[ Home | Eschatology | Bible Studies | Classics | Articles | Sermons | Apologetics | Search | F.A.Q. ]

Author Topic: Main Dish Candle Light Recipe  (Read 4773 times)

Chicago Bear

  • Sr. Member
  • ****
  • Posts: 270
  • Gender: Male
  • A Chicagoan Named Bear
Main Dish Candle Light Recipe
« on: September 17, 2003, 12:44:20 PM »
For the members, how about a main dish recipe for a single guy to make for his date with candle light dinner? any suggestions?
Either the Bible will Keep you from Sin, or sin will keep you from the Bible

Shirley

  • Full Member
  • ***
  • Posts: 134
  • Gender: Female
  • The Spirit of Christ
Chicken Breasts Stuffed with Crab Meat
« Reply #1 on: September 19, 2003, 02:00:41 PM »
..how about a main dish recipe for a single guy to make for his date with candle light dinner? any suggestions?



Romantic Chicken Breasts Stuffed with Crab Meat

(for Two)
 
Succulent crab spiced with mustard and herbs turns these chicken breasts into a flavorful entree. Easy but elegant, they'll work as easily on the grill as in the oven.

Preparation time:    30 mins
Cooking time:         1 hr
 
 
Ingredients
 
  2   (4-6-oz.) fresh boneless, skinless chicken breasts  
  4  ounces crabmeat  
  1/2   egg
  1 1/8  teaspoons mayonnaise  
  1/4  teaspoon brown mustard  
  1/4  teaspoon dry mustard  
  1/4  tablespoon crushed dried parsley  
  1/4  teaspoon celery seed  
  1/8  teaspoon salt  
  1/8  teaspoon crushed dried oregano  
  1/2  egg white, beaten  
  1/3  cup 2 teaspoons crushed corn flakes  
 
Directions
 Preheat oven to 350°F. Flatten chicken breasts with a meat mallet.

In a mixing bowl, combine crab, eggs, mayonnaise, mustard, dry mustard, parsley, celery seed, salt, and oregano; Add Old Bay seasoning to this crab mixture. Mix well. Spoon onto chicken breasts and roll to enclose the filling; secure with toothpicks.

Add some of the Old Bay to the egg whites. Dip rolled breasts into beaten egg whites and roll in crushed corn flakes. Bake for 1 hour or until chicken is tender.

No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180 degrees, and boneless chicken should be cooked to 165°F.
Other indicators for doneness include:
A fork or toothpick can be inserted with ease.
The juices should be clear, not pink.
 
 Serving Size:  2

Daisy

  • Full Member
  • ***
  • Posts: 151
  • Daisy means day's eye in innocent happiness.
Re:Savory Steak Dinner for Two
« Reply #2 on: September 22, 2003, 07:30:01 AM »
Savory Steak Dinner for Two

Make this delicious, classic dinner for two, rent a movie, light some candles, you've got a great evening.

Ingredients:

Boneless sirloin or ribeye steak
Salt and ground pepper to taste
1 tablespoon vegetable oil
1 medium onion, sliced (optional)
Handful fresh mushrooms, sliced (optional)
2-3 cloves garlic, minced or crushed
1/8 teaspoon dried pepper flakes or red pepper powder
3 tablespoons red wine (or cooking wine)
1 tablespoon soy sauce
2 teaspoons balsalmic vinegar
1 teaspoon honey
1 tablespoon butter

Directions:
Once the steak has cooked, you need to work fast to finish this dish. For best results, assemble and measure out all ingredients before cooking!

Pat steak dry. In large skillet, heat oil over medium-high heat and cook steak. See notes at the bottom for determining doneness. I cook 3/4" steaks for about 4 minutes each side to achieve a doneness of medium.

Once cooked to desired doneness, lightly season with salt and ground pepper, then transfer steak to a platter and keep warm.

Pour off most of the drippings from the skillet. Add onion, if desired, and saute over moderate heat for several minutes. Add mushrooms, if desired, and saute for a few more minutes.

Add garlic and red pepper flakes/powder; saute for 10 seconds.

Add wine and boil a few seconds until almost all liquid is evaporated.

Add soy sauce, vinegar and honey; bring to a simmer, stirring. Add butter and stir over low heat until melted. Spoon sauce over steak and serve.

