I want to cook a meal to impress a friend who is coming for dinner on the weekend......?!
Any ideas please?
Answers: shes not expecting much (im not the best cook lol) so im looking for something easy to make which tastes great so i can woo her into the bedroom lol.
Any ideas please?
This is really good and super easy. It's my favorite, hope you like it. Good luck to you.
Quick Chicken Parmesan
4 Boneless Chicken Breasts, pounded flat
1 jar Spaghetti Sauce (I use Prego mushroom and garlic)
3 oz. Mozzarella Cheese, grated
2 cups Italian Bread Crumbs
2 oz. Parmesan Cheese
1/2 tsp garlic salt
1 egg, plus 1 tbs water, slightly beaten
Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 – 15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.
Serving Suggestions:
I serve this with Fettuccini Alfredo and garlic bread.
Creamy Fettuccini Alfredo
1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed
? cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)
? cup margarine (I use I Can’t Believe It’s Not Butter Light)
? cup milk (I use 1% or 2% low fat)
8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)
In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.
Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.
Serving Suggestions:
I serve this with chicken Parmesan, salad, and garlic bread.
yeah - check out the bbc cookery website for some great and simple ideas with all easy to follow instructions
This pudding will win her over - and make her forget whatever you cooked for the main course!
Waffle Berry Pudding
Cut waffles (sweet ones, not potato!) into chunks and put in an ovenproof dish, sprinkle with raspberries and then chopped white chocolate. Repeat the layers for a second time.
In a bowl mix together 250ml creme fraiche or sour cream with 3 tablespoons of sugar, a teaspoon of flour, a large egg and 1/2 teaspoon vanilla. Pour over the waffle dish and bake at 180C for about 25 minutes.
Serve with cream or vanilla icecream.
This recipe is so easy, fail-safe and yummy. You can prepare the two parts seperately in advance and pour it over just before you need to put it in the oven!
Good luck!
salmon and salad, (mixed leaves and baby cherry tomatoes, balsamic vinegar),
put the salmon in a piece of foil, with a little black pepper and a slice of lemon, 20 mins it will be done) Strawberries and champagne or fizzy wine in bed for 'afters'.
(edit) sorry forgot to say put it in the oven for 20 mins - doh!
Make sure you smell gorgeous and your bedding is clean!
check out the bbc cookery website for some great and simple ideas with all easy to follow instructions
1/2 pound penne pasta (use rice pasta for gluten-free version)
Salt
2 Tbsp olive oil
2 cups chopped onion (about 1 large onion)
2 cloves garlic, chopped
1 teaspoon Italian seasoning (blend of dried basil, oregano, rosemary, thyme, marjoram, and savory)
Dash red pepper flakes
1/2 teaspoon fresh thyme
Salt and freshly ground black pepper
1 pound (16% fat) ground beef
3 fresh basil leaves, chopped
2 1/2 cups canned chunky tomato sauce (almost 1 28-ounce can, Muir Glen brand if you can get it)
1 teaspoon sugar
1 Tbsp chopped fresh parsley
1 Heat to boiling a large pot with 4 quarts of water in it. Once the water is boiling, salt it with 1 Tbsp of salt. Once the water returns to a boil add the pasta to the pot. Leave uncovered, let cook on high heat with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm). Drain.
2 Once you've started to heat the water, start working on the sauce. Heat olive oil in a very large skillet on medium heat. Add the chopped onion, Italian seasoning and red pepper flakes. Cook for 5 minutes, stirring occasionally, until the onions are softened. Add the garlic, fresh thyme, season with salt and pepper. Cook for an additional minute, until the garlic is fragrant. Remove from heat and set aside.
3 Heat a large cast iron pan on high heat. Salt the bottom of the pan generously. Once the pan is hot, break up small chunks of ground beef and add them to the pan, without stirring. (You may need to work in batches; do not crowd the pan.) You want the meat to get well browned. If the pan is too hot and the meat is burning, not browning, take the pan off the heat for a little, and reduce the heat to medium high. On our coil electric stove, it takes the high heat setting for the meat to brown sufficiently, but your stove may be different. Once the meat is browned on one side (a couple of minutes), use a metal spatula to flip the meat over to brown on the other side. At this point, assuming you are using a cast iron pan, you can remove the pan from the heat. The residual heat in the pan will finish cooking the meat.
