What are some quick and easy recipes/ideas to cook for a date?

1. Hamburger - Video:


http://www.videojug.com/film/how-to-make…





2. Steak - Video:


http://www.videojug.com/film/how-to-make…





3. Philly Cheese Steak Sandwich-video:


http://www.videojug.com/film/how-to-make…





4. Cheese Omelette-video:


http://www.videojug.com/film/how-to-make…





5. Roast Beef-in crock pot-video:


http://www.videojug.com/film/how-to-make…





6. Cesar Salad - Video:


http://www.flixya.com/video/303031/Cesar…





7. CATALINA CHICKEN:


From DontH8Me


http://www.city-data.com/forum/recipes/2…





';Catalina Chicken from the thighs and legs - separate them and skin them before baking to keep the fat down, if you prefer. The recipe I use is typically for a whole chicken, so I would substitute 4 - 5 legs and thighs in this case.





Take the cleaned pieces and put them in a rectangular glass baking dish. Mix one small or 1/2 large bottle of Catalina Island French salad dressing with one envelope of Lipton's French Onion Soup Mix. At this stage, depending on your preference, you could add to the pan of chicken any of the following: Onions, 1 inch dice, red/green/yellow bell pepper, 1 inch dice, and/or pineapple tidbits. Pour the sauce mix over the whole thing and swirl it around to coat all the pieces. Cover with foil to keep moist.





Bake in a 375 degree oven until the chicken juices run clear. You will want to make a batch of fluffy rice or mashed potatoes to soak up the delicious sauce from the chicken bake. My family loves this recipe and it takes less than 5 minutes to prep.';





8. Campbell's Tasty 2-Step Chicken-5 Star recipe:


http://www.campbellkitchen.com/recipedet…





Ingredients:


1 tbsp. vegetable oil


4 skinless, boneless chicken breasts halves


1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free, 25% Less Sodium or Healthy Request®)


1/2 cup water





Directions:


Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes until it's well browned on both sides. Remove the chicken from the skillet.





Stir the soup and water in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.





Serving Suggestion: Serve with steamed whole green beans with sliced almonds and white rice. For dessert serve fresh red grapes.





9. Dessert - Seven Layer Magic Bars


Go here for a video:


http://eaglebrand.com/videos.asp?v=mcb#v…What are some quick and easy recipes/ideas to cook for a date?
Fettuccini Carbonara - VERY delicious and VERy easy to make;





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.


///\\\What are some quick and easy recipes/ideas to cook for a date?
Easy Frittata





( Serve with a salad and crusty bread)





2 tablespoons olive oil


2 large russet potatoes, peeled and shredded


1 medium onion, diced


salt and pepper to taste


1/2 cup shredded Cheddar cheese


4 eggs, beaten





Preheat the oven to 400 degrees F (200 degrees C).


Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.


Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted
How about some chicken casserole?





6 tablespoon butter


1 tbsp vegetable oil


1 cup chopped fresh mushrooms


1/2 cup chopped onion


1 pound boneless chicken breasts, cooked and cut into 1/2-inch pieces


2 garlic cloves, minced


1 (10-3/4-ounce) can cream of mushroom soup


2 cups pasteurized process cheese spread


3 cups cooked rice (1 cup uncooked)


6-ounce box frozen broccoli cuts, thawed, drained


4-ounce can sliced water chestnuts, drained


1 cup sour cream


1/4 teaspoon ground black pepper


Vegetable cooking spray


1 cup (8 ounces) shredded Cheddar cheese


1 cup breadcrumbs or crushed croutons





Melt butter in a Dutch oven with oil over high heat; swirl pan to blend. Add chopped mushrooms. Cook and stir over high heat about 2 minutes. Add onion and chicken-breast pieces. Reduce heat to medium-high and cook until chicken is just cooked through, stirring in garlic the last minute or so.


Add undiluted mushroom soup and the cheese spread (or if using Velveeta, dice it). Stir until cheese is melted. Remove pan from heat. Stir in the cooked rice, thawed broccoli, water chestnuts, sour cream and pepper. Spoon mixture into a 2-quart baking dish sprayed with a nonstick product.





Bake at 400 degrees, uncovered, for 15 to 20 minutes. Remove from oven. Top with Cheddar cheese and breadcrumbs (a bit of grated Parmesan mixed in with the crumbs is optional). Return to oven until cheese melts


===


Garlic Shrimp Casserole





2 cups chicken stock


2 tablespoons cornstarch with 1 tablespoon water


2 garlic cloves, chopped


2 cups heavy cream


1/2 teaspoon red pepper flakes


1 pint cooked rice


2 pints cooked shrimp


1 cup panko bread crumbs (Japanese bread crumbs)





Preheat oven to 350ºF.


In a small saucepan, combine the chicken stock, garlic, and the cornstarch slurry and bring to a simmer for 3 minutes. Add the cream and the red pepper flakes. In a foil lined terra cotta pot, pour the rice and add the shrimp. Then pour the cream mixture over it. Top with the panko and place in the oven for 45 minutes. Cool for 15 minutes before serving.


--------------------------------





Chicken %26amp; Wild Rice Casserole





8 Tbsp. butter or vegetable oil


1 medium onion, peeled and diced


3 cups diced, cooked chicken


14½ oz cans green beans, drained and rinsed


4-oz can water chestnuts, drained and chopped


2-oz jar pimentos


1 (10 3/4-oz) can condensed cream of celery soup


1 cup mayonnaise


1 (6-oz) box long-grain wild rice, cooked according to package directions


2 cups grated sharp Cheddar


Pinch salt





Preheat oven to 350º F. Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.





