Does anyone know of a good Easter dish for a family of 12?

Answer 1

Cooking for a family of 12 isn't really any different than cooking for 12 guests coming for dinner. I'm having 10 guests this Easter and here's my menu:

1. Baked ham with honey glaze
2. Baked potato casserole (12 Yukon gold potatoes, peeled, cooked in chicken broth, 1 8 oz package cream cheese, 1 bunch chopped green onion, 1 tsp garlic powder, 2 cups shredded sharp cheddar cheese, 1/2 cup sour cream, 1/4 cup butter)
3. Corn spoonbread (2 pkgs Jiffy cornbread mix, 2 cups sour cream, 4 eggs, 2 cans cream corn)
4. Asparagas bundles with prosciutto (40 stalks of asparagas, cooked for 1 minute in boiling water, removed and cooled, 10 slices prosciutto, 1 cup bread crumbs, 3 T olive oil, 2 garlic cloves minced, 1/2 cup parmesan cheese, 1 T lemon zest. Heat oil and saute garlic. Add bread crumbs, toss and add lemon zest, parmesan cheese. Toss and saute to golden brown. Take 4 asparagas stalks and wrap with prosciutto. Top with 1 T bread crumbs. Drizzle with olive oil, sprinkle with kosher salt and bake at 375 degrees for 20 minutes.
5. Hot rolls with sweet butter
6. Ambrosia (2 cans mandarin oranges,drained, 2 can chunk pineapple, drained, 2 bananas sliced, 1 cup coconut, 1/2 cup sour cream mixed with 1 cup whipped cream or coolwhip)
7. Hawaiian Wedding Cake (1 yellow cake mix made according to directions and baked in a 13X9 inch pan, 1 can crushed pineapple, 1 large package Vanilla Instant pudding, 1/2 cup sour cream, 1 container Coolwhip. Top cake with crushed pinapple and mix Vanilla pudding with 2 cups milk and 1/2 cup sour cream. Top pineapple with pudding and frost with Coolwhip. Refrigerate for 1 hour before serving.

In addition to the above, I'm having some deviled eggs for appetizers and will have baskets of Easter candy for folks to nibble on during dessert.

Answer 2

My grandmother typically makes a ham, but since I'm not a big fan of ham, I make a cheese lasagna to go with it. Everyone loves having something a little different from the typical Easter foods. Plus, lasagna is cheap to make and feeds a LOT of people, especially if it is not the only dish you're serving (pieces can be cut slightly smaller.) I use the Barilla no-boil lasagna "noodles" and generally follow the recipe on the back of the box. The only things I do differently are adding more ricotta cheese (I like a LOT of ricotta), no meat, and I put sliced mozzarella on top.
Happy Easter! I'm sure whatever you make will be delicious!

Answer 3

Well you have a copule of salternatives depending on your taste.
you can go the traditional route and cook a hige roast. Lamb is delicious with say potatoes and other vegetables.
I would roast parsnips cut up and shove in with the roast for the last hour, cook a cabbage or do red cabbage in advance and reheat, peas are also traditional, frozen are great and easy to do for large numbers, especially in a microwave.
Or even serve med roast veg, eg cut up things such a courgettes, red onions, aubergines (egg plant) sweet peppers , drizzle with olive oil and cook on a roasting tray in the over for an hour . That gives a modern twist to a tradional meal and can all be prepared in advance with no hands on when your guests family/ are there.
You could also do the full Christmas thing..you know turkey and the trimmings. Delicious but more trouble.
A third option saving energy when they are about is to prepare a cold buffet in advance. i have done all three of these options for Easter in the past.
the lamb is the least work actually. then the buffet, lastly the turkey or ham option.

For buffet I would choose say chicken pices, pre roast, a salmon, cook in advance and decorate with cucumber, or if money is short do a cold meat platter with slices of ham, salamis and beef from the supermarket. Then three or four fancy salads, how about celery with apple and walnuts in mayonaie. Use bought mayonaise to save time.
A three bean salad is easy too...take three tins of different pre prepared beans, mix with finely chopped onion and a small tin of sweet corn. Mix with oil and vinegar.
A curried rice is always nice. I invent mine every time! i cooke up rice. Meanwhile cook a couple of finely chopped onions in a frying pan, then mix in a tablesppon of curry powder. Stir to cook. then mix into the cooled rice. Add thiings of your choice, finely chopped sweet peppers, sultanas or raisons for sweetness, sweet corn if yo want, flaked almonds.
I always do a tomato and red onion platter, thiinly sliced dressed in oil and vinegar, and finallly some new potatoes cooked and tossed with mayonaise and spring onions.
For desserts do cold things you are good at. I deas might be meringues, pavlova, cheesecakes (a baked one is special) chocolate mousse, sylabub (cream with lemon juice and wine whipped in) fruit salad. I also sometimes do an orange monagasque which goes well with a creme caramel. But it depends on your skill and pocket. I would do about 3 or 4 of the,
Leave it all out and people help themslves!
you work before nd can relax when your guests are there. Also the leftovers are great!

have a good time!

Answer 4

A quiche is an easy to make egg-based dish which can serve alot of people. Otherwise the traditional choices are lamb (expensive for a good cut) and ham.

Answer 5

How about a ham. I make one every year and it feeds over 12 people. Make sure you look on the package where it says how many people it will feed so you can get the right size.

Answer 6

For 12 a huge turkey or a roasted pig

Answer 7

Are you talking about side dish?
I like orida hashbrowns mixed with cream of mushroom soup and cheese. Cook at 350 for an hour or until desired temp.

Answer 8

Grilled Lamb Chops Recipe

2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick

In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

Roasted Asparagus with Hollandaise

Asparagus:
1 pound medium asparagus
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper

Sauce:
1 large egg yolk
1 1/2 teaspoons freshly squeezed lemon juice
Pinch cayenne pepper
4 tablespoons unsalted butter (1/2 stick)
1/2 teaspoon kosher salt

Preheat oven to 450 degrees F.
Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow roasting pan baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.

Meanwhile, put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.

Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.

Spread the roasted asparagus on a serving platter. Grind a generous amount of pepper over the top.

Cook's Note: This recipe can be easily doubled. If you double the recipe, be sure to place the stems on the baking sheet so that the tips are pointed toward the center, and the bottoms are pointed out, toward the edges of the pan. Since the tips are thinner than the stems, they tend to cook faster. However, when roasting, items at the edges of the pan cooked more quickly than those in the center. Taking the time to lace them this way helps the asparagus cook evenly.

Easter Pie Recipe

3/4 cup powdered sugar, plus extra for garnish
3 large eggs
2 teaspoons pure vanilla extract
1 tablespoon orange zest
1 (15-ounce) container whole milk ricotta cheese
1/2 cup cooked short-grained rice
1/3 cup toasted pine nuts
6 sheets fresh phyllo sheets or frozen, thawed
3/4 stick (3 ounces) unsalted butter, melted

Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
Preheat the oven to 375 degrees F.

Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.

Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.

Answer 9

How about a lamb leg? Its traditional, and should be enough for everyone.

Answer 10

ham potatoes spainsh