We Cook up More Than Just Good Data Introduction
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Employee Cookbook We cook up more than just good data Introduction Thanks to everyone who contributed to this wonderful employee cookbook. I’m glad our Data Axle family helped make this a reality because we know home cooking brings people together. Food is something we all have in common. We can all remember a time when someone brought a memorable dish to an office party or food day. It’s exchanges like this that really matter. Since more people are cooking at home, we asked our employees to send us their favorite recipes. Here you’ll find everything from comfort food and quick meals to dangerously delicious desserts. I challenge you to make these for your family, friends, or just yourself. I promise you’ll find something that suits your fancy. Sincerely, David McRae, COO of Data Axle December 2020 Table of Contents Breakfast Soups Best Ever Pumpkin Scones 1 Caldo Verde 26 Biscuits and Gravy Casserole 2 Chicken Wild Rice Soup 27 Fried Eggs with Sweet Potato Hash 3 Creamy Cabbage & Bleu Cheese Soup 28 GrandDaddy’s French Toast 4 Creamy Chicken Tortilla Soup 29 Italian Brunch Torte 5 Creamy Chicken Tortilla Soup 30 Slow Cooker Breakfast Casserole 6 Great, Great Grandmother’s Potato Soup 31 Hearty Italian Soup 32 Lauren’s Italian Sausage, Potato & Appetizers Kale Soup 33 Antipasto Squares 7 Midnight Soup 34 Asparagus with Wasabi Dip 8 Slow Cooker White Chicken Chili 35 Bacon Cheddar Ranch Dip 9 Smoky Ham and Corn Chowder 36 Bacon Roll Ups 10 Stuffed Pepper Soup 37 Baked Potato Dip 11 Taco Soup 38 Black Bean Dip 12 White Chicken Chili 39 Buffalo Chicken Dip 13 Cayenne Pepper Pretzels 14 Sides & Salads Cilantro Jalapeño Dip 15 Hummus 16 Angel Hair Pasta Salad 40 Jalapeño Popper Dip 17 Asian Cole Slaw 41 Monster Guacamole 18 Fall Harvest Honeycrisp Apple and Kale Salad 42 Pimento Cheese Marvel 19 Grandmother’s Orange Salad 43 Shrimp Dip 20 Grape Fennel Risotto 44 Snack Mix 21 Green Rice 45 Spam Bacon Bites 22 Pea Salad 46 Spicy Bacon Deviled Eggs 23 Praline Sweet Potato Casserole 47 Spicy Snackers 24 Roasted Cauliflower Sweet Potato Salad 48 Taco Dip 25 Strawberry and Banana Cheesecake Salad 49 Strawberry Spinach Salad 50 Twice Baked Potatoes 51 Wedding (Macaroni) Salad 52 Entrees Thai Coconut Chicken Soup 83 Thai Shrimp Dinner 84 Beef & Potato Pasties 53 Veggie and Sausage Sheet Pan Dinner 85 Cashew Chicken - Keto 54 Chicken Alfredo Lasagna Roll-ups 55 Chicken and Dumpling Casserole 56 Desserts Chicken Enchiladas 57 Banana Breakfast Cookies 86 Chicken Enchiladas 58 Banana Nut Bread 87 Chicken Milano 59 Banana Split Cake 88 Chile Con Carne 60 Cannoli Dip 89 Crispy Parmesan Garlic Chicken Carmel Puffed Corn/Christmas Crack 90 with Zucchini 61 Cherry Cheese Rollups 91 Date and Pecan Chicken Salad 62 Chocolate Cake 92 Easy Cassoulet 63 Chocolate Chip Cookies 93 Fall Off the Bone BBQ Ribs 64 Chocolate Chip Cookies (with a Twist) 94 Fish Tacos with Mango Salsa and a Crunchies 95 Chipotle Mayo 65 Cut-Out Cookies 96 Grabowski Goulash 66 Dutch Apple Cake 97 Grilled Ribs with Cherry Cola Easy Rum Cake 98 Barbecue Sauce 67 Key Lime Pie 99 Gumbo 68 Newfoundland Snowballs 100 Island Glazed Pork Tenderloin 69 Peanut Butter Chip Sugar Cookies Italian Beef Pie 70 with Peanut Butter Frosting 101 Maple Roasted Chicken and Acorn Squash 71 Potato Chip Cookies 102 Meat Casserole 72 Pumpkin Bars 103 Mississippi Slow Cooker Roast 73 Pumpkin Bars 104 Mustard Sauce 74 Pumpkin Fluff Dip 105 Peanut Butter and Jelly + 75 Pumpkin Pie Cake Dessert 106 Puerto Rican Pork Chops 76 Rich Chocolate Cupcakes 107 Sherry Glazed Roasted Chicken Salted Peanut Chews 108 with Asiago-Stuffed Tomatoes 77 Self-Filled Chocolate Cupcakes 109 Shrimp, Sausage and Chicken Gumbo 78 Sour Cream Banana Bread 110 Slow Cooker Tuscan Garlic Chicken With Spinach and Sun-Dried Tomatoes 79 Sugar Cookies 111 Sour Cream Chicken Enchiladas 80 Sweet Jewish Brisket Musikar Style 81 Drinks Tagliolini with Lemon Parmesan Spiced Cranberry Sangria 112 Cream Sauce 82 Breakfast Time to level up the first meal of your day. Best Ever Pumpkin Scones Submitted by: Sherry Tippery Original Author/Source: The Busy Baker “These pumpkin scones are everyone’s favorite fall treat for pumpkin season!” SERVINGS HANDS-ON TIME TOTAL TIME 8 20 minutes 40 minutes Directions 1. Preheat your oven to 375 degrees and prepare a large baking sheet by lining it with parchment paper. 2. In a medium bowl, combine the pumpkin puree, egg, and whipping cream with a fork. Set aside. 