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Finger Licking American Recipes: La Petite Chef
Finger Licking American Recipes: La Petite Chef
Finger Licking American Recipes: La Petite Chef
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Finger Licking American Recipes: La Petite Chef

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About this ebook

Enjoy this creative family cookbook which will help teach your children the art of making great American dishes. It has a comprehensive variation of American dishes and methods of how to cook the recipes. Become a more confident family, learning to cook in the kitchen & enjoy your creations.

LanguageEnglish
Release dateJun 9, 2013
ISBN9781301497768
Finger Licking American Recipes: La Petite Chef
Author

Jay Simpson

I am a writer who has a keen interest in cooking, I have written 'La Petite Chef' range of ecookbooks to help children learn about cuisine from all around the world and cook delightful dishes that will inspire them and increase their confidence in the kitchen.

Read more from Jay Simpson

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    Book preview

    Finger Licking American Recipes - Jay Simpson

    Finger Licking

    American Recipes

    Jay Simpson

    Smashwords Edition

    Copyright 2013 Wingback Books

    CONTENTS

    Rules of a safe kitchen

    SOUP

    Creamy Mushroom Soup

    Irish Potato Soup

    Cream Cheese Chicken Soup

    Country Ham and Split Pea Soup

    Spicy Sausage and Kale Soup

    Roast Chicken Noodle Soup

    Pastafazool - Pasta and Bean Soup

    Cream of Tomato Soup

    Vegtable Soup

    CHOWDER

    Roast Salmon over Potato Leek Chowder

    Bacon, Black Bean and Corn Chowder Recipe

    Bacon and Potato Chowder

    Manhattan Clam Chowder

    New England Corn Chowder

    SALAD

    Winter Slaw - A Crunchy Apple Coleslaw

    California Coleslaw 

    Honey Mustard Coleslaw 

    Sour Cream Potato Salad Recipe

    Beet and Pear Salad with Walnuts and Goat Cheese

    Balsamic Summer Peaches and Greens Salad

    Mozzarella Stuffed Cherry Tomatoes

    Waldorf Salad with Roast Turkey

    The Cobb Salad

    Red Pepper and Fresh Corn Salad Recipe

    Pear and Pomegranate Winter Salad

    Fried Goat Cheese Croutons

    Shrimp Salad with Creamy Fresh Herb Dressing

    SANDWICHES

    Barbecue Beef Sandwich

    Italian Pork Sloppy Joe Sandwich Recipe

    Chicken and Baked Brie Ciabatta

    Maine Lobster Roll (Sandwich)

