What special food would you like to make to impress your man.?

Question

I just want to impress my boyfriend with something special, but i don't have any original idea, it's my first time cooking.
It's going to be a very special moment for us because i am going to show him that i lost my kitchen fobia and that i want to make him happy.
Thank You

Answer 1

Aww, that's really sweet!! He will love anything you cook because it comes from the heart. Here's a bunch of different recipes I've used, some easy, and some that SEEM hard, but really are easy. Good luck hun!

Steak Pinwheels w/Rosemary Mashed Potatoes

1 2/3 cups canned beef broth
3/4 cup ready-to-use sun-dried tomatoes (not packed in oil)
1/4 cup butter
1 (6.6-ounce) package stuffing mix
1 (1 1/4-pound) skirt steak
Salt and freshly ground black pepper
Rosemary Mashed Potatoes, recipe follows
Add broth, sun-dried tomatoes, and butter to a medium saucepan and bring to a boil over medium-high heat. Stir in contents of stuffing mix pouch. Cover saucepan and remove from heat. Let stand 5 minutes. Fluff stuffing with fork. Let stuffing cool completely.
Preheat oven to 425 degrees F.

Lay steak flat on clean work surface and sprinkle with salt and pepper. Cover steak evenly with stuffing. Roll up steak lengthwise to create a pinwheel effect, enclosing stuffing completely. Skewer seam with toothpicks. Place the steak roll, seam side down, on a foil-covered cookie sheet. Sprinkle roll with salt and pepper. Roast until steak is golden brown and cooked through, about 40 minutes.

Rosemary Mashed Potatoes:
1 (11-ounce) package refrigerated prepared mashed potatoes
4 tablespoons (1/2 stick) butter
1/4 cup whole milk
2 teaspoons fresh rosemary leaves, finely chopped
Salt and freshly ground black pepper
While steak is cooking, transfer potatoes from package into a medium saucepan. Add butter, milk, and rosemary, and warm over medium-low until completely heated through. Season, to taste, with salt and pepper.

Frosty Lemon Chiffon Pie

1 cup cold whole milk
1 (1.3-ounce) envelope dry whipped topping mix
1 1/4 (11.3-ounce) jars lemon curd
1 (3.4-ounce) box lemon instant pudding and pie filling mix
1 (6-ounce) premade shortbread piecrust
1 cup frozen whipped topping, slightly thawed

In a stand mixer or with a hand mixer, beat 1/2 cup of the milk and dry whipped topping mix in a large bowl for 4 minutes, or until light and fluffy. Set aside. In another large bowl, beat 1 jar of lemon curd, lemon pudding mix, and remaining 1/2 cup of milk for 2 minutes, or until smooth and beginning to thicken. Fold whipped topping mixture into lemon pudding mixture. Spoon into pie crust. Spread slightly thawed whipped topping over lemon mixture. Swirl remaining lemon curd through whipped topping. Freeze for 30 minutes before serving

Mexican Pizza

1/4 cup sour cream
1/4 cup salsa (recommended: Pace)
1 1/4 pounds ground beef
4 garlic-herb wraps (recommended: Mission), or any large tortilla
2 cups shredded Mexican blend cheese (recommended: Kraft)
1 (16-ounce) can refried black beans (recommended: Rosarita)
1/2 red onion, diced
2 cups lettuce, shredded
1 tomato, diced
Nacho rings, for garnish
Set up the grill for direct cooking over medium heat. Oil the grate when ready to start cooking.
In a small bowl, stir to combine the sour cream and salsa; set aside.

Brown the ground beef in a skillet. Set aside to cool.

Lay out 2 wraps or tortillas. Divide the cheese and sprinkle over wraps. Top with remaining wraps; set aside. In a microwave-safe bowl, cook beans on high setting for 4 to 6 minutes in the microwave, or until done. Place the cheese-filled wraps on the hot oiled grill and cook for 2 minutes; turn over. Divide the black beans and spread on top of the wrap. Top with the reserved cooked beef and diced onions. Close the grill and cook for 2 more minutes.

Remove the pizzas from grill and top with lettuce, tomatoes, and drizzle with the sour cream salsa mixture. Serve hot, garnished with nacho rings.

INDOOR: Preheat oven to 400 degrees F. Complete above steps through microwaving the beans. In a skillet large enough to fit the wraps, heat 2 tablespoons of vegetable oil over medium heat. When the oil is hot, carefully fry both sides of wraps for 1 to 2 minutes, or until golden brown, turning with a large spatula. Transfer wraps to a baking sheet. Spread each wrap with the heated black beans and top with reserved ground beef and diced onions. Place in oven and bake for 5 minutes. Remove from oven and garnish as directed.

