Will you be cooking a big Easter Dinner?!


Question: We will be having potato salad, fried chicken, deviled eggs, greenbean casserole, and homemade macaroni & cheese.

Desert is going to be some form of cobbler, maybe mulberry if there are any available. If not, it will be apple or blueberry.

Of course, I like cooking. That's not something everyone considers a good time.


Answers: We will be having potato salad, fried chicken, deviled eggs, greenbean casserole, and homemade macaroni & cheese.

Desert is going to be some form of cobbler, maybe mulberry if there are any available. If not, it will be apple or blueberry.

Of course, I like cooking. That's not something everyone considers a good time.

I do not believe in cooking a big easter dinner, I only believe in eating a big easter dinner,,,,,,,,, you have one to offer???

We thats my hubby and i will be preparing the easter lunch but it will certainly wont be a big one,it will be the same size as if it wasnt easter,we will be having roast chicken,baked potatoes and mixed veggies followed by trifle and a cup of tea to wash it down,

rosemary and garlic roast lamb's leg

1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper
Sauce:
1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
2 cups diced onions
2 cups chicken stock
1 cup red wine

Preheat the oven to 400 degrees F.
Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.

Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.


Asparagus with Lemon Butter and Parmesan
Yield: 6Ingredients:
12 oz asparagus, trimmed (375g)
1 tbsp butter (15ml)
1 tsp grated lemon zest (5ml)
1 clove clove garlic, minced (1)
1/4 cup grated parmesan cheese (50ml)
salt and pepper
lemon slices

Directions:
Cook asparagus in a large saucepan of boiling salted water until tender-crisp, about 3 minutes. Drain, rinse with cold water, and drain again. Pat asparagus dry with a paper towel.
Melt butter in a large nonstick skillet set over medium-high heat. Add asparagus, lemon zest and garlic, and sauté for 2 minutes. Sprinkle with parmesan, and sauté for 1-2 minutes, or until cheese begins to crisp. Season, to taste, with salt & pepper, and serve garnished with lemon slices.
Tip: Green beans could be used as a substitute for the asparagus.


Baked fish on vegetables (low-fat)
2 zucchinis, cut into wedges
2 red onions, cut into wedges
3 tomatoes, cut into wedges
1/4 cup pitted black olives
1/4 cup (60ml) olive oil
4 x 180g thick skinless white fish fillets (such as ling)
1 small garlic clove, crushed
1 tbs lemon juice
1 tbs Dijon mustard
1/2 cup roughly chopped flat-leaf parsley
Method
Preheat the oven to 200°C.
Toss the zucchini, onion, tomato and olives with 1 tablespoon of the oil in a baking dish. Brush another tablespoon of oil over the fish and place on the vegetables. Place in the oven and bake for 25-30 minutes until cooked through.
Whisk together the garlic, lemon juice, mustard and remaining oil to make a dressing.
Divide the cooked vegetables among plates and top each with a piece of fish.
Drizzle the fish with the dressing and scatter with chopped parsley.


Champagne Lemonade
1 cup sugar
3 cups water
1 1/2 cups fresh lemon juice
1 bottle Champagne or sparkling wine
Thin lemon slices, for garnish

Put the sugar and 1 cup water into a small saucepan and bring it to a boil. Cook for 1 minute until the sugar has dissolved, turn off the heat, and allow the sugar syrup to cool.
In a pitcher combine the cooled sugar syrup with the lemon juice and remaining 2 cups water and mix well. Fill a Champagne flute halfway with the lemonade and top with Champagne. Garnish with a lemon slice.


Roasted Red New Potatoes with Sweet Paprika Butter and Parsley
3 pounds small red new potatoes
1 tablespoon extra-virgin olive oil
1/2 stick butter
2 teaspoons sweet paprika
1/4 cup parsley leaves, chopped
Salt and pepper

Preheat oven to 450 degrees F.
Sort potatoes. Potatoes that are 2 inches or less in diameter can be left whole. Halve remaining potatoes. Coat very lightly with a drizzle of extra virgin olive oil and roast potatoes 20 to 25 minutes, until just tender. Transfer potatoes from the oven to a bowl. Sprinkle in parsley and season the potatoes with salt and pepper. Toss the potatoes with butter and paprika to coat evenly. Adjust salt and pepper, to your taste, and serve.


Quick-And-Easy Banana-Caramel Tart
1 sheet frozen puff pastry, thawed according to package instructions
1/3 cup sugar
2 tablespoons water
1 1/2 tablespoons unsalted butter
2 medium bananas, sliced crosswise on the diagonal 3/4-inch thick
Vanilla ice cream, for serving

On a lightly floured work surface, roll the puff pastry sheet to a thickness of 1/8-inch. Using a sharp paring knife, cut a circle of pastry slightly larger than the diameter of a small nonstick skillet. (An 8-inch skillet is ideal, cutting the pastry approximately 1-inch larger.) Refrigerate while you prepare the bananas.
Preheat the oven to 400 degrees F.

Combine the sugar and water in a small (8-inch) nonstick skillet over high heat and cook, swirling from time to time, until the sugar is melted and is amber-colored, 3 to 4 minutes. Add the butter and swirl to combine. Add the sliced bananas in a decorative fashion and reduce the heat to low. Cook, swirling the pan occasionally, until the edges of the bananas look as if they're beginning to soften, 4 to 5 minutes. Remove from the heat and carefully place the puff pastry circle over the top of the pan, easing the edges so that the puff pastry sits directly on top of the hot bananas. Using a sharp knife, make several small vent holes in the pastry to allow steam to escape while baking. Bake until pastry is golden brown and flaky, 8 to 10 minutes.

Remove from the oven and twist the pan to loosen the bananas. Allow tart to sit for 1 minute before carefully inverting pan onto a serving plate. (Be very careful - the caramel is very hot!) If any of the bananas have stuck to the pan, pry them loose using a spatula and gently replace them onto the top of the tart. Serve warm or room temperature, with a scoop of vanilla ice cream.

Yes, ham - potatoe salad- mashed potatoes---cabbage and carrots.

I don't know yet. I help my dad if he cooks it.





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