Recipezaar: Wedding,Romantic recipes

Hot Mushroom Turnovers

Sun, 25 Jan 2004 20:00:40 -0500

Tender cream cheese pastry sourrounding a rich, flavorful mushroom filling. -- posted by southern chef in louisiana

Champange-Strawberry Punch

Sun, 25 Jan 2004 20:01:01 -0500

This is perfect for a wedding or anniversary celebration. -- posted by southern chef in louisiana

Chicken Cordon Bleu

Sun, 25 Jan 2004 20:01:36 -0500

This recipe is a creation I made by fooling around in the kitchen one night. I have tried many different versions of this recipe in restaurants, and this recipe blows them all away. If you enjoy the sensual tastes of French cuisine, you will enjoy this recipe. The previous posting of this recipe used a higher content of salt. I have reduced the salt content quite a bit. This newer version of this recipe will indulge your taste buds. Enjoy, and please provide feedback on what you thought of this recipe. Thanks! -- posted by Kenneth Dixon

Classic Chicken Puffs

Fri, 30 Jan 2004 20:01:15 -0500

This is a quick and easy recipe--great for parties and for using up leftover chicken. Prep time includes the thawing out of the shells. -- posted by southern chef in louisiana

Mediterranean Pork Roulade

Fri, 06 Feb 2004 19:59:59 -0500

This is a lovely dish--great for company you want to impress. try serving it with the Escarole Mashed Potatoes (recipe #83209) and Apricot Glazed Green Beans (recipe #83213). -- posted by southern chef in louisiana

Apricot Glazed Green Beans

Fri, 06 Feb 2004 20:00:00 -0500

Wonderful side dish for dinner party or to impress. -- posted by southern chef in louisiana

Fruit Topped Phyllo Tart

Fri, 06 Feb 2004 20:00:06 -0500

This is a very versatile dishthere are many combinations which I have listed. Kids love it and yet it looks very elegant for those nights of entrainment. Prep time is the draining of the yogurt. -- posted by southern chef in louisiana

Laverne Chickadee Laverne

Sun, 08 Feb 2004 22:41:34 -0500

This is from Granny's Beverly Hillbillies Cookbook. It is Yummy & EASY. -- posted by Deedine

Coquille of Seafood with Mushrooms in Mornay Sauce (Buxton Inn)

Tue, 10 Feb 2004 20:00:12 -0500

This recipe is taken from the cookbook Great Cooking with Country Inn Chefs. I grew up in Granville and had this dish at the beautiful and historic Buxton Inn when I was only four years old, and I never forgot it. It's quite a classy meal, one that would work perfectly for a romantic or holiday dinner. You must serve it in scallop shells for the ultimate effect! I was so excited to find this recipe. Haven't made it yet, so if you beat me to it, let me know how it is! Cooking times are just a guess. (Scallop shells can be found in kitchen supply shops. Can be served as an appetizer or as a main dish.) -- posted by Donna Reed

Barbara's salad

Tue, 10 Feb 2004 20:00:25 -0500

My friend Barbara introduced me to this salad. It is very tasty and easy to make. -- posted by STK FD WIFE, A.TITUS

Crab Dip

Wed, 18 Feb 2004 19:59:42 -0500

I got this out of my mother's cookbook. It is so good y'all have to try. -- posted by Heather Beldin

Chocolate cakes with liquid centers

Thu, 19 Feb 2004 19:59:58 -0500

Made this recipe in a baking class years ago. It's so sinful. When you take your first bite, the liquid center oozes out and makes its own sauce. I serve this with a strawberry coulis and a dab of creme fraiche. -- posted by "Pink Eyed" Jim Cortina

Mock Champagne

Sat, 21 Feb 2004 20:00:15 -0500

This is a tasty, simple recipe for a "punch" for showers, weddings or parties. Cook time is chill time. -- posted by Danzy

Cappuccino Mousse

Mon, 23 Feb 2004 20:00:32 -0500

This is such a simple dessert that is so elegant to serve to your special guests or for that special dinner for you and your mate. -- posted by Audrey M

Shrimp with Macadamia nut crust

Tue, 02 Mar 2004 20:00:35 -0500

These are delicious. Had them at a wedding and they were served on sweet potato latkes. Absolutely wonderful. You can also serve them with any fruit salad or cole slaw containing coconut. -- posted by glitter

Milk Chocolate Pound Cake

Sat, 13 Mar 2004 19:59:46 -0500

Melted candy bars make this pound cake super moist. -- posted by southern chef in louisiana

Dark Chocolate Cake With a Raspberry Filling

Fri, 30 Apr 2004 13:36:03 -0400

This is a fudgey, brownie-like cake with a chocolate cream cheese frosting and a sweet raspberry filling. It is decadence at its best. -- posted by MizEmerilLagasse

French Chocolate Cake

Tue, 11 May 2004 19:59:56 -0400

This is a very dense, pudding-like cake with a really chocolaty flavor. This is just great with a big spoon of whipped or even sour cream too. -- posted by MizEmerilLagasse

