Help, i want to cook for my bf but i'm not a good cook.?!
i really want to do something nice for my bf and i think cooking would be a good idea!. however, i'm not so good or experienced at it!. i want to cook him italian food but my pastas usually turn out really bland and borderline inedible!. anybody have any good pasta recipes i can knock his pants off with!? if you can tell me the nitty gritty details that would be great!.Www@FoodAQ@Com
Answers:
this is REALLY easy!. the only time consuming part is cutting the veggies!. it may sound bland because there's no sauce, but it has SOOO mauch flavor!. i use almost twice as much veggies as it calls for!. my husband is a huge meat guy, but her begs for this all the time!.!.!.!.!.!.!.!.!.
Pasta Primavera
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Preheat the oven to 450 degrees F!.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat!. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets!. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total!.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes!. Drain, reserving 1 cup of the cooking liquid!.
Toss the pasta with the vegetable mixtures in a large bowl to combine!. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten!. Season the pasta with salt and pepper, to taste!. Sprinkle with the Parmesan and serve immediately!.Www@FoodAQ@Com
Pasta Primavera
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Preheat the oven to 450 degrees F!.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat!. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets!. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total!.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes!. Drain, reserving 1 cup of the cooking liquid!.
Toss the pasta with the vegetable mixtures in a large bowl to combine!. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten!. Season the pasta with salt and pepper, to taste!. Sprinkle with the Parmesan and serve immediately!.Www@FoodAQ@Com
Fusilli with Roasted Red Peppers, Feta, and Herb Dressing Recipe courtesy Sandra Lee
Show: Semi-Homemade Cooking with Sandra Lee
Episode: Sailing Luncheon
Dressing:
2 tablespoons lemon juice
1/2 cup extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup mixed fresh herbs (basil, oregano, thyme), finely chopped
1 pound fusilli or other spiral pasta
1/2 red onion, sliced
2 1/2 ounces sliced black olives
1 (12-ounce) jar roasted sliced red peppers, drained
4 ounces crumbled feta cheese
For dressing: Place all ingredients in a jar!. Close lid tightly and shake until blended!.
In a large pot of lightly salted water, cook pasta according to package directions!. While pasta is cooking, soak red onion in ice water to mellow its flavor!. Drain cooked pasta and place in a large bowl!. Drain onions and pat dry, add to pasta, Add dressing, olives, peppers and feta to warm pasta and toss!. Serve at room temperature!.Www@FoodAQ@Com
Show: Semi-Homemade Cooking with Sandra Lee
Episode: Sailing Luncheon
Dressing:
2 tablespoons lemon juice
1/2 cup extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup mixed fresh herbs (basil, oregano, thyme), finely chopped
1 pound fusilli or other spiral pasta
1/2 red onion, sliced
2 1/2 ounces sliced black olives
1 (12-ounce) jar roasted sliced red peppers, drained
4 ounces crumbled feta cheese
For dressing: Place all ingredients in a jar!. Close lid tightly and shake until blended!.
In a large pot of lightly salted water, cook pasta according to package directions!. While pasta is cooking, soak red onion in ice water to mellow its flavor!. Drain cooked pasta and place in a large bowl!. Drain onions and pat dry, add to pasta, Add dressing, olives, peppers and feta to warm pasta and toss!. Serve at room temperature!.Www@FoodAQ@Com
meat loafWww@FoodAQ@Com
order out! last thing u want is him puking his guts out in front of u!.Www@FoodAQ@Com
No offense to Dana!.!.!.!.but before you cook anything by Sandra Lee, check the user reviews on her recipes!. Most of her stuff gets horrible ratings!. While you're at the Food Network, check out Rachel Ray's recipes!. Regardless of whether you like her or not, her recipes are easy and they taste great, and get great reviews from all the users!. There is always pre-made food at the grocery store, too!.Www@FoodAQ@Com
Try a gnocchi with butter/sage sauce (see link)!. I love sage and butter as a sauce not only because it's delicious but it's impossible to screw up!. Time the pasta correctly and you can't go wrong!. Optional: add a spoonful of ricotta on top and garnish with chopped sage!.Www@FoodAQ@Com
It might be cheating but it works well if you don't know your way around the kitchen or are pressed for time-
Cook 1 box of penne pasta in 8 qts of water throw in a pinch salt and olive oil, not allot maybe a cap full!. wait for water to boil and then put pasta in, cook for 8 mins then pull out and strain!. Immediately run cold water over pasta to keep it from cooking any more!.
