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A private, mouthwatering meal for two can spark results like a new level of relationship, an unforgettable experience in bed, or even a marriage proposal! If you've ever prepared such a delicious experience, for the guy who loved spicy foods or the woman who was hungry enough to ask for seconds, share the menu with the romantic foodies of FriendFinder in our Recipe for Romance Contest! Simple recipes can be just as scrumptious as complicated ones! (Be sure not to use copyrighted recipes.) In 1,000 words or less, draft a menu and describe one delectable recipe for an appetizer, main course or dessert. Add a description of cocktails, wines or beers to accompany one, two or all of your dishes. Menus and recipes should follow standard menu/recipe formats. For example: Cocktails Light or dark premium rum with fresh squeezed lime and a splash of ginger ale, shaken with ice and served neat. Dinner menu Appetizer - Grilled asparagus wrapped in prosciutto Beverage - Prosecco (sparkling wine) Main course - Filet mignon in Madeira sauce with caramelized shallots, and green beans with pine nuts Beverage - California Merlot Dessert - Fresh strawberries dipped in dark chocolate Beverage - Tawny (aged) Port Dessert recipe for strawberries with chocolate Ingredients 1 lb. dark chocolate, broken into bits 1 t fruit-flavored liqueur 1 lb. ripe strawberries with long stems Directions Melt the chocolate in a fondue pot or crockpot. Add the liqueur. Dip 3/4 of each strawberry in the chocolate. Place the dipped berries on wax paper or a baking sheet till chocolate hardens. Serve with Tawny Port. All participants with a valid entry will be awarded 500 points! Multiple entries are permitted (one menu per blog post). To enter, post a comment below containing your entry. The members of FriendFinder will do the judging and vote on their favorites. The deadline to enter is June 9, 2008 at 11:59 PM PST. The members of FriendFinder will vote for three winners in each category. How to Enter 1. Write your menu. 2. All entries must include a recipe for one of your menu items. 3. Post it below. Specific Contest Rules 1. All entries must adhere to the Terms of Use. 2. Entries must be 1,000 words or less. 3. Multiple entries are permitted, but each must be a different menu. 4. General Contest Rules apply, including: A. FriendFinder.com is not responsible for entries that it does not receive for any reason, including technical malfunctions. B. If a member receives a prize, he or she is not eligible to win another prize for 90 days unless otherwise noted in the specific contest. 5. Entries that do not adhere to these rules will be deleted without notice. How to Vote 1. Next to each entry, you'll see three categories "I Agree" "Neutral" "I Disagree." 2. To vote for an entry, click "I Agree". (Do not use "Neutral" or "I Disagree"; these will not count). 3 You can only vote once per entry, but you can vote for multiple entries. 4. The winners will be determined by the entries with the most "I Agree" votes. Prizes: (1) 1-year Gold membership and a FriendFinder Mug (2) 6-months Gold membership and a FriendFinder Mug (3) 3-months Gold membership and a FriendFinder Mug This contest is now closed. The winners will be announced shortly. Stay tuned! |
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 5/13/2008 2:01 pm |
Arabian Night. Scene set, candles flickering, incense sticks burning, deep crimson cushions scattered on the floor where we will eat. Cocktails Pink champagne and strawberries, while i entertain my date with a belly dance. Appetizer Scallops in garlic butter with sweet chilli dipping sauce. Beverage...Mateus Rose for me...Pinot Grigio for him. Main course Chicken Kubsa accompanied with pitta bread and tomato and cucumber salad. Beverage..still Mateus Rose for me..and Pinot grigio for him. Desert Halva and fresh fruit salad of kiwi fruit, raspberries and of course passion fruit and single cream. Beverage...still Mateus Rose for me...a can of Fosters for him. Now lets enjoy. Recipe for Kubsa. Ingredients...tomatoes, onions, chicken thighs, courgettes, aubergine, red peppers and basmati rice...spices of garam masala, turmeric, mild chilli powder, celery salt, cumin and coarsely ground black pepper. Fry onions til soft in a little sunflower oil, add the chicken thighs to seal the meat, then add chopped tomatoes for 2 mins...then add 2 mugs of boiling water and the spices and simmer for 25 minutes...add the chopped red pepper, after 5 mins add the sliced courgettes, and chunks of aubergine, simmer for a further 5 minutes, then add 1 mug of basmati rice and simmer for 20 minutes until rice is cooked...when ready turn out contents of large saucepan onto a large serving dish...place on floor...sit down on scatter cushions and enjoy with pitta bread and chopped cucumber and tomato salad...using hands or spoons if you wish...enjoy.... Beverage after meal Sambucca with coffee beans and lit...now have fun.
