Valentine's Day Recipes

Strawberry Trifle

2010-02-14T11:50:00.000-08:00

* 1 1/2 cup boiling water
* 1 package (8-serving size) JELL-O Brand Strawberry Flavor Gelatin
* 1 1/2 cup cold water
* 1 package (10.75 oz.) frozen pound cake, thawed, cubed
* 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
* 2 cups sliced strawberries

STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm.

CUT gelatin into 1/2-inch cubes. Place in 3-1/2-quart serving bowl. Cover with layers of cake cubes, 1/2 of the whipped topping and strawberries. Top with remaining whipped topping.

Special Salmon Steaks

2010-02-14T11:22:00.000-08:00

* 2 salmon steaks
* 8 ounces mushrooms, sliced thinly
* 1 tablespoon butter
* 1/3 cup sherry
* 1 cup cream
* 1/2 cup chicken stock
* 2 ounces capers
* 2 tablespoons parsley

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

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.

Valentine Brownie Hearts

2010-02-14T07:44:00.000-08:00

* 4 squares unsweetened chocolate
* 3/4 cup margarine
* 2 cups sugar
* 3 eggs
* 1 teaspoon vanilla
* 1 cup flour
* 1 cup nuts -- chopped -- (optional)
* 2 2/3 cups halved strawberries
* 1 tub (8 ounce size) chocolate nondairy whipped topping

Heat oven to 350F (325F for glass dish). Line a 13 inch by 9 inch baking pan with foil, extending over edges to form handles. Grease foil.

Cook chocolate and margarine in large microwave-safe bowl on high (100 percent power) for 2 minutes or until margarine is melted. Stir until chocolate is completely melted.

Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and nuts until well blended. Spread in prepared pan.

Bake in a 350 degree F oven for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not over-bake. Cool in pan. Refrigerate 30 minutes for easier cutting. Lift brownies out of pan with foil handles. Invert onto back of pan. Carefully remove foil. Invert onto cutting board. Cut into heart shapes with cookie cutter.

Place half of the brownies on individual dessert plates. Spoon 1/2 cup strawberries over each brownie. Top each with 1/3 cup whipped topping. Cover with remaining brownies. Garnish with additional strawberries.

Ultimate Valentine's Day Cookie

2010-02-13T15:42:00.000-08:00

* 3/4 teaspoon baking soda
* 1 1/2 teaspoon ground ginger
* 1/4 teaspoon salt
* 6 drops red food color

Creamy Decorator's Frosting

* 2 cups powdered sugar
* 1/2 teaspoon vanilla
* 2 tablespoons milk or half-and-half

Heat oven to 400 F. Beat powdered sugar, butter and vinegar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except food color. Divide dough in half. Mix food color into one half. (If dough is too dry, stir in milk, 1 teaspoon at a time.)

Roll dough 1/8 inch thick on lightly floured cloth-covered surface. Cut into heart shapes with various sizes of cookie cutters. Place smaller hearts on larger hearts of different color dough if desired. Place about 2 inches apart on ungreased cookie sheet.

Bake 5 to 7 minutes or until set but not brown. Cool 1 to 2 minutes; carefully remove from cookie sheet to wire rack. Cool completely, about 30 minutes. If desired, decorate with white and pink Creamy Decorator's Frosting.

Creamy Decorator's Frosting: Stir together all ingredients until smooth and spreadable. Tint with food color if desired.

Strawberry Stuffed French Toast

2010-02-13T11:48:00.000-08:00

* non-stick cooking spray
* 12 slices bread
* 1/2 cup cream cheese, softened
* 1/2 cup strawberry fruit spread
* 1/2 cup sliced strawberries
* 2 large eggs
* 1/2 cup milk
* 1 teaspoon vanilla extract
* 2 tablespoons powdered sugar
* 1/2 cup maple syrup (optional)

Spray a large nonstick skillet with cooking spray; set aside.

Lay 6 slices of bread on your work surface. Keeping edges free of food, place a generous teaspoon of cream cheese, a generous teaspoon of fruit spread, and 4 or 5 strawberry slices on each piece. Top with remaining bread.

In a medium mixing bowl, combine eggs, milk, and vanilla. Dip sandwiches, being careful not to let strawberries fall out. Press edges together to seal.

Heat skillet to medium. Cook each French toast sandwich 2 or 3 minutes or until the first side is golden brown. Use a spatula to turn sandwich over, and cook until second side is golden brown. Sprinkle with powdered sugar. Serve immediately with maple syrup, if desired.

