Nick's Plates

2 cups vanilla soymilk 1 Tbsp vanilla extract
1 cup vanilla yogurt
2 cups mango chunks - fresh
1 cup blueberries – fresh
In a blender, combine the soymilk, vanilla extract and yogurt. Blend on “low” until the mixture is creamy. Add mango chunks and blueberries to the mixture and blend on “High” until the smoothie is creamy and thick. Enjoy this smoothie on a hot day!!

1 cup Campari
½ cup Triple Sec 3 ice cubes 1 shot Tequila 1 liter ginger ale Grapefruit slices
In a blender, combine the Campari, Triple Sec, ice cubes and Tequila. Blend for 60 seconds and then blend in the ginger ale. Blend for an additional 60 seconds and serve the cocktail in tall glasses. Garnish each glass with grapefruit slices.

6 Tbsp butter Large skillet 2 lbs onion – washed, peeled and chopped 2 lbs radishes – washed, chopped and stems/leaves removed 2 lbs kale – washed and chopped Large spoon 1 cup garlic – minced 1 Tbsp black pepper 1 tsp salt 1 cup white wine
Place butter into a large skillet and slowly melt it over “Medium” heat. Use a large spoon to stir the butter around in the skillet to keep it from burning. Slowly place onions, radishes and kale in the skillet. Stir the mixture until the vegetables are soft. Reduce the stove’s heat to “Low.” Blend in the garlic, black pepper, salt and white wine. Continue stirring the mixture until the spices are thoroughly mixed into the vegetables. Keep stirring until all of the vegetables are completely soft and then remove the mixture from the skillet. Drain off excess liquid. Use the mixture over hamburgers, salads or other foods.

10 pears – sliced and washed
1 cup vanilla - grated
½ cup sugar
1 cup chocolate - grated
3 bottlesImperial French-Style Ale
5 bottles Imperial French-Style Ale

In a baking dish, place the pear slices evenly in the dish. Sit the dish to the side. In a pot, combine the vanilla and sugar. Stir the mixture until it boils. Blend in the chocolate and continue stirring until the mixture is smooth. Pour the mixture over the pears. Pour three bottles of Imperial French-Style Ale over the vanilla/chocolate mixture and bake the dish at 350 degrees F for 25 minutes. Serve the dish with glasses of Imperial French-Style Ale. 

1 bottle Godiva Liqueur
6 Godiva chocolate bars 1 tbsp mint Schnapps ½ tsp vanilla extract Chilled glasses
In a blender, combine the Godiva Liqueur, chocolate bars and mint Schnapps. Pulse the mixture once and then blend for two minutes. Slowly blend in the vanilla extract. Serve the cocktail in chilled glasses. Enjoy!

Large bowl 6 lbs ground beef – Angus or Kobe 4 cups garlic powder 2 Tbsp black pepper 4 cups chopped onion 4 cups soy sauce 1 cup green chile peppers 1 cup parsley Large spoon 2 cups eggs 4 cups breadcrumbs Olive oil Baking sheets Hot sauce

Preheat your oven to 350 degrees F. In a large bowl, break apart 6 lbs of ground beef and blend in 4 cups garlic powder. Work the mixture with your hands to evenly distribute the garlic powder throughout the meat. Next, blend in the black pepper, chopped onion, soy sauce, green chile peppers and parsley. Stir the mixture with a large spoon to thoroughly mix the ingredients. Lastly, stir in the eggs and breadcrumbs. Stir the mixture with the spoon until the meat starts to stiffen. Use olive oil to coat 2 to 3 baking sheets. Use your hands to form 3-inch round balls. Place the meatballs evenly apart on baking sheets. Bake the meatballs until they are brown but not burnt. Remove the meatballs from the oven and top them with hot sauce before serving. 

1 bottle Muscat Blanc à Petits Grains 1 block sharp cheddar cheese 1 pack black sesame rice crackers Large platter

Fill multiple wine glasses with Muscat Blanc à Petits Grains. Cut a block of sharp cheddar cheese into medium-sized slices. Place the cheese on black sesame rice crackers and arrange the crackers on a large platter. Enjoy with friends or lovers!!

