romantic valentine’s day recipes - free cookbook · dark chocolate pavé with raspberry sauce ......

Romantic

Valentine’s Day Recipes

RecipeSecrets.net

Table Of Contents Appetizer .................................................................................................................................................................. 1

Almond Champagne Fondue ................................................................................................................................. 2 Brie Cheese Fondue .............................................................................................................................................. 3 Brie Cheese Pizza ................................................................................................................................................. 4 Broiled Crab Cakes ................................................................................................................................................ 5 Caviar Kisses ......................................................................................................................................................... 6 Elegant Oyster Appetizer ....................................................................................................................................... 7 Filo Prawn Fingers with Wasabi Soy Dip ............................................................................................................... 8 Grilled Oysters with Herb Chevre and Parma Ham ............................................................................................... 9 Lobster Salad ....................................................................................................................................................... 10 Lovers Prawns ..................................................................................................................................................... 11 Lovers Stuffed Mushrooms .................................................................................................................................. 12 Mini Sweet Potato Somosas ................................................................................................................................ 13 Oyster Love Bites ................................................................................................................................................ 14 Pork and Crab Dumplings .................................................................................................................................... 15 Shrimp Cocktail .................................................................................................................................................... 16

Cocktails ................................................................................................................................................................. 17 Agave Kiss ........................................................................................................................................................... 18 Bermuda Rose ..................................................................................................................................................... 19 Between the Sheets ............................................................................................................................................. 20 Blushing Lady ...................................................................................................................................................... 21 Champagne Cocktail............................................................................................................................................ 22 Champagne Napoleon ......................................................................................................................................... 23 Cranberry Valentine Punch .................................................................................................................................. 24 Kama Sutra .......................................................................................................................................................... 25 Lover's Kiss.......................................................................................................................................................... 26 Mock Pink Lady ................................................................................................................................................... 27 Passion Fruit Mimosa Recipe .............................................................................................................................. 28 Peach Iced Tea .................................................................................................................................................... 29 Peaches In Spiced Red Wine .............................................................................................................................. 30 Rose Sangria ....................................................................................................................................................... 31 Sangria ................................................................................................................................................................ 32 Satin Red Punch .................................................................................................................................................. 33 Strawberry Daiquiri .............................................................................................................................................. 34 Valentine Fruit Punch........................................................................................................................................... 35 White Chocolate Brandy Alexander ..................................................................................................................... 36

Dessert ................................................................................................................................................................... 37 Amaretto Chocolate Sauce .................................................................................................................................. 38 Berries With Chocolate Ganache ......................................................................................................................... 39 Blackberry Wine Cake for Valentines Day ........................................................................................................... 40 Caramel-Drizzled Brownie Hearts ........................................................................................................................ 41 Cherry Brownies .................................................................................................................................................. 42 Chocolate Cake ................................................................................................................................................... 43 Chocolate Cherry Heart ....................................................................................................................................... 44 Chocolate Chiffon Cake ....................................................................................................................................... 45 Chocolate Cupcakes ............................................................................................................................................ 46 Chocolate Dipped Strawberries ........................................................................................................................... 47 Chocolate Fondue ............................................................................................................................................... 48 Chocolate Lovers Frozen Mousse ....................................................................................................................... 49 Chocolate Mint Truffle Squares ........................................................................................................................... 50 Chocolate Mousse ............................................................................................................................................... 51 Chocolate Mousse Cake ...................................................................................................................................... 52 Chocolate No-Bake Cheesecake ......................................................................................................................... 53 Chocolate Raspberry Cheesecake ...................................................................................................................... 54 Chocolate Truffles ................................................................................................................................................ 55 Dark Chocolate Pavé with Raspberry Sauce ....................................................................................................... 56 Flourless Chocolate Cake .................................................................................................................................... 57

Lacy Valentine Cake ............................................................................................................................................ 58 Love Cake ............................................................................................................................................................ 59 Love Letter Cookies ............................................................................................................................................. 60 Lovely Lemon Cake ............................................................................................................................................. 61 Raspberry-Chocolate Cake .................................................................................................................................. 62 Strawberry Cream Cheese Crepes ...................................................................................................................... 63 Sweetheart Cookie Puzzle ................................................................................................................................... 64 Sweetheart Meringues with Crème Brûlée and Raspberry Sauce ....................................................................... 65 Sweetheart Salad ................................................................................................................................................ 66 Valentine Day Hearts ........................................................................................................................................... 67 Valentine Sugar Cookies ..................................................................................................................................... 68 Valentine's Cupcakes .......................................................................................................................................... 69 Valentine's Day Pecan Cake................................................................................................................................ 70 Valentine's Day Red Cake ................................................................................................................................... 71 White Chocolate Mousse with Red Raspberry Coulis .......................................................................................... 72

Main Dish ............................................................................................................................................................... 73 BBQ Lobster Tails ................................................................................................................................................ 74 Beef Burgundy ..................................................................................................................................................... 75 Beef Rhapsody In Blue En Croute ....................................................................................................................... 76 Beef Tenderloin with Green Peppercorn-Brandy Sauce for Two ......................................................................... 77 Beef Wellington .................................................................................................................................................... 78 Champagne Shrimp and Pasta ............................................................................................................................ 79 Chateaubriand For Two with Mushroom Sauce ................................................................................................... 80 Chicken In Wine Sauce........................................................................................................................................ 81 Chicken Kiev ........................................................................................................................................................ 82 Heart-Shaped Mozzarella and Fontina Pizza ....................................................................................................... 83 Lobster Alfredo .................................................................................................................................................... 84 Lobster and Crab Ravioli ..................................................................................................................................... 85 Lobster Primavera................................................................................................................................................ 86 Lobster Ravioli in Pink Sauce .............................................................................................................................. 87 Lobster Scampi .................................................................................................................................................... 88 Lobster-Stuffed Tenderloin .................................................................................................................................. 89 Love Birds for Two ............................................................................................................................................... 90 Lovers' Chicken ................................................................................................................................................... 91 Lover's Lamb Chops ............................................................................................................................................ 92 Lovers Lure .......................................................................................................................................................... 93 Oven Baked Swiss Steak ..................................................................................................................................... 94 Parmesan Chicken for Two .................................................................................................................................. 95 Penne Vodka ....................................................................................................................................................... 96 Phyllo-Wrapped Salmon with Roasted Red Pepper ............................................................................................ 97 Prawns of Passion ............................................................................................................................................... 98 Risotto with Artichoke Hearts & Red Bell Peppers ............................................................................................... 99 Romantic Chicken Dinner .................................................................................................................................. 100 Salmon With Cucumber Roses .......................................................................................................................... 101 Shrimp Ravioli with Roasted Red Pepper Sauce ............................................................................................... 102 Smothered Round Steak.................................................................................................................................... 103 Special Salmon Steaks ...................................................................................................................................... 104 Spicy Roast Duck With Raspberry Sauce .......................................................................................................... 105 Valentine Pizzas ................................................................................................................................................ 106

Valentine's Day Recipes Appetizer

1

Appetizer


2

Almond Champagne Fondue

8 oz Gruyere cheese

4 oz Swiss cheese

1 Tbs cornstarch

5 oz brie cheese

1 cup champagne or white wine

1/2 tsp almond extract

dash ground nutmeg

French bread cubes, apple slices

Procedure

1 Shred both cheeses and toss with cornstarch. Cut rind off brie and cut cheese into small chunks. Heat wine in a heavy, 3-quart saucepan.

2 Bring just to simmer over medium heat; do not boil. Reduce heat and gradually add shredded cheeses, then brie, stirring constantly in zigzag motion until cheese melts.

3 Add almond flavoring and nutmeg. Continue stirring and simmer until thickened, about 5 minutes. Do not boil.

4 Serve in a fondue pot warmed over a candle or canned heat. Use sturdy bread chunks and apple slices for dipping.

Servings: 4


3

Brie Cheese Fondue

2 cloves garlic, crushed

1 cup dry white wine

1/4 cup sherry

1 lb Brie cheese, rind removed and cubed

1 Tbs cornstarch

1 pinch freshly grated nutmeg

salt and white pepper to taste

Procedure

1 Rub the garlic all over the inside of your fondue pot, leaving the crushed pieces in the bottom. You can also make fondue in a regular sauce pan and transfer to the fondue pot. Add the white wine and sherry to the pot and heat over medium-low heat.

2 Toss the cheese cubes in cornstarch to coat. When the wine is hot, add the cheese. Stir slowly with a wooden spoon at first and then use a whisk. Stir constantly to keep it from scorching on the bottom of the pot. When the cheese has melted, remove it from the heat and grate in a little nutmeg. Season with salt and pepper to taste. The fondue should be smooth and coat a wooden spoon. If it seems too runny, add more cheese. If it is too thick, add a splash more wine.

3 Prepare your fondue pot base and keep fondue warm over low heat.

Servings: 6


4

Brie Cheese Pizza

8 1/2 oz Brie cheese, thinly sliced

2 cups sliced almonds

1 (14 ounce) package purchased fully baked pizza crust

Procedure

1 Preheat an oven to 350 degrees F (175 degrees C).

2 Arrange Brie slices on pizza crust; cover with sliced almonds. Bake until cheese is melted and almonds are toasted, about 10 minutes. Slice into small wedges to serve.


5

Broiled Crab Cakes

1 1/2 lbs crab meat, backfin, cartilage and shells removed

2 Tbs mayonnaise

2 Tbs Dijon mustard

3 Tbs minced onion

1 egg

Procedure

1 Combine all ingredients and shape into 6 patties. Broil 6 inches from heat source, 3 minutes per side, until golden brown. Serve immediately.

Servings: 6

Nutrition Facts

Serving size: 1 serving.


6

Caviar Kisses

1 small Cucumber, scrubbed and-trimmed

1/3 cup Sour Cream

1 tsp Dried dill weed

Freshly ground black pepper -to taste

1 Jar red salmon caviar

Fresh dill sprigs

8 Thin slices whole-wheat -bread

Butter or margarine

Procedure

1 Slice cucumber into 1/4-inch rounds. In a small bowl, combine sour cream, dried dill and pepper. Place one teaspoon of the sour cream mixture on each cucumber slice. Garnish each with about 1/2 teaspoon caviar and a dill sprig. Cut bread slices with heart-shaped cookie cutter. Toast and butter. Place cucumber slices in center of serving plate and surround with toast hearts.

Servings: 4


7

Elegant Oyster Appetizer

2 (2 oz) cans anchovy fillets

8 slices bacon

24 oysters, shucked

Procedure

1 Turn anchovies out of two 2-oz. cans anchovy fillets; drain.

2 Separate fillets carefully. Cut 8 slices bacon crosswise in thirds. Partially cook bacon; drain.

3 Drain 24 shucked oysters. Wrap fillet around oyster, then wrap with bacon; fasten with a wooden pick. Broil over medium coals, turning the appetizers several times until bacon is crisp.

Servings: 6

Yield: 24


8

Filo Prawn Fingers with Wasabi Soy Dip

2 spring onions, chopped fine

3 sheets filo pastry

1 Tbs chopped fresh coriander (cilantro)

2 Tbs olive oil

1 garlic clove, crushed

12 large prawns, shelled and de-veined

1 tsp grated fresh gingerroot

vegetable oil for deep frying

1 small fresh red chili, seeded and chopped

Wasabi Paste Soy Dip, see recipe

1 tsp tamarind paste or lemon juice

1 Tbs tomato purée

Procedure

1 Place the spring onions, coriander (cilantro), garlic, ginger, chili, tamarind paste or lemon juice and tomato purée in a blender and blend to a smooth paste.

2 Cut each sheet of pastry lengthwise into 4 strips 8 × 3 inches.

3 Take one strip and brush with a little of the oil.

4 Spread 1/2 teaspoon of the paste along one narrow end.

5 Place a prawn over the top, with only the tail extending beyond the edge of the pastry.

6 Roll up to enclose the prawn, twisting the ends together to seal.

7 Cover with a clean tea towel and repeat to make 12 fingers.

8 Heat 4 inches of vegetable oil in a heavy-based pan to a temperature of 350ºF or until a cube of bread browns in 30 seconds.

9 Carefully slip in the prawn fingers and cook for 2 minutes until the pastry is crisp and golden.

10 Drain on absorbent paper, and serve at once with the Wasabi Soy Dip.

Servings: 4

Recipe Type

Meat


9

Grilled Oysters with Herb Chevre and Parma Ham

Oysters:

12 oysters, shucked (see note)

Herb Chevre:

5 1/2 oz soft chevre

3 Tbs mixed herbs, finely chopped (chives, tarragon, dill and chervil)

freshly ground pepper

Parma Ham:

6 slices of Parma ham

Serve:

12 sprigs of chervil

Procedure

1 Herb Chevre: Mix the chevre, herbs and pepper together until well combined.

2 Oysters: Open the oysters and discard the top shell and pour off the juices, detach the oyster from the shell by cutting the mussel carefully without damaging the oyster.. Place a generous teaspoonful of chevre on each oyster. Wrap the oyster and in the Parma, sealing in the cheese.