Simple Pasta for Two

2010-02-13T11:21:00.000-08:00

* 1/2 pound linguini
* 6 Roma Tomatoes - Cut into large dice
* 6 cloves garlic
* 1 tablespoon Extra Virgin Olive oil
* 1/3 cup fresh basil
* 1/2 teaspoon red pepper flakes (or to taste)
* 1/2 teaspoon salt
* Few turns of fresh ground pepper

Heat oil in a medium-high skillet, add pepper flakes, garlic, salt and pepper. Cook for 1 minute (don't brown the garlic). Add the tomatoes and cook till tomatoes start to wilt. Add Basil and cook for 1 more minute. Add cooked pasta to skillet and toss.

We have an abundance of cherry tomatoes in the summer so we sometimes substitute with cherry tomatoes that have been roasted for an hour or 2 in a 250 F oven (like sun dried tomatoes).

Cupid's Custard

2010-02-13T09:51:00.000-08:00

1 1/2 cups applesauce
1 cup skim milk
4 eggs
1 tsp ground cinnamon plus a little more for tops

Here's a light dessert to serve your loved ones after a big, hearty dinner.

Serves 6

Heat oven to 350 degrees F. Whirl ingredients in a blender until smooth. Pour into individual custard cups, sprinkle with a little more cinnamon, and place in large baking pan. Add hot water to depth of one inch. Bake for 45 minutes, until custard is set and a toothpick inserted in center comes out clean. Cool and refrigerate until serving time.

Triple Valentine Brownies

2010-02-12T14:41:00.000-08:00

* 1 1/4 cup flour
* 1/4 cup sugar
* 1/2 cup cold margarine/butter
* 1 can (14 oz size) chocolate sweetened condensed milk (NOT evaporated milk)
* 1/4 cup unsweetened cocoa
* 1 egg
* 1 teaspoon vanilla extract
* 1 teaspoon baking powder
* 1 milk chocolate bar (8 oz size), broken into chunks
* 3/4 cup chopped nuts (optional)

Preheat oven to 350. Line 13x9-inch baking pan with foil; set aside.

In bowl, combine 1 cup flour and sugar; cut in butter until crumbly. Press on the bottom of pan. Bake 15 min.

In another bowl, beat Eagle Brand, cocoa, egg, remaining 1/4 cup flour, vanilla and baking powder. Mix in chocolate pieces and nuts. Spread over prepared crust. Bake 20 minutes or until set.

Cool. Use foil to lift out of pan. For hearts, cut with heart-shaped cookie cutter or, with knife, cut around waxed paper heart shape. Or cut into bars. Decorate with icing or gels if desired. Store covered.

Strawberries Romanoff

2010-02-12T11:27:00.000-08:00

* strawberries
* Whip cream
* icing sugar
* a complementary liqueur - such as grand marnier

Wash, hull and slice the strawberries lengthwise - from top to bottom. Place in a glass bowl and cover, prior to putting in the fridge to keep cool. Whip cream to the floppy stage, and add sieved icing sugar, and a complementary liqueur such as Grand Marnier - a harsh flavour would not sit well with the strawberries:. Replace cream in fridge until service. the cream needs to be served in a sauce boat Arrange the strawberries on the plate, dust with icing sugar and add the Romanof cream to the side of the plate.

Shrimp Ravioli with Roasted Red Pepper Sauce

2010-02-12T11:19:00.000-08:00

For Shrimp Mousse:

* 8 ounces can water chestnuts, drained
* 8 ounces peeled, deveined shrimp
* 1 garlic clove minced
* 1 scallion, minced
* 2 teaspoons minced fresh ginger
* 1 teaspoon soy sauce
* 1/2 teaspoon 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 tablespoon balsamic or wine vinegar
* 1 tablespoon extra-virgin olive oil
* 1/4 teaspoon saffron threads
* soaked in
* 1 tablespoon of warm water (optional)
* Salt and freshly ground black pepper to taste
* Pinch of cayenne pepper

For Shrimp Mousse:

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).

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

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.

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:

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.

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

Valentine Brownies With Raspberry Coulis

2010-02-12T07:47:00.000-08:00

* 1/4 cup butter
* 2 squares (1 ounce each) unsweetened chocolate
* 1 cup white sugar
* 2 eggs
* 1/2 teaspoon vanilla extract
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1 cup chopped walnuts
* 1 package (10 ounce size) frozen raspberries
* 1 tablespoon raspberry juice
* 1 1/2 teaspoon cornstarch
* 1 tablespoon orange zest

Preheat oven to 325 degrees F (165 degrees C).

To make brownies: In a medium saucepan over medium heat, melt butter or margarine and chocolate; take off of heat. Stir in sugar, eggs and vanilla; beat well. Mix in flour, salt and nuts, if desired.

