Valentine's dinner for two

A simple dinner, delicious and extremely fast 3-course Valentine's Day. Recipe below. -Fried Camembert with bread, tuna steaks with salsa verde, tomatoes and flageolet bean salad Roasted Lemon Sorbet Martini Serves 2 (obviously) a box of Camembert cheese 1 small baguette 2 tuna fillets handful handful of parsley, mint, 3 anchovies 1 tablespoon capers 1 tablespoon Dijon mustard juice of 1 lemon, 2 tablespoons olive oil 1 tin whistle half a handful of red onioncoriander tomatoes on the vine from a pool of good lemon sorbet vodka Preheat the oven to 200C. Remove the cheese from the box and return to the box. Prick a few times with a fork and pour a little 'white wine. Put the lid on the cheese and bake for 30 minutes. Chop the parsley mint, capers and anchovies and mix with mustard, lemon juice and olive oil. If the cheese in the oven for 20 minutes, tip the beans into a saucepan and heat gentlyfor 4 minutes. Drain. Chop the onion and coriander and stir the beans. Drizzle with olive oil and keep warm. Remove the cheese from the oven, to replace the tomatoes. Serve with baguette camembert. Back to the kitchen, make sure your Valentine's Day is a full glass. Heat a griddle pan until very hot. Rub the tuna steaks with olive oil, salt and pepper and cook for 45 seconds on each side. Serve with bean salad, roasted tomatoes and a blob...



http://www.youtube.com/watch?v=CDoF25kBPt8&hl=en

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cold winter for a dinner party

One of the most beautiful things in the cold winter days, but the reality and value of home ownership. This simple pleasure to generations of people sitting out on an open fire, listening to the wind and snow outside, talking and joking. Another fun winter is a welcome party for friends, they demonstrate the ability to share the comfort and warmth of your home. Provided that make full use of your freezer, to prepare a buffetdinner for a crowd easily.

Select the menu and then prepare and freeze as much as possible, thereby avoiding a last-minute rush. A good hostess should be relaxed and happy to entertain his guests, not hot, tired and completely "fagged out". Even if the meal is delicious, your guests will be embarrassed by an apparent fatigue caused by providing a meal for them. Well organized and use the freezer to the left menu to save. Choose dishes that freeze well and areeasy to use and require little attention to the last minute. Choose dishes that are heated in a pan, so that if necessary, taken straight from oven to table.

Try the following menu for your next dinner winter. Follow the instructions carefully and serve your guests a hot meal and delicious. The menus and recipes are 12. Serve beer, cider or chilled white wine with the main course.

Tartine
Veal and chicken curry
Sweet and SourPork
Cooked rice
Pineapple Gateau
Coffee

Tartine Recipe

Makes - 24
Ingredients: -
8 slices white bread
oil for frying
cream cheese topping: -
1 x 4 oz package cream cheese
2 tablespoons cream
Salt and pepper
green peas for garnish
salmon topping: -
1 ¾ x 3 oz. Smoked salmon can
Lemon and capers for garnish

Method: -
For the Crostini: - Cut the bread into small circles with a cutter about 1 ¾ inchesin diameter. You can cut 3 circles from a slice of bread. Heat the oil, ¼ inch deep in a heavy skillet bread-based frying and fry until golden circles on both sides. Drain well. For the cream cheese garnish: - Mix the cream cheese and cream until smooth. Taste and season with salt and pepper.
Salmon topping: - Drain salmon well.

Freeze: - Package croutons in a plastic container or a plastic bag, properly sealed, label and freeze. Package cream cheese mixture in a plastic container,so ½ inch headspace, seal, label and freeze.
Package of smoked salmon flat in a plastic bag, remove air, sea, label and freeze.

To serve: - Defrost toast, cream cheese and salmon in containers at room temperature. 12 Crostini Spread with cream cheese mixture and garnish with peas. Cut the salmon into 12 circles with a clean knife, place the remaining croutons and garnish with thin slices of lemon and capers. Serve food on a plate.

