please help i can't cook!!!?

Question

and i have to make dinner for 2 tonight for a candlelight dinner!!! ahhhhh what am I gonna do??? ok so when i look at recipes they freak me out when they're like 1 page long... can someone help me please something simple but delicious and romantic that's not super hard or expensive and that won't give me an anxiety attack trying to read the recipe??? :( i'm so screwed!

omg i'm starving now lol

drool :()~~~~~~

Answer 1

Wish I had caught this earlier..yes, there are things that you can make that are "home made" and easy as sin. My favorites are all Italian.
Always use PREGO sauces...taste just like the sauces I was taught to make by Italians years and years ago...If you want to spice them up a bit, add 1 teaspoon basil to a large bottle of sauce and whoa...great tasting.

Lasagna: Use this sauce, layer noodles, mix small curd cottage cheese and whole eggs beaten together and make a layer, add sauce to layer, then noodles, then Italian mild sausage and sauce, layer of noodles, etc....until pan is within about 1/2" from top..then last noodle/sauce layer and cover with grated white Italian cheeses, bake 1 hour and it is done...allow to cool, cut, put some sauce on top and serve...you will think you are at a fine Italian rest. The rest can be cut and frozen in servings...easy to nuke and serve with some sauce on top.....very good for fast dinners.
Same sauce, use pasta of any shape and you have great Italian...OR same sauce with Ravioli (purchase frozen, thaw, cook and serve with sauce.
Add a salad, and you will come off as a gourmet cook.

I hate to cook, but am pretty darned good in the kitchen when forced to the wall ... I am the one who is always stuck with Thanksgiving and Christmas. Life is cruel. :-)

Answer 2

Here's the quickest, easiest and romantic recipe when your in a jam.

Buy a good quality pasta sauce in a jar, (not Prego or Ragu). I believe Classico (name might not be right) makes a good sauce. Purchase some pre-cooked seafood like, lobster, shrimp, scallops etc. (not frozen but cooked, usually in the deli section) Heat up the pasta sauce (not boiling it!) add the pre-cooked seafood to the sauce. Make the pasta according to the directions. Pile the (well drained!!) pasta in a nice large bowl, top with a little of the sauce and place the seafood on top of the pasta. Top with some fresh Parmesan cheese (not the crap in the green can, buy the good stuff) You can add fresh basil leaves and/or chopped black olives to the top of the pasta for garnish. Place the sauce in a serving bowl, open a nice bottle of red wine, light the candles and enjoy. Total prep time, 20 minutes.

Answer 3

Beef and Broccoli - Crock Pot (MEAL)
(Crockpot Beef and Broccoli)
Ingredients
* 1 1/2 pounds boneless round steak (cubed )
* 1 cup fresh sliced mushrooms
* 1/2 cup beef broth
* 2 tablespoons teriyaki sauce
* 1 small onion (diced)
* 2 cups broccoli florets
* 2 tablespoons water
* 1 tablespoon cornstarch

Directions
Combine beef, mushrooms, onion, broth and teriyaki sauce in crock pot.

Cover and cook on low for 8 hours.

Approximately 45 minutes before serving dissolve cornstarch in 2 tablespoons cold water.

Add water/cornstarch mixture and broccoli to crock pot.

Cover and cook a further 45 minutes.


Simple Chocolate Cake ( DESERT)

This excellent chocolate cake recipe is moist and delicious, and it's very easy to make. It's a one bowl cake, topped with a simple chocolate frosting.
INGREDIENTS:
4 (1 oz.) squares unsweetened chocolate
1/2 cup butter
1 cup water
2 cups flour
2 cups sugar
pinch of salt
1/2 cup buttermilk
1-1/4 tsp. baking soda
2 eggs, beaten
1 tsp. vanilla
2 (1 oz.) squares unsweetened chocolate
1/4 cup butter
1/2 cup milk
4 cups powdered sugar
2 tsp. vanilla
PREPARATION:
Preheat oven to 350 degrees. In a large saucepan, melt 4 squares chocolate and 1/2 cup butter in the hot water and bring to a boil. Remove from heat and add flour, sugar and salt. Mix well with a wire whisk or eggbeater.
Then stir in buttermilk, baking soda, eggs and vanilla and beat until smooth. Pour into 13x9" pan and bake at 350 degrees for 25-30 minutes, until the top springs back when touched with a fingertip.
While the cake is baking, make the frosting. In a heavy saucepan, melt 2 squares chocolate and 1/4 cup butter together. Add powdered sugar, milk, and 2 tsp. vanilla and beat well. You may need to add more milk or powdered sugar to reach the desired consistency: the frosting should be pourable. When the cake comes out of the oven, let cool for 15 minutes, then pour the frosting over. Spread if necessary, and let the cake cool. 16 servings


if u dont like the meal above that ive given to u try these websitews below of simple, cheap, romantic dinner recipes. good luck.

