Howcast

How to Make an Easter Bunny Cake

Howcast — Fri, 01 Apr 2011 04:01:11 +0000

Instructions

Step 1: Bake a cake Bake any flavor of cake you like in an 8- or 9- inch round pan and let it cool completely. If you’re using a cake mix, you’ll have enough batter to make two bunny cakes, or you can freeze one layer for another occasion.
TIP: Chill the layer in the freezer for 1 hour to make assembly easier.
Step 2: Create a bunny shape Cut the layer in half, spread about 1/2 cup vanilla frosting on the flat sides, and then press the frosted halves together with the cut sides down on a plate to form a bunny hump.
Step 3: Make the head and tail Cut a small horizontal wedge about 1/3 from the front of your Easter bunny cake and about 2 inches deep to differentiate the head from the body. Place the piece you cut out behind the cake as the tail, securing it with a toothpick or two.
Step 4: Frost the cake Spread the rest of the frosting over the entire Easter bunny cake, then sprinkle flaked coconut over the frosting.
TIP: Color extra flaked coconut green with food dye and spread it around the cake as grass.
Step 5: Make a face Make a bunny face: Any round or oval candy will work for the nose and eyes; cut licorice strings for whiskers.
Step 6: Fashion ears Cut bunny ears out of pink construction paper, pinch the ends, and stick them in the cake. If you want edible ears, cover oval-shaped cookies in frosting and coconut flakes. Congratulations! You now know how to make an Easter bunny cake.
FACT: The first edible Easter bunnies originated in 19th-century Germany and were made of pastry, not chocolate.

You Will Need

8″ or 9″ cake layer
2 c. vanilla frosting
Toothpicks
14 oz. bag flaked coconut
3 round candies
Licorice strings
Pink construction paper
Green food dye (optional)
Oval cookies (optional)

How to Prepare a Traditional Greek Easter Menu

Howcast — Thu, 27 Jan 2011 13:15:52 +0000

Instructions

Step 1: Prepare the lamb Leave the lamb at room temperature for an hour. Carve off the fat, leaving only a thin layer. Rub the lamb with olive oil and season it with a teaspoon of salt and 1/4 teaspoon pepper. Then put the lamb in a heavy roasting pan and preheat your oven to 325 degrees Fahrenheit.
Step 2: Make garlic paste Rub 1/4 teaspoon olive oil onto the head of garlic. Wrap it loosely in foil, and bake it for an hour. Then let it cool, cut off the top, and squeeze the roasted garlic into a bowl. Mash it into a paste and mix in 1/4 cup extra-virgin olive oil, 1/4 cup lemon juice, 1 tablespoon oregano, the parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Step 3: Roast the lamb Roast the lamb for 1 hour. Then rotate the pan and roast it for another 30 minutes. Then slather the roast with the garlic paste, and roast for an additional 45 minutes, or until an instant-read thermometer inserted at the thickest part reads 160 degrees. Take it out of the oven and let it rest for 20 minutes.
Step 4: Toss the potatoes Peel and cut potatoes into 1 1/2 inch cubes and lay them in a single layer in the baking dish. Toss them with 1/2 cup olive oil, the minced garlic, 1 1/2 teaspoons oregano, and salt and pepper to taste.
TIP: Use crushed red pepper as an alternative to black pepper for a different taste.
Step 5: Bake potatoes Bake the potatoes for 15 minutes. Then add 1/2 cup of the stock and toss. Bake for 10 minutes and then add 1/3 cup lemon juice and toss again. Bake for another 15 minutes, or until the potatoes are cooked through.
TIP: Put the potatoes in the oven with the lamb to cook at the same time.
Step 6: Serve avgolemono Serve avgolemono soup as the appetizer. Boil 6 cups of the chicken stock, and add the orzo. Cook until it is al dente, adding salt and pepper to taste. Dissolve the cornstarch in 1/2 cup of water and heat the remaining stock until it is hot.
Step 7: Mix in eggs Beat the eggs with an electric mixer until they’re fluffy, and then add the cornstarch and 3/4 cup of lemon juice. Turn the mixer to low, and thicken it by slowly adding the hot chicken stock. Put the orzo on low heat and add the egg mixture.
Step 8: Drink wine and have dessert Drink wine with the meal. A dark, spicy red wine goes perfect with lamb. Enjoy a slice of baklava for dessert.
FACT: An Easter tradition in Crete is the burning of a human-sized doll made of clothing to represent Judas, the disciple who betrayed Jesus.

