View Full Version : OT: Dinner Ideas

10-07-2004, 05:57 PM
S` all

I know im putting my neck on the line for this...but here it goes

Im planning on making a romantic dinner in candel light for me and my gf for prom....its a ways off but i want to beable to know what im cooking and learn how to do it first so it dont taste bad...

im open to suggestions of any good meals, wethier its American or Foreign, jus as long as i can buy the ingredents at my local store...

10-07-2004, 06:28 PM
If you are going for a romantic dinner, the last thing you want to do is have to spend time cooking with your lady there. So, here is my suggestion.
Lasagna, salad, french bread, wine. Yeah, yeah, lasagna taste's GREAT but a pain in the a** and time consuming, right but it can be a pain in the a** and time consuming the day before. See ya do the prep work and assemble it and stick it in the fridge overnight, next day ya turn on the oven to 350 pop it in the oven, sit and have some wine and in about 45-55 minutes its done. Heck ya can even leave all the dirty dishs and pots in the sink till she gets there to prove ya did it. Trust me most chicks can't make lasagna and it would impress her. It would cost about $20 in ingredients and ya might have to buy a pan. Let me know if ya want the recipe.

10-07-2004, 06:38 PM
well ill cook it all before she gets there... id liek to jus be setting it on the table when she arrives....the "perfect timeing" deal women like...and sure, ill take the recipie... could always use it even jus when i want somthin to cook

10-07-2004, 06:45 PM
Plan 7 course meal.
Have someone cook the meal and serve it. The cook should only be needed for about a half hour.
You want to spend time with your girl not in the kichen.
Find out what she likes, small portions and light fair, You do not want her falling asleep after a heavy meal.
Planning and prep will take alot more time then the cooking.

10-07-2004, 06:51 PM
she likes every kinda food...was lookin toward somthin fancy...she doesnt really have a fav, she loves everything, was gonna make her fav..... difficult women...*sigh*

Edit: oh yeah, i want to impress her with my cooking skills.... thats why i want to cook, i love cooking http://forums.ubi.com/groupee_common/emoticons/icon_biggrin.gif

10-07-2004, 06:55 PM
You have no cooking skills to impress her with.

Want some advice? Be yourself. Seriously.

10-07-2004, 06:57 PM
Ok, here goes nothing...

If your girlfriend isn't vegetarian, and doesn't mind red meat, then steak may be a great choice. If she doesn't like steak, you can do something similar with pork chops. In fact, pork chops may be a better choice because pork is much more delicate, and I find that it absorbs flavor from herbs and marinades much more easily than beef. Remember, a great meal is not only the food, but the way you present it as well.

I really recommend that you try this, because it's easy as pie! I guarantee that you can make this look great and taste great as well! Get some high quality beef suitable for steaks, and do all the necessary trimming, etc. Now may be a good time to ask her how she likes her steaks... She won't be suspecting a thing since Prom is so far away from now. You can marinade the steaks, or you can skip the marinades, it all depends on what you are going for with your meat flavor wise. I'd go to a store and buy some rosemary, whole basil leaves, coriander flakes, and other herbs and spices you might like. My favorite way of making an "elegant" steak is taking your already trimmed beef and dipping it into a bowl of olive oil. When in the olive oil, take some rosemary or other herbs, and rub it into the meat along with the oil. When choosing herbs, feel free to experiment and mix different tastes beforehand to see what works and what doesn't. Let it soak a for a few hours if you want to, but you don't really have to do this if you're looking for a more neutral tasting steak.

Preheat your oven to about 400 degrees Fahrenheit.

Take a large casserole dish and line it with a big sheet of aluminum foil. Glaze the sheet with more olive oil and place some basil leaves in the dish. Put your beef in the dish, and place a basil leaf or two on your meat if you wish.

Also, for your "starch-side" you can use tiny red potatos. These work really well with dishes like this. What you want to do is fill a medium sized pot with water, and put your rinsed BUT NOT PEELED tiny red potatoes into the pot. Heat the potatoes for 7-10 mins. You do not want to boil them and cook them this way. You just want to heat them up a little bit. When you have warmed them up a little bit, you will want to take your potatoes and put them in the your casserole dish. I suggest putting the meat in the middle and putting the potatoes around the perimeter of your glass casserole dish. Be sure to roll the potatoes around in the olive oil a little bit. Sprinkle some rosemary or crushed basil on them, but not too much. You do not want to overdo it. The potatoes are supposed to provide a relatively neutral-flavor relief for your meal.

