Roxy
New member
I realize that not everyone may not like to have turkey on Thanksgiving ...so I will include some other main dish recipes for Thanksgiving Day.
Beef Rib Roast:
1 bone-in beef rib roast (4 to 5 pounds)
1 garlic clove, minced
1 teaspon salt
1/2 teaspoon pepper
1 small onion, sliced
6 to 8 bacon strips
Place roast, fat side up, on a rack in a shallow roasting pan. Rub with garlic, salt and pepper; top with onion and bacon.
Bake, uncovered, at 325 for 2-3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145; medium, 160; well-done, 170). Transfer to warm serving platter. Let stand for 10-15 minutes before slicing.
Walnut Cranberry Butter:
3/4 cup butter, softened-REAL BUTTER ONLY
2 tablespoons brown sugar
2 tablespoons honey
1 cup chopped fresh cranberries
2 tablespoons chopped walnuts, toasted
In a small mixing bowl., beat butter, brown sugar and honey until fluffy, about 5 minutes. Add cranberries and nuts; beat 5 minutes longer or until butter turns pink.
Transfer to a sheeet of plastic wrap; roll into a log. Refrigerate until chilled. Unwrap and slice or place on a butter dish.
Grilled Ham Steaks:
1-1/2 cups orange juice
1/2 cup cider vinegar
1/4 cup packed brown sugar
1 to 2 tablespoons ground cloves
1 tablespoon molasses
2 to 3 teaspoons ground mustard
2 to 3 teaspoons ground ginger
3 bone-in fully cooke ham steaks (1 lb. each and 3/8 inch thick)
In a small bowl, combine the first seven ingreients. Pour 1-1/2 cups into a large resealable plastic bag; add ham. Seal bag; turn to coat. Refrigerate for 1-2 hurs. Cover and refrigerate remaining marinade for basting.
Coat grill rack with non-stick cooking spray, before starting the grill. Drain and discard marinade. Grill ham steak, covered, over medium heat for 10-15 minutes or until heated through; basting frequently with reserved marinade.
Roasted Sea Scallops:
1 large tomato, chopped
1 medium onion, chopped
1 tablespoon minced fresh parsley
1 tablespoon olive oil
1-1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon pepper
12 sea scallops (2 oz.s each)
Hot cooked rice, opt.
In an ungreased 3-qt. baking dish, combine the first seven ingredients. Bake, uncovered, at 400 for 10 minutes or until bubbly.
Stir in scallops. Bake 15 minutes longer or until scallops are firm and opaque. Serve with rice, if desired.
Seasoned Pork Loin Roast:
In the summertime..grill it if you want and in the winter time...roast it
2 teaspoons garlic salt
2 teaspoons garlic-pepper blend
2 teaspoons lemon-pepper seasoning
1 boneless rolled pork loin roast (about 5 lb.s)
BASTING SAUCE:
3 cups water
2 tablespoons lemon juice
1-1/2 teaspoons minced onion
1/2 teaspoon garlic salt
1/2 teaspoon garlic-pepper blend
1//2 teaspoon lemon-pepper seasoning
1/2 teaspoon red pepper flakes
1/2 teaspoon grated lemon peel
Combine the garlic salt, garlic-pepper and lemon-pepper; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325 for 1-1/2 to 2 hours or until a meat thermometer reads 160.
Meanwhile, in a large saucepan, combine the basting sauce ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Brush over roast occasionally while baking. Let the roast stand for10 minutes before slicing.
Beef Rib Roast:
1 bone-in beef rib roast (4 to 5 pounds)
1 garlic clove, minced
1 teaspon salt
1/2 teaspoon pepper
1 small onion, sliced
6 to 8 bacon strips
Place roast, fat side up, on a rack in a shallow roasting pan. Rub with garlic, salt and pepper; top with onion and bacon.
Bake, uncovered, at 325 for 2-3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145; medium, 160; well-done, 170). Transfer to warm serving platter. Let stand for 10-15 minutes before slicing.
Walnut Cranberry Butter:
3/4 cup butter, softened-REAL BUTTER ONLY
2 tablespoons brown sugar
2 tablespoons honey
1 cup chopped fresh cranberries
2 tablespoons chopped walnuts, toasted
In a small mixing bowl., beat butter, brown sugar and honey until fluffy, about 5 minutes. Add cranberries and nuts; beat 5 minutes longer or until butter turns pink.
Transfer to a sheeet of plastic wrap; roll into a log. Refrigerate until chilled. Unwrap and slice or place on a butter dish.
Grilled Ham Steaks:
1-1/2 cups orange juice
1/2 cup cider vinegar
1/4 cup packed brown sugar
1 to 2 tablespoons ground cloves
1 tablespoon molasses
2 to 3 teaspoons ground mustard
2 to 3 teaspoons ground ginger
3 bone-in fully cooke ham steaks (1 lb. each and 3/8 inch thick)
In a small bowl, combine the first seven ingreients. Pour 1-1/2 cups into a large resealable plastic bag; add ham. Seal bag; turn to coat. Refrigerate for 1-2 hurs. Cover and refrigerate remaining marinade for basting.
Coat grill rack with non-stick cooking spray, before starting the grill. Drain and discard marinade. Grill ham steak, covered, over medium heat for 10-15 minutes or until heated through; basting frequently with reserved marinade.
Roasted Sea Scallops:
1 large tomato, chopped
1 medium onion, chopped
1 tablespoon minced fresh parsley
1 tablespoon olive oil
1-1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon pepper
12 sea scallops (2 oz.s each)
Hot cooked rice, opt.
In an ungreased 3-qt. baking dish, combine the first seven ingredients. Bake, uncovered, at 400 for 10 minutes or until bubbly.
Stir in scallops. Bake 15 minutes longer or until scallops are firm and opaque. Serve with rice, if desired.
Seasoned Pork Loin Roast:
In the summertime..grill it if you want and in the winter time...roast it
2 teaspoons garlic salt
2 teaspoons garlic-pepper blend
2 teaspoons lemon-pepper seasoning
1 boneless rolled pork loin roast (about 5 lb.s)
BASTING SAUCE:
3 cups water
2 tablespoons lemon juice
1-1/2 teaspoons minced onion
1/2 teaspoon garlic salt
1/2 teaspoon garlic-pepper blend
1//2 teaspoon lemon-pepper seasoning
1/2 teaspoon red pepper flakes
1/2 teaspoon grated lemon peel
Combine the garlic salt, garlic-pepper and lemon-pepper; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325 for 1-1/2 to 2 hours or until a meat thermometer reads 160.
Meanwhile, in a large saucepan, combine the basting sauce ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Brush over roast occasionally while baking. Let the roast stand for10 minutes before slicing.
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