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Valentines Day Recipes

© Marna Gatlin

The following recipes can create a deliciously romantic dinner for you and your significant other to enjoy on February 14th.
Thank you Lipton for your help with this!

PASTA WITH FRESH TOMATOES & BASIL

Serve this quick and elegant pasta dish with a mixed baby green salad with a vinaigrette dressing.

2 tablespoons olive or vegetables oil
2 teaspoons finely chopped garlic
2 cups chopped tomatoes
1 tablespoon finely chopped fresh basil leaves*
1-1/2 cups water
1/2 cup milk
1 package Lipton Noodles & Sauce - Alfredo
Ground black pepper to taste

In 12-inch skillet, heat oil over medium heat and cook garlic 30 seconds. Add tomatoes and basil and cook, stirring frequently, 3 minutes or until tomatoes are soft. Add water and milk and bring to the boiling point. Stir in noodles & sauce - Alfredo and continue boiling over medium heat, stirring occasionally, 9 minutes or until noodles are tender; add black pepper. Sprinkle, if desired, with grated Parmesan cheese. Makes about 2 main-dish or 4 side-dish servings.

*Substitution: Use 1 teaspoon dried basil leaves.

MICROWAVE DIRECTIONS: In 1-1/2-quart casserole, microwave oil with garlic, uncovered, at HIGH (Full Power) 30 seconds. Add tomatoes and basil and microwave 3 minutes, stirring once. Stir in water, milk and noodles & sauce - Alfredo and microwave 10 minutes or until noodles are tender; add pepper. Let stand covered 5 minutes. Sprinkle as above.

LUSCIOUS CHOCOLATE TEA PIE

Make the day before so your romantic dinner for two is a relaxing one.
FILLING:

2 cups (1 pint) light cream or half and half
2 tablespoons sugar
6 Lipton Flo-Thru Tea Bags
3/4 cup semi-sweet chocolate chips
2 eggs
2 egg yolks
2 teaspoons vanilla extract
Chocolate Crumb Crust*

TOPPING:

1-3/4 cups whipping or heavy cream
6 Lipton Flo-Thru Tea Bags
2 tablespoons sugar
1 teaspoon vanilla extract
Preheat oven to 325F.
FILLING:

In medium saucepan, bring 1-1/2 cups light cream and sugar to the boiling point. Add tea bags; cover and brew 10 minutes. Remove tea bags; set aside.

In small saucepan, melt chocolate chips over low heat with remaining 1/2 cup cream, stirring frequently. With wire whisk, stir into tea mixture, until smooth; let cool.

In medium bowl, with wire whisk, blend eggs, egg yolks and vanilla. Blend in tea/chocolate mixture. Pour into prepared Chocolate Crumb Crust*. Bake 45 minutes or until set. On wire rack, let cool 30 minutes. Store in refrigerator.

TOPPING:

Meanwhile, in small saucepan, bring 1 cup whipping cream to the boiling point. Add tea bags; cover and brew 5 minutes. Remove tea bags; chill until cold, about 2 hours. Stir in remaining 3/4 cup cream, sugar and vanilla. In large mixer bowl, with electric mixer beat until stiff. Spread over chilled pie. Makes about 12 servings.

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