Add all remaining ingredients to bowl and mix together until thoroughly combined.





Pour into a greased 3-quart casserole dish. Bake for 20-25 minutes or until bubbly. Let stand for a few minutes before serving.








------------------------------





Chicken %26amp; Asparagus in White Wine Sauce





4 (6-oz) , boneless chicken breast halves


3/4 teaspoon salt


¼ teaspoon freshly ground black pepper


8 Tbsp. butter


½ cup A/P flour


½ cup dry white wine


½ cup chicken broth


2 garlic cloves, minced


1 pound asparagus spears, trimmed


2 tablespoons chopped fresh parsley


1 tablespoon fresh lemon juice





1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ¼” thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.





2. Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.


3. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Add asparagus; cover and cook 3 minutes or until asparagus is crisp-tender. Remove from heat; stir in parsley and lemon juice. Serve asparagus and sauce with chicken.





===





Chocolate Mousse Recipe





· 2 cups chilled heavy cream


· 4 large egg yolks


· 3 tablespoons white sugar


· 1 teaspoon vanilla


· 7oz finely chopped bittersweet chocolate (not unsweetened)








Garnish with lightly sweetened whipped cream





Special equipment needed - thermometer





Preparation





In a 1-quart heavy saucepan, heat ¾ cup cream until hot. Whisk together egg yolks, sugar and pinch of salt in a metal bowl until combined well, then add hot cream, in a slow, steady stream, whisk until combined. Transfer mixture into saucepan and cook over moderately low heat, stirring constantly until the temperature reaches 160 degrees F on thermometer. Pour thickened liquid through a fine-mesh sieve into a bowl and add vanilla.





Melt chocolate in a double-boiler or metal bowl set over simmering water (or melt in microwave in a glass bowl at 50º for 3-5 minutes), stirring frequently. Add mixture in
Very easy and superb: I am a chef Quiche lorraine





1 prepared per crust (9';)


2 cups heavy cream


4 eggs


1/4 teaspoon nutmeg


1 Tablespoon sherry


Salt and pepper





swiss cheese or other


bacon


leeks





Mix the cream and eggs, add seasonings (reserve)





precook bacon, partial cook leeks and drained (can be omitted)





To bottom of pie dough::


Add 1 1/2 cups cheese


Add bacon and leeks (Optional)


Pour in liquid and bake in a 350 degree oven till set (45 min)





It is best made the day before and then just heated up. It stays together well
Just gave this recipe a few questions below.





An easy, simple, fool proof recipe is:


season chicken breasts


add about 1/4 cup salsa on each and cover and bake for 20 mins


add shredded cheese on top, bake for 5 more mins.





make rice or pasta and a salad or veggies and you have a perfect healthy meal
make it ahead of time and you can have a wonderful dinner within 1 hour , like a lasagna ,a salad, and serve with some meat.
Crab and Scallion Stuffed Shrimp





Ingredients


3 1/2 tablespoons unsalted butter


1/3 cup thinly sliced scallion, 5-6 scallions


kosher salt


1/2 teaspoon Worcestershire sauce


2 drops Asian chili sauce


1/3 cup mayonnaise


2 tablespoons coarsely chopped fresh Italian parsley


20 whole fresh parsley leaves


1 1/2 teaspoons fresh lemon juice


1 teaspoon finely grated lemon zest


1/2 teaspoon Dijon mustard


fresh ground black pepper


1/2 lb crabmeat, drained and picked over for shells


1 1/4 cups fine fresh breadcrumbs


16 jumbo shrimp, butterflied (16-20 per lb.)


1 small frisee, torn in bite size pieces


1 1/2 teaspoons extra virgin olive oil


Directions


1In a small saucepan, melt 2 tbsp of butter over medium-low heat. Add the scallions and pinch of salt and cook, stirring, until softened, 3-4 minutes (don't brown). Take pan off heat and stir in Worcestershire and hot sauce. Cool to room temperature.


2In a medium bowl, combine the mayo, 1 tbsp of chopped parsley, 1 teaspoons of lemon juice, the lemon zest, the mustard, 1/4 teaspoons salt, and a few grinds of pepper. Stir in the cooled scallion mixture. Add the crab and mix gently but thoroughly.


3In a 10'; skillet, melt the remaining 1 1/2 tablespoons butter over medium heat. Add the breadcrumbs and cook, stirring, until light golden brown, about 4 minutes. Transfer to a medium bowl and mix in the remaining 1 tablespoons chopper parsley and 1/4 teaspoons of salt.


4Line a rimmed baking sheet with parchment paper and rub lightly with butter. Arrange the butterflied shrimp on the baking sheet. Using a spoon or your hands, mound a heaping tablespoons of the crab mixture onto each shrimp. Sprinkle and pat the breadcrumbs over the crab. This will be messy, don't worry if there are crumbs on the baking sheet. Flip the tail of each shrimp up and over the crab.


5Position a rack in the center of oven and heat the oven to 400 degrees. Bake until the shrimp are cooked through, the crabmeat is hot, and the crumbs are golden brown, 12-14 minutes.


6While shrimp are in the oven, toss the lettuce and the whole parsley leaves with the remaining 1/2 tsp of lemon juice, the olive oil, and a pinch of salt. On 8 small plates, arrange a small pile of the salad and two shrimp. Serve right away.


7Can butterfly shrimp, make the stuffing and breadcrumb topping, and stuff the shrimp up to a day ahead. If stuffing shrimp ahead, don't top with bread crumbs or flip up the tails until ready to bake.





It's really romantic!