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gittilygoo
I want to do something special for my girlfriend tonight. So tonight I want her to come home to a nice, romantic, candlelight dinner. I really haven't cooked much, but I want to try it tonight. Does anyone have any recommendations as to what I should make? Or the presentation or anything? I want to put on a really, really nice dinner for her tonight. Your help is appreciated. Thank you.
Answer
Good luck and I hope that you both enjoy!
Appetizer: Red Pepper and Tapenade Slices
1 (8-ounce) can crescent rolls (recommended: Pillsbury)
1/2 cup marinara sauce (recommended: Prego)
1/2 cup jack cheese, shredded (recommended: Kraft)
3 tablespoons blue cheese, crumbled
1/4 cup olive tapenade
1/3 cup roasted red bell pepper, cut into strips
Preheat oven to 425 degrees F.
Remove crescent dough from can and unroll. Separate into 8 triangles. Lay pieces of dough on baking sheet. Top each slice with a spoonful of marinara sauce, some shredded jack and blue cheese, a spoonful of olive tapenade, and red bell pepper strips.
Bake in oven for 12 to 15 minutes, or until edges are golden.
Pasta: You Won't Be Single For Long Vodka Cream Pasta
This recipe will make enough for 2 couples. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread
Main Course: Garlic Roast Chicken with Rosemary and Lemon
2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth
Preheat oven to 450 degrees F.
Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.
Salad: Your Basic Tossed Salad
2 hearts romaine lettuce
2 small plum tomatoes, diced
1 Kirby cucumber or 1/4 European seedless cucumber, diced
1 small yellow onion or 1/2 red onion, chopped
1 carrot, peeled and shredded
1 /4 cup (a couple of glugs) extra-virgin olive oil,
2 to 3 tablespoons (a couple of splashes) red wine vinegar
1 teaspoon sugar
Coarse salt and black pepper
Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.
Chocolate Cups with Whipped Cream
Make your dessert first for this menu to allow these chocolate cups to set and chill: This recipe is a no bake pot de creme, no kidding.
2/3 cup whole milk
1 egg
2 tablespoons sugar
Pinch salt
1 cup semi-sweet chocolate chips
2 tablespoons hazelnut liqueur or dark rum
4 demitasse cups
1 cup whipping cream
2 tablespoons sugar
Mint sprigs, for garnish, optional
Heat milk in a small pan over moderate heat until it comes to a boil.
In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.
Good luck and I hope that you both enjoy!
Appetizer: Red Pepper and Tapenade Slices
1 (8-ounce) can crescent rolls (recommended: Pillsbury)
1/2 cup marinara sauce (recommended: Prego)
1/2 cup jack cheese, shredded (recommended: Kraft)
3 tablespoons blue cheese, crumbled
1/4 cup olive tapenade
1/3 cup roasted red bell pepper, cut into strips
Preheat oven to 425 degrees F.
Remove crescent dough from can and unroll. Separate into 8 triangles. Lay pieces of dough on baking sheet. Top each slice with a spoonful of marinara sauce, some shredded jack and blue cheese, a spoonful of olive tapenade, and red bell pepper strips.
Bake in oven for 12 to 15 minutes, or until edges are golden.
Pasta: You Won't Be Single For Long Vodka Cream Pasta
This recipe will make enough for 2 couples. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread
Main Course: Garlic Roast Chicken with Rosemary and Lemon
2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth
Preheat oven to 450 degrees F.
Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.
Salad: Your Basic Tossed Salad
2 hearts romaine lettuce
2 small plum tomatoes, diced
1 Kirby cucumber or 1/4 European seedless cucumber, diced
1 small yellow onion or 1/2 red onion, chopped
1 carrot, peeled and shredded
1 /4 cup (a couple of glugs) extra-virgin olive oil,
2 to 3 tablespoons (a couple of splashes) red wine vinegar
1 teaspoon sugar
Coarse salt and black pepper
Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.
Chocolate Cups with Whipped Cream
Make your dessert first for this menu to allow these chocolate cups to set and chill: This recipe is a no bake pot de creme, no kidding.
