Romantic Dinner help....
- Thread starter Kitte
- Start date
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- May 20, 2002
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Kitte said:
Kitte .......... I don't think you need to spend a lot of $$$ for it to be a romantic dinner. Fix what you know he likes and then make it romantic. Use candles around, maybe spread a blanket on the floor and make it a 'picnic', fresh flowers (maybe 'borrow' some from the neighbors???
). I'm not sure what to suggest for the menu but if you can come up with some 'finger foods' you can feed them to each other.
april-wine
Deviant Lesbo!
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- Apr 21, 2001
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Asian Beef And Noodle Stir-Fry
Yield:4
Ingredients:
Asian Beef And Noodle Stir-Fry
2 tsp vegetable oil
1 tbsp minced ginger, root
1 clove garlic, minced
1 onion, sliced
1 lb. lean ground beef
1 1/2 cup beef, stock
1/3 cup oyster sauce
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp packed brown sugar
2 carrots, sliced
1 package precooked Chinese noodles
1 sweet red pepper, julienned
1 tbsp cornstarch
1 tbsp water
1 1/2 cup snow peas
salt, to taste
pepper, to taste
Directions:
Asian Beef And Noodle Stir-Fry
In wok or large deep skillet, heat oil over high heat; stir-fry ginger, garlic and onion for 30 seconds.
Add beef; stir-fry, breaking up meat, for 4 minutes or until no longer pink.
Skim off any fat.
Stir together stock, oyster sauce, soy sauce, rice vinegar and sugar; add to wok.
Add carrots; bring to boil.
Tear noodles apart; add to wok.
Cook, stirring over medium-high heat for 2 minutes.
Add red pepper; cook, stirring, for 3 minutes.
Dissolve cornstarch in water; stir into wok and cook, stirring, for 1 minute or until thickened.
Stir in snow peas; cook for 2 minutes or until tender-crisp.
Season with salt and pepper.
Yield:4
Ingredients:
Asian Beef And Noodle Stir-Fry
2 tsp vegetable oil
1 tbsp minced ginger, root
1 clove garlic, minced
1 onion, sliced
1 lb. lean ground beef
1 1/2 cup beef, stock
1/3 cup oyster sauce
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp packed brown sugar
2 carrots, sliced
1 package precooked Chinese noodles
1 sweet red pepper, julienned
1 tbsp cornstarch
1 tbsp water
1 1/2 cup snow peas
salt, to taste
pepper, to taste
Directions:
Asian Beef And Noodle Stir-Fry
In wok or large deep skillet, heat oil over high heat; stir-fry ginger, garlic and onion for 30 seconds.
Add beef; stir-fry, breaking up meat, for 4 minutes or until no longer pink.
Skim off any fat.
Stir together stock, oyster sauce, soy sauce, rice vinegar and sugar; add to wok.
Add carrots; bring to boil.
Tear noodles apart; add to wok.
Cook, stirring over medium-high heat for 2 minutes.
Add red pepper; cook, stirring, for 3 minutes.
Dissolve cornstarch in water; stir into wok and cook, stirring, for 1 minute or until thickened.
Stir in snow peas; cook for 2 minutes or until tender-crisp.
Season with salt and pepper.
april-wine
Deviant Lesbo!
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- Apr 21, 2001
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Fun with Chicken
Yield:4
Ingredients:
For the Marinade
1/2 tbsp soy sauce or 1/2 tbsp light soy sauce
1 tsp Chinese rice wine or 1 tsp dry sherry
1 tsp minced garlic
1/2 tsp cornstarch
1/8 tsp ground white pepper
1/4 lb. boneless skinless chicken, breasts, or, thighs, thinly sliced
For the Seasonings
2 tbsp soy sauce or 1 tbsp each light and dark soy sauce
1 tsp chili garlic sauce
1/2 tsp sugar
For the Dish
1 lb. fresh or flat rice noodles, (about 1/4 inch wide)
1 tbsp vegetable oil
1/2 onion, sliced, thinly
3 green onions, trimmed, and, cut into 1-inch lengths
1 tsp minced ginger
1 cup bean sprouts
1/4 cup roasted peanuts
Directions:
For the Marinade
Stir the soy sauce, rice wine, garlic, cornstarch and pepper together in a bowl until the cornstarch is dissolved. Toss the chicken gently in the marinade until coated. Let stand for 10 minutes.
For the Seasonings
Stir the soy sauce, chili garlic sauce and sugar together in a bowl.
