24 Easy Easter Recipes for your Egg-cellent Menu

• In a  saucepot, combine pineapple juice, beer, soft drink, sugar, and salt. Stir until dissolved.
  6 cups pineapple juice, 2 cups dark beer, 3 cups lemon-lime-flavored soft drink, 2 tbsp. salt, 1 cup brown sugar
• Add ham and about 6-8 pieces of the cloves, make sure the ham is fully submerged in the mixture.
  1 piece bone-in ham (7-8 lbs.), fully cooked
• Bring to a boil over medium heat. Cover, decrease the heat, and continue to cook for about an hour.
• Drain ham, reserve about 2 cups of the poaching liquid. Make pineapple glaze.
  2 cups poaching liquid (from boiling the ham)
• Score the surface fat of the ham in a diamond pattern at about ¼ inch deep and 1 inch apart.
• Put cloves at the intersection points of the cuts to form a nice pattern around the top and sides of the ham.
  20-30 pieces whole cloves garlic
• Liberally brush ham with ¾ of the pineapple glaze.
• Roast in an oven for about 1-1½ hours in 177°C or until internal temperature reaches 60°C. While roasting, continue to baste ham every 15-20 minutes with the remaining glaze.
• At the last 5 minutes of cooking, increase the temperature to 204°C  and bake until nicely brown.
• Remove from the oven and brush liberally with the pan juices. Cover with foil and let it rest for about 10-15 minutes before slicing.

For the Glaze

• In a saucepan over medium heat, combine the poaching liquid (from boiling the ham) with crushed pineapples, sugar, and yellow mustard. Stir until sugar is dissolved.
  ¾ cup brown sugar , ¼ cup yellow mustard, 1 cup crushed pineapples
• Cook, stir occasionally until liquid is reduced and thickened.

• Preheat the oven to 232°C.
• Pat the chicken dry with a paper towel and arrange on a roasting pan.
  1 piece whole chicken
• Crush the garlic and rosemary using a mortar and pestle until the texture becomes paste-like.
  1 piece garlic head, crushed, 1 sprig rosemary
• Mash the butter using a fork. Mix it well with the mashed garlic, rosemary paste, and add liquid seasoning. Set aside.
  6 tbsp. butter, 1 tbsp. liquid seasoning
• Place the chicken on a pan or a baking tray.
• Loosen the skin from the meat by sliding your fingers between the meat and the skin. Spread the mixture between the meat and skin of the chicken. Put the remaining butter inside the cavity.
• Squeeze lemon over the chicken and sprinkle salt and ground black pepper. Stuff the lemon peel inside the cavity.
  1 piece lemon, ½ tsp. salt, ¼ tsp. ground black pepper
• Roast for 20 minutes. Lower the temperature to 177°C and continue baking until the internal temperature reaches 74°C, this might take 50 more minutes.
• Remove the chicken. Cover with aluminum foil and let the chicken rest for 20 minutes.

• Season both sides of the salmon with salt and ground black pepper. Set aside.
  3 lbs. salmon fillet, skin removed, salt and black pepper, to taste
• Put carrot, bell pepper, broccoli, and long green beans on a baking tray. Sprinkle black pepper and salt. Drizzle with olive oil. Toss. Spread the vegetables evenly on a baking pan and roast in the oven for 5 minutes.
  salt and black pepper, to taste, 2 pieces carrots, sliced, 1 piece bell pepper, chopped, 1 ½ cup broccoli florets, 20 pieces long green beans, 6 tbsp. olive oil
• Heat remaining olive oil in a pan. Fry both sides of the salmon for 2 minutes. Squeeze half a lemon over the salmon. Set aside.
  1 piece lemon
• To make the dressing, heat the all-purpose cream in a saucepan on low heat. Turn the heat off. Add cheese and then stir until it melts. Add salt, onion powder, garlic powder, and mayonnaise. Squeeze the remaining lemon and stir.
  salt and black pepper, to taste, ½ cup mayonnaise, 7 ounces all-purpose cream, ¼ tsp. garlic powder, ¼ tsp. onion powder, 1 piece lemon, ½ cup cheddar cheese, shredded
• Remove the roasted vegetables from the oven. Arrange the salmon on top of the vegetables and then spread the dressing all over the salmon.
• Preheat the oven to 177°C. Bake the salmon for 12 minutes.

