5 Great Recipes To Impress Your Girlfriend

Looking for 5 great recipes to impress your girlfriend? If you are showing the best of yourself to let your girlfriend know that you are, indeed, the best man for her, try cooking her a special dinner. Select her favorite music, decorate the table with her favorite color and motifs, light some candles, and check out these 5 great recipes to impress your girlfriend.

 Great Eggplant Fritters With Raspberry Sauce to Impress Your Girlfriend

  • 1 ½ lbs. eggplant, peeled and cubed.
  • 1 egg
  • 2 tbsp. milk
  • 1 cup all-purpose flour, sifted
  • 1 tsp. baking powder
  • cooking oil
  • Salt and pepper
  1. Boil the eggplant in a medium saucepan, until tender.
  2. Drain the eggplant, and puree it with a potato masher.
  3. Add the egg, milk, salt and pepper, and mix well.
  4. Add small portions of the flour and the baking powder, mixing well.
  5. Heat the oil in a large skillet.
  6. Put tablespoons of the fritter batter into the hot oil, and fry both sides, until golden.
  7. Remove the fritters and place them on absorbent paper. Top them with the following sauce:

 Raspberry Sauce

  • 2 cups fresh raspberries
  • ½ cup sugar
  • 1 tbs. cornstarch
  • 1 tbs. lemon juice
  • 1 tbs. kirsch
  1. Boil the raspberries with the sugar in a medium saucepan for 8 minutes.
  2. Remove the raspberries from the heat, and drain.
  3. Put the hot raspberries back into the medium saucepan, and mash them with a potato masher. Turn to low heat.  
  4. Combine the cornstarch with a little of the raspberry puree in a cup, mix well.
  5. Add the cornstarch mixture into the raspberry puree, and cook until thick.
  6. Remove from the heat, and pour in the lemon and kirsch.
  7. Drizzle over the eggplant fritters.

 Chocolate Paradise For Two

  • 1/3  cup vanilla vodka
  • ¼ cup chocolate cream liqueur
  • 2 tbs chocolate syrup
  • ¼ tsp. vanilla
  • 2 large marshmallows
  • Ice cubes
  1. Put ice cubes, vodka, chocolate liqueur, and chocolate syrup in a cocktail shaker.
  2. Shake ingredients vigorously for one minute.
  3. Strain into  glasses.
  4. Place each marshmallow on a skewer and garnish each drink with it

  Great Chicken Breast With Grapes and Ginger

  • 2 chicken breasts, skinless and flattened (they sell them like that).
  • ½  lb. grapes, seedless
  • 2 tbsp. fresh ginger, grated
  • 1/8 tsp. powdered cinnamon
  • the juice of 2 fresh oranges
  • 2 tbs. butter
  • 4 garlic cloves, chopped
  • ½ cup fresh parsley, chopped
  • olive oil
  • salt and pepper
  1. Combine the orange juice, the ginger and the cinnamon in a small container. Set aside.
  2. Salt and pepper the chicken breasts, and fry them over medium heat in a large skillet.
  3. Turn them often, until both sides are golden.
  4. Place the chicken breasts on absorbent paper to drain the excess oil, and put them back into the skillet.
  5. Add the butter. Once it melts, add the garlic; cook until lightly brown.
  6. Lower the heat, and pour in the orange juice mixture and the grapes.
  7. Stir, cover, and cook for 20 minutes.
  8. Top with fresh parsley.

 Great Corn and Coconut Cream Soup

  • ¾ cups unsweetened coconut milk
  • 3 ears of corn, cut from the cob
  • 2 garlic cloves, minced
  • ½ yellow onion
  • ½ bell pepper, cut into small pieces
  • 3 cups vegetable stock
  • cooking oil
  • salt and pepper
  1. Saute the onion in a medium saucepan with the cooking oil, until translucent.
  2. Add the bell pepper and the garlic. Cook one more minute.
  3. Pour in the vegetable stock, coconut milk, and corn. Bring to a boil.
  4. Lower the heat, add salt and pepper.
  5. Simmer for 15 minutes. 

 Great Crab Salad

  • 1 20 oz. frozen crab, thawed and drained
  • ½ cup mayonnaise
  • 1 ½ tbsp. ketchup
  • ½ tbs. Worcestershire sauce
  • 1 tbsp. onion, chopped
  • 1 tbsp. red wine vinegar
  • 1 tsp. lemon juice
  • lettuce leaves
  • ½ cucumber, sliced
  • 1 small tomato, sliced
  • 2 tbsp. butter
  • salt and pepper
  1. Whisk the mayonnaise, ketchup, Worcestershire, wine vinegar, lemon juice, salt and pepper  until completely mixed. Set aside.
  2. Saute the crab in the butter over medium heat for 3 minutes.
  3. Arrange the lettuce leaves on each plate, and spoon the crab meat onto the center of each leaf.
  4. Surround the crab meat, alternating one slice of tomato and another of cucumber, until finished.
  5. Top with dressing.