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    You are in: Home / Cookbooks / Naughty Nibbles for Valentine's Day
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    116 recipes in

    Naughty Nibbles for Valentine's Day

    Forget Spanish fly or powdered rhino horn; Naughty nibbles features heart-melting, temperature-raising dishes with aphrodisiac ingredients. Strawberries, chocolate, asparagus--even coffee--have long been considered stimulants for the romantic appetite. Don't wait around for Cupid to take charge this February. With a little imagination Aphrodite can help you stir things up on your own.
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    2 Reviews |  By duonyte

    My quince tree's boughs are bending to the ground under the weight of the fruit. Quince is a lovely, old-fashioned fruit that deserves to be better known. This is one of my favorite recipes, from the Ultimate Rice Cooker Cookbook, by Hensperger and Kaufmann.

    Recipe #143180

    The quince turns a lovely pinkish colour when baked. The yoghurt gives a cool - tart contrast to the sweetness of the fruit. The walnuts add crunch. Delicious - especially in winter.

    Recipe #59301

    This is a pretty recipe. The pomegranate is a beautiful tropical fruit with seeds that are crunchy and help give texture to the whole salad experience. You can change the dressing to your liking, but make sure you use a ratio of 1:3 acid to fat.

    Recipe #109382

    3 Reviews |  By Rita~

    I use Cortas Pomegranate juice which is very thick like molasses but no sugar is added in the cooking of it. It's just concentrated Pomegranate juice. I purchased it in a Greek store but also seen it on line. It gives the lamb a slightly sweet tangy taste.

    Recipe #88688

    8 Reviews |  By Braunda

    I have not tryed this yet. But I will. Pomegranates are a great souce of Vitiamin C and Potassium. Sure sounds good hope you all will like it. I got this recipe out of the sunday newpaper in the coupons.

    Recipe #79541

    Sometimes less is best. This recipe has only a few ingredients so that the artichokes really are the stars. Adapted from Vicki Wild's 'Wild Sides: an A-Z of exceptional vegetable side dishes', the most recent cooking book which I just couldn't resist buying. The title captured my interest, and when I started to read the recipes - some simple like this one; others less so - I was totally won over.

    Recipe #120171

    2 Reviews |  By Anemone

    Simplified version of a Homemakers magazine recipe- the original was garnished with lily bulbs and asparagus!

    Recipe #142163

    11 Reviews |  By Rita~

    Angel hair is one of my favorite!! But go ahead and use what you like. This is easy! Quick and Delish!!!!!! Serve with a light green salad and Italian bread!

    Recipe #51751

    Tender pork chops in a wonderful sauce. Great served with rice or sweet potatoes.

    Recipe #48271

    This is again from a website of Australian recipes. This is for the Zaar World Tour contest. I have not made yet!

    Recipe #135034

    It's time that someone other than Rockefeller got some culinary recognition!

    Recipe #33515

    Yet another variation on an old favorite. (Posted in reply to a recipe request).

    Recipe #63906

    This recipe is posted by request. The original recipe is by Umberto Menghi.

    Recipe #48708

    3 Reviews |  By alijen

    Nutmeg butter on asparagus spears- you'll never want to boil your asparagus again! And its low-carb too. What could be better? From McCormick Recipes.

    Recipe #92114

    A unique side dish for most any meal. You can either use a food processor to shred the zucchini, or use a box grater, like I did.

    Recipe #91993

    This is a delicious, light tasting dessert, perfect after a heavy meal! If the mangoes are small you may want to get more: the more mango, the more flavorful it will be. It can be garnished with mint leaves, raspberries, or blackberry liquor, very impressive! Cooking time is time needed to chill pulp.

    Recipe #115605

    My favourite salad dressing! The recipe is from a gault-millau-cook from switzerland. You will receive about 1.5 liter of dressing which can be stored about 10 days in the fridge.

    Recipe #113500

    Recipe #23089

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