Employee Recipe Favorites This cook book is a compilaon of favorite recipes from Polar Tech employees. We hope you enjoy these as much as we do! AppeƟzers Click here to add a photo. To remove this placeholder, select it and hit delete. Cheddar/ Broccoli Soup From: Lori Prep Time: 10 min Ingredients Serves: 4‐6 Cook Time: 20 min 1 Small Onion (Diced Small) Instrucons 2 White Potatoes (Diced Small) 1: 4 Cups of Broccoli (Chopped Finely) Cover vegetables with 4‐5 Cups of chicken broth. Bring to boil and cook unl vegetables are so. 4‐5 Cups of Chicken Broth 2: Add 2 cups of half‐and‐half or whole milk. Bring to a simmer on 2 Cups of Half‐and‐Half or Whole Milk medium‐high heat. 1 Cup Cheez‐Wiz 3: Add one cup Cheez‐Wiz and 2 cups of shredded cheddar. Heat unl 2 Cups of Shredded Cheddar Cheese thoroughly melted srring constantly. 4: Sale and Pepper (to taste) Season with Salt and Pepper. 5: Thicken with corns starch / water slurry if necessary. OPTIONAL 6: Serve with salnes or oyster crackers. Corn starch / Water slurry Salnes or Oyster Crackers Notes A favorite among my family and friends! Photo courtesy of hp://www.theidearoom.net/broccoli‐cheddar‐ soup‐recipe Appezers 3 Click here to add a photo. To remove this placeholder, select it and hit delete. Homemade Pretzels From: Becky Prep Time: 20 min Ingredients Serves: 4 Cook Time: 55 min 1 1/2 Cup Warm Water Instrucons 1 Tablespoon Sugar 1: Combine the water, sugar and kosher salt in bowl of a stand mix‐ 2 Teaspoons Kosher Salt er and sprinkle the yeast on top . Allow to sit for 5 minutes or unl mixture begins to foam. Add the flour and buer and using the 1 Package Acve Dry Yeast dough hook aachment; mix on low speed unl well combined. Change to medium speed and knead unl the dough is smooth and pulls away from the side of the bowl. Clean the bowl and then oil it 22 Oz. all‐purpose Flour, Approximately well with vegetable oil. Return the dough to the bowl, cover with 4 1/2 cups plasc wrap and sit in a warm place for approximately 50 to 55 minutes or unl the dough has doubled in size. 2 Oz. Unsalted Buer, Melted Preheat then oven to 450 degrees F. Vegetable Oil, for Pan 2: Line 2 half‐sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside. 10 Cups Water 3: Bring the 10 cups of water and baking soda to a rolling boil in an 8‐quart saucepan or roasng pan. 2/3 cup Baking Soda 4: In the meanme, turn the dough out onto a slightly oiled work 1 Large Egg Yolk Beaten With 1 Table‐ surface and divide into 8 equal pieces. Toll out each piece of dough spoon Water Pretzel Salt into a 24‐inch rope. Make a U‐shape with the rope, holding the ends of the rope, cross them over each other and press onto the boom of the U in order to form the shape of a pretzel. Place onto the parchment –lined half sheet pan. 5: Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake unl dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving. Notes Recipe and picture courtesy of Alton Brown, 2007. Appezers 4 Entrées Click here to add a photo. Honey Walnut To remove this placeholder, select it and hit delete. Shrimp From: Velenia Prep Time: 15 min Ingredients Serves: 3‐4 Cook Time: 20 min 1 Cup Water Instrucons 2/3 Cup White Sugar 1: Add the water, sugar and walnuts to a small saucepan and bring 1/2 Cup Walnut Halves to a boil 2: Boil for two minutes and remove the walnuts and set on a dish to 4 Egg Whites dry 3: Whish the egg whites unl they are foamy then add cornstarch 2/3 Cup Cornstarch and connue whisking unl combined 1/4 Cup Mayonnaise 4:Add the shrimp to the baer one at a me using a fork or my fa‐ vorite pig tail flipper, pick up 1 shrimp allowing it to drip off so that 1 Pound Large Shrimp, 18‐20 Count, the shrimp has a thin coang and maintains it’s shape Peeled and Deveined 5:Heat you oil in a medium size pot on medium‐high (350 degrees) and fry unl light golden brown, 4‐5 minutes 2 Tablespoons Honey 6: To make the sauce, add the honey, mayonnaise and sweetened 1 Tablespoon Sweetened Condensed condensed milk and whisk to combine Milk 7: Add the fried shrimp to the sauce and coat with a large spoon 1 Cup Vegetable Oil for Frying Scallions 8: Place into your serving plane and top with the candied walnuts for topping, Oponal 9: Serve immediately with steamed ce. Oponally you can top with sliced scallions. Notes Picture courtesy of hp://www.fieenspatulas.com/honey‐walnut‐ shrimp/. Entrées 6 Click here to add a photo. Healthy Orange To remove this placeholder, select it and hit delete. Chicken From: Becky Prep Time: 15 min Ingredients Serves: 2‐4 Cook Time: 30 min ORANGE CHICKEN INGREDIENTS 2 Lb. boneless, skinless chicken breast, Instrucons cut into bite‐sized pieces TO MAKE THE ORANGE CHICKEN 1: Salt and pepper Season Chicken generously with salt and pepper. 