3. In a separate bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, allspice, ginger, and cloves with a wire whisk. 4. Cut the cold butter into cubes and add to the flour mixture. 5. Using your hands, pick up a handful of the flour mixture and butter cubes and rub your hands Ingredients together only once before dropping the mixture back into the bowl. Repeat this process until all the butter has turned into thin sheets distributed throughout the flour mixture. 1/2 cup pumpkin puree 6. Pour the pumpkin mixture into the flour and butter mixture and mix together with a rubber 1 egg spatula gently until it’s mixed about halfway. 7. Dump the half-mixed dough onto a floured work surface. Using your hands, pick up half the 1/4 cup whipping cream dough and fold it over the other half. Continue working the dough in this folding motion, very 2 cups all-purpose flour gently, until almost all the flour is incorporated. As you do this, slowly create a round shape about 2 inches thick. white sugar 1/3 cup 8. Slice the round dough into 8 triangular pieces and place them on the prepared baking sheet. 1 tbsp. baking powder 9. Bake for about 20-22 minutes at 375 degrees, or until the scones have puffed up slightly and of salt are firm to the touch. If the scones start to brown on top, remove them from the oven so they 1 pinch don’t overbake. 1 tsp. ground cinnamon 10. Let the scones cool on the pan for a few minutes, and then transfer to a cooling rack to cool 1/2 tsp. nutmeg completely. 11. While the scones are cooling, make the glaze by combining the powdered sugar and 1/4 tsp. allspice whipping cream in a medium bowl. Add the powdered sugar first and whisk while adding the 1/4 tsp. ground ginger whipping cream one tablespoon at a time until a thick glaze forms. ground cloves 12. Divide the glaze into 2 separate bowls. Leave one bowl aside (this will be the white glaze) 1/4 tsp. and to the second bowl add the cinnamon, cloves, and nutmeg and whisk to combine (this 1/3 cup cold, unsalted butter will be the spice glaze). 13. When the scones are cool, dip them upside down into the white glaze until the glaze coats For the Glaze the top of the scones. 2 cups powdered sugar 14. Set on a plate or cooling rack and let the glaze dry for about 5 minutes. whipping cream 15. Add the spice glaze to a small piping bag or resealable bag and snip off the end. Pipe the 2-3 tbsps. spice glaze on top of the white glaze to create a lined pattern or any pattern you wish. 2 pinches ground cinnamon 16. Discard any remaining glaze and allow the scones to sit for about 15 minutes before 1 pinch each of ground cloves and enjoying, so the glaze can harden just slightly. ground nutmeg 17. Store in an airtight container for up to 2 days or enjoy them while they’re fresh for best results! 1 Biscuits and Gravy Casserole Submitted by: Christina Washburn, Administrative Assistant, Enterprise Sales Administration Original Author/Source: Pillsbury “Sausage biscuits and gravy are a mainstay breakfast (or brinner) in my household. This casserole is nice when you have a group to serve.” SERVINGS HANDS-ON TIME TOTAL TIME 8 30 minutes 1 hour to 1 hour 15 minutes Ingredients Directions 1 pound bulk breakfast sausage - any variety 1. Heat oven to 350 degrees. Spray a 13x9 inch glass baking of flavor dish with cooking spray. 2 tbsp. of butter 2. In a nonstick skillet, cook sausage 8 to 10 minutes over 1/4 cup of all-purpose flour medium heat, stirring occasionally until browned and thoroughly cooked. Drain sausage and transfer to the baking 1/2 tsp. salt dish. 1/2 tsp. pepper 3. Add butter to drippings in the skillet. Melt over medium heat. 1/4 tsp. crushed red pepper flakes (optional Add flour, salt, pepper, and crushed red pepper flakes. Cook 1 for those that like a little kick) to 2 minutes stirring frequently until beginning to brown. 1 can (8 pack) of biscuits - I use the 4. Slowly stir in the milk, heat to simmering, stirring frequently. Pillsbury Grands Cook and stir 1 to 3 minutes or until thickened. Pour gravy mixture over sausage in dish. 5. Separate dough into 8 biscuits. Cut each biscuit into fourths. Top sausage mixture with biscuit pieces. 6. Bake 25 to 30 minutes or until thoroughly heated and biscuits and golden brown. 2 Fried Eggs with Sweet Potato Hash Submitted by: Kara Alvarez Original Author/Source: Dannette May “A healthier version of hash, super yummy!” SERVINGS HANDS-ON TIME TOTAL TIME 1-2 30 minutes 30 minutes Directions For The Hash: 1. Peel and grate sweet potato and put in a large mixing bowl. 2. Dice onion and slice green onion and add to bowl.