White Chocolate Raspberry Fantasy Cake

Wed, 25 Aug 2004 20:00:06 -0400

Elegant and beautiful. Adapted from Better Homes and Gardens 1994. You may also use strawberries in place of the raspberries. -- posted by HeatherFeather

High Voltage Chocolate Orange Dessert (no Flour)

Thu, 26 Aug 2004 20:00:15 -0400

Chocolate, Cointreau, almonds, what more could you ask for in a dessert? I found this recipe in the New York Daily News, have adapted it to what makes me happy. I use soy milk and margarine so the recipe is not dairy at all, but you can use milk (or cream) and butter instead. -- posted by Mirj

Caesar Dressing Vegetarian

Sun, 28 Nov 2004 20:00:11 -0500

I saw this recipe on yahoo health. I love caeser dressing, but it is usually very high in calories and not vegetarian. This recipe is a great alternative to the real thing. -- posted by Cryst

Crab Stuffed Mushrooms

Wed, 15 Dec 2004 20:01:04 -0500

I have always loved the stuffed mushrooms from Red Lobster so I created my own version which I have enjoyed even more! -- posted by Diane in Nebraska

Chocolate Almond Crescent Cookies

Wed, 22 Dec 2004 20:00:54 -0500

This is such an easy cookie that is not as sweet as alot of cookies. Use any brand ready pie crust or your own recipe. Cute shape of a rolled up crescent roll but with a great chocolate almond filling. Fun addition to your cookie platters. -- posted by Diane in Nebraska

Carol's Cheddar Halibut With Sour Cream

Wed, 29 Dec 2004 20:02:18 -0500

This is a delicious recipe from my mother in law. She's made this for many years, and the recipe was in our church cookbook. -- posted by cxstitcher

Lighter Chocolate Covered Strawberries

Mon, 03 Jan 2005 20:02:14 -0500

I used to always make these with shortening and milk chocolate but I found a lighter version using Canola Oil(rich in monounsaturated fats)instead of shortening(mostly saturated fat) and when I made these for New Years Eve not only are they lower in fat but I think the dark chocolate(also lower in fat) really better enhances the flavor of the strawberries. I came across this while searching for appetizer's for guests watching their weight. My guest's have yet to try them but I have sampled one and they are fabulous!Great to serve during the Holidays, at Showers, or Wedding. -- posted by Little Bee

Baby Almond Elephant Ears

Thu, 13 Jan 2005 20:01:19 -0500

Easy and elegant almond cookies. -- posted by AlmaG

Moist Chocolate Cake

Mon, 24 Jan 2005 20:03:40 -0500

this has a very fudgy quality, is excellent for festive occasions, with a shiny chocolate frosting that can be decorated Ive made it on many such happy occasions. From Practical Chocolate Cooking by Parragon -- posted by ann teapot

Jean's Chinese Cabbage Salad

Tue, 01 Feb 2005 20:02:22 -0500

If you like a salad with a crunch, this one is for you. My sister-in-law Jean made this for lunch years ago and gave me the recipe. I just made it again today and was reminded what a unique and delicious salad this is. I'm lazy and bought a cooked Costco chicken and boned and diced it, but home made will work too. I also used a bag of pre-packaged cole slaw cabbage and pre-packaged shredded carrots to avoid all the chopping. Enjoy -- posted by Jan Marie

Love Honey

Sun, 06 Feb 2005 19:57:53 -0500

What a nice gift for someone... or for yourself. Delicious in tea, fabulous on hot buttered biscuits or French toast or vanilla ice cream... It's so easy to make and tastes absolutely decadent. -- posted by EdsGirlAngie

Herbfarm Red Pepper Hazelnut Sauce

Wed, 09 Feb 2005 19:57:49 -0500

The Herbfarm Restaurant is located in Woodinville, Washington. Each week, the award-winning restaurant chooses the best from farm, forest, and sea to create thematic 9-course dinners showcasing the Pacific Northwest. In October 2001, Gourmet Magazine ranked The Herbfarm among "America's Best 50 Restaurants." -- posted by Julesong

Strawberry Whirl

Tue, 15 Feb 2005 19:59:46 -0500

This is the best dessert ever. Very light. Wonderful after a big meal and you can make a lighter version as well. This is our favorite and I have taken it to many potlucks, baby and wedding showers and many family get togethers. You will not be disappointed. -- posted by Dotty2

Dreamy Martini

Wed, 23 Mar 2005 19:08:22 -0500

This tastes like a Dreamsicle.....only BETTER. I prefer Absolut but feel free to use your favorite vodka. This recipe is for a group. -- posted by riffraff

Grand Marnier Souffle

Tue, 12 Apr 2005 22:35:11 -0400

This recipe comes from Mr. Breakfast and is one of the few I have found that uses fewer yolks than whites. The result is a lighter, fluffier souffle. Impress the family with this one! -- posted by BelovedRooster

