I want to cook?!
I want to cook?
i want to cook something special for my husband today is his birthay any ideas
Answers:
Well I don't know what he likes but damn. I just love a good meatloaf. Mashed potatoes and come corn...mmmmmmmm.
INGREDIENTS
* 2 pounds ground beef
* 3 sleeves of butter flavored crackers (Crushed)
* 1 small onion, chopped
* 2 eggs
* 3/4 cup ketchup
* 1/2 teaspoon brown sugar
* 2 slices bacon
*
* 1 cup ketchup
* 2 tablespoons vinegar
* 3/4 teaspoon salt, or to taste
* 2 tablespoons prepared yellow mustard
* 1/2 cup brown sugar
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together ground beef, crushed crackers, onion, eggs, 3/4 cup ketchup, and 1/2 teaspoon brown sugar until well blended. Press into a 9x5 inch loaf pan. Lay the two slices of bacon over the top.
3. Bake for 1 hour in the preheated oven, or until cooked through. While the loaf bakes, mix together the remaining 1 cup ketchup, vinegar, salt, mustard and 1/2 cup brown sugar. Spread over the top of the meat loaf for the last 15 minutes of baking.
This is great but drain meatloaf about half way through into sink if you don't its going to be soggy. It doesn't come out all uniform when u take it out of the pan but damn. This meatloaf is the bomb.
Source(s):
www.allrecipes.com
Grilled Raspberry Chicken
? 6 boneless, skinless chicken breasts
? 1/2 cup frozen raspberries, thawed
? 1 cup raspberry vinaigrette
? 1/4 cup raspberry vodka (optional)
? 1/4 cup finely chopped mint leaves (optional)
? Fresh mint sprigs, for garnish (optional)
? Fresh raspberries, for garnish (optional)
Rinse chicken breasts and pat dry with paper towels. Place chicken in a large zip-top bag. Add raspberries, vinaigrette, vodka (if using) and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.
Preheat grill to medium-high heat. Place chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries if so desired.
Rack of Lamb -
Seafood Pasta -
Bouillabaisse -
Baby Back Ribs -
Sweet and sour chicken
This recipe assumes that you are using one chicken
Ingredients
- 1 medium onion
- Salt, sugar, pepper, garlic, ginger
- Yogurt
- Vinegar
- Bell peper
- Tomatoes
- Lemon juice
- Soy sauce
1. Marinade chicken (small pieces) in vinegar, salt, yogurt and half a teaspoon of red chili powder
2. Take 1 medium onion, dice it up
3. Add the garlic and ginger
4. Heat it up in a skillet for about 2 minutes in olive oil
5. Add chicken
6. Cook for about 10 minutes
7. Add tomatoes, lemon juice (1/4 of a cup) and 2 tablespoon of sugar
8. Add a little less than half a cup of soy sauce
9. If it is too dry add a little bit of boiling hot water.
10. Cook till done (20 more minutes )
11. Dice the bell pepper and decorate
12. ENJOY
You can also replace the sugar with honey
Spiced Potato (I am assuming that you are using about 8 potatoes)
1. Take 1 large onion and chop it up (about 2 cm per piece)
2. Heat up a skillet/any type of pot you like and add the onions in some cooking oil
3. Cook for about 5 mints
4. Add pepper, and a can of salsa
5. Add about a cup of yogurt and a cup of boiling water
6. Cook for about 15 mints
7. Check if the potatoes are done
8. As soon as the potatoes are done add some chopped ginger, 1 chopped bell pepper, 2 large tomatoes and fresh cilantro. Cover the pot for about 10 mints to steam the pepper and tomatoes
9. ENJOY
Cook him his favorite meal.
For my husband it would be steak subs and poutine, with Reese's Pieces sprinkled chocolate cake and ice cream.
A prefectly cooked lobster is always special... have a vegetable like spinach or asparagus... and end with chocolate mousse... sounds like a plan to me...
For broiling,
Starting from frozen
Frozen lobster tail is available at most large supermarkets but be prepared for the price to vary considerably season to season, whether fresh or frozen. Thaw frozen lobster tails before cooking - they will be more tender than those cooked frozen. A faster thaw can be achieved by placing them in a plastic bag and immersing them in water while in the refrigerator for a few hours.
Prep the tails Insert point of kitchen shears between meat and hard shell on back. Clip shell down center, leaving fan tail intact. Do not remove underside membrane. Gently open shell, separating it from the meat. Lift raw tail meat through split shell. Arrange lobster tails, membrane side up in shallow pan with a small amount of water in bottom of pan to prevent drying.
Cooking Broil 4 inches from heat for 2-5 minutes depending on size. Turn, brush with melted butter and broil according to chart. The same method can be used for outdoor grilling, except place directly on well greased grill rack, cook membrane side first, turn, baste, & cook according to chart.
