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Valentine's Day Dinner and Dessert

Creamy Chicken, Creamy Potato Stew, Creamy Dessert, and Creamy Looking Drink



  • Boneless skinless chicken breast, about 6 of them, halved
  • About 1/3 c flour
  • Enough salt a little ground black pepper, and a pinch of Hungarian paprika powder
  • 1-2 tbsp grated cheddar cheese grate using the thinnest spikes of the grater
  • Enough butter
  • Mix all dry ingredients coated chicken, and fry using butter. Place chicken into a baking sheet.
  • About 1/2 can of condensed soup of chicken
  • About 1/2 can of evaporated milk
  • Hungarian Vegeta powder a pinch of garlic powder, and pepper to taste (if you cannot find Vegeta powder, you can use salt, or any flavoring powder, just to make the flavor a bit richer)

Potato Dish

  • About 8-12 medium large potatoes skinned, cubed
  • Enough water
  • 2 bay leaves
  • Half onion
  • A pinch of salt


  • 1 pound butter softened
  • 3 cups sugar
  • 6 large eggs
  • 4 cups all-purpose flour
  • 3/4 cup milk
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract


  • sweetened condensed milk
  • Cocopandan syrup
  • club soda and ice


  • For Chicken: Mix all dry ingredients, coated chicken, and fry using butter. Place chicken into a baking sheet.
  • Mix and heat ingredients in a pan, then pour onto chicken. Bake at preheated 350 F for 20-25 minutes, covered
  • Take out pan, take off aluminum foil that was covering the chicken, sprinkle with grated cheese, and bake for another 10 minutes (or until cheese melted).
  • For Potato Stew: Bring potatoes, bay leaves, salt, water, onion to boil. Meanwhile, chop the other half of the onion, mix it with sliced of garlic. Since I didn’t have enough of fresh garlic, I added a little garlic powder as seen on the picture. Once the pot is boiling, add this mixture into the pot and stir. Cook until potatoes are tender. Once potatoes are tender, make roux by heating up a little oil/butter/margarine. Add in enough flour, stir fast, then add in hot water. This will give you thick paste. Pour in roux into the pot, stir to combine. Once stew is getting thick, add in Hungarian paprika powder, and stir to combine, then add in enough sour cream.
  • For Trifle: Beat butter at medium speed with an electric mixer until creamy (until lighter yellow). Gradually add sugar, beating at medium speed until light and fluffy (until butter is white). Add eggs, 1 at a time, beating just until yellow yolk disappears. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. Batter should be smooth. Stir in extracts. Pour into a greased and floured pan (can be as shown, can be 10 inch tube pan, can be loaf pan too). Bake at 300° for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.
  • For the cream part, you can use pastry cream, custard, or pudding, either made from scratch or from box. You can also use strawberry jam, strawberry puree, strawberry pudding, strawberry pie filling, either made from scratch or from box/jar, or even store bought. And lastly, don’t forget to whip heavy cream/whipping cream for topping and slices strawberry for decoration.
  • All you have to do is crumble the cake, top with cream, followed with strawberry filling, repeat layers, then top with whipped cream and decorate.
  • For Drinks: Pour a sum of sweetened condensed milk on bottom, followed with syrup (preferably any syrup that the color is red. Here I used Cocopandan syrup, but you can use raspberry syrup, etc. The syrup usually the thick type, however if you cannot find any of those, you can use Torani flavoring syrup, again preferably the red ones). Then pour on top club soda and ice. Voila. You are set.