4 Use a slotted spoon to lift the meat from the cast iron pan and add it to the pan with the seasoned onions. Add tomato sauce. Use the edge of your metal spatula to break up the bigger chunks of meat into smaller pieces. Add basil. Add a teaspoon of sugar. Bring to a simmer on low heat, let cook, uncovered, for 15 minutes.
5 Once the sauce has simmered for 15 minutes, adjust seasonings. Add salt and pepper to taste. Add a little more sugar if the sauce is too acidic. Add more tomato sauce if the sauce is a little dry. Stir in the cooked penne pasta. Sprinkle with chopped parsley. Serve immediately.
amazing
This is pretty easy if you like pasta and seafood.
Broccoli Shrimp Alfredo
1-16oz pkg fettuccine
1 lb uncooked shrimp (peeled and deveined)
1 garlic clove
1/2 butter or margarine
8oz (1 pkg) cream cheese(cut into small cubes)
1 cup milk
1/2 cup Parmesan cheese shredded
1 1/2 cups broccoli florets
-In a frying pan saute shrimp and garlic in the butter until shrimp turns pink
-Put shrimp in casserole to keep warm after it is cooked
-In the same frying pan combine the cream cheese,milk and parm. cheese cook on low until cheeses are melted together
-Cook broccoli (about 4 minutes in microwave)
-Cook the fettuccine according to directions on package
-Mix the fettuccine and broccoli together
-Mix the shrimp back into the cheese mixture
-Put the fettuccine on a nice platter
-Top with the shrimp and cheese mixture
You can serve this with a nice green salad and bread
Oh...and good luck with the bedroom thing....smile...you may want to skip the garlic in this recipe, or at least cut it down to 1/2 a clove!!!!
Sure. Try Stig - Pipe in a liquorice melt. Lemon and lime sorbet to top a baked alaska. Add russian gurgs. Or try rock ballister in a tootie frootie sauce, and to start a red rob nessie
try these yummy,
sure to impress her..
Champagne Vodka Jellies
Servings: 6
Level of difficulty: Easy
Preparation Time: 20 minutes, (plus several hours setting time)
Cooking Time: 2 minutes
Ingredients
8 sheets of gelatine
250ml fresh orange juice
150g caster sugar
750ml Champagne (or substitute sparkling wine)
50ml vodka
250g Blueberries
juice of 1/2 lime
Method
1. Break the gelatine leaves in half and soak them in the orange juice for 10 minutes until softened. Heat the orange juice gently in a small saucepan, stirring continuously until the gelatine has completely dissolved. Do not allow the liquid to boil, or this will affect the gelatine's ability to set.
2. Stir in the caster sugar until dissolved.
3. Add the Champagne to the orange juice and leave to cool.
4. Divide the blueberries between 6 large shot glasses and sprinkle with a little vodka. Add a squeeze of lime to each glass.
5. Pour just enough of the cooled Champagne jelly into the bottom of each shot glass to cover the blueberries. Refrigerate until set.
6. Once the base of each jelly is set, fill the glasses up to the top with the remaining Champagne mixture and refrigerate for several hours until fully set. Serve straight from the fridge.
or try these
Rose Petal Cup Cakes
Servings: makes 12
Ingredients
150g softened unsalted Butter
150g caster sugar
3 medium Eggs, at room temperature
150g self-raising flour
1 tbsp rose water
100ml Milk
1 packet instant royal icing
rose petals or silver balls, to decorate
Method
1. Preheat the oven to 190C/gas 5. Line a 12-hole muffin tray with papers.
2. Using a wooden spoon, cream together the butter and sugar until pale and fluffy. Add the eggs, one by one, stirring well between each addition. If the mixture threatens to curdle, add a tablespoon of the flour to stabilise it.
3. Fold in the remaining flour, followed by the rose water. Next, start adding the milk - you may not need it all. What you want is a batter that will just fall off the spoon if you shake it a little.
4. Spoon the mixture into the muffin papers and bake in the oven until cooked through and golden, about 20 minutes. Turn out onto a rack to cool.
