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‎12-25-2022 04:40 PM
I know a lot of people go with the "tried and true" favorites on holidays, but I'm wondering if anyone has tried a new recipe ... today, December 25th?
I am trying Roasted Brussel Sprouts for the first time today. I like this vegetable and will cook it different ways, but chef Ina Garten convinced me to cook them roasted.
She was interviewed the other day on NPR, and was asked about brussels sprouts. She said they were "elevated" in peoples' minds when everyone started trying roasting vegetables ... and they have such a nice taste!
Well, that did it for me. Everything else I'm cooking today is tried and true. The BS go into the oven in a couple hours, so I don't have a report yet.
So .......... did you try anything NEW this year for your holiday meals?
‎12-25-2022 04:51 PM
I tried Ruth's Chris sweet potato casserole. Came out just like the restaurant. Unfortunately not low calorie but very yummy.
‎12-25-2022 05:14 PM
Not me; I stick with tried and true for our Christmas meal. I cook all of the food we decide on, on the 24th and we reheat whatever we want from those selections on Christmas Day.
Trying something new would make me feel I'd need to have a backup plan, and I make things as easy as possible for our Christmas meals.
‎12-25-2022 06:00 PM
i tried/ate a no bake fruitcake that was very good and different.. everyone was raving about it.
don't have the receipe but i will get it.
It was candied fruit, nuts, crushed graham crackers and melted marshmellows. no alcohol, so doesn't have that bitter after note. DH even brought home a slice. That alone speaks volumes.
‎12-25-2022 06:16 PM
I had picked up a 4.53 lb prime rib that was a perfect size for the three of us (DH his Mom and me) First time I have cooked a prime rib and it came out to perfection and could not have been easier. I used the 500 degree oven 5 minutes per pound; leave in oven for 2 hours without opening oven door method.
How were your Brussel sprouts? I am sure they were yummy. I make roasted veggies for the holidays almost all the time. I actually cook them the day before and then reheat in the microwave to make life and clean up easier. We had them today along with the prime rib, rice pilaf and warm scali bread.
‎12-25-2022 06:26 PM - edited ‎12-25-2022 06:27 PM
I tried Paula Dean's, "Not yo Mamma's Banana Pudding". I don't usually make banana pudding on Christmas but my 7 year old granddaughter heard us talking about it and requested it. It was a big thumbs down 👎🏽for us! It's the "quick" way I made banana pudding when I wasn't in the mood to do all the work that the original took to make and before I discovered Magnolia Bakeries version. Since then I always make this one(the only one my granddaughters had ever had) It's waaaaay better than Paula's! Try it. It really is delicious!!!🍌🍌🍌
Magnolia Bakeries Famous Banana Pudding
https://www.the-girl-who-ate-everything.com/magnolia-bakerys-famous-banana-pudding/
*NOTE* If you do decide to try it, Read through the entire recipe first. Part of it needs to be done overnight.*
Magnolia Bakery's Famous Banana Pudding
‎12-25-2022 06:51 PM
That's great you're trying something new. We roast most of our vegetables, Brussels sprouts bacon & onion our favorite. Parsnips are great sliced in french fry like sticks and so are radishes if you can believe that.
‎12-26-2022 05:16 AM
@Tinkrbl44 , we are doing our own turkey dinner today after being guests yesterday. I usually use tried and true too although since it is just DH and I so I could experiment.
Does anyone have a great recipe for roasted veggies they could share? Maybe onions, peppers, etc? My sides will be French cut beans and Brussels sprouts roasted with bacon and onion in a balsamic glaze.
‎12-26-2022 08:41 AM
@Lilysmom1 Here is my original recipe for Roasted Vegetables:
3 large red onions, each cut into 12 wedges, leave root end attached
2 pounds carrots, peeled and cut into 2" by 1" pieces
2 pounds parsnips, peeled and cut into 2" by 1" pieces
2 medium red, yellow or green peppers cut into 1 1/2"pieces
1 whole head garlic, separated into cloves and peeled
3 tablespoons olive oil
2 teaspoons salt
1/4 teaspoon ground black pepper
Preheat oven to 475 degrees. In large bowl or sturdy plastic bag, toss vegetables with oil, salt, and pepper until evenly coated. Divide between two large 15 1/2 x 10 1/2 jelly-roll pans. I line mine with heavy duty foil for easy clean up. Place pans on 2 racks in oven and roast for 45 minutes until tender and golden, rotating pans between upper and lower racks halfway through cooking time and tossing vegetables once.
My modifications: I don't care for turnips so I don't use those but I bet Brussels sprouts would be good. I always have white or yellow onions in the house so I use those instead of the red onions. In my oven I bake at 425 degrees for 30 -35 minutes. This recipe can easily be cut in half. They reheat well in the microwave, too.
‎12-26-2022 09:08 AM
We had a small Christmas dinner with my son and his GF. I made a vegetarian Wellington with puff pastry and it was beautiful and delicious. Bonus you can make the stuffing a day before. All of the prep work can be done with a food processor. Will definitely make again!
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