    Muffaletta: A Taste of New Orleans

    BURGERS

    NY Hamburger

    Caesar Burger

    Bacon Double Cheese Stuffed Burgers

    Blue Cheese Burger

    Cajun Burger

    Green Chili Valley Burgers

    Gyro Burger

    Lamb Sliders with Creamy Yogurt Sauce

    Little Italy Sausage Burger 

    Mushroom Stuffed Burger

    Sweet-Hot Thai Burger

    Tex-Mex Burger

    Chicken Patties With Mushrooms

    PIZZA DISHES

    New York Style Pizza Dough

    Pizza Meatloaf

    New York Style Pizza

    Pepperoni Calzone Pizza 

    Sloppy Joes Pizza

    Meatball Pizza

    STEAKS

    Burgundy New York Steak Sauce

    Spicy Hot New York Steak Rub

    New York Pepper Steak Spicy Chili Pepper Steak

    Grilled New York Strip Steak with Mushrooms

    Sweet and Sour Maple Glazed NY Steak

    Bourbon New York Steak Marinade

    Dijon New York Steak

    MAIN DISHES

    MEAT

    Brunswick Stew

    Chicken Verde

    Open-Face New York Steak Sandwich with Garlic Balsamic Pan-Sauce

    Oven-Fried Buffalo Chicken Wings

    Southern Fried Chicken

    Fiery Fried Chicken

    Sausage and Chicken Gumbo

    Sausage and Shrimp Jambalaya with Rice

    Buttermilk Cornbread

    Texas Chilli

    Classic Three Bean Chili

    White Chili - Spicy White Bean and

    Chicken Chili Recipe

    New England Beef Stew

    Classic Meat Loaf

    Macaroni and Cheese with Roasted Tomatoes

    FISH DISHES

    Crawfish Etouffee

    Cioppino - San Francisco's Seafood Stew

    Southern Fried Catfish

    Maryland Crab Cakes

    Fried Oyster Stew with Cream of

    Cauliflower and Chervil

    Georgia Shrimp and Grits Recipe

    Garlic Shrimp

    Shrimp Etouffee Recipe

    Shrimp and Bean Stew

    DESERTS

    American Pumpkin Pie Recipe

    Fruit and Nut Oatmeal Breakfast Cookies

    Fresh Peach Tartlets

    Chocolate Fudge

    Rhubarb Crisp

    Apple Crisp Pie

    Old Time Apple Pie

    Apple Oatmeal Cinnamon Muffins

    Blueberry Corn Muffins

    Caramel Apple Pecan Pie

    Creamy Peanut Butter Cookies

    Baked Fresh Cherry Custard

    Chocolate Truffles with a Hint of Chili Pepper

    Triple Chocolate Cake

    NY Chocolate Mousse

    Kentucky Butter Cake Recipe

    Shortbread Cookie 

    Walnut Pie

    Orange Cornmeal Cake

    New York Cheesecake

    Food Safety - Rules of a Safe Kitchen

    Wash fruits and veggies thoroughly to make sure they are clean and ready to cook

    Don’t eat old leftovers, old meals quickly multiply bacteria which could give you food poisoning

    Baggy clothes should never be worn, they can catch fire on cookers

    Clean counters and cooking surfaces, to eliminate bacteria

    Don’t cook without an adult, young children need supervision at all time when handling knives and using cookers

    No foil or metal in microwave, this is very dangerous and could cause a fire

    Point knife away from yourself, to avoid cuts if your hand slips

    Use potholder or oven mitts for hot pots and pans, pans and plates can get very hot and burn your hands

    Throw away food that falls on the floor, to avoid food contamination

    Wash hands, to avoid spreading bacteria

    Ask for help, when reading a cookbook ask for help if you are not sure about anything

    Enjoy your experience, and enjoy what you’ve cooked you deserve it!

    SOUP

    Creamy Mushroom Soup

    Ingredients:

    Makes 8 Bowls

    1/4 cup butter

    1 1/2 pounds brown or white button mushrooms, sliced

    1/2 pound shiitake mushrooms, stems removed, sliced

    2 leeks (white and light green parts only), halved, sliced thin

    2 garlic cloves, sliced

    6 cups beef broth, or as needed

    1/2 cup cream

    salt and fresh ground black pepper to taste

    1/4 cup chopped fresh parsley

    Method:

    Melt the butter in a large pot over medium heat. Add mushrooms and cook stirring occasionally until mushrooms are lightly browned, and the juices have evaporated, about 10-15 minutes. Add the leeks and sauté 5 minutes. Add the garlic and beef broth, and turn the heat up to medium-high. When the soup comes to a boil, reduce heat to low, cover and simmer slowly for 40 minutes. Turn off heat, uncover, and allow to cool for 15 minutes.

    Carefully puree the soup (in small batches) in a blender until very smooth. Pour soup back into the pot, and stir in the cream (more broth can be added to adjust the thickness if desired). Bring back to a simmer, and season with salt and fresh ground black pepper to taste. Serve hot, topped with chopped fresh parsley.

    Irish Potato Soup

    Makes about 8 Cups

    Ingredients:

    2 tablespoons butter

    2 cups chopped onion

    1 cup chopped celery

    1 teaspoon minced garlic

    3 1/2 pounds russet potatoes, peeled and chopped

    8 cups chicken broth

    2 cups shredded sharp Cheddar cheese

    2 cups shredded sharp Cheddar cheese

    1 cup chopped green onion

    1 1/2 teaspoons salt

    1 teaspoon ground black pepper

    Garnish: shredded sharp Cheddar cheese, sliced green onion

    Method:

    In a large heavy-bottomed pot, melt butter over medium-high heat. Add onion, celery, and garlic; cook for 4 minutes, or until vegetables are softened. Add

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