What should I cook for my date. Opinions/recipes please?

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 4

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Baked Ziti

1 pound dry ziti pasta

1 onion, chopped

1 pound lean ground beef

2 (26 ounce) jars spaghetti sauce

6 ounces provolone cheese, sliced

1 1/2 cups sour cream

6 ounces mozzarella cheese, shredded

2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

Bake for 30 minutes in the preheated oven, or until cheeses are melted.

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Pesto Di Basilico

2 oz. fresh basil leaves

1/2 cup extra virgin olive oil

2 tablespoons pinenuts

2 cloves garlic, peeled

salt

1/2 cup freshly grated parmigiano-reggiano cheese

2 tablespoons grated pecorino romano cheese

3 tablespoons butter, softened to room temperature

1 pound fettucini, spaghetti, or spaghettini

1. Put the basil leaves, olive oil, pine nuts, garlic, and 1 teaspoon of salt into a food processor or blender and grind until fine and almost creamy.

2. Transfer the mixture to a large bowl and stir in the two grated cheeses.

3. Bring 4 quarts of water to a boil in a large saucepan or pot. Add 1 tablespoon of salt and the pasta, stir well and cook until al dente. Drain and toss with the sauce, two tablespoons of water from the cooked pasta and the butter.

You can always add some shrimp, artichoke hearts (not marinaded) and/or kalamata olives for further texture and flavor.

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Parmesan Puffs

16 slices Italian bread, cut 1/2 inch thick

2 Tbsp olive oil

2 cups mayonnaise

3/4 cup grated Parmesan cheese(about 3 oz)

1 tsp Worcestershire sauce

Preheat oven to 350°.

With a pastry brush, lightly brush both sides of bread with olive oil. Place on a baking sheet. Bake 5 minutes per side until lightly toasted.

While it's toasting combine mayo, cheese, and Worcestershire sauce in a small bowl.

Slather each toast withabout 3 tablespoons and spread evenly. 3. Now back into the oven for 5 to 8 minutes until lightly puffed and golden. Serve 'em hot.

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Little Chicken Burgers

These easy appetizers are small patties made with ground chicken, get it? And apparently mini burgers are a big thing at the coolest parties these days, so serve these and be cool.

1/2 cup bread crumbs

2 lb ground chicken

3 garlic cloves, minced

1/2 cup minced Italian parsley

1/2 tsp dried oregano

1/2 tsp dried basil

2 Tbsp lemon juice

Salt & freshly ground black pepper

1 to 2 Tbsp extra-virgin olive oil

Place the bread crumbs in a small shallow dish. Set aside.

In a large bowl, combine the chicken, garlic, parsley, oregano, basil and lemon juice. Add salt and pepper to taste. Form the mixture into 16 patties, each flattened and about 2 inches in diameter.

Press the patties into the bread crumbs to coat each side. In a large nonstick skillet, heat the oil over medium heat and cook, turning once, until each side is browned and the patties have firmed up, about 10 minutes total. Serve hot.

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Chicken Almond Puffs

Serves a bunch (depending on size of spoonfulls)

For your chicken use either a) leftovers, b) precooked packaged chicken or c) a purchased rotisserie chicken. This recipe will push our 30 to 35 minute limit but if you chop quick (but carefully) you should make it.

1 cup finely chopped, cooked chicken meat

3 Tbsp + 2 tsp toasted and chopped almonds

2/3 cup chicken broth

1/3 cup canola oil

1/4 tsp Worcestershire sauce

3/4 tsp seasoning salt

3/4 tsp celery seed

1/8 tsp cayenne pepper

2/3 cup all-purpose flour

2 tsp dried parsley

3 eggs

Preheat oven to 450F.

Combine chicken an

what kind of weather do you have hotter or cooler?well you could Always sit around a bucket of fried chicken and let your dog lick the crumb of your balls:- here's the recipe

The Kentucky Fried Chicken Marinate

2 tablespoons Potassium

2 tablespoons Kosher Salt

4 tablespoons MSG

1/8 teaspoon Garlic Powder

1/3 cup Bottled Chicken Concentrate

5 cups water

Mix all of the above and soak the chicken in the above marinate for 24 hours under refrigeration.

The Original Recipe is not packaged in three different places. The way it is cooked and the process

makes it taste like it has eleven herbs and spices when in reality there is not. The way it is done in the

restaurant is using dried eggs and milk in the flour along with a box of breading salt and the seasoning

bag and a bag of breading flour.

