What's a really nice meal to cook for someone nice?

Answer 1

Lemon Cheesecake

Yields: 12-16 Servings.

Crust:
Cooking spray
1 3/4 cups fat-free vanilla wafer cookie crumbs, or any fat-free cookie crumbs of your choice
1/4 cup unsalted butter, melted


Filling:
3 (8-ounce) packages fat-free cream cheese
1 cup fat-free sour cream
2 cups sugar or sugar substitute (recommended: Splenda)
3 large eggs or 3/4 cup egg substitute
2 teaspoons lemon zest
2 tablespoons lemon juice

Lemon Curd:
1 1/2 teaspoons lemon zest
6 tablespoons lemon juice
1 large egg, plus 1 large egg yolk
1/2 cup sugar or sugar substitute (recommended: Splenda)
2 tablespoons unsalted butter, cut into bits, or any fat-free butter substitute


Make crust: Preheat oven to 325 degrees F.


Lightly spray a (9-inch) springform pan with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2 inches up side of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack.

Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in sugar or sugar substitute. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools). Let cool completely.

Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over gently simmering water. Whisk until hot and frothy, about 5 minutes. Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon. Remove from heat and cool for 30 minutes. Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread lemon curd over top. Let stand at room temperature for 30 minutes. Garnish with raspberries and zest, if desired. Cool cheesecake in refrigerator several hours or overnight before serving.

Answer 2

Picnics are so under rated!
Why don't you make them dinner and surprise them take them & the food to the bay or the beach or even a nice quiet park. They have disposable grills, or some place have their own grills just bring foil & charcoal, get some London broils They are good huge portions ($6 or so) and make a nice salad (ingredients about $8) and if you want to get fancy buy some baby shrimp add some butter & garlic in aluminum on the grill & pour on top of steak (baby shrimp about $4 a lb 1lb is enough for 2) If you have a nice picnic basket and a blanket, you will have a great time. You could do it all for $40 or less and use the other $40 for a bottle of wine or something, and all the work you do will be so gratifying later on.
Have fun!

Answer 3

STEAK DINNER



1 lb. round steak, 1/4 to 1/2 inch thick, well trimmed

1/4 cup A.1. Thick & Hearty Steak Sauce

1/4 cup KRAFT FREE Italian Fat Free Dressing

1/2 cup chopped onion

2 small cloves garlic, minced

1 lb. new potatoes, quartered

8 oz. sliced mushrooms

1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend


CUT steak into 6 equal portions; place in large baking dish sprayed with cooking spray. Mix steak sauce, dressing, onion and garlic; pour over steak. Cover. Marinate 1 hour in refrigerator.

ADD potatoes and mushrooms to ingredients in baking dish; cover.

BAKE at 350°F for 1 hour or until steak is cooked through and potatoes are tender, adding frozen vegetable blend to baking dish after 45 minutes.

Answer 4

For something not too hard to cook but impressive looking and tasty I would reccomend spagetti with King Prawns, fried quickly with butter and white wine, add som lemon, dill, salt pepper and rocket salad. put a lemon wedge on top. You can also change the prowns to smoked salmon.

Serve with italian bread, a green salad and some chilled white wine. Simple, delicious, and the person will be impressed without looking like you tried to hard.

Answer 5

It depends on what the person you're cooking for likes. I'd say pasta is something easy to cook and also great-tasting. You just boil the pasta and choose a sauce to go with. Add some garlic bread and maybe wine, and you're set. Or something sweet (if they like sweets) is also yummy, like chocolate cake or some other dessert. Bettycrocker.com is a good place to get recipes and ideas.

Answer 6

u should cook them grilled haddock seasoned with salt pepper and butter
then boil some baby potatoes season salt pepper
the boil some runner beans in a seperate little pan put some oil in and fry some garlic round about 1-2 cloves chopped in slices when the runner beans are cooked drain them and add the garlic
when the potatoes have finished add salt pepper and oil
serve on a dish with the haddock and to finish it off squeeze some lemon over the haddock to give it that fantastic taste

Answer 7

coq au vin, sweet and sour chicken, spag bol, roast dinner, chinese... God. People expect you to cook that crap

Get an authentic asian cook book and cook something from scratch, like dumplings and beef stew or something they may have never eaten from another country, decorate it nicely with candles and cute plates
im sure they'll be really impressed you went to so much trouble as well as really impressed with you on the whole for making it!

Answer 8

.Cherry Apricot Chutney Chicken

2 8-oz. skin-on airline chicken breast
6 oz. rice blend
8 oz. vegetables
2 Tbsp. chopped parsley

3 oz. cherry apricot chutney

SWEET CHERRY AND SUNDRIED APRICOT CHUTNEY (YIELDS 1 1/2 QUARTS):
1 cup brown sugar
2 cups cider vinegar
1 cup white wine
1 tsp. red chili flakes
1 tsp. powdered ginger
3 star anise
2 tsp. whole coriander seed
1 tsp. chopped garlic
2 cups sundried apricots (10 oz.)
3 cups canned sweet dark cherries (drained, 20 oz.)

Combine all ingredients in medium sauce pan and bring to a boil for 5 minutes. Reduce to a simmer for 20-30 minutes or until it reaches a syrupy consistency. Remove from heat, cool and cover.

Place chicken on char-broiler and grill both sides, making a diamond on the skin side. Place in sautè pan and finish cooking in 350°F oven for 6-10 minutes. Place rice blend in center of plate and lean vegetables on the rice. After chicken is cooked, prop it up on the rice and spoon chutney over chicken breast. Garnish with fresh chopped parsley.

Answer 9

Breakfast

Answer 10

I suggest baked cornish hens with a light orange sauce, glazed mini carrots, garlic whipped potatoes, and for dessert chocolate dipped strawberries with a small serving of vanilla ice cream with a glass of non- alcoholic champagne.