Answers to Everyday Questions : Im cooking Christmas dinner this year. What sides should i make?!?

Im cooking Christmas dinner this year. What sides should i make?!?

7 Responses to “Im cooking Christmas dinner this year. What sides should i make?!?”

1. Dedicated said :
   December 16th, 2010 at 12:16 pm

   Well to be honest I would decide on your main dish first. Are you having ham or turkey or something else. Pick dishes that compliment your main dish. For example if you picked ham maybe mashed potatoes with ham gravy, deliscious. Find out people like, dislikes, and especially allergies and then go from there. Email me for more suggestions!

   Good luck to you (it’s always better to plan ahead)

   Don’t get so focused on the dinner that you forget about dessert(s). I’d make one or two of these items such as a pie, or fruit salad. Something like that…
2. BBG said :
   December 16th, 2010 at 12:43 pm

   Are you doing a turkey? Ham? We do not have ESP here…..lol.
3. racheal said :
   December 16th, 2010 at 1:39 pm

   green bean casserole
   mashed potatoes
   stuffing
   cranberry sauce
   fruit salad
   deviled eggs
4. smdiner said :
   December 16th, 2010 at 2:09 pm

   Carrot Soufflé

   Preparation time: 55 minutes

   6 servings

   * 1 1/2 pounds carrots, sliced
   * 1/2 cup butter or margarine
   * 3 large eggs
   * 1/4 cup all-purpose flour
   * 1 1/2 teaspoons baking powder
   * 1 1/2 cups sugar
   * 1/4 teaspoon ground cinnamon

   Cook carrot in boiling water to cover 20 to 25 minutes or until tender; drain.

   Process carrot and remaining ingredients in a food processor until smooth, stopping to scrape down sides. Spoon into a lightly greased 1 1/2-quart souffle dish.

   Bake at 350° for 1 hour and 10 minutes or until set.

   Cheesy Hash Brown Casserole

   * 2 lbs. frozen hash brown potatoes, thawed
   * 3/4 cup butter, melted, divided
   * 1 tsp. salt
   * Dash of pepper
   * 1/2 cup chopped onion
   * 1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
   * 2 cups (8 oz.) Shredded Mild Cheddar Cheese
   * 2 cups crushed cornflakes
   * Paprika (for color)

   Stir together potatoes, 1/2 cup butter, salt, pepper, onion, soup and cheese in large bowl.
   Pour potato mixture into 9×13-inch baking dish. Top with cornflakes and remaining melted butter. Bake uncovered in preheated 325°F oven for 1 hour. Sprinkle with paprika.

   Easy Deviled Eggs

   6 hard boiled eggs (chilled)
   1/4 cup mayonnaise
   1 teaspoon yellow mustard
   1/2 teaspoon vinegar
   Salt and pepper to taste
   Paprika (optional)

   Peel the chilled boiled eggs
   Carefully cut the eggs in half lengthwise
   Remove yolks and place them in a bowl
   Mash the yolks with a fork
   Combine and mix the yolks with mayonnaise, mustard and vinegar.
   Salt and pepper to taste
   Fill the white halves evenly with the mixture
   Garnish with paprika for color (optional)

   Makes 12

   Green Beans with Bacon

   * 3 tablespoons butter
   * 8 slices bacon, diced
   * 2 pounds fresh green beans, trimmed and cut in 1-inch pieces
   * freshly ground black pepper, to taste

   In a large skillet over medium heat, melt butter; add bacon. Fry bacon until crispy; set aside.

   Bring a pot of water to a boil; add beans. Boil for about 10 minutes, or until desired doneness is reached. Drain beans; add them to the skillet with bacon and butter. Toss well and heat until well coated. Add pepper; serve.
   Serves 8.

   Cranberry Chutney

   1 lb. fresh cranberries
   1 c. sugar
   1/2 c. firmly packed brown sugar
   1/2 c. golden raisins
   2 tsp. ground cinnamon
   1 1/2 tsp. ground ginger
   1 1/2 tsp. ground cloves
   1/4 ground allspice
   1 c. water
   1 c. chopped cooking apple
   1 c. chopped onion
   1/2 c. chopped celery

   Combine first 9 ingredients in a Dutch oven. Cook over medium heat, stirring frequently, until juice is released from cranberries, about 15 minutes. Stir in remaining ingredients. Reduce heat and simmer, uncovered, about 15 minutes or until thickened; stirring occasionally. Chill before serving. Chutney will keep in refrigerator in airtight container for up to 2 weeks.

   Makes about 1 quart.
5. Susiemoo96 said :
   December 16th, 2010 at 2:13 pm

   Sides, sides, sides… So many. Here are my fave. 🙂

   Antipasto Garlic Bread

   Ingredients (serves 6)

   * 2 x 22cm-long baguette breads
   * 180g Alfa One rice bran oil spread
   * 2 garlic cloves, crushed
   * 2 tablespoons finely chopped pitted kalamata olives
   * 2 tablespoons finely chopped semi-dried tomatoes
   * 1 tablespoon finely chopped fresh chives
   * 2 tablespoons finely chopped fresh basil leaves

   Method

   1. Preheat oven to 200°C/180°C fan-forced. Slice each baguette diagonally at 1.5cm intervals, being careful not to cut all the way through.
   2. Combine spread, garlic, olives, tomato, chives and basil in a bowl. Season with pepper. Spread both sides of each bread slice with spread mixture. Enclose baguettes tightly in foil. Place on a baking tray. Bake for 10 to 15 minutes or until hot and crisp. Slice and serve.

   Notes & tips

   * You could use a food processor to finely chop garlic, olives, tomatoes, chives and basil. Stir mixture through the spread.

   ————————–
   Yorkshire Puddings

   Ingredients (serves 6)

   * 125ml (1/2 cup) canola oil
   * 115g (3/4 cup) plain flour
   * 1/2 tsp salt
   * 2 eggs, lightly whisked
   * 300ml milk

   Method

   1. Preheat oven to 200°C. Pour 1 tbs of oil into six 80ml (1/3 cup) capacity muffin pans. Place in preheated oven for 5 minutes or until oil is hot.
   2. Combine the flour and salt in a bowl. Add the egg and use a balloon whisk to whisk until combined. Gradually add the milk in a thin steady stream and whisk until smooth. Pour batter among the hot muffin pans. Bake in oven for 20 minutes or until puffed and golden brown.
   3. Serve with the beef wellingtons.

   Notes & tips

   * You can make this recipe 30 minutes before serving the main.

   ————————–
   Sweet Potatoe Chips
   Ingredients (serves 8)

   * 450g small orange sweet potatoes (kumara), peeled
   * Vegetable oil, to deep-fry
   * Chicken salt

   Method

   1. Use a vegetable peeler to slice the sweet potatoes lengthways into thin ribbons. Line a large baking tray with 2 layers of paper towel. Add enough oil to a large saucepan to reach one-third of the way up the side of the pan. Heat to 180°C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 15 seconds).
   2. Add one-quarter of the sweet potato to the pan and cook for 1 minute or until crisp. Use tongs to transfer to the lined tray. Repeat, in 3 more batches, with the remaining sweet potato, reheating the oil between batches.
   3. Place the chips in a large serving bowl. Season with chicken salt and serve.

   Notes & tips

   * Time plan tip: Make this recipe 1 hour before serving.
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