Toral Ash - 60 Easy Recipes For Christmas: A Spectacular Cookbook for A Festive Christmas Party

A Spectacular Cookbook for A Festive Christmas Party

By

Toral Ash

Wellington beef

P rep Time: 30 mins

Total Time: 1 hr

Servings per Recipe: 8

Calories 744 kcal

Fat 57.2 g

Carbohydrates 29.6g

Protein 26.2 g

Cholesterol 131 mg

Sodium 434 mg

Ingredients

2 1/ lbs. beef tenderloin

2 tbsps. butter,

Softened 2 tbsps.

butter 1 onion,

diced 1/2 C. sliced fresh mushrooms

2 oz. liver pate

2 tbsps. butter, softened

Salt and pepper to taste 1 (17.5 oz.)

package frozen puff pastry,

thawed 1 egg yolk, beaten

1 (10.5 oz.) can beef broth

2 tbsps. red wine

Directions

1. Before you begin, preheat your oven to 425 degrees.

2. In a casserole dish, place the meat, top with 2 tbsps of butter, and bake for 17 minutes. Preserve any liquid that results during baking.

3. Cook your mushrooms and onions for 7 minutes in 2 tbsps butter. Allow for cooling of the contents.

4. In a separate dish, mix the salt, 2 more tablespoons butter, pepper, and pate. This is a great way to dress up your meat.

Then sprinkle the mushroom and onions on top.

5. Flatten the puff pastry and place your fresh mixture in the center.

6. Wrap the crust tightly over the mixture and transfer it to a casserole or baking dish of appropriate size. Make one or two slits on the pastry's top for ventilation.

7. Brush the pastry with egg yolk and bake for 12 minutes at 450 degrees. Then bake at 425 degrees for 16 minutes. Turn off the heat and leave the pastry in the oven to cool.

8. In a large saucepan, bring the following ingredients to a boil for 17 minutes: red wine, reserved beef juices, and beef stock.

Use as a pastry topping. Enjoy.

Turkey Pot Pie

P rep Time: 15 mins

Total Time: 1 hr

Servings per Recipe: 6

Calories 339 kcal

Fat 12.9 g

Carbohydrates 38g

Protein 18.3 g

Cholesterol 71 mg

Sodium 342 mg

Ingredients

3 large potatoes, peeled

2 tbsps. butter, room temperature

1/4 C. warm milk

1 tbsp. olive oil

1 onion, diced

1 lb. ground turkey

1 large carrot, shredded

1 (4.5 oz.) can sliced mushrooms

1 tbsp. diced fresh parsley

1/4 tsp dried thyme

1 clove garlic, minced

1 tsp chicken bouillon powder

1 tbsp. all-purpose flour

salt to taste

ground black pepper to taste

Directions

1. Preheat your oven to 375 degrees Fahrenheit before proceeding.

2. Cook your potatoes in boiling water for 23 minutes. Once the potatoes are cooked, transfer them to a basin and mash them with milk, salt, pepper, and butter.

3. For 6 minutes, stir fry your onions in olive oil. Combine the chicken stock, pepper, turkey, garlic, salt, carrots, thyme, mushrooms, and parsley in a medium bowl. Cook in a stir-fry pan until the turkey is thoroughly cooked.

4. Stir in the flour and cook for a further 2 minutes. Combine all of the ingredients in a baking dish and top with your potatoes.

5. Refrigerate the casserole for 35 minutes. Enjoy.

Roast

P rep Time: 20 mins

Total Time: 3 hrs 20 mins

Servings per Recipe: 8

Calories 547 kcal

Fat 31 g

Carbohydrates 2.3g

Protein 61.2 g

Cholesterol 184 mg

Sodium 255 mg

Ingredients

5 lbs beef round roast

salt and pepper to taste

2 tbsps butter

1/2 C. water

1/2 tsp dried sage

1/2 tsp dried mint

1 medium onion, sliced (optional)

1 clove garlic, minced (optional)

1/8 tsp seasoning salt (optional)

1/8 tsp red pepper flakes (optional)

1 tbsp butter

1 tbsp all-purpose flour

1/2 C. cold water

1/4 tsp dried sage

1/4 tsp dried mint

Directions

1. Preheat your oven to 350 degrees Fahrenheit before proceeding.

2. After seasoning the beef with pepper and salt, brown it in a big saucepan with 2 tbsps butter.

3. Add half a cup of water and 1/2 teaspoon each of mint and sage. You may also add garlic, pepper flakes, and onions if desired. Now cover the saucepan with a lid.

4. Bake everything for 3 hours in the oven.

5. Make a roux with flour and 1 tbsp butter. Remove from heat and gradually add half a cup of cold water to the roux. Combine everything evenly and then reintroduce the heat.

6. Add the remaining mint and sage, as well as the juice from the meat, to the roux.

7. Continue simmering the items until a thick gravy forms.

8. Taste your meat with gravy.

Stuffing Without Meat Classical

P rep Time: 15 mins

Total Time: 1 hr

Servings per Recipe: 10

Calories 254

Fat 15.5g

Cholesterol 37mg

Sodium 613mg

Carbohydrates 24.7g

Protein 4.4g

Ingredients

1 (1 lb.) white bread loaf, sliced

C. butter

4 celery stalks, chopped

1 onion, chopped

Salt and freshly ground black pepper, to taste