Members Login
Username 
 
Password 
    Remember Me  
 

Topic: Favorite Holiday Recipe Thread

Post Info
Tom Bombadil
Status: Offline
Posts: 1886
Date: Nov 22, 2008
Favorite Holiday Recipe Thread

With the US preparing for Thanksgiving next week, I thought it would be a great idea to open a " Favorite Recipes" Thread. All members including the Lord Illúvatar are encouraged to participate and publish their favorite Recipes. I have included some guidelines and conversions here for ease of posting across International Lines. I want to thank Cooks Recipes for the use of their Information

Most culinary terms in the English-speaking world can cross national borders without creating havoc in the kitchen. Nevertheless, there are differences in cookery term usage - the Australian/British biscuit is a cookie to an American, but an American biscuit is an Australian/British scone! have BOLDED the European equivalents. You might want to Copy and Paste it into your word processor. PLease do not include recipes that include rats or other varmints if that is your favorite recipe, because they are disease carriers. Ral Recipes only, not imagined ones, please. 

all-purpose flour plain flour
baking sheet baking tray
baking soda bicarbonate of soda
beef cut from the rump silverside
beet beetroot
biscuit scone
blueberry bilberry
bouillon cube; granules; base stock cubes
bread flour strong flour
cake; baking pan cake tin
candied fruit glacé fruits
cantaloupe rockmelon
catsup, ketchup tomato sauce
celery rib celery stick
chops cutlets
cilantro coriander, fresh
cookies biscuits
cornmeal maize flour
confectioners'powdered sugar icing sugar
cornstarch cornflour
cream, heavy double cream
cream, light; half-and-half single cream
dessert pudding
dish towel tea towel
eggplant aubergine
extract (vanilla, etc.) essence
farina semolina
fat from roasted meat dripping
fatback pork fat
fava beans broad beans
flank steak skirt steak
French-fried potatoes chips
graham crackers wheatmeal or digestive biscuits
ground meats minced meats
green beans French beans
green onion (spring) salad onion
halibut jewfish
ham ham or sometimes gammon
hard-cooked eggs hard-boiled eggs
heaping spoonful heaped spoonful
jumbo shrimp king prawns
large cut of meat w/bone; roast joint
light corn syrup glucose syrup
meat turnover Cornish pasty
molasses treacle
papaya; pawpaw
peanut ground nut
pie crust pastry
pig's foot pig's trotter
pit stone; seed; pip
plastic wrap cling film
pork shoulder roast hand of pork
potato chips crisps
raisins; seedless; golden sultanas
raw shrimp green shrimp
rice flour ground rice
round steak; stewing beef chuck steak
sausage bangers
scallions; green onions spring or salad onions
seeded stoned
seeds pips
shortening, vegetable a solid white vegetable fat
shredded coconut desiccated coconut
shrimp prawns
(to) shuck (to) hull
sirloin rump steak; Scotch fillet
skillet frying pan
slice rasher
smoked haddock finnan haddie
sole bream
spatula fish slice
stew beef gravy beef
stewing chicken boiling chicken; fowl
strain; strainer sieve
(to) strain (to) sift
stuffing mixture for meat or fish forcemeat
sugar; granulated; superfine castor sugar
sweet or bell peppers capsicums
Swiss chard silver beet
Swiss Cheese Emmethaler
tenderloin fillet (of meat)
tomato catsup; ketchup tomato sauce
tuna tunny
vanilla bean vanilla pod
variety meats (liver; kidney;etc) offal
wax paper greaseproof paper
zucchini courgette


This table gives the equivalents with an accuracy slightly greater than is practical for measuring.
Equivalents:

US Measure US Vol British Metric
1 teaspoon 1/6 fluid oz. 0.17 fluid oz 4.9 ml
1 tablespoon 1/2 fluid oz. .52 fluid oz 14.8 ml
1 cup 8 fluid ozs. 8.3 fluid ozs. 237 ml

1 cup = 16 tablespoons = 48 teaspoons / 1 tablespoon = 3 teaspoons


-- Edited by ArwenLegolas at 13:39, 2008-11-22

__________________

Hey dol! merry dol! ring a dong dillo!
Ring a dong! hop along! fal lal the willow!
Tom Bom, Jolly Tom, Tom Bombadillo!

Tom Bombadil
Status: Offline
Posts: 1886
Date: Nov 22, 2008
Here is one of My Favorites, Non-dairy Mashed Potatoes. Serves 1 very hungry Hobbit or 4 normal eaters.

2 lbs or yellow potatoes
1/3 cup of Parve Creamer like Mocha Mix
1/4 cup Soy Cream cheese
Any kind of Meat Drippings, I used Turkey Drippings
Sea Salt to taste
Nutmeg to taste
Water for boiling potatoes

Peel the potatoes and cut them into small pieces.
Rinse them and cover them with hot water, add salt and when they are boiling turn down the heat to medium and put on a cover and boil, about 15-20 minutes. Drain what little liquid is left into a bowl, usually a 1/4 cup. With a ricer or potato masher, mash the potatoes right in the pot. Add creamer, Soy Cream Cheese, 1/4 cup of leftover potato water and drippings. Incorporate these into the potato mixture.
Taste, adding salt if needed and finish with a few sprinckles of Numeg. Work these in and serve hot with Homemade Gravy


__________________

Hey dol! merry dol! ring a dong dillo!
Ring a dong! hop along! fal lal the willow!
Tom Bom, Jolly Tom, Tom Bombadillo!

Witchking of Angmar - Rank 10
Status: Offline
Posts: 3118
Date: Nov 22, 2008
Oh yeah, I simply LOVE mashed potatoes, have been loving them ever since I ate them as a kid. I don't know why, but I always liked it more than french fries, it's simply the best. :D

Guess my favourite recipe, which I do not cook, but which I enjoy eating is "saltimbocca alla romana", simply awesome.

INGREDIENTS:
1 lb. top round veal
1/4 lb. sliced prosciutto
sage leaves
1 cup flour 1/2
beef broth (optional)
2 tbs. olive ail
4 tbs. butter
1 glass white wine
salt
pepper

STEPS:
Cut the veal into thin slices and flatten with a wooden mallet. Place a slice of ham over each slice of meat with a sage leaf in the center. Roll them up and close them with a toothpick as you would a safety pin (it should not go across the involtini but make a stitch along the sides).

Put the oil and butter in a saucepan. Lightly dust the involtini with flour and sauté over medium flame for 3 mins. Add wine and simmer for another 2 mins. Add salt and pepper to taste. Arrange the involtini on a serving platter. In the skillet used to cook the involtini, let the cooking juices reduce for a minute, then pour over the involtini. Serve immediately.

Note 1:
If there is not enough cooking juice in the pan, add 1/2 cup broth, reduce briskly by half, and pour over the involtini.

Note 2:
Saltimbocca can also be sautéed flat, rather than rolled.

Note 3:
Marsala wine may be used instead of white wine.

In case it sounds strange, the "involtini" are what you end up with after placing the sage and prosciutto in the meat.
A tip from me: remove the toothpicks before you serve, otherwise it can cause some problems.

And what do you know?

Probably the perfect side dish for it would be just the mashed potatoes Arwen mentioned. ;) You can btw - if you want to keep it Italian - go with a Risotto milanese insteald of the taters.

-- Edited by ArwenLegolas at 02:09, 2008-11-23

__________________
Honor, Freedom, Fatherland
Samwise Gamgee - rank 9
Status: Offline
Posts: 2372
Date: Nov 23, 2008
Hmm I don't really have any recipes. I'm content with a packet of Frazzle crisps and Nesquik milkshake.

Only thing I can think of is my cornflake/butter mixture.

Put a load of cornflakes in a bowl. Mash them up into very small pieces. Melt a load of butter in the microwave. Pour over mashed cornflakes with sugar. Enjoy!

Anyway, I did enjoy hearing your European alternatives to the things you mentioned Arwen. Not all were 100% accurate in the United Kingdom but still enjoyed it.

__________________
My Master Sauron the Great bids thee Welcome....
Tom Bombadil
Status: Offline
Posts: 1886
Date: Nov 23, 2008
Thanks Mouth of Sauron, I got those from a website called Cooks.com which I found a link to at Council of Elrond. If you send me a PM with the corrections I would be glad to change them. I certainly don't want to confuse people more then necessary. I am going to Include your recipe. It will be in the snack titem category. Maybe I can Make a cook book and send 50% of the proceeds so we can maximize our presence on the Web. Pending Eru's approval of course

__________________

Hey dol! merry dol! ring a dong dillo!
Ring a dong! hop along! fal lal the willow!
Tom Bom, Jolly Tom, Tom Bombadillo!

Lord Elrond of Rivendell - Rank 9
Status: Offline
Posts: 2960
Date: Nov 23, 2008
Holiday Cider
Ingredients
2 gal hard cider
1 tablespoon cinnamon powder
1 teaspoon ground nutmeg
30 cinnamon discs
8 to 10 two leaf mint sprigs

Procedure
Place cider in 3gal kettle with lid. Bring cider to a low rolling boil. Add half + the cinnamon discs (16), place lid on kettle and reduce heat. Wait until discs dissolve. (about half an hour to 45 minutes) Add nutmeg by gently stirring in. Raise heat to a low rolling boil gradually adding cinnamon powder until all is dissolved. Cover with lid and bring to a full boil for 10 minutes. Turn heat off and wait 15 minutes.
Serve by placing two cinnamon discs in a 8 oz clear cup (or mug) and saucer garnished with mint sprig.

Goes great with cookies or biscuits.
Our family is non-alcoholic but you can add a kick with half bottle of spiced rum (Captain Morgan) or sweet whiskey (Southern Comfort) added after the heat is off. (if added while mix is boiling cinnamon powder, nutmeg, and sugar from discs will congeal into slimy mess, so wait, it is worth it)

My family loves to serve it gathered around our lighted Christmas Tree listening to carols


-- Edited by Bear at 22:44, 2008-11-23

__________________

Vocatus atque non vocatus, Deus aderit
Called or uncalled, God is present

Tom Bombadil
Status: Offline
Posts: 1886
Date: Nov 24, 2008
Bear, that sounds delicious. Could they be made with sugarfree CInnamon disks? Many of my friends are diabetic or on low carb diets who can't have the regular sugar one.

__________________

Hey dol! merry dol! ring a dong dillo!
Ring a dong! hop along! fal lal the willow!
Tom Bom, Jolly Tom, Tom Bombadillo!

Lord Elrond of Rivendell - Rank 9
Status: Offline
Posts: 2960
Date: Nov 24, 2008
Lady Arwen,
I am not sure. I am not sure which of the many sugar-free chemicals could be used safely.
(especially if it is kicked-up with alcohol)
I think it could be made with a sugar-free spiced cider mix and sugar-free cinnamon discs.
But the discs would have to be dissolved in boiling water (1 gal) BEFORE being added to the rest of the
ingredients. I would also pre-dissolve the other ingredients. The cinnamon and nutmeg have to be dissolved or they will create a spicey and not so tasty syrup/slime. I think the cinnamon discs in the bottom of the cup or mug would work.
If someone tries the sugar-free variant I would love to hear how it works out.
(some of our youngsters get quite a sugar buzz-and they want to open presents right away...me too)






-- Edited by Bear at 13:25, 2008-11-24

__________________

Vocatus atque non vocatus, Deus aderit
Called or uncalled, God is present

Tom Bombadil
Status: Offline
Posts: 1886
Date: Nov 24, 2008
You too Bear? Wow!
I will let you know how it went with the sugarfree stuff Bear

__________________

Hey dol! merry dol! ring a dong dillo!
Ring a dong! hop along! fal lal the willow!
Tom Bom, Jolly Tom, Tom Bombadillo!

