in the kitchen - connx solutions7. assemble the parts…and the snowman is done breakfast baked...

CONNX Best Practices—in the kitchen

2

Contents

Appetizers and Side Dishes ........................................................................................... 4

Bacon Wrapped Asparagus .......................................................................................................................................... 4

Black Bean and Corn Dip .............................................................................................................................................. 4

Black Bean and Mango Salsa ....................................................................................................................................... 4

Five Spice Black Beans (Crockpot) .............................................................................................................................. 4

Crab Cakes ........................................................................................................................................................................ 5

Hummus ............................................................................................................................................................................ 5

Garlic Mashed Potatoes ................................................................................................................................................ 6

Mexican Rice .................................................................................................................................................................... 6

Salsa ................................................................................................................................................................................... 6

Sweet & Sour Sauce ....................................................................................................................................................... 7

Syrian Stuffing (Hashwee) ............................................................................................................................................ 7

Christmas Snowman ...................................................................................................................................................... 7

Breakfast ......................................................................................................................... 8

Baked Oatmeal ................................................................................................................................................................ 8

Blueberry Coffee Cake ................................................................................................................................................... 8

French Toast ..................................................................................................................................................................... 9

German Pancake ............................................................................................................................................................. 9

Libby’s Pumpkin Bread ............................................................................................................................................... 10

Steel-Cut Oats ................................................................................................................................................................ 10

Main Dishes .................................................................................................................. 11

Apricot Chicken ............................................................................................................................................................. 11

Bacon Cheeseburger Pasta ......................................................................................................................................... 11

Lubee Ah Laham (Lamb Stew) ................................................................................................................................... 11

Maple Glazed Ribs ........................................................................................................................................................ 12

Macaroni & Cheese ...................................................................................................................................................... 12

Beef Taco ........................................................................................................................................................................ 13

Tomato Pepper Chicken .............................................................................................................................................. 13

BBQ Rotisserie Roast with Special Sauce ................................................................................................................ 13

Marinara from Reggio Calabria, Italy ...................................................................................................................... 15


3

Snacks ............................................................................................................................ 16

Pepernoten (Pepper Nuts) ......................................................................................................................................... 16

Seasoned Pretzels ......................................................................................................................................................... 16

Smoothies ....................................................................................................................................................................... 16

Scone with Tomato and Blue Cheese ....................................................................................................................... 17

Soups and Salads ......................................................................................................... 17

Black Bean Soup with Salsa Verde ........................................................................................................................... 17

Caesar Salad ................................................................................................................................................................... 18

Minestrone Soup .......................................................................................................................................................... 18

Orzo Pasta Salad ........................................................................................................................................................... 18

Hot Chicken Salad ........................................................................................................................................................ 19

Tortilla Soup .................................................................................................................................................................. 19

Desserts ......................................................................................................................... 20

Quick Brownies ............................................................................................................................................................. 20

Busy Mom’s Almond Roca.......................................................................................................................................... 20

Chocolate Chip Cookies (best in the world) ........................................................................................................... 20

Cranberry Almond Tart ............................................................................................................................................... 21

Double Frosted Brownies ........................................................................................................................................... 21

Mints ................................................................................................................................................................................ 22

World’s Best Oatmeal Chocolate Chip Cookies ..................................................................................................... 22

Rocky Road Fudge ........................................................................................................................................................ 22

Yummy Dessert ............................................................................................................................................................. 23


4

Appetizers and Side Dishes

Bacon Wrapped Asparagus A Tech Support Favorite

DIRECTIONS:

1. Preheat oven to 400 degrees

2. Divide asparagus into bundles of 3-4 spears

3. Wrap each in a slice of bacon

4. In a saucepan, melt a stick of butter, ½ cup brown sugar, 1 tbsp. soy sauce, ½ tsp. garlic salt, and ¼

tsp. black pepper and bring to a boil

5. Pour mix over bundles and bake until bacon looks done

Black Bean and Corn Dip A Customer Service Favorite

INGREDIENTS:

1 can corn, drained

1 can black beans, drained and rinsed

2/3 cup salsa

½ tsp. chili powder

½ tsp. cumin

DIRECTIONS:

1. Mix together salsa, chili powder and cumin

2. Add corn and black bean

Enjoy with Fritos Scoops or Tostitos Scoops

Black Bean and Mango Salsa An Engineering Favorite

INGREDIENTS:

1 Packet Good Seasons Italian salad dressing

mix

1 can black beans, drained and rinsed

10oz frozen corn, thawed

1 cup chopped mango

½ cup chopped red pepper

1/3 cup chopped red onion

1/3 chopped cilantro

¼ cup lime juice

DIRECTIONS:

Mix all ingredients until well blended. Cover. Refrigerate at least one hour. Serve with grilled chicken

or tortilla chips. To make as a salad add 1½ cups cooked brown rice

Five Spice Black Beans (Crockpot) An Engineering Favorite

INGREDIENTS:

1 package black beans

2 tsp. salt

1 tsp. cumin

Bay leaf

5 of more shakes of red pepper

Lots of black pepper


5

DIRECTIONS:

1. Rinse black beans and picked through them, let them soak overnight

2. Place black beans in crockpot and cover with water an inch above the beans

3. Add remaining ingredients and cook on high all day

4. Serve over rice with fresh salsa, chips, cheese, and/or sour cream. Brown rice is good and can

replace white

Crab Cakes A Sales Favorite

INGREDIENTS:

Remoulade Sauce

½ C mayo

2 T fresh parsley

1 T Dijon mustard

1 T chopped capers (optional- I don’t use)

1 T pickle relish

1tsp. fresh tarragon or ¼tsp. dried

1tsp. anchovy paste

1 lb. crab, flaked and picked over

1 C bread crumbs (use ½, Italian style)

¼ C minced green onion

1 lrg. egg, beaten

1tsp. dry mustard

1tsp. Worcestershire sauce

¼tsp. salt & pepper each

½ C unflavored dry bread crumbs (use panko

or Italian)

2 T vegetable oil

DIRECTIONS:

1. Combine remoulade sauce in bowl, makes 2/3 C

2. Combine crab, fresh bread crumbs (sourdough might work well or regular bread crumbs), green

onions, egg, mustard, Worcestershire, salt and pepper in large bowl, mash till well blended. Spread

dry (panko) bread crumbs on wax paper. Shape into 8 3”patties. Coat w/bread crumbs

3. Heat 1T oil in large nonstick skillet over med-hi heat, Add 4 crab cakes and cook till golden, 2-3 min

per side. Repeat w/ remaining cakes. Serve w/ sauce

Hummus A Sales Favorite

INGREDIENTS:

1 can chick peas

3 tbsp. Tahini

1 clove garlic

½ tsp. salt

Juice of 2 lemons

DIRECTIONS:

1. Cook chick peas in saucepan for about 5 minutes

2. Crush garlic with the salt, and add tahini and lemon juice. Mix well

3. Put all ingredients in a food processor and run until mixture is smooth

4. Add more lemon or garlic as you like

5. Thin with cold water (or olive oil for smoother) to desired consistency


6

Garlic Mashed Potatoes A QA Favorite

INGREDIENTS:

6 large Yukon gold potatoes

3 cloves garlic

½ cup chicken broth

2 tbsp. olive oil

½ tsp. salt and white pepper

DIRECTIONS:

1. Peel and cut potatoes, place in steamer or boiling water for 15 minutes, until tender

2. Drain cooked potatoes into a colander, let sit

3. Add olive oil to pan used to cook potatoes

4. Press or finely chop garlic, then add to olive oil. Sauté until lightly golden

5. Add chicken stock to pan, bring to simmer

6. Add salt and pepper

Mexican Rice An Engineering Favorite

INGREDIENTS:

3 Tbs cooking oil

1 cup uncooked long grain rice

1 tsp garlic salt

1/4 cup chopped onion

1/2 cup tomato sauce

1 1/2 cup chicken broth

DIRECTIONS:

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed

and golden. While rice is cooking, sprinkle with salt

2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce

heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork

Salsa An HR Favorite

INGREDIENTS:

1 can black-eyed peas (drained)

1 can shoe peg corn (drained)

1 jar chopped pimento (drained)

1 large green bell pepper chopped (use which

ever color of pepper you would like – red,

yellow, orange)

1 medium onion chopped

1 chopped avocado (added just prior to

serving)

Marinade:

¾ cup sugar

½ cup vinegar

½ cup vegetable oil

1 bottle Tiger Sauce (found near

Worcestershire sauce in store)

Salt and Pepper to taste

DIRECTIONS:

Mix all of the ingredients together, except the avocado, in a dish that has a cover. Mix the marinade

ingredients together and pour the marinade over the mixture, cover and refrigerate for several hours


7

or overnight. Before serving, chop up the avocado and add to the mixture. Serve with tortilla chips or

can be used as a salad or cold side dish

Sweet & Sour Sauce A Finance Favorite

INGREDIENTS:

3/4 c. sugar

1/3 c. ketchup

1/4 t. salt

2/3 c. water

1 T. soy sauce

3 1/2 T. cornstarch mixed with 1/3 c. cold water

1/2 cup pineapple

1 green pepper chopped fine

1 T. cooking oil (if needed for meat)

DIRECTIONS:

1. Bring the sugar, ketchup, salt, water and soy sauce to a boil in saucepan

2. Add cornstarch, pineapple, green pepper and cooking oil

3. Pour over cooked meat (chicken or pork). Let simmer till desired thickness

Syrian Stuffing (Hashwee) A Sales Favorite

INGREDIENTS:

2 cup rice

1 lb. lamb – coarsely ground

¼ cup pine nuts

1½tbsp.s salt

2 cups chicken broth

2 cups water

Salt and pepper to taste

Cinnamon (enough to cover lamb)

DIRECTIONS:

1. Brown meat (covering lamb with cinnamon), pine nuts and seasonings in large saucepan

2. Wash and drain rice. Add rice to meat mixture and stir. When rice attains dry appearance, add

chicken broth and water

3. Stir once, bring to fast boil and reduce heat to low

4. Cook for 15 minutes (or until rice is done)

Christmas Snowman An HR Favorite

INGREDIENTS:

Plain cooked rice (1 small bowl worth)

1 small red wiener sausage

Nori seaweed as needed

Cheese as needed

Carrot as needed

Ketchup as needed

DIRECTIONS:

1. Make two round onigiri rice balls, filled with fillings of your choice. Make the body part a bit smaller

than the head

2. Make the parts: The eyes are nori...the nose is a carrot piece...the mouth is nori...the cheeks are

ketchup...and the buttons are nori

3. Cut one end of the red wiener sausage, and cut the rest in half lengthwise


8

4. Shape the potato salad into a cone, and decorate with the carrots, broccoli, and mixed vegetables.

5. Make the scarf - Take one half of the wiener sausage and cut it into half again. Cut one end of one

piece like a ribbon

6. Make the hat - Wrap a thin strip of cheese around the cut off end of the wiener sausage. Secure it

on the onigri with a pick or a broken strand of uncooked spaghetti and it won't roll around!