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5/14/2008 2:33 am |
Here goes my romantic menu and recipe.... Romantic Dinner menu Appetizer Cipollata Fresh onion soup flavored with lemon basil, garnished with spring onion and croutons Beverage Served with a Martini Rosso on ice Main Course Liquored Rump Steak Casserole Tender Angus Rump Steak with fresh herbs cooked in a Baileys cream sauce capsicum and onions, garnished with coconut peas. Beverage Served with Overmeer Cabernet Sauvignon Dessert Dolce Bella Notte Fresh fruit scoops in caramel baskets Beverage Served with Port wine Main course recipe for Liquored rump steak casserole Ingredients 1/2kg rump steak (cut into half centimeter thick fillets) 1/4kg chopped spring onions 2 teaspoons cumin seeds 2 teaspoons olive virgin oil Half cup Baileys cream or Amarula 1 capsicum, thinly stripped 2 tomatoes cut into rings ½ onion cut into rings 1 cup peas, boiled Half cup of fresh coconut strips I teaspoon cardamom 2 teaspoon olive virgin oil Heat the Virgin oil in a pan, add chopped spring onions and cumin seeds and fry one min Place the rum steak fillets over the onions and let cook further 3 min turn over. Taking care not to remove the cumin that is stuck on the rump steak, cook for further 3 min. Turn over again and cover the pan and let cook till all liquid in out about 5 min. Remove from the heat In a casserole dish arrange half the sliced tomatoes at the base, then add the fillet steak, add the remaining tomatoes on top with capsicum and onion rings, sprinkle salt over. Add the cup of baileys cream and half cup of water cover with foil and place it in an oven of 1800C for 1hr Meanwhile in a frying pan add virgin oil and fry the coconut strips for 3 min then add the cardamom and fry until golden brown. Add the boiled peas and stir fry for further 3 min tossing continuously To serve arrange the meat and coconut peas on a plate Serve hot!!!! That should bring a sparkle into someones' eyes!!! and for the Cocktail.... Into a cocktail shaker with ice, pour some gin & pear vodka (1.5 oz each), blue Curacao and dry vermouth (0.5 oz each) Shake well. Strain into a well-chilled cocktail glass. Add a dash of orange bitters Now...shall you sit down and enjoy the meal? 
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5/14/2008 5:28 pm |
We'd like to see real menus here folks, in menu format. Save the recipe details for last. All entries that don't follow the format will be deleted without notice. Good luck! Events
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5/15/2008 1:16 pm |
Here is my recipe: Set the dining room romantic with scented candles (vanilla) Cocktail - Sex on the beach!(it's a drink for who doesn't know) Appetizer: - Antipasti - Bruschetta Con Pomodori Sweet kisses on the side and a glass of Chianti. Main Course: - Roast Prime Rib - made for a real man. Recipe: 1 bone-in prime rib (6 to 7 pounds) 8 cloves garlic, thinly sliced Salt and coarsely ground black pepper 2 cups red wine 4 cups beef stock 1 tablespoon chopped fresh thyme leaves Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature. Preheat oven to 350 degrees F. Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm. Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste. Slice meat as desired and serve with thyme. Another long kiss and more wine. Dessert: - Strawberries and cream....(you know what may follow) Hope it works for you! This recipe is only for romantic purpose...please don't overcook!
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5/16/2008 9:05 am |
The ideal setting is on the balcony of a small villa deep in the Sierra Nevada, watching the sun go down. Appetizer – Toast fingers delicately flavoured with marmita. Beverage – Cava, preferably Catalan, they are fiercely jealous, you might have to steal it off one. Main course – Chicken breasts marinated in white wine. Beverage – Galician white wine, preferably Ribeira Sacra, force may be necessary here too. Dessert – Honeydew melon Beverage – Orujo de hierbas, no force required. Recipe for chicken breasts: Ingredients 1 chicken 3 glasses of white wine salt pepper herbs Directions Drink one of the glasses of wine. Wring the chicken’s neck. Some prefer cutting the head off, but this can be messy. Dip the chicken in boiling water, then pluck. Cut off the head and feet (don’t throw these away, they can be barbecued later). Gut the chicken (again, save the entrails for stock). Drink the second glass of wine. Cut off the wings and legs, split the chicken along the breastbone and fillet. Skin the fillets. Rub the breasts gently with salt, pepper and herbs and put in oven dish. Add third glass of wine. Bake in oven for 20-30 minutes depending on taste. I cooked this once. The order of the dishes, and the timing, is very important – first fingers, then breasts, and only then to the honeydew. This always gives the best results. ¡Que aproveche!
