Help..I need a nice romantic recipe for two?!
Answers: I want to cook my husband a good nice meal for us one that is so so tasty but he is mexican and doesn't like much and i need something without cheese and without mayo or creams
*Rack of Lamb With Red Wine Sauce
INGREDIENTS:
2 racks of lamb
salt and pepper
1 1/2 to 2 tablespoons olive oil
Sauce
1/4 cup finely chopped onion or shallot
1 cup dry red wine, Pinot Noir is very good
1 teaspoon minced rosemary leaves
1/2 teaspoon minced thyme leaves
1 teaspoon chopped chives
1 cup beef broth
1 to 2 tablespoons butter
salt and pepper, to taste
PREPARATION:
Heat oven to 400°.
Sprinkle lamb with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place racks of lamb in skillet, meaty side down, until nicely seared. Turn to brown bottoms, letting the racks support each other.
Transfer to a foil-lined roasting pan. Place pan in oven; roast for about 20 to 30 minutes.
In the same skillet, saute onions until tender. Add wine and herbs; simmer briskly until the wine has boiled down to a syrup. Add broth and continue to simmer until reduced to about 3/4 cup. Add the butter; stir. Taste and season with salt and pepper. Serve sauce with the lamb. Makes 3/4 cup.
Cut lamb into portions and serve with the red wine sauce.
Serves 2
*Irish Lamb Stew Recipe
This romantic dinner recipe is a really must do if you want to have a romantic dinner for two. Ingredients you need to prepare this romantic dinner recipe for two:
12 ounces lean boneless lamb shoulders
1 1/2 cups water, or lamb based white stock
1/4 each onion
1/2 whole cloves, stuck into onion
1/4 each bay leaf, tied into a sachet
1/4 clove(s) garlic, tied into a sachet
1 each peppercorns, tied into a sachet
1 1/2 sprig(s) parsley, tied into a sachet
1/16 teaspoon thyme, tied into a sachet
1/8 teaspoon salt, to taste
3/4 cup sliced onions
1/4 cup thinly sliced leek, white part only
1 1/2 each potatoes, peeled, thinly sliced
4 ounces carrots, thinly sliced
4 ounces turnips, peeled, cut into matchsticks
Now you are ready to prepare your romantic dinner for two. Cut the meat into 1-inch cubes. Heat water to a boil in a heavy saucepan, over a moderate flame. Add the lamb to the saucepan (water should cover the lamb completely). Return to a boil, reduce heat, and skim well. Add the clove-studded onion and the sachet. Season with salt and simmer for 60 minutes
*Tomato salad and Fish stuffed with cabbage
fresh tomatoes (1 medium size tomato per person),
cheese,
sour cream,
salt,
black pepper,
garlic,
vinegar,
olive oil,
1 large fish,
1 onion,
cabbage,
1 carrot,
mineral water or juice.
You will also need a piece of foil, a few lemon pieces (2 min)
Turn on the oven to make it hot (1 min)
Put a frying pan on fire, while it is getting hot, peel and cut the onions (2 min)
Put 3 tablespoon of olive oil and the onions into the frying pan, stir it occasionally with a wooden tablespoon (1 min)
Cut the cabbage into small peaces, peel and grate the carrot. When the onion turns brown, add cabbage and carrots and stir again, reduce heat to very low (4 min)
While the cabbage stews in the frying pan, take the fish, scale it, make a cut on its belly and take away its insides (5 min)
(!) Tip: use some old newspaper to put away the insides and then throw it away and wash your hands
Check, if the cabbage is ready, salt it and add black pepper and 1 table spool of vinegar (2 min)
Salt the fish at both sides, stuff it with cabbage using a tablespoon (because the cabbage is hot), cover it with foil and put into the hot oven (2 min) It will get ready in 15-20 minutes
While the fish is getting ready, slice the tomatoes and put them into a large dish (2 min)
Grate some cheese into a separate plate and chop 2 clays of garlic (2 min)
Put some cream on each tomato round, then some garlic and then some grated cheese (2 min)
Lay the table, putting the tablecloth, crockery, cutlery, salad dish, glasses and mineral water or juice (3 min)
Have some rest for 10 minutes
Try the fish with a fork, it should already be soft, if not wait for some more time. Put the fish into a large dish and decorate it with lemon pieces (1 min)
Time needed: 29 minutes of cooking plus 10 minutes break for rest while the fish is getting baked
*CHICKEN ASPARAGUS ROLL-UPS
3 whole chicken breasts, split, skinned & boned (1 to 1 1/2 lbs.)
