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    You are in: Home / Cookbooks / Valentine's Day and Romantic Occasions
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    82 recipes in

    Valentine's Day and Romantic Occasions

    Dining by candlelight...
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    A gorgeously romantic elderflower- liqueur based cocktail, with cucumber and rose infused Hendrick's gin, fresh strawberries, and sparkling champagne! From the St. Germain website.

    Recipe #413581

    Crème Yvette, a 100-year old violet liqueur that ceased production in the late 1960s, has been rereleased. Blending fresh berries, vanilla, spices, and violet petals, the purple liqueur has an understated sweetness that really comes alive when mixed with sparkling wine. Toast a February or March birthday with this refreshing aperitif - a colorful addition to the drink menu. From Martha Stewart.

    Recipe #413566

    Serve this moist and delicious chocolate brioche bread pudding warm, drizzled with the exquisite warm vanilla sauce. Lovely for brunch with mimosas and a cup of my French Vanilla Cafe au Lait recipe #412890. Heaven!

    Recipe #412943

    Literally "coffee with milk", café au lait is a drink made of coffee and scalded milk. It is the staple coffee drink of French Louisiana and is often served in bowls (rather than in cups or mugs) in Acadiana. This enticing 'French Vanilla' version of the famous morning or dessert beverage is richly redolent with the wafting scent of real vanilla. Wonderful! Pairs beautifully with any traditional New Orleans or Acadian cuisine such as bread pudding or beignets, may I suggest my recipe #412943. I hope you enjoy as much as we do! From Country Living Magazine.

    Recipe #412890

    1 Reviews |  By BecR

    Serve this spectacular layered dessert in a trifle dish or individual dessert glasses for a memorable and refreshing ending to any meal! Perfect for Valentine's Day or other romantic occasions such as birthdays, anniversaries or Afternoon tea. Inspired by a Nigella Lawson recipe.

    Recipe #412373

    Chic and refreshing! Serve this delightful champagne fruit cup garnished with mint sprigs, lemon balm, or fresh edible flowers such as violets or rose petals. Would be lovely for a garden party or a ladies luncheon. Courtesy 'Famous French Cookery' by Woman's Day.

    Recipe #404998

    1 Reviews |  By BecR

    Sweet and spicy--the heat is up to you! ;) From "The Art of the Cocktail" by Philip Collins.

    Recipe #284986

    A liqueur glass shot of Creme de Cacao with a dollop of cream, topped off with a maraschino cherry on a cocktail lance. Heavenly! Recipe is from "The Art of the Cocktail" by Philip Collins.

    Recipe #285457

    1 Reviews |  By BecR

    Sachertorte, one of Austria's most famous desserts, was created in the 1830s by baker Franz Sacher. Here is an updated version of the classic recipe, made into individual servings using a muffin tin. The moist, light cake is topped with a glistening chocolate icing and served with a dollop of warm Cointreau spiked apricot jam. A lovely special occasion dessert! Adapted from "The Opera Lover's Cookbook".

    Recipe #411647

    This fabulous Dean and Deluca recipe was inspired by an extraordinary restaurant near Baden-Baden, in Germany. The chef sautéed thick slices of country bread in duck fat, with garlic, then simply melted very thin slices of fresh foie gras over the bread. Though it's astoundingly simple to do, it's a mightily impressive starter for a lusty dinner party. Serves 4 as a first course.

    Recipe #409957

    3 Reviews |  By BecR

    I like to serve this tender and delicious pan-seared steak for Valentine's Day or romantic occasions such as anniversaries and birthdays! Takes only 20 minutes, start to finish. Wonderful paired with my Alsatian Baked Potatoes or Gratin Dauphinois, steamed seasonal vegetables or a tossed green salad, and a simple dessert of fresh ripe berries & chantilly cream.

    Recipe #285268

    1 Reviews |  By BecR

    A wonderful recipe for traditional Scottish Steak Balmoral, as served throughout the region and at the famous "The Witchery" restaurant located in Edinburgh, Scotland at the very top of the Royal Mile near the gates of beautiful Edinburgh Castle. The "Old Hell Fire Club" used to hold their meetings in this historic sixteenth century building. Tips: We prefer tender Aberdeen angus filet steaks in this first-rate recipe, but sirloin steaks or rib-eyes are just as good. Do try to use a very high quality beef, if possible. You can carefully flambe the whisky in step 2, but I usually don't bother as I find it boils down quickly enough into the divinely smooth and mellow sauce without the extra step. Recipe makes a generous serving of whisky sauce--by all means, you may adjust proportions to suit your own tastes. Serve these steaks with steamed new potatoes, fries, or baked (jacket) potatoes, and seasonal greens or a tossed salad. Try to use a good Scotch whisky (single or blended)....I used Laphroaig 15 yo single malt which is usually reserved for special occasions....but this was phenomenal! ENJOY!

    Recipe #390131

    Rich, creamy and elegant---this chicken marsala is sure to impress! And, it's an amazingly quick and easy one-dish meal, with only 30 minutes start to finish! A lovely dish for company or a special weeknight meal (but not for dieters!). Great with rice pilaf and Lemon Asparagus recipe #352997, and a nice glass of champagne or blush rose. For dessert may I suggest something light and fruity along the lines of Limoncello Verrines recipe #363926, Lemon Thyme Sorbet recipe #373414, or Lavender Ice Cream recipe #373432. Note: Makes 4 full size servings using whole chicken breasts, -or- use breast halves to make 8 petite servings. Enjoy!

    Recipe #117799

    2 Reviews |  By BecR

    A romantic & delectable dinner for two! Serve vineyard-style with a crusty baguette for mopping the juices--you may want to double the sauce, it's so good. May be frozen, at the stuffed stage, which makes this a great make-ahead dish. I usually keep several on hand in the freezer. Note: You could easily sub cream cheese, feta or chevre cheese for the boursin, and add your own favorite fresh or dry herbs.

    Recipe #352987

    1 Reviews |  By BecR

    The French really know how to do their chicken---quick, easy, and elegant--this dish is very simple to put together and impressive served to company, or for that special romantic candlelight dinner for two! Wonderful served with seasonal greens or a tossed salad, and Gratin Dauphinois - Potatoes Baked in Cream recipe #359440.

    Recipe #372891

    A simple and quick chicken saute--a restaurant quality chicken dinner ready on your table in just 30 minutes! The key to this recipe's success comes in flattening the chicken breasts to an even thickness before cooking them. They will cook evenly and stay perfectly moist throughout. Fabulous served with peas or asparagus spears, along with pan-fried or mashed potatoes. Recipe is a seriously adapted one, originally from Williams-Sonoma.

    Recipe #407605

    1 Reviews |  By BecR

    Elegant, fast, easy and delicious! This recipe is easily doubled, tripled etc. Serve with rice, a side salad, and a glass of wine! From "Solo Suppers" by Joyce Goldstein.

    Recipe #117765

    2 Reviews |  By BecR

    Elegant enough for company, yet quick and easy to prepare! Would be a lovely dinner for New Year's Eve, with a glass of bubbly. Adapted from Delia Smith's recipe.

    Recipe #372682

    5 Reviews |  By BecR

    A verrine is a confection, originally from Paris, made by artfully layering ingredients in a small glass, and may be either savory or sweet. Very chic and trendy--this one is served in a shot-glass! Use the larger 2.5 to 3 ounce shotglasses, or use ramekins. Makes about 8 Verrines.

    Recipe #363926

    Passion fruit have a unique fragrance and flavor which makes this syllabub quite irresistible! Recipe is from the book 'Herbal Pleasures'.

    Recipe #380424

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