5. Make up a big batch of royal icing and spoon onto the cakes. Leave to set before decorating with rose petals or silver balls
or this
Italian Chocolate Dessert
Ingredients – Serves 6-8
Cake
50g self-raising flour
50g light muscovado sugar
50ml groundnut oil
1 medium egg, separated
1 tablespoon espresso, or very strong black coffee, cooled
1 tablespoon milk
Filling
300g dark chocolate (about 50% cocoa), broken into pieces
4 medium eggs, separated
30g golden caster sugar
250g mascarpone
2 tablespoons kahlua or very strong black coffee
Edible gold or silver decorations, eg. buttons, dragees, chocolate stars, leaf, etc (optional)
Method
Heat the oven to 170C fan /190C/gas mark 5 and butter a 20cm cake tin at least 4cm deep with a removeable base. Sift the flour and sugar into a medium bowl. Add the oil, the egg yolk, espresso and milk and beat with a wooden spoon until smooth. Whisk the egg white until stiff in another bowl (Annie uses a hand-held electric whisk for this) and fold into the mixture in two goes.
Spoon this into the prepared tin, covering the base evenly, and give the tin a couple of sharp taps on the worktop to allow any bubbles to rise. Bake for 12-15 minutes until lightly golden, firm when pressed and shrinking from the sides. Leave to cool.
Place the chocolate in a bowl set over a pan with a little simmering water in it and gently melt. Remove the bowl from the heat and leave the chocolate to cool to room temperature if necessary.
Whisk the egg whites until stiff in a largish bowl using a hand-held electric whisk, then whisk the egg yolks and sugar in another bowl until very pale and mousse-like.
Add the mascarpone to the melted chocolate and blend, then fold in the egg yolk mixture, and then the egg whites in two goes. Stir in the kahlua or coffee. Smooth the chocolate cream over the cake base, scatter over gold or silver decorations if wished, cover and chill for several hours or overnight.
Run a knife around the collar and remove it, and serve the torte in slices.
These are all lovely and easy to make,
hope you will try them out. :-0
Good luck with your meal and date. :-)
?Midnight~Angel?
If you're wanting to woo her into bed, you don't want either of you to have too full a stomach, and you also don't want to have the kitchen full of dirty dishes. I'd try making something you can do partially in advance. I don't have any starter ideas but I'm sure lots of other people will... Presentation makes a real difference, if possible serve on plain white plates, serve in the centre of the plate (so a mound of couscous with the pork leaning against it), and use garnishes, eg. a few sprigs of coriander, strawberries etc.
Main: Spiced pork chops with couscous
Side: green salad
Dessert: Panna cotta OR strawberry Haagen Daz
Shopping list:
Meat department:
2 thick-ish boneless pork chops
Veggie section:
Lemon
Garlic (either get a head and chop a clove up finely yourself, or just buy a jar in the spice section and use 1 teaspoon)
Coriander (you can buy small packs of fresh herbs in the fridge in the veggie department, €2)
Bag mixed salad leaves
Punnet cherry tomatoes or a few vine-ripened tomatoes
1 red capsicum
Punnet strawberries or raspberries
Fridge:
Small tub yoghurt (next to milk)
1 block feta cheese
Skim milk (if making panna cotta)
750ml heavy cream/whipping cream (1 1/2 pints) (panna cotta)
Dry goods:
Pack couscous (next to rice and pasta)
Garam masala (in spice aisle)
Chicken stock (Oxo cubes, or you could buy a carton of the liquid stuff, tastes a lot better)
Salad dressing (or balsamic vinegar and olive oil)
Vanilla essence (in baking aisle) (panna cotta)
Gelatin (in baking aisle) (PC)
White sugar (PC)
Freezer:
Strawberry Haagen Daz - good to have a back-up even if you are making dessert, just in case of problems... Plus, ice cream is the ultimate post-coital snack!
Wine:
Oyster Bay sauvignon blanc (sorry it's my favourite wine, any decent white would do...)
Spiced yogurt pork with couscous
Serves 2
Prep 5 minutes
Ready in 25 minutes
Ingredients
150ml natural yogurt
2 tsp garam masala
1 garlic clove , crushed
1 lemon , zested and juiced
2 pork loin chops
150g couscous
chicken stock fresh, cube or concentrate made up to 200ml, hot
coriander a small bunch, roughly chopped
Directions
Mix together the yoghurt, garam masala, garlic, lemon zest and 1/2 the lemon juice. Season. Add the pork chops and marinate for 10 minutes. Put the couscous in a bowl and pour the hot stock over.
