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Dinner For Two

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Dinner For Two

  1. 1. Dinner for Two<br />
  2. 2.
  3. 3. Cherry Tomato Cucumber Feta Salad<br />Ingredients<br /><ul><li>2-3 cups of cherry and/or pear tomatoes, sliced in half
  4. 4. 1 cup of chopped cucumber, peeled (and seeded if the seeds are bitter)
  5. 5. 1/4 cup crumbled feta cheese
  6. 6. 1 Tbsp mint leaves
  7. 7. 1 teaspoon fresh, chopped oregano
  8. 8. 2 Tbsp of finely chopped shallots or green onions
  9. 9. 2 teaspoons olive oil
  10. 10. Coarse salt and freshly ground black pepper to taste</li></ul>Method<br />Gently toss the tomatoes, cucumber, feta, onions, mint, and oregano together. Dress with olive oil, salt and pepper to taste.<br />
  11. 11. Herbed Chicken and Fettuccini <br />Ingredients<br />9 ounces dry fettuccine pasta<br />1 tablespoon olive oil<br />1 pound skinless, boneless chicken breast halves - cut into strips<br />1 red onion, sliced<br />1 julienned yellow bell pepper<br />2 cloves garlic, minced<br />1/2 cup chicken broth<br />2 tablespoons sherry<br />salt and pepper to taste<br />7 1/2 ounces chive and onion cream cheese<br />Method<br />Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover to keep warm and set aside. <br />Meanwhile, heat oil in a wok or skillet over high heat. Saute chicken and onion 3 minutes. Add yellow pepper, and continue cooking until chicken is no longer pink and vegetables are crisp-tender. Add garlic, chicken broth, sherry, salt and pepper. Cook just until hot. Blend in cream cheese, and heat through. Do not allow to boil. <br />Combine chicken and vegetables with pasta and serve. <br />
  12. 12. Individual Blueberry Trifle<br />Ingredients<br /><ul><li>Pound Cake
  13. 13. 1 cup heavy whipping cream
  14. 14. ½ cup mascarpone cheese
  15. 15. 2 tablespoons sugar
  16. 16. 1 teaspoon vanilla
  17. 17. 2 tablespoons Grand Marnier
  18. 18. 1 cup blueberry sauce
  19. 19. 2 cups fresh blueberries
  20. 20. 4 crushed gingersnap cookies
  21. 21. Chocolate shavings</li></ul>Method<br />Pound Cake:  Cut four 1/2 inch (1.25 cm) slices of pound cake. Cut the pound cake slices into eight rounds so they will fit snugly into the glasses. <br />Mascarpone Cream:  Place the heavy whipping cream, mascarpone, sugar, and vanilla extract in a large bowl.  Whip until soft peaks form. <br />To Assemble the Trifles: Place one round slice of pound cake in the bottom of each trifle glass. Sprinkle each slice of pound cake with about 1 teaspoon Grand Marnier. Next spoon about 1-2 tablespoons of Blueberry Sauce on top of each round of cake. Cover the sauce with a few of the fresh berries. Place a large dollop of the whipped cream/mascarpone mixture on top of the berries. Repeat the layers, starting with the pound cake. Cover and refrigerate for 4 to 24 hours to allow the flavours to mingle.<br />Just before serving sprinkle each trifle with come crushed Gingersnap Cookies and garnish with chocolate shavings. <br />