Valentine's Day: Sausage-Stuffed Eggplant

1 (1 1/2 pound) eggplant, halved lengthwise1 tablespoon olive oil1/2 pound bulk Italian sausage1/4 teaspoon garlic powder1/4 teaspoon dried Italian seasoning1/8 teaspoon black pepper2 tablespoons dry bread crumbs2 cups spaghetti sauce, divided1 cup mozzarella cheese, divided1 egg, beatenPreheat oven to 400 degrees F (200 degrees C). Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly. Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl, and season with garlic powder, Italian seasoning, and pepper. Stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well. Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage mixture. Divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese. Bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant. Amount Per Serving  Calories: 836 | Total Fat: 47.4g | Cholesterol: 192mg Powered by ESHA Nutrient Database

Servings Per Recipe: 2

Amount Per Serving

Calories: 836

Total Fat: 47.4gCholesterol: 192mgSodium: 2411mgTotal Carbs: 64.2g    Dietary Fiber: 18.5gProtein: 40.7g VIEW DETAILED NUTRITION
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Valentine's Day: Chocolate Pizzelles

4 eggs1/4 cup cocoa powder1 cup white sugar1/2 teaspoon ground cinnamon1/4 teaspoon salt1 tablespoon baking powder1 cup unsalted butter3/4 cup ground hazelnuts2 cups all-purpose flourWhisk the eggs with the sugar and salt until light. Melt the butter and stir in. Sift together all the remaining ingredients except the hazelnuts and fold in. Stir in the hazelnuts last. Heat Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds. Cool on racks. Sprinkle with powdered sugar. Amount Per Serving  Calories: 358 | Total Fat: 22.6g | Cholesterol: 111mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 358

Total Fat: 22.6gCholesterol: 111mgSodium: 197mgTotal Carbs: 35.5g    Dietary Fiber: 2gProtein: 6g VIEW DETAILED NUTRITION
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Valentine's Day: Dinah's Baked Scallops | Submitted By: DEBNJAMES

20 buttery round crackers, crushedblack pepper to taste1 teaspoon garlic powder1 pound sea scallops, rinsed and drained1/2 cup butter, melted1/4 cup dry white wine1/2 lemon, juiced1 tablespoon chopped fresh parsley, for garnishPreheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish. Combine crushed crackers, black pepper and garlic powder in a small bowl. Press scallops into mixture so that they are evenly coated, and place them in the greased baking dish. In a separate bowl, mix together melted butter, wine and lemon juice; drizzle mixture over scallops. Bake in preheated oven until scallops are lightly browned, about 15 minutes. Garnish with chopped parsley. Amount Per Serving  Calories: 431 | Total Fat: 31.5g | Cholesterol: 96mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 431

Total Fat: 31.5gCholesterol: 96mgSodium: 530mgTotal Carbs: 15.3g    Dietary Fiber: 1.1gProtein: 19.7g VIEW DETAILED NUTRITION
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Valentine's Day: Wednesday Cookies | Submitted By: LuAnn Wagner

1/2 cup butter1 1/2 cups white sugar2 eggs1 cup sour cream1 teaspoon vanilla extract2 3/4 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon baking soda1 cup shortening1/4 cup milk2 egg whites1/4 cup all-purpose flour2 teaspoons vanilla extract1 pound confectioners' sugarIn a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla, then the sour cream. Sift together the flour, baking powder, salt and baking soda, stir into the creamed mixture. Cover and chill for at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Drop cookies by heaping teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Frost the flat side with icing when cool. To make the icing, combine the shortening, milk, egg whites, 1/4 cup of flour, vanilla and confectioners' sugar in a medium bowl. Mix on the high speed of an electric mixer until fluffy. The longer you mix, the fluffier it will be. Amount Per Serving  Calories: 128 | Total Fat: 6g | Cholesterol: 13mg Powered by ESHA Nutrient Database

Servings Per Recipe: 60

Amount Per Serving

Calories: 128

Total Fat: 6gCholesterol: 13mgSodium: 52mgTotal Carbs: 17.6g    Dietary Fiber: 0.2gProtein: 1.1g VIEW DETAILED NUTRITION
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Valentine's Day: Cajun Seafood Pasta | Submitted By: Star Pooley

