To add to the atmosphere try adding flowers, and of course chocolate.
Barbecued Strip Steak
Ingredients: Servings: 4-6
2 lbs round steaks
1/3 cup vinegar
1/4 cup brown sugar
2 tablespoons canola oil
1 teaspoon garlic salt
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon pepper
1/4 cup ketchup
1 (8 ounce) can tomato sauce
1 tablespoon cornstarch
Directions:
Cut steak into strips; Combine next 9 ingredients in a large bowl to make a marinade. Add beef strips, stir, cover and refrigerate for at least 6 hours or overnight. Drain beef strips, reserving marinade.
In hot skillet, brown the beef strips for 3-4 minutes. Meanwhile, combine ketchup, tomato sauce, and cornstarch with reserved marinade. Pour over beef strips and stir. Simmer for 15-20 minutes.
Fresh Asparagus With Sauce
1-1/2 lb. fresh asparagus spears, trimmed
1 tbsp. Dijon Mustard
1 tsp. each zest and juice from 1 lemon, divided
3 tbsp. olive oil
1/2 cup Crumbled Feta Cheese
make it
BRING about 1/2 inch water to boil in large skillet. Add asparagus; cover. Simmer 3 to 4 min. or until asparagus is crisp-tender; drain. Rinse asparagus with cold water; drain well on paper towels.
Meanwhile, mix mustard and lemon juice in small bowl. Gradually add oil, whisking constantly until well blended and thickened.
Place asparagus on plate; top with mustard sauce, cheese and lemon zest.
Special Rice Side Dish
1/2 cup slivered almonds
2 cups chicken broth
1/2 cup uncooked brown rice
1/2 cup uncooked wild rice
3 tablespoons butter
3 onions, sliced into 1/2 inch
wedges
1 tablespoon brown sugar
1 Cup dried cranberries
2/3 cup fresh sliced mushrooms
1/2 teaspoon orange zest
salt and pepper to taste
Place almonds on ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 45 minutes, until rice is tender and broth is absorbed.
In medium skillet, melt butter over medium-high heat. Add onions and brown sugar. Saute until butter is absorbed and onions are translucent and soft. Reduce heat, and cook onions for another 20 minutes, until they are caramelized.
Stir cranberries and mushrooms into the skillet. Cover, and cook 10 minutes or until berries start to swell. Stir in almonds and orange zest, then fold the mixture into the cooked rice. Salt and pepper to taste.
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To finish the meal why not try red velvet cake?
Easy Red Velvet Cake
Cake
1 box German chocolate cake
mix
1 cup buttermilk or water
1/2 cup vegetable oil
3 eggs
1 bottle (1 oz.) red food color
2 tablespoons unsweetened
baking cocoa
Frosting
2 oz. cream cheese, softened
2 teaspoons milk
1 1/2 cups whipping cream
1/2 cup powdered sugar
Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan or two 9-inch round cake pans and lightly flour, or spray with baking spray with flour.
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
Bake as directed on box. Cool rounds 10 minutes; remove from pans. Cool completely.
In chilled large bowl, mix cream cheese and milk until smooth. Beat in whipping cream and powered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form. Frost top of 13x9-inch cake or fill and frost cake layers. Store loosely covered in refrigerator.