Large platter
1 pack graham crackers Shot glasses 1 bottle rum
On a large platter, arrange graham crackers on top of each other in a circle. Fill shot glasses with rum and place the glasses on the platter. Dunk graham crackers into the glasses. Eat and take shots until all of the rum is gone. Enjoy!!

2 oz Domaine du Canton 3 oz club soda 3 ice cubes ½ cucumber
In a blender, combine the Domaine du Canton, club soda and ice cubes. Blend for 60 seconds and then blend in the cucumber. Serve in a highball glass. Enjoy!!

Large bowl 4 eggs 3 cups salsa – medium or hot 1 Tbsp hot sauce 1 tsp black pepper 1 tsp salt ½ cup minced onions 1 cup bacon bits 1 saucepan 1 tbsp butter Toast Coffee

In a large bowl, combine eggs and salsa. Whisk the ingredients until well blended. Blend in the hot sauce, black pepper, salt and minced onions. Continue whisking the mixture until the ingredients are blended. Toss the bacon bits on top of the mixture but do not blend the bits into the mixture. Heat a saucepan over “High” heat for 2 minutes and then coat the pan with a tablespoon of butter. Once the butter starts to bubble, pour the egg mixture into the saucepan. Use a spatula to flip the mixture until the eggs are done. Serve these spicy eggs with toast and coffee.

5 cups watermelon - chopped 1 bottle watermelon liqueur 2 bottles white wine – dry 10 ice cubes
In a blender, combine the watermelon, watermelon liqueur and white wine. Blend for two minutes. Blend in the ice cubes and mix for an additional minute. Serve in highball glasses. Enjoy!!

Saucepan 2 cups red chili peppers – chopped
1 cup tomato paste
2 Tbsp black pepper
1 tsp salt
1 Tbsp chili powder
Mason jar

In a saucepan, combine the red chili peppers, tomato paste, black pepper and salt. Heat the mixture over “High” heat until it boils. Lower the heat to “Low” and blend in the chili powder. Stir the mixture thoroughly for 10 minutes. Remove the mixture from the heat and let it cool for 15 minutes. Transfer the hot sauce into a Mason jar. Use a knife to punch a hole into the jar’s lid. Use this hot sauce over ANYTHING!!

3 oz Frangelico Liqueur
½ cup hazelnuts – chopped 1 cup hot water 2 cinnamon sticks
In a large cup, mix the Frangelico Liqueur, hazelnuts and hot water. Stir the cocktail with the cinnamon sticks until the mixture is well blended. Enjoy!!

Large baking dish 8 chicken breast cutlets - about 1 ½ lbs 1 cup black peppercorns 1 Tbsp coarse salt ½ bottle dry white wine 5 oz arugula – chopped and washed 1 Tbsp black pepper 1 cup water 1 saucepan 1 medium-sized bowl 2 cups soft goat cheese - cubed 1 Tbsp olive oil ½ cup dill spice Large platter Loaf French bread 2 bottles white wine

Preheat your oven to 350 degrees F. In a large baking dish, arrange 8 chicken breast cutlets equally in the bottom of the dish. Sprinkle a cup of black peppercorns equally over the cutlets. Toss a tablespoon of coarse salt over the cutlets. Pour a half-cup of dry white wine on one side of the saucepan -- do not pour the wine directly over the cutlets. Bake the cutlets until the cutlets’ juices run clear when poked with a fork. While the chicken cutlets are baking, combine arugula, black pepper and water in a saucepan. Heat the mixture over “Medium” heat until the mixture comes to a boil. Remove the chicken cutlets from your oven once the dish is done. Sit the dish…

2 steaks - medium size 1 baking dish
1 Tbsp black pepper
1 Tbsp Cajun seasoning
1/2 cup whiskey
Bowl
2 cups sour cream
1 Tbsp basil
Pretty plate
1 bottle red wine
Preheat your oven to 400 degrees F. Place two medium-sized steaks in a baking dish. Sprinkle black pepper and Cajun seasoning over the steaks -- only place the ingredients on one side. Pour a half cup of whiskey over the steaks and place the baking dish in your oven. Cook the steaks for 20 minutes. Remove the steaks from the oven and let them rest for 5 minutes. In a bowl, combine sour cream and basil. Stir the mixture thoroughly. Place the steaks on a pretty plate and top the steaks with the sour cream mixture. Enjoy this "steaky" meal with a bottle of red wine.

