What is a great recipe to cook for my parents anniversary?

My parents anniversary is coming up and i want to do something nice for them.What is a great recipe to cook for my parents anniversary?
You should try to find out what they had to eat on their first date together by either asking them or someone who knew your grandparents way back long time ago.


If you want to make them a dessert, make them angel food cake (either with or without frosting).What is a great recipe to cook for my parents anniversary?
you could do an entire chicken, you put shots of butter and wine inside the chicken and on the outside fresh orange juice, it has to be in the oven at 350 F for almost half an hour, add rice and toasted bread with butter, and maybe some salad and tiramisu for dessert
Snowball Cake





3 envelopes Lucky Whip (2 for inside cake, one for top) (or 6 cups cool whip)


1 (20oz) can crushed pineapple


Juice of one lemon


1 cup sugar


1 cup boiling water


1 large angel food cake


2 TBSP. unflavored gelatin


4 TBSP. cold water


1 bag shredded coconut (optional)


maraschino cherries (optional)





Soften gelatin in cold water. Add boiling water and stir until dissolved. Add sugar, lemon juice and pineapple including juice. Chill until partially firm.





Whip 2 of the envelopes of Lucky Whip (or use 4 cups cool whip) according to the directions on the package. Fold into gelatin mixture.





Line a 13” X 9” X 2” cake pan with wax paper. Cut or break cake into small pieces. Place alternate layers of cake and gelatin mixture in pan until all is used. Chill overnight.





Next morning, prepare the last envelope of Lucky Whip (or use 2 cups cool whip) and spread over the top of cake. Sprinkle with coconut and garnish with marashino cherries. Refrigerate until served..





***Option- you can also divide the coconut in half and color half of it green and half of it red for Christmas and sprinkle it on the cake that way. With the red and/or green marachino cherries garnish or with sugar silver balls (sprinkles)





***Note- 1 med fresh coconut yields enough coconut for 2 cakes.


Elyon Kosher unflavored gelatin 2 box/2cakes


Rich’s frozen non diary whipped topping 32 oz (add one tsp vanilla per cup of topping) yields 1 can for insides of 2 cakes (ie 32oz= 4 cups=%26gt; 8 cups whipped + 2 ½ TBSP vanilla (ie. 2 TBSP and 1 ½ tsp. vanilla)


Large Cool Whip 16 oz is enough for one cake .


How many cups are in a tub of COOL WHIP Whipped Topping?


Size of TubYield


8 oz.3 cups


12 ounce4 1/2 cups


16 ounce6 1/2 cups for REGULAR, 6 3/4 cups for LITE*


* COOL WHIP FREE Whipped Topping and COOL WHIP Extra Creamy Whipped Topping are not available in a 16 oz. size.
Pecan Chicken with Dijon Sauce





Ingredients:





4 boneless chicken breasts


1 1/2 sticks of butter


4 tablespoons Dijon mustard


6 ounce of pecans, finely ground


2 tablespoons canola oil


2/3 cup sour cream


1 teaspoon salt


pepper to taste





Preparation:





Place chicken between 2 pieces of waxed paper and pound gently until about 1/4 inch thick.





In a microwavable bowl, melt 1 stick of butter and 3 tablespoons of the mustard until just melted. Whisk to incorporate. Place the pecans on a dinner plate.





One by one dip the pounded chicken breasts into the butter/mustard sauce then into the pecans, coating thoroughly.





Melt the half stick of butter in a skillet, add the oil and heat to medium. Sauté the chicken for a few minutes on each side to brown and transfer to a casserole dish. Place in a medium oven (300°F) for about 6 more minutes.





Drain the pan of oil and deglaze with the sour cream, stirring with a whisk over medium heat. Add the remaining tablespoon of mustard and season with salt and pepper.





Place a pool of the sauce on each of four plates and place the cooked chicken on top.











Tomato %26amp; Cucumber Salad


Serves 4





Not a very catchy title but those are the main ingredients so why not? But when you add the rest it’s really special. (how about Mato %26amp; Cuke Special? N-a-a-a.)








1 cucumber, halved, seeded, and cut into 1-inch pieces


3 cups Italian plum tomatoes, quartered


1/4 cup chopped red onion


3 Tbsp chopped fresh Italian parsley


1 Tbsp finely chopped green pepper


1/4 cup fresh lemon juice


3 Tbsp olive oil





Mix the cucumber, tomatoes, onion, parsley, and pepper together . Toss with the lemon juice and olive oil. Let sit for 15 minutes before serving so the flavors can blend a bit. Add salt to taste, if you must.











Roasted Potatoes with Lemons


Serves 4





Another easy way to make your potato dish a more memorable part of the meal. And, yes, potatoes are vegetables so they count toward your 2 %26amp; 1/2 cups of fruits %26amp; vegetables per day,








1/2 lb fingerling or small Yukon gold potatoes


1 lemon


2 cloves garlic, minced


3 Tbsp fresh thyme


1/4 cup olive oil


3/4 tsp sea salt


1/4 tsp freshly ground pepper








Preheat oven to 450°.





Scrub potatoes and dry with a paper towel. Cut in half (or into quarters, if large) lengthwise; place in a bowl.





Cut lemon into quarters lengthwise, removing any seeds. Cut each quarter in half crosswise, then squeeze juice onto potatoes. Add juiced pieces to bowl.





Add garlic, thyme, olive oil, salt, and pepper. Toss thoroughly and spread mixture over bottom of a large roasting pan. Place in oven and roast about 25 or 30 minutes, turning potatoes from time to time so they are evenly browned.








6 Minute Chocolate Mousse


Serves 4





If your liquid ingredients are very cold when you assemble this wonderful dessert your chilling time should only be half an hour or so.








1 6 oz. package semisweet chocolate chips


2 eggs


2 egg yolks


1/4 cup sugar


1 Tbsp. orange juice


2 Tbsp. coffee liqueur (optional)


1 cup heavy cream


Sweetened whipped cream








Melt the chocolate chips in the top of a double boiler over hot water. While they are melting, place all the ingredients except the cup of heavy cream in a blender and blend at highest speed for 3 minutes.





Add the cream and blend for half a minute more. Stop blender again and add the melted chocolate, carefully scraping all of it from the inside of the pan. Blend for 2½ minutes longer.





Pour into parfait glasses or large brandy snifters. Chill in the fridge if needed. Just before serving squirt on a dollop of whipped cream and top with a sprig of mint leaf or a sprinkle of shaved chocolate.