Nick's Plates

1 large jar 2 cups white vinegar ½ cup black peppercorns 2 cups rice vinegar 1 Tbsp garlic 1 Tbsp sugar 1 bunch parsley – chopped
In a large jar, combine white vinegar, black peppercorns and rice vinegar. Place a lid on the jar and then shake the jar gently for 2 minutes. Remove the jar's lid and blend garlic, sugar and parsley into the mixture. Place the lid back on the jar and slowly shake the jar for 3 minutes. Refrigerate the dressing for 1 hour and then use the mixture over salads, meats and other foods. 

1 large platter 3 loaves French bread – sliced 4 lbs Prosciutto – sliced Mayonnaise 1 jar sesame oil 2 cups green onion – sliced 3 avocados – sliced Black pepper Sea salt 1 bowl cream cheese – softened 1 or 2 bottles white wine
On a large platter, arrange 3 loaves of sliced French bread evenly over the platter's surface. Next, lay 4 lbs of Prosciutto over the bread. Top the meat evenly with may, sesame oil, green onion and avocados. Lastly, sprinkle black pepper, sea salt and softened cream cheese over the ingredients. Serve this quick snack with bottles of white wine. Happy New Year!!

1 large stockpot 3 lbs lobster meat – chopped 2 lbs shrimp 3 Tbsp olive oil 4 sticks butter 3 jars white sauce – your favorite sauce 1 large fancy bowl 2 cups bacon bits
In a large stockpot over “Medium” heat, combine lobster meat, shrimp, olive oil and butter. Stick the mixture gently until the butter starts to melt. Slowly blend 3 jars of white sauce into the mixture. Continue stirring the mixture until the white sauce starts to bubbly. Stop stirring, reduce heat to “Low” and let the ingredients cook for 15 minutes. Stir the mixture thoroughly. Cook for an additional 5 minutes and then pour the dish into a fancy bowl. Top the dish with bacon bits and fall in love!!

1 large stockpot 3 lbs shrimp – cleaned and peeled 2 cups coconut flakes 1 Tbsp olive oil 2 sticks butter 4 jars white sauce – your favorite sauce 1 large fancy bowl 2 cups bacon bits
In a large stockpot over “Medium” heat, combine shrimp, coconut flakes, olive oil and butter. Stick the mixture gently until the butter melts and the coconut starts to melt. Slowly blend 4 jars of white sauce into the mixture. Continue stirring the mixture until the white sauce starts to bubbly. Next, stop stirring, reduce the heat to “Low” and let the shrimp mixture cook for 15 minutes. Stir the mixture thoroughly. Lastly, cook the mixture for an additional 5 minutes and then pour the dish into a fancy bowl. Top the dish with bacon bits...Enjoy!!

2 cups coconut water ½ cup sugar 2 cups strawberries 5 ice cubes 1 Tbsp mint

In a blender, combine coconut water, sugar and strawberries. Blend on “Low” for 1 minute. Turn off blender, and add 5 ice cubes. Blend until the ice is completely chopped. Pour this morning cocktail into a tall glass and top the cocktail with a tablespoon of mint.

1 bowl 10 oz. sushi-grade tuna - diced 3 Tbsp sesame oil 2 cups mayo 3 Tbsp pine nuts - chopped ½ cup red habanero chiles - chopped 2 tsp garlic - minced 2 tsp chili powder 2 tsp sea salt 4 slices white toast, crust removed and cut into triangle-shaped fourths
In a bowl, combine tuna, sesame oil and mayo. Stir the mixture and then blend pine nuts, habanero chiles, garlic, chili powder and sea salt into the mixture. Stir the ingredients thoroughly. Chill the tuna mixture for 1 hour. Serve this tasty tuna treat on white toast.

1 large bowl 4 cups grated Cheddar cheese 2 cups Portobello mushrooms - chopped 3 cups olive oil mayo 1 Tbsp olive oil 1 Tbsp black pepper 1 tsp salt 1 loaf French bread – sliced
In a large bowl, combine grated Cheddar cheese, chopped Portobello mushrooms and olive oil mayo. Stir the mixture thoroughly and then blend olive oil, black pepper and salt into the mixture. Stir the mixture until it is well blended. Chill the spread for 1 hour. Serve this spread on slices of French bread. Enjoy!!

1 pretty, large candy bowl 3 cups nuts – any kind 4 cups vanilla frosting – soften 3 cups whipped cream 2 shot glasses vanilla liqueur Fancy cookies – any kind

In a large candy bowl, combine nuts, vanilla frosting and whipped cream. Stir the mixture gently until well blended. Slowly blend vanilla liqueur into the mixture. Chill the vanilla treat for 10 minutes. Enjoy this great vanilla spread on fancy cookies.

