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For this dish you need high quality, so go to a real fish monger not your local supermarket. Which fish you decide to use is up to you, although scallops and salmon are always crowd pleasers.

Sear the fish on one side in a hot pan (no more than 10-15 seconds)
Slice into bite sized portions
Immerse the dish in 3 parts lime juice and 1 part orange juice
Let cook in refrigerator for 6 to 12 hours

Serve cold with slices of papaya


Salmon, mushroom creamy pasta
1 onion
olive oil about a tablespoon
smoked salmon cream cheese
wine/red or white or broth
mushrooms preferably mini portabello
can of salmon without the bones or fresh cooked salmon
penne pasta

I never measure I just go by eye level and taste
chop onions
chop mushrooms
saute in pan with olive oil and wine
first the onions and then the mushrooms
cook the penne al dente
in the pan add the cream cheese add the pasta and the salmon
mix it all in and voila delicious meal.


Melissa's Wild Nettle & Salmon soup
This soup is quick and easy to make!

You can also use spinach if you don't have nettles near you. Stinging nettles will NOT sting you when steamed/boiled or otherwise properly cooked & are more nutritious than spinach!

First: Use gloves to harvest wild nettles(Urtica dioica.) Research plant at plants database first if you don't know it.
For tenderest, most succulent taste harvest only tips and first row of leaves. Cut with a sharp knife/scissors so plant continues growing. (sustainable harvest!)

Nettles like spinach will shrink when cooked so harvest a bagful! Rinse nettles in colander with water. Finely chop nettles into small bits... I use a 2 gallon pot and put about 1 gallon worth of nettles in this...(loosely packed)

Cook 2-3 organic Yukon gold potatoes and 1-2 organic red/white onions or scallions by barely covering them in boiling water for about 10 minutes with 1 t salt, 1t fresh ground pepper, 1/2 t dill, 1 teas fresh parsley and a little oregano (about 1/2 t).

Turn heat down to a low simmer. Add chopped garlic (as much as desired) and nettles while water is still simmering, not boiling.. After 3-4 minutes add 1 pound of smoked salmon in bite sized little bits. Stir. Add 1 quart of organic regular milk , or half 'n half or cream (depending on how fattening and tasty you want it to be! + Fattening =better taste!) Add also a 1T of organic butter for delicious flavor enhancement, and 2 cups of extra sharp cheddar cheese.

Keep stirring this together on low heat to prevent scorching until nettles are still bright green but look "limp" rather than "hairy"....about another 3-4 minutes.

Serve immediately with fresh, crusty artisan/sourdough/other wonderful fresh baked bread, a salad and sparkly juice or your favorite wine! Bon appetite!


Dessert: Melissa's 'Bird of Paridise' Tropical Mango Sorbet
1 can coconut milk
14-20 frozen mango chunks (cubes)
dash of cardamom, cinnamon, allspice
1 teaspoon or more finely ground fresh ginger
1/2 lime
1 or more T honey

Play with this recipe to get the consistency you prefer...I have made this up and make it a little differently each time. Just have FUN...Wear a tropical flower in your shirt/hair....Smile and ENJOY your life and enjoy MAKING THIS...THAT is the most important part of the having fun while you create it!

I finely shred the ginger in a food processor first, then add coconut milk, honey, spices and lime and blend these in the food processor...then add the mango chunks & puree everything together. Yummy If served immediately! Can be frozen and eaten later. If frozen you need to allow about 1/2 hour for it to not be a big solid frozen chunk.


Grilled Salmon: Old Bay Style
Seasoned Flour
Fillet of Salmon
Olive Oil
Old Bay Seasoning

Coat Salmon with olive oil
Coat with seasoned flour and Old bay spice
(The more Old Bay you use the more spicier it is, use very small amount unless you are a "spicy" person)
Place on George Foreman Grill for about 7 to 15 minutes until Salmon "flakey"..DO NOT OVERCOOK
Eat, delicious

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