2 cinnamon sticks ½ cup sugar 2 cups cranberry juice 4 cups Merlot 1 cup fresh cranberries Fancy Mugs
In a large pot, combine the cinnamon sticks, sugar and cranberry juice. Heat the mixture for 20 minutes. Stir the mixture continuously and then blend in the Merlot and cranberries. Continue stirring and heating the mixture for an additional 10 minutes. Serve the cocktail in fancy mugs. Enjoy!!

2 oz rum – white 2 oz grapefruit juice – fresh 1 oz lime juice – fresh 2 oz Maraschino Liqueur 3 ice cubes ½ lime – wedged
In a shaker, combine the rum, grapefruit juice, lime juice, Maraschino Liqueur and ice cubes. Shake the cocktail for 60 seconds. Strain the cocktail into a fancy glass and garnish with a lime. 

1 pint vanilla ice cream 1 bottle Averna Cream Liqueur 1 bottle dry white wine
Fancy glasses 1 bag chocolate candy – small bites

Place a pint of vanilla ice cream in a large bowl. Pour an entire bottle of Averna Cream Liqueur over the ice cream. Chill the mixture for 10 minutes. Remove the mixture from your refrigerator and stir the ice cream for 4 minutes. Place the mixture back in your refrigerator for an additional 10 minutes. While the ice cream is chilling, pour up several glasses of dry white wine and drop one piece of chocolate candy into each glass. Let the candy dissolve in the wine. Top each glass with a tablespoon of ice cream. Enjoy!!

1 large bowl 2 packages of sage sausage – Jimmy Dean or similar brand ½ cup hot sauce ½ cup dark beer – any flavor 1 cup black pepper Indoor or outdoor grill 1 roll paper towels 1 large plate 1 loaf wheat bread 1 large platter 1 bag shredded cheddar cheese Case of dark beer


In a large bowl, combine sage sausage, hot sauce and beer. Work the mixture with your hands and form the sausage into equal-sized patties. Sprinkle each patty with black pepper. Grill the patties on an indoor or outdoor grill over “Medium” heat. Turn the patties after 5 minutes. Continue cooking and turning the patties until the meat is golden brown. Remove the patties from the heat and place them on a paper towel covered plate. Pat each patty with a paper towel to remove any excess grease. Place slices of wheat bread on a large platter and top the bread with shredded cheddar cheese. Place sausage patties on the slices of bread and then top each patty with plenty of shredded cheddar cheese. Enjoy this hearty meal with your fav…

1 bottle Celery Bitters
2 stalks celery 1 Tbsp black pepper 1 tsp hot sauce 1/4 cup green chiles - chopped 3 green olives

In a blender, mix the Celery Bitters, stalks of celery and black pepper. Blend on “High” for two minutes. Blend in the hot sauce and green chiles. Blend the cocktail for an additional 60 seconds. Pour the cocktail into tall glasses and garnish with green olives.

3 ice cubes
2 oz Brandy 2 oz Rum 2 oz dark Creme de Cacao
In a shaker, combine the ingredients and shake for 60 seconds. Strain the cocktail into a highball glass and enjoy!!

