Answers to Everyday Questions : What are some easy Recipes for a Romantic looking Dinner?

What are some easy Recipes for a Romantic looking Dinner?

4 Responses to “What are some easy Recipes for a Romantic looking Dinner?”

1. Peter G said :
   October 17th, 2010 at 7:55 am

   im curious if you can barely toast why on earth do you think you can cook a simple meal. More than likely whatever you cook she will taste great even if she thinks it taste like crap. Dude if you want to impress her find out the food she loves and google those recipes and follow them and have a wonderful night..

   or just go out to eat
2. Cassidy said :
   October 17th, 2010 at 8:15 am

   Maybe if you can’t really cook you could just go to your local grocery store and buy one of those already cooked rotisserie chickens. Then go to there deli area and see if they sell some pasta salad or if they have already made mashed potatoes and gravy that you could buy to go along with the chicken. You could also get stuff for a tossed salad for the side. Just a thought.. and good luck!!
3. smdiner said :
   October 17th, 2010 at 8:56 am

   COLA CHICKEN
   (my preference…wings or ribs)
   4 skinless, boneless chicken breasts
   1 cup catsup
   1 12oz. can cola (pepsi, coke, etc.)

   Put chicken in a non-stick pan.
   Mix together catsup and cola, pour over chicken.
   Bring to a boil. Cover, reduce heat and cook 45 minutes.
   (turning chicken a few times, while cooking…to prevent from sticking to pan)
   Uncover, turn up the heat and continue to cook until the sauce
   becomes thick and adheres to the chicken.
   It turns into the most incredible BBQ sauce. Yummmm!
   You can double the recipe and use more pieces of chicken….wings…would be ideal…add some hot sauce….presto “Hot Wings”!
   I have used Ribs, just as good.

   CRUNCHY ONION CHICKEN
   1 1/3 cups French’s Original French Fried Onions
   4 boneless skinless chicken breast halves
   1 egg, beaten
   LIGHTLY CRUSH:
   Onions in a plastic bag.
   DIP:
   Chicken in egg (put egg in plastic bag)
   COVER:
   With onion crumbs, press firmly to adhere to chicken.
   BAKE:
   Preheat oven to 400 degrees.
   Place chicken on lightly greased baking pan.
   Sprinkle with additional onion crumbs, if desired.
   Bake for 20 minutes or until no longer pink in center.
   —

   Fuit Salad

   INGREDIENTS:
   1 cup white sugar
   3 egg yolks
   2 tablespoons all-purpose flour
   2 cups pineapple juice
   1 tablespoon lemon juice
   1 (16 ounce) package acini di pepe pasta
   2 (20 ounce) cans pineapple chunks
   2 (11 ounce) cans mandarin oranges, drained
   3/4 cup maraschino cherries, chopped
   1 (16 ounce) package miniature marshmallows
   1 (12 ounce) container frozen whipped topping, thawed

   DIRECTIONS:
   In large saucepan over low heat, combine sugar, egg yolks, flour, pineapple juice and lemon juice. Stir and cook until thickened. Remove from heat.
   While sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
   In large bowl, combine cooked mixture with pasta and toss to coat thoroughly. Refrigerate 8 hours or overnight.
   Toss pasta with pineapple, mandarin oranges, maraschino cherries, marshmallows and whipped topping. Refrigerate until serving.
   —

   Parmesan Chicken

   6 Chicken Breast
   1 cup A/P flour
   1 tsp. kosher salt
   ½ tsp. freshly ground black pepper
   2 extra-large eggs
   1 ¼ cups seasoned dry bread crumbs
   2 cups freshly grated Parmesan cheese, plus extra for serving
   Unsalted butter
   Good olive oil

   Cut chicken breasts into 1” strips, pat dry w/ paper towels.

   On one dinner plate, combine flour, salt, and pepper. On a second plate, beat the egg w/ 1 Tbsp. of water. On a third plate combine the bread crumbs and parmesan cheese. Cot the chicken on both sides w/ the flour, then dip into the egg, then into the bread crumbs, pressing lightly.

   Heat 1 Tbsp of butter and 1 Tbsp. of oil in a large sauté pan on medium-low. Cook chicken in batches on both sides until cooked through. Chicken is done when meat is opaque and juices run clear. Add more butter and oil to cook remaining batches as needed. Sprinkle more parmesan cheese on top of cooked chicken to serve.

   _______________________________

   Broccoli & Bow Ties

   Kosher Salt
   4 cups broccoli florets
   ½ lb. farfale pasta (bow ties), about 4 cups dry
   4 Tbsp. butter
   4 Tbsp. EVOO
   1 tsp. minced garlic
   zest of 1 lemon
   1 Tbsp. freshly squeezed lemon juice
   ¼ cup toasted pine nuts (pignoli)
   freshly grated parmesan cheese, optional

   Cook broccoli for 3 minutes in large pot of boiling, salted water. Remove broccoli with slotted spoon or sieve; place in large bowl and set aside.

   In the same water, cook the bow tie pasta according to package directions, or about 12 minutes. Drain well and add to the broccoli.

   Meanwhile in a small saute pan, heat the butter and olive oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Remove from heat, and add 2 tsp. kosher salt, black pepper, and lemon juice, and stir well. Pour over the broccoli and pasta. Toss well, and season to taste. Sprinkle with pine nuts and parmesan cheese, if desired, and serve.
   =========
4. Dan said :
   October 17th, 2010 at 9:06 am

   This is really delicious and very easy to make. I’m sure you both will like it;

   Fettuccini Carbonara

   5 teaspoons olive oil
   4 shallots, diced
   1 large onion, cut into thin strips
   1 pound bacon, cut into strips
   1 clove garlic, chopped
   1 (16 ounce) package fettuccini pasta
   3 egg yolks
   1 cup heavy cream
   3/4 cup shredded Parmesan cheese
   salt and pepper to taste

   Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
   Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
   In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.
   Serves 6.

   *You can make a nice Caesar salad or garlic toast on the side too.
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