7. Assemble the parts…and the snowman is done

Breakfast

Baked Oatmeal An Administration Favorite

INGREDIENTS:

2 cups oatmeal

1 ½ t. baking powder

½ t. salt

1 cup milk

2 eggs

¼ cup oil

½ cup brown sugar

DIRECTIONS:

(This recipe is for an 8x8 size pan. Double it for 9x13)

Preheat oven to 325 degrees. Combine oatmeal, baking powder and salt. Mix mile, eggs, oil and

brown sugar. Add liquid to oatmeal. Mix and stir well. Bake at 325 for 45 minutes or 35 minutes for

individual dishes. Serve hot topped with vanilla yogurt. May add ½ cup raisins, craisins, blueberries

(yum!), or nuts if desired

Blueberry Coffee Cake An Engineering Favorite

INGREDIENTS:

3/4 c. sugar

1/4 c. soft margarine

1 egg

1/2 c. milk

1 1/2 c. flour

2 tsp. baking powder

½ tsp. salt

1 c. blueberries

Streusel: cinnamon, brown sugar

DIRECTIONS:

1. Mix together sugar, margarine and egg. Stir in milk, flour, baking powder and salt. Add

blueberries.

2. Place in greased 9x9 pan. Sprinkle cinnamon, then brown sugar on top

3. Bake 25-35 minutes at 375*

4. (Recipe easily doubles for 9x13 pan)


9

French Toast An HR Favorite

INGREDIENTS:

8 - Large slices hearty white sandwich bread

1 ½ cups whole milk, warm

3 large egg yolks

3tbsp.s light brown sugar

½tsp. cinnamon

2tbsp. unsalted melted butter

2tbsp. butter for cooking

¼tsp. salt

1tbsp. vanilla extract

DIRECTIONS:

Serves 4. For best results, choose a good firm, high-quality sandwich bread, Set the griddle

temperature to 350 degrees and use the entire amount of butter for cooking. This is for perfect

French toast, Step 1 is for ultimate

1. Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in

rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist),

about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5

minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.

2. Whisk milk, yolks, sugar, cinnamon, 2tbsp.s melted butter, salt, and vanilla in large bowl until well

blended. Transfer mixture to 13- by 9-inch baking pan

3. Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm

slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining

slices. Place soaked bread on another baking sheet or platter

4. Heat ½tbsp. butter in 12-inch skillet over medium-low heat. When foaming subsides, use slotted

spatula to transfer 2 slices soaked bread to skillet and cook until golden brown, 3 to 4 minutes. Flip

and continue to cook until second side is golden brown, 3 to 4 minutes longer. (If toast is cooking too

quickly, reduce temperature slightly.) Transfer to baking sheet in oven. Wipe out skillet with paper

towels. Repeat cooking with remaining bread, 2 pieces at a time, adding ½tbsp. of butter for each

batch

German Pancake A Customer Support Favorite

INGREDIENTS:

3 eggs

2/3 cup floor

2/3 cup milk

3 tbsp. butter

Lemon juice

Powdered sugar

Maple syrup

DIRECTIONS:

1. Heat oven to 475 degrees. Place oven safe skillet into oven to heat. Meanwhile blend eggs, milk

and flour in blender, just until mixed

2. When oven is hot. Melt butter in skillet and swirl until sides are coated. Pour eggs mixture into

skillet

3. Bake for 10 minutes until fluffy and browned

4. Top with lemon juice and powdered sugar. Roll up and serve with maple syrup


10

Libby’s Pumpkin Bread A QA Favorite

INGREDIENTS:

2 cups all-purpose flour

2tsp.s pumpkin pie spice

2tsp.s baking powder

1tsp. salt

1/2tsp. baking soda

1 can (15 ounces) pumpkin

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup Evaporate milk

1 large egg

1 large egg white

1tbsp. vegetable oil

1/4 cup chopped nuts

DIRECTIONS:

1. PREHEAT oven to 350° F. Grease 9 x 5-inch loaf pan

2. COMBINE flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl

3. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large

mixer bowl

4. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts

5. BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean

6. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely

Steel-Cut Oats An Engineering Favorite

INGREDIENTS:

6 cups water

1/2tsp. fine-grain sea salt

1-1/2 cups steel-cut oats

DIRECTIONS:

Serves 5 at once, or a workweek of tasty breakfasts for 1

Cook up a batch on Sunday night and you're set with breakfast for the week

1. Boil the water in a saucepan. Add the salt then oats, stir slowly

2. Lower the heat and allow the oats to barely simmer, uncovered, for about 35 to 40 minutes. You

want just a hint of activity in the pot as the oats cook down, like a sluggish lava field emitting only the

occasional plop. As far as consistency goes, if you like your oats on the thin side, opt for less time. For

more structure, cook a bit longer

3. Season with additional salt, as needed. Seasoning with salt is important; it helps the oat flavor really

come forward, which is necessary even if you’re going to add a sweet topping. Our main topping:

Golden raisins, toasted almonds, maple syrup, brown sugar, milk, or extra-chunky natural applesauce


11

Main Dishes

Apricot Chicken An Engineering Favorite

INGREDIENTS:

½ cup apricot preserves

2 T. soy sauce

1 T. chicken broth

1 T. vegetable oil

1 T. cornstarch

1 t. minced garlic

¼ t. ginger

1 lb. boneless skinless chicken breasts, cut into

strips

1 medium green pepper, chopped

½ cup salted cashews

DIRECTIONS:

In a large bowl, combine the first seven ingredients. Add chicken and toss to coat. Transfer to a

shallow microwave-safe dish. Cover and microwave on high for 3 minutes, stirring once.

Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken juices

run clear, stirring once. Let stand for 3 minutes. Serve with rice

Bacon Cheeseburger Pasta A Tech Support Favorite

INGREDIENTS:

1 lb rotini pasta

1 lb ground beef

1/2 cup chopped onion

1 package bacon, cooked and crumbled

1 can condensed tomato soup

Grated cheddar cheese

DIRECTIONS:

1. Cook pasta according to package directions

2. While pasta is cooking, cook ground beef and onion in a skillet until meat is crumbled and

completely cooked through

3. Drain off any fat. When pasta is done cooking, drain, reserving about 1/2 cup of pasta liquid

4. Put drained pasta back into cooking pot. Add cooked ground beef, crumbled bacon, reserved pasta

liquid, and condensed soup directly from can

5. Stir all together and cook over medium heat just until hot. Sprinkle individual servings with grated

cheddar cheese

Lubee Ah Laham (Lamb Stew) A Sales Favorite

INGREDIENTS:

2 # green beans

1 ½tsp. salt

1 # lamb cubed

½tsp. pepper

1 medium size onion

¼tsp. cinnamon (I use 2-3X amount)

1 – 20 oz. can whole tomatoes

1 c. water

1 small can tomato sauce

DIRECTIONS:


12

1. String and cut green beans, wash and drain (I use frozen and skip this step)

2. Brown meat with onions in melted butter and add spices

3. Combine beans with meat. Cover and steam for 15 minutes

4. Add tomatoes and water and cook over low heat approximately 1 hour. Serve over rice pilaf

Maple Glazed Ribs An Exec Team Favorite

Prep time: 15 minutes

Cook time: 1 hour, 25 minutes

Ready in: 3 hours, 40 minutes

Serves: 6

INGREDIENTS:

3 pounds of baby back pork ribs

¾ cup maple syrup

2tbsp. packed brown sugar

2tbsp.s ketchup

1tbsp. cider vinegar

1tbsp. Worcestershire sauce

1/2tsp. salt

½tsp. mustard powder

DIRECTIONS:

1. Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender.

Drain, and transfer ribs to a shallow dish

2. In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire

sauce, salt, & mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool

slightly, then pour over ribs, and marinate in the refrigerator for 2 hours

3. Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a

small saucepan, and boil for several minutes

4. Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until

nicely glazed

Macaroni & Cheese A Tech Support Favorite

INGREDIENTS:

2 cups uncooked elbow macaroni (7 ounces)

1/4 cup margarine or butter

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground mustard (dry)

1/4 teaspoon Worcestershire sauce

2 cups milk

2 cups shredded or cubed sharp Cheddar

cheese (8 ounces)

DIRECTIONS:

1. Heat oven to 350°

2. Cook macaroni as directed on package

3. While macaroni is cooking, melt margarine in 3-quart saucepan over low heat. Stir in flour, salt,

pepper, mustard and Worcestershire sauce

4. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat

5. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute


13

6. Stir in cheese. Cook, stirring occasionally, until cheese is melted

7. Drain macaroni. Gently stir macaroni into cheese sauce

8. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly

Beef Taco A QA Favorite

INGREDIENTS:

1 lb. ground beef

1 can tomato soup (10 ½ oz.)

1 cup salsa

½ cup milk

6 flour tortillas or 8 corn tortillas (6” or 8”) cut

in to about 1” pieces.

1 cup shredded Cheddar Cheese

DIRECTIONS:

1. In a skillet over medium-high heat, cook the meat until browned, stirring to separate. Pour off any

fat

2. In a large bowl, mix the soup, salsa and milk. Then add the meat, tortillas and half of the cheese.

Stir to mix thoroughly and then pour the mixture into a 2 quart shallow baking dish

3. Cover with foil and bake at 375 for 30 minutes or until hot. Sprinkle with the remaining cheese.

Serves 4

Tomato Pepper Chicken A Marketing Favorite

INGREDIENTS:

2 ½ lb. broiler-fryer chicken

¼ cup shortening

½ cup all-purpose flour

2 cups thinly sliced onion rings

1 small green pepper, chopped (about ½ cup)

2 cloves garlic, crushed

1 – 16 oz can whole tomatoes, drained

1 – 8 oz can tomato sauce

4 oz. sliced mushrooms

1tsp. salt

¼tsp. dried oregano leaves

DIRECTIONS:

1. Cut chicken into pieces, cut each breast half into halves

2. Heat shortening in 12” skillet. Coat chicken with flour

3. Cook chicken in shortening over medium heat until light brown, 15 to 20 minutes

4. Remove chicken from skillet

5. Add onion rings, green peppers and garlic to skillet

6. Cook and stir over medium heat until onion and green pepper are tender.

7. Stir in remaining ingredients. Add chicken

8. Cover tightly and simmer until thickest pieces are done, 30 to 40 minutes

9. Good served with rice or noodles

BBQ Rotisserie Roast with Special Sauce An Exec Team Favorite

INGREDIENTS:


14

Good cut boneless rib eye roast (12-15lb serves

20+). Adjust accordingly. Have butcher trim off

some of the fat

2 Shallots chopped (minced)

1 box mushrooms (sliced)

¼ cup whiskey/bourbon

6oz Heavy Cream

1tbl corn starch (if thicker sauce desired)

¼cup Worcestershire

3 bottles - Mesquite with lime juice (Lowry's)

½ cup red wine (Dry Better)

Kosher salt

DIRECTIONS:

Create Marinade (in a bowl):

1. 3 bottles - Mesquite with lime juice (Lowry's)

2. Add some Lea & Perrins Original Worcestershire sauce - eye ball not huge amount like 1/4 cup or

less

3. Red Wine - Dry is better than sweet. Similar to Worcestershire amount but maybe 1/2 cup - this

thins out the marinade a bit

4. Some salt - I just add a little kosher salt here… not huge amount - salt dries out the meat

5. Note: this is all for flavor not tenderizing - nothing helps tenderize other than getting a good cut of

meat

Injecting Instructions:

1. Tie roast with string (baking string … doesn't catch fire). Make the roast round … it’s sort of flat

when you buy it. Tying it keeps it round for grilling

2. Strain marinade preparation to remove herbs otherwise injector will not function correctly

3. Note: put marinade in narrow tall container (easier to fill injector)

4. Inject marinade with a syringe injector. Use the whole bowl full. Inject non-fat side. It will run out

onto the platter… That’s ok. I place the roast back in the Styrofoam platter it came in

5. Wrap with saran wrap - place back in fridge overnight (is best). 24 hours

Cooking Roast:

1. Leave roast out of fridge at least 1 hour before cooking. Room temperature for roast helps insure it

cooks evenly

2. Coat fat side with Montreal Steak Season

3. Coat nonfat side and ends with Johnny's seasoning salt

4. Place BBQ rotisserie bar directly down the center of the roast

5. Mount roast in Grill. Place drip pan underneath the roast

6. Pour in 4 cans of beef broth into drip pans

7. Light rotisserie infrared burner - leave on high

8. Close lid. Check from time to time. Note: I use a pliers to tighten the spike end holders - heat tends

to loosen

9. 160 degrees is well done. It take approximately 2 1/2 hours to get to 160 degrees. For medium rare

cook less time

10. Remove string while still on rotisserie (it's easier)

11. Remove from BBQ, cover with tin foil and let rest for 15 minutes or more prior to cutting

12. Note: it will continue to cook after removing from heat so "done" on the grill is just before really

done

Special Sauce:


15

1. Boil the beef broth and reduce it (no lid) for 20 plus minutes maybe longer. Reduce to half volume.

2. Add the shallots

3. Add the mushrooms - continue to reduce moisture from mushrooms 10 minutes.

4. Add the whiskey/bourbon

5. If adding corn starch I place in small cup, add a tiny bit of cold water and stir until mixed (no

lumps), then I add heavy cream to the mixture and stir

6. Reduce the heat a bit and let cool down (this prevents curdling)

7. Add the Heavy Cream mixture. Stir constantly. Turn up heat slightly and wait till it boils. It will

thicken as it heats up. Watch constantly at this point

8. When thickness reaches your desired level, turn burner off and serve

Marinara from Reggio Calabria, Italy A Sales Favorite

INGREDIENTS:

Two large cans 16 oz. of whole tomatoes

One small can 10 oz. of tomato paste

½ teaspoon of salt

½ teaspoon of black pepper

1 medium size garlic

1 quarter cup of fresh parsley

I quarter cup of fresh basil chopped or whole.

(We like whole leave)

¼ teaspoon of sugar

Olive oil

Your option of fresh shrimp (large or medium

size) or Italian sausage.

DIRECTIONS:

1. *Pre-hand squeeze the whole tomatoes to break them up and have them ready to put into the

sautéed garlic.

2. Dice garlic into very small digestible size pieces. Use less if you like.

3. Sauté the garlic in olive oil in a fry pan. All ingredients will be soon added to this pan and will be

used to cook the sauce and shrimp or sausage as well.

4. Sauté the garlic until it is just about to turn light golden. No not overcook the garlic. As soon as

the garlic is sautéed immediately add the pre hand squeezed tomatoes and stir in.

5. Stir in can of tomato paste. Add in salt, pepper, parsley. Bring to a low simmer and cover to cook

at low simmer (Very very very low bubbling) for 1 hour.

6. If you are going to add whole Italian sausage now is the time to add it. We always cook the

sausage in the sauce while the sauce is simmering and cooking. We use fresh sausage. (I wouldn’t

add frozen sausage – pre-thaw first)

7. **If adding shrimp instead of sausage wait until 5-6 minutes before you are ready to serve and

add the shrimp to your simmering sauce as the fresh shrimp will cook quickly in the sauce.

8. Either way add the basil in the last 10 minutes before so not to cook out the flavor of the basil.

9. Don’t forget to stir frequently and taste as you go…..a little more salt, pepper, and even a little

onion powder may suit your taste.


