INGREDIENTS 5tbs winevinegar
3tbs mustard
3tbs horseradish
¾cupcelery,chopped
½cupgreenonions,chopped
2tsp paprika
4tbs.ketchup
1½tsp salt
¾tsp blackpepper
1cupoliveoil
1lb cooked,bitesizeshrimp
INSTRUCTIONS Putceleryandgreenonionsinafood processorandchoptillfine
Addalltherestoftheingredients(minus theshrimp)andblenduntilthoroughly combined
Remoulade MyparentsthrewalotofholidaypartieswhenIwas growingup.Thisappetizermadeanappearance everyyearandcontinuestobeoneofmyfavorites
Chris Batte, Aviation
INGREDIENTS INSTRUCTIONS 2cups(1-2cans)ofchickpeas
1package(8oz)creamcheese
½cupoffrankshotredhotsauce
½cupranchdressing
½cupcheddarcheese
Greenoniontofinish
Tortillachipsorcrackers
Preheatovento350degrees
Mixallingredientsintoabowl
Mushchickpeas(optional).
Placeintoshallowbakingdish.
Cook20minoruntilheatedthrough
Stirandtopwithgreenonion
Servewithtortillachips
BuffaloChickpeaDip Thisisaquickandeasyglutenfreeandvegetarian dip Weusuallymakethisforgamenightsorparties becauseitismorefilling.It’salwaysahit.
Olivia Walter, Transportation
2 cups of pistachios
16 oz. bronze-cut semolina pasta
4 oz. uncured pancetta
Extra virgin olive oil
Pecorino romano cheese
Fresh black pepper
Sea salt
INGREDIENTS INSTRUCTIONS Boilwater.
Toastpistachiosinpanwithfreshly crackedpepper
Letpistachioscoolonaplatesotheydon’t steam
Undercookthepasta1-2minutesbelow theminimumcooktimesaving2cups of thepastawaterontheside.
Dicepancettaorsliceitifyoupreferbigger pieces.
Cookpancettaonlowandgradually increaseheattohigh
Putcookedpancettaonaplatesavingthe oilinthepan
Blendpistachiosfor30secondsoruntil finelyblended
Addrenderedpancettaoiltothepistachios andblendmore.
Addateaspoonorlessofoliveoilatatime andblendasneededtoachieveapaste
Addapinchofsaltatatimeandblenduntil it’satdesiredsaltlevel
Heatpanonhigh,addthepistachiopaste, addacupofpastawaterandpastafor30 secondswhilestirring
Turnoffheat,stir
Addsprinklesofpecorinoromanoata time,stir.
Plate.Enjoytheintensedepthofflavorfor whatitis,doNOTmodifybyaddinggarlic, basil,orredpepper
PistachioPesto IhaditforthefirsttimethissummerinTaormina, Sicily.Icouldn'tfindanauthenticpistachiopesto recipe(allofthemonlinehavebasilandgarlic)butI madeitwithmygirlfriendandperfecteditonthefirst tryandnowitisourgotocomfortpasta.It's extremelyheavysotrytoeatitslowly.Fastestpasta dishaswell,prepandcooktimearebasicallywithin pastaboiltime.
INGREDIENTS For pasta:
3 cups all-purpose flour
1 cup garlic powder
5–6 eggs
Pinch of salt
For sauce:
½ lb. pancetta, chopped
1 lb. mild Italian sausage, chopped
1 lb chopped onion
1 lb chopped carrots
2 lbs chopped celery
2 cloves garlic, minced
Oregano
Rosemary
Bay leaves
Pecorino cheese, shredded
Olive oil
28 oz of tomato passata
INSTRUCTIONS GarlicTagliatelle Sift flour and garlic powder; make a well in the flour and add eggs.
Knead into a dough, wrap in plastic.
Let rest for 30 minutes.
Roll out pasta, cut into tagliatelle. Cook in boiling salted water.