Individual Lime Cheesecake

1 block (8 ounces) cream cheese (recommended: Philadelphia), softened
1/2 cup sugar
3 tablespoons lime curd (recommended: Dickensons)
6 mini graham cracker crusts (recommended: Keebler)
Whipped topping (recommended: Cool Whip)
Sugared lime slices, for garnish
In a medium mixing bowl, beat the cream cheese and sugar with an electric mixer until creamy. Beat in the lime curd on low speed until just combined.
Spoon the mixture into the graham cracker crusts. Place on a small baking sheet in the freezer for 10 minutes. Serve with a dollop of whipped topping and 1/4 of a slice of lime that has been sprinkled with sugar.

Cosmorita *I don't know if you're 21 or even drink, but it's yummy!*

Ice
1 shot tequila
Splash lime juice
2 shots cranberry juice
Lime wheel, for garnish
To a martini shaker filled with ice, add all ingredients. Shake and strain into martini glass. Garnish with lime wheel.

Shrimp and Avocado Salad

8 ounces fresh bay shrimp
1 cup shredded carrots, rinsed and drained
1/2 cup frozen petite peas, thawed
1/2 cup frozen cut corn kernels, thawed
4 tablespoons favorite vinaigrette (recommended: Champagne vinaigrette)
Salt and pepper
1 ripe avocado, halved and pitted
Toss shrimp, carrots, peas, corn, and 3 tablespoons vinaigrette in a medium bowl to coat. Season shrimp salad, to taste, with salt and pepper. Place 1 avocado half on each of 2 plates. Divide shrimp salad on top of avocado halves. Drizzle the remaining 1 tablespoon of vinaigrette over avocado halves and serve.

Bread Salad

2 medium tomatoes, chopped
1 yellow bell pepper, stemmed, seeded, and sliced
1/2 cucumber, halved lengthwise, seeded, and sliced
1/2 small red onion, thinly sliced
1 tablespoon capers, rinsed
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
Salt and pepper
2 cups garlic and herb croutons
In a large bowl, combine tomatoes, bell pepper, cucumber, onion, and capers. In a small bowl, whisk together the vinegar and oil; season, to taste, with salt and pepper. Pour dressing over vegetables and toss thoroughly but gently. Spread croutons in a single layer in a large serving bowl. Spoon vegetables evenly over the croutons and pour any remaining liquid in the bowl over all.

Cilantro Lime Pesto Pasta

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice
1/2 cup shredded asiago, plus 1/2 cup shredded
1 1/2 teaspoon salt
1/4 cup chicken broth
8 cups linguini pasta, cooked al dente
2 cups cooked, cubed chicken
4 cups pesto sauce
1 cup sun-dried tomato, sliced julienned
Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, 1/2 cup asiago, salt and chicken broth on low speed for 2 minutes. Set aside. In large saucepan combine pasta, cooked chicken and sauce. Heat over medium heat for 2 minutes. Pour into serving bowls. Top with remaining asiago and sun-dried tomatoes.

Venetian Ice Cream Cake

1 quart coffee ice cream, softened
3/4 cup butterscotch caramel topping
3/4 cup chopped pecans, toasted
1 quart vanilla ice cream, softened
1 container (8 ounces) frozen whipped topping, thawed
2 (5.5-ounce) packages chocolate caramel cookie bars (20 sticks total)
1 milk chocolate candy bar, shaved
Special Equipment: pastry bag (or resealable plastic bag) and a # 6 star tip

Line a (9 1/4 by 5 by 2 3/4-inch) metal loaf pan with 2 layers of plastic wrap, allowing 3 inches of plastic to hang over pan sides. Using a rubber spatula, press 1/4 of the coffee ice cream into pan. Drizzle 1 tablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans over caramel. Spread 1/4 of the vanilla ice cream over nuts. Drizzle 1 tablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans over caramel. Freeze for 20 minutes or until firm. Repeat layering of coffee ice cream, caramel, pecans, and vanilla ice cream 3 more times, freezing for 20 minutes between each layering. Fold plastic overhang atop cake to cover. Freeze for 4 hours or until frozen solid.
To unmold, wrap hot damp towels around pan to loosen ice cream cake from pan. Fold back plastic from atop ice cream cake. Invert a large plate or serving platter atop the ice cream cake. Holding plate and pan together, invert cake onto plate. Remove pan from cake; peel off plastic wrap. Spoon whipped topping into pastry bag fitted with a star tip. Pipe stripes or fluted lines atop cake. Freeze for 1 hour or until whipped topping is frozen solid. Let cake stand at room temperature for 10 minutes before serving. Meanwhile, slice caramel cookie bars in half and arrange, cut side down, around perimeter of cake. Sprinkle chocolate shavings over cake. Cut cake crosswise into slices; transfer cake slices to serving plates.

