Recipes for a romantic dinner?!
i want to make a easy romantic dinner any recipes Www@FoodAQ@Com
Answers:
Perfect Roast Chicken
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges (optional)
Olive oil
Preheat the oven to 425 degrees F!.
Remove the chicken giblets!. Rinse the chicken inside and out!. Remove any excess fat and leftover pin feathers and pat the outside dry!. Liberally salt and pepper the inside of the chicken!. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic!. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper!. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken!. Place the onions, carrots, and fennel in a roasting pan!. Toss with salt, pepper, 20 sprigs of thyme, and olive oil!. Spread around the bottom of the roasting pan and place the chicken on top!.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh!. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes!. Slice the chicken onto a platter and serve it with the vegetables!.
--Ina Garten
-------------------------
Roasted Asparagus with Parmesan
Serves 4
2 bunches asparagus (1? lbs!.), washed and ends snapped off
1? Tbsp!. olive oil
Kosher salt
Freshly ground black pepper
? cup finely grated Parmesan cheese
Preheat oven to 450oF!. On a rimmed baking sheet, toss asparagus with olive oil!. Season with S&P to taste!. Arrange in an even layer on pan, and sprinkle w/ parmesan cheese!. Roast until asparagus is tender and cheese is melted, 10-15 minutes!. Serve immediately!.
--Everyday FOOD
------------------------------
Roasted Potatoes with Onion, Bacon, and Thyme
Serves 4
This preparation is superb with potatoes, but it works nicely with other root vegetables as well!.
5 slices of bacon
1 medium head of garlic
1 1/2 pounds all-purpose potatoes peeled and cut into 1 1/4-inch pieces
1 medium onion
2 tablespoons dried thyme , crumbled
table salt
ground black pepper
1!. Heat oven to 400 degrees!. Cook 5 slices of bacon (1/4 pound) in a roasting pan over medium-high heat or in a 400 degree oven until crisp!. Remove bacon, crumble and set aside!. Leave about 2 tablespoons of bacon fat in roasting pan!.
2!. If roasting garlic cloves in skins, simply break head into individual cloves!. If you wish to roast cloves out of skins, put whole, unpeeled head in a small saucepan with water to cover!. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes!. Drain and refresh garlic head under cold water!. Separate cloves and peel!.
3!. Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding!. Toss vegetables with bacon fat from roasting pan, dried crumbled thyme and sprinkle with salt!. Roast, stirring or shaking vegetables every 15 minutes, until tender and evenly browned, 45 to 50 minutes!. Add unpeeled garlic cloves during final 20 minutes; add peeled garlic during final 15 minutes!. Sprinkle with pepper; taste and adjust seasonings!. Garnish with crumbled bacon and serve hot or at room temperature!.
-- Cooks Illustrated
-------------------------------
Chocolate Fondue
It's important to maintain moderately low heat (no more than 120°F) under your fondue pot so the chocolate stays melted and just warm to the touch!. Too much heat can ruin the chocolate!.
1/2 cup heavy cream
8 oz!. semisweet chocolate, chips or finely chopped bar
1 tsp!. vanilla extract
1 pound cake, cut into 1-inch cubes
2 pints strawberries, rinsed and hulled
Fill the fondue pot with 2 cups warm water and place the pot on the stand!. Fill the fuel burner with oil according to the manufacturer's instructions and set it on the stand!.
In a small saucepan over medium-low heat, warm the cream until steam begins to rise, 2 to 3 minutes!. Remove from the heat, add the chocolate, and stir until melted, smooth and creamy!. Add the vanilla and stir until blended!. Pour the chocolate sauce into the porcelain insert and place the insert in the fondue pot!. Set the splatter guard on the top!.
Set the fondue pot on the table and light the fuel burner, following the manufacturers instructions!. Serve with pound cake, strawberries and individually marked fondue forks for dipping!. Serves 6!.
--Williams-Sonoma
Www@FoodAQ@Com
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges (optional)
Olive oil
Preheat the oven to 425 degrees F!.
