Easter Bunny Cake
Savory Easter Recipes

A collection of 5 star savory easter recipes that are perfect for a family brunch, lunch, dinner or dessert. Pamper yourself and your loved ones with Great easter recipes, lamb recipes, ham recipes along with several other delicious easter recipes and heavenly recipe links.



Tangerine-Glazed Easter Ham with Baby Carrots
Recipe courtesy Tyler Florence

This 5 Star Recipe Will Make Your Easter as Special As You Are.

1 (8 to 10-pound) smoked ham, bone-in, skin on
Kosher salt and freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1 cup (2 sticks) unsalted butter, cut in chunks
2 tangerines, sliced thin, seeds removed
2 cups tangerine juice
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
11/2 pounds carrots, peeled

Directions
Preheat the oven to 300 degrees F.

Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.

For the glaze:
Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.

After the ham has being going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.

Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.

Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.

Hazelnut Parmesan Asparagus

A spectacular 5 Star fresh asparagus recipe from Betty Crocker. Try this version with fresh Parmesan, mushroooms, basil and toasted hazelnuts--mmm.

2 cups water
2 pounds asparagus spears
2 tablespoons margarine or butter
1 package (8 ounces) sliced mushrooms (3 cups)
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup shredded Parmesan cheese
1/4 cup chopped hazelnuts (filberts)

Directions:
1. In 12-inch skillet, heat water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes or until crisp-tender. Drain; set aside.

2. In same skillet, melt margarine over medium-high heat. Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently, until mushrooms are light brown.

3. Stir asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasonings and asparagus is heated through. Sprinkle with cheese and hazelnuts.

Roasted Rack of Lamb
5 Star Recipe

"I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork." Jennine 1980 from All Recipes

1/2 cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon black pepper 2 tablespoons olive oil

1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard

What To Drink
Cabernet Sauvignon

Directions:
1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.

2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.

3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Footnote:
Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F.

Stuffed Bone In Ham
5 Star Recipe by Rebecca Watts

"Scored with a simple but delicious stuffing, this glazed ham makes such an elegant statement when you set it on your holiday table! It's become a Yuletide tradition at our house."

1 medium onion, finely chopped
1/2 cup finely chopped celery
2 tablespoons minced fresh parsley
1/2 cup butter or margarine
1/4 cup egg substitute
3/4 cup milk
1 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon salt
6 cups soft bread cubes
1 (12 pound) shank fully cooked bone-in ham

Glaze:
1/2 cup packed brown sugar
1/4 cup orange juice
1/4 cup dark corn syrup

Directions:
1. In a large skillet, saute the onion, celery and parsley in butter until vegetables are tender. In a bowl, combine the egg substitute, milk, sage, thyme and salt. Add bread cubes and vegetable mixture; toss to combine.

2. From the cut end of the ham, cut five parallel wedges, about 1-1/2-in. apart, 1/2-in. wide and 1-1/2-in. deep. Repeat in the opposite direction, making diamond shapes. Spoon stuffing into slits. Place ham on a rack in a shallow roasting pan. Cover loosely with a foil tent. Bake at 325 degrees F for 2-1/4 hours.

3. In a saucepan, combine the glaze ingredients. Cook and stir over medium heat until sugar is dissolved. Remove foil from ham; drizzle glaze over top. Bake 30-45 minutes longer or until a meat thermometer reads 140 degrees F. Let stand for 10 minutes before slicing.

Profiteroles
From Crisco

` Easy and Delicious 5 Star Dessert Recipe That
will be a Delightful Ending to Any Easter Dinner.

1/2 cup water
1/4 cup Crisco® Butter Shortening OR 1/4 stick Crisco® Butter Shortening Sticks
1/2 cup Pillsbury BEST® All Purpose Flour
1/8 teaspoon salt
2 large eggs
Ice cream (any flavor)
Smucker's® Chocolate Sundae Syrups Ice Cream Topping Directions:
1.HEAT oven to 400ºF.

2.COMBINE water and shortening in medium saucepan. Heat to a rolling boil. Add flour and salt, stirring constantly until mixture forms a ball. Continue to cook and stir 1 minute. Remove from heat. Add eggs all at once. Beat until smooth.

3.DROP by teaspoonfuls at least 1 1/2-inches apart onto ungreased baking sheets. Bake 20 to 30 minutes or until golden brown. Cool away from draft.

4.CUT off tops of cooled cream puffs. Remove dough filaments from inside. Fill with small scoop of ice cream. Replace tops. Drizzle with chocolate syrup.

Grilled Lamb Chops with Honey Mustard Glaze

Another Easy and Scrumptiously Delicious 5 Star
Easter Recipe From Crisco To Make Your Easter Dinner a Hit.