1 large bowl 2 cups lettuce – chopped 2 cups spinach – chopped 1 cup spring greens 1 cup bacon bits 1 cup Mandarin oranges 1 cup strawberries 4 Tbsp Poppyseed dressing 2 cups cheddar cheese 2 cups feta cheese – crumbles 1 cup almonds 1 Tbsp black pepper 1 loaf banana nut bread

In a large bowl, combine lettuce, spinach and spring greens. Toss the ingredients and then blend in the bacon bits, oranges and strawberries. Toss the ingredients two times and then blend in the Poppyseed dressing. Add in the cheddar and feta chesses. Toss the salad one last time and then top the ingredients with almonds and black pepper. Serve this summer salad with banana nut bread.

2 oranges
1 cup mint 1 1/2 Tbsp sugar – white 2 bottles sparkling water 4 ice cubes 6 oz Vodka – citrus flavored Martini glasses 1Tbsp white sugar

Peel and cut the oranges and place them in a blender. Add in the mint, sugar, sparkling water and ice cubes. Blend for 60 seconds and then add the Vodka. Blend for 30 seconds. Rub the rim of two Martini glasses with white sugar. Pour the cocktail into the glasses and enjoy!

1 large microwave-safe bowl 1 cup Pabst Blue Ribbon beer 1 package white chocolate 2 cups semi-sweet chocolate chips 1 package puff pastry shells - precooked Large platter Large spoon 4 cups whipped cream
In a large microwave-safe bowl, combine a cup of Pabst Blue Ribbon beer, a package of white chocolate and two cups of semi-sweet chocolate chips. Stir the mixture twice and then microwave the mixture on “High” for 2 ½ minutes. Remove the mixture from the microwave and stir it thoroughly. Microwave the mixture again until it is fully melted but not burnt. Place a package of puff pastry shells equally across a large platter. Use a large spoon to place a spoonful of chocolate mixture into each pastry shell. Top each shell with a dollop of whipped cream. Refrigerate the shells for 2 hours before serving.

1 tall bottle 1 cup white vinegar 1 cup Pabst Blue Ribbon beer ½ black peppercorns ½ cup red chile peppers – diced ½ loaf bread – white, wheat, etc. 1 large platter
In a tall bottle, combine white vinegar, Pabst Blue Ribbon beer and black peppercorns. Cap the bottle and shake it gently for 5 minutes. Remove the bottle’s cap and add red chile peppers to the dressing mixture. Cut a half loaf of bread into cube-sized pieces. Arrange the pieces on a large platter. Pour the PBR dressing over the bread cubes and enjoy this starter before any meal.

1 package hot dogs - jumbo 1 microwave-safe dish 1 platter 1 pack of toothpicks 1 large bowl 2 bottles Pabst Blue Ribbon beer
Place a package of jumbo hot dogs in a microwave-safe dish and microwave the dogs on “High” for 3 minutes. Remove the hot dogs from the microwave and cut them into square pieces. Place the squares on a platter and stick toothpicks into them. Fill a large bowl with two bottles of Pabst Blue Ribbon beer. Place the large bowl in the center of the platter. This quick appetizer works great before any meal!!

3 tsp Chambord 2 oz white crème de cacao
10 oz chocolate – hot 2 Tbsp whipped cream 1 Raspberry
In a coffee mug, combine the Chambord, white crème de cacao and chocolate. Stir the cocktail and then top it with whipped cream and a raspberry. Drizzle a teaspoon of Chambord over the cocktail. Enjoy!!

The ingredients for each of my recipes can be found  in the following stores:

Whole Foods Market
Sprout’s Farmer Market
Trader Joe’s
Albertsons
Kroger Family of Stores
Co-Op Markets
Safeway
Vonn’s
Jewel-Osco
Wal-Mart
Target
Costco
Sam’s Club
BJ’s

2 cans baked beans 1 Tbsp black pepper 1 ½ cup Pabst Blue Ribbon beer 1 large pot 1 cup green chile 1 tsp cumin
Combine the baked beans, black pepper and Pabst Blue Ribbon beer in a large pot. Cook the ingredients over “Medium” heat – stirring the entire time – until the beer starts to boil. Slowly add green chile to the mixture and continue stirring until the green chile is soft. Add cumin to the mixture and reduce the heat to “Low.” Continue cooking the beans until the beans are thick. This side dish is perfect with meats or any type of BBQ. 