Cover and leave for 5 minutes. Fluff up with a fork, then stir in the coriander and and remaining lemon juice. Grill the chops (preheat oven to full heat, put on grill setting, place on rack under grill in oven - or panfry if that's easier for you, on high heat again) for 5 minutes each side or until golden and cooked through. Serve with the couscous.
Green Salad
1 bag mixed salad leaves
1/2 a punnet cherry tomatoes, halved, or 4 vine-ripened tomatoes cut into 6ths
1 red capsicum, sliced into 1/2cm wide, 3cm long strips
Salad dressing (either bought Italian or French, or balsamic vinegar shaken with an equal amount of olive oil).
1/2 a block of feta cheese, crumbled or cut into small cubes
Wash and dry (by bundling up in a teatowel and shaking vigorously) the leaves. Dump in a medium-sized bowl. Scatter wedges of tomato and strips of capsicum evenly across the top. Drizzle lightly with salad dressing. Shake bowl a bit to settle red into green leaves and work the dressing into the salad. Crumble feta evenly across the top.
Now, re dessert - if I were you, I wouldn't go so far as making one - a bowl of strawberry cheesecake Haagen Daz scattered with fresh strawberries is just as, if not more, seductive as something that might give the game away (after all, if she knows you don't cook, she'll get suspicious if you've made dessert on top of dinner!). Use plain white bowls if possible, and let the pink, white and red do the romancing for you! However, if you're determined, I'd definitely say make something the day before and just pull it out of the fridge for dessert. This is actually really easy - only problem is that you probably don't want to scale it down any further because the quantities will start going funny, but hey I've never had complaints about having spare panna cottas in the fridge! My boyfriend goes mad over these, and they're really easy and quite cheap to make.
Panna Cotta
Serves 6
Prep time 5 Min
Cook time 10 Min
Ready in 4 Hrs 15 Min
Ingredients
1/3 cup skim milk
1 (7gm) envelope unflavored gelatin
2 1/2 cups heavy cream
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
Directions
Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes (I use teacups).
Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
To serve: either run a knife under the hot tap for a few seconds, dry and quickly run it around the edge of the teacup to loosen the panna cotta, upend the teacup onto a small plate and garnish the resultant dessert with a couple of strawberry halves, or just serve in the teacup, preferably on a matching saucer, with a teaspoon. Is easier, and quite cute. Again, serve with a strawberry - wash the strawberry, and slice it from the point nearly up to the green bit, then twist the sides so they separate a bit and place, semi-separated, on top of the panna cotta.
Serve with a teaspoon.
Happy romancing!
Food is the way to a man's heart LOL Jewelry is the way to a woman's. LOL
Wine is the way to the bedroom. :*)
Start with Chocolate covered Strawberries & Champagne
Shrimp cocktail (just buy the cocktail sauce and stick Lg Shrimp around a bowl with the sauce in it.
Small mixed greens salad (comes ready in a bag) Just add bite size veggies like edamame, cherry or grape tomatoes, cucumbers, avocado ...whatever you like
Fettuccine Alfredo
like Olive Garden's?
Very easy, rich, and creamy! Add sliced, grilled
chicken or grilled shrimp, if desired!
1/2 cup real butter
1 pint (2 cups / 16 fl. oz.) heavy whipping cream
1 tsp. garlic powder
salt and pepper - to taste
1 dash cayenne pepper
2/3 cup fresh grated Parmesan OR Romano cheese
1 lb. box fettuccine noodles - prepared as directed
chopped fresh parsley - for garnish, optional
In a 2-quart saucepan over medium-low heat, melt butter; add cream, garlic powder, and salt and peppers; simmer for 20-30 minutes, stirring constantly, until thick.
-Remove sauce from heat and stir in cheese. Do not heat sauce after cheese has been added.
-Serve sauce over hot fettuccine noodles and sprinkle with parsley, if desired.
