Good Valentines Dinner?

[FFactory0x]

I need some idea's for a good Valentines dinner. I would love to make my huney something. If you have any idea's please list the recipe as well

 

[Quixfire]

Oysters

 

[Saulbadguy]

CHOW-DAIR!

 

[Chiropteran]

Strip naked and cover yourself with chocolate syrup and whipped cream.

 

[Haps]

Garlic bread. Can't screw that up. Grench loaf garlic butter and mozza cheese
Caesar Salad. Search for the outback steakhouse ceasar salad dressing recipe. Make that.
Vodka Cream Pasta. Rachel Ray's recipe from Food tv(won't be single for long vodka cream pasta)
Bruschetta. Cut up tomatoes and garlic. Add salt and olive oil. Get some fresh basil and cut it up. Let sit for few hours.

 

[FFactory0x]

Originally posted by: Haps
Garlic bread. Can't screw that up. Grench loaf garlic butter and mozza cheese
Caesar Salad. Search for the outback steakhouse ceasar salad dressing recipe. Make that.
Vodka Cream Pasta. Rachel Ray's recipe from Food tv(won't be single for long vodka cream pasta)
Bruschetta. Cut up tomatoes and garlic. Add salt and olive oil. Get some fresh basil and cut it up. Let sit for few hours.

hmm that sounds pretty damn good

 

[FFactory0x]

Originally posted by: Haps
Garlic bread. Can't screw that up. Grench loaf garlic butter and mozza cheese
Caesar Salad. Search for the outback steakhouse ceasar salad dressing recipe. Make that.
Vodka Cream Pasta. Rachel Ray's recipe from Food tv(won't be single for long vodka cream pasta)
Bruschetta. Cut up tomatoes and garlic. Add salt and olive oil. Get some fresh basil and cut it up. Let sit for few hours.

do you have the recipe for both the pasta and ceasar dressing

 

[Haps]

http://www.goodlookingcooking.co.uk/recipe-pasta-AA5G043x.html

I like to use white onions instead of shallots because the shallots make the sauce sweet which isn't good.

http://www.topsecretrecipes.com/recipes/oscaesar.htm

Took 2 seconds of googling

 

[Haps]

Oh and don't use simulated bacon bits in caesar salad. Fry up some real bacon.

 

[BatmanNate]

Not fruit salad and yogurt, that's for sure.

 

[Jackhole]

Ingredients:
1 to 1.5 lbs per person (there's some fat on it, which most people don't eat) of beef tenderloin.
black peppercorns
some cloves of garlic
a nice merlot or cabernet savignon (for deglazing)
string (don't worry, you ain't gonna eat it!)

1. Crack the peppercorns coarsely. This is most easily done with an adjustable pepper grinder.
2. Tie the tenderloin like a roast. If you don't know how to do this, you probably shouldn't make this.
3. Cut little slots into the meat and stuff the garlic inside.
4. Coat the tenderloin with the peppercorns on every side. Salt it lightly.
5. Preheat the oven to 375 degrees.
6. Heat a pan up (make sure it's oven safe) and sear all sides of the tenderloin, including the ends. Pop the mofo into the oven. Let it cook for 7 minutes, then flip it once, and continue for about another 5 minutes.
7. Take the bizatch out of the oven and let it rest for a couple of minutes.
8. While the meat is chillin like a villain, begin deglazing the pan.
9. Pour a half cup of wine. Drink it. Then pour a half cup to a cup of the wine into the pan (Watch out for flare-ups!) and be sure to get all the cooked on flavor off the pan and incorporated into the wine. Let it reduce to approximately 1/4 or 1/2 the original volume.
10. Now the fun part! Cut the meat into 1 to 1.5 inch medallions. Place on a plate, one flat and one tilted onto the other one. 11. Grab some of that good juice and drizzle it over your tenderloin medallions.

 

[sparkyclarky]

Originally posted by: Jackhole
Ingredients:
1 to 1.5 lbs per person (there's some fat on it, which most people don't eat) of beef tenderloin.
black peppercorns
some cloves of garlic
a nice merlot or cabernet savignon (for deglazing)
string (don't worry, you ain't gonna eat it!)

1. Crack the peppercorns coarsely. This is most easily done with an adjustable pepper grinder.
2. Tie the tenderloin like a roast. If you don't know how to do this, you probably shouldn't make this.
3. Cut little slots into the meat and stuff the garlic inside.
4. Coat the tenderloin with the peppercorns on every side. Salt it lightly.
5. Preheat the oven to 375 degrees.
6. Heat a pan up (make sure it's oven safe) and sear all sides of the tenderloin, including the ends. Pop the mofo into the oven. Let it cook for 7 minutes, then flip it once, and continue for about another 5 minutes.
7. Take the bizatch out of the oven and let it rest for a couple of minutes.
8. While the meat is chillin like a villain, begin deglazing the pan.
9. Pour a half cup of wine. Drink it. Then pour a half cup to a cup of the wine into the pan (Watch out for flare-ups!) and be sure to get all the cooked on flavor off the pan and incorporated into the wine. Let it reduce to approximately 1/4 or 1/2 the original volume.
10. Now the fun part! Cut the meat into 1 to 1.5 inch medallions. Place on a plate, one flat and one tilted onto the other one. 11. Grab some of that good juice and drizzle it over your tenderloin medallions.

Man, you are one hell of a lurker, but when you post you sure do make it good

 

[dethman]

i've made a lobster dinner before and she loved it.

 

[FFactory0x]

i speeled caeser worng

 

[moshquerade]

make reservations

 

[SP33Demon]

Originally posted by: Jackhole
Ingredients:
1 to 1.5 lbs per person (there's some fat on it, which most people don't eat) of beef tenderloin.
black peppercorns
some cloves of garlic
a nice merlot or cabernet savignon (for deglazing)
string (don't worry, you ain't gonna eat it!)

1. Crack the peppercorns coarsely. This is most easily done with an adjustable pepper grinder.
2. Tie the tenderloin like a roast. If you don't know how to do this, you probably shouldn't make this.
3. Cut little slots into the meat and stuff the garlic inside.
4. Coat the tenderloin with the peppercorns on every side. Salt it lightly.
5. Preheat the oven to 375 degrees.
6. Heat a pan up (make sure it's oven safe) and sear all sides of the tenderloin, including the ends. Pop the mofo into the oven. Let it cook for 7 minutes, then flip it once, and continue for about another 5 minutes.
7. Take the bizatch out of the oven and let it rest for a couple of minutes.
8. While the meat is chillin like a villain, begin deglazing the pan.
9. Pour a half cup of wine. Drink it. Then pour a half cup to a cup of the wine into the pan (Watch out for flare-ups!) and be sure to get all the cooked on flavor off the pan and incorporated into the wine. Let it reduce to approximately 1/4 or 1/2 the original volume.
10. Now the fun part! Cut the meat into 1 to 1.5 inch medallions. Place on a plate, one flat and one tilted onto the other one. 11. Grab some of that good juice and drizzle it over your tenderloin medallions.

LOL :beer:

 

[FFactory0x]

LOLOLOL. I didnt see that