Regalo`s Lobster Ravioli in Pink Sauce

Ingredients:

Lobster Filling:

* 8 ounces cooked fresh lobster meat, chopped
* 2 teaspoons chopped fresh mango
* 1 1/2 teaspoon heavy cream
* 1 1/2 tablespoon ricotta cheese
* 1 large egg yolk
* Salt and fresh-ground black pepper, to taste

Pink Sauce:

* 1/4 cup olive oil
* 9 medium cloves garlic, finely chopped
* 6 ripe tomatoes, chopped
* 10 fresh basil leaves, julienned
* 1/4 cup heavy cream

* 1/2 cup fresh-grated parmesan cheese
* Salt and fresh-ground black pepper, to taste

Stuffed Ravioli:

* 24 (3-by-3-inch) won-ton wrappers
* 1 large egg
* 1 tablespoon water, plus more for cooking ravioli

Directions:

To make filling: In a food processor fitted with the metal blade, combine all ingredients and process until smooth. Refrigerate at least 1 hour before using. (Can be made a day ahead.)

To make sauce: In a nonreactive heavy skillet, heat oil over medium heat. Saute garlic about 3 minutes, or just until it begins to color a bit; don't let it burn. Add tomatoes, basil and cream, bring to a simmer, reduce heat to medium-low and let sauce reduce about 2 minutes. Stir in parmesan cheese until it melts and season with salt and pepper. Don't let sauce boil after adding cheese or it will get stringy. (You can make this a day ahead and reheat over low heat or in a double boiler.)

To fill ravioli: Spoon a heaping tablespoon of filling in center of each of 12 won-ton wrappers. Lightly beat egg with 1 tablespoon water. Using a small paintbrush, moisten edges of wrappers well with beaten egg wash. Top each wrapper with another wrapper and seal edges together by pressing with tines of a fork; press out any air. (You can make these several hours ahead, cover well and refrigerate.)

Bring a large pot of water to a boil and drop in filled won tons. You may want to do these in batches so you don't overcrowd pot. Cook 5 to 7 minutes or until tender. Drain well and divide among 6 warm serving bowls. Divide sauce over each and serve warm. Makes 6 entree servings or 12 appetizer servings.

Red Velvet Cake

Ingredients:

* 1/2 cup shortening
* 1 1/2 cup sugar
* 2 eggs
* 2 tablespoons cocoa
* 2 ounces red food coloring
* 1 teaspoon vanilla
* 1 teaspoon salt
* 1 cup buttermilk
* 2 1/2 cups sifted cake flour
* 1 1/2 teaspoon baking soda
* 1 tablespoon vinegar

Icing

* 5 tablespoons flour
* 1 cup milk
* 1/2 pound real butter
* 1 cup sugar
* 1 teaspoon vanilla
Directions:

Cream shortening and sugar; add eggs. Make paste of cocoa and food coloring, add to creamed mixture and mix well. Add salt and vanilla to buttermilk. Alternately add buttermilk and flour into shortening mixture, mixing well. Mix baking soda to vinegar and fold gently into batter. DO NOT BEAT! Makes 3 layers.

Bake at 350 degrees F for 20-30 minutes.

Icing

Mix the flour and milk together in saucepan. Bring to a boil, stirring constantly. Boil until thick (keep stirring). Cool COMPLETELY!!!! (in fact in works the best to chill it) Cream butter, sugar and vanilla together. Add flour mixture and beat until thick enough to spread.

Red Jello Hearts

Ingredients:

* 1 large box Jello - raspberry, cherry (red color)
* 1 heart shaped cookie cutter

Directions:

Follow recipe on box for Jello Jigglers. Chill in a long shallow pan(greased), like a lasagna dish. Cut out hearts when jello is set. Can decorate with spray whipped topping if desired.


Red Rose Potato Salad Recipe

Ingredients:

* 5 red rose potatoes boiled and cubed -- with skins
* 5 eggs -- hard boiled and sliced
* 1 apple -- diced
* 1 cup mayonnaise -- (add as desired)
* 1/4 cup onion -- chopped
* 1/4 cup sweet relish -- with juice
* 1/4 cup mustard – spicy
* 1 tablespoon dill
* salt & pepper to taste

Directions:

Combine all ingredients, folding together gently. Serve chilled.

