Tuesday, February 02, 2010
Hey FatBoy! What's Cooking? Valentines Day!
Greetings!! Welcome back!! So Valentines Days is coming and your wondering what to cook, well, go no further, we got you covered!! Checkout these awesome Biker Valentives Day favorites, I am sure you'll find just the right one to make your Valentines Day a very special one indeed!!
God Bless!!
Ride safe and always EAT WELL!!
Chef FatBoy
Brie Stuffed Chicken Breasts
Submitted by: sweetdaddybob, FL.
Ingredients:
2 tablespoons olive oil
1 medium onion -- chopped
1 Granny Smith apple, cored, coarsely chop
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup apple cider
4 ounces Brie cheese, rind removed, cut into chunks
4 medium chicken breast halves, on the bone, with skin (2 pounds)
Directions: Heat oil in medium size nonstick skillet over medium heat. Add onion; cook until very tender, about 8 minutes. Add apple, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup cider; cook until apples are tender, about 5 minutes. Remove from heat. Let cool slightly; Stir in Brie. Divide stuffing into 4 equal portions. Heat oven to 400o F. Run fingers under breast skin to separate from flesh. Put one-fourth of the stuffing under the skin of each breast; press gently to distribute filling evenly. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in 13 x 9 x 2-inch baking dish. Bake in 400 degree oven until no longer pink neat bone, 35 minutes. (180o F on instant-read meat thermometer). Remove chicken to platter; keep warm. Prepare sauce: Skim fat from baking dish. Scrape drippings into small saucepan. Heat over medium heat. Add remaining 1/2 cup apple cider; cook to reduce by half. Stir in remaining 1/2 teaspoon thyme and 1/4 teaspoon salt. Spoon over chicken. Serves 4.
Fillet of Beef with Red Pepper Sauce
Submitted by: Ralph King, CT.
Ingredients:
1/3 cup butter, softened
1/4 cup red bell pepper, finely chopped
3/4 teaspoon seasoned salt
1/4 teaspoon ground red pepper
12 ounces beef tenderloin steaks, 2 steaks, 2-1/2 inches thick
Directions: Combine first 4 ingredients, stirring well. Shape into 4 (2-inch) rounds on a waxed paper-lined baking sheet; cover and chill 1 hour or until firm. Place beef tenderloin steaks on a rack in broiler pan. Broil 5-1/2 inches from heat (with door partially opened) 6 minutes. Turn steaks over, and top each with a butter round. Broil 6 to 7 additional minutes or until a meat thermometer registers 145o F. (rare), 160o F. (medium), or to desired degree of doneness. Turn steaks over and transfer to a serving platter; top with remaining butter rounds. Yield: 2 servings.
Lover’s Citrus Ginger Teriyaki Steak
Submitted by: Capt’n Rob, FL.
Ingredients:
1 boneless beef top sirloin steak, cut 1 inch thick
(about 1 pound)
1/2 cup water
Marinade & Sauce:
½ cup prepared teriyaki marinade and sauce
1/3 cup orange marmalade
2 tablespoons creamy peanut butter
1 tablespoon finely chopped ginger
3 large garlic cloves, crushed
2 teaspoons dark sesame oil
Directions: Combine marinade ingredients in small saucepan over medium heat, whisking just until blended. Remove from heat. Place steak and 1/3 cup marinade mixture in plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes, turning once. Reserve remaining marinade mixture for sauce. Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil steak 16 to 21 minutes for medium rare to medium doneness, turning once. Meanwhile add water to reserved sauce in small saucepan; bring to a boil. Reduce heat and simmer 12 to 15 minutes or until slightly thickened, stirring occasionally. Carve steak into slices. Serve steak with sauce.
Valentines Day London Broil
Submitted by: theboneman, Me.
Ingredients:
1 pound beef flank steak or top round steak, cut 1 inch thick
2 medium red onions, cut into 8 wedges each
1 pound asparagus, trimmed
3 tablespoons prepared red wine vinaigrette
Salt and pepper
Marinade:
1/3 cup prepared red wine vinaigrette
1/2 teaspoon dried basil leaves, crushed
Directions: Chop 4 of the onion wedges. Combine marinade ingredients and chopped onion in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Thread remaining 12 onion wedges onto two 12-inch metal skewers. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange onion kabobs and asparagus on grid around steak. Grill flank steak, uncovered, 17 to 21 minutes for medium rare to medium doneness (top round steak 16 to 18 minutes for medium rare doneness), turning occasionally. Grill vegetables 9 to 12 minutes or until crisp-tender, turning occasionally. Remove onions from skewers. Toss onions and asparagus with 3 tablespoons vinaigrette. Carve flank steak across the grain into thin slices. (Carve top round steak crosswise into thin slices.) Season with salt and pepper, as desired. Serve with vegetables.
Makes 4 servings
Cuban Lover’s Meat Loaf
Not just another meatloaf, but a meatloaf rich in flavor that could only come from the happy marriage of two traditions. Try this new twist on an old favorite. It’s a main course with a Latin flair that is sure to please.
Submitted by: Jorge Respecto, FL.
Ingredients:
1 pound ground beef
¼ pound cooked ham (ground)
4 eggs
3 hard boiled eggs
1/8 teaspoon salt
1/4 teaspoon pepper
1 teaspoon oregano
1 teaspoon cumin
1 tablespoon minced garlic
1-3/4 cups cracker meal (or crushed Cuban crackers or soda crackers)
20 green olives with pimiento
2 tablespoons olive oil
1 onion diced
Meat Loaf Sauce:
1/2 teaspoon minced garlic
1/4 teaspoon oregano
1/4 teaspoon ground bay leaves
2 tablespoons tomato sauce
1/2 cup white wine
Directions: Mix the beef and ham together and add two beaten eggs, salt pepper, oregano, cumin, garlic and onion. Mix well, add enough cracker meal to make the meat hold its shape (3/4 a cup or so), and form the mixture into a large loaf. Open the loaf by cutting it across. Place the three hard boiled eggs down the center and line the olives on both sides of them. Close the loaf tightly and roll into a cylindrical shape. Roll the loaf in the other two beaten eggs and then the cracker meal three times until all the cracker meal has been used. In a large skillet, brown the loaf in the heated oil. It is best to try to brown the ends of the loaf first. After the loaf is browned, begin prepared the salsa (sauce). Pour the sauce over the loaf and simmer for about 45 minutes, turning it once or twice (or bake in an oven at 350 degrees). After the loaf is well done, remove from the heat. Serve hot, accompanied by the hot sauce. Or allow the loaf to cool to room temperature, then refrigerate and serve sliced cold in sandwiches. To make the sauce for the meat loaf, combine ingredients and mix well. Makes 4 to 6 serving
Bud’s Broiled Sirloin Steak
Submitted by: Bud Smith, NY.
Ingredients:
2-1/2 pounds sirloin steak, 1.5” to 2” thick
3 tablespoons butter
1 teaspoons garlic powder
1/4 teaspoons onion salt
3 tablespoons Worcestershire Sauce
1/2 cup steak sauce
Directions: Melt butter in Saucepan or Microwave on low heat. Stir in garlic powder, onion salt, Worcestershire Sauce, steak sauce and bring to a boil. Remove from heat. Place steak on broiler pan or shallow pan with a rack. Brush steak with sauce mixture. Broil 3-4 inches from heat for 5 minutes. Turn steak and brush second side with sauce mixture. Broil for 4 minutes. Remove from oven and let steak rest for 5 minutes. Slice and serve. Makes 4 servings.
Lover’s Shrimp Scampi
Submitted by: Ricky Wolffe, CT.
Ingredients
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 1/2 pounds fresh shrimp, shelled and de-veined without tails
1/2 cup olive oil
4 cloves garlic, minced
1 shallot, chopped
1/2 cup fresh parsley, minced
1/2 teaspoon dried oregano, crushed
2 tablespoons white wine
2 tablespoons brandy
Directions: In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture. In a large skillet, sauté dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan. In the same pan, sauté the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat. Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp. Place the serving dish of shrimp in a preheated broiler for about 2 minutes.
Cupid’s Shrimp Stew
Submitted by: Capt’n Crusty, FL.
Ingredients:
1/3 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1 cup small, peeled shrimp
3 cups water
2 tablespoons finely chopped green bell pepper
2 tablespoons minced celery
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 tablespoon ground black pepper
Directions: Make the Roux: In a heavy bottomed sauce pan, over medium heat, heat oil until hot but not smoking. Add flour all at once and stir constantly until the roux is golden brown. (Note: do not cook the roux too fast. If black flecks appear, the roux is burned and you must discard and start over. It may take 45 minutes to 1 hour to make the roux. The end result is worth the time.) Add the onion to the roux and cook, stirring constantly, until onion is soft and light brown. Lower heat to simmer and add the shrimp and cook for about 10 minutes. Slowly stir in the water. Raise heat to medium and continue cooking until the stew reaches a boil. Stir in the green bell pepper, celery, parsley, salt and pepper. Turn heat down to a simmer and cook for about 30 to 40 minutes to blend flavors. Taste and adjust seasonings.
Prawns of Passion
Submitted by: Capt’n Rob, FL.
Ingredients:
1 cup butter, divided
1 medium head garlic, peeled and minced
1 (28 ounce) can crushed tomatoes
2 pounds or one kg large prawns - peeled, de-veined and butterflied
1 medium head garlic, peeled and minced
1/4 cup chopped fresh parsley
Directions: 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. Spread the warm tomato mixture onto serving plates. Place prawns on top of tomato sauce and sprinkle with chopped parsley. This is wonderful with plain steamed white rice or spaghetti and cheese, plus a green vegetable or green salad.
Romantic Dinner Chicken
Submitted by: jobaker78, NM
Ingredients:
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
Directions: 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.
Special Salmon Steaks
Ingredients:
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
Directions: Sauté 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.
Lover’s Fettuccini Alfredo
Submitted by: frogiam1, FL.
Ingredients:
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
Directions: 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.
Valentine's Day Chicken
Submitted by: Jeremy Collins, CT.
Ingredients:
16 ea pieces skinned chicken
5 ea medium onions thin sliced
2 tbsp. vegetable oil
6 tbsp. blanched ground almonds
3 tbsp. ground coriander
2 tbsp. chopped fresh ginger
2 tsp. ground cardamom
course salt
2 tsp. ground red pepper
1 tsp. ground cumin
1/2 tsp. ground fennel
1/2 c vegetable oil
2 c plain yogurt
1 c water
fresh cilantro (garnish)
Directions: Pat chicken dry. Heat 2 tablespoons of vegetable oil in a heavy large skillet over medium-high heat. Add chicken in batches and cook on all sides just until no longer pink (do not brown). Remove using slotted spoon and set aside. Heat 1/2 cup vegetable oil in skillet. Add sliced onion and fry until wilted and pale brown, stirring constantly, about 10 minutes. Stir in almonds, coriander, ginger, cardamom, salt, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat. Transfer half of the mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water. Repeat with the rest of the mixture, yogurt and water. Pour sauce back into skillet. Add chicken to skillet. Place over medium-high heat and bring to a boil. Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes. Remove from heat. Let stand at room temperature for about 30 minutes. Transfer to serving dish, garnish with cilantro and serve immediately.