In a greased 8x8 inch baking dish, pour brownie mix. Bake in preheated oven for 40 minutes or until toothpick in the center of brownies comes out somewhat clean.

To make Raspberry Couli: In a medium saucepan over medium-high heat, cook raspberries for 5 to 8 minutes; turn down to medium.

In a small bowl, combine juice and cornstarch to make a paste; add to raspberries stirring constantly until thickened. Add rind and cool.

Pool couli on a dessert plate and place brownie portion on top of couli; serve.

Triple Strawberry Cake

2010-02-11T14:40:00.000-08:00

* 1 (18.25 ounce) package strawberry cake mix
* 1 (3 ounce) package flavored gelatin
* 4 cups water
* 2 cups frozen whipped topping, thawed
* 2 cups strawberries, sliced

Prepare cake according to package directions. Bake as directed for a 9x13 inch pan. Allow to cool.

Prepare the strawberry gelatin according to package instructions, using the 4 cups of water. Pour over cooled cake while still in liquid form; the cake will absorb it. Chill in refrigerator for 2 hours, or until gelatin is set.

Spread whipped topping over cake and top with sliced strawberries.

Strawberries In Red Wine

2010-02-11T11:25:00.000-08:00

* 3/4 cup Fresh Strawberries
* 1 1/2 teaspoon Sugar
* 1 teaspoon Orange Flavored Liqueur
* 1/2 teaspoon Cognac
* Red Wine

For each serving, spoon 3/4 of a cup quartered fresh strawberries into a large wine glass. Sprinkle with 1-1/2 teaspoons sugar, 1 teaspoon orange-flavored liqueur and 1/2 teaspoon Cognac. Fill each glass with red wine to cover the berries. Refrigerate for at least 2 hours.

Shortbread Hearts

2010-02-11T11:18:00.001-08:00

* 1 1/2 cup butter or margarine, softened
* 1 1/4 cup icing sugar
* 3 tablespoons hazelnut liqueur
* OR
* 1 tablespoon almond extract
* 1 teaspoon vanilla
* 3 cups flour

GARNISH:

* hazelnuts, almonds, or walnuts; crushed

FROSTING:

* 6 squares semi-sweet chocolate, chopped
* 1 tablespoon hazelnut liqueur
* or
* 1 teaspoon almond extract

Beat butter and sugar at medium speed till fluffy. Beat in liqueur and vanilla. Gradually beat in flour till soft dough forms. Shape into a ball and wrap in plastic wrap. Chill at least 30 min. On floured surface with floured rolling pin, roll to 1/2" thick. With heart shaped cookie cutter, cut out and place on ungreased cookie sheet about 1" apart. Bake till golden brown for about 15 min at 325^F. Let cool slightly before removing. Melt chocolate in saucepan or microwave. Add liqueur. When cookies are cool, dip 1/2 of cookie in chocolate mixture and place on plate covered in wax paper. Sprinkle with nuts and place in refrigerator or freezer briefly to set. (Store these cookies in refrigerator if they are garnished)

Shortbread Hearts

2010-02-11T11:18:00.000-08:00

Sylvia`s Red Velvet Cake

2010-02-10T11:38:00.000-08:00

For the cake:

* 2 1/2 cups sifted cake flour
* 2 teaspoons cocoa powder
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 1/2 cup sugar
* 1/2 cup unsalted butter, softened
* 2 large eggs
* 1 cup buttermilk
* 2 ounces red food coloring
* 1 teaspoon distilled white vinegar
* 1 teaspoon vanilla

For the Frosting:

* 1 (8-ounce) package cream cheese, softened
* 1/2 cup unsalted butter or margarine, softened

* 1 pound box confectioners sugar
* 1 teaspoon vanilla extract
* 1 cup chopped pecans

For the cake: Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs one at a time.

Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.

For the frosting: In a large bowl, cream the cream cheese and butter. Beat in confectioners sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake. Slice and serve on individual plates.

Steak Lover`s Fettuccini Alfredo

2010-02-10T11:23:00.000-08:00

* 1 ounce clarified butter
* 4 ounces beef tenderloin tips
* 1 cup broccoli, red pepper, portabella strips
* 1/4 cup corn, scallion, red and green peppers (small diced)
* 1 tablespoon fresh garlic
* 1 cup heavy cream
* 1/2 cup fresh Parmesan
* 8 ounces cooked pasta
* 1 tablespoon sliced green onion

Heat butter. Sear meat and add veggies. Add heavy cream and reduce down. Add Parmesan cheese. When it begins to thicken add to pasta. Serve hot, topped with scallions and Parmesan cheese.

