ONEMAGICAL CHRISTMAS RECIPE THREAD (190+ Recipes)

[onemagicalchristmas]

GARDEN - FRESH TURKEY BURGERS

1 lb. ground turkey
1 c. Quaker Oats (quick or old fashioned, uncooked)
3/4 c. finely chopped onion
3/4 c. finely chopped red or green pepper
1/2 c. shredded zucchini
1/4 c. catsup
6 whole grain rolls, split, toasted
1/2 c. sour half and half

Lightly spray rack of broiler pan with vegetable oil cooking spray or oil cooking spray or oil lightly. Combine first seven ingredients; mix well. Shape into six burgers. Place on rack of prepared pan or over medium hot coals on outdoor grill 6 inches from heat. Broil 7 to 9 minute son each side or until golden brown. Serve on rolls with rounded tablespoon sour half and half per serving. Garnish with lettuce and sliced tomato, if desired.



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[onemagicalchristmas]

Cranberry and Apple Stuffed Pork Chops

1 tablespoon olive oil
1/2 onion, chopped
1 large Granny Smith apple - peeled, cored and diced
2 tablespoons balsamic vinegar
1/2 cup dried cranberries
salt and pepper to taste
2 (6 ounce) boneless pork chops
1 tablespoon olive oil

Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the onion and apple; cook and stir for 5 minutes. Stir in the cranberries and balsamic vinegar, and continue cooking until the apple and onions have softened, about 5 minutes more. Season to taste with salt and pepper, then scrape the mixture onto a plate, and refrigerate until cold.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.

Cut a large pocket into the pork chops using a sharp, thin bladed knife. Stuff the cooled apple mixture into the pork chops, and secure with toothpicks if needed. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper to taste, and place into the hot skillet. Cook on each side until browned, about 3 minutes, then transfer to a baking dish. Top with the remaining apple mixture, and cover the baking dish with aluminum foil.

Bake in preheated oven until the pork is no longer pink in the center, about 40 minutes depending on the thickness of the pork chops. Uncover, and bake about 10 minutes longer until the apple mixture has browned around the edges.

[onemagicalchristmas]

Old-Fashioned Pink Lemonade

September 15, 2006

Serve this classic drink in pitchers garnished with mint leaves
and orange or lemon slices.

Ingredients
2 C. white sugar
9 C. water
2 C. fresh lemon juice
1 C. cranberry juice, chilled

Directions
In large pitcher combine sugar, water, lemon juice and cranberry
juice. Stir to dissolve sugar. Serve over ice.

Serving Size
12

[onemagicalchristmas]

Blue Hawaii Cocktail

•3/4 oz. Light Rum
•3/4 oz. Vodka
•1/2 oz. Blue Caracao
•3 oz. Pineapple Juice
•1 oz. Sweet & Sour Mix

Combine all ingredients and mix well. If using ice, mix the ingredients in a
blender. Serve in a tall glass. Garnish with a slice of pineapple and a cherry.

[onemagicalchristmas]

Hawaiian Fried Won Tons

1 (12 ounce) container fully cooked luncheon
meat (e.g. Spam), chopped
1 (8 ounce) can water chestnuts, drained
and chopped
3 tablespoons green onions, chopped
3 tablespoons fresh parsley, chopped
3 hard-cooked eggs, peeled and chopped
1/2 teaspoon pepper
1 1/2 tablespoons oyster sauce
1 (14 ounce) package square wonton
wrappers
1 quart vegetable oil for frying

In a medium bowl, mix together the lunch meat, water chestnuts, green onions, parsley, hard-cooked eggs, pepper, and oyster sauce. Set aside.
On a clean flat surface, such as a cutting board, lay out 4 to 6 wonton skins at a time. Place a tablespoon of the meat mixture into the center of each one. Keep a small bowl of water next to the work area to dip fingers in. Use wet fingers to moisten the corners of each wrapper. Quickly pinch all 4 corners together to seal in the filling. If it doesn't hold, use more water. Keep filled wontons covered with plastic wrap to prevent drying while the others are made.
Heat one inch of oil in a deep heavy skillet over medium-high heat, or heat recommended amount of oil in a deep-fryer to 365 degrees F. Fry wontons for a few minutes on each side, or until golden. Remove to paper towels to absorb excess grease. Enjoy the grinds!
Servings: 10

[onemagicalchristmas]

Malasadas

1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1/4 cup warm water (110 degrees F/45
degrees C)
6 eggs
6 cups all-purpose flour
1/2 cup white sugar
1/4 cup butter, melted
1 cup evaporated milk
1 cup water
1 teaspoon salt
2 quarts vegetable oil for frying
2 cups white sugar

Dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water; set aside.
In small bowl, beat eggs until thick.
Put flour in large bowl, making a well in the center. Into the well add yeast, eggs, 1/2 cup sugar, melted butter, milk, 1 cup water, and salt. Beat thoroughly to form a soft, smooth dough. Cover, let dough rise until doubled.
Heat oil to 375 degrees F. Drop dough by big teaspoonfuls into oil, fry until golden brown. Drain on paper towels, shake in a bag of sugar to coat, and serve hot.
Servings: 84

[onemagicalchristmas]

Chewy Coconut Cookies

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 1/3 cups flaked coconut

Preheat oven to 350 degrees F. Combine the flour, baking soda, and salt; set aside.
In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.
Servings: 36

[onemagicalchristmas]

Coconut (Haupia) and Chocolate Pie

1 (9 inch) unbaked pie crust
1 cup milk
1 (14 ounce) can coconut milk
1 cup white sugar
1 cup water
1/2 cup cornstarch
7/8 cup semi-sweet chocolate chips
1 1/2 cups heavy cream
1/4 cup white sugar

Preheat oven to 350 degrees F. Bake crust for 15 minutes, or until golden brown. Set aside to cool.
In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes.
In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate for about an hour.
Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.
Servings: 8

[onemagicalchristmas]

Piña Passion

•1 ounce lime juice
•3/4 ounce passion fruit nectar
•1/2 ounce peach brandy
•3/4 ounce Demerara rum (86 proof)*
•3/4 ounce gold rum
•1 pineapple slice, canned
•3/4 ounce honey
•medium size pineapple

Pour the first seven ingredients into a blender along with 1/2 cup of crushed
ice. Blend all items.
Pour mixture over ice cubes placed in a cored out pineapple or over ice in a
glass.
*Demerara Rum is a blend of mature rums from Guyana, the only country in the
world legally entitled to call its rum Demerara. Before blending, each rum is
aged in oak casks to bring out its full character and flavor. The rums are then
carefully blended to produce a fine Demerara rum of particular smoothness and
quality

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Hawaiian Fruit Punch

•4 cups orange juice
•4 cups guava juice
•4 cups pineapple juice
•1/2 cup grenadine, red
•1 cup ginger ale
•3 cups light rum
•1/2 cup dark rum

Compliments of Culinary Arts Program at Maui Community College.

Pour chilled juices into a large bowl, add grenadine, ginger ale and the light
rum.
Add cubed ice and stir to mix.
Float dark rum over the punch. Do not stir into the punch.



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