What is a good recipe to make for dinner? ?
My boyfriend is leaving off to the Marines in a couple days and I want to try to make him the best dinner there possibly is:) what are some good cooking sites?
- Tom ツLv 79 years agoFavorite Answer
For each serving:
Rib eye steak, preferably bone-in
2 1/2 tablespoons butter
1 tablespoon finely minced chives
1 tablespoon finely minced parsley
Black and green peppercorns in a peppermill
1 tablespoon finely minced shallot
1 tablespoon cognac
2 tablespoon sherry
1 1/2 teaspoon Worcestershire sauce
Note: each steak must be sauteed separately
Remove any membrane or fat surrounding steak and pound as flat as possible. If meat is not tender enough to pound really thin, slice steak horizontally through the middle, leaving it joined along one side, open out (butterfly) and pound to flatten.
Cream 1 1/2 tablespoon butter, chives, parsley, salt and pepper together.
Melt remaining 1 tablespoon butter over medium heat with shallot, which should soften but not brown.
Increase heat and sauté steak quickly, about 1/2 minute per side or until just seared. Remove and keep warm.
Flame pan with cognac, reduce heat, add seasoned butter, sherry, and if desired, Worcestershire sauce. Cognac will flame easier if heated first.
When blended, replace steak for an instant, turn once and serve immediately.
3 tablespoons butter, divided
2 lbs Yukon gold potatoes, thinly sliced
1 large onion, thinly sliced
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
4 thick slices of bacon, cooked to crisp and crumbled
3 cups grated Swiss or Gruyere cheese
1 cup grated Parmesan cheese
3 cups Half & Half
freshly ground black pepper
Set oven rack to lower third of oven and heat oven to 350°. Butter a 9 x 13 pan with half the butter.
Arrange a third of the potato slices along the bottom of the pan; season with salt and pepper, half the onions and 1/2 cup Swiss cheese. Add half the bacon, half the parsley and half the chives. Sprinkle with Parmesan. Repeat with 1/3 of the potato slices, season again with salt and pepper, add remaining onions, 1/2 cup of the Swiss cheese, remaining bacon, parsley and chives and sprinkle with Parmesan. Top with the remaining potatoes, add the half and half and dot with the remaining butter.
Cover with aluminum foil and bake for one hour. After an hour, remove from the oven, remove the foil, add remaining Swiss and Parmesan cheese. Return to the oven for an additional 30 to 40 minutes (potatoes should be tender, but not mushy, and the liquid should be mostly absorbed). Remove from oven and let rest 10 to 15 minutes before serving.
- C.M. CLv 79 years ago
Dana, firstly I take my hat off to your boyfriend, best of luck to him. I would cook a nice think rib eye bone in steak, make a pepper or mushroom sauce with that. As a side a good size whole baked potato, have some butter, sour cream, shredded cheese, bacon bits, maybe some chives. Make a greek salad, don't forget the feta and the olives.
If you know how to make a tiramisu, the one with the mascapone, you will find the recipe at allrecipes.com, make sure you also drizzle rum on the lady fingers as well as the peculated coffee. For an aspiring Marine, you have two choices, have a few bottles of beer in the fridge, or if you can get it, there is a red wine that we have been having a lot up here, it's called Jacobs Creek, an Australian Cab Sav, but the reserve.
- JennyPLv 79 years ago
First of all, make sure you ask your boyfriend what his very favorite meals are and go from there. If he's non-commital, then here are some menu ideas:
Large Prawns with cocktail sauce
Grilled ribeye steaks
Sourcream mashed potatos
Baby lettuce salad with pears, crumbled bacon, gorgonzola, grape tomatos, and Champagne vinagrette.
Bruschetta with artichoke tapenade
Spaghetti with Meatballs and Italian Sausages
Chopped Italian Salad
Roasted lemon herb chicken
Brown sugar glazed carrots
Grilled swordfish with lemon butter
Spinach salad with bacon and hardcooked egg and a simple oil and vinegar dressing
Lasagne with meat sauce
French Bread with garlic butter
Great sites for recipes are: Taste of Home, Epicurious, Cooks.com, Allrecipes
Good luck and God Bless your fella!
- EmuLv 79 years ago
I think this is a good cooking site for a special occasion really good dinner. You have a good selection of which meat you prefer. Each recipe has a "secret ingredient" which makes it just a little different.
This website features a showcase of ten of the World's Best quick and easy-to-prepare "Five-Star" best dinner recipes of all time. Featuring delicious entrées of beef, chicken, fish, rice, pasta, vegetables, and more, each of their "award-winning" dinner recipes are spectacular crowd pleasers that can be ready in just minutes for a perfect meal every time
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- SolsticeLv 59 years ago
Wild Mushroom and Three-Cheese Lasagne :
(goes well with red wine, and Italian ice cream and cookies-gelato and biscotti-for dessert...)