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5/17/2008 2:31 am |
Create a Nice environment to your date! Good foods with love finally the best... I recommend to set up the date in a romantic place. STARTER;sweet corn soup or curry laksa APPETIZER:SPICY CRAB(FOR HOT LOVERS) Half cup of fresh mushrooms 1/2 cup pineapple juice 1can artichokes hearts 3 tbs. of fat free mayonaise 1/3 cup or less green onions 1/3 grated parmesan cheese 1/4 cup of diced pimiento 2 cups of crabmeat,flaked and cartilage removed a teaspoon of chili flakes cook mushroom till tender.Add pineapple juice artichokes, mayonaise onions, cheese and pimiento,chili.Gently fold in crabmeat. transfer to bake over 400 degree oven for 20 to 25 min. until bubbly. Serve with vegetable fried rice. Beverage:sparkling wine Dessert:mango pudding or vanilla ice cream topped with cherry Cocktail: ASIAN FOR SEASON pineapple,melon,strawberry, and mango. mix and blend alltogether with crushed iced garnish with mint leaf Now you can enjoy your perfect dates with your love ones! warm kisses!
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5/17/2008 10:28 am |
Setting: Red and golden African sunset with luxurious bush tent. The excitement of wild animals in their natural habitat makes undoubtedly the background for an accelerating romantic setting. Stone spa bath with candles overlooking the savannas, as a lion roars in the distance. All the items on the menu suggests finger food to feed each other. Refreshments: Well chilled Red Champaign and Fruit punch with fruit pieces to feed each other. MENU CHICKEN-ALMOND CANAPES LOBSTER AND CRAB STUFFED MUSHROOMS WITH CEDDAR CHEESE BACON AND SMOKED OYSTERS BEEF ON ORANGE SLICES STRAWBERRIES IN CHOCOLATE SHELLS WITH RASPBERRY SAUCE POACHED PEACHES IN CHAMPAGNE Lobster and Crab Stuffed Mushrooms with Ceddar Cheese – 2 tbsp butter 2 tbsp minced celery 1 tbsp minced onion 1 tbsp minced red bell pepper 2 lbs mushrooms 1 cup oyster crackers crushed 6 oz. cooked lobster meat chopped 4 oz. cooked crab meat picked over and shredded 1/4 cup shredded white cheddar cheese 1 egg 2 tbsp water 1/4 tsp old bay seasoning 1/8 tsp garlic powder 1/8 tsp salt 1/8 tsp pepper 3 tbsp olive oil 2/3 cup shredded white cheddar cheese Melt butter in skillet over medium heat. Add minced celery, onion, and red bell pepper. Cook 2 minutes, until tender, then cool. Remove stems from mushrooms and finely chop 3/4 cup of stems. Set mushroom caps aside. In large bowl combine vegetable mixture, chopped stems, crushed oyster crackers, lobster meat, crab meat, 1/4 cup shredded white cheddar cheese, egg, water, Old Bay Seasoning, garlic powder, salt, and pepper. Grease two large jelly-roll pans. Brush mushroom caps with olive oil, sprinkle with salt, and stuff with lobster-crab mixture. Arrange caps in prepared pans. Top with remaining 2/3 cup shredded white cheddar cheese. Bake 12 minutes until lightly browned. Beef on Orange Slices 4 large navel oranges 1/2 small onion minced 3 cloves garlic minced 1 tbsp water 1/2 tsp oil 8 oz. extra-lean ground round beef 1 small jalapeno pepper seeded and minced 2 tbsp packed brown sugar 1 tbsp reduced-sodium soy sauce 1/2 tsp cider vinegar 2 tbsp minced fresh cilantro Peel the oranges. Cut each crosswise into 4 thick slices. Arrange on a platter. In a 10" no-stick skillet, combine the onions, garlic, water, and oil. Cook, stirring frequently, over medium-high heat for 3 minutes, or until the onions are soft but not browned. Add the beef. Cook and stir for 5 minutes, or until the beef is no longer pink. Add the peppers, brown sugar, soy sauce, and vinegar. Cook, stirring frequently, for 3 minutes, or until the liquid evaporates. Add the cilantro. Stir well to combine. Top each orange slice with the beef mixture. POACHED PEACHES IN CHAMPAGNE Fresh peaches poached in champagne need to be tasted to be really appreciated. 