Hi Sam, This is a really great idea. I'm always up for a new recipe. I hope to get some really good recipes to try from this blog. I love to cook. The story behind my recipe is a simple one. When I moved into my first apartment, I wanted to make something special for my boyfriend. I found this recipe in an old cookbook and, needless to say, we had a very enjoyable night. I think it would be a good Vanentines day dinner for that special someone because it's made with champagne. Since you only use 1/2 the bottle, you can save the rest for having with the dinner. CHICKEN IN CHAMPAGNE JELLY 1 large 31/2-4lb. roasting chicken 4tbsp. butter 1lb. chicken livers 1 large onion peeled and chopped 3stalks celery, trimmed, washed and chopped 5 smoked slices bacon, chopped salt, pepper 1/2 bottle of champagne 1 small whole onion bouguet garnish (bayleaf, parsley and thyme tied together) 5 cups light broth powdered gelatin small bunch of white grapes for garnish Serves 6 Clean chicken thoroughly inside and out, and pat dry. Melt butter in a pan and cook livers, chopped onion, celery, and bacon together.Season well with salt and pepper and allow to cool. Stuff body and neck end of chicken with liver mixture and secure openings well with skewers or toothpicks. Place in snug-fitting pot with champagne(1/2 bottle), whole onion with skin on (to give broth better color), boquet garnish and enough broth to barely cover.Simmer for about 1 hour 20 minutes or until chicken is cooked through. Remove chicken and place breast down in a dish just large enough to hold chicken. Reduce cooking broth by half, strain, and correct seasoning. Measure broth and add 1 tsp of powdered gelatin for every scant 2 cups of liquor. Stir over gentle heat until gelatin is completely dissolved,then pour over chicken in dish. Allow to set in refrigerator for at least 12 hours. Remove any fat from surface and turn out onto serving dish. Scrape away any cloudy jelly that may have settled on top of chicken and replace with extra chopped jelly from the bottom of the dish.Garnish with white grapes. I served this with roasted garlic potatoes and a large salad. Dessert was Death by Chocolate cake. By the way, can you tell that I really liked this guy? I hope you enjoy the recipe. It's really good. Mads:)

We Finns eat these on Runeberg's day, but you can eat them anytime, of course. By the way, you can count me out from the contest. I'm not sure about those other gift certificates, but I have found out that without a credit card it is impossible for a foreigner like me to use e.g. Amazon gift certificate. Runeberg's muffins Runebergin tortut (for four - five persons) Abbreviations: dl decilitre l litre tsp teaspoon tblsp tablespoon g grams Weights and measures: 1 kilogram = 1000 g = 2 lbs 3 oz 100 g = 3.5 oz 1 litre = 10 dl = (more than) 2 pints 1 decilitre = (less than) ½ cup Ingredients: - 200 g margarine or butter - 2 dl sugar - 2 eggs - 2 dl wheat flour - 1 tsp baking powder - 1 tsp ground cardamom - 2 dl sweet bread crumbs (e.g. crumbled biscuits) - 2 dl ground almonds (appr. 80 g) - 1 dl single cream - solid raspberry jam To moisten: - 2 dl water - 1 dl sugar - 2-3 tbsp arrack liqueur or rum Topping: solid raspberry jam or marmelade Icing: - 1 dl icing sugar - 2 tsp water or lemon juice Preheat the oven to 200°C. Grind the almonds and combine them with the bread crumbs. Cream the butter or margarine and sugar together. Add one egg at a time, beating the mixture well after each egg. Combine the flour and baking powder and stir into the mixture. Add the cardemom, bread crumbs and almonds and finally the cream. Mix lightly but do not unnecessarily stir the mixture. Grease a muffin mould and put a equal amount of the mixture into the hollows. Leave room for the mixture to raise in the hollows. Using a floured fingertip, press a hole in the middle of each muffin. Place about half a teaspoonful of jam or marmelade on each muffin. Bake in the middle of the oven for about 15 minutes. Boil the water and melt the sugar in it. Flavour with the alcohol. Moisten the baked muffins with the liquid. When the muffins are still hot, add another half a teaspoonful of jam in the middle. Let the muffins cool. Combine the icing sugar and water or lemon juice in a small bowl. Pour the liquid icing around the jam.