• Rub salt and ground black pepper all over the lamb. Let it stay for at least 12 minutes or more.
  1 tsp. salt, ¼ tsp. ground black pepper, 1 rack of lamb 7-8 bones (1½-2 lb.).
• Preheat the oven to 232°C.
• Combine bread crumbs, rosemary, garlic, and olive oil in a bowl. Mix well. Rub the mixture all over the rack of lamb. Roast for 18 minutes.
  3 tbsp. breadcrumbs, 3 tbsp. rosemary, chopped , 6 cloves of garlic, minced, 2 ½  tbsp. olive oil
• Remove from the oven. Let it cool down for 8-12 minutes.
• Slice the lamb between each bone.

• Preheat the oven to 177°C.
• In a stockpot, add the water, piloncillo, cinnamon sticks, and cloves over medium-high heat. Let the piloncillo completely dissolve as the syrup thickens (about 10-15 minutes).
  6 cups of water, 3 piloncillo (brown sugar cones), 3 Mexican cinnamon sticks, 3 pieces whole cloves
• Slice the bolillos about ⅓ inch thick and assemble on a baking sheet. Toast in the oven for about 15-20 minutes.
  12 thick slices of bolillo or French bread
• Use some cooking spray on the bottom of a deep baking dish,
• In layers, add the toasted bread, sprinkle raisins, peanuts and cheese. Continue with the next layer until you have a full baking dish adding extra cheese and raisins on top.
  1 cup raisins, ½ cup salted peanuts, roasted, 2 cups semi-hard cheese, shredded
• Spread the syrup over the assembled dish until all the bread is moist.
• Bake for 40 minutes until golden brown.

• Rinse the pre-soaked cod in water. Boil the water and cook the cod for approximately 5 minutes.
• Cook the potatoes whole in the same water you used to cook the cod, until fork tender. Allow them to cool before removing the peel and cutting into thin slices.
  400 g potatoes
• Place a frying pan over medium heat, once hot, add 2 tbsp. of olive oil, onions and garlic. Cook for around 3 minutes.
  200 g onions, sliced, 5 tbsp. olive oil, 3 pieces garlic cloves, minced
• Meanwhile, remove the skin and bones from the fish. Chop it into smaller pieces if using bigger cuts.
  500 g salted cod
• Add the fish to the frying pan, cook for 5 minutes before you add the potatoes. Stir.
• Transfer the cod mixture to a baking dish and cook in the oven for 15 minutes over medium heat.
• In a small saucepan, hard boil your eggs over high heat. Transfer them to a bowl with cold water before peeling them and cutting into thick slices.
  3 pieces eggs
• Drizzle the cod mixture with the remaining olive oil, season it with salt and pepper. Top it with black olives, boiled eggs, and chopped fresh parsley.
  5 tbsp. olive oil, salt and pepper, to taste , ½ cup black olives, fresh parsley

• Heat cooking oil in a pan. Fry both sides of the fish until a bit crispy. Set aside.
  1 piece large fish (2-3 lbs), cleaned and salted, ½ cup cooking oil
• Heat a clean pan and pour the vinegar. Let it boil.
  1 cup white vinegar
• Add sugar, peppercorn, and garlic. Cook for 1 minute.
  ¼ cup sugar, 1 tsp. whole peppercorn, 5 cloves of garlic, crushed
• Put the onion and bell pepper strips. Stir and cook until the vegetables are tender.
  1 piece medium red onion, sliced, 1 piece medium red bell pepper, sliced into strips
• Sprinkle salt and then stir.
  ½ tsp. salt
• Put the fried fish. Cook for 2 -3 minutes.

• Mix ground pork, carrot, onion, and parsley in a bowl.
  2 ½ lbs ground pork, ¾ cup carrot, minced, 2 pieces onion, minced, ¼ cup parsley, minced
• Add egg, ground black pepper, salt, garlic powder, and sesame oil. Continue to mix until the ingredients are well blended.
  2 pieces eggs, 1 tsp. salt, 1 tsp. garlic powder, 1 tsp. sesame oil, ½ tsp. ground black pepper
• Crush the pork bouillon cube and add it into the mixture. Blend the ingredients all together completely.
  1 piece pork bouillon cube
• Put 1-1½ tbsp. of meat mixture over a piece of lumpia wrapper. Wrap and roll to secure the mixture. Keep repeating this step until the mixture is completely consumed.
  50 pieces lumpia wrapper 
• Heat oil in a cooking pot on low to medium heat. Deep fry the lumpia until it turns golden brown. Remove from the pot and place on a plate lined with a paper towel.
  2 cups cooking oil
• Serve w/ sweet and sour sauce.

