1. Red Velvet Cake Recipe
This red velvet cake recipe is made with butter, eggs, vanilla, red gel food coloring, cocoa, buttermilk, and other ingredients. A favorite red velvet cake recipe with cooked frosting, or use a cream cheese frosting for this popular cake.
Ingredients:
- 12 tablespoons butter, 1 1/2 sticks
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 tablespoons red gel food coloring plus 2 tablespoons water
- 2 tablespoons unsweetened cocoa
- 1 cup buttermilk
- 1 tablespoon vinegar
- 1 teaspoon baking soda
- Cooked Frosting
- 1 cup milk
- 1/3 all-purpose flour
- 1 cup butter
- 1 cup granulated sugar
- 1 teaspoon vanilla
- milk or cream
Preparation:
Preheat oven to 350°. Generously grease and flour 3 8-inch round layer cake pans or 2 9-inch cake pans.
Cake: Cream butter and sugar until light and fluffy. Add eggs and beat 1 minute longer. Beat in vanilla until blended. Combine cocoa, food coloring, and 2 tablespoons water; beat into the egg creamed mixture. Combine flour and salt. Alternate adding flour and buttermilk mixtures to the batter, beating on low to medium speed. Combine soda and vinegar in cup and add to cake batter. Spoon batter evenly into the 3 cake pans; bake at 350° for 22 to 28 minutes. Cool on cake racks. Remove from pans and frost tops and sides.
Frosting: In a saucepan, whisk together the 1/3 cup flour and milk and cook, stirring, until thickened; cool in the refrigerator. Beat butter, sugar and vanilla with mixer. Add flour and milk mixture a little at a time (make ahead of cake so that it has plenty of time to cool). Beat well, adding milk or cream as needed. Frost layers, sides, and top of cake.
2. Eggs Benedict
Elegant eggs Benedict makes a wonderful special breakfast or brunch.
Ingredients:
- 1/2 cup butter
- 2 egg yolks
- 1 teaspoon fresh lemon juice
- 1/4 cup boiling water
- dash salt
- dash ground cayenne pepper
- 3 tomatoes, ends removed and halved
- 12 thin slices cooked ham
- 6 eggs
- 6 English muffins, split, toasted, and buttered
Preparation:
Eggs Benedict. In the top of a double boiler, whisk egg yolks and lemon juice together. Add 1/3 of the butter, about 3 tablespoons. Place double boiler over simmering water. Cook, beating constantly, until butter melts and sauce begins to thicken. Add 3 more tablespoons of butter, stir until butter melts, then add remaining 2 tablespoons of butter. Slowly whisk in boiling water. Continue cooking over simmering water, stirring, until mixture thickens, about 2 to 3 minutes. Remove from heat; stir in salt and cayenne pepper.
Place ham slices and tomato halves on rack of broiler pan. Broil 4 inches from heat for about 4 minutes, or until ham begins to get browned and tomatoes are cooked through.
While ham is broiling, pour about 2 inches of water into a large skillet. Lightly salt water; bring to the boiling point. Carefully put eggs in water, breaking into a cup first, then gently slipping them into the water one at a time.
Simmer eggs, while basting with the water, for 3 to 5 minutes or until set. Remove with slotted spoon; drain.
On warm serving plates, place English muffins, 2 halves to each plate. Top halves with 2 slices of ham and a poached egg. Spoon a little sauce over the egg and place a thick slice of boiled tomato next to the egg.
Recipe for eggs benedict serves 6.
3. Lobster Newburg
A tasty lobster Newburg recipe, made with eggs, flour, butter, sherry, and lobster. Serve the lobster with its sauce on puff pastry shells or toast points.
Ingredients:
- 1/3 cup butter
- 2 tablespoons flour
- 2 cups half-and-half (half milk, half cream)
- 4 egg yolks, slightly beaten
- 2 cups coarsely chopped lobster meat
- 1/4 cup dry sherry
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 6 puff pastry shells, baked, or toast points
Preparation:
Melt butter in a large skillet; blend in flour then gradually stir in half-and-half. Cook, stirring, until sauce thickens. Stir a small amount of the hot mixture into the beaten egg yolks; return to hot mixture. Cook, stirring constantly, for 1 minute. Add lobster, sherry, lemon juice, and salt; heat thoroughly, but do not boil. Serve in hot patty shells or over toast points.
Serves 6.
