Nice dinner for my husband?

Question

My husband's birthday is Saturday and I want to do something special for him at home. Our daughter is ill, and my mother has been very sick and I've needed a lot from him and he's been right there helping me throughout all of it. He loves Chocolate, so if anyone has a good recipe for a good Chocolate cake for him that would be great but I am also looking for dinner ideas for that day. He likes Chicken..

Answer 1

Chilli-flavored chocolate mousse cake

Chicken Curry

Answer 2

I'm making a chicken stew. I poached (cooked slow) a couple of breasts with the bone on in chicken broth with a couple of peppercorns and garlic and onion after about an hour I took out the chicken and cut it up when the broth cools I will skim the fat off.

At dinnertime I will make a gravy out of 2Tablespoon butter and 2 tablespoons flour and the reserved broth then add the chicken, 1 potato, 1 carrot, 1 stalk celery, 1/2 onion and 1 clove garlic all chopped and some frozen peas and maybe green beans. Simmer all until veggies are done. I'm going to make homemade bisquits but you could make the ones in the can or frozen rolls or whatever

It's like chicken soup on steroids if you'll pardon the expression. Very good for stress and illness.

Answer 3

The have the chocolate volcano cake in a box mix now. I hear lots of good things about it.
And right now on the Yahoo Home page they have a seven day menu up, shows a picture of a pizza but if you click on it they have a recipe for Parmesan crusted chicken.

Answer 4

Chocolate Volcano Cakes

12 tablespoons unsalted butter
6 ounces chocolate
3 large egg yolks
3 large eggs
1/2 cup sugar
1 cup flour
1/2 cup unsweetened cocoa powder


Place sheet pan in the middle of the oven for at least 15 minutes at 350 degrees.
Combine the butter and chocolate in a mixing bowl on top of a pot of simmering water. If you don't have experience melting chocolate then be very careful not to burn the mixture. Never melt chocolate directly over the cooking element.
Heat chocolate mixture until melted and set aside to cool slightly.
Beat the eggs, the egg yolks and the sugar with a mixer on medium-high speed for about 5 minutes, until they are thick and a light yellow color.
On low speed gradually add the flour and then the chocolate/butter mixture.
Butter the six ramekins (6-8 ounce) and dust with the cocoa. Tap out the excess cocoa but make sure they are well coated.
Pour the Volcano batter into the ramekins filling them about 7/8 of the way to the top.
Place on the pre-heated sheet tray and bake for 15-18 minutes. The consistency when done should be where the edges of the cake are firm and the top is still soft to the touch. Unfortunately, this dessert has very thin line between being under and over done.
Remove form the oven and let sit on a cool surface for 3 to 5 minutes.
Run a paring knife between the cake and ramekin to loosen. Invert your dessert plate over the ramekin (be careful, they're hot) and flip over. Tap the plate lightly and lift off the ramekin. Serve with Vanilla Ice Cream. Garnish with Raspberries and Strawberries.
If the cake runs all over the plate you need to increase the cooking time. If the cake is hard and does not ooze chocolate, lessen the cooking time. If the cake does not come out then make sure it is well buttered and covered in the cocoa.



Chicken Flamingo
1 ounce frozen broccoli
2 ounces mushrooms, freshly sliced
1 pinch red peppers, crushed
4 ounces white wine
4 ounces lemon juice
4 ounces butter
2 ounces seasoned bread crumbs
1 ounce olive oil
1/4 ounce prosciutto
1 ounce mixed cheeses (Parmesan, provolone, mozzarella - grind & mix)
1/4 teaspoon fresh garlic, ground
6 ounces boneless skinless chicken breasts


Lightly coat the chicken breast with olive oil, coat with Italian bread crumbs.
cook on open grill until plump and tender.
top with cheese blend until melted then with the following sauce: In saute pan, add the wine/lemon/butter mix, prosciutto, garlic and red pepper over medium heat. Bring to a boil, and add broccoli and mushrooms.
Pour over chicken breast with a slotted spoon, then with a spatula.
Do not overpower with the Sauce!!! The sauce should enhance, not smother the chicken.
Add a side of white or red pas ta (cavatelli) and a vegetable of choice.

