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Easter Recipes


easter recipes

Eggplant Dirty Rice Easter Dish
20 servings

1/2-cup butter
2 large onions (chopped)
4 cloves garlic (chopped)
4 celery ribs (chopped)
4 medium green peppers (chopped)
2 lbs lean ground meat
4 medium eggplants
2-teaspoon cayenne pepper
2 teaspoons salt
2-teaspoon black pepper
3 cups rice (cooked)
1/2-cup parsley
1 bunch green onion (chopped)

Peel and cube eggplant boil 10 minutes and drain. Melt butter in heavy large Dutch oven.
Sauté onion, garlic, celery, and peppers until soft, add ground meat and cook until meat is done. Add eggplant to meat mixture and mash. Cook meat/eggplant mixture an additional 15-20 minutes. Add salt and peppers (adjust for taste) then fold in rice and green onions in meat mixture. Turn off heat and let steam for 30 minutes. Fold in parsley just before serving


easter recipes

Baked Ham with Molasses Crumb Topping Recipe

1 boneless cooked ham (3 pounds)
2 tablespoons butter or margarine
1 tablespoon firmly packed light brown sugar
1-tablespoon molasses
1 teaspoon prepared mustard
1/4 cup dried breadcrumbs

Preheat the oven to 325 degrees. Score the top of the ham into diamonds. Place the ham on a rack in a shallow baking pan. Insert a roasting thermometer in the center. Bake for 1-1/4 hours. Meanwhile, in a small saucepan, melt the butter over moderate heat. Stir in the brown sugar, molasses, and mustard. Stir in the breadcrumbs. With a large spoon, spread the crumb mixture over top of ham. Bake for 15 to 30 minutes or until thermometer registers 135 degrees. Cover with foil and let stand for 15 minutes before carving


easter recipes

Authentic Cajun Gumbo

6-8 quarts of Water
1/3 jar Roux (Roo)
6 TBS Cajun Seasoning 2 TBS salt
1 Onion chopped
1 Bell Pepper chopped
1 stalk Celery chopped
1 bunch Green Onions chopped
1/3 bunch fresh Parsley chopped or 2 TBS dried Parsley flakes
1 3-4lb. whole Chicken cut in pieces
1 lb. Sausage (pork/beef mixed) cut in 1'' pieces
3 cups cooked long grain rice

In a large pot combine 6-8 quarts of water with 1/3 jar of roux, and 2 TBS salt, stir well. Add onion, bell pepper, celery, and bring to boil. Cook over medium heat for approx. 2 hrs stirring frequently. Add sausage (boil first to rid excess grease) and cook for 40 min. Add cut up chicken (preseason with Cajun seasoning) and cook over low to med. heat for 1hr. Approx. 20 min. before gumbo is done add green onions and parsley. Serve gumbo over cooked Louisiana rice. Potato salad is a favorite dish served with gumbo. You can substitute the chicken and sausage with fresh seafood. Crawfish, shrimp, oysters, & crabs- 3lbs. total after simmering for 2hrs add seafood & cook for 20 more min. Serves 8


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