Recipes

Fishing A Learning Experience, Pass it On.
1

Would be an excellent thread to share recipes in.

This what I am cooking for Christmas Eve Dinner

Spicy Baked Ham with Sweet Potatoes

27 hours before serving make this marinade (it?s supposed to marinate 24 hours):

1 cup loosely packed dark brown sugar

three quarters cup orange juice (Emeril says fresh but I just use the frozen mixed with water)

three quarters cup Creole mustard or other spicy whole-grained mustard

Half cup dark molasses

3 tablespoons horseradish

half teaspoon allspice

half teaspoon cayenne pepper

One cooked, bone-in, butt portion ham, 6 to 7 pounds

Rinse the ham and pat dry. Score the ham in a diamond pattern ? inch deep. Put the ham in a two-gallon plastic storage bag. Pour the marinade over ham in bag. Refrigerate for 24 hours, turning a couple times.

About 3 hours before you want to serve the ham, preheat the oven to 350 (about 10 to 15 minutes baking time per pound, and 170 degrees in the center of the ham)

For the potatoes:

7 small sweet potatoes (about 3 pounds) peeled

1 tablespoon vegetable oil

half teaspoon salt

half teaspoon ground cinnamon

half teaspoon allspice

2 teaspoons dark brown sugar

Cut the potatoes in quarters and toss with the oil and rest of ingredients. Arrange in bottom of large roasting pan. Remove the ham from marinade and place on potatoes and bake for 45 minutes.

Gently boil the marinade 20 minutes until it has thickened somewhat and will coat the back of the spoon.

Remove the ham from the oven and evenly baste all sides with the marinade. Bake 15 minutes and baste with more marinade every 15 minutes for about 1 ? hours more. Turn over the potatoes around the edges in the meantime. Remove from the oven and allow to stand for 15 minutes before carving. Serve with the sweet potatoes and the sauce on the side.

2

EZ as PIE and always a crowd pleaser!!!

[i]Cajun BBQ turkey

1 whole turkey breast (skinless)
1 stick butter
4 tablespoons woshachire sauce
1-tablespoon liquid Zatarins Crab Boil
1-tablespoon garlic powder
2 tablespoons Tony Chacercies Cajun seasoning

Place all ingredients (except turkey) in a microwave safe container and heat until butter is completely melted. Using an injector, inject the stirred mixture into several areas of the skinless breast. Constantly stir the mixture (it will separate quickly) (Update: I have found injection is unnecessary ? just pour it over the breast))

Place the injected breast into a slow cooker. I like to use renolds slow cooker liner to help with clean up. Add a little water to keep it from drying out. After 8 hours or so pull the turkey like “pulled pork” and serve with all the drippings from the slow cooker.[/i]

3

I’ll be fryin’ at my Son’s. I have no idea what else we’re having, but I’ll let the ladies handle the other stuff.

Ingredients

[ul]
[li]14-15 lb turkey[/li][li]Mike’s rub: Didn’t like any “pre-made” rubs, so I created this-good stuff!!..use it liberally inside & out[/li][li]1/2 cup seasoned salt[/li][li]1 tblsp paprika (I use sweet Hungarian)[/li][li]1 tblsp garlic powder[/li][li]1/2 tsp lemon pepper[/li][li]1/2 tsp lemon peel (dried in jar)[/li][li]1/2 tsp fresh coarse ground black pepper[/li][li]1/2 tsp onion powder[/li][li]1/2 tsp celery seed[/li][/ul]
Directions

[ul]
[li]rinse & dry the turkey[/li][li]rub liberally with the spice rub 30-60 minutes before frying[/li][li]heat veg oil to 400 degrees “plus” & immerse bird[/li][li]adjust oil heat to maintain approx 375 degrees[/li][li]fry for 3 1/2 minutes per pound[/li][li]when done, let rest for 20 minutes, carve & serve Yield: serves 10??[/li][/ul]
Notes: It’ll look burnt, but it’s NOT. You’ll have a line of “skin pickers” while you’re carving…1/2 the bird MAY make it to the table
Mike

4

Christmas Eve dinner will be potato soup with onion and bacon. And, a Sea Food Salad.
Ah, but Christmas dinner will be Standing Rib Roast with all the trimmin’s. One or two pies and wine.
The kids won’t be here but a couple of the grandkids will be, with girl friends.

5

For Christmas I’ll be doing a stuffed pork loin, scalloped potatoes, and a mocha cheescake.

The pork loin will have a stuffing of garlic cloves, dried cranberries and apricots, and rosemary (olive oil, S&P),then roasted with a rosemary/garlic rub.
The sauce will be a reduction of pan drippings, apple jelly and port.

If you’ve never tried a cheese cake, they’re very simple and hard to mess up as long as you don’t over-beat the filling or bake them too long.

6

Christmas Day will find me and my better half home alone ( first time ever ! ). I’m going to snowblow a spot for the grill and put a couple of T-bones on.

7

If you don’t know who Gracie Allen was ask your Dad or your Granddad, one of the other will know. She’s the reason George Burns had a career in show business.

Gracie Allen’s Classic Recipe for Roast Beef

1 large Roast of beef
1 small Roast of beef

Take the two roasts and put them in the oven.
When the little one burns, the big one is done.

8

Texas Red Chili cooked with pinto beans. Cornbread and fried spuds. I started soaking the beans about 3 o:clock today. I’ll put them on to cook at 8 AM.

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10

Last Tues, Christmas dinner with my Aunt = Prime rib
Christmas Eve Dinner = Prime Rib
Christmas dinner = Crown roast of Pork at my Great Aunt and Uncle’s House

Life is good at Christmas time

Tomorrow night is Prime Rib vegetable (or Prime Rib French onion) soup. Turkey sammiches from leftovers are good, but this is better

11

Scalloped Potatoes & Ham

4 cups ham from left over holiday ham
5 large potatoes sliced thinly
14 ounces sharp cheddar cheese shredded
8 ounces whipped garden cream cheese
2 tablespoons onion powder
2 tablespoons garlic powder
4 pads butter
pepper liberally
one cup of milk
Stir together

Bake in over at 350 degrees for 40 minutes.

Add Fried onions to the top and cooked 10 more minutes.

Photo coming in 40 minutes

12

Nothing left to photograph in 45 minutes. :slight_smile:

13

Will be left overs.

Daughter and wife eat like birds.