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Title: Share your favorite holiday recipes
Source: Me
URL Source: http://www.me.com
Published: Nov 20, 2005
Author: Cappy
Post Date: 2005-11-20 10:26:58 by CAPPSMADNESS
Keywords: favorite, holiday, recipes
Views: 1519
Comments: 47

Lets see what traditions everyone here has - if you celebrate any of the upcoming holidays.....

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Begin Trace Mode for Comment # 14.

#4. To: CAPPSMADNESS (#0)

When I was in college, we came up with a mixed drink for the cold and flu/holiday season we called the Grizzly Gator, consisting of:

Gatorade
Vodka
NyQuil (original "green death" flavor)

A couple rounds of those takes the life out of almost any party.

NyQuil: The "night-time, sinffling, sneezing, caughing, aching, stuffy-head, fever, why-the-fuck-am-I-laying-on-the-kitchen-floor" medicine.

orangedog  posted on  2005-11-20   10:44:22 ET  Reply   Untrace   Trace   Private Reply  

And you lived through drinking this????

GACK!

CAPPSMADNESS  posted on  2005-11-20   10:55:02 ET  Reply   Untrace   Trace   Private Reply  

And you lived through drinking this????

To this day I'm still wondering how I made it through my late teens/early 20's.

orangedog  posted on  2005-11-20   11:01:16 ET  Reply   Untrace   Trace   Private Reply  

Nyquil alone is awful!

CAPPSMADNESS  posted on  2005-11-20   11:16:28 ET  Reply   Untrace   Trace   Private Reply  

Frigging BUMP! I need some new ideas besides Beer and Nyquil!!!!!!!

CAPPSMADNESS  posted on  2005-11-20   18:44:37 ET  Reply   Untrace   Trace   Private Reply  

Ok here is a recipe off the top of my head. I made it up myself. Boil a whole chicken then pluck all the meat off of it. Save the water you boiled the chicken in. In the chicken broth add 1 can cream of mushroom soup. Cut up about 3 to 5 carrots. Cut up about 3 to 5 pieces of celery. Cut up 2 or 3 onions. Add about 1/4 to 1/2 cut of chicken soup broth powder stuff. Put all of that stuff in the chicken broth and start cooking it. You may need to add water if necessary. In a separate pan cook two cups of rice according to directions. Add the chicken to the chicken broth mix. About 20 minnutes before broth stuff is done add about 5 to 7 potatos cut up. Once the potatos are done add your rice to the mix. Stir it up. Yes you also put salt and pepper in it. It is very good. Yum

A K A Stone  posted on  2005-11-20   18:50:47 ET  Reply   Untrace   Trace   Private Reply  

Dublin Coddle

1 liter/4 1/2cups water

8 slices of bacon (slab bacon works best)

8 large good quality pork sausages

4 large, peeled sliced onions

2 lb potatoes ,peeled and sliced

salt and pepper

4 tablespoons chopped parsley

Bring the water to the boil and drop in the ham bacon and sausages. Cut into large chunks. Cook for 5 minutes drain and reserve the water. Place the bacon and sausages in a large saucepan or casserole dish, Add the onions ,potatoes ,salt ,pepper and half the parsley. Add enough of the reserved liquid to just cover. Place greased paper on top. Cover with a lid and then either simmer gently or cook in a slow oven for about 1 1/2 hours until the liquid has reduced and every thing is cooked serve in a hot bowl

CAPPSMADNESS  posted on  2005-11-20   18:56:17 ET  Reply   Untrace   Trace   Private Reply  

I may try that someday. Are you going to try my recipe. Everyone I make it for says its the best chicken soup they ever ate. No joke.

A K A Stone  posted on  2005-11-20   19:04:43 ET  Reply   Untrace   Trace   Private Reply  

Irish cooking is not known to be a "delicacy". It is meant to be filling and hearty.

My kids love this dish as well as Shepherd's Pie and Boxty's.

Unfortunately, I had to learn very early how to cook Italian food as well. I like it, but it is much more complicated than throwing a bunch of taters, turnips and other such stuff into a pot...

CAPPSMADNESS  posted on  2005-11-20   20:57:45 ET  Reply   Untrace   Trace   Private Reply  

#15. To: All (#14)

Crostoli Pastries

INGREDIENTS:
1/2 teaspoon salt
1 1/2 tablespoons sugar
3 large eggs, room temperature
1 (5 ounce) can evaporated milk
1/2 teaspoon vanilla extract
2 tablespoons rum (optional) OR NOT!
3 1/2 cups all-purpose flour
vegetable oil for frying
confectioners' sugar

DIRECTIONS:

With an electric mixer on high speed, beat together salt, sugar, and eggs until very fluffy. Stir in evaporated milk, vanilla extract, and rum. Gradually mix in flour; knead well with dough hook until dough begins to blister, about 10 minutes. (If dough is still sticking to bowl after 5 minutes, mix in 2 tablespoons of additional flour, 1/2 tablespoon at a time.) Remove dough, and cover with plastic wrap; set aside 20 minutes. Pour oil into a deep fryer or Dutch oven to a depth of 2 inches, and heat over medium heat to 350 degrees F (175 degrees C). Separate dough into small portions. On a lightly floured surface, roll out dough portions until very thin. Cut into long, narrow strips (about 6 inches by 1 inch). With a sharp knife, make a slit in the center of each strip, and draw one end through the slit. Fry in hot oil until puffy, blistered, and very light golden brown, about 1 to 2 minutes. Remove to paper towels to cool. Sprinkle with confectioners' sugar. Store in an airtight container.

CAPPSMADNESS  posted on  2005-11-20 21:04:43 ET  Reply   Untrace   Trace   Private Reply  

Sweet Potato Casserole

4-5 sweet potatoes
1/4 C butter
1 t cinnamon
1/2 t nutmeg
1 C brown sugar
3/4 C hot milk

Topping:

4 T butter
1/8 t salt
1/2 C sugar
1/4 C milk
1 t vanilla
1/2 C chopped pecans

****

Peel and cube potatoes. Boil til tender. Mash with cinnamon, nutmeg, brown sugar, salt and milk. Pour into 10 in baking dish. Combine butter, sugar, milk, and salt in saucepan. Cook over low heat stirring til thick and bubbly. Cool and add vanilla. Sprinkle pecans over potatoes and topping over the pecans. Bake 400 degrees for 15-20 minutes.

christine  posted on  2005-11-20 21:22:13 ET  Reply   Untrace   Trace   Private Reply  

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