2 large ripe peaches, preferably white 2 cups dry champagne 1/2 cup maple syrup 1/2 small vanilla bean 3 large strawberries 2 tablespoons powdered sugar 1/4 medium lemon, squeezed for juice 1 cup Romance Whipped Cream, see recipe 2 large mint leaves for garnish Make a very light incision all around peach skins. Plunge the peaches briefly into boiling water, then into cold water, and peel. Place in a shallow pan and douse with champagne. Add the syrup and vanilla bean. Bring to a slow boil over low heat, and poach peaches at about 185°F, but do not allow to boil. If peaches are very ripe, they will be poached after 5 minutes. Place peaches and syrup in a cool place, but do not refrigerate. Drain peaches, reserving the poaching liquid. Wash strawberries, remove any leaves, and purée in a blender or food processor. Place in a bowl and stir sugar into the purée. Stir romance whipped cream into the strawberry purée and add lemon juice. Serve on round plates, or in glass dishes or small bowls. Line the bottom of the dishes with strawberry cream and arrange the cooled, but not chilled, peaches on top. Garnish each peach with a mint sprig. Serve the chilled poaching liquid separately in a sauce boat. STRAWBERRIES IN CHOCOLATE SHELLS WITH RASPBERRY SAUCE 1/2 pint fresh strawberries 2 chocolate shells 1/2 cup raspberry sauce 1 cup romance whipped cream Wash and slice raspberries. Fill Chocolate Shell half way with romance whipped cream (you can make a chocolate shell by coating the outside of a small round bowl/cup with melted chocolate -- put in freezer for 20 minutes and then fill the bowl/cup with warm water to remove the shell) Next place strawberries on top and dribble raspberry sauce over top and on plate. Garnish the top with a dollop of whipped cream and mint leaf. Raspberry Sauce 1 12-ounce packages frozen unsweetened raspberries, thawed, with juices 1/2 cup sugar Purée raspberries with juices and sugar in processor until smooth. Transfer mixture to strainer set over bowl; press on solids to extract as much liquid as possible; discard solids in strainer. (Can be made 2 days ahead. Cover and refrigerate.)
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5/17/2008 1:34 pm |
A Recipe for Romance 100% proved and inspired by Misty and Riny. I take my own adds to make it " Original " MY RECIPE FOR ROMANCE IS CALLED " RECIPE A LA RINY AND MISTY" Cocktails Heineken with drops of sault on the glass.You might add a lil Cola for diversion. Preferable just Heineken as you dont want to miss what she has to tell you about her friends Dinner menu Appetizer - Bread with some butter as this is what dutch restaurants offers..if not is not needed , he is just in the middle of his love declarations , he cant stop telling you how much he missed you. Beverage - Prosecco (sparkling wine) perfect to remember us our nights in Paris Main course - Dear ,we can choose chinese, italians , argentinian, australian or just stay home and try one of your canadians recipes, but as we are in hurry to catch the train to Amsterdam we can pick up some krokets or frikandels from walls Beverage - Honey,whats working with Merlot, sweeth kissed or wet kisses? in case of traveling grab some spa or cola from drinkautomaat. Dessert - Hmmm sweetheart some pieces of chocolate lays on your nose, let me get it myself from there i wont want them to waste. After all we must travel again 30 km far awar to get new bosche ballen from Jan de Groot Beverage - Coffe darling, in the way you love to make it, you know i am going to miss your dutch way of making coffee.. Dessert recipe for Bossche Ballen Ingredients 1 One couple deeply in love 1 One curios man as the one who inventen Jan de Groot 1 One city whith great culture, clean streets and warm people Some rain and wind to spacy the receipt. Some chocolate added, Some slagroom few kilos of kisses, a long row at entrance to make it more exciting Wait half an hour or more in a row hugging one in another making space under umbrella till you feel yourself melted into your partener. Purr one douzend kisses and licks but not more otherwise you get into troubles Be carefull at your tongue when you twist the name of bosche ballen Tips 1. dont buy more then you think you can handle, they are so delicios that you will have terrible sorry if you leave there even one small drop of it. Tips 2. Pray to God that some chocolate is messing up on your partener's face.If you dont lick it from there the taste has not the same magic. Tips 3. During you eat it, french kiss your partener. Is famous that the taste of the chocolate from your mouth makes a better mix with the slagroom from your partener mouth. Is a secret of this mixture that nobody exposed. just you must do it in this way. To have the taste during a long time in your mouth you must keep kissing your partener.... At all of this you can add bittercherish liqueur. But i advice u better not...why to spoil the taste of such romatic kisses ? The secret of my menu is that offers hundres of variations... I can also tell you a romanian variant of it.
