Lockdown RRecipesi Cook Book Our team shares their favorite dishes, appetizers and drinks for you to try during this time in Quarantine. From Us to You We understand that this time can be extremely difficult and challenging. In contribution to those who are at home, our team at IT Resources and RNa Partners, has put together a list of their very own favorite dishes and treats. We hope to inspire you to try something new during quarantine. Enjoy & Stay Safe! -IT Resources & RNa Partners Sponsored by our very own, Ron Giuffre! Inside Breakfast Dessert 04 Eggs Benedict 26 Peach Cobbler Dump Cake 06 Breakfast Casserole 27 Cherry Delight 07 Creamed Eggs 28 Lemon-Coconut Bars 29 Buckeye Brownies 31 Banana Walnut Bread Appetizers/ Side Dishes 32 Luscious Lemon Bars Mandarín- Pineapple Cake 08 Broccoli Cashew Salad 33 34 Flourless Chocolate Cake 09 Pasta Salad 10 Spanakopita 11 Tiropita Drinks 12 Spinach Soufflé 13 Buffalo Chicken Cresent Rolls 35 Spiked Strawberry Lemonade 14 Mexican Cheesy Dip 36 Rose Aperol Spritz 15 Pizza Dip 37 Cucumber Collins Dinner 16 Lisa's Famous Chili 18 Irish Beef & Guinness Stew 20 Mississippi Pot Roast 21 Southern Corn Casserole 22 Burrito Bowls 23 Shredded Buffalo BBQ Chicken 24 Grandma Jones' Hamburger Pie 25 Lamb Chops 04| Breakfast Eggs Benedict The Ingredients You Will Need: 4 sourdough English muffins (8 1/2s) Large pot to poach eggs 8 slices of Canadian bacon Strainer/Colander (for 16 eggs (plus a few extra for eggs) breakage) Double boiler for Fresh lemon Hollandaise Sauce Stick of salted butter Baking sheet to keep White pepper everything warn until Paprika served Sharp cheddar – optional Fresh Dill – optional Instructions Hollandaise Sauce 1. While making the Hollandaise sauce, never stop stirring until it is finished… Also, have a large pot of water heating up, a little over 1/2 full. This needs to be boiling by the time you finish the Hollandaise – about 20 minutes 2. Separate 8 egg yolks into a double boiler 3. Place over low heat and stir for a few minutes as it warms up 4. Cut a stick of butter in to ¼ sections and use a fork to slowly stir butter in with the egg yolks 5. Once the full stick is melted the sauce will start to thicken, about 15 minutes in. When this happens, slowly stir in a tsp of fresh lemon juice and a pinch of white pepper - (fresh dill is also a nice addition) 6. Take the sauce off the heat and continue to stir so it does not clump, add a little warm water if it becomes too thick. Continued... 05| Breakfast Eggs Benedict The Rest 1. Have a helper toast the English muffins and place a slice of Canadian bacon on each, plus a little sharp cheddar (cheese is optional). Place in oven on low heat to warm ham, melt the optional cheese, and keep warm until ready to serve. 2. Break 8 eggs into a large cup or mixing bowl. 3. Stir the boiling water to create a vortex then pour the 8 eggs in the boiling water and cook for 3m 30s (5 min if you do not want runny yolks). 4. Pour eggs into colander, use a spoon to place eggs on muffin/ham, cover with Hollandaise Sauce and a dash of paprika. Strongly suggest serving with a Mimosa... Recipe from David Mahan 06| Breakfast Breakfast Casserole The Ingredients 1 (16 ounce) package Jimmy Dean pork sausage 10 eggs, lightly beaten 3 cups milk 2 teaspoons dry mustard 1 teaspoon salt 6 cups cubed bread 2 cups shredded sharp cheddar cheese ½ teaspoon black pepper ½ cup thin-sliced green onion Instructions 1. Preheat oven to 325 F. In large skillet, cook sausage over medium- high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. 2. Distribute half of the bread evenly in a buttered 9 x 13 x 2 inch baking dish. Sprinkle with half of the pepper, half of the cheese, half of the sausage and half of the green onion. Repeat layering using remaining bread, pepper, cheese, sausage and green onion. Pour egg mixture evenly over casserole. 3. Bake uncovered for 55-60 minutes, or until eggs are set. Recipe from Chaz Mills 07 | Breakfast Creamed Eggs The Ingredients 8 or 9 hard-boiled eggs, peeled and coarsely chopped– taste better with dyed Easter Eggs 4 TBL butter or margarine 4 TBL all-purpose flour ½ tsp salt ¼ tsp black or white pepper (or to taste) ½ tsp Paprika, optional ½ tsp Dry mustard, optional 2 cups total of milk, half-and-half or mixture of the two 1 cup or less shredded cheese, optional Instructions 1. Melt butter in a saucepan over low heat. 2. Blend in flour, salt, pepper and paprika or mustard, if desired. 