dinner tonight with boyfriend ...helllp!?

krystal k

tonight i was thinking of doing a pasta dish ,because i have irish bacon at my house. and i figured pasta is good with bacon . but i might need some help .if i use alfredo sauce with bacon and onions ,is that good ? or is it too heavy ? i was going to buy salad too .

please let me know what you think! thanks so much.
and maybe some cheesecake for dessert ....how does that sound ?

let me know what you would use.

Answer
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Feta and Bacon Pasta Sauce

8 slices bacon, chopped
2 leeks, sliced
1 tablespoon butter
1/4 cup all-purpose flour
2 cups milk
8 ounces feta cheese, crumbled
ground black pepper to taste

Place bacon in a large skillet over medium-high heat. Fry for a few minutes, then add the leeks. Cook and stir until bacon is crisp and leeks are tender. Set aside.
Melt the butter in a saucepan over medium heat. Whisk together the flour and milk, then pour into the saucepan with the butter. Bring to a boil and cook, stirring constantly, until thickened. Remove from the heat and stir in the feta cheese. Mix in bacon and leeks, then season with pepper to taste. Serve over your favorite pasta.

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Brownie Sundae Cheesecake


Ingredients:1 cup 3/4-inch brownie pieces(recipe follows)
CHOCOLATE CRUMB CRUST(recipe follows)
4 packages (8 oz. each) cream cheese, softened
1 cup sugar
1-1/2 teaspoons vanilla extract
4 eggs
1/4 cup REESE'S Chocolate Peanut Butter Topping OR 1/4 cup HERSHEY'S Hot Fudge Topping thinned with 1 teaspoon milk

Directions:1. Prepare brownie recipe using recipe below or your own favorite recipe.

2. Heat oven to 350°F. Prepare CHOCOLATE CRUMB CRUST; cool slightly. Beat cream cheese, sugar and vanilla until smooth. Gradually add eggs, beating well after each addition. Pour batter into prepared crust.

3. Sprinkle brownie pieces over cheesecake surface; push pieces into batter. Drop topping by teaspoonfuls onto surface of cheesecake. With knife or metal spatula, swirl gently through batter for marbled effect. Bake 50 to 55 minutes or until almost set.* Remove from oven to wire rack. With knife, loosen cake from side of pan; cool.

4. Cover; refrigerate. Just before serving, garnish as desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.

BEST BROWNIES
1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt

Heat oven to 350°F. Grease 8 or 9-inch square baking pan. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter in prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completley in pan on wire rack.

CHOCOLATE CRUMB CRUST: Heat oven to 350°F. combine 1-1/2 cups (about 45 wafers) vanilla wafer crumbs, 6 tablespoons powdered sugar, 6 tablespoons HERSHEY'S Cocoa and 6 tablespoons butter or margarine (melted). Press crumb mixture onto bottom and 1/2 to 1 inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.

*Cheesecakes are less likely to crack if baked in a waterbath.

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Something spicy for dinner?

Amie Eviso

I want to make my husband something hot for dinner but am tired of making curry, chili, stir fry etc. Anyone got any good ideas for a spicy supper?

Answer
heres a couple for you to try
Red and White Fish Tacos

1 lb. red snapper, boned and skinned
1 lb. wild king salmon, boned and skinned
1 Tbs. kosher salt
½ Tbs. granulated garlic
¼ tsp. paprika
¼ tsp. red pepper flakes
½ Tbs. cilantro
1/8 tsp. black pepper
1/8 tsp. cumin
1/8 tsp. oregano
1/8 tsp. coriander
pinch tsp. allspice
pinch tsp. ground cloves

In a zip-lock bag combine all ingredients but the fish, close bag and shake to mix. Place fish into bag and shake well to coat. Heat and oil a Dutch oven and cook snapper until white and flakey. Remove and add more oil and cook salmon until flakey. Add snapper and break up into bite sized pieces. Serve in steamed fresh corn tortillas (2 per taco) add salsa, lime, and finely shredded cabbage. Enjoy! Serves 8

Jerk Chicken

¼ c. whole allspice
1 1â cinnamon stick, broken
1 c. red onion, chopped
½ c. green onions, chopped
¼ c. dark rum
1 Tbs. sugar
1 tsp. dried thyme
3 Tbs. peeled fresh ginger, grated
3 Tbs. fresh lime juice
2 Tbs. Worchestershire sauce
1 Tbs. soy sauce
1 tsp. fresh nutmeg, grated
4 Habanero or Scotch bonnet peppers, seeded and chopped
3 cloves garlic, chopped
2 skinless half chicken breasts
2 chicken leg quarters, skinned
¼ tsp. salt
¼ tsp. black pepper
1 Tbs. vegetable oil

