Does anybody have any quick, easy recipes that I can use to make dinners for my partner who hates my cooking? We have been together for 6 months, and I have cooked for him three times in that time period. Every time, he criticizes everything about my food, one time, he said, "This doesn't belong on the plate, it belongs in the garbage." Granted, I am not the best cook, but I think I do alright. My meats usually wind up tough on the outside but moist on the inside, sometimes slightly dry. I usually don't follow recipes for meats or pastas, I make up things as I go. I like to use alot of garlic, oils, and italian seasonings. The last dinner I made was chicken breasts cooked in lemon juice and vegetable oil, topped with raspberry sauce and layed over plain pasta, boxed mashed potatoes, and brussel sprouts on the side. Any suggestions for foods to make? Remember, nothing too complicated. PS - My partner is an excellent cook and has catered many events, including weddings. He has cooked about ten times since we've been together, but he drives three hours to and from his job and is usually too tired to do anything besides crash on the couch when he gets home. Most of the time I we eat separately, I cook for myself, he picks at munchies in the fridge and cabinets. But it would be nice if I could cook for him, and have him eat it, and like it. After all, he does drive such a long distance from work, he shouldn't have to cook when he gets home. I WANT to have dinner ready for him, at least three or four nights a week.

Make him take you to dinner.

Forget the recipes... sounds like you need a new partner. Let his lazy butt do the cooking from now on.

follow a recipe planner and dump his a##. he called your food garbage, how rude. at least you're trying. but seriously, as you're learning to cook sometimes it's better to use recipes until you really get a taste for things. your last dinner sounded kinda awful.

1. Never serve brussel sprouts! 2. potatos and pasta is too much starch in one meal 3. If he doesn't like your cooking, have him be the one who cooks! Even if my husband hates what I have made (I can tell by his face) he always is polite about it. If your partner is disrespectful, you need to consider if this is the partner you want.

You will not please him cooking but advice? Too much crap on the food. The correct temperature and taste will take care of itself.

If he is an excellent cook nothing will please him but I would start with the basics and get a good cook book like Better Homes or Betty Crocker. Not only do they have some good (and updated) recipes, they also show you some basics, like when the meat is done, shopping for staples, etc. Good luck but he sounds very controlling and impossible to please.

You don't like the food, -that- rudely, you become the official cook. Shrug your shoulders and say, "Oh, well, I guess I'll just leave the cooking to you."

I know you didn't ask this, but it is very rude of him to criticize you when you are trying to do something nice for him. You simply may not be able to please him... But if you want to try... What about stuffed peppers? You can find a recipe anywhere, they are simple and fairly easy, and have the flair of a more complicated meal when it is essentially just peppers, hamburger meat, and rice. Switch it up and used ground turkey and whole grain rice. Ask him to show you some tricks. It will play to his ego and maybe you can learn some tricks from him. Some tips from me that I have learned the hard way. Don't cook everything on high - it doesn't get done faster - it gets burnt and dry faster. Don't over season. If it goes in the oven, more than likely you will want to put foil over it for at least part of the time to keep it moist (unless it is a pastery/bread.) Eggs will continue to cook after being removed from heat - take them out of the pan/water/etc slightly before they are done and they will finish cooking before they cool and be moist and tender (be reasonable here - don't get sick.) If he keeps being mean to you, tell him I said he was mean...

Have you consider asking him to cook with you. Kind of like a cooking lesson. I would keep trying (if the relationship means that much to you) you can only get better. If he doesn't eat what you cook either quite cooking for him or remove his plate in front of him and through it in the trash.

look up "easy pot roast" on recipezaar.com its a winner for dinner!!

INGREDIENTS 1/3 cup dry white wine 2 tablespoons cider vinegar 2 tablespoons minced shallots 1 sprig fresh thyme 1 bay leaf 1/3 cup heavy cream 10 tablespoons unsalted butter - chilled, cut into tablespoon-size pieces 3 tablespoons chopped fresh chives 2 teaspoons fresh lemon juice salt and pepper to taste 6 (6 ounce) fillets halibut 2 tablespoons vegetable oil 1 tablespoon unsalted butter 1/4 cup fresh bread crumbs 2/3 cup minced blanched almonds 1 tablespoon unsalted butter, melted 1 egg, lightly beaten READ REVIEWS (190) Review/Rate This Recipe Save To Recipe Box Add to Shopping List Add a Personal Note Post a Recipe Photo Post a Favorite Food List Create a Menu DIRECTIONS Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Stir in cream, and boil until liquid is reduced by half; decrease heat to low. Whisk in butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do not allow sauce to simmer, or it may separate. Strain sauce through a fine sieve into a heatproof bowl. Stir in chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water. Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper. Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Saute halibut fillets for 2 to 3 minutes on each side, or until lightly browned, and just cooked through. Transfer to a baking sheet, and cool 5 minutes. In a small bowl, stir together bread crumbs, almonds and 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture. Broil fillets 1 to 2 minutes, or until browned (watch closely - every broiler has its own personality!). Place fillets on individual plates, and spoon beurre blanc around it. INGREDIENTS 1/2 cup finely chopped red bell pepper 1 clove garlic, minced 1/4 cup olive oil 1/4 teaspoon onion powder 1 teaspoon salt 1/2 teaspoon ground black pepper 4 portobello mushroom caps READ REVIEWS (124) Review/Rate This Recipe Save To Recipe Box Add to Shopping List Add a Personal Note Post a Recipe Photo Post a Favorite Food List Create a Menu DIRECTIONS Preheat grill for medium heat. In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps. Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes. INGREDIENTS 1 tablespoon lemon juice 1/2 cup olive oil 1 teaspoon salt 1 teaspoon paprika 1/8 teaspoon white pepper 1/8 teaspoon garlic powder 2 (10 ounce) rock lobster tails READ REVIEWS (67) Review/Rate This Recipe Save To Recipe Box Add to Shopping List Add a Personal Note Post a Recipe Photo Post a Favorite Food List Create a Menu DIRECTIONS Preheat grill for high heat. Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade. Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch. INGREDIENTS 1/4 cup butter 1/2 bunch green onions, chopped 1/2 cup butter 2 pounds frozen crawfish, cleaned 2 (10.75 ounce) cans condensed cream of potato soup 1 (10.75 ounce) can condensed cream of mushroom soup 1 (15.25 ounce) can whole kernel corn, drained 4 ounces cream cheese, softened 2 cups half-and-half cream 1/2 teaspoon cayenne pepper READ REVIEWS (47) Review/Rate This Recipe Save To Recipe Box Add to Shopping List Add a Personal Note Post a Recipe Photo Post a Favorite Food List Create a Menu DIRECTIONS Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside. In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.