1 large pot 2 bottles Pabst Blue Ribbon beer 1 lb green chile – cut into strips 1 Tbsp black pepper 1 Tbsp salt 1 Tbsp hot sauce
In a large pot, combine two bottles of Pabst Blue Ribbon beer and a pound of green chile. Place the pot over “High” heat and let the mixture cook until the beer starts to boil. Reduce the heat to “Low” and add black pepper, salt and hot sauce to the mixture. Stir the mixture until the green chile is soft. Remove the pot from the stove and let the mixture cool for 5 minutes before using the PBR green chile over meats, salads and other dishes. 

10 fresh clams 1 saucepan Large platter 3 bottles of Pabst Blue Ribbon beer 1 bottle cocktail sauce 2 Tbsp Adobe Seasoning ½ Tbsp black pepper 1 cup sour cream 1 ice cream scoop Case of Pabst Blue Ribbon beer     French Fries

Scoop the contents of 10 fresh clams out and place the meat into a saucepan. Keep the clamshells and arrange them on a large platter. Slowly pour three bottles of Pabst Blue Ribbon beer over the clam meat. Let the beer settle over for a minute to let the beer bubbles dissolve. Add a bottle of cocktail sauce to the mixture and stir the ingredients slowly. Add in the Adobe Seasoning and black pepper to the mixture. Continue stirring the mixture until it is well blended. Heat the mixture over “Medium” heat for 5 minutes. Continue stirring the mixture until it is creamy. Remove the mixture from the heat and add a cup of sour cream to the mixture. Use an ice cream scoop to fill each clamshell you arranged on the platter earlier. Enjoy this quick meal along with bottles of Pabst …

1 package Brown Gravy Mix ½ cup Pabst Blue Ribbon beer 2/3 cup water Saucepan
Combine ingredients in a saucepan and heat the mixture over “Medium” heat. Stir the mixture until the gravy is smooth and creamy. The gravy goes well over meats, veggies and bread.

2 cups ice 2 bottles of Pabst Blue Ribbon beer ½ cup olives – pitted Tall glasses In a blender, combine the ice and Pabst Blue Ribbon beer. Let the mixture stand for 2 minutes to reduce the amount of beer bubbles in the blender. Blend the cocktail on “Low” until the ice is fully chopped. Stop the blender and add in the olives. Blend on “Low” until the cocktail is creamy. Serve the cocktail in tall glasses.

1 Tbsp olive oil 1 large skillet 2 Codfish fillets Skillet lid Saucepan 2 Tbsp salsa 1/2 cup Pabst Blue Ribbon beer 1 cup jalapenos – diced 1 cup green onions – diced 1 Tbsp garlic 1 Tbsp black pepper 1 tsp sea salt 1 platter 6 slices garlic bread – thinly sliced 3 tbsp butter     1 or 2 bottles of Pabst Blue Ribbon beer

Heat a tablespoon of olive oil in a large skillet over “Medium” heat for 3 minutes. Place two Codfish fillets in the hot grease. Cover the skillet with a lid and reduce the heat to “Low.” Cook the fish until it flakes – about 15 minutes. In a saucepan, combine the salsa, Pabst Blue Ribbon beer, jalapenos, green onions, garlic, black pepper and sea salt. Heat the saucepan over “High” heat. Stir the mixture until the ingredients are well blended. Place the Codfish fillets in the center of a large platter and then place slices of garlic bread around the fish. Heat 3 tablespoons of butter in a microwave-safe dish for a minute. Pour the heated butter over the garlic bread. Pour the salsa/…

1 cup pineapple - cubed ½ bottle Pabst Blue Ribbon beer 4 ice cubes Tall glass

In a blender, combine the pineapple and Pabst Blue Ribbon beer. Let the mixture stand for 2 minutes to reduce the amount of beer bubbles in the blender. Add in the ice cubes and blend the cocktail on “Low” until the mixture is creamy. Serve the cocktail in a tall glass. 

