Making Dinner for Valentine’s Day?

Here are some great recipes I found, hope you enjoy them!

Dinner:

Steak Lover’s Fettuccini Alfredo

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

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.

Serves: 4

Rack of Lamb with Rosemary Scallion Crust

1 1/2 tablespoons olive oil
1/4 teaspoon dried hot red pepper flakes
1 garlic clove, minced
3 tablespoons thinly sliced scallion including the green part
1 teaspoon dried rosemary, crumbled or 2 teaspoons fresh rosemary chopped
1/2 cup fresh bread crumbs
1 ¼ pound trimmed and frenched single rack of lamb (7 or 8 ribs)
watercress sprigs for garnish if desired

In a small skillet heat the oil over moderate heat until it is hot but not smoking, add the red pepper flakes, and cook them, stirring, for 10 seconds. Add the garlic and cook it, stirring, for 30 seconds. Add the scallion and the rosemary and cook the mixture, stirring, for 10 seconds. Stir in the bread crumbs and salt and pepper to taste and remove the skillet from the heat.

Heat an ovenproof skillet over moderately high heat until it is hot and in it brown the lamb, seasoned with salt and pepper, turning it, for 5 minutes, or until the sides and the ends are browned evenly. Pour off any fat from the skillet, arrange the lamb, fat and meat side up, and pat the crumb mixture evenly on the fat and meat side of the lamb.

Bake the lamb in the middle of a preheated 475F. oven for 15 minutes, or until a meat thermometer registers 130F. for medium-rare meat.

Transfer the lamb to a platter, let it stand, uncovered, for 10 minutes, and garnish it with the watercress.

Dessert:

Too Easy Truffles

1 1/2 packages (12 ounces) baker’s semi-sweet chocolate
1 package (8 oz) cream cheese , softened
3 cups powdered sugar
1 1/2 teaspoons vanilla
ground nuts or baker’s angel flake coconut, toasted

Melt chocolate by placing in microwavable dish. Microwave on HIGH 3 to 4 minutes or until almost melted, stirring after each minute.

Remove from microwave. Stir until completely melted.

Beat cream cheese until smooth. Gradually add sugar, beating until well blended. Add melted chocolate and vanilla; mix well. Refrigerate about 1 hour.

Shape into 1-inch balls. Roll in nuts or coconut. Store in refrigerator.

Variation: To flavor truffles with liqueurs, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee or orange) to each third mixture; mix well.

Makes about 5 dozen truffles

Valentine Candy Cones

6 sugar cones
1 bag M&M’S® Brand Chocolate Candies for Valentine’s Day
Tape
Plastic wrap
Red or pink cellophane, cut into six 10-inch squares
6 strands (14-inch) thin ribbon in red or pink

1. Loosely wrap 1/2 cup of M&M’S® Brand Chocolate
Candies for Valentine’s Day in plastic wrap and tape it closed.

2. Set the wrapped candy on top of a cone.

3. Cover the candy with cellophane and tie with a ribbon.

4. Repeat steps 1 through 3 to fill the remaining cones.

Makes 6 cones

I’m really excited for Valentine’s Day because it just happens to be my anniversary the same day so I just might be making one of these dishes too!

This entry was posted on Friday, February 5th, 2010 at 3:59 pm and is filed under Dining. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.