`

Marinade:
1/3 cup Crisco® Extra Virgin Olive Oil
3 tablespoons Dijon mustard
1/4 can fresh lemon juice
3 tablespoons balsamic vinegar
2 tablespoons fresh chopped mint
1/4 teaspoon crushed red pepper flakes
12 lamb loin chops, cut one inch thick

Honey Mustard Glaze:
1/4 cup Creole mustard
1 teaspoon dry mustard
1 teaspoon cracked black pepper
3 tablespoons chicken broth
2 tablespoons fresh chopped mint
2 tablespoons Crisco® Extra Virgin Olive Oil
2 tablespoons honey

Garnish:
Mint sprigs & lemon slices

Directions:
1.Whisk together all marinade ingredients in a 13 x 9 x 2-inch glass dish. Add lamb chops; turn to coat evenly. Cover with plastic; marinate 2 to 3 hours in refrigerator. Prepare grill (medium-high heat), or broiler.

2.Blend Creole mustard and dry mustard in a medium bowl until dry mustard dissolves. Stir in remaining glaze ingredients; blend well. Cover with plastic; refrigerate until ready to use.

3.Place lamb chops on heated grill; cook 6 to 7 minutes per side, or to desired doneness.

4.Brush chops with honey mustard glaze during the last few minutes of grilling. Remove chops to platter; garnish with mint sprigs and lemon slices.

Grilled Lamb Chops with Honey Mustard Glaze
Recipe From Betty Crocker

Need an Easter brunch dish? Wake up Taste Buds
with a Flavorful 5 Star Mexican-Inspired Egg Bake.

`

3 cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
1/2 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed
1/4 cup chopped roasted red bell peppers (from 7-oz jar)
1 can (4.5 oz) Old El Paso® chopped green chiles, undrained
1 1/2 cups shredded Colby-Monterey Jack cheese (6 oz)
10 eggs
1/2 cup small-curd cottage cheese
1/2 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
4 medium green onions, chopped (1/4 cup)

Directions:
1. Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In baking dish, layer potatoes, corn, bell peppers, chiles and 1 cup of the shredded cheese.

2. In medium bowl, beat eggs, cottage cheese, oregano and garlic powder with wire whisk until well blended. Slowly pour over potato mixture. Sprinkle with onions and remaining 1/2 cup cheese.

3. Cover with foil; bake 30 minutes. Uncover; bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before cutting. High Altitude (3500-6500 ft): In step 3, cover baking dish with foil; bake 30 minutes. Uncover; bake about 35 minutes longer.

Leg of roasted Lamb on Potato, Eggplant and Tomato Tian

Yield: 4 - 8 servings For Tian:
1 1/2 lb tomatoes, cut crosswise into 1/4-inch-thick slices
1 lb onions, thinly sliced
1 (1-lb) eggplant, cut crosswise into 1/4-inch-thick slices

4 large garlic cloves, chopped
1 1/2 teaspoons dried oregano, crumbled
2 lb boiling potatoes, peeled and cut into 3/4-inch-thick slices
1 teaspoon salt

For Lamb:
1 (6- to 7-lb) leg of lamb (aitchbone removed by butcher)
3 large garlic cloves, thinly sliced
1/4 cup fresh lemon juice
1 teaspoon dried oregano, crumbled

Preheat oven to 400 degrees Fahrenheit.

Toss half of tomato slices with onions, eggplant, garlic, oregano, potatoes, salt, and pepper to taste in a large bowl. Transfer to an oiled shallow 3-quart casserole, spreading evenly. Arrange remaining tomato slices on top. Roast, uncovered, in middle of oven for 30 minutes.

Prepare lamb: Trim lamb of all but a 1/4-inch layer of fat. Cut small slits all over lamb with a sharp small knife and put a slice of garlic into each slit. Rub lamb with some lemon juice and season with oregano, salt, and pepper.

After tian has been roasting 30 minutes, put lamb on top of vegetables. Roast in middle of oven 30 minutes, then reduce temperature to 350 F.

Continue roasting, basting meat with cooking juices (baste with remaining lemon juice during last 30 minutes of roasting) until a thermometer inserted into thickest part of meat (do not touch bone) registers 135 F for medium-rare, about 1 1/2 hours. Transfer meat to a cutting board, cover tian with foil, and let meat stand 15 minutes before carving. Spoon off any excess fat from tian and discard. Serve tian with lamb.

Copyright Gourmet Magazine.

Portuguese 5-Egg Easter Bread
Recipe courtesy Emeril Lagasse, 2001

4 cups milk
1 teaspoon salt
1/2 pound lard
3 packages dry yeast
5 pounds flour
1/2 cup warm water
12 eggs
4 cups sugar
1 lemon, zested
Eggwash
5 eggs for top of each bread, optional

Directions:
1. In a saucepan combine milk, salt and lard and bring to a boil. Set aside.

2. In a small bowl combine yeast, 1 cup of the flour and 1/2 cup warm water and set aside.

3. In a large bowl with a whisk combine eggs, sugar and lemon zest and mix thoroughly. Add milk mixture, yeast mixture, and remaining flour and thoroughly combine. Set aside to rise, kneading 6 times every 1/2-hour. Bread will take 6 hours to rise.

4. Prepare 5 round loaf pans with butter or lard. Divide dough between pans (pans should be half-full). Knead bread and let it rise again until it reaches the top of the pan.

5. Preheat oven to 350 degrees F. Brush with beaten egg and bake for 1 hour, until golden brown.

Note: If you choose to add the 5 eggs for Easter, place eggs on top of bread dough during final rising.


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