meal, 1/2 teaspoon garlic powder, 1 teaspoon Kosher salt, 1 teaspoon baking powder, 3/4 cup cooking oil, 2-4 ounce cans chopped green chili, 3/4 pound shredded extra sharp Cheddar cheese.
Preheat oven to 375 degrees. Combine all the ingredients in a large casserole and bake for 1 hour then reduce the heat to 325 for 1/2 hour.
Ingredients: 2 Red bell peppers, 2 green bell peppers, 1 1/2 pounds red potatoes, 1 large red onion, 1/4 cup virgin olive oil, 1 teaspoon Kosher salt, 1/2 teaspoon cracked black pepper.
Preheat the oven to 375 degrees. Wash and clean the peppers and potatoes. Cut the bell peppers into 2 inch chunks and the potatoes into 1 inch chunks. Peel the onion and cut into chunks. Place in a ovenproof dish pour the oil over the vegetables making sure to coat all the vegetables and sprinkle with the salt and pepper. Bake for 45 minutes or until potatoes are tender. (May be cooked the day before covered tightly, refrigerated and reheated in microwave).
Ingredients: 6 Granny Smith Apples, 2 tablespoons lemon juice, 1/2 stick butter, 1/8 teaspoon Kosher salt, 3 tablespoons granulated sugar.
Preheat oven to 325 degrees. Pare, core and slice the apples very thin. Arrange in neat rows, overlapping slightly in a flat baking dish suitable for serving in. Sprinkle with the salt, sugar. Combine the lemon juice with the melted butter and pour over the apples. Bake for 20 minutes take out of the oven and baste the apples with the liquid in the dish. Put back in the oven and bake until golden about ten more minutes. Serve or let cool cover tightly and refrigerate for up to two days. Reheat in the microwave.
Ingredients: 2 red bell peppers, 2 cubes butter.
Bring the butter quarters to room temperature. Wash the peppers, remove seeds and fiber, cut into course chunks and steam until tender (about 4 minutes). Put in your food proccessor and mince. In a medium bowl cream the butter and add the minced bell pepper. Form into small balls and cover tightly, refrigerate and serve with baked potato or biscuits.
Ingredients: 4 beaten eggs, 2 tablespoons flour, 1 tespoon baking powder, 1/3 cup minced red onion, 1/2 teaspoon nutmeg, 1 teaspoon Kosher salt, 1/4 teaspoon pepper, 1 12 ounce can evaporated milk, 2 cans (32 ounces total) drained corn, 3 tablespoons melted butter.
Preheat oven to 350 degrees. Grease a 2 quart baking dish. In a large bowl beat the eggs, Add the flour, baking powder, red onion, nutmeg salt and pepper. Beat with fork until blended. Then whisk in the milk, corn and melted butter. Transfer into the prepared baking dish a nd bake for 60 to 70 minutes until golden and knife comes out clean when tested.
Ingredients: 1 cup sugar, 1 egg beaten, 1/4 cup milk, 1 tablespoon melted butter, 1 cup persimmon pulp (3 large persimmons), 1 teaspoon vanilla extract, 1 cup flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspon cinnamon, 1/8 teaspoon salt, 1/2 cup raisins, 1/2 cup nuts.
Preheat oven to 350 degrees. Grease and flour a loaf pan. Mix together egg, milk, sugar, butter, vanilla and persimmon pulp. To make the persimmon pulp cut off the tops of 2 to 3 large persimmons scoop out the flesh and puree in your food proccessor. Sift together the flour, baking baking soda and salt. Add to the persimmon pulp mixture and mix well. Add raisins and nuts. Mix well and pour into prepared pan. Put loaf pan into a larger baking dish or pan which is filled with water at it's half way mark. Bake one hour.
Ingredients: 2 large red onions, 3 cups thickly sliced and pared carrots, 2 unpeeled medium sweet potatoes (about 3 cups) cubed. 3 tablespoons brown sugar, 1 teaspoon cinnamon, 1 teaspoon garlic salt, 1/3 cup raisins, 4 tablespoons virgin olive oil, 1/2 cup water.
Preheat oven to 375 degrees. In a large frying pan saute onions in 2 tablespoons of the olive oil. In a large casserole combine all the ingredients. Bake for 1 hour. Make up to two days ahead, cover tightly refrigerate and reheat in microwave.
Candied Yams (serves 6-8)
Ingredients: 4 medium yams, ¾ cup brown sugar, ¾ cup granulated sugar, 1 cup water, 1/3 cup apple cider vinegar, ½ teaspoon cinnamon, ¼ teaspoon nutmeg 2 tablespoons softened butter.
Cook yams in salted water until tender. Peel, slice into ½ to ¾ inch rounds. Arrange yams into a 9x13 inch Pyrex type glass dish. Mix sugars and water into saucepan. Bring to a boil and reduce heat, simmering until syrupy, about 25 minutes. Add vinegar and pour over the yams. Sprinkle with the cinnamon and nutmeg and dot with the butter. You can cover tightly and refrigerate until one hour before dinner. Preheat oven to 350 degrees and bake for 40 minutes.
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