Submit Your Favorite Holiday Recipe

Submit your favorite Holiday recipe and it will be featured on our site along with the recipe picture if you have one and
your name if you wish. 
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3/4 C. butter or margarine
1 C. sugar
1 tsp. baking powder
1 egg
1/4 tsp. mint extract
Few drops green food coloring
2 1/4 C. all-purpose flour
1/2 C. finely crushed chocolate sandwich cookies with white filling (about 6 cookies)
1 tsp. shortening (optional)

Beat butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder and beat until combined. Beat in egg, mint extract, and enough food coloring to tint light to medium green. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Cover and chill about 1 hour or until easy to handle. Roll one half of dough between two sheets of wax paper into an 8 x 7-inch rectangle. Peel off top sheet of wax paper. Sprinkle half of crushed cookies evenly over dough to within 1/4 inch of all sides. Roll up, jellyroll style, starting from one short side, removing bottom sheet of waxed paper as you roll. Pinch to seal. Repeat with remaining dough and crushed cookies. Wrap rolls in wax paper or clear plastic wrap. Chill about 4 hours or until firm. Remove one roll of dough from the refrigerator. Unwrap and reshape slightly, if necessary. Cut dough into 1/4 inch thick slices. Place 2 inches apart on an un greased cookie sheet.

Bake in a 375ºF oven for 8 to 9 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Remove and cool completely on wire racks. Repeat with remaining roll of dough. If desired, melt together chocolate and shortening in a heavy saucepan over low heat; drizzle over cookies. Makes about 50.
  Recipe By The Gourmet Mom
Lisa Montalva

Tip: Dried Flowers

10 parts white cornmeal

3 parts borax

Mix together. 

Bury flowers in the mixture. 
Let set for 2 weeks, and the dried 
flowers will last for years.

Herb Seasoned Rolls


Depending on the number of rolls you wish to serve, purchase the amount accordingly.
I either purchase biscuits or rolls that are ready to bake or in the tube.

For every 8 rolls:

1 tbs. rosemary
½ tsp. pepper
½ tsp. salt
1 tbs. parsley
1 tbsp. Parmesan cheese
1 tbs. olive oil or butter


Combine all dry ingredients in small bowl. Dip each roll into olive oil and then into herb mixture. Bake as indicated on package. Serve.

These rolls will smell and look like you went to the Bakery!

 Recipe By The Gourmet Mom
Lisa Montalva

Indian Spiced Turkey Breast

1 3lb turkey breast
2 cups plain yogurt
1 tbsp. of dried ginger or 2 tablespoons grated fresh ginger root
3 cloves garlic, finely chopped
1 1/2 teaspoons ground cinnamon
1 tsp. coriander
1 tsp. allspice
1 tsp. salt
1 tsp. ground cumin
1/4 teaspoon Cayenne pepper

Place turkey roast in a zip plastic bag. In a medium bowl, combine yogurt, ginger root, garlic, cinnamon, cumin, coriander, allspice, salt and cayenne pepper; mix well.
Pour yogurt mixture into bag or container with turkey. Seal bag and toss to coat turkey with marinade or turn turkey in mixture to coat well and cover.
Refrigerate at least 3 hours or overnight, occasionally rubbing bag and moving mixture over turkey.
To bake: Heat oven to 325°. Remove turkey from marinade; reserve marinade. In a small roasting pan, place turkey roast, pop-up timer on top. Bake uncovered, until timer pops, approximately 60 minutes. Brush roast frequently with marinade. Feeds 6.

