Top 10 Recipes for couples without children

Couples without children are more balanced in diet. They ensure that they don’t eat unwanted stuff as there is no child in the family. As a matter of fact, every married couple without child knows that after the baby arrives there will be tones of food items which are primarily for the kid. But, apart from being balanced in diet most of them prefer to cook together and spend time. This way they get to unwind from their daily activities and strengthen their love bond. Here are some of the most favorite recipes sure to be enjoyed while cooking as well as romancing.

  1. Italian Cheesecake –


2 lbs. ricotta cheese

2 tbs. corn starch

1 pt. half and half

1 and ½ cups sugar

5 egg yolks

½ tbs. salt

1 tbs. vanilla

1 cup sour cream


Beat cheese in large mixing bowl until free of lumps.

Add egg yolks and mix.

Mix sugar with cornstarch and salt and beat into cheese mixture.

Add vanilla and mix.

In a separate bowl mix sour cream with 1 cup half and half until no lumps exist.

Very slowly beat in half-and half and sour cream mixture. Mixture will be very liquid. Very carefully pour mixture into crust- lined pan.

Bake at 350 degrees for 1 and ½ hours to 2 hours or until knife comes out clean.

The couple may enjoy it Warm or Cold!


  1. Romantic Chocolate brownies –


4 square semi sweet bakers chocolate
3 large eggs
2 cups sugar
1 cup flour
1 and 1/2 sticks butter
1 tsp. PURE vanilla extract
1 cup chopped pecans

Melt chocolate and butter over LOW heat
Stir in sugar until dissolved
Add eggs
Add flour.
Stir until thoroughly mixed
Stir in vanilla extract and nuts.
Pour mixture into greased and floured baking dish
Bake at 350 degrees for about 25 minutes
They’re done when a toothpick comes out with just a Little brown at the tip.

All you couples, don’t hurry up for the sake of love, wait for about 15 minutes before you cut.


  1. Corn Bread Pudding –


 3 eggs, beaten
2 cans cream style corn
1/2 cup cooking oil (canola)
8 oz. sour cream or yogurt
1/2 cup chopped onions (fine) or 2 tbs. onion powder
1 box (8 1/2) Jiffy corn muffin mix
Salt and pepper to taste

Preheat oven to 350.
Mix all of the ingredients together.
Pour into a greased 9 x 13″ pan.
Bake at 350′ for 50 minutes.

  1. Grilled Sesame Chicken Breast –


 1 tb. Brown Sugar
3 tb Soy Sauce
1 ts. Sesame seeds
2 cl. Garlic; chopped
1/8 ts. Black pepper; Fresh
4 oz Chicken breast halves- with skin removed

Combine the brown sugar, soy sauce, sesame seeds, garlic, and black pepper in a shallow dish. Mix well. Add chicken, turning to coat.
Cover and marinate in the refrigerator at least 2 hours. Remove chicken from marinate. Put the marinade aside.
Grill 4 to 5 inches from medium-hot coals for 15 inches. Turn and baste frequently with reserve marinade. Serves four.

  1. Back Bean and Corn Salad –


2 cups canned black beans, drained and rinsed

2 cups crisp canned corn, drained

13; cup chopped red onion

3 tablespoons lime juice

1 teaspoon olive oil

½ teaspoon salt

½ teaspoon ground cumin

18; teaspoon ground red pepper


Mix all ingredients and chill overnight.

Spoon out 1/2 servings as needed.


  1. Oven Ranch Chicken –

 Ingredients :

1/3 cup plain bread crumbs
1 buttermilk ranch salad dressing mix
1/3 cup sour cream
4 boneless chicken breasts


In a shallow dish, combine bread crumbs and dressing mix. Put the sour cream in another dish. Dip the chicken first in the sour cream, then into the bread crumb mixture. Place on a greased cookie sheet and bake at 375 for 30-35 minutes.


  1. Asian Pasta Salad-


 1/2 tablespoon sesame seeds
1 tablespoon sesame oil
1 cup snow peas
1/2 cup red onion, diced
1 red pepper, chopped
2 cups broccoli florets
1 cup Asian style salad dressing
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 (16 oz) package of pasta
Salt and pepper to taste


 Boil broccoli for 3 to 5 minutes then remove from water. Boil snow peas for 1 to 2 minutes then remove from water. Boil past until soft and drain. Toss pasta with salad dressing. Add broccoli, red pepper, red onion, snow peas, ginger, and garlic. Add salt and pepper to taste. Refrigerate for several hours. Garnish with sesame oil and sesame seeds.


  1. Vegetable Chilli –

1 (28 oz) can tomatoes, undrained
1 (16 oz) jar chunky Salsa
1 (15 oz) can black beans, rinsed, drained
1 (10 oz) package frozen whole kernel corn
1 cup halved zucchini slices
1 teaspoon chili powder
1 (8 oz) package shredded cheddar cheese


Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 minutes. Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese.


  1. Strawberry and Vanilla Cream Sponge –


175g unsalted butter, softened

175g golden caster sugar

1 tsp baking powder

1½ tsp vanilla extract

3 eggs

175g self-raising flour


Heat the oven to 180C/fan 160C/gas 4. Butter and base line two 18cm sandwich tins. Beat all the cake ingredients together in a large bowl until smooth. Divide between the tins and level out. Bake for 20-25 minutes until they are well risen and spring back when lightly pressed. Leave to cool in the tins for 5 minutes then turn out onto a rack and peel away the paper. Cool completely. Spread the jam onto the base of one sponge. Lightly whip the cream with the icing sugar and vanilla seeds and spread half of it over the top of the jam. Sandwich the other sponge on top. Spread the remaining cream over the top with a palette knife. Make a heart shape in the centre of the cake by making a cone with some greaseproof paper, pouring in the sugar, snipping off the tip and using like a pen.

  1. Salmon Salad –

Ingredients :

100g couscous

1 tbsp olive oil

2 salmon fillets

200g sprouting broccoli, roughly shredded, larger stalks removed

Juice 1 lemon

Seeds from half a pomegranate

Small handful pumpkin seeds

2 handfuls watercress

Olive oil and extra lemon wedges, to serve


Heat water in a tier steamer. Season the couscous, and then toss with 1 tsp oil. Pour boiling water over the couscous so it covers it by 1cm, and then set aside. When the water in the steamer comes to the boil, tip the broccoli into the water, then lay the salmon in the tier above. Cook for 3 minutes until the salmon is cooked and the broccoli tender. Drain the broccoli and run it under cold water to cool. Mix together the remaining oil and lemon juice. Toss the broccoli, pomegranate seeds and pumpkin seeds through the couscous with the lemon dressing. At the last moment, roughly chop the watercress and toss through the couscous. Serve with the salmon, lemon wedges for squeezing over and extra olive oil for drizzling, if you like.




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About Karen Raja

An astute Media Trainee at Symbiosis Institute of Media and Communication- Under graduate yet to specialize in the field of Journalism. My future aim would be working as a broadcast journalist and continue with writing articles side by side.

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