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Romantic Recipes

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Romantic Recipes

The following recipes include the top 10 'foods of love' that are certain to get her in the loving mood:

Asparagus

Chocolate

Almonds

Figs

Avocados

Garlic

Bananas

Oyster

Basil

Honey

**All recipes may be found at allrecipes.com


Bacon-Wrapped Asparagus

Prep Time:  20 min  |  Cook Time:  10 min  |  Ready In:  30 min

Ingredients:

10 spears fresh apsaragus, trimmed

1/8 teaspoon pepper

5 bacon strips, halved lengthwise

Directions:

1. Place asparagus on a sheet of waxed paper; coat with nonstick cooking spray.  Sprinkle with pepper; turn to coat.  Wrap a bacon piece around each spear; secure ends with toothpicks.  Grill, uncovered, over medium-high heat for 8-12 minutes until bacon is crisp, turning occassionally.  Discard toothpicks.


Sugar Spiced Almonds

Prep Time: 10 min  |  Cook Time: 30 min  |  Ready In: 40 min

Ingredients:

¼ cup sugar

2 tablespoons vegetable oil

1 teaspoon cayenne pepper

½ teaspoon garlic salt

½ teaspoon chili powder

¼ teaspoon crushed red pepper flakes

2 cups unblanched whole almonds

Directions:

1. In a bowl, combine the first six ingredients.  Add almonds; toss to coat.  Spread into a greased 15-in x 10-in x 1-in baking pan.  Bake at 250 degrees F for 30 minutes or until lightly browned, stirring occassionally.  Store in an airtight container.


Fig and Olive Tapenade

Prep Time: 15 min  |  Cook Time: 10 min  |  Ready In: 4 hrs 25 min

Ingredients:

1 cup chopped dried figs

½ cup water

1 tablespoon balsamic vinegar

1 teaspoon dried rosemary

1 teaspoon dried thyme

¼ teaspoon cayenne pepper

2/3 cup chopped kalamata olives

2 cloves garlic, minced

Salt & pepper to taste

1/3 cup chopped toasted walnuts

1 (8 ounce) package cream cheese

Directions:

1. Combine figs and water in a saucepan over medium heat.  Bring to a boil and cook until tender and liquid has reduced.  Remove from heat and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne.  Add olives and garlic and mix well.  Season with salt and pepper to taste.  Cover and refrigerate for 4 hours or overnight to allow flavors to blend.

2. Unwrap cream cheese block and place on a serving platter.  Spoon tapenade over cheese and sprinkle with walnuts.  Serve with slices of French bread or crackers.


Roasted Garlic Bread

Prep Time: 15 min  |  Cook Time: 5 min  |  Ready In: 20 min

Ingredients:

3 bulbs garlic

2 tablespoons olive oil

1 loaf Italian bread

½ cup butter

1 tablespoon chopped fresh parsley (optional)

2 tablespoons grated Parmesan cheese (optional)

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C).  Slice the tops off of the garlic bulbs so that the tip of each clove is exposed.  Place the bulbs on a baking sheet and drizzle with olive oil.  Bake for 30 minutes or until garlic is soft.

2. Set the oven to broil.  Slice the loaf of bread in half horizontally and place cut side up on a baking sheet.

3. Squeeze the cloves of garlic from their skins into a medium bowl.  Stir in the butter, parsley and Parmesan cheese until well blended.  Spread onto the cut sides of the bread.

4. Broil for about 5 minutes until toasted.


Oysters Rockefeller

Prep Time:  30 min  |  Cook Time: 30 min  |  Ready In: 1 Hour

Ingredients:

2 slices bacon

24 unopened, fresh, live medium oysters

1 1/2 cups cooked spinach

1/3 cup bread crumbs

1/4 cup chopped green onions

1 tablespoon chopped fresh parsley

1/2 teaspoon salt

1 dash hot pepper sauce

3 tablespoons extra virgin olive oil

1 teaspoon anise flavored liqueur

4 cups kosher salt

Directions:

1. Preheat oven to 450 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

2. Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster.

3. Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds.

4. Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top. Serve hot.


Honey Baked Bananas

Prep Time: 10 min    |  Cook Time: 10 min   |  Ready In: 20 min

Ingredients:

2 medium firm bananas, sliced

1 tablespoon butter or margarine, melted

2 teaspoons honey

1/2 teaspoon lemon juice

1/4 cup flaked coconut, toasted

1/4 cup chopped pecans, toasted

Whipped topping

Directions:

1. Place the bananas in a greased 1-qt. baking dish. Combine the butter, honey and lemon juice; drizzle over bananas. Bake, uncovered, at 350 degrees F for 10-12 minutes or until heated through. Sprinkle each serving with coconut and pecans; top with a dollop of whipped topping.


Creamy Tomato-Basil Soup

Prep Time: 10 min  |  Cook Time: 45 min  |  Ready In: 55 min

Ingredients:

¼ cup butter

¼ cup olive oil

1½ cups chopped onions

3 pounds tomatoes – cored, peeled, and quartered

½ cup chopped fresh basil leaves

Salt to taste

Ground black pepper to taste

1 quart chicken broth

1 cup heavy cream

8 sprigs fresh basil for garnish

Directions:

1. Heat the butter and olive oil in a large pot over medium heat.  Stir in onions and cook until tender.  Mix in tomatoes and chopped basil.  Season with salt and pepper.  Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.

2. Transfer soup to a blender (or use an immersion hand blender), and blend until smooth.  Return to the pot and bring to a boil.  Reduce heat to low and gradually mix in the heavy cream.  Pour soup through a strainer before serving.  Garnish each serving with a sprig of basil.


Chocolate Mousse

Prep Time: 20 min  |  Ready In: 2 hrs 20 min

Ingredients:

1/4 cup semi-sweet chocolate chips

1 tablespoon water

1 egg yolk, lightly beaten

1 1/2 teaspoons vanilla extract

1/2 cup whipping cream

1 tablespoon sugar

Whipped cream

Directions:

1. In a small heavy saucepan, melt chocolate chips with water over low heat; stir until smooth. Stir a small amount of hot chocolate mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Cool, stirring several times.

2. In a mixing bowl, beat whipping cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold in cooled chocolate mixture. Cover and refrigerate for at least 2 hours. Garnish with whipped cream if desired.


Honey-Mustard Chicken

Prep Time: 10 min  |  Cook Time: 50 min  |  Ready In: 1 Hour

Ingredients:

1 cup pineapple juice

3/4 cup honey

1/2 cup Dijon mustard

1 teaspoon ground ginger

2 tablespoons cornstarch

1/4 cup cold water

1 (3 1/2) pound broiler-fryer chicken, cut up

Directions:

1. In a small saucepan, combine pineapple juice, honey, mustard and ginger; bring to a boil. Combine cornstarch and water; whisk into honey mixture. Cook, stirring constantly, for 2-3 minutes or until thickened. Reserve 3/4 cup to serve with chicken if desired. Brush chicken with remaining glaze. Grill, covered, over medium-low coals for 30 minutes. Turn chicken; brush again with glaze. Grill, uncovered, for 20 minutes or until juices run clear. Serve with reserved glaze if desired.