2 cups heavy whipping cream1 tablespoon chopped fresh basil1 tablespoon chopped fresh thyme2 teaspoons salt2 teaspoons ground black pepper1 1/2 teaspoons crushed red pepper flakes1 teaspoon ground white pepper1 cup chopped green onions1 cup chopped parsley1/2 pound shrimp, peeled and deveined1/2 pound scallops1/2 cup shredded Swiss cheese1/2 cup grated Parmesan cheese1 pound dry fettuccine pastaCook pasta in a large pot of boiling salted water until al dente. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well. Drain pasta. Serve sauce over noodles. Amount Per Serving  Calories: 666 | Total Fat: 34.8g | Cholesterol: 187mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 666

Total Fat: 34.8gCholesterol: 187mgSodium: 952mgTotal Carbs: 62g    Dietary Fiber: 3.8gProtein: 29g VIEW DETAILED NUTRITION
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Reviewed on Feb. 19, 2007 by VORCHA    If you expect this to be seafood alfredo, you will be disappointed, but if you want a flavorful cream-based sauce with a kick, you'll love this. I make a few modifcations to streamline the dish: 1. sauted the seafood seperately from the cream while the cream was boiling and mixing the seafood into the cream at the last second, 2. added 1/2 tsp of low-salt cajun seasoning and 2 cloves of minced garlic to the seafood while sauting, 3. save a 1/4 cup of the pasta water to add to the sauce if needed to thin, 4. pre-warn the pasta bowl otherwise the sauce congeals before you can serve it. 5. add the pasta to the bowl, then the sauce, it will spread to every noodle much better. 6. serve immediately, this dish does not sit well. My husband loves this and can't for me to make again. Was this review helpful? [ YES ]
36 users found this review helpful If you expect this to be seafood alfredo, you will be disappointed, but if you want a... Lots of people have commented on this being too peppery. Most people, however, like the consistency of the sauce. I think I've found a nice balance. DON'T reduce the peppers -- just INCREASE the liquid. For example, in addition to the 2 cups of cream, I add one cup of regular milk, whisked together in a separate bowl with 1 tsp. corn starch or flour for thickening. Add that to the cream in the skillet -- it dilutes the peppery taste, but preserves the natural flavor balance and allows for even MORE (and lower fat) sauce! Nice job, Star Pooley. Was this review helpful? [ YES ]
34 users found this review helpful Lots of people have commented on this being too peppery. Most people, however, like the...

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Valentine's Day: Cassata Cake | Submitted By: Kevin Ryan

1 1/2 cups cake flour1/2 teaspoon baking powder1/4 teaspoon salt5 eggs1/2 cup cold water1 1/4 cups white sugar1 teaspoon vanilla extract1/2 teaspoon cream of tartar2 pounds whole milk ricotta cheese2 1/4 cups confectioners' sugar1/2 teaspoon ground cinnamon1 1/2 teaspoons vanilla extract2 (1 ounce) squares semi-sweet chocolate1/2 cup candied lemon peel1/3 cup white sugar1/4 cup water2 tablespoons light rum6 (1 ounce) squares bittersweet chocolate, chopped1/3 cup heavy whipping cream3 tablespoons unsalted butter, cubedPreheat the oven to 325 degrees F (165 degrees C). Grease and line with parchment paper 2 nine inch round layer pans. Sift the flour, baking powder, and salt together. Separate the eggs and set the egg whites aside. Beat the egg yolks together on medium-high speed until very thick, about 4 minutes. Gradually add the cold water. Add 1- 1/4 cups of the white sugar, slowly, and beat well for about 3 more minutes. Add 1 teaspoon of the vanilla. Sift the flour mixture over the egg yolk mixture and fold in. Beat the egg whites and cream of tartar together until stiff peaks form. Fold this into the yolk mixture. Divide batter between the pans. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool on rack for 10 minutes and then invert and cool completely. Cut each cake layer in half. Place one of the 4 halves on a cake board or plate and sprinkle with a little of the Rum Syrup. Spread about 1-1/2 cups of the Filling over this layer. Add a second layer of cake and repeat this procedure. Top the cake with the last layer of cake. Chill at least 4 hours. Spread Chocolate Glaze over top of cake. To Make Ricotta Cheese Filling: Beat the ricotta cheese well and add the confectioner's sugar and cinnamon. Add 1-1/2 teaspoons of the vanilla and grate 2 ounces of the chocolate in using the coarse side of a grater. Stir in the candied lemon peel and mix. Chill until ready to use. To Make The Rum Syrup: Place 1/3 cup of the sugar and the water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil 1 minute and then remove from heat and add the rum. Cool to room temperature. To Make The Chocolate Glaze: Melt 6 ounces of the chocolate and the cream in the microwave, whisk smooth. Add the butter and whisk until dissolved. Cool mixture until spreadable. Spread over the top of the cake. Amount Per Serving  Calories: 601 | Total Fat: 23.6g | Cholesterol: 144mg