Sauce
Sauté pancetta, sausage, onion, carrot, and celery in a sauce pan.
Add garlic, herbs, and tomato passata.
Simmer sauce for an hour.
Top pasta with sauce and serve with Pecorino cheese.
ThisrecipewasoneofthefirsttimesItriedmaking somethingfromscratch Itwasachallengeandtook afewversionstoendupwiththefinalresult.
Alex Fox, Aviation
INGREDIENTS 1 small cabbage, chopped thin (you can substitute with iceberg lettuce)
3-4 small cucumbers, finely diced
1 bunch green onions, sliced
1/4 cup chives, finely sliced
Dressing
Juice of 2 lemons
¼ cup olive oil
2 tbs. rice vinegar
2 cloves garlic
1 small shallot
1 cup fresh basil
1 cup spinach
⅓ cup nutritional yeast (optional)
¼ cup cashews
1 tsp salt
Parmesan cheese
INSTRUCTIONS Finelydiceorchopupallofthevegetables andtossinalargebowl
Inablenderorfoodprocessor,addthe dressingingredients,liquidsfirst.
Blenduntilsmooth.(Don’tskiptheolive oil,ithelpstoemulsifythedressingto createathickandcreamygreengoddess saladdressing Otherwisethedressing maygetwateryorseparate)
Addthedressingtothebowlwiththe dicedvegetablesandmixwell
GreenGoddess Thebeautyofthissaladthatmadeitgoviralon TikTokishoweverythingisfinelychoppedinaway thatmakesthesaladperfectfordippingwithtortilla chips!
Whyyou’lllovethisGreenGoddessSalad: It’sasimplewaytogetaboostofveggiesina fundifferentway. Ithasanicecrispflavorfromthecabbagethatis refreshingandlight!
It’sversatiletobeeatenonit’sown,withchipsor asatopping.
INGREDIENTS 4½-5cupsfreshcranberries
2cupssugar
¼cupportwine
¼cuporangeliqueur
¼cuporangejuice
¾cupwater
INSTRUCTIONS Stirtogethersugar,portwine,orange liqueur,and¾cupofwaterinaheavy3qt saucepanuntilblended.
Addcranberriesandbringtoaboil.
Cookovermediumheat,stirringoftenfor 8to10minutesoruntilcranberryskins begintosplit
Removefromheatandletcoolforabout 15minutes
Coverandchillintherefrigeratorfor8 hoursbeforeserving
CranberrySauce Cranberrysauceshouldnotcomeinacan!
Phyllis Pitts, Energy
INGREDIENTS Pumpkin Spice Streusel
¼ cup unsalted butter, melted
½ cup all-purpose flour
¼ cup light brown sugar, packed
2 tbs. granulated sugar
½ tsp.pumpkin pie spice
Pumpkin Bread
1 can (15 oz ) pure pumpkin puree
1 cup granulated sugar
½ cuplight brown sugar, packed
½ cup vegetable oil
2 large eggs
½ tsp.vanilla extract
½ cupmilk
1 ¾ cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
¾ tsp pumpkin pie spice
½ tsp kosher salt
Maple Glaze
½ cuppowdered sugar
¼ cuppure maple syrup
INSTRUCTIONS Pumpkin Spice Streusel
In a small bowl, mix together all of the ingredients and place in the fridge while you make the pumpkin bread
MapleGlaze
While the bread bakes, mix together the powdered sugar and maple syrup.
With the bread fresh from the oven, pour the glaze on top of the hot loaf.
Let the pumpkin bread cool for about 20 minutes then remove from the pan and slice.
Hannah Knorr, Aviation
PumpkinBread Deliciouseverytime! Pumpkin Bread
Preheat the oven to 325⁰F, grease the inside of a 9×5 loaf pan, and line with parchment paper Make sure the paper comes up and over the two longest sides of the pan.
In a bowl, whisk together the dry ingredients (flour, baking soda, cinnamon, pumpkin pie spice, salt) and set aside.
sing an electric mixer or a whisk, mix together the sugars, pumpkin, and oil until fully combined. Then mix in the eggs and vanilla.
