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From: Margie (ILovePhotos) Posted by hostNov-28 8:18 PM 
To: All  (1 of 26) 


1 envelope unflavored gelatin
1/3 cup cold water
3 tablespoons Dutch process cocoa or unsweetened cocoa
16 ounces coffee low-fat yogurt
2 egg whites
1/3 cup sugar

1/4 cup all-purpose flour, PLUS 
2 tablespoons all-purpose flour
1/4 cup regular oats -- uncooked
1 tablespoon sugar, PLUS 
1-1/2 teaspoon sugar
1 tablespoon Dutch process cocoa or unsweetened cocoa
3 tablespoons unsalted butter or margarine -- melted
1 tablespoon water

Soften gelatin in cold water in top of a double boiler; cook over boiling water until gelatin dissolves, stirring constantly. Stir in cocoa, and cook until cocoa dissolves. Remove from heat, and cool to room temperature. Fold in yogurt. Chill until mixture reaches consistency of unbeaten egg white.

Beat egg whites (at room temperature) in a large bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold yogurt mixture into egg whites.

Spoon alternate layers of yogurt mixture and Chocolate Crunch into individual parfait glasses. Chill 3 to 4 hours.

Chocolate Crunch: Combine first 4 ingredients. Sprinkle butter and water over dry ingredients; mix well. Spread in a 9-inch square baking pan. Bake at 450 for 8 to 10 minutes or until crunchy; stir once. Cool completely.



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From: Margie (ILovePhotos) Posted by hostNov-28 8:18 PM 
To: All  (2 of 26) 
 26.2 in reply to 26.1 

Chocolate Decadence

6 ounces semisweet chocolate, chopped
5 tablespoons butter, room temperature
2 eggs, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Preheat oven to 425 degrees F.

Butter six ramekins or custard cups. Melt chocolate and butter slowly: You can do this in a double boiler, over, not in, simmering water, or in microwave, stirring to prevent scorching. Stir until completely smooth.

In a medium bowl, beat eggs with electric mixer until frothy, about 5 to 6 minutes. Stir vanilla and salt gently into beaten eggs. Fold half of egg mixture into chocolate mixture, mix well. Then fold remainder of egg mixture into chocolate mixture. Pour chocolate and egg mixture into prepared ramekins.

Line a roasting pan with a damp kitchen towel. Place ramekins on towel, inside roasting pan. Butter a piece of foil big enough to cover entire pan, and cover the ramekins, buttered side down. Place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the ramekins. Bake 5 minutes, then remove foil and bake 10 minutes more. Remove ramekins from water carefully. Let cool on wire rack for at least 3 hours. Cakes will firm up as they cool. Unmold each room-temperature ramekin onto a dessert plate, garnish and serve. Refrigerate unused portions.




From: Margie (ILovePhotos) Posted by hostNov-28 8:19 PM 
To: All  (3 of 26) 
 26.3 in reply to 26.2 

Champagne Shrimp & Pasta

  • 8 ounces angel hair pasta
  • 1 tablespoon extra virgin olive oil
  • 1 cup sliced fresh mushrooms
  • 1 pound medium shrimp, peeled and deveined
  • 1-1/2 cups champagne
  • 1/4 teaspoon salt
  • 2 tablespoons minced shallots
  • 2 plum tomatoes, diced
  • 1 cup heavy cream
  • salt and pepper to taste
  • 3 tablespoons chopped fresh parsley
  • freshly grated Parmesan cheese

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

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

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

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




From: Margie (ILovePhotos) Posted by hostNov-28 8:20 PM 
To: All  (4 of 26) 
 26.4 in reply to 26.3 

Cheesy Shrimp Scampi Appetizer

  • 1 tablespoon olive oil
  • 1 onion
  • 6 teaspoons minced garlic
  • 1 pound fresh shrimp, peeled and deveined
  • 12 shells puff pastry, baked
  • 4 tablespoons butter or margarine
  • 3 (8 ounce) packages cream cheese, softened
  • 4 eggs
  • 1/2 cup heavy cream
  • 16 ounces smoked Gouda, grated
  • 2 teaspoons salt

Preheat oven to 350 degrees F.

In a large skillet over medium-low heat, warm oil and saute onions and garlic until onions are translucent; set aside to cool. When cool, pour off liquid reserving garlic.

Cut shrimp into 1/2 inch pieces, reserving 12 uncut for garnish. In a large skillet over medium-low heat, melt butter and add reserved garlic and all shrimp; cook shrimp for 2 to 4 minutes or until done.


Remove center circle and a small portion of inside of cooled puff pastry shells.

In a medium bowl, beat cream cheese until creamy; add one egg at a time and beat until well mixed. Add cream, Gouda, onions, shrimp and salt.

Spoon filling into puff pastry shells.

Bake in preheated oven for 20 to 25 minutes or until filling is browned on top. Garnish with whole shrimp and chopped chives; serve.