Valentine's Day Tarragon Lamb
Submitted by: Tom & Lisa McMullen, NY.
Ingredients:
4 lb leg of lamb
1 tsp. tarragon
1 tbsp. oil
1 ea onion, sliced
1 1/4 c dry white wine
salt and pepper to taste
2/3 c cream
Directions: Skin the leg of lamb and trim away all the outside fat. Score the flesh deeply with a criss-cross pattern and stuff the slits with the tarragon. Rub the meat with the oil and cover with the onion. Place in a suitable dish for marinating and pour the white wine over top. Add salt and pepper to taste and marinate for about 2 hours, basting occasionally. Roast the lamb with the marinade, at 325 degrees F. until done; baste frequently. Ten minutes before the meat is finished cooking, pour off the marinade and meat juices into a saucepan. Reduce the gravy to half its original quantity by boiling vigorously. Carve the meat into thin slices and add the juices from the meat to the marinade. Arrange the meat on a a serving dish and keep warm. Remove the gravy from the heat, stir in the cream and slowly reheat until it forms a medium-thick consistency. Pour the sauce over the lamb and keep warm till ready to serve.
Valentine's Day Spanish Rice with Beef
Submitted by: Wayne Henson, KY.
Ingredients:
1 lb Lean Ground Beef
1/2 c Onion; Chopped, 1 Med
1 c Rice; Regular, Uncooked
2/3 c Green Bell Pepper; Chopped
16 oz Stewed Tomatoes; 1 Can
5 ea Bacon Slices; Crisp, Crumbled
2 c Water
1 tsp. Chili Powder
1/2 tsp. Oregano
1/4 tsp. Salt
1/8 tsp. Pepper
Directions: Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the rice, green pepper, tomatoes, bacon, water, chili powder, oregano, salt and pepper. To Cook in a Skillet: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 minutes. (A small amount of water can be added if necessary.) To Cook in the Oven: Pour the mixture into an un-greased 2-quart casserole. Cover and bake at 375 degrees F, stirring occasionally, until the rice is tender, about 45 minutes. Serve hot.
Valentine's Day Chicken Parmesan
Submitted by: John “Woody” Smith, FL.
Ingredients:
1/2 c Fine, dry bread crumbs
1/4 c Grated Parmesan cheese
4 ea Chicken breasts, boneless
1 ea Egg, beaten
3 tbsp. Butter
1 ea 8 oz. can tomato sauce
1/2 c Water
1/4 tsp. Dried whole oregano
1 c Shredded mozzarella cheese
Directions: Combine bread crumbs and Parmesan cheese. Dip chicken in egg and coat well. Preheat skillet to 350 degrees. Add butter and cook chicken for about 3 minutes on each side. Combine the tomato sauce, water, and oregano; pour over chicken. Reduce heat to 220 degrees, cover and cook 25-30 minutes. Sprinkle with mozzarella cheese; cover and cook just until cheese melts.
Valentine's Day Salmon Steaks with White Wine Sauce
Submitted by: Jill Franks, Del.
Ingredients:
8 oz (2) Salmon Steaks *
2 tsp. Cooking Oil
White Wine Sauce:
1 tbsp. Butter or Margarine
1 tsp. Cornstarch
Dash White Pepper
1/2 c Half Half Light Cream
1 ea Large. Beaten Egg Yolk
2 tbsp. Dry White Wine
Seedless Green Grapes (Opt.)
Directions: *Salmon steaks may be either fresh or frozen; thaw, if frozen. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to the browning dish; swirl to coat the dish. Place salmon steaks in the browning dish. Microwave, covered, on 100% power for about 30 seconds. Turn the salmon steaks and microwave, covered, on 50% power about 3 minutes or until the salmon flakes easily when tested with a fork. Let salmon steaks stand, covered, while preparing the wine sauce. For the wine sauce: In a 4-cup measure microwave the butter or margarine, uncovered, on 100% of power for 45 seconds to 1 minute or until melted. Stir in the cornstarch and white pepper. Stir in light cream. Microwave, uncovered, on 100% power for 2 to 3 minutes or until mixture is thickened and bubbly, stirring every minute. Stir half the hot cream mixture into the beaten egg yolk. Return all to the 4-cup measure. Microwave, uncovered, on 50% power for 1 minute, stirring every 15 seconds until mixture is smooth. Stir in dry white wine. Transfer the salmon steaks to a serving platter and spoon the wine sauce over top. Garnish with seedless green grapes, if desired.
Valentine's Day Fettuccine
Submitted by: Karen Skut, Ct.
Ingredients:
8 Bacon slices; chopped thick
4 Green onions; chopped
1/2 c Whipping cream
1/2 c Parmesan; freshly grated
1/3 c Basil; chopped fresh
1lb Fettuccine
Salt and pepper
Parmesan; freshly grated
Directions: Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in Parmesan cheese and basil. Meanwhile, cook fettuccine in large pot of boiling, salted water until just tender but still firm to the bite (al dente), stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately; pass the grated Parmesan.
Valentine's Day Crispy Chicken Drumsticks
Ingredients:
8 Chicken Drumsticks, skinned about 2 1/2 pounds.
1 1/2 c Breadcrumbs
1/4 c Grated Parmesan Cheese
2 tbsp. Minced fresh Parsley
1/4 tsp. Garlic powder
Salt and Pepper to taste
1/3 c Skim Milk
Directions: Rinse chicken with cold water, and pat dry. Combine bread crumbs, parmesan cheese, parsley, garlic powder, salt and pepper; stir well. Dip drumsticks in skim milk then dredge in breadcrumb mixture, coating well. Place drumsticks in a 10x6x2 inch baking dish sprayed with Pam. Bake at 350 degrees F. for 1 hour.
Valentines Salmon Steaks with Cucumber Dill Sauce
Submitted by: Paul Allen, Ga.
Ingredients:
2 ea Salmon steaks
1/4 c Dry white wine
1 ea Bay leaf
2 tbsp. Fresh dill
1 ea Stalk celery, cut up
Cucumber Dill Sauce:
1/4 c Plain low-fat yogurt
1/4 c mayonnaise
1 ea Small seeded grated cucumber
1 ea Small onion, peeled grated
1/8 tsp. Dry mustard
1/4 c Freshly chopped dill
Salt and pepper to taste
Directions: Place steaks in microwave safe dish w/ thick end to outside. Mix together the white wine, bay leaf, dill, and celery; spread mixture evenly over the salmon steaks. Cover and microwave on high for 4-6 minutes. Serve with cucumber-dill sauce. For Cucumber-Dill Sauce: Combine the yogurt, mayonnaise, cucumber, onion, mustard, dill, salt and pepper in a food processor and blend well. Pour into serving bowl; refrigerate for 1 to 2 hours before serving.
Valentine's Day Turkey Taco Salad
Submitted by: Sheri Watkins, NC.
Ingredients:
3 ea flour tortillas, 8 inches in diameter.
1/2 lb ground turkey
1/3 c water
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
8 oz kidney beans, drained
5 c shredded lettuce
1 ea medium tomato, chopped
1/2 c shredded Monterey Jack cheese
1/4 c onion, chopped
1/4 c Thousand Island dressing
1/4 c sour cream (garnish)
4 ea pitted ripe olives, sliced (garnish)
Directions: Preheat oven to 400 degrees F. Cut tortillas into 12 wedges or 3x1/4-inch strips and place in a 15 1/2 x 10 1/2 x 1 inch un-greased jelly roll pan. Bake 6 to 8 minutes, stirring at least once, until golden brown and crisp; cool. Cook ground turkey in non-stick skillet, stirring frequently, until browned. Stir in water, chili powder, salt, garlic powder, red pepper, and kidney beans. Heat to boiling; reduce heat. Simmer uncovered 2 to 3 minutes, stirring occasionally, until liquid is absorbed. Cool 10 minutes. Mix lettuce, tomato, cheese, onion in a large bowl; toss with the Thousand Island dressing; divide between 4 dinner plates. Top each salad with about 1/2 cup turkey mixture. Arrange tortilla wedges around salad and garnish with sour cream and olives.
Valentine's Day Cornish Game Hen with Stuffing
Submitted by: Dave Cassone, NC.
Ingredients:
2 ea Rock Cornish game hens
1/2 ea lemon
Salt and pepper
4 ea strips bacon
3/4 c red wine
Stuffing:
1 c buckwheat groats
1 ea egg (slightly beaten)
2 c boiling water
3 ea strips bacon (cut in pieces)
4 tbsp. butter
1 ea medium onion (chopped)
1 ea clove garlic (minced)
1/2 ea green pepper (chopped)
1/4 lb mushrooms (chopped)
1 tsp. oregano
1/2 tsp. sage
Salt and pepper to taste
Directions: Rub birds inside and out with lemon and sprinkle well with salt and freshly ground pepper. Preheat oven (450 degrees F.). Fill cavities with the Kasha stuffing. Close opening with skewers. Place birds, breast side up, on rack in open roasting pan and cover breasts with bacon. Cool for 15 minutes. Reduce heat to 325 degrees F. and add red wine. Roast for 35 to 40 minutes, basting often (like every 15 minutes, if possible); add more wine if necessary. For Stuffing: Mix the groats with beaten egg; add to frying pan over high heat. Stir constantly until grains separate, then add the boiling water. Cover pan, reduce heat, and simmer for 30 minutes. Meanwhile, fry the bacon in another large frying pan. When bacon is lightly browned, push to one side and add the butter. Let this sizzle and add onion, garlic , green pepper, and mushrooms; stir constantly. Add oregano, sage, and salt and pepper. Reduce heat and add the cooked groats. Mix well, adjust seasoning, and remove from heat. Kasha is frequently called buckwheat groats. It is made from buckwheat grain and then roasted, which gives it a delicious nut-like flavor. Aside from being a tasty stuffing for poultry, this recipe makes an excellent side dish in place of rice, potatoes, or noodles.
Desserts by Melody:
Avocado Lime Cheesecake
Ingredients
1 1/2 cups cream
3/4 cup white sugar
1 1/2 ripe avocados, peeled and pitted
2 (3 ounce) packages cream cheese, softened
1/2 cup fresh lime juice
1 (8 inch) prepared graham cracker crust
Directions: Heat the cream in a small saucepan until small bubbles appear around edges. Remove from heat and stir sugar into the cream until it dissolves. Transfer to a medium bowl, and allow to cool. Combine the avocado and cream cheese in a food processor and blend until smooth. Add the lime juice and process until smooth, then whisk into the cooled cream mixture. Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions. Spoon into the prepared pie crust. Smooth surface with a spatula. Freeze at least 2 hours in freezer before serving.
