Husband and I need a good recipe to cook together for 1st Ann?

Ok so Nov 17th is my husband and my 1st wedding anniversary(can't believe it's almost been a year) Well any ways I was wondering if there is any great recipe for us to cook together. We both know how to cook pretty dang good(I'm a southern girl born knowing how to cook) So what would be a great one for us to cook together? He doesn't like seafood and I don't like lamb oh and is there a really good dessert. We have a sweet wine we bought from a winery on a tasting we did and have been saving it for the special night. So if any body can help I would be very thankful. Husband and I need a good recipe to cook together for 1st Ann?
I've made this with chicken breasts, too.


Shrimp Creole


(Enchilado de camarones)





This recipe is a common Cuban dish of Haitian and Creole origins. Served with white rice (I use brown).


Serving Size: 4 - 6





1 1/2 lbs jumbo shrimp (peeled and deveined)


2 T olive oil


2 T butter


3 garlic gloves (minced)


1 cup large onion (chopped)


1 cup green bell pepper (chopped)


2 large tomatoes (chopped)


1/4 cup water


1/4 cup white wine


1 1/2 t ground cumin


1/4 t cayenne pepper


2 T tomato paste


1/2 t salt and black pepper


1/2 t sugar


1 T cilantro (minced)





In a large pan, add the olive oil and melt the butter until it begins to foam over low-medium heat.





Add the onion, and green bell pepper and saut茅 until the onion becomes translucent. Add the garlic cloves and saut茅 an additional 2 minutes. Add the tomato, tomato paste, water, wine, cayenne pepper, cumin, sugar, salt and pepper and stir until all the ingredients are mixed well.





Cover, raise the heat to medium-low and simmer for 5 to 7 minutes.





Add the shrimp; make sure they have been peeled, deveined, and unfrozen.





Cover and simmer for 15 minutes, allowing the shrimp to shrink and change color.





This also serves to allow the shrimp to soak in all the ingredients.





Remove from heat, and serve over white rice.





Sprinkle the cilantro over the shrimp.


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BAKE A CAKE FOR TWO


Use this formula to make two cakes out of one two-layer box.





1 3/4 cups cake mix (from a two-layer size box of cake mix)


2/3 cup water


1/4 cup oil


1 egg





Preheat oven to 350 degrees F.





Combine ingredients in an ungreased 8 or 9-inch pan and beat with fork until well blended. Spread batter evenly in the pan.





Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in center comes out clean.





BANANA CAKE


1 3/4 cups cakes mix (from a two-layer size box of cake mix)


1/2 cup miniature chocolate chips


2/3 cup water


1/2 cup mashed banana


2 Tbsp. oil


1 egg





Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.





Mix all ingredients in a medium bowl. Pour into prepared pan.





Bake at 350 degrees F for 30-40 minutes or until toothpick inserted in center comes out clean


----Husband and I need a good recipe to cook together for 1st Ann?
Happy Anniversary!!





I don't have any specific ideas, but I'd keep it simple and light. You don't want to be too full for, um, any activities later that night!





Have fun!
I don't think you should cook at all unless you are in Abject Poverty! Cooking isn't done at Anniversaries! If this his idea, get a divorce before its too late!
How about some full course Southen meal?





Smothered Chicken Recipe


2 tablespoons vegetable oil


3 to 3-1/2 pounds broiler chicken (cut into 8 pieces)


Salt and freshly ground black pepper


1 clove minced garlic


1/2 medium onion, thinly sliced (about 3/4 cup)


3 green onions cut into 1-inch pieces


3/4 cup all purpose flour


1/3 cup soy sauce


2 to 3-1/2 cups hot chicken broth








The recipe for smothered chicken that follows requires some prepare work and cook time, but you鈥檒l thoroughly enjoy this chicken dinner.





Clean chicken by rinsing under cold running water. Pat chicken pieces dry with paper towels. Season your chicken by lightly sprinkling each piece with salt and pepper. Set aside.





In a large deep skillet heat vegetable oil over low heat until hot, about 4 to 5 minutes. Place chicken in hot vegetable oil and over medium low heat, fry chicken until golden brown turning frequently. Remove chicken from skillet.





Next add vegetables consisting of garlic, yellow and green onions to skillet, cook and stir until thoroughly browned. Remove skillet from heat.





In a medium bowl, combine flour, soy sauce and chicken broth. Using a wire whisk stir until flour mixture is smooth.





Return skillet with vegetables to stove and add flour mixture. Over medium heat, cook and stir with wire whisk until gravy begins to boil and thicken. If necessary add more broth if gravy is too thick.





Return browned chicken to skillet, reduce heat to low, cover skillet with lid and simmer for 35-40 minutes, stirring gravy and turning chicken until done.