16

Snacks

Pepernoten (Pepper Nuts) A Tech Support Favorite

INGREDIENTS:

1 cup soft shortening

1tsp. cinnamon

1 ½ cups sugar

½tsp. cloves

1 egg

½tsp. ginger

½ cup corn syrup (room temp.)

2tsp. soda

¼tsp. Anise oil

3 ½ cups flour

DIRECTIONS:

1. Cream shortening and sugar. Add beaten egg, syrup, and anise oil

2. Add spices, soda and flour gradually. Mold into long rolls about

3. The size of a roll of nickels in diameter. Slice off pepper nuts about

4. ½ inch wide. Bake 5-8 minutes at 400 F

Seasoned Pretzels An Administration Favorite

INGREDIENTS:

1 pkg. Hidden Valley Ranch Dressing (dry mix)

or 3 T. dry mix

2tsp. dill weed

1tsp. garlic powder

1 cup oil2 1/2 pounds (40 oz.)

Pretzels (1/2 Costco bag)

DIRECTIONS:

Mix & microwave for 1 minute. Stir until lumps are gone. Pour over pretzels. Shake container and

turn over every 30 minutes for 2 hours

Smoothies An HR Favorite

INGREDIENTS:

1/2 frozen banana

1 cup soy milk (you can use a different kind of

milk if you want - almond, rice, skim, etc.)

1tbsp. almond butter (you can use any kind of

nut butter you want but almond is probably

better than others)

1tsp. of cocoa powder (I just use Hershey's)

DIRECTIONS:

1. Blend on high speed to chop up banana

2. Add ice and blend again till smooth (you will need to add water)

3. Add and blend on low speed: 1tbsp. Ground flaxseed meal (I use Bob's Red Mill Organic which is

available at grocery or Trader Joe's), 1 scoop of vanilla whey protein powder (I buy mine at GNC)

INGREDIENTS:

1/2 frozen banana


17

1 cup frozen fruit (I use a berry mixture and

some pineapple)

1/3 cup soy milk

Add enough water to blend until smooth

DIRECTIONS

Add 1tbsp. flaxseed and 1 scoop vanilla protein powder and blend on low

Scone with Tomato and Blue Cheese An Administration Favorite

INGREDIENTS:

100g Cake Flour

100g Bread (strong) flour

1tsp Baking powder

30g Blue cheese

30g Walnuts or pine nuts

A pinch of Salt

50g Chilled butter (or olive oil)

1tbsp Honey

100~120ml Yogurt

2 tbsp partially dried tomatoes (finely chopped)

DIRECTIONS:

1. Mix the dry ingredients (cake flour, bread flour, baking powder, salt) together

2. Place the dry ingredients into a bowl, and sift. Hold an egg beater straight up and down, break up

the butter into small bits while stirring with small motions

3. Once the mixture is crumbly, add the chilled ingredients (chilled butter, honey, and yogurt) (Try

adding milk a bit at a time if it doesn't meld into one lump well)

4. Add the dried tomatoes and blue cheese, and mix: cutting with a spatula so that it doesn't clump.

5. Stop mixing after it has blended to a certain point, and roll up into one ball while rubbing in with

your hands. (It will be crumbly at first, but will gradually ball up)

6. Wrap in plastic wrap and chill in the fridge for 20~40 minutes. (You can shorten the time when you

are in a hurry.)

7. Divide the dough into 2 equal portions and stack on top one another, then roll out with a rolling

pin, and continue folding it on top of itself 3 more times

8. Finally, roll out to 2 cm thick with a rolling pin, and cut out shapes with a small cup. Bake in an oven

preheated to 390F/200C for 15-20 minutes and it is done!

Soups and Salads

Black Bean Soup with Salsa Verde A Finance Favorite

INGREDIENTS:

4 cups leftover black beans (or two 15.5 oz

cans)

1 ½ c water

2 chicken bouillon cubes

1 cup salsa verde

¼ c packed cilantro leaves (plus extra for

garnish)

1tsp. cumin

DIRECTIONS:

Purée all ingredients in blender until smooth. Heat in saucepan at a simmer to blend flavors, 5-10

minutes. Serve with crushed chips, sour cream and/or cilantro.


18

Caesar Salad A Sales Favorite

INGREDIENTS:

3 cloves minced garlic

3/4 cup mayonnaise

6 Tbs grated Parmesan cheese, divided

1 tsp Worcestershire sauce

1 tsp Dijon mustard

1 Tbsp. lemon juice

Salt and pepper to taste

1 head romaine lettuce, torn

3 cups croutons

DIRECTIONS:

1. Mince garlic and combine in a small bowl with mayonnaise, 2tbsp.s of the Parmesan cheese,

Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper.

Refrigerate until ready to use.

2. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and croutons

Minestrone Soup A Marketing Favorite

INGREDIENTS:

3 slices bacon, finely chopped

1 c. onion, chopped

1 c. celery, chopped

2 large cloves garlic, minced

1 tsp. basil leaves, crushed

1 (15 oz.) can beef broth

1 (10½ oz.) can bean with bacon soup

1 (10½ oz.) can tomato soup

1 ½ soup cans of water

1 (15 oz.) can Italian seasoned stewed

tomatoes

1 tsp. sugar

1 c. uncooked small tube macaroni

½ tsp. salt

Pepper to taste

1 c. cabbage, cut in long shreds

1 c. zucchini, cubed

DIRECTIONS:

1. In large pan brown bacon and cook onion and celery until translucent. Add garlic and basil; cook

briefly until mixed well

2. Add beef broth, soups, water, tomatoes, sugar, macaroni, salt, and pepper

3. Bring to boil, cover and reduce heat; simmer 15 minutes

4 Add cabbage and zucchini. Cook 10 minutes more until vegetables are tender, Stir occasionally

5. Serve with garnish of Parmesan cheese. Serves 8

Orzo Pasta Salad A Finance Favorite

INGREDIENTS:

1 ½ cups orzo (rice-shaped pasta; about 10

ounces)

1/3 cup (packed) chopped drained oil-packed

sun-dried tomatoes

5tbsp.s extra-virgin olive oil

¼ cup balsamic vinegar

¼ cup (packed) chopped Kalamata olives or

other brine-cured black olives

1 cup finely chopped radicchio (about 1 small

head)


19

½ cup pine nuts, toasted

½ cup chopped fresh basil

½ cup grated Parmesan cheese

2 large garlic cloves, minced

DIRECTIONS:

1. Cook orzo in pot of boiling salted water until just tender but still firm to bite. Drain well

2. Transfer to large bowl. Add sun-dried tomatoes, oil, vinegar and olives and toss to blend

3. Let stand until cool. (Can be prepared 6 hours ahead)

4. Cover and refrigerate. Bring to room temperature before continuing

5. Mix chopped radicchio, pine nuts, chopped basil, Parmesan and garlic into orzo mixture

6. Season salad to taste with salt and pepper and serve

Hot Chicken Salad A Sales Favorite

INGREDIENTS:

1 cup cut up cooked chicken

1 can cream of chicken soup

2 tsp. chopped onion

¾ cup mayonnaise

3 chopped up hard boiled eggs

1 cup chopped celery

1cup cold cooked rice

3 tsp. lemon juice

½ cup slivered almonds

¼ tsp. salt or to taste

Rice Krispies

DIRECTIONS:

1. Mix and stir all of the ingredients together in a bowl (except the Rice Krispies).

2. Pour into an 8X8 or 9X9 baking dish spreading to even it out.

3. Crush a couple of cups of Rice Krispies and pour over the top.

4. Bake at 350 for about 30 minutes.

5. If we are having chicken and rice, I will make extra or if we have leftovers - I will make this the next

day

Tortilla Soup A Marketing Favorite

INGREDIENTS:

1 cup chopped onion

Tortilla chips

1tsp. minced garlic

2 cups shredded cooked chicken

2tbsp.s vegetable oil

Shredded Monterey Jack cheese

4 cups chicken broth

Avocado slices tossed with lime juice

1 cup chopped red bell pepper

1tsp. ground red chilies

1tsp. dried basil leaves

1tsp. salt

½tsp. pepper

1 15 ounce can tomato puree

DIRECTIONS:

Cook onion and garlic in oil in 4 quart Dutch oven. Stir in broth, peppers, spices and tomato

puree. Heat to boiling. Reduce heat and simmer uncovered for 30 minutes. Divide chips, chicken,

avocado slices and cheese among 6 soup bowls. Pour soup in bowl. Enjoy!


20

Desserts

Quick Brownies An Engineering Favorite

INGREDIENTS:

½ cup vegetable oil (canola)

1 cup white sugar

1tsp. vanilla extract

2 eggs

½ cup all-purpose flour

1/3 cup unsweetened cocoa powder

¼tsp. baking powder

¼tsp. salt

DIRECTIONS:

1. Preheat oven to 350 degrees

2. Mix together oil, sugar, vanilla, eggs in a bowl

3. Add flour, cocoa powder, baking powder and salt to wet ingredients.

4. Blend well. Spread the batter evenly into the brownie pan.

5. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan.

6. Let cool on a wire rack before cutting into squares. Enjoy!

Busy Mom’s Almond Roca A QA Favorite

INGREDIENTS:

10 oz. package saltine crackers

1 cup butter

1 cup brown sugar

12 oz. semi-sweet chocolate chips

2 cups chopped almonds

DIRECTIONS:

1. Preheat oven to 400 degrees F. Line a 10x15 inch cookie sheet (with sides) with aluminum foil and

spray with nonstick cooking spray.

2. Place crackers in a single layer over prepared cookie sheet. Use more or fewer crackers as needed

to cover the bottom of your pan.

3. In a small saucepan over low heat combine butter and brown sugar; bring to a boil. After mixture

has come to boil, boil for 3 minutes; pour over crackers.

