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Menu: Valentines Day


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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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