Here's an idea for a special Valentine's Day meal that you can prepare at home for that special someone. This is the first of 4-part series of ideas. This combo uses lobster as salad, chicken for main dish, chocolate mousse for dessert, and a special Valentine shake. These recipes have been compiled to give a nice mix of recipes for a romantic meal. Enjoy!
Lobster Salad
Ingredients:
* 1 cup cooked lobster meat * 3 cups cooked rice * 1/4 cup sliced celery * 1/4 cup sliced pimento-stuffed olives * 1/4 cup chopped bell pepper * 1/4 cup chopped pimento * 1/4 cup minced onion * 1/2 teaspoon salt * 1/4 teaspoon pepper * 3 tablespoons mayonnaise * 2 tomatoes, cut into wedges * 1 lemon, cut into wedges * crisp lettuce
Directions:
Combine lobster, rice, celery, olives, bell pepper, pimento and onion in large bowl; cover and chill. Just before serving, stir together salt, pepper and mayonnaise; toss with lobster mixture. Spoon onto lettuce; garnish with tomato wedges. Serve with lemon wedges.
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 butter 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.
Lover`s Chocolate Mousse
Ingredients:
* 1 cup semisweet chocolate chips * 2 large eggs * 2 teaspoons brandy * 3/4 cup 2% lowfat milk -- heated to just below boiling point (microwave about 45 secs on high)
Directions:
Place the chocolate chips, eggs and brandy in blende. Blend 30 seconds at high speed. With blender running, add hot milk, continue blending for another 30 seconds. (If you really want to, fold in 1/2 cup whipping cream, whipped - but it really isn't necessary). Pour into dessert dishes, refrigerate at least 4 hours or overnight. Or pour into lightly sprayed fancy tart tins and freeze, let stand at room temperature about 30 minutes before serving.
Use a blender for this. You can replace the brandy with 1 tsp vanilla if you wish, or substitute 2 tsp of a coffee, orange or mint liqueur to subtly enhance the chocolate flavour.
Valentine Shake
Ingredients:
* 3 cups milk * 1 cup strawberries * 3 ice cubes
Directions:
Put all ingredients in blender. Mix. Pour into glasses.
If you like these ideas, look out for the next meal combo for your special Valentine dinner. Happy Valentine's Day. Have a good one !
When you cook for Valentine's Day, love radiates from your heart, pours into the food and gives it the magical quality that ignites the soul. When you serve your Valentine an elegant meal do it with some attractive candles, good champagne or wine if you like, and a warm and loving smile. The real aphrodisiac is you!
Cream of Courgette soup with tarragon
Ingredients: 1 chicken bouillon (stock) cube 500 g small courgettes (zucchini) firm and a shiny green 2 sprigs of tarragon washed and drained 1 large tablespoon creme fraiche 1/2 teaspoon of crushed peppercorns salt to taste
Wash trim and slice the courgettes/zuchinnis. Fill a pan with 1 1/2 cups of water, add the bouillon/stock cube and bring to the boil. Add the sliced courgettes/zuchinnis. Cook for 15 minutes. Transfer to a blender, add the peppercorns, and salt, creme fraiche, and then blend. Pour into soup bowls and add the sprigs of tarragon as a garnish.
Tagliatelle with pancetta and sage
Ingredients: 200 grams fresh tagliatelle pasta 2 tablespoons butter Half a bunch fresh sage washed and drained 60 grams of grated parmesan cheese 3 tablespoons olive oil 2 tablespoons ricotta cheese 4 slices pancetta ham
Saute the slices of pancetta and drain on paper towel. Heat 2 tablespoons of the olive oil in a frying pan and add the sage leaves and saute for 1 minute. Drain. Cook the pasta according to the instructions with 1 tablespoon of oil added to the water to keep the pastra strands separate during cooking. Drain and add the ricotta and butter. Stir together. Heap the pasta on two plates and top each pile with the pancetta, sage leaves, grated Parmesan, salt and pepper. Serve immediately.
Preheat oven to 150C or 300F Separate the egg yolks from the whites. Melt the chocolate in a bain-marie. Remove from the heat and whisk in the egg yolks, butter,raspberry liqueur,sugar and flour. Whisk the egg whites until stiff and then fold gently into the chocolate mixture. Butter a heart-shaped or round cake tin. Pour the mixture into the tin and bake for 40 minutes. The cake should be slightly runny in the middle. If using a round cake tin then cut a piece of cardboard into a heart-shaped template approximately the same size as the cake. Remove the cake from the tin and place the heart shaped template on top and use a sharp knife to cut out a heart. Cool. Wash and drain the respberries. Just before serving, arrange the raspberries evenly over the top of the cake. Sprinkle with icing sugar (use a tea strainer) and serve immediately.
Both Noraini Maskuri & Corina Clemence are contributors for EditorialToday. The above articles have been edited for relevancy and timeliness. All write-ups, reviews, tips and guides published by EditorialToday.com and its partners or affiliates are for informational purposes only. They should not be used for any legal or any other type of advice. We do not endorse any author, contributor, writer or article posted by our team.
Noraini Maskuri has sinced written about articles on various topics from Network Marketing, Recipes and Family Concerns. Noraini Maskuri has professional training in bakery, enjoys cooking and experimenting with recipes. She own a cookery site, to receive free Valentine Recipe eCookbook , please visit : http://www.mycookery.com/blog/. Noraini Maskuri's top article generates over 22200 views. to your Favourites.
Corina Clemence has sinced written about articles on various topics from Places to Visit in, Loire Valley and Dating and Romance. Corina Clemence operates a romantic fairytale luxury chateau in the Loire Valley, for up to fifteen people perfect for touring vineyards, castles and relaxing.