Our 3.6 pound sale standing rib roast (prime rib) came out pretty well, especially considering the fact that it was our first ever…… and for much of the cook time I had accidentally been following pork roast instructions in Joy of Cooking. There were only three of us, so plenty of leftovers for our fridge and to send home with daughter and to send to a neighbor by herself for the holidays.
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My HelloFresh holiday box turned out great! There was plenty of food for 6 meat eaters and one vegetarian. I did supplement with a pasta dish for the vegetarian and added a salad but I didn’t need the salad.
The nice thing about the box is that included everything except staples and butter. I prepped what I could ahead of time. There was a lot going on those last few moments. We ate the creamed kale but I wouldn’t make it again. There is a game plan with great instructions.
It had beef tenderloin with sauce, glazed carrots, mashed potatoes (which I made ahead of time and warmed up in the oven) creamed kale. A crostini which was a pass.
But highly recommend and definitely for those who don’t make holiday meals. Like a young adult.
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Dear HelloFresh:
You had me at enough food “for 6 meat eaters”, but lost me at “creamed kale”.
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Lol, me too! It was odd from the beginning.
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I feel like I’ve baked/cooked so much the last three days.
Without a solid plan but a freezer full of food, make it through several meals.
On Christmas - never a formal menu for us - I ended up making chicken meatballs served over warm orzo veggie feta salad, roasted potatoes with a creamy sour cream sauce, a giant salad and the hit of the day, a DELICIOUS mushroom casserole - think stuffed mushrooms but in a casserole. Everyone loved it. D1’s S.O. Brought pie - 1/2 sweet potato, 1/2 salted maple pie. YUM.
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Please elaborate! We love stuffed mushrooms.
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@abasket - thank you! Bookmarked. 
You are my hero! Mr. is a huuuuge fan of mushroom dishes, so I’m alway on the lookout for something new for me to try! This looks yummy and does not call for meat, so can be a main dish or a side!
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Stuffed mushrooms are one of my go-to appetizers but for a crowd this would save a huge amount of time. Thanks!
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Yes both the meat lovers and the vegetarians at the table loved it!!!
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The mushroom recipe looks good.
I’ve had good luck with a recipe similar to this one, served as appetizer. (If serving steak for dinner, I put leftovers at the dinner table. But usually no leftover). I server it with other items, including bread and/or crackers. I use mushroom slices. For bigger pieces you could serve with toothpicks, but my guests like to put a spoonful on their appetizer plate and eat with fork.
We make traditional Italian style stuffed mushrooms. Using big mushrooms, we dry then out a bit in the over first. Then sauté breadcrumbs with fresh parsley and garlic. Stuff the flavored breadcrumbs into the mushrooms (removing the pieces of garlic) and bake in the oven. We always have them on our Thanksgiving table.
We had the downsized Christmas since D2 had tested positive for Covid. I roasted a small prime rib and served with cheesy scalloped potatoes, fresh green beans, our favorite spring salad with blue cheese and grapefruit and rolls. Our appetizer was a baked brie. Dessert was apple pie and Christmas pudding. It wasn’t the Christmas we had planned, but the food was great and we had a wonderful time being together.
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Daughter surprised us (happily) by saying she’d come at 9am, so we made a big breakfast. Ended up skipping the planned appetizers since we were planning early afternoon prime rib.
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I’d forgotten about the Home Ec kitchen down by the chem lab that we had in Jr. High @Colorado_mom . Hadn’t thought about that for a long time.
I am lucky that my 93yo Russian mother on law still makes me red cabbage and sauerkraut from scratch. Had dinner at my favorite Eastern European place in NYC not that long ago and it brought home how good hers is. I really miss my Babci’s stuffed cabbage though - haven’t had anything that comes close in the 20+ years since she passed.
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I love stuffed cabbage. My mother was a meat and potatoes type cook of English and Swedish ancestry (with exotic forays into things like chili and spaghetti) . But she had a neighbor of Eastern European descent that taught her how to make delicious stuffed cabbage. I miss my mom and her stuffed cabbage!
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I’m making Halupki/Holubky (stuffed cabbage) for New Year’s. I make it the way my Baba taught me, but it’s all to taste. The mix of meat makes a big difference. I also use fresh garlic, caraway seeds, bacon fat and a good kielbasa in the liquid. Not always the healthiest, but they taste really good. I only make them once a year because I hate the smell of boiling cabbage 
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You can soften the cabbage leaves by either freezing the cabbage or by nuking it in the microwave! 
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My folks were immigrants from Croatia and we always had stuffed cabbage (sarma) for New Year’s. My Mom would pickle the cabbage leaves days before she prepared the recipe. I’m not that industrious, and buy pickled cabbage leaves from a Russian store. The meat was a mix of ground beef and pork. She also put sauerkraut and smoked sausages in her recipe. No tomato sauce or puree in her recipe.
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