Easy Holiday Recipes - Tasty Easter Food

Have A Look At: How To Make Your Own Chocolate Easter Eggs

Easter Food is  a very important part of Easy Holiday Recipes. Enjoy these and treat your family to a very tasty and fun Easter lunch or dinner.

Poached Salmon

What You Need:

How to Cook It:

1. Place the salmon in a saucepan that just barely holds the fish.
2. Fill the saucepan half full of water.
3. Add 1 T of salt for every 4 C of water added to the saucepan.
4. Place the pan over medium heat and bring the water to a boil.
5. Cover the pan, reduce the heat to low and simmer the fish for 20 minutes.
6. Turn the heat off from under the saucepan and allow the pan to set undisturbed for 15 minutes.
7. Place the egg yolks in a saucepan over low heat.
8. Add the water and whisk briskly until incorporated together well.
9. Continuously whisking add the butter piece by piece.
10. Keep whisking until the sauce thickens to a coating consistency.
11. If the sauce begins to scramble or is too thick remove the pan from the heat and add a little more cold water then continue whisking until the sauce reaches the right thickness.
12. If the sauce doesn't seem to thicken raise the heat up just slightly.
13. Once the sauce is thick stir the lemon juice into the mixture.
14. Remove the salmon from the water.
15. Remove the skin and place on a serving dish.
16. Pour the sauce over the top of the salmon just before serving.

Serves: 8

Be sure to use a saucepan that the fish just fits into.  If poached in a pan that is too large the salmon will loose much of its flavor in the water during simmering.  Also remember to keep whisking the sauce continuously while it's cooking.  This will keep the sauce from becoming to thick or scrambling and becoming lumpy. 

Perfect Angel Biscuits

What You Need:

How to Make It:

1. Spray a rimmed baking sheet lightly with a non stick cooking spray.
2. Place the butter into a large mixing bowl.
3. Add the egg into the butter.
4. Place the hot roll mix and the yeast into the bowl.
5. Sprinkle the baking powder and the sugar over the yeast.
6. Pour the hot water over the top of the ingredients in the bowl.
7. Use a wooden spoon and stir until the butter has blended into the dough.
8. Sprinkle 6 T of the flour over the top of the dough.
9. Use the wooden spoon and knead the flour into the dough until the dough is no longer sticky. 
10. More flour may be added 1 T at a time until you reach the desired consistency.
11. Lightly flour your hands and knead 2 T of flour into the dough 3 times or until the dough is smooth and elastic.
12. Cover the bowl with a kitchen towel and let the dough rest for 5 minutes.
13. Light flour a cutting board or flat surface.
14. Flour you hands and place the dough into the center of the floured surface.
15. Pat the dough out to ½ in. thick round.
16. Use a round cutter to cut out the biscuits. 
17. Reroll the scraps and pat out to continue cutting biscuits until the dough is completely used.
18. Place the biscuits on the baking sheet.
19. Brush the tops of the biscuits with the melted butter.
20. Fold the biscuits in half and brush the tops with butter again.
21. Cover the biscuits loosely with plastic wrap.
22. Place them in a draft free area and allow the dough to rise for about 2 hours.
23. Allow the oven to heat to 400 degrees.
24. Uncover the biscuits and bake 12 minutes or until a golden brown on top.

Serves: 12 biscuits depending on size

Fruit in a Cloud Salad

What You Need:

How to Make It:

1. Place the both cans of pie filling into a large mixing bowl.
2. Fold in the crushed pineapple until well combined.
3. Pour the milk into the mixture and stir until all the ingredients are incorporated together well.
4. Fold the whipped topping into the mixture until the topping is smooth.
5. Sprinkle in the pecans and stir until well combined.
6. Cover and refrigerate at least 2 hours being sure the salad is chilled completely through before serving.

Serves:  8

This salad is easy to make and delicious to eat.  Spice it up with some seedless grapes cut in half and a few colored mini marshmallows.  Fresh fruit can be substituted for the pie filling if you prefer.

Easter Sunshine Salad

What You Need:

How to Make It:

1. Place the gelatin powder into a mixing bowl.
2. Pour the boiling water carefully over the gelatin.
3. Whisk until the gelatin is completely dissolved
4. Place 1 C of sour cream into the gelatin mixture and whisk until smooth.
5. Fold in 2 t of grated lemon peel and the chopped apricots until well combined.
6. Pour into a gelatin mold or large serving bowl.
7. Refrigerate at least 4 hours or until solid.
8. Place the remaining sour cream into a mixing bowl.
9. Sprinkle the sugar and ginger into the bowl.
10. Pour the lemon juice into the mixture and whisk until all the ingredients are combined together well.
11. Fold in the remaining 2 t of lemon peel.
12. Unmold the gelatin and spread on the topping before serving.

Serves:  8

Just about any fruit combination works in the salad.  Use pineapple, blueberries or grapes.  Just remember to use the same type of gelatin as you do fruit. 

Saucy Red Cabbage Skillet

What You Need:

How to Make It:

1. Pour the olive oil into a skillet that has been placed over medium heat.
2. When the oil is hot but not smoking add the onions.
3. Stirring often cook the onions for 5 minutes.
4. Stir in the cabbage and continue cooking 3 minutes or until the cabbage is wilted.
5. Sprinkle in the ground cloves and stir to blend into the cabbage.
6. Pour the vinegar over the mixture in the skillet.
7. Sprinkle the sugar over the mixture and stir until the sugar has dissolved.
8. Fold in the applesauce until well combined. 
9. Cook 15 minutes being sure to stir frequently. 

Serves:  6

Instead of the ground cloves use ground cinnamon for a slightly different yet delicious change.   

Escalloped Pineapple and Cheese

What You Need:

How to Make It:

1. Place the oven temperature on 300 degrees and allow the oven to preheat.
2. Pour the sugar into a large mixing bowl.
3. Add the flour to the sugar and toss gently to combine.
4. Dump the pineapple, juice and all into the bowl.
5. Add the cheese and stir the mixture together until completely combined.
6. Spray a 2 qt casserole dish with a non stick cooking spray.
7. Spread the pineapple mixture evenly into the prepared dish.
8. Spread the cracker crumbs over the top being sure to go completely to the edges of the dish.
9. Pour the melted butter evenly over the cracker crumbs.
10. Bake 20 minutes or until bubbly.

Serves:  6

Mini marshmallows can be added to this casserole. This dish is great as a fruit side dish or as a sweet and tasty dessert.