2/3 cup whole milk
1 egg
2 tablespoons sugar
Pinch salt
1 cup semi-sweet chocolate chips
2 tablespoons hazelnut liqueur or dark rum
4 demitasse cups
1 cup whipping cream
2 tablespoons sugar
Mint sprigs, for garnish, optional
Heat milk in a small pan over moderate heat until it comes to a boil.
In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.
Anyone have any good ideas of what I should take to a potluck dinner?
hagren
I have to go to a potluck dinner tomorrow night. I can bring a dessert, salad, or hot dish, anything goes. I am tired of potatoe salad, and coleslaw. Any ideas?
Answer
CUCUMBER-GARLIC DIP
MAKES ABOUT 1-1/2 CUPS
The first time I had this dip, it was prepared by a woman of Greek heritage. I believe she used yogurt. Whether you use that or the sour cream, it is so good and very easy and light. Add more or less garlic to taste, but I like lots. Serve with vegetable crudites, crackers or pita wedges.
INGREDIENTS
1 medium cucumber, peeled, halved, seeded and cut into chunks
1 cup plain yogurt or sour cream (I use reduced-fat)
1 teaspoon fresh lemon juice
3 garlic cloves, minced
1 tablespoon freshly chopped chives (freeze-dried may be used)
Salt and pepper to taste
Place all of the ingredients in a processor. Process until smooth but retaining some texture. Taste for seasoning. Cover and refrigerate for at least 1 hour. Garnish with additional chives. Serve with raw vegetables.
FOUR-BEAN SALAD
SERVES 6-8
I guess everyone has a recipe for bean salad. Try this one. It is exceptional.
INGREDIENTS
BEANS
1 16-ounce can green beans
1 16-ounce can yellow beans
1 16-ounce can red kidney beans
1 16-ounce can garbanzo beans (chick peas)
1 green bell pepper, chopped
1 medium onion, chopped
2 stalks celery, chopped
DRESSING
3/4 cup sugar
2/3 cup cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup vegetable oil
Drain beans; mix together with vegetables. Thoroughly blend together the dressing ingredients. Pour dressing over beans and toss. Refrigerate overnight. (Can be prepared 2-3 days ahead.)
PIEROGIE CASSEROLE
SERVES 6
If you like pierogies, you will love this. It's also a great way to use leftover mashed potatoes. I usually serve it as a main dish, but it makes a nice side dish as well, in which case it would make 10-12 servings.
INGREDIENTS
8 ounces lasagna noodles
2 large onions, diced
8 ounces sharp cheddar cheese, grated (2 cups)
4 cups mashed potatoes, made fresh or leftover
4 tablespoons butter
Salt and pepper to taste
Cook noodles according to package and set aside. Brown the butter in a medium skillet, being careful not to burn. Add the onions and sauté until softened and lightly browned. Combine the cheese and mashed potatoes. Butter or spray a 13x9x2-inch baking dish. Line the bottom with a layer of noodles. Add a layer of potato and cheese mixture then spread with a portion of the onions. Continue to layer the ingredients ending with a layer of noodles topped with onions. Bake at 350° F for 15 to 20 minutes, or until bubbly and lightly browned. Tent with foil if the top browns too quickly.
Notes: Browning the butter adds a lot of flavor to the casserole. If you prefer, it could just be melted. If making freshly mashed potatoes, use about 8 large potatoes. If you don't have enough leftover potatoes, add some fresh or make some from instant potatoes. The recipe can easily be halved.
BAKED CHICKEN WITH DIJON AND BALSAMIC VINEGAR
SERVES 4 to 6
There are unlimited ways to season chicken or other poultry before baking or roasting. This recipe uses a simple marinade that can be prepared ahead or brushed on chicken parts just before baking. It's my favorite way to prepare cutup chicken because I can decide at the last moment to do it. A good old standby.
INGREDIENTS
1 whole chicken (3-1/2 to 4 pounds) cut up, or bone in chicken parts as desired
1 teaspoon Dijon mustard
3 large cloves garlic, minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried sage leaves
1/2 teaspoon dried rosemary leaves
Salt and pepper to taste
2 tablespoons Balsamic vinegar (can substitute red wine vinegar or lemon juice)
1 tablespoon olive oil, or enough to drizzle over chicken
Preheat oven to 400° F. Place the chicken in a single layer in a 13x9x2-inch baking dish, on a baking rack if desired. Brush or spread each piece lightly with Dijon mustard. Sprinkle with the garlic, thyme, sage, rosemary, salt and pepper. Sprinkle with the vinegar, then drizzle lightly with olive oil. Place in the oven and bake until chicken is brown and done, basting occasionally with pan juices, about 50 minutes. This is good hot or at room temperature.