KFC ORIGINAL RECIPE

2 fryer chickens cut up into 8 pieces and marinated

6 cups Crisco Shortening

1 eggs well beaten

2 cups Milk

2 cups Flour

Page 6

2 teaspoons ground pepper

3 tablespoons salt

1 teaspoon MSG

1/8 teaspoon Garlic Powder

1 dash paprika

Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400°F. In

a small bowl, combine the egg and milk. In a separate bowl, combine

the remaining six dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the

moistened chicken in the flour mixture until well coated. In groups of four or five, drop the covered

chicken pieces into the shortening and lock the lid. When pressure builds up cook for 10 minutes.

One of my favourite recipes is to slowly braise lamb shanks for about 90 minutes until the meat is almost falling off the bone.

Mutton will do and has more flavour, but allow 2 hours.

Make your own pan gravy using plenty of fresh mint.

Serve with mashed potatoes and green minted peas. Use frozen and cook until they are a nice bright green. Don't use canned as they are a yukky colour, and if you can't buy frozen minted peas add a few fresh leaves to the pot or steamer.

If that doesn't give you a winner then she must have special tastes.

Bon Appetito

Seafood Lasagna Florentine

Ingredients

2 (10-ounce) packages frozen chopped spinach, thawed and drained

1/2 cup all-purpose flour

2 cups 2% low-fat milk

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/8 teaspoon ground black pepper

1 large garlic clove, crushed

1/4 cup dry white wine

2/3 cup grated Parmesan cheese, divided

1 pound bay scallops

1/2 cup chopped fresh basil

1 tablespoon lemon juice

1/2 pound lump crabmeat, drained and shell pieces removed

1 large egg, lightly beaten

9 cooked lasagna noodles

1/2 teaspoon paprika

Preheat oven to 350º. Press spinach between paper towels until barely moist; set aside.

Place flour in a shallow baking pan. Bake at 350º for 30 minutes or until lightly browned, stirring after 15 minutes. Spoon flour into a large saucepan; gradually add milk, stirring with a whisk. Stir in salt and next 4 ingredients; cook over medium heat 5 minutes or until thick, stirring constantly. Add wine; cook 1 additonal minute, stirring constantly. Remove from heat; stir in 1/2 cup cheese and scallops. Cool slightly; stir in basil, lemon juice, crabmeat, and egg.

Preheat oven to 400º. Spoon 1/4 cup seafood sauce into a 13 x 9-inch baking dish. Arrange 3 lasagna noodles in a single layer over seafood sauce; top with one-third spinach. Spoon one-third seafood sauce over spinach. Repeat layers, ending with seafood sauce. Combine remaining cheese and paprika; sprinkle cheese mixture over lasagna. Cover and bake at 400º for 30 minutes. Bake, uncovered, 10 additional minutes. Let stand 10 minutes before serving.

I'm Really Sorry To Hear About Your Wife.

One of my favorites has been pasta with grilled eggplant in marinara sauce with ground sirloin.

I grill the eggplant with olive oil & S&P - set aside

Cook the ground sirloin with garlic

Cook the onions and more garlic and add some spaghetti sauce (Prego), add the eggplant and ground sirloin and fresh basil to the sauce, then toss together with the pasta. Salad on the side.

I also love this beef salad recipe --

For steak marinade:

2 tbs. grill seasoning

3-4 cloves minced garlic

4 tbs. red wine vinegar

4 tbs. Worcestershire sauce

1/3 cup olive oil

For dressing, whisk together:

Zest & juice of 1 lemon

2 tbs. Dijon mustard (Jack Daniel's Honey Mustard)

1/3 cup olive oil, pepper

I use this on any type of leaf and I add bell peppers, carrots ...

I also buy a big cut of salmon from Costco and for marinade I use --

S&P

7 tbs. honey

mince together zest (only) of 1 lemon, handful of flat-leaf parsley

Add some olive oil -- whisk

Grill Salmon. I love raw salmon, but with this marinade, I love it when it's fully cooked.

HARIRA

Ingredients

1 1/4 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1 cup chopped onion

1 tablespoon tomato paste

4 cups water

1 cup drained canned chickpeas (garbanzo beans)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground red pepper

2 cups chopped tomato

1/2 cup dried small red or brown lentils

1/2 cup chopped red bell pepper

1/2 cup hot cooked angel hair (about 1 ounce uncooked pasta)

1 tablespoon minced fresh cilantro

1 tablespoon fresh lemon juice

Preparation

Sprinkle the lamb with salt and black pepper. Heat oil in a large Dutch oven over high heat. Add lamb; cook 5 minutes or until browned, stirring occasionally. Add onion; cook 1 minute, stirring frequently. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in water, chickpeas, cinnamon, and ground red pepper. Bring to a boil; reduce heat, and simmer 30 minutes.