http://www.freequickrecipes.com/

http://www.lovingyou.com/content/cooking/

Answer 4

hmm - if pressed for time or to keep it simple I would grab a couple of stuffed chicken breasts (cordon blue, etc) and some sea shell pasta or some penna style (not spegaetti - its not romatic) and some of that already made alphredo sauce in the jar. after the chicken is in the oven, start your pasta water and allow about 20 minutes after the water has come to a boil to cook the pasta - microwave the sauce. maybe pick up some nice dinner rolls and an instant type salada - tada - dont get stressed, thats the worse thing to do - relax and enjoy being in the kitchen

Answer 5

Sure....Relax! First rule of cooking: Never rush! Have a glass of wine! The worst that can happen is you burn everything, and have to order out!
How about this one, which is probably the first dish any frenchman learns to cook: A basic sautee of chicken. It may seem complicated, but it just seems like it.
Ingredients are:
1 3-1/2 lb. chicken cut into serving pieces ( have the butcher do it, or buy already cut up).
Salt an freshly ground pepper to taste
3 tablespoons of butter
1to 2 tablespoons fresh minced shallots ( or white onion if you can't get shallots )
2 to 3 tablespoons of dry white wine ( like dry sherry or sake')
1/2 cup chicken broth

Directions:
1. sprinkle the chicken pieces with salt and pepper
2. heat heavy skillet on medium, add 2 tablespoons of butter in a heavy skillet and when it is melted add the chicken pieces, skin side down. Cook 15 minutes or until golden brown on one side,
3. turn the chicken over and cook 15 minutes longer, turning the chicken occaisonally.
4. remove the chicken and arrange them neatly on a serving dish, piling them up as neccessary. Keep warm.
5. pour off the fat from the skillet and add one tablespoon of chopped shallots. Cook, stirring briefly, and add the wine. Cook until reduced by half.
6. Add the chicken broth and simmer stirring, about one minute, or until sauce is reduced to 1/2 a cup. Add salt and pepper to taste. Swirl in the remaining tablespoon of butter. Pour the sauce over the chicken and serve.

Bon Appetite'.......trust me, easier than it sounds. This can become your "signature dish".

Answer 6

First, take a deep breath, you CAN do this! :-))

Buy a couple boneless, skinless chicken breasts.
Also buy 2 medium slices of swiss cheese, and two thin slices of deli ham.
Buy two baking potatoes.
If you want sour cream or butter for the baked potatoes, buy that, too.
Buy stuff for tossed salad. You can get bags of salad greens all ready to rinse and use.
Buy salad dressing.
Buy dessert, chocolate eclairs, or cream puffs.
Don't forget to buy candles, and matches!

Rinse the chicken breasts. Cut horizontal slits in them to form pockets. Fold a slice of the cheese and ham together, stuff into each chicken breast.

If you make a mistake on the slits, or if the stuff leaks out while baking, don't fret - it will still taste good!

Put in a foil-lined pan (grease the foil first - rub oil, butter or marg on it), and bake for an hour or so at 350.

Scrub and pierce (poke them with a knife or fork a couple times, so steam can escape, and they do not explode in the oven) two good-sized potatoes. Put them into the oven to bake with the chicken.

Serve with the white wine of your choice, or iced tea, and a tossed salad.

Buy dessert, cream puffs, eclairs, or something!

Once the chicken and potatoes are in the oven, take a nice cozy bubble bath, so you'll be all fresh and relaxed! You can toss the salad while your sweetie sets the table, lights the candles, and pours the wine :-))

It's more romantic if your sweetie helps. :-))

Have a wonderful time!

Hope this helps! :-))

Answer 7

Pasta !! There are lots of fresh pastas available now in the refrigerator section of the grocery store. There are lots of great sauces right there along side them. My fav is tortellini with some Alfredo sauce...Yum. Just fry up some bacon ( if you do the pork thing ) and add it crumbled when you combine the cooked pasta with the sauce. A little Parmesan or Romano cheese, garlic bread and a bottle of wine and you are set. Easy and delicious !!
Good luck and have a great time !!

Answer 8

In a pinch I always like to make an antipasto plater. Roll up some nice flavorful lunch meats and dice up some special cheeses and assorted veggies and fruit with some kind of dip like chocolate or whip cream. Dont know why but I think finger food is terribly sexy and you can feed it to each other. Just dont burn yourself on the candles.. tee hee

Answer 9

Take 2 chicken breast
1 can of creme of mushroom soup in a baking dish and pour over chicken bake for 30 to 40 minutes until done.
Slice 2 potatoes put in baking dish with onions and seasoning(any you like) bake for same time/throw together a small garden salad and your all set...GOOD LUCK
PS cooking is FUN and RELAXING so dont panic :)

Answer 10

These are a few of my favorites!!