• Season the ribs with the rubs using your hands until they are fully coated.
  4 ½ pounds individually cut St. Louis–style pork spareribs, 6-10 tbsp. Smokey Memphis rub, (Add salt and sugar as desired)
• Arrange the ribs in the air fryer basket standing up on their ends and leaned up against the wall of the  basket and each other.
• Cook at 350°F until the ribs are tender inside and golden brown and crisp on the  outside, about 35 minutes. Transfer the ribs to plates and serve hot.

• Skin side down, place salmon in a baking pan coated with cooking spray.
  1 piece salmon fillet (about 2 pounds)
• Sprinkle it with brown sugar, salt and pepper. Drizzle with liquid smoke. Cover and refrigerate for 4-8 hours.
  2 tbsp. brown sugar, 2 tsp. salt, ½ tsp. pepper, 1-2 tbsp. liquid smoke
• Drain the salmon.
• Bake the dish uncovered at 177°C until the fish flakes easily with a fork,  about 35-45 minutes.
• Cool to room temperature. Cover and refrigerate for 8 hours or overnight.
• Garnish with capers and lemon slices.
  capers, lemon slices

• Remove the crust of the sliced bread.
  8 slices bread
• Heat the cooking oil in a pot.
  2 cups cooking oil
• Place the bread slices in a zip lock bag. Flatten using a rolling pin.
• Spread mayonnaise on the flattened piece of bread.
  ½ cup mayonnaise
• Arrange the ham, cheese, and pimento strips on the bread. Roll up the bread until the filling is covered. Secure with a toothpick.
  4 oz. ham, sliced into thick strips, 3 oz. cheese, sliced into thick strips, ¼ cup pimento (optional)
• Dip the rolled bread in beaten egg. Place the panko bread crumbs in a large Ziploc bag and then put the dipped rolls in. Shake until the bread is covered with crumbs.
  2 pieces eggs, beaten, ¾ cup panko bread crumbs
• Fry in low to medium heat until the color turns golden brown, about 5-7 minutes.
• Serve as a snack or slice into pieces and serve as an appetizer.

• Cook bacon over medium-high heat for about 5 minutes or until crisp. Chop and set aside.
  10 slices bacon
• Cook the pasta in a large pot of boiling salted water for 6 minutes. Add asparagus and cook for 2 minutes or until pasta is tender. Drain the water.
  450 g pasta, 20 stalks asparagus
• Stir in egg and cheese and toss well to coat. Add red pepper, cooked bacon and pinch of pepper and toss to combine.
  1 piece egg, lightly beaten, 10 tsp. Parmesan cheese, grated, ⅓ sweet red pepper, thinly sliced, pepper, to taste
• Garnish with parsley.
  5 tbsp. fresh parsley, chopped

• Fill a saucepan with warm water, make sure the height of water would cover an entire egg.
  12 pieces eggs
• Bring the water to a boil over medium-high heat.
• When the water comes to a boil, turn the heat to low while you add the eggs to prevent them from bouncing around and cracking. Once you’ve placed them all in, bring the heat back up.
• Depending on how cooked you want your eggs to be (6-14 minutes), start to remove them from the water.
• Transfer eggs to a bowl of ice water or inside the fridge and let it cool until it’s just slightly warm, about 2 minutes.
• Set out several bowls or plastic cups, one for each color you'd like to make. Place 5 drops of liquid food coloring into the bottom of each. Pour 1 cup of water into each container. Add 1 tbsp. of vinegar to each and stir. Add up to 10 more drops of food coloring to achieve desired color. Repeat this process for each color.
  food coloring, 1 tbsp. vinegar per color
• Dip the cooled eggs in dye for about 3-5 minutes, until desired color is achieved.

• Place the eggs and a pinch of salt into a saucepan. Fill the saucepan about an inch deep with water. Turn up the heat and let it boil for 15 minutes. Then bathe them in cold water and peel.
  6 pieces large eggs, salt, to taste
• Using a sharp knife, slice each egg in half lengthwise. Gently remove the yolks and place in a small mixing bowl. Arrange the egg whites on a serving platter.
• Mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Add mayonnaise as necessary to get to the creamy consistency you want.
  2 tsp. Dijon mustard, ⅓ cup mayonnaise, 1 tbsp. shallot or onion, minced, ¼ tsp. tabasco sauce, salt, to taste, pepper, to taste 
• Pipe the mixture onto egg white halves. Garnish it with paprika. 
  paprika, to taste

• Preheat the oven to 232°C. Place the oven rack in the lower third of the oven.
• In a small bowl, mix together garlic, rosemary, thyme, and 1 tablespoon oil and season generously with salt and pepper. Rub all over the lamb.
  4 cloves of garlic, minced, 1 tbsp. rosemary, chopped , 2 tsp. thyme leaves, 3 tbsp. olive oil, divided, Kosher salt, to taste, ground black pepper, to taste
• In a baking dish, toss potatoes with remaining oil and season with more salt and pepper.
  3 tbsp. olive oil, divided, Kosher salt, to taste, 2 lbs. baby potatoes, halved if large, ground black pepper, to taste
• Place lamb on top of potatoes and roast until internal temperature reaches 63°C, about an hour.
  1 piece boneless lamb shoulder roast (2 lbs.), tied with butcher's twine
• Let rest 15 minutes, remove twine, then slice roast and serve.