Notes: The ingredients can be mixed in a small bowl and poured over the chicken. The chicken and sauce can also set to marinate for about 30 minutes at room temperature or for a longer time in the refrigerator. You may omit the olive oil. Garlic powder may be substituted for the fresh. This is also great cooked on the grill.
BERRY AND KIWI COOKIE CRUST PIZZA
SERVES 10 to 12
It is my guess that many of you made this recipe long before I did. I first ate a fruit pizza of this type at my mother-in-law's. She is no longer with us, and my husband always liked her recipe, so I decided it was time to give it a try. As you can imagine, it is as basic as all the others you find scattered among many recipe pages on the web, probably all variations of a Pillsbury original. I just really like my combination of fruit. If you prefer a crust that is less sweet, use refrigerated pizza or pie dough. Of course, you can also make your own.
INGREDIENTS
1 package (18 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese, softened (can use reduced fat)
1/3 cup sugar
1/2 teaspoon vanilla
2 or 3 kiwis, peeled and sliced
2 cups of washed, hulled and sliced strawberries
1 cup fresh blackberries, rinsed and well drained (can substitute blueberries or use a combination)
1/4 cup apricot jam (or other light colored jam)
Freeze dough for about 30 minutes. Preheat oven to 350° F. Cut dough into 1/2-inch thick slices. Place on a lightly greased or sprayed 15x10-inch baking sheet with sides or in a 14-inch round pizza pan, spaced apart fairly evenly. Press into bottom, with floured fingers, until it forms one flat, even sheet of dough, with a little lip on the edges. Bake until golden brown, about 12 minutes. Cool completely on baking rack.
In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over the cooled crust. Layer the kiwi, strawberries and blackberries in that order. Heat the jam in a small saucepan until warm, adding a little water if needed to get to spooning consistency. Spoon as evenly as possible over fruit. Refrigerate at least 1 hour before serving. Cut into squares. Store leftovers in refrigerator. (After a day, the crust will start to get soggy from the fruit.)
CUCUMBER-GARLIC DIP
MAKES ABOUT 1-1/2 CUPS
The first time I had this dip, it was prepared by a woman of Greek heritage. I believe she used yogurt. Whether you use that or the sour cream, it is so good and very easy and light. Add more or less garlic to taste, but I like lots. Serve with vegetable crudites, crackers or pita wedges.
INGREDIENTS
1 medium cucumber, peeled, halved, seeded and cut into chunks
1 cup plain yogurt or sour cream (I use reduced-fat)
1 teaspoon fresh lemon juice
3 garlic cloves, minced
1 tablespoon freshly chopped chives (freeze-dried may be used)
Salt and pepper to taste
Place all of the ingredients in a processor. Process until smooth but retaining some texture. Taste for seasoning. Cover and refrigerate for at least 1 hour. Garnish with additional chives. Serve with raw vegetables.
FOUR-BEAN SALAD
SERVES 6-8
I guess everyone has a recipe for bean salad. Try this one. It is exceptional.
INGREDIENTS
BEANS
1 16-ounce can green beans
1 16-ounce can yellow beans
1 16-ounce can red kidney beans
1 16-ounce can garbanzo beans (chick peas)
1 green bell pepper, chopped
1 medium onion, chopped
2 stalks celery, chopped
DRESSING
3/4 cup sugar
2/3 cup cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup vegetable oil
Drain beans; mix together with vegetables. Thoroughly blend together the dressing ingredients. Pour dressing over beans and toss. Refrigerate overnight. (Can be prepared 2-3 days ahead.)
PIEROGIE CASSEROLE
SERVES 6
If you like pierogies, you will love this. It's also a great way to use leftover mashed potatoes. I usually serve it as a main dish, but it makes a nice side dish as well, in which case it would make 10-12 servings.