Since there are only 2 recipes here so far, I'm going to post some very easy recipes for all of you. I know most of you are very busy and don't have much time to cook fancy dishes. Here are some easy desserts to make and, if you have children, they will love them. EASY FUDGE POTS deCREME 1 package chocolate cook and serve pudding 2 cups half and half or whole milk 1 cup Hursheys semi sweet chocolate chips Sweetened whipped cream Hursheys Cocoa optional 1: Stir together pudding mix and half and half in medium sauce pan. Cook over medium heat, stiring constantly, until mixture comes to a full boil. Remove from heat. 2: Add chocolate chips: stir until chips are melted and mixture is smooth. 3: Spoon into demitasse cups or small dessert dishes. Press plastic wrap directly onto surface. Refrigerate several hours or until chilled. Garnish with whipped cream; sift cocoa over top, if desired. CHOCOLATE PRETZELS 1 cup Hursheys semi sweet chocolate chips 1 cup Hursheys premier white chips, divided 1 tablespoon plus 1/2 teaspoon shortening (do not use butter, margarine, spread or oil), divided. About 24 salted or unsalted pretzels. 1: Cover tray or cookie sheet with waxed paper. 2: Place chocolate chips, 2/3 cup of white chips and 1 tablespoon of shortening in medium microwave bowl. Microwave at high 100% 1 minute; stir. Microwave on high an additional 1 to 2 minutes; stirring every 30 seconds, until chips are melted when stirred. 3: Using fork, dip each pretzel into chocolate mixture, tap fork on side of bowl to remove excess chocolate. Place coated pretzels on prepared tray. 4: Place remaining 1/3 cup of white chips and remaining 1/2 teaspoon of shortening in small microwave safe bowl. Microwave on high 15 to 30 seconds or until chips are melted when stirred. Using tines or fork, drizzle chip mixture across pretzels. Refrigerate until coating is set. Store in airtight container in a cool dry place.

Since this is one of those things my husband loves for me to make, I'll submit this recipe and rename it, St. Valentine's Broccoli Salad 1/2 cup mayo (I generally use light) 1/4 cup sugar 2 Tbsp vinegar Mix and refrigerate overnight 1 head of broccoli (florets) 3-4 slices cooked bacon 1/2 cup walnuts 1/2 cup raisins Combine bite-sized broccoli florets, crumpled bacon, walnuts and raisins in a salad bowl. Add dressing and mix thoroughly.

This recipe is from the decorator magazine I started for a large retailer here in Australia back in 2000. Doing the food pages was so my favourite part of the job - go figure. This chicken recipe is easy as long as you can find the ingredients okay - and the chicken tastes so good I can never quite believe that I actually cooked it myself.

Here we go:
2 x1kg chickens
2 cloves of garlic, crushed or finely chopped
2 tbl spn of soy sauce
1 tbl spn of lemon grass (finely chopped)*
2 tbl spn of ground coriander (cilantro)
2 tbl spn ground cumin
1 tbl spn olive oil
1 chilli (seeded and finely chopped)
2 tbl spn lemon juice
2 tbl spn lime juice
1 tbl spn of fresh coriander (cilantro), finely chopped

Prepare chicken by cutting along both sides of the chickens' backbones with poultry shears; discard back bones. Quarter the chickens. (Or, better still, ask your butcher to quarter the chickens, soooo much nicer). Combine the rest of the ingredients, mix well, then pour into a deep container capable of holding all chicken parts in one layer. Place chicken in container and leave in fridge overnight, turning as often as possible to ensure marinade soaks through both sides. Head the BBQ, and cook the chicken for approximately 20 minutes or until juices run clear. (I always slice into a piece to be sure). Great with interesting salads and spicy cous cous or rice. Yum!
*My humble apologies if lemongrass is not available in your local area. You could try substituting a similar quantity of lemon zest. If you have never used lemon grass before (lots of asian grocers have it) you slice the end off like with a leek, and cut up the white,root end, not the green bit.