Red Hearts

Ingredients:

* 1 cup shortening
* 2 cups white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 cup buttermilk
* 2 teaspoons baking soda
* 4 1/2 cups all-purpose flour
* 3 drops red food coloring

Directions:

Mix ingredients in the order given. Divide dough and add enough red food coloring for desired shades of pink or red. Refrigerate dough for 40 to 60 minutes.

Roll and cut out with heart cutters. Sprinkle with sugar. Bake at 350 degrees F (175 degrees C) for 11 minutes. Do not overbake.

Raspberry Velvet Tart

Ingredients:
Crust:

* 3/4 cup each, cake flour and all purpose flour
* 1/4 cup sugar
* 1/2 cup unsalted butter,chilled
* 1 egg yolk
* 1 tablespoon whipping cream
* 2 tablespoons (approx) cold water
Filling:

* 12 ounces white chocolate, chopped
* 1/2 cup hot whipping cream
* 1/4 cup unsalted butter (room temperature)
* 2 cups fresh raspberries or thawed, drained frozen ones
* White chocolate leaves
* powdered sugar
Directions:
Crust: Mix flours and sugars in large bowl. Cut in butter until it looks like coarse meal. Beat egg yolk with cream. Pour over the flours and blend, adding only enough water to hold dough together. Wrap dough in plastic wrap and chill 30 minutes.. Roll dough on lightly floured board until 1/8" thick. Transfer to 9" tart pan with removable bottom. Chill 30 minutes. Line crust with foil or parchment and fill with beans or weights. Blind bake in a 350F oven for 15 minutes. Remove foil and beans and continue baking until golden. Cool on rack.
Filling: Melt chocolate in top of double boiler, stirring until smooth.
Mix in cream and butter. Remove from over water. Spread berries evenly over the crust, saving a few for garnish. Pour filling over berries and refrigerate tart until set (at least 1 hour ). Arrange leaves and berries on top of tart and sprinkle with powdered sugar.
For the white chocolate leaves 3 oz. white chocolate, chopped 16 small thick leaves, from edible bushes like lemon, camelia, or gardenias, with 1/8" stems.

Melt white chocolate in top of double boiler over simmering water, stirring until smooth. Spread a thin layer on the veined side of the leaves,careful not to drip on the edges. Refrigerate until firm, about 30 min. Gently peel off leaves starting at stem end. These can be prepared up to 1 week ahead. Cover airtight and refrigerate.

Raspberry Chocolate Heart Tart

Ingredients:

* 1 purchased refrigerated pie pastry for 9-inch pie (or a homemade 9-inch pie pastry)
* 1 cup Semi-Sweet Chocolate Morsels
* 2/3 cup Sweetened Condensed Milk
* 2 teaspoons vanilla extract
* 2 cups raspberries, rinsed and dried
* Sifted powdered sugar

Directions:

Preheat oven to 4250 F.

Place pastry circle with plastic removed on lightly floured surface; roll out slightly. Trim small amount of pastry away to form heart shape. Place heart on ungreased baking sheet. Turn edges under 1/2 inch; flute. Prick pastry with tines of fork.

Bake for 10 to 12 minutes or until golden brown. Cool completely on baking sheet on wire rack.

Microwave morsels and sweetened condensed milk in medium, microwave-safe bowl on high (100%) power for 1 minute; stir. Microwave at additional 10-second intervals, stirring until smooth. Stir in vanilla extract. Spread over crust. Refrigerate for a few minutes or until chocolate is set.

Arrange raspberries over chocolate; sprinkle with powdered sugar.

Queen of Hearts Tarts (Vanilla & Strawberry)

Ingredients:

* 2 1/4 cups all-purpose flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup shortening
* 1 cup sugar
* 2 eggs, beaten
* 1/2 teaspoon vanilla
* 1 tablespoon milk
* Strawberry preserves

Directions:

Sift together flour, baking powder, and salt. Set aside. Cream together shortening and sugar. Add eggs, vanilla, milk, and sifted ingredients. Mix well.

Roll out on a floured surface. Cut with heart-shaped cookie cutters.