Order something from the italian restaurant... you dont have to tell her, you didnt cook it. Just beat her to the qyestion "Did you cook that yourself?" with "Do you like the dinner I prepared for you?" and you wont even lie ;)
cheat and order take out or go tesco or morrisons and get their take out meals they are in the chilled section and you can get indian or chinese meals for 2 in a bag for around a fiver
Almond Cheddar Appetizers
SERVINGS: 16
CATEGORY: Appetizer
METHOD: Baked
TIME: Prep/Total Time: 25 min.
Ingredients:
1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 cup (4 ounces) shredded sharp cheddar cheese
1 medium onion, chopped
3/4 cup slivered almonds, chopped
6 bacon strips, cooked and crumbled
1 loaf (1 pound) French bread
Directions:
In a bowl, combine the mayonnaise and Worcestershire sauce; stir in cheese, onion, almonds and bacon.
Cut bread into 1/2-in. slices; spread with cheese mixture. Cut slices in half; place on a greased baking sheet. Bake at 400° for 8-10 minutes or until bubbly. Yield: about 4 dozen. Editor's Note: Unbaked appetizers may be frozen. Place in a single layer on a baking sheet; freeze for 1 hour. Remove from the baking sheet and store in an airtight container for up to 2 months. When ready to use, place unthawed appetizers on a greased baking sheet. Bake at 400° for 10 minutes or until bubbly.
15-Minute Marinated Chicken
SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Grill (gas or charcoal)
TIME: Prep: 15 min. + marinating Grill: 15 min.
Ingredients:
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
Directions:
Combine the first five ingredients; spread on both sides of chicken. Place chicken on plate. Marinate at room temperature for 10-15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium heat, turning once, for 10-15 minutes or until juices run clear. Yield: 4 servings.
Bacon-Onion Green Beans
SERVINGS: 6-8
CATEGORY: Side Dish
METHOD: Other stovetop
TIME: Prep/Total Time: 25 min.
Ingredients:
1-1/2 pounds fresh green beans, trimmed
6 bacon strips, diced
1 medium onion, chopped
2 tablespoons cider vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon sesame seeds, toasted
Directions:
Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Saute onion in the drippings until tender. stir in vinegar, salt and pepper.
Drain beans; place in a large serving bowl. Stir in the onion mixture and bacon. Sprinkle with sesame seeds. Yield: 6-8 servings.
Apple Strudel Cheesecake
SERVINGS: 12-14
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. + chilling Bake: 1 hour + chilling
Ingredients:
1 cup all-purpose flour
1/3 cup sugar
1/3 cup cold butter
1 egg yolk
1/4 teaspoon vanilla extract
FILLING:
4 cups sliced peeled tart apples
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar, divided
1 teaspoon vanilla extract
2 eggs, lightly beaten
1 teaspoon ground cinnamon
1/4 cup chopped walnuts
Directions:
In a bowl, combine flour and sugar; cut in butter until crumbly. In a small bowl, combine egg yolk and vanilla; stir into flour mixture. Press onto the bottom of an ungreased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10-12 minutes or until set. Cool on a wire rack. Reduce heat to 350°.
Place apples in an ungreased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350° for 20 minutes or until tender; drain and cool.
Meanwhile, in a large bowl, beat the cream cheese, 1/2 cup sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Toss baked apples with cinnamon and remaining sugar. Arrange apples over cream cheese layer; drizzle with any remaining cinnamon mixture. Sprinkle with nuts. Return pan to baking sheet.
Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight. Remove sides of pan. Use a sharp knife to cut. Refrigerate leftovers.
Take 4 lamb chops and marinate them in about 2 tbsp. lemon zest, 2 tbsp. olive oil, 1 tsp. chopped rosemary, and a pinch of salt and pepper. Let them marinate for at least an hour, but I would say no more than 4. Then broil for 5 minutes on each side. Take them out and let them sit for 5 minutes. Perfectly medium rare.
For a side get a box of Near East cous cous. For extra flavor add some sliced scallion and/or toasted pine nuts. Also some type of fresh veggie. Green beans, cauliflower, broccoli, and asparagus are all good and easy. Just mic them covered for about 2 minutes. Then toss in a sautee pan with a little olive oil, salt, pepper and some lemon juice or zest.
For dessert fresh berries macerated with a little marscapone on top in a martini glass.
www.squidoo.com/mommasrecipes I have tons of yummy recipes that you can try! ENJOY!