1 pretty, large candy bowl 2 cups nuts – any kind 3 cups chocolate – soften 1 cup whipped cream 1 shot glass chocolate liqueur Fancy cookies – any kind
In a large candy bowl, combine nuts, soften chocolate and whipped cream. Stir the mixture gently until well blended. Slowly blend chocolate liqueur into the chocolate mixture. Chill the chocolate treat for 10 minutes. Enjoy this great chocolate spread on fancy cookies.

1 bottle Ruby Port wine 2 Tbsp sugar Saucepan 1/2 cup cinnamon 6 ice cubes 6 medium peeled nectarines – cut into wedges 2 fresh mint sprigs
Combine Ruby Port wine and sugar in a saucepan. Heat the mixture over “Medium” heat for 10 minutes. Stir the mixture thoroughly. After 10 minutes, turn off the heat and slowly add ice cubes, nectarines and mint sprigs to the mixture. Stir the mixture until the ice melts. Enjoy this treat while relaxing by the fire.

1 slow cooker 2 packages favorite block cheese – large size 4 cans Rotel – any flavor 2 cups onions – chopped 1 cup green chile peppers - chopped 1 Tbsp black pepper 1 cup hot sauce
In a slow cooker, combine block cheese, Rotel, onions and green chile peppers. Stir the ingredients thoroughly and then add black pepper and hot sauce to the slow cooker. Do not stir last two ingredients. Place a lid on the slow cooker and set the appliance to “High.” Let the mixture cook for 1.5 hours. Enjoy this treat with your favorite chips!!

1 slow cooker 2 packages beef cocktail wieners – 14 oz. packages 4 bottles beer 1 cup cold water 2 cups onions – chopped 1 cup red chile peppers - chopped 1 Tbsp black pepper 3 cups BBQ sauce ½ cup hot sauce
In a slow cooker, combine cocktail wieners, beer and cold water. Stir the mixture gently and then blend onions and red chile peppers into the mixture. Stir the ingredients thoroughly. Lastly, add BBQ sauce and hot sauce to the slow cooker. Do not stir last two ingredients. Place a lid on the slow cooker and set the appliance to “High.” Let the mixture cook for 2 hours. Enjoy!!

1 large punch bowl 1 large platter 2 bottles sparkling wine - chilled 6 oranges – peeled and sliced 2 bottles orange juice – 64 oz. - chilled 2 cups cherries – whole Punch glasses
Place a large punch bowl in the center of a large platter. Pour 2 bottles of sparkling wine in the punch bowl. Add 6 oranges to the wine and stir the ingredients thoroughly. Next, slowly blend orange juice into the mixture. Stir the mixture thoroughly. Lastly, add 2 cups of whole cherries to the cocktail. Stir the cocktail 5 times and then chill the punch bowl for 1 hour. Serve this cold cocktail in punch glasses. 

1 large container 4 cups deli-roasted chicken breast – cubed 3 cups commercial Alfredo pasta sauce 2 cups green olives – chopped 1 cup kale - chopped 2 cups tomatoes – chopped 1 Tbsp black peppercorn 1 tsp sea salt 1 cup cream cheese – softened Crackers White wine
In a large container, combine chicken breast and Alfredo pasta sauce. Stir the mixture thoroughly and then blend green olives, kale, tomatoes and black peppercorn into the chicken breast mixture. Keep stirring the mixture and then add sea salt and cream cheese to the dip. Stir the dip until it is well blended. Chill the dip for 2 hours before serving with crackers and white wine.

2 packages frozen pastry shells – 10 oz Non-stick cookie sheet Large platter 2 packages white chocolate – Baker's or similar brand 2 squares semi-sweet chocolate Microwave-safe bowl - large 3 cups heavy whipping cream
Preheat your oven to 350 degrees F. Place pastry shells on a cookie sheet and bake until the shells are golden brown. Cool the pastry shells on a wire rack. Next, transfer the shells onto a large platter. In a large microwave-safe bowl, combine white chocolate and semi-sweet chocolate. Microwave on “High” for 2 minutes. Remove the bowl from the microwave and stir the chocolate thoroughly. Microwave the chocolate again for an additional minute. Stir the mixture until it is well blended. Fill each pastry shell with chocolate and then top each shell with heavy whipping cream. Lastly, chill the pastry dish for 1 hour and then serve this treat with your favorite wine.

