My understanding is that the list of ingredients for any recipe cannot be copyrighted but technically the description of the process can or may be protected. What that means is that if you are really concerned, change the wording a bit in how the process of cooking the ingredients is described. I try to find a link and simply give a link to the recipe if there is one. And yes, some of us really do make up our own recipes. For example, I bet I've read at least 100 recipes on how to make pasta sauce. I combined many of the ideas and ingredient lists and come up with one I like best which is definitely unique and not just in the re-wording of the process. I'll probably post it here eventually but I'm still experimenting a little with it.

Well, Easter's gone now, but Tyler Florence's Ultimate Gratin recipe is the bomb. It's got scalloped potatoes and cabbage, which doesn't make it taste cabbage-y, but instead gives it a texture and flavor addition that's out of this world. Too bad I didn't see this before Easter! Here is a link that might be useful: Tyler Florence's Ultimate Gratin

I've never had cheese fondue as an appetizer. I think of fondue more as a wintery dish but no reason not to serve now. Here's a pork chop recipe that would go with it & it could be fixed ahead up to the baking part: APPLE CIDER PORK CHOPS (serves 6-8) 1/2 cup apple cider 2 cloves garlic, minced 1 TBL dry mustard 1 tsp ground ginger 1 tsp dried thyme 1/2 cup soy sauce 8 pork chops Chopped fresh parsley or baked apple slices combine first 6 ingredients; add pork chops. Marinate at least 2 hours. Drain pork chops, discarding marinade. Bake chops in a preheated 350° oven for 40 minutes. Garnish w/chopped fresh parsley or baked apple slices, if desired.~~Food for Thought

I know you've already had your special date, but wanted to share this recipe for Bolognese Sauce, published in O Magazine, February 2007 - "Learn to make this sauce, and find a man worth cooking it for, in that order. Make a meal that will leave him hungry, not for sex, but for you! This sauce will smell better than anything youÂve ever smelled before. Make it only once a year, and keep him hungry! Great for special occasions and wonderful in the fall when itÂs cool. This sauce takes a lot of time  it should simmer for four to five hours  but it does not require much skill or effort. Once the vegetables are chopped, all thatÂs left to do is add ingredients and stir. This gives you plenty of time to shower, tidy up your home, and do whatever else you need to do to prepare for your dinner guest. Ingredients: 1 medium onion 1 large or 2 small carrots 2  3 stalks celery 1 ounce pancetta, very finely chopped 1 lb ground beef (not lean) 1 tsp salt ¼ tsp freshly ground pepper Pinch allspice 1 cup whole milk 1 cup dry white wine 1 (15 oz) can diced tomatoes w/ juice 1 lb pasta, such as rigatoni Parmigiano-Reggiano cheese, for grating Finely chop onion, carrot, and celery. In a heavy-bottomed saucepan or Dutch oven over low heat, cook pancetta until all fat is rendered and pancetta is just beginning to brown. Add chopped vegetables; raise heat to medium, and cook, stirring frequently, until onion is translucent and soft. Add ground beef, breaking it up with a spoon, ¼ tsp (to start) salt, plus pepper and allspice. Cook until meat is brown. Add milk. When it begins to simmer, reduce heat to low and cook at a gentle simmer, stirring occasionally until milk has mostly boiled away, about 30 minutes. Add white wine and cook as with milk, until it has mostly boiled away. Add tomatoes and juice; bring to a simmer. Cover pot, reduce heat to low, and allow sauce to cook very gently at barest simmer, 2.5 to 3 hours. Season to taste with remaining salt. Just before sauce is done, bring a pot of water to boil, salt it generously and boil pasta according to package directions. Drain, mix with a third of sauce, the serve with remaining sauce on top with lots of grated Parmigiano cheese. Makes 4 cups sauce."