From: Margie (ILovePhotos) Posted by hostNov-28 8:20 PM 
To: All  (5 of 26) 
 26.5 in reply to 26.4 

Crab Newburg

  • 1/3 cup butter
  • 1 pound fresh crabmeat
  • 1 pint sour cream, room temperature
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons tomato paste
  • 2 tablespoons dry sherry
  • 2 tablespoons grated Parmesan cheese

Melt butter in a skillet over medium heat. Add crab, stir and cook for 2 minutes. Mix in sour cream, tomato paste, dry sherry, parmesan and black pepper. Cook, stirring constantly, until heated through. Do not boil. Serve over rice or noodles.





From: Margie (ILovePhotos) Posted by hostNov-28 8:21 PM 
To: All  (6 of 26) 
 26.6 in reply to 26.5 

Sweet Chocolate Pears

  • 4 fresh pears
  • 2 cups orange juice
  • 1/2 cup white sugar
  • 4 (1 ounce) squares bittersweet chocolate

Preheat oven to 300 degrees F.

Place pears in a small ovenproof pan. Mix orange juice with 1/4 cup sugar and pour over pears.

Cook in preheated oven for 30 to 40 minutes; occasionally turn and sprinkle remaining sugar over pears. Remove pears from oven when soft and let cool.


Pour orange juice mixture into a medium saucepan and simmer over medium heat until mixture thickens to the consistency of cream; remove from heat.

In a small saucepan over medium-low heat, melt chocolate. Add a few tablespoons of hot milk if the chocolate becomes too thick to stir.

Put each pear in a small bowl. Pour the creamy orange sauce over each pear, then drizzle chocolate on top; serve warm.





From: Margie (ILovePhotos) Posted by hostNov-28 8:22 PM 
To: All  (7 of 26) 
 26.7 in reply to 26.6 

Double Chocolate Scones

2 C. all purpose flour
1/2 C. granulated sugar
1/3 C. unsweetened Dutch process cocoa powder (or regular unsweetened cocoa powder)
1 T. baking powder
1/2 t. salt
1/3 C. unsalted butter
1 beaten egg
1/2 C. whipping cream
1 t. vanilla
1 C. mini semi-sweet chocolate chips
1/2 C. chopped pecans, toasted (optional)
Coarse sugar (optional)

In large bowl, mix together first 5 ingredients. Using a pastry blender, cut in butter till mixture resembles coarse crumbs. Make a well in center of dry ingredients.

In small bowl, mix egg, whiping cream and vanilla. Add egg mixture to flour mixture. Add chocolate, and pecans if desired. Using a fork, stir till just moistened.

Turn out onto lightly floured surface. Gently knead by folding and pressing dough 10-12 strokes or till nearly smooth. Handle dough as little as possible to keep it light. Divide in half. Lightly roll or pat each half into 4-1/2" circle. Cut each round into 6 wedges. Place wedges 1" apart on parchment paper lined baking sheet or ungreased baking sheet. If you like, brush scones with additional whipping cream and sprinkle with coarse sugar.

Bake at 400° for 12-14 minutes or till bottoms are lightly browned. Remove scones directly to cooling rack for 5 minutes and serve warm.  Makes 12 scones.




From: Margie (ILovePhotos) Posted by hostNov-28 8:23 PM 
To: All  (8 of 26) 
 26.8 in reply to 26.6 

Sirloin Steak with Garlic Merlot Sauce

1 (12 - 14 oz.) sirloin steak (larger if desired)
1 T. vegetable oil

1  T. finely chopped garlic or more to taste
6 T. Merlot
3/4 C. beef stock or canned broth
3 T. unsalted butter

Sprinkle steak with salt and pepper. Heat oil in heavy large skillet over high heat. Add steak and cook until brown, about 1 minute per side. Reduce heat to medium and cook steak to desired doneness, about 3 minutes per side for medium-rare. Transfer steak to plate; tent with foil.

Add garlic to same skillet and sauté over medium-high heat 1 minute. Add Merlot; boil until reduced by half, about 2 minutes. Add stock; boil until syrupy, about 8 minutes. Remove skillet from heat. Add butter and whisk until melted. Season with salt and pepper.

Cut steak into 2 pieces, place on plates. Spoon sauce over and serve.

Serves 2.




From: Margie (ILovePhotos) Posted by hostNov-28 8:24 PM 
To: All  (9 of 26) 
 26.9 in reply to 26.8 

Parmesan Chicken for Two

2 boneless chicken breasts
1/2 cup "Oven Fry" for pork or chicken (No Substitutions)
1/2 tablespoon Italian seasoning
1/4 cup grated Parmesan cheese
1 egg
Olive oil

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

Serves: 2




From: Margie (ILovePhotos) Posted by hostNov-28 8:24 PM 
To: All  (10 of 26) 
 26.10 in reply to 26.8 

Penne Vodka

1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock and tomatoes. Bring sauce to a gentle boil and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a gentle boil, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass grated cheese and add a loaf of crusty bread.




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