Romantic Dinner? Any suggestions what to make?

Question

Nothing too fussy so that I don't stress myself out while making it.... ;) He doesn't like seafood or chinese....

Answer 1

Grill a beautiful pair of steaks. Pair it with a delicious Chianti, potatoes and a salad with dried cranberries, walnuts and bleu cheese and you've got a meal that a MAN will find immensely delicious and romantic.

Answer 2

How about starting with a fresh tossed salad with cucumbers and tomatoes. The main course could be spaghetti with some home made garlic bread. If there is room afterwards chocolate pie, or something chocolate. Chocolate is for lovers which makes me wonder ........ you might want to re-think the garlic bread.

Answer 3

Something simple. Remember, its not necessarily what you serve that counts, but the fact that you went through the trouble to serve it. Try spaghetti with meat sauce. The pasta is easy to cook and you can buy all sorts of spaghetti sauce at the store. Don't forget the candles and music, something light that won't drown out your conversation. Wear something comfortable and flattering and relax. Enjoy the occasion.

Answer 4

Spicy Wine Pot Roast
from by Crockpot Cooking by Barbara Blitz
Ingredients:
3 lb beef roast
1 medium onion, chopped
1 package brown gravy mix
1 cup water
1/4 cup tomato sauce
1/4 cup red wine
2 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
1/2 teaspoon dried mixed herbs
chopped parsley to garnish
salt and pepper

Preparations:
Sprinkle meat with salt and pepper. Place in crockpot. Combine all remaining ingredients, except parsley, and pour over meat. Cover and cook on LOW for ten hours. Remove the meat and slice. Thicken sauce with flour mixed in a small amount of water and serve over meat sprinkled with chopped parsley.

Makes 4 Servings.



Better Than Sex Cake

1 package German Chocolate Cake Mix
1 (14 oz.) can sweetened condensed milk
2 cups hot fudge topping
1 (12 oz.) container frozen whipped topping, thawed
4 chocolate toffee bars (Skor or Heath)

Bake german chocolate cake mix according to package directions.

While cake is still warm poke holes in top of cake with the end of a wooden spoon, pour sweetened condensed milk over top. Let cake cool. Pour hot fudge topping over top of cake and let set. Spread on whipped topping and garnish with crushed toffee bar crumbs.

Makes 24 servings.

Answer 5

mixed greens with balsamic vinegrette, penne ala vodka (easy to make), lemon, rosemary chicken with baby potatoes and asparagus. Then nothing says romantic better than chocolate dipped strawberries with whipped cream. Or just have the salad, pasta and dessert. All super easy, all impressive and all yummy.

Answer 6

Hmm, Romantic dinner...i would say Pasta would be fine but what really makes a romantic dinner..the mood, lighting flowers candles clothing etc

Answer 7

Lasagna is always a good bet. Some garlic bread, fresh salad, and a little red wine, if that doesn't work, get a new boyfriend. LOL

Answer 8

spaghetti is easy to make, and can easily be dressed up. Add a salad and some rolls and its a full meal and takes very little time.

Answer 9

Try Culinary Chef at http://www.culinarychef.com for recipes and whole menus for the special occasions.

Answer 10

Cheese Stuffed Tomatoes

Ingredients:
2 tomatoes
1/3 cup lowfat creamed cottage cheese
1 teaspoon lemon juice
2/3 teaspoon margarine
2 2/3 ounces fresh mushrooms, sliced
1 green onion, sliced thin with top
1 teaspoon minced fresh parsley
1 teaspoon flour
2 2/3 tablespoons cracker meal

Preparations:
In blender or food processor, whip cottage cheese with lemon juice. In a large skillet, melt margarine. Add mushrooms-onion mixture. Stir in cottage cheese and cook about 5 minutes. DO NOT BOIL. Stuff tomato shells and bake in a preheated 375 degree F. oven for 15-20 minutes.

Makes 2 Servings
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Grilled Marinated Vegetables

Ingredients:
8 zucchini, halved lengthwise
8 squash, halved lengthwise
4 red bell peppers, quartered lengthwise
8 mushrooms

Zesty Lime Marinade
1/2 cup bottled lime juice
1/2 cup water
1/2 teaspoon seasoned pepper
1/2 teaspoon celery seeds
1/2 teaspoon garlic powder

Preparations:
Arrange all vegetables in glass baking dish. Combine all marinade ingredients in a separate bowl. Pour marinade over vegetables. Let stand 30 minutes at room temperature.

Prepare barbecue (high heat). Remove vegetables from marinade. Grill until golden, turning frequently with tongs, about 10 minutes. Transfer to platter. Season with salt and pepper and serve.

Makes 2 Servings.
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Provencale Tomato and Potato Soup

Ingredients:
1 1/2 pounds (about 4 medium) fresh Florida tomatoes
1 tablespoon olive oil, or vegetable oil
1/2 cup chopped onions
1 teaspoon minced fresh garlic cloves
3 cups chicken broth
2 teaspoons paprika
1/2 teaspoon thyme leaves, crushed
1/2 teaspoon fennel seeds
1/4 teaspoon grated orange peel
1 1/2 cups diced, peeled potatoes

Preparations:
Use tomatoes held at room temperature until fully ripe. Dice tomatoes (makes about 3 cups); set aside. In a medium saucepan heat oil until hot. Add onion and garlic; saute until onion is transparent, about 5 minutes. Add chicken broth, paprika, thyme, fennel and orange peel. Bring to a boil. Add potatoes and 1 1/2 cups of the reserved tomatoes. Bring to a boil. Reduce heat and simmer, covered until vegetables are tender, about 10 minutes. Place half of vegetables and liquid in the container of an electric blender; whirl until smooth. Repeat with remaining mixture. Return all soup to saucepan. Bring to a boil. Add remaining 1 1/2 cups tomatoes. Simmer, covered, until tomatoes are soft, about 5 minutes. Add additional liquid, if needed.

Makes 2 Servings.
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TriColor Arugula Salad with Lemon Dressing


Ingredients:
Lemon Dressing
1/4 cup corn oil
1/4 cup lemon juice
1/2 medium lemon, peeled and grated
2 tablespoons sugar
1 pinch salt and white pepper to taste

Salad
2 ounces arugula lettuce
1/2 small head radicchio
1/2 small head Belgian endive
1 medium vine-ripe tomato
1/4 cup sliced black olives

Comments:
Lemon and arugula combine to create a distinctive flavor.

Preparations:
Lemon Dressing: In a medium mixing bowl, combine corn oil, lemon juice, grated peel, sugar, and salt and pepper. Mix thoroughly and let sit in refrigerator 2 hours.

Remove stems from lettuce, wash completely. Cut Belgian endive 1/2–inch from stem and place 4 leaves on cold salad plates with tips facing outward. Next, pick 4 leaves of radicchio and place 2 each on salad plates to make a bowl in the middle of the plates. Place arugula in middle of bowl, flowing out slightly. Dice tomatoes and sprinkle on top of lettuce. Garnish with sliced black olives. Dribble a fourth of lemon dressing on top of salads when ready to serve. Serve extra dressing to the side.

Makes 2 Servings

GOOD LUCK!