Does anyone know some good, romantic recipes?

Question

I'm making dinner for my older sister and her boyfriend for their anniversary. Any ideas?

Somehow, I don't think that'll work.

Answer 1

Grilled Rib Eye Steaks and Potatoes

2 small baking potatoes, about 6 ounces each
1/4 cup olive oil
1 large shallot, minced
2 large garlic cloves, pressed
1 tablespoon balsamic vinegar
1 tablespoon minced fresh thyme
2 teaspoons minced fresh oregano
1 teaspoon minced fresh rosemary
1/4 teaspoon paprika
Two 1-inch thick, 11-ouonce Spencer (rib eye) steaks

Boil potatoes until just tender when pierced with a sharp knife, about 12 minutes. Cool. Cut into 1/2-inch thick slices. Transfer to bowl.

Combine all ingredients except steaks in a bowl; whisk until smooth. Place steaks in small baking dish.

Pour half of mixture over steaks.

Turn to coat evenly. Pour remaining mixture over potatoes and toss well. Let stand at room temperature for 1 hour.

Prepare barbecue grill to medium-high heat. Season steaks with salt and pepper.

Grill steaks to desired doneness, turning once, about 7 minutes for rare.

Transfer to plates. Grill potatoes until brown spots begin to appear, turning once, about 2 minutes per side.

Season with salt and pepper and serve.

Mixed Wild Mushroom and Parmigiano Salad

Dressing:

3 to 4 tablespoons extra virgin olive oil
1 to 2 tablespoons balsamic vinegar or red wine vinegar

Salad:

5 ounces assorted mushrooms (morels, crimini, shiitaki, chanterelles)
Salt and freshly ground pepper
4 to 5 fresh basil leaves, finely shredded or minced OR 1 teaspoon minced fresh parsley
1 ounce thinly sliced Parmigiano-Reggiano

In a small bowl, whisk together the oil and vinegar and set aside.

Wipe mushrooms clean with a damp cloth, cut them into thin slices and place in a medium bowl.

Season the mushrooms with salt and a little pepper, toss with basil or parsley and the dressing.

Taste and adjust the seasoning.

Arrange in small mounds on serving plates, top with sliced Parmigiano and serve.

Can make ahead, preparing the dressing and mushrooms. Assemble the salad (last paragraph) just before serving.

Quick Buttermilk Biscuits

1/2 cup butter
2 cup self-rising flour
3/4 cup buttermilk
butter, melted

Cut butter into flour until it resembles coarse meal. Add buttermilk, stirring until dry ingredients are moistened.

Do NOT over mix.

Turn out onto floured surface. Knead lightly 3-4 times. Roll to 3/4 " thickness and cut with a 2" cutter.

Place on lightly greased baking sheet.

Bake at 425 degrees, 13-15 minutes. Brush with melted butter.

Makes 1 dozen.

Berry Napoleons

1 frozen puff pastry sheet, thawed (see note)
1 egg beaten with 1 teaspoon milk - glaze
2 teaspoons sugar
1/2 teaspoon ground cardamom, divided
10-ounce package frozen raspberries in syrup, thawed
1/2 1-pint basket strawberries, sliced
Vanilla frozen yogurt

Preheat oven to 375F. Roll out pastry on lightly floured surface to 12-inch square.

Cut out two 4x5-inch rectangles and transfer to ungreased baking sheet (reserve remaining pastry for another use).

Brush pastries with glaze. Mix sugar and 1/4 teaspoon cardamom; sprinkle over pastries.

Bake until puffed and brown, about 20 minutes. Transfer to rack and cool.

Drain syrup from raspberries into heavy small saucepan. Boil until thickened slightly, about 4 minutes.

Combine raspberries and strawberries in small bowl.

Add reduced syrup and remaining 1/4 teaspoon cardamom. (Can be made 2 hours ahead. Cover and chill.)

Split each pastry into 2 layers. Place bottoms on plates. Layer with frozen yogurt, some of the berry mixture, then pastry tops.

Spoon a few berries on top of each pastry.