Cook allspice and cinnamon in a medium skillet over medium heat for 5 minutes or until toasted. Place in a coffee grinder and process until finely ground.
In a blander, add all ingredients (12) to chopped garlic, with allspice mixture and blend for 2 minutes until smooth.
Sprinkle chicken with salt and pepper. Place chicken in a ziplock bag with the spice mixture; seal and marinate 4 hours or over night in a refrigerator, turning occasionally. Remove chicken and discard marinade.
Heat oil in a 10â or 12â Dutch oven over high heat. Add chicken, cook 2 minutes until browned, turn chicken over. Bake for 15 to 20 minutes at 400o until chicken is cooked through.
Serves 2 hungry adults or 4 smaller appetites

Tandori Chicken

1 tsp. saffron threads
½ c. lime juice
3 ½ lb. fryer chicken, cut into sections
2 tsp. coriander seeds
2 tsp. ginger root, peeled and minced
1 tsp. ground cumin
2 cloves garlic, coarsely chopped
8 oz. plain yogurt, divided
¼ tsp. crushed pequin quebrado chili or crushed red pepper

Combine saffron, and lime juice; let stand about 5 minutes. Drain, reserving juice; set saffron and juice aside.
Discard giblets and neck of the chicken. Rinse under cold water and pat dry. Section chicken into; 2 breasts, 2 leg and thigh pieces, and 2 wings. In a ziplock bag, place chicken pieces and lime juice. Toss and refrigerate for 30 minutes.
Combine reserved saffron, coriander, ginger, cumin, garlic, and half of the yogurt into a blender or food processor, and process until smooth. Transfer to a mixing bowl and add remaining yogurt and crushed chili, stirring well. Spread yogurt over chicken and refrigerate 1 hour.
Remove chicken from marinade, reserving marinade. Place chicken in the bottom of a 12â or 14â warmed Dutch oven; spoon reserved marinade over chicken. Cover and bake at 400o for 15 minutes. Reduce heat to 350o, and bake an additional 1 hour, until juices run clear and chicken is tender. Let stand 5 minutes before serving.
Serves 5

Tropical Marinated Fish, Spicy Avocado Sauce and Black Bean Salsa

Marinade:
1 c. lemon juice
1 c. lime juice
1 c. pineapple juice

Mix well. Pour over fish steaks; marinate in refrigerator for 2 hours, turning after 1 hour. Grill, broil, or bake until fish is opaque.

Spicy avocado sauce:
3 ½ c. ripe avocado, cubed
½ c. milk
½ c. sour cream
1/3 c. lime juice
½ tsp. onion salt
¼ tsp. cayenne pepper

In a food processor, combine ingredients and blend until smooth. Cover and chill, stir before serving.

Black bean salsa:
1 ¼ c. dried black beans (cooked to 3 c.)
1 ¾ c. tomatoes, seeded and chopped
¾ c. canned corn, drained
½ c. green bell pepper, chopped
¼ c. white or yellow onion, chopped
1 c. fat free Italian salad dressing
2 Tbs. taco sauce
4 tsp. lime juice
1 tsp. cayenne pepper

In a bowl, combine first 5 ingredients, lightly toss to mix well. Add remaining 4 ingredients and stir into bean mixture. Cover and chill 4 hours or over night.
To Serve:
Place a portion of fish onto a plate and drop about 2 oz. avocado sauce over fish. Serve salsa on plate next to fish, about ½ c. Serve fish hot on plate, and chilled avocado and salsa.

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What comprises a 45 piece china dinnerware set?

tampanorma

Answer
I would assume it would be something along the lines of
8 Cups, saucers, bread plates, dinner plates and dessert bowls, then a jug, meat plates, Salt and Pepper or serving plates. Each service is different, you would need to ask the supplier. Some are 6 serves with coffee mugs included.

how much does a 20 piece flatware set serve...?

dee*b

like how many people does it serve?
& how many serve 8 people

Answer
Probably 4. Place setting would be table knife, teaspoon, tablespoon, dinner fork, salad fork.

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Some good full dinner ideas for a date night?

8 piece dinner set image

Lisa O

I am planning on cooking for my boyfriend today. I was wondering if anyone has any yummy ideas for a full dinner that's not that hard to make, starting from an appetizer and ending with a desert. No tomatoes, please, as I am allergic.

Thanks for all the help in advance.

Answer
These will impress him!

Appetizers
Artichoke Squares
Serves 6 (4 per serving)

2 (6 oz cans) Artichoke Hearts
2 Tbsp Fresh Parsley, chopped
1 White Onion, Minced
1/4 Tsp Salt
1 Cup Eggbeaters
1/4 Tsp Pepper
8 oz Mozzarella Cheese, shredded
1/4 Cup Italian Style Dried Bread Crumbs
3 Seconds Nonstick Cooking Spray

Instructions:
Preheat the oven to 325ºF

Drain the liquid from 1 jar of artichokes into 1-quart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside.

Coat a 12x8 inch baking dish with nonstick cooking spray. In the artichoke liquid, over medium heat, cook minced onion until tender.

