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Holiday Party Planning Just Got Easier!
Thanksgiving is behind us and our stomachs are full. Time to go on a diet...right? Wrong! It is time to start planning for those holiday parties and get togethers. Over the years we have assembled some great recipe collections along this line and you can access them all from our Holiday Recipe Guide or by using the links below.
Be Safe, Stay Cool!
Ethnic New Year's Recipes
New Year's Eve Buffet
Personal Chef Holiday Recipes
Holiday Cookie Gift Tray
Caroling Party & Dessert Table
Cookie Exchange
Decadent Vanilla Dessert Recipes
Hanukkah - Supper
Tree-Trimming Brunch
Christmas Day Buffet
Hate the Mall? Great Culinary Gift Ideas Me too!
 Athens Foods for the Holidays!
Nothing adds more versatility and elegance to your menu than Athens™ and Apollo™ Fillo Dough pastry sheets and our wide array of handmade, ready-to-serve fillo products. Click for Free Recipes
Making an impact is easy when using high-quality fillo products from Athens and Apollo. It is no wonder that we are the #1 choice of professional chefs.
 Recent News on the Chef2Chef News Desk! Rathbuns named one of Best New Restaurants
Crisco Search for Best All-American Pie Recipe
Man devours 19 lobsters in 35 minutes
7-day Menu:Something for Everyone
Seafood Tips
Culinary Workshop in Italy Adds Professional Tier
Jackets and Toques
Food Network Seeks Next Network Star
U.S. And JapanTo Resume Beef Trade
SYSCO Honors McCain Snack Foods
Want to contribute? Contribute
 To Bring Out The Flavor
of Mexican Shrimp, you need little more than simple ingredients like lemon and lime, or olive oil and garlic. Mexican Shrimp have no business in a complicated dish. They’re more of the bare-it-all type, as it would seem chefs are too. These days, it’s about pairing it down to simple, elegant creations. Hence, the new naked cuisine.
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Recipe Club: Cynthia's Holiday Extravaganza
Date: November 29, 2004 -December 3, 2004
Guest Host: Cynthia Bowan
Theme: Recipes from Cynthia's Holiday Extravaganza - Monday: Tree Trimming Brunch: Scrambled Eggs with Peppers; Grated Potato Casserole; Cranberry Sour Cream Coffee Cake.
- Tuesday: Caroling Party Dessert Table: Sour Cream-Lemon Pound Cake; Chocolate-Raspberry Truffle Cheesecake; Pumpkin Tiramisu.
- Wednesday: Hanukkah Supper: Sweet and Sour Brisket; Calico Potato Latkes; Cinnamon-Nut Baked Apples with Maple Glaze.
- Thursday: Christmas Day Buffet: Wild Rice with Cranberries and Caramelized Onions; Fennel, Green Bean and Olive Salad; Peppermint Twist Cheesecake.
- Friday: New Year's Eve: Fondue-Style Cheese-Stuffed Puffs; Raspberry-Camembert Spread; New Year's Pretzels.
Not a Member Yet? Sign up today and start receiving these recipes on Monday! Recipe Club
 Classic Crisco Pie Crust, Holiday Pies and More!
For a crust that will satisfy even the most picky pie aficionado, follow this recipe for our Classic CRISCO Pie Crust.
Looking for Culinary Treasures? Shop in the Chef2Chef Market Place for the Holidays!
The Holidays are upon us. Online shopping will increase by over 30% over last year. If items on your shopping list includes specialty foods of all kinds, beverages, kitchenware, uniforms, services, gifts and more, please remember to support the Market Place sponsors who support Chef2Chef.net. They make all this possible. Thank you. The team at Chef2Chef.
 | Montana Legend for all-natural dry-aged Angus, Tenderloin, Ribeye, NY Strips, Sirloin, and Steakburger Holiday Gift Packages. The World's Best Beef since 1901. |
 | Restaurant and chef apparel from Chef Works Inc., supplying both the single chef and the largest hotel chains. Good service and great value. |
 | SKGourmet Seasonings for the Season. Boost flavor and save time this holiday season with SKgourmetblends. NEW seasonal blends and featured RECIPES. |
 | VermontButcherBlock Handmade butcher blocks, prof. cutting boards, decorative cheese/sushi boards & wine racks. Personal/Corp. logo laser engraving too!
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 | MetroKitchen.com Professional cookware and cutlery for serious chefs. All-Clad, Wusthof, Henckels, Global, and more! |
 | BulkFoods.com Spices, Nuts, Chocolates, Celtic Sea Salt, Candy, Dried Fruits, Trail Mixes and Baking Ingredients. Holiday Favorites |
 | Jakesbbqsauce.com Bring the Down-Home Taste of Jake's Smokehouse Style BBQ Sauce and Rub to your Next Meal. Flavors - Original, Medium Hot, Inferno! |
 | ForBurns.com The next generation of burn care. Today could be the day you get burned! Be prepared for as little as $7.95 |
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Rib Roast with Burgundy Sauce
Ingredients: 1/2 teaspoon salt
1/4 teaspoon dried basil leaves
1/4 teaspoon dried marjoram leaves
1/4 teaspoon rubbed savory
1/4 teaspoon dried thyme leaves
1/8 teaspoon black pepper
standing 3 to 4 rib roast of beef, bone in (8 to 9 pounds)
1 teaspoon liquid gravy seasoning (Kitchen Bouquet)
1/2 cup Burgundy wine
Burgundy Sauce:
6 tablespoons roast beef drippings
1/4 cup unsifted all-purpose flour
1/2 teaspoon salt
dash black pepper
2 cans(10 1/2 ounces each) beef broth
1/2 cup Burgundy wine
Directions:
Preheat oven to 325 degrees F. Mix salt, herbs and pepper. Rub herb mixture into beef on all sides and stand roast fat side up in shallow roasting pan. Insert meat thermometer through outside fat into the thickest part of the meat. (Thermometer should not rest in fat or on bone.)
Mix liquid gravy seasoning with 1/2 cup Burgundy wine. Spoon some over beef, place beef in oven uncovered. Roast, basting several times with remaining Burgundy mixture. To test for doneness, use an instant read thermometer inserted into the center of the roast. 2 1/2 hours for rare (130 degrees F), 3 hours for medium (140 degrees F), 4 hours for well done (150 degrees F). Times will vary from oven to oven.
When roast is done, lift carefully and place on heated platter, cover with aluminum foil. Pour off drippings and reserve. Let roast stand in a warm place while you make gravy. Roast will be ready to carve after standing 20 to 30 minutes.
Prepare Burgundy Gravy: Return 6 tablespoons reserved drippings to roasting pan. Stir in flour, salt and pepper to make a smooth mixture. Gradually add the beef broth and Burgundy wine, stirring until the mixture is free of lumps. All browned bits from roasting pan should be loosened and dissolved in broth mixture.
Bring gravy to boiling, stirring constantly. Reduce heat and simmer 5 minutes, stirring constantly. Season with salt and pepper. Makes 3 cups gravy.
To serve: Using a large sharp carving knife, carve across roast toward bone. Cut along bone to remove slices. Slide a knife under meat slice to place on serving platter. Serve with Burgundy Gravy.
Click here for more great Holiday Recipes
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