I need like gourmet recipes. I'm craving something sweet and yummy.

Question

i am craving something like really good for dinners. Any suggestions?

Answer 1

cut a peach in half, take out the pit, brush some canola oil over them, put them face up in the oven, bake, take them out, scoop some vanilla ice cream into the middle (the peach half acts like a bowl) , and sprinkle some cinnimon on top

Answer 2

Caramelized Garlic Shrimp

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Ingredients

GARLIC:

1/2 teaspoon kosher salt

20 garlic cloves, peeled

Cooking spray

SHRIMP:

2 teaspoons olive oil

1 pound medium shrimp, peeled and deveined

1 teaspoon butter

3/4 cup half-and-half

1/2 cup fat-free, less-sodium chicken broth

¾ cup grated Parmesan cheese

1/4 teaspoon salt

1/8 teaspoon black pepper

2 cups frozen loose-leaf spinach, thawed, drained, and squeezed dry

4 cups hot cooked linguine (about 8 ounces uncooked pasta)

Preparation

Preheat oven to 350°.

To prepare garlic, combine 1/2 teaspoon kosher salt and garlic in a bowl. Place garlic mixture on a jelly-roll pan coated with cooking spray. Bake at 350° for 25 minutes or until browned, stirring occasionally.

To prepare shrimp, heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan.

Melt butter in pan over medium heat. Stir in half-and-half, broth, cheese, 1/4 teaspoon salt, and black pepper. Cook 1 minute or until cheese melts, stirring constantly. Stir in shrimp and spinach; cook 1 minute. Combine shrimp mixture, garlic mixture, and pasta in a large bowl; toss well. Serve immediately.

Stuffed Shells with Aribatta sauce

12 ounces (1 box) jumbo pasta shells (approximately 36 shells)

2 tablespoons olive oil, plus extra for greasing baking sheet

6 ounces thinly sliced pancetta, diced

2 teaspoons dried crushed red pepper flakes

2 garlic cloves, minced

5 cups marinara sauce

2 (15-ounce) containers whole milk ricotta cheese

1 1/3 cups grated Parmesan

4 large egg yolks

3 tablespoons chopped fresh Italian parsley leaves

3 tablespoon chopped fresh basil leaves

1 teaspoon chopped fresh mint leaves

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 cup shredded mozzarella cheese

Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.

Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don't stick together and allow to cool.

Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often.

In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.

Preheat the oven to 350 degrees F.

Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.

Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.

Swedish Meatballs

2 slices fresh white bread

1/4 cup milk

3 tablespoons clarified butter, divided

1/2 cup finely chopped onion

A pinch plus 1 teaspoon kosher salt

3/4 pound ground chuck

3/4 pound ground pork

2 large egg yolks

1/2 teaspoon black pepper

1/4 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes.

Red Lobster Biscuits- Cheese and Garlic Biscuits

2 ½ cups Bisquick or biscuit baking mix

¾ cup cold milk

4 tablespoons cold butter (1/2 stick)

¼ teaspoon garlic powder

1 ½ cups grated cheddar cheese

Bush on Top:

2 tablespoons butter, melted

¼ teaspoon dried parsley flakes

½ teaspoon garlic powder

pinch salt

Directions:

1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Answer 3

eggs oil water and box of brownies

Answer 4

one of these would work :) all sweet and savory

Grilled Tropical Tuna Steaks

INGREDIENTS:

1/2 cup pineapple or other

tropical fruit preserves

1/4 cup hoisin sauce

2 tablespoons lime juice

1 tablespoon chopped fresh  cilantro

1 teaspoon grated fresh ginger

1 teaspoon sesame oil

4 (6 ounce) tuna steaks, about

1 inch thick  

DIRECTIONS:

1. To prepare marinade, combine preserves, hoisin, lime juice, cilantro, ginger, and sesame oil in a small bowl. Stir well.

2. Pour into a resealable plastic bag or glass bowl; toss tuna with marinade to coat. Refrigerate for 1 hour.

3. Preheat an outdoor grill for high heat and lightly oil grate.

4. Remove tuna steaks from marinade, shake off excess, and discard remaining marinade. Cook on preheated grill for 4 to 5 minutes per side. Be careful not to overcook - the tuna should be lightly browned on the outside but still slightly pink in the middle. Serve immediately.

Honey-Ginger Grilled Salmon

INGREDIENTS:

1 teaspoon ground ginger

1 teaspoon garlic powder

1/3 cup soy sauce

1/3 cup orange juice 1/4 cup honey

1 green onion, chopped

1 (1 1/2-pound) salmon fillet

DIRECTIONS:

1. In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.

2. Preheat an outdoor grill for medium heat and lightly oil grate.

3. Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

Star Fruit Steak

INGREDIENTS:

1 1/4 pounds beef sirloin steak

1/3 cup Worcestershire sauce

1 teaspoon ground black

pepper 1 teaspoon seasoning salt

1 carambola (star fruit), cut into

1/3 inch slices

DIRECTIONS:

1. Place the beef sirloin steak in a medium dish and cover with Worcestershire sauce. Sprinkle with ground black pepper and seasoning salt, adjusting the amounts to taste. Place star fruit slices around the steak. Cover and marinate in the refrigerator approximately 4 hours, turning steak once.

2. Preheat an outdoor grill for high heat and lightly oil grate.

3. Cook steak 3 to 5 minutes per side on the prepared grill, or to desired doneness.

Honey-Pecan Chicken b*****s

INGREDIENTS:

2 (6 ounce) skinless, boneless

chicken breast halves

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon cayenne pepper 1 tablespoon butter

1/4 teaspoon minced garlic

3 tablespoons honey

2 tablespoons finely chopped

pecans

DIRECTIONS:

1. Flatten chicken to 1/2-in. thickness. Sprinkle with salt, pepper and cayenne. In a large nonstick skillet, brown chicken in butter; add garlic. Reduce heat to medium; cover and cook for 3-4 minutes on each side or until juices run clear. Drizzle honey over chicken; sprinkle with pecans. Cover and cook for 2-3 minutes or until heated through

enjoy!