Ok that meal sounded nasty. Not a good combo, since noone else gave you any recipes here is something to try and I'm sure it will help change his mind on how bad a cook youare.... MAIN DISH= Easy Chicken Cacciatore Ingredients: * Nonstick cooking spray * 4 skinless, boneless chicken breasts, cut into 1-inch strips * 1 (16-ounce) can peeled tomatoes * 1 (8-ounce) can tomato sauce * 1 large green pepper, chopped * 1/2 chopped cup celery * 1 medium onion, chopped * 1 cup sliced mushrooms * 2 teaspoons dried oregano * 1 teaspoon dried basil * 1 teaspoon dried parsley or 1 tablespoon chopped fresh parsley * 1 bay leaf * 1/4 teaspoon salt * 1/4 teaspoon ground black pepper Directions: Spray a large skillet with nonstick cooking spray. Preheat the pan over medium-high heat. Add the chicken and cook, stirring, for 3 to 5 minutes, or until no longer pink. Reduce the heat to medium. Add the tomatoes and their juice, tomato sauce, green pepper, celery, onion, mushrooms, oregano, basil, parsley, bay leaf, salt and black pepper. Bring to a boil; reduce heat and simmer, covered, for10 minutes. Discard the bay leaf. SIDE= Red Potatoes with Fennel and Onions Olive oil cooking spray 8 red new potatoes, scrubbed, patted dry, and quartered 1fennel bulb, cut in large dice 2 red onions, peeled and cut into eigths 1 teaspoon kosher salt ¼ teaspoon black pepper Preheat oven to 450 degrees. Lightly coat a baking sheet with cooking spray.Arrange potatoes, fennel, and onions on the baking sheet, season with salt and pepper, and bake for about 45 minutes or until the onions are browned. Good luck and I hope you both like it!

Well tell him to teach you how to cook better or have him do the cooking. Ask what he preferes too. If he cocks attitude...no pun intended find another... right now follow the recipe & get a feel for cooking before you experiment. A lot of garlic isnt a good thing or oil that's why your meat is cooking so fast drying and not fully. Your heat may be to high too let your meat thaw to room temp before cooking too. Your last din din: Okay it was innovative but to much conflicting flavors...a variety of flavors are high lighted on foodtv, but it's not a good thing to follow: using the lemon juice as a marrinade is good for chicken and fish, but dont use the rapberry after maybe a butter & basil sauce or rosemarry. mashpotato...use salt & lots of butter now if he likes garlic too you can add some garlic to those potatoes. the sprouts again use salt and pepper with some butter. use the italian season with italian cooking, pasta and some meat, but not everything. unless you're frying dont use so much oil simplicity is best with cooking, but i'd ask him for the tips of what to do in the kitchen

Chicken and Potatoes INGREDIENTS: * 4 boneless, skinless chicken breast halves * 1/2 cup Italian salad dressing * 1 teaspoon Italian seasoning (or mix basil, oregano, crushed red pepper, and garlic powder to equal same) * 1/2 cup grated Parmesan or Romano cheese * 4 to 6 medium potatoes, peeled and cut into wedges or thick slices PREPARATION: Place chicken in bottom of Crock Pot. Sprinkle with half of the Italian dressing, spices, and the grated cheese. Put the potatoes on top or around the chicken. Sprinkle with the rest of the dressing, spices, and cheese. Cook on low for about 6-8 hours, or until the chicken is done and potatoes are tender.

On youtube they have this how to do it your self chef thing. It is really simple meals and its all on video. Its a 5 minute videos, with a lot of simple but fancy meals ideas (its done by a chef). I thought it all looked tasty. Its called foodwishes.com but on youtube you type in foodswishes thats the name, it under the how to, DIY section. He makes things from pork tenderloin with black cherry sauce to easy chicken tandorri on the grill and also chinese food. You should really check it out.

O.K. here we go. This is fool proof and easy. Take some boneless skinless chicken breast. Cook in a high sided fry pan on the stove. It is best to cover them while cooking this way they wont dry out. When they are done, move them to a plate and let them rest for 10 minutes. Slice the chicken, put it back in the pan, now add 1/2 Cup Tomari sauce ( its a dark soy sauce you can find in the asian section of the grocery) also add 1 Cup of Apricot preserves, not the sugarfree kind, the regular, sprinkle in a little ground ginger, ( becareful no to put in too much just like a pinch. Bring this to a boil and then lower heat and let simmer for about 10-15 minutes or until the sauce gets a little thicker. When done, serve over rice. It's great!!