Boiling lobster tails
Drop lobster tail, thawed, into large kettle of boiling water with 1 tsp. salt for each quart of water. When water returns to a boil, lower heat and begin timing.
4 1/2 ounces bittersweet chocolate, finely chopped
2 tablespoons (1 ounce) unsalted butter, diced
2 tablespoons espresso or very strong coffee (I used decaf espresso from a local Starbucks)
1 cup cold heavy cream
3 large eggs, separated
1 tablespoon sugar
(Optional) Raspberries and extra whipped cream
1 Whip the cream to soft peaks, then refrigerate.
2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)
Serves 5-8, depending on the size of the servings.
Hello,
My husband LOVES my pork chops and for his 21st birthday he doesn't want a party or anything... just my pork chops, mashed potatoes and okra. That's a good country meal that is scrumptious....
You could light candles and just spend the night cuddling. That's my husband's favorite thing to do....
And for dessert, you could do strawberries and chocolate or a strawberry shortcake. Yumm...
Hope I helped....
Try this it is GREAT
Chicken Francese Recipe
4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons 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 the chicken breasts 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. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
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. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
I agree with the folks who suggest cooking his favorite meal, but I'd add something special, maybe a nice appetizer, maybe a special dessert, and set up the table with candles and such, and have matched wine.
Since today is his birthday , there isn't time to waste experimenting with new recipes. Make him one of his favorite recipes and one that you haven't made in a while. Then give him a massage after dessert. Treat him special. Get his refills, bring him appetizers prior to the meal ; encourage him to relax. By doing this even if his favorite is a grilled hotdog he will appreciate your efforts.
today is my husbands bday too! I hate to cook so Im making something super easy that he happens to love! Jumbo shrimp grilled with garlic and butter, mild seasonings, served with white rice,veggies and salad. Also, Im going to the local fish market, they fry the fish of your choice and have it ready to serve...sprinkle with limes..yummy! Its my idea of a "middle of the week" luao for my honey... dont forget the mango margaritas!
SOUFFLE OYSTERS
12 oysters on the shell
3 rashers bacon
60g butter
1 1/2 tablespoons plain flour
1/2 cup milk
1 teaspoon prepared mustard
60g cheddar cheese
salt, pepper
2 eggs, separated
Put oysters on to baking tray.
Remove rind from bacon, chop bacon into small pieces.
Put in frying pan, cook until crisp: sprinkle evenly over oysters.
Heat butter in pan, add flour, stir until combined, remove from heat.
Gradually add milk, stir until combined.
Add mustard, salt and pepper.
Return pan to heat, stir until sauce boils and thickens, remove from heat.
Add grated cheese and egg yolks, stir until combined.
Allow mixture to cool until warm.
Beat egg whites until soft peaks form, fold gently into cheese mixture.
Spoon heaped teaspoonfuls of mixture on to each oyster.
Bake in hot oven for 5 minutes or until puffed and golden
Serve immediately.
A Firefighter's Meatloaf
INGREDIENTS
2 slices whole wheat bread
2 pounds ground beef
1 green onion, chopped
2 tablespoons chopped onion
1 cup medium salsa
2 tablespoons whole grain Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons minced garlic
salt and pepper to taste
1 tablespoon barbeque sauce
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
Soak the bread in warm water in a small bowl. Place the beef in a large bowl. Drain bread and add to beef along with green onion, onion, salsa, Dijon mustard, Worcestershire sauce, garlic, salt and pepper. Mix by hand until well blended. Form into a loaf and place in a greased loaf pan.
Bake for 1 hour in the preheated oven. Drain off excess fat and top with barbeque (Diana) sauce. Return to the oven and bake for an additional 15 minutes.
for a side dish
Garlic Mashed Red Potatoes
INGREDIENTS
8 medium red potatoes, quartered
3 cloves garlic, peeled
2 tablespoons butter or stick margarine
1/2 cup fat-free milk, warmed
1/2 teaspoon salt
1/4 cup grated Parmesan cheese
DIRECTIONS
Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the potatoes are very tender. Drain well. Add the butter, milk and salt; mash. Stir in Parmesan cheese.
Spicy and Sweet Spinach - side dish
INGREDIENTS
1 tablespoon olive oil
3 cloves garlic, minced
1 pound fresh spinach
1 teaspoon dried red pepper flakes
salt and ground black pepper to taste
1/3 cup golden raisins
DIRECTIONS
Heat olive oil in large skillet over medium-high heat; stir in the garlic and cook until just beginning to brown. Add the fresh spinach and stir to coat with the oil. Season with red pepper flakes, salt, and ground black pepper. Cover the skillet and cook for 4 to 5 minutes. Pour in a little bit of liquid (water or broth) if your skillet seems dry. As the spinach cooks, it will wilt and reduce in size. Once the spinach is cooked through, add raisins and stir for 1 more minute, until heated through.