Finger Licking American Recipes: La Petite Chef
By Jay Simpson
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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.
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
Jay Simpson - Children's Cookbooks
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Titles in the series (6)
Sizzling Steak Recipes: La Petite Chef Rating: 0 out of 5 stars0 ratingsTantalising Tagine Dishes: La Petite Chef Rating: 0 out of 5 stars0 ratingsFinger Licking American Recipes: La Petite Chef Rating: 0 out of 5 stars0 ratingsBoa Cozinha Portuguese Recipes- La Petite Chef Rating: 0 out of 5 stars0 ratingsTres Bien French Recipes: La Petite Chef Rating: 0 out of 5 stars0 ratingsSpanish La Comida Recipes Rating: 5 out of 5 stars5/5
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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