I want to make my Boyfriend a indisputable nice dinner, I cant afford anything Exensive. but still want to cook something Nice thats better then plain feeble spagettie, any suggestions??
I dont mind if it takes time to cook any.
THANKS!!
Answers:
I hope you like this:
CHICKEN WITH WHITE SAUCE
1 2-1/2 to 3-pound chicken, cut into serving pieces
5 tablespoons butter
1 bunch scallions, chopped, including 2 inches of the green tops
1/2 pound mushrooms, quarter
2 cups chicken broth
1/2 cup dry sherry
Salt and freshly ground pepper to taste
2 tablespoons flour
1 cup pale cream
1/4 cup finely chopped fresh tarragon or 1 teaspoon dried tarragon
1/3 cup chopped walnuts
Dry the chicken thoroughly with article towels. In a large, filling skillet heat 3 tablespoons of the butter over moderate bake. Add the chicken, skin side down, and saute, turning to brown evenly on all sides. Remove to a plate and set aside.
Add the scallions and mushrooms to the skillet and cook until the vegetables are weakly browned, stirring frequently. Return the chicken to the skillet. Add the broth, sherry, and salt and pepper. Cover and simmer until tender.
Transfer the chicken and vegetables to a serving platter and maintain warm. Reserve the cooking solution in the skillet.
In a small saucepan soften the remaining 2 tablespoons butter over low heat. Add the flour and cook 3 or 4 minutes, stirring constantly. Gradually supply the cream and the reserved cooking liquid from the chicken, stirring constantly beside a wire whisk. Simmer until the sauce is smooth, thicken, and hot. Stir in the tarragon and walnuts, fancy for seasoning, and pour over the chicken. Serve with buttered noodles and buttered green peas or asparagus tips.
Lasagna. Ravioli.
Here's a great recipe site that I use adjectives the time.
http://allrecipes.com/
also, check out Cambell's site too
http://www.campbellkitchen.com/...
it's amazing what you can do with a can of soup, chicken and green beans...not pricy, natural to make stuff. I'm sure your boyfriend will relish anything you make for him. Good luck! :)
Here's a nice dinner menu beside recipes.
French Onion Soup
Preparation Time: 30 minutes or smaller number Cooking Time: 1 - 2 hours Serves: 4
Category: Dinner Sub-Category: Soup Cuisine: French
Visual Recipe Submitted By: afoodyear
Submitter's Website: http://www.afoodyear.com Click On Images To Enlarge
Ingredients:
2 large ashen sweet onions, halved and sliced
2 big red onions, halved and sliced
3 tablespoons butter
3 cups low-sodium beef broth
1 cup dry white wine
1 ounce cognac
1 firth leaf
4 sprigs thyme
4 slices bread
4 ounces gruyere or swiss cheese
1 ounce parmesan cheese
saline and pepper
Step 1:
Peel and half the onions, later slice.
Step 2:
Melt a tablespoon of butter in a roomy skillet over medium fry, then join all of the onions, alternating near the remaining butter and a pinch of salt so the onions release their moisture.
Step 3:
Cover and cook the onions until they are powerfully caramelized and reduced considerably. This will take more or less an hour. Stir occasionally.
Step 4:
Once onions have reduced, stir within white wine and cognac and raise fry enough to bring to a boil. Add the inlet leaf and thyme and use up to a simmer.
Step 5:
Meanwhile, cut circles out of the bread, tracing around an ovenproof bowl or dish that you will bake the soup within.
Step 6:
Place the bread circles on a baking sheet and toast them directly under the oven broiler.
Step 7:
Grate the cheese!
Step 8:
Remove the inlet leaf and thyme sprigs and divide the onion soup into bowls, top next to a bread circle and a portion of the cheese. Put the bowls on the baking sheet and set under the broiler simply until the cheese has melt. Serve immediately.
Mediterranean Style Marinated Chicken
Preparation Time: 3+ hours Cooking Time: 30 minutes - 1 hour Serves: 3
Category: Dinner Sub-Category: Chicken Cuisine: Mediterranean
Visual Recipe Submitted By: Max Kawaky
Click On Images To Enlarge
Ingredients:
1 immense ziploc (or other tough resealable) plastic bag
6 boneless thighs (or breasts if you prefer, thighs are much moister which I prefer)
16-18 Pimentoed green olives
8 Dried figs
4 cloves of garlic
Fresh cilantro
Dried basil (I couldn't find any so I done up using oregano instead, I think I might if truth be told like it better beside oregano than basil)
Balsamic vinegar
Olive oil
Brown sugar
Salt
Pepper (preferably fresh ground)
3/4 cup of chicken broth
Step 1:
Now we start the preparation. First, slice and dice the olives into nice little chunks resembling so:
Step 2:
Dump 'em into the bag.
