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Valentines Day is almost here! I know a lot of us enjoy going out to celebrate, but sometimes it's also nice to just have a quiet, romantic evening at home. I've tried to find some recipes that might fit the occasion for you.

Feta, Pear, and Watercress Salad



1 1/2 cups tightly packed torn red leaf lettuce

1/2 cup tightly packed trimmed watercress

1/2 cup red pear, thinly sliced

2 tablespoons crumbled feta cheese

1 tablespoon balsamic vinegar

1 teaspoon water

1 teaspoon walnut oil or vegetable oil

1 teaspoon Dijon mustard

Dash of garlic powder

Dash of dried oregano

Divide leaf lettuce, watercress, and pear between 2 salad plates, and sprinkle with cheese. Combine vinegar and next 5 ingredients in a bowl, and stir well. Drizzle evenly over salads.

 
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Stir-Fried Pork with Broccoli and Cashews <TABLE cellSpacing=0 cellPadding=0 border=0 xmlns:fo="http://www.w3.org/1999/XSL/Format"><TBODY><TR><TD>
</TD></TR><TR><TD colSpan=2>From Cooking Light</TD></TR><TR><TD>
</TD></TR></TBODY></TABLE>


Lean pork tenderloin allows liberal use of cashews and a splash of sesame oil.



Cooking spray

4 cups vertically sliced sweet onion

2 cups small broccoli florets

1 (1-pound) pork tenderloin, cut into thin slices

1/4 teaspoon crushed red pepper

1/2 cup chopped green onions

1 tablespoon sugar

1 tablespoon minced peeled fresh ginger

3 garlic cloves, minced

1/2 cup fat-free, less-sodium chicken broth

3 tablespoons low-sodium soy sauce

1/2 cup chopped dry-roasted cashews

2 teaspoons dark sesame oil

2 cups hot cooked long-grain rice

Place a large nonstick skillet coated with cooking spray over medium-high heat. Add sweet onion; cook 8 minutes, stirring occasionally. Remove the sweet onion from pan; place in a bowl. Recoat pan with cooking spray. Add broccoli; stir-fry 3 minutes. Add broccoli to sweet onion. Recoat pan with cooking spray. Add pork and red pepper; stir-fry 4 minutes or until pork loses its pink color. Reduce heat. Stir in the green onions, sugar, ginger, and garlic, and cook 30 seconds, stirring constantly. Stir in onion mixture, chicken broth, soy sauce, and cashews; cook 1 minute. Drizzle with sesame oil. Serve with rice.

Yield: 4 servings (serving size: 1 1/4 cups stir-fry and 1/2 cup rice)

 
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Pasta with Shrimp Scampi <TABLE cellSpacing=0 cellPadding=0 border=0 xmlns:fo="http://www.w3.org/1999/XSL/Format"><TBODY><TR><TD>
</TD></TR><TR><TD colSpan=2>From Southern Living</TD></TR><TR><TD>
</TD></TR></TBODY></TABLE>


Serve a crisp green salad and crusty garlic bread to round out this easy pasta dish.



1 1/2 pounds unpeeled, medium-size fresh shrimp

1 to 2 tablespoons chopped chipotle peppers in adobo sauce

2 garlic cloves, minced

2 tablespoons olive oil

1/4 cup dry white wine or chicken broth

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

3/4 cup butter or margarine, melted

1/2 teaspoon salt

2 tablespoons fresh lemon juice

1 pound spaghetti or fettuccine, cooked

1/2 cup chopped fresh Italian parsley

1/2 cup shredded Parmesan cheese

Peel shrimp, and devein, if desired.

Saute peppers and garlic in hot oil in a large skillet over medium-high heat until thoroughly heated.

Add shrimp, and cook, stirring constantly, 2 to 3 minutes or just until shrimp turn pink. Remove shrimp, and set aside.

Stir in white wine, mustard, and Worcestershire sauce; cook over high heat 3 to 4 minutes.

Return shrimp to skillet. Stir in butter, salt, and lemon juice; cook 1 to 2 minutes or until combined and thoroughly heated. Place pasta in a large serving dish; toss with shrimp mixture and parsley. Sprinkle with Parmesan cheese.

Yield: 4 servings

 
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<TABLE cellSpacing=0 cellPadding=0 width="100%" border=0><TBODY><TR><TD class=app_head1_bl>Chocolate-Dipped Berries</TD></TR><TR><TD class=app_subhead1_rl>Source: Better Homes and Gardens

Prep: 45 min.

Freeze: 30 min

<TABLE cellSpacing=0 cellPadding=2 width="100%" border=0><TBODY><TR><TD class=app_head3_bl>Ingredients</TD></TR><TR><TD class=app_body_rl> Vanilla-flavored candy coating (at least 2 ounces)</TD></TR><TR><TD class=app_body_rl> Fresh strawberries, rinsed and patted dry</TD></TR><TR><TD class=app_body_rl> Semisweet chocolate or chocolate-flavored candy coating (at least 2 ounces)

<TABLE cellSpacing=0 cellPadding=2 width="100%" border=0><TBODY><TR><TD class=app_head3_bl>Directions</TD></TR><TR><TD class=app_body_rl>1. In a small saucepan melt the vanilla candy coating over low heat, stirring constantly. Remove from heat. Holding a berry by its green cap, dip a portion of the berry into the melted vanilla coating. Let excess coating drip off berry; place on a baking sheet lined with waxed paper. Let dry. Working quickly, repeat with more berries. </TD></TR><TR><TD class=app_body_rl>2. In another small saucepan melt chocolate over low heat, stirring constantly. Dip additional strawberries in melted chocolate. Or, for double-dipped berries, dip the dry, vanilla-coated berries in the melted chocolate, leaving part of the vanilla coating showing. Let dry. Chill. </TD></TR><TR><TD class=app_body_rl>Make-Ahead Tip: Coat the berries with candy coating and/or chocolate. Cover and chill up to 2 hours ahead. </TD></TR></TBODY></TABLE>