Now cooking your meat is the tricky part. You have to do this trial and error style. The general rule is that you should bake your beef 20 minutes per pound for medium done beef, and something like 30 minutes per pound for something more well done. Another thing you could do, is sort of pre-heat your steaks on a skillet just to warm them up a tiny bit before baking them. You could also do all of your meat cooking on the skillet, but I recommend that you bake most of it in your oven.

Now you'll want something like a salad. For this, I recommend going to your grocery store and finding some prepackaged garden green mixes or somesuch. These generally work pretty well, just make sure you buy enough, because in my experience, I always end up with less than I need. Anyway, salads are pretty easy. Add some more vegetables to your garden greens if you want. Grape or cherry tomatoes work well. Buy some croutons as well, if you wish. This should be your light part of the meal, so keep it simple. Don't forget her favorite salad dressing http://forums.ubi.com/groupee_common/emoticons/icon_wink.gif.

The fun part, in my opinion, is serving the food. It's really up to you. Try to not make your plate too crowded, but on the other hand you don't want it to be too scarce either. Just have fun with it, you might as well. :P

EDIT: Wow, I sure am beginning to question my sexuality... http://forums.ubi.com/images/smilies/53.gif

10-07-2004, 07:06 PM
It's simple!...Cook the dishes you're most proud of...the ones you do best. http://forums.ubi.com/images/smilies/16x16_smiley-happy.gif

10-07-2004, 07:10 PM
Fresh heated bread
salad maybe some fresh fruit
saute crab meat , bay scallops, on puff pasty wild mushrooms sauted on puff pastry
Main meal ??
ice cream or sherbet
desert lime tart

Wine to match
Good sounds.
Cold food cold dishes
hot food hot plates

Diining should be an adventure ,an experenice a piece of art work.

10-07-2004, 07:13 PM
Prom? Oysters...LOTS and lots of oysters http://forums.ubi.com/images/smilies/16x16_smiley-wink.gif

10-07-2004, 07:13 PM
Thanks LStarosta

i think i might do that, it sounds really good... im a steak lover... jus do simple things like throw em on the grill...and i know my gf loves steaks.... told her i was making one for dinner one night and she said she hated me cause she wnats one...thanks again...S`

Owlwatcher... i agree with cooking should be an art work...thats why i take my time, takes me like a hour or more to cook a good meal...thanks for ur ideas...gonna have to make sure shes hungry..hehe

keep the ideas comin folks... thanks again...really appricate it..gonna be writing everything down so ihave them for the future...valentimes day...her b-day...our anniverery bein together... http://forums.ubi.com/groupee_common/emoticons/icon_biggrin.gif

10-07-2004, 07:21 PM
Don't make anything too heavy. I'm only 17 years old, but I've made a good souffle, so I know what cookin's all about. It can be a lot of fun! But I suggest you practice first. Don't try the first time when you're making the dinner. If you need to ask your mom or dad for help the first time. I suggest either a good lean slice of steak, or chicken. here's my favorite recipie:

Cook a steak the way you normally would, on the grill. IMPORTANT! Find out how she likes the steak cooked. Too rare or too well done makes you wait a bit. Butterfly it if you have to, but make it look nice. Then make some mashed potatoes and put that alongside the steak on one side of the plate, and make another vegetable, peas, corn, and carrots work well. MIX COLORS! Try taking some of those French's Frizzled onions and putting a few on top of the potatoes.

When you put it together, let your imagination go wild. Make intricate patterns. It should be a work of art! (But try not to look too disheartened when she eats your work of art. I always think of a chef coming out with a meat cleaver saying, "YOU RUINED MY ART! DIE!" Best not to do that....

Owlwatcher, since he said prom, I assume he means that he is under drinking age and a senior in HS. (I'm a Junior) so wine's a bad idea. Water's the next best thing though. Oh, and don't take the easy way out. Use ceramic plates, not paper!

