Romantic Dinner Recipes?

I always think pasta makes a great romantic dinner. The first recipe is foolproof...also you can add cooked, grilled chicken (in the freezer section of the grocery store) or some cooked shrimp to the sauce at the last minute. I am also giving you some other great pasta recipes if you want something a little fancier.

Creamy Alfredo Sauce

8 ounces dry fettuccine pasta

1 (8 ounce) package cream cheese

3/4 cup grated Parmesan cheese

1/2 cup margarine

1/2 cup milk

1 teaspoon garlic powder

1/4 teaspoon dried basil

1 pinch ground nutmeg

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.

In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.

Fettucini Carbonara

1/2 pound bacon

1/4 cup whipping cream

4 beaten eggs

1 pound fettucini, cooked

1/4 cup butter, melted

1 cup grated parmesan cheese

1/4 cup snipped parsley

Heat oven-proof serving dish in 250 degree

oven. In skillet cook bacon till crisp. Drain; crumble. Heat cream till just warm. Remove from heat; beat in eggs. Toss pasta with butter. Pour egg mixture atop. Toss till well-coated. Add bacon, cheese, and parsley; toss to mix.

Sprinkle with pepper. Serves 6.

Chicken Scampi

1/2 cup butter

1/4 cup olive oil

1 tsp dried parsley

1 tsp dried basil

1/4 tsp dried oregano

3 cloves garlic, minced

3/4 tsp salt

1 Tbsp lemon juice

4 boneless, skinless chicken breast halves, sliced lengthwise into thirds

In a skillet heat the butter and olive oil on medium high heat until butter is melted. Add parsley, basil, oregano, garlic and salt and mix together. Stir in lemon juice.

Then add chicken pieces and saute for 3 minutes or until white. Lower the heat and cook for about 10-15 mintues or until chicken is cooked through. More butter can be added if needed. Serve chicken over hot angel hair, or other pasta and pour some of the sauce over it all.

Creamy Cajun Chicken Pasta

2 servings 25 min 10 min prep

2 boneless skinless chicken breasts, cut into thin strips

4 ounces linguine, cooked al dente

2 teaspoons cajun seasoning

2 tablespoons butter

1 thinly sliced green onion

1-2 cup heavy whipping cream

2 tablespoons chopped sun-dried tomatoes

1/4 teaspoon salt

1/4 teaspoon dried basil

1/8 teaspoon ground black pepper

1/8 teaspoon garlic powder

1/4 cup grated parmesan cheese

Place chicken and Cajun seasoning in a bowl and toss to coat.

In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.

Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.

Pour over hot linguine and toss,with Parmesan cheese.

And here are my favorite sides for pasta dinners:

Homemade garlic bread:

1 cube real butter

3-4 cloves garlic, minced

Saute together about 5 minutes.

Spread on fresh sliced french bread with a pastry brush. Heat under the broiler until light brown. Yummy!!

Caesar Coleslaw

1 pkg pre-made coleslaw

1/4-1/2 cup shredded parmesean cheese

1/2 pkg caesar croutons

1 bottle creamy caesar dressing

Toss first three ingredients together. Add enough dressing to coat. It's even good the next day!

Hope you find one that works for your romantic dinner!

Peter look up Thai recipes, do you have enough maggots to start? ( the questions we have to answer, Sheeeesh)

Oooo well, I think mabye a good dinner recipe might be (if you like it) either stuffed grape leaves or a grilled chicken salad with walnuts or pine nuts.

The recipe for the grape leaves is:

16 oz. jar grape leaves or fresh grape leaves

3/4 c. long grain uncooked rice

3 tbsp. fresh dried mint

1 c. water

2 lbs. ground lamb, beef or pork

1/8 tsp. cinnamon

3 lg. garlic cloves

2-3 lemons

To prepare fresh grape leaves for rolling, dip in boiling water for about 30 seconds. Mix ground meat with rice; season with salt, pepper and cinnamon. Remove stem from each grape leaf, if using fresh leaves. Spread each leaf on flat surface. Place about 1 teaspoon of meat stuffing across the leaf about 1/2" from stem point. Fold leave forward toward stuffing. Then fold right side over and roll leaf forward very tightly. When fully rolled, squeeze it to secure. Repeat for each leaf. Neatly place each stuffed roll in the pot in layers.

Pound the garlic with mint and salt to taste. Add 1 cup water and lemon juice and pour over grape leaves in the pot. Cover and bring to a boil over high heat. Cook, covered, very slowly for 1 hour. Add more water if needed. Steam until grape leaves are soft and are pierced and cut easily with a fork. DO NOT OVERCOOK! The leaves should not fall apart...

