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February 2010 | Recipe Notes #304
Allrecipes - Recipe Notes
Tuesday, February 09, 2010, Issue No. 304
A Fine Romance
Somewhere between the roses, the chocolates, and the little heart candies, Valentine's Day is about a fine, romantic meal. Make sure your table is set with your Valentine's favorite dishes, desserts, and sweet treats.
In this Issue

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Food Lovers' Trivia
Q: What is Crab Louis?
Rave Review!
Lobster Bisque
I made this for Valentine's Day for my husband, and he said he thought we were at a fancy restaurant it was so good. It was supposed to be the starter course, but wound up being the whole dinner!

Romantic Desserts
Even if Valentine's Day isn't exactly your favorite holiday, it does offer at least one excellent benefit: dessert. From fancy specialties like creme brulee to fun treats like cupcakes and cookies, make your Valentine's Day sweet.

Food Lovers' Trivia Tidbit
Crab Louis is cold dish--sometimes featuring shrimp rather than crab--topped with a spicy chili dressing. Sometimes garnished with tomato or hard-boiled eggs, it's a romantic favorite.
Editors' Recipe Picks!
Bring romance to the table with these Cupid-approved dishes.

Submitted By: Cassandra Kennedy
This is a slight variation on the classic dish Oysters Rockefeller. Serve this delicious dish and watch your guests cry "I love you!"

This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.

Submitted By: Jacki_In_Simi
Tender artichoke hearts are stuffed with a creamy filling flavored with chives, then buttered, rolled in Parmesan cheese, and baked.

Sweetheart Cupcakes
Submitted By: Celeste
Use food coloring to make festive layered cupcakes for Valentine's Day or any occasion.

  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Ready In: 1 Hour 40 Minutes
  • Yields: 24 servings
  • 1 (18.25 ounce) package white cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 8 drops red food coloring
  1. Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
  2. Beat the cake mix, water, vegetable oil, and egg whites together until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
  3. Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
  4. Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
  5. Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
  6. Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.
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