Win Dinner Package for Two
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Valentines Day!

Dinner for Two


A romantic meal doesn't have to be dinner - it can be lunch or breakfast in bed - prepare your love's favorite dishes, with a cozy, intimate ambiance - mood lighting always helps, and prevent interruption by turning off phones & the TV, and hiring a baby-sitter!


How to make a really easy
heart shaped cake:

You don't need a special heart-shaped pan...

Bake any flavor cake mix you like, in one square and one round cake pan.valentine cake

valentine dinner Vegan Chocolate Cake Recipe

valentine dinner No-fat Chocolate Cake

valentine cake Karina's Gluten-Free Cake & Cupcake Recipes

heart shape cakeThe best rich and traditional easy chocolate cake recipe

After cooling and removing the cakes, cut the round one exactly in half.

Place each half on two sides of the square cake,
creating a single-layer heart shape!heart shape cake

valentine dinnerUse frosting to "glue" the cake pieces together.


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Aphrodisiac Recipes - Recipes for valentine's day that include chocolate, seafood, and other ingredients.

Charleston Oysters
Adapted from Chef Cindy Wolf.
Yield: 2 servings
12 oysters on the half-shell
The Topping:
4 Tablespoons Andouille Sausage, very small dice
1 Tablespoon shallot, minced
1 Tablespoon butter
1 Tablespoon celery, very small dice
Juice of 1/2 lemon
1 Tablespoon fresh chives, finely chopped
Sauté the first 4 topping ingredients until celery is just soft. Remove from heat. Add the lemon juice and chives, mixing well. Divide topping mixture evenly among the oysters. Broil until hot.



Valentine's Day Recipes from Better Homes and Gardens® Online.

The Original Chocolate Fondue

1 11-1/2-ounce package milk chocolate pieces
1/4 cup milk
1 tablespoon crunchy peanut butter
Assorted fruits (such as star fruit or carambola slices, orange sections, whole strawberries, pear slices, banana slices, apple slices)
Angel-food cake or pound cake cubes

1. In the top of a double boiler placed over gently simmering water, or in heavy small saucepan, combine the chocolate pieces and 1/4 cup milk. Heat, stirring constantly, over low heat until chocolate is melted and smooth. Stir in the peanut butter. Cook and stir until heated through. Stir in additional milk, 1 tablespoon at a time, until desired consistency.
2. Pour mixture into a fondue pot; place over fondue burner set on low. With fondue forks or long skewers, dip fruit dippers, cake cubes and/or marshmallows into chocolate mixture. (Will hold up to 1 hour on low. If mixture gets too thick, add milk 1 tablespoon at a time.) Makes 5 (1/4-cup) servings.

Romantic Dinner for Two
La Belle Cuisine - More Lagniappe * Recipes


Roast Lobster with Meyer Lemon Butter

2 teaspoons minced shallot
2 teaspoons finely chopped fresh tarragon
2 tablespoons tarragon wine vinegar
1/2 teaspoon grated Meyer lemon zest or regular lemon zest
1 tablespoon fresh Meyer lemon juice or 2 teaspoons fresh regular lemon juice plus 1 teaspoon orange juice
1/4 cup (2 oz/60 g) unsalted butter at room temperature
Salt and freshly ground pepper to taste
1 live Atlantic (Maine) lobster, about 1 1/2 lb (750 g)
Place the shallot, tarragon and vinegar in a small saucepan and cook over high heat to reduce until the liquid is almost totally evaporated and syrupy. Stir in the lemon zest and juice. Let cool, then beat this mixture into the butter. Season to taste with salt and pepper. The butter may be made ahead and refrigerated, covered, up to 1 day. Bring a large pot of salted water to boil, drop in the lobster and cook, covered, for 7 – 8 minutes. Plunge the lobster into cold water. Cut the lobster in half lengthwise and remove the meat from the body and claws; clean and reserve the body shell halves. Cut all the lobster meat into bite- size pieces and replace it in the body shell halves. Cover tightly and refrigerate up to 8 hours. To roast, let the lobsters and the lobsters and the lemon butter come to room temperature; preheat an oven to 350 degrees F (180 C). Spread the butter over the lobster meat, cover loosely with aluminum foil and bake until heated through, about 8 minutes. Serve at once.