Mix in half of the dry ingredients, then the milk, and then the rest of the dry ingredients until batter is smooth.
Pour it into the prepared pan and spread it even.
Take the streusel out of the fridge and break it up using a knife or fork to create uniform crumps.
Completely cover the top of the batter in streusel and bake for 1 hr. and 20 minutes or until a toothpick in the middle comes out clean. If it needs more time, keep adding 5 minutes until it’s ready.
INGREDIENTS Dough:
1 cup warm milk
2 ½ tsp instant dry yeast
⅓ cup butter
2 eggs
½ cup sugar
1 tsp. salt
4 ½ cups flour
Filling:
½ cup melted butter
2 tbs cinnamon
½ tbs vanilla
1 cup packed brown sugar
Frosting:
⅓ cup softened butter
6 oz. softened cream cheese
½ tbs vanilla
2 cups powdered sugar
INSTRUCTIONS CinnamonRolls Poorwarmmilkandyeastinstandmixer bowlfor3-5minutes,untilyeastactivates Addeggs,butter,andsugar,andmixuntil combined.
Addsaltandflourandletthedoughrest for5-10minutes.
Kneaddoughfor5-7minutes,addingflour whenneeded
Coverbowlandallowdoughtorisefor30 minutes
Preheatovento375°
Rolloutdoughandaddinfilling
Rollthedoughtightlyandcutinto12rolls
Placeina9x13panandbakefor25-30 minutes.
Makethefrostingandaddtotherollsonce they’vecooled
I’vemadethesecinnamonrollsonChristmasforthe pastseveralyears,andthey’realwaysahitinmy family!Justbepreparedtoreceiverequestsforthem everytimeyougettogether.
Zoe Veasey, Aviation
INGREDIENTS 6eggs
3cupssugar
3cupsall-purposeflour
2sticksofbutter
1tsp bakingpowder
1tsp.salt
2tsp vanillaextract
1cupraisins
INSTRUCTIONS Mixsugarandbutterwell
Mixdryingredients
Addthevanilla
Alternateadding2eggsatatimewith someoftheflour.
Repeatuntilallismixedinwell.Don'tover mix
Lightlycoattheraisinsinflourbefore addingtothebattersotheydon'tsinkto thebottomofthepanonceintheover
Foldraisinsintothebatter
Pourontoagreasedcakepanandbakefor 350degreesfor35-40minoruntilcenter iscooked.
Testwithaskewerthecenterofthecake, anditshouldcomeoutclean(thecakewill haveanaturalcracklycrustontop)
Enjoywarm
RaisinCake Thisrecipehasbeenpasseddownforseveral generationsinmyfamilyandhasbeensharedacross extendedfamilies,friends,andneighbors Itwasthe firstcakeIlearnedtobakeandIhavemanyfond memoriesbakingaroundwithmysiblingsandtheir kids.Thisisastaplenotonlyatholidaysbutatother celebrationsthroughouttheyear Ihopeyouenjoyit!
Cristina Warnock, Transportation
INGREDIENTS INSTRUCTIONS 1cupsaltedbutter,softened
1cupwhitesugar
1 package pistachio JELL-O instant pudding
2eggs
2cupsflour
1tsp bakingsoda
2cupsflour
1cupwhitechocolatechips
½cupcrushedpistachios
Mixbutter,sugar,andpudding.
Addeggstobuttermixture
Mixdryingredientsinaseparatebowl, thenandaddtobuttermixture
Foldinwhitechocolatechipsandcrushed pistachios
Scoopdoughandbakeat350°Ffor9–12 minutes
Letcoolbeforeserving.
Pistacio Pudding Cookies ThesearethecookiesImakeformypartner's family'sholidayparties.Theyhaveafestivegreen color,richbutterytaste,andcometogether easily.
Hannah Knorr, Aviation