2 cups Dijon mustard 1 cup Pabst Blue Ribbon beer 1 plastic container
In a blender, combine the Dijon mustard and Pabst Blue Ribbon beer. Let the mixture stand for 2 minutes to reduce the amount of beer bubbles in the blender. Blend the mixture on “Low” for 3 minutes. Remove the mixture from the blender and scoop it into a plastic container. Use the mixture on salads, meats or as a dip.

6 ice cubes
2 bottles Pabst Blue Ribbon beer 1 cup blueberries 2 large glasses 1 patio

In a blender, combine the ice cubes and Pabst Blue Ribbon beer. Blend the mixture on “Low” until the ice is crushed. Stop the blender and add blueberries to the mixture. Blend the PBR/blueberry mix until it is creamy. Serve the cocktail in two large glasses and enjoy this drink on a nice patio. 

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Large punch bowl 20 large shrimp – shelled and deveined 4 bottles Pabst Blue Ribbon beer 1 cup lemon juice 1 Tbsp Cajun Seasoning 4 cups bacon – cooked, drained and chopped Punch glasses Butter crackers

In a large punch bowl, combine 20 large shrimps and four bottles of Pabst Blue Ribbon beer. Stir the mixture to allow the beer to penetrate the shrimps. Pour a cup of lemon juice into the PBR mixture and then add in Cajun Seasoning. Toss the bacon into the PBR mixture and stir the ingredients for 3 minutes. Chill the mixture for an hour before serving in punch glasses along with butter crackers. 

4 green bell peppers – cut into strips and seeded 4 red bell peppers – cut into strips and seeded 2 cups Pabst Blue Ribbon beer Large skillet 2 tsp granulated garlic
1 Tbsp sugar 1 Tbsp black pepper 2 packages cream cheese Platter Fancy crackers 1 case Pabst Blue Ribbon beer in bottles Sauté the bell peppers and the two cups of Pabst Blue Ribbon beer in a large skillet over “Medium” heat. Remove the skillet from the heat once the peppers are soft. Sprinkle garlic, sugar and black pepper over the peppers and gently stir the ingredients. Place two packages of cream cheese on a platter. Top the cream cheese with the PBR peppers. Arrange fancy crackers around the cream cheese/peppers dish and enjoy this treat with bottles of PBR. 

1 package vanilla cream cookies Large microwave-safe bowl 3 containers whipped topping 1 jar chocolate spread 2 jars caramel spread 1 package almonds 1 cup chocolate liqueur Fancy cups Whipped cream White wine

Crumble up one package of vanilla cream cookies with your hands and place the crumbles in a large microwave-safe bowl. Add three containers of whipped topping to the bowl and stir the mixture for 2 minutes. Pour in a jar of chocolate spread and two jars of caramel spread. Do not stir the mixture at this point. Add in a package of almonds and a cup of chocolate liqueur. Microwave the ingredients on “High” for 2 minutes. Remove the mixture from the microwave and stir the ingredients until the mixture is creamy. Return the bowl to the microwave and heat for an additional minute. Scoop the mixture into fancy cups and top each cup with whipped cream. Enjoy this treat while it is hot and with cold white wine.

1 box favorite pasta 2 large pots 6 bottles Pabst Blue Ribbon beer Large bowl 1 jar sandwich spread 1 cup hot sauce 2 cups chopped celery 2 cups chopped red onion 1 cup Pabst Blue Ribbon liquid from pasta 1 Tbsp salt 2 Tbsp black pepper 4 cooked chicken breast – diced and chilled Crackers

Pour a box of your favorite pasta into a large pot. Add six bottles of Pabst Blue Ribbon beer to the pot. Cook the pasta on “Medium” until the pasta is done. Drain the beer from the pasta and place the liquid in a separate pot. Do not rinse the pasta. In a large bowl, combine the sandwich spread, hot sauce, celery and red onion. Stir the mixture thoroughly and blend in a cup of the PBR liquid you saved earlier. Continue stirring the mixture and then blend in the salt and pepper. Add diced chicken breast to the PBR mixture and continue stirring the ingredients until the mixture is creamy. Chill the PBR chicken salad for two hours before serving with crackers. If you have any remaining PBR liquid from the pasta, se…