Herbfarm Rosemary Shortbread

Mon, 09 May 2005 17:56:58 -0400

This delicious and easy-to-prepare recipe was shared by Ron Zimmerman of The Herbfarm with Susan Herrmann Loomis and published in the "Farmhouse Cookbook." I recently enjoyed a rosemary shortbread at Seattle's Gypsy by Chef Gabriel Claycamp, and wanted to try making some at home - since Gabriel is acquainted with the Zimmermans, I chose this recipe. :) I've adapted it a bit for my own use. The Herbfarm Restaurant is located in Woodinville, Washington. Each week, the award-winning restaurant chooses the best from farm, forest, and sea to create thematic 9-course dinners showcasing the Pacific Northwest. -- posted by Julesong

Gourmet Salad (Salade Gourmande)

Fri, 05 Aug 2005 11:20:15 -0400

A recipe by French three-star chef Michel Guérard, this is a luxurious and delicious salad that exists in a number of varieties on three-star restaurants all over France and elsewhere. -- posted by André Grisell

My Inspiration Cake

Thu, 22 Sep 2005 15:43:43 -0400

This cake won $25,000 as the grand prize winner in the 1953 Pillsbury Bake Off in NYC, entered by Lois Kanago of Denver, CO. So lovely, it looks like a French Chef was brought in to prepare. This has been my requested birthday cake ever since I was a small child. Incredibly Delicious! -- posted by Southern Lady

Chocolate Kahlua Parfaits

Fri, 30 Sep 2005 12:17:48 -0400

. -- posted by Mimi Bobeck

The Ultimate Chocolate Cake

Fri, 14 Oct 2005 16:44:40 -0400

Are you on a diet? Please keep away from this moist and fudgy dessert cake if you really can resist. What makes this cake better than any other chocolate cake? Let me tell you: This cake requires little skill, it is easy to slice for layering, it contains both cocoa powder and chocolate, so you will get the flavour AND the texture you are after, the coffee brings out the chocolate flavour, the buttermilk improves the texture of the cake, the muscovado sugar (no substitute!) gives it a slight fudginess and the ganache is just wonderful. Can you still RESIST this TEMPTATION? Angela Nilson developed this superb dessert cake for the 'Good Food' magazine (April 2004) and I'm so glad she did :). Will this be YOUR ultimate chocolate cake, too? Try it and let me know! This cake can be frozen (without icing). -- posted by tigerduck

Fresh Coconut Layer Cake

Wed, 07 Dec 2005 12:29:22 -0500

The optimum word here is "fresh". "If you've ever suffered cakes made with dry, dull desicated coconut, let me transport you to a different world. Fresh coconut (you'll only need one) is very moist and has a fragrant, slightly sour, sweet flesh that is perfect for this cake." Courtesy; Delia Smith Online & from How To Cook Book One. -- posted by Manami

Vanilla Bean Cheesecake With Walnut Crust

Mon, 12 Dec 2005 16:30:20 -0500

This cheesecake is just plain SEXY. So delicate, sultry and beautiful! A true indulgence for the vanilla connoisseur. The pure white topping so innocently covers the pure decadence! I experienced love at first sight with this cheesecake and I think you will too! Since vanilla, almonds and walnuts are aphrodisiacs, I plan on adding this to my Valentine's Day menu and have posted it here for safe keeping! The recipe was adapted from All-American Sexy Foods by Peggy Cullen. A 10 for total YUM factor! Wine Suggestion: A creamy bubbly, such as Michele Chiarlo Moscato d Asti Nivole 2003 is a wonderful combination with this dessert. Or try a dessert Trebianno such as Late Harvest Trebianno. -- posted by NcMysteryShopper

Escargots in Herbed Cream

Mon, 12 Dec 2005 16:50:06 -0500

These little aphrodisiacs are drowning in a perfectly herbed cream sauce tucked inside a pastry bowl. Romantic and attractive - perfect for Valentine's Day or a romantic evening. The snails can also be simply served with a warm baguette instead of in the puff pastry shells. The best snails for this dish are the vineyard snail (Helix Pomatia) or the "White Snail" (Helix Lucorum, but other varieties will work as well. MAKE AHEAD: Recipe can be made 1 hour in advance and gently reheated. WINE: A white Burgundy will match the richness of the creamy sauce in this dish. Such as a Meursault 2002 Chartron& Trebuchet or the Meursault-Perrieres 2001 Louis Latour, both are good pairings. A nice Sauvignon Blanc with depth, such as Lucien Crochet Sancerre Cuvee Prestige 1994 is an excellent choice if using Pernod. Recipe adapted from Burgundy Classics by Chantal Leroux. -- posted by NcMysteryShopper

Pink Champagne Cake

Tue, 24 Jan 2006 14:01:53 -0500

This is a very easy to make cake that tastes elegant! I got this out of a magazine years ago and every year i have to hunt for it so now am posting on Zaar for safe keeping. -- posted by Jessica K

Marshmallow Truffles

Fri, 10 Feb 2006 14:50:52 -0500

I haven't tried this recipe yet, but plan to for my daughter's birthday party. They sound soooo good! They suggest Semi-Sweet Chocolate, but I think Milk Chocolate would be delicious!!! -- posted by Jenn K.