Thorin Oakenshield - Rank 6
Status: Offline
Posts: 1109
Date: Nov 27, 2008
This is all a bit over my head.

__________________
You want it for Yourself!
Lord Elrond of Rivendell - Rank 9
Status: Offline
Posts: 2960
Date: Nov 27, 2008
Mr. Baggins,
Good hobbit that you are, this theme (thread) should appeal to one who enjoys food.
They are inclined to be fat in the stomach; they dress in bright colours (chiefly green and yellow); wear no shoes, because they their feet grow natual leathery soles and thick warm brown hair like the stuff on their heads (which is curly); have long clever brown fingers, good-natured faces, and laugh deep fruity laughs (especially after dinner, which they have twice a day when they can get it). (The Hobbit, Chapter I - An Unexpected Party, pg.4)
And laugh they did, and eat, and drink, often and heartily, being fond of simple jests at all times, and of six meals a day(when they could get them).  (Lord of the Rings, The Fellowship of the Ring, Prologue - Concerning Hobbits, pg. 20)

As such what does your Pheriannath heart (and stomach) yearn for?

I believe that food should be art. So far what has been posted is delicious.

I have tried The Mights "Saltimbocca alla Romana" with Lady Arwens mashed potatoes.
I promise that this Bear will  make them again, soon.  Mrs. Bear and daughter Little Bear agree.  
We tried using cracked peppercorns rather than regular pepper on the Mights dish.
It is sooo goood!!!
Added shallots and tender young green onion stalks for color and taste to the Ladys mashed potatoes.
I am getting wider and more grizzly as a contented bear moving towards hibernation.




__________________

Vocatus atque non vocatus, Deus aderit
Called or uncalled, God is present

Tom Bombadil
Status: Offline
Posts: 1886
Date: Nov 29, 2008
Come on Bilbo, whip up some kind of meal. As a Hobbit, you should have recipe files full of delicious stuff.

Here are a few more recipes to try. I just thought them up yesterday

Low Cranberry Walnut Orange Relish
12 oz package FRESH Cranberries
¼ cup Sugarfree Orange Juice Concentrate
½ cup very finely chopped Walnuts
1 cup water
6 packages Stevia
Cinnamon
¼ cup of Brandy or Scotch.

Heat water with the Stevia
Add the package of Cranberries
Slowly boil Cranberries (STAY WITH THEM) until they start to pop. Most of the water will be gone. Take them off the fire and stir in the Orange Concentrate. Add the nuts and Cinnamon. Cool. Mixture will now be thick and stiff.
After cooling it completely add the Liquor, if using
Serve and enjoy

Nutrition Information
Makes 12- 1oz servings
Calories 50.5
Fat 4.3
Carbohydrates 6.6


Holiday Four Bean Green Bean Salad
2 cans Delmonte Dill Green Beans
1 can Delmonte Whole Kernel Corn
1 can Goya Garbanzo Beans
1 can Dark Red Kidney Beans
1/8 cup of Lemon Juice
2 Tbls Flax seed Oil
2 Tbls Apple Cide Vinegar
Grlic and Parlsey Seasoning
2 Tbls Mrs Dash Original
1 tsp Mrs Dash Extra Spicy
1Tbls Dill weed
30 sprays of Newmans Own Asian Style Salad Sprays

Drain and Mix all the Beans and make a dressing of the remaining ingredients

Nutrition Information
18 ½ cup servings
Calories 92
Fat 2.2 grams
Carbohydrates 15.8




__________________

Hey dol! merry dol! ring a dong dillo!
Ring a dong! hop along! fal lal the willow!
Tom Bom, Jolly Tom, Tom Bombadillo!

Witchking of Angmar - Rank 10
Status: Offline
Posts: 3118
Date: Dec 3, 2008
I love it how all the recipes here sound so simple, but actually when I try to cook everything seems to be so difficult and takes time. smile.gif

I know, silly me...