I have never had a girlfriend, though if you search a few months back on this board you will be able to tell how much I loved a few people that moved on to college by reading my Stories thread. Relationships are not my best subject. Remember, I'm only telling you about the food, not how to manage relationships!

10-07-2004, 07:23 PM
S` Boosher

thanks bro...and im not a Senior.. im a Junior...shes a Sophmore http://forums.ubi.com/groupee_common/emoticons/icon_biggrin.gif

10-07-2004, 07:31 PM
"Holy Flatulance Batman" recipes on IL2 forums!!
The recipe from LS sounds great, if ya think that will do the trick go for it. If ya decide on lasagna, send a PM, I'll send recipe.

10-07-2004, 07:35 PM

It dosnt have to be anything fancy...dont have to be a big meal, i would also use them for normal meals during the week or big ones for the weekend when im bored... cooking, flying, and bowling are my fav things to do...i welcome anything...seafood, mexican, meat wise, vegitarian meals..anything at all.....i would like to try new things also...

10-07-2004, 08:23 PM
Cooked roaches are actually very good. But I would'nt do that on prom night, lol. Anyone here ever try roaches? They're actually not bad. It's the yuck factor mainly. Kinda crunchy too...

10-07-2004, 08:26 PM
Fish and chips

10-07-2004, 09:21 PM
If meat is main coarse.
Take meat coase ground peper,oil salt pepper. Do day before rub it in. See if you can get noncryovat meat.(not in plastic) but aged meat.
Seasoned frying pan.
Oven as hot as you can get it.
In very hot pan oil alittle butter.
Sear meat. Keeps the juices in. Then cook in oven almost to your liking.
Let rest 5 minutes or so. while still keeping it warm.
about 5 mimutes before serving throw in hot frying pan again with a mix of butter margarine.reheat
Cook to your liking and serve.
Takes some pratice but you will get the idea.

And try not to use iceberg lettuse.

10-07-2004, 09:51 PM
[QUOTE]Originally posted by PBNA-Boosher:
Cooked roaches are actually very good. But I would'nt do that on prom night, lol. QUOTE]


10-07-2004, 11:46 PM
Raider let me go through a few of my files as i am a chef of 26 years currently working for Royal Caribbean Cruise Line i have alot of good recipies but i need a bit more info from you as to what you want to serve such as how many courses you want to serve what you prefer as a main course and what you might like as a dessert
i have a few ideas for things you can make mostly in advanced so that all you have to do is cook the main course and then plate everything
let me know if you would like some recipies and perhaps some tips on what you want to serve and how to cook it

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Raider_356th:
S` all

I know im putting my neck on the line for this...but here it goes

Im planning on making a romantic dinner in candel light for me and my gf for prom....its a ways off but i want to beable to know what im cooking and learn how to do it first so it dont taste bad...

im open to suggestions of any good meals, wethier its American or Foreign, jus as long as i can buy the ingredents at my local store... <HR></BLOCKQUOTE>

10-08-2004, 06:43 AM
Curry http://forums.ubi.com/images/smilies/icon_twisted.gif A VERY HOT Curry! http://forums.ubi.com/images/smilies/784.gif with lots of garlic! http://forums.ubi.com/groupee_common/emoticons/icon_eek.gif http://forums.ubi.com/groupee_common/emoticons/icon_biggrin.gif

10-08-2004, 07:55 AM
My prom dates always seemed to like lots and lots of cheap wine. Preferably w/ a screw top and Boones Farm in the name. That was also in 1987, so they probably are not as classy now as they were then.

10-08-2004, 08:05 AM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by PBNA-Boosher:
Cooked roaches are actually very good. But I would'nt do that on prom night, lol. Anyone here ever try roaches? They're actually not bad. It's the yuck factor mainly. Kinda crunchy too... <HR></BLOCKQUOTE>

I've tried cockroaches. When I studied for a zoologist some years back, the institute threw a big dinner under the motto "Zoology is edible, and we'll do it!" Needless to say, there where a lot of strange food. Most of it was quite good (badger in curry was wonderful), but the Blataria was not. In fact cockroaches have a foul-tasting chemical in their system for protection from predators. Even a toad I kept in a terrarium wouldn't touch them. Now, earth-worms (Lumbricius spp.) on the other hand...