Valentine's Day - Dinner Party Ideas





Vegetarian Valentine's Day


Valentine's Day at Mimi's Cyber Kitchen



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Victorian Gingerbread Valentines

In Victorian times lovers declared their affections via words, songs, pictures and foods.
One such food was gingerbread "life cakes" in the shape of hearts.
2 1/2 cups unsifted flour
2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup margarine
1/2 cup packed dark brown sugar
1/3 cup dark corn syrup
1 large egg
In large bowl, sift together flour, cinnamon, ginger, cloves and salt. Blend together margarine and brown sugar until smooth. Add corn syrup and egg; beat well. Add dry ingredients, about one-third at a time, mixing until smooth after each addition. Chill dough one hour. Roll out half of dough on lightly floured surface to one-quarter-inch thickness. (Reserve other half for decorations or for a second batch of cookies.) Using hear-shaped cookie cutter, press out cookie shapes or use knife to cut around a pattern. Place hearts on cookie sheet. Decorate as desired. Bake at 350 degrees for 15 to 20 minutes until golden. Remove and place on wire racks to cool. Store in covered container. Makes about eight 4 1/2 inch cookies.






Valentine's Day - Dinner Party Ideas
Valentine's Day - Dinner Party Ideas

The old saying the way to a mans heart is through his stomach well I think that holds true for women too! For Valentines Day try cooking an intimate dinner for two and see how happy your partner will be. In some cases a group of people for dinner will also be a great way to celebrate Valentines Day. What a great way to shine, showing off your cooking and entertaining skills.

Creating a dinner party for two or ten starts the same way, with a menu. First step is to review the space available for dinner. Is there room for a sit down dinner or would a buffet work better in your home or apartment. Second you want to develop a menu that won't keep you in the kitchen all night but at the table with your partner and friends. Third you want to plan a dessert that will be a grand finale to a fabulous evening or the beginning of a romantic night for two!

So let's start with the space, if you are planning a buffet the key would be to create a meal that does not require cutting with a knife. Items that work real well are rice, grilled shrimp or beef kabobs, salad prepared with bite size pieces of lettuce and pre-dressed, baked rosemary potatoes, purred soups, baked fish, should not be cut but rather flaked with a fork. The choices are endless it all depends upon the pallet of the guest or guests.

Start prepping early in the day so that you have plenty of time to tidy up the place and clean yourself up with out stressing. Keep in mind even if you invited a group of people over your partner will still be looking at you and thinking about how wonderful you are and what time the guests will be leaving.  Set the atmosphere as warm and romantic as possible, fund upbeat music and candles work great. Remember its Valentines Day and it should feel that way for your guests or one special guest!

Valentine's Day Menus that are simple to prepare:

Buffet Menu
Grilled Marinated Shrimp or Beef Kabobs
Rice Primavera or Pesto Rice with sliced black olives
Salad, mixed greens dressed with extra virgin olive oil and red wine vinegar
Basket of bread and sesame bread sticks
Choclate Strawberry Sweets

Dinner For Six
Broiled pork loin with baked quartered rosemary potatoes
Steamed broccoli with lemon mustard sauce
Bread with extra virgin olive oil for dipping
Fresh Strawberries with whipped cream or cool whip

My Valentine Favorite
Broiled or grilled salmon or tuna with teriyaki marinate
Bok Choy with shredded carrot and sesame seeds
Steamed rice with a drizzle of olive oil or a tab of butter for flavor and to avoid sticking
Vanilla ice cream topped with a fortune cookie (either homemade or purchased)

Come to to find these great recipes and more! The Valentines' Day menus will be also available by e-mail. Just send a blank e-mail to the :)

©2001 - Roseanne Cantisani

About the author: Roseanne Cantisani is a freelance writer and editor of, a web site dedicated to simple, healthy cooking. You can find articles, recipes, kitchen and cooking products, and a forum for any cooking or entertaining questions. If you like this article please sign up for the simply delicious newsletter at or send an email to the



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Valentine Food For Thought

Cabbage always has a heart; Green beans string along.
You're such a cute tomato, Will you peas to me belong?

You've been the apple of my eye, You know how much I care;
So lettuce get together, We'd make a perfect pear.

Now, something's sure to turnip to prove you can't be beet;
So, if you carrot all for me let's let our tulips meet.

Don't squash my hopes and dreams now, Bee my honey, dear;
Or tears will fill potato's eyes, While sweet corn lends an ear.

I'll cauliflower shop and say, Your dreams are parsley mine.
I'll work and share my celery, So be my valentine.
Jeanne Losey



Picnics for Two

A picnic is a delightful way to celebrate valentines day - Don't feel like everything has to be handmade - it doesn't - choose your favorite picnic foods from the grocer's deli! Don't forget plates & utensils, a large blanket or two, drinking glasses, extra napkins, an umbrella perhaps. Keep hot and cold foods at appropriate temperatures for safety, using an ice chest, or a heated chest.

