Any good ideas for a dinner for two?!
Answers: I want to cook something nice for two... I'm a beginner cook but not afraid to try something difficult... I was thinking orange chicken and ham fried rice w/ veggies... Anyone got a better idea?
Chateaubriand is not only good but very impressive.
http://allrecipes.com/Recipe/Chateaubria...
Bert
I don't have any ideas, well, I like lamb. I wouldn't do fried rice though, you'll both smell like crap and she won't want to kiss you or even be near you.
Coconut Curry Chicken
1 potato, cubed
1/2 pound chicken thighs, cut into pieces
2 tablespoons vegetable oil
1 green bell pepper, seeded and cubed
1 small onion, chopped
1/2 cup coconut milk
5 tablespoons curry sauce
1/2 teaspoon salt
1 cup water, divided
1 teaspoon cornstarch
Place cubed potatoes in a microwave-safe dish and heat in the microwave on High for 5 minutes.
Heat oil in a large skillet over medium heat. Place chicken in oil and cook to brown. Then stir in green peppers and onions; cook about 4 minutes. Stir in potato, coconut milk, curry sauce, salt, and 3/4 cup water.
Mix together cornstarch and 1/4 cup water. Stir into skillet, and simmer 10 minutes.
Fettucine alfredo
1 pound dry fettucine
~1 tablespoon salt (for the pasta water)
8 tablespoons (1 stick) butter (we use salted butter)
1 cup heavy cream
1 cup grated pecorino Romano (or Parmesan) cheese, plus a bit extra for sprinkling on top
1. Cook the pasta in salted water until it's al dente; see below for more details.
2. While the pasta is cooking, melt the butter over medium heat in a saucepan large enough to hold the entire pound of pasta.
3. When the butter is melted, reduce the heat to low and add the cream; heat, but do not boil or simmer.
4. Just before the pasta is finished draining, stir the cheese into the cream and butter until melted.
5. Add the drained (but not rinsed) pasta and toss (or mix) until everything is combined.
6. Serve immediately, with a light grating of pecorino Romano (or Parmesan) cheese on top.
Notes:
You can make a garlic alfredo sauce by adding 4 medium cloves of garlic (peeled and finely minced or pressed with a garlic press) to the butter while it's melting (in step 2), and then cooking that for about 2-4 minutes before adding the cream. To make a pepper alfredo sauce, add 1/4-1/2 teaspoon of ground black pepper with the cheese (in step 4). Or you can make a garlic pepper alfredo sauce by adding both.
This makes enough to serve four as a main course. Unfortunately, leftovers do not reheat well, so it's probably best to make only as much as you want on the day you cook it (we find a half-pound of pasta is good for the two of us). That said, if you do have leftovers, you don't have to throw them away. Store them in the fridge and then reheat in a 350F oven until they're warm (5-10 minutes, stirring at least once). Some of the fat will separate from the sauce on reheating (making the dish look less appetizing and even more unhealthful) but sprinkling it with more grated cheese makes it taste fairly good. At the least it will remind you of the deliciousness that was.
Pizza
INGREDIENTS
3 slices bacon
1 teaspoon olive oil
1 teaspoon garlic, minced
1 pinch red pepper flakes, or to taste
3 tomatoes - peeled, seeded and chopped
5 artichoke hearts, drained and chopped
1/4 cup chopped kalamata olives
1 tablespoon capers, rinsed and drained
salt and pepper to taste
2 cups uncooked rigatoni pasta
2 ounces crumbled feta cheese, for topping
1/4 cup chopped fresh flat-leaf parsley, for garnish
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DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels, and crumble into large pieces.
Meanwhile, bring a large pot of lightly salted water to a boil. Add the rigatoni pasta and cook until al dente, about 13 minutes. Drain, and place pasta into a large bowl.
Place olive oil in another skillet, and heat over medium-high heat. Stir in the garlic, and cook until fragrant, about 1 minute. Mix in the bacon, red pepper flakes, tomatoes, artichokes, olives, and capers. Cook and stir until heated through, about 5 minutes. Season to taste with salt and pepper.
Add bacon-vegetable mixture to pasta, and toss until evenly mixed. Divide between two serving plates. Sprinkle with feta cheese, and garnish with parsley. Serve immediately.
Chicken in Champagne Sauce
4 boneless chicken breasts
1 tsp thyme
1 tsp seasoned salt (Lawry’s)
1 tsp garlic salt or powder
6 tbs light margarine or butter
2/3 cup Asti Spumante or any sweet wine (use the cheapest you can find)
2 tsp flour (more if needed to thicken)
1 cup half and half or lowfat milk
Sprinkle chicken breasts with all seasonings. Heat butter in frying pan. Brown chicken. Add Asti or wine. Cover pan and simmer about 30- 40 minutes, turning twice, until chicken is tender. Remove chicken and keep warm. Thicken sauce with flour. Stir in half and half and heat sauce. Add chicken to sauce to coat. Makes 4 servings
Serving suggestions: Serve with boiled red potatoes or mashed potatoes with sauce on top and steamed broccoli
or
Quick Chicken Parmesan
4 Boneless Chicken Breasts, pounded flat
1 jar Spaghetti Sauce (I use Prego mushroom and garlic)
3 oz. Mozzarella Cheese, grated
2 cups Italian Bread Crumbs
2 oz. Parmesan Cheese
1/2 tsp garlic salt
1 egg, plus 1 tbs water, slightly beaten
Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 – 15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.
Serving Suggestions:
I serve this with Fettuccini Alfredo and garlic bread.
Creamy Fettuccini Alfredo
1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed
? cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)
? cup margarine (I use I Can’t Believe It’s Not Butter Light)
? cup milk (I use 1% or 2% low fat)
8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)
In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.
Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.
Serving Suggestions:
I serve this with chicken Parmesan, salad, and garlic bread.
you are a beginner cook so don't try to challenge anything complicated.
i think most ppl prefer simple flavor.
meatloaf , mashed potatoes, carrot and asparagas.
steak with sauteed onion and mashrooms on top, creamed spinach, garlic mashed potatoes,
seafood linguini. caeser salad, german potatoes & sausages
shrimp fried rice, spicky chicken wings, chinese broccoli with oyster sauce,