Lavender and Orange Glazed Pecans

Wed, 01 Mar 2006 09:05:54 -0500

A simple and delicious recipe. -- posted by - Carla -

Sail Away Chicken

Fri, 24 Mar 2006 16:06:44 -0500

A smooth and spicy chicken dish that combines the freshness of tomatoes and the coolness of sour cream, with the 'bite' of green chile peppers. The rice added makes this a one dish meal. -- posted by Stilljoyful

Cream Soda Punch

Wed, 29 Mar 2006 14:23:16 -0500

A friend had an Italian Buffet, so I made this combination to simulate Italian Cream Sodas after reading many punch recipes. I was going to make an ice ring but never got a mold or pan to suit it ... so made ice "muffins" instead. It turned out VERY yummy and I had 3 requests for the recipe!! My very first invention! :D Cooking/prep time does not include freezing the ice. P.S. They had about a 1 gallon punch bowl, so I did 1/2 the recipe to start, then had some to refill when everyone kept emptying the bowl! -- posted by Cesia

Carrots Di Amore

Thu, 30 Mar 2006 08:53:06 -0500

Sauted carrots in sweet amaretto - what could be better then this! -- posted by NcMysteryShopper

Rose Martini

Wed, 05 Apr 2006 15:07:58 -0400

I love the flavor of rose water in drinks and these drinks remind me of old southern garden parties. The rose pedal garnish also make them romantic... give it a try. Great for Valentine's Day, Anniversaries, and dates. This has a noticeable flower taste. -- posted by NcMysteryShopper

Mama's Manicotti

Tue, 11 Apr 2006 14:17:55 -0400

This is one of those recipes I threw together on a whim. My family loved it. I hope you do too. -- posted by Queen uh Cuisine

Champagne With Pomegranate Syrup and Raspberries

Fri, 21 Apr 2006 20:28:14 -0400

"Can Champagne or sparkling wine be any more elegant? Yes. Try this lovely little recipe for a special occasion, or to make any day special." -- posted by brynda

A Chocaholic's Dream Cake

Mon, 15 May 2006 18:02:36 -0400

Ok, Martha Day's Complete Baking calls the original recipe of this adapted version Rich Chocolate Nut Cake, but it really IS a chocaholic's dream. It is like eating truffles, so serve it in small helpings. -- posted by tigerduck

Cherry-Tarragon Chicken Salad

Wed, 17 May 2006 17:49:51 -0400

I am a huge fan of chicken salad, as you can see by the large number of chicken salad recipe I have already shared. This version came from Southern Living and uses some of my favorite ingredients, tarragon and dried cherries. I think dried blueberries or cranberries could easily be substituted in this, but the fresh tarragon is a must. Dried tarrgon just will not taste the same. I prefer to use cooked breast meat in my chicken salads, but I will leave that up to you. -- posted by HeatherFeather

Artichoke-Parmesan Turnovers

Tue, 23 May 2006 16:33:07 -0400

From Vegetarian Times, May/June 2006. -- posted by Vino Girl

Chocolate Covered Tuxedo Strawberries

Tue, 20 Jun 2006 20:42:26 -0400

Almost any wedding or anniversary that I am close to the Bride or Groom I get elected to make Tuxedo strawberries. They are a great way to really dress up a reception table. When I make these strawberries I make a lot so I use the freezer method listed below. -- posted by Girly Griller

Romantic Stuffed Chicken Breasts A-Deux

Tue, 04 Jul 2006 08:00:07 -0400

First, a little information: Sushiman and I have 8 kids together. A meal alone at home with just the two of us is usually a non-existant event. But last night the planets were aligned correctly, and it was just the two of us. We had originally planned to go out for a quick bite to eat, but I decided to take advantage of the privacy and cook us a romantic dinner. I had no idea what to make, but the inspiration just came to me while I was in the supermarket. This recipe is an original creation that evolved as I was making it last night. I'm so impressed with myself I just had to share it with you. The quantities here are just enough for two, but you can double (triple, quadruple) the ingredients for the amount of people you want to feed. -- posted by Mirj

Beef Fillet With Herb Crust

Thu, 13 Jul 2006 15:39:37 -0400

At Christmas we were visiting home to New Zealand. While there we went to dinner round at my aunty's and she made this splendid dish. I made her fork up the recipe because it was so wonderful. -- posted by Perfect Pixie

Marlene Sorosky's Lemon Mousse Cheesecake

Mon, 17 Jul 2006 17:26:48 -0400

Oh, this is a luscious dessert, a cross between a mousse and a cheesecake, and sparkling with the tang of lemon. The cake freezes well and, in fact, because it is so creamy, slices best if frozen. "The optional Candied Lemon Zest garnish is definitely work the extra effort," says cookbook author Sorosky. This would be a wonderful cheesecake for a summer (or any season) function, but it will not hold up well outdoors if that is where your summer function is being held. Keep it refrigerated and bring out when needed. Cooking time does not include chilling or standing time. I made this for my niece's bridal shower and everyone raved over it. Recipe appeared in Cook's magazine. -- posted by Lorraine of AZ

