Recipe For Christmas Fruit Salad Recipe For Stuffed

CHRISTMAS FRUIT SALAD

Steps:

• In a large saucepan, combine egg yolks, water, vinegar and salt. Cook over medium heat, stirring constantly, until mixture thickens and reaches 160°. Remove from the heat and cool; fold in whipped cream. , In a large bowl, combine remaining ingredients. Add dressing; toss to coat. Cover and refrigerate for 24 hours.

CHRISTMAS FRUIT SALAD

Steps:

• Core and slice apple, peel and section orange.
• Pulse apple and orange in food processor a few times until coarsely chopped, or just chop them up.
• Mix cranberry sauce and cinnamon with apple/orange mixture in bowl and refrigerate until serving.

CHRISTMAS SALAD

Steps:

• Line a plate with parchment. Toss the pecans with the pumpkin pie spice, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl. Add the mixture to a small nonstick skillet and heat over medium heat, tossing frequently, until the spices begin to brown and become fragrant, 1 to 2 minutes. Drizzle in 1 tablespoon of the honey and cook, stirring constantly, until the honey begins to caramelize and the pecans are well coated, 1 to 2 minutes. Transfer to the prepared plate, making sure the pecans are in an even layer and not stacked on top of each other. Let cool completely, about 20 minutes.
• Meanwhile, place a small bowl that can hold 1 cup of salad dressing in the center of a large platter. Toss the arugula, frisee and radicchio in a large bowl. Spread the lettuce mixture in a circle to resemble a wreath around the bowl on the platter.
• Slice both ends off one of the oranges and set the fruit flat-side down on a cutting board. With a paring knife, slice the peel and the pith off in sections, following the shape of the orange. Remove whole segments by cutting towards the center of the orange along a membrane. Then slice along the adjacent membrane to release the segment. Place the segments in a small bowl. Squeeze the juice from the remaining membranes into a medium bowl.
• Halve the remaining orange and squeeze the juice into the medium bowl (you should have about 1/3 cup). Whisk in the vinegar, Dijon, remaining 1 tablespoon honey, 1/4 teaspoon salt and a few grinds of black pepper. Whisking constantly, slowly drizzle in the olive oil until emulsified. Pour the dressing into the bowl in the center of the platter.
• To serve, scatter the honeyed pecans, orange segments, pomegranate seeds and feta cheese over top of the lettuce wreath.

CHRISTMAS VEGETABLE SALAD

Steps:

• In a jar with a tight-fitting lid, combine the first 6 ingredients; shake well. In a salad bowl, combine the cauliflower, olives and peppers; drizzle with dressing and toss to coat. Cover and refrigerate for several hours or overnight.

FLUFFED FRUIT SALAD

Steps:

• Combine pineapple, cranberry sauce and oranges. Fold in whipped topping and zest. Serve on lettuce if desired. Just before serving, sprinkle with pecans.

FROZEN CHRISTMAS SALAD

Steps:

• In a small bowl, combine pineapple and marshmallows. Set aside until marshmallows are softened, about 15 minutes. , Meanwhile, in a small bowl, beat cream cheese and mayonnaise until smooth. Stir into marshmallow mixture. Fold in cherries and walnuts., In a small bowl, beat whipping cream until soft peaks form. Fold into pineapple mixture. Spoon into a 6-cup mold; freeze overnight. Let stand at room temperature for 15-20 minutes; unmold onto a serving plate.

IRENE'S CHRISTMAS CHEESE DIP

Steps:

• Melt the cheese in the top of a double-boiler over medium heat.
• Add the onions, tomatoes, jalapenos, red and green bell peppers.
• Mix well and heat for additional 10 minutes.