Satin Red Punch

2010-02-10T11:17:00.000-08:00

* 1 quart apple juice
* 2 pints cranberry juice
* 4 liters 7-Up
* 7-up for 2 ice cube trays

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

Romantic Cheesecake

2010-02-09T17:18:00.000-08:00

* 24 ounces cream cheese
* 4 eggs
* 2 1/4 cups granulated sugar PLUS
* 2/3 cup granulated sugar
* 2 1/2 teaspoons vanilla extract
* 5 teaspoons lemon juice
* 1 teaspoon lemon peel, freshly grated (optional)
* 16 graham cracker squares
* 1/4 cup confectioners' sugar
* 4 tablespoons butter, melted
* 8 ounces sour cream
* 6 drops green food coloring
* 1 tablespoon cornstarch
* 10 ounces strawberries, crushed
* 6 drops red food coloring
* Red silk flowers

Combine cream cheese, eggs, 1 3/4 cups granulated sugar, 1 1/2 teaspoons vanilla, lemon peel and 4 teaspoons lemon juice. Mix for 20 minutes at medium speed with electric mixer.

Crush crackers and combine with confectioners' sugar and melted butter. Press into bottom of 2-piece removable-bottom angel food cake pan to form crust. (Do not line sides of pan with crust.)

Pour cheese mixture into pan on top of crust and bake 35-40 minutes in 350 degree oven. Cool for 30 minutes. Frost with sour cream which has been mixed with 1/2 cup granulated sugar, 1 teaspoon of vanilla extract and green food coloring.

Return to 425 degree oven for 7-10 minutes. Chill in refrigerator at least 6 hours.

At least 8 hours before cake is to be served, remove from pan. Combine cornstarch, 2/3 cup granulated sugar, 1 teaspoon lemon juice, red food coloring and crushed strawberries in a saucepan. Cook until thick and glossy, stirring constantly. Cool, pour on cake and chill in refrigerator until cake is to be served. Garnish the hole in the center with silk flowers.

Romantic Dinner Chicken

2010-02-09T13:30:00.000-08:00

* 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

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.

Roasted Red Pepper Pesto Cheesecake

2010-02-09T13:17:00.000-08:00

* 1 cup Butter-flavoured cracker- Crumbs (about 40 crackers)
* 1/4 cup butter or margarine
* 2 packages Cream cheese, softened
* 1 cup Ricotta cheese
* 3 Eggs
* 1/2 cup grated Parmesan
* 1/2 cup Pesto sauce
* 1/2 cup Drained roasted red peppers, Pureed.

Mix crumbs and butter. Press onto bottom of 9 inch springform pan.

Bake at 325F for 10 minutes. Mix cream cheese and ricotta cheese with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in remaining ingredients. Pour over crust. Bake at 325F for 55 minutes to 1 hour.

Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand 15 minutes at room temperature before serving. Garnish, if desired. Serve with crackers.

Sweetheart Apple Crisp for Two

2010-02-09T11:36:00.001-08:00

* 2 cups sliced apples
* 1 teaspoon honey
* cinnamon and nutmeg to taste

TOPPING:

* 1/3 cup whole wheat flour
* 2 teaspoons honey
* 1 teaspoon real vanilla

In a bakable baking dish, add apples, and sprinkle with cinnamon and nutmeg. Next, drizzle the 1 tsp of honey over the top of the apples and spices. Next, mix the ingredients for the topping all together and spread over the apples, spices and honey. Place in 300* oven and bake until a toothpick comes out clean. Great with French vanilla ice cream or topped with whipped cream.

Sweetheart Apple Crisp for Two

2010-02-09T11:36:00.000-08:00

Salmon With Cucumber Roses

2010-02-09T07:31:00.000-08:00

* 2 salmon steaks, about 6 ounces each
* salt and pepper
* 2 tablespoons butter
* 1 shallot, chopped
* 1/4 cup vermouth
* 1 English cucumber
* 1/2 cup chopped seeded tomatoes
* 2 tablespoons heavy cream

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

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

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.

Risotto with Artichoke Hearts & Red Bell Peppers

2010-02-08T17:14:00.000-08:00

* 3 cups vegetable broth
* 1/2 small red bell pepper, cut julienne
* 1/2 cup artichoke hearts, cooked
* 1 teaspoon olive oil
* 1 onion, minced
* 1 cup Arborio rice
* 1/3 cup dry white wine
* 1/4 cup Parmesan cheese
* 1 tablespoon minced parsley

Heat broth to near boil and keep hot in saucepan. Cook bell pepper and artichoke hearts in 2 tbs. broth. Remove. 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). Add vegetables and cook to heat done. Stir in Parmesan and parsley before serving.