White Chocolate Layer Cake With Apricot Filling

Fri, 18 Aug 2006 14:53:07 -0400

My friend made this cake for me for my birthday and it was truly amazing! I'm not a huge white chocolate fan, but it worked really well in this cake. Bon Appétit June 2003 -- posted by nsomniak6

Yummy Cream Cheese Candy

Wed, 13 Sep 2006 21:53:37 -0400

We usually make this candy for Christmas,but I have also made this candy for Baby and Bridal showers. Very Creamy and smooth, Delicious! -- posted by Smile1968

Bitter-Orange & Blueberry Tart

Tue, 24 Oct 2006 20:23:40 -0400

Another Nigella Lawson recipe, this one from How to be a Domestic Goddess. If you love the flavour of Orange Lime Ice-cream #71438 you will love this too. You can use 2-3 Seville oranges instead of the orange & lime but they are not readily available. I haven't allowed resting time or time for making filling in advance in prep time. -- posted by Ninna

Sham-Pagne

Mon, 06 Nov 2006 16:54:35 -0500

Perfect as a party drink, mock champagne is also nice around the holidays for those not wishing to imbibe too much alcohol. Use diet ginger ale to cut calories without cutting flavor. Make sure everything is chilled before you start. For a festive look, add a maraschino cherry to each glass. From Pop It, Stir It, Fix It, Serve It -- posted by KelBel

Easy Bath Salts

Sun, 24 Dec 2006 08:16:34 -0500

Well I wanted to "Make" something for Christmas. Easy to make and makes a nice gift. Also instead of using a favorite bath salt of different size you can make another size bath salt with the same recipe. -- posted by NicoleRenee

Tiramisu Layer Cake

Mon, 01 Jan 2007 14:41:23 -0500

This is a fabulous recipe that is sure to impress! It looks and tastes like a much more difficult cake. It's a wonderful indulgence! (This cake was much easier for me to make the 2nd time around when I knew what to expect.) -- posted by Cookingfor7

Quick and Easty Italian Wedding Soup

Sun, 07 Jan 2007 17:50:22 -0500

This is the easiest and tastiest soup! It's the only wedding soup recipe I've found that has tomato sauce in it, and I really enjoy the flavor. Also you can substitute Pizza Sauce for the tomato sauce and spices for an even quicker soup! -- posted by Rachie P

Coquilles St. Jacques

Mon, 15 Jan 2007 20:46:43 -0500

Had this dish in Montreal and scoured the earth for the recipe. It is not a common dish featured in recipe books. This recipe from the Purity Flour cookbook is darn close to the one in Montreal. Prep time does not include potatoes. -- posted by cookalot #2

Devil's Food Cupcakes With Chocolate Ganache Frosting and Center

Sat, 07 Apr 2007 00:49:13 -0400

These cupcakes are my favorite cupcakes in the whole wide world. I could eat these every day for the rest of my life. If I met a man who could make these I would marry him. :) I made these for a poker party and a girlfriend of mine Molly cried when she tried them - they are that good. First thing to keep in mind is that you have to make the Chocolate Ganache first. You need half of the frosting for the fillings which need to be set so you can turn it into little balls before you start with the batter. -- posted by BakeSpace

Wildberry Summer Soup

Thu, 12 Apr 2007 21:31:58 -0400

This is an extremely refreshing desert. Perfect to be served on a hot summer day. I have yet to prepare this for someone who didn't beg me for the recipe... You will impress your guests with this! -- posted by Flavor VIsion

Coconut Shrimp With Red Curry Sauce

Wed, 09 May 2007 16:11:00 -0400

This recipe created by Tyler Florence is one that I will be making soon! I saw it made on tv last night for a couple's wedding, and the shrimp looked incredible! Everybody at the wedding raved about them, so I am posting it to share with you all. -- posted by FoodieFanatic

Hulda's Charlotte Cake

Sun, 30 Sep 2007 22:14:45 -0400

Glazed fruit atop an "Angle Kiss" custard, surrounded by a ring of Lady Fingers makes an elegant looking and delicious cake for any special occasion. The cake was inspired from a picture in a Bride's magazine and I created the recipe for my daughter's wedding. There are several steps that can be done a day ahead with the fruit topping going on last. -- posted by HuldaW

Shrimp Tapas in Sherry Sauce

Fri, 12 Oct 2007 00:48:20 -0400

From the editors of Easy Home Cooking Magazine. Shrimp tapas are frequently served on slices of crusty bread to catch the flavorful juices. -- posted by Linda's Busy Kitchen

Tim and Tracy's Chocolate Cake (Boiled)