• Preheat the oven to 204°C.
• Slice the potato into even round slices. Bake for 30-40 minutes or until cooked through, thicker slices may take longer. When the sweet potato is almost done, prepare the other ingredients.
  1 piece sweet potato, cut into ¼ inch to ½ inch thick slices
• Cook the bacon for about a minute on each side in a pan on medium heat. Set aside.
  4 slices Canadian-style bacon
• Bring a pot of water to a simmer. Create a vortex with a spoon, pour the egg into the center of the vortex and poach for 3-4 minutes or until the desired internal temperature is achieved. Remove the eggs from the pot and place in a bowl.
  4 pieces eggs
• Add the egg yolks, lemon juice, Dijon, salt and cayenne pepper to a high powered blender and blend for about 5 seconds. Pour the hot butter with the blender on medium high, until you've fully mixed the sauce. Pour into a small bowl.
  3 egg yolk, 1 tbsp. lemon juice, ½ tsp. Dijon, ¼ tsp. salt, a pinch of cayenne pepper, ½ cup hot butter or ghee
• When the potatoes are cooked, add to a plate and top with the bacon, poached egg, and a drizzle of hollandaise sauce.
• Garnish with parsley.
  parsley, chopped

• In a bowl, combine pork chop, soy sauce, lime, and ground black pepper. Mix well. Make sure that the pork gets coated with the marinade. Cover the bowl and marinate for at least 3 hours, you can choose to marinate overnight inside the fridge for best results.
  2 lbs pork chop, sliced, 10 tbsp. soy sauce, 5 pieces lime, ¼ tsp. ground black pepper
• Prepare the side dish by slicing the tomato in half. Scoop the seeds out (optional). Slice the tomato into cubes. Arrange in a bowl.
  3-5 pieces medium-size tomato
• Slice the eggs in half. Spoon the egg out of the shell. Place in the bowl where the tomatoes are. Slice the salted egg into smaller pieces using your spoon.
  2-3 pieces salted eggs
• Add shrimp paste into the tomato and egg mixture. Gently toss until all ingredients are well blended. Set aside.
  ¼ cup spicy shrimp paste
• Start to fry the marinated pork chops by heating oil in a pan.
  ½ cup cooking oil
• Once the oil gets hot, fry one side of the pork chop in medium heat for 5 minutes. Fry the other side for 4 minutes. Continue this step until all the pork chops are cooked.
• Serve with salted eggs and tomato along with warm white rice.

• Cook the spaghetti noodles according to package instructions. Set aside.
  1 lb. spaghetti noodles
• Prepare the Alfredo sauce.
  2 ½ cups Alfredo sauce
• Chop the smoked salmon into small pieces. Add the chopped salmon in the cooking pot with the Alfredo sauce. Stir and continue to cook for 2 minutes.
  10 oz. smoked salmon
• Arrange the spaghetti noodles on a serving plate. Pour the smoked salmon Alfredo sauce over the noodles and top with Parmesan cheese and red pepper flakes.
  ¼ cup Parmesan cheese, grated , ¼ tsp. red pepper flakes (optional)

• Combine the broccoli, cauliflower, and carrots in a small bowl. Heat the vegetables in a microwave oven for 4 minutes. Set aside.
  ½ cup broccoli, chopped, ½ cup cauliflower, chopped, 1 piece small carrot, sliced
• Combine rice, garlic powder, onion powder, and salt. Mix well.
  ½ tsp. garlic powder, ½ tsp. onion powder, 5 cups cooked Jasmine rice (preferably a day old), ½ tsp. salt
• Melt butter in a wide pan.
  3 tbsp. butter
• Put the shrimps and cook for a minute per side. Remove the shrimps and then set aside.
• Using the same pan with the remaining butter, add in the rice. Gently stir every 30 seconds for the next 5-7 minutes.
• Pour the soy sauce. Stir until well distributed.
  2 tsp. soy sauce
• Put the shrimps and vegetables. Stir. Cook for 3 minutes more.
  12 pieces medium sized shrimps, shelled and gutted