A good dessert too might be tiramisu. That's a nice romantic dessert.

Here's the recipe for tiramisu:

Cream Filling:

2 cups (480 ml) milk, divided

3/4 cup (150 grams) granulated white sugar, divided

1/4 cup (35 grams) all purpose flour

6 large egg yolks

1/4 cup (60 ml) dark rum or Marsala

2 teaspoons

pure vanilla extract

1/4 cup (57 grams) unsalted butter, cut into small pieces

8 ounces (1 cup) (227 grams) mascarpone cheese

Ladyfingers:

32 crisp ladyfingers (Savoiardi)

Coffee Soaking Syrup:

1 1/2 cups (360 ml) very strong brewed coffee or espresso

1/3 cup (65 grams) granulated white sugar

1/4 cup (60 ml) dark rum or Marsala

Cream Topping: In a medium sized saucepan

heat 1 3/4 cups (420 ml) milk and 1/2 cup (100 grams) sugar just until boiling. Meanwhile, in a heatproof bowl, whisk together the remaining 1/4 cup (60 ml) milk, 1/4 cup (50 grams) sugar, flour, and egg yolks. When the milk comes to a boil, gradually whisk it into the egg yolk mixture. Transfer this mixture into another clean large saucepan and cook over medium heat, stirring constantly, until it comes to a boil. When it boils, continue to whisk the mixture constantly for another minute or so or until it thickens. Remove from heat and strain into a large bowl. (This will remove any lumps that may have formed.) Whisk in the Marsala (or rum), vanilla extract, and butter. Immediately cover the surface of the custard with plastic wrap to prevent a crust from forming. Refrigerate until cold, approximately two hours.

Once the custard has cooled sufficiently, remove from the refrigerator. In a separate bowl, with a wooden spoon

, beat the mascarpone cheese until it is soft and smooth. Gently fold, or whisk, the mascarpone into the cold custard until smooth.

Coffee Soaking Syrup: In a large shallow bowl combine the coffee (espresso), sugar, and rum. Taste and add more sugar if you like. Set aside.

To Assemble: Line a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan with plastic wrap. Make sure the plastic wrap extends over the sides of the loaf pan.

Have ready the ladyfingers, coffee mixture, and cream filling.

Working with one ladyfinger at a time, dip 8 ladyfingers in the coffee mixture and place them side by side in a single layer over the bottom of the loaf pan. Spoon 1/3 of the cream filling over the ladyfingers, making sure they are completely covered. Repeat with another layer of ladyfingers by dipping them (8) ladyfingers in the coffee mixture and placing them on top of the cream. Again, cover the ladyfingers with cream and repeat with another layer of ladyfingers, cream, and ladyfingers. Cover the Tiramisu with plastic wrap and refrigerate at least 6 hours, preferably overnight.

For garnish, some fresh raspberries, cocoa powder, or chocolate shavings would go great with it.

All these recipes are easy and really delicious!

Chicken Florentine Casserole

4 skinless, boneless chicken breast halves

1/4 cup butter

3 teaspoons minced garlic

1 tablespoon lemon juice

1 (10.75 ounce) can condensed cream of mushroom soup

1 tablespoon Italian seasoning

1/2 cup half-and-half

1/2 cup grated Parmesan cheese

1 (10 ounce package) frozen spinach, thawed, squeeze dried

4 ounces fresh mushrooms, sliced

2/3 cup bacon bits

2 cups shredded mozzarella cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.

Increase the oven temperature to 400 degrees F (200 degrees C).

Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.

Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.

Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

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Chicken Parmigiana

1 egg, beaten

2 ounces dry bread crumbs

2 skinless, boneless chicken breast halves

1 (16 ounce) jar spaghetti sauce

2 ounces shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/2 package spaghetti or angel hair pasta

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.

Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.

Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and spoon some sauce over chicken. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

Meanwhile, cook pasta according to package directions.

Serve pasta with sauce and chicken.

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Stuffed Chicken Breast

4 skinless, boneless chicken breast halves

salt and pepper to taste

1 (15 ounce) container ricotta cheese

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 clove garlic, minced

2 eggs, beaten

1 (8 ounce) package shredded mozzarella cheese, divided

1 (16 ounce) jar spaghetti sauce

Directions

Preheat oven to 350 degrees F (175 degrees C).

Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.

In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.

Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear. Serve with hot cooked pasta, rice or mashed potatoes.

All can be served with salad and garlic bread, or store bought, garlic flavored bread sticks, by pillsbury.