Nick's Plates

2 slices garlic bread – warm 2 Tbsp spicy mustard 1 Tbsp black pepper 1 cup shredded mozzarella cheese 1 cup fresh crab meat 1 cup fresh lobster meat 2 Tbsp Alfredo sauce – warm White wine
Place 2 slices of warm garlic bread on a large plate and then spread 2 tablespoons of spicy mustard onto the bread. Next, sprinkle black pepper and shredded mozzarella cheese over the bread. Lastly, top the bread with fresh crab meat, lobster meat and 2 tablespoons of warm Alfredo sauce. Enjoy this big sandwich with a large glass of white wine. 

1 large baking dish 6 mini cheesecakes Whipped topping 6 cups strawberry ice cream – soften 6 cups strawberries – washed and halved ½ cup strawberry liqueur
In a large baking dish, place 6 mini cheesecakes evenly in the dish and then cover the cakes with an even amount of whipped topping. Next, spread 6 cups of soften strawberry ice cream gently over the whipped topping. Lastly, place 6 cups of halved strawberries over the ice cream and then drizzle ½ cup of strawberry liqueur over the dessert. Chill the strawberry dessert for 2 hours and then serve the dish to you lover or friend!!

Cooking spray 2 cookie sheets 1 package Pasquier Sliced Brioche (or similar brand) 4 cups soften butter 4 cups lobster meat – cooked 4 cups Parmigiano-Reggiano cheese - shredded
Preheat your oven to 450 degrees F and then apply a thin coating of cooking spray on the 2 cookie sheets. Next, place 1 package of Pasquier Sliced Brioche evenly on the 2 cookie sheets. Spread soften butter evenly onto the Brioche and then spread lobster meat over the butter. Lastly, sprinkle 4 cups of shredded Parmigiano-Reggiano cheese over the lobster meat. Bake the dish for 10 minutes or until the cheese is melted and bubbling. 

1 container Talenti or similar gelato – soften 2 cups sweet wine – white or red 2 mini cheesecakes – chopped 2 bottles red wine
In a blender, combine soften Talenti or similar gelato, sweet wine and chopped mini cheesecakes. Blend the mixture on “Low” until well blended. Pour the cold treat into large glasses. Serve this icy treat along with bottles of red wine. 

½ cup French Vermouth 1 bottle Blackberry liqueur
1 package macarons - chopped

In a blender, combine the French Vermouth, Blackberry liqueur and chopped macarons. Blend the mixture on “Low” until the ingredients are smooth. Pour the cocktail into a wine glass and enjoy!!

1 loaf French bread – sliced in half 1 cookie sheet 1 large bowl 2 cups soft butter 1 Tbsp celery seed 1 cup scallions – cooked ½ cup parsley leaves 3 Tbsp sweet white wine
Preheat your oven to 350 degrees F and place a loaf of halved French bread onto a cookie sheet. In a large bowl, combine soft butter, celery seed and scallions. Next, stir the ingredients thoroughly and then blend parsley leaves and sweet white wine into the mixture. Stir the mixture until it is well blended. Lastly, spread the butter mixture onto the French bread. Bake the bread until it is golden brown – about 10 minutes – do not burn the bread!! Enjoy!!

1 large bowl 12 oysters – cleaned, washed and halved 2 Tbsp black pepper 1 tsp sea salt 1 Tbsp garlic powder 1 cup celery – minced 1 cup white onions – minced ½ cup white wine 1 cup butter – soften 2 cups sour cream Spicy chips
In a large bowl, combine oysters, black pepper, sea salt, garlic powder and minced celery. Mix the ingredients thoroughly and then blend minced white onions, white wine and butter into the mixture. Next, stir the dip for 1 minute and then blend 2 cups of sour cream into the dip. Stir the mixture until it is well blended. Chill the dip for 30 minutes. Serve this dip with spicy chips – Enjoy!!

