Nick's Plates

1 tsp salt
2 packages spaghetti – 16 oz
3 large sweet onions - thinly sliced 1 cup olive oil 1 cup red chile peppers 3 cloves garlic - minced 3 Tbsp white wine 6 oz Gorgonzola cheese - crumbled Garlic bread Dry white wine
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 minutes or until al dente. Drain the pasta and sit it to the side. In a large skillet over “Medium” heat, saute the onions in olive oil until golden brown, about 10 minutes. Stir in the chile peppers and garlic. Cook the mixture for an additional 2 minutes. Remove from heat and stir in white wine. In a large bowl, combine pasta, onion mixture, and Gorgonzola. Toss until evenly coated and the cheese is melted. Serve this dish with garlic bread and dry white wine.

2 cups chopped onion 2 cups fresh peas 2 large carrots - thinly sliced 4 cups chicken stock   4 hot dogs – chopped into cubes 2 cups 85g dry weight fine egg noodles 4 cups water 1 tsp black pepper 1 tsp salt
In a large pot, combine the onion, peas, carrots and chicken stock. Heat the mixture on “Medium” and let the mixture come to a boil. Reduce the heat to “Low” and blend in the hot dogs, noodles and water. Heat the mixture until the noodles are soft – about 10 to 15 minutes. Blend in the black pepper and salt. Enjoy this soup for breakfast or lunch.

6 cans crescent rolls 2 lbs “Mild” sausage 2 lbs “Hot” sausage 3 packages cream cheese 3 cups cheddar cheese 1 cup green chilies 1 can Ro*Tel
Preheat your oven to 350 degrees F. In a large skillet, brown the sausage and drain it thoroughly once the browning process is complete. Add cream cheese, cheddar cheese and chilies to the sausage. Stir the mixture thoroughly until all of the ingredients are fully mixed. Open three cans of crescent rolls and role them out on the bottom of a deep-dish pan. Pour the sausage mixture over the rolls and then place the other three cans of rolls on top of the mixture. Bake the dish for 20 minutes. Serve this casserole with hot coffee!

1 Tbsp Tony Chachere’s Seasoning 1 cup yellow onion - chopped 2 ½ tsp fresh garlic, minced 2 Tbsp vegetable oil 4 cups chicken stock 1/4 cup chopped green chilis 1 can tomato puree - 15 oz 1Tbsp finely minced jalapeno pepper 1/2 tsp salt 1/4 tsp pepper 1 ½ tsp granulated sugar 1 tsp chili powder 1/2 tsp hot sauce 4 Tbsp flour 1/2 cup water 2 lbs cooked chicken, cubed or pulled 1 cup cream 1/4 cup non-fat sour cream Fresh cilantro – chopped 
Mix the Tony Chachere’s Seasoning, onions, garlic and oil in a large pan and heat on “Medium” until the mixture is soft. Transfer the mixture to a large soup pot and blend in the remaining ingredients except for the flour, water, chicken and creams. Bring the mixture to a boil on “Medium” heat. Reduce heat to “Low” and simmer for 20 minutes. Thoroughly mix the flour and water in a bowl. Whisk the flour/water mixture into the soup. Bring to a boil and then simmer for 5 minutes. Add in the chicken and simmer for an additional 5 minutes. Turn off the heat and tra…

4 whole Cornish game hens
2tsp cumin 1/4 tsp oregano 1/4 tsp thyme 2 tsp pepper 1 tsp salt 1 Tbsp Tony Chachere’s Seasoning 1 tsp cinnamon 2 cups raspberries 1 cup Sherry 1/4 cup soy sauce 1 tsp garlic powder 1 cup water White wine Fancy breads
Preheat your oven to 350 degrees F. Season the hens by rubbing the spices on the hens' skin. Pour a mixture of berries, Sherry, soy sauce and garlic powder to the seasoned hens and then add water to the pan. Cover the pan foil or a pan cover and bake for 45 minutes or until the hens’ juices run clear. Remove the hens when done and pour the pan’s juices over the hens to top off the dish. Serve with white wine and fancy breads.

