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12 Romantic recipes for two

12 Romantic recipes for two
If the way to your lover's heart is through their stomach, these romantic recipes are sure to win them over this Valentine's Day. 

Apple pancakes with cider syrup

These tender pancakes are filled with minced apple and raisins and drizzled with apple cider syrup. Delicious!
  • 1/2 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 2 teaspoons sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 2/3 cup minced peeled apple
  • 1/4 cup raisins
  • 2/3 cup buttermilk
  • 1 egg, separated
  • 2 teaspoons butter, melted
  • 1/4 teaspoon vanilla extract
For the syrup:
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 2/3 cup apple cider or juice
  • 1 cinnamon stick (1-1/2 inches)
  • Dash ground nutmeg
  • Additional butter, optional
  1. In a small bowl, combine the first six ingredients; stir in apple and raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small bowl, beat egg white until soft peaks form; fold into batter.
  2. Pour batter by heaping 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is lightly browned.
  3. Meanwhile, in a small saucepan, combine the sugar, cornstarch and cider until smooth; add a cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir nutmeg into syrup. Serve pancakes with warm syrup and additional butter if desired. yield: 6 pancakes (2/3 cup syrup).

Ham and egg muffins

ham and egg muffins
Although this recipe stars traditional breakfast ingredients, it also works for a staple Saturday night supper served with a salad and fruit. Double the recipe for brunch the next day.
  • 1 English muffin, split
  • 1/4 cup shredded Swiss cheese
  • 1/4 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 teaspoon lemon juice
  • 2 slices deli ham (1 ounce each)
  • 2 hard-cooked eggs, sliced
  • Paprika, optional
  1. Place English muffin halves on a baking sheet. Sprinkle with cheese. Bake at 350° for 3-4 minutes or until cheese is melted.
  2. Meanwhile, in a small bowl, combine the sour cream, mayonnaise and lemon juice. Place the ham and hard-cooked eggs on each muffin half; top with sour cream mixture. Sprinkle with paprika if desired.
  3. Bake for 15 minutes longer or until the muffins are heated through.

For a romantic lunch…

Chive crab cakes

These tasty crab cakes are perfect for appetisers or try them with a salad for a light meal. They’re fantastic either way. Makes 6. 
  • 4 egg whites
  • 1 egg
  • 6 tablespoons minced chives
  • 3 tablespoons all-purpose flour
  • 1 to 2 teaspoons hot pepper sauce
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cans (6 ounces each) crabmeat, drained,
  • flaked and cartilage removed
  • 2 cups panko (Japanese) bread crumbs
  • 2 tablespoons canola oil
  1. In a large bowl, lightly beat the egg whites and egg.
  2. Add the chives, flour, pepper sauce, baking powder, salt and pepper; mix well. Fold in crab. Cover and refrigerate for at least 2 hours.
  3. Place bread crumbs in a shallow bowl. Drop crab mixture by 1/4 cupfuls into crumbs. Gently coat and shape into 3/4-in.-thick patties.
  4. In a large nonstick skillet, cook crab cakes in oil in batches over medium-high heat for 3-4 minutes on each side or until golden brown.

Honey-orange chicken wings

  • 6 whole chicken wings
  • 1/3 cup ketchup
  • 1/2 cup all-purpose flour
  • 3 tablespoons orange juice
  • 4-1/2 teaspoons honey
  • 3/4 teaspoon lemon juice
  • 3/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon ground ginger
  • Dash garlic powder
  1. Cut chicken wings into three sections; discard wing tip sections. Brush wings with ketchup; coat with flour. Place in a shallow baking pan coated with cooking spray. Bake, uncovered, at 350° for 20 minutes.
  2. In a small bowl, combine the remaining ingredients. Brush some of the mixture over wings. Bake 15-20 minutes longer or until chicken juices run clear, basting frequently with remaining orange juice mixture.

Lemon-chicken velvet soup

 The lively flavour of lemon perks up this rich, brothy soup accented with sugar snap peas. Enjoy this soup with a green salad, sourdough bread and a glass of white wine.
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 can (14-1/2 ounces) chicken broth
  • 3 tablespoons lemon juice
  • 1-1/2 cups cubed cooked chicken breast
  • 10 fresh or frozen sugar snap peas
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon grated lemon peel
  • 3 tablespoons heavy whipping cream
  1. In a small saucepan, melt butter. Stir in the flour until smooth; gradually add broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  2. Stir in the chicken, peas, parsley and lemon peel; cook 2-3 minutes longer or until chicken is heated through and peas are crisp-tender. Stir in cream; heat through (do not boil).

Seafood fettuccine alfredo

Serve this lovely main dish, featuring scallops and prawns, with a loaf of freshly baked bread.
  • 4 ounces uncooked fettuccine
  • 1/4 pound uncooked medium prawns, peeled
  • and deveined
  • 1/4 pound sea scallops, halved
  • 2 tablespoons olive oil, divided
  • 1 small shallot, chopped
  • 1 garlic clove, minced
  • 1/4 cup chicken broth
  • 1/4 cup white wine or additional chicken broth
  • 1 cup heavy whipping cream or half-and-half cream
  • 1/2 cup grated Parmesan cheese
  • 1 Roma tomato, diced
  • 2 tablespoons minced fresh parsley
  1. Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute prawns and scallops in 1 tablespoon oil for 3-5 minutes or until prawns turn pink and scallops are opaque. Remove and keep warm.
  2. In the same skillet, saute shallot in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most of the liquid has evaporated. Stir in cream; cook, uncovered, over medium heat for 5 minutes or until thickened.
  3. Drain fettuccine; stir into cream sauce. Add prawns, scallops and cheese; toss to coat. Sprinkle with tomato and parsley.