Valentine's Day Golden Apple Pie with Rum Sauce
Ingredients:
7 ea golden delicious apples
1/4 c brown sugar
2 tbsp. flour
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. salt
Pastry for a 2 crust 9" pie
1/4 c chopped nuts
2 tbsp. rum
2 tbsp. butter
Directions: Combine apples with brown sugar, flour, cinnamon, nutmeg, and salt. Place in a 9" pastry-lined pie plate. Flute edges of crust. Sprinkle apples with nuts and rum; dot with butter. Roll out remaining pastry. Cut into 3/4" strips. Arrange strips in a lattice pattern, on top of the pie. Bake at 425 degrees F. for 50 to 60 minutes or until apples are fork-tender. Cover top of pie with foil part way through baking time to prevent over-browning of crust. Serve with Rum Sauce.
Rum Sauce:
Combine 1 cup sugar, 3/4 cup water, and 1/2 tsp. of cinnamon in medium size saucepan.
Bring to a boil and boil for 5 minutes over medium- high heat, stirring constantly. Gradually blend together 2 tbsp. cornstarch and 1/4 cup cold water. Stir into hot sugar mixture. Cook and stir until thickened. Stir in 1/2 cup rum; cool slightly. Serve warm with pie.
Valentine's Day Butterscotch Pie with Cinnamon Meringue
Ingredients:
1 c brown sugar
2 tbsp. butter
1 ea egg, separated
1 tbsp. flour
1 c milk
1 tsp. vanilla
1/4 tsp. salt
Cinnamon Meringue:
1 egg white
1 tsp. sugar
1 tsp. cinnamon
Directions: Boil the brown sugar and butter together until soft. Thoroughly beat the egg yolk (reserve the egg white for the Cinnamon Meringue) and add it to the flour, then add the milk. Beat this until very smooth. Combine with the brown sugar mixture and cook until the mixture thickens. Remove from heat and add vanilla and salt. Pour into a pastry-lined pan. Bake at 450 degrees F. for 10 minutes; reduce heat to 350 and bake for 30 more minutes. Cover pie with the Cinnamon Meringue and return pie to oven to brown the meringue (watch carefully so it doesn't burn). For the Cinnamon Meringue:
Beat the egg white together with the sugar and cinnamon.
Valentine's Day Chocolate Pecan Pie
Ingredients:
6 oz Semi-Sweet Chocolate Chips
2/3 c Evaporated Milk
2 tbsp. Butter Or Regular Margarine
2 ea Eggs; Large, Slightly Beaten
1 c Sugar
2 tbsp. Unbleached Flour
1/4 tsp. Salt
1 tsp. Vanilla
1 c Pecans; Chopped
1 ea Unbaked 9-inch Pie Shell
Directions: Combine the chocolate chips, evaporated milk, and butter in a small saucepan. Cook over low heat, stirring constantly, until mixture is smooth and creamy. Combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. Gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie crust. Bake at 375 degrees F. for about 40 minutes or until the filling is set. Cool on a wire rack.
Valentine's Day Apple Pie
Submitted by: Stephanie Byrd, KY.
Ingredients:
1 c Flour
1 c Sugar
1/2 tsp. Vanilla
4 ea Egg whites
2 tsp. Baking powder
2 c Apples, peeled chopped
2 tbsp. Cinnamon-sugar mixture
Directions: Preheat oven to 350 degrees F. In a large bowl mix the flour, sugar, vanilla, egg whites and baking powder (it will be very thick). Stir in the chopped apples. Spray a pie plate with non-stick spray (or use a good non-stick pie plate). Put mixture in the pie plate and sprinkle with the cinnamon-sugar mixture. Bake for 35 to 40 minutes.
Valentine's Day Crustless Pumpkin Pie
Submitted by: Tina Carle, Va.
Ingredients:
3 Eggs
1 1/2 tsp. Ginger
1/4 tsp. Nutmeg
1/2 tsp. Cinnamon
1 3/4 c Pumpkin
3/4 c Honey
1/2 tsp. Salt
1 c Evaporated milk
Directions: Blend together the eggs, ginger, nutmeg, cinnamon, pumpkin, honey, and salt; mix well. then add the evaporated milk. Blend until smooth. Bake in un-greased 9 inch pie plate at 325 degrees for about an hour.
Valentine's Day Apple Crunch Pie with Cinnamon Ice Cream
Submitted by: Helen Penny, Wva.
Ingredients:
6 Juicy sour apples, pared and cored
1 c Flour
1 c Brown sugar
1/4 lb Margarine
Cinnamon Ice Cream:
1/2 pt Whipping cream
2 tbsp. Sugar
1 tsp. Cinnamon (heaping)
1 qt Vanilla ice cream
Directions: Place sliced apples in pie plate. Whisk together the flour and brown sugar; add margarine and mix until crumbly. Sprinkle this mixture over apples and bake at 350 degrees for about 30 minutes or until apples are fork-tender. Serve warm with Cinnamon Ice Cream. For Cinnamon Ice Cream: Whip the cream; add sugar and cinnamon. Soften the vanilla ice cream; add cinnamon mixture and whip. Freeze.
Valentine's Day Chocolate Peanut Pie
Submitted by: Sara Rogers, NC.
Ingredients:
8 oz Softened cream cheese
1 c Sugar
1 c Creamy peanut butter
2 tbsp. Butter, melted
1 c Heavy cream
1 tbsp. Pure vanilla extract
Chocolate Topping:
4 oz Semisweet chocolate
2 tbsp. Butter
2 tbsp. Salad oil
1/8 tsp. Pure vanilla extract
Crushed peanuts (garnish)
White chocolate shavings (garnish)
Dark chocolate shavings (garnish)
Directions: Make up your favorite graham cracker pie crust recipe and place into a greased 9" pie pan, pressing crust evenly onto the bottom and up the sides. Whip the cream cheese until fluffy. Slowly mix in the sugar, peanut butter, and melted butter. In a separate bowl, whip the cream and vanilla until firm. Blend 1/3 cup of the whipped cream into the peanut butter mixture. Fold this mixture into the remaining whipped cream until totally blended. Fill the pie shell, smooth the top, and chill in the freezer for at least 20 minutes. For the Chocolate Topping: Combine the chocolate, butter, salad oil, and vanilla and cook in the top of a double boiler until the chocolate melts. Cool slightly. Spread Chocolate Topping on the cooled peanut butter pie, starting from the center and working outwards. Chill or freeze until ready to serve. If desired, garnish the top with crushed peanuts and white and dark chocolate shavings.
Valentine's Day Pumpkin Pie with Ginger Cookie Crust
Submitted by: Marlene Henson, KY.
Ingredients:
1 c Canned pumpkin
3/4 c Evaporated skim milk
1/2 c Applesauce
1/4 c Sugar
1/4 c Maple syrup
3 Egg whites
2 tsp. Cornstarch
1 1/2 tsp. Pumpkin pie spices
1 1/2 c Gingersnap cookie crumbs
Whipped Cream or vanilla ice cream for topping
Directions: Combine the pumpkin, skim milk, applesauce, sugar, maple syrup, egg whites, cornstarch and pumpkin pie spices in a large bowl. Beat at medium speed with a mixer. Coat a 9-inch pie platter with vegetable spray; line with crumbled gingersnap cookie crumbs and pour mixture into the crust. Bake at 400 degrees F. for about 15 minutes; then reduce heat to 350 and bake for an additional 20 minutes or until a toothpick inserted in the middle comes out clean. Serve with whipped cream or vanilla ice cream.
Valentine's Day Ambrosia Pie
Submitted by: bigmamma, Ga.
Ingredients:
1 qt Vanilla ice cream
2 c Milk
2 ea Pkg. instant Chocolate Pudding
2 ea Graham cracker crusts
Whipped topping
Chocolate curls for garnish
Directions: Combine the vanilla ice cream and milk and mix slightly. Add chocolate pudding and mix for about 3 minutes. Divide and pour into pie crusts. Cover with whipped topping and garnish with chocolate curls. Refrigerate three to four hours before cutting.
Valentine's Day No-Bake Blueberry Pie
Submitted by: Tiffany Raby, Ky.
Ingredients:
1 Baked 9" Pie Crust
3 c Fresh Or Frozen Blueberries
1/3 c Sugar
1 tbsp. Cornstarch plus 2 tsp.
1/4 tsp. Salt
1/4 tsp. Ground Cinnamon
2/3 c Water
1/4 c Medium Sherry
2 tsp. Lemon Juice
Sour cream Topping:
1 c Sour Cream
2 tbsp. Sugar
1 tsp. Vanilla
Directions: Spread the blueberries in the crust. Mix the sugar, cornstarch, salt, and cinnamon in a 4 cup measuring cup. Stir in the water. Microwave uncovered on high stirring every minute until thickened and clear, 3 to 4 minutes. Stir in the sherry and lemon juice. Pour over the blueberries in the pie crust. Refrigerate at least 2 hours. Serve with the Sour Cream Topping: For Sour Cream Topping: Mix the sour cream, sugar, and vanilla.
Valentine's Day Hidden Hugs Cookies
Submitted by: Brandy McQueen, Ky.
Ingredients:
1 pk. Hershey's Hugs Chocolates (8 oz)
1 c Butter or margarine, softened
1/2 c Powdered sugar
1 tsp. Vanilla extract
2 1/4 c All-purpose flour
1/4 tsp. Salt
3/4 c Toasted almonds, finely ground (see note)
Additional powdered sugar
Directions: Heat oven to 400 degrees F. Remove wrappers from chocolate pieces. In large mixer bowl, beat butter, powdered sugar and vanilla until well blended. Stir together flour and salt; gradually add to butter mixture, beating until well blended. Add nuts; blend well. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls. Place on un-greased cookie sheet. Bake 10-12 minutes or until set. Cool slightly; roll in powdered sugar. Cool completely. Before serving, roll again in powdered sugar, if desired. Note: To toast almonds, heat oven to 350'F. Spread almonds in thin layer in shallow baking pan. Bake 8-10 minutes, stirring occasionally, until light golden brown; cool.
Coffee Meringue Valentine's Day Kisses
Submitted by: Josie Ross, NY.