4. Bake in preheated oven for 5 minutes. Remove from oven. Immediately sprinkle chocolate chips

evenly over the top. After chips have softened, spread over cracker mixture with spatula. Sprinkle

almonds over chocolate chips; using the back of a wooden spoon, press nuts into chocolate. Chill in

refrigerator for at least 3 hours, or until set. Break into pieces and store, sealed, in refrigerator

Chocolate Chip Cookies (best in the world) An HR Favorite

INGREDIENTS:

3/4 c. brown sugar

3/4 c. sugar

2 cubes butter (softened)

2 eggs


21

1tsp. vanilla

2 1/4 c. flour

1/2.salt

1 1/2tsp. baking soda

2 cups chocolate chips

DIRECTIONS:

1. Mix all together in bowl, drop onto cookie sheet

2. Bake at 375* for 10 minutes

Cranberry Almond Tart A Tech Support Favorite

INGREDIENTS:

Pastry Ingredients:

2 cups flour

2 tbsp. dark brown sugar

½ tsp. salt

2 tbsp. shortening

1 egg

1tbsp.vinegar

2 tbsp. cold water

Filling Ingredients:

18oz can almond paste

½ cup sugar

½ cup flour

½ cup unsalted butter

2 eggs

1tbsp.vanilla

½ cup sliced almonds

Cranberry Ingredients:

1/2 cup water

3/4 cup sugar

1 inch strip orange peel

DIRECTIONS:

1. To prepare the pastry: Place the flour, sugar, salt, butter and shortening in the bowl of a food

processor. Pulse until the mixture resembles crumbs

2. Add the egg, vinegar and water, briefly processing until the mixture holds together. Transfer to a

sheet of wax paper, gather into a disk, wrap and refrigerate for 30 minutes

3. Roll between two sheets of wax paper and transfer to a 9-inch tart pan. Lay a piece of aluminum foil

in the pan and fill with pastry weights or dried beans. Bake in a preheated 425-degree oven for 12

minutes. Remove the foil and weights. Cool

4. To prepare the cranberries: In a medium saucepan bring the water, sugar, and orange peel to a boil.

Add the cranberries, remove from heat and let cool

5. To prepare the filling: place the almond paste and sugar in the bowl of an electric mixer. Beat on

medium speed until almond paste is broken up and blended with the sugar. Add the flour, butter,

eggs and vanilla. Beat until blended

6. To assemble the tart: Spread a thin layer of the almond mixture in the pre-baked tart shell, top with

the well-drained cranberries. Spread the remaining almond filling over the cranberries. Sprinkle with

the almonds and bake in a preheated 425-degree oven 25 minutes. Cool before cutting

Double Frosted Brownies A Sales Favorite

INGREDIENTS:

1 – Package brownies for 9”x13” pan 6 tbsp. melted butter


22

1 ½ tsp vanilla

3 cups confectioners’ sugar

2 tbsp. + 1 tsp milk

2 squares (1 oz.) each unsweetened chocolate

2 tbsp. melted butter

DIRECTIONS:

1. Cook brownies according to direction on box in a 9”x13” pan. Let cool

2. Combine for frosting 6 tbsp. butter, confectioners’ sugar, vanilla and milk. Blend thoroughly

3. Frost the cooled brownies. Refrigerate for about 1 hour

4. Melt butter and chocolate over low heat. Frost over brownies that have been in fridge. Refrigerate

and serve cool. Store in fridge

Mints An Engineering Favorite

INGREDIENTS:

8 oz. cream cheese

1tsp. mint flavoring

2 lbs. powdered sugar

Food coloring – your choice

DIRECTIONS:

1. Mix the softened cream cheese with the flavoring and the desired coloring. The powdered sugar

lightens the color so be sure to use enough to get the color that you desire

2. Now add the powdered sugar – the dough will be stiff, so you will have to mix with your hands

3. When thoroughly mixed, roll dough into walnut size balls, toss into granulated sugar, place on wax

paper and flatten with your thumb or a fork

4. Allow the mints to set for a few hours and then they can be stored in an air tight container or

frozen

World’s Best Oatmeal Chocolate Chip Cookies An Engineering Favorite

INGREDIENTS:

2 cups shortening

1 ½ cups sugar

1 ½ cups brown sugar

4 eggs

2 tsp vanilla

3 cups flour

2 tsp baking soda

6 cups old fashioned oats

12 oz. bag semi-sweet chocolate chips

DIRECTIONS:

1. Cream shortening & sugars. Blend in eggs & vanilla

2. Mix in flour & soda. Fold in oats & chocolate chips

3. Drop by heaping tbsp. onto greased cookie sheet and bake @ 350 degrees for 10-12 min

Rocky Road Fudge An HR Favorite

INGREDIENTS:

2 packages milk chocolate chips

1 package butterscotch chips

1 cup peanut butter

1 small can cocktail peanuts


23

1 bag mini marshmallows

DIRECTIONS:

1. Melt chips, peanut butter over low heat

2. Remove from heat and stir in peanuts, then marshmallows. Pour into jelly roll pan

Yummy Dessert A Finance Favorite

INGREDIENTS:

1 cup flour

1 cube melted butter or margarine

½ cup of chopped nuts

1 large package of cream cheese

1 cup Cool Whip

1 cup powdered sugar

2 packages of instant pudding (Chocolate or

Lemon)

3 cups of milk

DIRECTIONS:

1. Mix together flour, melted butter, chopped nuts and press into a 9 X 13 pan:

2. Bake at 350 for 15 minutes. Cool and then freeze

3. Mix cream cheese, Cool Whip and powdered sugar and spread over the frozen base:

4. Put back into the freezer until just firm

5. Mix instant pudding and 3 cups milk and spread over the frozen layers:

6. Spread Cool Whip on top and sprinkle with nuts

7. Refrigerate or it can be made ahead of time and kept in the freezer for a week or so. When ready to

serve, place in the refrigerator an hour or two before you want to serve

--THE END--

in the kitchen - connx solutions7. assemble the parts…and the snowman is done breakfast baked...

Documents