Orange pork chops

 These pork chops are so easy to prepare and have a nice not-too-sweet flavour.
  • 4 boneless pork loin chops (3/4 inch thick and
  • 5 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 garlic clove, minced
  • 1 can (6 ounces) frozen orange juice
  • concentrate, thawed
  • 1/2 cup reduced-sodium chicken broth
  • 1-1/2 teaspoons Worcestershire sauce
  • 2 cups cooked brown rice
  1. Sprinkle both sides of pork chops with salt and pepper.
  2. In a nonstick skillet coated with cooking spray, cook chops for 3-4 minutes on each side or until browned.
  3. Transfer the pork chops to an 8-in. square baking dish coated with cooking spray. In the same skillet, cook garlic for 1 minute. Stir in the orange juice concentrate, broth and Worcestershire sauce; bring to a boil. Remove from the heat.
  4. Pour 1/4 cup sauce over pork. Bake, uncovered, at 350° for 20-25 minutes or until a meat thermometer reads 160°, basting twice with sauce.
  5. Bring the remaining sauce to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until sauce is reduced to 1/2 cup. Serve pork chops with sauce and rice.

Mushroom-stuffed chicken breasts

mushroom chicken breasts
 Stuffing mix creates a crispy and mouthwatering coating for the chicken, as well as a tasty, moist filling.
  • 1-1/2 cups chopped fresh mushrooms
  • 1/4 cup chopped celery
  • 1/4 cup chopped green onions
  • 1/4 teaspoon dried oregano
  • 1/4 cup butter, divided
  • 1 package (6 ounces) chicken-flavoured stuffing
  • mix, coarsely crushed, divided
  • 4 boneless skinless chicken breast halves
  • (6 ounces each)
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon paprika
  1. In a small skillet, saute the mushrooms, celery, onions and oregano in 2 tablespoons butter for 3-4 minutes or until vegetables are tender. Stir in 1/2 cup chicken-flavoured stuffing mix.
  2. Flatten chicken to 1/4-in. thickness. Spoon mushroom mixture down the centre of each. Roll up and secure with toothpicks.
  3. In a shallow bowl, whisk egg and milk. Place the remaining stuffing mix in another bowl; stir in paprika.
  4. Dip chicken in egg mixture, then coat with crumb mixture. Place seam side down in a greased 8-in. square baking dish.
  5. Melt remaining butter; drizzle over chicken. Bake, uncovered, at 375° for 30-35 minutes or until meat is no longer pink. Discard toothpicks.

Tiramisu for two

tiramisu recipe romantic
  • 6 ladyfingers, split
  • 2 tablespoons brewed coffee, divided
  • 1/2 cup (4 ounces) Mascarpone cheese
  • 1/4 cup confectioners’ sugar
  • 1 tablespoon chocolate syrup
  • 1/2 cup heavy whipping cream
  • 1 tablespoon baking cocoa
  1. Line the bottoms and sides of two 8-oz. ramekins or custard cups with ladyfingers, arranging them to resemble a spoke pattern. Brush with 1 tablespoon coffee; set aside.
  2. In a small bowl, beat Mascarpone cheese and confectioners’ sugar until smooth; beat in chocolate syrup on low speed.
  3. In another small bowl, beat cream until stiff peaks form; fold into cheese mixture. Spoon into ramekins; drizzle with remaining coffee. Dust with cocoa. Refrigerate until serving.

Chocolate mint souffle

These delectable little desserts are fancy and utterly foolproof. It’s the best way to showcase the mint and chocolate combo.
  • 2 eggs
  • 1 teaspoon plus 4 tablespoons sugar, divided
  • 2 tablespoons baking cocoa
  • 1 teaspoon cornstarch
  • Dash of salt
  • 1/3 cup fat-free milk
  • 2 tablespoons semisweet chocolate chips
  • 1/8 teaspoon mint extract
  • Confectioners’ sugar
  1. Separate eggs. Place whites in a small bowl; let stand at room temperature for 30 minutes. Place yolks in another bowl; set aside.
  2. Coat two 10-oz. ramekins or custard cups with cooking spray and lightly sprinkle with 1 teaspoon sugar; place on a baking sheet and set aside.
  3. In a saucepan over medium heat, combine 2 tablespoons sugar, cocoa, cornstarch and salt. Gradually stir in milk. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened.
  4. Remove from the heat; stir in chocolate chips and extract until chips are melted. Transfer to a small bowl.
  5. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cool slightly.
  6. Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. With a spatula, fold a fourth of the egg whites into chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined.
  7. Transfer to prepared ramekins. Bake at 375° for 18-22 minutes or until tops are puffed and centres are almost set. Sprinkle with confectioners’ sugar. Serve immediately.

White chocolate creme brulee

creme brulee
If you like creme brulee, you have to try this version. Dressed up with white chocolate, it’s a special romantic treat.
  • 3 egg yolks
  • 6 tablespoons sugar, divided
  • 1 cup heavy whipping cream
  • 2 ounces white baking chocolate, finely
  • chopped
  • 1/4 teaspoon vanilla extract
  1. In a small bowl, whisk egg yolks and 2 tablespoons sugar; set aside. In a small saucepan, combine the cream, chocolate and 2 tablespoons sugar. Heat over medium-low heat until chocolate is melted and the mixture is smooth, stirring constantly.
  2. Remove from the heat. Stir in vanilla. Stir a small amount of hot filling into egg yolk mixture; return all to the pan, stirring constantly.
  3. Pour into two 10-oz. ramekins. Place in a baking pan.
  4. Add 1 inch of boiling water to the pan. Bake, uncovered, at 325° for 50-55 minutes or until centre is set. Remove from water bath. Cool for 10 minutes. Refrigerate for at least 4 hours.
  5. If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately.
  6. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes.
  7. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.
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