Ingredients:
3/4 c Sugar
3 tsp. Powdered instant coffee
4 Egg whites, room temperature
1 tsp. Vanilla extract
1/4 tsp. Cream of tartar
Directions: Preheat oven to 250'F.Use nonstick cookie sheets. In a food processor with a metal blade, process the sugar and coffee powder until the texture of the sugar becomes very fine. In a large mixing bowl, beat the egg whites and vanilla extract with an electric mixer at medium speed, until very frothy. Add cream of tartar, and continue beating at medium speed until soft peaks form. Increase beater speed to high, and gradually beat in sugar-coffee mixture. Continue beating until soft peaks form and mixture has a glossy sheen. To pipe cookies from pastry bag: Fill pastry bag (or 1-gallon freezer bag), fitted with Number 6 plain round pastry tube, with meringue. Hold bag upright over prepared cookie sheets and squeeze out meringue, leaving pastry tip buried in meringue, until you have piped out a round about 1 1/2" in diameter. Lift up tip and stop squeezing. Leave 1" between cookies. Or, drop by tablespoonfuls onto prepared cookie sheet, leaving 2" between cookies. Bake for 1 hour without opening oven door. Turn off oven, and let meringues dry in oven 2-3 hours more without opening oven door. (After the first hour, it's okay to peek just once.) At this point you can leave them in the oven overnight. Remove the meringues from the cookie sheet with a spatula. Store in airtight container. Makes about 3 dozen.
Crème De Menthe Chocolate Squares (Valentine's Day)
Submitted by: Karen Skut, Ct.
Ingredients:
Brownies:
1 c Sugar
1/2 c Butter
4 Eggs, beaten
1 c Flour
1/2 tsp. Salt
1 tsp. Vanilla
1 can (16 oz) chocolate syrup
Crème de Menthe Layer:
2 c Confectioners sugar
3 tbsp. Green crème de menthe
1/2 c Melted butter
Glaze:
6 oz Chocolate chips
6 tbsp. Butter
Directions: Preheat oven to 350 degrees F. In a large bowl, cream sugar and butter. Add beaten eggs and blend well. Add flour and salt and mix well. Blend in vanilla and chocolate syrup. Pour batter into greased 9x13-inch pan. Bake at 350ø for 30 minutes. Cool in pan. While brownies are cooling, make mint layer by mixing together sugar, crème de menthe and butter. Spread over cooled brownies. To make glaze: Melt chocolate chips and butter together until smooth. Cool and spread thinly over mint layer. Chill until ready to serve. Cut into small squares. These brownies freeze well. To use: thaw at room temperature for two hours.
Valentine's Day Chocolate Chip Pudding Cookies
Submitted by: Fran Lemur, Az.
Ingredients:
2 1/4 c All-purpose flour
1 tsp. Baking soda
1 c Butter; or margarine, softened
3/4 c Lt. brown sugar; firmly packed
1/4 c Sugar; granulated
1 pk. Instant pudding; 4 serving. size*
1 tsp. Vanilla
2 Eggs
12 oz Chocolate chips
1 c Chopped nuts
*Suggestions: Butter Pecan, Butterscotch, Chocolate, Vanilla, etc.
Directions: Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in the eggs. Gradually add flour mixture; then stir in chips and nuts (batter will be stiff.). Drop from teaspoon onto un-greased baking sheets, about 2 inches apart. Bake at 375 degrees F. for 8 to 10 minutes.
Valentine's Day Sugar Heart Cookies
Submitted by: Gracie Murtha, Ct.
Ingredients:
3 1/2 c Sifted flour
2 1/2 tsp. Baking powder
1/2 tsp. Salt
1 1/2 Cubes sweet butter (6 oz)
2 tsp. Vanilla
1 1/2 c Granulated sugar
2 Eggs
1 tbsp. Milk
2 tbsp. Sour cream
grated rind of one lemon
Colored sugar for sprinkling
Directions: Sift together flour, baking powder and salt. Cream together butter, sugar, sour cream, lemon peel and beat well. Add eggs, one at a time, and then add the milk. Gradually, add the sifted dry ingredients, scraping the bowl with a rubber spatula as necessary. Beat only until thoroughly mixed. Separate dough in half. Wrap each batch with foil or plastic wrap and chill in refrigerator for 3 hours or longer (DO NOT place dough in the freezer). Preheat oven to 400 degrees F. Place one batch of dough on lightly floured pastry cloth. Turn dough to distribute flour on all sides and roll out to desired thickness. Cut out the cookies using a heart-shaped cookie cutter. Transfer cookies to un-greased cookie sheets. Sprinkle the tops of the cookies with colored sugar. Bake cookies about 8 to 10 minutes or until they're lightly browned. Transfer cookies to racks for cooling.
Valentine's Day Meringue Cookies
Submitted by: Phyllis LaCrosse, Del.
Ingredients:
4 Egg whites
1/4 tsp. Cream of tartar
1 tsp. Vanilla
1/4 tsp. Salt
1 1/2 c White sugar
1 Bag (12-oz) chocolate chips
Large fresh strawberries
Directions: Beat egg whites until foamy; add salt and cream of tartar. Beat until stiff but not dry. Add sugar 2 tablespoons at a time and beat until stiff. Fold in vanilla and chocolate chips. Drop mixture by spoonfuls on waxed paper lined cookie sheets. Bake at 300 degrees for 20-25 minutes.
Cool slightly and remove from pan. Store in airtight containers. Serve on tray with strawberries.
Valentine's Day Sweet Potato Raisin Cookies
Submitted by: Karen Denis, FL.
Ingredients:
1 c Raisins
1/4 c Butter or margarine
1 c Sweet potatoes, cooked, mashed
1 Egg
1 tsp. Vanilla
2 c Flour, whole wheat
1/4 tsp. Allspice
1/2 tsp. Salt
1/2 tsp. Nutmeg
1/2 tsp. Baking soda
1 tsp. Cinnamon
1/4 c Walnuts, chopped
1/2 c Unprocessed bran flakes
Non stick vegetable cooking spray
Directions: Preheat oven to 350 degrees F. Soak raisins in hot water to cover 5 minutes; drain. Cream butter, then add sweet potato, egg, vanilla; beat until creamy. Mix flour, allspice, salt, nutmeg, baking soda, baking powder and cinnamon. Add to creamed mixture and mix well. Add raisins, nuts and bran flakes. Drop onto cookie sheet sprayed with vegetable cooking spray. Bake 10 to 12 minutes.
Valentine's Day Sweetie Pies
Submitted by: Claudette Pease, CT.
Ingredients:
2 oz Semisweet Chocolate Chips
1/2 c Softened Salted Butter
1 c White Sugar
2 lg Eggs
2 tsp. Pure Vanilla Extract
1 1/2 c All-Purpose Flour
1/2 tsp. Baking Soda
6 oz Semisweet Chocolate Chips
3 oz White Chocolate Chips
1 1/2 oz Milk Chocolate Chips
Directions: Preheat oven to 375 degrees F. Line cookie sheets with waxed paper. In a double boiler, melt the unsweetened chocolate and the first batch of chocolate chips. Stir frequently with wooden spoon or wire whisk until creamy and smooth. Pour melted chocolate into a large bowl. Add butter and beat with electric mixer at medium speed until thoroughly combined. Add the sugar, eggs and vanilla. Beat on medium speed until well blended. Scrape down sides of bowl. Add the flour, baking soda and the three types of chocolate chips. Mix at low speed just until combined. Chips should be distributed equally throughout the dough. Roll a heaping tablespoon of dough into a ball, about 1 1/2 inches in diameter. Place dough balls onto paper-lined pans, 2 inches apart. With the palm of your hand, flatten each ball to 1/2 inch thickness. Bake for 10-12 minutes. Transfer cookies with a spatula to a cool, flat surface.
Valentine's Day Chocolate Cookie Bars
Submitted by: Cathy Bitterman, Ct.
Ingredients:
1/2 c Butter
1/4 c Sugar
5 tbsp. Cocoa
1 tsp. Vanilla
1 ea Egg
2 c Graham cracker crumbs
1/4 c Nuts (finely chopped)
1 c Coconut
Filling:
1/4 c Butter, divided
3 tbsp. Milk
3 tsp. Vanilla
2 c Confectioners' sugar
3 ea Squares chocolate
1 tbsp. butter
Directions: Cream butter, sugar, cocoa, vanilla and egg together. Add graham cracker crumbs, nuts and coconut. Pack in 8 x 13-inch pan and refrigerate. Filling: Mix together the butter, milk and vanilla, blend with confectioners' sugar. Spread on first mixture; let set. Melt chocolate and 1 tablespoon butter; spread on top. Let set. Cut into squares.
Heavenly Valentine's Day Chocolate Cheesecake
Submitted by: Hillary Marsh, Me.
Ingredients:
2 c Vanilla Wafers, Fine Crush
1 c Ground Toasted Almonds
1/2 c Butter, Melted
1/2 c Sugar
12 oz Milk Chocolate Chips
1/2 c Milk
1 ea Env. Unflavored Gelatin
16 oz Cream Cheese, Softened
1/2 c Sour Cream
1/2 tsp. Almond Extract
1/2 c Heavy Cream, Whipped
Garnishes * Whipped cream and chocolate shavings (optional).
Directions: In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside.Pour milk into small saucepan; sprinkle gelatin over top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake. Cheesecake Tip: To easily cut cheesecake, take a long strand of plain dental floss, stretch it taut, and gently press it through the cake. When you reach the bottom of the cheesecake, simply pull the floss out from underneath.
Valentine's Day Peanut Butter Cake
Submitted by: Alice Rouix, LA.
Ingredients:
3/4 c unsalted butter
3/4 c creamy peanut butter
2 c packed brown sugar
3 ea eggs
2 c all purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 c milk
1 tsp. vanilla
Peanut Butter Filling:
1 c cream cheese, softened
1/2 c creamy peanut butter
Chocolate Glaze:
1/2 c water
4 tbsp. unsalted butter
1/2 c cocoa
1 c powdered sugar
1 tsp. vanilla
Directions: In large mixing bowl, cream butter and peanut butter until light and fluffy. Add brown sugar. Mix to blend. Add eggs, one at a time, mixing well after each addition. In a small bowl, combine flour, baking powder and salt. Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture. Add vanilla. Pour batter into 2 well greased and floured 9 inch cake pans. Bake in preheated 350 degree oven until cake tests done, about 45 minutes. Cool on wire rack to room temperature before frosting the cake. Spread half of Peanut Butter Filling over tops of each cake. Chill. Spread half of Chocolate Glaze over peanut butter topping on each cake, using metal spatula dipped in hot water. Spread glaze over cake while glaze is warm. As glaze cools, it will thicken. Peanut Butter Filling: Cream ingredients together until light and fluffy. Chocolate Glaze: Place water and butter in small saucepan. Bring to a boil. Add cocoa, sugar and vanilla to water mixture. Mix until smooth. Note: This recipe will make two 9 inch cakes or one stacked layer cake. If making the stacked layer cake, the Peanut Butter Filling should be put between the layers and on top of the cake before topping it with the Chocolate Glaze.