For a first time date I would stick to vertebrates. Good luck with your dinner Raidern!

10-08-2004, 08:18 AM
Heres a thought,

Go to a neighborhood housewife and tell her what you would like to "attempt", most likely she will offer to help if not cook it for you. If that doent work, order out, take it home and put the meal in your own dishes and bowls and serve. If you do order out make sure you throw the evidence out in the nieghbors trash bin so you dont get cought. Add a cheap bottle of wine, most younger girls won't go for the dry taste of a pricey bottle, hell most older women don't like it either, they more like the idea that their date is paying thru the nose for her.

Good luck.

10-08-2004, 08:59 AM
how about a good old english fry up!!
Eggs, bacon, Sausage,beans,fried bread,Grilled Tomato,mushrooms,and black pudding(optional i hate the stuff)
All joking aside just cook what you feel is right. after all its you she likes not your cooking(thats what you like her for http://forums.ubi.com/images/smilies/88.gif

10-08-2004, 10:17 AM
I think you should try my recipe. It involves having her cook, and you not being such a love-sick, whipped s.o.b.

lol, just kiddin with ya http://forums.ubi.com/images/smilies/mockface.gif

10-08-2004, 10:22 AM
cheap wine and garlic bread... afterall , she is a prom date ! http://forums.ubi.com/groupee_common/emoticons/icon_biggrin.gif

for real ? cook thai.

10-08-2004, 02:20 PM

Im just lookin for about a 1 course meal with appitizer, like salads or somthing to that extent, then the main course meal, and then a desert such as ice cream... she doestn eat much, shes as skinny as a stick... but i dont want her to be hungry when we leave...

10-08-2004, 05:28 PM
How about red beans and cabbage? http://forums.ubi.com/images/smilies/blink.gif

10-08-2004, 05:35 PM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Raider_356th:
she doestn eat much, shes as skinny as a stick... <HR></BLOCKQUOTE>

Cheap date then, sounds like all you need is a salad and a bottle of Boones Farm and you will be off to the races.

10-08-2004, 09:42 PM
1 -2 lbs Orange Roughy
1 cup thick sliced mushrooms (the brown type)
some chopped onion (lightly now)
a tablespoon of lemon juice
melt some butter...mixed with some dry white wine...a little salt and pepper.

saute' the mushrooms and onions and sprinkle them liberally over the fish along with the salt and pepper. then dump on the wine/butter

bake the whole shebang (uncovered) at around 350 for about 20-30 minutes or until the fish is done (flaky and white,, not sticking together)

serve over a bed of couscous (takes about 5 to 20 minutes depending on the brand)and garnish with fresh chopped parsley and little lime juice

you can include a light salad to start the meal but be warned that roughy is pretty filling. generally I have stir fried up some fresh cauliflower and broccolli to go with it but it's up to you.

This dish is really easy to make and you can serve the leftover wine as accompaniment. Bon appetit.

10-08-2004, 09:49 PM
then serve a lime or lemon sherbert for desert

10-09-2004, 08:31 AM
Very strong Garlic bread.
Fresh Salad and a good Lasagne.
Lots of strong cheap red wine.
A couple of Irish coffees.
A few flaming Sambucas complete with the romantic coffee beans.

Then she'll be as pissed as a newt and at least if YOU dont have your way with her chances are nobody else will cause she'll be reeking of garlic and probably throwing up the lasagne.

Just a suggestion.

10-09-2004, 09:33 AM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Then she'll be as pissed as a newt and at least if YOU dont have your way with her chances are nobody else will cause she'll be reeking of garlic and probably throwing up the lasagne.

I have to go with what Baldie Jr said. Just be yourself.

I'm 52, and think what you have in mind is very noble but more than likely a complete waste of your time. LMAO!! 10 years from now she'll remember it better if you give her a Peanut butter and jelly sammich rather than a 7 course meal. http://forums.ubi.com/groupee_common/emoticons/icon_wink.gif

10-09-2004, 10:18 AM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Owlsphone:
Prom? Oysters...LOTS and lots of oysters http://forums.ubi.com/images/smilies/16x16_smiley-wink.gif <HR></BLOCKQUOTE>

http://forums.ubi.com/images/smilies/88.gif yes, definately oysters, you'll be a lucky man that night http://forums.ubi.com/images/smilies/16x16_smiley-very-happy.gif

10-11-2004, 09:54 AM

El Turo
10-11-2004, 04:42 PM
Food! I love cooking.