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5/18/2008 10:25 am |
Menu: For a wonderful night at home.... Starter: Cheesy Spinach & Artichoke Dip Main deal: Pirate Stew Last maybe: Cheese Cake Brownies For a great starter: Cheesy Spinach & Artichoke Dip 1 Can (14oz) Artichoke hearts drained and chopped fine. 1 Pkg. (10oz) Frozen chopped spinach, thawed and drained. 3/4 Cup Grated Parmesan cheese 3/4 Cup 2% Light mayo 1/2 Cup Shredded mozzarella cheese 1/2 Tsp. Galic Powder Preheat oven to 350. Mix all ingredients until blended. Spoon into a 9-inch plate or quiche dish. Bake 20min. or until heated through. Serve with chips or crackers. (Option) You can always prepare this ahead of time and then bake it before you date arrives adding about 5-10mins to make sure it's heated through. Pirate Stew 3/4 Cup Sliced onion 1Lb. Ground turkey or beef 1/4 Cup Uncooked, long grain rice 3 Cups Diced raw potatoes 1 Cup Diced celery 2 Cups Canned kidney beans, drained 1Tsp. Salt 1/8Tsp. Pepper 1/4Tsp. Chili powder 1/4Tsp. Worcestershire sauce 1 Cup Tomato sauce 1/2 Cup Water Brown onins and ground turkey/beef in skillet. Drain. Layer ingredients in slow cooker in order given. Cove, cook on low about 6 hours, or until potatoes and rice are cooked. Now everyone favorite part (well one of them) Cheese Cake Brownies 1 Pkg. (19.5oz) Brownie mix 1/2 Cup Applesauce 3 Egg whites, divided 1/4 Cup Water 1 Pkg (8oz) Cream cheese softened 1/2 Cup Sugar 1/4 Cup Flour Preheat over to 350. Mix brownie mix, applesauce, two of the egg whites and water. Pour into 13x9-inch baking pan sprayed with cooking spray. Mix cream cheese, sugar, flour and last egg white until well mixed. Spoon cream cheese mix over brownie batter. Cut through batter with knife several times for marble effect. Bake 25-30 mins. or until toothpick inserted in center comes out with crumbs attached. Cool in pan on wire rack. Cut into large or bite size pieces. Drinks: I say have options everyone likes something different. Have beer, liquior and soda/juice on hand. Or, ask ahead of time what you date likes to drink. Cheers. Hopefully with this meal you score in more ways then one.
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5/18/2008 11:49 am |
[/SIZE] A sweet hello to all of you! Im Lyka, i love to cook and create different recipes. Below are some recipes that hits this summer time! Beach is the good place for this. set your dates NOW!!! Mixed skewed Vegetables Ing;red bell pepper red onions,carrots, potato,eggplant garlic w/skin, bamboo sticks Cut all veg. into cubes. Skewer the vegetables then add red onion and garlic for better taste. Brush a bit of oil until tender and done. MAIN COURSE Grilled chicken w/ Lemongrass Ing; whole chicken marinate sauce ingridients; lemongrass, chopped onions pimiento chili,soy sauce,black pepper lemon juice,garlic,all purpose seasoning mix Clean the chicken.Marinate the chicken w/ the mixed ingridients.Leave it for an hour.Crushed and fold lemongrass. Stuff lemongrass and pimiento inside the chicken Tie the legs to avoid spill out.Braise w/ the remaining sauce from time to time. Skewer and cooked it for about 1 hour and 30 minutes,until tender and juicy TOFU SALAD 5 pcs. of tofu vinegar,onion,soy sauce, tomato, brown sugar onion leaves,fresh hot chili garlic(optional) black pepper to taste fern leaves Grilled tofu. Prepare and chop tomato, red onion, green onions and chili. Mix soy sauce, vinegar, and lemon juice and teaspoon of brown sugar.Add minced garlic. Slice tofu into cubes.Tossed everything w/ the marinate dressing. Add fresh fern.Black pepper to taste. DESSERT(PINEAPPLE AND PONKAN SKEWERS) Skewer pineapple and ponkan. Mix rum and brown sugar.use this for braising. Brush the fruits w/ the braise mixture from time to time. Sweet fruits caramelized if you grilled them which gives a better taste. Beverage; a glass of beer or a squeezed fresh orange juice
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5/21/2008 11:29 pm |
Cocktails Bacardi rum and cola served with ice or if you are a beer drinker, then you may drink beer. Dinner menu Appetizer - Meat and cheese platter (slices of summer sausage, pepperoni, mild and sharp cheddar cheese) Main course - Longhorn bbq boneless beef ribs (slow cooked), baked potato, and a side salad Directions: Put boneless ribs in slow cooker season with garlic pepper salt, johnny's seasoning. Add bbq sauce and cook on high for approximately 1 to 1.5 hours then turn down to low and continue to cook until you are ready to eat. Dessert - Kahlua creme pie Along with some small talk, flirtation, & then who knows?????? 
