What are you serving for Christmas dinner? With such an auspicious occasion to celebrate you might consider giving Chef Boyardee a break for the night and instead whip up the following festive dishes for your family.
It’s a fancy meal fit for a king, but you won’t have to spend all day in the kitchen preparing it.
SHRIMP WITH HOMEMADE COCKTAIL SAUCE
Ingredients:
32 to 40 medium to large cooked shrimp, peeled and deveined with tails intact
Cocktail sauce (recipe below)
1 fresh lemon, sliced
Parsley sprigs for garnish
Directions:
Spoon cocktail sauce into martini glasses. Place 8 to 10 shrimp on rim of each martini glass with tails on outside. Make a slit in lemon slices starting at the center of the slice and cutting through the lemon rind, place on rim of glass with a parsley sprig.
Cocktail Sauce Ingredients:
2 cups catsup
2 to 3 or more prepared horseradish
1 tablespoon fresh lemon juice
4 drops Tabasco sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon minced fresh garlic
1 tablespoon fresh chopped dill
Directions:
Combine all ingredients in small bowl, cover and refrigerate overnight.
Serve with shrimp cocktail.
THE PERFECT PRIME RIB
Ingredients:
8 pounds beef rib roast, French-cut and trimmed
4 to 6 cloves of garlic, slivered
1/4 cup soy sauce
1 tablespoon freshly ground pepper
Fresh oregano and thyme sprigs
1 cup beef broth
Salt and pepper
Directions:
Make 1-inch slits evenly over surface of roast, press garlic into slits. Place in roasting pan. Brush roast with soy sauce, sprinkle with pepper, oregano, and thyme. Let roast stand at room temperature for 1 hour.
Preheat oven to 350 degrees.
For medium rare, place in oven and cook 1 1/2 to 2 hours, or until internal temperature is between 125 and 130 degrees. Remove roast to cutting board and let rest for 20-25 minutes before carving.
Skim and discard fat from pan. Place pan over medium heat and pour in broth. Deglaze the pan by stirring to loosen any browned bits. Simmer sauce, season with salt and pepper and spoon over meat.
CHEESY POTATOES AU GRATIN
Ingredients:
2 pounds Yukon gold potatoes, sliced thin
2 cups Gruyere cheese, shredded
2 medium onions, thinly sliced
1 clove garlic, minced
2 tablespoons butter
1 cup heavy cream
Salt and pepper to taste
Directions:
Preheat oven to 350 degrees.
Boil potatoes for 3 minutes, remove from heat and allow to cool to room temperature.
In the meantime, saute onions and garlic in butter until they are soft and translucent. Layer potato slices, onions and half of the cheese in a 9 by 9-inch baking dish. Pour cream over potatoes. Season to taste and sprinkle remaining cheese over the top.
Bake covered with foil for 35 to 40 minutes, uncover and bake another 5 to 10 minutes until golden.
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