2: 2 Tablespoons Olive Oil Heat oil in a large sauté pan over medium‐high heat. Add chicken and sauté for about 4‐6 minutes, srring occasionally, unl the Orange Chicken Sauce (ingredients be‐ chicken is browned and nearly cooked through low) 3: Toppings : thinly‐sliced green onions, Pour in the orange chicken sauce and sr to combine. Let the sauce toasted sesame seeds, orange zest come to a boil, then boil for an addional 1‐2 minutes unl thick‐ ened. Remove from heat and serve immediately over quinoa or rice. Garnish with green onion, sesame seeds and addional orange zest. ORANGE CHICKEN SAUCE INGREDIENTS TO MAKE ORANGE SAUCE 1: 3 Cloves Garlic, Minced Whish all ingredients together unl combined, If you would like the 1/2 Cup Orange Juice sauce to be even sweeter, add an extra 2‐4 tablespoons of honey. 2: 1/2 Cup Honey Serve with brown rice, noodles or quinoa. 1/3 Cup Soy Sauce 3: 1/4 Cup Rice Wine Vinegar Oponal: add in sr fry vegetable mix (baby corn, snow peas, red or green peppers, onion) 3 Tablespoon Cornstarch (this can be substuted for flour and works just as well) Notes 1/2 Teaspoon Ground Ginger Picture courtesy of hp://healthycookingrecipes101.com/orange‐ chicken/. 1/2 Teaspoon White Pepper Zest of one orange Pinch of Crushed Red Peppers Flakes Entrées 7 Click here to add a photo. Garlic Brown Sugar To remove this placeholder, select it and hit delete. Chicken From: Laura Prep Time: 10 min Ingredients Serves: 8 Cook Time: 40 min 8 Chicken Thighs, bone‐in, Skin on Instrucons 1/4 Teaspoon Basil, Dried Preheat Oven to 400 Degrees F 4 Cloves garlic Season Chicken Thighs with salt and pepper, to taste 1/2 Teaspoon Oregano, Dried 1: Melt 2 tablespoons of buer in a large oven‐proof skillet over medi‐ 2 Tablespoons Parsley, Fresh Leaves um‐high heat. Add chicken, skin‐side down, and sear both sides unl golden brown (about 2‐3 minutes per side); remove from pan and 1/4 Teaspoon Thyme, Dried set aside. 1 Tablespoon Honey 2: Melt remaining tablespoon of buer in the skillet. Add garlic; sr 1/4 Cup Brown Sugar, Packed frequently unl fragrant (about 1‐2 minutes). Remove pan from heat. 3 Tablespoon Buer, Unsalted 3: Sr in brown sugar, honey, oregano, thyme and basil unl well com‐ Kosher Salt bined. Return Chicken to the skillet. 4: Black Pepper, Freshly Ground Place skillet in the oven and roast unl completely cooked through. Internal temperature should be 175 degrees F. (Approximately 25‐ 30 Minutes) Notes Photo courtesy of hps:// praccewhatyoupinterest.com/2012/08/08/the‐four‐ingredient‐ chicken‐dish/ Entrées 8 Click here to add a photo. Mississippi River To remove this placeholder, select it and hit delete. Roast From: Jeff Prep Time: 25 min Ingredients Serves: 4 Cook Time: 6‐8 hours Instrucons 1 Boneless Chuck Roast or Top or Boom Round Roast, 3‐4 Lbs. 1: Place roast on a cung board and rub the salt and pepper all over 2 Teaspoons Kosher Salt, plus more to taste it. Sprinkle the flour all over the seasoned meat and message it into the flesh 1‐1/2 Teaspoon Freshly Ground Black Pepper, plus more to taste 2: Heat the oil in a large sauté pan set over high heat unl it is shim‐ 1/4 Cup All‐Purpose Flour mering and about to smoke. Place the roast from pan and brown on all sides, 4‐5 minutes per side, to create a crust. Remove roast from 3 Tablespoons Neutral Oil, Like Canola pan and place it in the bowl of a slow cooker. Add the buer and the pepperoncini to the meat. Put the lid on the slow cooker, and 4 Tablespoons Unsalted Buer set the machine on low. 8‐12 Pepperoncini 3: As the roast heats, make a ranch dressing.