What should i do for Valentine's Day???

Question

iihgt im going to cook but what should i cook?? Chicken and Spagetti or fish and spagetti?? Or both

Answer 1

You should cook chicken fettuccine.

Answer 2

Chicken and Spagetti

Answer 3

Chicken Parmesan on pasta! Serve with a nice crusty bread and a nice salad. Iced tea or wine for beverage and a nice chocolate cake or brownie (heart shaped of course) for dessert!

Answer 4

Why don't you try one of the following chicken recipes

Oriental Chicken

4 plump, free-range chicken thighs
5 fl oz (150 ml) Shaosing (Chinese brown rice wine)
3 fl oz (75 ml) Japanese soy sauce
1 heaped teaspoon peeled, grated fresh root ginger
4 cloves garlic, crushed
5 whole star anise
1 teaspoon toasted sesame oil

To garnish:
1 small red chilli, deseeded and cut into fine shreds
1 spring onion, cut into fine shreds

To serve:
5 fl oz (150 ml) rice, cooked
Pre-heat the oven to gas mark 6, 400°F (200°C).

Remove the skin from the chicken, then place the skinned chicken thighs in the casserole. Now mix the rest of the ingredients, and 2 fl oz (55 ml) water, together in a bowl and pour this mixture over the chicken. Place the casserole over a medium heat and bring the liquid to the boil. Now transfer it to the oven (no need to cover) and bake on the centre shelf for 40 minutes, turning the chicken halfway through the cooking time.

Serve the cooked chicken on a bed of plain rice with the sauce poured over and the shreds of chilli and spring onion sprinkled on top.

or Baked Thai Red Curry Chicken with Coriander Chutney
2 partly boned chicken breasts

2 rounded tablespoons Thai Red Curry Paste 2 teaspoons groundnut oil or other flavourless oil
salt

For the coriander chutney:
2 oz (50 g) fresh coriander, roughly chopped
1 tablespoon lime juice
1 fresh chilli, de-seeded and chopped
1 clove garlic
¼ level teaspoon sugar
salt and freshly milled black pepper
To garnish:
1 lime, cut into quarters
a few sprigs fresh coriander

About 1 or 2 hours before you need to cook the chicken, lay the breasts in a heatproof dish, then take a sharp knife and make four diagonal cuts across each breast. Sprinkle first with a little salt and then with the oil, rubbing the oil well into the chicken. Next spread the curry paste over the surface of each portion and rub that in well too. Cover with clingfilm and leave on one side for the chicken to soak up all the flavours.

To make the coriander chutney, place half the coriander in the goblet of a blender, or in the small goblet of a food processor, together with the lime juice, 3 tablespoons of water, chilli and garlic, then blend till smooth. You'll have to do this with a few stops to scrape down the sides of the goblet. When smooth, add the remaining coriander and continue to blend until smooth again. Taste and flavour with sugar, salt and pepper and keep in a small, covered bowl in the fridge until needed.

To cook the chicken, pre-heat the oven to gas mark 4, 350°F (180°C). Place the dish on a high shelf and cook for 30 minutes, basting with the juices from time to time. Serve the chicken with the Spiced Pilau Rice with Nuts and the coriander chutney, garnishing with sprigs of coriander and some lime quarters to squeeze over.


or Thai Creamed Coconut Chicken

1 cooked chicken weighing about 2 lb 4 oz (1 kg), stripped, or 5 cooked chicken breasts

14 fl oz (400 ml) tinned coconut milk
1 level teaspoon coriander seeds
½ level teaspoon cumin seeds
2 cardamom pods, lightly crushed
2 tablespoons groundnut or other flavourless oil
2 medium onions, peeled and finely sliced
2 cloves garlic, peeled and crushed
½ oz (10 g) fresh coriander
1 level teaspoon turmeric
4 red chillies, deseeded and finely chopped
1 level dessertspoon finely chopped fresh lemon grass
2 tablespoons lime juice
salt and freshly milled black pepper

To prepare the chicken, remove the skin and cut the flesh into strips about 2½ inches (6 cm) long. Next, the spices will need roasting, so heat a large frying pan or wok – without any fat in it – and, when it's really hot, add the coriander, cumin and cardamom pods. Allow the spices to roast briefly – about 45 seconds – shaking the pan from time to time, then tip them into a mortar, removing the seeds from the cardamom pods and discarding the husks, and crush them all fairly finely.

Now add the oil to the frying pan or wok. When it's really hot, fry the onions and garlic over a medium heat for 8-9 minutes, until they're nicely softened. Meanwhile, strip the leaves from the coriander stalks, reserve these, then chop the stalks finely.

When the onions are ready, add the turmeric, chilli, crushed spices and coriander stalks, along with the lemon grass, to the pan. Stir these thoroughly together, then pour in the coconut milk and lime juice. Add some seasoning, then simmer everything gently for about 10 minutes, uncovered, by which time the sauce should have reduced and thickened.

Now add the chicken to the sauce and simmer gently for 10 minutes or so to heat it through completely. Serve the chicken on a bed of Thai Green Rice, garnished with the coriander leaves.

Answer 5

Depends on who you are cooking for, what they like better, or if it's a dinner party, do both. And a pretty dessert like a heart shaped cake or cherry tarts.