48 oz half-and-half 8 oz roux, cold 1 tsp Tony Chachere’s Creole Seasoning 12 oz Brie 4 oz fish base 2 cups J. Roget Champagne 15 oz oysters 15 oz oyster juice Salt and white pepper to taste 2 Portabella mushrooms
Put half-and-half in a thick bottom pot. Heat nearly to boil. Add roux and Tony Chachere’s Creole Seasoning to thicken and season. Simmer the mixture for 10 to 15 minutes. Add Brie, stirring constantly to melt. Add fish base, strain and return to pot. In a separate pot, cook oysters in their own juice. Strain oyster mixture into first pot and then add oyster, juice and J. Roget Champagne to mixture. Add salt and white pepper to taste. Serve the mixture over Portabella mushrooms.

3 pints of vanilla ice cream 1/2 2-liter root beer 1 Tbsp vanilla extract 1 Tbsp root beer extract 1 cup strawberries Fancy cups
In a blender, combine the vanilla ice cream and root beer. Blend the ingredients on “Low” until the mixture is creamy. Stop the blender and add in the vanilla and root beer extracts. Blend the mixture for 2 minutes and then add strawberries to the mixture. Blend for 5 minutes or until the mixture is creamy. Serve this Rooty Berry in fancy cups.

3 cups Greek yogurt
1 Tbsp parsley flakes
2 Tbsp chopped cilantro
1 Tbsp black pepper
½ Tbsp salt
1 Tbsp fresh herbs – any of your favorites
1 tsp lemon juice
1 cup bread crumbs
Fancy crackers White wine

In a large mixing bowl, combine the Greek yogurt, parsley flakes, cilantro, black pepper and salt. Stir the mixture slowly to fully mix the ingredients. Add the fresh herbs and lemon juice to the mixture. Continue stirring the mixture until it is creamy. Fold in the bread crumbs and stir until creamy. Enjoy this Herbie Herb with fancy crackers and white wine.

3 cups onions – chopped and cooked
3 cups water
2 bay leaves
1 Tbsp white pepper
1 Tbsp coriander seed
4 cups fresh sauerkraut
1 cup dry white wine

In a large pot over “Medium” heat, combine the onions, water, bay leaves, white pepper and coriander seed. Let the mixture come to a boil and then reduce heat to “Low.” Stir the mixture and then pour in the sauerkraut. Continue to stir the mixture and slowly add the white wine. Continue heating the mixture for 8 minutes and then remove the pot from the heat. Drain off the liquid and use the sauerkraut over hot dogs, hamburgers or other meats.

4 ham hocks 4 cups onion 2 garlic cloves – chopped into pieces 1 cup red chile pepper – cooked and chopped ½ tsp salt ½ tsp black pepper ½ cup hot sauce Italian bread India Pale Ale beer

Place the ham hocks in a large pot and fill the pot with enough water to cover the meat. Place the pot over “Medium” heat and bring the water to a boil. Reduce the heat to “Low” and cook the ham hocks for 2 hours or until the meat is tender. Remove the meat from the pot. Keep 4 cups of the broth produced by the ham hocks. Combine the garlic cloves, red chile pepper, salt and pepper with the broth. Bring the mixture to a boil. Let the broth stand for 3 minutes. Remove the meat from the ham hocks. Place the meat in the broth mixture and add hot sauce to the mixture. Stir the ham hock mixture until well blended. Enjoy this soulful dish with some Italian bread and some India Pale Ale beer.

2 lbs ground Italian sausage 2 lbs ground beef 1 cup red chile peppers – chopped 1 can diced tomatoes 2 cups onion – chopped 1 Tbsp garlic powder 1 Tbsp black pepper 4 cups cheddar cheese – chopped into cubes Croutons Red wine
Place a large saucepan over “Medium” heat and let the pan heat for 3 minutes. Brown the ground Italian sausage and slowly mix in the ground beef. Cook the meats until golden brown and then drain the meats of any grease. Place the saucepan back on the stove and add the red chile peppers, diced tomatoes and onion to the meat mixture. Stir the mixture until the ingredients are well blended. Next, blend the garlic powder and black pepper into the mixture. Slowly add the cheddar cheese and stir the mixture until the cheese melts. Serve this Italian Treat over croutons. This treat pairs well with red wine.