God Bless!!
Ride safe and always EAT WELL!!
Chef FatBoy
Brie Stuffed Chicken Breasts
Submitted by: sweetdaddybob, FL.
Ingredients:
2 tablespoons olive oil
1 medium onion -- chopped
1 Granny Smith apple, cored, coarsely chop
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup apple cider
4 ounces Brie cheese, rind removed, cut into chunks
4 medium chicken breast halves, on the bone, with skin (2 pounds)
Directions: Heat oil in medium size nonstick skillet over medium heat. Add onion; cook until very tender, about 8 minutes. Add apple, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup cider; cook until apples are tender, about 5 minutes. Remove from heat. Let cool slightly; Stir in Brie. Divide stuffing into 4 equal portions. Heat oven to 400o F. Run fingers under breast skin to separate from flesh. Put one-fourth of the stuffing under the skin of each breast; press gently to distribute filling evenly. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in 13 x 9 x 2-inch baking dish. Bake in 400 degree oven until no longer pink neat bone, 35 minutes. (180o F on instant-read meat thermometer). Remove chicken to platter; keep warm. Prepare sauce: Skim fat from baking dish. Scrape drippings into small saucepan. Heat over medium heat. Add remaining 1/2 cup apple cider; cook to reduce by half. Stir in remaining 1/2 teaspoon thyme and 1/4 teaspoon salt. Spoon over chicken. Serves 4.
Fillet of Beef with Red Pepper Sauce
Submitted by: Ralph King, CT.
Ingredients:
1/3 cup butter, softened
1/4 cup red bell pepper, finely chopped
3/4 teaspoon seasoned salt
1/4 teaspoon ground red pepper
12 ounces beef tenderloin steaks, 2 steaks, 2-1/2 inches thick
Directions: Combine first 4 ingredients, stirring well. Shape into 4 (2-inch) rounds on a waxed paper-lined baking sheet; cover and chill 1 hour or until firm. Place beef tenderloin steaks on a rack in broiler pan. Broil 5-1/2 inches from heat (with door partially opened) 6 minutes. Turn steaks over, and top each with a butter round. Broil 6 to 7 additional minutes or until a meat thermometer registers 145o F. (rare), 160o F. (medium), or to desired degree of doneness. Turn steaks over and transfer to a serving platter; top with remaining butter rounds. Yield: 2 servings.
Lover’s Citrus Ginger Teriyaki Steak
Submitted by: Capt’n Rob, FL.
Ingredients:
1 boneless beef top sirloin steak, cut 1 inch thick
(about 1 pound)
1/2 cup water
Marinade & Sauce:
½ cup prepared teriyaki marinade and sauce
1/3 cup orange marmalade
2 tablespoons creamy peanut butter
1 tablespoon finely chopped ginger
3 large garlic cloves, crushed
2 teaspoons dark sesame oil
Directions: Combine marinade ingredients in small saucepan over medium heat, whisking just until blended. Remove from heat. Place steak and 1/3 cup marinade mixture in plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes, turning once. Reserve remaining marinade mixture for sauce. Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil steak 16 to 21 minutes for medium rare to medium doneness, turning once. Meanwhile add water to reserved sauce in small saucepan; bring to a boil. Reduce heat and simmer 12 to 15 minutes or until slightly thickened, stirring occasionally. Carve steak into slices. Serve steak with sauce.
Valentines Day London Broil
Submitted by: theboneman, Me.
Ingredients:
1 pound beef flank steak or top round steak, cut 1 inch thick
2 medium red onions, cut into 8 wedges each
1 pound asparagus, trimmed
3 tablespoons prepared red wine vinaigrette
Salt and pepper
Marinade:
1/3 cup prepared red wine vinaigrette
1/2 teaspoon dried basil leaves, crushed
Directions: Chop 4 of the onion wedges. Combine marinade ingredients and chopped onion in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Thread remaining 12 onion wedges onto two 12-inch metal skewers. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange onion kabobs and asparagus on grid around steak. Grill flank steak, uncovered, 17 to 21 minutes for medium rare to medium doneness (top round steak 16 to 18 minutes for medium rare doneness), turning occasionally. Grill vegetables 9 to 12 minutes or until crisp-tender, turning occasionally. Remove onions from skewers. Toss onions and asparagus with 3 tablespoons vinaigrette. Carve flank steak across the grain into thin slices. (Carve top round steak crosswise into thin slices.) Season with salt and pepper, as desired. Serve with vegetables.
Makes 4 servings
Cuban Lover’s Meat Loaf
Not just another meatloaf, but a meatloaf rich in flavor that could only come from the happy marriage of two traditions. Try this new twist on an old favorite. It’s a main course with a Latin flair that is sure to please.
Submitted by: Jorge Respecto, FL.
Ingredients:
1 pound ground beef
¼ pound cooked ham (ground)
4 eggs
3 hard boiled eggs
1/8 teaspoon salt
1/4 teaspoon pepper
1 teaspoon oregano
1 teaspoon cumin
1 tablespoon minced garlic
1-3/4 cups cracker meal (or crushed Cuban crackers or soda crackers)
20 green olives with pimiento
2 tablespoons olive oil
1 onion diced
Meat Loaf Sauce:
1/2 teaspoon minced garlic
1/4 teaspoon oregano
1/4 teaspoon ground bay leaves
2 tablespoons tomato sauce
1/2 cup white wine
Directions: Mix the beef and ham together and add two beaten eggs, salt pepper, oregano, cumin, garlic and onion. Mix well, add enough cracker meal to make the meat hold its shape (3/4 a cup or so), and form the mixture into a large loaf. Open the loaf by cutting it across. Place the three hard boiled eggs down the center and line the olives on both sides of them. Close the loaf tightly and roll into a cylindrical shape. Roll the loaf in the other two beaten eggs and then the cracker meal three times until all the cracker meal has been used. In a large skillet, brown the loaf in the heated oil. It is best to try to brown the ends of the loaf first. After the loaf is browned, begin prepared the salsa (sauce). Pour the sauce over the loaf and simmer for about 45 minutes, turning it once or twice (or bake in an oven at 350 degrees). After the loaf is well done, remove from the heat. Serve hot, accompanied by the hot sauce. Or allow the loaf to cool to room temperature, then refrigerate and serve sliced cold in sandwiches. To make the sauce for the meat loaf, combine ingredients and mix well. Makes 4 to 6 serving
Bud’s Broiled Sirloin Steak
Submitted by: Bud Smith, NY.
Ingredients:
2-1/2 pounds sirloin steak, 1.5” to 2” thick
3 tablespoons butter
1 teaspoons garlic powder
1/4 teaspoons onion salt
3 tablespoons Worcestershire Sauce
1/2 cup steak sauce
Directions: Melt butter in Saucepan or Microwave on low heat. Stir in garlic powder, onion salt, Worcestershire Sauce, steak sauce and bring to a boil. Remove from heat. Place steak on broiler pan or shallow pan with a rack. Brush steak with sauce mixture. Broil 3-4 inches from heat for 5 minutes. Turn steak and brush second side with sauce mixture. Broil for 4 minutes. Remove from oven and let steak rest for 5 minutes. Slice and serve. Makes 4 servings.
Lover’s Shrimp Scampi
Submitted by: Ricky Wolffe, CT.
Ingredients
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 1/2 pounds fresh shrimp, shelled and de-veined without tails
1/2 cup olive oil
4 cloves garlic, minced
1 shallot, chopped
1/2 cup fresh parsley, minced
1/2 teaspoon dried oregano, crushed
2 tablespoons white wine
2 tablespoons brandy
Directions: In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture. In a large skillet, sauté dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan. In the same pan, sauté the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat. Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp. Place the serving dish of shrimp in a preheated broiler for about 2 minutes.
Cupid’s Shrimp Stew
Submitted by: Capt’n Crusty, FL.
Ingredients:
1/3 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1 cup small, peeled shrimp
3 cups water
2 tablespoons finely chopped green bell pepper
2 tablespoons minced celery
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 tablespoon ground black pepper
Directions: Make the Roux: In a heavy bottomed sauce pan, over medium heat, heat oil until hot but not smoking. Add flour all at once and stir constantly until the roux is golden brown. (Note: do not cook the roux too fast. If black flecks appear, the roux is burned and you must discard and start over. It may take 45 minutes to 1 hour to make the roux. The end result is worth the time.) Add the onion to the roux and cook, stirring constantly, until onion is soft and light brown. Lower heat to simmer and add the shrimp and cook for about 10 minutes. Slowly stir in the water. Raise heat to medium and continue cooking until the stew reaches a boil. Stir in the green bell pepper, celery, parsley, salt and pepper. Turn heat down to a simmer and cook for about 30 to 40 minutes to blend flavors. Taste and adjust seasonings.
Prawns of Passion
Submitted by: Capt’n Rob, FL.
Ingredients:
1 cup butter, divided
1 medium head garlic, peeled and minced
1 (28 ounce) can crushed tomatoes
2 pounds or one kg large prawns - peeled, de-veined and butterflied
1 medium head garlic, peeled and minced
1/4 cup chopped fresh parsley
Directions: 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. Spread the warm tomato mixture onto serving plates. Place prawns on top of tomato sauce and sprinkle with chopped parsley. This is wonderful with plain steamed white rice or spaghetti and cheese, plus a green vegetable or green salad.
Romantic Dinner Chicken
Submitted by: jobaker78, NM
Ingredients:
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
Directions: 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.
Special Salmon Steaks
Ingredients:
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
Directions: Sauté 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.
Lover’s Fettuccini Alfredo
Submitted by: frogiam1, FL.
Ingredients:
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
Directions: 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.
Valentine's Day Chicken
Submitted by: Jeremy Collins, CT.
Ingredients:
16 ea pieces skinned chicken
5 ea medium onions thin sliced
2 tbsp. vegetable oil
6 tbsp. blanched ground almonds
3 tbsp. ground coriander
2 tbsp. chopped fresh ginger
2 tsp. ground cardamom
course salt
2 tsp. ground red pepper
1 tsp. ground cumin
1/2 tsp. ground fennel
1/2 c vegetable oil
2 c plain yogurt
1 c water
fresh cilantro (garnish)
Directions: Pat chicken dry. Heat 2 tablespoons of vegetable oil in a heavy large skillet over medium-high heat. Add chicken in batches and cook on all sides just until no longer pink (do not brown). Remove using slotted spoon and set aside. Heat 1/2 cup vegetable oil in skillet. Add sliced onion and fry until wilted and pale brown, stirring constantly, about 10 minutes. Stir in almonds, coriander, ginger, cardamom, salt, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat. Transfer half of the mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water. Repeat with the rest of the mixture, yogurt and water. Pour sauce back into skillet. Add chicken to skillet. Place over medium-high heat and bring to a boil. Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes. Remove from heat. Let stand at room temperature for about 30 minutes. Transfer to serving dish, garnish with cilantro and serve immediately.
