making dinner for my boyfriend?

Question

okay, i want to make a nice fancy dinner for my boyfriend. i'm seventeen and not really expierenced at cooking but i want to try. i want something fancy, yet inexpensive to make.
please help me? give me recipes & links please povide details as much as possible.
oh & a good non alcoholic drink recipe. please & thanks!

Answer 1

Sorry I don't have a recipe for a non-alcoholic drink, however Trader Joe's Pomegranate Sparkling Cider is really good.



Caprese Salad

1 large tomato, sliced 3/4 inch thick

1 ball of fresh mozzarella cheese, sliced

Fresh basil leaves, enough for each slice of tomato

1 tablespoon extra-virgin olive oil

2 tablespoons balsamic vinegar

Place the slices of tomato on a plate or shallow baking dish. Top each slice of tomato with a slice of fresh mozzarella. For a real treat add sliced, peeled figs



This is easier than it sounds and if you don't have cooking wine or rosemary, you can leave it out



Chicken Italianio



3 lbs chicken breasts, cut up

3-6 tbsp salad oil

12 garlic cloves

1/2 cup dry white wine

2 tsp salt

1/2 tsp pepper

1/2 tsp dried rosemary leaves

1 medium-sized onion, sliced

4 medium-sized tomatoes, cute into wedges

1 8 oz pkg spaghetti



In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken and garlic until golden brown on all sides, about 20-25 minutes. When done, add wine, salt, pepper, rosemary, onion and half the tomato wedges; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until chicken is fork-tender. Skim fat from liquid in skillet (if there is any). Add remaining tomatoes; heat through. While this is simmering, prepare spaghetti as label directs.



To serve, drain spaghetti; place on large platter. Spoon chicken mixture on top of spaghetti. Add garlic bread and the salad above to complete the meal.





Quick Banana Chocolate Chip Bars



1 Medium Ripe Banana, peeled

1 Cup Whole Wheat Flour

¾ Cup Brown Sugar, packed

1 Teaspoon Baking Powder

½ Teaspoon Ground Cinnamon

¼ Teaspoon Salt

1/3 Cup Olive or Vegetable Oil

2 Tablespoons Milk

1 Teaspoon Vanilla Extract

1 Egg

¼ Cup Chopped Nuts

½ Cup Chocolate Chips (or what feels good)



Preheat oven to 350 degrees. Spray small rectangular or 9x9 square baking pan with non-stick spray.



Chop or mash banana. Combine with flour, brown sugar, baking powder, cinnamon, salt, oil, milk, vanilla and egg in large bowl. Stir in nuts and chocolate chips to this mixture OR save them to add as topping, sprinkling on top of mixture after poured into the pan. Bake for 25-30 minutes.



Isabellas (Oatmeal Cookies)



1 cup butter

1/2 cup sugar

1 tsp vanilla

1 1/4 cups flour

1 1/2 cups oats

Dash salt, optional

Powdered Sugar



Cream butter and sugar until light. Mix in vanilla, then flour, oats and salt. Chill thoroughly, about ½ hour in the refrigerator. Shape into small balls and place 2 inches apart on an ungreased baking sheet. Flatten with a fork, crisscrossing. Bake at 350 degrees for 12-18 minutes (depending on your oven). Sprinkle with Powdered Sugar





Jello-O Cheese Cake



1 8 oz pk of Lime Jell-O

3/4 cup sugar

1/2 pt whipping cream

1 8 oz pkg Philadelphia Cream Cheese

2 Graham Cracker Crusts



Make Jell-O per directions on pkg and chill while preparing the rest of ingredients. Do NOT allow the Jell-O to set. Cream together cream cheese and sugar, add whipping cream. Add chilled Jell-O, whip together until smooth and pour into graham cracker crust. Chill until set.

Answer 2

Their are millions of recipes and we have no idea what your boyfriend would or wouldn't like, so rather than point you to a specific recipe, let me lay out some principles that will help you find a menu (and a couple of websites that offer good recipes.

First, it is hard for a beginning cook to coordinate finishing times for multiple dishes, so stick to a one pot dish. This isn't limited to stews, dishes like pot roast allow cooking potatoes and vegetables in the same pot.

Color is important. Include green, orange, and red in the dish to improve visual appeal.

Presentation is half the battle. The only difference between beef stew and bœuf wellington is the dish it's served in. (a slight exaggeration, but you get my point). Use matching plates, use garnishes to enhance the appearance of the dish.

Drinks should match the dish chosen. Beef and pork dishes can use a stronger dish, chicken and fish need a lighter drink. Actually, water is never wrong. Personally, I would serve coffee with desert.

In fact, here I'm going to break my rules... a really great desert is Ghirardelli double chocolate brownies topped with mint chocolate chip ice cream and a light drizzle of chocolate sauce - easily the equal of any restaurant desert (and easy).

Answer 3

If you want you can serve salad before the pasta to get him started.

Try simple pasta and buy some buns and butter.

For drinks, try wine or non alcoholic punch...

then have some bars of somesort, maybe nanimo bars, carrot cake with icing? IF, you don't want to cook a cake or something try buying a can of chopped up fruits and a can of condense milk, mix together in a bowl and you have fruit salad, extremely sweet and sexy ;)

then prepare something light for later, like a palet cleanser. Strawberry ice cream.



I have a boyfriend and I usually do that, I don't like touching chicken...he can do that for me instead :)



I'm 17.



P.S. If you want a heavy drink try the holiday

http://www.cooks.com/rec/view/0,1622,139190-245196,00.html

it's your call if you want the alochol or not!