As a serving suggestion, serve your smothered chicken over a bed of white rice with vegetable medley and corn bread.





Hot Water Cornbread





1 tablespoon shortening


3/4 cup boiling water


1 cup cornmeal


1 teaspoon salt


Preparation:


Melt shortening in a heavy iron skillet. Place cornmeal and salt in a bowl. Pour boiling water over meal and salt. Add melted shortening; stir well. When mixture is cool enough to handle, divide into four portions. Shape each into a cornbread cake about 3/4 inch thick. Place corn cakes in skillet and bake at 450掳 for 40 to 50 minutes, or until golden brown.


Hot water cornbread recipe makes 4 cakes, serves 4.





Collard Greens





2 pounds of collard greens


1 ham hock or 6 slices of cooked bacon


1 medium onion, sliced or chopped


1 teaspoon of crushed red pepper


2 to 3 teaspoons Kosher salt


Preparation:


Clean and wash greens well; remove tough stems and ribs. Cut them up and place in a deep pot; add onion. Wash off ham hock and add to the pot. Add red pepper and salt. Add enough water to cover greens and cook until tender, about 1 hour. Taste and adjust seasonings. Serve with sliced tomato and corn bread.





Southern Mashed Potatoes





2 1/2 pounds Russet, or baking potatoes, cut into 1-inch chunks, about 8 cups of cut up potatoes


1/4 cup milk or half-and-half, or more to taste


1/4 cup butter


3/4 teaspoon salt, or to taste


1/4 teaspoon freshly ground black pepper


Place potatoes in a 4-quart saucepan or Dutch oven; bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.


Drain potatoes thoroughly. For the smoothest potatoes, you can put the potatoes through a ricer at this point. Transfer to a large bowl. Add remaining ingredients to the bowl. With an electric hand-held mixer, beat potato mixture until light and creamy.





Sweet Iced Tea





6 regular tea bags


1/8 teaspoon baking soda


2 cups boiling water


1 1/2-2 cups sugar


6 cups cold water


Directions


1In a large glass measuring cup, place the tea bags and add the baking soda.


2Pour the boiling water over the tea bags.


3Cover and steep for 15 minutes.


4Take out the tea bags and do not squeeze them.


5Pour the tea mixture into a 2-quart pitcher; add the sugar.


6Stir until the sugar is dissolved.


7Add in the cold water.


8Let cool; chill in the refrigerator and serve over ice.





Peach Cobbler





1 cup self rising flour


1 cup sugar, plus


3/4 cup sugar


3 tablespoons melted butter, plus


2 tablespoons unmelted butter


1 1/2 cups canned peaches (up to 2 1/2 cups is okay)


Directions


1Blend four, 1 cup sugar, and 3 tbsp melted butter until smooth.


2Pour into greased 1 1/2 quart baking dish.


3Pour fruit on top of batter.


4Sprinkle remaining sugar on top.


5Dot with remaining butter.


6Bake on 375 for 45 min or until golden brown on top.


7NOTE: If using fresh fruit, boil fruit with 1/4 cup water and 1 tbsp sugar until water is reduced to a syrup.






What do you want to make? I mean what kind of stuff?


Something Italian would be really good,


I really really love Fettuccini Carbonara and it goes well with wine, but I'm not sure if you wanna have that as your anniversary meal.


(Happy Anniversary too)


And here is the recipe for it anyways - it's a VERY delicious one, trust me !!!





5 teaspoons olive oil


4 shallots, diced


1 large onion, cut into thin strips


1 pound bacon, cut into strips


1 clove garlic, chopped


1 (16 ounce) package fettuccini pasta


3 egg yolks


1 cup heavy cream


3/4 cup shredded Parmesan cheese


salt and pepper to taste





Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.


In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.


Serves6.


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You can serve that with a nice Caesar salad and/or Garlic toast.





This is also a VERY delicious chocolate cake;





1 (18.25 ounce) package chocolate cake mix


1 (3.9 ounce) package instant chocolate pudding mix


1 cup vegetable oil


4 eggs


1/2 cup hot water


1 cup sour cream


1 teaspoon vanilla extract


1 cup mini semi-sweet chocolate chips





Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.


Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.


Bake for 1 hour. Allow to cool.


Serves 12.





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And this is an absolutely delicious tiramisu;





6 egg yolks


1 1/4 cups white sugar


1 1/4 cups mascarpone cheese


1 3/4 cups heavy whipping cream


2 (12 ounce) packages ladyfingers


1/3 cup coffee flavored liqueur





1 teaspoon unsweetened cocoa powder, for dusting


1 (1 ounce) square semisweet chocolate





Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.


Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.


Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.


To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.


Serves 12.


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