You Will Need

Leg of lamb
1 3/4 tsp. olive oil
Salt and freshly ground pepper
1 medium head garlic
plus 4 minced cloves
1/4 c. extra-virgin olive oil
Fresh lemon juice
Dried oregano
1/4 c. chopped fresh flat-leaf parsley
3 lb. baking potatoes
7 c. chicken stock
2 c. uncooked orzo
3 tbsp. cornstarch
4 large eggs
Red wine
Baklava
Equipment:
Heavy roasting pan
Meat thermometer
13 x 9-inch baking dish
Crushed red pepper (optional)

How to Create Delicious Dishes Out of Easter Leftovers

Howcast — Tue, 04 Jan 2011 15:01:14 +0000

Instructions

Step 1: Cook risotto Cook your favorite risotto and add your leftover asparagus or peas and ham. This decadent, creamy dish also has the advantage of being a one-pot meal.
Step 2: Make a panini Make a grilled ham and cheese sandwich with the leftover ham slices, and a few slices of provolone cheese. Add mayonnaise and mustard to taste, and you’ve got a quick and easy meal.
Step 3: Try deviled eggs Try a twist on deviled eggs with your leftover hard-boiled Easter eggs. Cut 6 eggs in half lengthwise and remove the yolks. Mash the yolks in a bowl and add 1/2 cup diced cooked chicken, 5 tablespoons mayonnaise, 1 tablespoon finely chopped onion, 1 teaspoon honey mustard, 1/2 teaspoon ground mustard, a dash of hot pepper sauce, and 1/2 teaspoon Creole seasoning or cayenne pepper. Fill the eggs halves with the mixture and enjoy as a snack or alongside a meal.
Step 4: Bake ham potato puffs Bake ham potato puffs. Press buttermilk biscuits into the bottom and sides of a greased muffin tin. In a bowl, combine 1 cup diced ham, 1 cup leftover potatoes, 1/2 cup shredded cheese, 1/2 teaspoon parsley, and 1/4 teaspoon garlic powder. Spoon 1/4 cup into each prepared cup. Sprinkle with 1/2 cup cheddar cheese and bake at 350 degrees for 20-25 minutes.
Step 5: Prepare potato patties Prepare ham and potato patties. Combine 2 cups mashed potatoes, 2 cups leftover ham, diced, 1/2 cup cheddar cheese and 1/4 cup sliced green onion in a bowl. Refrigerate 20 to 30 minutes and form into 8 patties. Cook them in oil in a frying pan over medium heat, turning once, until they’re golden. They’re great for breakfast or brunch!
FACT: According to a 2008 survey by the National Pork Board, 67 percent of respondents serve ham as the centerpiece of their Easter meal.

You Will Need

Leftovers
Risotto
Bread
Provolone cheese
Condiments
Diced cooked chicken
Finely chopped onion
Dash hot pepper sauce
1 package refrigerated buttermilk biscuits
Shredded cheddar cheese
Mashed potatoes
Sliced green onion