 Recipe By The Gourmet Mom
Lisa Montalva

Tongue in Caper Sauce

veal tongue (3½ pounds or 1 2/3 kilos)1
water to cover
5  cloves garlic, peeled
2  bay leaves
¼ teaspoon turmeric
salt and pepper to taste

Mustard Sauce:
1  teaspoon cornstarch
¼ cup water
1/3  cup lemon juice
2  egg yolks
1  tablespoon whole-grain mustard
2  tablespoons capers

additional capers or edible flowers

Place tongue in large pot and cover with water. Boil covered for 10 minutes and spill off all the water

Wash meat and pot well

Return tongue to pot, cover with cold water and boil for 1 hour

Remove from water and set aside for 10-20 minutes or until cool

Strain and reserve 3 cups of this broth

Freeze the rest for use in other recipes

Peel skin from tongue and discard. Return tongue to pot with 3 cups broth, garlic, bay leaves and spices. Cook for another hour or two, until tender

Remove tongue and refrigerate 2-3 hours or overnight to cool completely

While cold cut into thin slices and place in a deep skillet or Pyrex heat-proof dish

In a saucepan over low heat, mix cornstarch with water until smooth.

Whisk together lemon juice with egg yolks, and combine with cornstarch mixture and mustard. Add capers, and heat just to boiling while mixing.
Pour over tongue slices

Cook uncovered over low heat for an additional 10-15 minutes
Serve hot with sauce

Nutrition Facts:
Serving size: 3 (slices); 4 (oz); 120 (g). 214 Calories
Protein 27 (g); carbs 0.9 (g); fat 11.5 (g); saturated fat 5 (g)
cholesterol 0 (mg); sodium 73 (mg); calcium 10 (mg); fiber 0 (g)
Exchanges: 4 high-fat protein 

Recipe Submitted by
Nechama Cohen
CEO/NP & Author  of
Enlitened Kosher Cook

The Main Event, Plainview, Long Island

The Gourmet Mom Food Review: The Main Event, Plainview, Long Island

Last night I went to dinner with my two girlfriends; Donna and Lisa and Lisa had recommended that we go to The Main Event in Plainview. I figured for a Wednesday night that it wouldn’t be so busy at 7pm, but the place was rocking. The parking lot was very big and filled with cars.

I was greeted by a very nice hostess who seated me at the table that Donna requested. She was very attentive as was our waitress.

We all had the Tennessee Chicken, which was fabulous. I had the garlic mashed potatoes, Donna had the spinach and Lisa had the rice. Who cant beat garlic mashed potatoes, you could see that I am the unhealthiest eater out of the bunch. The chicken was roasted in Jack Daniels sauce and was really very juicy, tender and simply delicious. The potatoes were not lumpy and if they weren’t homemade, the seemed like they were. We sat at the table for 3 hours, with no push to leave; which was very nice. I hate when the waitress continuously asks if you want the check. It was a very pleasant experience. We all shared the Apple Pie with Vanilla ice cream; which also was very good. I usually don’t get Apple Pie in restaurants because it usually doesn’t taste very good to me, but I was pleasantly surprised.

I highly recommend that you go to The Main Event at 799 Old Country Road, Plainview, NY. The link is below. You can check out the menu; which is huge ahead of time. Happy eating!


1 3/4 C. self-rising cornmeal mix
1 egg, lightly beaten
1 1/2 C. buttermilk
2 T. butter or margarine, melted
1/2 C. vegetable oil, divided

Combine first 4 ingredients in a large bowl, stirring just until moistened. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Pour 1/4 cup batter into skillet for each corn cake, cooking 3 cakes at a time. Cook 3 minutes on each side or until browned. Drain cakes on paper towels. Repeat procedure with remaining 3 tablespoons oil and batter. Cool completely. Makes 12 cakes. Cooked cakes can be refrigerated for up to 2 days in a tightly covered container or frozen in an airtight container up to 1 month. To serve, place cakes on un greased baking sheets. Bake at 350ºF for 10 to 12 minutes or until thoroughly heated.

 Recipe By The Gourmet Mom
Lisa Montalva

Ambrosia Trifle

1 large frozen pound cake
1 large frozen whip topping
2 pkgs. Instant vanilla pudding
1 can mandarin oranges, drained
1 can pineapple chunks, drained
2 cups of shredded coconut
2 cups of mini marshmallows
1 small jar maraschino cherries, chopped

Prepare pudding as indicated on package. Blend with frozen whip topping and set aside.
Slice pound cake in thin slices.
Chop strawberries, orange, pineapples, ¾ cherries and bananas.
Combine in bowl.
Layer pound cake in bottom of trifle dish or any type of deep glass dish. Next cover with layer of pudding/cream topping, layer fruit mixture and continue layering until bowl completely filled. Cover top with layer of pudding mixture and sprinkle with rest of cherries. Chill for 1 hour and serve.