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5/22/2008 11:51 am |
Cocktails Inca Colas served out of the cans Dinner menu Appetizer - m&ms served directly from a 1 lb bag Beverage - Nestle's Quick chocolate milk Main course - Angel  pasta with marinara sauceBeverage - Poppy pod wine Dessert - CHOCOLATE fudge Beverage - Coca leaf tea Main course recipe for Angel pasta with marinara sauceIngredients 16 oz. vermacelli pasta 1 tablespoon salt 1 cup extra virgin olive oil 6 oz. tomato sauce 1 tsp oregano 1 tblsp garlic powder 1 tablspn red pepper cayenne Directions Boil the vermacelli in an 8 quart pan ful of water over medium heat until aldente. Simmer tomato sauce in sauce pan with extra virgin olive oil over medium heat for 7 min. after adding salt, garlic powder, garlic powder, and red pepper cayenne. Strain pasta through colander. Serve hot on paper plates. Pour marinara sauce directly over pasta. Serve with a caraffe of poppy pod wine. TAKEN it yet? Yes or No? ( )
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5/22/2008 6:13 pm |
A romantic evening In Music and candlelight We beginn our dinner at home of one evening: a glas red wine for each salat dish with dressing and a soft delicious soup main course: sweet and acid calfmeat with pineapple steamed mandarinfish cooked tomato and eggs roasted lambmeat cooked fresh bamboospray At last: Pekingduck Fruitsdish flowercakes a cup of coffee The Chinese have four famous main dishes, the Shandong dish, the Sichuan dish, the Guangdong dish and the Huaiyang dish (or the Shanghai dish). The Shandong dish is a collection from Northern China. The dishes are fried and add to the deep color meat juices and cooked in soy bean sauce. The flavor is heavy, the taste will be good and mellow. There are also light sea foods. so as the Japan attends to original taste and flavor. You submerge them in the boiling water and take them out at once. Add seasonings to your taste. Beijing roast duck comes from the Shandong dish originally. You must select the local fat duck that is about 65 days old. It must weigh approximately 2 kilograms. The duck could be used for making the roast duck. Ducks in final 20 days, should be specially fed (syrup and so on). The activity must be reduced as far as possible, so that the ducks skin is thin and the meat tender. I personally saw artificial force feed duck process and it is really too cruel to see! Cut the chest and abdominal cavities of the duck, clean and submerge it into the boiling water. Take it out and then put it into syrup. The duck will turn deep red and will be a very crisp roasted duck. Before roasting the duck chest must be filled by the hot water and then close. Roasts the approximately 30-40 minutes on the open fire. You must use wood from the jujube tree, the peach tree and pear trees. Cut the duck into good slices, cuts needs very good technique, for we eat mainly the skin. Put the onion and the sauce rolled in a lotus-leaf form- pancake. Then you can begin to enjoy your meal. A complete roast duck also includes the duck's - internal organs, the tongue, the head, the wing and the duck web – they can make different patterns. It may reach over a hundred kinds. Wow, friends, after reading this recipe, please do not be mouth-watering! I have been mouth-watering for the food while writing this. Haven’t you heard of it: American's wages, Japanese's wife, German's house, Chinese's cook, If you have these four types of things, how happy could you would be in the world! Attention please, dear net friends. If you’ve learned this system of duck preparation, do not forget to pay me for the instructions. Please! Haaaaaaaaaaa~~~~.
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5/25/2008 9:30 am |
Evening Campfire On the Shore with My Lover Menu Appetizer-Bowl of Fresh Picked Berries (to play catch with) 1 small loaf of French Bread with whipped salted butter (buttered before we left home) to break in celebration of our night together. Beverage-bottled water Main Course- Barbequed Lamb and Zucchini Sosaties Ember Roasted Sweet Potatoes with Maple and Hazelnuts Beverage- A Rupert & Rothschild Red Blend Dessert- Two Sugar Cookies Beverage-Nectarine Sunset Champagne One blanket to share. In the morning, be sure to leave campsite the way you found it. Nectarine Sunset Champagne 2 cups freshly juiced nectarines 2 Tablespoons Cointreau 1 bottle of your favorite chilled champagne Grenadine Fresh Mint leaves Pour juice/Cointreau mixture into each flute 1/3 full, top with champagne and a drop of grenadine. Top with mint leaf. Serve immediately.