How to Cook an Easter Brunch

Howcast — Thu, 30 Dec 2010 09:15:36 +0000

Instructions

Step 1: Plan your menu Plan a menu that includes cold dishes like deviled eggs, fresh fruit, and a salad, fresh baked muffins or bread, and one or two hot dishes like a casserole or souffle for your Easter brunch.
TIP: Choose spring foods like asparagus and ham to include in your brunch dishes.
Step 2: Start the night before Start the night before by prepping the casserole and storing it in the fridge so you can bake it the next morning. Prepare and bake your muffins or bread and store them in an airtight plastic container.
TIP: Bake enough muffins for each person to have at least two, you can always send the leftovers home with your guests.
Step 3: Cook the eggs Cook and slice the deviled eggs the day before and then cover and refrigerate. Prepare and mix your yolk filling and store separately in a plastic bag. The morning of the brunch, snip the corner of the bag and fill the eggs easily.
Step 4: Set out a bowl of fruit Set out a bowl of fresh fruit the morning of the brunch. Provide small plates and toothpicks so guests can serve themselves.
Step 5: Provide juice and coffee Set up a smaller table away from the food for tomato, orange, and apple juice in pitchers. Put out a pot of coffee with cream and sugar, and hot water for tea.
Step 6: Cook casserole Put the casserole in the oven about 1 hour before the guests arrive. Load the muffins in a dish and pop them in the oven for about 10 minutes so they get warm and steamy. Wrap any bread in tinfoil and do the same.
Step 7: Wait for guests to arrive Allow your guests to nibble on fruit, warm muffins, and juice, tea or coffee until everyone has arrived. Afterward, set out the hot dishes near the fruit and salad and let everyone chow down on your perfect Easter brunch.
FACT: The United States produces over 90 billion eggs annually, 75 percent of which are used for human consumption, while the other 25 percent are devoted to hatcheries.

You Will Need

Menu
Plates
Toothpicks
Guests

How to Cook Easter Dinner

Howcast — Wed, 22 Dec 2010 08:31:33 +0000

Instructions

Step 1: Craft a menu Craft a solid Easter dinner menu before putting together your final shopping list and heading to the store. Collect recipes from the friends and family you expect to attend.
TIP: There are many traditional Easter dinner recipes available online.
Step 2: Be traditional or not Choose a main course. You can be traditional with a succulent glazed ham as your centerpiece for your Easter feast, or break tradition with roast leg of lamb instead.
TIP: Precooked hams are the easiest to prepare since they only need to be warmed through before serving.
Step 3: Mash it up Peel and slice large russet potatoes. Bake with milk and cheddar cheese for some au gratin spuds. Or boil and mash them with butter and Gruyere cheese for a clever twist on boring mashed potatoes. Make them the day before the meal for quick preparation when your company arrives.
Step 4: Go green Saute fresh green beans in butter and garlic, or toss cooked green asparagus in a pan with olive oil, salt, and pepper for two side dishes that both taste great and are good for you.
Step 5: Toss a fresh salad Toss a fresh salad, complete with leafy, green lettuce, colorful peppers, tomatoes, crisp cucumber, and match stick carrots. Serve with a variety of creamy and vinegary dressings.
Step 6: Include dessert Include a homemade or store-bought dessert like carrot cake, a meringue pie, individual strawberry tarts, or egg-shaped frosted cookies.
TIP: If you’re making all your desserts from scratch, bake and decorate a day or two ahead of time.
Step 7: Put it all together Bake your main course and warm the potatoes you made the day before. Saute your veggies and prep your salad as the meat cools. Set the table and enjoy your feast with family and friends.
FACT: According to the American Meat Institute, Americans ate 23.3 billion pounds of pork from 116 million hogs in 2008.

You Will Need

Main course
Vegetable dish
Potato dish
Salad
Salad dressings
Dessert
Coordination
Internet access (optional)