Crock Pot Enchiladas
Serves 6

1 lb Ground Beef, lean
1 (8.5 oz) White Onion, chopped
1 (4 oz can) Chopped Green Chilies
1 (14 oz can) Enchilada Sauce
1 (10-3/4 oz can) Golden Mushroom Soup
1 (10-3/4 oz can) Cheddar Cheese Soup
1 (10-3/4 oz can) Cream of Mushroom Soup
1 (10-3/4 oz can) Cream of Celery Soup

Instructions:
Brown hamburger and chopped onion and pour off grease.

Put all ingredients in crock pot. Mix and cook low 4-6 hours.
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Chicken Parmesan
Serves 6

1/3 Cup Parmesan cheese, grated
1/4 Tsp Italian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 Cup White Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup 2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1/2 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped

Instructions:
Preheat the oven to 350ºF

In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.

Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.
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Chicken Pasta Alfredo
Serves 6

6 Qts Water
12 oz Fettuccine Pasta
2 Tbsp Peanut Oil
6 (4 oz) Chicken Breast, boneless, skinless
2 (10-3/4 oz can) Cream of Mushroom Soup
1 (20 oz bag) Frozen Broccoli Florets
3/4 Cup Parmesan Cheese, grated

Instructions:
Heat a large pot of water, over high heat. When water comes to a boil add the pasta and boil for 8-10 minutes. Drain; reserving 2 cups pasta water. Cut the chicken into strips (1/4''x1''); set aside.

In a large frying pan, over medium-high heat, add the oil and chicken pieces stirring frequently until golden brown.

In a medium saucepan, over medium heat, add the chicken pieces, sauce, 1/4 cup reserved pasta water, stirring frequently. Add the remaining pasta water into the saucepan and bring just to a boil, then add the broccoli. Cook for 1-2 minutes. Remove from heat.

Divide the cooked pasta evenly between serving dishes and top with chicken and broccoli mixture.
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Spanish Meatloaf
Serves 6

1-1/2 lb Ground Beef, lean
1 (5.5 oz envelope) Wyler's ''Hearty Beef Stew'' Soup Starter
1 (8 oz bag) Mexican Style Cheddar Cheese, shredded
1 (4 oz can) Diced Green Chili Peppers
1 (14-1/2 oz can) Diced Tomatoes, drained
1 Cup BBQ Sauce (recommended: Kraft Carb Well)

Instructions:
Preheat the oven to 350ºF

In a large bowl add the soup starter, diced green chili peppers, and the diced tomatoes; mix until the liquid is absorbed. Add the ground beef and BBQ sauce and mix thoroughly until well combined.

Place 1/2 of the mixture in a loaf pan, making a well in the meat, top evenly with the cheese and place the remainder of the meat mixture on top to seal.

Bake for 45 minutes; drain any residual fat if necessary.

Place the meatloaf on a warmed serving platter and serve immediately. Serve with mixed vegetables or a salad.
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Crab Quiche
Serves 6

1 (8 oz pkg.) Louis Kemp Crab Delights, flaked
3/4 Cup Mexican Style Cheddar Cheese, shredded
1/2 (8 oz pkg.) Cream Cheese, cut into 1/4'' cubes
1/4 Cup Green Onions, sliced
1/2 Tsp Salt
1/2 Tsp Basil
1/2 Cup Heart Healthy Bisquick
1 Cup 1% Milk ''Skim''
1/2 Cup Eggbeaters
3 SecondsNonstick Cooking Spray

Instructions:
Preheat the oven to 350ºF

Mix the crab delights, shredded cheese, cream cheese, onions, salt, and basil in a medium bowl.

Coat a 9-inch pie plate with nonstick cooking spray and spread the crab mixture into the bottom.

Beat the remaining ingredients until smooth. Pour over the crab mixture and bake for about 40-45 minutes.

Serve immediately.
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Strawberry Shake
Serves 2

1 Cup Frozen Strawberries, thawed
2 Tbsp Honey
1 Cup Cold 2%Milk
1 Cup Plain Yogurt
2 Tbsp Sugar Substitute (recommended: Splenda)
2 Whole Strawberries, garnish

Instructions:
Puree the strawberries and honey in a blender or food processor. Add milk, sweetener and yogurt; blend until smooth.

Pour into glasses; garnish each with a whole strawberry