Ok so I need a good recipe...?!
Something special for my love on the big "V" day
Answers: Well i guess a whole meal plan.
Something special for my love on the big "V" day
My advice is to check out www.foodnetwork.com as there are lots of easy to medium recipes that are tweaked especially for Valentines day dinners. You can never go wrong with a bottle of wine and some chocolate covered strawberries for desert...which are really easy to make. That recipe is also listed on the website listed above.
baby back ribs + shrimp w/ veggies kabobs on the grill , a good bottle of wine + the right person to share the night
It all depends on what kind of food your date likes. People would be able to better answer your question if you supplied their tastes. I'd love some butternut squash soup and ravioli with this amazing truffle sauce I had once.
Easy, romantic and tasty!
A beautiful ribeye grilled to perfection with a nice lobster tail
-serve lobster tail with melted butter and make sure that after you grill the steak to a nice medium to remove it from the heat and let it sit covered with foil until the juices redistribute-about 10 minutes.
twice baked potatoes
-these beauties are simple but taste like they took all day. 1st secret-when simmering your baby red potatoes add chicken base to the water. Drain off when they are fork tender and make whipped potatoes using butter and milk. next, add sour cream and chunks of velvetta to taste. Stir well, and bake at 350 for at least 30 min uncovered. They will alomst be soufle like.
Oh yummm!!!
And steamed green beans or a beautiful salad
and then desert.
champagne and strawberries dipped in chocolate...
oh, and you!
Dressed in something sexy!
that would truly be a beautiful meal.
Serve the following with a green salad, roasted potatoes and steamed whole green beans and cheesecake for dessert.
Crimson Cherry-Glazed Holiday Hens
Prep: 20 minutes
Cook: 20 minutes
Roast: 60 minutes
Ingredients
4 24-ounce Cornish game hens
2 cloves garlic
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup sliced or chopped shallot
2 tablespoons butter
1 12-ounce jar red cherry preserves (with whole cherries)
1/4 cup red wine vinegar
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Directions
1. Preheat oven to 375 degrees F. Cut one of the cloves of garlic in half and rub the skin of each hen with cut side of garlic clove. Mince remaining garlic clove and set aside. Tie drumsticks to tail. Brush hens with olive oil and sprinkle with the salt and pepper. Place hens, breast side up, on a rack in a shallow roasting pan; twist wing tips under back (see photo 4). Roast, uncovered, for 60 to 75 minutes or until juices run clear and an instant-read thermometer inserted into the thigh of each hen registers 180 degrees F. (The thermometer should not touch bone.)
2. Meanwhile, in a small saucepan cook shallot and minced garlic in butter over medium heat about 3 minutes or until tender, stirring often. Stir in preserves, vinegar, allspice, and cloves. Bring to boiling; reduce heat. Boil gently, uncovered, about 20 minutes or until desired glazing consistency.
3. To serve, transfer hens to a serving platter. Spoon glaze over hens. Makes 4 servings.
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Scarlet-Swirl Cheesecake
Prep: 45 min.
Chill: 6 to 24 hr.
Bake: 1 hr.
Cool: 15 min. + 30 min. + 1 hr.
Stand: 15 min. + 30 min. + 1 hr.
Ingredients
1/2 cup butter
1/4 cup packed brown sugar
1/2 teaspoon vanilla
1-1/4 cups all-purpose flour
1/4 cup finely chopped pecans
1 cup granulated sugar
2 tablespoons cornstarch
1-1/2 cups fresh cranberries
1 cup orange juice
2 8-ounce packages cream cheese, softened
1 cup granulated sugar
1 8-ounce carton dairy sour cream
2 tablespoons all-purpose flour
4 eggs
1 cup whipping cream
1 teaspoon finely shredded orange peel
1 tablespoon orange juice
1 teaspoon vanilla
1/2 cup dairy sour cream
Directions
1. Preheat oven to 350F. For crust: In a small bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar and the 1/2 teaspoon vanilla; beat until fluffy. Add the 1-1/4 cups flour and the pecans. Beat just until combined (don't over beat). With floured hands, press dough onto the bottom and 1-1/2 inches up the side of a 9-inch springform pan. Bake for 10 to 12 minutes or until lightly browned. Cool on a wire rack while preparing filling.
