If you are struggling for some meals to make on Easter Sunday, look no further, these top five recipes will be easy to make out and every ingredient can be found at Whole Foods or a similar store. The recipes will contain the exact ingredients along with step by step instructions so anyone can get the results of a professional cook.
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1. Honey Glazed Ham
Starting with the best first, Honey Glazed Ham is everyone's favorite and this recipe will feed 15. There is nothing more crowd-pleasing than a fresh baked Honey Glazed Ham and it's ready in an hour and a half from start to finish. You'll need 1 (5 pound) ready-to-eat ham, 1/4 cup whole cloves, 1/4 cup dark corn syrup, 2 cups honey, 2/3 cup butter.
1. Preheat oven to 325 degrees F (165 degrees C).
2. Score ham, and stud with the whole cloves. Place ham in a foil-lined pan.
3. In the top half of a double boiler, heat the corn syrup, honey, and butter. Keep glaze warm while baking the ham.
4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.
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2. Garlic Prime Rib
If you've got a big family to feed, you might consider Garlic Prime Rib for its ability to feed up to 15 people with one roast. This is one of my favorites and again, this is pretty much a universally approved recipe and it's not hard to make. You'll need 1 (10 pound) prime rib roast, 10 cloves minced garlic, 2 tablespoons olive oil, 2 teaspoons salt, 2 teaspoons ground black pepper, 2 teaspoons dried thyme.
1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper, and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
2. Preheat the oven to 500 degrees F (260 degrees C).
3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C) and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium-rare.
4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
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3. Easter Meatloaf
Easter Meatloaf (also known as Czech sekana) and it's a little more difficult to make but the effort is worth it. This is a spin of the popular Meatloaf dish European style, it's also known as Slovak sekanice and Slovenian polnina and should feed around 4 to 5 people. You'll need 1 1/2 pounds veal shoulder, fat removed, cut into very small pieces, but not ground, 3/4 pound pork shoulder, fat removed, cut into very small pieces, but not ground, Salt and pepper to taste, 2 large eggs, 3 stale rolls or 4 slices stale bread, 3/4 cup milk, 1/2 cup diced bacon, 1 large chopped onion,1/2 cup melted lard or bacon grease, and 1 cup stock of choice
1. In a large bowl, mix together 1 1/2 pounds chopped veal, 3/4 pound chopped pork shoulder, salt and pepper to taste, and 2 large eggs.
2. Soak 3 stale rolls or 4 slices stale bread in 3/4 cup milk and squeeze almost dry. Chop the bread and add to meat mixture with half (1/4 cup) of the diced bacon. Fry the remaining 1/4 cup bacon with 1 large chopped onion until caramelized but not burned. Cool completely.
3. Add to meat mixture and mix thoroughly. Fry up a small portion of the mixture and taste it to make sure it is seasoned correctly. Make any adjustments to the rest of the mixture.
4. Heat oven to 350 F. Shape meat mixture into a loaf shape and bake free-form in a roasting pan or in a 9x5-inch loaf pan placed on a baking sheet to catch any drips. Baste top of meatloaf with melted lard or bacon grease.
5. Bake 1 to 1 1/2 hours or until meat thermometer registers 185 degrees. Add stock, as necessary, basting frequently.
4. This is going to be a little more on the lengthy side, but again,
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4. Baked Salmon Fillets Dijon
Fish is also a popular choice for Easter weekend and Baked Salmon Fillets Dijon is one of the tastiest ways to cook salmon. This popular choice has a salmon coated with Dijon-style mustard and seasoned bread crumbs topped with butter. You'll need 4 (4 ounce) fillets salmon, 3 tablespoons prepared Dijon-style mustard, salt, and pepper to taste, 1/4 cup Italian-style dry bread crumbs, 1/4 cup melted butter.
1. Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil. (Wrapping it in foil can also help it cook evenly but is not necessary.)
2. Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet and season with salt and pepper. Top with breadcrumbs, then drizzle with melted butter.
3. Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.
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5. Roast Leg of Lamb
Last but not least, Roast Leg of Lamb is a tradition in many households and cooking some peeled potatoes around the roast in the pan in a trick that tastes delicious. This delicious roast will feed about 12 people and you'll need 4 cloves sliced garlic, 2 tablespoons fresh rosemary, salt to taste, ground black pepper to taste, 5 pounds leg of lamb.
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
3. Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if the meat is still slightly pink. Let rest at least 10 minutes before carving.
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