For the Dish
If using dried rice noodles, pour enough warm water over them in a medium bowl to cover completely. Let soak until softened, about 30 minutes. Drain completely. If using fresh noodles, run noodles under warm water and separate strands with your fingers.
Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the soaked or fresh rice noodles and stir-fry until the noodles are lightly browned along edges, about 2 minutes. Scoop the noodles onto a plate and set aside.
Add the chicken to the wok and stir-fry until no longer pink, about 2 minutes. Add both types of the onions and the ginger and stir-fry until fragrant, about 1 minute. Slide the noodles into the wok, scatter the bean sprouts over them and pour in the seasonings. Toss until the mixture is heated through and the chicken is coated evenly with the seasonings, about 3 minutes. Stir in the peanuts, scoop the contents of the wok onto a warm serving plate and serve.
Yield:4
Ingredients:
For the Marinade
1/2 tbsp soy sauce or 1/2 tbsp light soy sauce
1 tsp Chinese rice wine or 1 tsp dry sherry
1 tsp minced garlic
1/2 tsp cornstarch
1/8 tsp ground white pepper
1/4 lb. boneless skinless chicken, breasts, or, thighs, thinly sliced
For the Seasonings
2 tbsp soy sauce or 1 tbsp each light and dark soy sauce
1 tsp chili garlic sauce
1/2 tsp sugar
For the Dish
1 lb. fresh or flat rice noodles, (about 1/4 inch wide)
1 tbsp vegetable oil
1/2 onion, sliced, thinly
3 green onions, trimmed, and, cut into 1-inch lengths
1 tsp minced ginger
1 cup bean sprouts
1/4 cup roasted peanuts
Directions:
For the Marinade
Stir the soy sauce, rice wine, garlic, cornstarch and pepper together in a bowl until the cornstarch is dissolved. Toss the chicken gently in the marinade until coated. Let stand for 10 minutes.
For the Seasonings
Stir the soy sauce, chili garlic sauce and sugar together in a bowl.
For the Dish
If using dried rice noodles, pour enough warm water over them in a medium bowl to cover completely. Let soak until softened, about 30 minutes. Drain completely. If using fresh noodles, run noodles under warm water and separate strands with your fingers.
Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the soaked or fresh rice noodles and stir-fry until the noodles are lightly browned along edges, about 2 minutes. Scoop the noodles onto a plate and set aside.
Add the chicken to the wok and stir-fry until no longer pink, about 2 minutes. Add both types of the onions and the ginger and stir-fry until fragrant, about 1 minute. Slide the noodles into the wok, scatter the bean sprouts over them and pour in the seasonings. Toss until the mixture is heated through and the chicken is coated evenly with the seasonings, about 3 minutes. Stir in the peanuts, scoop the contents of the wok onto a warm serving plate and serve.
sexy-girl
sacrilegious
- Joined
- Apr 18, 2001
- Posts
- 19,584
oohh i love stir fry and its very sexy ... its wonderfully light so you wont feel to full to move afterwards and that one sounds lovely april
another sexy meal for me is chicken kiev garlic butter must be an aphrodisiac
Ingredients
8 skinless, boneless chicken breast halves
1/3 cup butter, softened
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
2 eggs
3 tablespoons water
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 teaspoon dried dill weed
1/2 cup all-purpose flour
1/2 cup dry bread crumbs
2 cups vegetable oil
1/2 lemon, sliced
1/4 cup chopped fresh parsley
Directions
1 Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken. Wrap and refrigerate until seasoned butter is frozen.
2 To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm.
3 When butter is firm, cut into 6 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.
4 In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour. Place bread crumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.
5 Heat oil in a large skillet over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on paper towels, garnish with lemon slices and parsley and serve.
and that one sounds lovely april another sexy meal for me is chicken kiev garlic butter must be an aphrodisiac
Ingredients
8 skinless, boneless chicken breast halves
1/3 cup butter, softened
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
2 eggs
3 tablespoons water
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 teaspoon dried dill weed
1/2 cup all-purpose flour
1/2 cup dry bread crumbs
2 cups vegetable oil
1/2 lemon, sliced
1/4 cup chopped fresh parsley
Directions
1 Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken. Wrap and refrigerate until seasoned butter is frozen.
2 To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm.
3 When butter is firm, cut into 6 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.
4 In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour. Place bread crumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.
5 Heat oil in a large skillet over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on paper towels, garnish with lemon slices and parsley and serve.
Salad, with red onion, stinky cheese (bleu, etc.), a nut (sliced almonds are good, or pecans are better) and a crunchy fruit (granny smith apple) Balsamic vinegarette dressing.
