Anyone know any recipes?

Question

I would like to make dinner for my fiance, but i am a klutz in the kitchen. i got a macaroni lasagna recipe off the Yahoo! food, but i wonder if anyone knows anything else that would be easy to make-yet a wonderful surprise.

10 points if i use your recipe.

Thanks.

Thanks to everyone who added a recipe. But I just wanna point something out.

I mentioned i am a klutz in the kitchen and i really mean "A Klutz." I can barely make hamburger helper without putting someone in the hospital. (ok maybe not that bad, but I seriously am not a good cook.)

another thing I probably should have mentioned is that she does not like seafood. so the lobster and shrimp recipes, although much appreciated, probably would not be a good idea.

Im lovin the chocolate covered strawberries though. I might throw that in with whatever I make.

Thanks again everyone.

Answer 1

Angel Chicken Pasta
INGREDIENTS
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.



Chocolate Covered Strawberries
INGREDIENTS
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves
DIRECTIONS
Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Answer 2

Sure, try this out. It's a no fail, easy,good, and inexpensive receipe.

You'll need the following ingredients and tools.

2 Bonless/skinless chicken breasts
1 Quarter stick butter (NOT margarine) + some additional for side dish
1 Package Wishbone (or another brand) of Italian salad dressing mix
2 Cups potatoe buds (any brand)
1 zip lock bag large enough for the chicken
1 9" bakeing/roasting pan
1 microwaveable or casorle dish
1 Box instant stuffing mix. Pork or chicken. (I use the pork because it adds another flavor to the meal.
1 Loaf (if desired) store bought garlic bread of make your own
1 Bottle of a nice white wine (chilled)

Instructions:
Preheat oven to 350:
Combine together the 2 cups of potatoe buds and a single pack of the Italian dressing mix and place in the bag.
Rinse the chicken well under cold water and place in the bag and shake to coat making sure that all surfaces are coverd. (reserve the rest for later) You might even want to gentley pat some in.

Go wash you hands.
Place the butter in pan and put into oven until the butter is melted, remove pan,make sure the whole pan is coverd with the butter and add the 2 breasts, place the the pan back in oven and cook for 20 minutes.
Go wash your hands again, clean up the work area and have a glass of wine (lol) and start the side dish.

After 20 minutes remove pan from oven, turn chicken over and sprinkle some the reserved "shake and bake" mixture and place back in oven. Cook for an additional 15 to 20 minutes. Remove and chicken and place on serving platter, cover, and let rest for 5 minutes. Add some of the crunches from pan over top if desired but be carefull they are full if butter and it tends to get a bit "greasy".

Side dish:

Follow instrutions on box. If you have a microwave use it. It's a lot easier and quicker. Microwave time is about 5 minutes
and gives you a chance to finish your wine.

You might also consider some fresh steamed asspargus steamed to your desired doneness and the warm garlic bread.

Put it all on a table that has fresh flowers on it and serve. Eat,enjoy, and sit back a while and wait for "you dessert

Answer 3

You can really surprise her with Lobster - it is easy just get 2 whole lobsters at the market and have the guy there steam them for you serve with a ready made Cesar salad and for dessert get a mini cheese cake or eclairs and if you drink chill up some Mumm blue label from Nappa California it goes beautifully with lobster. The other simple but big wow is garlic shrimp over angel hair or fettuchini (use Barilla for perfect past every time) Just get 1 lb large shrimp rinse and peel shrimp then set aside to drain. In a large skillet (9") add 2 tablespoons olive oil or butter and 1-2 cloves crushed garlic when hot add shrimp and 2- 3 tablespoons parsley (fresh chopped or dried) then salt and pepper (1/2 teaspoon salt and 1/4 teaspoon garlic) stir to coat shrimp completely and cook stirring occasionally for 7 minutes while pasta cooks. Reduce heat to low and drain pasta - place pasta on plates and top with shrimp - serve with ready salad (Cesar) and for dessert, if you can find it , spumoni or chocolate dipped strawberries. Any Chianti will go nicely and a nice coffee with dessert will finish it well. Good Luck!

Answer 4

Chicken Broccolini
INGREDIENTS
6 skinless, boneless chicken breast halves
1 pound pasta
16 oz alfredo sauce
1 package of frozen broccoli florettes
6 oz of mozzarella cheese
3 oz. cooking oil

DIRECTIONS
Preheat oven to 325 degrees F. In a large pot, boil water and then add in pasta and cook until al dente (about 6 mins). Drain pasta and put back into pot. In a skillet, place 3 oz of cooking oil and heat. Place chicken into hot skillet and cook until chicken is no longer pink. Steam broccoli (follow directions on package). Add cooked pasta, alfredo sauce, cooked chicken, and broccoli into pot and mix. Add the mixture into a 9x13 inch baking dish. Sprinkle mozzarella cheese overtop and bake for 5 minutes (or until cheese is melted). Serve and enjoy!