3 To Cook: Preheat a grill on a high setting. Place the oysters on a baking tray. Place the oysters under the grill and cook them for 3-5 minutes so that the oysters are just opaque and the Parma is not dry.

4 To Serve: Place 6 oysters on each plate and garnish each one with chervil springs. Serve hot.

5 Shucking an Oyster: Place an oyster one hand with a thick tea towel and insert an oyster knife or small sharp knife in the hinge of the shell and twist it to open it, then work your knife around the edge to pry it open.


10

Lobster Salad

1 cup cooked lobster meat

3 cups cooked rice

1/4 cup sliced celery

1/4 cup sliced pimento-stuffed olives

1/4 cup chopped bell pepper

1/4 cup chopped pimento

1/4 cup minced onion

1/2 tsp salt

1/4 tsp pepper

3 Tbs mayonnaise or Miracle Whip

2 tomatoes, cut into wedges

1 lemon, cut into wedges

crisp lettuce

Procedure

1 Combine lobster, rice, celery, olives, bell pepper, pimento and onion in large bowl; cover and chill.

2 Just before serving, stir together salt, pepper and mayonnaise; toss with lobster mixture. Spoon onto lettuce; garnish with tomato wedges. Serve with lemon wedges.


11

Lovers Prawns

3/4 lb Medium Shrimp, peeled and deveined

2 tsp Cornstarch

1 tsp Sesame oil

1/4 tsp Salt

1 pinch White Pepper

3 Tbs Ketchup

2 tsp Rice vinegar OR lemon juice

1/2 To 1 tsp Oriental chili paste or sauce

1 cup Broccoli flowerets

1 Tbs Salad oil

1 tsp Minced or pressed garlic

1 Tbs Shao Hsing wine or dry sherry

1 pinch White pepper

Procedure

1 Rinse shrimp briefly; pat dry. In a small bowl, combine cornstarch, sesame oil, salt and a pinch of white pepper. Add shrimp and stir to coat. Cover and marinate in refrigerator for 30 minutes.

2 In a small bowl, mix together ketchup, rice vinegar and chili paste. Set aside.

3 In a medium-size saucepan, bring 2 inches of water to a boil. Add broccoli and simmer until crisp tender, about 1 1/2 minutes. Drain broccoli, rinse under cold water until cool then drain again. Arrange broccoli in center of serving platter; set aside.

4 Place a wok or 10-12 inch frying pan over high heat. When wok is hot, add oil and swirl to coat the surface. Add garlic and shrimp and stir-fry until shrimp turn pink, about 2 minutes. Remove half the shrimp from wok; set aside. To remaining shrimp in wok, add wine and a pinch of white pepper. Stir shrimp to coat completely then place shrimp on one side of platter.

5 Return reserved shrimp to wok. Add chili sauce and stir to coat shrimp and heat through, about 1 minute. Spoon shrimp and sauce onto other side of serving platter. Makes 4 appetizer servings.

6 Per serving: 165 Calories, 18 g Protein, 8 g Carbohydrates, 1 g Saturated Fat, 1 g Monounsaturated Fat, 3 g Polyunsaturated Fat, .3 g Omega-3 Fat, 129 mg Cholesterol, 406 mg Sodium.

Servings: 4

Recipe Type

Chinese, Seafood, Appetizers


12

Lovers Stuffed Mushrooms

1 Tbs Finely chopped onion

1 Tbs Butter or margarine

1 can (2.25-oz) deviled ham

1/4 cup Soft bread crumbs

1/4 tsp Seasoned salt

1/4 tsp Worcestershire sauce

1 can (6-oz) mushroom crowns drained

Melted butter or margarine

Procedure

1 Cook onion in 1 Tbs butter or margarine over low heat until tender but now browned. Combine with ham, crumbs, salt & Worcestershire. Carefully stuff mushrooms & brush with melted butter. Broil, stuffed side up for 5-8 minutes or until heated through.

Servings: 4

Recipe Type

Appetizer


13

Mini Sweet Potato Samosas

1 sweet potato, peeled and diced

1 tsp butter

1 Tbs milk

1 Tbs dry onion soup mix

curry powder to taste

20 wonton wrappers

sesame oil for brushing

Procedure

1 Simmer sweet potatoes with a little water until very soft. Drain, and mash with butter, milk, onion soup mix, and curry powder.

2 Preheat oven to 375 degrees F (190 degrees C).

3 Place about 1 teaspoon of the sweet potato mixture into the center of each wonton wrapper. Brush two adjacent edges of wrapper with water, fold into a triangle, and press the edges together to seal. Brush both sides with sesame oil. Place the samosas on a baking sheet.

4 Bake in preheated oven for 10 minutes, then turn over, and bake for 5 minutes more.

Servings: 4


14

Oyster Love Bites

1 dozen shucked oysters or 1 jar oysters (8 ounces) 2-3 slices bacon

Procedure

1 Drain oysters

2 Cut bacon into strips large enough to wrap around the oysters.

3 Wrap bacon around oysters and secure with a toothpick. Arrange on broiler pan.

4 Preheat broiler. Broil oysters, turning once, until bacon is crisp, about 3 minutes.


15

Pork and Crab Dumplings

1 cup finely chopped cooked pork tenderloin

1 6-ounce can flaked crab meat, drained

1/4 cup finely chopped onion

2 Tbs finely chopped water chestnuts

2 tsp soy sauce

1/4 tsp salt

1/8 tsp black pepper

3 oz cream cheese, softened

20 won ton wrappers

6 Tbs cooking oil

1 cup water

Chinese mustard

Soy sauce

Procedure

1 In a mixing bowl combine pork, crab, onion, water chestnuts, soy sauce, salt and pepper; mix well. Stir in cream cheese; mix well and set aside.

2 Cut won ton wrappers into 4-inch circles with a cookie cutter. (Keep won ton wrappers covered with a dry cloth when not working with wrappers.) Spoon about 1 tablespoon filling in center of one round. Fold wrapper in half across filling; moisten and pinch edges to seal. Set pinched edge upright and press gently to flatten bottom. Transfer to a baking sheet and cover with a dry cloth. Repeat with remaining rounds and filling.

3 In a large skillet heat 2 tablespoons of the oil. Carefully place half the dumplings in skillet (do not let dumplings touch). Cook over medium heat 1 minute or until bottoms are browned. Carefully add 1/2 cup water to skillet. Reduce heat; cover and simmer 10 minutes. Uncover and cook 3 to 5 minutes or until water evaporates. (Add more oil, if necessary.) Cook uncovered 1 minute. Transfer dumplings to a baking sheet. Place in a 250 degree F. oven to keep warm. Repeat procedure with remaining dumplings, oil and water. Serve with Chinese mustard and soy sauce.

Servings: 20

Preparation Time:

Cooking Time:

Total Time: 30 minutes

Recipe Type

Meat


16

Shrimp Cocktail

8 oz Alaska pink shrimp (about 1-2/3 cups)

1/4 cup oil

1/4 cup lemon juice

1/4 cup thinly sliced onion rings

1/2 tsp basil, crushed

1/2 tsp oregano, crushed

1/2 cup finely chopped celery

Shredded lettuce

Procedure

1 Combine shrimp, oil, lemon juice, onion, basil and oregano. Cover and marinate, refrigerated, several hours or overnight. Drain; reserve marinade.

2 Toss celery with shrimp mixture. Place lettuce in 4 cocktail cups. Top with shrimp mixture. Serve marinade as dressing.

Servings: 4

Recipe Type

Meat

Valentine's Day Recipes Cocktails

17

Cocktails


18

Agave Kiss

2 oz Silver Tequila

1 oz white creme de cacao

1 oz double cream

1/2 oz Chambord

white chocolate flakes for rimming

fresh raspberries for garnish

Procedure

1 In a cocktail shaker with ice, add tequila, white crème de cacao, double cream and Chambord.

2 Shake for 15 seconds.

3 Pour into a chilled cocktail glass, rimmed with white chocolate, add a spear of fresh raspberries, and serve.

Servings: 1


19

Bermuda Rose

1 1/4 oz Gin

1/4 oz Apricot brandy

1/4 oz Grenadine

Procedure

1 Shake over ice. Strain into a chilled cocktail glass.


20

Between the Sheets

1/2 oz Brandy

1/2 oz Rum

1/2 oz Triple Sec

2 Tbs Lemon Juice

Procedure

1 Shake well with ice and strain into a cocktail glass.


21

Blushing Lady

1 oz PAMA Pomegranate Liqueur

2 oz vodka

1 oz pink grapefruit juice

lemon wedge

coarse sugar for rimming

Procedure

1 Rub a wedge of lemon around the rim of a martini glass and dip the glass into a plate of coarse sugar. Set it aside.

2 Pour the remaining ingredients into a cocktail shaker with ice.

3 Shake and strain into the garnish martini glass.

Servings: 1


22

Champagne Cocktail

1 sugar cube

3 dashes bitters

Champagne

1 oz brandy

orange slice for garnish

maraschino cherry for garnish

Procedure

1 Place the sugar cube in the bottom of a Champagne flute.

2 Use the dashes of Angostura bitters to saturate the sugar cube.

3 Add the brandy.

4 Fill with Champagne.

5 Garnish with the orange slice and cherry.

Servings: 1


23

Champagne Napoleon

1/2 oz Grand Marnier

1/2 oz Curacao

1/2 oz Maraschino liqueur

Champagne

Procedure

1 Mix ingredients with ice in a mixing glass and strain into a chilled champagne flute. Fill with cold champagne.


24

Cranberry Valentine Punch

1 quart cranberry juice

1 quart apple juice

1 can (6 oz. size) frozen orange juice

2 small sticks cinnamon

6 whole cloves

Sugar to taste

Procedure

1 Mix all ingredients. Bring to a boil. Simmer for 10 minutes.


25

Kama Sutra

One shot Midori,

One shot Chambord,

1/2 shot of Belvedere,

Pineapple juice to fill,

Splash of cranberry juice.

Cherry for garnish

Procedure

1 Pour Midori, Chambord, Belvedere and Pineapple in shaker with ice. Shake what your mama gave you and pour into a tumbler, add a splash of cranberry and garnish with a cherry.


26

Lover's Kiss

1/2 oz Amaretto

1/2 oz Cherry brandy

1/2 oz Creme de cacao; (brown)

1 oz Cream

Procedure

1 Shake with ice and strain into parfait glass.

2 Top with whipped cream and sprinkle with chocolate shavings and a cherry.

Servings: 1

Recipe Type

Valentines, Beverages


27

Mock Pink Lady

1 1/2 cup Milk, homogenized

2 Tbs Lemon juice

1 Tbs Grenadine

1 Tbs Sugar, granulated -Ice cubes

Procedure

1 Measure milk, lemon juice, grenadine, sugar and ice cubes into blender. Blend until ice is gone. Serve immediately.

Servings: 1


28

Passion Fruit Mimosa Recipe

1 cup chilled Champagne 1/2 cup chilled passion-fruit juice

Procedure

1 Divide Champagne between 2 flutes and top off each with passion fruit juice.

Servings: 1


29

Peach Iced Tea

3 (11 1/2 ounce) cans of peach nectar

2 quarts brewed tea like English Breakfast

1 cup sugar

1/4 cup lemon juice

Procedure

1 Add all the ingredients to a large pitcher; stir and combine.

2 Chill to serve.


30

Peaches In Spiced Red Wine

2 large peaches

1/2 cup dry red wine

3 Tbs sugar

1/8 tsp ground cardamom

Procedure

1 Blanch peaches in medium saucepan of boiling water 30 seconds. Transfer to bowl of cold water using slotted spoon. Pull off peel, using small sharp knife. Pit and slice peaches. Transfer peaches to medium bowl. Add all remaining ingredients to peaches and mix to dissolve sugar.

2 Refrigerate at least 20 minutes, stirring occasionally, before serving.


31

Rose Sangria

1 pint bottle rum

1 pint bottle Spanish brandy

1 bottle rose wine

2 liters Sprite

Clear-colored large pitcher filled half-way with ice cubes

Apple slices

Grapes

Lemon slices

Lime slices

Procedure

1 Measure 3/4 cup rum, 3/4 cup brandy, 2 cups wine, and 2 cups Sprite, and pour all into pitcher over ice and stir with a long wooden spoon. Dice a few pieces of apple, remove a few grapes, both green and purple, from stems and cut in 1/2, and dice a few pieces each of lemon and lime. Add diced fruit to pitcher and stir once more.

Servings: 10


32

Sangria

1 cup sugar

1 cup fresh lemon juice

1 cup orange juice

1/2 cup orange flavored liqueur

2 (750ml) bottles red burgundy wine

1 lemon sliced

1 orange sliced

Procedure

1 In a non-metal container combine the first 5 ingredients. Put in the fridge for several hours to get nice and cold. Just before serving add lemon and orange slices and serve over ice.


33

Satin Red Punch

1 quart apple juice

2 pints cranberry juice

4 liters 7-Up

7-up for 2 ice cube trays

Procedure

1 Fill ice cube trays with 7-Up. Freeze solid. Chill remaining ingredients until ready to serve. When ready to serve, combine all.