__________________
Honor, Freedom, Fatherland
Lord Elrond of Rivendell - Rank 9
Status: Offline
Posts: 2960
Date: Dec 4, 2008
The Might,
They do sound good.
Cooking is an art form which takes as much talent as painting.
Your so right ...it takes a great amount of time...but the dish you recommended is delicious. Thank you!



__________________

Vocatus atque non vocatus, Deus aderit
Called or uncalled, God is present

Tom Bombadil
Status: Offline
Posts: 1886
Date: Dec 6, 2008
Maybe we can make a Tolkien Forum Cookbbok and sell and use the proceeds to find more members.

__________________

Hey dol! merry dol! ring a dong dillo!
Ring a dong! hop along! fal lal the willow!
Tom Bom, Jolly Tom, Tom Bombadillo!

Guard of Armenelos - Rank 4
Status: Offline
Posts: 753
Date: Dec 7, 2011

Anything with Rum in it makes me feel pretty Festive especially around the Winter Holidays.

Made a pretty decent tea thusly:

Orange peals and (whole) Cinnamon stix bound neatly in Cheese cloth with two or three bags of your favorite tea (depending how strong you prefer your tea).
Lower the cheese cloth into a pot or kettle and bring to a boil.
I suggest a pot rather than kettle though because the peals and sticks should boil for at least 10 to 15 minutes.
This makes a pungent and flavorful tea.
Remove cheese cloth and (when cool enough) squeeze the remaining juice from the cheese cloth.
Add four to six cups of Rum (or to your specific tastes. I suggest the rum not overpower the fragrance of the tea. Spiced Rum is good. Stay clear of Bicardi Gold. Trust me on this. Captain Morgan or Sailor Jerry's is cool for this.
Remember this is tea, so feel free to sweeten it with sugar and honey and a little cream.  I believe Earl Grey is the tea you should add milk or creamer to (if you're into the tea-lore. I'm not so I can't tell you which tea that would be, but it does smooth it out a bit).
I also suggest a little honey added to the whole concoction which should cut the harshness of the Rum down ( but only if you're a little bed-wetting sally and can't handle it. LOL).
I call this concoction Southron Punch. It's a nice and aromatic sipper as your warming your bones by the fire or hunched over your keyboard talking to your friends on Tolkien Forums.


Cheers!



-- Edited by Jaidoprism7 on Wednesday 7th of December 2011 12:11:06 AM



-- Edited by Jaidoprism7 on Wednesday 7th of December 2011 12:13:26 AM

__________________
Tom Bombadil
Status: Offline
Posts: 1886
Date: Dec 7, 2011
I have another recipe.

Yummy and Easy Harvest Veggie Dessert
Serves 8

Ingredients

16 oz can Pumpkin (not pumpkin pie filling)
16 oz Butternut Squash, peeled, cleaned and cut into cubes
½ cup sliced Almonds
¼ cup chopped dates
½ Craisins
1 tsp Watkins Pumpkin Pie Seasoning
2 cups no sugar added Orange Juice
8 packages of Stevia
1/2 pint of Whipping Cream, whipped
Directions

Bring OJ to a boil and add the cubed Butternut Squash. Cook until done and most of the liquid is absorbed, about 15-20 minutes.
Take of the fire and cool to room temperature. When it is cool place in freezer for about 5 minutes to get it is really cold.
While waiting for the squash to cool, open the can of Pumpkin and add the Almonds, Craisins, chopped Dates, and Stevia.
When the squash is cooled, add it to the Pumpkin mixture and using an immersion blender work the cubes into a smooth paste like the Pumpkin.
Add the defrosted Fat free topping and incorporate it into the mixture.

This is a High Fiber, Low fat low calorie dessert even your pickiest eater will enjoy


__________________

Hey dol! merry dol! ring a dong dillo!
Ring a dong! hop along! fal lal the willow!
Tom Bom, Jolly Tom, Tom Bombadillo!

 
Page 1 of 1  sorted by
Quick Reply

Please log in to post quick replies.



Create your own FREE Forum
Report Abuse
Powered by ActiveBoard