Welcome to PBR Week

Large pot 2 cups red bell peppers – washed and chopped 1 cup tomato ketchup 2 Tbsp Worcestershire sauce ½ Tbsp hot sauce 1 Tbsp black pepper 1 tsp salt 1 cup green chile peppers – washed and diced 3 boneless chicken breasts Cooking spray Large baking dish Foil Dinner rolls White wine

In a large pot, combine the red bell peppers, tomato ketchup, Worcestershire sauce, hot sauce and black pepper. Heat the mixture on “High” until the red bell peppers are soft. Blend salt and green chile peppers into the red pepper mixture. Stir the mixture until the green chile peppers are soft and the mixture is boiling hot. Remove the mixture from your stove and preheat your oven to 400 degrees F. Spray a large baking dish with cooking spray. Place the boneless chicken breasts in the baking dish. Pour the bell pepper/green chile mixture over the chicken. Cover the baking dish with foil and cook the breasts for 40 minutes. Serve the dish immediately along with dinner rolls and white wine.

1 large baking dish 1 cup olive oil 2 cups red chile peppers – chopped 2 Tbsp hot sauce ½ cup fresh parsley 2 Tbsp chives
2 T-bone steaks - any size20 black peppercorns 1 bay leaf 1 bag “Summer Blend” vegetables Red wine Flour tortillas

Coat a large baking dish with a cup of olive oil. In a large bowl, combine the red chile peppers, hot sauce fresh parsley and chives. Stir the mixture gently and then place the two steaks in the red chile mixture. Let the steaks soak in the mixture for an hour. After the steaks have soaked for 30 minutes, preheat your oven to 350 degrees F. Coat each steak with black peppercorns. Place the steaks in a large baking dish and add one bay leaf and a bag of “Summer Blend” vegetables to the dish. Place the dish in the oven on the top shelf and cook the steaks for 20 minutes. Turning the steaks after 10 minutes of cooking. Do not overcook the steaks or the vegetables. Serve the steaks with red wine and flour tortillas.

Summer Recipes Are Coming....The Week of July 12th....Pabst Blue Ribbon Recipes!!
Everything from sauces, cocktails and main dishes to 'end of night' treats!!

1/2 container SilkCashewmilk Milk - cold 1 cup brewed coffee – cold 1 banana – cubed 1 Tbsp cinnamon 1 Tbsp vanilla extract Tall glass Low-fat cookie or cake
In a blender, combine the SilkCashewmilk milk, brewed coffee and banana. Blend on “High” until the mixture is creamy. Stop the blender and add in the cinnamon and vanilla extract. Blend the mixture on “Low” for 3 minutes. Serve the drink in a tall glass while enjoying a low-fat cookie or cake. 

1 bottle Kahlua 6 ice cubes ½ bottle Club Soda ½ Tbsp cocoa extract Tall glasses
In a blender, combine the Kahlua, ice cubes and Club Soda. Blend the cocktail on “Low” until the ice is broken down. Slowly add the cocoa extract and blend until the cocktail is smooth. Serve the Kahlua cocktail in tall glasses.

1 package cake doilies Large platter 1 lb blue cheese 1 lb herb-flavored goat cheese 1 lb Brie 1 lb goat milk Brie 1 lb Muenster cheese 4 cups green chile peppers – cut into strips Fancy crackers 2 bottles Champagne Champagne flutes

Place multiple cake doilies on a large platter. Arrange the doilies so they cover the entire platter. Cut the blue cheese and goat cheese into small cubes and arrange the cheeses on the outer part of the platter. Place the Brie in the center of the platter – leave the Brie unsliced. Cut the goat milk Brie into cubes and place the cubes around the Brie that is in the center of the platter. Slice the Muenster cheese into 1-inch strips and place the strips next to the cubed pieces of Brie. Top the cheeses on the platter with green chile peppers. Place an equal amount of fancy crackers on top of the peppers. So – your summer platter will consist of a top layer of crackers, a layer of green chile peppers and then a final layer of various cheeses. Serve the platter along …

