What was the best Easter dish you ate that someone else cooked? Please share the recipe if you have it?

Please share the recipe if you have it. Asked by SharonW 45 months ago Similar questions: Easter dish ate cooked share recipe Food & Drink > Cooking.

Similar questions: Easter dish ate cooked share recipe.

Easter Pie My husband's family is Italian, and while holiday meals tend to be pretty standard (turkey for Thanksgiving, lamb and/or ham for Easter), there's usually something on the table that is traditionally Italian. At Thanksgiving and Christmas it's escarole soup, more commonly known now as "Italian wedding soup," but my husband's grandmother or one of his aunts will make a huge pot of it from scratch. So, so yummy!

At Easter, it's Easter Pie. My sister in law always makes it, and it is so good. We estimate it to have about four thousand calories a slice.

;) Unfortunately, I don't have the exact recipe that she uses, but I found one online that looks like it must be right, or at least very, very close. I'm going to call her tonight to see if I can talk her into sharing her recipe with me, but she'll probably only do it if I agree to never make it myself for Easter. It's her signature contribution to the holiday!

Here's how to make an Easter Pie: Italian Easter Pie Easter Pie has many different names and even more recipes, depending on the section of Italy in question. To learn more, please read Mark's article "Italian easter pie. " Crust 2 cups all purpose flour 3/4 teaspoon salt 2 sticks unsalted butter, cut in cubes 2 eggs Filling 6 eggs salt and pepper to taste 8 ounces farmer cheese, fresh soft cheese or ricotta cheese click for note 2 ounces shredded mozzarella cheese 3 ounces shredded ham 3 ounces shredded salami 3 ounces shredded prosciutto METHOD Crust: Mix flour and salt and place in bowl of a food processor.

Add butter cubes, one at a time to dough. After each cube pulse food processor just enough to work in butter. Do not overwork or dough will toughen.

Dough should resemble coarse meal. Add eggs. Pulse dough until it comes together in a ball.

Cut dough in half so that one half is slightly bigger than the other. The smaller half will be the top crust. Wrap each in plastic wrap and rest dough for an hour in fridge.(If you don't have a food processor, work in butter with a dough cutter or a fork and use your hands to integrate eggs.) When dough is almost done resting, preheat oven to 350°F.

Make filling: Beat eggs with salt and pepper. Blend cheese into eggs. Shred or slice meat, or put in food processor for a finer textured pie and add to egg/cheese mixture.

Roll out larger piece of dough on a floured board until it will fill a 9-inch pie shell. Add filling. Roll out smaller piece of dough until it will cover top.

Crimp around edges to seal it. If you'd like, you can brush the top with an egg wash, (beaten eggs). This will give it a sheen when it bakes.

Finally, poke holes or slits in the top crust to allow the steam to vent. Cook in preheated 350°F oven or 45 minutes. Yield: 1 pie When my sister in law makes it, she cuts the meats into bite-sized pieces.

She also does a lattice top on the pie, which looks very pretty. You can see all the good stuff inside so that just looking at the pie makes you gain weight, I swear to God. But, every single bite is worth an hour on the treadmill!

Hope you had a nice Easter! Sources: recipe from http://www.inmamaskitchen.com/RECIPES/RECIPES/horsdouevres/Ital_Easter_pie3.html .

HUNGARIAN EGGS Years ago my mother visited Hungry and had this dish there. When she returned she replicated as best she could. It might actually be called something else in Hungry, we don't know for sure.

She says her recipe is very close to what she had when she visited Hungry. We generally have a brunch on Easter so that is when we have it; actually I think it is the only time during the year we have it. My sister is the one who makes it now and you will notice her adjustments to this recipe.

One of these days I'll try this recipe. Anyway I hope you enjoy it as much as we do. Bon Appétit.

HUNGARIAN EGGS 4 hard cooked eggs – chilled & shelled 1 ½ tsp. Salt (I just lightly salted) 3 tbs. Mayonnaise Mustard to taste (I used Dijon) 1 tsp.

Oleo – melted (I used butter) ¼ cup flour 2 cups milk 1 tbs. Horseradish (I used 3) ¼ lb. American cheese (I just bought it sliced in the deli section – also, I think I would use sharp instead) 2 tbs.

Parsley (minced as garnish – I didn’t bother) Cut the eggs in half and remove yolks and mash. Add salt, mayonnaise & mustard to yolks. Blend into paste and refill eggs.

Place in shallow dish Blend melted butter & flour and add milk. Cook over low heat, STIRRING CONSTANTLY, until thick & smooth. Add horseradish & cheese and stir until melted.

Pour over eggs (actually spoon over eggs). Depending on when you are eating them if the sauce is hot, just spoon on the sauce and place under the broiler (do not shut the oven door and you have to stand there and watch). When they bubble they turn brown fast.

I had made the sauce earlier and it was only warm and the eggs had just come out of the fridge so I put the pan in the oven on 350? For a couple minutes to warm up before I put them under the broiler. I also noticed, since I hadn’t put all the sauce over the eggs that you can actually microwave the sauce but I would recommend it.

Sprinkle with parsley before serving. Serves 4, with English muffins. The muffins were hard as a rock so don’t over-toast them.

I doubled the recipe (actually 10 eggs) and there was extra sauce. It’s best to mash and add the mayo, then add the mustard and taste until you like it.

This is easy.... I cooked everything but one thing! So that pretty much narrows the choice down to the artichokes that my daughter made! She loves them, and so do I, so that was her contribution to the Easter dinner we had.As far as a recipe, well, we usually steam them in the rice cooker, but seeing as we needed four cooked she boiled them in a large pot for about 3 minutes.

She added a bit of lemon juice to the pot. She melted butter in the microwave and added lemon to that for dipping the wonderful artichoke leaves in. That's about it!

Pretty simple! Here is a site with great illustrated instructions for preparation, cooking, and eating of artichokes: elise.com/recipes/archives/000262how_to_... Poppet!'s Recommendations White Artichoke Plates Set of 4 Amazon List Price: $52.00 Average Customer Rating: 1.0 out of 5 (based on 1 reviews) Artichoke Steaming Rack Average Customer Rating: 5.0 out of 5 (based on 1 reviews) .

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Please share with us so we can try and enjoy..

What is the best way to do if you ate cooked meat with mold.

Recipe and cooking method for an egg dish called the 'Eiffel Tower' served in Manhattan restaurant in the '50s.

Does anybody know the recipe for chester chicken gizzards they are the best I've ever ate, or buy them in bulk.

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