Classic Christmas Meal


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10-12 servings
1/2 cup white sugar
1/2 cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce, torn into bite-size pieces
4 ounces shredded Swiss cheese
1 cup cashews
1/4 cup dried cranberries
1 apple – peeled, cored and diced
1 pears – peeled, cored and diced


Combine sugar, lemon juice, onion, mustard and salt in a blender-blend well- add oil in a slow steady stream until mixture is thick and smooth.
Add poppy seeds and process just a few seconds more to mix.
Mix the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, cubed apple and cubed pear in a bowl
Pour dressing over salad and toss.

RIB ROAST- I recommend USDA Choice Grade

Rib Roast Bone in (6 ribs for 12 twelve people)-Fresh USDA Choice grade for best results.
cloves garlic, minced
1.25 tablespoon teaspoon olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme


Remove roast from refrigerator and place in a roasting pan with bones down.
In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme.
Spread the mixture all over the roast, roast should be at room temperature.
NEVER let roast thaw (if frozen), on counter or out of refrigeration, thaw in refrigerator, takes about one day for every 5 lbs.
NEVER leave out of refrigeration for more than 2 hours.
Preheat the oven to 500 degrees F (260 degrees C).
Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes.
The internal temperature of the roast should be a minimum 145 degrees F (57 degrees C) for medium rare.
Let roast stand for 15 minutes before carving.

16 ounces phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey


Preheat oven to 350 degrees F(175 degrees C).
Butter the bottoms and sides of a 9×13 inch pan.
Chop nuts and toss with cinnamon and set aside.
Unroll dough and cut in half to fit pan.
Cover dough with a damp cloth to keep from drying.
Place two sheets of dough in pan, butter well, repeat until you have 8 sheets layered.
Sprinkle 3 tablespoons of nut mixture on top.
Top with two sheets of dough, butter, nuts, layering as you go.
The top layer should be about 6 – 8 sheets deep.
With a sharp knife cut into diamond or square shapes all the way to the bottom of the pan.
Bake for about 50 minutes until baklava is golden and crisp.

Boil sugar and water until sugar is melted, add vanilla and honey and simmer for about 20 minutes.
Remove baklava from oven and spoon sauce over it, let cool.
Leave uncovered and serve.
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