34

Strawberry Daiquiri

1 1/2 oz Rum

Splash each: Pureed Strawberries (or fresh) & Sour Mix

dash of Grenadine

Procedure

1 Blend with crushed ice

2 Serve in a Poco or decorative glass

3 Garnish with a bit of Whipped cream, a Lime wedge, & fresh Strawberry or Cherry


35

Valentine Fruit Punch

1 package cherry Kool-Aid

1 package strawberry Kool-Aid

2 cups sugar

3 quarts water

1 can (6 oz. size) frozen orange juice

1 can (6 oz. size) frozen lemonade

1 quart ginger ale

Procedure

1 Combine ingredients and chill.


36

White Chocolate Brandy Alexander

3-1/2 cup milk

1/2 tsp Pure vanilla extract

1/8 tsp salt

6 oz white chocolate finely chopped

1/3 cup brandy

3 Tbs white creme de cacao

Garnish: Whipped cream, white chocolate shavings

Procedure

1 Combine first 3 ingredients in a medium saucepan, cook over medium heat until thoroughly heated, (do not boil!!!). Remove from heat, gradually stir about one-fourth of hot mixture into chocolate, stirring with a wire whisk until chocolate melts. Add to remaining hot mixture, stirring constantly. Stir in brandy and creme de cacao. Pour into glasses. Garnish if desired.

Valentine's Day Recipes Dessert

37

Dessert


38

Amaretto Chocolate Sauce

1/2 cup whipping cream

1/2 lb semisweet chocolate, chopped

1 Tbs amaretto or other liqueur

Procedure

1 Bring cream to a simmer in a small saucepan. Remove from heat.

2 Stir in chocolate until it is melted and mixture is smooth.

3 Stir in liqueur.

4 Makes 1-1/4 cups.

5 * Timesaver Tip: Recipe can be prepared up to 4 days ahead and stored, covered, in refrigerator. Gently reheat in a saucepan or in a microwave oven.

6 Microwave Version

7 Pour cream into a glass bowl or 2-cup measure. Microwave on 100% power until tiny bubbles break the surface (1 to 2 minutes).

8 Stir in chocolate until it is melted and mixture is smooth. If chocolate does not melt completely, microwave on 100% power until it is completely melted (20 to 30 seconds longer).

9 Stir in liqueur.

Servings: 11

Recipe Type

Desserts, Microwave, Sauces & Dressings


39

Berries With Chocolate Ganache

2 pints strawberries

1 cup raspberries

1 cup blueberries

3 Atkins Endulge bars, broken in pieces

1/2 cup heavy cream

1/2 tsp vanilla extract

Procedure

1 Rinse berries and pat dry. Halve strawberries. Mix berries and divide in 8 dessert dishes.

2 In a double boiler (or in a heatproof bowl set over, but not touching, a pot of simmering water), melt Endulge bars with cream. Stir until smooth; mix in vanilla extract. Cool slightly; drizzle sauce over fruit.

Servings: 8

Nutrition Facts


Recipe Type

Desserts


40

Blackberry Wine Cake for Valentine’s Day

1 Box white cake mix

1/2 cup oil

1 cup blackberry wine

3 oz pkg blackberry jello

1/2 cup pecans

4 eggs

Glaze:

1 1/2 cup powdered sugar

1/2 cup blackberry wine

Procedure

1 Combine the cake mix, oil, blackberry wine, blackberry jello, and pecans; add the eggs 1 at a time.

2 Grease heavily and flour Bundt pan. Pour batter in pan (batter will be thin).

3 Bake 50-60 min. at 325 degrees F. Glaze:

4 Mix together the powdered sugar and blackberry wine; bring to a boil. Leave cake in pan and pour 1/2 mixture over the cake. Let stand 30 minutes. Turn out and pour remainder of glaze over cake.


41

Caramel-Drizzled Brownie Hearts

1 box (21 oz) Betty Crocker Ultimate Fudge brownie mix

Water, vegetable oil and eggs called for on brownie mix box

1 bag (14 oz) caramels, unwrapped

3 Tbs whipping cream

1/2 cup chopped pecans

Procedure

1 Heat oven to 350°F. Line bottom and sides of 8-inch square pan with foil. Grease bottom only of foil with shortening or cooking spray. Make brownie mix as directed on box, using water, oil and eggs. Bake as directed for 8-inch pan. Cool completely, about 1 hour.

2 Using foil to lift, remove brownie from pan. Remove foil. With deep 3-inch heart-shaped cookie cutter, cut 6 brownies.

3 In medium microwavable bowl, microwave caramels and whipping cream uncovered on High 1 to 3 minutes, stirring every minute, until caramels are melted.

4 Arrange brownies on small serving plate. Drizzle caramel mixture over brownies. Sprinkle with pecans.


42

Cherry Brownies

- 12 oz pkg(2 cups) semi-sweet morsels, divided

- 1/2 cup salted butter

- 3 large eggs, beaten

- 1 1/4 cups all-purpose flour

- 1 cup sugar

- 2 tsp vanilla extract

- 1/4 tsp baking soda

- 3/4 cup finely chopped nuts

- 2 cups frozen whipped topping, thawed

- 21 oz can of cherry pie filling

Procedure

1 Preheat oven to 350 degrees. Melt 1 cup morsels and butter in large, heavy saucepan over low heat. Stir until chips are melted and smooth.

2 Remove from heat and gradually stir in eggs. Slowly stir in flour, sugar, vanilla and baking soda. Stir in the remaining 1 cup of morsels and nuts. Spread to a well-greased 13x9 inch baking pan.

3 Bake for 20 minutes or until center is slightly moist. Cool completely in pan.

4 Spread with whipped topping and top with pie filling. Refrigerate any unused portion.


43

Chocolate Cake

2 Eggs, separated

1 1/2 cup Sugar, divided

1 3/4 cup Cake flour

3/4 tsp Baking soda

3/4 tsp Salt

1/3 cup Vegetable oil

1 cup Buttermilk, divided

2 Squares (1 oz each) semisweet chocolate, melted, cooled

FROSTING

3 Tbs Butter, softened

1 pk (3 oz) cream cheese, softened

4 cup Confectioner's sugar

4 Tbs Milk

2 Squares (1 oz each) semisweet chocolate, melted, cooled

1/2 tsp Vanilla extract

Procedure

1 Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form; set aside. In a mixing bowl, combine flour, baking soda, salt and remaining sugar. Add oil and 1/2 cup buttermilk; beat 1 minute. Add yolks, chocolate and remaining buttermilk; beat 1 minute. Fold in egg white mixture. Pour into two greased 9-in round cake pans. Bake at 350 for 30-35 minutes or until cake tests done. Cool in pans 10 minutes before removing to a wire rack. For frosting, cream butter and cream cheese. Add sugar alternately with milk. Gradually add chocolate and vanilla; mix well. Frost cooled cake. Cover and chill.

Servings: 12

Nutrition Facts


Recipe Type

Cakes


44

Chocolate Cherry Heart

Taste-tempting flavors of hot fudge sauce and whipped cream pair up with cherries for a dessert that is guaranteed to melt hearts.

1 15-ounce package refrigerated pie crusts

1 8-ounce package cream cheese, softened

1 cup confectioners' sugar

1 tsp almond extract


2/3 cup hot fudge ice cream topping

1 21-ounce can cherry filling and topping

Procedure

1 Allow both crust pouches to stand at room temperature 15 to 20 minutes. Remove one crust from pouch; unfold. Press out fold lines.

2 If crust cracks, wet fingers and push edges together. Sprinkle 1 teaspoon flour over crust. Turn crust, floured side down, on ungreased cookie sheet. Using paper pattern as guide, cut crust into heart shape.* Generously prick heart crust with fork. Bake in a preheated 450 degree oven 9 to 11 minutes, or until lightly browned. Let cool. Repeat with the remaining crust.

3 Combine cream cheese, confectioners' sugar and almond extract in a small bowl; beat until smooth. Add whipping cream and beat until thickened.

4 To assemble, place one heart-shaped pie crust on serving plate; spread with 1/3 cup of the hot fudge. Carefully spread half of cream cheese mixture over hot fudge. Spoon 2/3 of the cherry filling over cream cheese. Spread second crust with remaining hot fudge and place over filling. Carefully spread with remaining cream cheese mixture. Spoon remaining cherry filling about 1 inch from edge. Refrigerate until serving time. Store any remaining torte in refrigerator. Makes 8 to 10 servings.

Servings: 10

Recipe Type

Cake


45

Chocolate Chiffon Cake

CAKE

2 Eggs; separated

1 1/2 cup Sugar; divided

1 3/4 cup Cake flour; sifted

3/4 tsp Baking soda

1 tsp Salt

1/3 cup Vegetable oil

1 cup Buttermilk; divided

2 oz Unsweetened chocolate; melted

WHITE MOUNTAIN FROSTING

2 Egg whites

1/2 cup Granulated sugar

2 Tbs Water

1/4 cup Light corn syrup

1 tsp Vanilla

Procedure

1 To prepare the cake: Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans; set aside.

2 In a large mixing bowl, beat egg whites until frothy, about 2 minutes. Gradually add 1/2 cup sugar and continue beating until whites hold stiff peaks when the beaters are lifted, about 5 minutes. Set aside.

3 In another large mixing bowl, sift together cake flour, remaining 1 cup sugar and the baking soda and salt. Add oil and 1/2 cup buttermilk; beat for 1 minute, constantly scraping down the sides and bottom of the bowl. Add remaining 1/2 cup buttermilk, the egg yolks and melted chocolate. Beat 1 minute longer.

4 Gently fold the reserved meringue into the flour-buttermilk mixture until combined (do not over mix). Pour batter into prepared pans.

5 Bake at 350 degrees until a wooden toothpick inserted in the center of the cake comes out clean, about 25 to 30 minutes.

6 Remove pans to wire cooling racks and let cake cool in pans for 10 minutes. Remove cake from pans and cool completely on racks.

7 To make the frosting: In a medium mixing bowl, beat egg whites until stiff enough to hold a point when the beaters are lifted, about 4 minutes.

8 Combine sugar, water and corn syrup in a medium-sized, heavy-bottomed saucepan. Cover and bring to a rolling boil over high heat. Uncover, and cook until the mixture measures 242 degrees on a candy thermometer.

9 In a thin stream, slowly pour hot sugar syrup into the beaten egg whites. Continue beating until stiff peaks form when the beaters are lifted. Stir in vanilla.

10 Frost cake and serve.

Servings: 10

Recipe Type

Cakes, Icings


46

Chocolate Cupcakes

2 servings cooking spray = (5 one-second sprays per serving)

2 1/2 cups all-purpose flour

2 cups Splenda No Calorie Sweetener

1 cup unsweetened cocoa

1/2 cup cornstarch

1 tsp baking soda

1 tsp table salt

1 cup fat-free egg substitute

2 cups water

1 cup light corn syrup

1 1/2 cups sugar

1/2 cup water

2 medium egg whites

1/2 tsp table salt

1 Tbs light corn syrup

1 tsp vanilla extract

4 tsp decorating icing

Procedure

1 Preheat oven to 350 degrees. Coat two 12-hole muffin tins with cooking spray and line with cupcake wrappers. (Note: We use both cooking spray and muffin wrappers to prevent any batter from sticking to the top of the pan. Alternatively, use nonstick pans.)

2 Combine flour, Splenda, cocoa, cornstarch, baking soda and 1 teaspoon of salt in a large bowl; set aside.

3 Whisk egg substitute, 2 cups of water and 1 cup of light corn syrup together in a medium bowl.

4 Add egg mixture into flour mixture and mix until completely smooth and incorporated.

5 Pour batter into muffin tins until each hole is completely full. Bake for 15 to 20 minutes, or until a tester inserted in the center of a muffin comes out clean. Allow to cool completely.

6 While cupcakes cool, make frosting: Heat a medium pot of water to boiling.

7 In a medium metal or glass bowl, using a hand mixer, beat sugar, 1/2 cup of water, egg whites, 1/2 teaspoon of salt, 1 tablespoon of corn syrup and vanilla extract at high speed for 1 minute.

8 Place bowl of frosting over rapidly boiling water (you are creating a double boiler) and beat at high speed until the mixture forms soft peaks, about 7 to 10 minutes.

9 Remove frosting from heat and beat until the mixture is thick enough to spread, about 5 minutes. Frost muffins.

Servings: 24

Nutrition Facts


Recipe Type

Cupcakes, Desserts


47

Chocolate Dipped Strawberries

2 dozen long-stem strawberries 8 oz chocolate (white, dark, bittersweet or semisweet), chopped

Procedure

1 Wash and completely dry strawberries.

2 Melt the chocolate in the top of a double boiler. (Water should be about 1-inch away from the top of the double boiler and hot, but NOT boiling.) Heat, stirring constantly, until the chocolate is just barely melted. Or melt the chocolate in a glass bowl over medium or high power in a microwave, stopping to stir every 30 seconds, until the chocolate is smooth, about 2-3 minutes.

3 Hold the strawberries by their stems, dip into the chocolate and let excess chocolate run off. Place on aluminum foil and enjoy. These can be refrigerated for a day, but they won't last that long.