Choose a location you'll both enjoy - someplace with a reasonable amount of privacy, perhaps, and maybe someplace quiet.... ...or ...Think of out-of-the-ordinary picnic spots like tailgating at a basketball game, at the mini-golf course or outside your favorite old theatre while you wait for showtime... even urban shopping malls often have lovely public areas where you can spread out and enjoy each others company. While at the mall, you can do a little jewelry shopping! {wink}



A Guide to Wine
By Caley Walsh

Coming upon the long wall of wines at your local grocery store can be an intimidating experience. With so many different choices within so many different wine categories, how can you possibly choose the perfect wine to serve with your meal? Perhaps more importantly, without knowing what all these wine terms mean, how do you choose a wine that you and possibly others will enjoy? To be quite frank, unless you sit down with every bottle and taste it with the meal (not recommended), you will never know exactly what wines will go perfectly with that meal. Wine and food pairing is not a perfect science that you can learn. Instead, Recipe4Living would like to offer some general guidelines for success in pairing wine with food and several do's and don't for the beginner's enjoyment of wine. This article will outline the most popular wine varieties and how they differ. In no time, you'll feel comfortable schmoozing with the biggest wine snobs.

Enjoying Wine

* Let go of your wine assumptions, especially the belief that wine is expensive. You can easily get a great bottle of wine for under $10. As with cooking, the key to good wine is all about balance and not necessarily the rarest grapes.

* Have fun! Experiment! Enjoying wine is about what you like, not about what you are supposed to like according to the experts. When you find a wine you really like, simply note the winery and the variety. As you gain more experience with wine, you can include descriptions of different elements in the wine. Better yet, act the sophisticate and host wine tasting parties with friends and discuss different wines.

* Look for the increasingly popular screw-cap, as opposed to the cork. The problem with natural corks is that a moldy spoilage can occur in the wine (in 3-5% of natural corked bottles!) because of a reaction that sometimes occurs in the cork. Synthetic corks have attempted to solve this problem, but they are much harder to remove and cannot be used to re-seal the bottles. Old habits die hard, but more and more wineries are switching to the screw-cap.

* Certain wines are better at certain temperatures. For example, a freezing cold Chardonnay will lose much of its taste. Keep these guidelines in mind:

- Whites should be served cold between 43°F and 53°F. This can be done by chilling the bottle in ice for an hour before serving. You do not want to keep a glass of white wine in the refrigerator for long periods of time.
- Sparkling wines and champagnes should be served cooler, around 45°F.
- Although room temperature is ok, red wines should really be served between 55°F and 65°F, or cellar temperature.
* Despite its reputation for pretension, invest in some quality stemware if you want to truly enjoy wine. The right glass will truly enhance the flavor of the wine and your appreciation of it. Wine glasses need to have a large cup or "bowl" to allow the wine to breathe, because the interaction with the air releases all the wines aromas and flavors.

White Wines

Chardonnay- A very drinkable white wine differentiated from other varieties by a special aging and fermentation process in oak barrels. The special oak barrels give the wine its unique aromas ranging from nutty to creamy. This wine can include tastes of vanilla, pear, lemon, pineapple, peach and more. Chardonnay is usually regarded as the white table wine.

Muscat/Moscato- This low-alcohol wine has an intensely perfumed aroma and a distinctive musky taste, and is often used as a dessert wine. The aroma of the wine can include gardenia and honey and the taste includes elements of citrus and tropical fruits.

Pinot Grigio- More colorful than other white wines, Pinot Grigio is soft and delicately perfumed. The acidity of the wine gives it a nice crispness. The wine's elements can include flowers, subtle spices, pear, and citrus.

Riesling- This lower-alcohol wine comes from the most famous of German grapes and is characterized by a unique fruit and acid balance. Unlike many other wines, Riesling is rarely prepared in oak barrels, making it more adaptable to many types of food, including hot and spicy choices. Riesling is usually a dry wine, with sweet elements of peach and honeysuckle.

Sauvignon Blanc- One of the most aromatic wines with fragrances of grass and citrus, Sauvignon Blanc is spicier than the Chardonnay varieties. The taste can have hints of melon, gooseberry, and black currant. New Zealand produces some of the finest Sauvignon Blanc.

Red Wines

Barberra- This deep red wine comes most successfully from the Piedmont of Italy, and is heavily planted in the Central Valley of California because of its ability to withstand high temperatures. A full body, luscious berry flavors and crispness from the high acidity characterize this wine.