1 large baking dish Cooking spray 1 loaf sourdough bread – cubed 3 cups dark beer 3 cups smoked Gouda cheese – softened 6-pack dark beer
Preheat your oven to 350 degrees F and then spray a large baking dish with cooking spray. Place 1 loaf of cubed sourdough bread in the baking dish. Next, slowly pour 3 cups of dark beer over the bread. Let the beer soak into the bread for 10 minutes and then bake the bread until it is golden brown. Remove the dish from the oven and spread 3 cups of softened smoked Gouda cheese over the bread. Place the dish back in the oven and let the cheese melt over the bread – about 10 minutes. Remove the dish from your oven and enjoy this smokey bread along with a 6-pack of dark beer. 

Large pitcher 1 bottle Brenne whiskey - 750ml 1 Tbsp lemon juice Shot glasses
In a large pitcher, combine Brenne whiskey and lemon juice. Stir the mixture gently and then chill the cocktail for 30 minutes. Remove the cocktail from your refrigerator and fill shot glasses with the cocktail. Enjoy this cool cocktail while relaxing with a friend or lover!! 

1 large upright plastic container 12 large scallops – cooked and sliced 2 cups olive oil 1 Tbsp lemon juice 1 Tbsp Allspice 1 Tbsp black peppercorns 2 cups bacon crumbles 1 bag salad mix 1 or 2 bottles white wine
In a large upright plastic container, combine scallops, olive oil and lemon juice. Stir the ingredients slowly for 1 minute and then blend Allspice, black peppercorns and bacon crumbles into the mixture. Place a lid on the container and shake the ingredients thoroughly. Finally, blend 1 bag of salad mix into the mixture. Chill the scallop mixture for 20 minutes before enjoying this cool salad with a glass or two of white wine.

Cooking spray 1 large saucepan 4 cups jalapenos – chopped ½ cup hot sauce 1 cup milk 6 cups Chihuahua cheese or Cheddar cheese - shredded 2 cups onions – chopped 2 tsp black pepper - fresh 2 Tbsp red pepper – crushed 2 tsp garlic powder Favorite potato chips
Spray a thin layer of cooking spray onto a large saucepan and then place the saucepan over “Medium” heat. Let the pan heat for 30 seconds and then pour jalapenos, hot sauce and milk into the saucepan. Stir the ingredients thoroughly until the mixture starts to boil. Next, reduce your stove's heat to “Low” and then blend Chihuahua cheese or Cheddar cheese into the mixture. Stir the mixture until the cheese starts to melt. Lastly, blend chopped onions, black pepper, red pepper and garlic powder into the mixture. Stir the dip until it is well blended – about 10 minutes – and then enjoy the dip with your favorite potato chips.

Gas grill or stove-top grill 1 large piece of aluminum foil 2 lbs Bluefin or similar tuna 1 large bowl 2 Tbsp black pepper 1 tsp sea salt 1 Tbsp rosemary ½ Tbsp marjoram 1 cup Sauvignon Blanc wine 1 Tbsp lemon juice 1 or 2 bottles Sauvignon Blanc wine
Preheat your gas or stove-top grill to the “Medium” setting. Place a large piece of aluminum foil on your counter top. Next, place 2 lbs of Bluefin or similar tuna in the center of the foil. In a large bowl, combine black pepper, sea salt, rosemary, marjoram. Stir the ingredients thoroughly and then slowly blend 1 cup of Sauvignon Blanc wine and a tablespoon of lemon juice into the mixture. Stir the mixture until it is well blended. Pour the mixture over the tuna. Lastly, close up the foil to form a closed package and then place the package on the grill. Grill the tuna for 30 minutes or until it starts to flake easily with a fork. Enjoy this tuna dish with one or more bottles of Sauvignon Blanc.

2 cups cucumbers – chopped 1 pint vanilla ice cream 1 Tbsp coffee beans – any flavor 4 ice cubes Tall milkshake glass
In a blender, combine cucumbers and vanilla ice cream. Blend the ingredients on “Low” for 2 minutes. Turn off the blender and add coffee beans and ice cubes to the mixture. Blend on “High” until well blended – 2 minutes or longer. Enjoy this treat in a tall milkshake glass. 

