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There's nothing I'd rather serve for Easter dinner or another springtime occasion than succulent baked ham. My recipe features a rub that add flavor to a meat plus a delicious cherry sauce with a hint of almond.
When I organized food and nutrition training for our county 4-H’ers, we had cooking demonstrations representing different countries. We chose crepes for France, and everyone really loved them with this chicken broccoli filling.
Here’s a delightfully rich and creamy, all-in-one meal from Julie Jackman in Bountiful, Utah. “My family just loves the easy-to-fix sauce,“ Julie says, “and it’s a great way to use up leftover ham.“ TIP: For a delectable, creamy and comforting side dish, simply eliminate the ham.
This recipe is wonderful for a special brunch with family or friends. With lots of cheese and chunks of ham, the filling is delicious and satisfying. I serve the puffs with fresh fruit and a sweet bread.
Celebrate a holiday with this big and savory ham. The spiraled pieces taste so good drenched in a sweet and tangy glaze. If you like extra glaze, simply double the recipe and drizzle away or serve some on the side.
This recipe has evolved over the past 8 years. After I added the thyme, ham and sour cream, my husband declared, “This is it!” I like to serve this rich, saucy entree with a salad and homemade French bread. —Hope Toole, Muscle Shoals, Alabama