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5/28/2008 7:07 pm |
the mistery of romantics menu entree. a trio of dips with toasted baby turkish bread starter. creamy garlic & chilli prawns with jasmin rice main herb crusted rack of lamb with slow roasted baby chat potatoes and steamed asian vegetables. dessert. crepes with fresh seasoned wild berries and brandy flavoured cream. method. (herb crusted lamb) a hand full of fresh herbs. (parsly,oregano,rosmary,basil) chop finely. 2 cups of coarse bread crumbs 4 tblspoons melted butter salt and pepper to taste mix all the ingredants together to make a paste set aside whilst scoring the lamb. rub the paste over lamb and place in the fridge to marinate. place racks of lamb in a baking tray with end of lamb covered with foil to stop burnnig. and chats and roast slowly for about 1 1/2 hours depending on the size and weight of racks. when done take the racks out and rest for 5 mins serve with chats and asian vegetables. a nice bottle of charaz with this
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5/30/2008 5:05 pm |
Pre-set the table, adding nice candles. Prepair the food, add soft romatic music, then relax and feed each other. Cocktails: Bottle of chilled vintage wine and wine glasses, surrounded by red ribbon and roses. Dinner menu Appetizer: Fried Mozzarella Cheese with dipping sauce Beverage: More of the above wine. Main course: Chateaubriand with Portobello Mushrooms and Madeira Wine Jus Baked potatoes Green Beans With Dill Butter Garlic bread Beverage: More of the above wine. Dessert: Chocolate Dipped Strawberries Beverage: Champaigne Appetizer recipe: Fried Mozzarella Cheese 1 pound good quality Mozzarella cheese cut into 1 1/2 - 2 ounce sticks or wedges 1/2 cup flour 1 large egg, beaten 1 cup Italian bread crumbs 1 1/2 cup vegetable oil for frying Cut cold cheese 1/4 inch thick, then into sticks 1 inch wide. Place flour in a pie pan, bread crumbs in another pie pan and beaten egg in a third pie pan. Lightly coat each piece of cheese with flour. Dip each piece in the beaten egg and set on a cake rack. When all cheese has been dipped in egg, coat each piece with the bread crumbs. Refrigerate until ready to use. Heat oil in a skillet over medium-high heat. Fry a few at a time until golden brown. Serve with some very tasty Marinara sauce.
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6/3/2008 1:07 pm |
A romantic menu starter turn the computer off  starter stuffed peppers with chicken mains roast lamb with, roast potatoes parsnips, carrots, green beans, mashed swede and stock made gravy. dessert strawberries and whippedcream eaten off your guest  washed down with chilled white wne recipe - desert pick strawberies, remove tops whip the cream and chill dollop cream serve on nice warmed tummy and dunk and share strawberries thanks for reading and as per Dave Allen "May your God go with you"
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6/4/2008 7:07 am |
Together at a park or Garden or at home Starter/Appetizer Crunchy Salad Cubed Carrots, Cucumber, green pepper, and Tuna flakes tossed together with little salt and sugar to taste Beverage Pineapple and Coconut Juice with a dash of Rhum Main Course Tomato Rice with Ginger and Garlic chicken 1 cup Rice 2 spooons tomato paste 2 Fresh tomato cubes 1 Onion blended and 1 Onion chopped 1 Cabbage cut into bite size Chilli pepper blended Shrimp cube to season 3 tablespoon cooking oil 1 teaspoon thyme 1 tsp Adobo chicken seasoning 1 kg chicken 1 teaspoon butter Ginger and Garlic blended salt to taste remove Skin and cut chicken into 4 pieces and place in a bowl, add ginger, garlic adodo seasoning thyme, chilli and a little oninon and tossed together season with salt and place in freezer for 10 min to marinate. In pan place on fire add 2 tablespoon oil, chopped onions and fry for 3 min add tomato paste and fresh tomato fry together for 5mins add shrimp cube and salt to season fry for 2min and add rice, add water and cover to cook well for 5-10min. Put cabbage in a bowl and add boiling water and salt for 2minutes, drain and sautee and in margarine for 1 minute. Remove Chicken from freezer and rub with 1 tablespoon of oil and grill until very tender Serve with rice and and cabbage. Dessert Strawberry dipped in melted milk chocolte served to each other Lovely background music should be playing
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6/4/2008 4:51 pm |
