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Marriott Confidential & Proprietary Information
1st Edition, 2014
Seasons Greetings! The season is upon us to reflect on the many things we are grateful for; our family, our friends and each other. We thought it would be nice to share something important to all of us, recipes for some great food. Itâ€™s our pleasure to provide the first edition of the Marriott Marquis, Washington DC Cookbook. We hope you enjoy many of the recipes that the hosts from our hotel provided. Pick out your favorites and share them with your family. If you have some great comments or want to share an additional recipe of your own, go to our Facebook page and give a shout out to our cookbook posting. Thank you all for your hard work and dedication and best wishes for a wonderful holiday season to you and your family. Now, letâ€™s eat! Dan Nadeau General Manager 2
OUR BRILLIANT COOKBOOK:
Thoughtful Appetizers & Sides
Thoughtful Appetizers & Sides
Winter Squash Soup
Sweet Potato Soufflé
Easy Chicken Pot Pie Croissants
Bacon Brussels Sprouts
Savory Tomato Pie
Green Chili Stuffing
Cranberry Glazed Brie
Bacon Jam 4
Thoughtful Appetizers & Sides
Southern Potato Salad
Deviled Eggs Romanian Sarmale (Cabbage Rolls) Hot Crab Dip Broccoli Bites Yuca Fries Pupusas Sausage Dressing Warm Brussels Sprout Salad with Hazelnuts & Cranberries
Winter Squash Soup By Kathy—Events things you need 2 tablespoons unsalted butter 1 tablespoon olive oil 2 cups chopped yellow onions (2 onions) 1 (15 ounce) can pumpkin purée (not pumpkin pie filling) 1 1/2 pounds butternut squash, peeled and cut in chunks (heavy duty peeler required) 3 cups homemade chicken stock or canned broth 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 cup half and half
here’s how Soup Heat the butter and oil in a heavybottomed stockpot, add the onions, and cook over medium-low heat for 10 minutes, or until translucent. Add the pumpkin purée, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium-low heat for about 20 minutes, until the butternut squash is very tender. Puree the mixture in a food processor. Return to the pot, add the half-and-half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Croutons Heat the butter in a skillet Add the bread chunks and brown them for 3-5 minutes, until golden brown. 6
Sweet Potato Soufflé By Dan—Exec things you need 2-1 lb. cans sweet potatoes, drained and mashed 2 eggs beaten 1/2 stick of butter 1/2 cup evaporated milk 1 cup sugar 1/2 tsp cinnamon 1/2 tsp nutmeg 1 tsp vanilla Topping 3/4 cup corn flakes 2-3 tbsp butter. Combine 1/2 cup chopped pecans 1/2 cup light brown sugar
here’s how Combine potatoes and spices. In a separate bowl combine sugar, eggs, vanilla and butter. Mix all ingredients and whip in milk. Pour in 10x10x2 baking dish. Cover with topping and bake in preheated 350 oven for 25 minutes. Maybe made ahead, refrigerated and baked right from refrigerator allowing 10-15 extra time for rising I usually double the recipe but cut back on some of the ingredients like butter and sugar. I also use fresh sweet potatoes when available.
Easy Chicken Pot Pie Croissants By D’Neatra—Human Resources things you need 1 can of Pillsbury Croissants 1 can of cream of chicken soup 2 cooked chicken breast shredded or ½ of a shredded rotisserie chicken ¼ cup of milk 1 small bag of frozen mixed vegetables unthawed
here’s how Preheat the oven on 375. In a mixing bowl, mix together the can of chicken soup, milk, vegetables and chicken. Unfold the croissant rolls and pull apart one roll at a time. Spread one spoonful of the mixture on one roll and fold the roll towards you. This may get a little messy but it’s worth it! Once all the rolls are rolled up like crescent rolls, place the rolls on a greased baking sheet. Bake for 17 minutes at 375. Enjoy!