Chicken andVeal Curry Recipe
In the case of - 12
Cooking time - 1 hour

Ingredients: -
2 chickens
1 pound veal steak ½
¾ cup rice flour
6 tablespoons olive oil
1 green apple, peeled and chopped
1 cup chopped onion
1 tablespoon curry powder
3 teaspoons salt
½ teaspoon ground ginger
¼ teaspoon dry mustard
additional 3 tablespoons rice flour
4 cups chicken broth (use bouillon cubes)
½ cup heavy cream

Method: -
Remove the chickenmeat from the bone and cut into 1 inch pieces. Cut veal into pieces 1 inch. Coat the chicken and veal in the flour of rice. Heat 3 tablespoons oil in a large pan and fry half the chicken and veal until golden brown. Transfer chicken and brown veal on a large heavy pan and keep warm over very low heat. Heat the remaining oil in a pan, fry the meat until browned and add the remainder of the first half of a pot.

Saute apple and onion in remaining oil in a frying pan,until soft. Stir in curry powder, salt, ginger, mustard and 3 tablespoons of rice flour plus. Add broth and bring to a boil, stirring constantly.
Pour curry sauce over chicken and veal. Stir in cream. Boil gently over low heat for 30 minutes. Cool rapidly up the pot in cold water.

Freeze: - Put a big fat plastic or plastic bag in a large frying pan (as model). Pour curry cold in the bag, and left standing in the form of soup or close properlywith 2-inch space for expansion. Place pan in freezer until frozen curry (4 hours). If frozen, block of curry can be removed from the pan and kept in a freezer.

To serve - remove lock plastic bag and curry in the original pot. Defrost and heat for 3-4 hours in a hot oven (350-375 ° F, Gas No. 4) for 1 ½ to 2 hours or until heated through. Mix garlic during heating. Serve with boiled rice.

Notes: - E 'recommended to save the curry frozen for one month because of the large amount of onions and curry powder, which can extend out taste "on a long shelf life.

Sweet and Sour Pork Recipe
In the case of - 12
Cooking time - 45 minutes

Ingredients: -
3 pounds pork tenderloin
3 tablespoons soy sauce
1 ½ tablespoons dry sherry
5 tablespoons flour
¼ of a liter of vegetable oil
Sauce: -
6 green peppers
2 red peppers
3 onions
8 ounces frozengreen beans
8 ounces frozen carrots
6 slices pineapple
¼ of a liter of vegetable oil
3 tablespoons dry sherry
3 tablespoons lemon juice
6 tablespoons of tomato sauce
3 tablespoons soy sauce
1 cup sugar
1 ½ tablespoons rice flour
1 ½ cup water

Method: -
For the pork - pork cut into cubes of 1 cm and mix with soy sauce and dry sherry. Drain excess liquid from the pork and toss in flour. Fry in hot oil until golden brown (about 15minutes). Remove pork from pan and drain well.

For the sauce: - Remove the seeds from peppers and cut into thin strips of pineapple cubes. Chop the onion, beans and carrots cut into strips e. Fry in vegetable oil heated up in a large skillet lightly brown. Mix the sherry, lemon juice, tomato sauce, soy sauce and sugar. To add the vegetables, along with pieces of pineapple and bring to a boil. Blend rice flour with water until a smooth paste, add to the mixture in a saucepan and bringto a boil, stirring constantly. Cool rapidly.

Freeze: - Spread partially cooked pork dishes on the plate to cool. If the intense cold of the trays for 2 hours (free-flow method, article packaging and labeling to see). The package in a plastic bag, remove air, properly sealed, label and freeze. Pour the sauce into a container of cold plastic, which allows one inch head space. Seal tightly, label and freeze.

To serve: - 6-8 hours to thaw sauce and pork for 2 hours at room temperature. Heat oil in ¼ pinta large pan and fry pork until golden brown and hot. Drain well and place in a warm bowl. Bring sauce to a boil, but simmer and immediately pour over the pork hot. Serve with boiled rice.