Wed, 17 Oct 2007 00:25:34 -0400

Easy moist chocolate cake that never fails, scales easily and comes with a story! Tim and Tracy met at work, fell in love, and decided to get married. One day Tracy was talking about the cost of getting married and mentioned that she had difficulty finding the right cake so I offered to make their wedding cake as my present to them. Tim said it had to be chocolate cake and it had to be this recipe, which came with the cake tin he had bought. I trialled it, we ate a lot of chocolate cake at work and eventually I made 4 cakes, 2 large and 2 medium (all made the night before so that it was fresh for the wedding!) The cake has a nice moist texture without being too heavy but was still solid enough to cover with rolling fondant icing to make it look like a real wedding cake. (sorry, the photo has long gone!) We had a ladies night where Tracy, her mum, granny, me, my daughters and another friend all made moulded icing roses in a lovely shade of burgundy. The cakes were stacked, icing rolled over the large cake and smaller cake and then the smaller cake placed directly on top of the larger cake. The edges were covered with a narrow ribbon. That's how I transported the cake to the wedding reception. Then in situ, I added the icing roses, some sprigs of baby's breath and a cascade of a wider burgundy ribbon. When it came to speech time, Tim's father revealed that Tim's love of chocolate cake almost prevented him from considering marriage. Apparently, when he was little, he had attended a wedding and was very disappointed with the wedding cake. He only liked chocolate cake. He was told that traditionally a wedding cake is fruit cake. His response to this news was that was it, he was never going to get married! So, Tim father continued, it was just as well that I made this chocolate cake for their wedding otherwise it may never have happened. I was so embarrassed. I thought I was helping out my friends and getting away with a no-brainer wedding present. All of a sudden, I was in the limelight. Everyone was coming up to me afterwards and congratulating the "chocolate cake lady"! I had no idea that my cake was going to be such a big feature at this wedding. It certainly wasn't what I intended but I'll never forget this recipe. It has become our family favourite too. Prep time includes time for the chocolate mixture to cool. -- posted by RonaNZ

Bundled Heart

Thu, 18 Oct 2007 21:59:11 -0400

A pretty red drink for special occasions. -- posted by *Alia*

Wedding Cake Martini II

Mon, 05 Nov 2007 00:37:33 -0500

Variation on a theme... there are a couple others posted on the site, this is the one that has knocked my socks off! -- posted by CHRISSYG

Rosemary Parmesan Crusted Chicken

Tue, 15 Jan 2008 01:27:37 -0500

This is a rich and juicy chicken. Very simple but your guest(s) will feel like you pulled out all the stops. Goes great with an asparagus risotto, pairs well with white zinfandel, and finishes well with tiramisu. Enjoy! -- posted by Jamie's Kitchen

Chicken Cordon Bleu-The Easy Way

Mon, 11 Feb 2008 02:36:52 -0500

If you love the taste of restaurant style chicken cordon bleu and thought it was too hard to make...this recipe is for you! We make this frequently for company and it always gets rave reviews from everyone, including my 3 yr old! -- posted by ChaseNNJ

Valentine's Day Cookies

Mon, 11 Feb 2008 03:05:31 -0500

Looking for a great idea to suprise someone special on Valentine's Day? Well here are some amazing cookies that will help you do that! -- posted by Gabe6309

Triple Chocolate Petit Fours

Thu, 21 Feb 2008 01:07:07 -0500

The recipe as written uses chocolate sponge cake, simple syrup, chocolate frosting, and chocolate glaze. The chocolate sponge cake recipe that I used was found here on Recipezaar from Derf and I added some additional guidelines and tips. The chocolate glaze recipe is from AllRecipes.com. Feel free to use the basic outline of the recipe to create your own petit fours. Just use the basic components (sponge cake aka genoise, simple syrup, some sort of filling like frosting/jelly/buttercream/fruit curd, and glaze such as marzipan/fondant/ganache) and follow the assembly instructions given. You can add flavored liquor, coffee, etc to the simple syrup recipe (equal parts sugar and water) to give a little extra flavor. -- posted by Eat Your Vegetables!

Chocolate Milk Shake

Wed, 19 Mar 2008 01:08:52 -0400

this the best chocolate milkshake you'll ever taste i love it and its really easy to make -- posted by razzle rachel fo sho

Old English Posh Picnic Raised Chicken and Ham Pie

Wed, 19 Mar 2008 01:25:27 -0400

I will not pretend that this pie is easy or quick to make, however, if you want to impress your friends or family with a sensational "posh" English raised pie then this is the recipe for you! Tender chunks of chicken with pork sausage meat and ham are encased in crisp hot water crust pastry, liberally seasoned with spices and herbs; this pie makes a simply stunning centrepiece for any Glyndebourne style picnic event or for a special celebratory cold buffet, such as weddings, christenings or anniversaries. The pastry used in this pie recipe is hot water crust pastry, which is a direct descendant of "coffer" paste that was used to encase and protect meat whilst it cooked centuries ago the pies then being called coffyns! The pastry is shaped by hand whilst it is still warm, and is excellent for using with intricate pie moulds - the technique is known as "hand raised" and pies made this way are called "raised pies". The pastry is easy to make, but MUST be kept warm whilst you are using it - I keep mine warm over a pan of simmering water. This pastry is excellent for all types of traditional raised pies, such as Game pies, Pork pies and Veal and Ham pies. (Preparation time includes the one day needed for the pie to cool down and then for jellied stock to be added, and then allowing for the jellied stock to set.) -- posted by French Tart

