Holiday Recipe thread

**Sonic03snake** · 11-24-2009, 10:24 AM

Originally Posted by somethingclever

Now THAT sounds good!

Only 800 calories per serving. LOL.

**Sonic03snake** · 11-24-2009, 10:26 AM

Originally Posted by phillysrt4

really? I didn't know that. I considered trying to go to CIA (or the local, much cheaper equivalent) at one point.

EDIT - to answer the original question, there is a bread stuffing in the family to die for at the table that I finally came close to replicating :)

I went to Westmoreland County Community College, they have a great program. I just didn't care to work nights, weekends, and holidays.

**1Badbird** · 11-24-2009, 11:13 AM

Originally Posted by Sonic03snake

I went to Westmoreland County Community College, they have a great program. I just didn't care to work nights, weekends, and holidays.

I can't say I blame you for that. I never wanted to work like that either but depending when/if I find a job I might have to.

My Grandmother on my Dad's side is italian and my Grandpap was Croation, so we have hunky/dego holiday dinners. The usual turkey and stuffing with hunky gravey, mashed potatoes, candied sweet potatoes (so sweet they could be desert), my Mom's potatoe salad, lasagna or stuffed shells, sometimes ham, my Aunt usually brings develed eggs, I'm probablly leaving something out, plus all the deserts. It's a real feast!!!! We stuff ourselves at dinner then again later in the evening. It's all so good you can't help yourself.

**phillysrt4** · 11-24-2009, 01:45 PM

Originally Posted by Sonic03snake

I went to Westmoreland County Community College, they have a great program. I just didn't care to work nights, weekends, and holidays.

I don't blame you on that. Its the kind of job that takes you from family exactly when you want to be with them.

Curiously, do you watch some of these cooking programs on food network and say to yourself "where the f*** did you learn to hold a knife?" :)

**Martin0660** · 11-24-2009, 01:54 PM

Originally Posted by Sonic03snake

I went to Westmoreland County Community College, they have a great program. I just didn't care to work nights, weekends, and holidays.

Sounds exactly like my brother. The WCCC program is (was?) excellent. A job came up with the State Prsion so he went that route. Still works a lot of weekends / holidays / etc, just on a different pay scale :D

**no1fordgirl** · 11-24-2009, 11:31 PM

For Thanksgiving, my mom usually cooks a turkey and all the normal stuff to go with it, plus macaroni and potato salad and pickled eggs. Lots of pies too.

Usually way too much food.

For Christmas, she usually has a buffet.. and that could have anything and everything.. meatballs, ham, turkey, hot sausages, macaroni and potato salads, pasta salad, veggie and fruit trays, cookies, pies.. the list goes on. It's crazy.

**Sonic03snake** · 11-25-2009, 12:22 AM

Originally Posted by Martin0660

Sounds exactly like my brother. The WCCC program is (was?) excellent. A job came up with the State Prsion so he went that route. Still works a lot of weekends / holidays / etc, just on a different pay scale :D

I really enjoyed the sanitation end of the program. I was the first person in 5-6 years who scored 100% on the state sanitation cert. Should have probably followed that path.

**Sonic03snake** · 11-25-2009, 12:23 AM

Originally Posted by no1fordgirl

For Thanksgiving, my mom usually cooks a turkey and all the normal stuff to go with it, plus macaroni and potato salad and pickled eggs. Lots of pies too.

Usually way too much food.

For Christmas, she usually has a buffet.. and that could have anything and everything.. meatballs, ham, turkey, hot sausages, macaroni and potato salads, pasta salad, veggie and fruit trays, cookies, pies.. the list goes on. It's crazy.

Seems like we all share about the same traditions.

**Troll** · 11-26-2009, 11:36 AM

Wifey found this in a magazine a few years ago and we've been doing it ever since. IMO, you must use a fresh turkey. The night before, rinse it, dry it and use this rub. Let it marinate in the fridge, at least 12 hours. We stuff it with basic homemade stuffing, blast it at 450*F for 1/2 hour, then 325*F four about 4 more hours.

1/4 cup kosher salt
2 tablespoons cracked black pepper
2 tablespoons fresh ground sage leaves
2 tablespoons paprika
1 tablespoon sugar
sprinkle of garlic powder

**Sonic03snake** · 11-26-2009, 12:55 PM

Here is a good one for people who like spicy stuff.

1 large bag of doritos (Crushed)
2 bags of shreded mexican blend cheese
1 large can of cream of mushroom soup
1 large can of cream of chicken soup
1 large can of chicken breast
2 small cans of rotelli green chillis and tomato
1 small jar of jalapenos

I usually make this in a large disposable foil pan

1st, in a large bowl mix both cans of soup together and stir well

Next,dump half the crushed doritos at the bottom the foil pan and then pour half the mixed soups on top and spread evenly. Open the cans of rotellis drain the excess fluid from the cans, then dump one on top of the soup mixture and spread it out.Next, open the chicken and add half spreading it out and then pour 1 bag of cheese on top. Next repeat the process for a second layer and put the japs on last.

Bake @ 375 for aprox. 35 minutes or until the cheese starts to brown.

**phillysrt4** · 11-26-2009, 03:57 PM

I got one... best pie crust EVAR!!!!!!!!11one!1

Its easy as fsck to remember too!

Your ratio is 5:2:1 of flour:butter:water

so for a double-crust pie you will use 2.5 cups flour to 1 cup of butter to 1/2 cup water.

The trick is to keep everything cold as hell. I even freeze my flour in the bowl before making a crust and I use the liquid water in a glass of icewater for my water.

But the best trick is to take your butter and freeze it. SOLID. You want to be able to use it as a deadly weapon. then break out your box grater and grate the butter into the flour. Give it a quick stir to incorporate it, then add your water.

knead just enough to get everything to come together. Break into 2 halves, form each half into a disc, then wrap in plastic wrap. Let it rest in your fridge for at least 30 minutes. Then roll away!

This is awesome for apple and pumpkin pies and flakes hard! very tender! The colder everything is and the faster you work to keep it cold, the flakier the crust comes out.

(credit goes to Chef Michael Smith of "Chef Abroad" and "Chef at Home" fame for the box grater trick)

**rbit000** · 11-26-2009, 04:07 PM

sonic03snake u should try bread pudding thats made with crispy creme glazed donuts they r truly evil best ive ever had

**Sonic03snake** · 11-26-2009, 11:23 PM

Originally Posted by rbit000

sonic03snake u should try bread pudding thats made with crispy creme glazed donuts they r truly evil best ive ever had

That does sound good.

**One Sweet Day** · 11-27-2009, 12:07 AM

wow. two pages about the first post of bread pudding....

I worked today which wasn't a big deal since most of my fam is in obx now. But my mother started baking and cooking monday....she usually goes way overboard. Italians have that habit. I'm not big on turkey or ham so she would do a turkey and lamb as well as stuffed shells and then the normal mashed potatoes, corn ...etc. Plus things to snack on like shrimp cocktail. Then probably over 5 dozen different cookies and a few pies...everything is from scratch. No cutting corners in her kitchen! :)