Back Deck Recipes: Easter Feast!

March 2017

Easter is coming up in just a few weeks! If you're looking for some new ideas to make a special holiday feast, look no further. These recipes are shared at www.allrecipes.com. Check out more on our Pinterest page! 

Appetizer: Unbelievable Rolls

Recipe by Sherlie

Ingredients:

3/4 cup milk

3/4 cup water

1/2 cup white sugar

1 teaspoon salt

2 eggs

5 teaspoons active dry yeast

5 cups flour

1/2 cup melted margarine

Directions:

Warm the milk, water, sugar and salt in a pan over medium heat, remove from stove, and stir in the eggs and yeast. Pour the flour in a large bowl, make a hole in the mound, and pour the milk mix inside. Don’t stir—cover everything with a lid and let it rest for 20-30 minutes. Add melted margarine to the flour and stir well, adding more flour as needed if it’s too sticky. Lightly knead, cover, and let dough rise for 20-30 minutes. Roll the dough into balls and set them on a baking sheet. Let them rise again for 20-30 minutes, and preheat your oven at 400 degrees Fahrenheit. Bake rolls for 15 minutes, or until lightly browned.

Side Dish: Candied Carrots

Recipe by Denyse

Ingredients:

1 pound carrots, cut in 2 inch pieces

2 tablespoons diced butter

1/4 cup packed brown sugar

1 pinch salt

1 pinch black pepper

Directions:

Put carrots in a pot of salted water, bring to a boil, and reduce the heat to a high simmer. Cook for 20-30 minutes (making sure they don’t get mushy). Drain the water, turn the heat down to the lowest setting, and mix in the butter, brown sugar, salt and pepper. Cook for 3-5 minutes, until the sugar bubbles, and serve hot.

Dinner: Restaurant-Style Prime Rib Roast

Recipe by Barbara Conrad

Ingredients:

1 (14 lb) roast-ready prime rib roast (ribs cut off and tied to roast)

3/4 cup all-purpose flour

2 teaspoons black pepper

2 teaspoons salt

2 teaspoons paprika

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon celery seed

Directions:

Let the prime rib come to room temperature, preheat your oven to 425 degrees Fahrenheit, and line your roasting pan with aluminum foil. Unwrap the roast, set in the pan, and blot it with paper towels. Sift the flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed together and coat the roast with the mixture. Roast in the preheated oven until it reaches the stage you want—about 4 1/2 hours (20 minutes a pound) to an internal temp of 120 degrees for medium-rare. (Or 130 degrees for medium, 140 degrees for well-done). Remove the roast and cover it with aluminum foil, letting it rest in a warm spot for 30-60 minutes before slicing and serving.

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