A Valentines dinner sure to please your special someone.

Recipe: Strawberry-Bacon Spinach Salad Recipe

Ingredients

  • •1/2 package (6 ounces) fresh baby spinach
  • •1/2 pint fresh strawberries, sliced
  • •4 bacon strips, cooked and crumbled
  • •1/4 cup chopped red onion
  • •1/4 cup chopped walnuts(optional)
  • •1/2 cup mayonnaise
  • •1/4 cup sugar
  • •3 tablespoons raspberry vinegar (to taste)

Instructions

  1. •In a salad bowl, combine the spinach, strawberries, bacon, onion and walnuts. In a small bowl, combine the mayonnaise, sugar and vinegar. Serve with salad.

Preparation time: 15 minute(s)

Number of servings (yield): 2

Recipe: Phyllo Crab Cups

Ingredients

  • •8 oz. Cream cheese, room temperature
  • •1 cup lump Crab meat
  • •3 tablespoons Horseradish sauce
  • •1 small Onion, chopped fine
  • •1/4 teaspoon Paprika
  • •2 packages Miniature phyllo tart shells
  • Garnish with chopped fresh dill

Instructions

  1. Beat the cream cheese, horseradish sauce and paprika in a bowl.
  2. Stir in chopped onion.
  3. Gently stir in crab meat
  4. Spoon 2 teaspoons into phyllo tart shells.
  5. Bake in a preheated 350 degree oven for 15 to 20 minutes.
  6. Garnish with chopped fresh dill

Cooking time:

Number of servings (yield): 2

Recipe: Steak Diane

Ingredients

  • 4 (3-ounce) filet mignon medallions
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 4 teaspoons minced shallots
  • 1 teaspoon minced garlic
  • 1 cup sliced white mushroom caps
  • 1/4 cup Cognac or brandy
  • 2 teaspoons Dijon mustard
  • 1/4 cup heavy cream
  • 2 teaspoons Worcestershire sauce
  • 2 drops hot red pepper sauce
  • 1 tablespoon finely chopped green onions
  • 1 teaspoon minced parsley leaves

Instructions

  1. Season the beef medallions on both sides with the salt and pepper.
  2. Melt the butter in a large skillet over medium-high heat. Add the meat and cook for 45 seconds on the first side. Turn and cook for 30 seconds on the second side. Add the shallots and garlic to the side of the pan and cook, stirring, for 20 seconds. Add the mushrooms and cook, stirring, until soft, 2 minutes. Place the meat on a plate and cover to keep warm.
  3. Tilt the pan towards you and add the brandy. Tip the pan away from yourself and ignite the brandy with a match. (Alternatively, remove the pan from the heat to ignite, and then return to the heat.) When the flame has burned out, add the mustard and cream, mix thoroughly and cook, stirring, for 1 minute.. Add the Worcestershire and hot sauce and stir to combine. Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce.
  4. Remove from the heat and stir in the green onions and parsley. Divide the medallions and sauce between 2 large plates and serve immediately.

Number of servings (yield): 2

Recipe: Chocolate Fondue

Ingredients

  • 1 1/2 cup semi-sweet chocolate chips
  • 2 tablespoons butter or margarine
  • 1 (14 ounce) can sweetened Condensed Milk (NOT evaporated milk)
  • 3 tablespoons water
  • 1 teaspoon vanilla extract

Instructions

  1. 1. In heavy saucepan, over medium heat, melt chocolate chips and butter with sweetened Condensed Milk and water. Cook and stir constantly until thickened, about 5 minutes. Remove from heat. Add vanilla.
  2. Pour contents into fondue pot.

    Dippers: pound cake cubes, oreo cookies, pretzels, cherries with stems, orange sections, melons balls, pineapple chunks, strawberries, banana slices, apple wedges, grapes, dried apricots, peach chunks, pear slices, angel food cake cubes, kiwifruit slices and marshmallows.

    Can be served warm or cold over ice cream. Can be made several days ahead. Store tightly covered in refrigerator.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

Share