Next slice the dried figs contained by half:
Step 3:
Add to the pod.
Now, grab a virtuous bit of cilantro and chop it up. You'll need two tablespoons of the minced cilantro and it loses like mad of volume once you start chopping. The amount in the picture is more or less 1 1/4 tablespoons.
Step 4:
Add the 2 tbsp of cilantro to the bag.
Next it's time for the garlic. Grab four cloves (NOT heads), proceed to embezzle the skin off approaching so:
And for the love of god, don't hit the knife too knotty, it only take one firm strike with the heel of your appendage, you don't have to drive the wound through the cutting board and into the counter. Also, if you hold the wound so that it is not parallel to your cutting surface the garlic will own a tendency to shoot out from lower than and ricochet off subjective stuff in your kitchen.
Step 5:
After you own your 4 cloves with no skin departed, proceed to mince them like so:
Step 6:
Slide the garlic into the rucksack with the growing marinade.
Now include 2 teaspoons of the dried basil (or oregano in my case). This ingredient is pretty tough to screw up, and any standard Italian/Mediterranean herb mix will do lately fine.
Step 7:
Next we sweeten it up a little bit next to 3 tablespoons of brown sugar:
Step 8:
Time for the liquids - 2 tablespoons of balsamic vinegar; if your vinegar is especially strong jump with 1 1/2 tablespoons as it's uncomplicated to overpower this dish with too much vinegar.
Step 9:
And after 2 teaspoons of olive oil:
Step 10:
Next affix about 1/2 teaspoon of brackish and 1/4 teaspoon of fresh ground pepper.
Now that we have adjectives the ingredients for the marinade in the ziploc pouch, close it up and shake it around to mix up the contents. Then reopen it and add the chicken thighs (make sure to trim any excess curvy beforehand). Close it back up, but product sure to keep a bit of nouns in near (i.e. don't close it like you're going to be sticking this contained by the freezer and don't want the chicken to get freezerburn). Shake the backpack around once more to distribute the marinade over the chicken.
Step 11:
Now, try and find a spot surrounded by your hopefully crowded fridge for the marinade to sit. It took me almost 10 minutes of rearranging stuff to achieve a nice flat spot.
So, now we consent to the marinade sit for 4 to 4 1/2 hours in the fridge. Make sure to check contained by once every 45 minutes to hour and shake around the bag some more, flip it over, send the contents, etc.
Step 12:
Okay, so the four hours is up. Preheat your oven to 350 degrees fahrenheit (177 celsius for you non-yanks). Pull the chicken out of the fridge, get underway the bag and dump the entire contents into a pyrex or other baking dish. Now incorporate the 3/4 cup of chicken broth that you've been wondering what to do beside for four hours. Put this in your preheated oven and permit it cook for 30-40 minutes. For reference, I forgot to preheat my oven and of late cooked it at 375 instead and the thinner pieces were slightly overcooked at 36 minutes when I pulled it out of the oven.
Step 13:
After you lug the chicken out of the oven strain off adjectives the excess chicken broth/fat/etc. leaving single the chicken and marinade ingredients. I've found the best method for this to be a slotted spoon.
Step 14:
Add on whatever sides you quality like. Tonight I opt for last night's surplus pesto linguine and some sauteed vegetables. Usually I serve this dish with rice pilaf or coos coos for the full Mediterranean/Middle East dish but I get lazy tonight.
Apple Cranberry Crisp
A great dessert for winter holidays.
Prep Time :
Cook Time : 35min
Type of Prep : Bake
Cuisine : U.S. Regional
Occasion : Christmas, Thanksgiving, Winter
INGREDIENTS:
Filling:
6 adjectives apples, peeled, cored, and sliced
1 1/4 cups chopped cranberries
1/3 cup granulated sugar
.
Topping:
3/4 cup rolled oats
1/3 cup firmly chock-a-block light brown sugar
1/2 teaspoon cinnamon
2 1/2 cups all-purpose flour
1/4 cup cold butter, cut within small pieces
1/2 cup chopped pecans
PREPARATION:
Mix filling ingredients together; spoon into a delicately buttered 11x7x2-inch baking dish.
In a mixing bowl, combine oats, brown sugar, cinnamon, and flour. Cut in cold butter until coarse crumbs form. Stir within chopped pecans. Sprinkle topping over fruit. Bake at 375° for about 30 to 35 minutes, or until topping is browned and fruit is bubbly.
chicken, gravy, stuffing, mash potatoes, french peas (with onions and white wine)
Eggplant Parmesan
Toasted bread slices with Brushetta
Fudge cake beside fresh cherries.