Rack of Lamb with Caramelized Shallots and Thyme Crust 1 1/2 tablespoons olive oil 3 large shallots, chopped (about 1/2 cup) Salt and freshly ground black pepper 3 tablespoons balsamic vinegar 1/2 cup pulverized fresh bread crumbs 1 1/2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, crumbled 1 rack of lamb (7 or 8 ribs), frenched, at room temperature, trimmed of as much fat as possible 1 tablespoon vegetable oil 1 teaspoon Dijon mustard Preheat oven to 400 degrees F. In a small skillet, heat oil over moderate heat until hot but not smoking and cook shallots with salt and pepper, stirring, until golden, about 5 minutes. Add vinegar and boil until liquid is evaporated. Remove skillet from heat and stir in bread crumbs and thyme. Season with salt and pepper, to taste. Season lamb with salt and pepper. Heat vegetable oil in a saute pan and sear the lamb on all sides. Transfer, rib side down, to a small roasting pan. Spread the meat side with mustard and pat on crumb mixture, making an even coating. Roast lamb in middle of oven until a meat thermometer registers 120 degrees F for medium-rare, about 25 to 30 minutes. Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops. Wine Suggestions: Penfold Shiraz Rosemount Shiraz Dessert Hot Chocolate Dessert
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6/6/2008 12:50 am |
My " Muse's Romance Menu " An exciting Discovery Travel meal in my marvelous Muse World with all it Richness, Beauty, Taste and Flavours...and more... Meal accompanied by an intimate atmosphere with soft jazzy music, i think to "Blue Moon by Ella Fitzerald", candles and Reds Roses... Are you ready ? good, Here we enter, _ A Cup of Peach Kir Royal for introducing nicely each other. (Champagne and cream of peach for the sensuality of the skin). ______________________________________________________________________ Time to the Discovery !!! ------------------------- _ Heart of Avocado and Smoked Salmon " Tenderness ". (a plate of smoke salmon on the whole plate with an half avocado minced and in a heartform, garnished at the center with a mixt of fresh herbs salad, cilantro, dill, parsley, chives, oranges segments, avocado dices, seasoning with ginger vinaigrette sauce, an arrow with a thin smoked salmon roll up in a gresini at the top with one cherry tomatoe and a pensy flower. Comments: It look realy good and all the flavours are delicious, used balsamic vinegar and olive oil for the vinaigrette. Wine : " Hermitage" White, a French Rhone Valley Chapoutier. ______________________________________________________________________ Time to Smile and a French expression said " rolling the eyes "!!! ------------------------------------------------------------------ "Croustillant Surprise, Caress of the seas with white coconuts butter" Because you do to surprised her pleasanltly... Wine : two way are possible, you have the " Hermitage White " and you can suggest a Red one of Anjou, " Paul Buysse l'éxeptionnel " French Wine. ______________________________________________________________________ Time to be realy in trust, let the charm acting !!! --------------------------------------------------- Torment of love cake ( a real lovely passion fruits mouss cake ) Wine : A Sauterne of course, " Chateau Laffaury Peyraguet " a sublime sauterne, perhaps better than the " Chateau Yquem " French wine of Bordeaux. ______________________________________________________________________ Time to take the hand of my lovely " Muse " or to have a slap by her hand !!! -------------------------------------------------------------------- ______________________________________________________________________ Recepe of the " croustillant Surprise, Caress of the seas with white coconuts Butter". Ingredients :_ 2 filets of monkfish 360 gr _ Smoked duck Magret 80 gr _ 1 fresh mango _ Cilantro shoped 20 gr _ 1 fresh vanilla stick _ Honey, 2 spoon _ Butter 1/2 salted 60 gr _ 1 scalion bunch _ 4 brick leaves For the sauce : _ 1/2 salted butter 125 gr _ Shallots finely shiseled 2 spoons _ 20 cl of White wine _ salt and white peper powder _ Chives finely shiseled 2 spoons. _ 1 box of white coco milk 20 cl _ Process: _ In a pan, roast the 2 monkfish filets withe 3 minutes in each faces with butter and reserved, minced the scallions oignons finely and roasted too in the same pan, reserved. Peled the mango, separate in 2, minced in spread, raost in the same pan and reserved.Shoped the cilantro and reserved. Cut the vanilla stick on 2 long parts. Minced the smoked duck magret in 8 slices and reserved. Take the 4 bricks leaves and buttered the 2 faces of each, put 2 leaves one on one , adding the mango,adding the fresh shopped cilatro, minced the monk fish filet on 4 slices, put between 4 slices of smoked duck,adding 1 half vanilla stick, adding the cooked scallions oignons at the top,salted and adding white pepper powder, fold up the brick leaves, make the same for have 2 " surprises", put in a hot oven 220 ° Celcius 6 minutes on order during the meal. Make the White Coconut butter, in small pan, put the shallots, the white wine and the coconut juice to reduce , add slowly the butter in a smallest parts and "come up " with a culin, add the chives, salt and pepper, it's done...hummm... Comment's, if you are cooking with passion and love, it will be evrytime very good, because the food is more than eating...
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