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Easter - Pascha Recipes - RecipeDirect.Net
Submitted by RecipeDirect

When the feast is over, this recipe will leave you with plenty of leftover ham, perfect for including in the next day's breakfast, lunch or dinner - yet another reason this recipe is guaranteed to make your Easter meal a success!

Recipe courtesy of TheOtherWhiteMeat.com. Visit for more recipe ideas.


Submitted by liz


Submitted by liz

Traditional Eastern European Easter favorite, also known as Babka.  It is shaped as a pyramid or block.  Babka is served as a dessert or spread on bread.  I like it by the spoonful!  My husband's family is from the Ukraine and this is one family recipe.

Submitted by liz

Nice Pea Salad with enough veggies for a little crunch.

Submitted by prepchefjohn
I'll have my Jack Daniels with my meat-thank you! Ham with a Jack Daniel's Wiskey glaze.
Submitted by liz

Called cirek, sirets, sirok, sirecz, Hrudka or just Easter egg cheese since it traditionally served on Pascha (Easter)

Submitted by RecipeDirect

Sweet and Spicy Ham recipe.  The pepper jelly gives the heat while the pineapple preserves give it the sweetness.

Submitted by RecipeDirect

Paula Deen has been busy cooking up ways to enjoy ham any time - for breakfast, lunch or dinner. 

Submitted by Yuliya

Traditional Russian Easter Bread

Submitted by liz

Served in Syria and Lebanon as a Easter treat. Filled cookie treats.

Recipe Source: Julia Namey

Submitted by MARK

How to perfectly grill rack of lamb on charcoal or gas.

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Submitted by WV Girl
My beloved Greenbrier has filed bankrupcy. I think it is for sale.This is a modified version of the recipe that was  given to me by the chef in 1982. Does that make it a heritage recipe?
Submitted by liz
When you find out how easy it is to cook Roast Lamb you will want to make it all the time.
Submitted by prepchefjohn

I'll be serving this at my house for Easter.

Submitted by RecipeDirect

A Paula Deen Recipe.

What a wonderful way to start the day.

Submitted by MARK

Nut roll has always been my favorite treat since I was a kid. Everyone in our family made their's a little differently. I been trying for years to duplicate my favorite properties, flaky bread, sweetly balanced filling and lots of nuts. It's taken years but I think I finally have it perfected. It is quite time consuming but totally worth it.

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