I want to make a romantic dinner for Valentine's day. What should I cook?

Question

What would knock your socks off?

Answer 1

I like the idea of a romantic and special meal for Valentine's Day, and really think it's nice of you to put some thought into doing that.

Seafood is nice for a romantic meal if you both like it. Scallops are pretty and delicate and delicious. Some rice or angel hair pasta would be nice with scallops. I wouldn't make too heavy of a sauce, however, since you want the romantic thing to be the focus. Sole could be another choice.

You want your romantic meal to be look pretty, so you would need some color on the plate. My favorites are asparagus or artichokes. Artichokes can be a sort of "communal" dish.

For dessert, my Valentine's favorite is couer a la creme. You have to buy a special mold to make it and you need to prep it 1-2 days ahead of time. Some strawberries over the top would be tasty and attractive.

If you are drinkers, then champagne is definitely the way to go!

Hope your romantic meal comes out great.

Answer 2

Be-My-Valentine Pizza
"Refrigerated pizza dough makes short work of this cute and crusty, heart-shaped entree. Topped with pepperoni, three kinds of cheese, olives, onions and sauce, this yummy Be-My-Valentine Pizza will steal the showand hearts of any age when you bring it in."

INGREDIENTS
1 (13.8 ounce) package refrigerated pizza crust
1/4 cup shredded Italian cheese blend
1/4 cup shredded mozzarella cheese
2 slices provolone cheese, cut in half
1/4 cup pizza sauce
18 slices pepperoni
1/4 cup chopped onion
1/4 cup sliced ripe olives
DIRECTIONS
Unroll pizza dough onto a greased baking sheet; flatten dough. With kitchen scissors, cut into a 10-in. heart. (Use dough trimmings to make breadsticks if desired.) Bake at 425 degrees F for 8 minutes.
Combine the Italian and mozzarella cheeses; set aside. Arrange provolone cheese over crust to within 1/2 in. of edges. Spread with pizza sauce. Layer with the pepperoni, onion, olives and cheese mixture. Bake 8-10 minutes longer or until crust is golden brown and cheese is melted

Answer 3

You could make chicken cordon bleu. It looks very nice, looks like it's hard to make, and it's actually quite simple. You could make that plus some sort of vegetable and then have strawberries for dessert.

Chicken cordon bleu recipe:
- 1 boneless skinless chicken breast
(put the chicken in a ziplock back, take a mallet or a canned vegetable and pound the chicken until it is 1/4 inch)
- Once flat spread 1 teaspoon of honey mustard over chicken
- spread 4 slices of thinly sliced smoken ham over chicken
- 3 slices of swiss cheese
- starting at narrow end, roll the chicken tightly and pin with a tooth pick.

Get out 2 seperate bowls.
in one bowl crak 2 eggs and stir.
in other bowl place extra cripsy chicken shake n bake ingredients

- dip chicken in egg solution
- roll chicken in shake in bake bowl. Throughly cover chicken with shake n bake.
- remove tooth picks
place chicken in greased casserole dish

cook for 25 minutes aat 350 degrees. Removed dish, loosely cover with tin foil and put back in the over for 15-20 minutes or until the chicken is completely done.

remove and you are done. PErhaps serve it with a salad. It looks like you've been slaving in the kitchen for hours when it only took about 15 minutes to fix (minus the cooking)

Here is a link to kraftfoods.com - it lists this same recipe and has a picture for reference.

Hope this helps!!

Answer 4

Beef Wellington, fingerling potatoes, sauteed kale with prosciutto and chocolate dipped long stem strawberries

Answer 5

Every year I make lasagna. It's not fancy, but it is my husband's favorite. I'll give you my recipe if you want it.

Answer 6

Like fish ? make sole almandine

Answer 7

fettuccini alfredo. super easy to make, and very romantic i think!

Answer 8

i say wat ever u and ur honey (or whioevers eating with u) like and enjoy. if u both like it, itll be that much better so u dont have to try new things, and so ur sure u like it =]

Answer 9

Hi! I going to have this for my Valentine's....;-p

Can Champagne or sparkling wine be any more elegant? Yes. Try this lovely little recipe for these special occasion, or to make any day special.

1 bottle dry champagne, sparkling wine or sparkling cider
1/3 cup pomegranate juice (Pom)
6-10 raspberries

Pour 1 tablespoon juice into the bottom of each champagne flute or coupe, and carefully pour in the champagne. Float a few raspberries in each glass, and serve

Appetizers....
Bake wonton skins or pita bread, cut into triangle-shaped wedges, until crispy. Serve with salsa, bean dip or fruit chutney. Or for a sweet treat, use a bit of cooking spray and sprinkle with cinnamon and sugar.

Or

~~ Prosciutto with Buffalo Mozzarella and Cherry Tomatoes ~~
This is one of my all-time favorite appetizers. Make sure you use good quality prosciutto, such as Parma or San Daniele.
Serving: 4-6

2 6-ounce balls of fresh buffalo mozzarella cheese, sliced into 1/3-inch slices
1/3 pound thinly sliced prosciutto
1/2 cup cherry tomatoes
3 tablespoons extra-virgin olive oil
Salt and cracked black pepper to taste

Wrap each slice of cheese with a slice of prosciutto, tucking in any excess prosciutto. Stack the slices in a serving dish. Scatter the tomatoes among the slices and season with salt and pepper as desired. Just before serving, drizzle with extra-virgin olive oil and present with lots of fresh Italian bread.