Hmm.. some quick and easy but tasty and "fancy" dishes to try out? Here's some quick ones off the top of my head:


Get about 8-10 medium sized mushroom caps (remove stems).. (or just 2-3 BIG portabellas!)Chosing between white or brown doesn't much matter, although I prefer the crimini/portabella..

Sautee them at medium-high heat in butter (on both sides), a few shakes of soy sauce, sprinkling of sugar and a few winds of the pepper mill for just a couple of minutes until they begin to soften slightly.

Then, remove from heat, flip them all crown-side down on a cookie sheet and put a layer of mozerella cheese on top and throw them in the oven on broil for a few minutes until the cheese browns SLIGHTLY. Remove from oven and serve while warm. You can garnish with a tap of paprika on each if you like.

Main course:

Beef: Best cut of meat you can buy (IMHO) is a rib-steak or rib-roast. You want to remember that you want a thick steak to ensure you'll not overcook it and that there will be plenty of tender, juicy bites (about an inch thick at least!) The number one tip I can give you with cooking beef is to BUY A MEAT THERMOMETER. That takes all of the guess work out of things.. all you have to do is watch the temperature and you've got a perfect steak every time.

Here is a kick *** marinade for beef:

Take your cut of meat and place it in a bowl or tupperware container. Pour over it at least a cup of red wine (all the alcohol will cook off in the cooking process, if that's a concern for you or your parents). Also put in several tablespoons of Worchestershire sauce as well as a few good liberal shakes of soy sauce. Add in a bit of black pepper and rosemary/basil to the mixture as well as a few tablespoons of olive oil. Make sure you throw in about a tablespoon of minced garlic (or 2-3 shakes of granulated garlic powder). Mix everything together a bit so the meat is exposed to all of your ingredients, seal it and put it in the fridge for at least 6 hours.

If you aren't going to grill it, sear it in a nonstick pan with a little bit of olive oil before putting into your oven. If you CAN grill it.. DO IT. Use a medium heat and check it after about 8-10 minutes, flipping to prevent burning when you stick it with the thermometer for doneness.


I usually work with boneless, skinless breasts because that's what I prefer for ease of use and for health reasons. One of my favorite chicken recipes is also one of the easiest I've created.

Use three good sized breasts (should be a little over a pound of meat for three if you're buying in the store, fresh.) This way, if you botch one, you still have a backup piece.. or if she asks for more.. you've got that covered as well. http://forums.ubi.com/images/smilies/10.gif

In a stainless steel pan, nearly cover the bottom in olive oil (about 2-3 tablespoons). It will thin out and spread out when it gets hot, so don't go too nuts with it. Then, add in enough orange juice to cover the bottom of the pan in a thin layer (use a little less if you are using a nonstick pan). Turn the burner onto a medium heat so that you will eventually get a low boil going. Put your three breasts into the pan breast-side down, sprinkle the top with sweet basil, black pepper and a bit of garlic. Throw in a good scoop of butter (big tablespoon's worth, perhaps) and dice up a shallot, sprinkling it into the pan as well.

Don't get too weirded out about the orange juice thing.. at the end, the natural sugars from the juice will carmelize and it will leave just a hint of citrus-tang. Think of it as the sweet version of the sour-tang of a lemon. Same idea.. and very, very good.

Let this just sit there cooking/simmering for about 8-10 minutes. Keep an eye on the liquids in the pan, if they begin evaporating too quickly and things begin getting too close to burning, don't be afraid to add a little water or orange juice. You want the liquids to begin evaporating off, but not so much as to be gone completely or that your ingredients begin burning. Likewise, you don't want your chicken swimming in liquid either.. just enough to keep things from burning. (If there is too much liquid then your chicken won't brown at the end.)

