What delicious 3 course meal can I cook my man for his birthday next week?

Answer 1

Go to Culinary Chef at http://www.culinarychef.com for recipes and special occasions menus.

Answer 2

Find out what his 3-course dream meal is. Go to a store where the dishes are already prepared/cooked and taste "homemade" delicious -- and buy the whole meal!

At home, transfer all the food to your own dishes. (When you throw away the takeout cartons, be sure he won't see them!)

Unless he's a chef, he won't know the difference. He'll just know that he loves it. And since you didn't spend the whole day slaving in the kitchen, you get to enjoy his birthday, too.

Good luck!

Answer 3

Aww i love to do this!!!
Steak and pototos are always a winner!!!
first get the opening dish a small saled with lots of cheese and bacon bits
mix with desired dressing!

Cook the steak marinated it with itailain and a-1 or what ever you want to use!

cooks some asparagus with it and some baked potota.. garnish with fresh parsley and what ever sauce was left over from cooking the steak...
when cooking the asparagus
leave in the spears and frie with olive oil...
when all done put a ton of parmashon cheese on it!
when all done serve
for desert
dipped fruit is the best!
get some chololete and dip the fruit!
yummy desert!
Good luck

Answer 4

menu

Succulent Garlic Portabella Mushrooms with Bacon to start, a rich Lasagne Al Forno with Spinach to follow and a dangerously good Tiramasu for pudding

Garlic Portabella Mushrooms
Large whole mushrooms with a chopped mushroom and bacon topping and a garlic cream sauce, these make a popular first course. They’re also very good served with steaks.

Ingredients
(Serves 4)
100g (4oz) bacon lardons or streaky bacon, chopped
1 tbsp olive oil
4 large Portabella mushrooms, stalks removed
300ml (1/2 pint) double cream
2 garlic cloves, crushed
250g (9oz) small chestnut mushrooms, quartered
Salt and freshly ground black pepper
2 tbsp chopped fresh parsley

Method
Fry the bacon in a non-stick frying pan until golden brown and crisp, lift out and keep warm.

Heat the oil in the same pan and brown the Portabella mushrooms on both sides for a few minutes. Set aside and keep them warm.

Add the double cream and garlic to the unwashed frying pan, and reduce over a high heat until thickened, stirring all the time.

Drop the chestnut mushrooms into the thickened cream and cook for a further 3-4 minutes. Season with salt and pepper.

Arrange a Portabella mushroom in the centre of each plate (gill-side up), and spoon over the cream mixture. Sprinkle with the bacon and parsley.

Preparing ahead
As the mushrooms are so fast to prepare and cook, it’s best to make and cook them just before serving.


Lasagne Al Forno with Spinach

This is a real change from the classic lasagne and so much quicker to make – no béchamel sauce, just crème fraiche, and the tomato sauce is not cooked first. You’ll think you haven’t enough sauce for three layers but there is – don’t mix the two together in layers, blob them on top at random.

If I use dried pasta I always try to make this ahead of time in the morning or the night before – this gives time for the sauces to soften the pasta before cooking.

Ingredients
(Serves 6)
Ragu and Spinach Sauce
1 tbsp oil
450g (1lb) pork sausage meat
1 red chilli, deseeded and finely chopped
2 fat cloves garlic, crushed
150g (5oz) button mushrooms, sliced
1x 200ml carton full fat creme fraiche
100g (4oz) baby spinach, roughly chopped
Salt and pepper

Tomato and Thyme Sauce
1 x 400g can chopped tomatoes
2 tbsp sun-dried tomato paste
1 tsp Demerara sugar
1 tbsp fresh thyme leaves

6 sheets, about 75g (3oz) quick cook white lasagne or fresh lasagne
50g (2oz) strong cheddar cheese, grated

You will need and ovenproof dish about 1.2 litres (2 pints) capacity 23cm x 28cm x 5cm (9” x 11” x 2”)

Method
Heat the oil in a large non-stick frying pan on the boiling plate; add the sausage meat and brown until golden, breaking up the mince with two wooden spoons.

Add the chilli, garlic and mushrooms and fry for a few minutes. Stir in crème
fraiche and spinach. Bring to the boil for a couple of minutes, season well and set aside.

To make the tomato sauce, measure all the ingredients into a jug and season well.

Divide the ragu sauce into three and spoon one third into the base of the dish. Spoon one third of the tomato sauce on top, at random and arrange half of the pasta sheets over the tomato sauce. Repeat using two more layers of ragu and tomato sauce and one of pasta. Sprinkle over the grated cheese.