Serves 2.





or you could try this



Lemon-Rosemary Chicken

2 chicken breast halves, skinned, boneless
1 lemon, juiced and strained
2-3 tablespoons flour
1 1/2 teaspoons fresh rosemary, finely chopped OR 1/2 teaspoon dried, crushed
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon ground pepper

Place chicken breasts in a large glass bowl. Pour lemon juice over, turn to coat all surfaces.

Cover with plastic wrap and refrigerate at last 4 hours.

Put remaining ingredients in a bag. Add chicken, one piece at a time, and shake each piece until well coated with flour mixture.

Place chicken in a greased baking pan and bake in a preheated 350F. oven for about 45 minutes or until done.

Serves 4.

Parchment Potatoes

For each serving:

12x12 -inch piece baking parchment paper
3 small red potatoes, quartered
3 cloves garlic
1/4 small onion, thinly sliced
2 teaspoons olive oil
sprig of fresh Rosemary (or 1 teaspoon dry)
Salt and pepper to taste
1 tablespoon Parmesan cheese

Fold the paper diagonally (like a diaper!) Crease it then open up again. Put potatoes, onions and garlic on paper, center it next to the crease.

Add Rosemary, salt and pepper. Sprinkle 1 T Parmesan on top. Drizzle oil over all and fold packet edges so that they are tightly rolled and the finished packet looks like a half-round.

Bake 45 minutes on a cookie sheet at 350F. Serve on bread and butter-size plates as a side dish.

Before serving, cut an "X" in the top of the packet and open up a bit- let each guest open packets completely.

Haricots with tarragon and butter

Cook 1 pint haricots (thin French green beans) in a small amount of lightly salted water with 1 teaspoon dried tarragon until tender.

Drain well. Return to hot pan, add butter as desired, stir until butter melts and beans are coated. Place in bowl and serve.

Chocolate Covered Strawberries

12 large, ripe strawberries
6 oz. premium dark chocolate, milk chocolate
or white chocolate

For best results, the strawberries and the room you are working in should be between 65F and 70F.

Melt the chocolate as slowly as possible in a small pan set over (not in) a pot of simmering water.

Holding the strawberries by the top third or by the green hull, dip them into the melted chocolate so as to cover about 2/3 of each berry.

Place on a piece of wax paper and let stand at room temperature until the chocolate is solid and shiny.

Serves 2

Angel's Kiss cocktail

Fill 3/4 of a liqueur glass with creme de cacao. Float a dollop of heavy cream on top.

Garnish with a cherry on a cocktail lance across the top of the glass.

Answer 2

SHELLY'S ROMANTIC DINNER CHICKEN

4 skinned and boned chicken breasts
1 pkg. (4 oz.) chopped beef
1 pt. (small) sour cream
1 can undiluted mushroom soup

Cover bottom of 8 x 12 dish with broken pieces of beef. Arrange chicken breasts on beef. Mix soup and sour cream and pour over chicken. Melt 3/4 cup butter and mix with 45 crushed Ritz crackers. Put on top of chicken. Refrigerate. When ready, bake at 275 degrees for 4 hours uncovered. If too brown the last hour, cover with foil.

Answer 3

OK....I read your ???? and then I looked at my husband and asked it................he grabbed me from behind and grabbed my Boobs.............so there's your answer to what's a "romantic" recipe.!

Answer 4

go for it........i have given you several suggestions

Spiced Orange Chicken Wings

Number of Servings: 24 wings
Ingredients
1/2 cup honey
1/4 cup orange juice
1 cup Creamy Style Italian salad dressing
1 tablespoon Tabasco sauce
24 chicken wings

Instructions:
1. In a medium bowl, mix honey, orange juice, salad dressing and Tabasco sauce.

2. Place chicken wings in roasting pan and pour mixture over the wings. Turn the wings to make sure they are well coated.

3. Refrigerate for several hours or overnight to marinate.

4. Grill or broil for 8-10 minutes on each side.

5. Serve on large platter with salad dressing or other dips in small dishes on the side.

HEAVENLY SNAPPER

This fish recipes guarantees a moist and flavorful entree.

