Cooking dinner for my girlfriend?!
i'm trying to be a better boyfriend so i want to make her dinner as a nice gesture!. I am a decent cook, and i'm really good on the fryer!. Chicken and pasta are two of her favorite things so i was thinking maybe make noodles, cut up some chicken and fry it, and put some kind of sauce over it!. but thats just a start!. any ideas somewhat similar to that!?
thanks!Www@FoodAQ@Com
thanks!Www@FoodAQ@Com
Answers:
try this chocohotopots for homecook chef nigella lawson!.
http://youtube!.com/watch!?v=lrLKa2AAMbk
http://www!.foodnetwork!.com/food/recipes/!.!.!.
1 stick plus 1 tablespoon unsalted butter
4 ounces semisweet chocolate, with 60 percent cocoa solids
2 eggs
3/4 cup superfine sugar
3 tablespoons all-purpose flour
Special equipment: 4 (2/3 to 1-cup capacity) ramekins
Place a baking sheet in the oven and preheat to 400 degrees F!.
Butter the ramekins with 1 tablespoon butter!.
Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little!.
In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture!. Divide the mixture between the 4 buttered ramekins!. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath!.
Place each ramekin on a small plate with a teaspoon and serve!. Make sure to warn people that these desserts will be HOT!
Best-Ever Brownies
http://www!.dianasdesserts!.com/index!.cfm/!.!.!.
Ingredients:
1 1/4 cups sifted all-purpose flour
1 teaspoon salt
2 sticks (1 cup/8 ounces/226g) unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
2 cups granulated sugar
1 teaspoon pure vanilla extract
4 large eggs
Instructions:
Center a rack in the oven and preheat the oven to 350 degrees F (180 C)!.
Sift the flour and salt together and set aside!.
Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate doesn't scorch!. (Alternatively, you can melt the ingredients in the dop of a double boiler over, not touching, simmering water!.) Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla!. Pour the mixture in a large bowl!.
Put the remaining 1 cup sugar and eggs into the bowl of a mixer (or a mixing bowl if you're using a hand-held mixer) and whisk by hand just to combine!. Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so the eggs don't set from the heat!. Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes!. Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture!. When the eggs are almost completely incorporated, gently fold in dry ingredients!.
Cooking Instructions
Pour and scrape the batter into an unbuttered 9-inch square pan!. Bake the brownies for 25 to 28 minutes, during which time they will rise a little and the top will turn dark and dry!. Cut into the center at about the 23-minute mark to see how the brownies are progressing They'll be perfect if they're just barely set and still pretty gooey!. They're still awfully good on the other side of set, so don't worry if you miss the moment on your first try!. Cool the brownies in the pan on a rack!. Cut into 1 1/2 by 3-inch bars to serve!.
The brownies will keep, covered, for 2 to 3 days at room temperature and can be frozen for up to a month!. Thaw, still wrapped, at room temperature!. These never freeze solid, so you might want to think about using them as a mix-in for ice cream!.
Makes 18 brownies!.
others:
here are some sites that teaches you!. i learnt cooking from these sites too and it's works!. before that, i recommend you to watch chef nigella lawson at http://www!.youtube!.com !. she has the fastest, easiest and delicious recipes!. really good!. i learn cooking, baking, etc from her and get the full recipes from foodnetwork!.com and foodtv!.ca
http://www!.foodnetwork!.com
http://www!.foodtv!.ca
http://www!.asianfoodchannel!.com
http://www!.taste!.com!.au
http://www!.myrecipes!.com
http://www!.rachelraymag!.com/recipes
http://www!.kuali!.com
http://www!.joyofbaking!.com
http://www!.mrbreakfast!.com
http://www!.marthastewart!.com
http://www!.dyannbakes!.com
http://www!.dianasdesserts!.com
http://www!.bettycrocker!.com
http://www!.lifestylefood!.com!.au/home
http://www!.abc!.net!.au/kyliekwong
http://www!.ming!.com/simplyming/
if you want to watch them cooking, can thru, their sites and learn cooking!. if not, go to http://www!.youtube!.com and find for the chefs!.
homecook chef nigella lawson = fast, easy and delicious
chef anna olson = dessert and pastry chef
chef giada de laurentiis = italian food
chef rachel ray = creative, and delicious food
chef donna dooher = a good teacher, easy, delicious but professional
chef kylie kwong, chef amy beh and chef ming tsai = chinese chefsWww@FoodAQ@Com
http://youtube!.com/watch!?v=lrLKa2AAMbk
http://www!.foodnetwork!.com/food/recipes/!.!.!.
1 stick plus 1 tablespoon unsalted butter
4 ounces semisweet chocolate, with 60 percent cocoa solids
2 eggs
3/4 cup superfine sugar
3 tablespoons all-purpose flour
Special equipment: 4 (2/3 to 1-cup capacity) ramekins
Place a baking sheet in the oven and preheat to 400 degrees F!.
Butter the ramekins with 1 tablespoon butter!.
Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little!.
In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture!. Divide the mixture between the 4 buttered ramekins!. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath!.
Place each ramekin on a small plate with a teaspoon and serve!. Make sure to warn people that these desserts will be HOT!
Best-Ever Brownies
http://www!.dianasdesserts!.com/index!.cfm/!.!.!.
Ingredients:
1 1/4 cups sifted all-purpose flour
1 teaspoon salt
2 sticks (1 cup/8 ounces/226g) unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
2 cups granulated sugar
1 teaspoon pure vanilla extract
4 large eggs
Instructions:
Center a rack in the oven and preheat the oven to 350 degrees F (180 C)!.
Sift the flour and salt together and set aside!.
Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate doesn't scorch!. (Alternatively, you can melt the ingredients in the dop of a double boiler over, not touching, simmering water!.) Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla!. Pour the mixture in a large bowl!.
Put the remaining 1 cup sugar and eggs into the bowl of a mixer (or a mixing bowl if you're using a hand-held mixer) and whisk by hand just to combine!. Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so the eggs don't set from the heat!. Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes!. Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture!. When the eggs are almost completely incorporated, gently fold in dry ingredients!.
Cooking Instructions
Pour and scrape the batter into an unbuttered 9-inch square pan!. Bake the brownies for 25 to 28 minutes, during which time they will rise a little and the top will turn dark and dry!. Cut into the center at about the 23-minute mark to see how the brownies are progressing They'll be perfect if they're just barely set and still pretty gooey!. They're still awfully good on the other side of set, so don't worry if you miss the moment on your first try!. Cool the brownies in the pan on a rack!. Cut into 1 1/2 by 3-inch bars to serve!.
The brownies will keep, covered, for 2 to 3 days at room temperature and can be frozen for up to a month!. Thaw, still wrapped, at room temperature!. These never freeze solid, so you might want to think about using them as a mix-in for ice cream!.
Makes 18 brownies!.
others:
here are some sites that teaches you!. i learnt cooking from these sites too and it's works!. before that, i recommend you to watch chef nigella lawson at http://www!.youtube!.com !. she has the fastest, easiest and delicious recipes!. really good!. i learn cooking, baking, etc from her and get the full recipes from foodnetwork!.com and foodtv!.ca
http://www!.foodnetwork!.com
http://www!.foodtv!.ca
http://www!.asianfoodchannel!.com
http://www!.taste!.com!.au
http://www!.myrecipes!.com
http://www!.rachelraymag!.com/recipes
http://www!.kuali!.com
http://www!.joyofbaking!.com
http://www!.mrbreakfast!.com
http://www!.marthastewart!.com
http://www!.dyannbakes!.com
http://www!.dianasdesserts!.com
http://www!.bettycrocker!.com
http://www!.lifestylefood!.com!.au/home
http://www!.abc!.net!.au/kyliekwong
http://www!.ming!.com/simplyming/
if you want to watch them cooking, can thru, their sites and learn cooking!. if not, go to http://www!.youtube!.com and find for the chefs!.
homecook chef nigella lawson = fast, easy and delicious
chef anna olson = dessert and pastry chef
chef giada de laurentiis = italian food
chef rachel ray = creative, and delicious food
chef donna dooher = a good teacher, easy, delicious but professional
chef kylie kwong, chef amy beh and chef ming tsai = chinese chefsWww@FoodAQ@Com
Chicken Almond Casserole
2 lbs boneless skinless chicken breast, chopped
1 cup rice
2 cups chicken broth
10 3/4 fl ozs cream of mushroom soup
1 cup milk - 2%
3/4 tbs white pepper
1 tbs salt
2 tbs lemon juice
3 tbs onion, chopped
4 ozs canned sliced water chestnuts
1 cup celery stalk
1 cup sliced almonds
3 tbs butter, melted
1 cup corn flakes, crushed
Preheat over to 350 degrees!.
Bring rice and chicken broth to a boil, then drop to a simmer while you contiue preparations!.
Cook chicken in a skillet with no stick cooking spray 5-7 minutes, until no longer pink!.
Stir in remaining ingredients except almonds, butter and corn flakes!.
Place in a large lightly greased casserole dish!.
Mix 1/2 cup almonds, melted butter and corn flakes together!.
Top casserole with mixture!.
Bake 45 minutes!.Www@FoodAQ@Com
2 lbs boneless skinless chicken breast, chopped
1 cup rice
2 cups chicken broth
10 3/4 fl ozs cream of mushroom soup
1 cup milk - 2%
3/4 tbs white pepper
1 tbs salt
2 tbs lemon juice
3 tbs onion, chopped
4 ozs canned sliced water chestnuts
1 cup celery stalk
1 cup sliced almonds
3 tbs butter, melted
1 cup corn flakes, crushed
Preheat over to 350 degrees!.
Bring rice and chicken broth to a boil, then drop to a simmer while you contiue preparations!.
Cook chicken in a skillet with no stick cooking spray 5-7 minutes, until no longer pink!.