In a medium bowl add eggs, cooked onion and chopped artichokes, cheese, bread crumbs, parsley, salt and pepper. Spread mixture evenly in baking dish.

Bake for 30-35 minutes until set and lightly browned. Allow to cool for 15 minutes in dish on wire rack.

With knife, cut lengthwise into 4 strips then cut each strip crosswise into 6 pieces. Arrange appetizer on platter and serve.
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Main Dish
Chicken Parmesan
Serves 6

1/3 Cup Parmesan cheese, grated
1/4 Tsp Italian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 Cup White Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup 2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1/2 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped

Instructions:
Preheat the oven to 350ºF

In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.

Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.
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Dessert
Basic Pie Crust
Serving Size : 2 9-inch pie crusts

2-1/4 cups All-purpose flour
1 teaspoon Salt
1/2 teaspoon Sugar
10 tablespoons Chilled butter, lard or shortening -- cut small pieces
4-1/2 tablespoons Ice water

Combine flour and salt in a medium bowl. Add butter or lard and cut into flour using your fingers, a pastry blender or 2 knives, until mixture resembles coarse crumbs.

Stir in water with a fork, 1 tablespoon at a time and work in with your hands until dough is just moist enough to come together in a smooth ball. You may not need to use all the water. Be careful not to overwork or dough will be tough.

If you're making 2 crusts, cut in half and shape each half into a flattened round. Wrap dough in plastic wrap and refrigerate for at least 20 minutes.

Remove 1 round of dough from refrigerator and place on a lightly-floured surface. Roll into a circle about 14 inches across and 1/8-inch thick. Gently fold dough in half, then in half again so that you can lift it without tearing, and unfold it into a 9-inch pie or tart pan.

Crimp edges or pinch in a decorative border. Fill and bake as directed in recipe. Dough may be prepared up to 2 days in advance and refrigerated, or frozen.

Apple Pie
8 servings

1/2 recipe Basic Pie Crust
3/4 cups sugar
1/4 cup all purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
6 cups thinly sliced, pared, tart apples
2 tablespoons butter

Heat thr oven to 425ºF.

Prepare pastry and line pie pan.

Mix dry ingredients together. Stir in apples. Pour into pastry lined pie pan. Dot with butter or margarine. Cover with top crust, cut slits, seal and flute edges. Bake until crust is light brown and juice begins to bubble through slits in top, about 40 to 50 minutes.

How do I prepare a chinese dinner?

Q. Hi all,
I would like to cook a wonderful chinese dinner for my family, w/o any eggs b/c my youngest child is allergic. I would love to prepare fried rice, egg rolls, sesame chicken, beef and broccoli, cheese wontons,m and the sweet red sauce that goes over the sweet and sour chicken. Any recipes would be great!

Answer
You are talking a major outlay of time and effort here. When you see how complex the two entrees are, I think you'll agree that the menu needs to be simplified a bit.

For one thing, fried rice recipes all contain eggs. You can make it without the eggs, but it won't be the same. Substitute lo mein noodles, and prepare according to the package instructions.

I'd also buy the egg rolls and wontons already made, fry them up at home, and keep them warm in the oven while you fix the rest of the meal. Ditto with the plum sauce for dipping: purchase it already made, warm it in a saucepan, and serve in pretty little individual dishes.

Sesame Chicken

3 whole boneless chicken breasts

Marinade:
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil
Sauce for Sesame Chicken:
1/2 cup water
1 cup chicken broth
1/8 cup vinegar
1/4 cup cornstarch
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)
Other:
2 tablespoons toasted sesame seeds
3 1/2 - 4 cups peanut oil for deep-frying

PREPARATION:

Toast the sesame seeds and set aside.

Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.

To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously.

Turn the heat down to low and keep warm while you are deep-frying the chicken.

To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.

Just before you are finished deep-frying, bring the sauce back up to a boil.

Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.


Beef and Broccoli

3/4 pound lean beef
Marinade:
1 tablespoon rice vinegar (substitute rice wine if desired)
1 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon water
1 tablespoon cornstarch
Sauce:
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon water
Thickener:
1 teaspoon cornstarch mixed with 1 tablespoon water
1 pound fresh broccoli
2 garlic cloves

To Cook Broccoli:
1/2 cup water
1/4 teaspoon salt, or to taste
1/2 teaspoon sugar, or to taste

Other:
1 1/4 cups oil, or as needed

PREPARATION:

Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.
While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside.

In another small bowl, mix the cornstarch and water thickener and set aside.

Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.

Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for 30 - 40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes 1 - 2 minutes).

Remove the beef from the wok and drain on paper towels.

Clean out the wok with paper towels.

Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.

Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.

Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.

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See what I mean? Those two home cooked recipes will get you lots of oohs and ahhs, and they won't even notice that the other dishes weren't prepared by you! :-)

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