2. For sauce: In a medium saucepan, stir together 1 cup granulated sugar and the cornstarch. Stir in the cranberries and the 1 cup orange juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove half of the sauce (about 1 cup) and let stand at room temperature to cool slightly. Cover and chill remaining sauce until serving time.
3. Place the 1 cup cooled sauce in a food processor or blender. Cover and process or blend until smooth ( you will have 3/4 cup sauce). Set aside.
4. For filling: In a large bowl, combine cream cheese, 1 cup granulated sugar, the carton of sour cream, and the 2 tablespoons flour. Beat with an electric mixer on low to medium speed until combined. Add eggs. Beat just until combined (don't over beat). Using a wooden spoon, stir in whipping cream, orange peel, the 1 tablespoon orange juice, and the 1 teaspoon vanilla (filling will be slightly thin).
5. Pour about half of the filling into the crust-lined pan. Drizzle pureed sauce over the filling in the pan. Carefully pour the remaining filling into the pan, covering the sauce as much as possible. Place springform pan in a shallow baking pan. Bake about 1 hour or until the center appears nearly set when gently shaken.
6. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours.
7. Just before serving, top wedges of the chilled cheesecake with some of the chilled sauce and dollops of the 1/2 cup sour cream. Pass remaining sauce. Makes 16 servings.
Hi.
May I suggest you plan a meal which you can do well in advance, and leave yourself plenty of "love time". then the meal will be secondary. Have a really lovely night,. and the meal wellll !!!!!!!order a take away in advance.
Shrimp scampi over pasta with salad and crunchy bread for dipping.
This so easy and good, and don't worry about the garlic, I have a nice dessert plan.
It doesn't matter how much shrimp you have, just make sure you have at least 6 per person. They are so good you will want more. Season your shrimp in a little salt and lemon pepper. While this is marinating, melt 1/2 stick of butter with 3 cloves of diced garlic in the mic. Then mix this with 1/3 c. dry white wine. Place your shrimp in a baking dish, pour over the mixture and broil until they are just pink. I would say about no more than 5 minutes per side depending on the size of the shrimp. Use your leftover juice to toss your cooked pasta in. If it's a little dry add some chicken stock. Arrange your shrimp on top of the pasta and sprinkle with fresh parsley and or chives. Buy chopped romaine hearts and top with a light lemony dressing. Also buy the bread. Pepperidge farms has a frozen bread you pop in the oven for about 10 minutes and its hot and fluffy.
For dessert buy a lemon sorbet. Serve in a martini glass with a little champagne and a few berries. YUM! This will cleanse the garlic breath too.
Ok, well, here's a good recipe for heart shaped chicken pot pies!
Filling:
1/2 cup shredded hash brown potatoes (frozen or leftover)
1/2 cup (about 1/4 pound) finely chopped uncooked boneless, skinless chicken breast
1/4 cup grated carrot
1/4 cup frozen petite green peas
1/4 cup shredded Cheddar cheese
1/4 teaspoon each onion powder and celery salt
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Pastry:
2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup vegetable shortening, cut into pieces
1/2 cup ice water
1/2 cup (1 stick) melted butter for brushing
To make the filling: In a bowl, combine the potatoes, chicken, carrot, peas, and cheese. Sprinkle the onion powder, celery salt, garlic powder, salt, and pepper over the mixture and toss. Set aside.
Preheat the oven to 375 degrees. Set aside a 5-inch heart cookie cutter or muffin cutter and two greased or parchment-lined baking sheets:
To make the pastry: In a bowl, whisk together the flour and salt. Add the shortening and use a pastry blender, two knives, or your fingertips to combine the mixture until it resembles coarse crumbs. Slowly add the ice water, stirring until the dough holds together. Do not over mix.
