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Menu: Valentines Day


Bacon Wrapped Shrimp and Water Chestnuts Recipe

Submitted by RecipeTips.com
A delicious appetizer of shrimp and water chestnuts wrapped in crispy strips of bacon topped with a creamy horseradish sauce.
Bacon Wrapped Shrimp and Water Chestnuts Recipe
PREP: 30 minutes
COOK: 30 minutes
READY IN: 1 hour
Serving Size: 3 each
Servings:
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Ingredients
  • BACON WRAPPED SHRIMP AND CHESTNUTS
  • 24 each large shrimp, uncooked, peeled and deveined
  • 24 each whole water chestnuts, drained
  • 12 slices bacon, sliced in half
  • HORSERADISH SAUCE:
  • 8 ounces cream cheese
  • 6 tablespoons butter, unsalted and divided
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tablespoons to 4 tablespoons of prepared horseradish
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon hot sauce
  • white pepper, to taste
Directions
BACON WRAPPED SHRIMP:
  • Wrap one piece of bacon around one shrimp and one water chestnut. Repeat.
  • Melt half the butter in a large skillet and cook bacon wrapped shrimp until bacon is brown and crispy, approximately 3 minutes per side. Remove from skillet and set aside. Repeat with remaining butter and bacon wrapped shrimp.
  • Preheat broiler.
CREAMY HORSERADISH SAUCE:
  • Bring cream cheese to room temperature. Then, place all sauce ingredients in a medium bowl and blend well. Season. Spoon sauce over bacon wrapped shrimp and water chestnuts.
  • Broil until golden brown.
  • Serve warm.

Grilled Lobster Tails Recipe

Submitted by RecipeTips.com
It's difficult to improve on the flavor of lobster, but grilling seems to make the flavor even more appealing. Grilling lobster, as well as other shellfish, can make an ordinary backyard cookout a special event.
Grilled Lobster Tails Recipe
PREP: 10 minutes
COOK: 15 minutes
READY IN: 25 minutes
Serving Description: 1 tail
Servings:
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Ingredients
  • 4 lobster tails - shell on
  • 2 tablespoons butter or margarine - melted, more for dipping
  • 1/2 lemon - juiced
Directions
  • Using a kitchen shears, cut down the center of the underside of the tail to expose the meat.
  • Peel away the tail cartilage from the underside to leave the meat exposed.
  • Preheat the grill to medium heat.
  • Melt 2 tablespoons of butter and add the juice from 1/2 of a fresh lemon.
  • Brush the butter and lemon mixture over the exposed meat in the tail.
  • Place the tails on the grill, meat side down.
  • Cook for approximately 10 minutes, watching closely.
  • Flip the tails and cook 3-5 more minutes on the shell side.
  • The tails will curl when they are done. Remove from the grill and serve with sliced lemon and melted butter for dipping.

Blue Cheese Crusted Steaks with Red Wine Sauce Recipe

Submitted by RecipeTips.com
The tanginess of the blue cheese topping and the richness of the red wine sauce make these tender filet steaks a special treat.
Blue Cheese Crusted Steaks with Red Wine Sauce Recipe
PREP: 20 minutes
READY IN: 50 minutes
Container: medium skillet, medium bowl, baking sheet
Serving Description: 1 steak
Servings:
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Ingredients
  • 4 tablespoons butter
  • 3 cloves garlic - chopped
  • 1 shallot - chopped
  • 1 tablespoon thyme - chopped
  • 1 cup beef broth
  • 1/4 cup dry red wine
  • 1/2 cup blue cheese - Maytag, coarsely crumbled
  • 1/4 cup panko bread crumbs
  • 1 tablespoon parsley - chopped
  • 4 sirloin filet - bacon wrapped or filet mignon
Directions
  • Melt one tablespoon butter in heavy skillet over medium high heat.
  • Add garlic, shallot and thyme.
  • Sauté until shallots are tender, stirring occasionally for approximately 5 minutes.
  • Add broth and wine.
  • Boil until the sauce is reduced to 1/2 cup, approximately 10-12 minutes.
  • Set sauce aside.
  • Blend cheese, bread crumbs and parsley in a small bowl.
  • Preheat the broiler.
  • Melt 2 tablespoons of butter in a large, heavy skillet over medium high heat.
  • Sprinkle steaks with salt and pepper.
  • Add steaks to the skillet and cook to desired doneness, five mintes per side for medium rare.
  • Transfer steaks to a baking sheet.
  • Reserve the skillet with the pan juices.
  • Press cheese mixture on top of steaks, dividing evenly.
  • Broil until the cheese browns, approximately 2 minutes.
  • Transfer steaks to plates.
  • Pour sauce into the reserved skillet with juices.
  • Bring to a boil, scraping up browned bits.
  • Boil 1-2 minutes, stirring in remaining 1 tablespoon of butter.
  • Season with salt and pepper. Spoon sauce over steaks and serve.