10 hard-boiled eggs – peeled and chopped 3 Tbsp spicy mayonnaise 1 cup green chile – cooked and chopped 2 Tbsp hot sauce 3 Tbsp onion – chopped 4-pack Budweiser & Clamato Chelada beer In a large bowl, combine the hard-boiled eggs and spicy mayonnaise. Stir the mixture until creamy. Add the green chile, hot sauce and onion to the mixture. Blend the mixture thoroughly and then serve the Satan’s Eggs with Budweiser & Clamato Chelada beer.

2 Tbsp olive oil 2 Tbsp cold water 1 tsp sea salt 1 tsp black pepper 2 cups sour cream 2 Tbsp fresh dill – chopped 18 red potatoes – medium size and cut in half
In a large bowl, combine the olive oil, cold water, sea salt and black pepper. Stir the mixture for 2 minutes and then microwave on “High” for 2 minutes. Blend in the sour cream and dill. Stir the mixture until it is creamy. Add the red potatoes to the mixture and stir for 5 minutes. Serve this side dish with any meat or fish meal.

5 cups apple cider 2 bottles Cabernet Sauvignon 1 cup honey Flutes 4 cinnamon sticks 5 oranges – peeled
In a blender, pour in the apple cider and Cabernet Sauvignon. Blend on “Low” for 2 minutes. Pour in the honey and blend on “Low” for 4 minutes. Let the mixture stand for 2 minutes and then pour the cocktail into flutes. Top each flute with a cinnamon stick and orange slice. Enjoy the cocktail on a summer night with your lover!!

3 cupsmayonnaise 2 Tbsp chipotle chile peppers – chopped 1 tsp black pepper 1 tsp sea salt 1 lb smoked turkey – chopped into small pieces Garlic bread Red wine
In a large bowl, combine the mayonnaise, chipotle chile peppers, black pepper and sea salt. Stir the mixture until the ingredients are well blended. Fold in the smoked turkey and stir mixture until it is creamy. Chill for 2 hours before serving with garlic bread and red wine.

1 large red onion – chopped and cooked 1 cup sherry vinegar 2 lbs ground lamb 1 Tbsp black pepper 1 Tbsp sea salt 1 Tbsp olive oil 1 Tbsp ground cumin Cookie sheet 2 hamburger buns – split in half and toasted 4 Cheese slices
Condiments
Potato salad Beer

Preheat your oven to 400 degrees F. In a large bowl, combine the red onion, sherry vinegar and ground lamb. Work the lamb mixture with your hands to combine the ingredients together. Toss in the black pepper, sea salt, olive oil and ground cumin. Continue working the mixture into 4 patties of equal size. Grease a cookie sheet with olive oil and place the patties on the sheet. Bake the patties until the lamb is golden brown. Remove the patties from the oven and let them rest for 3 minutes. Place one patty on each bun. Place a piece of cheese on top of each patty. Place another patty on top of the cheese and then place another piece of cheese on top of the patty. Top the cheese with condiments of your choice. Place the top bun on top of the condim…

2 India Spice tea bags 2 cups hot water 1 cups apple juice 1 cup chopped lemon slices 1 cup cinnamon
In a large pitcher, combine the tea bags and hot water. Stir the mixture until the tea is brewed. Remove the tea bags and then stir in the apple juice. Stir until the mixture is well mixed. Toss in the lemon slices and cinnamon. Stir until the mixture is spicy. Sip on this spicy tea early in the morning before breakfast or anytime you need a little pick me up!!

1 tsp dill – fresh and chopped
1/8 tsp salt 3 lemons – peeled and chopped 2 Tbsp black pepper – fresh 1 container Greek yogurt 1 bag Melba Toast 2 lbs salmon – fresh and cubed Seafood salad
In a large bowl, mix the dill, salt, lemons and black pepper. Stir the mixture until all ingredients are well blended. Fold in 1 container of Greek yogurt. Stir the mixture until it is creamy and smooth. Chill the dill mixture for 2 hours. Spread a teaspoon of the dill mixture onto a piece of Melba Toast and then place one cube of salmon on top of the mixture. Spread another teaspoon of the dill mixture on top of the salmon. Enjoy this bite-size meal with a side of seafood salad.

