Cookbook Final 2
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A collection of delicious recipes from a diverse group of employees compliments of the Diversity Committee 1 TABLE OF CONTENTS APPETIZERS Asparagus Wraps 5 Baked Brie 6 Buffalo Wing Dip 7 Caprese Appetizer 7 Clam Dip 8 Doug’s Sausage Bread 8 Filipino Spring Roll (Lumpia) 9 MAIN COURSES Arroz con Gradules 11 Beef Porcupine Balls 12 Big Daddy Mac n Cheese 13 Greek Pastichio 14 Mediterranean Chicken and Rice 15-16 Pumpkin French Toast Bake 17 Roast Brisket 18 Roasted Pork Shoulder 19 Stanfort’s Macaroni and Cheese 20 SIDE DISHES Awesome Sausage, Apple and Cranberry Stuffing 22 Banana Banana Bread 23 Brussel Sprouts with Bacon, Garlic and Shallots 24 Carb Friendly Thanksgiving Cauliflower Mash Potatoes 25 Cheese-n- Chili Cornbread 26 Cranberry Walnut Mixed Green Salad 27 Greenbean Casserole 28 Nancy’s Corn Casserole 29 Orzo Salad 30 Pumpkin Cornbread 31 Sauteed Red Cabbage 32 DESSERTS Apple Crisp 34 Apple Pie 35 Best Apple Cake Ever 36 Best Ever Banana Bread 37 Buttered Rum Pound Cake 38 Carrot Cake 39 Cranberry Crunch Recipe 40 2 Kerri’s Coffee Cake 41 Oreo Cheesecake 42 Trifle 43 BEVERAGES Copy Cat Maple Pecan Latte 45 Salted Caramel Martinis 46 Thanksgiving Punch 47 Thanksgiving Sangria 48 THANK YOU 49 3 Appetizers 4 ASPARAGUS WRAPS Submitted by Linda Rosen Ingredients: 20 thin slices sandwich bread, crust removed ¾ pound butter 4 oz. blue cheese, room temperature 1 (8 oz.) package cream cheese, room temperature 1 egg, beaten 20 large fresh asparagus spears (7-1/4” to 8-1/2” long) Directions: Trim crusts from bread; flatten slightly with a rolling pin. In a bowl, stir blue and cream cheeses with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick. Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a small baking sheet and freeze for one hour or until butter hardens and wraps are somewhat firm. Remove from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use. To serve, preheat oven to 400 degrees F (205 degrees C). Arrange frozen asparagus wraps on an ungreased baking sheet and bake for 25 minutes or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Source: AllRecipes 5 BAKED BRIE WITH APRICOTS AND CRANBERRIES Submitted by Linda Rosen Ingredients: Frozen puff pastry sheet (approx. 12” square) Brie wheel (approx.6”) Apricot preserves Dried cranberries Directions: Defrost pastry sheet for 45 minutes, then unfold. Place brie wheel on center of dough square. Spread apricot preserves on top of the brie. Sprinkle a handful of dried cranberries on top of the apricot preserves. Fold each corner of the dough into the center of the brie wheel. Pinch the corners together. Bake at 400 degrees for 30 minutes until golden brown and cheese is very melted in center. BUFFALO WING DIP Submitted by Jim Stock Ingredients: 6 1 cooked rotisserie chicken, diced (If you want a quick method, you can substitute with 2 (10 oz.) cans of chunk chicken drained) 2 (8 oz.) packages of cream cheese softened 1 cup of Marie’s blue cheese dressing - chunk, lite or regular - your preference (If you don’t like blue cheese you can substitute ranch dressing) ¾- 1 cup of Frank’s Red Hot sauce (depending on level of spiciness you want) 1 ½ cups of sharp shredded cheddar cheese Directions: Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in softened cream cheese and blue cheese dressing. Cook, stirring well until blended and warm. Mix in half of the cheddar cheese and transfer the mixture to a small Pyrex/Corning ware or disposable aluminum pan. Sprinkle the remaining cheese over the top, cover and cook at 350 F for 20-30 minutes until melted, hot and bubbly. I serve this dish with Scoops chips, celery and carrot sticks but I have also seen it served with Wheat Thins and chicken flavored crackers. CAPRESE APPETIZER Submitted by Michelle Dressler Ingredients: 20 grape tomatoes 10 ounces mozzarella, cut in 20 cubes 2 tbsp. extra virgin olive oil 2 tbsp. fresh basil leaves, chopped 1 pinch salt 1 pinch black pepper 20 toothpicks Directions: Toss tomatoes, cheese, olive oil, basil, salt and pepper in a bowl until well coated. Skewer one tomato and one piece of mozzarella cheese on each toothpick CLAM DIP Submitted by Janet Abisror Ingredients: 3 cans minced or chopped clams 6.5 oz each – only drain one can ½ tsp oregano 7 ½ tsp parsley 1 cup Italian seasoned breadcrumbs 1 stick melted butter Topping: ¼ cup grated parmesan 4 oz shredded mozzarella Directions: Mix all ingredients except for the topping in a 