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This cake was a huge hit! though i gave it 4 out of 5 stars because i was upset before i had a peice. it took me about 5 hours to make this cake. I only had one cake pan, and one mixer going, and made three instead of 2 layers, regurdless its very time consuming, but very worth it. now the reason i was upset was because the filling is so gewy it does not stay between the layers very well, especially since this is a pretty heavy cake. and i was prepared to do some very nice cake decorating, but the filling kept oozing out and mixing in with the frosting, witch by the way i used cheesecake frosting instead of what this recipe required...and it was a big hit, im sure especially because the filling and the cheescake frosting mixed a bit on the outside as well...yumm...also due to the three layers, witch i decided to do because two didnt look enough...the cake was tipping a little bit, i think if the filling wasnt so slippery and alittle more solid it would have worked better, but hey it taste good...sooo...i am definetly going to make this cake again...however, i am going to use two layers and make each layer with an extra 1/2 the amount to make them alittle bigger...before i put the filling in im gonna hallow the cake alittle bit so the filling will stay in better...and im still gonna use the cheesecake frosting because is was such a big hit...also im gonna buy another cake pan hahaha... Was this review helpful? [ YES ]
25 users found this review helpful This cake was a huge hit! though i gave it 4 out of 5 stars because i was upset before i had a...

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Valentine's Day: Spicy Sausage and Peppers Over Rice | Submitted By: Tiffany

1 cup brown rice2 cups water2 turkey sausage links, cut into 1-inch pieces1 tablespoon minced garlic, or to taste3/4 red onion, diced1 green bell pepper, sliced3/4 cup vegetable or chicken broth1 cup grape tomatoes2 tablespoons diced pimentocrushed red pepper flakes to tasteCajun seasoning to tasteblack pepper to tastePour brown rice and water into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until rice is tender, about 40 minutes. Preheat a skillet over medium-high heat. Add turkey sausage, and cook until well browned on the outside, and no longer pink on the inside. Remove cooked sausage, then stir in garlic and onion. Cook for a few minutes until the onion softens and begins to turn translucent. Add green pepper and cook for 2 minutes. Pour in half of the vegetable stock along with the tomatoes and pimiento. Season to taste with red pepper flakes, Cajun seasoning, and pepper. Cook until the liquid has almost completely evaporated. Stir in sausage with remaining vegetable broth, and simmer until all is hot. Serve sausage mixture over brown rice. Amount Per Serving  Calories: 462 | Total Fat: 6.2g | Cholesterol: 22mg

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Valentine's Day: Wild Rice and Oyster Casserole | Submitted By: D. Reynolds

2 1/2 cups wild rice2 (10.75 ounce) cans beef consomme2 cups water1/2 cup butter, softened2 quarts shucked oysterssalt to tasteground black pepper to taste4 dashes hot pepper sauce1 (10.75 ounce) can condensed cream of mushroom soup1 cup half-and-half1 1/2 teaspoons onion powder3/4 teaspoon dried thyme1 1/2 tablespoons curry powder1/2 cup chopped fresh parsleyIn a large saucepan place the rice, consomme and water. Bring to a boil and boil for 5 minutes. Cover, reduce heat to low and simmer until rice is tender, about 20 minutes. Stir in butter. Preheat oven to 325 degrees F (165 degrees C). Place half of rice in large baking dish. Cover with oysters seasoned with salt, pepper, and hot sauce to taste. Top with remaining rice. Heat mushroom soup, half and half, onion powder, thyme, and curry powder. Pour over rice and oyster mixture. Bake in the preheated oven for 45 minutes. Garnish with parsley. Amount Per Serving  Calories: 302 | Total Fat: 13.7g | Cholesterol: 44mg

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