48

Chocolate Fondue

1/4 cup Sue Bee Honey

1/2 cup half and half

9 oz chocolate bar, broken into pieces


1/4 cup chopped toasted almonds

Procedure

1 Heat Sue Bee Honey and half and half in fondue pot over direct heat.

2 Reduce heat, add chocolate and stir constantly until melted.

3 Add remaining ingredients. Serve with fruit slices, strawberries, marshmallows, cookies or pieces of cake.

Servings: 24

Yield: 3.00 Cups

Recipe Type

Sauce


49

Chocolate Lovers Frozen Mousse

2 boxes sugar-free instant chocolate pudding, (1.4 oz ea)

3 cups fat-free milk

4 tsp cinnamon

16 oz frozen "lite" whipped topping, thawed

1/2 cup mini chocolate chips

Procedure

1 Place pudding mix, milk, and cinnamon in a large mixing bowl. Beat with an electric mixer on medium speed until pudding is dissolved.

2 Add whipped topping and mix on low speed until smooth. Gently stir in chocolate chips.

3 Cover tightly and freeze until firm, about 3 hours. To serve, scoop into bowls using an ice cream scoop.

Servings: 12

Nutrition Facts


Recipe Type

Desserts


50

Chocolate Mint Truffle Squares

1 1/4 cups whipping cream

1/2 lb unsweetened chocolate, chopped small pieces

1/3 cup granular Splenda

1/3 cup granular Sugar Twin

1 tsp peppermint extract

4 Tbs cocoa powder

Procedure

1 In a small pot, bring the cream to a boil. Remove from the heat and stir in the chocolate until melted. Stir in the artificial sweetener and peppermint extract. Transfer to a larger bowl and let stand in a cool place until completely cold.

2 With an electric mixer, beat the chocolate mixture until it becomes light and fluffy. Spread out evenly into a plastic wrap-lined 8- by 8-inch pan. Refrigerate until set.

3 Dust the top with 2 tablespoons of the cocoa powder. Flip out, cocoa-side down onto a flat surface. Remove the plastic and dust with the remaining cocoa powder. Run a sharp bladed knife under hot water and dry. Cut into 24 pieces, heating and drying the knife after each cut. Keep frozen until you are ready to serve them.

4 This recipe yields 24 pieces.

Servings: 24

Yield: 24.00 pieces

Nutrition Facts


Recipe Type

Candies, Desserts


51

Chocolate Mousse

1 cup cream, heavy

1 Tbs cocoa, unsweetened

1 Tbs Splenda, bulk

1/8 tsp vanilla extract

Procedure

1 Using a deep dish bowl, slowly stir cocoa into cream. When cocoa is mixed, use electric mixer to continue to blend to a nice smooth and fluffy consistency. Add the vanilla, then the Splenda. Mix it gradually. When nice and smooth it is done. Chill.

2 You can add more cocoa & Splenda to your taste.

Servings: 4

Nutrition Facts



52

Chocolate Mousse Cake

1 (18.25 ounce) package chocolate cake mix

1 (14 ounce) can sweetened condensed milk

2 (1 ounce) squares unsweetened chocolate, melted

1/2 cup cold water

1 (3.9 ounce) package instant chocolate pudding mix

1 cup heavy cream, whipped

Procedure

1 Preheat oven to 350 degrees F,

2 Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans.

3 In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 30 minutes.

4 Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.

5 Place one layer of cake onto a serving plate. Top with 1 1/2 cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.

Servings: 12

Nutrition Facts

Serving size: 1/12 of a recipe (2.1 ounces).


53

Chocolate No-Bake Cheesecake

1 pk cream cheese

1 sq (1 oz) baking chocolate, unsweetened

1 Tbs vanilla extract

1 Tbs butter

1 cup Splenda, bulk

Procedure

1 Blend softened cream cheese, vanilla extract, and 3/4 of the Splenda until smooth. Melt the square of chocolate in the microwave for 1 minute and add margarine and 1/4 of the Splenda into the chocolate.

2 Slowly beat in the chocolate mixture into the cream cheese. Place the cheesecake mixture into a bowl and place in the fridge for an hour to set.

3 The result is more of mousse than a dense traditional cheesecake. Really satisfies the sweet tooth!

4 I have only used Splenda instead of other sweeteners, I couldn't imagine this with gritty equal or sweet and low.

Servings: 8

Nutrition Facts



54

Chocolate Raspberry Cheesecake

10 chocolate wafers, crushed

Non-stick cooking spray

2 1/2 cups reduced-fat cream cheese

1 1/2 cups low-fat cottage cheese

3/4 cup sugar, divided

3/4 cup unsweetened cocoa powder

2 Tbs flour

1 large egg

4 large egg whites

1 cup raspberries

Procedure

1 Preheat oven to 300 degrees. Coat an 8-inch springform pan generously with cooking spray. Press crushed wafers into bottom and sides of pan.

2 Mix together until smooth: reduced-fat cream cheese, low-fat cottage cheese, 1/2 cup sugar, cocoa powder, egg and 1 egg white. Beat remaining egg whites until foamy; gradually add remaining sugar, beating until stiff but not dry. Fold into cheese batter.

3 Pour mixture into prepared pan. Bake 60 minutes or until set (center will be soft). Let cool completely on rack. Top with raspberries before serving.

Servings: 10

Nutrition Facts


Recipe Type

Cakes, Cheesecake, Desserts, Low Fat


55

Chocolate Truffles

1/4 cup light corn syrup

6 Tbs margarine or butter

1/2 cup heavy or whipping cream

6 squares (1 oz each) semisweet chocolate

2 squares (1 oz each) unsweetened chocolate

Cocoa, confectioners' sugar or finely chopped nuts, as desired

Procedure

1 In a 1-quart saucepan, combine corn syrup, butter or margarine, and cream. Bring to a boil over medium heat. Remove from heat. Add semisweet and unsweetened chocolate; stir until completely melted.

2 Pour into shallow baking pan lined with plastic. Cover; refrigerate about 3 hours or until firm.

3 Lift plastic wrap and chocolate mixture out of pan. Shape teaspoonful’s of chocolate mixture into 1-inch balls. Roll in the cocoa, confectioners' sugar or chopped nuts, as desired. Store in a tightly covered container in the refrigerator.

Yield: 48 truffles


56

Dark Chocolate Pavé with Raspberry Sauce

This memorable combination of dark chocolate, orange and raspberry is perfect for the fanciest of dinner parties. It's also easy to prepare and can be made ahead.

PAVÉ

2 cups milk

6 oz bittersweet chocolate

1 cup sugar

1/2 cup butter

1 cup cocoa

1 tsp orange oil or 2 drops orange oil

2 tsp unflavored gelatin

1 cup heavy whipping cream

RASPBERRY SAUCE

3 10-ounce packages frozen raspberries in syrup, thawed

Juice of 1/2 orange

1/2 cup sugar, or to taste

1 1/2 Tbs cornstarch

Procedure

1 Pavé: Prepare 8 1/2" × 4 1/2" loaf pan by lining bottom and long sides with a double layer of wax paper which extends over each edge of pan. Set aside.

2 In a small heavy saucepan over medium-low heat, bring the milk to simmering. Add the bittersweet chocolate and stir occasionally until chocolate is melted, and mixture is smooth. Add sugar, butter and cocoa, and stir until completely dissolved. Do not allow this mixture to boil. When mixture is smooth, add orange flavoring and set aside to cool. In a small heatproof cup, sprinkle the gelatin over 3 tablespoons of cold water and allow mixture to soften for 2-3 minutes. Microwave on high for 20 seconds and allow to stand for 2 minutes or until granules are completely dissolved. Blend into chocolate mixture and set aside.

3 Beat the heavy cream in a chilled bowl with chilled beaters until nearly stiff and peaks hold their shape. Cool chocolate mixture to room temperature and fold in whipped cream. Pour into loaf pan and freeze 6 hours or overnight.

4 Raspberry Sauce: Process undrained berries and orange juice in processor or blender until smooth. Strain. In a small saucepan, blend sugar, cornstarch and strained berries. Place over medium heat and bring to a simmer, stirring frequently. Reduce heat and continue stirring until sauce thickens. Remove from heat and allow to cool. Makes about 3 cups.

5 TO SERVE: Remove from freezer approximately 20 minutes before serving time. Place 2-3 tablespoons raspberry sauce on each dessert plate. Slice with a clean knife dipped in warm water and place a slice on each plate. Garnish with thin slices of orange zest, and partially frozen whole frozen raspberries. Pass any extra raspberry sauce around the table. Serves (16) 1/2" Slices

Servings: 16

Recipe Type

Frozen


57

Flourless Chocolate Cake

2 oz unsweetened chocolate, broken small pieces

4 oz semi-sweet chocolate, broken small pieces

9 Tbs unsalted butter, room temperature

3/4 cup sugar

3 Tbs ground almonds

5 large eggs, separated

1 pinch salt

=== CHOCOLATE ICING ===

4 Tbs unsalted butter - (1/2 stick)

2 oz semi-sweet chocolate

2 oz unsweetened chocolate

3 Tbs heavy (whipping) cream

2/3 cup sifted confectioners' sugar

1 tsp pure vanilla extract

=== GARNISH ===

Confectioners' sugar, for dusting

Whipped cream, (optional)

Procedure

1 Preheat oven to 350 degrees. Butter a 9- by 3-inch round springform pan; line bottom with buttered wax paper. Flour the pan, shaking out excess.

2 Prepare cake: Place both chocolates in a double boiler over simmering water; stir until melted. Scrape chocolate into a bowl. Cool 3 minutes.

3 Gradually stir the butter into the chocolate. Add 1/2 cup sugar and the almonds. Stir in egg yolks, one at a time.

4 Beat egg whites and salt in a bowl until they form soft peaks. Add 1/4 cup sugar and beat just until whites hold their shape. Fold whites, in thirds, into the chocolate. Pour batter into pan; bake 35 minutes. Cool pan on a wire rack.

5 Remove sides of the cake pan. Invert cake onto a wire rack. Remove bottom of pan and wax paper. Cool completely.

6 Prepare icing: Melt the butter and chocolates in a double boiler over simmering water, whisking constantly. Remove from heat; whisk in cream. Whisk in confectioners' sugar and vanilla.

7 Place cake on a rack over a baking sheet; pour warm icing over cake. Spread with a spatula, making sure to ice the sides. Let rest for 2 hours.

8 Transfer cake to a serving platter. Lightly place a paper doily on the surface. Sprinkle confectioners' sugar over the top so it leaves a pattern; carefully lift off the doily and discard. Serve the cake with whipped cream, if desired.

Servings: 8

Nutrition Facts


Recipe Type

Cakes, Desserts


58

Lacy Valentine Cake

1/2 cup warm water (105º to 115ºF)

2 packages Fleischmann's® Active Dry Yeast

1/2 cup warm milk (105º to 115ºF)

3/4 cup sugar

1/4 cup plus 1 tablespoon butter or margarine, softened

2 eggs

1 1/2 tsp salt

4 1/2 cups all-purpose flour (4 1/2 to 5 cups)

1/2 cup chopped maraschino cherries, drained

1/2 cup chopped slivered almonds, toasted

Almond Icing

ALMOND ICING

1 1/2 cups powdered sugar, sifted

1/2 tsp almond extract

3 Tbs milk (2 to 3 tablespoons)

Procedure

1 Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, 1/2 cup sugar, 1/4 cup butter, eggs, salt and 1 1/2 cups flour; blend well. Stir in enough remaining flour to make soft dough.

2 Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

3 Pat maraschino cherries between paper towels to remove excess moisture. In medium bowl, combine cherries, almonds and 1/4 cup sugar; reserve.

4 Punch dough down. Remove dough to lightly floured surface; divide in half. Roll one piece to 24- × 7-inch oblong. Melt remaining butter; brush half on dough to within 1/2-inch of edges. Sprinkle half of cherry mixture on surface. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal; carefully roll back and forth to stretch to 26-inch rope. Place, seam side down, on greased baking sheet. Form into ring; pinch ends together to seal. Shape into heart.

5 With sharp knife, cut slits starting at outside edge of heart, 2/3 of the way through dough, at 3/4-inch intervals. Turn each section on its side to show filling. Repeat with remaining dough, butter and filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

6 Bake at 350ºF for 20 to 25 minutes or until done; switch positions of sheets in oven halfway through baking time for even browning. Remove from sheets; cool on wire racks. Frost with Almond Icing.____________________Almond Icing: Combine 1 1/2 cups powdered sugar, sifted, 1/2 teaspoon almond extract and 2 to 3 tablespoons milk. Stir until smooth.

Servings: 24

Yield: 2.00 Coffee Cakes

Recipe Type

Cake


59

Love Cake

16 Eggs

675 g Sugar

450 g Semolina

450 g Butter

900 g Cashew nuts

450 g Pumpkin preserve

1/2 Nutmeg

2 Cardamoms

2 Cloves

1/2 tsp Cinnamon powder

25 ml Golden syrup grated rind 1 lime

25 ml Vanilla essence

2 tsp Almond essence

3 tsp Rose essence

Procedure

1 Separate the eggs and beat the yolks and sugar together in a bowl to form a smooth cream. Dry roast the semolina and mix well with the butter. Mince the cashew nuts, chop the pumpkin preserve, grate the nutmeg and crush the cardamoms and cloves. stiffly beat eight egg whites. Beat the semolina and butter mixture into the egg yolks, then fold in the stiffly beaten egg whites followed by the cashew nuts, pumpkin preserve, nutmeg, cardamom, cloves, cinnamon, golden syrup, lime rind and essences and mix well together. Put mixture into a greased cake tin and place in a moderate oven (170øC) for 2-2 1/z hours, or until a skewer inserted in the cake comes out clean.