Serving suggestion:
Perfect with fresh greens tossed with sliced red onion, tomato and an herbal vinaigrette dressing. Serve with redskin potatoes mashed with roasted garlic or simply a classic baked potato, and rolls.


Notes:
Temps for steak doneness -
 Medium Rare: 145 degrees F
 Medium: 160 degrees F
 Well Done: 170 degrees F

15-20 minutes

Serves 2

Colleen

  • Full Member
  • ***
  • Posts: 117
  • Gender: Female
  • I will make you free indeed
Re:Main Dish Candle Light Recipe
« Reply #3 on: September 22, 2003, 06:52:06 PM »
Lobster is always a romantic dish


Lobster dinner for two

Ingredients:
2 live New England Lobsters
1-1 ˝ lbs. of butter, filling a large cooking pot
Salt and Pepper to taste
Optional Olive Oil to taste


Melt the butter in large pot, not boiling it, but rather keeping it at a low simmer.

Next, add the lobster tails. Not all of the lobster cooks at the same pace so you will need to remove the tails for this recipe. Begin with a towel around each hand and pull off the tail and claws of each lobster. Leave the tail out and place the body and claws in the freezer to be saved for a later date, maybe even try your hand at using them in soup.

Place the tails in the melted butter for no more than 3 minutes. After 3 minutes, remove the tails and allow them to cool at room temperature. Do not place in chilled water because the meat will seize, making it difficult to clean. Remove the meat from the shell by holding the tail with a towel and cracking it lengthwise with your thumbs. Using this method, it should be easy to remove the meat intact.

Now you have several choices. You can put the meat back in the butter, roast it, sauté it or grill it. To grill, begin by slicing the meat in half and placing in the grill for a few minutes. When fully cooked, season with Salt and Pepper and, if you choose, a light basting of Olive oil. Now it's ready to serve.

Sue Landow

  • Moderator
  • Gold Member
  • *****
  • Posts: 539
  • Gender: Female
  • Distributing to the saints & given to Hospitality.
Re: Main Dish Candle Light Recipe
« Reply #4 on: February 08, 2008, 07:26:31 AM »
 
 Smothered Round Steak
 
      2 lb Round steak
    1/2 t  Ground black pepper
      1 t  Ground white pepper
    1/2 c  Vegetable oil
      2 ea Bell peppers, chopped
      1 c  Beef stock or water
      2 t  Salt
      1 t  Ground red pepper
      1 x  All-purpose flour (dredging)
      3 ea Medium onions, chopped
      1 ea Celery rib, chopped
 
  "Smothering is a multipurpose Cajun technique that works wonders with everything from game to snap beans.  It's similar to what the rest of the world knows as braising.

 The ingredients are briefly browned or sauteed, then cooked with a little liquid over a low heat for a long time." Season the roast with one half of the salt and peppers. Dust with flour on all sides.  Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides.

Remove the meat and pour off all but 1 teaspoon of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water.  Stir well and reduce the heat to the lowest possible point.

Return the roast to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes. Serve the meat in slices, with rice alongside and the gravy over all.

When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide. For extra flavorful roasts, try larding with slivers of garlic before  smothering.

This makes 4-6 servings

From Alex Patout's "Cajun Home Cooking" Random  House Inc. ISBN 0-394-54725-X
 

 
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Daisy

  • Full Member
  • ***
  • Posts: 151
  • Daisy means day's eye in innocent happiness.
Re: Main Dish Candle Light Recipe
« Reply #5 on: February 09, 2008, 02:38:18 PM »

Hello Sue, stranger. Good to see you back. Recipe sounds good. Will try this one!

Sue Landow

  • Moderator
  • Gold Member
  • *****
  • Posts: 539
  • Gender: Female
  • Distributing to the saints & given to Hospitality.
Re: Main Dish Candle Light Recipe
« Reply #6 on: February 19, 2008, 08:23:07 AM »

Hello Sue, stranger. Good to see you back. Recipe sounds good. Will try this one!


Yeah, we all have individual tates, but I love it. I've been around from time to time, but time has been in short supply lately. Nice to hear from you.
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

 


[ Home | Eschatology | Bible Studies | Classics | Articles | Sermons | Apologetics | Search | F.A.Q. ]