6 oz. sliced low sodium Swiss cheese
10 oz. fresh asparagus (about 18 stalks)
2 tbsp. olive oil
1 1/2 c. no-salt-added vegetable juice
White wine (optional)
1/4 c. onion, chopped
1 med. clove garlic, minced, to taste
2 tbsp. lemon juice
1/8 tsp. grated lemon peel
1 tbsp. cornstarch
Hot cooked rice
With meat mallet or dull edge of French knife, pound chicken breasts to 1/8-inch thickness. On each chicken breast, place one slice of cheese with about 3 asparagus stalks. Roll-up; secure with toothpicks. In 10-inch skillet over medium heat, in hot oil, cook roll-ups until browned on all sides. Stir in 1 1/4 cups vegetable juice, onion, garlic, lemon juice and peel. Reduce heat to low, cover. Simmer 25 minutes or until chicken is fork-tender, turning once during cooking. In cup, stir together cornstarch and remaining vegetable juice. Pour into skillet. Cook, uncovered, until thickened, stirring occasionally. Remove toothpicks. Serve over hot cooked rice
*Rosemary Chicken with Orange-Maple Glaze
INGREDIENTS
1 cup orange juice
1/2 cup dry white wine
1/2 cup maple flavored syrup
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
DIRECTIONS
Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.
*Forgotten Kisses
2 egg whites, room temperature
1/8 teaspoon cream of tartar
1/8 teaspoon salt
2/3 cup sugar
1 teaspoon vanilla
Hershey's Kisses (6 oz. package, 36 count, unwrapped)
Beat egg whites with cream of tartar and salt in small mixer bowl until soft peaks form.
Gradually beat in sugar continue beating until stiff peaks form. Add vanilla.
Drop meringue mixture by half teaspoonfuls onto greased cookie sheets top each with a Hershey's Kiss.
Cover kiss completely with a small teaspoonful of meringue.
Place in a preheated 375 degree F oven.
Immediately turn off oven and let cookies remain in oven overnight or until completely dry.
*Or U can Try these Links as They have Loads of recipes which can help U
http://www.foodnetwork.com
http://www.foodtv.ca
http://www.asianfoodchannel.com
http://www.kuali.com
http://www.taste.com.au
http://www.myrecipes.com
http://www.mrbreakfast.com
http://www.bettycrocker.com
http://www.dyannbakes.com
http://www.dianasdesserts.com
http://www.marthastewart.com
http://www.joyofbaking.com
http://www.lifestylefood.com.au/home
http://www.rachelraymag.com/recipes
ENJOY :-)
I buy the large tortilla shells and place them over small stainless steel bowls in the oven.. kind of makes a tortilla shell bowl. Have used them to make taco salads, or even serve chili in. However, if your husband is from Mexico he probably loves the bean/beef mixture. So you could make him a huge tortilla salad bowl filled with that kind of mixture but serve him corn on the cob on the side or even some artichokes..don't know what your husband likes. You could add black olives, chives and/or green onions to the salad and some hot pepper sauce. Without knowing your husband's taste it is hard to say. Hey it worked for me and my gf :)
OK, this recipe will serve 4, but you can half everything and it will serve two. It's AWESOME!
Bacon Wrapped Shrimp & Scallops
12 jumbo raw peeled deveined shrimp, 16 to 20 count per pound
12 large sea scallops, trimmed and well drained
1 lime, juiced and zested
1 tablespoon toasted sesame oil
1 tablespoon grill seasoning or coarse salt and black pepper
1 teaspoon hot red pepper flakes
12 slices center cut or applewood smoked bacon, cut in 1/2
Toothpicks
3 scallions, very thinly sliced on an angle
Preheat oven to 425 degrees F.
Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks.
Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes, until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops.
Arrange cooked seafood on platter and sprinkle with chopped scallions.
I know this isn't "romantic" in a sense of like exotic food, BUT...one of our favorite dishes is boiled chicken that has been cut up and mixed with spaghetti sauce (maybe even a taco sauce or a salsa??) and string beans with butter and onion powder. Sometimes we don't even have beans, we have Stove Top or something...maybe even Spanish Rice, which my hubby makes from scratch. We are Caucasian, but my hubby does like to cook "International" every now and then, and it teaches us and our 4 kids a lot about other cultures. :) You can go to cooks.com and they have a TON of recipes from all over. Hey--you know what romantic is? Maybe a little candlelight as you are eating? Soft music?
Good luck and Bon Appetit!
~LauraG.~
spaghetti and spicy meatballs/meat sauce al la lady and the tramp?
How about a nice stir-fry. You could use onions, garlic, bean sprouts, pea pods, carrots, celery, bok choy, broccoli, Savoy, Chinese Cabbage or regular cabbage - shredded, or whatever veggies you want to use. Be sure and cook the ones that take longer - first, followed by the quick-cooking ones like the pea pods and bean sprouts.
You can use shrimp and scallops if he likes seafood. Otherwise you can use chicken and pork.
For the best sauce, use chicken broth (or a broth made with your own chicken or water with a tsp of chicken base or a bouillon cube in it to dissolve it), soy sauce, sesame oil, oyster sauce, ground ginger, and some black pepper. Mix all that together and as you cook the veggies, sprinkle some of it on the veggies. When you cook the meat, sprinkle it with some sesame oil, cook until no longer pink, and then mix into the veggies when the last of the veggies have been added.
