Recipes

[rockygems123]

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@spumoni99 wrote:

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@rockygems123 wrote:

@lucky-girl 

We're thinking of roasting cornish hens, roasted brussels sprouts bacon & onion, stuffing with apples bacon & wild rice.

And already prepared Bob Evans sour cream and chives mashed potatoes.

May substitute filets for the cornish hens as an option. 

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Spoiler

Yeas ago I made cornish game hens, I served them over a bed of basmait rice and poured a bit of pomegranate syrup over the plate.  It was delicious but when I was cleaning up it seemed like there was a lot of waste giving everyone their own hen, maybe cut in half?  I also had younger kids so that could have been why.

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@spumoni99 

We do the same thing, cut the hen in 1/2.  We don't always eat leftovers which is a shame but they tend to go to waste, so 1/2 each works for us.

[rockygems123]

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@LavernLuvsShoes wrote:

How about: Grilled Lamb Chops, Garlic Mashed Potatoes & Roasted Brussels Sprouts? 

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@LavernLuvsShoes 

Yum.  Lamb chops was my favorite meal growing up.   

[ECBG]

I used to do a prime rib roast; everyone wanted the end pieces.

I went to rib eye steaks with all of the sides.  

Dessert: French Silk pie.

[Enufstuff]

@spumoni99   When I was raising my five children,I would occasionally cook Cornish hens, served with long grain and wild rice and a green vegetable. I always cut them in half before roasting. They cooked quicker that way and the kids loved them. My first husband loved that dinner too.

  My second husband doesn't care for Cornish hens, so I don't make it anymore.

[Nightowlz]

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@rockygems123 wrote:

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@Nightowlz wrote:

Hungry for some yummy Prime Rib. DH will make it in the Ron Popeil rotisserie. It turns out so good cooked that way. 

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@Nightowlz 

We do the same thing but for New Years, love the Ron Popeil for prime rib.  We have a local shop that has their own prime rib seasoning and put that all over the whole roast.   Love that machine and it only comes out New Years lol.

Do you use a dry rub or marinade?

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@rockygems123 

I like it with salt, pepper & garlic. The end pieces are the best. 

When DH made it on the smoker he used the Masterbuilt prime rib seasoning recipe. 

[Flatbush]

@Tinkrbl44 

You just gave me a good idea. I will order Chinese dishes from local place. Haven't had that is a long time. I will make the dessert tho.

A lot less trouble and time. Thank You!

Christmas Eve, I will make home made pizza. When I was a child, Mom always ordered Sicilian Pizza, so it's a memory for me.

[ECBG]

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@PansyBoo wrote:

I realize the price of beef just keeps climbing but the last several years this is what I have made. It is delicious! This recipe was shared by a poster here named IamMrsG back in 2013. I follow the directions except I usually don't use quite as many shallots as a couple times they've been hard to find in my little world. And if I recall correctly, in my oven it takes a little longer for the shallots to cook. And I think I put less of the bacon in the sauce and have never garnished with watercress. Of course, adjust the recipe to your liking. The following is IamMrsG's post:

This is what we had for Christmas dinner last year, and no kidding, I've thought about this meal several times throughout 2013. It is that kind of delicious.

Beef Tenderloin with Roasted Shallots, Bacon and Port

Yield: Serves 12

1 ½ pounds large shallots (about 24), halved lengthwise, peeled

3 tablespoons olive oil

6 cups canned beef broth

1 ½ cups tawny Port

1 tablespoon tomato paste

2 3- to 3 1/4-pound beef tenderloins (large ends), trimmed

2 teaspoons dried thyme

7 bacon slices, chopped

6 tablespoons (3/4 stick) butter

1 ½ tablespoons all purpose flour

1 large bunch watercress

Position rack in center of oven and preheat to 375ºF. In 9-inch-diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.

Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. (Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.)

Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, sauté bacon until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125ºF for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil.

Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce.

My notes from my 2012 file: This calls for a full-bodied red wine such as a Bordeaux or Cabernet Sauvignon.

The meat was delicious, tender and moist, but the roasted shallots and port sauce were even better. I loved it, and, even after using for leftovers two days later, had a full pint to freeze. Will add to a pot of French Onion Soup after the first of the New Year. The only suggestion I could make is to not hold back on the shallots. They are truly delicious.

As a side to this dish, we had Potato Gratin With Mushrooms And Gruyère.

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@PansyBoo 

Would you please post the potato dish?  I would really appreciate it.  Many thanks.

[PansyBoo]

@ECBG 

The portion of my post with the recipe was from a former poster here named @IamMrsG. That part about the potatoes served along with the tenderloin was from her too. She posted this tenderloin recipe back in 2013 and she has not been on the forums for awhile. Sorry I can't help you. I think I usually served mine with mashed potatoes...and you could doctor those up with a little cheese. 

[ECBG]

@PansyBoo 

I think I found it.  Sharing with you.

(Gruyere is very expensive.  I get mine at Sam's Club.

 Tasting Table Recipe: Potatoes Au Gratin With Gruyere Recipe Potatoes Au Gratin With Gruyere

Recipe Prep Time: 25 minutes Cook Time: 45 minutes Servings: 8 Servings

 Ingredients

4-6 ounces medium-sized potatoes, peeled

 1cup milk

2 cups heavy cream

 2 large cloves garlic, peeled

1 ¾ cups grated Gruyere 1cheese

salt, to taste pepper, to taste

Optional Ingredients

fresh chives as garnish

Directions

1. Preheat the oven to 375 F.
2. Slice the potatoes into thin rounds — less than ¼ inch in thickness.
3. Add the milk, cream, and whole garlic cloves to a large saucepan and heat on a burner at medium until simmering, stirring frequently with a wooden spoon.
4. Add the sliced potatoes to the pan and let them simmer in the garlic infused milk/cream for 5 minutes, and move the potatoes around in the pan frequently with a wooden spoon to prevent them from sticking to the bottom.
5. Using a large slotted spoon, remove the potatoes from the pan and add about half of them to a large, ovenproof baking dish. Spread the potatoes out in an even layer.
6. Remove the rest of the potatoes from the pan and set them aside.
7. Remove the garlic cloves from the pan and pour about half of the cream mixture evenly over the top of the potatoes in the oven dish.
8. Sprinkle salt and pepper over the potatoes, then sprinkle half of the grated cheese evenly over the top.
9. Add the remaining potatoes on top in another layer, then add the cream, salt and pepper, and cheese once again.
10. Bake the potatoes for 45 to 50 minutes, or until they are bubbling and golden on the top.
11. Remove the dish from the oven and let it rest for several minutes, then serve, optionally sprinkled with fresh chives.

[PansyBoo]

@ECBG 

What's not to luv! YUM!! 😋 Thanks.