<TABLE cellSpacing=0 cellPadding=2 width="100%" border=0><TBODY><TR><TD class=app_head3_bl>Nutritional Information</TD></TR><TR><TD class=app_body_rl>Nutritional facts per serving

calories: 108, total fat: 6g, saturated fat: 4g, cholesterol: 0mg, sodium: 1mg, carbohydrate: 16g, fiber: 1g, protein: 0g, vitamin A: 0%, vitamin C: 29%, calcium: 1%, iron: 1%</TD></TR></TBODY></TABLE>

</TD></TR></TBODY></TABLE>

</TD></TR></TBODY></TABLE>

 
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Originally Posted by HarleyMom <TABLE cellSpacing=0 cellPadding=0 width="100%" border=0><TBODY><TR><TD class=app_head1_bl>Chocolate-Dipped Berries</TD></TR><TR><TD class=app_subhead1_rl>Source: Better Homes and Gardens

Prep: 45 min.

Freeze: 30 min

<TABLE cellSpacing=0 cellPadding=2 width="100%" border=0><TBODY><TR><TD class=app_head3_bl>Ingredients</TD></TR><TR><TD class=app_body_rl>Vanilla-flavored candy coating (at least 2 ounces)</TD></TR><TR><TD class=app_body_rl>Fresh strawberries, rinsed and patted dry</TD></TR><TR><TD class=app_body_rl>Semisweet chocolate or chocolate-flavored candy coating (at least 2 ounces)

<TABLE cellSpacing=0 cellPadding=2 width="100%" border=0><TBODY><TR><TD class=app_head3_bl>Directions</TD></TR><TR><TD class=app_body_rl>1. In a small saucepan melt the vanilla candy coating over low heat, stirring constantly. Remove from heat. Holding a berry by its green cap, dip a portion of the berry into the melted vanilla coating. Let excess coating drip off berry; place on a baking sheet lined with waxed paper. Let dry. Working quickly, repeat with more berries. </TD></TR><TR><TD class=app_body_rl>2. In another small saucepan melt chocolate over low heat, stirring constantly. Dip additional strawberries in melted chocolate. Or, for double-dipped berries, dip the dry, vanilla-coated berries in the melted chocolate, leaving part of the vanilla coating showing. Let dry. Chill. </TD></TR><TR><TD class=app_body_rl>Make-Ahead Tip: Coat the berries with candy coating and/or chocolate. Cover and chill up to 2 hours ahead. </TD></TR></TBODY></TABLE>

<TABLE cellSpacing=0 cellPadding=2 width="100%" border=0><TBODY><TR><TD class=app_head3_bl>Nutritional Information</TD></TR><TR><TD class=app_body_rl>Nutritional facts per serving

calories: 108, total fat: 6g, saturated fat: 4g, cholesterol: 0mg, sodium: 1mg, carbohydrate: 16g, fiber: 1g, protein: 0g, vitamin A: 0%, vitamin C: 29%, calcium: 1%, iron: 1%

</TD></TR></TBODY></TABLE>

</TD></TR></TBODY></TABLE>

</TD></TR></TBODY></TABLE>

*licking lips* if i made these for valentines day i'd end up eating them all myself. They sound too good to share Tess
 
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Originally Posted by HarleyMom Stir-Fried Pork with Broccoli and Cashews <TABLE cellSpacing=0 cellPadding=0 border=0 xmlns:fo="http://www.w3.org/1999/XSL/Format"><TBODY><TR><TD>
</TD></TR><TR><TD colSpan=2>From Cooking Light</TD></TR><TR><TD>
</TD></TR></TBODY></TABLE>
Lean pork tenderloin allows liberal use of cashews and a splash of sesame oil.



Cooking spray4 cups vertically sliced sweet onion

2 cups small broccoli florets

1 (1-pound) pork tenderloin, cut into thin slices

1/4 teaspoon crushed red pepper

1/2 cup chopped green onions

1 tablespoon sugar

1 tablespoon minced peeled fresh ginger

3 garlic cloves, minced

1/2 cup fat-free, less-sodium chicken broth

3 tablespoons low-sodium soy sauce

1/2 cup chopped dry-roasted cashews

2 teaspoons dark sesame oil

2 cups hot cooked long-grain rice

Place a large nonstick skillet coated with cooking spray over medium-high heat. Add sweet onion; cook 8 minutes, stirring occasionally. Remove the sweet onion from pan; place in a bowl. Recoat pan with cooking spray. Add broccoli; stir-fry 3 minutes. Add broccoli to sweet onion. Recoat pan with cooking spray. Add pork and red pepper; stir-fry 4 minutes or until pork loses its pink color. Reduce heat. Stir in the green onions, sugar, ginger, and garlic, and cook 30 seconds, stirring constantly. Stir in onion mixture, chicken broth, soy sauce, and cashews; cook 1 minute. Drizzle with sesame oil. Serve with rice.

Yield: 4 servings (serving size: 1 1/4 cups stir-fry and 1/2 cup rice)

Hm, I was looking for a new Asian food recipe to cook my hubby for Valentine's Day (he loves Asian food and I made him Kung Pao Chicken last year) ... this one looks promising since he loves sesame oil!
 

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