Chocolate Covered Strawberries
INGREDIENTS
1 container of Hershey's Magic Shell Ice Cream Topping
1 pound fresh strawberries
DIRECTIONS
Cover a plate or cookie sheet with wax paper. Pour contents of Hershey's Magic Shell Ice Cream Topping container into a small bowl. Dip strawberries into the Hershey's Magic Shell Ice Cream Topping bowl and place on cookie sheet. Once all the strawberries are done. Place the cookie sheet or plate with the strawberries into the fridge and they will be hard in no time! (the Hershey's Magic Shell Ice Cream Topping is activated by cold so when it is placed in fridge it hardens quickly - just like it would if it were poured onto icecream!)

I made this dinner before for my fiance and she loved it! It is so fast and easy to make it! Good luck! :)

Answer 5

go to the food network website and type in any key ingredient you want (chicken, beef, pork, lamb, any type of veggies, etc.) and a list of recipes will come up and just click on the recipe that you're interested in making. You can also click on some of the suggested icons such as party, quik and easy, ect.

I also have a suggestion...have you thought of making fondu (sorry, not sure how to spell this word) it's romantic, it's different, and it's easu to do. Look it up on food network ok.

have fun and good luck !

Answer 6

Hi:)

As a pasta dish try this one SPINACH STUFFED JUMBO SHELLS

10 oz. frozen spinach, chopped
8 oz. jumbo stuffing shells
2 c. lowfat cottage cheese, drained
2 egg whites
4 oz. shredded mozzarella
2 tbsp. grated Parmesan cheese
1/4 tsp. garlic powder
Pepper to taste
1 pt. tomato mushroom sauce (lg. jar mushroom, spaghetti sauce)

Cook spinach, drain thoroughly. Cook jumbo shells according to package directions, drain and cover with cold water.

Combine spinach, cottage cheese, egg whites, shredded mozzarella, grated Parmesan, garlic powder and pepper. Stuff into shells and place in greased baking dish. Cover with tomato sauce. Bake uncovered at 350 degrees for 45 minutes or until bubbling.

OR

Baked Rigatoni with Roasted Eggplant and Tomato
Recipe courtesy Loretta Keller
Show: Ciao America with Mario Batali
Episode: Day at North Beach
Baked Rigatoni with Roasted Eggplant and Tomato
3 Roma tomatoes
Sea salt and fresh ground black pepper
4 sprigs fresh thyme
2 ounces olive oil, plus 2 cups olive oil, plus extra for drizzling
2 heads garlic, cloves peeled
2 Italian eggplants
1/4 pound dried rigatoni
2 scallions, cut into 1/4-inch slices
1 bunch fresh basil, leaves only
1 cup fresh ricotta cheese
1/4 cup grated Parmesan

Preheat oven to 300 degrees F.

Prepare oven-dried tomatoes:
Skin the tomatoes by placing them in boiling water for 30 seconds and then plunging them right away in ice water. This will help you remove the skin without cooking the tomatoes. Using a paring knife, peel the skin off the tomatoes and then cut them in 1/2 lengthwise. Place the tomatoes in a bowl, sprinkle with alt and add the thyme and 2 ounces of olive oil. Arrange the tomatoes with the thyme sprigs on a non-reactive baking pan. Leave enough space around the tomato halves so they don't touch, allowing air to circulate and dry them out. Put them in a 300 degree F oven to dry for 2 hours.

Prepare the garlic:
Place the garlic cloves in a small pot and cover with 2 cups of olive oil. Simmer very slowly for 40 minutes, until the garlic is soft. Remove them from the oil and set aside at room temperature.

Preheat oven to 375 degrees F.

Prepare the eggplant:
Slice the eggplant into 1-inch rounds. Put them in a bowl and sprinkle generously with salt. Drizzle olive oil over them and toss. Arrange the rounds on a baking pan, leaving enough space between each slice so that they cook evenly. Bake until they are soft and slightly brown, about 30 minutes.

Prepare the pasta:
In a large pot, bring to a boil 4 quarts of salted water. Add the rigatoni and cook until "al dente" or even slightly undercooked, about 6 to 8 minutes. Since the pasta will be cooked in the oven, it's important not to overcook the pasta in the boiling water. Drain the pasta in a colander and toss with a little olive oil to prevent them from sticking. Set aside.

Assemble and bake dish:
Raise oven temperature to 425 degrees F.

In a large bowl, combine the pasta, eggplant, tomato, garlic, scallion and basil and mix well. Add the ricotta and toss gently so that the ingredients are distributed amongst the pasta bug that the ricotta is not completely mixed through. The idea here is to have distinct and differing flavors, so it is important that the ricotta be spread in roughly tablespoon size pieces. Season, if necessary, with salt and freshly ground black pepper.

Transfer to a large greased earthenware or glass baking dish. Sprinkle with Parmesan and bake in the oven until the pasta is brown and crisp on top, about 10 to 15 minutes.

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Then after dinner have some fresh strawberries.


Ciao*

Answer 7

http://www.cookingbynumbers.com/frames.html

This is the coolest thing I have ever seen, You click on everything you have in your fridge and pantry and it pops up with tons of recipes you can make based on what you have.

Answer 8

food.com