4. Tilapia Fillets with Mustard-Pecan Topping
Delicious tilapia is enhanced with a tasty Dijon topping, made with mayonnaise, Dijon mustard, and chopped pecans. To cut fat and calories even more, use herbs in place of the pecans or use reduced fat mayonnaise. Tilapia is packed with nutrients and it's absolutely delicious!
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
- 1/2 cup mayonnaise
- 1/4 cup brown mustard, such as French's Bold 'n Spicy
- 1 pound tilapia fillets, if frozen, thaw
- 1/4 cup chopped pecans, finely chopped
Preparation:
Lightly butter a large, shallow baking pan, such as a jelly roll pan. In a small bowl, combine mayonnaise, and mustard.
Using paper towels, pat fish lightly to dry. Arrange fish fillets in prepared baking dish. Spread mayonnaise mixture over each fillet. Sprinkle each fillet with chopped pecans; press down gently.
Bake in a preheated 350° oven for 12 to 15 minutes, until fish flakes easily with a fork.
Use 2 to 3 fillets per person, or 4 to 6 ounces. Serve with broccoli and tomato slices. Tilapia recipe makes 4 servings.
5. Shrimp Scampi Recipe
This shrimp scampi recipes is one of the most popular recipes on this site. An easy recipe for shrimp scampi, made with shrimp, garlic, butter, and a little white wine and lemon juice.
Ingredients:
- 1 1/2 pounds large shrimp (about 16 to 24)
- 1/3 cup clarified butter
- 4 tablespoons minced garlic
- 6 green onions, thinly sliced
- 1/4 cup dry white wine
- 2 tablespoons lemon juice, fresh if possible
- 2 tablespoons chopped fresh parsley
- salt and pepper, to taste
Preparation:
Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired. Makes 8 first-course servings.
6. Cornbread Stuffed Pork Chops
This recipe can easily be cut down to make a special dinner for two.
Ingredients:
- 4 thick bone-in pork chops, at least 1 1/4-inches thick
- salt and pepper
- .
- Stuffing:
- 6 tablespoons butter
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1/4 cup diced red bell pepper
- 1/4 to 1/2 cup cooked corn kernels
- 2 cups cornbread crumbs, from freshly made cornbread or packaged crumbs
- 1/2 cup chopped golden raisins or dried cranberries
- 1/3 cup chopped pecans
- 1/2 teaspoon dried thyme
- dash sage, crumbled, optional
- chicken broth, about 1/2 cup, to moisten
- salt and pepper, to taste
Preparation:
Cut a pocket into the meaty side of chop, cutting in all the way to the bone.
In a saucepan, heat butter over medium low heat; add celery, onion, and bell pepper. Saute vegetables until tender. Add remaining ingredients, adding enough chicken broth to moisten as desired and taste before adding salt and pepper.
Stuff pockets of pork chops with the stuffing mix. Set remaining stuffing mix aside. In a large skillet over medium heat, brown the chops, turning carefully to brown both sides. Push chops aside and spoon remaining stuffing in the middle of the skillet (if your skillet is not oven-safe, use a baking dish), then position the chops over the stuffing. Cover the skillet or baking dish and bake at 350° for about 25 to 30 minutes, until chops are cooked through.
Serves 4.
7. Chicken Marsala Recipe
Cook Time: 15 minutes
Ingredients:
- 4 boneless chicken breast halves without skin
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon basil, dried
- 3 tablespoons butter or margarine
- 3 tablespoons olive oil
- 4 to 8 ounces fresh mushrooms, sliced (1/2 to 1 cup sliced)
- 1/2 cup Marsala wine
Preparation:
Pound chicken to 1/4" thickness between 2 sheets of plastic wrap. Combine flour, salt, pepper, and basil; mix well. Heat oil and butter in a heavy non-stick skillet over medium high heat. Dredge chicken in seasoned flour mixture. Cook chicken until lightly browned on first side (about 2 to 3 minutes). Turn chicken and add mushrooms around the chicken pieces. Cook about 2 minutes longer, until lightly browned; stir the mushrooms. Add Marsala wine to pan. Reduce heat to medium-low; cover and simmer 10 minutes. Serve with hot cooked pasta, mashed potatoes, or rice.