Shrimp Longhi

Tue, 08 Apr 2008 01:24:08 -0400

I had this dish for dinner at Longhi's Restaurant in Maui when my husband and I went to Hawaii on vacation recently. My husband had the same dish for dinner a couple of days later, but his was made with scallops instead of shrimp. We both fell in love with it. What's not to love about seafood cooked in a scampi-style sauce then served over garlic toast? The original recipe was developed by Chef and Owner Bob Longhi. I've changed a couple of things to reflect our preferences. And as an aside, be sure not to toast the bread too long, or it becomes too hard and crunchy to eat! -- posted by Kendra*

A French Country Affair! Elegant Omelette Gateau W/Chive Flowers

Wed, 14 May 2008 18:57:12 -0400

This would be a wonderful centrepiece for a special celebratory meal, such as a summer wedding, christening, anniversary, birthday or a bridal shower. Open faced omelettes, studded with fresh vegetables and herbs including chives and chive flowers, are sandwiched together with herb and garlic cream cheese to create a savoury vegetarian gateau! Top the gateau off with parmesan cheese shavings and toss baby salad leaves on and around the gateau to serve. This does take a little time to prepare, however, it is made a day before it is needed, making it ideal for a special event. You could add thinly sliced ham or crispy bacon if this is not required as a vegetarian dish. Preparation time includes the chilling time overnight. (The idea for this recipe was taken from a Good Food magazine - summer 2008.) -- posted by French Tart

Cream Cheese Bundt Cake

Sun, 18 May 2008 03:26:53 -0400

A very moist & decadent white bundt cake made with cream cheese. I use buttercream frosting from Recipe #299827 to decorate or you can just use a glaze or dust with powdered sugar if you like. Presents well for Holidays, Brunches, Bridal showers, etc. -- posted by BlondieItaliana

Walnut Shortbread

Wed, 09 Jul 2008 23:07:32 -0400

A twist on pecan sandies, these cookies are yummy with hot tea or coffee. Try them with maple extract in place of almond extract for an Autumn treat. -- posted by Shabby Sign Shoppe

Pink Snowflake

Fri, 01 Aug 2008 16:19:26 -0400

Better than a mimosa! Very elegant. -- posted by Queen Zan

Baklava

Sun, 03 Aug 2008 19:35:21 -0400

This is my favorite recipe for baklava- a decadent Mediterannean/Middle Eastern dessert, made of paper-thin filo dough, nuts, and a honey syrup. -- posted by Sephardi Kitchen

The Wedding Bouquet Vegetable Platter or Romanesco Romano!

Wed, 03 Sep 2008 23:44:18 -0400

Thanks to Chef #37636 and Chef #47892 for giving me the zany recipe title ideas! Yes, this beautiful vegetable does indeed look like a wedding bouquet, or maybe even a collection of small Christmas trees.........it is the most beautiful looking vegetable in the world, in my humble opinion! However, never mind its looks - it tastes wonderful, having a nutty and buttery taste and holds its shape better than cauliflower or broccoli when cooked. A little more information on this gorgeous vegetable: Romanesco is an unusual crop. Not quite a calabrese and not quite a cauliflower but with aspects of both. It has a taste and texture exceeding the finest broccoli and is a member of the Brassica family. Romanesco broccoli was first documented in Italy (as broccolo romanesco) in the sixteenth century. It is sometimes called broccoflower, but that name is also applied to green-curded cauliflower cultivars. Romanesco is best steamed rather than boiled as it will retain its flavour and texture better. Small spears can also be stir-fried or even eaten raw in salads or with a dip as crudities. This recipe is simple and keeps the full flavour of the romanseco; use any Italian cheese you have to hand - I used Parmesan cheese in the photos I posted, a few toasted hazelnuts may also be a fine finishing touch. One more piece of useless information (!!), the fractal spiral of this vegetable is an example of the golden ratio, which is linked mathematically to all kinds of interesting things, such as the proportions of human faces - I told you it was an amazing vegetable! -- posted by French Tart

Crostini With Warm Goat Cheese and Balsamic Figs

Wed, 03 Dec 2008 01:13:54 -0500

These are very easy to make and are absolutely delicious. The ingredients are estimates since it really depends on how large your crostini are. Feel free to make your own crostini by cutting french bread into thin slices and toasting them in the oven. Prep time does not include the soak time for the figs. Another option for serving, is to take the soaked figs and blend in a mini food processor, then spread on the goat cheese before baking. -- posted by C. Taylor

Whipped Buttercream Icing

Mon, 05 Jan 2009 01:25:52 -0500

There is a grocery store in the south (the name starts with a P) that has the best tasting buttercream icing ever. This recipe is an attempt to duplicate their icing. Whenever I use this recipe on my cakes, everyone gives the cake rave reviews... -- posted by grneyedmustang

Molten Chocolate-Cherry Cakes

Thu, 29 Jan 2009 16:47:36 -0500

These little molten chocolate-cherry cakes are perfect to serve on Valentine's Day for a very special dessert. When you cut into them, chocolate comes "oozing" out, so good! Remember, it is very important to serve these cakes warm from the oven. Be sure to make the dipped cherrries ahead and have them ready. -- posted by Annacia