1 saucepan 1 cup olive oil 1 Tbsp Allspice 1 cup tomatoes – chopped 1 Tbsp black peppercorns 1 tsp sea salt 1 cup green bell peppers – chopped 2 bay leaves – whole 1 Tbsp celery seed
In a saucepan, combine olive oil, Allspice and tomatoes. Heat the mixture over “Medium” heat until the mixture starts to boil. Reduce the heat to “Low” and then blend black peppercorns, sea salt, green bell peppers and bay leaves into the mixture. Continue heating the ingredients until the veggies are tender. Lastly, add celery seed to the mixture. Stir the mixture thoroughly for 5 minutes. Use this spice mixture over meats, eggs and fish.

1 cup butter 12 slices of bread 1 cookie sheet Kitchen scissors 1 large bowl 4 eggs 1 cup onions 1 cup green chile peppers 1 tsp salt 1 Tbsp black pepper ½ Tbsp Herbs de Provence 1 cup shredded cheese 1 cup chopped tomatoes 1 large spoon
Preheat your oven to 500 degrees F. Butter 6 slices of bread and lay the slices evenly on a cookie sheet. Use a pair of kitchen scissors to cut out the middle of another 6 slices of bread. Keep the middle pieces and toast them for use in a salad. Place the cut out slices of bread on top of the buttered slices of bread. In a large bowl, combine eggs, onions, green chile peppers, salt and black pepper. Stir the mixture thoroughly and then blend Herbs de Provence, shredded cheese and chopped tomatoes into the egg mixture. Stir the mixture until the ingredients are well blended. Use a large spoon to fill the holes in the cut out slices of bread. If some of the egg mixture goes over the holes – that is OK. Bake the slices of bread until the eggs are done and the bread i…

1 bottle Bloody Mary Mix - chilled 2 Tbsp black pepper 1 large punch bowl 1 cup hot sauce 2 cups green olives - chopped 1 stalk celery - chopped 4 cups Vodka 4 cups crushed ice
Combine Bloody Mary mix and black pepper in a large punch bowl. Next, blend hot sauce, green olives, celery and Vodka into the Bloody Mary mixture. Stir the mixture thoroughly and then blend crushed ice into the bowl. Lastly, stir the mixture for 5 minutes. Serve this hot cocktail in cute glasses.

1 saucepan 1 Tbsp olive oil 4 cups chicken breast – chopped 2 cups pimentos – drained 1 Tbsp black pepper 1 tsp salt 2 cups grated cheese
Preheat your oven to 350 degrees F. In a saucepan, pour a tablespoon of olive oil in the pan first. Next, place chicken breast in the pan and then pimentos, black pepper and salt. Bake the dish for 25 minutes. Remove the dish from the oven and layer 2 cups of grated cheese over the chicken breast. Return the dish to your oven and bake until the cheese melts – about 10 minutes. Enjoy this meal with your favorite side dishes.  

1 small jar green olives – pitted 3 cups salmon – cubed 2 cups Dijon mustard 1 large bowl 1 Tbsp Allspice 1 Tbsp black pepper 1 loaf rye bread
Combine green olives, salmon and Dijon mustard in a large bowl. Stir the mixture until it is creamy. Blend Allspice and black pepper into the salmon mixture. Stir the salmon spread until well blended. Scoop a tablespoon of the salmon spread onto slices of rye bread to make sandwiches with the mixture. After the sandwiches are made, cut each sandwich into four squares – finger sandwiches. 

1 large cookie sheet 1 head lettuce – leaves flatten 1 large saucepan 2 Tbsp garlic 2 cups shredded cheese 2 cups salmon 2 cups green olives – chopped 3 cups flavored mayo – any flavor 1 tsp salt Toothpicks
On a large cookie sheet, lay lettuce leaves evenly over the sheet's surface. Try to keep the leaves intact and as large as possible. Chill the lettuce for 20 minutes. In a large saucepan, combine garlic, shredded cheese, salmon, green olives and mayo. Stir the mixture until it is creamy and then blend a teaspoon of salt into the mixture. Remove the lettuce from your refrigerator and divide the salmon mixture evenly over the lettuce leaves. Fold the leaves over the mixture to form wraps. Try to wrap the leaves as tight as possible. Place a toothpick in the center of each wrap. Enjoy these cool treats with your favorite cocktail.