With lightly floured hands, gather the dough into a ball. On a lightly floured surface, divide the dough in half and flatten each half into a disk. Leave one disk out and refrigerate the other, wrapped with waxed paper or plastic wrap.
On a lightly floured surface, use a floured rolling pin to roll out the dough 1/8 inch thick. Use a cookie cutter to cut out hearts, collecting the trimmings to roll again. Use a spatula to transfer the hearts to the baking sheet, leaving 2: inch between them. Repeat with the remaining dough disk until you have twelve heart cutouts. Spoon about 3 tablespoons filling on top of 6 of the hearts. Place the remaining hearts over the filling. Use a fork to crimp the edges and poke a set of holes on top.
Brush the tops with the melted butter. Bake until golden, 35 to 40 minutes. Transfer to a wire rack and let cool until the crust is just warm to the touch. (otherwise, the filling can be to hot for children.) Serve warm or at room temperature
To make ahead: Prepare thru step 5, wrap tightly in plastic, and refrigerate for up to 1 day before baking. Proceed with Step 6. After baking, wrap tightly in aluminum foil and refrigerate for up to one week. Freeze, tightly wrapped in aluminum foil, for up to 1 month.
To Reheat: Reheat in a preheated 350 degree oven until hot and bubbly, about 20 minutes.
And, here's a dessert, its chocolate drops, really good and easy! My little sister (9) helps me (14) make them all the time, i LOVE cooking!
COOKIES
24 NESTLé CRUNCH Jingles, unwrapped
NESTLé BUTTERFINGER Jingles
2/3 cup granulated sugar
1/2 cup (1 stick) butter or margarine, softened
1 large egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/3 cup NESTLé? TOLL HOUSE? Baking Cocoa
1/4 teaspoon salt
1/2 cup granulated sugar
GLAZE
1/2 cup powdered sugar
1 tablespoon butter or margarine, softened
1 tablespoon milk
1/4 teaspoon vanilla extract
Directions:
FOR COOKIES:
COMBINE 2/3 cup granulated sugar, butter, egg yolk, milk and vanilla extract in large mixer bowl. Beat until creamy. Gradually beat in flour, cocoa and salt. Cover; refrigerate for 1 hour.
PREHEAT oven to 350° F.
SHAPE dough into 1-inch balls; roll in 1/2 cup granulated sugar. Place 2 inches apart on ungreased baking sheets. Press thumb into tops to make 1/2-inch-deep depressions.
BAKE for 10 to 12 minutes or until sides are set but centers are still slightly soft. Place 1 Nestlé Jingle in center of each cookie. Cool cookies on baking sheets for 2 minutes; remove to wire racks to cool completely.
FOR GLAZE:
COMBINE powdered sugar, butter, milk and vanilla extract in small mixer bowl; whisk until smooth. Drizzle over cookies.
"Crock Pot Wine Chicken with Mushrooms"
A simple recipe and your guy will think you have cooked all day over a hot stove. The chicken always comes out so tender that you can cut it with a fork and it truly is delicious. While it cooks, it smells really good and looks nice served. You will get compliments for sure!!
2 cans of Campbell's Golden Mushroom Soup.
White Zinfandel Wine (use 2 cans of wine instead of water).
Some salt and pepper to taste. Stir these together in crock pot. Then place 6 to 8 pieces of Boneless, Skinless Chicken Breasts in pot. Cook 7 to 8 hours on high temp. in crock pot. Stir occasionally. Use fresh or thawed chicken only.
The sauce/gravy from the soup and wine is wonderful on Stove Top Stuffing or your favorite rice (flavored rice, white or brown). Maybe a green or fruit salad as another side dish.
Of course, serve some of the White Zinfandel with this dinner. Or maybe some chocolate covered strawberries for dessert. Hope you enjoy it. I like this because I can do other things while it cooks. Happy Valentine's Day!