Then take 2 cans of Hunts mushroom sauce a 32oz can of whole peeled tomatoes a1 tsp of tomato paste and 2 cans of whole button mushrooms 2 bay leaves and let simmer for 1 hour!. After that, chop 2 cloves of garlic and toss into sauce along with 1 cup of red wine!.
cook for 20 minutes longer!.
throw away all cans (hiding the evidence)!!
Microwave the pasta on a plate for 1 minute then spoon sauce over top, sprinkle Romano cheese on top serve with garlic bread and salad!.!.!.
Then gloat about how you slaved over the stove all day!.Www@FoodAQ@Com
Cook 1 box of penne pasta in 8 qts of water throw in a pinch salt and olive oil, not allot maybe a cap full!. wait for water to boil and then put pasta in, cook for 8 mins then pull out and strain!. Immediately run cold water over pasta to keep it from cooking any more!.
Then take 2 cans of Hunts mushroom sauce a 32oz can of whole peeled tomatoes a1 tsp of tomato paste and 2 cans of whole button mushrooms 2 bay leaves and let simmer for 1 hour!. After that, chop 2 cloves of garlic and toss into sauce along with 1 cup of red wine!.
cook for 20 minutes longer!.
throw away all cans (hiding the evidence)!!
Microwave the pasta on a plate for 1 minute then spoon sauce over top, sprinkle Romano cheese on top serve with garlic bread and salad!.!.!.
Then gloat about how you slaved over the stove all day!.Www@FoodAQ@Com
Lasagna Al Pesto
Ingredients
16 lasagna noodle
2 (10 ounce) packages frozen chopped spinach, defrosted
4 cups ricotta cheese
1 cup pesto sauce
4 large garlic clove, minced
1/2 teaspoon salt
fresh black pepper, to taste
3/4 cup parmesan cheese, grated
1/3 cup pine nuts, toasted
1 lb mozzarella cheese, grated
Directions
1Preheat oven to 350 degrees!. Lightly oil a 9x13 baking dish!.
2Bring a large pot of water to boil!. Add the noodles and cook them for 4 to 5 minutes!. They will be undercooked!. Drain the noodles and lay them flat on a counter or tray!.
3Thoroughly drain defrosted spinach and squeeze out all extra water!.
4Place the ricotta in a large bowl!. Stir in spinach, pesto, garlic, salt, pepper, 1/2 cup Parmesan and pine nuts!. Mix well!.
5To prepare the dish, place a layer of noodles on the bottom of the pan!. Spread about 1/3 of the filling over the noodles!. Sprinkle with 1/3 of the mozzarella cheese!. Follow with another layer of noodles, 1/3 filling and 1/3 cheese!. Repeat once more with another layer of noodes, 1/3 filling and 1/3 cheese!. Top with final layer of noodles and sprinkle with remaining 1/4 cup Parmesan cheese on top!.
6Bake for 50 minutes!. If the top browns too quickly, cover with foil!.
I hope you and your b/f enjoy this great dish!!Www@FoodAQ@Com
Ingredients
16 lasagna noodle
2 (10 ounce) packages frozen chopped spinach, defrosted
4 cups ricotta cheese
1 cup pesto sauce
4 large garlic clove, minced
1/2 teaspoon salt
fresh black pepper, to taste
3/4 cup parmesan cheese, grated
1/3 cup pine nuts, toasted
1 lb mozzarella cheese, grated
Directions
1Preheat oven to 350 degrees!. Lightly oil a 9x13 baking dish!.
2Bring a large pot of water to boil!. Add the noodles and cook them for 4 to 5 minutes!. They will be undercooked!. Drain the noodles and lay them flat on a counter or tray!.
3Thoroughly drain defrosted spinach and squeeze out all extra water!.
4Place the ricotta in a large bowl!. Stir in spinach, pesto, garlic, salt, pepper, 1/2 cup Parmesan and pine nuts!. Mix well!.