Servings: 1

Recipe Type

Main dish


60

Love Letter Cookies

2 cup Flour

1/2 cup Sugar

1 tsp Salt

1 cup Butter

2 tsp Lemon rind

Rind of 1 orange

1/2 cup Sour cream

Procedure

1 Heat oven to 475. Blend flour, sugar & salt. Cut in butter & rinds until mixture resembles coarse meal. Blend sour cream in evenly. Gather dough into firm ball. Divide in half. Roll on well-floured board to 1/8" thick. Cut in 3*2" pieces; fold ends to center, overlapping slightly; seal with tiny piece of candied cherry. Place on ungreased sheet. Brush tops with water; sprinkle with sugar. Bake 6-8 minutes.

Servings: 1

Recipe Type

Cookies


61

Lovely Lemon Cake

1 Box Duncan Hines Deluxe lemon cake mix

1 cup Apricot nectar

3/4 cup Wesson oil

4 Eggs

Procedure

1 (Do not use anything other than the brands listed or it's not as good.) Mix the first 3 ingredients, then add the eggs, one at a time. Bake at 350 degrees in a well-greased Bundt pan for 1 hour. Cool for 5 minutes on rack in pan. Poke holes with wooden spoon in cake.

2 ICING: Mix 1 cup confectioner's sugar with 1/4 cup lemon juice & dribble on cake while hot.

Servings: 1

Recipe Type

None


62

Raspberry-Chocolate Cake

Impress your friends and family with this 4-layer decadent dessert at your next holiday gathering.

2 1/4 cups all-purpose flour

1 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

2/3 cup butter (no substitutes), softened

1 3/4 cups sugar

2 large eggs

3 oz unsweetened chocolate, melted and cooled

1 tsp vanilla

1 1/4 cups water

3 Tbs raspberry liqueur or framboise (optional)

1/2 cup seedless raspberry jam

1 recipe Raspberry-Chocolate Frosting

1 cup fresh raspberries (optional)

Procedure

1 Preheat oven to 350 degree F. Grease and lightly flour two 9x1-1/2-inch round baking pans; set aside. Stir together flour, baking powder, baking soda, and salt in a mixing bowl; set aside.

2 Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well-mixed. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Add the dry mixture and the water alternately to beaten mixture, beating on low speed after each addition, just until combined. Pour batter into the prepared pans; spread evenly.

3 Bake in the preheated oven for 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cakes from pans. Cool cake layers thoroughly on racks.

4 Place one cake layer, cut side up, on serving plate; spread with half of the raspberry jam. Top with second cake layer, cut side down. Spread with about 2/3 cup Raspberry-Chocolate Frosting.

5 Place another cake layer, cut side up, on top of frosting; spread with remaining jam. Top with last cake layer, cut side down.

6 Frost top and sides with all but 3/4 cup of the remaining frosting. Pipe remaining frosting on top of cake. If desired, garnish with raspberries. Makes 14 servings.

Servings: 14

Preparation Time: 1 hour

Cooking Time: 30 minutes

Total Time: 1 hour and 30 minutes

Nutrition Facts



63

Strawberry Cream Cheese Crepes

CREPES:

4 eggs

1 1/3 cups milk

2 Tbs oil

1 cup flour

TOPPING:

1 1/2 cups sugar

1 1/2 cups crushed strawberries

FILLING:

1 cup sliced strawberries

8 oz cream cheese -- softened

1/4 cup powdered sugar

Procedure

1 CREPES: Beat eggs slightly; add remaining ingredients and beat just until smooth. Pour a few tablespoons into hot skillet, tilting to spread evenly. Brown lightly on both sides.

2 TOPPING: Stir sugar and berries together in medium saucepan; bring to a full boil. Reduce heat and cook 10 minutes, stirring constantly.

3 FILLING: Blend powdered sugar and cream cheese until smooth. Fold in berries. Pour about 2 tablespoons onto each crepe, roll up. Serve topped with warm strawberry sauce.

Servings: 12


64

Sweetheart Cookie Puzzle

1 cup butter or margarine, softened

1 cup granulated sugar


2 cups uncooked rolled oats

1 1/4 cups unbleached flour

2 cups M&M's plain chocolate candy

Procedure

1 Preheat oven to 350 degrees F. Lightly spray 2 baking sheets with cooking spray; set aside.

2 In a mixing bowl, combine butter, sugar and vanilla extract.

3 In another mixing bowl, combine oats and flour.

4 Mix wet ingredients with dry ingredients just until moistened. Divide dough in half.

5 Pat each half of dough into heart shape about 1/4-inch thick on prepared baking sheets.

6 To decorate, gently press M&M's into dough in a pattern or phrase of your choice. With a sharp knife, cut through dough to form 10 random shapes. Do not separate.

7 Bake for 15 to 18 minutes or until lightly browned. Carefully cut through pieces again to separate.

8 Cool 5 minutes on baking sheet. Remove and cool completely on wire rack.


65

Sweetheart Meringues with Crème Brûlée and Raspberry Sauce

This is a special occasion dessert great for Valentine’s day!

8 large California Fresh Egg Whites

2 cups granulated sugar

CREAM BRULEE

3 cups heavy cream

8 large California Egg Yolks

1/3 cup granulated sugar

3 Tbs Raspberry Sauce

RASPBERRY SAUCE

1 10-ounce package red raspberries frozen in syrup

2 Tbs orange flavored liqueur

Procedure

1 Preheat oven to 325ºF

2 Whip egg whites until frothy, then gradually add sugar a little at a time, until sugar is dissolved and whites are very stuff.

3 Using pastry bag and large plain tip, pipe meringue into 8 heart shapes about 3 inches across on parchment-lined baking sheet. Build the hearts up to about 1/2" in height. Bake about 20-25 minutes or until lightly browned. Let sit in oven with door open until cool. (This helps the meringues dry out thoroughly.)

4 Place hearts on serving plates.

5 Crème Brûlée Instructions: Mix egg yolks with granulated sugar until thoroughly blended.

6 Whip in cream.

7 Place in top of double boiler and heat, stirring constantly until the mixture coats the spoon in a thick layer.

8 Remove from heat and stir in liqueur. Let cool slightly.

9 Pour into meringue hearts and refrigerate for several hours. Place a piece of plastic wrap directly onto the surface of the brulee to prevent a skin from forming or dot the surface, while still warm, with a stick of butter so that a thin film of fat is on the surface, protecting it from the air.

10 Raspberry Sauce Instructions: Thaw raspberries.

11 Dessert Assembly: Place two or three dollops of raspberry sauce around the brulee-filled hearts. Garnish with a couple of fresh raspberries and mint leaves.

12 Use caution and care when separating eggs. Make sure that no egg yolk gets into the white. The fat in the egg yolk will prevent the whites from whipping.

13 If suitable for the recipe, add a source of acid, such as lemon juice or cream of tartar before you begin the whipping process. This stabilizes the foam and prevents it from separating quickly after whipping. Start whipping slowly to begin the aeration process, then increase the speed to a rapid whip to develop the foam.

14 When adding the sugar, test the meringue by rubbing a little between the fingers.

Servings: 8

Recipe Type

Pudding


66

Sweetheart Salad

2 cup Crushed pineapple; undrained

1/2 cup Sugar

1 1/2 Tbs Plain gelatin

1/4 cup Cold water

6 oz Cream cheese; softened

2 Tbs Lemon juice

2 Tbs Maraschino cherry juice

3/4 cup Whipping cream

12 Maraschino cherries; chopped

Procedure

1 Dissolve gelatin in cold water. Add pineapple to sugar. Bring to boiling point and add gelatin. Stir until gelatin is dissolved. Add lemon and cherry juice. Cool. Mash cream cheese and add chopped cherries. Combine with pineapple mixture, adding a small amount at a time. Chill until slightly thickened. Whip cream and blend with salad mixture. Mold and chill. Serves 8.

Servings: 1

Recipe Type

None


67

Valentine Day Hearts

1 cup (2 sticks) margarine or butter, softened

2/3 cup sugar


1 Tbs lemon juice

1 egg

3 1/2 cups flour

1/4 tsp salt

non stick cooking spray

Procedure

1 In large bowl with mixer at medium speed beat margarine and sugar, corn syrup, lemon juice and egg until well blended. Gradually add flour and salt; beat until well mixed. Cover; refrigerate at least at least 1 hour, until dough is easy to handle.

2 Preheat oven 350°F.

3 On lightly floured surface roll out dough, 1/3 at a time, to 1/8-inch thickness. Cut into heart shapes. Place on cookie sheets coated with cooking spray. Decorate as desired with colored sugar.

4 Bake 7 to 9 minutes or until lightly browned. Remove and cool on wire racks. Store in tightly covered containers.

Yield: 4 dozen


68

Valentine Sugar Cookies

1-1/4 cups granulated sugar

1 cup butter flavor Crisco

2 eggs


1 Tbs vanilla

3 cups all-purpose flour (plus 4 tablespoons), divided

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Procedure

1 Combine sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup, and vanilla. Beat until well blended and fluffy.

2 Combine 3 cups flour, baking powder, baking soda, and salt. Add gradually to creamed mixture at low speed. Mix until well blended.

3 Divide dough into 4 quarters. Wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour. Keep refrigerated until ready to use.

4 Heat oven to 375ºF. Place sheets of foil on countertop for cooling cookies.

5 Spread 1 tablespoon or more of flour on large sheet of waxed paper. Place one quarter of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to 1/4-inch thickness. Remove top sheet of waxed paper. Cut out with floured heart-shaped cutter.

6 Transfer to ungreased baking sheet with large pancake turner. Place 2 inches apart on ungreased baking sheet. Roll out remaining dough.

7 Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost or decorate when cooled.

8 Bake one baking sheet at a time at 375ºF for 5 to 9 minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes).

9 DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely, then frost and decorate if desired.

Yield: 3-4 dozen cookies

Recipe Tips

Decorations (your choice) granulated sugar, colored sugar crystals, frosting, candies, chips, nuts, raisins, decorating gel


69

Valentine's Cupcakes

Cupcake - Muffin Recipe:

3 cups flour

2 cups sugar

1/2 cup cocoa

2 tsp baking soda

1/2 tsp salt

2 cup water

1/2 cup plus 2 tablespoons vegetable oil

2 tsp vanilla

Frosting:

8 oz cream cheese; softened

1 egg (egg safety)

1/3 cup sugar

Valentine Decorations:

Lips Puffy Picks

Valentine Glitter Ring

Small candy hearts, if desired

Procedure

1 Preheat oven to 350F. Line cupcake baking pans with paper cupcake liners.

2 In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; set aside.

3 In second small mixing bowl, combine water, vegetable oil and vanilla. Add contents of small mixing bowl to large mixing bowl and stir with mixing spoon to combine.

4 Using mixing spoon, ice-cream scoop, or soup spoon, fill cupcake liners half full with cupcake batter.

5 Wearing oven mitts, place cupcake pans in oven; bake approximately 25 minutes or until done. When done, wear oven mitts to remove pan from oven and turn off oven. Cool completely.

6 In small mixing bowl, use electric mixer to combine cream cheese, egg and sugar. Using a pastry bag with a star tip pipe frosting onto muffins. Decorate with muffin picks or rings. Sprinkle sides with candy hearts if desired.

Yield: 36 Cupcakes


70

Valentine's Day Pecan Cake

2 1/2 cup Flour

2 cup Sugar

1 1/2 cup Vegetable Oil

1 cup Applesauce

2 1/2 tsp Cinnamon

2 tsp Hot Water

4 Egg Yolks

1 cup Chopped Pecans

4 Egg Whites

1 Powdered Sugar

Procedure

1 Combine the flour, sugar, oil, applesauce, cinnamon, water, and egg yolks; beat at medium speed of mixer until smooth.

2 Stir in chopped pecans. Beat egg whites (at room temperature) until stiff; fold into batter.

3 Pour mixture into an ungreased 10-inch tube pan. Bake at 350" for 1 hour and 30 minutes.

4 Invert pan, and cool cake completely; remove from pan. Sprinkle top of cake with powdered sugar.

Servings: 4


71

Valentine's Day Red Cake

For your sweetest of sweets!

2 1/2 cups self-rising flour

1 1/2 cups vegetable oil

1 tsp vanilla

1 1/2 cups Big Chief granulated sugar

1 tsp white vinegar

1 cup buttermilk

1 tsp baking soda

1/4 cup red food coloring (2 1-oz bottles)

1 tsp cocoa

2 large eggs

FROSTING

1 1/2 sticks butter, softened

1 lb Big Chief powdered sugar

10 oz cream cheese, softened

2 cups chopped pecans

Procedure

1 Heat oven to 350º degrees. Mix together all cake ingredients with mixer until well blended. Spray 3 (9-inch) round cake pans with non-stick coating. Pour batter into the pans. Bake for 20 minutes. Cool 10 minutes and remove from pans to cool completely before frosting.