7x7 or similar sized baking dish. Mix well. Sprinkle the grated parmesan on top. Then sprinkle the mozzarella cheese on top. Bake at 350 for about 20 mins. Serve with crackers. DOUG’S SAUSAGE BREAD Submitted by Megan Seligman Ingredients: 1 lb. uncased sausage 2 eggs ¼ cup parmesan cheese Refrigerated French loaf bread Directions: Brown sausage. Cool. Transfer to mixer and add remaining ingredients. Lay our French loaf and fill with sausage mixture, fold and seam dough in 4 sections. Bake at 3500F until loaf browns. FILIPINO SPRING ROLLS (LUMPIA) Submitted by Percival Aquino 8 Lumpia or Lumpiang Shanghai is a staple in Filipino restaurants and households. At any Filipino parties or gatherings you will find these crispy appetizers to be the first on the table to disappear because once you take one, you just can’t stop! Filling Ingredients: 1 pound ground pork ½ pound shrimps, minced 3 tablespoons carrots, finely minced 4 tablespoons scallions, finely minced 4 tablespoons water chestnuts, finely minced 1 1/2 teaspoons salt ½ teaspoon pepper Directions: Mix all the ingredients above in a bowl. Cover and refrigerate. Wrapping Ingredients: 1 package spring roll wrapper Egg whites from 2 eggs 3 tablespoons of water Pastry brush Directions: If frozen, thaw the spring roll wrapper to room temperature and lay one sheet on to a clean dry counter or table. Spread about 3 to 4 tablespoons of the filling across the end of the wrapper closer to you and use your fingers to shape the filling across the edge of the wrapper making a straight line. Lightly brush the wrapper with the egg white mix and roll the filling and the wrapper firmly all the way to the end. Remove any excess filling coming out of the ends if necessary. Repeat the process with the remaining wrappers making sure that your work area is dry and clean each time. Cut each roll into 4 pieces. Pre-heat the oil to 350°F. Cook the spring roll pieces in a small oil fryer until golden brown and the internal temperature is above 165°F (If you don’t have a small fryer, use a skillet and put oil about halfway into the pan). Main Courses 9 ARROZ CON GRADULES (Turkey and Rice) Submitted by Justin Dantzler Ingredients: 10 2 packs of smoked turkey 9 cups water 8 tbs recaito Adobo – to taste Black pepper – 6 shakes 5 packs sazon (tropical) ¼ bottle of olives 5 cups Jasmine rice Directions: Boil turkey Strain turkey Pull turkey off bone Cut turkey Add additional water to total 9 cups Add the 8 table spoons of recaito Add 10 shakes of adobo, taste, add more if needed (no more than 22 shakes total) Add 6 shakes of black pepper Add 5 packs of sazon (tropical) Add quarter bottle of olives Wait to boil Once ready let sit then put in fridge overnight Next day wash 5 cups of jasmine rice Boil pot of mix Strain rice Add rice to mix Mix rice only initially Put rice on low temp for 15 minutes (have cover slightly open) Put rice on lowest temp for another 15 minutes Stir BEEF PORCUPINE BALLS Submitted by Megan Seligman Ingredients: 1 6.8 ounce package Rice-A-Roni beef flavor 1 lb. ground beef or ground turkey 1 egg, beaten 1 tbsp. vegetable oil 2 ½ cups water Directions: 11 Combine rice-vermicelli mix, ground meat and egg. Shape into twenty 1 ¼ inch meatballs. In large skillet, over medium heat, brown meatballs in oil; drain Slowly stir in water and special seasonings. Bring to a boil. Cover, reduce heat to low. Simmer 30 minutes or until meatballs are done. BIG DADDY’S CLASSIC MAC – N – CHEESE Submitted by: Shaun Weathers Ingredients: Macaroni pasta (#85) Cracker Barrel Xtra-Sharp Yellow Cheddar (8oz block shredded) Cracker Barrel Sharp Vermont White Cheddar (8oz block shredded) 1 can evaporated milk Unsalted butter (3/4 stick) OR substitute with olive oil if desired 2 eggs Ground Pink Himalayan rock salt to taste 12 Ground black peppercorns to taste Ground mustard powder to taste Smoked paprika to taste (sprinkle on top) Directions: Boil pasta to al dente with a little of the ground salt While boiling (or before) shred both blocks of cheese and set aside. Also coat your casserole dish with some of the butter (or olive oil if you like) Drain pasta well, and put back in the drained pot Melt the rest of the butter and pour into the pasta while stirring for even coverage. This helps the seasonings stick to pasta shells (can use olive oil here too if you like) Season pasta with the salt and pepper grinders to taste; continually stirring Add in shredded cheese, about a cup at a time while stirring for even distribution.