Stir in remaining ingredients except almonds, butter and corn flakes!.
Place in a large lightly greased casserole dish!.
Mix 1/2 cup almonds, melted butter and corn flakes together!.
Top casserole with mixture!.
Bake 45 minutes!.Www@FoodAQ@Com
THis is delish and easy to make!. i like to serve it over angel hair pasta or rice!. pastas better!. Chicken Marsala Recipe courtesy Tyler Florence and JoAnn Cianciulli
Show: Food 911
Episode: Chicken Marsala Rocks!
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick!. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly!.
Heat the oil over medium-high flame in a large skillet!. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess!. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan!. Remove the chicken to a large platter in a single layer to keep warm!.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat!. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper!. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol!. Add the chicken stock and simmer for a minute to reduce the sauce slightly!. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through!. Season with salt and pepper and garnish with chopped parsley before servingWww@FoodAQ@Com
Show: Food 911
Episode: Chicken Marsala Rocks!
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick!. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly!.
Heat the oil over medium-high flame in a large skillet!. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess!. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan!. Remove the chicken to a large platter in a single layer to keep warm!.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat!. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper!. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol!. Add the chicken stock and simmer for a minute to reduce the sauce slightly!. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through!. Season with salt and pepper and garnish with chopped parsley before servingWww@FoodAQ@Com
how about chicken parmigiana!? boil the noodles as normal, partially cook the chicken breasts in your fryer, then cover them in a pan with marinara sauce and parmigiana cheese put in the oven and cook the rest of the way, and serve plated with teh noodles and sauce spooned over them!.Www@FoodAQ@Com
As another answerer I dont think fried chicken over pasta sounds good either!. You could fry chicken breasts in italian bread crumbs, add pasta sauce and motzarella cheese on top!. That would be fine and yummy! Put it on top of cooked penne pasta, spaghetti or linguini!.Www@FoodAQ@Com
Serve this =)!.!.!. Sorry Ihad to put links!.!.it's three recipes ( a menu)!.!.hope I helped!
Chicken Parmesan
http://www!.recipezaar!.com/19135
Cheesy Garlic Bread
http://www!.recipezaar!.com/12598
Chocolate Covered Strawberries
http://www!.recipezaar!.com/29413Www@FoodAQ@Com
Chicken Parmesan
http://www!.recipezaar!.com/19135
Cheesy Garlic Bread
http://www!.recipezaar!.com/12598
Chocolate Covered Strawberries
http://www!.recipezaar!.com/29413Www@FoodAQ@Com
fried chicken over pasta doesn't sound that good to me!. what about an herb crusted parmesan chicken breast served over pasta with a light sauce or something along those lines!.Www@FoodAQ@Com
foodnetwork!.com has some awesome recipes for chicken and pasta!. good luck and happy eats!Www@FoodAQ@Com
Chicken Parmigiana
Recipe courtesy Tyler Florence
1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried plain bread crumbs
1 cup freshly grated Parmesan, plus extra for sprinkling
1/2 cup chopped flat-leaf parsley leaves
2 teaspoons garlic powder
1 (8-ounce) ball fresh mozzarella, thinly sliced
1 pound spaghetti pasta, cooked al dente
Preheat the oven to 350 degrees F!.
Coat a saute pan with olive oil and place over medium heat!. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft!. Add the olives and some hand-torn basil, reserve the rest of the basil for finishing the chicken!. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes, salt and pepper!. Lower the heat, cover, and keep warm!.
Get the ingredients together for the chicken so you have a little assembly line!. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly!. In a wide bowl, combine the eggs and water, beat until frothy!. Put the bread crumbs on a plate, add the 1 cup parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined!.
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet!. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs!. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once!.
Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top!. Sprinkle with Parmesan, and remaining basil!. Bake for 15 minutes or until the cheese is bubbly!. Serve hot with spaghetti!.Www@FoodAQ@Com
Recipe courtesy Tyler Florence
1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried plain bread crumbs
1 cup freshly grated Parmesan, plus extra for sprinkling
1/2 cup chopped flat-leaf parsley leaves
2 teaspoons garlic powder
1 (8-ounce) ball fresh mozzarella, thinly sliced
1 pound spaghetti pasta, cooked al dente
Preheat the oven to 350 degrees F!.
Coat a saute pan with olive oil and place over medium heat!. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft!. Add the olives and some hand-torn basil, reserve the rest of the basil for finishing the chicken!. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes, salt and pepper!. Lower the heat, cover, and keep warm!.
Get the ingredients together for the chicken so you have a little assembly line!. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly!. In a wide bowl, combine the eggs and water, beat until frothy!. Put the bread crumbs on a plate, add the 1 cup parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined!.
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet!. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs!. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once!.
Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top!. Sprinkle with Parmesan, and remaining basil!. Bake for 15 minutes or until the cheese is bubbly!. Serve hot with spaghetti!.Www@FoodAQ@Com