Right about the 8-10 minute mark you should see the chicken beginning to whiten around the edges and starting to creep up towards the top-side a little bit. When your white/cooked portion is about 60-70% up to the top, that is when you want to flip the breasts (towards the center to avoid splashing!)

Then, you should cook for another 6-8 minutes on the back side while the rest of the liquids begin to completely evaporate. At this time, your chicken should begin to look like it's getting done and a bit browned on both sides. Feel free to flip them over a few times back and forth to get both sides browned up and looking nice.

You can keep the pan covered and on low (or off) to keep the chicken hot/warm if you're a minute or two early and haven't finished up your starch and veggies.

Garnish with some chopped parsley when you plate the meat.


Ok, I'm getting worn out typing all this.. let me know if fish is important and I can give you a couple of these later. http://forums.ubi.com/images/smilies/16x16_smiley-wink.gif

Starch & Veggies:

* start microwaving potatoes as SOON as you begin cooking your meat to make them come out done as soon as your meat is ready to plate.

Garlic-parmesean mashed potatoes with asparagus spears:

SUPER easy. Get 2-3 good sized potatos, wash them and wrap each in a paper towel. Microwave on a plate for about 15-18 minutes. Get a cutting board and a big mixing bowl out.

Do one potato at a time. Put one on the cutting board, cut it in half, then place the two halves with the flat-side down and cut these in half again. Now, your hands probably aren't as used to heat so be careful about burning yourself, but what you'll want to do is just "pinch" the skin a bit and peel it away from the rest of the "meat" of the thing. It should be sufficiently cooked and moist to peel off pretty easily. You may need to use a knife to get things completely off of the skin.. don't worry about it if you don't get 100% of the potato away from the skin.. you'll be fine.

Get all of the potato into the mixing bowl and have about 3/4 of a cup of heavy cream on hand (microwave it for about 45 seconds or so to heat it up). You'll want to throw in two scoops of butter while everything is piping hot to melt it in for easier mixing. Then, pour in about 1/3 of the cream and mash it in (or use a mixer on low) into the potatoes. Add in a little more cream as you go until you think you've got a good consistency to your liking. You may not use all of the cream, depending on the size of potatoes.. or you may need to nuke some additional cream if necessary. Then, at this point you'll want to add in your parmesean (between a 1/4 to a 1/3 of a cup.. to your liking). Add in a single heaping tablespoon of minced garlic (or a few liberal shakes of granulated garlic). Add a few good shakes of pepper and a shake or two of sugar (yes, I said sugar) dispenser. Then, add in a bit of salt, mix it up, taste. You might need to add more salt, mix again and taste until you like it.. but I figure you can always add in more, but it's real hard to take it out once you've dumped it in there. http://forums.ubi.com/images/smilies/35.gif When you think you're finished, pour/shake in some parley flakes and mix those in for looks.

Now, for timing purposes, you very well might like to begin making your asparagus just before you begin mixing your mashed potatoes because it will take about 10-12 minutes for the asparagus to finish up. You're going to want about 5 'tips' for each of you, so make at least 12-13 of them so you've got a few extras just in case.

Cut them off so you're only using about the top 4-6 inches of the stalk, discard the lower portion.

Get about a half inch of water in a pan, pour in a tablespoon of olive oil and a healthy table spoon of butter and set it on medium-high heat (we want this to be boiling). Put your 'tips' into the pan once the butter is melted and allow them to boil for about 6-8 minutes until they are bright green and tender to a fork (we've got extras to poke at and test!) Remove the cooked asparagus to a plate with a slotted spoon so you don't have a lot of water in there with them and lightly salt.

Now, what you'll want to do once you've got your garlic-parmesean mashed potatoes done and your asparagus is ready is to put a bit of the mashed potatoes on the plate and stick about 2-3 of the asparagus spears into the pile and lay the other 2-3 on the plate.

Place your chicken breast next to the mashed potatoes, asparagus spears and serve.


French vanilla ice cream with fried bananas.

Get yourself a non-stick pan, throw in 2-3 tablespoons of butter and slice up at least two good sized bananas into the pan set on medium heat. Give everything a LIBERAL covering of sugar along with a light sprinkling of cinnamon. You want this to be sweet and slightly carmalized, so don't be afraid to add more sugar if it isn't 'ice cream topping' sweet. Use your spatula to sautee the bananas in the pan for a few minutes until you see them start to get softened and perhaps even slightly carmelized from the sugar/cinnamon. The butter and sugar should get a bit syruppy (word?) right at the end.