Stir in tomato, lentils, and bell pepper. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender. Stir in pasta, cilantro, and juice; cook 1 minute or until thoroughly heated.

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Mugalai Paratha

Ingredients

1 Cup Flour

2 Eggs

Oil

Salt

Water

Beat the eggs with a pinch of salt and keep aside.

Knead the dough smoothly using oil, salt, water and flour.

Take a small portion from the dough and roll out very thin squares.

Pour 2 tbsp of beaten eggs in the middle of the square.

Cover from all sides like an envelope, overlapping the edges to seal at the middle.

On a pre heated tawa, invert the square.

Cook on both sides using oil at the edges.

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Butter Chicken - Chicken Tikka Masala

Ingredients:

8-10 pieces of Tandoori Chicken

3 cups canned tomatoes in tomato puree

4 green chilies, seeded and chopped fine,

[or ½ teaspoon ground red chili

pepper to taste]

2 tablespoons ginger root, peeled and

chopped fine

10 tablespoons butter

4 teaspoons ground cumin

1 tablespoon paprika

2 teaspoons salt

1 ½ cups heavy cream

2 teaspoons garam masala

¼ cup cilantro leaves, chopped

Directions follow below....

If you like, you may de-bone the chicken pieces for easier handling in this recipe.

Combine the tomatoes, chilies and ginger and set aside.

Please 8 tablespoons of the butter in a large heavy fry pan or cooking pot on medium

heat. Coat the pan with melted butter and sear all the chicken pieces a few at a time until they

are slightly browned. Set them aside in a bowl as you finish each batch until all are done.

Add the cumin and paprika to the buttery pan along with any chicken juices that have

accumulated and cook while stirring constantly for 5-15 seconds just to let the flavors come out.

Add the tomato, chili and ginger combination and cook uncovered until the sauce thickens a

little. Then add the cream and salt and combine. Then add the seared chicken pieces along

with any juices that have accumulated in the reserved bowl. Gently stir to combine, and reduce

to medium-low heat and simmer uncovered until a sheen develops on top of the sauce to show

that the fat in the cream is starting to separate. You must check and stir the sauce often to make

sure that the cream does not scald or burn and give a bad taste to the dish.

When done, stir in the last 2 tablespoons of butter, remove from heat and let this dish

stand for 10-20 minutes, then fold in the cilantro leaves and serve with rice. This dish keeps well

in the fridge or freezer for reheating later.

If it has been a while since you cooked, why don't you keep it simple and have scrambled eggs, ham/bacon/sausage (your favorite) with some homemade breakfast potatoes and toast or bagels, with a side of cut up fresh fruit.

another option, a good steak, baked potatoes, a salad, good bread followed by plain ice cream with some fruit on top.

shrimp in butter sauce, rice and stir fried mushrooms, onions, water chestnuts and peas.

Boeuf Bourguignon. This time of year is perfect for stew like dishes... this is one everyone loves and great with a good bottle of red wine and crusty bread. The recipe calls for red wine. Hope you enjoy.

V

http://www.epicurious.com/recipes/food/views/Boeuf...

4 ounces dry fettuccine pasta

1 cup heavy whipping cream

2 tablespoons butter

1 ounce tomato sauce

1/2 teaspoon minced garlic

1/2 cup broccoli florets

1/4 cup fresh sliced mushrooms

salt to taste

ground black pepper to taste

2 tablespoons grated Parmesan cheese

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What to Drink?

Chardonnay

DIRECTIONS

Cook fettuccini in a large pot of boiling salted water until "almost" done. Drain, and return noodles to pot.

Stir cream, butter or margarine, tomato sauce, garlic, and broccoli into the noodles. Simmer until noodles are done. Stir in sliced mushrooms, and remove from heat. Sprinkle with Parmesan cheese, and season with salt and pepper to taste.

1 (8 ounce) package thin spaghetti

2 tablespoons sesame oil

1 dash soy sauce

1/2 teaspoon cayenne pepper

1 red bell pepper, julienned

1 bunch fresh cilantro leaves, finely chopped

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DIRECTIONS

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 under cold water to cool.

Place pasta in a large bowl, and toss with the sesame oil, soy sauce, and cayenne pepper. Add the red bell pepper and cilantro and toss again until well mixed. Cover and refrigerate for one hour. Serve chilled.

http://allrecipes.com/Recipe/Lamb-Madras-Curry/Det...

i would recomend to prepare italian food

you can prepare a lasagna alfredo, ravioles

womens enjoy with this kind of food

and you could get wine

be sure it would be greatfull