I have more DO NOT DO THIS recipes than those that are actually edible. But I have one that my hubby, then my kids love and my mom hates. Get a box of Pancake mix, add hot chocolate mix. Stir well. Add red food coloring. In a pre-heated pan pour mix into a large metal heart-shaped cookie cutter. Cook flip and serve with sprinkles and whipped cream. I do admit this is a much better brunch item, if the kids are not in the house. ;) Debbie

These things are really simple and ordinary but I think they're really sweet so here you are. 150g flour 50g castor sugar 100g butter (not margarine) pinch of salt 1.Sift the flour and salt into bowl. 2.Mix in the fat and sugar with the flour. 3.Combine all ingredients to a smooth paste. 4.Roll carefully on a floured board into rectangle or circle til it's 2cm thick. 5.Use a heart shapped cutter to cut the biscuits. 6.Bake in a moderate oven (230 degrees C to 250 degrees C) for 15-20 minutes. When they come out and have cooled dust them with icing sugar to make them look extra pretty :) Ash

DUTCH APPLE SQUARES 1/4 lb. margarine 1/2 c. sugar 1 egg 1 1/2 c. flour 1 tsp. Baking Powder 1 tsp. Vanilla 8 apples cinnamon Cream butter and add sugar Add egg and flour, then add baking powder and vanilla Slice 8 apples and mix with 1/2 c. sugar and 1 tsp. cinnamon. Press dough into ungreased rectangular pan Fill whole top of dough with apples. Save some dough to drop onto top of apple slices Bake at 375 for 1 hour. I learned about this cake from my sister-in-law. She served it to company as an informal treat and was it ever yummy.

LEMON BISCUITS 8 Tsp. Butter 1/2 c. sugar 1 egg grated rind and juice of 1/2 lemon 1/2 cup flour Cream together butter and sugar, then add the egg, lemon juice and rind. Fold in the flour and mix. Roll dough into small balls and flatten with fork. Bake at 350 for 30 minutes. A friend gave me this recipe which I made for the kids who loved it.

ROASTED CAULIFLOWER 1 Head of Cauliflower 2-3 cloves of garlic peeled and minced 1 lemon Olive Oil Salt and Pepper Parmesan Cheese Cut cauliflower into florets and put in a single layer in an oven proof baking dish. Add garlic, squeeze lemon and drizzle with olive oil, sprinkle with salt and pepper. Bake at 400 uncovered for 20 minutes and then sprinkle with parmesan cheese.

GLAZED SALMON 4 skinless salmon fillets 1/2 c. apple cider 1 1/4 tablespoons honey Preheat oven to 350. Place salmon in a large one layer baking dish. Mix cider and honey mixture together and then pour over salmon. Bake uncovered for 40 minutes.

Red king crab italian style 1 14 5oz italian tomato sauce 1Tbsp lemon juice 1/4 tsp cayenne pepper 2lb cooked king crab legs in shell 1/2 cup italian style bread crumbs lemon wedges hot bread Preheat oven to 350f. combine toamto sauce, lemon juice, and cayenne in a small bowl. remove crabmeat from shell discarding catilage, cut meat in 1/2 pieces. arrange in a buttered baking dish. pour tamoto sauce over crab Sprinkle with bread crumbs. Bake for 15 to 20 minutes, until just heated through. Serve immediately with lemon wedges on side and hot bread. Make 4 servings. enjoy all and good luck to all

This might be more along the lines of a-getting-yourself-ready-for-your-hot-night recipe. Or, even better, something for you both to use together! Steamy Night Bath Salts 1 cup epsom salt 1 cup baking soda 4 drops redfood colouring 3 drops Jasmine essential oil 4 drops Vanilla essential oil 2 tablespoons liquid glycerin Combine dry ingredients and mix well. Add colour and scents, one at a time. Keep stirring well until mixed. Break up any clumps. Keep mixing until you have a semi fine powder. Add gycerin and mix well. Let sit overnight before using. Store in a tin or jar with close fitting lid. Jasmine is a fragrance that brings out your erotic side. The vanilla tones it down just enough to make it really pleasant. You don't have to use the glycerin but it's a skin softener which makes this feel really good in the tub.

Alas, the only thing I really have for you is however you make french toast, instead of using plain bread, look for a flavored one, like cinammon or something. That way, you'll get the taste of the same type of fancy french toast in a restaurant, even if it's nowhere near the same type of bread. LOL :) (Restaurants always do things better, you know) :) Lois

Ani, Thank you for the bath salts recipe. I try to take at least 1 relaxing hot soak in the tub once a week. This recipe sounds like it will be great. Mads:) PS. I'm having a really good time trying out all these new recipes. This was a great idea.

