Holiday Recipes, Official Site! Holiday Recipe Ideas! World Cooking! International Recipes!

World Cooking

World Cooking


Coffee Makers






Gift Baskets


Small Appliances



Main Course



Holiday Meals


Roast Prime Rib with Red Wine Au Jus, Yorkshire Pudding and Fresh Creamed Horseradish

"A Roast Prime Rib with Red Wine Au Jus, Yorkshire Pudding and Fresh Creamed Horseradish"




1 – 8 lb, standing rib roast (prime rib) 4 bones
½ c. Kosher salt
2 tblsp. freshly ground black pepper
1 teasp. Dried thyme leaves

First and most importantly invest in an instant read meat thermometer. They start at about $6 and are worth it.
Let rib set out in the kitchen for two hours. It is best to have your rib as close to room temperature as possible before cooking, as this will ensure more even roasting. Preheat oven to 425°F. Place rib roast in a large roasting pan covered with foil (this makes for easier cleanup) on a wire rack bone side down. Rub salt and spices into the fat layer. Place roasting pan on a lower rack in the oven and cook for 20 minutes until the fat is seared and starting to brown. Turn the oven down to 350°F and roast for approximately two and one half hours more. Start testing about 2 hours into the cooking process.

Test with your thermometer by placing the tip into the center of the thickest part of the meat close to the bone.

(120°F for rare, 125°F for medium rare and 130°F for medium.)
Remove the roast when the desired temperature is achieved and let the meat rest for 20 minutes before carving. This will ensure that the meat is evenly cooked and will retain its juices.

Serve 8 people.

1 1/2 c. beef broth
½ c. red wine (burgundy)
1 bay leaf
6 whole black pepper corns
¼ teasp. Kosher salt

Place all ingredients in a small sauce pan and simmer 15 minutes over low heat. Strain and serve warm in a sauce boat.


It really helps if you have a second oven so you can make these during the last half hour of roasting the prime rib.
1/2 cup or so of the hot beef drippings from the prime rib.
1 cup flour
1/2 teaspoon salt
1 cup milk
2 large eggs

First of all this is almost the same as making popovers, so the same rules apply, have ingredients at room temperature and don’t let them cool too quickly when done.

You will need a non-stick muffin pan for this to work perfectly. The batter sometimes sticks in a regular muffin pan.

Preheat oven to 425° F.
Using a turkey baster, (you still have one from thanksgiving right?) siphon off some of the beef fat
Divide the hot beef drippings between 8 muffin cups and heat the muffin pan in the oven while you are whipping the batter. You can substitute salad oil if you want.
Mix flour and salt. Add milk gradually. Beat eggs well and add to batter. You could do this in a blender or food processor if you like. Remember – no lumps.

Remove muffin pan from the oven. Divide batter between muffin cups and return to oven. Reduce heat to 375°F. Bake approximately 25 minutes. They should be golden brown. Turn off oven and leave the muffin pan in the oven with the door held open with a hot pad.



1 c. finely grated horseradish
1 c. sour cream
1 teasp. Lemon juice
1 teasp. Worcestershire sauce
Mix all of the ingredients together and refrigerate one hour.
Serve in a large ramekin with the prime rib.



Roasted Turkey

"A perfectly seasoned and juicy turkey. My friend from France taught me to cook turkey like this, but she never measures anything so use your own judgment for vegetable amounts, etc. I usually err on the side of 'more is better'!"

Original recipe yield:

1 (18 pound) turkey.
Prep Time:30 MinutesCook Time:4 Hours Ready In:17 Hours Servings:24 (change)

1 (18 pound) whole turkey, neck and giblets removed
2 cups kosher salt
1/2 cup butter, melted
2 large onions, peeled & chopped.

INGREDIENTS, Continued ...

4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine.

"END" of Ingredients.

Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.

Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.

Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.

Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.


Cornbread Stuffing

It has been a technique of mine for years to bake the stuffing separately from the bird. There are two basic reasons that I do this: 1) Ease of serving, especially when you cooking for a large group. 2) It is potentially hazardous to stuff a large bird and slow cook it with the body cavity filled with a mixture that contains eggs and dairy products. The rule is: keep potentially dangerous foods above 140°F or below 40°F. Four hours is the maximum time for such items to be held between the upper and lower temperatures.