While the bananas are cooking, put a couple of scoops of french vanilla into a bowl, then spoon the fried bananas on top and serve.

Easy and DANG good!


Drinks: With the chicken, go for some white grape juice or sparking apple juice. (Or, if you are so inclined/allowed, a sweet wine like a reisling)

With the beef, I'd generally go with a nice merlot or red-zin but being you are not quite of age, I'm not 100% sure what to serve with this other than whatever your favorite soft drink or fruit juice is.

That's all I've got for now.. gotta fly..

Best of luck!

Lemme know if any of that doesn't make sense or if you've got any questions.



10-11-2004, 05:02 PM
What ever you cook her she will know you have gone out of your way to make her night special http://forums.ubi.com/groupee_common/emoticons/icon_smile.gif we do not have Prom nights in the UK but from what i her it is a niight that you never forget, so in that you will be in her memory for the rest of her life..... can't be bad, the steak sounds nice just beat it to death to get it nice and tender, fresh mushrooms go well with it in my book to.... I used to make a simple sauce with them sometimes too, using cream,herbs, wine and a tin of condensed mushroom soup, some of these recipies mentioned her i actually fancy having a bash at myself.... http://forums.ubi.com/groupee_common/emoticons/icon_smile.gif

Off topic the "chefs" in the RAF we used to call Fitters and Turners because they had a knack at fitting food into containers and turning it into shiiiiiiiiiiiiiiiii...........we wont go there. http://forums.ubi.com/groupee_common/emoticons/icon_wink.gif

El Turo
10-12-2004, 10:53 AM
Hey now.. a nice steak shouldn't need any tenderizing. Quit buying whatever shoe-leather steaks you've been picking up from your local store. Hehe..


I tell you what makes a great sauce is to get a couple of cans of progresso chicken/rice soup, empty them into a pan and stir in a little bit of flour to thicken it slightly. Pour over some rice and/or chicken breast and it's pretty good!

10-12-2004, 11:35 AM
so tru but i do like to batter them down till they thin out a bit, the cook better http://forums.ubi.com/groupee_common/emoticons/icon_smile.gif

10-12-2004, 11:57 AM
OK. I usually don't answer questions from you "young punks" (because you whip my butt too often online). However...you have hit on my one ultimate skill. Cooking. Here it is. Simple, elegant, fairly inexpensive and delicious.

Good olives, diced dry salami, sharp cheese cubes...crackers if you must.

Place the following in a zip-loc baggy NO MORE than 2 hours before dinner, but no less than 20 minutes.
2 boneless/skinless chicken breasts (preferably fresh, preferably organic...it makes a difference)
scant 1/4 cup good olive oil
juice of 1 lemon
1/4 tsp lemon zest (the yellow part of the skin only)
2 sprigs each of fresh rosemary and thyme (dried simply will not work. If you can't get fresh, don't bother).
pinch each of salt and white (prefered) pepper.

Preheat oven as hot as it will go. Heat an ovenproof skillet on top of the stove. cover the bottom lightly in olive oil.

Place chicken "skin" side down (well...where the skin used to be) in the hot pan. Give it a careful shake so it doesn's stick. Walk away for 4 minutes.

Use tongs to flip chicken over (it should be an incredible golden brown). Now QUICKLY pop the whole skillet in the oven and "finish" the chicken there (another 4-5 minutes) until the chicken feels firm, but not hard throughout.

Steam some fresh or frozen peas, carrots, whatever...serve on the side.


fresh greens (spring, organic, or "baby" mix)
blue cheese crumbles
dried cherries (if you can't get them use dried cranberries, currants or golden raisins...in that order)
A VERY light olive oil vinnagrette (bottled is fine)


Lemon sorbet (sherbert if that's all you can find. Baskin Robbins makes a great one really cheap) Top with a drizzle of orange blossom honey (easy...a little goes a long way)

Hope that helps.


El Turo
10-12-2004, 04:55 PM
Heh.. ingredient nazi!