The recipe for boiled rice
In the case of - 12

Ingredients: -
1 tablespoon salt
2 cups rice

Method: -
Add ½ tablespoon of salt to 8 cups of boiling water. Gradually add 1 cup of rice soon. Boil rapidly, uncovered about 12 minutes. Pour rice into astrainer. Repeat the entire process. Two batches of rice will give you about 6 cups of cooked rice. Once the rice is unloaded, spread to cool quickly.

Freeze - rice in cold pack method, do it yourself (see article for packaging and labeling of food) or in a plastic container. Seal tightly, label and freeze quickly.

To serve: - Break up frozen rice and release a large amount of boiling water. instant rice to boil drain through a colander and serve largehot.

Pineapple Gateau Recipe
Ingredients: -
2 large cake
1 pint cream
1 pound apricot jam
1 x £ 1 13 oz can pineapple slices
candied cherries
angelica

Method: -
Make or buy, August 3-inch cake.

Whip the cream in a bowl, cover and refrigerate for 3-4 hours. Leaving aside the cream, let the water sink to the bottom of the container.

cake cut in half and fill with whipped creamcream and jam. Gently sift the remaining marmalade, heat and brush the tops of the sponge with warm apricot glaze. Decorate the top with rings of pineapple well drained. Brush again with glaze place the cherries, ice and leaves of angelica in a pattern on top of each sponge.

Freeze - Freeze cake in plastic containers without a lid for about 2 hours. Cover the containers with lids tightly fitting or use cookie jars to protect and properly sealed. The label and freeze. Pineapple Gateaucan be stored in the freezer for up to 4 weeks.

To thaw: - Simply thaw at room temperature for 3 or 4 hours. Do not break the container closed during the defrosting time. final cake with apricot puree hot again, if necessary, before serving.

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What's For Dinner? 30-Minute Menus For 2009 - 22nd Edition

Is school out in your area? This is the first week of summer break for us so the menus are quick and easy to help put dinner on the table quickly with everything else going on now. I have also selected frugal menus to help with tight budgets.

One of my favorite fast meal prep techniques is 'bake once - eat twice'. We are following that approach with the Eye of the Round Roast Beef on Sunday followed by the Beef and Vegetable Soup on Wednesday. No wasted food in this house!

You will find that I use several cooking methods, mix and match, to get dinner on the table quickly! (The ingredients in parenthesis show some of my quick-prep steps.) You can always substitute your favorite made-from-scratch recipes when you have more time.

I hope you have a great week!

Sunday:
Eye of the Round Roast Beef (crock pot; save some beef for Wednesday)
Peppercorn Sauce
Mashed Potatoes (frozen steamers)
Chop House Salad
Individual Boston Cream Tortes (puff pastry, instant pudding mix)

Monday:
Chicken Taco Ring Bake (refrigerated crescent rolls, shredded cheese, canned tomatoes)
Salsa and Sour Cream Toppings with Shredded Lettuce (jarred salsa, bagged shredded lettuce)
Refried Beans (canned beans)
Red Onion - Orange Salad (canned Mandarin orange sections)
Heavenly Hash (canned fruits, frozen whipped topping)

Tuesday:
Grilled Fish Packets
Potato Stacks
Slaw Wedges (jarred cole slaw dressing)
Pound Cake with Grilled Pear Topper (purchased pound cake)

Wednesday:
Beef Vegetable Soup (beef from Sunday, dried onion soup mix, canned tomatoes, frozen mixed vegetables)
Apple-Cheddar or Gouda Paninis
Blueberry Turnovers (refrigerated crescent rolls, jarred blueberry preserves)

Thursday:
Corny Chicken and Stuffing (boxed stuffing mix)
Steamed Zucchini
Gingerbread with Whipped Cream (boxed gingerbread mix)

Friday:
Beef-Broccoli Stir Fry
Rice
Sesame Cuke Salad
Phyllo Raspberry Creams (phyllo cups, pistachio instant pudding mix)

Saturday:
Quick Baked Ziti (vegetarian; jarred pasta sauce, shredded cheese)
Panned Spinach (bagged baby spinach)
Individual Cherry Streusel Pies (purchased tart shells, canned cherry pie filling, purchased ice cream)

I sincerely hope you have fun with your meal planning and preparation,
Elizabeth Randall and Family

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A Delicious Summertime Dinner For the Whole Family

On a long, hot summer day, the last thing you want to do is be cooped up in a stuffy kitchen. The summer is the perfect time to head outdoors and fire up the grill. Standard barbecue foods like steaks, hamburgers and hot dogs can get boring after one too many summer cookouts, so fish is the perfect option to mix things up. This recipe for summer halibut is healthy and delicious, which makes it the perfect meal for a sweltering day.