Asparagus with Lemon Zest and Vinaigrette Recipe

Submitted by RecipeTips.com
What could be better than tender, steamed or grilled asparagus spears, flavored with lemon and drizzled with simple balsamic vinaigrette? With a crisp-tender texture and garden-fresh flavor, this asparagus recipe would win anyone's heart.
Asparagus with Lemon Zest and Vinaigrette Recipe
PREP: 10 minutes
COOK: 10 minutes
READY IN: 20 minutes
Container: steamer, frying pan or grill pan
Serving Description: 4-5 spears
Servings:
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Ingredients
  • ASPARAGUS:
  • 36 medium to large asparagus stalks (2 bunches) - woody bottoms snapped off
  • 1/4 cup white balsamic vinaigrette - see below
  • 2 tablespoons lemon zest plus lemon slices for garnish
  • 3 tablespoons sesame seeds
  • VINAIGRETTE:
  • 3/4 cup olive oil
  • 3 tablespoons white balsamic vinegar
  • 1 teaspoon dried mustard
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 clove garlic - crushed through a press
Directions
ASPARAGUS:
  • Steam asparagus in stearmer or in a frying pan filled with cold water to cover asparagus.
  • Simmer until crisp tender, approximately 10 minutes.
  • If using a grill pan, drizzle 2 tablespoons of olive oil on pan, heat to medium, place asparagus in a single layer on pan.
  • Grill until bright green in color, 5 minutes, then turn each spear and grill 2-3 minutes more.
  • They should be bright green and have grill marks in places.
  • Sprinkle with sesame seeds.
  • If steaming or simmering, remove to papertowels to drain, then place directly on a platter when done.
  • Drizzle with white balsamic vinaigrette and sprinkle with two tablespoons lemon zest.

VINAIGRETTE:
  • Place all ingredients in a glass jar and shake well.
  • Store in the refrigerator.

    Grilled Rosemary Potatoes Recipe

    Submitted by RecipeTips.com
    Red potatoes are exceptionally good when cooked on the grill, but when the potatoes are enhanced with a coating of olive oil, salt and pepper, and a generous amount of fresh rosemary, the grilled red potatoes are even better.
    Grilled Rosemary Potatoes Recipe
    PREP: 10 minutes
    COOK: 20 minutes
    READY IN: 30 minutes
    Container: mixing bowl, grill, vegetable grill rack
    Servings:
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    Ingredients
    • 2 pounds red potatoes - washed and quartered
    • 3 sprigs fresh rosemary - stemmed and chopped
    • 1/3 cup olive oil
    • salt and pepper to taste
    Directions
    • Place all of the ingredients, except the potatoes, in a mixing bowl. Stir to combine.
    • Add the potatoes and stir until all of the potatoes are covered with the oil mixture.
    • Heat the grill to medium.
    • Place the potatoes in a vegetable grill rack or you can place a piece of tin foil directly on the grill and grill the potatoes on top of that. If using tin foil, be sure to spray it with a nonstick cooking spray before placing it on the grill.
    • Grill for 20 minutes, stirring occasionally.

    Chocolate Coffee Fondue Recipe

    Submitted by RecipeTips.com
    Similar to the classic chocolate fondue, this recipe provides a distinctive twist to please those who enjoy the rich flavor of dark coffee with chocolate. For a switch to a savory fondue, try our Beef Fondue recipe.
    Chocolate Coffee Fondue Recipe
    PREP: 15 minutes
    COOK: 5 minutes
    Container: Double boiler and fondue pot
    Servings:
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    Ingredients
    • 6 ounces semi-sweet dark chocolate - chopped
    • 2 ounces unsweetnened chocolate - chopped
    • 1/3 cup heavy cream
    • teaspoon instant espresso or coffee granules
    • 2 tablespoons liqueur (Kahlua or your choice)
    • 1/2 cup chopped nuts, if desired, for dipping
    • may use all semi-sweet or bittersweet chocolate if desired
    • fresh fruit, whole strawberries, large chunks of fruit: apples, pears, bananas, kiwi, etc
    Directions
    • Chop chocolate with a sharp knife into small pieces.
    • Prepare double boiler over low heat. Add chocolate, cream, and coffee into top of double boiler, stir frequently until well blended and chocolate pieces are completely melted.
    • Remove from heat and stir in liqueur.
    • Light the container under fondue pot. Pour chocolate into fondue pot and have fondue forks available to dip fruits of your choice into the chocolate.