Go to www.bettycrocker.com for real upright suggestions. I use this website a lot.
More Questions & Answers...
I dont mind if it takes time to cook any.
THANKS!!
Answers:
I hope you like this:
CHICKEN WITH WHITE SAUCE
1 2-1/2 to 3-pound chicken, cut into serving pieces
5 tablespoons butter
1 bunch scallions, chopped, including 2 inches of the green tops
1/2 pound mushrooms, quarter
2 cups chicken broth
1/2 cup dry sherry
Salt and freshly ground pepper to taste
2 tablespoons flour
1 cup pale cream
1/4 cup finely chopped fresh tarragon or 1 teaspoon dried tarragon
1/3 cup chopped walnuts
Dry the chicken thoroughly with article towels. In a large, filling skillet heat 3 tablespoons of the butter over moderate bake. Add the chicken, skin side down, and saute, turning to brown evenly on all sides. Remove to a plate and set aside.
Add the scallions and mushrooms to the skillet and cook until the vegetables are weakly browned, stirring frequently. Return the chicken to the skillet. Add the broth, sherry, and salt and pepper. Cover and simmer until tender.
Transfer the chicken and vegetables to a serving platter and maintain warm. Reserve the cooking solution in the skillet.
In a small saucepan soften the remaining 2 tablespoons butter over low heat. Add the flour and cook 3 or 4 minutes, stirring constantly. Gradually supply the cream and the reserved cooking liquid from the chicken, stirring constantly beside a wire whisk. Simmer until the sauce is smooth, thicken, and hot. Stir in the tarragon and walnuts, fancy for seasoning, and pour over the chicken. Serve with buttered noodles and buttered green peas or asparagus tips.
Lasagna. Ravioli.
Here's a great recipe site that I use adjectives the time.
http://allrecipes.com/
also, check out Cambell's site too
http://www.campbellkitchen.com/...
it's amazing what you can do with a can of soup, chicken and green beans...not pricy, natural to make stuff. I'm sure your boyfriend will relish anything you make for him. Good luck! :)
Here's a nice dinner menu beside recipes.
French Onion Soup
Preparation Time: 30 minutes or smaller number Cooking Time: 1 - 2 hours Serves: 4
Category: Dinner Sub-Category: Soup Cuisine: French
Visual Recipe Submitted By: afoodyear
Submitter's Website: http://www.afoodyear.com Click On Images To Enlarge
Ingredients:
2 large ashen sweet onions, halved and sliced
2 big red onions, halved and sliced
3 tablespoons butter
3 cups low-sodium beef broth
1 cup dry white wine
1 ounce cognac
1 firth leaf
4 sprigs thyme
4 slices bread
4 ounces gruyere or swiss cheese
1 ounce parmesan cheese
saline and pepper
Step 1:
Peel and half the onions, later slice.
Step 2:
Melt a tablespoon of butter in a roomy skillet over medium fry, then join all of the onions, alternating near the remaining butter and a pinch of salt so the onions release their moisture.
Step 3:
Cover and cook the onions until they are powerfully caramelized and reduced considerably. This will take more or less an hour. Stir occasionally.
Step 4:
Once onions have reduced, stir within white wine and cognac and raise fry enough to bring to a boil. Add the inlet leaf and thyme and use up to a simmer.
Step 5:
Meanwhile, cut circles out of the bread, tracing around an ovenproof bowl or dish that you will bake the soup within.
Step 6:
Place the bread circles on a baking sheet and toast them directly under the oven broiler.
Step 7:
Grate the cheese!
Step 8:
Remove the inlet leaf and thyme sprigs and divide the onion soup into bowls, top next to a bread circle and a portion of the cheese. Put the bowls on the baking sheet and set under the broiler simply until the cheese has melt. Serve immediately.
Mediterranean Style Marinated Chicken
Preparation Time: 3+ hours Cooking Time: 30 minutes - 1 hour Serves: 3
Category: Dinner Sub-Category: Chicken Cuisine: Mediterranean
Visual Recipe Submitted By: Max Kawaky
Click On Images To Enlarge
Ingredients:
1 immense ziploc (or other tough resealable) plastic bag
6 boneless thighs (or breasts if you prefer, thighs are much moister which I prefer)
16-18 Pimentoed green olives
8 Dried figs
4 cloves of garlic
Fresh cilantro
Dried basil (I couldn't find any so I done up using oregano instead, I think I might if truth be told like it better beside oregano than basil)
Balsamic vinegar
Olive oil
Brown sugar
Salt
Pepper (preferably fresh ground)
3/4 cup of chicken broth
Step 1:
Now we start the preparation. First, slice and dice the olives into nice little chunks resembling so:
Step 2:
Dump 'em into the bag.