8. Individual Bread Pudding With Butterscotch Sauce
The great thing about making this bread pudding in individual cups is that you can customize them. Sprinkle bread pudding cups with cinnamon or nutmeg, or stir spices into the custard mixture. For a change, spoon a teaspoon of jam into the bottom of the custard cup before adding the pudding mixture. A delicious bread pudding, served with butterscotch sauce or your favorite dessert sauce.
Ingredients:
- 1 1/2 cups half-and-half
- 1/2 cup light brown sugar
- 2 tablespoons butter
- 3 eggs
- 1 tablespoon vanilla extract
- 3 cups torn fresh French bread, white only, no crusts
- cinnamon or nutmeg
- raisins, optional
Preparation:
Combine in a saucepan, the half-and-half, brown sugar, and butter; bring to a boil then reduce heat and simmer for a minute, until sugar is dissolved.
Meanwhile, whisk eggs and vanilla extract until well blended. Quickly whisk in the hot mixture until well blended. Add bread crumbs and let soak while oven is preheating. If desired stir some raisins in, or add a few raisins to some of the individual cups.
Preheat oven to 350°.
Pour bread pudding mixture into 4 generously buttered 6-ounce custard cups then set in a shallow baking pan. Tip: Put a teaspoon of jam in the bottom of the custard cup before adding pudding mixture, if desired, and you'll have a fruit topping. Sprinkle custard with cinnamon or nutmeg and gently stir into the mixture. Place on center oven rack and add about 1/4 to 1/2-inch of very hot water to the baking pan. Bake for 35 minutes, or until a knife inserted in center comes out clean.
Gently loosen edge with a knife then unmold warm bread pudding onto plates. Drizzle with butterscotch sauce, a vanilla sauce, or your own favorite, if desired.
Makes 4 generous servings.
9. Chicken Mozzarella Bake
Chicken breasts are lightly browned then baked with mushrooms, sliced tomatoes, and mozzarella cheese. A quick and delicious chicken recipe, with boneless chicken breasts and cheese. The wine adds extra flavor, but chicken broth will work as well.
Ingredients:
- 4 to 6 chicken breast halves
- salt and pepper
- garlic powder
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 ounces sliced mushrooms
- 1 tablespoon butter
- 2 to 3 tablespoons Marsala or white wine, or use chicken broth
- 1 medium to large tomato, sliced
- 4 to 6 green onions, thinly sliced
- 8 ounces Mozzarella cheese, sliced
Preparation:
Pound chicken breast halves between sheets of plastic wrap until evenly thinned out. Salt and pepper both sides then sprinkle lightly with garlic powder. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add chicken to the heated skillet; cook for about 5 minutes on each side. Remove to a baking dish. Add 1 more tablespoon butter to the skillet along with the wine or broth then saute the mushrooms until tender and golden brown. Pour mushroom mixture over chicken in baking dish. Top with tomato slices and sliced green onions. Place Mozzarella slices over all. Bake at 325° for 25 minutes.
Serves 4 to 6.
10. Beef Tenderloin With Red Wine Sauce
The Bordelaise-style sauce is made with red wine and beef broth, along with mushrooms and seasonings. Use a meat thermometer or instant-read thermometer to keep a close eye on this roast's temperature.
Ingredients:
- 1 1/2 to 2 pounds beef tenderloin
- 1 clove garlic, halved
- salt and pepper
- 2 tablespoons olive oil
- 4 to 6 ounces mushrooms, thinly sliced
- 1 shallot, chopped, or 2 green onions
- 1 clove garlic, finely minced
- 3 tablespoons flour
- 1 1/2 cups dry red wine, such as Pinot Noir or Cabernet Sauvignon
- 1 can (about 10 1/2 ounces) condensed beef broth
- 1/4 teaspoon dried leaf thyme
- salt and pepper, to taste
Preparation:
Preheat oven to 400°. Rub roast all over with the garlic clove halves; sprinkle with salt and pepper. Roast the tenderloin in an open shallow pan for about 30 to 35 minutes, to about 125° to 130° for medium rare to medium. If the roast is very cold, count on more time.
Remove from oven and remove roast to a warm platter and let rest. Add oil, mushrooms, chopped shallot or green onion, and minced garlic to pan drippings; place over medium heat and sauté until tender. Stir in flour until well blended; add the red wine and broth. Simmer until reduced by about 1/4 to 1/3. Add thyme and salt and pepper to taste. Serve alongside sliced tenderloin.
Serves 4.
This information was found on http://southernfood.about.com/od/valentinesday/tp/top_valentine.htm
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