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What Is A Traditional Christmas Meal? - Yahoo Recipe Search
YummlyFluffy, flakey, flavorful! What a delicious addition to my Christmas Eve meal! Everyone was raving about the flavorful fresh fish! I might stick with the traditional bone in or switchYummly_Tender, flavorful turkey breast, made in under 45 minutes cook time from start to finish!_ If you’ve spent any time perusing the Internet for recipes in the last year or so, chances are you’ve come across the Instant Pot. As one of the newest trends in home appliances, the Instant Pot is marketed as being a multi-use pressure cooker capable of cooking a variety of foods with cooking times two to six times faster than traditional methods. It’s safe, energy-efficient, and versatile, and in recent years has been finding its way into the shopping carts of home cooks and professional chefs alike. _The Instant Pot: What can't it do?_ A quick browse on Pinterest shows that the Instant Pot is the Renaissance Man of small kitchen appliances. Users have been testing the limits of its capabilities, making everything from whole chickens, to mac n’ cheese, to corn on the cob, to cheesecake in record time with this do-all electric pressure cooker. The Instant Pot is exactly the kind of timesaving, multi-purpose appliance that home cooks of fifty years ago would have imagined having in the future, which is fitting, considering it looks like a small spaceship landed on your counter. _Start simple_ Depending on what model of Instant Pot you own, it may have up to ten different functions available, including "slow cooker" and even "yogurt." This turkey breast recipe uses only one, the standard “pressure cook” setting for high-pressure cooking, making it an easy and approachable recipe perfect for new Instant Pot users, or for anyone who is looking for a low-maintenance weeknight meal. The only hands-on preparation involved is seasoning the turkey breast halves, which takes approximately two minutes. The Instant Pot does the remainder of the work, and a savory and moist turkey main dish is on the table less than forty minutes later. _What is the best kind of turkey breast to buy?_ This recipe calls specifically for bone-in, skin-on turkey breasts, which are both more flavorful and economical than boneless turkey breasts sold as skinless cutlets. As the turkey cooks, the fat from the skin renders into the bottom of the Instant Pot, just like with roasted turkey in the oven. If time allows, these drippings can be used to make a quick gravy on the stove top. The Instant Pot even has a “keep warm” function that will keep the turkey breasts from going cold while you whip up the gravy, ensuring everything is served together at the perfect temperature. If you’re in a rush or just don’t feel like standing over a stove, rest assured these pressure-cooker turkey breasts are delicious just as they are! Whether you make this recipe for a weeknight main course with mashed potatoes, as part of your Sunday meal prep, or even a traditional American Christmas or Thanksgiving dinner, cranberry sauce and all, we promise these near-effortless Instant Pot Turkey Breasts will be a hit at the table! The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara-Mellas).Food52As a kid, growing up outside of Boston in a household of Sicilians, seemed, at the time, normal. Especially as the first born son, normal was being doted on by my mother and grandmother (no doting from my dad, I knew who not to cross!). Meals at the table were the rule, seven days a week. 5pm sharp on a weeknight, high noon on Sunday. Saturday rules were loose. Family was preached and food was the binder. Slow cooked Sunday "gravy", the ubiquitous tomato sauce loaded with beef and pork and sausage and anything else my grandmother could squeeze into her giant pot, was Sunday standard. What would a Friday night be without fish (Catholic in the 60's and 70's). Christmas Eve seafood feasts, Christmas day ravioli AND manicotti followed by a roast beast. But the lesser made meals that I keep going to are the one's that make me truly feel blessed to have grown up in a family that was loving (in a loud and tempestuous Sicilian way) all tied together by some of the best food ever. This calzone recipe is one of those meals. It's not a calzone in the traditional sense. It's just what my grandmother called it. It probably should be called something else, but the name has stuck through the years. It was typically served during a party or holiday. I would grab 2 or 3 slices and hide it, letting it get to room temperature. It just seemed extra good having sat a bit. Some warm marinara sauce was the perfect accompaniment. It's the recipes such as this one that I make for my grandkids now, using food to teach them the meaning of "La Famiglia". It's also the one that neighbors fawn over at a party, loving that "Eye"-talian food. I've tweaked this recipe from my grandmother's over the years. She always used frozen spinach. Nah, it's just not right (and I bet she didn't have those blocks of frozen spinach when she grew up in Sicily). The amount and type of cheese changes almost every time. But these are my favorites (and not necessarily Italian). I've found adding the Boursin (some mascarpone would work great too) into the spinach helps to bind everything better while also adding a background flavor you'd only know it's there when it's not. You can use sweet or hot Italian sausage. You can use some other sausage. Nothing sacred here. Toss in some artichoke hearts. Make it your own and pass it down.Food NetworkThere's one really good reason to make this - chocolate! It's what makes the world go round, especially for my girls, they go mad for this. You can make it a few days before then pimp it up at the last minute. It's perfect for any meal over Christmas, though I do like to keep things traditional on the day itself. This is also a good one to do with the kids, as they can get involved in all the prep.Food.comOn New Year's Day, we invite friends over and have our favorite New Year's Day foods. I make what I thought this was the traditional Brunswick Stew recipe. I have searched the site and none sound like this! Maybe it is only traditional with