Ingredients

Salsa: 1/2 cup English cucumber, diced

1/2 cup Roma tomato, diced and seeded

1/4 red bell pepper, diced

1/4 yellow bell pepper, diced

1-2 jalapenos, diced (depending on your taste)

1 bunch green onions (white and half of green tops), diced

two ears of white or yellow corn, cut from an ear of corn

1/4 cup cilantro leaves

1/2 cup rice wine vinegar

salt to taste

juice from one lime

1 tablespoon sugar

2 6-ounce halibut fillets

To prepare the salsa: Combine all the vegetables in a bowl. Chop cilantro finely. Mix rice wine vinegar, sugar, salt, and lime juice together until well blended. Add all chopped vegetables and cilantro to the mixture. Mix well.

To prepare the halibut: Season with sea salt and pepper. Place the fish directly onto a hot grill for a few minutes. Then using tongs or a spatula give it a quarter turn to create the second set of marks resulting in a crisscross pattern. When it's time to flip it, repeat the process of grilling for a few minutes and then give it a quarter turn. Remove from grill and finish in the oven.

Putting it together: Spoon a pile of salsa in the center of each plate, adding a bit of the salsa juice. Place the halibut fillet on top.

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Not Sure What To Serve For Easter Dinner?

Make These Easter Treats Your Easter Feast!

Easter Day and the Easter recipes we choose to cook play an important role in our lives.

Easter is about life; it's about springtime and welcoming back the flowers and birds; it's about a warmer sun on our backs and a renewed faith in all the good we want and believe in for everyone. Easter is a day to be with family. Easter is about love.

Yes, some people will think about new suits and new dresses and as a time for chocolate bunnies, marshmallow chicks, and colored eggs. Certainly a number of children will. But for me, Easter is about being with family and friends and enjoying a great meal with them.

I recently saw a statistic that says, despite the fact that the better restaurants seem packed with people on Easter, only 35 per cent of Americans go out for their Easter meal. That means 65 per cent of us either stay at home and cook or we are the guests of relatives who are doing so.

I will be cooking and preparing Easter dinner at my house this year for the first time in 24 years! I finally have a fully trained, very competent staff at my restaurant. They will handle everything at the business, allowing me to cook for my family, relatives and friends. I consider this a great honor, not a burden. This is one of the things I do best, and I enjoy it!

One of the most interesting things about Easter is that it is somewhat of a "melting pot" holiday, with traditions from many cultures and religions. But there is no doubt about it, food plays a big part of celebrations in every culture.

Not sure what to serve for Easter dinner? The recipes on this page are traditional Easter recipes, or would make good components to an Easter dinner. But don't stop your recipe search here on this page. This is only a sampling of what you will find on my website.

Ham is a traditional main course at this time of year, so I have included a wonderful ham recipe here, along with a secret restaurant appetizer recipe, a starch and vegetable to accompany the ham and a recipe for dessert - a fabulous Triple Chocolate And Vanilla Cheesecake.

But on my website I have many other Easter recipes from which to choose. Mix and match components of these menus or other recipes on the website to create your own perfect Easter dinner.

This Crab Artichoke Dip Appetizer is the all-time best selling appetizer at my restaurant, despite the fact that crab is expensive. The combination of ingredients is what drives the price but it is so good my restaurant guests buy it frequently. They have asked me for this crab recipe many times and, until now, it has always been one of my secret restaurant recipes.