Valentine's Day Tarragon Lamb
Submitted by: Tom & Lisa McMullen, NY.
Ingredients:
4 lb leg of lamb
1 tsp. tarragon
1 tbsp. oil
1 ea onion, sliced
1 1/4 c dry white wine
salt and pepper to taste
2/3 c cream
Directions: Skin the leg of lamb and trim away all the outside fat. Score the flesh deeply with a criss-cross pattern and stuff the slits with the tarragon. Rub the meat with the oil and cover with the onion. Place in a suitable dish for marinating and pour the white wine over top. Add salt and pepper to taste and marinate for about 2 hours, basting occasionally. Roast the lamb with the marinade, at 325 degrees F. until done; baste frequently. Ten minutes before the meat is finished cooking, pour off the marinade and meat juices into a saucepan. Reduce the gravy to half its original quantity by boiling vigorously. Carve the meat into thin slices and add the juices from the meat to the marinade. Arrange the meat on a a serving dish and keep warm. Remove the gravy from the heat, stir in the cream and slowly reheat until it forms a medium-thick consistency. Pour the sauce over the lamb and keep warm till ready to serve.
Valentine's Day Spanish Rice with Beef
Submitted by: Wayne Henson, KY.
Ingredients:
1 lb Lean Ground Beef
1/2 c Onion; Chopped, 1 Med
1 c Rice; Regular, Uncooked
2/3 c Green Bell Pepper; Chopped
16 oz Stewed Tomatoes; 1 Can
5 ea Bacon Slices; Crisp, Crumbled
2 c Water
1 tsp. Chili Powder
1/2 tsp. Oregano
1/4 tsp. Salt
1/8 tsp. Pepper
Directions: Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the rice, green pepper, tomatoes, bacon, water, chili powder, oregano, salt and pepper. To Cook in a Skillet: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 minutes. (A small amount of water can be added if necessary.) To Cook in the Oven: Pour the mixture into an un-greased 2-quart casserole. Cover and bake at 375 degrees F, stirring occasionally, until the rice is tender, about 45 minutes. Serve hot.
Valentine's Day Chicken Parmesan
Submitted by: John “Woody” Smith, FL.
Ingredients:
1/2 c Fine, dry bread crumbs
1/4 c Grated Parmesan cheese
4 ea Chicken breasts, boneless
1 ea Egg, beaten
3 tbsp. Butter
1 ea 8 oz. can tomato sauce
1/2 c Water
1/4 tsp. Dried whole oregano
1 c Shredded mozzarella cheese
Directions: Combine bread crumbs and Parmesan cheese. Dip chicken in egg and coat well. Preheat skillet to 350 degrees. Add butter and cook chicken for about 3 minutes on each side. Combine the tomato sauce, water, and oregano; pour over chicken. Reduce heat to 220 degrees, cover and cook 25-30 minutes. Sprinkle with mozzarella cheese; cover and cook just until cheese melts.
Valentine's Day Salmon Steaks with White Wine Sauce
Submitted by: Jill Franks, Del.
Ingredients:
8 oz (2) Salmon Steaks *
2 tsp. Cooking Oil
White Wine Sauce:
1 tbsp. Butter or Margarine
1 tsp. Cornstarch
Dash White Pepper
1/2 c Half Half Light Cream
1 ea Large. Beaten Egg Yolk
2 tbsp. Dry White Wine
Seedless Green Grapes (Opt.)
Directions: *Salmon steaks may be either fresh or frozen; thaw, if frozen. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to the browning dish; swirl to coat the dish. Place salmon steaks in the browning dish. Microwave, covered, on 100% power for about 30 seconds. Turn the salmon steaks and microwave, covered, on 50% power about 3 minutes or until the salmon flakes easily when tested with a fork. Let salmon steaks stand, covered, while preparing the wine sauce. For the wine sauce: In a 4-cup measure microwave the butter or margarine, uncovered, on 100% of power for 45 seconds to 1 minute or until melted. Stir in the cornstarch and white pepper. Stir in light cream. Microwave, uncovered, on 100% power for 2 to 3 minutes or until mixture is thickened and bubbly, stirring every minute. Stir half the hot cream mixture into the beaten egg yolk. Return all to the 4-cup measure. Microwave, uncovered, on 50% power for 1 minute, stirring every 15 seconds until mixture is smooth. Stir in dry white wine. Transfer the salmon steaks to a serving platter and spoon the wine sauce over top. Garnish with seedless green grapes, if desired.
Valentine's Day Fettuccine
Submitted by: Karen Skut, Ct.
Ingredients:
8 Bacon slices; chopped thick
4 Green onions; chopped
1/2 c Whipping cream
1/2 c Parmesan; freshly grated
1/3 c Basil; chopped fresh
1lb Fettuccine
Salt and pepper
Parmesan; freshly grated
Directions: Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in Parmesan cheese and basil. Meanwhile, cook fettuccine in large pot of boiling, salted water until just tender but still firm to the bite (al dente), stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately; pass the grated Parmesan.
Valentine's Day Crispy Chicken Drumsticks
Ingredients:
8 Chicken Drumsticks, skinned about 2 1/2 pounds.
1 1/2 c Breadcrumbs
1/4 c Grated Parmesan Cheese
2 tbsp. Minced fresh Parsley
1/4 tsp. Garlic powder
Salt and Pepper to taste
1/3 c Skim Milk
Directions: Rinse chicken with cold water, and pat dry. Combine bread crumbs, parmesan cheese, parsley, garlic powder, salt and pepper; stir well. Dip drumsticks in skim milk then dredge in breadcrumb mixture, coating well. Place drumsticks in a 10x6x2 inch baking dish sprayed with Pam. Bake at 350 degrees F. for 1 hour.
Valentines Salmon Steaks with Cucumber Dill Sauce
Submitted by: Paul Allen, Ga.
Ingredients:
2 ea Salmon steaks
1/4 c Dry white wine
1 ea Bay leaf
2 tbsp. Fresh dill
1 ea Stalk celery, cut up
Cucumber Dill Sauce:
1/4 c Plain low-fat yogurt
1/4 c mayonnaise
1 ea Small seeded grated cucumber
1 ea Small onion, peeled grated
1/8 tsp. Dry mustard
1/4 c Freshly chopped dill
Salt and pepper to taste
Directions: Place steaks in microwave safe dish w/ thick end to outside. Mix together the white wine, bay leaf, dill, and celery; spread mixture evenly over the salmon steaks. Cover and microwave on high for 4-6 minutes. Serve with cucumber-dill sauce. For Cucumber-Dill Sauce: Combine the yogurt, mayonnaise, cucumber, onion, mustard, dill, salt and pepper in a food processor and blend well. Pour into serving bowl; refrigerate for 1 to 2 hours before serving.
Valentine's Day Turkey Taco Salad
Submitted by: Sheri Watkins, NC.
Ingredients:
3 ea flour tortillas, 8 inches in diameter.
1/2 lb ground turkey
1/3 c water
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
8 oz kidney beans, drained
5 c shredded lettuce
1 ea medium tomato, chopped
1/2 c shredded Monterey Jack cheese
1/4 c onion, chopped
1/4 c Thousand Island dressing
1/4 c sour cream (garnish)
4 ea pitted ripe olives, sliced (garnish)
Directions: Preheat oven to 400 degrees F. Cut tortillas into 12 wedges or 3x1/4-inch strips and place in a 15 1/2 x 10 1/2 x 1 inch un-greased jelly roll pan. Bake 6 to 8 minutes, stirring at least once, until golden brown and crisp; cool. Cook ground turkey in non-stick skillet, stirring frequently, until browned. Stir in water, chili powder, salt, garlic powder, red pepper, and kidney beans. Heat to boiling; reduce heat. Simmer uncovered 2 to 3 minutes, stirring occasionally, until liquid is absorbed. Cool 10 minutes. Mix lettuce, tomato, cheese, onion in a large bowl; toss with the Thousand Island dressing; divide between 4 dinner plates. Top each salad with about 1/2 cup turkey mixture. Arrange tortilla wedges around salad and garnish with sour cream and olives.
Valentine's Day Cornish Game Hen with Stuffing
Submitted by: Dave Cassone, NC.
Ingredients:
2 ea Rock Cornish game hens
1/2 ea lemon
Salt and pepper
4 ea strips bacon
3/4 c red wine
Stuffing:
1 c buckwheat groats
1 ea egg (slightly beaten)
2 c boiling water
3 ea strips bacon (cut in pieces)
4 tbsp. butter
1 ea medium onion (chopped)
1 ea clove garlic (minced)
1/2 ea green pepper (chopped)
1/4 lb mushrooms (chopped)
1 tsp. oregano
1/2 tsp. sage
Salt and pepper to taste
Directions: Rub birds inside and out with lemon and sprinkle well with salt and freshly ground pepper. Preheat oven (450 degrees F.). Fill cavities with the Kasha stuffing. Close opening with skewers. Place birds, breast side up, on rack in open roasting pan and cover breasts with bacon. Cool for 15 minutes. Reduce heat to 325 degrees F. and add red wine. Roast for 35 to 40 minutes, basting often (like every 15 minutes, if possible); add more wine if necessary. For Stuffing: Mix the groats with beaten egg; add to frying pan over high heat. Stir constantly until grains separate, then add the boiling water. Cover pan, reduce heat, and simmer for 30 minutes. Meanwhile, fry the bacon in another large frying pan. When bacon is lightly browned, push to one side and add the butter. Let this sizzle and add onion, garlic , green pepper, and mushrooms; stir constantly. Add oregano, sage, and salt and pepper. Reduce heat and add the cooked groats. Mix well, adjust seasoning, and remove from heat. Kasha is frequently called buckwheat groats. It is made from buckwheat grain and then roasted, which gives it a delicious nut-like flavor. Aside from being a tasty stuffing for poultry, this recipe makes an excellent side dish in place of rice, potatoes, or noodles.
Desserts by Melody:
Avocado Lime Cheesecake
Ingredients
1 1/2 cups cream
3/4 cup white sugar
1 1/2 ripe avocados, peeled and pitted
2 (3 ounce) packages cream cheese, softened
1/2 cup fresh lime juice
1 (8 inch) prepared graham cracker crust
Directions: Heat the cream in a small saucepan until small bubbles appear around edges. Remove from heat and stir sugar into the cream until it dissolves. Transfer to a medium bowl, and allow to cool. Combine the avocado and cream cheese in a food processor and blend until smooth. Add the lime juice and process until smooth, then whisk into the cooled cream mixture. Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions. Spoon into the prepared pie crust. Smooth surface with a spatula. Freeze at least 2 hours in freezer before serving.
