Joyce C
I'm having guest for Christmas dinner. Not a good cook, but thought a pork loin pre-seasoned from Costco might be good. Is that okay for Chrsitmas? What kind of side dishes go with it? I have a great recipies for salmon scalloped potatoes, does that go?
HELP
Answer
Just some ideas...
"Golden Scalloped Potatoes" - 8 servings
1/4 cup butter
3 tbsp. flour
1 tsp. salt
Dash pepper
3 cups milk
5 large Yukon gold potatoes; peeled and thinly sliced
In large saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to boil; cook and stir 2 minutes or until thickened and bubbly.
Place potatoes in a greased 9" square baking dish; add sauce and stir gently to coat. Cover and bake at 325* - 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender.
"Pork Loin with Potatoes" - 8 to 10 servings
1 bone-in pork loin roast (5 lbs.)
3 garlic cloves; sliced
3 tbsp. olive oil
1/4 tsp. paprika
1/4 tsp. pepper
1/8 tsp. dried thyme
6 medium potatoes; peeled
1/2 tsp. salt
ONION-MUSHROOM GRAVY:
1 cup water
1 cup beef broth
2 medium onions; sliced
1 1/4 cups chopped fresh mushrooms
1 tbsp. butter
1 tbsp. vegetable oil
1/4 cup all-purpose flour
2 tbsp. minced fresh parsley
1/4 tsp. pepper
Cut slits in top of roast; insert garlic slices. Combine oil, paprika, pepper and thyme; rub over roast. Place in a large resealable plastic bag; seal and refrigerate overnight.
Transfer roast to a shallow roasting pan. Bake, uncovered, at 350* for 1 3/4 hours. Meanwhile, place potatoes and salt in saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until almost tender. Drain; cool slightly. Cut potatoes into quarters; arrange around roast.
Bake 45 minutes longer or until a meat thermometer reads 160* and potatoes are tender, basting potatoes with drippings occasionally. Remove potatoes; keep warm. Cover roast and let stand 15 minutes before carving.
For gravy, pour drippings and loosened browned bits into measuring cup. Skim fat, reserving 2 tbsp. drippings; add water and broth to reserved drippings and set aside. In large saucepan, saute onions and mushrooms in butter and oil until tender.
Stir in flour until blended; gradually stir in broth mixture. Bring to boil; cook and stir 2 minutes or until thickened. Stir in parsley and pepper. Serve with roast and potatoes.
Just some ideas...
"Golden Scalloped Potatoes" - 8 servings
1/4 cup butter
3 tbsp. flour
1 tsp. salt
Dash pepper
3 cups milk
5 large Yukon gold potatoes; peeled and thinly sliced
In large saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to boil; cook and stir 2 minutes or until thickened and bubbly.
Place potatoes in a greased 9" square baking dish; add sauce and stir gently to coat. Cover and bake at 325* - 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender.
"Pork Loin with Potatoes" - 8 to 10 servings
1 bone-in pork loin roast (5 lbs.)
3 garlic cloves; sliced
3 tbsp. olive oil
1/4 tsp. paprika
1/4 tsp. pepper
1/8 tsp. dried thyme
6 medium potatoes; peeled
1/2 tsp. salt
ONION-MUSHROOM GRAVY:
1 cup water
1 cup beef broth
2 medium onions; sliced
1 1/4 cups chopped fresh mushrooms
1 tbsp. butter
1 tbsp. vegetable oil
1/4 cup all-purpose flour
2 tbsp. minced fresh parsley
1/4 tsp. pepper
Cut slits in top of roast; insert garlic slices. Combine oil, paprika, pepper and thyme; rub over roast. Place in a large resealable plastic bag; seal and refrigerate overnight.
Transfer roast to a shallow roasting pan. Bake, uncovered, at 350* for 1 3/4 hours. Meanwhile, place potatoes and salt in saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until almost tender. Drain; cool slightly. Cut potatoes into quarters; arrange around roast.
Bake 45 minutes longer or until a meat thermometer reads 160* and potatoes are tender, basting potatoes with drippings occasionally. Remove potatoes; keep warm. Cover roast and let stand 15 minutes before carving.
For gravy, pour drippings and loosened browned bits into measuring cup. Skim fat, reserving 2 tbsp. drippings; add water and broth to reserved drippings and set aside. In large saucepan, saute onions and mushrooms in butter and oil until tender.
Stir in flour until blended; gradually stir in broth mixture. Bring to boil; cook and stir 2 minutes or until thickened. Stir in parsley and pepper. Serve with roast and potatoes.
Asian Christmas Dinner Menu!!?
crash_cand
My family and I are getting pretty bored with the traditional Turkey & Stuffing celebration dinners, so this year we decided to do an Asian theme for Christmas dinner. I was wondering if anyone had any good suggestions for what I should serve. I have already decided to make kimchi, and some fry some things tempura style, but I need more than that. As you can see I am open to any region, and I am not looking for specific Asian cultures although I have not tried Korean food yet and would like to experiment with that. But again, I am open to anything! Help Please!!
Answer
This menu is great! Leave out some recipes if you want
Appetizers (Some recipes may be indian, chinese japanese etc. hope i help :P
And/ OR
Homemade Wonton Soup
Yummy!