I've never had a special Valentine's Day food or menu. The one thing that the kids really thought was neat was the year I made my normal snickerdoodle cookie recipe and added just enough red food coloring to shade the dough pink. I guess sometimes it's the extra "little" things that show you care. Below is the snickerdoodle recipe. 1 c. shortening 1-1/2 c. sugar 2 eggs 2-3/4 c. flour 2 t. cream of tartar 1 t. baking soda 1/4 t. salt 2 T. sugar 2 t. cinnamon Heat oven to 400 degrees. Mix shortening, 1-1/2 c. sugar and eggs thoroughly. Measure flour. Blend flour, cream of tartar, baking soda and salt; stir into shortening mixture. Roll dough in 1 inch balls. Roll in a mixture of 2 T. sugar and 2 t. cinnamon. Bake 8 to 10 minutes.

I'm not all that creative in the kitchen, but I always made something nice for a holiday. Chicken Parmegana 325 degrees for 30 min. 2lbs. Boneless, Skinless Chicken Breasts 2pkgs. Mozzarella Cheese 1 jar spaghetti sauce 1 egg Bread Crumbs Parmagian Cheese Directions: Pound breasts til 1/4 inch thick, then dip in egg and bread crumbs. Brown in 1 inch of oil for 4 minutes on each side. Sprinkle bottom of casserole dish with Parmagian cheese, then lay chicken side by side in casserole dish. Cover with spaghetti sauce, mozzarella cheese and parmiagian cheese by layering. Serve with a side dish of spaghetti. I'm a big fan of Italian food so this is one of my favorites. Michelle

This is always a hit. Snickers Cake 1 pkg German Chocolate Cake 30 caramels 1 tbls milk 1 cup pecans ½ cup margarine 1 cup chocolate chips Mix cake mix, pour half into 9x13 pan. Bake 20 minutes @ 350. Melt Caramels, milk, margarine. Mix and pour over cake. Sprinkle nuts, chocolate chips. Pour the rest of the cake mix over top. Bake 15-20 minutes. Top with powdered sugar or frosting or plain Frosting: ¼ cup milk, ¼ cup butter, 1 ½ cup powdered sugar, bring to a boil. Take off heat add ½ cup chocolate chips. Stir, drizzle over cake

300ml cream 4 tbsp Baileys 50ml freshly brewed expresso/strong coffee cooled 250g mascarpone cheese 2tbsp sifted icing sugar cocoa powder for dusting Shortbread Hearts: 175g plain flour plus a little bit extra pinch of salt 1oog butter at room temp 50g caster sugar 1 egg chocolate curls to decorate Shortbread hearts: 1. Preheat oven to 350 degrees F/Gas Mark 4 2. Sift flour and salt into bowl 3. I seperate bowl cream butter and sugar til pale and fluffy. 4. Slowly beat in the egg. 5. Work in the sifted flour until you have a soft dough. 6. knead the dough lightly on a floured surface. 7. Roll out to half a centimetre thick and using a heart shaped cutter stamp out the biscuits and arrange them on non-stick baking sheets. 8. Bake for 8-10 minutes until golden and leave to cool for 5 minutes, then transfer them to wire rack. To make the Baileys Cream pots: 1. Lightly whip cream in a bowl until soft peaks are formed. 2. Place the Baileys in a bowl with the expresso, mascarpone cheese and icing sugar. 3. Beat until combined, then fold in the cream. 4. Divide between 4 200ml ramekins or cups and chill for at least two hours. To serve: Arrange the Baileys cream pots on serving dishes and decorate with chocolate curls or simply dust lightly with icing sugar or cocoa powder. Serve with the shortbread hearts. Delicious, I promise Mary J

Cumin-Rubbed Salmon Vegetable Oil Spray 4 salmon fillets 1/4 tsp. ground cumin 1/4 chili powder 1/4 tsp. salt 1/8 tsp. paprika Perheat the oven to 350. Line a baking sheet with aluminum foil and lightly spray with vegetable oil spray. Rinse the fish and pat dry with paper towels. Place the fish with the smooth side up in a single layer on the baking sheet. In a small bowl, stir together the remaining ingredients. Sprinkle on top of the fish. Using your fingertips, gently press the mixture into the fish so that it will stick. Bake 18-20 minutes.