How to Make a Traditional Baked Easter Ham

Howcast — Wed, 22 Dec 2010 08:31:33 +0000

Instructions

Step 1: Choose a ham Choose either a city ham, which is brined and smoked and has a mild flavor and moist texture; or a country ham, which is cured and aged for a more intense flavor but drier texture.
Step 2: Bake the ham Follow the directions included with your city or country ham and bake at 325 to 350 degrees Fahrenheit in a deep roasting pan. Do not remove the outer foil unless instructed to do so.
TIP: Fully cooked hams only need to be warmed through, but a partially cooked ham needs to reach an internal temperature of 148 degrees Fahrenheit.
Step 3: Mix glaze Mix up the glaze by combining the brown sugar, mustard, pineapple juice or the Cognac in a small bowl. If you use Cognac, you can leave out the pineapple juice.
Step 4: Remove the ham Remove the ham about 30 minutes before the end of the cooking time. Remove the foil and apply about half of the glaze, using a basting brush.
TIP: Score the ham in a diamond pattern with a sharp knife, if it wasn’t done already, to allow the glaze to penetrate.
Step 5: Continue baking Reduce the oven temperature to 300 degrees and continue baking the ham for another 30 minutes, or until the glaze starts to caramelize and turn golden brown.
Step 6: Allow the ham to cool Remove the cooked ham and allow it to cool for 5 minutes. Baste with the remaining glaze before transferring it to a serving platter for your hungry family.
FACT: Northern Europeans during the 17th and 18th centuries ate eat ham in the spring because most fresh meat wasn’t available, but cured meats like ham were more plentiful.

You Will Need

Ham
1 c. brown sugar
2 tbsp. mustard
1/4 c. pineapple juice
1/4 c. Cognac
Equipment:
Roasting pan
Basting brush
Serving platter

How to Carve a Ham

Howcast — Fri, 29 Oct 2010 13:46:13 +0000

Instructions

Step 1: Place the ham on a platter Place your cooked ham on a platter, dressed side up, and allow it to cool for several minutes before slicing.
Step 2: Start at small end Slice straight down about 2 inches above the small end, or hock, for both boneless and bone-in hams. Use a long, sharp, thin knife for best results.
Step 3: Focus on thin slices Make thin, vertical slices for boneless hams to get the best flavor and texture. Serve immediately or refrigerate for ham sandwiches later on.
Step 4: Slant knife Hold the knife at a 45 degree angle and cut thin slices toward the straight-cut near the hock for bone-in hams. Continue slicing all the way down and partially around the bone.
TIP: Store the remaining bone and any meat left on it in the freezer to make soups and stews.
Step 5: Vary the angle of the knife Vary the angle of the knife to get around the structure of the bone as you progress up the ham. Serve each slice to hungry guests as you go.
FACT: In 1898, a Dutch butcher invented the first deli meat slicer, which used a patented spinning blade to slice smoked and cured meats into thin slices for sandwiches.

You Will Need

Platter
Long
sharp
thin knife
Careful execution

How to Make Hard-Boiled Eggs in the Oven

Howcast — Mon, 08 Mar 2010 07:02:40 +0000

Instructions

Step 1: Bake Place the eggs directly on an oven rack. Bake the eggs for a half hour in an oven set to 325 degrees, not preheated.
TIP: Place a baking sheet on the bottom rack to prevent a messy cleanup in case any eggs break.
Step 2: Take eggs out Take the eggs out of the oven and place them in a bowl of ice water to stop them from cooking further.
Step 3: Enjoy Take the eggs out of the water and put them in the refrigerator within two hours of cooking. The eggs will last a week in the refrigerator if they are kept in the shell.
FACT: The green ring that forms between the yolk and the egg white when you hard-boil an egg is caused by the sulfur and hydrogen in the white reacting with iron in egg yolk.

