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Love Recipes
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Chocolate, Apples, and Tomatoes are all perfect love foods among other to get the heart a racing try these recipes on your new found lover.
Also when making these foods remeber to visualize loving or lustufl energy into them.
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CHOCOLATE
WAFFLES
1
1/2 cups flour
1/3 cup unsweetened cocoa powder, sifted
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 egg yolks
1 teaspoon vanilla
1 3/4 cups milk
1/2 cup cooking oil
2 egg whites
Garnish:
1 tablespoon unsalted butter
1 cup fresh raspberries
Powdered sugar
In a
mixing bowl combine flour, cocoa, sugar, baking powder and salt. In another bowl
beat the egg yolks and vanilla slightly. Beat in the milk and oil. Add the egg
mixture to the flour mixture. Stir until combined yet still slightly lumpy.
In a
small bowl beat the egg whites until stiff peaks form. Gently fold beaten egg
whites into batter, leaving little fluffs of egg white. Be careful not to
overmix. Pour some batter onto grids of a preheated, lightly greased waffle
iron. Close lid quickly and do not open during baking. Bake according to
manufacturer's directions. When done, use a fork to remove the waffle. Top with
butter, berries and powdered sugar.
Yield:
4 waffles
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STRAWBERRY
COOLER
2/3
cup apple juice
1 tablespoon seedless strawberry jam
1/4 teaspoon almond extract
1 cup strawberries, sliced, partially frozen
2/3 cup ice chips
Pour
all ingredients into a blender and blend until smooth.
Yield: 4 cups
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1
hunk of whole grain baguette(4 oz?) 1-2 vine ripened beefsteak tomatoes(from my
garden:), mozzarella or provolone cheese, 1-2 basil leaves torn 1-2 thinly
sliced red onion a splash of balsamic vinegar or favorite ff italian dressing.
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2
Tbsp. bottled fat free Italian salad dressing
½
tsp. Dried basil, crushed
1/8
tsp. Salt
1/8
tsp. Pepper
1
oz. Blue cheese crumbled
Preheat broiler. Arrange tomatoes; cut sides up, in a shallow baking pan. Brush dressing evenly over cut sides of the tomatoes. Sprinkle with basil, salt, and pepper. Broil 4 to 5 inches from the heat for 1 minute. Remove pan from broiler and sprinkle tomatoes with cheese. Broil for 1 to 2 minutes more or until cheese just begins to turn golden. Makes 4 servings.
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Apricot-Ginger Chicken Legs
· 2 green onions, chopped
· 1/2 cup apricot preserves
· 1/3 cup catchup
· 2 tablespoons cider vinegar
· 1 tablespoon plus 1 teaspoon grated, peeled gingerroot
· 1 tablespoon plus 1 teaspoon soy sauce
· 6 large chicken legs (about 3 3/4 pounds)
· Couscous Salad (below)
1. In small bowl, mix chopped green onions, apricot preserves, catchup, cider vinegar, ginger, and soy sauce.
2. Place chicken legs on grill over medium heat; cook until golden on both sides, about 10 minutes. Then to avoid charring, stand chicken legs upright, leaning one against the other. Rearrange pieces from time to time and cook until fork-tender and juices run clear when pierced with knife, about 25 minutes longer. During last 10 minutes of cooking, brush chicken legs frequently with apricot mixture.
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Lemon-Basil
Pasta
8 ounces linguine or other pasta
2 tablespoons butter or margarine, melted
1 tablespoon lemon juice
1 1/2 teaspoons McCormick Basil Leaves
3/4 teaspoon McCormick Garlic Salt
1/4 teaspoon McCormick Ground Black Pepper
1/4 cup grated Parmesan cheese
Lemon slices and fresh basil leaves to garnish
Sautéed chicken cutlets to serve (optional)
Cook pasta in unsalted water according to package directions.
Drain pasta and return to pot.
Combine melted butter, lemon juice, basil, garlic salt, and
pepper in small bowl. Add to cooked pasta and toss gently.
Spoon into serving dish and sprinkle with cheese. Garnish
with lemon slices and fresh basil leaves. Serve immediately
with sautéed chicken cutlets, if desired.
Variations:
Add 2 cups cooked, cubed chicken or 1 pound cooked, peeled,
and deveined large shrimp with seasonings and toss gently.
Eliminate chicken cutlets.
Makes 4 servings
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Chocolate-Cherry Thumbprints
2 cups (12-ounce package) Nestlé® Toll House® Semi-Sweet Chocolate Morsels,
divided
1 3/4 cups quick or old fashioned oats
1 1/2 cups all-purpose flour
1/4 cup Nestlé® Toll House® Baking Cocoa
1 teaspoon baking powder
1/4 teaspoon salt (optional)
3/4 cup granulated sugar
2/3 cup butter or margarine, softened (we recommend Land O Lakes® Butter)
2 large eggs
1 teaspoon vanilla extract
2 cups (two 10-ounce jars) maraschino cherries, drained and patted dry
1. Preheat oven to 350° F.
2. Microwave 1 cup morsels in small, microwave-safe bowl on HIGH (100%) power
for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring
until smooth. Combine oats, flour, cocoa, baking powder and salt in medium bowl.
3. Beat sugar, butter, eggs and vanilla extract in large mixer bowl until
smooth. Beat in melted chocolate. Stir in oat mixture. Cover; refrigerate dough
for 1 hour.
4. Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking
sheet. Press deep centers with thumb. Place maraschino cherry into each center.
5. Bake for 10 to 12 minutes or until set. Cool on baking sheets for 2 minutes;
remove to wire racks to cool completely. Melt remaining morsels; drizzle over
cookies.
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Dense
Black Forest Cherry Cheesecake
INGREDIENTS:
For the crust:
1 cup chocolate wafer crumbs
1/4 cup toasted pecans, finely chopped
1/4 cup sugar
1/4 cup butter or margarine
For the filling:
1 8-ounce package cream cheese at room temperature
1 13-ounce can chocolate sweetened condensed milk
2 teaspoons coarsely broken toasted pecans
1 8-ounce container frozen whipped topping, thawed, divided
1 tablespoon chocolate syrup, optional
For the cherry topping:
2 cups pitted dark sweet cherries
1/4 cup sugar
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
1 tablespoon spiced brandy or 1/2 teaspoon brandy extract, optional
about 40 dark sweet cherries, pitted and halved
PREPARATION:
1. To make the cherry topping: Place 2 cups of cherries in a blender and process
until smooth. Combine the puree, 1/4 sugar, lemon juice and cornstarch in a
small pan. Bring it to a boil and cook for 1 minute stirring constantly. Add
brandy or extract if you wish. Cover and chill.
2. To make the crust: Combine the crumbs and chopped nuts with the butter and
press the mixture into the bottom of a 10-inch springform pan. Bake for 10
minutes in an oven preheated to 350 degrees. Cool completely.
3. To make the filling: Beat the cream cheese and the chocolate condensed milk
until smooth. Add vanilla and beat thoroughly. Fold in half of the whipped
topping, mini chips and pecans. Pour into the cooled crust and chill for 1 hour.
4. Spread the cherry topping over the chilled pie. Top with cherry halves and
the remaining whipped topping. Drizzle with chocolate syrup if desired.
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