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Holiday Entree Recipe Ideas
by Brenda Arnold
Slow-Cooker Corned Beef and Cabbage By: Brenda Arnold
- 4 cups hot water
- 2 tbsp. cider vinegar
- 2 tbsp. sugar
- 1 large or 2 medium onions, cut into wedges
- 1 3-lb. corned beef round or brisket, packaged with spices
- 8 small white or yellow potatoes, scrubbed and cut into quarters
- 1 head of green cabbage (about 1 1/2 lbs.), cored and cut into 10 wedges
In a 6-quart electric slow cooker, combine the water, vinegar, sugar, pepper and onions, mixing well. Place the corned beef in the mixture. Scatter the potatoes over the top and along the sides.

Firecracker Grilled Alaska Salmon By: Brenda Arnold
- 8 (4 ounce) fillets salmon
- 1/2 cup peanut oil
- 4 tablespoons soy sauce
- 3 teaspoons brown sugar
- 4 tablespoons balsamic vinegar
- 4 tablespoons green onions, chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoons ground ginger
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

Roasted Goose with Port Wine Cherry Sauce
By: Brenda Arnold
- 1 (10 pound) whole goose
- sea salt to taste
- 1/2 orange
- 1/2 lemon
- 1/2 Granny Smith apple
- 2 tablespoons goose fat
- 1 (10 pound) whole goose
- 1 cup cherries, pitted and halved
- 1 cup port wine
- 1 1/2 teaspoons grated fresh ginger root
- 1/4 cup thinly sliced green onion
- 1 tablespoon white sugar
- 1 1/2 teaspoons soy sauce
- 1/1/2 cup chicken stock
Preheat an oven to 350 degrees F (175 degrees C).
Use a fork to prick the goose all over. Do not go into the meat, just through the skin. Season inside and out with sea salt, stuff with the orange, lemon, and apple; tie the wings behind the bird with cooking twine. Place breast-side-down into a roasting pan, and fill with 1/2-inch of water. Bake in the preheated oven for 45 minutes, then remove from the oven. Turn the goose breast-side-up, and prick the skin with a fork again. Add water to the pan to bring the level back up to 1/2-inch. Return the goose to the oven, and cook until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 170 degrees F (75 degrees C), about 2 hours. Remove from the oven, and cover loosely with aluminum foil to rest.

Spoon 2 tablespoons of goose fat from the roasting pan into a small saucepan, and heat over medium heat. Stir in the cherries and cook until the cherries have softened and begun to release their juice, about 10 minutes. Stir in the port wine, and bring to a boil over high heat. Boil for 2 minutes, then stir in the ginger, green onion, sugar, soy sauce, and chicken stock. Return to a boil, then reduce heat to medium, and simmer until the sauce has reduced by half, or to your desired consistency, about 10 minutes. Serve the sauce alongside the goose.

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