1 package puff pastry - flat 1 non-stick baking dish Cooking brush 1 cup butter 1 large plastic platter Frosting spreader 1 container chocolate ice cream - softened 1 container strawberry ice cream - softened Plastic wrap

Preheat your oven to 325 degrees F. Place 1 package of flat puff pastry on a non-stick baking dish. Use a cooking brush to apply 1 cup of butter to the pastry. Bake the puff pastry until it is golden brown – approximately 15 minutes. Remove the pastry from your oven and let it cool for 10 minutes. Next, use a frosting spreader to spread 1 container of chocolate ice cream onto the puff pastry. Lastly, use a spreader to spread 1 container of strawberry ice cream on top of the chocolate ice cream. Cover the dish with plastic wrap and refrigerate the dish for 1 hour before serving. Enjoy!!

Cooking spray 1 cookie sheet 1 loaf French bread – cut into cubes 1 cup nutmeg – ground 1 lb Gruyere cheese – sliced
Preheat your oven to 400 degrees F and then apply a thin coat of cooking spray onto a cookie sheet. Place pieces of French bread in the center of the cookie sheet. Next, sprinkle 1 cup of ground nutmeg evenly over the bread. Lastly, place slices of Gruyere cheese on top of the pieces of bread. Place the cookie sheet in the oven and bake the bread until the cheese melts – about 10 minutes. Enjoy!!

1 large Mason jar 3 cups white vinegar ½ cup lemon pepper 1 Tbsp lemon juice 4 cups of medium-sized shrimp – raw and cleaned ½ cup chives
In a large Mason jar, combine white vinegar, lemon pepper and lemon juice. Stir the ingredients until well blended and then add 4 cups of medium-sized shrimp to the jar. Lastly, add ½ cup of chives to the mixture. Place a lid on the jar and shake the ingredients gently for 1 minute. Refrigerate the Mason jar for 2 hours before using the mixture over salads. 

2 large trays – plastic or glass Champagne chutes – crystal or plain glass 2 bottles of red wine - chilled 2 bottles of white wine - chilled 3 bottles sparkling wine - chilled 3 packages chocolate candies
Place 2 large trays on a coffee table, side table or similar table. Arrange Champagne chutes equally on the trays. Next, fill each chute with an equal amount of wine. Lastly, place chocolate candies on the trays. Enjoy these trays of wine with your lover or friend!!

1 large plate 1 large piece raw salmon – skin removed 2 Tbsp lemon juice 2 cups lettuce – chopped 1 cup spinach – chopped 1 cup carrots – shredded ½ cup green peas ½ cup cauliflower – chopped 1 cup mushrooms ½ cup green bell peppers – chopped 1 cup olive oil 1 bottle white wine

On a large plate, place a large piece of raw salmon in the center of the plate. Next, pour 2 tablespoons of lemon juice over the fish and then layer lettuce, spinach, carrots and green peas on top of the salmon. Top the salmon next with a layer of cauliflower, mushrooms and chopped green peppers. Lastly, pour 1 cup of olive oil over the ingredients. Place the plate in your refrigerator for 10 minutes and then serve with a bottle of white wine.

1 large platter 2 packages of Macarons 2 cups maple syrup Fancy glasses 2 bottles Champagne or similar sparkling wine
On a large platter, arrange 2 packages of Macarons evenly on the platter's surface. Next, slowly pour 2 cups of maple syrup over the Macarons. Lastly, fill fancy glasses with Champagne or a similar sparkling wine. Enjoy this Dip and Sip with your lover!!

1 large bowl 2 cups chocolate – grated 1 can evaporated milk ½ cup sugar 2 bottles Imperial French-Style Ale Fancy glasses
In a large bowl, combine chocolate, evaporated milk and sugar. Stir the ingredients thoroughly and then blend 2 bottles of Imperial French-Style Ale into the mixture. Chill the cocktail for 2 hours and then serve the drink in fancy glasses. Enjoy!!

1 baking dish 1 cup olive oil 2 Tbsp black pepper 2 lbs haddock fish – fresh and cleaned 1 Tbsp celery salt 1 tsp garlic powder 2 cups mushrooms – halves 2 bottles white wine Butter Favorite bread
Preheat your oven to 350 degrees F. In a baking dish, combine olive oil and black pepper in the dish. Stir the ingredients thoroughly and then place 2 pounds of haddock evenly in the dish. Next, sprinkle celery salt and garlic powder over the fish. Lastly, add 2 cups of mushrooms and 1 bottle of white wine to the dish. Bake the haddock until it flakes easily with a fork – about 25 minutes. Serve this dish with white wine and your favorite buttered bread. 