Valentine's Day Golden Apple Pie with Rum Sauce
Ingredients:
7 ea golden delicious apples
1/4 c brown sugar
2 tbsp. flour
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. salt
Pastry for a 2 crust 9" pie
1/4 c chopped nuts
2 tbsp. rum
2 tbsp. butter
Directions: Combine apples with brown sugar, flour, cinnamon, nutmeg, and salt. Place in a 9" pastry-lined pie plate. Flute edges of crust. Sprinkle apples with nuts and rum; dot with butter. Roll out remaining pastry. Cut into 3/4" strips. Arrange strips in a lattice pattern, on top of the pie. Bake at 425 degrees F. for 50 to 60 minutes or until apples are fork-tender. Cover top of pie with foil part way through baking time to prevent over-browning of crust. Serve with Rum Sauce.
Rum Sauce:
Combine 1 cup sugar, 3/4 cup water, and 1/2 tsp. of cinnamon in medium size saucepan.
Bring to a boil and boil for 5 minutes over medium- high heat, stirring constantly. Gradually blend together 2 tbsp. cornstarch and 1/4 cup cold water. Stir into hot sugar mixture. Cook and stir until thickened. Stir in 1/2 cup rum; cool slightly. Serve warm with pie.
Valentine's Day Butterscotch Pie with Cinnamon Meringue
Ingredients:
1 c brown sugar
2 tbsp. butter
1 ea egg, separated
1 tbsp. flour
1 c milk
1 tsp. vanilla
1/4 tsp. salt
Cinnamon Meringue:
1 egg white
1 tsp. sugar
1 tsp. cinnamon
Directions: Boil the brown sugar and butter together until soft. Thoroughly beat the egg yolk (reserve the egg white for the Cinnamon Meringue) and add it to the flour, then add the milk. Beat this until very smooth. Combine with the brown sugar mixture and cook until the mixture thickens. Remove from heat and add vanilla and salt. Pour into a pastry-lined pan. Bake at 450 degrees F. for 10 minutes; reduce heat to 350 and bake for 30 more minutes. Cover pie with the Cinnamon Meringue and return pie to oven to brown the meringue (watch carefully so it doesn't burn). For the Cinnamon Meringue:
Beat the egg white together with the sugar and cinnamon.
Valentine's Day Chocolate Pecan Pie
Ingredients:
6 oz Semi-Sweet Chocolate Chips
2/3 c Evaporated Milk
2 tbsp. Butter Or Regular Margarine
2 ea Eggs; Large, Slightly Beaten
1 c Sugar
2 tbsp. Unbleached Flour
1/4 tsp. Salt
1 tsp. Vanilla
1 c Pecans; Chopped
1 ea Unbaked 9-inch Pie Shell
Directions: Combine the chocolate chips, evaporated milk, and butter in a small saucepan. Cook over low heat, stirring constantly, until mixture is smooth and creamy. Combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. Gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie crust. Bake at 375 degrees F. for about 40 minutes or until the filling is set. Cool on a wire rack.
Valentine's Day Apple Pie
Submitted by: Stephanie Byrd, KY.
Ingredients:
1 c Flour
1 c Sugar
1/2 tsp. Vanilla
4 ea Egg whites
2 tsp. Baking powder
2 c Apples, peeled chopped
2 tbsp. Cinnamon-sugar mixture
Directions: Preheat oven to 350 degrees F. In a large bowl mix the flour, sugar, vanilla, egg whites and baking powder (it will be very thick). Stir in the chopped apples. Spray a pie plate with non-stick spray (or use a good non-stick pie plate). Put mixture in the pie plate and sprinkle with the cinnamon-sugar mixture. Bake for 35 to 40 minutes.
Valentine's Day Crustless Pumpkin Pie
Submitted by: Tina Carle, Va.
Ingredients:
3 Eggs
1 1/2 tsp. Ginger
1/4 tsp. Nutmeg
1/2 tsp. Cinnamon
1 3/4 c Pumpkin
3/4 c Honey
1/2 tsp. Salt
1 c Evaporated milk
Directions: Blend together the eggs, ginger, nutmeg, cinnamon, pumpkin, honey, and salt; mix well. then add the evaporated milk. Blend until smooth. Bake in un-greased 9 inch pie plate at 325 degrees for about an hour.
Valentine's Day Apple Crunch Pie with Cinnamon Ice Cream
Submitted by: Helen Penny, Wva.
Ingredients:
6 Juicy sour apples, pared and cored
1 c Flour
1 c Brown sugar
1/4 lb Margarine
Cinnamon Ice Cream:
1/2 pt Whipping cream
2 tbsp. Sugar
1 tsp. Cinnamon (heaping)
1 qt Vanilla ice cream
Directions: Place sliced apples in pie plate. Whisk together the flour and brown sugar; add margarine and mix until crumbly. Sprinkle this mixture over apples and bake at 350 degrees for about 30 minutes or until apples are fork-tender. Serve warm with Cinnamon Ice Cream. For Cinnamon Ice Cream: Whip the cream; add sugar and cinnamon. Soften the vanilla ice cream; add cinnamon mixture and whip. Freeze.
Valentine's Day Chocolate Peanut Pie
Submitted by: Sara Rogers, NC.
Ingredients:
8 oz Softened cream cheese
1 c Sugar
1 c Creamy peanut butter
2 tbsp. Butter, melted
1 c Heavy cream
1 tbsp. Pure vanilla extract
Chocolate Topping:
4 oz Semisweet chocolate
2 tbsp. Butter
2 tbsp. Salad oil
1/8 tsp. Pure vanilla extract
Crushed peanuts (garnish)
White chocolate shavings (garnish)
Dark chocolate shavings (garnish)
Directions: Make up your favorite graham cracker pie crust recipe and place into a greased 9" pie pan, pressing crust evenly onto the bottom and up the sides. Whip the cream cheese until fluffy. Slowly mix in the sugar, peanut butter, and melted butter. In a separate bowl, whip the cream and vanilla until firm. Blend 1/3 cup of the whipped cream into the peanut butter mixture. Fold this mixture into the remaining whipped cream until totally blended. Fill the pie shell, smooth the top, and chill in the freezer for at least 20 minutes. For the Chocolate Topping: Combine the chocolate, butter, salad oil, and vanilla and cook in the top of a double boiler until the chocolate melts. Cool slightly. Spread Chocolate Topping on the cooled peanut butter pie, starting from the center and working outwards. Chill or freeze until ready to serve. If desired, garnish the top with crushed peanuts and white and dark chocolate shavings.
Valentine's Day Pumpkin Pie with Ginger Cookie Crust
Submitted by: Marlene Henson, KY.
Ingredients:
1 c Canned pumpkin
3/4 c Evaporated skim milk
1/2 c Applesauce
1/4 c Sugar
1/4 c Maple syrup
3 Egg whites
2 tsp. Cornstarch
1 1/2 tsp. Pumpkin pie spices
1 1/2 c Gingersnap cookie crumbs
Whipped Cream or vanilla ice cream for topping
Directions: Combine the pumpkin, skim milk, applesauce, sugar, maple syrup, egg whites, cornstarch and pumpkin pie spices in a large bowl. Beat at medium speed with a mixer. Coat a 9-inch pie platter with vegetable spray; line with crumbled gingersnap cookie crumbs and pour mixture into the crust. Bake at 400 degrees F. for about 15 minutes; then reduce heat to 350 and bake for an additional 20 minutes or until a toothpick inserted in the middle comes out clean. Serve with whipped cream or vanilla ice cream.
Valentine's Day Ambrosia Pie
Submitted by: bigmamma, Ga.
Ingredients:
1 qt Vanilla ice cream
2 c Milk
2 ea Pkg. instant Chocolate Pudding
2 ea Graham cracker crusts
Whipped topping
Chocolate curls for garnish
Directions: Combine the vanilla ice cream and milk and mix slightly. Add chocolate pudding and mix for about 3 minutes. Divide and pour into pie crusts. Cover with whipped topping and garnish with chocolate curls. Refrigerate three to four hours before cutting.
Valentine's Day No-Bake Blueberry Pie
Submitted by: Tiffany Raby, Ky.
Ingredients:
1 Baked 9" Pie Crust
3 c Fresh Or Frozen Blueberries
1/3 c Sugar
1 tbsp. Cornstarch plus 2 tsp.
1/4 tsp. Salt
1/4 tsp. Ground Cinnamon
2/3 c Water
1/4 c Medium Sherry
2 tsp. Lemon Juice
Sour cream Topping:
1 c Sour Cream
2 tbsp. Sugar
1 tsp. Vanilla
Directions: Spread the blueberries in the crust. Mix the sugar, cornstarch, salt, and cinnamon in a 4 cup measuring cup. Stir in the water. Microwave uncovered on high stirring every minute until thickened and clear, 3 to 4 minutes. Stir in the sherry and lemon juice. Pour over the blueberries in the pie crust. Refrigerate at least 2 hours. Serve with the Sour Cream Topping: For Sour Cream Topping: Mix the sour cream, sugar, and vanilla.
Valentine's Day Hidden Hugs Cookies
Submitted by: Brandy McQueen, Ky.
Ingredients:
1 pk. Hershey's Hugs Chocolates (8 oz)
1 c Butter or margarine, softened
1/2 c Powdered sugar
1 tsp. Vanilla extract
2 1/4 c All-purpose flour
1/4 tsp. Salt
3/4 c Toasted almonds, finely ground (see note)
Additional powdered sugar
Directions: Heat oven to 400 degrees F. Remove wrappers from chocolate pieces. In large mixer bowl, beat butter, powdered sugar and vanilla until well blended. Stir together flour and salt; gradually add to butter mixture, beating until well blended. Add nuts; blend well. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls. Place on un-greased cookie sheet. Bake 10-12 minutes or until set. Cool slightly; roll in powdered sugar. Cool completely. Before serving, roll again in powdered sugar, if desired. Note: To toast almonds, heat oven to 350'F. Spread almonds in thin layer in shallow baking pan. Bake 8-10 minutes, stirring occasionally, until light golden brown; cool.
Coffee Meringue Valentine's Day Kisses
Submitted by: Josie Ross, NY.