    Creme Brulee Martini Recipe

    Submitted by RecipeTips.com
    Liven your holiday gatherings with this terrific cocktail that tastes like the classic dessert.
    Creme Brulee Martini Recipe
    PREP: 1 minute
    COOK: 0 minutes
    READY IN: 1 minute
    Container: martini glass, shot glass, shaker
    Serving Description: 1 glass
    Servings:
    Change Servings
    Ingredients
    • 1 ounce vanilla flavored vodka
    • 1 ounce Frangelico
    • 1/2 ounce Grand Marnier
    • ice
    Directions
    • Mix all ingredients into an ice filled cocktail shaker.
    • Shake gently and then strain into a chilled martini glass.

    Grocery List

    Ingredient Recipe
    24 each large shrimp, uncooked, peeled and deveined Bacon Wrapped Shrimp and Water Chestnuts
    24 each whole water chestnuts, drained Bacon Wrapped Shrimp and Water Chestnuts
    12 slices bacon, sliced in half Bacon Wrapped Shrimp and Water Chestnuts
    8 ounces cream cheese Bacon Wrapped Shrimp and Water Chestnuts
    6 tablespoons butter, unsalted and divided Bacon Wrapped Shrimp and Water Chestnuts
    1/2 cup mayonnaise Bacon Wrapped Shrimp and Water Chestnuts
    1/2 cup sour cream Bacon Wrapped Shrimp and Water Chestnuts
    3 tablespoons to 4 tablespoons of prepared horseradish Bacon Wrapped Shrimp and Water Chestnuts
    1 tablespoon fresh lemon juice Bacon Wrapped Shrimp and Water Chestnuts
    1 tablespoon hot sauce Bacon Wrapped Shrimp and Water Chestnuts
    4 lobster tails - shell on Grilled Lobster Tails
    2 tablespoons butter or margarine - melted, more for dipping Grilled Lobster Tails
    1/2 lemon - juiced Grilled Lobster Tails
    4 tablespoons butter Blue Cheese Crusted Steaks with Red Wine Sauce
    3 cloves garlic - chopped Blue Cheese Crusted Steaks with Red Wine Sauce
    1 shallot - chopped Blue Cheese Crusted Steaks with Red Wine Sauce
    1 tablespoon thyme - chopped Blue Cheese Crusted Steaks with Red Wine Sauce
    1 cup beef broth Blue Cheese Crusted Steaks with Red Wine Sauce
    1/4 cup dry red wine Blue Cheese Crusted Steaks with Red Wine Sauce
    1/2 cup blue cheese - Maytag, coarsely crumbled Blue Cheese Crusted Steaks with Red Wine Sauce
    1/4 cup panko bread crumbs Blue Cheese Crusted Steaks with Red Wine Sauce
    1 tablespoon parsley - chopped Blue Cheese Crusted Steaks with Red Wine Sauce
    4 sirloin filet - bacon wrapped or filet mignon Blue Cheese Crusted Steaks with Red Wine Sauce
    36 medium to large asparagus stalks (2 bunches) - woody bottoms snapped off Asparagus with Lemon Zest and Vinaigrette
    1/4 cup white balsamic vinaigrette - see below Asparagus with Lemon Zest and Vinaigrette
    2 tablespoons lemon zest plus lemon slices for garnish Asparagus with Lemon Zest and Vinaigrette
    3 tablespoons sesame seeds Asparagus with Lemon Zest and Vinaigrette
    3/4 cup olive oil Asparagus with Lemon Zest and Vinaigrette
    3 tablespoons white balsamic vinegar Asparagus with Lemon Zest and Vinaigrette
    1 teaspoon dried mustard Asparagus with Lemon Zest and Vinaigrette
    1/2 teaspoon sugar Asparagus with Lemon Zest and Vinaigrette
    1/2 teaspoon salt Asparagus with Lemon Zest and Vinaigrette
    1 clove garlic - crushed through a press Asparagus with Lemon Zest and Vinaigrette
    2 pounds red potatoes - washed and quartered Grilled Rosemary Potatoes
    3 sprigs fresh rosemary - stemmed and chopped Grilled Rosemary Potatoes
    1/3 cup olive oil Grilled Rosemary Potatoes
    6 ounces semi-sweet dark chocolate - chopped Chocolate Coffee Fondue
    2 ounces unsweetnened chocolate - chopped Chocolate Coffee Fondue
    1/3 cup heavy cream Chocolate Coffee Fondue
    teaspoon instant espresso or coffee granules Chocolate Coffee Fondue
    2 tablespoons liqueur (Kahlua or your choice) Chocolate Coffee Fondue
    1/2 cup chopped nuts, if desired, for dipping Chocolate Coffee Fondue
    1 ounce vanilla flavored vodka Creme Brulee Martini
    1 ounce Frangelico Creme Brulee Martini
    1/2 ounce Grand Marnier Creme Brulee Martini
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