Ingredients
1 bunch green onions, cut into 1/2-inch pieces, divided
6 fresh mushrooms, sliced
1 pound ground pork
1 tablespoon sesame oil
1 tablespoon soy sauce
1 egg
1/4 cup dry bread crumbs
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 (16 ounce) package wonton wrappers
8 cups chicken broth
16 uncooked medium shrimp, peeled and deveined (optional)
1 medium head bok choy, torn into 2-inch pieces
16 snow peas
1 dash soy sauce, or to taste (optional)
1 dash sesame oil, to taste (optional)
Directions
Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.
AND/OR
Main Meal
Chinese To good To be True Chicken Stir Fry
Ingredients
14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces
1/2 cup oyster sauce
2 tablespoons soy sauce
3 tablespoons vegetable oil
2 cloves garlic, minced
1 large onion, chopped
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon white sugar
1 (8 ounce) can sliced water chestnuts, drained
1 cup snow peas
1 small head broccoli, cut into florets
3 tablespoons cornstarch
1/4 cup water
Directions
Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.
AND/OR
Asian Pork Tenderloin
Ingredients
1/3 cup lite soy sauce
1/4 cup sesame oil
2 tablespoons Worcestershire sauce
1/8 cup packed light brown sugar
3 green onions, chopped
4 cloves garlic, crushed
1 1/2 tablespoons Asian chile paste
1 1/2 teaspoons pepper
1 (2 pound) fat-trimmed pork tenderloin
Directions
Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.
Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.
Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.
AND/OR
Curry Beef
*Curry is Indian and goes well with Naan Bread
Ingredients
1 tablespoon cornstarch
1 tablespoon reduced-sodium soy sauce
6 tablespoons cold water, divided
2 tablespoons vegetable oil, divided
1 pound boneless sirloin steak, cut into thin strips
1 garlic clove, minced
1/8 teaspoon ground ginger
1 small onion, cut into 1/2-inch wedges
1 cup sliced celery
1 medium green pepper, cut into 1-inch pieces
3 medium tomatoes, cut into 1/2-inch wedges
SAUCE:
1 tablespoon cornstarch
1/2 cup cold water
3 tablespoons ketchup
1 tablespoon reduced-sodium soy sauce
1 teaspoon curry powder
Hot cooked rice
Directions
In a large bowl, combine cornstarch, soy sauce, 2 tablespoons water and 1 tablespoon oil until smooth; add beef and toss to coat.
In a large skillet or wok, stir-fry beef, garlic and ginger in remaining oil until meat reaches desired doneness. Remove meat with a slotted spoon and keep warm. Add the onion, celery, green p
This menu is great! Leave out some recipes if you want
Appetizers (Some recipes may be indian, chinese japanese etc. hope i help :P
And/ OR
Homemade Wonton Soup
Yummy!
Ingredients
1 bunch green onions, cut into 1/2-inch pieces, divided
6 fresh mushrooms, sliced
1 pound ground pork
1 tablespoon sesame oil
1 tablespoon soy sauce
1 egg
1/4 cup dry bread crumbs
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 (16 ounce) package wonton wrappers
8 cups chicken broth
16 uncooked medium shrimp, peeled and deveined (optional)
1 medium head bok choy, torn into 2-inch pieces
16 snow peas
1 dash soy sauce, or to taste (optional)
1 dash sesame oil, to taste (optional)
Directions
Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.
AND/OR
Main Meal
Chinese To good To be True Chicken Stir Fry
Ingredients
14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces
1/2 cup oyster sauce
2 tablespoons soy sauce
3 tablespoons vegetable oil
2 cloves garlic, minced
1 large onion, chopped
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon white sugar
1 (8 ounce) can sliced water chestnuts, drained
1 cup snow peas
1 small head broccoli, cut into florets
3 tablespoons cornstarch
1/4 cup water
Directions
Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.
AND/OR
Asian Pork Tenderloin
Ingredients
1/3 cup lite soy sauce
1/4 cup sesame oil
2 tablespoons Worcestershire sauce
1/8 cup packed light brown sugar
3 green onions, chopped
4 cloves garlic, crushed
1 1/2 tablespoons Asian chile paste
1 1/2 teaspoons pepper
1 (2 pound) fat-trimmed pork tenderloin
Directions
Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.
Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.
Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.
AND/OR
Curry Beef
*Curry is Indian and goes well with Naan Bread
Ingredients
1 tablespoon cornstarch
1 tablespoon reduced-sodium soy sauce
6 tablespoons cold water, divided
2 tablespoons vegetable oil, divided
1 pound boneless sirloin steak, cut into thin strips
1 garlic clove, minced
1/8 teaspoon ground ginger
1 small onion, cut into 1/2-inch wedges
1 cup sliced celery
1 medium green pepper, cut into 1-inch pieces
3 medium tomatoes, cut into 1/2-inch wedges
SAUCE:
1 tablespoon cornstarch
1/2 cup cold water
3 tablespoons ketchup
1 tablespoon reduced-sodium soy sauce
1 teaspoon curry powder
Hot cooked rice
Directions
In a large bowl, combine cornstarch, soy sauce, 2 tablespoons water and 1 tablespoon oil until smooth; add beef and toss to coat.
In a large skillet or wok, stir-fry beef, garlic and ginger in remaining oil until meat reaches desired doneness. Remove meat with a slotted spoon and keep warm. Add the onion, celery, green p
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Title Post: pork dinners?
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Rating: 93% based on 9658 ratings. 4 user reviews.
Author: Unknown
Thanks For Coming To My Blog
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