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Serve Christmas Classics with #MooreFlavor

Have you ever showed up to a holiday dinner only to be disappointed to see that your favorite dishes are missing? At Moore’s Marinades and Sauces, we keep it traditional by serving everyone’s favorites for the holidays. After all, family holidays wouldn’t be the same without a taste of nostalgia. But, with the help of our marinades and sauces, we incorporate #MooreFlavor into classic Christmas dishes. From a tasty holiday ham to a creamy batch of mashed potatoes, this Christmas menu is hard to beat. Check out the recipes below! Happy Holidays! 
¼ cup Moore's Original Marinade
2 lbs. fully cooked ham
1 cup crushed pineapple with juice
¼ cup brown sugar
1 tsp ginger chopped
½ tsp garlic powder
½ tsp coriander
  1. Mix all ingredients except ham.
  2. Place ham and mixture in cooking bag.
  3. Marinade for at least 30 minutes in the refrigerator.
  4. Place ham in roasting or baking dish, reserving ½ of the marinade.
  5. Roast the ham at a 325° oven for 1½ hours, brushing every half hour with extra marinade.
1 lb. green beans
6 cups water
2 tsp salt
3 tbsp. butter
1 tsp Moore's Original Marinade
Dash of ground black pepper
¼ cup Parmesan cheese, grated
  1. Prepare green beans by snapping off ends.
  2. Add water to medium pot and bring to a boil.
  3. Add green beans and cook uncovered for 5-7 minutes until tender.
  4. Using pot holders, drain green beans in a colander and then rinse with cold running water.
  5. Melt butter in saucepan over medium heat then add Moore's Original Marinade, salt and pepper.
  6. Stir in green beans for approximately 2-3 minutes until coated with sauce and warmed throughout.
  7. Place on serving platter and sprinkle with grated Parmesan cheese.
Ingredients: \
1 tsp Moore's Original Marinade
1 ½ lbs. fresh mushrooms
1 can sliced water chestnuts
8 oz. bag stuffing mix
1 cup Chablis wine
½ cup chicken stock
2 oz. butter
2 tsp rosemary
2 large onions chopped
3 cloves garlic mashed
1 handful chopped fresh parsley
  1. Sauté onions, garlic and butter until clear.
  2. Add the sliced mushrooms, rosemary, and Moore's Marinade.
  3. Continue sautéing over medium-high heat until it starts to boil.
  4. Add 8 oz. can of sliced water chestnuts (do not drain) and chopped parsley, mix well.
  5. Add 2 ½ cups of stuffing mix (save ½ cup for topping), chicken stock and wine. Mix well.
  6. Spray an 8x12 pan with cooking spray and pour the stuffing in the pan.
  7. Mix the remaining ½ cup of stuffing mix with 2 tbsp melted butter and spread over the top.
  8. Bake at 350° F for 45 minutes or until brown.
5 lbs. red potatoes, cut into chunks
4 clove garlic, minced
1 T salt
1 dash ground black pepper
1 t paprika
1 t onion powder
1 t dried thyme
1 t dried basil
1 t dried oregano
½ cup butter, room temperature
2 t Moore's Original Marinade
2 cups milk
½ cup cheddar cheese, shredded
½ cup bacon, crumbled
1 bunch of green onions, chopped
  1. Place potatoes into a large pot and cover with water. Season with salt, black pepper, paprika, onion powder, thyme, basil, and oregano. Bring to a boil over high heat.
  2. Reduce heat to medium low, cover, and simmer until tender for approximately 25 minutes.
  3. Drain and steam dry for a minute or two
  4. Mash potatoes until smooth
  5. Add milk, butter, garlic, cheddar cheese, and Moore's Original Marinade, then stir until smooth
  6. Stir in bacon and garnish with green onions