2 To prepare frosting, combine butter, cream cheese and Big Chief powdered sugar in a bowl and beat until very fluffy. Fold in 1/2 cups pecans to decorate top of cake. Refrigerate at least 1 hour before serving.

Servings: 16

Recipe Type

Cake


72

White Chocolate Mousse with Red Raspberry Coulis

RASPBERRY SAUCE

2 10-ounce packages frozen raspberries in syrup

Juice of 1/2 lemon

1/4 cup sugar

2 Tbs cornstarch

1/2 cup water

1 Tbs Grand Marnier or other liqueur (optional)

MOUSSE

1/4 cup water

1 tsp unflavored gelatin

1/4 cup milk

5 oz white chocolate -- broken up

1 1/2 cups heavy whipping cream

Procedure

1 Combine undrained berries and lemon juice in processor or blender and puree. Strain, pressing with back of spoon. Add sugar, cornstarch, water and liqueur; blend well. Place in saucepan over medium heat and bring to boil, stirring frequently. Reduce heat and continue stirring one minute. Remove from heat and allow to cool until ready to use.

2 In a glass measuring cup, sprinkle gelatin over cold water and allow mixture to soften for 1-2 minutes. Microwave on HIGH 20-40 seconds and allow to stand for 2 minutes, or until granules are completely dissolved. (Alternatively, place cup in a bowl of hot water and stir until completely dissolved.) In a small saucepan bring milk to the simmering point. Remove from heat and add white chocolate. Stir occasionally until chocolate is melted and mixture is smooth. Blend gelatin into chocolate mixture and refrigerate until slightly thickened but not gelled ? about 10 minutes.

3 Whip cream until stiff and peaks hold their shape. Fold white chocolate mixture into whipped cream . Beginning with raspberry sauce, alternate layers of mousse with raspberry sauce into tall parfait glasses. Refrigerate 1-2 hours. To serve, garnish with partially frozen whole berries, or fresh if available.

Servings: 4

Valentine's Day Recipes Main Dish

73

Main Dish


74

BBQ Lobster Tails

4 lobster tails

2 Tbs of lemon juice

1/4 cup of margarine or butter

1 tsp of grated orange or lemon peel

Procedure

1 Snip through center of hard top shell with kitchen scissors. With sharp knife cut through the meat, but not through under shell. Spread open. Grill with the meat side up at start. Finish cooking with shell side up. While grilling, brush frequently with mixture of melted butter, lemon peel and juice.

2 Lobster is done when firm and opaque.

Servings: 4


75

Beef Burgundy

1/2 cup all-purpose flour

3/4 tsp salt

1/4 tsp pepper

1-1/2 lbs beef round steak, cut into 1-inch pieces

5 Tbs vegetable oil, divided

1-1/2 cups water

1 cup Burgundy wine

1 medium onion, thinly sliced

1/2 cup snipped fresh parsley

2 cloves garlic, halved

2 bay leaves

1-1/2 tsp instant beef bouillon granules

1 tsp dried thyme leaves

8 oz fresh mushrooms, sliced

1/4 cup sliced almonds

Hot cooked rice or noodles

Procedure

1 Mix flour, salt and pepper in large plastic food storage bag. Add beef. Shake to coat. Heat 4 tablespoons oil in Dutch oven. Add beef and any remaining flour mixture. Brown over medium-high heat. Stir in water, wine, onion, parsley, garlic, bay leaves, bouillon granules and thyme. Heat to boiling. Cover. Reduce heat. Simmer 1-1/2 to 2 hours, or until beef is tender, stirring occasionally. Stir in mushrooms; re-cover. Simmer 20 to 30 minutes longer, or until mushrooms are tender. Remove and discard garlic cloves and bay leaves. Meanwhile, heat remaining 1 tablespoon Crisco Oil in small skillet. Add almonds. Cook over moderate heat, stirring constantly, until almonds are lightly browned. Stir into beef mixture just before serving. Serve with rice or noodles.

Servings: 4


76

Beef Rhapsody In Blue En Croute

1 1/2 lbs beef fillet steaks

2 Tbs vegetable oil

1/2 tsp seasoned salt

1/8 tsp pepper

1/4 tsp paprika

4 frozen puff pastry shells -- thawed

1 egg -- slightly beaten

2 1/2 Tbs crumbled blue cheese

1 tsp butter

1 tsp minced chives

1 clove garlic -- minced

1 tsp sesame seeds

GARNISH:

parsley

green onions

turnips

carrots

Procedure

1 Cut 1 by 1/2" deep gash in top of each fillet. Brown fillets in oil, 1 minute on each side. Drain. Sprinkle with salt, pepper and paprika. Set aside.

2 On lightly floured board, roll each pastry out to 8" circle. Brush top of each circle with egg. Reserve remainder of egg.

3 Mash cheese with butter, chives and garlic. Press mixture into gash in each fillet. Place a fillet in center of each pastry. Bring pastry up around meat and pinch together at top in an attractive manner. Place on ungreased baking sheet. Brush with reserved egg; sprinkle with sesame seeds.

4 Bake at 400 degrees 20 minutes, until pastry is golden brown. Remove to platter and garnish with parsley, green onion, turnips and carrots cut in pretty shapes.

Servings: 4


77

Beef Tenderloin with Green Peppercorn-Brandy Sauce for Two

2 (8 oz. ea) beef tenderloins

salt and pepper

1 Tbs butter

3 Tbs chopped shallots

1 Tbs green peppercorns

1 cup beef broth

1 Tbs whole grain Dijon mustard

2 Tbs heavy cream

2 Tbs brandy

2 Tbs chopped chives for garnish

Procedure

1 Salt and pepper beef on both sides. Heat butter in medium skillet on medium heat. Add beef; cook 5 min; turn, cook another 5 min. Remove to platter; tent with foil to keep warm. In same skillet, add shallots and peppercorns. Cook 2 min. or until soft. Add broth, mustard, cream and brandy. Cook 5 min. or until reduced to 1/2. Place beef on serving plates. Top with sauce, garnish with chopped chives.

Servings: 2


78

Beef Wellington

2-1/2 to 3 lbs beef tenderloin, rolled for roasting

2 Tbs oil, divided

Salt and pepper to taste

1 shallot, finely minced

1/2 lb mushrooms, finely chopped

1 5.2 oz package garlic herb cheese

1 sheet frozen puff pastry, thawed

1 egg yolk, fork beaten with 1 teaspoon water

Procedure

1 Preheat oven to 475ºF.

2 Rub beef with oil; season generously with salt and pepper. Place in a shallow roasting pan; roast for 5 minutes. Reduce heat to 425 and continue roasting for 20 minutes more. Remove roast from oven and cool completely.

3 In a medium skillet, heat remaining 1 tablespoon oil over medium high heat. Add shallots and onion; sauté© until mushrooms are soft. Remove from heat. Stir in garlic herb cheese. Chill until ready to use.

4 On a lightly floured surface, roll out puff pastry into a rectangle large enough to enclose roast. Reserve extra pastry for decorations. Spread pastry with chilled mushroom mixture to within 3 inches of the edge; place roast on top. Wrap pastry tightly around roast; press seams to seal. Place, seam side down, on a cookie sheet. Cut a few small slits on top to allow steam to escape. Brush entire surface of pastry with egg mixture. Cut out decorative shapes from reserved pastry and place on top; brush with mixture egg mixture.

5 Bake at 425ºF for 30 to 35 minutes. Use a meat thermometer to check the internal temperature. It should read 135-145 degrees for rare to medium rare and pastry should be golden brown. Let stand for 10 minutes before slicing. Garnish serving platter with crab apples and green leaves, if desired.

Servings: 6


79

Champagne Shrimp and Pasta

8 oz angel hair pasta

1 Tbs extra virgin olive oil

1 cup sliced fresh mushrooms

1 lb medium shrimp, peeled and deveined

1 1/2 cup champagne

1/4 tsp salt

2 Tbs minced shallots

2 plum tomatoes, diced

1 cup heavy cream

salt and pepper to taste

3 Tbs chopped fresh parsley

freshly grated Parmesan cheese

Procedure

1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.

2 Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.

3 Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.

4 Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.

Servings: 4


80

Chateaubriand For Two with Mushroom Sauce

1 1/4 lbs beef tenderloin

1 cup teriyaki sauce

2 cloves garlic, chopped

Kosher salt and freshly ground black pepper to taste

2 Tbs butter

Sauce:

2 Tbs unsalted butter

8 oz wild mushrooms

1 garlic clove, minced

1 cup red wine

1 cup beef stock

Procedure

1 Marinate tenderloin for 20 minutes in teriyaki, chopped garlic, salt and black pepper. Heat butter in skillet until sizzling. Pan-sear tenderloin, flipping to all sides. Finish in oven at 400 degrees until desired temperature (about 20 minutes until it tests done with a meat thermometer). Rare: 130 degrees; medium-rare: 140 degrees; medium: 148 degrees; medium-well: 154 degrees; well: 165 degrees.

2 Remove tenderloin from oven to a separate plate. Cover loosely with foil and make sauce.

3 To make sauce: Add butter to pan, and add mushrooms, sauté until golden. Deglaze pan with red wine. Add beef stock. Reduce by half. Slice tenderloin into four equal portions. Place on plate and ladle mushroom sauce on top.

Servings: 2


81

Chicken In Wine Sauce

2-1/2 to 3 lb broiler-fryer chicken, cut up

Salt and pepper

2 Tbs butter flavor Crisco

3/4 cup white wine or chicken broth

1/2 cup cold water, divided

2 medium carrots, peeled and cut into 1-1/2 inch pieces

2 stalks celery, cut into 1 inch pieces

2 tsp dried parsley flakes

3/4 tsp instant chicken bouillon granules

1/2 tsp dried thyme leaves

1/4 tsp salt

2 Tbs all-purpose flour

1/2 cup half-and-half

Procedure

1 Sprinkle chicken pieces lightly with salt and pepper.

2 In large skillet melt shortening. Add chicken; brown over medium-high heat. Turn pieces skin side up. Add wine, 1/4 cup water, carrots, celery, parsley flakes, bouillon granules, thyme and 1/4 teaspoon salt. Cover and simmer for 1 to 1-1/2 hours, or until vegetables are fork tender and chicken near bone is no longer pink. Transfer meat and vegetables to serving platter. Cover with foil and set aside.

3 Blend flour and remaining 1/4 cup cold water together. Blend into juices in skillet. Add half-and-half. Cook and stir over medium heat until mixture thickens. Serve with chicken.

Servings: 4


82

Chicken Kiev

4 large whole chicken breasts, skinned and boned

1 tsp salt

1/3 cup butter or margarine

1 Tbs minced parsley

1 tsp lemon juice

1 clove garlic, minced

1/3 cup all-purpose flour

1-1/2 cups dry bread crumbs

2 eggs, lightly beaten

Shortening for deep frying

Procedure

1 Cut chicken breasts in half and sprinkle with salt.

2 Cream butter, parsley, lemon juice, and garlic. Spread 2 teaspoons along the center length of each chicken breast half. Tuck in ends and long sides around flavored butter; skewer or tie to close.

3 Place flour and bread crumbs in separate flat dishes; beat eggs in a shallow bowl. Dip each prepared chicken breast first in flour, then eggs, and then crumbs. Place seam-side-down on a plate; refrigerate for at least 2 hours or until crumbs are set.

4 Heat a 1-1/2-inch layer of shortening to 365ºF in a deep saucepan or deep fryer. Fry chicken rolls in hot shortening for 5 minutes or until done. Remove with slotted spoon. Serve immediately with brown rice.

Servings: 8


83

Heart-Shaped Mozzarella and Fontina Pizza

1 (10 oz.) can refrigerated pizza crust

4 tsp butter, divided

1/2 red pepper, thinly sliced

1 leek, cut into 1-inch strips

1 boneless, skinless chicken breast half, cut into small cubes

1/4 cup pesto

artichoke hearts, coarsely chopped, to taste

4 oz Fontina cheese, shredded

1/2 cup mozzarella cheese, shredded

1/2 tsp dried oregano

Procedure

1 Preheat oven to 425°F. Unroll refrigerated pizza dough into rectangle or square shape. Create a heart shape template out of paper towels or cardboard. Place template on dough and cut around heart shape using scissors. Place heart-shaped dough on greased cookie sheet and follow instructions on dough can for prebaking pizza crust. Set crust aside.

2 Sauté red pepper and leeks in half of the butter until almost tender. Remove from skillet. Add chicken and other half of the butter to skillet and cook until chicken is done and lightly browned.

3 Spread pesto over prebaked pizza crust. Top with sautéed leeks, red peppers, and chicken. Add artichoke hearts. Top with cheeses and bake at 425°F. for 7 to 10 minutes. Sprinkle with oregano.