This is perfect for Valentine’s Day because oysters make a great aphrodisiac. The recipe makes a starter for two. Ingredients: 12 oysters 6 tomatoes 1 tbsp vodka A dash of Tabasco A double dash of Worcestershire sauce The juice of half a lemon 1 red chilli pepper chopped A little cucumber skinned and seeded The Bloody Mary Sauce: 1-Blanch the tomatoes, then skin them and discard the pulp. 2-Finely dice two tomatoes and put aside. 3-Liquidise the rest of the tomatoes, the Tabasco, the vodka, the Worcestershire sauce, lemon juice and the chilli pepper in a blender. 4-Take the diced tomatoes and add an equal amount of diced, seeded and skinned cucumber. Add to the bloody mary and refrigerate. The oysters: 1-Using an oyster knife, carefully open the oysters over a bowl to catch the juices. 2-Loosen and turn the oysters in their shells, then strain any juices and return to their shells. 3-Cover the oysters with about a tablespoon of the Bloody Mary sauce and chill for 30 minutes. Arrange the oysters on oyster plates if available, or on a bed of crushed ice. Serve with a wedge of lemon and some brown bread. Maria

Chocolate fondue for two, prepare in a jiffy and enjoy with strawberries (wink!) 100g/4 oz dark chocolate 75 ml/2 ¾ fl oz fresh cream 1 generous tablespoon of golden syrup A dash of warm brandy or rum (optional) A selection of fruit cut into bit sized chunks, boudoir biscuits, fudge pieces or marshmallows. 1. Shortly before serving, break up the chocolate and put in a heat-proof bowl. 2. Add the cream and syrup 3. Stand the bowl over a saucepan of gently simmering water 4. When chocolate is melted stir well. 5. Add in brandy or rum if you’re using it. The bowl will be hot so the chocolate will be kept runny for a while. Serve with fruit, biscuits, fudge or marshmallows for dipping. Bon appetit! MD

Ingredients- 20 sponge fingers 175 ml very strong coffee 7 tablespoons of marsala or sweet sherry 4 eggs 4 tablespoons sugar 450g of mascarpone cheese 30g bitter chocolate or 2 tablespoons cocoa powder Method- 1. Break up the sponge fingers into short lengths and drop them into a shallow serving dish. 2. Mix the coffee and marsala or sherry and pour it over the fingers. 3. Press the fingers down into the liquid, they must soak it all up. 4. Separate the eggs, yolks in one large bowl, whites in another. 5. Beat the egg yolks with the sugar using an electric whisk 6. Mix in the mascarpone cheese. 7. Rinse the beaters then whisk the egg whites til stiff. 8. Scoop them into the egg yolk and mascarpone mixture and mix thoroughly with a metal spoon. 9. Spoon the mascarpone mixture over the softened sponge fingers. 10. Spread reasonably flat, then grate over chocolate or dust over with cocoa powder. 11. Leave for as long as you can before serving, even 10 minutes in the fridge will help. It's really delicious and so easy

Strawberry-Rhubarb Crumble 4 Tablespoons unsalted butter 1 1/2 lbs. fresh rhubarb 1 pint fresh strawberries, hulled and halved 1 teaspoons ground ginger 1 1/2 c. light brown sugar 4 tablespoons whole wheat flour 2/3 c. rolled oats 1. preheat oven to 400 degrees. Butter a 6 cup baking dish with 1/2 tablespoon butter. 2. remove any leaves from rhubarb stalks. Dice rhubarb. Place in a bowl and mix with strawberries, 1 1/2 teaspoons ginger and 1 cup brown sugar. Spread into the baking dish. Dot with 1 tablespoon butter. 3. With a fork mix remaining brown sugar and ginger with flour and oats. Cut remaining butter in bits and mix in until crumbly. Spread this mixture over rhubarb and strawberries. 4. Place in the oven and bake 25-30 minutes until top is browned and the fruit begins to bubble.

Congratulations, Mads! I honestly thought you deserved to win because you were the only one of us who followed the contest rules and told us WHY you picked that particular recipe and shared with us the story of it. Woo hoo for you!! ani

Thanks so much to all of you wonderful authors. This has been a very difficult week and this just brightened up my day. I really do love you guys. Thanks from my heart. Mads:)