You Will Need

Eggs
A baking sheet
A bowl of ice water

How to Cook Asparagus

Howcast — Fri, 04 Dec 2009 13:31:03 +0000

Instructions

Step 1: Buy it Choose asparagus that is bright green and not dry or wilted. You’ll need three to five spears per serving, depending on size and thickness.
Step 2: Trim it Cut off the bottom ends of the stalks, about one-third of each spear. If the spears are thick, use a vegetable peeler to peel them to the same thickness as the tips, and rinse well.
Step 3: Boil it Boil asparagus for more tender stalks. Bring one half inch of water to a boil in a large skillet or saucepan. Add the asparagus in a single layer, reduce heat, and then simmer until tender, for two to five minutes.
TIP: Avoid overcooking asparagus. If cooked too long, asparagus will turn dark and mushy.
Step 4: Steam it Steam asparagus for a crisper result. Stack trimmed stalks two to three deep in a rectangular, microwave-safe dish. Add two tablespoons of water, and then cover and cook on high power for two and a half to three minutes.
Step 5: Roast it Preheat your oven to 400 degrees and arrange the asparagus on a baking dish. Drizzle with olive oil, and top with minced garlic. Roast for about 10 minutes.
TIP: Roasting your asparagus brings out a caramelized, nutty flavor. Try grilling it for a similar effect.
Step 6: Serve it Serve your asparagus with salt and a squeeze of fresh lemon juice. Enjoy!
FACT: Did you know? The ancient Greeks grew asparagus as a medicine to cure toothaches and prevent bee stings.

You Will Need

Fresh asparagus
Olive oil
Garlic
Salt
Lemon juice
A vegetable peeler
A skillet or saucepan
A rectangular
microwave-safe dish
A grill (optional)

How to Cook a Honey-Baked Ham

Howcast — Tue, 10 Nov 2009 14:46:47 +0000

Instructions

Step 1: Determine if the ham has been cooked Determine if the ham is precooked or partially cooked and let it warm to room temperature before cooking. If it has been cooked at all, allow ten minutes per pound; if uncooked, allow twenty minutes per pound
Step 2: Preheat oven and place the ham Preheat the oven to 350 degrees. Place the ham on the roasting pan with the fat side up and set it on a middle rack in the oven. Bake the ham unglazed until one hour before it’s done.
Step 3: Cut diamonds in the ham Prepare the ham for glazing by cutting 1-inch deep lines in diamond shapes on the outside of the ham.
Step 4: Combine ingredients Combine the brown sugar, honey, and mustard in the saucepan. Stir over medium heat until the ingredients are warm and well-mixed.
TIP: Add a teaspoon of cornstarch to thicken the glaze and stir in well over the heat.
Step 5: Glaze the ham Apply the glaze by spreading it evenly over the ham. Stick the cloves all over the ham for added flavor.
TIP: Arrange the cloves in the centers of the diamonds for a decorative look.
Step 6: Bake the ham and serve Bake the ham for the remaining hour. Take it out of the oven, let it rest for fifteen minutes, carve, serve, and enjoy.
FACT: The word “ham” correctly refers to a leg of pork but is usually used to describe any cut of pork that has gone through a preserving process.

You Will Need

1 ham
1 c. brown sugar
u00bc c. honey
2 tsp. dry mustard
15 or more cloves
A roasting pan
Sauce pan
A sauce pan
1 tsp. cornstarch (optional)

How to Hard-Boil an Egg

Howcast — Tue, 20 Oct 2009 15:17:37 +0000

Instructions

Step 1: Get eggs Purchase eggs one week prior to cooking. Fresh eggs are harder to peel.
TIP: Don’t use eggs that have visible cracks – they could be spoiled.
Step 2: Remove eggs from refrigerator Remove eggs from the refrigerator 15 minutes before cooking. Room temperature eggs are less likely to crack in hot water.
Step 3: Place eggs in saucepan Place one layer of eggs in a saucepan. Laying eggs on top of each other will cook them unevenly.
Step 4: Add water Add enough water to cover the eggs.
Step 5: Turn stove on high Turn the heat on high. Place the lid on the pan and wait until the water is at a rapid boil.
Step 6: Remove from burner Remove the pan from the burner and turn it off. Take the lid off the pan and return the pan to the burner.
Step 7: Simmer eggs Simmer jumbo eggs in water for 18 minutes, large eggs for 15 minutes, and medium eggs for 12 minutes.
Step 8: Run cold water over eggs Remove the pan from the stove top and place it in the sink. Run cold water over the eggs until they’re cool to the touch.
FACT: Did you know? A hen lays 265 eggs per year on average.

