I want to cook something unusual for romantic supper.What do you reccomend?

Answer 1

Chicken Breasts Baked on Mushroom Caps
For the most attractive presentation, use the caps of portobello, shiitake, or large button mushrooms.
Servings: 4 to 6
6 bone-in or boneless chicken breast halves (with skin)
1 teaspoon dried thyme
Salt and ground black pepper to taste
6 large portobello mushrooms or 12 to 18 large shiitake or button mushrooms, wiped clean Or cut into 1/4-inch-thick slices (enough smaller mushrooms to cover the bottom of the pan)
2 tablespoon minced garlic
Salt and ground black pepper to taste
2 cups dry white wine
Olive oil
Sauce:
Enough water or Chicken Stock to measure 1 cup
1/2 to 1 cup heavy cream (optional)
2 tablespoons minced fresh parsley (optional)
Position a rack in the center of the oven. Preheat the oven to 400 degrees F.
Rinse, pat dry, and trim any excess fat from chicken. Season with thyme, and salt and ground black pepper to taste.
Lightly oil a 13 x 9-inch baking pan or shallow baking dish just large enough to hold the chicken pieces in a single layer. Remove the stems from mushrooms. Arrange the mushrooms, gill side down and overlapping if necessary, in the pan. Sprinkle with garlic and Salt and ground black pepper to taste.
Pour white wine over the mushrooms.
Lay the chicken breasts skin side up on top of the mushrooms. Brush lightly with olive oil.
Bake, uncovered, until the chicken skin turns golden brown, about 20 minutes. Check to see that there is some liquid in the pan; if not, add more wine. Baste the chicken with pan juices and turn the pieces over. Bake until the chicken is firm and fully cooked, 10 to 20 minutes more. Using a slotted spoon, remove the chicken and mushrooms to a platter, arranging the chicken skin side up on the mushrooms. Pour the pan juices into a small saucepan and skim the fat off the top with a spoon.
For a low-fat sauce, add enough water or Chicken Stock to measure 1 cup. For a more luxurious sauce, add 1/2 to 1 cup heavy cream.
Boil the sauce over high heat until reduced to a syrupy consistency. Taste and adjust the seasonings. Spoon some of the sauce over the chicken and pass the rest separately. If you wish, sprinkle the chicken with minced fresh parsley.


Aromatic Rice with Peas
3 tablespoons vegetable oil
1 stick of cinnamon, about 1 1/2 inches long
3 bay leaves
4 whole cardamom pods
5 whole cloves
1 cup peas, either freshly shelled or frozen peas thawed in very hot water and drained
1 1/2 cups long-grain rice (not parboiled)
2 3/4 cups chicken broth
3/4 teaspoon salt (1 1/4 if the broth is unsalted
Heat the oil in a heavy 2- to 2 1/2-quart pot over medium heat. When hot, put in the cinnamon, bay leaves, cardamom pods, and cloves. Stir the spices for 5 seconds. Now add the peas. Stir and fry for a minute. Add the rice, and turn the heat to low. Stir and fry the rice for about 3 minutes, Now add the chicken broth and salt. Bring to a boil. Cover with a tight-fitting lid, turn the heat to very, very low, and cook, undisturbed, for 25 minutes, Turn off the heat, Let the rice rest, covered and in a warm spot, for 10 minutes. Mix the rice and peas gently with a fork, and serve.
Note:
The whole spices in this dish are for flavoring only and are not to be eaten.


Gooey Butter Cakes
Cake
1 (18.25-ounce) box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted

Filling
1 (8-ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted
Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!
Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way-even for piggies like me!

Pumpkin Gooey: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix. I have even used a chocolate cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you'll never want pumpkin pie again!

Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.

Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed: as directed above.

Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above.

Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.

Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.

Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above.

Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above.

Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.


I hope you enjoy your romantic evening!


nfd♥

Answer 2

If it's ment to be romanic then it must be somewhat simple, very elegant and the portions must not be large. You should feel stuffed after the meal. I wouldn't add a desert here because the wine will give you enough sugars and in any case the orange salad will be sweet (and a bit sour) enough.