Hot Crab Artichoke Recipe For 8-10

Preparation time: 15 minutes

Ingredients:
8 ounces cream cheese

2 cups of mayonnaise

3/4 pound of Dungeness crab

1 cup quartered artichoke hearts

1/2 cup white onions, diced

1/8 teaspoon white pepper

1/4 - 1/2 teaspoon Tabasco sauce

1/2 teaspoon sherry vinegar

1/2 teaspoon garlic, minced

2 tablespoons green onions, minced

2 tablespoons red pepper, minced

2 tablespoons celery, minced

1 1/2 teaspoons parsley, chopped

1 1/2 cups freshly grated Parmesan cheese

1 1/2 cups grated Mozzarella cheeseInstructions:

In a mixer, whip the cream cheese until soft but not airy

While the cream cheese is mixing, prepare the crab, artichoke hearts, onions, garlic, red pepper, celery, parsley and cheeses

When the cream cheese is softened, fold in the remaining ingredients, adding the cheeses last

Refrigerate until ready to use

Bake in a baking dish in a pre-heated 375 degree F oven for 10 minutes or until lightly browned on top and bubbly around the edges

Serve with thinly sliced French bread and/or artisan crackers

Apricot Glazed Ham Recipe

Preparation time: 1 1/2 hours. Serves 15.

Ingredients:

One 5 pound old fashioned smoked, boneless ham (pit ham)

1 cup apricot nectar

1 cup apricot preserves

1/2 cup orange marmalade

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmegInstructions:

Pre-heat the oven to 325 degrees F

Place the ham and apricot nectar in your roasting pan

In a small mixing bowl, combine the preserves, marmalade, cinnamon and nutmeg

Spread the mixture over the surface of the ham and loosely cover the ham with foil

Bake for 1 1/4 hours basting your ham with pan juices every 20 minutes

Using a thermometer, check the internal temperature of the ham and remove it from the oven when the internal temperature reaches 140 degrees F

Slice the ham and place slices on a serving platter and spoon the pan juice over the slices ham

Basic Scalloped Potatoes

Preparation time: 20 minutes. Serves 8-10.

Ingredients:

1/2 cup butter, melted

8 medium potatoes, peeled and thinly sliced (I am fortunate to have a mandoline, otherwise slice the potatoes with your knife)

2 medium onions, diced

2 cups heavy cream

Sea salt and freshly ground black pepper, to taste

Ground Allspice, optional

Fresh parsley, mincedInstructions:

Preheat oven to 325 degrees F

Grease a shallow baking pan with some melted butter

Place a layer of potato slices on the bottom of the pan and sprinkle with half the onion, salt and pepper to taste

Place a second layer of sliced potatoes over the first layer

Repeat the layering process until all the potato slices are gone

Pour the heavy cream over the potatoes, sprinkle again with salt and pepper and if you wish - AllSpice

Drizzle the remainder of the butter on top

Bake for one hour in the oven or until most of the cream is absorbed and the top is golden to golden brown

Sprinkle parsley on top to serve

Fresh Green Bean Recipe

Preparation time: 5 minutes (once your Dill Butter is prepared). Serves 4.

Ingredients:

1 pound green beans

Dill Butter - Recipe Below (or simply use regular butter and salt and pepper if you prefer)Instructions:

Wash beans thoroughly in clear, cold water and trim the ends

If using baby green beans, you probably do not need to cut them into smaller pieces. Otherwise you may want to cut the green beans at least in half. You can cut them straight across or at an angle

Place green beans in a pot of boiling water and blanch them for 3-4 minutes (Some people add a bit of salt to the boiling water, but this is optional and there should be plenty of room in the pot but don't use more water than you have to. If you are cooking more beans than you have room for, it's okay to cook them in batches.)

Drain beans in a colander

Place your Dill Butter in a skillet or sauté pan over medium-low heat to melt the butter

Put beans in the pan with the Dill Butter and heat thoroughly, making sure the beans are re-heated but not over-cooked

Plate beans and serve

Dill Butter Recipe

Preparation time: 15 minutes. Makes enough for bean recipe above.