us! Each year, at Thanksgiving and Christmas, I make turkey stock from our leftover birds. It is way too simple to even write a separate recipe. After dinner, I cut the meat from the bones (of the turkey) that we want to have for leftovers, sandwiches, or other good meals and refrigerate it. Then I put the carcass, the gravy, the neck, turkey skin, a squirrel (if we have one), and a rabbit (if we are lucky) into the pan I cooked the turkey in, along with about 2 quarts of water. I simmer this until time to go to bed, then put it on the deck (it is as cold or colder out there than it is in the refrigerator), and put a couple of bricks on the lid to keep any animals from stealing our broth. The next day, (bring pan back into kitchen) heat to warm, remove bones, and skim fat. Freeze broth and meat and save for New Year's Day. The amounts are approximate.Food52Every Christmas we had a plethora of cookies to completely OD on! We baked the traditional American ones, gingerbread, ice box with gobs of frosting, and peanut butter kisses, to name a few, but my ALL time favorites were our traditional Italian cookies or biscotti. They just brought me a sense of home in a soul-filled way. They aren’t as sweet and typically are meant to “dunk” and since I am a coffee/dessert wine kinda girl, these fit perfectly into my world! Round these off with some cheese and you have created heaven after a meal. I’m simple, what can I say…well sorta….. We always had 2-3 kinds of biscotti, drizzled with white, milk, or dark chocolate and dotted with various dried fruit and nut mixtures and to accompany the variety of those were my other favorite, the taralli. These cute little “donut” shaped rings are simply divine! After all 1/2 cup of marsala wine mixed with flour and sugar, what isn’t to love about that? After baking, they are dipped into a lemon glaze and into my mouth, one by one. I like to dunk them while warm so the lemon icing “seeps” into the cookie but if you want to have the glaze be more apparent, wait until they are cool and then dip. They look like mini frosted donuts, so cute. So after a night of caroling or wrapping, we always sat down to our buffet of cookies, a drink of choice, and great conversation….now that’s is the magic of Christmas.Dec 18, 2023 · 19 of 23. Buckwheat Queen. Seasonal root vegetables, including squash, sweet potatoes, carrots, and rutabaga, are roasted with olive oil, a dash of red wine vinegar, a squeeze of lemon juice, and herbs. "Very, very nice recipe," says Buckwheat Queen.
- Carl Hanson
- Hannah Klinger
- Bacon Wrapped Dates. When a three-ingredient appetizer is requested year after year, you know you have a Christmas winner. Sticky-sweet dates are stuffed with a whole smoked almond, then wrapped in bacon and baked until crisp.
- Baked Stuffed Brie with Cranberries & Walnuts. This retro classic will be the first thing to disappear at any holiday gathering. "Everyone at the party raved about it," says Cynthia K. The rich Brie melts in the puff pastry as it gets golden in the oven.
- Swedish Christmas Glogg. Whole cinnamon sticks and cloves infuse a boozy blend of red wine, port, rum, and brandy. It's guaranteed to keep you warm on a cold Christmas night.
- Kim's Eggnog Cheesecake. If you think about it, eggnog in cheesecake makes perfect sense. The rich holiday sipper is made with eggs, cream, sugar, and spices — a perfect addition to a velvety cheesecake.
Oct 30, 2024 · 3. Turkey (73%) 4. Bread or rolls (70%) 5. Stuffing or dressing (70%) Ham, one of the most iconic Christmas mains, trailed behind the bovine trifecta of prime rib, roast beef and steak. While the ...
- Senior Editor
- 1 min
- Cathy Jacobs
- Coquito: Puerto Rican No-Egg Eggnog With Rum. Coquito is a traditional coconut punch served at Christmas and New Year's celebrations in Puerto Rico. The creamy, sweet drink is similar to eggnog with rum but with the tropical element of coconut.
- Sugar Cookie Martini. Sweet, delicious, and far quicker to make than actual cookies, the sugar cookie martini is sure to become a new favorite. It's the perfect dessert cocktail for the holidays and other celebrations, but it's also easy enough to enjoy on a weeknight when you have an insatiable sweet tooth.
- Bourbon Eggnog. Eggnog is great around the holidays, but homemade eggnog is even better. Despite common misconceptions, made-from-scratch eggnog is not difficult or time-consuming.
- Wassail Recipe. Wassail is a traditional and warming holiday punch that has been served for centuries. In Victorian Britain, families would serve the hot spiced beverage to carollers and other visitors during the Christmas season (the tradition of going house to house was known as wassailing).
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- Recipe Roundup
- Nanaimo Bars. Nanaimo bars are incredibly decadent, but that’s okay for the holiday season. After all, Christmas only comes once a year. I won’t judge you for making them for every other holiday, either!
- Christmas Tourtiere. Of course, Christmas isn’t entirely about sweets. So if you’re looking for something more savory, give this recipe for Christmas tourtiere a try.
- Roast Turkey. This recipe is for anyone hoping to make the perfect golden-brown bird for Christmas (or Thanksgiving!). WANT TO SAVE THIS RECIPE? Enter your email below & we'll send it straight to your inbox.
- Roasted Brussels Sprouts. If you’re looking for a simple, healthy side dish, these four-ingredient Brussels sprouts are just the thing. All you’ll need to make them are the sprouts, olive oil, salt, and pepper.
Nov 6, 2020 · Bûche de Noël. Another classic Canadian Christmas dish is the yule log (Bûche de Noël). This festive dessert is especially popular in Quebec. Bring down the house with this recipe for a chocolate yule log. From butter tarts and Nanaimo bars to tourtière and beyond discover classic Canadian dishes you should try at least once with Fine ...
Dec 24, 2011 · Tie legs together with kitchen string and tuck wings under back. Place turkey, breast side up, on rack in large shallow roasting pan. In bowl, mix together 1/4 cup (50 mL) butter, melted; 1 tbsp (15 mL) dried herb, such as savory, thyme or sage; 1 tsp (5 mL) salt; and 1/2 tsp (2 mL) pepper. Brush over turkey.