- Sauce :
1 7/8-to 1-ounce package dried porcini mushrooms
1 cup hot water
3 tablespoons olive oil
1 medium onion, chopped
12 ounces button mushrooms, sliced
6 to 8 ounces fresh shiitake mushrooms, stemmed, sliced
4 large garlic cloves, minced
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
1/8 teaspoon dried crush red pepper
1/2 cup dry red wine
1 28-ounce can crushed tomatoes with added puree
- Filling :
2 15-ounce containers ricotta cheese
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1/3 cup purchased pesto sauce
1 egg yolk
12 (about) lasagne noodles
20 ounces soft mild goat cheese (such as Montrachet), crumbled
Fresh basil or rosemary
# For sauce :
-- Rinse porcini mushrooms briefly under cold water. Place in small bowl. Pour 1 cup hot water over and let soak 30 minutes to soften.
-- Remove mushrooms from soaking liquid, squeezing excess liquid back into bowl; reserve soaking liquid. Chop mushrooms, discarding any hard stems.
--- Heat oil in heavy Dutch oven over medium heat. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add porcini, button and shiitake mushrooms and garlic. Sauté until mushrooms begin to soften, about 5 minutes. Add rosemary and crushed red pepper and sauté 30 seconds. Add wine. Pour in reserved mushroom soaking liquid, leaving any sediment behind.
--- Increase heat to high and boil until liquid is reduced by half, about 5 minutes. Add canned tomatoes.
--- Reduce heat to medium-low and simmer until sauce is thick, stirring occasionally, about 15 minutes. Season with salt and pepper.
# For filling :
-- Combine ricotta, Parmesan and pesto in medium bowl. Season to taste with salt and pepper. Mix in eggs and yolk. (Sauce and filling can be prepared 1 day ahead. Cover separately and refrigerate.)
--- Cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool; drain.
---- Oil 13x9x2-inch baking dish. Spread 1/4 of sauce over bottom of dish. Arrange 3 or 4 noodles over, trimming to fit as necessary. Spread half of filling over. Spoon 1/4 of sauce over. Sprinkle with 1/3 of goat cheese. Top with 3 or 4 noodles, trimming to fit. Spread remaining filling over noodles. Spoon 1/4 of sauce over. Sprinkle with 1/3 of goat cheese. Top with 3 or 4 noodles, trimming to fit. Press gently to compact. Spread with remaining sauce. Sprinkle with remaining goat cheese. (Can be prepared 1 day ahead; cover with plastic wrap and refrigerate. Let lasagne stand 1 hour at room temperature before continuing.)
-- Preheat oven to 350°F. Cover lasagne with foil and set on baking sheet. Bake 35 minutes. Uncover and continue baking until sauce bubbles and cheese melts, about 35 minutes.
Garnish with tomato and let stand 15 minutes. Garnish with herbs and serve.
*** Variation :
Sausage red pepper tomato sauce :
1 pound hot and/or sweet Italian sausage, removed from casings
2 tablespoons olive oil
1 pound white mushrooms, sliced
2 cups finely chopped onion
3 large garlic cloves, minced
3/4 teaspoon dried rosemary, crumbled
a pinch dried hot pepper flakes
4 red bell peppers, sliced thin
2 pounds plum tomatoes, chopped
2 tablespoons balsamic vinegar, or to taste
-- In a heavy skillet measuring at least 12 inches across the top cook sausage over moderate heat, stirring and breaking it up, until cooked through and transfer with a slotted spoon to a bowl.
--- Pour off all but 1 tablespoon fat from skillet and add 1 tablespoon oil, white mushrooms, and salt and pepper to taste. Cook white mushrooms over moderate heat, stirring, until all liquid given off is evaporated and add to sausage.
---- Add remaining tablespoon oil to skillet and cook onion with garlic, rosemary, red pepper flakes, and salt and pepper to taste until softened.
Stir in bell peppers and tomatoes and cook, covered, over moderately low heat, stirring occasionally, until peppers are very soft, about 20 minutes.
-- In a blender or food processor purée tomato pepper mixture in batches, transferring to a large saucepan as puréed, and stir in vinegar. Add sausage mixture to sauce and simmer, uncovered, 5 minutes.
Preheat oven to 375°F. and oil a 13- by 9-inch baking dish.... etc.
Carnitas (Braised and Fried Pork) - for main course or tacos :
4 pounds fatty pork shoulder, cut into 2-inch pieces
3 cups water
1 medium white onion, thinly sliced
1/2 orange, cut into 2 pieces
1/4 cup pork lard or vegetable oil
8 garlic cloves, peeled
3 bay leaves
1 tablespoon sweetened condensed milk
2 teaspoons dried oregano, preferably Mexican, crumbled
2 teaspoons fine salt, or 4 teaspoons kosher saltSource(s): ** see "how to" make this great tasting dish here: http://www.epicurious.com/recipes/food/views/Carni... ~~ Creamy Lime Pie : (great ingredients, incredible taste!!!..) ** see "how to" here: http://www.epicurious.com/recipes/food/views/Cream... Cool slightly; serve warm, dusted with powdered sugar and with sauce dribbled around.... *** the sauce is very good if made like this! : http://www.epicurious.com/recipes/food/views/Crims... ~~