Answer 5

chilly beer or wine!! Steak, baked potato or cook dinner frozen steak potatoes, and a tossed green salad. be beneficial to purchase a marinade for the steak so as that it rather is going to be delicate the two get Montreal steak (upload vinegar, oil and water to saue packet) or the Jack Daniels form-this may be beneficial to make the steak delicate on account which you stated you have not cooked in the previous. Spaghetti w/ garlic bread and a tossed salad and a tumbler of wine. i like Ragu-Chunky backyard Roasted crimson Pepper,. I additionally want the angel hair pasta. you ought to use floor meat or floor turkey. OR purchase a rotissere fowl, make a salad and roast some chopped up potatoes. Dessert cheescake, strawberry shortcake-you ought to purchase frozen or sparkling

Answer 6

chocolate fudge cake with chocolate sprinkles and chocolate syrup ontop. Ice cream on the side incase it's too dry. and maybe a sparkler ontop to livin it up a bit.
For dinner i say something exotic, that you havn't had in a while. BBQ chicken with rice, chips and sald or something?

Answer 7

Black Forest Cake

Ingredients:

1 3/4 cups all-purpose flour
2 cups sugar
3/4 cup Hershey's baking cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:

1. Preheat oven to 350F. Combine dry ingredients in a large mixing bowl.

2. Add remaining ingredients except boiling water, beat for about two minutes.

3. Stir in boiling water (batter will be thin, this is ok.)

4. Pour batter into two greased & floured 9-inch cake pans (or three 8-inch cake-pans.)

5. Bake at 350F for 30 to 35 minutes; test for whether the cakes are done or not by inserting the blade of a knife into the cake center - if gooey, wet batter sticks to the knife, the cake isn't done yet.

6. Remove from cake pans and let cool for a few minutes, then loosen from cake pans and remove cakes to plates or wire racks to cool.

7. Add Icing to cake and cherry pie filling if desired; cherry pie filling should be used between layers as well as spread on top of cake.

Icing for Black Forest Cake

Ingredients:

1 (20 ounce) can cherry pie filling
1 1/2 pints heavy whipping cream
4 1/2 tablespoons sugar
1 1/2 teaspoons vanilla extract

Directions:

1. Beat cream, sugar & vanilla extract until stiff. This may take upwards of ten minutes; the mixture will be very thin at first, this is ok. Keep refrigerated if made ahead of time.

If you do not want to make a cake its just as easy to buy a good chocolate cake from bakery near by or your good store. Get cherry pie filling and a tub of cool whip. It will taste as good and seem like you took hours to bake. Split the cake in half. Put a layer of cherry pie filling on the bottom then add a layer of cool whip on top of that. Set top layer on top of it. Repeat same process. You may garnish with a few cherries on top to look good.
This will save you time and look like you spent hours. Unless you like baking and then there is recipe on top.

Chicken Cordon Bleu

INGREDIENTS
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

DIRECTIONS
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Here is an easier way to do it:

INGREDIENTS
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
12 Toothpicks

Take a chicken breast put a piece of swiss cheese a piece of ham and another piece of cheese and a piece of chicken on top. Take two toothpicks and pin it together. Do the same to the rest of the ingresients. Then put it in a skillet and brown both sides. Put it in the oven and bake it for 45 minutes.

Hope you and your husband enjoy this.

Answer 8

CHICKEN MARSALA - In first frying pan, Cut boneless chicken into chunks or strips, coat with flour and cook in butter until all sides just start to brown, set aside. In second frying pan, melt butter and add fresh sliced mushrooms (lots) and cook until they just start to soften, add generous amount of Marsala wine and a couple of finely diced garlic cloves and cook for three minutes. Add chicken from first pan and cook until sauce thickens (flour from chicken will thicken sauce), Add a small spritz more Marsala wine ( to refresh Marsala wine flavor) and serve immediately.

Answer 9

Roasted Chicken with Garlic Confit
Show: Sara's Secrets
Episode: Five Ingredients or Less

Some markets sell peeled fresh garlic cloves, which save time. You can use the leftover garlic oil from this recipe for sauteing greens or tossing with pasta. Garlic cloves can be cooked 1 week ahead and kept in oil, covered and chilled. Leftover garlic oil keeps, covered and chilled, 1 week.
12 garlic cloves (about 1 head), lightly smashed and peeled
3 fresh thyme sprigs
3/4 cup plus 1 tablespoon olive oil
1 (3-pound) chicken, quartered
1 tablespoon unsalted butter, softened
Put oven rack in upper third of oven and preheat oven to 500 degrees F.
Cook garlic, thyme, and 3/4 cup oil in a 1 to 1 1/2-quart heavy saucepan over low heat, uncovered, until garlic is very tender but not golden, about 25 minutes.
While garlic is cooking, pat chicken pieces dry and rub all over with butter and remaining tablespoon oil. Sprinkle all over with salt and pepper. Arrange chicken, skin sides up, in a shallow baking pan and roast 20 minutes.

