Cheryl Said:Good date meal recipes?
We Answered:You Won't Be Single For Long Vodka Cream Pasta
Recipe courtesy Rachael Ray
This recipe will make enough for 2 couples. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
Let me start by saying this doesn't really taste like pumpkin...it's just really good and creamy. It's not spicy either. It's very very good. I hope you try it!
Pasta with Creamy Pumpkin Sauce
1 pkg. (16 oz.) penne pasta, uncooked
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1 cup canned pumpkin
1/2 tsp. ground red pepper
Ground nutmeg to taste
COOK pasta as directed on package.
MEANWHILE, place cream cheese, Parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally.
ADD pasta; toss lightly. Serve topped with additional Parmesan cheese, if desired.
1 lb. ground beef
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 jar (26 oz.) spaghetti sauce
1 cup water
12 lasagna noodles, uncooked
PREHEAT oven to 350Â°F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended; set aside. Drain meat; return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended. (You should have about 5 cups sauce.)
SPREAD 1 cup of the meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers two more times. Top with remaining 3 noodles and the remaining sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil.
BAKE 45 min. Remove foil; continue baking 15 min. or until center is heated through (160Â°F). Let stand 15 min. before cutting for easier serving.
P.S. I always top this with loads of extra cheese...make sure to buy extra!!
Recipe courtesy Giada De Laurentiis
8 veal cutlets (about 3 ounces each)
Salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter
2 to 4 tablespoons olive oil
1 large shallot, finely chopped
2 to 4 garlic cloves, smashed
2 ounces assorted mushrooms, sliced
1/2 cup sweet Marsala
3/4 cup low-salt chicken broth
Leaves from 1 fresh rosemary sprig
Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.
Steak Carpaccio Recipe courtesy Giada De Laurentiis
See this recipe on air Wednesday Oct. 25 at 1:30 PM ET/PT.
Show: Everyday Italian
Episode: Romantic Dinner
1 (10-ounce) piece beef tenderloin
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 cups lightly packed fresh arugula or fresh baby spinach
1/2-ounce shaved Parmesan
2 tablespoons fresh lemon juice
Tie the beef tenderloin with kitchen twine to help maintain its shape, then freeze the tenderloin until frozen (this ensures that the center stays rare when cooking a small piece of meat). Then, heat 1 tablespoon of oil in a heavy small skillet over high heat. Rub the frozen beef with salt and pepper. Add the beef to the hot skillet and sear on all sides, about 4 minutes total (the beef will be just barely seared on the outside but will remain rare). Freeze the beef until it is almost frozen, about 1 hour (this makes it easier to cut into very thin slices). Using a large sharp carving knife, slice the beef as thinly as possible. Arrange the arugula and Parmesan shavings on a serving platter and lay the beef slices on top. Drizzle with the remaining olive oil and lemon juice. Sprinkle with salt and pepper and serve.
Alternative: Use 6 ounces of thinly-sliced bresaola instead of the tenderloin. Do not cook the bresaola. Serve it as you would the tenderloin, above.
Cherry Pineapple Crumble
1 20oz. Can Crushed Pineapple (do NOT drain)
1 20oz. Can Cherry Pie Filling
1 Box White or Yellow Cake Mix
1 Stick Butter
1 â€“ 1 Â½ Cups Powdered Sugar
Preheat oven to 350 degrees. In a cake pan (8x13) spread crushed pineapple and juice. Spread cherry pie filling over pineapple. Sprinkle cake mix (dry) over fruit. Cut stick of butter into thin pats and top cake mix with pats of butter. Bake 30 minutes.
After the crumble comes out of the oven mix the powdered sugar with enough warm water to make a glaze. Pour glaze over the crumble. Best served at room temperature. Top with ice cream if desired.
Theresa Said:Best dinner date Recipes?
We Answered:Hi, Lauren, I'll give you one of my faves...easy, fun for 2 to make, and addictive! Hope ya like pasta. I call the dish Farfalle Cereta. Boil 3/4 lb. of bowtie (farfalle) pasta. As this is cooking, have boytoy crumble about the same weight (I like the stuff, you can use less) of gorgonzola cheese, with 2 forks. Crack like, 4 walnuts, and break the pieces small. Then, chiffonade (chop small) 1/2 head of radicchio.
Now, we have fun. Drain the pasta when it's al dente (or just before). Pull out a saute pan of decent size. Put 1 pint of heavy cream into the pan, and heat. As it starts to bubble, drop in the cheese, nuts, and toss gently. Let the cheese melt some, then add radicchio. When it all comes together, toss the pasta in, and toss to coat. Serve with garlic bread and a nice red wine. Mangia! ....Let me know how it comes out....soon there will be a link, but I haven't yet started my online instructions yet.
Leonard Said:easy dessert recipes for a date?
We Answered:No-Bake Cookies
1 stick of margarine
1 cup of Sugar
1/3 cup of milk
2 Tablespoons Cocoa
1 cup Peanut Butter
1 teaspoon of Vanilla
1-1/2 cups of quick oats
In a large microwave-safe bowl melt Margarine. Stir in cocoa, sugar, and milk until blended well, Microwave on high for 2 minutes (mixture should boil). Remove from Microwave and stir in vanilla and peanut butter until blended. Stir in Oats. * Place by rounded tablespoons on waxed paper until set
Make about 16 cookies
*Since Microwave oven vary you may need to stir in an extra handful of oats if mixture seem to be too loose. Cookies set if mixture is thicker.
Antonio Said:cookie recipes from Rawleigh pamphlet (date cookie w/coconut and pecans or walnuts)?
Lee Said:good date recipes lighter fair appreciated?
We Answered:You can't go wrong with pasta! Serve with fresh pesto and pieces of grilled chicken and top with parmesan shavings. Otherwise you could try it with a chilli-tomato sauce and prawns. Although best to stay away from spaghetti style pasta on a date (not sexy)...
Misty Said:Is there a formula to use date paste instead of sugar in recipes?
We Answered:Check with Alton Brown @ the Food Network.