Soup...
~~~~~ Lobster-Fennel Soup ~~~~~
Two warm-weather favorites -- the rich sweetness of lobster and the delicate flavor of fennel -- pair perfectly in a soup that sings of the season.
2 servings

1 tbsp olive oil
2 fennel bulbs, chopped
1 1/2 tsp crushed fennel seed
One 14 1/2-ounce can low-sodium chicken broth
1/2 cup cooked lobster meat

Make the broth: Heat olive oil in a large saucepan over medium heat. Add the fennel and fennel seed and cook for 2 minutes. Add the chicken broth and 1 1/2 cups water and bring to a boil. Reduce heat to a simmer, cover, and cook until the fennel is tender -- about 25 minutes. Strain the broth, reserving the cooked fennel. Divide the broth between 2 bowls and add 3 tablespoons of the reserved fennel and the lobster meat. Serve immediately.

Main Course.....
~~~ Roasted Lamb Chops with Orange, Garlic and Rosemary Pesto Rub ~~~
This is a knockout dish, and the best part about it is it only looks complicated! It is very simple to make. Ask the butcher for French Trimmed Lamb, where the meat is trimmed slightly from the bone - it is an extremely classic and elegant presentation.

1 large clove garlic, minced
2 oranges, zest only
2 tbsp rosemary, finely chopped, plus sprigs for garnish
1 tbsp kosher salt
1 tsp cracked black pepper
3 tbsp extra virgin olive oil
1 rack of lamb, chine bone removed (8 to 9 chops); French trimmed for a more formal presentation

Preheat oven to 375 degrees F. Combine the garlic, orange zest, rosemary, salt, pepper and olive oil in a small bowl, and stir until combined. Rub the lamb with the garlic mixture, gently pressing it into the meat. Place the lamb, meat side up, on a rimmed baking sheet. Allow to sit at room temperature for 30 to 45 minutes. (This is a good time to start the creme fraiche potatoes.) Roast lamb in the center of the oven ‑- 15 to 20 minutes for rare (the internal temperature on a meat thermometer will read 125 degrees F), 20 to 30 minutes for medium rare (135 degrees F), 25 to 35 minutes for medium (145 degrees F).

Cover the surface of the platter with rosemary. Slice the rack into chops at the table, and serve.

Side dish.....
Mixed Lettuces with Toasted Walnuts, Bacon, and Sherry Walnut Vinaigrette
Salad Ingredients and Directions:

1 1/2 lbs mixed lettuce, rinsed and crisped
4 ounces bacon, cooked, drained, and crumbled
1 egg, hard boiled, then chopped
2 ounces walnut halves, toasted

Toss everything together in large salad bowl; mix in 1/2 cup Sherry Walnut Vinaigrette just before serving.

Sherry Dressing Ingredients and Directions:

3/4 cup walnut oil
1/4 cup raspberry vinegar
2 Tbsp sherry vinegar
2 Tbsp sherry
1 tsp fine sea salt
1 tsp pepper, freshly ground
1 tsp sugar

Whisk the oil, 2 to 3 tablespoons sherry vinegar and 2 to 3 tablespoons sherry, and mustard together in a small bowl until completely emulsified.
Stir in the seasonings and optional herbs. (An alternative method is to put all the ingredients in a glass cruet with a rubber gasket or in a leakproof jar and shake well.)
If you are not using the dressing immediately, refrigerate, then bring to room temperature, and stir (or shake) just before serving.

Dessert......

~~~~~~~~ Chocolate Tiramisu ~~~~~~~~
A classic, bordering on the commonplace as a result of all the pale industrial imitations that have overrun our supermarket shelves. So, to give a bit of moral support to tiramisu, here's a version that's more than classic ‑- with a little dark chocolate, simply to justify including the recipe.

Serving: 6 / Prep: 30 mins
Cook Time: Chill 5 hours

6 eggs, separated
1/2 cup sugar
1 pound mascarpone cheese
1 glass of amaretto liqueur or marsala
1 cup warm, strong coffee
30 ladyfingers
7 ounces best-quality dark chocolate
1/4 cup cocoa powder

Beat the egg yolks with the sugar until the mixture is pale. Incorporate the mascarpone and continue to beat. Whisk three egg whites into stiff peaks and fold into the mascarpone, egg and sugar mixture.
Add the amaretto to the coffee. Briefly soak the ladyfingers in this mixture and arrange them in the bottom of the dish(es). Melt the chocolate in a microwave oven or in a bowl over hot water. Cover the ladyfingers with the creamy mixture, then top with a thin layer of melted chocolate.
Repeat this procedure to create the second layer.
Cover with plastic wrap and leave to chill for at least 5 hours in the refrigerator.
Sprinkle with cocoa powder just before serving.

Good luck to you and happy cooking!!!

Enjoy!... _;-)

Answer 10

no spaghetti please. it's so cliche.