You Will Need

Eggs
A saucepan
A stove
A timer

How to Make Braided Easter Bread

Howcast — Mon, 30 Mar 2009 04:06:16 +0000

Instructions

Step 1: Prepare yeast Dissolve the yeast in the warm water.
Step 2: Combine milk, butter, sugar Heat the milk on low until almost simmering, and then stir in one-quarter stick of butter until melted. Turn off the heat. Pour the sugar and salt into a mixing bowl, and then pour in the milk and melted butter mixture, stirring until the sugar is dissolved.
Step 3: Add flour, yeast, eggs When the mixture has cooled to lukewarm, stir in a cup of flour and beat with the electric mixer or by hand until smooth. Add the dissolved yeast and two raw eggs, and beat until smooth. Then, add the flour, a half-cup at a time, until you have a soft dough.
Step 4: Knead the dough Flour your hands. Turn the dough onto a floured surface, and knead it for about 15 minutes, until it’s satiny.
Step 5: Let dough rise Butter a large bowl. Shape the dough into a ball, put it in the bowl, and brush the dough with melted butter. Cover the bowl with a non-terry cloth kitchen towel and place it in a warm area that is free of drafts. Let it rise until it doubles, about two to three hours.
Step 6: Shape the loaf Preheat the oven to 350 degrees. Punch the dough down in the bowl; then let it rest for 10 minutes. Remove it from the bowl, and divide it into three pieces. Roll them into strips about 12 inches long, and form a loose braid. Transfer the loaf to the baking sheet, and press the ends together to form a circle.
Step 7: Add eggs Nestle four whole, unshelled eggs into the braid at evenly-spaced intervals. You can use plain white eggs or ones dyed with food coloring, and they can be raw or hard-boiled.
TIP: The eggs are safe to eat after baking only if you keep the bread in the refrigerator after baking.
Step 8: Finish and bake Sprinkle the top of the loaf with almonds, if using. Beat one egg with a tablespoon of water. Brush the top of the bread with the egg wash. Bake for 35 to 40 minutes, or until golden brown. Cool the bread before eating.
FACT: Easter bread is traditionally baked three days before the holiday, on Holy Thursday.

You Will Need

1 envelope of active dry yeast
1/8 c. warm water
1/2 c. milk
1/2 stick of butter
divided
1/2 c. sugar
1/2 tsp. salt
3 1/2 to 4 c. flour
divided
7 raw eggs
or 3 raw and 4 hard-boiled eggs
1 tbsp. water
A small saucepan
2 large mixing bowls
Electric mixer or whisk
A pastry brush
A large baking sheet
Food coloring
3 tbsp. blanched almonds
slivered

How to Make Hot Cross Buns

Howcast — Tue, 17 Mar 2009 04:05:45 +0000

Instructions

Step 1: Heat the oven Preheat the oven to 425 degrees and lightly grease a cooking sheet or line one with foil or parchment paper.
Step 2: Mix ingredients In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
Step 3: Add butter Cut the butter into the dry ingredients, using a pastry cutter or your fingertips. The texture should be that of coarse crumbs, with visible bits of butter.
Step 4: Stir in fruit Stir in the raisins or currants, and the zest.
Step 5: Beat wet ingredients In a separate bowl, beat the cottage cheese, egg, and one-half teaspoon of vanilla with an electric mixer or whisk until smooth. Then, add it to the dry mixture, and blend until a dough forms.
Step 6: Knead the dough Lightly flour a clean surface and knead the dough for about 10 seconds, or until it holds together in a neat ball.
TIP: To make kneading easier, dust your hands with flour and sprinkle a little extra flour on the dough, too.
Step 7: Form buns Form the dough into a 12-inch log. Cut the log crosswise into 12 equal pieces, shape each piece into a ball, and cut a deep cross on the top of each with a knife.
Step 8: Bake Evenly space the buns out on the baking sheet and bake 15 to 20 minutes, or until they turn golden and a wooden toothpick inserted in the center comes out clean. Let them cool a few minutes before adding the icing.
Step 9: Add icing Mix the powdered sugar, milk, and the rest of the vanilla until smooth, and drizzle it onto the cross you baked into each bun. Serve while they’re still warm.
FACT: The cross on hot cross buns, which represents the Crucifixion to Christians, originally symbolized the four seasons by dividing the bun into quarters.