Answer 2

it really depends on whatever you both like. If your not real comfortable cooking go for something easy. My husband always enjoys surf'n'turf. A good steak (cooked however you like it, medium rare you turn when the juice still "bloody" rises out the top) with Shrimp wrapped in bacon...get some thin bacon wrap your shrimp sprinkle with pepper and garlic salt and grill. A salad is always easy. If you like pasta, make sure water is boiling before adding the pasta you can tell it's done by throwing a piece at your fridge if it sticks your good to go.
There are so many easy recipes online just check some out and take into onsideration what you both like.

Answer 3

It would be good to prepare something that you know he likes. For instance, I would win points if I made a key lime pie.

Submitted by someone by the name of Pat Legler

INGREDIENTS:
5 egg yolks, beaten
1 (14 ounce) can sweetened
condensed milk

1/2 cup key lime juice
1 (9 inch) prepared graham
cracker crust
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
3. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
This recipe appears in our "Allrecipes cookbook". Buy it online at http://allrecipes.com/arcookbook/
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 8/10/2006

Answer 4

I would make something classic and not to complicated...less chance of mistakes. One of my favs is stufed shells...takes a little prep and time but in the end the results are worth it!!!! Boil the pasta shells as per pachage directions...drain and add olive oil to stop them from sticking together...set aside. Prepare the stuffing...I like a meat, spinach and chees combo....fry about 1 1/2 pounds of lean burger with minced onion and taste with garlic...drain fat...put meat in mixing bowl and add 1/2 cup thawed out frozen packged spinach that you have finely chopped...add 1/2 cup cottage cheese..1/2 cup shreaded mozzarella and 1/4 cup grated parmesean cheese.....mix all together well. Beat 1 egg and add to mixture...and then 1/4 cup bread crumbs. Mix well and use to fill pasta shells. Pour some jar spagetti/tomato sauce into a large baking dish..9x13 works...and arrange shells in pan. Pour some sauce on top of shells and bake in oven covered for about 30 min at 325...remove cover and sprinkle with shreaded chees and let bake 5-10 more mins. Serve with ceasar salad and sliced bread baquettes.....warm some sauce to put on the plate before adding shells and serve with parsley spinkled on top. Voila...nice and delicious meal...and impressive. Just hope he likes pasta!!! Good luck...hope this helps!!!

Answer 5

Fettuccine with Cream, Basil and Romano
Ingredients
(4 servings)
4 ea Bacon slices; chopped thick
1/2 c Whipping cream

1 x Or:
1/3 c Basil; chopped fresh
1 x Salt and freshly ground pepp
1 x Romano; freshly grated
4 ea Green onions; chopped
1/2 c Parmesan; freshly grated
1/2 c Romano; freshly grated
1/2 lb Fettuccine
1 x Parmesan; freshly grated
Instructions
Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner pasta containing basil. We like LOTS of sauce!

Answer 6

Hmmm. When I was first dating my husband his favorite things that I cooked him were steak and country fried steak with mashed potatoes and gravy. Both seem to appeal to boys, and both are really easy. A good way to cook steak is to marinade it in A-1 steakhouse terryaki marinade for 2-3 hours then sear it in a pan to brown it, then put it under the broiler in the oven for about 4 minutes on each side. For country fried steak you mix together 1 egg and about 1 c milk. Dip cube steaks in the egg mixture and then dredge in a seasoned flour (a little bit of red pepper and garlic in the flour is tasty) repeat. Pan fry the steaks until brown and crispy on each side. Put the steaks on a plate in the oven to keep warm, then use the pan drippings to make gravy for over the steaks and the mashed potatoes.

Answer 7

marinate some shrimp to put on skewers and grill
grill some baby veggies with it
serve some chilled sparkling cidar and some fresh strawberries

im sure he will love the entire meal plus it is easy food that can be shared between the 2 of you and eaten with your fingers (wink wink--very sensual)

Answer 8

I have always been appreciated for my breakfasts plus you get to wake up with each other ....home fries.with bell peppers onions and chopped bacon and sour dough toast lightly browned with 2 eggs over easy and a med sized order of sausage

Answer 9

stake with saute onions ,green peepers and mushrooms.with fried potato's, green beans and a side of salid.

Answer 10

well..... what does your boyfriend like. I make whatever my boyfriend likes which would be like pasta or sea food of some sort.

Answer 11

crembrule'