Ruby Relaxer - Ruby Tuesday Copycat

Sun, 22 Feb 2009 15:49:04 -0500

This light and fruity drink is perfect for sipping on a summer afternoon. An undeniable girly drink (not to say that guys should not enjoy it as well), it has no taste of alcohol, nor the cloying aftertaste that some overly sweet drinks have. This recipe can easily be multiplied to make a crowd-pleasing punch for your next shower, party, brunch, etc. The brands listed are those that Ruby Tuesday lists on their drink menu (how nice of them to tell us what is in their drink so that we can come home and make it ourselves!) -- posted by Oenophilly

White and Dark Chocolate Spiral Cheesecake

Mon, 01 Jun 2009 00:15:52 -0400

This recipe is originally a Karin Goren masterpiece. Karin Goren is a local Israeli food personality, always smiling, always baking the most wonderful things. I watched her do this cheesecake on her show, Sweet Secrets, and was able to recreate this wonderful dish over the past weekend. Of course, not being able to leave well enough alone, I played around with her recipe, made a few changes, and here is my version -- posted by Mirj

Panna Cotta With a Coulis of Lime-Strawberries

Thu, 09 Jul 2009 13:30:01 -0400

It's hard to make a wrong turn after a long diner with this easy but complete panna cotta recipe. I've added the lime & almond oil for some extra bite. Best to prepare the night before a big dinner party. -- posted by Geert Wissink

Bergamot Fresh Fruit Salad With Scented Pelargonium Leaves

Wed, 15 Jul 2009 10:58:43 -0400

This fruit salad is amazing, and all the more for the addition of bergamot leaves and flowers! The fragrant leaves of this versatile herb delicately flavour the syrup whilst the gorgeous shaggy red flowers and scented pelargonium leaves decorate it for the final finishing flourish! If you are a lover of Earl Gray tea, you will instantly recognise the flavour of this herb, as it is used to flavour this famous and popular tea blend. NOTE: Bergamot, often referred to as bee balm, became distinguished as "Oswego Tea" when a Quaker botanist, John Bartram, sampled a tea made from the leaves. A Bergamot lemon is a small yellow sour citrus fruit similar to an orange, mostly cultivated in Calabria in Italy. The rind contains an essential oil used in perfumery (the basis for eau-de-cologne), confectionary and Earl Grey tea. The zest is also used in pâtisserie. NB: Prep time includes cooling time. -- posted by French Tart

Mixed Herb Salad With Borage : La Salade De Plusieurs Herbes

Wed, 15 Jul 2009 10:58:51 -0400

A delightful old French salad recipe, which uses fresh aromatic herbs with fresh lettuce leaves and a simple dressing. Serve this with poached salmon or cold chicken for an elegant dinner party dish. Adapted from a 16th century French translation of a book originally written in Latin in 1474. NB: Borage is an excellent culinary herb and can be used in a variety of ways. Borage is far better used fresh, as the flavour and colour deteriorate when dried and some essential oils lost. Traditional recipes recommend borage leaves and seeds, together with fennel in salads for increasing the milk supply in nursing mothers. The leaves and flowers are still added for flavour and garnish to wine cups, Pimms and gin-based summer cocktails and the flowers are still candied for confectionary as cake and ice cream decorations. -- posted by French Tart

Saffron Scented Fresh Figs With Cinnamon and Honey

Sat, 18 Jul 2009 14:12:33 -0400

A delectable dessert that makes full use of fresh, luscious, ripe figs with a sophisticated saffron and honey syrup. This is often on my dessert menu when my figs are in season, and is an easy and yet impressive end to any special meal. Although I have suggested that you serve this warm, it is also lovely when served at room temperature or just slightly chilled. Food of the Gods and Goddesses! -- posted by French Tart

Beautiful Salmon Bundles

Fri, 02 Oct 2009 16:10:52 -0400

These look so elegant that they are popular for weddings or any former occasion. But really they are very simple. -- posted by GingerlyJ

Tuscan Rosemary Lemon Drop

Mon, 26 Oct 2009 13:40:45 -0400

Creative Cocktail! Soemthing different. Perfect drink for a wedding or other fanciful occasion. Picture everyone on the villa lawn enjoying their drinks--heels kicked off, tes loosened, and laughter fading into the sunset. If you don't have limoncello, increase the lemon juice 3/4 ounce each. -- posted by College Girl

Kiwi Caipirinha

Mon, 26 Oct 2009 18:13:22 -0400

Cachaca is a Brazilian liquor distilled from sugarcane jice. If you cant get cachaca, substitute white rum or vodka. -- posted by College Girl

Bourbon Pecan Chicken

Tue, 17 Nov 2009 16:25:50 -0500

This is one of the most popular entree's for wedding reception -- posted by GingerlyJ

Chocolate Mug Cake

Fri, 29 Jan 2010 09:10:00 -0500

Yummiest chocolate mud cake so quick and easy to make in the time it takes to make a cuppa to go with it! (perfect for the work lunch room!) -- posted by Mummy Super Cook