Ingredients:
3/4 c Sugar
3 tsp. Powdered instant coffee
4 Egg whites, room temperature
1 tsp. Vanilla extract
1/4 tsp. Cream of tartar
Directions: Preheat oven to 250'F.Use nonstick cookie sheets. In a food processor with a metal blade, process the sugar and coffee powder until the texture of the sugar becomes very fine. In a large mixing bowl, beat the egg whites and vanilla extract with an electric mixer at medium speed, until very frothy. Add cream of tartar, and continue beating at medium speed until soft peaks form. Increase beater speed to high, and gradually beat in sugar-coffee mixture. Continue beating until soft peaks form and mixture has a glossy sheen. To pipe cookies from pastry bag: Fill pastry bag (or 1-gallon freezer bag), fitted with Number 6 plain round pastry tube, with meringue. Hold bag upright over prepared cookie sheets and squeeze out meringue, leaving pastry tip buried in meringue, until you have piped out a round about 1 1/2" in diameter. Lift up tip and stop squeezing. Leave 1" between cookies. Or, drop by tablespoonfuls onto prepared cookie sheet, leaving 2" between cookies. Bake for 1 hour without opening oven door. Turn off oven, and let meringues dry in oven 2-3 hours more without opening oven door. (After the first hour, it's okay to peek just once.) At this point you can leave them in the oven overnight. Remove the meringues from the cookie sheet with a spatula. Store in airtight container. Makes about 3 dozen.
Crème De Menthe Chocolate Squares (Valentine's Day)
Submitted by: Karen Skut, Ct.
Ingredients:
Brownies:
1 c Sugar
1/2 c Butter
4 Eggs, beaten
1 c Flour
1/2 tsp. Salt
1 tsp. Vanilla
1 can (16 oz) chocolate syrup
Crème de Menthe Layer:
2 c Confectioners sugar
3 tbsp. Green crème de menthe
1/2 c Melted butter
Glaze:
6 oz Chocolate chips
6 tbsp. Butter
Directions: Preheat oven to 350 degrees F. In a large bowl, cream sugar and butter. Add beaten eggs and blend well. Add flour and salt and mix well. Blend in vanilla and chocolate syrup. Pour batter into greased 9x13-inch pan. Bake at 350ø for 30 minutes. Cool in pan. While brownies are cooling, make mint layer by mixing together sugar, crème de menthe and butter. Spread over cooled brownies. To make glaze: Melt chocolate chips and butter together until smooth. Cool and spread thinly over mint layer. Chill until ready to serve. Cut into small squares. These brownies freeze well. To use: thaw at room temperature for two hours.
Valentine's Day Chocolate Chip Pudding Cookies
Submitted by: Fran Lemur, Az.
Ingredients:
2 1/4 c All-purpose flour
1 tsp. Baking soda
1 c Butter; or margarine, softened
3/4 c Lt. brown sugar; firmly packed
1/4 c Sugar; granulated
1 pk. Instant pudding; 4 serving. size*
1 tsp. Vanilla
2 Eggs
12 oz Chocolate chips
1 c Chopped nuts
*Suggestions: Butter Pecan, Butterscotch, Chocolate, Vanilla, etc.
Directions: Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in the eggs. Gradually add flour mixture; then stir in chips and nuts (batter will be stiff.). Drop from teaspoon onto un-greased baking sheets, about 2 inches apart. Bake at 375 degrees F. for 8 to 10 minutes.
Valentine's Day Sugar Heart Cookies
Submitted by: Gracie Murtha, Ct.
Ingredients:
3 1/2 c Sifted flour
2 1/2 tsp. Baking powder
1/2 tsp. Salt
1 1/2 Cubes sweet butter (6 oz)
2 tsp. Vanilla
1 1/2 c Granulated sugar
2 Eggs
1 tbsp. Milk
2 tbsp. Sour cream
grated rind of one lemon
Colored sugar for sprinkling
Directions: Sift together flour, baking powder and salt. Cream together butter, sugar, sour cream, lemon peel and beat well. Add eggs, one at a time, and then add the milk. Gradually, add the sifted dry ingredients, scraping the bowl with a rubber spatula as necessary. Beat only until thoroughly mixed. Separate dough in half. Wrap each batch with foil or plastic wrap and chill in refrigerator for 3 hours or longer (DO NOT place dough in the freezer). Preheat oven to 400 degrees F. Place one batch of dough on lightly floured pastry cloth. Turn dough to distribute flour on all sides and roll out to desired thickness. Cut out the cookies using a heart-shaped cookie cutter. Transfer cookies to un-greased cookie sheets. Sprinkle the tops of the cookies with colored sugar. Bake cookies about 8 to 10 minutes or until they're lightly browned. Transfer cookies to racks for cooling.
Valentine's Day Meringue Cookies
Submitted by: Phyllis LaCrosse, Del.
Ingredients:
4 Egg whites
1/4 tsp. Cream of tartar
1 tsp. Vanilla
1/4 tsp. Salt
1 1/2 c White sugar
1 Bag (12-oz) chocolate chips
Large fresh strawberries
Directions: Beat egg whites until foamy; add salt and cream of tartar. Beat until stiff but not dry. Add sugar 2 tablespoons at a time and beat until stiff. Fold in vanilla and chocolate chips. Drop mixture by spoonfuls on waxed paper lined cookie sheets. Bake at 300 degrees for 20-25 minutes.
Cool slightly and remove from pan. Store in airtight containers. Serve on tray with strawberries.
Valentine's Day Sweet Potato Raisin Cookies
Submitted by: Karen Denis, FL.
Ingredients:
1 c Raisins
1/4 c Butter or margarine
1 c Sweet potatoes, cooked, mashed
1 Egg
1 tsp. Vanilla
2 c Flour, whole wheat
1/4 tsp. Allspice
1/2 tsp. Salt
1/2 tsp. Nutmeg
1/2 tsp. Baking soda
1 tsp. Cinnamon
1/4 c Walnuts, chopped
1/2 c Unprocessed bran flakes
Non stick vegetable cooking spray
Directions: Preheat oven to 350 degrees F. Soak raisins in hot water to cover 5 minutes; drain. Cream butter, then add sweet potato, egg, vanilla; beat until creamy. Mix flour, allspice, salt, nutmeg, baking soda, baking powder and cinnamon. Add to creamed mixture and mix well. Add raisins, nuts and bran flakes. Drop onto cookie sheet sprayed with vegetable cooking spray. Bake 10 to 12 minutes.
Valentine's Day Sweetie Pies
Submitted by: Claudette Pease, CT.
Ingredients:
2 oz Semisweet Chocolate Chips
1/2 c Softened Salted Butter
1 c White Sugar
2 lg Eggs
2 tsp. Pure Vanilla Extract
1 1/2 c All-Purpose Flour
1/2 tsp. Baking Soda
6 oz Semisweet Chocolate Chips
3 oz White Chocolate Chips
1 1/2 oz Milk Chocolate Chips
Directions: Preheat oven to 375 degrees F. Line cookie sheets with waxed paper. In a double boiler, melt the unsweetened chocolate and the first batch of chocolate chips. Stir frequently with wooden spoon or wire whisk until creamy and smooth. Pour melted chocolate into a large bowl. Add butter and beat with electric mixer at medium speed until thoroughly combined. Add the sugar, eggs and vanilla. Beat on medium speed until well blended. Scrape down sides of bowl. Add the flour, baking soda and the three types of chocolate chips. Mix at low speed just until combined. Chips should be distributed equally throughout the dough. Roll a heaping tablespoon of dough into a ball, about 1 1/2 inches in diameter. Place dough balls onto paper-lined pans, 2 inches apart. With the palm of your hand, flatten each ball to 1/2 inch thickness. Bake for 10-12 minutes. Transfer cookies with a spatula to a cool, flat surface.
Valentine's Day Chocolate Cookie Bars
Submitted by: Cathy Bitterman, Ct.
Ingredients:
1/2 c Butter
1/4 c Sugar
5 tbsp. Cocoa
1 tsp. Vanilla
1 ea Egg
2 c Graham cracker crumbs
1/4 c Nuts (finely chopped)
1 c Coconut
Filling:
1/4 c Butter, divided
3 tbsp. Milk
3 tsp. Vanilla
2 c Confectioners' sugar
3 ea Squares chocolate
1 tbsp. butter
Directions: Cream butter, sugar, cocoa, vanilla and egg together. Add graham cracker crumbs, nuts and coconut. Pack in 8 x 13-inch pan and refrigerate. Filling: Mix together the butter, milk and vanilla, blend with confectioners' sugar. Spread on first mixture; let set. Melt chocolate and 1 tablespoon butter; spread on top. Let set. Cut into squares.
Heavenly Valentine's Day Chocolate Cheesecake
Submitted by: Hillary Marsh, Me.
Ingredients:
2 c Vanilla Wafers, Fine Crush
1 c Ground Toasted Almonds
1/2 c Butter, Melted
1/2 c Sugar
12 oz Milk Chocolate Chips
1/2 c Milk
1 ea Env. Unflavored Gelatin
16 oz Cream Cheese, Softened
1/2 c Sour Cream
1/2 tsp. Almond Extract
1/2 c Heavy Cream, Whipped
Garnishes * Whipped cream and chocolate shavings (optional).
Directions: In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside.Pour milk into small saucepan; sprinkle gelatin over top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake. Cheesecake Tip: To easily cut cheesecake, take a long strand of plain dental floss, stretch it taut, and gently press it through the cake. When you reach the bottom of the cheesecake, simply pull the floss out from underneath.
Valentine's Day Peanut Butter Cake
Submitted by: Alice Rouix, LA.
Ingredients:
3/4 c unsalted butter
3/4 c creamy peanut butter
2 c packed brown sugar
3 ea eggs
2 c all purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 c milk
1 tsp. vanilla
Peanut Butter Filling:
1 c cream cheese, softened
1/2 c creamy peanut butter
Chocolate Glaze:
1/2 c water
4 tbsp. unsalted butter
1/2 c cocoa
1 c powdered sugar
1 tsp. vanilla
Directions: In large mixing bowl, cream butter and peanut butter until light and fluffy. Add brown sugar. Mix to blend. Add eggs, one at a time, mixing well after each addition. In a small bowl, combine flour, baking powder and salt. Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture. Add vanilla. Pour batter into 2 well greased and floured 9 inch cake pans. Bake in preheated 350 degree oven until cake tests done, about 45 minutes. Cool on wire rack to room temperature before frosting the cake. Spread half of Peanut Butter Filling over tops of each cake. Chill. Spread half of Chocolate Glaze over peanut butter topping on each cake, using metal spatula dipped in hot water. Spread glaze over cake while glaze is warm. As glaze cools, it will thicken. Peanut Butter Filling: Cream ingredients together until light and fluffy. Chocolate Glaze: Place water and butter in small saucepan. Bring to a boil. Add cocoa, sugar and vanilla to water mixture. Mix until smooth. Note: This recipe will make two 9 inch cakes or one stacked layer cake. If making the stacked layer cake, the Peanut Butter Filling should be put between the layers and on top of the cake before topping it with the Chocolate Glaze.
Labels: Biker Recipes, Food Recipes