2 c. corn meal
2 c. all purpose flour
1/4 c. sugar
1 oz. baking powder
2 teasp. Salt
Mix above ingredients in a large bowl
2 eggs
5 ounces melted butter
2 cups milk
Mix above ingredients in a separate bowl
Blend dry ingredients together in a large bowl.
Blend liquid ingredients together in a separate bowl.
Add the liquid ingredients to the dry blending until a smooth batter is formed.

Preheat oven to 400°F. Oil and heat a 9” by 6” cake pan for 5 minutes. Add the batter to the hot pan and return to the oven. Turn oven down to 350°F.

Bake until a toothpick comes out clean, approx. 45 minutes.


4 tblsp. Butter
2 c. of minced white onion
1 Cornbread Stuffing
of minced celery
1 red bell pepper, seeded and finely chopped
2 cloves of garlic
2 tblsp. fresh parsley, chopped fine
1 teasp. fresh sage, chopped fine
1 teasp. fresh thyme, chopped fine
1/2 teasp. Kosher salt
1/4 teasp. ground black pepper
1 c. chicken or turkey stock
2 eggs, beaten with the stock.

Melt butter in a large sauté pan. Sauté the onion, celery, bell pepper and garlic over low heat until tender. Cube the cornbread and place in a large mixing bowl. Add the cooked vegetables, herbs, salt* and pepper tossing without breaking the cornbread up. Blend the stock and eggs together and pour over the cornbread mix. Blend gently with a large spoon taking care not to crumble the cubes of bread. Let rest for 5 minutes. Turn gently with the spoon once again. The mixture should be fairly moist. Add more stock if too dry. Press the stuffing into a 9” by 6” cake pan that has been oiled or rubbed with cold butter. Cover with oiled or buttered wax paper and oil. Bake at 350°F for 30 minutes.

Variations might include adding some dried cranberries or cooked sausage.

*Chef’s tip: read the list of ingredients on the package of salt that you are going to buy. Even if it is kosher salt it may still have anti caking chemicals. Use only pure salt.


Fresh Orange Cranberry Sauce


3 c. (12 ounces) cranberries
1 c. sugar
1 c. Orange juice
zest of one orange

Combine sugar and orange juice in a medium saucepan. Stir to dissolve sugar. Bring to a simmer. Add cranberries. Reduce heat and simmer gently until all of the cranberries pot, about 5 minutes.
Remove from heat. Let cool before serving.
Yield 2 1/4 cups.


Grandma Toni’s Turkey Gravy

By Chef Ron Ottobre

This recipe is the way my mom makes it. However, at my home and at restaurants I have worked in, we remove the bones from the turkeys. The breasts are then trussed and roasted separately from the legs. This gives a larger amount of bones, which makes the stock richer.


1 turkey neck, chopped into 1 inch chunks
turkey giblets and heart from 1 turkey, chopped into quarters
1 pound of chicken or turkey bones only, chopped into smaller chunks (you can ask your butcher for these for a nominal charge)
2 ribs of celery, diced
1 carrot, peeled and diced
1 onion, peeled and diced
2 c. red wine
6 whole peppercorns
1 bay leaf
2 tblsp. Butter
4 tblsp. Flour
1 teasp. Kosher salt
1 teasp. “Kitchen Bouquet”


It is best to start this stock a day or two before.
Put bones, neck, giblets, heart, celery, carrot and onion into a large roasting pan. Roast at 375°F for about an hour, stirring occasionally, until all ingredients are evenly browned. Remove to a large stockpot. Deglaze the roasting pan with red wine. (Deglazing: Add the wine to the pan and heat over a low flame scraping the bottom of the pan gently taking care to scrape the caramelized bits of vegetables into the wine. Do not reduce too much.) Add the wine to the stockpot and just cover the bones and vegetable with water (about 8 cups). Add the peppercorns and bay leaf. Simmer the stock for 4 hours adding water if necessary.