HOLIDAY FRUIT STUFFED ROASTED CHICKEN

Steps:

• Preheat an oven to 275 degrees F (135 degrees C). Spread the walnuts out onto a baking sheet and toast them for about 45 minutes, until the nuts start to brown and become fragrant. Watch the walnuts carefully, because they burn quickly. Set the walnuts aside.
• While the walnuts are roasting, rinse the chicken well with cold water, then pat dry inside and out with paper towels. Place the chicken into a small roasting pan, and sprinkle inside and outside with salt and pepper.
• Combine 2 tablespoons Italian dressing, 2 tablespoons of melted butter, 1 teaspoon orange peel, the lemon peel, thyme, and basil in a small bowl. Brush the chicken inside and out with the mixture.
• To make the stuffing, heat 2 tablespoons of butter in a skillet over medium heat. Add the apple, pear, and pineapple chunks; cook and stir about 5 minutes, until the apple and pear are tender. Mix the cooked fruit mixture with the roasted walnuts, bread, prunes, grapes, 2 tablespoons Italian dressing, orange juice, apple cider, 1 teaspoon of orange zest, honey, and cinnamon in a large bowl and stir to combine.
• Increase oven temperature to 325 degrees F (165 degrees C). Spoon the stuffing into the chicken cavity, including the area under the neck skin. Secure the skin over the neck cavity with toothpicks, and fold the wings underneath the chicken. Tie the drumsticks together.
• Roast the chicken in the preheated oven for 1 hour, and untie the drumsticks. Return the chicken to the oven and continue roasting until no longer pink at the bone and the juices run clear, about 45 minutes to 1 hour additional roasting time. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

CHRISTMAS VEGETABLE SALAD

Steps:

• In a jar with tight-fitting lid, combine lemon juice, vinegar, oil, salt, sugar and pepper; shake well to combine ingredients.
• Combine cauliflower, olives and peppers in a salad bowl; pour dressing over.
• Marinate in refrigerator for several hours or overnight.

BEAUTIFUL CHRISTMAS FRUIT SALAD

Steps:

• Wash the fruit well.
• Mix the salt and water in a medium sized bowl. Stir until all the salt is dissolved.
• Dice the apple into bite-size chunks. Make sure each piece has a bit of green peel on it.
• Add the apple pieces to the salt water. Occasionally stir the apples to ensure they are uniformly soaked.
• Place the raspberries, grapes, and drained cherries in a large, 4 quart serving bowl. Gently mix the fruit together without bruising the cherries and raspberries.
• Skin the kiwis and dice into bite sized chunks. Add them to the serving bowl. Gently mix the fruits again.
• Cut the honeydew flesh into chunks or use a melon baller. Add the honeydew to the serving bowl, and gently mix.
• Drain the salt water off the apples. I did not rinse them - I think the tiny bit of salt adds a little to the flavor of the salad. Gently mix into the serving bowl.
• Separate pomegranate seeds from the white pith. Here are three easy ways to do it: http://pomegranates.org/index.php?c=27.
• Add the pomegranate seeds to the serving bowl, and mix one final time. Be very careful not to over mix - the juices from the red fruits will stain the apples and melon.
• Garnish if you'd like with fresh mint,a star cut from fresh pineapple, or a cross section of star fruit. Serve immediately or chill - this salad will hold up in the fridge for many hours. Serve with fresh cream, whipped topping, or plain. It's all good!
• Takes about an hour to make depending on your knife skills. Makes about 4 quarts.

HEALTHY STUFFED SALAD

Steps:

• Layer hummus, black beans, flax seed meal, avocado, tomatoes, carrots, zucchini, and celery, respectively, in a bowl or a plastic lunch container.

CHRISTMAS SALAD

Steps:

• Microwave bacon for about five minutes (cover with paper towel) or until almost crisp.
• Reserve bacon grease for hot bacon dressing (if making).
• Microwave almonds for two minutes (stirring once) in same plate used for cooking bacon.
• While those items are being microwaved, wash and chop green onions finely.
• Put spinach in large serving bowl.
• Explain that it represents the Christmas tree which will later be made into the cross of Christ.
• Add green onions.
• Add dried cranberries.
• Explain that the red symbolizes Christ's blood shed on the cross to pay the price for our sin.
• Crumble in bacon.
• Crumble in feta.
• Explain that the white stands for Christ's innocent blood washing away our sins and making us pure.
• Sprinkle with almonds.
• Stir in dressing (there are many great recipes for hot bacon and sweet and sour dressings on Zaar, but if you're in a hurry, just mix up vinegar, oil or bacon drippings, sugar, salt).
• Toss well and serve immediately.