Answer 4

Chicken Scampi w/ Linguine pasta

Big Greek Salad

Garlic Bread

Brownies topped w/ ice cream for dessert





Chicken Scampi

(easy but delicious and elegant)



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.

------------------



Frosty Pink Punch



1/2 c Fine granulated sugar

1/2 c Lemon juice

1 c Orange juice

1 pt Raspberry sherbet

2 c Cranberry juice cocktail

28 oz Ginger ale, chilled



Combine first three ingredients in punch bowl or large pitcher, stirring until sugar is dissolved. In punch bowl, add sherbet and cranberry juice. Add ginger ale just before serving.

----------------------



FRUIT ICED TEA



Yield: 5 qt. Prep: 15 min. Refrigerate: 30 min



1 quart unsweetened tea

2 cups lemonade

2 cups orange juice

2 cups cranberry juice cocktail

2 cups apple juice

1 1/2 cups unsweetened pineapple juice

1/4 cup sugar

1/4 cup mulling spices

1 cup ginger ale



In a pitcher, combine tea, lemonade, juices, sugar, and mulling spices. Refrigerate for 30 minutes. Add ginger ale just before serving.

Answer 5

Food:



I learned from a friend to make Cajun Chicken Pasta that tastes almost exactly like the kind at Chilis

Its really good and my boyfriend loves it



http://www.squidoo.com/chiliscajunchickenpastarecipe



Scroll down for recipe and instructions



Drinks:



Non alcoholic creamsicle daquiri(or smoothie)



http://www.ehow.com/how_2027249_make-non-creamsicle.html



Non alcholic bahama mama:



http://www.dietbites.com/calories/non-alcoholic-diet-shake-3.html



Non alcohlic pineapple cooler:



http://www.floras-hideout.com/drrecipes/recipes.php?page=drrecipes&data=k-p/Pineapple_Cooler

Answer 6

Virgin Pomegranate and Cranberry Bellinis

Ingredients

1 cup ice

1 1/2 cups simple syrup, recipe follows

1 1/4 cups unsweetened pomegranate juice, chilled

1 cup unsweetened cranberry juice, chilled

1 (25.3 fluid ounces) bottle sparkling water, chilled

2 limes, thinly sliced

1 bunch fresh mint, for garnish

Optional garnish: 1/2 cup (2 1/2 ounces) pomegranate seeds

Special equipment: a 6 to 8 cup capacity punch bowl

Directions

Place the ice in a punch bowl. Add the simple syrup, pomegranate juice, and cranberry juice. Stir well. Slowly pour in the sparkling water. Garnish with lime slices, mint sprigs and pomegranate seeds, if using, and serve.



Serving Suggestion: As an alternative to serving from a punch bowl, make the bellini mixture in a 6 to 8 cup capacity pitcher. Divide the pomegranate seeds between 12 champagne flutes. Add 1 slice of lime and 1 sprig of mint to each glass. Pour the bellini mixture into the prepared glasses and serve.



Simple syrup:

1 cup water

1 cup sugar

In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool.



Linguini with White Clam Sauce

Ingredients

1/4 cup extra-virgin olive oil

1 teaspoon red pepper flakes

4 to 6 cloves garlic, finely chopped

1 tin flat fillet of anchovies, drained, 6 or 7 fillets

2 tablespoons fresh thyme leaves, 4 or 5 sprigs stripped or 1 1/2 teaspoons dried

1 cup dry white wine

1 cup clam juice or chicken stock

1 can (15 ounces) fancy whole baby clams

1 lemon, zested

1 pound linguini, slightly undercooked, about 6 to 7 minutes

1/4 cup chopped parsley leaves

Lots of black pepper and some coarse salt

Crusty bread, for mopping

Directions

Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil. Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. Stir in clams and lemon zest. Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.



Retro-Metro Fancy Tuna Casserole

Ingredients

1/2 loaf day-old crusty bread or 2 crusty day-old rolls

1 to 1 1/4 pounds tuna steaks, 1-inch thick -- 2 big steaks

1 cup white wine

Water

1 bay leaf

1 teaspoon peppercorns

1 tablespoon extra-virgin olive oil -- 1 turn of the pan

4 tablespoons butter, divided

2 large shallots, chopped

16 small button mushrooms, thinly sliced

Salt and pepper

1 1/2 teaspoons ground thyme or poultry seasoning

2 tablespoons all-purpose flour

1 1/2 cups chicken stock

1/2 cup heavy cream or half-and-half

1 cup baby frozen peas

1 pound extra-wide egg noodles, cooked to al dente or 12 ounces, 1 box, egg fettuccini

Chopped fresh parsley leaves, to garnish

Directions

Place bread in warm oven, 250 degrees F, to dry and toast, 20 minutes.



Place tuna in a skillet and add wine, then water -- just enough to cover fish. Add bay leaf and peppercorns. Bring liquids to a boil. Reduce heat to simmer and cover skillet. Poach fish for 12 minutes.



Heat a large skillet over medium heat. Add oil, 1 turn of the pan, and 2 tablespoons butter--reserve remaining 2 tablespoons butter. Add shallots and mushrooms and season with salt and pepper. Saute gently for 5 minutes. Sprinkle in ground thyme or poultry seasoning and flour and cook flour 1 minute, stirring with whisk. Whisk in stock, then cream. Adjust seasonings. Add peas.



Remove cooked, poached tuna to a bowl and flake fish with a fork.



Add cooked noodles and tuna to sauce. Remove sauce from heat and transfer mixture to a casserole or serving dish.



Use the widest cutting edge on a box grater to grate the bread into large crumbs. Melt remaining 2 tablespoons butter in a small cup in microwave and pour melted butter over bread, Scatter buttery bread crumbs and parsley over the top of the casserole. Serve immediately.