3 cups ginger beer 1 Tbsp ground ginger ½ cup ginger liqueur 3 ice cubes 1 large container
In a blender, combine ginger beer, ground ginger and ginger liqueur. Blend on “Low” for 1 minute. The beer will foam – let the foam go down and then blend 3 ice cubes into the mixture. Blend on “Low” until the ice is chopped. Let the foam go down and then transfer the cocktail into a large container. Chill the drink for 20 minutes before serving in beer glasses. 

1 large Mason jar 1 cup honey 1 cup lime juice 1 Tbsp black pepper ½ cup celery - chopped ½ cup cucumbers – chopped ½ cup onions – chopped 1 cup bacon crumbles 1 cup corn – precooked 1 cup apple cider vinegar
In a Mason jar, combine honey, lime juice, black pepper and chopped celery. Place a lid on the jar and shake the ingredients gently and then remove the lid. Next, add chopped cucumbers, chopped onions and bacon crumbles to the mixture. Place the lid back on the jar and shake the ingredients for 1 minute. Lastly, add precooked corn and apple cider vinegar to the Mason jar. Place the lid back on the jar and shake the ingredients for 2 minutes. Chill the mixture for 30 minutes and then use the mixture over chicken, meat and even salads.

1 large wine glass 3 chocolate Kisses 1 Tbsp chocolate liqueur 1 cup Prosecco 1 mint sprig
In a large wine glass, combine chocolate Kisses, chocolate liqueur and Prosecco. Chill the cocktail for 30 minutes and then top the glass with a mint sprig. Enjoy!!

1 cup dried chili peppers – red or green 1 Tbsp sea salt 1 cup honey 1 Tbsp lime 1 large bowl 3 cups roasted chicken breast – shredded 3 cups spicy mustard Tortillas 1 small bowl queso fresco – crumbled
Combine dried chili peppers, sea salt, honey and lime in a large bowl. Stir the ingredients thoroughly and then blend 3 cups of shredded roasted chicken breast into the mixture. Next, blend 3 cups of spicy mustard into the mixture and stir the ingredients until well blended. Chill the dip for 30 minutes and then serve the dip with tortillas and crumbled queso fresco. Enjoy!!

1 crock-pot 8 lbs ground chuck – rolled into 3-inch balls ½ cup black pepper 1 Tbsp sea salt 4 cups honey 4 cups onion - chopped 2 cups cold water 4 cups red wine Large bowls 3 cups shredded Le Châtelain Camembert cheese
In a crock-pot, place 3-inch meatballs, made out of 8 pounds of ground chuck, evenly in the appliance. If ground chuck is not available, use ground beef. Next, sprinkle sea salt over the meatballs and then pour 4 cups of honey over the meat. Lastly, pour 4 cups of chopped onions over the meatballs and then add cold water and red wine to the crock-pot. Plug in and turn on the appliance. Set the crock-pot's control to “High” and let the dish cook for 2 hours. Once the cooking process is complete, transfer the meatballs to large bowls. Top each bowl evenly with 3 cups of shredded Le Châtelain Camembert cheese. Enjoy!!

1 large plastic container 4 cups red onions - sliced 4 cups yellow onions -sliced ½ cup black peppercorns 2 cups mushrooms – chopped 3 cups rice vinegar
In a large plastic container, layer red yellows on the bottom of the container first. Next, layer yellow onions, black peppercorns and then mushrooms. Lastly, pour 3 cups of rice vinegar over the ingredients. Place a lid on the plastic container. Refrigerate the container for 24 hours and then use the mixture in salads, over meats and in pastas. 

1 small pot 1 cup lemon juice 1 cup water 1 orange – peeled and chopped ½ cup white vinegar
In a small pot over “Medium” heat, combine lemon juice, water and chopped orange. Stir the mixture until it starts to boil and then blend white vinegar into the drink. Bring the drink to a boil and then let it cool for 3 minutes. Sip the cleanse slowly and savor it!!