12 eggs – yolks separated
½ cup superfine sugar 3 cups Cognac 2 cups Rum - aged 4 cups whole milk 2 cups cream 1/3 tsp cinnamon 2 Tbsp nutmeg – grated and fresh 1 cup mint – fresh
In a large bowl, pour in the separated egg yolks and superfine sugar. Whisk the two ingredients thoroughly to dissolve the sugar. While whisking, pour in the Cognac, Rum, milk and cream one after the other. Continue whisking to blend the mixture. Then blend in the cinnamon and nutmeg into the mixture. Sit the mixture to the side. In a mixer, beat egg whites until stiff peaks form. Blend the egg whites into the Cognac/Rum/milk mixture and whisk until the ingredients are well mixed. Refrigerate the eggnog for 24 hours. Pour the cocktail into pretty glasses and garnish each glass with fresh mint. Enjoy this eggnog on a summer day.

6 cups puréed blackberries 2 cups lemon juice 2 Tbsp lemon zest 5 cups half-and-half milk 20 ounces sweetened condensed milk Graham crackers or chocolate chip cookies
In a large bowl, combine the blackberries, lemon juice and lemon zest. Blend on "Low" until the ingredients are well blended. The mixture will contain some seeds and that is OK. Pour in the half-and- half milk and condensed milk. Continue blending until the mixture is foamy. Pour the mixture into a large container and freeze for 2 hours. Enjoy this treat with graham crackers or chocolate chip cookies.

2 cans SPAM 4 cups chocolate ice cream 
1 cup strawberries
1 cup pears
2 tsp cinnamon
2 oz coconut cream
2 cups caramel

Place SPAM in a large microwave-safe dish and microwave on high for 3 minutes. Remove the SPAM and break it up with a fork. Top the SPAM with the ice cream, strawberries and pears. Sprinkle on the cinnamon. Pour the coconut cream and caramel on last. The ingredients will melt on the SPAM. Enjoy this treat on a hot day.

1 plum tomato 1 cucumber – unwaxed 1 stick celery 2 large lettuce leaves 1 cup arugula 1 cup dandelion 1 cup watercress ½ cup organic lime juice 1/3 tsp sea salt 1/3 tsp black pepper 5 ice cubes
In a blender, combine the ingredients and blend until smooth creamy. Enjoy while sitting outside!

1 large salad bowl 1 bunch kale 1 package romaine lettuce 1 cucumber -chopped 1 stalk celery – chopped 1 container grape tomatoes 1 cup fresh herbs – your favorite Mixing bowl 1 cup jalapenos ½ cup gin 1 tbsp black pepper 1 tsp sea salt Melba toast 1 bottle gin 1 bottle tonic In a large salad bowl, mix the kale, romaine lettuce, cucumber and celery. Toss the salad thoroughly and then blend in the grape tomatoes. Blend in fresh herbs and 1 cup jalapenos. Toss the salad again and chill for 10 minutes. In a mixing bowl, combine the gin, black pepper and sea salt. Stir gently until the ingredients are mixed. Remove the salad from the refrigerator and pour the gin mixture over the salad. Stir the salad gently. Serve with Melba toast and equal parts gin and tonic.

1 large bowl 2 lemons – peeled and chopped into small pieces 1 cup soy sauce 1 cup brown sugar 1 pack of kabobs 1 cup olive oil 2 lbs salmon – cubed 1 cup black pepper White wine Fancy crackers In a large bowl, combine the lemons, soy sauce and brown sugar. Stir the mixture to combine the ingredients. Chill the mixture for 30 minutes. On a baking sheet, place kabobs evenly on the sheet and top each kabob with olive oil. Remove the chilled mixture from your refrigerator and place 1 lb of cubed salmon into the mixture. Let the salmon soak up the mixture for 10 minutes. Remove the salmon from the mixture. Thread pieces of salmon onto kabobs and top each kabob with black pepper. Chill the kabobs for 30 minutes before serving with white wine and fancy crackers.

1 loaf rye bread 3 lb bacon – fried and grease removed 10 slices cheddar cheese 5 cups fried onions 10 slices hard salami Sandwich spread Seafood salad
Arrange pieces of rye bread evenly over multiple plates. Place three pieces of bacon on each piece of bread and then top with 1 piece of cheddar cheese. Place 1 tablespoon of fried onions on top of the cheese. Add 1 slice of hard salami to the sandwich and then a piece of bread. Top the sandwich with a dollop of sandwich spread. Serve the sandwiches with a side of seafood salad.

