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    50 Scrumptious Plates from Mama
    50 Scrumptious Plates from Mama
    50 Scrumptious Plates from Mama
    Ebook108 pages45 minutes

    50 Scrumptious Plates from Mama

    By Trinisse Chanel

    ()

    Read preview

    About this ebook

    Loaded with over 50 luscious,delectable dishes including :
    AMUSE BOUCHES , APPETIZERS, BRUNCH, COCKTAILS, DESSERTS, INTERMEZZO, INTERNATIONAL DISHES, MAIN COURSES, SALADS ,
    SIDE DISHES, SMOOTHIES, SOUPS, and SPECIAL OCCASIONS. Discover recipes for :

    Amaretto Eggnog Cake
    Apricot Ginger Pork
    Asparagus Pasta with Bleu Cheese Sauce
    Banana Doughnuts
    Banana Fritters
    Banana Nut Muffins
    Banana Split Smoothie
    Black Forest Mousse
    Beef with Tomatoes
    Bleu Cheese Chicken and Pasta
    Blueberry Cheesecake Ice Cream
    Brazilian Chicken with Shrimp and Almond Sauce
    Butter Rum Candy Cheesecake
    Butterscotch Sticky Buns
    Candied 'JELLY' Apples
    Caprese S'Mores
    Caramel Apple Smoothie
    Cherry and Blueberry Brunch Biscuits
    Chicken a la Queen
    Chocolate Bread Pudding
    Chocolate Cherry Kiss Cocktail
    Chocolate Raspberry Treasures
    Cinnamon Bun Smoothie
    Crabmeat Dip
    French Cream of Onion Soup
    Gorgonzola Bacon Creamed Potatoes
    Honeydew Ice Cream Intermezzo
    Honey Ham -Pacific Rim style
    Hungarian Goulash
    Italian Style Scotch Eggs
    Italian Wedding Soup
    Lemon Ice
    Lemon Ricotta Pancakes
    Lucky Seven Squares
    Macaroni Salad Extraordinaire
    Noodle Quiche
    October Salad
    Passion Fruit Peach "Soup"
    Pasta Piselli
    Pink Party Punch
    Pistachio Cake
    Pizza Rustica
    Pork a la Lemonato
    Potatoes and Peppers Torta
    Pumpkin Cheesecake
    Raspberry Cream Cheese Coffee Cake
    Remington's Irish Stew
    Roasted Sausages Veronique
    Rugelach Cookies
    Scarlett O'Hara Cocktails
    Sesame Noodles
    Shrimp Bisque with Armagnac
    Southwest Chicken Strudel
    String Beans and Potatoes
    Stuffed Pork Chops
    Tipsy Lobster in Cream Sauce
    and
    Toasted Walnut Broccoli Pasta.

    Is your tummy grumbling and are you salivating yet? Do your belly a favor. Buy this book now!

    C'MON, Take a bite out of this delicious book!

    LanguageEnglish
    PublisherTrinisse Chanel
    Release dateJul 27, 2013
    ISBN9780981466859
    50 Scrumptious Plates from Mama
    Author

    Trinisse Chanel

    Hello, Bonjour,Although I am better known as the author of the Cassie and Chloe series of Children's Adventure fantasy books, I now have two cookbooks published which are geared towards adults.I was born in the United States of America, but I have been fortunate to have been able to travel to quite a few countries and experience many wonderful sights, many of which I write about in my books.I have lived on both the East and West coasts of the United States with my beloved canine "children".My favorite place to be in New York City is inside one of the theatres on Broadway.I have a great love for film, television and stage productions, and enormous respect, admiration, and appreciation of actors and actresses.I simply adore amusement parks, ghost stories, adventure activities, traveling, dogs,the paranormal, and of course the theatre.I have enjoyed white water rafting, surfing, para-sailing, mountain climbing,and sky-diving. I even studied piloting a single engine plane while I lived in New York.Dreams are fascinating to me, and I often incorporate elements of my dreams into my stories.I hope that someday I will have the opportunity to meet Goldie Hawn, and Robert Redford.I enjoy conversations about my favorite films , books, movie stars, and television series, as well as discussions revolving around any travel destination which I have had the pleasure of visiting. Oh, I also get a kick out of horror movies - particularly the older ones, and psychological thrillers.{So, if you ever meet me in person, these are sure fire conversation starters!}I encourage you all to spend more time reading and discovering the many fascinating and incredible worlds inside the imaginations of my fellow dreamers.

    Read more from Trinisse Chanel

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      Book preview

      50 Scrumptious Plates from Mama - Trinisse Chanel

      50 Scrumptious Plates from Mama

      by

      Trinisse Chanel

      Published by Trinisse Chanel at Smashwords

      Copyright 2013 Trinisse Chanel

      ISBN 978-0-9814668-5-9

      Foreward from the Author:

      Food is a fabulous treasure. We are indeed very fortunate to be living

      in this decade; in this century. When we are hungry, all that most of us need to do

      is go to the grocery store or to a restaurant to find the most fabulous array

      of delicious, exotic, and spectacular foods. With very little effort on our

      own parts ,we can taste delicacies from all over the globe. Think of all the

      centuries that have gone by, and the vast number of people who came before us

      who have never had the opportunity to savor the delights of chocolate, or taste a pizza pie.

      Our ancestors could not even begin to dream of the heavenly delights that

      this century's extraordinary chefs, gourmands, and food lovers are creating

      and then sharing with the world's citizens.

