Elegant Easter Dinner
This gorgeous lamb rib roast is seasoned only with salt, pepper, olive oil, and Dijon mustard. Store-bought focaccia breadcrumbs lend it a crispy coating.
Rub lamb evenly with salt and pepper.
Cook lamb in hot oil in a large skillet over high heat 3 minutes on each side or until browned. Place lamb, fat side up, on a rack in broiling pan.
Bake at 425° for 20 minutes or until a meat thermometer inserted into the thickest portion registers 145°.
Remove lamb from oven; leaving oven on. Cover lamb loosely with aluminum foil, and let stand 10 minutes or until meat thermometer registers 150°.
Brush lamb with mustard; cover with breadcrumbs. Return lamb to oven, and bake 4 to 5 minutes or until golden. Cut into chops, and serve.
*1 cup fresh French breadcrumbs may be substituted. Focaccia is a flat Italian bread that can be found in the bakery section of grocery stores.
Note: When Jacques prepares this dish, he prefers to cook the lamb until a meat thermometer inserted into the thickest portion registers 135°.
Southern Living NOVEMBER 2002
You won't even know this sweet potato soufflé is lightened–with brown sugar, cinnamon, and a hint of orange, it endows the common sweet potato with decadence. (Browse our collection of sweet potato recipes.)
Stir together first 7 ingredients, 1/3 cup flour, and 1/4 cup butter; pour into a lightly greased 13- x 9-inch baking dish.
Combine chopped pecans, brown sugar, remaining 1/3 cup flour, and remaining 1/4 cup butter; sprinkle over potato mixture.
Bake at 350° for 40 minutes or until bubbly.
Southern Living NOVEMBER 2000
This squash casserole recipe is a hit with our users who make it for everything from family dinners to holiday buffets. It's rich, creamy, and sure to satisfy.
Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.
Bake at 350° for 35 to 40 minutes or until set.
Southern Living MAY 2004
Cook beans in boiling water to cover 15 minutes; drain. Place beans in a large bowl.
Whisk together lemon rind and next 4 ingredients. Pour mixture over beans. Add onions and basil, tossing to coat.
Southern Living NOVEMBER 1999
Whisk together first 4 ingredients. Chill at least 1 hour.
Melt butter in a skillet over medium heat; add walnuts, and sauté 5 minutes or until lightly browned. Remove walnuts with a slotted spoon.
Toss together lettuce, pears, asparagus, and toasted walnuts. Sprinkle with cheese and cranberries; drizzle with dressing.
*1 cup broccoli florets or 1 cup snow peas may be substituted.
Southern Living NOVEMBER 2002
Prepare this cornbread at the last minute so you can serve it piping hot.
Combine cornmeal and next 3 ingredients in a bowl; stir in half-and-half and 1 tablespoon oil. Gradually add boiling water, stirring until batter is the consistency of grits.
Pour oil to a depth of 1/2 inch into a large heavy skillet; place over medium-high heat. Scoop batter into a 1/4-cup measure; drop into hot oil, and fry, in batches, 3 minutes on each side or until golden. Drain well on paper towels. Serve immediately with softened butter.
Note: Stone ground (coarsely ground) cornmeal requires more liquid.
Country Ham Hot-Water Cornbread: Stir in 1 to 2 cups finely chopped country ham after adding boiling water.
Bacon-Cheddar Hot-Water Cornbread: Stir in 8 slices cooked and crumbled bacon, 1 cup shredded sharp Cheddar cheese, and 4 minced green onions after adding boiling water.
Southwestern Hot-Water Cornbread: Stir in 1 seeded and minced jalapeño pepper; 1 cup Mexican cheese blend; 1 cup frozen whole kernel corn, thawed; and 1/4 cup minced fresh cilantro after adding boiling water.
Baked Hot-Water Cornbread: Omit skillet procedure. Pour 1/3 cup vegetable oil into a 15- x 10-inch jellyroll pan, spreading to edges. Drop batter as directed onto pan. Bake at 475° for 12 to 15 minutes. Turn cakes, and bake 5 more minutes or until golden brown.
Southern Living JANUARY 2004
Serve this top-rated pecan tart recipe for dessert at holiday dinners and parties.
1. Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.
2. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.
3. Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.
4. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.
5. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.
Caramel-Pecan Bars: Prepare recipe as directed, pressing crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan. When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares.
Southern Living NOVEMBER 2007
Dijon Rack of Lamb
Sweet Potato Soufflé
Two-Cheese Squash Casserole
Lemony Green Beans
Dijon Rack of Lamb makes an impressively easy entrée and is definitely worth the splurge. Roast the lamb, then lower the oven temp to 350° and bake the sweet potato soufflé and squash casserole. Meanwhile, let the lamb rest, loosely covered with aluminum foil. When the casseroles are done, increase the oven temp back to 425°, add the breadcrumb coating to the lamb, and bake another 5 minutes or until golden brown. (Serves 8)
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