Valentines Dinner Recipes:Chocolate Covered Strawberries
How to Make Chocolate Covered StrawberriesRead more...
Place a piece of parchment paper on a baking sheet.
Melt the chocolate as directed above. You can also melt it in a microwave using a glass bowl or glass Pyrex measuring cup.
Very carefully, dip the strawberry in the melted chocolate, lift the dipped strawberry out, and with a twist of the wrist, let the excess chocolate drip off. Place the chocolate covered strawberry on the parchment sheet. Repeat until all the strawberries are done. Refrigerate for about 10-15 minutes to harden the chocolate. You can serve them now, or try dipping them into contrasting colored chocolate, letting them dry between coats.
Chocolate covered strawberries can also be rolled in finely chopped nuts or toasted coconut while the chocolate is still wet.
Serve in paper liners like muffin papers, or specially designed candy wrappers.
Best eaten the same day. Refrigerate any leftovers.
Crab & Asparagus Quiche
1 8 pate brisee or regular pie crust
1 cup crab meat, chopped
1 3/4 cup milk, scalded
3 eggs, beaten
10 asparagus spears, tips reserved
4 oz parmesan cheese
1 dash nutmeg and cayenne pepper
1 salt to taste
Preheat oven to 375. Place crab meat in bottom of pastry shell. Cut bottom
parts of asparagus spears into half-inch slices and scatter over crab.
Scatter parmesan over asparagus. Beat eggs and milk together, and season
totaste with nutmeg, cayenne and salt. Pour over crab/asparagus mixture.
Arrange reserved asparagus tips in a spoke-like pattern on top. Bake in
preheated oven until set (about 45 minutes to an hour). Let sit for about
15 minutes before serving. Next time, I might substitute Swiss cheese for
at least part of the Parmesan (didn't have any handy, and at 1 ayem,
wasn'tgonna make a run to Kroger to get any).
Courtbouillon Of Redfish
1 redfish or red snapper(6lb)
1/4 cup butter or salad oil
1/4 cup flour,all-purpose
2 cup onion,chopped
1/2 cup green bell pepper,chopped
1/2 cup celery,chopped
1 can tomatoes,drained/reserved
2 tablespoon parsley,chopped
2 garlic cloves,sliced
2 bay leaves
1/4 teaspoon marjoram
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon thyme
1 teaspoon hot pepper sauce
1 teaspoon worcestershire sauce
2 cup water,hot
1/2 cup white wine
1 hot cooked rice
1. Clean fish and remove head and tail; cut across backbone into
slices 2 to 3 inches wide.#
2. In Dutch oven, heat butter, then stir in flour until smooth; cook
10 minutes until brown, stirring constantly.#
3. Reduce heat; stir in onion, bell pepper and celery.#
4. Cook vegetables until soft, stirring often.#
5. Add tomatoes and cook 5 minutes, then stir in herbs and
seasonings.#
6. Slowly stir in 1 cup reserved tomato liquid and the water; simmer 5
minutes.#
7. Add fish slices and adjust seasonings; cover and simmer 30
minutes.#
8. Transfer fish slices to platter and remove bones; return fish to
"courtbouillon."#
9. Add wine; cover, bring to a boil, then serve immediately in soup
plates with hot rice.
Cold Clam Dip
10 oz clams
6 oz philadelphia cream cheese
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon worcestershire sauce
1 each garlic clove (pressed)
1 tabassco sauce
Blen all ingredients together. Let set for 2 hours before serving.
Potato chips and all party crackers are good with this dip.
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