INGREDIENTS
8 ounces lasagna noodles
2 large onions, diced
8 ounces sharp cheddar cheese, grated (2 cups)
4 cups mashed potatoes, made fresh or leftover
4 tablespoons butter
Salt and pepper to taste
Cook noodles according to package and set aside. Brown the butter in a medium skillet, being careful not to burn. Add the onions and sauté until softened and lightly browned. Combine the cheese and mashed potatoes. Butter or spray a 13x9x2-inch baking dish. Line the bottom with a layer of noodles. Add a layer of potato and cheese mixture then spread with a portion of the onions. Continue to layer the ingredients ending with a layer of noodles topped with onions. Bake at 350° F for 15 to 20 minutes, or until bubbly and lightly browned. Tent with foil if the top browns too quickly.
Notes: Browning the butter adds a lot of flavor to the casserole. If you prefer, it could just be melted. If making freshly mashed potatoes, use about 8 large potatoes. If you don't have enough leftover potatoes, add some fresh or make some from instant potatoes. The recipe can easily be halved.
BAKED CHICKEN WITH DIJON AND BALSAMIC VINEGAR
SERVES 4 to 6
There are unlimited ways to season chicken or other poultry before baking or roasting. This recipe uses a simple marinade that can be prepared ahead or brushed on chicken parts just before baking. It's my favorite way to prepare cutup chicken because I can decide at the last moment to do it. A good old standby.
INGREDIENTS
1 whole chicken (3-1/2 to 4 pounds) cut up, or bone in chicken parts as desired
1 teaspoon Dijon mustard
3 large cloves garlic, minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried sage leaves
1/2 teaspoon dried rosemary leaves
Salt and pepper to taste
2 tablespoons Balsamic vinegar (can substitute red wine vinegar or lemon juice)
1 tablespoon olive oil, or enough to drizzle over chicken
Preheat oven to 400° F. Place the chicken in a single layer in a 13x9x2-inch baking dish, on a baking rack if desired. Brush or spread each piece lightly with Dijon mustard. Sprinkle with the garlic, thyme, sage, rosemary, salt and pepper. Sprinkle with the vinegar, then drizzle lightly with olive oil. Place in the oven and bake until chicken is brown and done, basting occasionally with pan juices, about 50 minutes. This is good hot or at room temperature.
Notes: The ingredients can be mixed in a small bowl and poured over the chicken. The chicken and sauce can also set to marinate for about 30 minutes at room temperature or for a longer time in the refrigerator. You may omit the olive oil. Garlic powder may be substituted for the fresh. This is also great cooked on the grill.
BERRY AND KIWI COOKIE CRUST PIZZA
SERVES 10 to 12
It is my guess that many of you made this recipe long before I did. I first ate a fruit pizza of this type at my mother-in-law's. She is no longer with us, and my husband always liked her recipe, so I decided it was time to give it a try. As you can imagine, it is as basic as all the others you find scattered among many recipe pages on the web, probably all variations of a Pillsbury original. I just really like my combination of fruit. If you prefer a crust that is less sweet, use refrigerated pizza or pie dough. Of course, you can also make your own.
INGREDIENTS
1 package (18 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese, softened (can use reduced fat)
1/3 cup sugar
1/2 teaspoon vanilla
2 or 3 kiwis, peeled and sliced
2 cups of washed, hulled and sliced strawberries
1 cup fresh blackberries, rinsed and well drained (can substitute blueberries or use a combination)
1/4 cup apricot jam (or other light colored jam)
Freeze dough for about 30 minutes. Preheat oven to 350° F. Cut dough into 1/2-inch thick slices. Place on a lightly greased or sprayed 15x10-inch baking sheet with sides or in a 14-inch round pizza pan, spaced apart fairly evenly. Press into bottom, with floured fingers, until it forms one flat, even sheet of dough, with a little lip on the edges. Bake until golden brown, about 12 minutes. Cool completely on baking rack.
In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over the cooled crust. Layer the kiwi, strawberries and blackberries in that order. Heat the jam in a small saucepan until warm, adding a little water if needed to get to spooning consistency. Spoon as evenly as possible over fruit. Refrigerate at least 1 hour before serving. Cut into squares. Store leftovers in refrigerator. (After a day, the crust will start to get soggy from the fruit.)
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