Strain the stock and refrigerate overnight. Remove the turkey fat and save. You should have about 6 to 8 cups yield.


To make the gravy: heat the stock in a pot. In another pot melt the butter and 2 tablespoons of the reserved turkey fat. Add the flour and cook over medium heat, while stirring. The “roux” is finished when the flour starts to brown slightly. Add the boiling stock rapidly, a cup at a time, while whisking briskly. It should take about 4 to 5 cups. The gravy should not be too thick. Reduce over low heat if too thin. Add more stock (or water if you have no stock left) if too thick.


Season with salt to taste and darken, if desired, with Kitchen Bouquet or caramel color.
Any left - over stock will make a great soup base or freeze for the next time you need a quick sauce or gravy.


Pumpkin Cheese Cake

This is definitely a bake ahead recipe as it takes several hours to bake and cool
1 cup vanilla wafers, crushed fine
2 tablespoons butter melted
1 1/2 Pounds Cream Cheese, room temperature
4 eggs
2 egg yolks
1 1/4 cups sugar
1 1/2 cup pumpkin puree
4 ounces sun dried cranberries
1/2 cup cranberry juice or apple juice
4 sprigs of mint
Yield: 1 ten-inch spring form pan. About 8 to 12 servings


Crush the vanilla wafers and blend with the butter. Press into the base of the spring form pan and bake 3 to 5 minutes at 350°F. Cool. Wrap pan in plastic wrap and foil. Do this in such a manner as to make the bottom and sides water tight.

Beat the cream cheese in a large mixing bowl until smooth and easy to work. Add the eggs one at a time
blending well each time. Add the yolks in the same manner add the sugar and pumpkin puree in the same fashion making sure that the mixture is homogenous. Spoon mix over the cookie crust in the prepared spring form pan, cover with foil. Bake in a water bath at 350°F for 3 hours checking with a tooth pick to see if it comes out clean. When done refrigerate overnight.

Rehydrate cranberries in juice by simmering in a pan. Cool.


Place a slice of the cheesecake on a plate. Spoon a few of the berries over the top of the cheesecake and garnish with a mint sprig.


The Best Sweet Potato Pie in the World

Sweet Potato Pie

By Chef Ron Ottobre

Yield 2 pies


2 9 - inch Pie shells
½ c. Brown sugar
¼ teasp. Ground Ginger
¼ teasp. Cinnamon
¼ teasp. Nutmeg
3 Eggs
18 ounces baked Yams
1 can Sweetened condensed milk
½ oz. dark rum


You can use frozen pre-made pie shell if you like or use the recipe below.
Pre-bake the pie shells for about 10 minutes in a preheated oven at 350°F.

Glaze the pecans.
Mix brown sugar, spices, eggs, yams, sweetened condensed milk and dark rum in a large bowl with a whisk until mixture is smooth. Fill the pie shells and bake for 45 minutes or until a toothpick comes out clean.

Place the glazed pecans in strategic positions on the pie about ¾ of the way through the baking procedure.
4 oz. Pecans
2 teasp. Sugar


Moisten the pecans in a little water and toss with the sugar then bake on a sheet pan at 350°F for 3 to 4 minutes to slightly caramelize the sugar. Do not brown too much.


Yield 2 pie shells

3 cups all-purpose flour
1 teasp. Sugar
1 teasp. Kosher salt
1/2 pound chilled butter
1 egg
3/4 cups ice water


Mix flour with salt and sugar. Dice butter into small cubes, cut into flour mixture until butter is pea – sized. Beat egg into ice water and add water – egg mixture a little at a time to flour mixture. Blend until a ball forms. Do not over mix. Divide into two balls, wrap in plastic wrap and chill for 1 hour before rolling.


World Cooking

Customer Service: (925) 899-1401

Site Updated November 3, 2007

All Contents Copyright 2006 All Rights Reserved.


International Recipe's Index


Customer Service


Page Contents: holiday recipes, holiday recipe, holiday, recipes, recipe, international recipes, international cooking, world cooking, official site.

Holiday Recipe! Holiday Recipes!