Next slice the dried figs contained by half:
Step 3:
Add to the pod.
Now, grab a virtuous bit of cilantro and chop it up. You'll need two tablespoons of the minced cilantro and it loses like mad of volume once you start chopping. The amount in the picture is more or less 1 1/4 tablespoons.
Step 4:
Add the 2 tbsp of cilantro to the bag.
Next it's time for the garlic. Grab four cloves (NOT heads), proceed to embezzle the skin off approaching so:
And for the love of god, don't hit the knife too knotty, it only take one firm strike with the heel of your appendage, you don't have to drive the wound through the cutting board and into the counter. Also, if you hold the wound so that it is not parallel to your cutting surface the garlic will own a tendency to shoot out from lower than and ricochet off subjective stuff in your kitchen.
Step 5:
After you own your 4 cloves with no skin departed, proceed to mince them like so:
Step 6:
Slide the garlic into the rucksack with the growing marinade.
Now include 2 teaspoons of the dried basil (or oregano in my case). This ingredient is pretty tough to screw up, and any standard Italian/Mediterranean herb mix will do lately fine.
Step 7:
Next we sweeten it up a little bit next to 3 tablespoons of brown sugar:
Step 8:
Time for the liquids - 2 tablespoons of balsamic vinegar; if your vinegar is especially strong jump with 1 1/2 tablespoons as it's uncomplicated to overpower this dish with too much vinegar.
Step 9:
And after 2 teaspoons of olive oil:
Step 10:
Next affix about 1/2 teaspoon of brackish and 1/4 teaspoon of fresh ground pepper.
Now that we have adjectives the ingredients for the marinade in the ziploc pouch, close it up and shake it around to mix up the contents. Then reopen it and add the chicken thighs (make sure to trim any excess curvy beforehand). Close it back up, but product sure to keep a bit of nouns in near (i.e. don't close it like you're going to be sticking this contained by the freezer and don't want the chicken to get freezerburn). Shake the backpack around once more to distribute the marinade over the chicken.
Step 11:
Now, try and find a spot surrounded by your hopefully crowded fridge for the marinade to sit. It took me almost 10 minutes of rearranging stuff to achieve a nice flat spot.
So, now we consent to the marinade sit for 4 to 4 1/2 hours in the fridge. Make sure to check contained by once every 45 minutes to hour and shake around the bag some more, flip it over, send the contents, etc.
Step 12:
Okay, so the four hours is up. Preheat your oven to 350 degrees fahrenheit (177 celsius for you non-yanks). Pull the chicken out of the fridge, get underway the bag and dump the entire contents into a pyrex or other baking dish. Now incorporate the 3/4 cup of chicken broth that you've been wondering what to do beside for four hours. Put this in your preheated oven and permit it cook for 30-40 minutes. For reference, I forgot to preheat my oven and of late cooked it at 375 instead and the thinner pieces were slightly overcooked at 36 minutes when I pulled it out of the oven.
Step 13:
After you lug the chicken out of the oven strain off adjectives the excess chicken broth/fat/etc. leaving single the chicken and marinade ingredients. I've found the best method for this to be a slotted spoon.
Step 14:
Add on whatever sides you quality like. Tonight I opt for last night's surplus pesto linguine and some sauteed vegetables. Usually I serve this dish with rice pilaf or coos coos for the full Mediterranean/Middle East dish but I get lazy tonight.
Apple Cranberry Crisp
A great dessert for winter holidays.
Prep Time :
Cook Time : 35min
Type of Prep : Bake
Cuisine : U.S. Regional
Occasion : Christmas, Thanksgiving, Winter
INGREDIENTS:
Filling:
6 adjectives apples, peeled, cored, and sliced
1 1/4 cups chopped cranberries
1/3 cup granulated sugar
.
Topping:
3/4 cup rolled oats
1/3 cup firmly chock-a-block light brown sugar
1/2 teaspoon cinnamon
2 1/2 cups all-purpose flour
1/4 cup cold butter, cut within small pieces
1/2 cup chopped pecans
PREPARATION:
Mix filling ingredients together; spoon into a delicately buttered 11x7x2-inch baking dish.
In a mixing bowl, combine oats, brown sugar, cinnamon, and flour. Cut in cold butter until coarse crumbs form. Stir within chopped pecans. Sprinkle topping over fruit. Bake at 375° for about 30 to 35 minutes, or until topping is browned and fruit is bubbly.
chicken, gravy, stuffing, mash potatoes, french peas (with onions and white wine)
Eggplant Parmesan
Toasted bread slices with Brushetta
Fudge cake beside fresh cherries.
Go to www.bettycrocker.com for real upright suggestions. I use this website a lot.
More Questions & Answers...