Whats a good Recipe for easter?

Question

Easter

Answer 1

Olive Stuffed Leg of Lamb Recipe courtesy Emeril Lagasse, 2004
Show: Emeril Live
Episode: Big Foods Bold Flavors





Marinade:
32 ounces plain yogurt
1/2 cup coarsely chopped fresh mint leaves
1/4 cup minced garlic
2 tablespoons fresh lemon juice
1 tablespoon coarsely chopped fresh marjoram leaves
2 teaspoons lemon zest
2 teaspoons freshly ground black pepper
Lamb:
1 (5 1/2-pound) leg of lamb, boned and butterflied
1 tablespoon plus 1 teaspoon salt
1 3/4 teaspoons freshly ground black pepper
3/4 cup plain bread crumbs
1/2 cup plus 2 tablespoons pitted brine-cured black olives, such as kalamata
3/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
3 tablespoons pine nuts
2 tablespoons coarsely chopped fresh marjoram leaves
2 tablespoons coarsely chopped fresh mint leaves
1 tablespoon minced garlic
1/4 teaspoon lemon zest


Combine the ingredients for the marinade in a large plastic freezer bag. Add the lamb and seal the bag. Shake to evenly distribute the marinade over the lamb. Refrigerate and marinate for 8 hours.
Preheat oven to 400 degrees F.

Remove the lamb from the marinade and wash quickly under running water to remove most of the marinade. Pat dry and season with 2 teaspoons salt and 1/2 teaspoon black pepper on all sides. Spread the lamb, smooth side down, on a large baking sheet and set aside.

To make the stuffing, combine the bread crumbs, olives, 1/4 cup olive oil, 1 tablespoon lemon juice, the pine nuts, marjoram, mint, garlic, 1 teaspoon salt, 3/4 teaspoon black pepper, and the lemon zest in the bowl of a food processor. Pulse 2 to 3 times. Do not puree. Set aside.

To make the basting sauce, combine the remaining 1/2 cup olive oil, 2 tablespoons lemon juice, and the remaining salt and black pepper in a medium bowl and whisk to blend. Set aside.

To stuff the lamb, spread the olive mixture evenly over the rough side of the meat. Starting at the long side, roll the lamb up tightly and tie at several places with kitchen twine to hold its shape. Brush the outside of the lamb liberally with the basting sauce; reserve the remainder

Roast the lamb until an instant-read thermometer inserted into center registers 140 degrees F for medium-rare, about 1 hour and 30 minutes. Brush occasionally with the remaining basting sauce. Let stand 15 minutes. Slice the lamb and serve warm or at room temperature.

Note: The cooking time will vary depending on the cut of the meat. Start checking the temperature at 1 hour and don't forget that the meat will continue to cook once removed from the oven (as it rests). Also, don't forget those tasty bits on the baking sheet. These can be spooned over individual slices of lamb as a tasty sauce.


Other Recipes from this Episode
Roasted Garlic and Onion Soup
Anchovy Bread
Roasted Fresh Figs with Gorgonzola

Answer 2

EASTER BREAKFAST HAM & EGG CASSEROLE

4 c. French bread, cubed
3 c. ham, diced
1/2 lb. grated American cheese
6 eggs
4 tsp. flour
1 1/2 tsp. dry mustard
Dash of Tabasco sauce
4 c. milk
4 tbsp. melted butter
Salt to taste

Layer bread, ham and cheese in a 9"x13" greased baking pan. Pour over the remaining ingredients which have been beaten together in order given. Refrigerate in covered pan. Bake 1 hour at 300 degrees.

Answer 3

Orange Glazed Ham

1 boneless canned or fully cooked smoked ham, about 4 pounds
1 jar (10 ounces) orange marmalade
1/2 cup orange juice
1 tablespoon prepared mustard
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup raisins
PREPARATION:
Place ham on a rack in roasting pan, fat side up; score fat. Bake at 325° for 1 hour and 15 minutes. In a saucepan over low heat combine marmalade, orange juice, mustard, cloves, and ginger. Simmer for 5 minutes.

Spoon half of the orange mixture over the ham; continue baking for 30 minutes. Add raisins to the remaining orange mixture and serve with ham.
Serves 10 to 12
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Skillet Corn Medley

4 cups fresh or frozen corn kernels, thawed (about 6 ears of corn)
1/4 cup butter
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
PREPARATION:
In a large skillet melt butter. Add red and green pepper and onion; sauté for 3 minutes. Add corn kernels, salt, and ground pepper. Cook, stirring, for 3 minutes; stir in parsley.
This corn recipe serves 6.

Lots more recipes and 2 complete menus at the site below:

Answer 4

Sour Cream Enchiladas
3 chicken breasts, skinned, boned, cooked (can use leftover turkey or dark chicken)
1 small can chopped green chilies
1 pt. sour cream
2 cans cream of chicken soup
1 dozen flour tortillias
1 chopped onion
Cheese
Mix sour cream, soupr and green chilies in saucepan. heat until well blended. lay peices of chicken breast on flour tortilla. put approximately four tablespoons of sauce on chicken. Then roll tortilla, tucking in ends. place in casserole dish. cover filled tortillas with remainder of sauce. top with cheese and chopped onions. put into 350 degrees oven until cheese melts.

Sheepherders breakfast
1 lb sliced bacon
1 medium onion, chopped
32 oz frozen shredded hash brown potatoes, thawed
10 eggs
2 c. (8oz) shredded cheddar cheese (optional)
Chopped fresh parsley
salt and pepper to taste
in skillet, cook bacon and onion until bacon crisps. drain all but 1/2 cup of drippings add hash browns, mix well. cook over medium heat for 10 minutes. turn when brown. make 10 wells evenly spaced in hash browns. place 1 egg in each well. sprinkle with salt and pepper, also the cheese, cover over low heat 10 mintues or until eggs are set. Garnish with parsley. Serves 10.

Answer 5

A simple ham, scalloped potatoes, corn, j-ello salad, candied peaches. I also make a bunny cake out of devil's food cake and 7 minute frosting for dessert.

Answer 6

main entree' - vegeterian ham with glazed pineapples
side dish - green bean casserole or alomondine
dessert - sweet potato casserole.

mmm mmmm

Answer 7

Woasted Wabbit........(:>O)