      Introduction:

      The recipes contained within this book for the most part have been assembled from my Mother's cupboard files {Thank you Mom!}. This is an eclectic treasure trove of recipes which she collected, enhanced and honed over the years to achieve maximum flavor and satisfaction. I have tried to be clear and concise regarding the instructions so that novice cooks as well as a seasoned chef can benefit equally from these luscious treats. I hope they will satisfy your appetites, and delight your taste buds. ENJOY!

      Table of Contents

      Categories:

      AMUSE BOUCHE

      APPETIZERS

      BRUNCH

      COCKTAILS

      DESSERTS

      INTERMEZZO

      INTERNATIONAL DISHES

      MAIN COURSES

      SALADS

      SIDE DISHES

      SMOOTHIES

      SOUPS

      SPECIAL OCCASIONS

      Amaretto Eggnog Cake

      Apricot Ginger Pork

      Asparagus Pasta with Bleu Cheese Sauce

      Banana Doughnuts

      Banana Fritters

      Banana Nut Muffins

      Banana Split Smoothie

      Black Forest Mousse

      Beef with Tomatoes

      Bleu Cheese Chicken and Pasta

      Blueberry Cheesecake Ice Cream

      Brazilian Chicken with Shrimp and Almond Sauce

      Butter Rum Candy Cheesecake

      Butterscotch Sticky Buns

      Candied 'JELLY' Apples

      Caprese S'Mores

      Caramel Apple Smoothie

      Cherry and Blueberry Brunch Biscuits

      Chicken a la Queen

      Chocolate Bread Pudding

      Chocolate Cherry Kiss Cocktail

      Chocolate Raspberry Treasures

      Cinnamon Bun Smoothie

      Crabmeat Dip

      French Cream of Onion Soup

      Gorgonzola Bacon Creamed Potatoes

      Honeydew Ice Cream Intermezzo

      Honey Ham -Pacific Rim style

      Hungarian Goulash

      Italian Style Scotch Eggs

      Italian Wedding Soup

      Lemon Ice

      Lemon Ricotta Pancakes

      Lucky Seven Squares

      Macaroni Salad Extraordinaire

      Noodle Quiche

      October Salad

      Passion Fruit Peach Soup

      Pasta Piselli

      Pink Party Punch

      Pistachio Cake

      Pizza Rustica

      Pork a la Lemonato

      Potatoes and Peppers Torta

      Pumpkin Cheesecake

      Raspberry Cream Cheese Coffee Cake

      Remington's Irish Stew

      Roasted Sausages Veronique

      Rugelach Cookies

      Scarlett O'Hara Cocktails

      Sesame Noodles

      Shrimp Bisque with Armagnac

      Southwest Chicken Strudel

      String Beans and Potatoes

      Stuffed Pork Chops

      Tipsy Lobster in Cream Sauce

      Toasted Walnut Broccoli Pasta

      Tourtiere Francais / Pastry Pie Crust

      Tropical Tickle Cocktail

      Tuna Salad Deluxe

      Zucchini Bread

      AMUSE BOUCHE

      Pronounced (a-'myuz boosh- French translation: amuses/ entertains the mouth) : a small bite before the meal begins, a small complimentary appetizer offered frequently in dining establishments, ** particularly common in New Orleans.

      Caprese S'Mores

      1 ball of mozzarella, (8-10 ounces) cut into 16 cubes

      16 grape or cherry tomatoes

      16 basil leaves

      16 slices sourdough or garlic bread, each cut in half

      16 presoaked (in water) skewers

      Arrange the mozzarella, tomatoes, basil, and bread in serving bowls. Preheat your grill to high. Skewer a cube of mozzarella and a grape or cherry tomato, and roast it over the flame to melt and brown the cheese. Use a butter knife to scrape the cheese off the skewer and place the cheese and tomato onto a piece of the bread. Top with basil and another piece of bread. Squeeze the bread together and enjoy a savory, gooey delight.

      Passion Fruit Peach Soup

      3 cups peeled, sliced peaches

      1 cup papaya juice

      1 cup passion fruit juice

      1/2 cup sweetened vanilla almond milk or vanilla rice milk

      1 tablespoon fresh lemon juice

      3 tablespoons peach brandy

      Peel and chop 1 cup of peaches and set aside. In a blender or food processor, puree the remaining

      peaches with the papaya fruit juice. Transfer it to a mixing bowl, and whisk in the passion fruit juice and

      the rice or almond milk, lemon juice, and optional brandy. Serve chilled, topped with the reserved

      chopped peaches. Yields 6 servings, 120 calories each serving.

      Tipsy Lobster in Cream Sauce

      2 cooked lobsters, meat picked out ( 1 to 1 & 1/4 lb each)

      1 stick salted butter

      1/2 pint heavy cream

      1/2 cup grated Gruyere or Emmentaler cheese, grated

      1/4 cup cognac ( or you can substitute either brandy/bourbon/or whiskey in place of cognac)

      1/4 cup white wine

      1 Tablespoon minced garlic

      2 diced scallions

      Salt

      Pepper

      Melt butter and saute scallions and garlic over a low flame. Season them lightly with salt and ground pepper. Add cognac. Utilizing a long fireplace match and using much caution, carefully set the cognac aflame. Keep a safe distance from pan until the flame dies out. Add the wine. Raise the temperature to medium and bring to a boil. Cook until the content is reduced by half. Add the cream and simmer about 15 minutes until thick. Add cheese and additional seasoning if needed. Stir in the lobster meat and heat through. Serve in an elegant dish or glass over rice, toast or noodles.

      Yields up to 4 servings.

      APPETIZERS

      Crabmeat Dip

      8 ounces fresh crabmeat, drained

      One- 3 ounce package of cream cheese, softened

      1/2 cup of full fat mayonnaise

      1/4 cup minced onion or scallion

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