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Old 07-04-2007, 12:15 AM   #11
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Thanks these all sound great! Haha I was watching food network today and saw all these things and kept thinking ooh! that looks great, i could do that! This is going to be fun
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Old 07-04-2007, 12:27 AM   #12
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Wow they all sound like fantastic ideas! Just so long as you have a nice bottle of wine and lots of candles and flowers she won't care what the food looks/tastes like. Trust me, my boyfriend can't cook to save himself but I love that he tries. Don't stress!
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Old 07-04-2007, 12:27 AM   #13
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That's what I love about Food Network. All you have to do is print a recipe and DO IT!!!!!!!!!!!!!!!!

Make things ahead that can be made ahead and then put that mise en place into action.

For an appetizer you should have prosecco with some fresh strawberries and blueberries, peaches if you can get ripe ones - that'll set the mood! lol Put some whole strawberries and fat sliced peaches in the freezer and use those, when needed, to keep your prosecco cold.
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Old 07-04-2007, 12:35 AM   #14
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Just be sure to start the night with lots of hugs and kisses and finish with the same, every thing will turn out fine. Have a blast!
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Old 07-04-2007, 06:55 AM   #15
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You could make these 2 desserts the day before and then just plate them up nice before serving. This way you have more time to concentrate on the main dish.
These 2 are really popular
Double Chocolate Gooey Butter Cakes

Chess Cake:
1 box yellow cake mix
1 stick butter, softened
2 eggs
1/2 t. vanilla
1 8oz. package cream cheese
1 box powdered sugar (save 3 T.)
2 eggs

Mix cake mix, butter, 2 eggs, and vanilla. Spread in bottom of 9x13 inch pan.

Beat sugar, cream cheese, and eggs. Pour on top of cake batter. Bake at 350 for 30-35 minutes. Do not over bake. Top will be a little giggly when first taken out of oven. Sprinkle remaining powdered sugar on top of cake.


This is a really simple chicken dish. It is just put into a marinade for about 8 hours and then roasted in the oven for 1 hour. It hardly takes any work, but taste like you spent all day on it. Just throw it in the marinade that morning and put in the over 1 hour before serving time.
REC...Roasted Chicken with Balsamic Vinaigrette

One of my favorite pasta dishes and it has chicken
Mediterranean Pasta
3 T. olive oil
1 lb. skinless boneless chicken breasts, sliced diagonally
1 (8.5oz) jar sun-dried tomatoes, julienned and drained
2 T. garlic, minced
1 pound pasta (angel hair, linguini, spaghetti, your choice)
1/4 cup fresh basil
1 (8.5oz) can artichoke hearts in water quartered and drained
1/2 cup kalamata olives, pitted
6 oz. feta cheese, crumbled
1/4 cup heavy cream
2 t. oregano
salt and pepper

Boil water for pasta. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink-about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes. In the meantime, add the pasta to boiling water, cook until al dente.

Now add the basil, artichoke, olives and feta cheese to skillet. Saute 1 minute then stir in the cream, heat through. Strain pasta and transfer to large pasta bowl. Add the chicken saute to the pasta and toss. Season with oregano, salt and pepper before serving.
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Old 07-04-2007, 05:30 PM   #16
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Michael,
I support auntdot and Uncle Bob comments, always use the KISS principle and ask her to help you. In addition: Think about multiple flavors/layers, not just chicken and pasta. My suggestion for a menu is:

a) Shrimp cocktails
b) Nicoise salad (tuna, egg, veggies, vinaigrette)
c) Chicken supreme (similar to kitchenelf recipe)
d) Small table with 3/4 cheeses (grapes/pears)
f) Strawberries with Zabaglione or Tirami su

I've tried to keep the menu light (is Summer) and workable so you make things in advance. Let me know if you need recipes.
Do not forget/skimp a nice wine and coffee. Good luck.
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Old 07-04-2007, 06:19 PM   #17
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Quote:
Originally Posted by abjcooking


One of my favorite pasta dishes and it has chicken
Mediterranean Pasta
3 T. olive oil
1 lb. skinless boneless chicken breasts, sliced diagonally
1 (8.5oz) jar sun-dried tomatoes, julienned and drained
2 T. garlic, minced
1 pound pasta (angel hair, linguini, spaghetti, your choice)
1/4 cup fresh basil
1 (8.5oz) can artichoke hearts in water quartered and drained
1/2 cup kalamata olives, pitted
6 oz. feta cheese, crumbled
1/4 cup heavy cream
2 t. oregano
salt and pepper

Boil water for pasta. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink-about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes. In the meantime, add the pasta to boiling water, cook until al dente.

Now add the basil, artichoke, olives and feta cheese to skillet. Saute 1 minute then stir in the cream, heat through. Strain pasta and transfer to large pasta bowl. Add the chicken saute to the pasta and toss. Season with oregano, salt and pepper before serving.
mmmm that looks fantastic, abj!

Copied and saved for next week!

Lee
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Old 07-04-2007, 06:22 PM   #18
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whenever I am doing something special, I always biggie size it.
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Old 07-07-2007, 07:21 PM   #19
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Okay so I'm still undecided about dessert (either red velvet or chocolate cake) but I'm going to serve a nice caesar salad as an appetizer, and then this rosemary/balsamic vinaigrette chicken breast (sauteed) over some ravioli with this sauce that looked really good. (it was a rachael ray recipe). This is good because she LOVES ravioli, probably her favorite food actually, and the recipe was really simple/straightforward.
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Old 07-07-2007, 10:01 PM   #20
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Either one would be great for dessert. Red velvet cake is a chocolate cake with red food coloring and a cream cheese frosting, one of my favorites, but you can't go wrong with either one.
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