1 skillet 3 onions - finely diced 2 cups green bell peppers - finely diced 2 cups red bell peppers - finely diced 1 cup olive oil 1 cup garlic cloves - chopped and salted 4 cups tomatoes - coarsely chopped 2 lbs fresh squid - cleaned and cut up 1 pack squid ink 2 lbs cuttlefish - cleaned and cut up 3 cups rice – cooked 1 cup water 6 cups fish stock 20 clams 1 lb peas – frozen Oyster crackers

In a skillet, sauté the onions and peppers slowly in olive oil. Once the ingredients are brown, add the garlic and continue browning the mixture. Add in the tomatoes and cook the mixture until it is thick. Pour the onion/tomato mixture into a large bowl and set it aside. In the same skillet, sauté the squid, squid ink and cuttlefish. When the fish is halfway done, add in the rice and water. Cook for 7 minutes or until the water dissolves. Transfer the fish mixture into a large soup pot. Add in the onion/tomato mixture to the fish mixture. Pour the fish stock into the soup pot and stir the mixture thoroughly. Ble…

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6 cups watermelon – cubed 4 cups strawberries – squared ½ cup red chile peppers – chopped 1 cup crushed ice ½ cup mint ½ cup brown sugar 1 tsp watermelon extract Your favorite flavored Vodka

Chill a large bowl for 24 hours. In the large bowl, combine the watermelon, strawberries, red chile peppers and crushed ice. Stir the mixture thoroughly and then blend in the mint, brown sugar and watermelon extract. Stir the mixture and enjoy it with flavored Vodka.

1 pound fresh snap beans 4 Tbsp bacon drippings 4 Tbsp white wine 1 small onion – chopped 1 tsp sugar 1/2 tsp salt 1/4 tsp black pepper 1 cup boiling water 1 cup prepared mustard 1 cup prepared horseradish sauce 1 cup green chile peppers Combine ingredients in a small stew pan and cover with a tight fitting lid. Cook the mixture over “Medium” heat for 5 minutes. Reduce heat and cook about 15 minutes longer. The beans should be tender crisp. Pour the greeen beans on to a platter or large plate. In a large bowl, combine the mustard, horseradish sauce and green chile peppers. Stir the ingredients thoroughly and pour the mixture over the green beans.

1 pound fresh snap beans 4 Tbsp bacon drippings 4 or 5 new potatoes – washed and scraped     4 Tbsp white wine 1 small onion - chopped 1 tsp sugar 1/2 tsp salt 1/4 tsp black pepper 1 cup boiling water
Combine ingredients in a small stew pan and cover with a tight fitting lid. Cook the mixture over “Medium” heat for 5 minutes. Reduce heat and cook about 15 minutes longer. The beans should be tender crisp.

1 cup chopped green onions 1 Tbsp vegetable oil 1 tsp ground ginger 1 tsp cornstarch 2 Tbsp water 2 cups chicken broth 2 Tbsp soy sauce 3 Tbsp white wine 1 Tbsp cayenne pepper 8 catfish fillets
In a 2-cup microwave-safe bowl, combine onions, oil and ginger. Microwave, un­covered, on “High” for 1-1/2 minutes or until the onions are tender. In large bowl, combine the cornstarch and water and mix until smooth. Add the onions/oil mixture, chicken broth, soy sauce, white wine and cayenne. Stir the mixture well. Microwave the mixture, uncovered, at 70% power for 3-4 minutes, stirring after each minute, until the sauce comes to a boil. Place the catfish in a microwave-safe 3-qt. casse­role and pour the hot mixture over the fish. Cover and microwave on high for 6-7 minutes or un­til the fish flakes easily with a fork.