Remove the chicken giblets!. Rinse the chicken inside and out!. Remove any excess fat and leftover pin feathers and pat the outside dry!. Liberally salt and pepper the inside of the chicken!. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic!. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper!. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken!. Place the onions, carrots, and fennel in a roasting pan!. Toss with salt, pepper, 20 sprigs of thyme, and olive oil!. Spread around the bottom of the roasting pan and place the chicken on top!.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh!. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes!. Slice the chicken onto a platter and serve it with the vegetables!.
--Ina Garten
-------------------------
Roasted Asparagus with Parmesan
Serves 4
2 bunches asparagus (1? lbs!.), washed and ends snapped off
1? Tbsp!. olive oil
Kosher salt
Freshly ground black pepper
? cup finely grated Parmesan cheese
Preheat oven to 450oF!. On a rimmed baking sheet, toss asparagus with olive oil!. Season with S&P to taste!. Arrange in an even layer on pan, and sprinkle w/ parmesan cheese!. Roast until asparagus is tender and cheese is melted, 10-15 minutes!. Serve immediately!.
--Everyday FOOD
------------------------------
Roasted Potatoes with Onion, Bacon, and Thyme
Serves 4
This preparation is superb with potatoes, but it works nicely with other root vegetables as well!.
5 slices of bacon
1 medium head of garlic
1 1/2 pounds all-purpose potatoes peeled and cut into 1 1/4-inch pieces
1 medium onion
2 tablespoons dried thyme , crumbled
table salt
ground black pepper
1!. Heat oven to 400 degrees!. Cook 5 slices of bacon (1/4 pound) in a roasting pan over medium-high heat or in a 400 degree oven until crisp!. Remove bacon, crumble and set aside!. Leave about 2 tablespoons of bacon fat in roasting pan!.
2!. If roasting garlic cloves in skins, simply break head into individual cloves!. If you wish to roast cloves out of skins, put whole, unpeeled head in a small saucepan with water to cover!. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes!. Drain and refresh garlic head under cold water!. Separate cloves and peel!.
3!. Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding!. Toss vegetables with bacon fat from roasting pan, dried crumbled thyme and sprinkle with salt!. Roast, stirring or shaking vegetables every 15 minutes, until tender and evenly browned, 45 to 50 minutes!. Add unpeeled garlic cloves during final 20 minutes; add peeled garlic during final 15 minutes!. Sprinkle with pepper; taste and adjust seasonings!. Garnish with crumbled bacon and serve hot or at room temperature!.
-- Cooks Illustrated
-------------------------------
Chocolate Fondue
It's important to maintain moderately low heat (no more than 120°F) under your fondue pot so the chocolate stays melted and just warm to the touch!. Too much heat can ruin the chocolate!.
1/2 cup heavy cream
8 oz!. semisweet chocolate, chips or finely chopped bar
1 tsp!. vanilla extract
1 pound cake, cut into 1-inch cubes
2 pints strawberries, rinsed and hulled
Fill the fondue pot with 2 cups warm water and place the pot on the stand!. Fill the fuel burner with oil according to the manufacturer's instructions and set it on the stand!.
In a small saucepan over medium-low heat, warm the cream until steam begins to rise, 2 to 3 minutes!. Remove from the heat, add the chocolate, and stir until melted, smooth and creamy!. Add the vanilla and stir until blended!. Pour the chocolate sauce into the porcelain insert and place the insert in the fondue pot!. Set the splatter guard on the top!.
Set the fondue pot on the table and light the fuel burner, following the manufacturers instructions!. Serve with pound cake, strawberries and individually marked fondue forks for dipping!. Serves 6!.
--Williams-Sonoma
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Steak, Baked potato, Salad, Chocolate Cake with Strawberries
Stuffed mushrooms,Salad, Pasta with Beef tips and mushrooms, Cherry cobbler with whipped creamWww@FoodAQ@Com
Stuffed mushrooms,Salad, Pasta with Beef tips and mushrooms, Cherry cobbler with whipped creamWww@FoodAQ@Com
Romantic Recipes From RecipeMatcher:
http://www!.recipematcher!.com/search-reci!.!.!.Www@FoodAQ@Com
http://www!.recipematcher!.com/search-reci!.!.!.Www@FoodAQ@Com