Ingredients:

1/4 pound soft butter

1 table spoon chopped or minced fresh dill

1/2 teaspoon minced fresh garlic

3/4 teaspoon lemon juiceInstructions:

Coarsely chop the dill and process in a food processor with the butter, garlic and lemon juice (or mix thoroughly with a fork)

Shape the mixture into a roll and wrap in parchment paper or wax paper and twist the ends

Store in freezer until needed

Triple Chocolate And Vanilla Cheesecake

Favorite Restaurant Dessert Recipe For Home Cooks

Preparation time: 30 minutes. Serves 12.

Ingredients For Crust:

4 1/2 ounces Oreo cookie crumbs

1/2 ounce melted butterInstructions For Crust:

Combine the Oreo cookie crumbs and the butter in a mixing bowl and pour into a springform pan

Spread the crumbs over the bottom and press down with your hands to firm it

Smooth the crust with the back of a spoon

Chill in the freezer while preparing the cheescakeIngredients For Cheesecake:

2 pounds softened cream cheese

1/3 cup flour

14 ounces of Eagle Brand condensed milk (no substituting, this is an important ingredient)

7 whole eggs

1 1/2 teaspoons vanilla

4 ounces chocolate chips, meltedInstructions For Triple Chocolate Cheesecake Recipe:

In a Kitchenaid mixer, beat the cream cheese on low and then beat until fluffy

On low speed, add the flour and mix well

Gradually add the Eagle Brand condensed milk, mixing until smooth

Add eggs and vanilla and mix well

Pour half of the batter into the prepared crust in the springform pan

Add the melted chocolate chips into the remaining batter and mix well

Pour the chocolate batter evenly oven the white layer in the springform pan

Bake in a pre-heated 325 degree F oven for about 40 minutes

Cool the cheesecake out of the refrigerator until the cheesecake is room temperature, then refrigerateIngredients For Glaze:

4 ounces of chocolate chips

1/3 cup whipping cream (not whipped)Instructions For Glaze:

Combine chocolate chips and cream in a sauce pan over low heat to melt chips and combine

Cool slightly, pour over the cheesecake and refrigerate

Enjoy your Easter recipes and the company of those you share them with! Cultivate the love!

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An Quick Dinner Recipe - Cheese Quesadillas

I love to serve Quesadillas, mainly because they are so cheap, versatile and a quick dinner recipe for a busy night. If you have tortillas and cheese, you can make Quesadillas with whatever is in your fridge and pantry. They are good with just cheese and salsa, and even better with a few veggies thrown in or whatever leftover meat you have in the refrigerator.

Here is a quick dinner recipe and some further ideas for Quesadillas. You can toast these in a skillet, in the oven, or I usually just throw them on my indoor grill, two at a time. No need for a quesadilla maker. (The grill does put ridges on them, but who cares?)

Don't stuff these too heavily, a little filling makes a nice easily manageable finger food. Just make and eat more of them. You can substitute salsa for the pepper, tomato and onion to make this recipe even easier.

A Quick Dinner Recipe -- Cheese Quesadillas

8 flour tortillas

1 cup Monterey jack cheese, shredded

1 cup stemmed, coarsely chopped watercress or arugula

1 tablespoon thinly sliced red onion

1 tablespoon tomato, finely chopped

1 tablespoon garlic (optional)

1 serrano or jalapeno pepper, finely chopped

Salt and pepper to taste

Heat the grill or frying pan. Brush with a little olive oil or vegetable oil.
Place a tortilla on the grill. Sprinkle one half of tortilla with the cheese, then with the remaining ingredients. Top with more cheese fold the tortilla over to close.
Close the grill top if using the grill or tortilla maker, otherwise cook for a minute on the first side, then turn over and grill on the other side. These cook very quickly, so watch them.
To serve, remove from grill and cut into wedges. Serve with salsa, guacamole or sour cream.

Other Filling Ideas Use a mixture of Mozzarella and Feta Cheese, greek olives, and diced onions. Flavor with fresh or dried oregano, basil, and rosemary. Use Monterey Jack cheese and cheddar cheese mix with diced roasted chicken. Add fresh or grilled onions and bell peppers. Stuff with grilled or lightly stir-fried vegetables such as zucchini, onion, mushrooms, peppers-- any that you like. Add a slice of provolone cheese or freshly grated parmesan.

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