Gazpacho.
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
½ cucumber
1 fresh red chilli, seeded and chopped
450 g/ 1 Lb. ripe tomatoes
900 ml/1 ½ pints tomato juice
30 ml tbsp red wine vinegar (I use more)
2 tbsp olive oil
1 tbsp sugar
salt and pepper
· Reserve a small piece of red and green pepper, cucumber and onion. Finely chop and set aside for the garnish.
· Chop ingredients finely. Some like to put in blender, but that is cheating.
· Adjust the seasoning and chill. Serve sprinkled with the reserved chopped peppers, cucumber and onion. For an extra touch add crushed ice to the garnish.
Hard Cheese, or a brie, with good Bread
Red wine.
Or white chilled is OK too.
Heaven on a hot day.
Gazpacho.
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
½ cucumber
1 fresh red chilli, seeded and chopped
450 g/ 1 Lb. ripe tomatoes
900 ml/1 ½ pints tomato juice
30 ml tbsp red wine vinegar (I use more)
2 tbsp olive oil
1 tbsp sugar
salt and pepper
· Reserve a small piece of red and green pepper, cucumber and onion. Finely chop and set aside for the garnish.
· Chop ingredients finely. Some like to put in blender, but that is cheating.
· Adjust the seasoning and chill. Serve sprinkled with the reserved chopped peppers, cucumber and onion. For an extra touch add crushed ice to the garnish.
Hard Cheese, or a brie, with good Bread
Red wine.
Or white chilled is OK too.
Heaven on a hot day.
Gord
a long way up
- Joined
- Apr 17, 2002
- Posts
- 5,755
something that is sooo simple but nice
get some leaves - rocket , lettuce etc
get some fresh pasta from the deli - you can get some stuffed with cheese etc or fresh linguinni
get fresh parmesan
freh pasta takes 4 mins to cook . place it top of leaves with some nice olive oil and balsmic vinegar and lots of black pepper
have some warm ciabatta as a side and some wine
cheap , easy - takes 6 mins and very nice
get some leaves - rocket , lettuce etc
get some fresh pasta from the deli - you can get some stuffed with cheese etc or fresh linguinni
get fresh parmesan
freh pasta takes 4 mins to cook . place it top of leaves with some nice olive oil and balsmic vinegar and lots of black pepper
have some warm ciabatta as a side and some wine
cheap , easy - takes 6 mins and very nice
LukkyKnight
Equal Opportunity Enjoyer
- Joined
- Oct 26, 2001
- Posts
- 58,516
And I didn't know rockets had leaves, I thought they were all stalk.Kitte said:
Simple fruit salads are nice in the summer. Strawberries, maybe some melon, and/or at the last minute some apples (or if you do them in advance you should douse them in lemon juice so they don't get brownish) maybe some raisins... if you want a light sauce you can mix a tsp of ginger into about a half-cup of OJ.
To beat the heat I wouldn't even stir-fry, myself. You can do cheese (and crackers, if you don't have some exotic-looking european bread) possibly adding some ham... cubes or slices, finger-food-sized for feeding to each other.
CarolineOh
Newbie Phase Two
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- Feb 12, 2002
- Posts
- 4,762
I think it is romantic to just get some nice cheese and fruit and some olives and a nice loaf of crusty bread and to just sit close, with candles glowing and feed each other little bites.
And there's NO cooking involved!
And there's NO cooking involved!
sexy-girl
sacrilegious
- Joined
- Apr 18, 2001
- Posts
- 19,584
Kitte said:
i've only cooked it once my mum usually does it ... so im not sure to be honest but i dont see why not ... it can be slightly fiddly to know how much to bash the chicken and then putting it together but its not that hard and its very tasty
CarolineOh
Newbie Phase Two
- Joined
- Feb 12, 2002
- Posts
- 4,762
sexy-girl said:
i've only cooked it once my mum usually does it ... so im not sure to be honest but i dont see why not ... it can be slightly fiddly to know how much to bash the chicken and then putting it together but its not that hard and its very tasty
I don't see why it wouldn't work just as well with the turkey.
LovetoGiveRoses
Southern Gentleman
- Joined
- Jan 3, 2002
- Posts
- 16,796
If you make just a simple sauted chicken salad or something else that you can MAKE AHEAD OF TIME...then you'll have time to spend with the other person instead of at the stove. MAKE AHEAD OF TIME....so you do not spend half the evening in the kitchen.
Cooking talent is a good thing, but "face time" is more important. Have fun.
Cooking talent is a good thing, but "face time" is more important. Have fun.