5To prepare the dish, place a layer of noodles on the bottom of the pan!. Spread about 1/3 of the filling over the noodles!. Sprinkle with 1/3 of the mozzarella cheese!. Follow with another layer of noodles, 1/3 filling and 1/3 cheese!. Repeat once more with another layer of noodes, 1/3 filling and 1/3 cheese!. Top with final layer of noodles and sprinkle with remaining 1/4 cup Parmesan cheese on top!.
6Bake for 50 minutes!. If the top browns too quickly, cover with foil!.
I hope you and your b/f enjoy this great dish!!Www@FoodAQ@Com
Bake chicken with onions and boiled potatoes, add/rub with salt, pepper and butter and a boiled lemon in the cavity!. Bake for 1!.5 hrs at 350!.
Boil baby carrots for the main course!. Serve with warm bread rolls (bought from bakery)!.!.
For salad -baby Romain, tomato, hard boiled egg toss with salad dressing (from a bottle)!.
Dessert: Bake an apple pie or buy a nice small cake!.!.Www@FoodAQ@Com
Boil baby carrots for the main course!. Serve with warm bread rolls (bought from bakery)!.!.
For salad -baby Romain, tomato, hard boiled egg toss with salad dressing (from a bottle)!.
Dessert: Bake an apple pie or buy a nice small cake!.!.Www@FoodAQ@Com
I'm giving you the recipe for "Hearty Lasagna Rolls" from the Ragu recipe collections cookbook, which has meat in it for anyone who wants it, but I also cook this with just cheese, which is delicious!!! I'll give you the variation for it:
1 1/2 pound ground beef
1 cup chopped fresh mushrooms
1 medium onion, finely chopped
1 small carrot, finely chopped
1 clove garlic, finely chopped
1/4 cup dry red wine or beef broth
1/8 teaspoon cayenne pepper (optional)
2 cups shredded mozzarella cheese
1 egg, slightly beaten
5 tablespoons grated Parmesan cheese, divided
1 jar (28 ounces) Ragu Hearty Robust Blend Pasta Sauce (I use any)
12 ounces lasagna noodles, cooked and drained!.
Preheat oven to 350 degrees F!. In 12 inch skillet, brown ground beef over medium-high heat, and drain!. Stir in mushrooms, onion, carrot and garlic and cook over medium heat, stirring occasionally, until veggies are tender!. Stir in wine and cayenne pepper; cok over high heat 3 minutes!. Remove from heat; let stand 10 minutes!.
In medium bowl, thoroughly combine ground beef mixture, mozzarella cheese, egg and 2 tablespoons Parmesan cheese!. In 13 x 9 inch baking dish, even pour 2 cups Ragu sauce!. Evenly spread 1/3 cup ground beef filling over each lasagna noodle!. Carefully roll up noodles!. Place seam-side-down in baking dish!. Even spread remaining sauce over lasagna rolls!. Bake covered 40 minutes!. Sprinkle with remaining 3 tablespoons Parmesan cheese and bake uncovered 5 minutes or until bubbling!.
Now, for the variation!. You can still saute up the veggies if you want, but you don't have to!. Combine one 2 pound container of ricotta cheese with 1 egg, , 2 tablespoons parmesan cheese and about 2-3 cups shredded mozzarella cheese!. Add the veggies if you make them!. Then spoon it onto the lasagna noodles, and roll up as instructed above!. Whether using this variation or the original recipe, you can also add mozzarella cheese to the top of each one (make sure you cover with sauce first)!. Put the mozzarella cheese on top in the last 5 minutes of baking!.
Serve with a veggie and some garlic bread!! Enjoy!!Www@FoodAQ@Com
1 1/2 pound ground beef
1 cup chopped fresh mushrooms
1 medium onion, finely chopped
1 small carrot, finely chopped
1 clove garlic, finely chopped
1/4 cup dry red wine or beef broth
1/8 teaspoon cayenne pepper (optional)
2 cups shredded mozzarella cheese
1 egg, slightly beaten
5 tablespoons grated Parmesan cheese, divided
1 jar (28 ounces) Ragu Hearty Robust Blend Pasta Sauce (I use any)
12 ounces lasagna noodles, cooked and drained!.