1 saucepan 2 cups olive oil 4 cups tomatoes – halved 2 cups red onions – chopped 1 large salad bowl ½ cup basil leaves 1 bag salad mix 2 tsp fennel seeds 1 tsp vinegar 1 tsp sea salt 1 Tbsp black pepper 2 cups blue cheese – crumbles 1 cup olives – pitted and halved
In a saucepan, heat 2 cups of olive oil over “Medium” heat. When the oil starts to bubble, add tomatoes and red onions to the oil. Cook the ingredients until the onions are tender. Reduce your stove's heat to “Low” and stir the ingredients for 5 minutes. Turn off the heat and let the mixture cool. Next, in a large salad bowl, combine basil leaves, salad mix, fennel seeds and vinegar. Toss the salad until it is well blended. Blend the tomato/onion mixture into the salad and then freeze the salad for 30 minutes. Lastly, remove the salad from your freezer and blend sea salt, black pepper, blue cheese and olives into the mixture. Toss the salad thoroughly before serving with any chicken or meat dish.

1 large plastic container 1 Tbsp basil 1 cup cilantro – chopped 1 tsp olive oil 1 tsp rosemary ½ cup minced onions 3 cups sour cream 1 fancy bowl 1 package fancy crackers
In a large plastic container, combine basil, cilantro and olive oil. Stir the mixture until it is well blended. Next, blend rosemary and minced onions into the mixture. Stir for 5 times and then blend 3 cups sour cream into the mixture. Stir the dip until it is well blended. Lastly, chill the dip for 1 hour and then transfer the dip into a fancy bowl. Enjoy this herbal dip with fancy crackers. 

1 cup semisweet chocolate - cubed 2 cups bitter chocolate – cubed 1 large microwave-safe bowl 1/2 teaspoon cinnamon 5 cups whipping cream 1 large bowl – chilled for an hour
Combine semisweet chocolate and bitter chocolate in a large microwave-safe bowl. Heat the mixture in your microwave for 1 minute on the “Low” power setting. Remove the bowl from the microwave and stir the chocolate thoroughly. Heat the chocolate mixture again for an additional minute. Blend whipping cream into the mixture and stir the ingredients until they are well blended. Transfer the chocolate/whipped cream mixture into a chilled bowl and refrigerate for an hour. Enjoy this chocolate treat with red wine. 

1 large bowl 3 cups zucchini - chopped 3 cups tomatoes – chopped 1 cup green bell peppers – cubed 1 cup vinegar 1 Tbsp black pepper 1 Tbsp salt 2 cups vegetable juice - natural
In a large bowl, combine the zucchini, tomatoes, green bell peppers and vinegar. Stir the mixture thoroughly and then blend black pepper and salt into the mixture. Slowly blend vegetable juice into the mixture and then stir the mixture until it is well blended. Chill the mixture for 2 hours. Use this veggie mixture over salads or meats as a chunky dressing.

1 baking dish Cooking spray 2 large chicken breasts – washed and pounded out 1 small pot 3 Tbsp black pepper 2 tsp sea salt 1 large garlic clove - chopped 2 Tbsp thyme – ground 4 Tbsp olive oil 2 bottles Dom Perignon champagne
Preheat your oven to 350 degrees F. Spray a baking dish with a light coating of cooking spray. Place 2 pounded out chicken breasts in the center of the dish. Sit the dish to the side. In a small pot, combine black pepper, sea salt, garlic clove, thyme and olive oil. Stir the mixture thoroughly and then blend Dom Perignon champagne slowly into the pepper mixture until the small pot is full of liquid. Slowly pour the pepper/champagne mixture over the chicken breasts. Pour the remainder of the champagne that is in the bottle over the breasts. Place the dish in your oven and cook the chicken breasts for 30 minutes or until the breasts' juices run clear when the chicken is poked with a fork. Enjoy this meal with a bottle of chilled Dom Perignon champagne.

1 baking dish Cooking spray 1 small pot 4 Tbsp black peppercorns 2 tsp sea salt 2 Tbsp garlic – ground 4 Tbsp olive oil 2 bottles Dom Perignon champagne 2 T-bone steaks
Spray a baking dish with a light coating of cooking spray and then sit the dish to the side. In a small pot, combine black peppercorns, sea salt, garlic and olive oil. Stir the mixture thoroughly and then blend Dom Perignon champagne slowly into the peppercorn mixture until the small pot is full of liquid. Place 2 T-bone steaks in the center of the baking dish. Slowly pour the peppercorn/champagne mixture over the steaks. Pour the remainder of the champagne that is in the bottle over the steaks. Refrigerate the steaks and another bottle of Dom Perignon champagne for 2 hours. Preheat your oven to 350 degrees F 15 minutes before the 2 hour time limit is up. Remove the baking dish from your refrigerator and let the steaks come to room temperature – about 15 minutes. Place the dish in your oven and cook the steaks for 20 minutes or…