What are you making for Easter Dinner?!


Question: i am probably making my most requested side dish, scalloped corn. main dish will be ham, with mashed potatoes, rolls, seven layer salad...


Answers: i am probably making my most requested side dish, scalloped corn. main dish will be ham, with mashed potatoes, rolls, seven layer salad...

mom's makin lasagna!

haven't planned the whole menu yet, but it will include these 2 favorites:


Best Glazed Ham

1 (10 lb.) cured ham, bone-in

Glaze:
1? c. brown sugar
3 tsp. spicy brown honey mustard
1 (8 oz.) can crushed pineapple with juice
4 dashes Tabasco
1 tsp. soy sauce
1 Tbsp. fresh sliced ginger
hand full of cloves

Soak ham in water for 2-3 hours changing water every 45 minutes. Pat dry. Place ham cut side down in large roasting pan. Score ham in X’s w/ sharp knife, and place whole cloves in scored corners. Place all glaze ingredients into blender or food processor. Blend until smooth. Gently and slowly pour glaze over ham, making sure it is totally glazed. Bake 2-3 hours at 300oF.. Tent with foil if browning too quickly during last hour.
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**Sugar Pie's Pineapple Caserole**

3/4 cup sugar
1/3 cup flour
2 cups grated sharp cheddar cheese
1 (20-oz) can juice-packed pineapple chunks or tidbits, drained, reserve juice
1 (20-oz) can juice-packed crushed pineapple, drained
1 cup crushed Ritz crackers (about 1 stack)
? stick butter, melted
1/3 cup reserved pineapple juice

Preheat the oven to 350oF. Spray a medium-size casserole dish with cooking spray.

In a large bowl, whisk together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple and stir until ingredients are combined. Pour into the prepared casserole dish and spread out evenly in pan.

Sprinkle cracker crumbss on top of pineapple. Drizzle butter evenly over crackers, then repeat with P/A juice. Bake for 25 to 30 minutes, or until golden brown. Serve warm with baked ham, turkey, chicken or pork. Reheats well.

--me!

Lots of chocolate bunnies and cadbury's creme eggs.

Too much. Everyone is coming to my place this Easter (over 15 guests), so it'll be hectic.

I'm making:

Deviled Eggs
Potato Salad
Egg Salad
Ham
Pernil (Pork Shoulder)
Arroz Amarillo Con Gandules (Yellow Rice w/ Pigeon Peas)
Corn
Peas
Yams
Home Made Mashed Potatoes
Collard Greens
Asparagus
Corn Bread

deviled eggs
artichoke dip
yeast rolls
pork tenderloin
mashed potatoes
snow peas and carrots
coconut cake
chocolate candies
and lemon tarts

Lamb Chops Recipe

These garlicky and spicy lamb chops are prepared with a simple marinade containing garlic, hot pepper, rosemary and thyme. They will inundate your kitchen with a wonderful aroma.

INGREDIENTS

8 Lamb chops (1/2 to 3/4 inch thick)
6 Cloves garlic, finely minced
1 Medium serrano pepper or small cayenne pepper, finely minced, seeds removed*
Juice of 1/2 Lemon
1 Tbspn rosemary
1 Tbspn thyme
1/3 Cup olive oil
Salt and pepper to taste

DIRECTIONS

Pre-heat broiler.

Taste marinade for heat level. If it is not high enough add another 1/4 or 1/2 small pepper.

Combine all ingredients except lamb chops in a medium sized bowl. Beat to mix well. Pour mixture over lamb chops and marinate for 10 to 15 minutes.

Place marinated lamb chops in broiling pan and broil approximately 4 inches away from direct heat.

Broil lambs chops about 5 minutes on each side. Remove from broiler. They will continue to cook a bit on serving plate, allow them to let rest while you plate the rest of the meal. During that time the juices will settle.


Serve these chops with boiled to al denta carrot slices, small boiled red skinned potatoes, a simple green salad and a loaf of warmed French bread with butter.

If you have not tried Yukon Gold potatoes, this is a perfect time to do so. The flesh of this potato is a warm golden color. Choose the smallest you can find and cut them in half or quarters, if necessary.

Hints
*Always wear rubber gloves when handling hot peppers.
*Lamb is rare at 130°F, medium at 145°F and well-done at 160°F.
*The potatoes should be boiled in lightly salted water with skins left on.

The marinade used for the recipe above is also good when making lamb or pork skewer-less kabobs. Just prepare marinade as shown and use 1/2 to marinate the meat chucks a couple of hours, and 1/2 to marinate the vegetables you will use to make the kabobs. Potatoes (parboiled), onions, sweet peppers and squash are a colorful mix.

Place marinated potato chunks, onion quarters, sweet green or red peppers (or both) cut in chunks and yellow squash cut in 1 inch thick slices, in a single layer in a broiling pan. Broil about 6 inches away from heat. Be sure to watch carefully so that the vegetables do not burn. Turn several times and broil until meat is done. Place meat and vegetables on one large serving dish. You can either place the meat on one side of platter and mixed broiled vegetables on the opposite side of platter, or group by food item. Either way it makes a nice presentation.
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Grilled Rosemary Lamb Chops

2 teaspoons minced garlic
1 teaspoon rosemary
1/2 teaspoon thyme leaves
1 dash cayenne pepper
1 teaspoon sea salt
1/4 cup lemon juice
2 tablespoons olive oil
4 lamb chops, about 3/4-inch thick

Mix ingredients except for lamb in a bowl.
Place the chops in a container to marinate. I use a zip lock bag.
Pour ingredients over chops, making sure both sides are well covered.
Let marinate overnight. The longer the better, but give them at least one hour.
Let chops come to room temperature (approximately 20 minutes) before grilling. Discard marinade.
Cook on the bbq or under the broiler. For medium try about 3 1/2 minutes per side. I have also used venison chops with this recipe with great success.
==============
Marinated, Breaded Lamb Chops with Rosemary and Garlic

INGREDIENTS
1 cup Worcestershire sauce
1/4 cup soy sauce
3 cloves garlic, chopped
1 sprig fresh rosemary, bruised
6 lamb chops
2 eggs
1 cup bread crumbs

DIRECTIONS
Mix together Worcestershire sauce, soy sauce, garlic and rosemary in a non-reactive bowl. Place the lamb chops in the marinade and turn. Refrigerate, uncovered, for 1 1/2 to 3 hours, turning once or twice.
Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9x2-inch glass baking dish.
Remove lamb chops from marinade and set them aside. Discard the rosemary sprig. Whisk eggs into the leftover marinade. Spread breadcrumbs on a large plate.
Dip lamb chops into the egg/marinade mixture, then into the bread crumbs, coating evenly. Place the breaded chops into the prepared baking dish. Discard marinade/egg mixture.
Bake for 20 minutes and turn chops over. Bake for 15 more minutes or to desired doneness.





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