You Will Need

2 c. flour
u00bd c. sugar
4 tsp. baking powder
u00bd tsp. baking soda
u00bd tsp. salt
u00bd tsp. cinnamon
6 tbsp. cold unsalted butter
u00bd c. raisins or currants
2 tsp. finely grated orange or lemon zest
1 1/4 c. cottage cheese
1 egg
3/4 tsp. vanilla
divided
u00bd c. powdered sugar
2 tsp. milk
Cooking spray or parchment paper (optional)
A large cookie sheet (optional)
Two large bowls (optional)
A pastry cutter or two knives (optional)
An electric mixer or whisk (optional)

How to Hard-Boil an Egg So It Peels Easily

Howcast — Tue, 18 Mar 2008 11:08:10 +0000

Instructions

Step 1: Put eggs in water Put the eggs in the pot and fill it with cold water until there is about two inches of water above the eggs.
Step 2: Boil With the burner on high, bring the water to a boil and let the eggs boil for seven minutes.
TIP: For soft-boiled eggs, boil the eggs for four minutes instead of seven.
Step 3: Prepare an ice bath About five minutes after the eggs have been cooking at a boil, put a tray of ice cubes into a bowl of cold water.
Step 4: Submerge eggs in bath Once the eggs are finished, remove them with a slotted spoon and put them in the ice water.
TIP: Don’t overcook the eggs or else you’ll get a green ring around the yolk, which will become chalky, and the whites will have a rubbery consistency.
Step 5: Let eggs chill Let the eggs sit in the ice water for five minutes and then drain the remaining ice and water.
Step 6: Refill bowl Refill the bowl with room temperature water.
Step 7: Crack eggs Crack each egg on a hard surface and submerge it in the fresh water, peeling the shell from the egg underwater.
TIP: Another way to remove the shell quickly is to break off the ends of an eggshell and then blow the egg from one end out the other.
Step 8: Rinse Rinse each egg under cool, fresh water and serve.
FACT: According to the Bible, the chicken came before the egg.

You Will Need

A pot to boil water
A medium bowl
A tray of ice cubes
A slotted spoon
Eggs

How to Make a Springtime Leg of Lamb

Howcast — Tue, 18 Mar 2008 06:47:19 +0000

Instructions

Step 1: Trim fat Trim the excess fat from your leg of lamb and place it into a roasting pan, fat side up.
TIP: If possible, purchase your lamb from a local farm or farmer’s market. It will likely have a more distinct and clean flavor.
Step 2: Mince garlic Mince the garlic as finely as possible.
Step 3: Mix seasonings Mix the oil, garlic, rosemary, salt, and pepper in a small bowl, and then rub the mixture all over the lamb. Let the lamb sit for 15 to 30 minutes.
TIP: Feel free to add any other herbs you like to this recipe.
Step 4: Preheat oven Preheat the oven to 350°.
Step 5: Roast the lamb Put the lamb in the oven and let it roast for about an hour and a half—or until your meat thermometer reads 130° (or medium rare).
TIP: Baste the lamb with its own juices every 20 minutes.
Step 6: Let sit Remove the lamb from the oven and let it sit for 15 minutes.
Step 7: Move lamb Remove the lamb from the pan and put it onto a cutting board.
Step 8: Make au jus Spoon off fat from the roasting pan, then add the wine and boil it over medium heat for about a minute.
Step 9: Serve Carve the lamb and serve it with the juices and mint jelly.
FACT: Lamb became the traditional Easter dinner for the Pope during the Middle Ages.

You Will Need

A roasting pan
A chefu2019s knife
A small bowl
A wooden spoon
A 7-lb. leg of lamb
2.0 cloves of garlic
2.0 tbsp olive oil
2.0 tbsp chopped fresh rosemary
1.0 tbsp salt
0.5 tsp freshly ground black pepper
A meat thermometer
0.25 c dry red wine
Mint jelly