• Sprinkle and rub the Memphis Style BBQ seasoning sachet over both sides of the hanger steaks and brush lightly with vegetable oil.
  200 g Smokey Memphis rub, 1.5 kg hanger steak, trimmed, membrane removed and cut in half lengthwise, 1 tbsp. vegetable oil
• Preheat a cast-iron char-grill pan over high heat.
• When the pan is hot and shimmering, add steaks and cook for 3-4 minutes.
• Flip steak over, if seared properly, it will pull away easily without tearing. If it begins to tear, leave a further 1-2 minutes.
• Cook 2-3 minutes for a medium-rare steak. Add additional time as needed for a thicker or more well-done steak.
• Once your steak is cooked to your liking, remove and loosely cover with foil, rest for 10 minutes. Slice steak thinly against the grain
• Arrange steak onto a serving platter and pour over a little of the Memphis Style BBQ sauce. Pour the remaining into a serving bowl. Serve with thick-cut fries and coleslaw.
  thick-cut fries and coleslaw to serve

• Preheat the oven to 165°C. Rinse the ham and dry with paper towels.
  5 pounds bone-in ham
• In a small bowl, mix together the mustard, maple syrup, brown sugar and onion powder. Coat the ham entirely with the glaze using a spoon or brush.
  ⅓ cup prepared yellow mustard, ⅓ cup maple syrup, 2 tbsp. brown sugar, 2 tsp. onion powder
• Roast the ham uncovered for 2 hours in the preheated oven, or until heated through. Let it rest for about 15 minutes to keep it from drying out.

• Make a crown out of the racks of lamb by affixing both racks sideways using a kitchen twine. Pinch a hole on one end of both racks before the last rib.
  2 racks of lamb
• Bring both racks together side by side. The part with the hole should be right by each other. Insert a kitchen twine on one hole (first rack) then secure by tying around the last rib near it. Insert the other end of the twine in the hole of the other rack (second rack) and then pull until the two racks are connected to each other. Secure the twine. Repeat these steps on the other sides of the racks to create a crown.
• Rub salt and pepper all over the meat. Let it stay for 30 minutes.
  1 ½ tsp. coarse sea salt, ½ tsp. ground black pepper
• Meanwhile, combine rosemary, garlic, thyme, and olive oil in a bowl. Stir and rub all over the crown of lamb. Let it stand for at least 15 minutes.
  1 tbsp. rosemary, minced , 2 tbsp. thyme, minced , 2 tbsp. olive oil, 2 tsp. garlic, minced 
• Preheat the oven to 188°C. While the oven is warming-up, wrap the exposed ribs with aluminum foil.
• Roast for 35-40 minutes.
• Remove from the oven and let it cool down for at least 15 minutes.

• Preheat the air fryer to 400 degrees while you prepare the chicken.
• Prepare the chicken by slicing each chicken breast into 7 even strips, so you have 28 pieces total. Wrap each piece of chicken with one of the strips of bacon.
  4 pieces boneless, skinless chicken breasts , 14 slices of bacon; sliced in half lengthwise 
• Brush the chicken with the barbecue sauce.
  ¾ cup Hickory smokehouse barbeque sauce 
• Sprinkle the brown sugar on top of the chicken.
  4 tbsp. light brown sugar
• Place the chicken into the air fryer basket that's been sprayed with non-stick cooking spray. Close the tray and bake for 5 minutes in the 400 degrees preheated air fryer. 
• Open the air fryer and flip the chicken pieces. Close the air fryer and cook the chicken for the remaining  5 minutes or until the internal temperature of the chicken reads 165 degrees.

• Place the rosemary, garlic, thyme, salt, and red pepper flakes in a food processor. Hit the pulse button until the ingredients are fine and mixed.
  3 tsp. rosemary, 3 tsp. thyme, 1 tsp. salt, 3 pieces garlic cloves , ½ tsp. red pepper flakes
• Pour the olive oil in the food processor with the rest of the ingredients. Push the pulse button for 3-5 seconds.
  3 tbsp. olive oil
• Arrange the lamb chops in a zipper bag. Pour the olive oil mixture and add the cracked whole peppercorn. Make sure that the lamb chops are fully coated. Seal the bag and refrigerate for 4 hours.
  3 tbsp. olive oil, 1 ½  lbs. lamb chops, 1 ½  tsp. whole peppercorn, cracked
• Remove the bag from the fridge and let it sit until it reaches room temperature.
• Heat-up the grill. Grill each side for 3-5 minutes.
• Serve along with a vegetable side dish.