What is your favorite Valentines dish to make?

Question

Please include recipes...:)
Happy Valentine's Day!!!

Answer 1

Strawberry avocado salad:

INGREDIENTS
2 tablespoons white sugar
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon cider vinegar
1 teaspoon lemon juice
2 cups torn salad greens (I just use the bagged salad)
1 avocado - peeled, pitted and sliced
10 strawberries, sliced
1/2 cup chopped pecans

DIRECTIONS
In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately

Answer 2

my favorite valentines dish consists of fresh 'vag' served right off the bed....while still hot and moist!!! hehe...sry just couldnt help myself

Answer 3

Chocolate fondue with fresh strawberries!

Answer 4

I like potted meat dish.

Answer 5

i usually drop a roofie in my dates drink, then the fun begins.

Answer 6

Shrimp Scampi, Stuffed Mushrooms, Parmesan Garlic Bread, and Chocolate Cheesecake.

Shrimp Scampi:
1 pound linguini
4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
1 large shallot, finely diced
5 cloves garlic, sliced
Pinch red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and deveined, tail on
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 lemon, juiced
1/4 cup finely chopped parsley leaves
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Stuffed Mushrooms:
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Parmesan Garlic Bread:
8 tablespoons (1 stick) unsalted butter, at room temperature
1 tablespoon minced garlic
1 1/2 teaspoons freshly chopped parsley leaves
1 teaspoon freshly chopped chives
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano (about 1 1/2 ounces)
1 (12 to 14-inch long) French baguette, ends trimmed and cut in 1/2 lengthwise
Preheat the oven to 350 degrees F. Line a large baking sheet with aluminum foil and set aside.
Cream the butter, garlic, parsley, chives, salt, pepper, and half of the cheese in a small bowl using a wooden spoon or rubber spatula. Spread both halves of the bread evenly with the garlic butter and top with the remaining grated cheese. Place the bread halves on the prepared baking sheet, cut sides up, and bake until fragrant and lightly golden around the edges, 12 to 15 minutes. (Alternatively, broil until golden brown, 1 to 2 minutes.) Cut crosswise on the diagonal into1 1/2-inch slices. Serve hot.

Chocolate Cheesecake:
1 cup oreo cookie crumbs
1 cup butter cookie crumbs
1/2 cup melted unsalted butter
3 pounds cream cheese, softened
2 cup sugar, in all
6 eggs
1 cup heavy cream
1/2 cup flour
1/2 teaspoon salt
1 teaspoon vanilla
1 cup melted milk chocolate
2 cups fresh raspberries
Juice of one lemon
1/4 cup Grand Marnier
Whipped cream in a pastry bag with star tip
Fresh mint sprigs
Chocolate curls
Powdered sugar in shaker
Cocoa powder in shaker
Preheat the oven to 350 degrees. Combine the crumbs and the butter together. Mix well and press into a 10-inch springform pan. In a food processor, with the metal blade, mix the cream cheese until smooth. Add the sugar and blend. Add the eggs one at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt and vanilla and blend until smooth. In a steady stream, pour in the melted chocolate. Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from splitting down the center. Completely cool the cake before cutting. For the sauce: In a mixing bowl, combine all the ingredients together and allow to sit for 2 to 3 hours. Place a piece of the cake on the plate. Spoon the raspberries over the top. Garnish with whipped cream, chocolate curls, mint sprigs, powdered sugar, and cocoa powder.