2 ounce Red Snapper fillets
1/4 cup Hellman¹s mayonnaise
1/4 cup softened butter
1/2 cup Parmesan cheese
3 tablespoons green onion, chopped
3 dashes Tabasco

Place the fish in a lightly buttered baking dish with skin side down. Bake at 425 for 12 to 15 minutes per inch of thickness. Mix all of the remaining ingredients together. When done (check center of fish) spread mixture over top of fish. Broils until top is brown and bubbly.

Yield: 2 servings



BREAST OF CHICKEN FLAMBÉ WITH BRANDIED CHERRY SAUCE FOR TWO

This delicious and romantic meal should quickly warm your mood for the evening!


2 8­ounce chicken breasts with bone and skin
1 ounce melted butter
1 teaspoon paprika
1 ounce brandy
1 pinch salt and white pepper to taste

Bing Cherry sauce
1 8 ounce can black bing cherries
2 tablespoons Burgundy wine
2 tablespoon sugar
1/2 teaspoon cornstarch
1 pinch salt

Preparing Bing Cherry Sauce:
Drain juice from cherries. Combine juice with wine, sugar, cornstarch, and salt; mix thoroughly. Bring mixture to a boil until sauce thickens. Add the drained cherries.



Season chicken breast with salt, white pepper, paprika, and brush with butter. Bake for 30 minutes at 325°F or until cooked and tender. Place chicken in a medium size ovenproof serving dish and cover with sauce. Have table set, candles lit, all accompaniments on table, and turn off lights when ready to flambé.


How to flambé: Pour 1/4 ounce of brandy over dish and place in middle of table. Using long wooden matches, ignite chicken breast. When flame goes out and liquor has burned off, you are ready to serve.


Yield: 2 servings

STRAWBERRIES IN CHOCOLATE SHELLS WITH RASPBERRY SAUCE

1/2 pint fresh strawberries

2 chocolate shells
1/2 cup raspberry sauce
1 cup romance whipped cream

Wash and slice raspberries. Fill Chocolate Shell half way with romance whipped cream (you can make a chocolate shell by coating the outside of a small round bowl/cup with melted chocolate -- put in freezer for 20 minutes and then fill the bowl/cup with warm water to remove the shell) Next place strawberries on top and dribble raspberry sauce over top and on plate. Garnish the top with a dollop of whipped cream and mint leaf.

Raspberry Sauce
1 12-ounce packages frozen unsweetened raspberries, thawed, with juices
1/2 cup sugar

Purée raspberries with juices and sugar in processor until smooth. Transfer mixture to strainer set over bowl; press on solids to extract as much liquid as possible; discard solids in strainer. (Can be made 2 days ahead. Cover and refrigerate.)

Makes about 1-1/2 cups.

FLAMING COFFEE WITH TIA MARIA
The fun of cooking is putting on a show and being watched. A stage is your dining room and your audience is your guest. Practice makes perfect so please practice before putting a show on in front of someone.

1/4 medium lemon
1 cup granulated sugar in bowl
1 1/2 ounces cognac
1 1/2 ounces Tia Maria
3 cups of hot coffee
1 cup Romance Whipped Cream

Equipment Needed
1 small fire extinguisher
1 portable gourmet stove and fuel
3 long handled matches
2 heat resistant glasses with stem
1 serving spoon
1 jigger
2 napkins
2 dessert plates with underliner

Light the burner and adjust the control to moderate heat. Rub the rim of a glass with lemon. Dip the rim in the bowl of granulated sugar to coat. Pour 11/2 ounces cognac from a jigger into the glass hold the glass by the stem over the burner. Turning continuously to prevent breaking, until the cognac ignites. Remove the glass from the burner and swirl until the sugar on the rim caramelizes. Pour in 3/4 ounces of Tia Maria. Add hot coffee to within inch of the top of glass. Add 1/2 teaspoon of sugar to coffee. Next, spoon romance whipped cream over top of coffee. For presenting, wrap the glass in a clean white napkin, place on a dessert plate with underliner and serve. Yield: 2 servings