Servings: 6


84

Lobster Alfredo

2/3 cup lobster

2 oz melted butter

8 oz heavy cream

2 tsp garlic

2/3 cup grated Parmesan

4 Tbs chives

1/8 tsp salt

12 oz pasta

Procedure

1 Ladle butter into heated pan. Add lobster, sauté until lobster meat turns white. Add the cream and garlic, lower the heat and stir with rubber spatula. Add grated Parmesan and chives and stir until Parmesan is melted.

2 Sprinkle over top of the sauce and stir in. Add pasta and sauté until light in color. Serve hot in a 12 ounce rarebit.

3 Top with 2 tablespoons of chives.

Servings: 2


85

Lobster and Crab Ravioli

2 (1 1/4 pound) lobsters (live)

2 Tbs olive oil

1 1/3 cup finely chopped shallots

1 cup chopped fennel bulb

3 large garlic cloves, chopped

1/4 cup Madeira

4 tsp tomato paste

3 cups chicken stock or canned low-salt broth

1 Tbs butter, room temperature

1 Tbs all-purpose flour


1/3 cup lentils

2 Tbs butter

2 medium leeks (white and pale green parts only), thinly sliced

6 oz crabmeat

6 lasagna noodles

2 Tbs chopped fresh cilantro

Procedure

1 For Sauce: Boil lobsters in pot of boiling water 8 minutes.

2 Transfer to bowl of ice water; cool. Drain. Working over large bowl to collect juices, remove claws and tails. Using knife, cut tails into 2-inch-wide pieces. Remove meat. Crack claws; remove meat. Cut bodies in half. Transfer shells and bodies to bowl with juices. Slice meat; place in small bowl. Chill.

3 Heat oil in large Dutch oven over medium-high heat. Add shallots, fennel and garlic; sauté 8 minutes. Add Madeira and tomato paste; bring to boil. Add stock, lobster shells and any juices; bring to boil. Reduce heat; simmer until reduced to 2 1/2 cups, about 30 minutes.

4 Strain liquid into saucepan, pressing on shells. Mix butter and flour in bowl. Add to liquid. Bring to boil, whisking often. Add cream; simmer until reduced to sauce consistency, about 8 minutes.

5 For filling: Cook lentils in medium saucepan of simmering water until tender, about 20 minutes. Drain. Melt butter in large skillet over medium heat. Add leeks; sauté until tender, about 15 minutes. Add lentils, lobster meat, crabmeat and 1/2 cup lobster sauce.

6 Cook pasta in pot of boiling salted water until just tender.

7 Drain. Cut each noodle crosswise into 4 pieces. Divide half of pasta among 6 shallow bowls. Rewarm filling, mix in cilantro and spoon over pasta. Top with remaining pasta. Bring sauce to simmer. Spoon over pasta.

Servings: 6


86

Lobster Primavera

2 Maine lobsters, cooked

6 cherry tomatoes, halved

6 medium mushrooms, sliced

6 broccoli crowns

1 carrot, sliced

1 clove garlic, minced

4 Tbs butter

1 Tbs olive oil

2 Tbs white wine (or 1 Tbsp. lemon juice)

1 cup chicken bouillon

3 Tbs flour

1/2 cup milk

1/2 cup light cream

1/2 tsp parsley

1/4 tsp pepper

4 servings linguine

Procedure

1 Pick meat out of lobster and cut into pieces. In large sauté pan or electric frying pan sauté lobster in one tablespoon butter for about two minutes, remove from pan and set aside. Add olive oil to sauté pan and sauté garlic and veggies until crisp -- start with carrots, then broccoli, mushrooms and tomatoes. Veggies should be tender but crisp. Remove from pan, set aside.

2 Add remaining butter to pan and melt on medium heat, whisk in flour, add bouillon, milk, and cream, mixing thoroughly after each addition until sauce is smooth and thickened. Add lobster, veggies, wine, parsley and pepper. Reheat thoroughly on low. Serve over linguine or rice.


87

Lobster Ravioli in Pink Sauce

Lobster Filling:

8 oz cooked fresh lobster meat, chopped

2 tsp chopped fresh mango

1 1/2 tsp heavy cream

1 1/2 Tbs ricotta cheese

1 large egg yolk

Salt and fresh-ground black pepper, to taste

Pink Sauce:

1/4 cup olive oil

9 medium cloves garlic, finely chopped

6 ripe tomatoes, chopped

10 fresh basil leaves, julienned

1/4 cup heavy cream

1/2 cup fresh-grated parmesan cheese

Salt and fresh-ground black pepper, to taste

Stuffed Ravioli:

24 (3-by-3-inch) won-ton wrappers

1 large egg

1 Tbs water, plus more for cooking ravioli

Procedure

1 To make filling: In a food processor fitted with the metal blade, combine all ingredients and process until smooth. Refrigerate at least 1 hour before using. (Can be made a day ahead.)

2 To make sauce: In a nonreactive heavy skillet, heat oil over medium heat. Sauté garlic about 3 minutes, or just until it begins to color a bit; don't let it burn. Add tomatoes, basil and cream, bring to a simmer, reduce heat to medium-low and let sauce reduce about 2 minutes. Stir in parmesan cheese until it melts and season with salt and pepper. Don't let sauce boil after adding cheese or it will get stringy. (You can make this a day ahead and reheat over low heat or in a double boiler.)

3 To fill ravioli: Spoon a heaping tablespoon of filling in center of each of 12 won-ton wrappers. Lightly beat egg with 1 tablespoon water. Using a small paintbrush, moisten edges of wrappers well with beaten egg wash. Top each wrapper with another wrapper and seal edges together by pressing with tines of a fork; press out any air. (You can make these several hours ahead, cover well and refrigerate.)

4 Bring a large pot of water to a boil and drop in filled won tons. You may want to do these in batches so you don't overcrowd pot. Cook 5 to 7 minutes or until tender. Drain well and divide among 6 warm serving bowls. Divide sauce over each and serve warm.

Servings: 6


88

Lobster Scampi

4 Tbs butter

1/2 cup garlic olive oil

1 Tbs hot pepper oil

or

1 tsp crushed red pepper

16 garlic cloves, minced

1 Tbs Dijon mustard

1 tsp Hungarian paprika

2 Tbs Worcestershire sauce

1/2 cup dry white wine

1 Tbs fresh lemon juice

1/2 lb cooked lobster meat

Procedure

1 Melt butter and oils in a large pan over low heat. After it has melted, add the garlic and brown slightly over medium heat. Whisk in the mustard, paprika, Worcestershire sauce, and wine. Simmer gently for 5 minutes. Add lemon juice and lobster, and cook until meat is heated through. Serve over yellow rice.

Servings: 4


89

Lobster-Stuffed Tenderloin

1 (4 to 5-pound) beef tenderloin

1 cup vinaigrette salad dressing

1 (2-pound) lobster, cooked

or

2 (1-pound) lobsters, cooked

6 Tbs butter or margarine, divided

2 Tbs minced shallots

3 Tbs vermouth

1/4 tsp dried tarragon, crushed

1/2 cup heavy cream

salt and pepper to taste

Procedure

1 Place beef tenderloin in a plastic bag set into a shallow dish. Pour salad dressing over tenderloin. Close bag. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally. Remove meat and tomalley (green liver) from lobster. (If desired, reserve shells for use in stock). Cut lobster into bite-size pieces. In a 10-inch skillet, melt 4 tablespoons of the butter. Add tomalley and cook over low heat for 5 minutes. Add shallots and cook 1 minute more.

2 Stir remaining butter, vermouth and tarragon into the tomalley mixture. Cook and stir over medium heat until liquid is reduced to half. Stir in cream. Continue to cook and stir until thick. Stir in lobster meat. Season with salt and pepper. Set lobster mixture aside.

3 Preheat oven to 500 . Drain tenderloin. To butterfly the meat, make a lengthwise cut down the center of the meat, cutting to within 1 inch of the other side and within 1 inch of ends. Spread meat open slightly and spoon in lobster mixture. Fold in the thin end portion. Bring sides of tenderloin together and tie with heavy string at 1 1/2-inch intervals to secure.

4 Place tenderloin on a rack in a shallow roasting pan. Insert a meat thermometer. Roast, uncovered, for 5 minutes. Reduce oven temperature to 350 and roast about 30 minutes for rare (140 ). Let stand 10 to 15 minutes before slicing. Remove string; slice to serve.

Servings: 6


90

Love Birds for Two

1 can Mandarin oranges, drained>>>

Reserve syrup.

2/3 cup Instant rice

2 Cornish hens

1 cup Orange juice

2 Envelope onion soup mix

Water

2 Tbs Finely chopped walnuts

2 tsp Cornstarch

Procedure

1 Chop enough Mandarin oranges to equal 1/3 cup. Reserve remainder for garnish. Combine syrup with enough water to equal 2/3 cup. Bring syrup and water mixture to boil, add 1 envelope soup mix and rice. Remove from heat. Let stand covered for 5 minutes, add chopped oranges and walnuts. Stuff hens with rice mixture, use toothpick to close openings. Place hens in shallow baking pan and bake 30 minutes in preheated 375 F. oven. Combine remaining soup mix, cornstarch and orange juice. Bring to a boil, then simmer, stirring constantly, until slightly thickened, about 1 minute. Brush glaze on hens, continue baking, basting frequently with glaze 30 minutes or until hens are tender. Garnish with reserved Mandarin oranges.

Servings: 2

Recipe Type

Poultry, Main dish


91

Lovers' Chicken

4 Chicken breasts

1 cup White wine

2 tsp Garlic powder

3 Tbs Cardini's lemon herb dressing

1 Lemon

2 tsp Pepper

1/2 tsp Paprika

Procedure

1 MARINATE CHICKEN IN WHITE WINE, GARLIC POWDER AND DRESSING FOR ONE HOUR. PREHEAT OVEN TO 325 F. SPREAD CHICKEN IN CASSERLOLE, AND SQUEEZE FRESH LEMON JUICE ON TOP. SPOON MARINADE OVER EACH PIECE OF CHICKEN. SPRINKLE WITH PEPPER AND PAPRIKA. BAKE FOR 30 MINUTES.

Servings: 1

Recipe Type

Main dish, Chicken, American


92

Lover's Lamb Chops

1 Onion; chopped coarsely

4 Rib lamb chops; trimmed

1 Tbs Flour

1 tsp Cinnamon

1 tsp Cumin

1/2 tsp Nutmeg

1/2 tsp Rosemary

Salt and freshly ground pepper

2 Tbs Olive oil

Cilantro; (Coriander), for garnish

MARINADE

1/2 cup Currants

1/3 cup Dried apricots; chopped

1/3 cup Prunes; chopped

1/3 cup Madeira; (or stock)

1 1/2 tsp Fresh ginger; peeled and grated

1 1/2 Tbs Honey

Procedure

1 In a small bowl, soften the currants, apricots and prunes in the Madeira or stock for 20 minutes. Add grated ginger and honey, cover and keep refrigerated until needed. Heat 1 tablespoon of the oil in a non-stick skillet and add the onion. Sauté over low heat until the onion begins to caramelize, about 4 - 5 minutes. Remove onion. Combine flour, spices and herbs in a bowl and mix together. Massage the lamb with the mixture until completely coated. Add remaining 1 tablespoon of oil to the pan and sear the meat quickly on both sides. Add the onions and reserved fruit mixture. Continue to sauté‚ for about 7 - 8 more minutes more. The lamb will be rare; if you prefer your meat more thoroughly cooked, then adjust the cooking time. Transfer chop to plate, spoon over a small amount of the fruit mixture and garnish with cilantro.

Servings: 1

Recipe Type

None


93

Lovers Lure

STEP ONE

2 Boned trout; halved

1/2 cup Butter

1/4 cup Flour

1 To 2 Tbs fresh lemon juice

1/2 Lemon; sliced

STEP TWO

3/4 cup Grand Marnier

1/3 cup Butter; sliced

2 Tbs Parsley; chopped

Procedure

1 Melt butter over medium high flame in large fry pan. Put flour in plastic bag, add trout, one at a time. Shake to coat. Place in pan skin side up, brown 5 minutes. Sprinkle lemon juice over trout. Add lemon slices to pan. Turn trout and brown 1 to 2 minutes. Remove trout and lemons to heated platter. Step two: Pour off any butter in pan, add Grand Marnier. Shake pan, turn flame to low. Ignite Grand Marnier. Allow flames to subside. Whisk butter pieces into pan until sauce thickens. Pour a little sauce over trout, sprinkle with parsley. Pour remaining sauce into serving bowl and pass.

Servings: 2

Recipe Type

Seafood


94

Oven Baked Swiss Steak

1 1/2 lbs round steak cut into serving size pieces

1/4 cup flour

2 Tbs oil

16 oz tomatoes

1/2 cup chopped celery

1/2 cup finely chopped carrots

1/2 tsp Worcestershire sauce

Procedure

1 Pound 1 tablespoon flour into each side of steak. Brown in oil. Transfer to 9x13 oven proof dish. Add remaining flour to skillet, stir in remaining ingredients. Stir till thick and bubbly, pour over steak and bake covered at 350 degrees F for 1 hour 20 minutes or until tender.