Once the cabbage has wilted, add about 1 T cornstarch to cold water and mix it into the liquid in the pan. This will thicken it and make it glisten like Chinese Food does in the restaurant. Be sure and cook it one minute longer after adding the cornstarch.
The key to Chinese food is not to overcook the veggies.
My father likes what is called Shrimp Chop Suey by his local Chinese To-Go Restaurant. But all it really is, is a combination of bean sprouts, a few pieces of carrot, some mushrooms, the shrimp, and the cornstarch mixture to thicken it. You could do that with chicken if your hubby doesn't like shrimp.
Filet Mignon with Bordeaux Butter
Bordeaux Butter:
1 cup Bordeaux wine
1 very small pinch white pepper
1/8 tsp. crushed fresh thyme
1 1/2 tsp. minced shallots
4 fresh basil leaves
1/8 tsp. granulated sugar
4-ozs. unsalted butter, softened
salt, to taste
In a medium sauce pot, put in wine, pepper, thyme, shallots, basil and sugar. Reduce over heat until liquid volume measures 1/4 cup. Strain mixture and let cool.
In a mixer put the softened butter on low. Drizzle in the reduced wine sauce. Salt to taste. Pour into ceramic dish and let chill.
Port Wine Glaze:
1 cup port wine
1 bay leaf
1 fresh basil leaf
4 peppercorns
1 tsp. granulated sugar
1 tsp. shallots, finely chopped
1 cup veal demi-glace
1 tbsp. unsalted butter
Combine all ingredients, except demi-glace and butter, in saucepan over heat. Reduce by half, to about 4-ozs.
Add demi-glace, then reduce again by half, to about 6-ounces.
Lightly whisk in butter until incorporated.
Filet Mignon:
2 (10-oz.) filets
Cook on rack in broiler. Broil for about 7 minutes on one side, then flip for 7 minutes on other side.
Cook to desired doneness. Generally, it takes 15 minutes to broil a 10-oz. steak to medium-rare.
When meat is ready, place a filet on a plate. Pour half of the port glaze onto each filet, allowing it to drizzle down. Top with a good measure of the bordueax butter.
Makes 2 servings.
i hope you can make rice and beans (pinto )
the meat part takes some time ( mostly on a simmer )
you will need a ( cheap ) sirloin 1/4 inch slice (milanesa works great ) slice into 1/2 inch strips , chop 1-tomato,4-garlic cloves, 1-(or more) jalapenos or serrano peppers ,in a greased pan fry the meat till browned ,drain,add veggies,till translucent,salt and pepper, then add a can of tomato sauce (6-oz ) 1-laurel leaf and 2-cups water, stir and bring to boil,reduce heat , cover and simmer till sauce covers spoon !about 45-min's add more water a little at a time so beef is tender and you can cut with a fork !! serve with warm ( on comal ) tortillas . garnish with a cilantro,onion and tomato salsa -add a squeeze of lime -sides are your rice and beans a corn and sweet peas w/honey and vinegar dressing for a salad is also nice .....
don't forget an ice cold TECATE !!!!!
i know that it sounds strange but i saw a women post this answer once for a similer question and she suggested breakfast for dinner....and in an odd way i thought that was a great idea....! everyone loves breakfast!
have fun!
Carmelized Pork Carnitas
1? lbs boneless pork butt or shoulder
2 tbs brown sugar, packed
1 tbs tequila (optional)
1 tbs molasses
? tsp salt
? tsp pepper
? tsp cumin
2 cloves garlic, finely chopped
1/3 cup water
Cut pork in 1 inch cubes. Place in crock-pot and top with all other ingredients. Cook on low for 8-10 hours. Remove with slotted spoon and place on cookie sheet and broil until slightly brown on top. Serves about 10. Serve with corn tortillas and pico de gallo or salsa.
or
Don Joses’s Beef, Shrimp, or Chicken Fajitas
Marinade:
1 clove garlic, minced
2 tbs corn oil
1 tbs lemon or lime juice
1 tbs worcestershire sauce
dash of salt and pepper
4-5 boneless chicken breasts, cut in strips, 2 lbs beef sirloin cut in strips or 1 ? lbs of
shrimp, shelled and de-veined
1 tbs corn oil 1 large onion, sliced
1 green bell pepper, thinly sliced
1 red or yellow bell pepper, thinly sliced
12 small flour tortillas, heated
Combine all ingredients in the marinade together in a plastic container or zip lock bag, mix. Add chicken to coat. Marinade for at least 15 minutes, turning several times. Add oil to large skillet and heat on medium-high. Add chicken and saute until brown. Add onion and bell pepper and saute until cooked but slightly crisp. Serve on tortillas. Garnish with sour cream and shredded Cheddar or Jack cheese.