Bake at 375 degrees for 8-10 minutes. Cool. With plastic knives or wooden Popsicle sticks, spread strawberry preserves on each cookie and top with another cookie.

Queen of Hearts Tarts with Vanilla

Ingredients:

* 1 Box of vanilla wafers
* 2 boxes of vanilla instant pudding
* Milk
* Cherry pie filling

Directions:

Place a vanilla wafer in the bottom of a cupcake liner.

Make the pudding according to directions. Pour pudding over vanilla wafer to cover. Chill until set. Just before serving spoon a tablespoon of cherries over the pudding.

Queen Of Hearts Tarts 2

Ingredients:

* 1/2 cup sugar
* 1/4 teaspoon salt
* 2 tablespoons flour
* 1 cup evaporated milk
* 3/4 cup water
* 2 tablespoons butter -- or margarine
* 3 egg yolks -- beaten
* 1 teaspoon vanilla
* 1 can cherries in syrup -- drained
* whipping cream -- for topping
* 1 pie crust
* toasted coconut -- optional

Directions:

Line muffin tins with pie pastry, prick and bake. Mix and cook until thick in a double boiler sugar, salt, flour, evaporated milk, water, butter or margarine, and egg yolks. Flavor with 1 teaspoon vanilla and chill. Fill the cooled tart shells half full with the custard mixture, sprinkle with small amount of toasted coconut if using and top with drained, sweetened canned cherries.

Queen of Hearts Strawberry Tart

Ingredients:

Crust

* 1/2 cup butter, melted
* 1 teaspoon sugar
* 1 cup flour

Filling

* 4 cups whole strawberries, hulled
* 1 1/2 cup warm water
* 1 1/2 cup sugar
* 4 tablespoons corn starch
* 1 package (3-ounce size) strawberry gelatin mix
* 2 drops red food coloring
* Whipped cream

Directions:

Preheat oven to 400°. Mix all crust ingredients and pat into a 9-inch pie plate. Prick the bottom with a fork and bake for about 15 minutes, or until lightly browned .
Cool. Arrange whole strawberries in the crust.

In a saucepan, cook water, sugar, and corn starch until the mixture becomes clear. Add gelatin and stir until dissolved. Add food coloring. Pour over the strawberries that are in the crust.

Chill well. Top with whipped cream before serving.

Prawns of Passion

Ingredients:

* 1 cup butter, divided
* 1 medium head garlic, peeled and minced
* 1 (28 ounce) can crushed tomatoes
* 2 pounds or one kg large prawns - peeled, deveined and butterflied
* 1 medium head garlic, peeled and minced
* 1/4 cup chopped fresh parsley

Directions:

Melt 1/2 cup butter in a saucepan over low heat. Add 1 minced head of garlic and saute for 2 to 3 minutes until soft. Stir in the tomatoes and bring to a simmer. Continue cooking until reduced to a thick paste, about 60 to 90 minutes. In a separate saucepan, melt remaining 1/2 cup butter in a saucepan over low heat. Saute remaining garlic for 2 to 3 minutes. Toss prawns in garlic butter sauce and place on a baking sheet. Broil until pink, do not overcook.

Pound Cake with Red Fruit

Ingredients:

* 1 pound fresh raspberries, strawberries or pitted cherries or a combination of any
* 2/3 cup superfine sugar PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
* 2 tablespoons superfine sugar some for sprinkling
* 1 tablespoon lemon juice
* 1 1/3 cup flour
* 2 teaspoons baking powder
* pinch of salt
* 3/4 cup unsalted butter, softened
* 3 eggs, at room temperature
* 1 orange, grated zest only
* 1 tablespoon orange juice

Directions:

Remove a few whole fruit for decorating. In a food processor fitted with the metal blade, process the fruit until smooth.
Add 1 - 2 tablespoons of the sugar and the lemon juice to the fruit puree, then process again to blend. Strain the sauce and chill.
Butter the base and sides of an 8 X 4 inch loaf pan or an 8 inch springform pan line the base with nonstick baking paper. Butter the paper and the sides of the pan
again, then sprinkle lightly with sugar and tap out any excess from the pan. Preheat the oven to 350°F.
Sift the flour, baking powder and a pinch of the salt into a medium bowl, beat the butter with an electric mixer for 1 minute until creamy. Add the sugar and beat for 4 -5 minutes until very light and fluffy, and then add the eggs, one at a time, beating well after each addition. Beat in the orange zest and juice.
Gently fold the flour mixture into the butter mixture in three batches, then spoon the mixture the prepared pan and tap gently to release any air bubbles.
Bake the cake for 35 - 40 minutes until the top is golden and springs back when touched. Transfer the cak in its pan to a wire rack and leavt to cool for 10 minutes. remove the cake from the pan, then cool for about 1/2 hour. Remove the paper and serve slices or wedges of the warm cake with a little of the fruit sauce and decorate with the reserved fruit.

Pink Shake

Ingredients:

* 1 Ripe Banana -- Sliced
* 1/2 cup Pineapple juice
* 1/2 cup Orange juice
* 1 tablespoon Grenadine syrup
* 1 cup Ice cubes

Directions:

Place sliced banana in blender. Add pineapple juice, orange juice and grenadine syrup and blend until smooth. Add ice; blend for 1 to 2 minutes or until frothy.

Pink Popcorn Surprises

Ingredients:

* 7 cups popped corn
* 3 cups miniature marshmallows
* 2 tablespoons butter or margarine
* 1/4 teaspoon salt
* few drops red food color
* 8 lollipops

Directions:

Measure popped corn into large buttered bowl. In top of double boiler over hot water, heat marshmallows, butter and salt, stirring frequently, until marshmallows melt and mixture is smooth. Stir in food color. Pour mixture over corn in bowl. Toss gently to coat. With buttered hands quickly shape mixture around lollipops into 3 inch balls.

Pink Peppermint Valentine Mold

Ingredients:

* 1 package (1/4 ounce size) unflavored gelatine
* 1/2 cup granulated sugar, divided
* 1/8 teaspoon salt
* 2 eggs, separated
* 1 1/4 cup milk
* 1/4 teaspoon peppermint extract
* 3 drops red food coloring
* 1 cup whipping cream, whipped

Directions:

In a medium saucepan (off the stove), combine gelatine, 1/4 cup sugar and salt; mix well and reserve.

In a medium bowl, beat together egg yolks and milk; add to gelatine mixture. Cook gelatine and egg mixture in saucepan over low heat, stirring constantly until the gelatine dissolves and mixture thickens slightly - about 5 minutes. Remove from heat and add peppermint extract. Add food coloring and mix. Chill in refrigerator until mixture is slightly thicker than the consistency of unbeaten egg whites.

In a small bowl, beat egg whites until stiff, but not dry. Gradually add remaining sugar and beat until very stiff, then fold into gelatine mixture; fold in whipped cream. Turn into a 5-cup heart-shaped mold; chill until firm.

Pink Mashed Potatoes

Ingredients:

* 4 potatoes
* 1/2 cup milk (heated in the microwave)
* 4 tablespoons butter
* Salt and pepper
* Red food color

Directions:

Peel potatoes and cut into 10-12 pieces, put in pot, cover with water and bring to a boil. Reduce the heat, and cook for about 20 minutes, until the potatoes are tender. Turn off the stove, pour the potatoes into a colander and shake to get the water off. Out the potatoes in a bowl; with an electric mixer or hand beater, beat the potatoes, butter and a little salt and pepper, adding the milk while you mix. Add food color carefully until it is a pretty color

Pink Lemon Angel Cake

Ingredients:

* 1 cup cake flour
* 3/4 cup sugar
* 12 egg whites, room temperature
* 1 1/2 teaspoon cream of tarter
* 1/4 teaspoon salt
* 1 1/4 teaspoon lemon extract
* 3/4 cup more sugar
* 4 drops red food color (or enough to make pale pink )

Directions:

Sift flour and sugar well. Combine whites with cream of tarter, salt and lemon extract. Beat until foamy. Beat in food color. Gradually add sugar, 2 Tbsp at a time beating until stiff but not dry peaks.

Fold in sugar and flour mixture carefully. Pour into an ungreased 10 inch tube pan. Bake in a 325F oven 35 to 45 minutes or until done. Invert to cool completely before removing.