 Recipe By The Gourmet Mom
Lisa Montalva

Planning Thanksgiving Dinner - Tips To Make Your Holiday Easy

Planning Thanksgiving dinner and preparing it can be very stressful, especially if you have a large family or are expecting a number of guests. In order to make Thanksgiving more enjoyable for yourself as well as your guests, some advance planning and preparation will work wonders. Use these tips to make your holiday a stress-free, memorable occasion:

10 Days before Thanksgiving:
A week to 10 days before Thanksgiving, make your guest list. If there are any friends or family members you have not yet contacted, do so now to give them and yourself plenty of time to prepare. If any of your guests will be bringing a special dish, add it to your menu.
If you will be cooking turkey, decide upon fresh, frozen, or smoked. Make sure you have room in your refrigerator and oven. You should plan on one to one 1/2 pounds per person and even a bit larger if you want plenty of leftovers.
Deciding upon your final menu should be completed at least a week before the big day. Consider the number of people you will be entertaining and if you have children on your guest list, try to plan a couple of special dishes or treats especially for them.
The Week of Thanksgiving:
The week of Thanksgiving is the time to stock up on necessary items from the grocery store. You can make certain items in advance such as bread or rolls and freeze them until Thanksgiving morning. Also make sure you have supplies such a napkins, cups, etc.

The Days before Thanksgiving:
A couple of days prior to Thanksgiving you can prepare a few items in advance to save time on the big day.
Things like cranberry sauce or relish can be stored in your refrigerator for a few days. You may want to cut up onions, celery, and any like items and store them in plastic ware to save time on Thanksgiving morning.
Make sure you have everything on your shopping list in your kitchen at least 2-3 days before Thanksgiving morning.
If you have children, involve them in the planning. They can help organize games for the younger guests, assist with decorations, and can even help out in the kitchen if you desire.
If you have purchased a frozen turkey, take it out of the freezer and place it in the refrigerator 3 days prior to cooking to give it plenty of time to thaw. If you will need to iron linens, etc., do so a couple of days before Thanksgiving to cut down on the amount of work you will have to do the night before the big day.

Thanksgiving Morning:
On Thanksgiving morning, make sure you have your thawed turkey stuffed (if necessary) and ready to place in the oven. Side dishes should be ready to cook or place in your oven and it would be a good idea to have desserts prepared the night before to save time and frustration on Thanksgiving Day. Any items you have frozen should be taken out of the freezer the night before so they can be heated easily.
With some advance planning and preparation, Thanksgiving can be a stress-free (almost) occasion and you will have plenty of time to enjoy the company of friends and family.

Planning Thanksgiving Dinner - Tips To Make Your Holiday Easy
 by: Angela Tyler - Article Link:

Roasted Turkey

1 stick of butter, softened
1 tablespoon black pepper
1 tablespoon of garlic powder
½ teaspoon of salt
2 tablespoons chopped fresh parsley
2 tablespoons minced garlic
1 (15-pound) turkey
Preheat oven to 375 degrees F.
In a small mixing bowl combine the butter, black pepper, garlic powder, salt, parsley and minced garlic. Thoroughly rinse and dry the turkey. Tuck the wings underneath the body and place the turkey in a roasting pan. Rub the butter mixture all over the turkey.  
Roast for 18 minutes per pound. The turkey is done when an instant-read thermometer is inserted into the thickest part of the thigh and registers 165 degrees F. and the juices run clear. Remove from the oven and loosely tent with foil. Let rest for 20 minutes before carving. 

 Recipe By The Gourmet Mom
Lisa Montalva
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