Preheat oven to 350 degrees F!. In 12 inch skillet, brown ground beef over medium-high heat, and drain!. Stir in mushrooms, onion, carrot and garlic and cook over medium heat, stirring occasionally, until veggies are tender!. Stir in wine and cayenne pepper; cok over high heat 3 minutes!. Remove from heat; let stand 10 minutes!.
In medium bowl, thoroughly combine ground beef mixture, mozzarella cheese, egg and 2 tablespoons Parmesan cheese!. In 13 x 9 inch baking dish, even pour 2 cups Ragu sauce!. Evenly spread 1/3 cup ground beef filling over each lasagna noodle!. Carefully roll up noodles!. Place seam-side-down in baking dish!. Even spread remaining sauce over lasagna rolls!. Bake covered 40 minutes!. Sprinkle with remaining 3 tablespoons Parmesan cheese and bake uncovered 5 minutes or until bubbling!.
Now, for the variation!. You can still saute up the veggies if you want, but you don't have to!. Combine one 2 pound container of ricotta cheese with 1 egg, , 2 tablespoons parmesan cheese and about 2-3 cups shredded mozzarella cheese!. Add the veggies if you make them!. Then spoon it onto the lasagna noodles, and roll up as instructed above!. Whether using this variation or the original recipe, you can also add mozzarella cheese to the top of each one (make sure you cover with sauce first)!. Put the mozzarella cheese on top in the last 5 minutes of baking!.
Serve with a veggie and some garlic bread!! Enjoy!!Www@FoodAQ@Com
Starter: tomato bruschetta
Main: home made pizza
Pudding: Pavlova
Starter:
*Grill some crunchy white bread under the grill until toasted!.
*Rub with olive oil
*Roughly chop tomatoes
*add these to a bowl along with a finely chopped clove of garlic and some diced fresh basil leaves
*Pile ontop of bread and serve on a plate with a bit of balsamic vinegar (or if you can get it balsamic reduction (its a bit thinker than balsamic vinegar)) drizzled around the plate to make it look nice!. (just one slice of bread will do!.!.!.no need to overdo it on starter)!.
Maincourse
*Buy pizza base mix and mix up according to the packet!.
*Roll/stretch out to desired size
*Spread pizza topping sauce over the top leaving about half an inch round the edge free!.
*Grate cheese over the top or slice up balls of mozzarella and lay ontop!.
*then chop up onions, pepper, olives etc (what ever takes your fancy)
*add these to the pizza base!.
*Then cook at 200degrees C/380 F for about 15 minutes until crispy
Pudding
*Buy ready made meringues and some frozen summer berries (or tinned)
*put a dollop of fresh cream onto the plate
*then put the meringue ontop and then drizzle the defrosted summer berries around the top!. (no need to drain here just add the juice as well)
Serve all with a nice chilled bottle of vino and bingo!. your bf will love you even more than he does now!
:0)Www@FoodAQ@Com
Main: home made pizza
Pudding: Pavlova
Starter:
*Grill some crunchy white bread under the grill until toasted!.
*Rub with olive oil
*Roughly chop tomatoes
*add these to a bowl along with a finely chopped clove of garlic and some diced fresh basil leaves
*Pile ontop of bread and serve on a plate with a bit of balsamic vinegar (or if you can get it balsamic reduction (its a bit thinker than balsamic vinegar)) drizzled around the plate to make it look nice!. (just one slice of bread will do!.!.!.no need to overdo it on starter)!.
Maincourse
*Buy pizza base mix and mix up according to the packet!.
*Roll/stretch out to desired size
*Spread pizza topping sauce over the top leaving about half an inch round the edge free!.
*Grate cheese over the top or slice up balls of mozzarella and lay ontop!.
*then chop up onions, pepper, olives etc (what ever takes your fancy)
*add these to the pizza base!.
*Then cook at 200degrees C/380 F for about 15 minutes until crispy
Pudding
*Buy ready made meringues and some frozen summer berries (or tinned)
*put a dollop of fresh cream onto the plate
*then put the meringue ontop and then drizzle the defrosted summer berries around the top!. (no need to drain here just add the juice as well)
Serve all with a nice chilled bottle of vino and bingo!. your bf will love you even more than he does now!
:0)Www@FoodAQ@Com