Slide onto the third set of runners in the roasting oven for about 20-30 minutes or until golden brown, bubbling around the edges and the pasta is tender.

Serve piping hot with a dressed green salad.

Conventional oven
Preheat the oven to 200°C/gas 6/180°C fan. Bake in a preheated oven for about 20-30 minutes or until golden brown, bubbling around the edges and the pasta is tender.


Tiramasu Revisited

A wonderful Italian trifle - Tiramasu actually means “pick me up” in Italian. This is a really quick one using no raw eggs.

Ingredients
(Serves 6-8)
1 generous teaspoon instant coffee
4fl oz boiling water
3fl oz brandy
25g (1oz) caster sugar
250g (9oz) tub mascarpone cheese
1 x 500g tub or carton of good quality custard
1 packet trifle sponges
75g (3oz) coarsely grated or chopped plain chocolate

Method
Dissolve the coffee in the water and mix with the brandy.

Whisk the mascarpone, then whisk in the custard.

Split the sponge cakes horizontally and line a fairly shallow glass dish, about 9” (23cm), with half of them. With a pastry brush, brush over half the coffee and brandy liquid. Spoon over half of the mascarpone mixture and sprinkle over half the chocolate.

Arrange a second layer of sponge and soak with the remaining coffee and brandy liquid. Spoon over the remaining mascarpone mixture and sprinkle with the rest of the chocolate.

Chill the Tiramasu for up to a few hours before serving.

Preparing ahead
This can be made up to 48 hours ahead and kept covered in the fridge. It will also make 8 individual Tiramasus in small wine glasses which take longer to assemble but look good and are easy to serve as part of a buffet.

Answer 5

if my woman was cooking for me i would go for Breaded garlic mushrooms, A nice steak with all the trimmings and then a good old work out in the bedroom for desert! that would do me!

Answer 6

Spinich and atichoke dip with bagel chips
Aussie chicken and Rice with veggies
Brownie upside-down cake with ice cream

Answer 7

I think a good one would be a nice vegetable soup, roast rack of lamb with garlic mashed potatoes and baby spinach, and creme caramel.

Answer 8

1st course
Chicken Velvet Soup
1/3 cup butter
3/4 cup flour
6 cups hot chicken stock
1 cup milk
1 cup heavy cream
2 cups diced cooked chicken
Salt and pepper to taste
1 to 2 tablespoons instant chicken broth

Melt butter in large saucepan. Whisk in flour. Cook till flour begins to bubble. Stir in 2 cups of chicken stock, milk, heavy cream. Stir in the remaining stock, cooked chicken and chicken broth. Salt and pepper to taste.



2nd Course
Vodka Cream Pasta
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn

Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently sauté shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.

Creamy Cucumber Salad
3-4 large cucumbers, peeled and sliced
1/2 red onion, sliced thinly
1 large tomato, diced (optional)
1- 1 1/2 cups Hidden Valley Ranch or Cucumber Ranch Dressing

Toss all ingredients in large bowl. Chill well before serving.


Toasted Cheesy Bread
1/3 cup Zesty Italian Dressing
1/4 cup each Parmesan and Mozzarella cheese, shredded
1 loaf italian bread, split in half lengthwise

In bowl, combine Italian dressing and cheeses (adding more Italian if needed to make mixture spreadable). Spread evenly over bread. Wrap bread in foil. Heat oven to 400 degrees, bake bread about 10-15 minutes or until cheese is melted. Remove foil and broil 5 minutes until cheese is golden and bubbly.

3rd Course
German Chocolate Pie
1 1/2 cups granulated sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 teaspoons unsweetened cocoa powder
2 tablespoons water
1 1/2 tablespoons melted butter
2 eggs
1 (12 ounce) can evaporated milk
3/4 cup flaked coconut
1/3 cup chopped pecans
1 teaspoon vanilla extract
1 recipe pastry for a 9-inch single crust pie

Preheat oven to 375 degrees F. In a large bowl, combine the sugar, flour, cornstarch and cocoa. Add water and melted butter whisk until combined. Add the eggs one at a time, beating well after each one. Add the milk and beat until well blended. Stir in the coconut, pecans and vanilla extract. Pour batter into the pie shell. Bake for 45 minutes or until firm.

Answer 9

crab stufffed mushrooms
penne pasta with smoked salmon and vodka
grouper fillet in citrus sauce
cherry cream cheese pie

Answer 10

Depends on his taste! Is he a pasta primavera guy, or a pinto's and fried potatoes kind of guy? big difference