95

Parmesan Chicken for Two

2 Boneless chicken breasts

1/2 cup "Oven Fry" for Pork or chicken

1/2 Tbs Italian seasoning

1/4 cup grated Parmesan cheese

1 egg

Olive oil

Procedure

1 Flatten chicken to about 1/4 to 3/8 of an inch thick. in a shallow bowl, combine bread crumbs, Parmesan cheese and Italian seasoning. in another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. I use a spoon to coat chicken with the crumb mixture gently pressing crumbs onto chicken. Preheat a frying pan with about a 1/2 cup of olive oil. add more when necessary. brown on medium heat until nicely browned and juices run clear.

2 This is one of our favorite chicken recipes. It is very moist and full of flavor! you can add a slice of tomato on top when chicken is done, then add some mozzarella on top of that. I sometimes serve with spaghetti and a nice loaf of fresh bread. or mashed potatoes and stuffing. The possibilities are endless.

Servings: 2


96

Penne Vodka

1 Tbs extra-virgin olive oil,

1 Tbs butter

2 cloves garlic, minced

2 shallots, minced

1 cup vodka

1 cup chicken stock

1 can crushed tomatoes (32 ounces)

Coarse salt and pepper

16 oz pasta, such as penne rigate

1/2 cup heavy cream

20 leaves fresh basil, shredded or torn

Procedure

1 This recipe will make enough for 2 couples. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.

2 Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently sauté shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

3 While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

4 Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.


97

Phyllo-Wrapped Salmon with Roasted Red Pepper

1 cup roasted red peppers (fresh or jar from Italian market),

12 sheets frozen phyllo pastry, thawed,

6 Tbs melted butter or nonstick spray,

6 (5 oz.) skinless salmon fillets, 1 inch thick

Procedure

1 Puree red peppers.

2 Layer 2 sheets phyllo on work surface, brushing each with butter or spray with nonstick spray; leave remaining sheets of phyllo covered with plastic. Place 1 fillet crosswise on the pastry, 5 inches from the narrow end. Top with 1 Tbsp. puree. fold the 5 inch section of pastry over the salmon and fold in the sides. Roll the pastry into a rectangular packet to enclose the salmon. Brush with butter on all sides or spray with nonstick spray. Repeat with the remaining pastry and salmon.

3 Place packets on baking sheet and bake at 400 degrees for 30-35 minutes until the salmon is cooked through and the pastry is light golden brown. Top with the remaining pepper puree.

Nutrition Facts

Serving size: Entire recipe (67.3 ounces).


98

Prawns of Passion

1 cup butter, divided

1 medium head garlic, peeled and minced

1 (28 ounce) can crushed tomatoes

2 lbs or one kg large prawns - peeled, deveined and butterflied

1 medium head garlic, peeled and minced

1/4 cup chopped fresh parsley

Procedure

1 Melt 1/2 cup butter in a saucepan over low heat. Add 1 minced head of garlic and sauté for 2 to 3 minutes until soft. Stir in the tomatoes and bring to a simmer. Continue cooking until reduced to a thick paste, about 60 to 90 minutes. In a separate saucepan, melt remaining 1/2 cup butter in a saucepan over low heat. Sauté remaining garlic for 2 to 3 minutes. Toss prawns in garlic butter sauce and place on a baking sheet. Broil until pink, do not overcook.


99

Risotto with Artichoke Hearts & Red Bell Peppers

3 cups vegetable broth

1/2 small red bell pepper, cut julienne

1/2 cup artichoke hearts, cooked

1 tsp olive oil

1 onion, minced

1 cup Arborio rice

1/3 cup dry white wine

1/4 cup Parmesan cheese

1 Tbs minced parsley

Procedure

1 Heat broth to near boil and keep hot in saucepan. Cook bell pepper and artichoke hearts in 2 tbs. broth. Remove.

2 Cook onion in 2 tbs. broth until softened. Add oil and rice and cook 1 minute. Add wine. Cook until wine is almost gone. Add broth just to cover rice. Cook and stir over medium heat until broth is absorbed. Add more broth and continue cooking broth down and adding new broth until rice is just done (about 20 minutes).

3 Add vegetables and cook to heat done. Stir in Parmesan and parsley before serving.

Servings: 4


100

Romantic Chicken Dinner

4 skinned and boned chicken breasts

1 package (4 oz.) chopped beef

1 pint (small) sour cream

1 can undiluted mushroom soup

3/4 cup butter

45 crushed Ritz Crackers

Procedure

1 Cover bottom of 8 x 12 dish with broken pieces of beef. Arrange chicken breasts on beef. Mix soup and sour cream and pour over chicken. Melt 3/4 cup oleo and mix with 45 crushed Ritz crackers. Put on top of chicken. Refrigerate. When ready, bake at 275 degrees for 4 hours uncovered. If too brown the last hour, cover with foil .

Servings: 4


101

Salmon With Cucumber Roses

2 salmon steaks, about 6 ounces each

salt and pepper

2 Tbs butter

1 shallot, chopped

1/4 cup vermouth

1 English cucumber

1/2 cup chopped seeded tomatoes

2 Tbs heavy cream

Procedure

1 Preheat oven to 425 degrees F. Blot salmon dry and sprinkle with salt and pepper. Butter oven-proof shallow dish and sprinkle with shallots.

2 Place salmon in dish, and pour vermouth over fish. Cover with foil and bake for 10 minutes.

3 Meanwhile, with vegetable peeler, make 6 lengthwise strips of cucumber. Roll each up to form a rose. Remove salmon from baking dish and cover with foil to keep warm. Add tomatoes and cream to baking dish and cook over medium heat until slightly thickened.


102

Shrimp Ravioli with Roasted Red Pepper Sauce

For Shrimp Mousse:

8 oz can water chestnuts, drained

8 oz peeled, deveined shrimp

1 garlic clove minced

1 scallion, minced

2 tsp minced fresh ginger

1 tsp soy sauce

1/2 tsp sugar

Salt and freshly ground black pepper to taste

1 package wonton wrappers

1/4 cup coarsely chopped fresh cilantro or scallion greens

For Roasted Pepper Sauce:

2 large red or yellow bell peppers

1 garlic clove, chopped

1 cup Vegetable or Chicken Stock

1 1/2 Tbs balsamic or wine vinegar

1 Tbs extra-virgin olive oil

1/4 tsp saffron threads

soaked in

1 Tbs of warm water (optional)

Salt and freshly ground black pepper to taste

pinch of cayenne pepper

Procedure

For Shrimp Mousse:

1 Finely chop the water chestnuts in a food processor and transfer to a mixing bowl. Puree the shrimp in the food processor. Add the garlic, scallion, ginger, soy sauce, sugar, and salt and pepper; puree again. Stir the shrimp mousse into the water chestnuts. Correct the seasoning, adding salt to taste. (Note: To taste the mixture for seasoning without eating raw shrimp, cook a tiny bit of mousse on the end of a spoon in boiling water).

2 Prepare the Roasted Red Pepper Sauce. Bring 4 quarts of water to a boil in a large pot for cooking the ravioli.

3 Spread a few wonton wrappers on a work surface. Lightly brush the edges with water. Place a teaspoon of shrimp mousse in the center of each and fold in half on the diagonal. Starting at one end and continuing to the other, seal the edges by gently patting with your fingers. It's important to make a hermetic seal. Assemble the remaining ravioli in this fashion. Transfer the finished ravioli to a cake rack.

4 Cook the ravioli in the boiling water until the pasta is translucent and the filing is firm and white, about 2 to 3 minutes. Drain the ravioli in a colander. Spoon the pepper sauce on plates or a platter and arrange ravioli on top. Sprinkle with cilantro or scallion greens and serve at once.

For Roasted Pepper Sauce:

1 Roast the peppers over high heat on a barbecue grill, under a broiler, or directly over a gas or electric burner until charred and black on all sides. Turn as necessary with tongs: The whole process should take 8 to 10 minutes. Wrap the charred peppers in wet paper towels and let cool.

2 Scrape the charred skin off the peppers, using the tip of a paring knife.

Servings: 6


103

Smothered Round Steak

2 lbs round steak

2 tsp salt

1/2 tsp ground black pepper

1 tsp ground red pepper

1 tsp ground white pepper

all-purpose flour (dredging)

1/2 cup vegetable oil

3 medium onions, chopped

2 bell peppers, chopped

1 celery rib, chopped

1 cup beef stock

Procedure

1 Season the roast with one half of the salt and peppers. Dust with flour

2 on all sides. Heat the oil in a Dutch oven or other large heavy pot over

3 medium-high heat, add the steak, and brown well on all sides. Remove the

4 meat and pour off all but 1 teaspoon of the oil. Add half the onions,

5 bell peppers, celery, and the other half of the seasonings, and the stock

6 or water. Stir well and reduce the heat to the lowest possible point.

7 Return the roast to the pot and cover with the remaining vegetables.

8 Cover and let cook until the meat is very tender, about 1 hour and 15

9 minutes. Serve the meat in slices, with rice alongside and the gravy over

10 all. When you try this recipe with other kinds of meat, be sure to adjust

11 the cooking times accordingly--let tenderness be your guide. For extra

12 flavorful roasts, try larding with slivers of garlic before smothering.

Servings: 4


104

Special Salmon Steaks

2 salmon steaks

8 oz mushrooms, sliced thinly

1 Tbs butter

1/3 cup sherry

1 cup cream

1/2 cup chicken stock

2 oz capers

2 Tbs parsley

Procedure

1 Sauté the mushrooms in the butter until thoroughly cooked but not yet browning.

2 Add the sherry and let simmer until the alcohol has evaporated. Add the cream and chicken stock. Thoroughly rinse the capers (they're usually purchased in brine and you don't want the acidic taste) and add to sauce Broil the salmon steaks - about 5-7 minutes a side, depending on thickness. The sauce should simmer while the steaks are cooking, to thicken it a bit. when the salmon is cooked pour the sauce over to serve. Extra sauce is great on potatoes.


105

Spicy Roast Duck With Raspberry Sauce

2 pieces whole carrot (5 inches long)

2 pieces celery rib (5 inches long)

1 cup thinly sliced onion

1 duck, split and trimmed of all fat and excess skin

Mild Louisiana-style hot sauce

For dry rub:

2 Tbs salt

1/4 cup dried onion

1 Tbs cayenne pepper (or to taste)

1 Tbs white pepper

2 Tbs paprika

2 Tbs dried basil

1 Tbs dry mustard

1 tsp ground cumin

1 Tbs granulated garlic

For sauce:

1 jar (8 ounces) raspberry jam

1 cup sugar

1 cup water

1 oz Triple Sec (orange liqueur)

1 oz raspberry brandy

1/2 cup teriyaki sauce

2 Tbs cornstarch

Procedure

1 Preheat oven to 400 degrees.

2 In 3-inch-deep roasting pan, build nest of carrot and celery pieces topped with sliced onion. Moisten duck halves with hot sauce and place halves atop vegetables, skin side up.

3 Prepare dry-rub seasoning by blending together in food processor the salt, dried onion, pepper, paprika, basil, mustard, cumin and garlic. Dust duck with 1 tablespoon dry-rub seasoning. Cover pan with heavy-duty aluminum foil and bake in preheated oven 2 hours, 15 minutes.

4 Remove duck from oven and, avoiding steam, remove foil. Cool slightly and remove duck to platter. (Fat in pan may be saved and used for frying potatoes.) Discard vegetables and any liquid remaining in pan. Cool duck until it can be comfortably handled. Remove all bones from body cavity. Wrap each half in plastic wrap and refrigerate overnight.

5 Prepare sauce by mixing jam, sugar, water, Triple Sec and brandy in 2-quart saucepan. Stirring constantly, bring mixture to boil. Reduce heat and simmer 10 to 15 minutes, stirring occasionally. Strain mixture into 2-quart saucepan and return to low heat. Mix together cornstarch and teriyaki sauce. Add to raspberry jam mixture and heat until slightly thickened.

6 To serve, preheat oven to 400 degrees. Remove plastic wrap from duck. Place halves, skin side up, in baking dish and heat in preheated oven 15 minutes. Baste with raspberry sauce and return to oven for 5 minutes.

Servings: 2


106

Valentine Pizzas

1 can (10 ounces) refrigerated pizza crust dough

1 can (8 ounces) pizza sauce

1/2 cup sliced fresh mushrooms (about 3 ounces)

1/3 cup chopped green bell pepper (1/2 small)

2 Tbs finely chopped red onion

1/2 cup shredded mozzarella cheese

Procedure

1 Preheat oven to 425F. Coat a large baking sheet lightly with cooking spray. Unroll pizza crust dough on work surface; cut into 4 equal pieces. Place dough pieces 2 inches apart on prepared baking sheet.

2 Cut a 1-inch slit in center of one short edge of each dough piece. Shape each into a 6- x 6-inch heart shape. Pinch dough to form rim around edge. Bake crusts until edges are light golden, about 5 minutes.

3 Remove crusts from oven. Spread pizza sauce on crusts. Top with mushrooms, bell pepper and onion. Sprinkle with mozzarella. Bake pizzas until crust edges are golden and cheese is melted, 7-9 minutes longer.

Servings: 4


107

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