3. Cook over low heat, stirring until mixture is smooth and bubbly. 4. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. 5. Boil and stir one minute. Remove from heat and stir in cheese, if desired 6. Add chopped eggs and stir. If mixture seems too thick, add additional milk. 7. Serve over toast, biscuits, or English muffins. Serves 4 Recipe from Donna Springer 08 | Appetizer/ Side Dishes Broccoli Cashew Salad The Ingredients 1 Head broccoli, stems discarded, florets chopped very small 1 cup mayonnaise 1/3 cup sugar 3 tablespoons red wine vinegar ½ small red onion, finely minced ½ cup raisins 1 package of ramen noodles uncooked, discard the seasoning packet. 1 cup raw sunflower seeds, shelled, not roasted or salted 1 cup raw cashews, not roasted or slated Instructions 1.Place the broccoli into a large bowl. 2.In medium bowl, whisk mayonnaise, sugar, vinegar, and onion. 3.Pour the dressing over the broccoli. Add in the raisins, crumbled ramen noodles, sunflower seeds, and cashews, toss to combine. *You may also add spinach if you like Recipe from Elyse Miller Image by Chef Julie Yoon 09 | Appetizer/ Side Dishes Pasta Salad The Ingredients Small cherry tomatoes cut in half Veggie Noodles 2 boxes Spinach 2 bags Small red onion - chopped Fresh Garlic 3 cloves crushed (or as much as you’d like) 2 bottles of lite Caesar dressing Shaved Parmesan Cheese Black Pepper on top Instructions 1.Boil noodles , drain, let them cool off then add the rest of ingredients. 2. Refrigerate until served Recipe from Marisa Luchetta 10 | Appetizer/ Side Dishes Spanakopita The Ingredients Filling: 1 (10-ounce) package fresh or frozen spinach, coarsely chopped 1/2 cup (about 2 ounces) feta cheese 1/4 cup ricotta cheese (not in Yiayia's recipe) 1/4 cup grated Parmesan cheese 2 teaspoons olive oil 1 - 2 garlic cloves 1 1/2 cups chopped green onions 1 1/2 tablespoons chopped fresh or 1/2 teaspoons dried dill 1/2 teaspoon oregano 1 tablespoon fresh lemon juice Remaining ingredients: 1 stick of butter 1 box frozen phyllo dough, thawed Instructions 1. Preheat oven to 350°. 2. With a colander squeeze water from frozen spinach. 3. Heat 2 teaspoons olive oil and butter in a nonstick skillet over medium- high heat. Add the green onions and garlic; sauté for 2 minutes. Add spinach; saute until dry about 5 minutes. Take off heat add feta, ricotta,Parmesan cheese and egg. Mix thoroughly. 4. Melt butter. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 3 strips; lightly brush phyllo sheet with butter (cover the remaining phyllo dough to keep it from drying). Spoon about 1 tablespoon spinach mixture onto one end of each strip. Fold one corner of the Recipe opposite end over mixture, forming a triangle; keep folding back and from forth into a triangle to the end of strip. Just like folding a flag. Christine 5. Place triangles, seam sides down, on a baking sheet. Bake at 350° for Horan 20 minutes or until golden. 11 | Appetizer/ Side Dishes Tiropita The Ingredients 1/2 pound feta cheese 1 cup whole-milk cottage cheese 1/2 cup Parmesan cheese 1/4 cup all-purpose flour 2 large eggs, lightly beaten Dash of dill One 1-pound package phyllo dough 2 sticks (1/2 pound) butter, clarified Instructions 1. In a medium bowl, combine the feta, cottage cheese and Parmesan. Stir in the flour, eggs. 2. Line 2 baking sheets with parchment paper. Lay 1 sheet of phyllo on a work surface with the long side facing you. (Keep the remaining phyllo covered with plastic wrap and a damp towel.) Brush the wrap lightly with some of the butter; top with a second sheet and brush with more butter. Brush the wrap lightly with some of the butter; top with a third sheet and brush with more butter. Cut the pastry lengthwise into four 12-inch-long strips, Mound a scant tablespoon of the cheese filling in the center of the end of each strip. Working with one strip at a time, fold the bottom edge up to meet the left edge and form a triangle. Fold the triangle up, then over to meet the right edge, keeping its triangular shape. Continue folding up the length of the phyllo, folding the triangle lightly. Brush the top with butter and set it on one of the baking sheets. Continue making triangles with the remaining phyllo and filling. 3. Preheat the oven to 400° and position 2 racks in the upper and lower thirds Recipe of the oven. Bake the triangles for about 16 minutes, or until golden and crisp, from switching the pans halfway through cooking. Let cool briefly, then serve warm.