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Old 03-05-2018, 10:28 AM   #21
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Quote:
Originally Posted by profnot View Post
Pashka! Russian Easter cheese pudding / mold

....
It sounds great, but way too much work for cheese paska. Mix the cheese and dried fruits, I would not add nuts, add an egg, a little bit of flour to compensate for the moisture in ricotta or cottage cheese, better yet use farmers cheese then you do not need to add anything, put in a foil loaf form/mold, the ones sold in every grocery store. Bake. Spray mold with oil and sprinkle with either flour or farina, so cheeses doesn't stick to it.
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Old 03-05-2018, 11:23 AM   #22
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For Easter I donít do a traditional meal because several of us donít like ham.

Last couple of years Iíve just asked my daughters what they want and they usually ask for one of my recipes they really like. I think last year I made chicken Marsala.
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Old 03-05-2018, 11:33 AM   #23
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For Easter I donít do a traditional meal because several of us donít like ham.

Last couple of years Iíve just asked my daughters what they want and they usually ask for one of my recipes they really like. I think last year I made chicken Marsala.
Love chicken Marsala. I think it is your recipe that i have been using ever since I joined this group. Thank you.
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Old 03-05-2018, 12:01 PM   #24
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Egg, lots of eggs and toppings for lunch, for the family, my stomach cant handle boiled eggs. And in the evening we will have a Roasted chicken, with yorkies, roasties and all that jazz.
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Old 03-16-2018, 11:34 PM   #25
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Easter is a holiday I leave the menu up to my daughters. One suggested lasagna, chicken marsala or dan dan noodles. the other suggested the same less the lasagna. So I settled on chicken marsala.

One question: What's a good veggie side dish to go with chicken marsala and pasta?
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Old 03-17-2018, 03:10 AM   #26
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Well, there's always the ubiquitous salad, Andy. Maybe baby bibb type lettuces with roasted pear, frizzled prosciutto, feta cheese, pistachios? Fancy, yet still palatable to my BIL who likes plain-plain.

Broccoli has always been my go-to veggie for things like chicken marsala with pasta, or beef stroganoff on noodles. I suppose asparagus or fresh peas would be good, too.
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Old 03-18-2018, 03:51 AM   #27
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I would go with asparagus or haricot vert as a side.

This time of year the frozen extra fine whole green beans are sometimes better than the fresh.
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Old 03-18-2018, 04:04 AM   #28
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Another vote for asparagrass. The ones in the stores here have been really nice lately. Very skinny, fresh, and tender. You barely need to cut the bottoms off if at all.

If not, what about broccoli rabe?
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Old 03-18-2018, 04:17 AM   #29
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Oh I been told by chef to bend the asparagus lightly and it will snap where succulent part and the woody part meet.
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Old 03-18-2018, 04:38 AM   #30
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I've heard that too, but it can be a real waste with some thicker asparagrass. They might snap almost half way up. You can often just cut a bit off, then gently peel the skin off the bottom to make them edible.

But these are so skinny that they are tender all the way from tip to bottom.
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