1 bottle pomegranate juice 2 cups gin 1 cup tonic 2 cups frozen mixed berries ½ cup plain yogurt
In a blender, combine the pomegranate juice, gin and tonic. Blend on “Slow” and then add the mixed berries and plain yogurt. Continue blending until the cocktail is smooth. Serve the cocktail in a large glass.

1 container whipped crème ½ cup gingerbread liqueur ½ sweeten cocoa 1 cup melted white chocolate Oreo cookies Large platter Plastic wrap
Brandy or whiskey
In a container of whipped crème, pour in ½ cup of gingerbread liqueur. Stir the mixture and then blend in cocoa and white chocolate. Continue stirring the mixture until it is smooth. Arrange a package of Oreo cookies evenly on a large platter. Place a dollop of whipped crème mixture on to each cookie. Cover the platter loosely with plastic wrap. Refrigerate the cookies for at least 2 hours before serving. Enjoy the cookies with your favorite Brandy or Whiskey.

3 punch bowls 1 case of fancy glasses 3 bottles Cava – Spanish sparkling wine 3 cups frozen mixed berries 3 cups frozen strawberries 3 cups frozen raspberries

Arrange 3 punch bowls on a buffet, table or other flat surface. Arrange 1 case of fancy glasses evenly around the punch bowls. Pour 1 bottle of Cava slowly into each of the punch bowls. Pour the wine slowly to keep bubbles to a minimum. Add 1 cup of mixed berries, strawberries and raspberries slowly to the Cava. The frozen berries will chill the wine. Stir the cocktail thoroughly. Serve the cocktail in the fancy glasses and enjoy!!

1 cup SPAM 1 tube of refrigerated crescent dinner rolls
1 round of Monterey Jack cheese
1 Tbsp raspberry jam
3 Tbsp brown sugar
1/4 cup maple syrup Crackers 1 apple or pear - sliced

Preheat oven to 350 degrees F. On a non-stick cookie sheet, lay out the crescent rolls. Slice SPAM into strips and place on top of rolls and then place cheese on top. Next, spread jam and fold the crescent rolls over the mixture. Drizzle maple syrup over mixture and place a brown sugar on top. Bake at 350 degrees F for 25 minutes. Let cool for 10 minutes before serving with crackers and apple/pear slices

3 cups ricotta cheese
2 cups cheddar cheese – shredded
3 cups sauteed chard
1 tsp black pepper
2 cups sautéed spinach
Baking dish
1 box fancy crackers
1 bottle dry white wine

Preheat your oven to 425 degrees F. In a large bowl, blend the ricotta cheese, cheddar cheese and sautéed chard. Stir the mixture until it is creamy. Toss in black pepper and sautéed spinach. Continue stirring until well blended. Transfer the mixture into a baking dish and bake for 15 minutes. The mixture’s top will be golden brown. Serve the dish with fancy crackers and dry white wine. 

1 large watermelon Large knife Funnel 1 bottle Vodka 1 bottle watermelon extract
Plastic wrap

On a counter or table, place a watermelon upright and use a large knife to cut a medium-size hole into the watermelon. Cut as deep as you can into the watermelon. Toss out any removed rind and watermelon pieces. Insert a funnel into the hole and slowly pour a bottle of Vodka into the hole. Let the Vodka settle for 5 minutes. You may notice some Vodka escaping – this is OK. Slowly pour a bottle of watermelon extract into the hole. Cover the watermelon with plastic wrap. Refrigerate the watermelon overnight. When cutting the watermelon, cut from the top first and serve the top portion of the fruit and then the bottom portion.

1 bottle vanilla-infused vodka 1 tsp vanilla extract 1 oz coconut rum 1 cup ice 1 chocolate candy bar Chair Table or stool

In a blender, combine the vodka, vanilla extract, rum and ice. Blend the cocktail until the mixture is smooth. Break up a chocolate candy and add it to the mixture. Blend the cocktail for 2 minutes. Pour the cocktail into a fancy glass. Pull up a chair, sit down, put your feet up on a table or stool and enjoy the cocktail.