Cabernet Sauvignon- These full bodied, intensely flavored red wines tend to improve with aging, often spending 15 to 30 months aging in oak barrels. Such aging gives the wine toasted vanilla and cedar tastes, while the wine also features plum, black cherry, and spice elements. Now the most widely planted grape in the world, the Cabernet Sauvignon grape actually come from a cross between two French varieties: Cabernet Franc and Sauvignon Blanc.

Merlot- A softer and much less intense red wine than cabernet that is ready to drink sooner. The dry smoothness of the wine makes it a popular choice in restaurants. Merlot is often mixed with cabernet to soften its acidity. Descriptions of the wine's tastes include many of the same as cabernet and green olive, herbs, and chocolate. The Merlot grape responds well to cooler climates making it very versatile.

Pinot Noir- Widely regarded as the most difficult grape to grow, this delicate wine is logically one of the most sought after varieties of wine, originating in the Burgundy region of France. This elegant wine can include elements of raisin, black cherry, and strawberry.

Sangiovese- This dry red wine is characterized by a smooth texture, medium-bodied spice flavors, and an earthy aroma. Made from a grape native to Northern Italy, Sangiovese is often used for Italian Chianti wines.

Syrah- This flavorful wine originates in the Rhone region in France and has many raspberry, pepper and spice aromas and flavors. In addition to France, the grape for Syrah is now also very successful in Australia.

Zinfandel- Although much of Zinfandel is turned into a sweet blush wine called White Zinfandel, Zinfandel is a red wine made from the most popularly grown grape in California. The hearty grape is very adaptable to a producer's manipulation, making it very versatile. Zinfandel is very fruity, with raspberry, cherry, and plum tastes.

Blush Wines- Blush wines or rosé wine, which have a lighter pink color, are made by removing the skins of red grapes early in the fermentation process. This technique also lightens the flavor of the red grapes, creating a more delicate wine. White Zinfandel is actually produced as the product of "bleeding" regular Zinfandel, or removing some of the juice to heighten certain flavors and color in the wine. The juice is then fermented separately.

Sparking Wine & Champagne- Carbon dioxide resulting from natural fermentation of the grapes makes these wines bubbly. Although often used interchangeable, laws in many countries dictate that champagne can only refer to wine produce in the Champagne region of France. The major varietals used to make French champagne include Chardonnay and Pinot Noir. American producers of sparkling wine use the same nomenclature as European producers. Ironically, on a scale from driest to sweetest, sparking wine or champagne is labeled thus:

Natural (Brut Nature)- Driest


Extra Dry

Dry (Sec)

Semi-Dry (Demi-Sec)

Sweet (Doux)

Wine and Food Pairings- Traditional wisdom on pairing wine with food dictates that white wine pairs well with white meats and red wine with red meats. In recent years, more creative sommeliers (the person in charge of wines at a restaurant) have shown that this rule is not always necessary or even correct. The sauce and the preparation of the food are most important to wine pairing, and many different wines may work well with a certain dish. In general though, the best rule of thumb is to try and match more delicate flavors with lighter wine like Riesling or Sauvignon Blanc, hearty cream flavors with medium bodied wines like Chardonnay and Merlot, and thicker meaty or spicy flavors with fuller wines like Syrah. When reading through these suggestions of wine and food pairings, keep in mind that there are no set rules.

Zinfandel- roast beefs

Syrah- beef stews, barbecue

Cabernet Sauvignon- steak


Riesling- most cheeses

Sauvignon Blanc- earthier cheeses


Cabernet Sauvignon- dark chocolate


Muscat/Moscato- sweeter desserts

Riesling- most desserts

Fish and Seafood

Pinot Grigio

Sauvignon Blanc

Chardonnay- Richer seafood dishes and most shellfish


Cabernet Sauvignon- roast lamb

Syrah- stews

Pinot Noir- chops


Sangiovese- great for most pasta dishes

Barberra- especially good with lasagna


Barberra- most tomato sauces

Syrah- spiced meats and sausages on pizza


Chardonnay- grilled chicken and cream sauce chickens

Pinot Grigio- turkey

Merlot- grilled chicken, barbecue

Syrah- Duck or other fowl


Merlot- chops

Pinot Noir- tenderloin, sausage

Zinfandel- roast pork and garlicky dishes


Sauvignon Blanc

White Zinfandel

Pinot Grigio- for salads and vegetables with creamy sauces or dressings Copyright © 2006 Ampere Media LLC features more than 10,000 user submitted recipes, ideas and recipes from Wolfgang Puck, reference guides, healthy living advice, tips for kids, and much more. All of the recipes mentioned in this article can be found at Article Source:

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