Easy Christmas Recipes |
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Easy Kids Christmas Recipes2 Tbsp flour 2 Tbsp vegetable oil 1 pound chicken breasts, cut in strips 1/4 cup sugar 2 cups plus 1/2 cup water 1/2 cup soy sauce 1 cup baby carrots, cut in halves 1 cup fresh broccoli, cut in bite-size pieces 2 celery stalks, cut up Salt and pepper to taste 1 cup fresh zucchini, sliced Cooked rice Cook vegetables in simmering water until crisp-tender. Cook chicken strips in a separate pan in oil, using salt and pepper to season. When chicken is cooked, add 2 cups water, the sugar and soy sauce. Mix until sugar is dissolved. After both chicken and vegetables are cooked, drain vegetables and transfer them to the chicken and soy sauce mixture. Bring to a boil, then simmer. Take 1/2 cup water, add flour and stir until flour is dissolved. Add to the simmering chicken and vegetable mixture. Simmer and stir occasionally for 5-10 minutes. Serve over rice. Chicken breast strips are cooked with a sweet soy mixture and combined with carrots, broccoli, celery and zucchini in a flour-thickened sauce. Fast and Easy Pork Tenderloin Parmesan Recipe Easy Christmas 1 lb. pork tenderloin 3 T. bread crumbs 1 T. grated Parmesan cheese 1/2 t. salt freshly ground pepper olive oil, as needed 1 small onion, chopped 1 clove garlic, minced Cut tenderloin crosswise into 8 slices, about 1 inch thick. Flatten each slice to 1/2-inch thickness. Combine crumbs, cheese, salt and pepper. Dredge pork slices to coat. Add oil to a large heavy skillet and pan-fry meat slowly with onion and garlic about 8 minutes. If meat is done first, remove it to a plate and keep warm and continue to cook the onion and garlic until softened. Wild Mushroom Bread Pudding 1 1/3 cup heavy cream 4 eggs 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 loaf crusty Italian bread, cubed 3 tablespoons unsalted butter, plus more for buttering baking dish 2 shallots, sliced 4 pounds mixed wild mushrooms, cleaned and sliced 3 tablespoons chopped chives 3 tablespoons fresh thyme leaves 3 tablespoons fresh rosemary leaves 4 tablespoons grated Parmesan, plus more to top Preheat oven to 350 degrees F. On a sheet pan put cubed bread. Toast it in the oven until golden brown, about 5 minutes. In a large saute pan melt the butter and saute the shallots until just wilted. Add the mushrooms and saute until browned, about 6 minutes. Remove from heat and reserve. In a large bowl make custard, whisk together the cream with the eggs and season with the salt and pepper. Add toasted bread cubes along with the chives, thyme and rosemary to the egg mixture. Stir in the sauteed mushrooms and mix in the grated Parmesan. Transfer the mixture to a 9 by 13-inch baking dish, top with more grated Parmesan, to taste. Bake for 45 minutes or until the top is golden brown and the custard is set. Chicken Delight Dish 1 1/2 pounds skinless, boneless chicken, cut into cubes 1/2 cup finely chopped onion Butter 1 1/4 cups water 1 tablespoon paprika 1 teaspoon salt (or to taste) 1 1/2 cups sour cream 2 tablespoons flour 1 cup sliced mushrooms Cooked noodles Saute chicken and onion in small amount of butter until lightly browned. Add water, paprika & salt. Stir. Cover. Cook 45 minutes until chicken is tender. Stir together sour cream and flour; blend in some of the cooking liquid; add to skillet along with mushrooms. Cook and stir until thickened and bubbly. Remove from heat. Serve immediately over noodles. Christmas Pie 2 cups crushed Oreo cookies 1/4 cup butter, melted 1/4 cup green creme de menthe 1 7-ounce jar of marshmallow creme 2 cups whipping cream maraschino cherries Mix together cookie crumbs melted butter. Press crumbs to bottom and sides of a 9 inch pie pan. Chill for several hours. Mix together marshmallow creme and creme de menthe until well blended. Fold in the whipping cream. Pour into pie pan over cookie crust. Top with maraschino cherries. Enjoy our easy christmas recipes page! |
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