1st. Pasta with garlic (not a massive amount), olive oil and hot pepper (80 grams each of pasta).
2nd. Fillet minion (medium rare) with a side of grilled radicchio (half of one each)
3rd. Sliced orange salad with baked Moroccan black olives. Dress with olive oil and cider vinegar.

The pasta will give you energy & a little garlic and hot pepper will get the blood flowing. The meat will bring out your animal instinct . The orange salad will sweeten your palate.

PS - small portions are best for a romantic meal
PSS – start with a very chilled bubbly white & dry wine. I suggest an Italian prosecco of Spanish Cava. Yea, I know I have suggest meat but it’s Ok to drink the bubbly wine with it. Begin your meal with it and finish your orange salad with it then take the 3rd bottle with you to sit in front of the fire place.

Answer 3

try aglio olio or simply oil and garlic pasta...its simple,easy to cook yet very delicious and healthy..add shrimps or any meat u like if u want.

Answer 4

I'm thinking that you might want to have sex after your romantic dinner, or at least a good cuddle, so I'd opt for a lighter meal and dessert!~ :) Here are some ideas:

1. Chicken Stuffed with Artichokes and Goat Cheese: 4 chicken breasts, bone in; 1 small container softened goat cheese; 1 cup artichoke hearts, drained (reserve liquid) and chopped; 1/8 tsp minced garlic; 1 T fresh thyme; 3 T flat leaf parsley, choppped; 1/2 cup white wine; 1/2 cup artichoke brine; 1 T dijon mustard; 2 T sour cream; 3 T olive oil. Season chicken breasts with kosher salt and fresh ground pepper. Make a small slit into the meatiest part of the breast and season. In small bowl, combine chopped artichoke hearts, garlic, thyme, goat cheese, and parsley. Place 1/4 of mixture into each slit in breasts. If there is any filling leftover, add to sauce. Heat olive oil in pan until hot and brown breasts on both sides. Add white wine and cover and braise for 20 minutes or until cooked thru. Remove chicken from pan and add artichoke brine to deglaze. Add mustard and sour cream and any remaining artichoke/cheese mixture.. Bring to boil and cook until reduced and thickened. Place on serving platter around a mound of wild rice pilaf. Spoon sauce over chicken and rice. This is good with a light green salad of butter lettuce, shaved parmesan, cracked peppercorn, thin slices of radish and an oil and lemon juice vinagrette.
2. Pork Roast and roasted veges: 1 3-4 lb pork roast; 2 large carrots; 4 red skinned potatos; 1/2 pound button mushrooms, cleaned and stems removed; 1 yellow onion, quartered; 1 T kosher salt, 1 tsp fresh ground pepper, 1 T rubbed sage; 1 cup white wine; 2 T fresh thyme or rosemary; 3 T olive oil. Mix sage, salt, and pepper together and generously rub into roast. Place in baking dish and bake at 350 degrees for approximately 1 1/2 hours, or until internal temp reaches 160 degrees. As pan dries out, add either white wine or chicken broth, or a mixture of both to pan. In separate baking dish, add olive oil, rosemary or thyme, 1 tsp kosher salt, 1/2 tsp fresh ground pepper, and 1/2 tsp. minced garlic. Toss cut veges and mushrooms in this mixture and spread out in baking dish to form a single layer. Bake at 350 degrees for approximately 25 to 45 minutes, checking after 20 minutes. Turn veges over to crisp and carmelize on both sides. Remove cooked pork from baking dish and let rest for 15 minutes. Deglaze pan with 1 cup white wine, 1 T dijon mustard, 3 T butter, 3 T sour cream. Bring to a boil and simmer until reduced. Spoon over slices of meat along side roasted veges. This is good with a loaf of warm artisan bread and sweet butter.

For dessert, consider flan, pot de creme, etc. with fruit. And don't forget the wine!

Answer 5

ask the favorite food of the one you will cook for