Transfer garlic to a small bowl along with 1 tablespoon garlic oil and mash with a fork. Spread mashed garlic over skin of roasted chicken, then return chicken to oven and roast until just cooked through and skin is crisp, about 5 minutes.
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Chocolate Truffles
Copyright Ina Garten, All rights reserved
Show: Barefoot Contessa
Episode: Chocolate Memories
1/2 pound good bittersweet chocolate (recommended: Lindt)
1/2 pound good semisweet chocolate (recommended: Ghiradelli)
1 cup heavy cream
2 tablespoons orange flavored liqueur, optional (recommended: Grand Marnier)
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract
Confectioners’ sugar
Cocoa powder
Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the orange flavored liqueur, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.

With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Roll each ball of chocolate in your hands to roughly make it round. Roll in confectioners’ sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve them at room temperature.

Answer 10

i would have something like pumpkin soup as an entree
Pumpkin Soup Recipe

500 grams / 1 lb of pumpkin chopped
30 grams / 1 oz of butter
1 medium onion finely chopped
2 cloves of garlic crushed
3 cups of chicken stock
1 tablespoon of tomato paste
1 tablespoon of grated parmesan cheese
salt and pepper to taste
Chop the pumpkin into large cubes discarding the skin and seeds. Sweat the onion and garlic in butter in a large saucepan until the onion is clear. Add the pumpkin and garlic and sweat for a minute. Add three cups of chicken stock and the tomato paste, cover and simmer for 20 minutes or until the pumpkin is tender. Rinse a blender in boiling water to warm and blend the soup mixture. Serve sprinkled with grated Parmesan cheese.

This soup can be made two days in advance and can be frozen for two months. Add the cheese when re-heating just prior to serving.

(Serves 4)

for a main i would make
Chicken Recipes - Crockpot Cream Cheese Chicken

4-6 boneless, skinless chicken breasts
1/4 cup melted butter or margarine
Salt and pepper, to taste
2 packets dry Ranch or Italian Dressing mix
1 can cream of chicken soup
8 ounces cream cheese, cut into cubes
1/2 c chicken broth
1/2 chopped onion

Brush chicken with butter and sprinkle with salt and pepper. Place in a CrockPot
and sprinkle 1 packet dry mix over all. Cover and cook on low for 6 to 7 hours.
About 45 minutes before done, brown onion in 1/4 cup of juices from CrockPot.

Add soup, second packet of dry dressing mix, cream cheese and chicken broth. Cook
until smooth. Pour over the chicken and cover and cook another 45 minutes.

Serve with sauce. Goes great with rice, stuffing, pasta or mashed potatoes!
and for dessert one of these 2 things
Crust:

1 1/4 C. chocolate wafer cookie crumbs

1/4 C. sugar

1/4 C. melted butter

Mix crust ingredients and pat into a 9 or 10 inch spring-form pan. Bake 10 minutes at 350°F.

Filling:

12 oz. melted semi-sweet chocolate

24 oz. cream cheese

1 can sweetened condensed milk

4 eggs

1 t. vanilla

Mix cream cheese and condensed milk together until smooth. Add eggs and beat until fluffy. Add chocolate and vanilla. Pour into crust.

Bake at 300°F. for 1 hour 5 minutes or until center is set. Cool and chill until ready to serve.


or


DEVILS FUDGE CAKE

Ingredients:
•1 1/2 cups unsweetened cocoa powder
• 1/2 cup unsalted butter, at room temperature.
• 1/2 cup light corn syrup
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup hot water
• 2 1/4 cups confectioners' sugar, sifted

In a stand mixer fitted with the paddle attachment, cream together the cocoa powder and butter on low speed until blended, scraping down the bowl with a rubber spatula as needed, until very smooth, about 2 minutes. (If anyone tries this and gets these results or has any thoughts on this cocoa powder/butter creaming, please leave a comment or email me.)

Add the corn syrup, vanilla extract, and salt and continue to mix until evenly blended, 1-2 minutes. Add the hot water and mix on low speed until evenly blended. (This was messy too.)

Add the confectioners' sugar, mix on low speed until blended, then increase the speed to medium and whip until the icing is very smooth and light, 2-3 minutes.

Now you can ice the cake and eat it!


hope this helps!!
sorry its really really long!