Stinger Press
Do you want to make a special dinner for your special someone but are not so good in the kitchen?
Well look no further!
These are some very easy and romantic foods that your partner will love!
Appetizer: Caesar Salad
1 head romaine lettuce
2 cups (500 ml) croutons
1/4 cup (50 ml) grated Parmesan cheese
Entrée: Chicken Strips
with Blue Cheese Dressing
1/2 cup low-fat buttermilk
1/2 teaspoon hot sauce
1/2 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 pound chicken breast tenders
1 tablespoon canola oil
1. To prepare chicken, combine buttermilk and hot sauce in a shallow dish. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt) in a shallow dish. Dip chicken in buttermilk mixture, and dredge chicken in flour mixture.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove from pan. Set aside, and keep warm.
3. While chicken cooks, prepare the dressing. Combine fat-free mayonnaise and next 5 ingredients (through black pepper) in a small bowl. Serve with chicken strips.
Dessert: Heart Cupcakes
Vegetable oil cooking spray
3 cup(s) all-purpose flour
1 1/2 teaspoon(s) baking powder
1 1/2 teaspoon(s) coarse salt
15 ounce(s) (3 3/4 sticks) unsalted butter, cut into pieces
12 ounce(s) unsweetened chocolate, coarsely chopped
3 cup(s) sugar6 large eggs, room temperature
1 tablespoon(s) pure vanilla extract
Basic butter cream
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, and then spray parchment.
2. Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
3. Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.
4. Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 20 minutes. Let cool in tins and pan on wire racks.
5. Frost cupcakes with butter cream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.
1/4 cup (50 ml) vegetable oil2 tbsp (25 ml) grated Parmesan cheese1 tbsp (15 ml) white wine vinegar2 tsp (10 ml) Dijon mustard2 tsp (10 ml) anchovy paste2 cloves garlic, minced1/2 tsp (2 ml) each salt and pepper1/2 tsp (2 ml) Worcestershire sauce3 tbsp (50 ml) light mayonnaise
Dressing:
Ingredients:
Ingredients:
1/2 cup fat-free mayonnaise
1/4 cup (1 ounce) crumbled blue cheese
1 tablespoon red wine vinegar
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper