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A good recipe for a Christmas dinner without fish boot!?

MAKE-AHEAD Bacon-Cheddar stuffed mushrooms 6 slices bacon 16 large mushrooms cremini 2 tablespoons butter 2 tablespoons chopped onion 1 ½ cups grated cheddar cheese 1. Preheat oven to 400 º F. Place bacon in a large deep skillet. Cook over medium-high heat until very brown. Drain, dice and reserve. 2. Remove mushroom stems and cut. Wipe the caps with a damp paper towel cleaning, caps aside. 3. In a large saucepan over medium heat, melt butter. Slowly cook and stir the chopped mushroom stems and onion until the onion is smooth. Remove from heat. 4. In a medium bowl, combine the mushroom stem mixture, bacon and 1 cup cheddar cheese. Mix well and spoon mixture into mushroom caps. 5. Bake in the preheated oven 15 minutes, remove the mushrooms from the oven and sprinkle with remaining cheese. If desired, bake 2-3 minutes more to melt cheese. To freeze: plate Baking plastic and freeze it before baking in the oven. A freezer bag that much work for the storage of these once they are frozen. Let thaw and bake as above. – Salad Salad Recipezaar com ——————————– Jackson:. 4 heads of romaine lettuce, cut into small pieces 2 cans of hearts of palm, drained and chopped 2 cans artichoke hearts, drained and chopped 8 strips of crisp bacon, crumbled (or more to taste) 1 small package. feta cheese, crumbled Dressing: 1 / 2 small onion (about 1 / 4 cup) 6 tablespoons cider vinegar 4 tsp. spicy brown mustard 1 tsp. 1 teaspoon sugar. salt 1 / 2 tsp. black pepper 1 cup vegetable oil (use a little olive oil), Assemble salad and toss. In blender or food processor Combine all dressing ingredients. Add oil slowly past. Pour dressing over salad, toss and serve. Wonderful! Makes 16 servings. – South Hall ——————————- ROASTED GARLIC SOUP WITH PARMESAN CHEESE 26 garlic cloves (unpeeled) 2 tablespoons olive oil 2 tablespoons (1 / 4 stick) butter 2 1 / 4 cups onion, sliced ​​1 ½ teaspoons chopped fresh thyme 18 garlic cloves, peeled 3 ½ cups chicken stock or canned low-salt chicken, ½ cup of broth ½ cup whipping cream fine grated Parmesan cheese (about 2 ounces) 4 lemon wedges Preheat oven to 350 degrees F. Place 26 cloves of garlic in a small glass dish for baking. Add 2 tablespoons olive oil and sprinkle with salt and pepper, stir. Cover baking dish tightly with foil and bake until garlic is tender and golden, about 45 minutes. Cool. Squeeze garlic between fingertips to release teeth. Transfer cloves in small bowl. Melt the butter in a large saucepan over medium-high heat. Add onion and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 cloves of raw garlic and cook 3 minutes. Add chicken broth, cover and simmer until garlic is very tender, about 20 minutes. Working in groups, puree soup in blender until smooth. Return soup to saucepan, add the cream and bring to a simmer. Season with salt and pepper. (Can be prepared one day ahead. Cover and refrigerate. Reheat over medium heat, stirring occasionally.) Divide the cheese grated into 4 bowls and spoons of soup. Squeeze juice of one lemon slice on each plate and serve. Makes 4 servings. – Bon Appétit, Pie Artichoke Tapenade February 1999 ——————————– Sugar 1 (14 ounces) quartered artichoke hearts, drained 1 (8 ounce) jar marinated artichoke hearts, drained 2 tbsp. fresh parsley, rough chopped, 2 tablespoons. EVOO 1 Tbsp. canola oil or light salad oil 1 / 3 cup. freshly grated Parmesan cheese 1 tbsp. lemon juice 1 / 4 tsp. granulated garlic 1 / 2 tsp. kosher salt, to taste some ground black pepper, to taste Sort through artichoke quarters, removing the tough outer leaves. Place all ingredients in processor food and pluse until a coarse paste is formed. Adjust salt and pepper to taste. Yield: 1 ½ cups. Serving Suggestion: Place slices of baguette or sourdough bread in a roasting pan and drizzle with EVOO. Roast in oven at 375 º C for 4-5 minutes. Remove, and spread with artichoke tapenade. Sprinkle with freshly grated Parmesan cheese, and return Bake for another 5 minutes. Top w / FGBP and serve. Good hot or at room temperature. Also gave good w / pasta hot, sliced ​​roma tomatoes cubes, and chicken breast on the grill.

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