Bacon Brussels Sprouts By Ashlyâ€”Restaurants things you need Ingredients: 1 lb fresh Brussels sprouts 2 oz. Extra Virgin Olive Oil 1/2 white onion, diced 6 slices of bacon, cooked crispy and chopped 8 oz. shredded parmesan cheese Salt and Pepper to taste
hereâ€™s how Bring 2 quarts of water to a rolling boil in a large pot. Slice Brussels sprouts lengthwise and cut off stems. Place sprouts in boiling water uncovered for 5 minutes. Drain. Line a large baking sheet with aluminum foil. Place Brussels sprouts evenly across pan and drizzle with olive oil. Sprinkle bacon and onion evenly on top of sprouts. Place in a 350 degree oven for 18-20 minutes, until signs of browning occur. Remove from oven and top with parmesan cheese. Add salt and pepper to taste. Serve immediately. Makes 4-6 servings.
Savory Tomato Pie By Katie—Sales things you need 6 large tomatoes 1 can of flaky biscuits, a ready made pie shell, your own pie dough, zucchini pizza crust dough, or, really, anything you can think of to use as a pie shell 1 large sweet onion 1 generous handful of basil that’s been torn into small pieces 1 generous handful of chopped dill ( the more the better) 1 cup shredded cheddar 1 cup other shredded cheese blend, like colby-jack 2-4 heaping tbsp mayonnaise or Greek yogurt, just enough to hold the cheeses together 1 lb ground turkey ( pre- cook before adding to casserole layer)
here’s how Peel and remove pips from tomatoes. Slice or chop tomatoes, sprinkle lightly with sea salt, and lay on a strainer over the sink to drain for at least 30 minutes. I leave them the better part of the day, giving them a stir whenever I’m in the kitchen, and getting them really drained. Slice onion very thin. Line a casserole dish or deep pie pan with your shell, the deeper the better. If you’re using biscuits, peel apart the biscuit layers and pinch and pull them as you line the pan. Layer tomato, onion, & basil, dill, add black or white pepper if you like. Keep layering until you run out of fixings or casserole dish. Mix cheeses and mayo and spread the mixture over the top. Bake in 350F oven 30-45 minutes, until top is golden brown. Mangia! 10
Corn Pie By Aleidaâ€”Events things you need 1 can cream style corn 1 can whole kernel corn (half drained) 1 egg slightly beaten 1 stick margarine 1 cup sour cream 1 box, Jiffy corn muffin mix Salt and pepper to taste
hereâ€™s how Mix all the ingredients together. Bake, uncovered, for 1 hour at 350 degrees. Let it cool down before cutting it into wedges.
Green Chili Stuffing By Aleidaâ€”Events things you need 2 cups finely chopped red onions 2 cups finely chopped celery 3 jalapenos 4 hot Italian sausages, out of their casings 1 pound of bread cut into Â˝ inch cubes, toasted Italian seasoning 1 cup chicken broth Salt and pepper to taste
hereâ€™s how In a large skillet cook the onion and the celery over moderate heat, stirring occasionally, until the onion is softened and light golden, add the jalapenos, Italian seasoning and salt and pepper to taste, and cook the mixture stirring for 3 minutes. In a small skillet over moderate heat cook the sausages for about 5 minutes or until brown. Add the sausages to the onion mixture. Transfer the mixture to a large bowl, add the toasted bread cubes and salt and pepper to taste, and combine the stuffing gently but thoroughly. Spoon the stuffing into a shallow cooking sheet. Bake the stuffing, covered, in the middle of a preheated 325o oven for 30 minutes. Serves 8 to 10 12
Cranberry Glazed Brie By Derek—Engineering things you need Cranberry Marmalade: 3 cups fresh cranberries 3/4 cup brown sugar, firmly packed 1/3 cup dried currants or golden raisons 1/3 cup water 1/8 tsp. dry mustard 1/8 tsp. ground allspice
here’s how Cranberry Marmalade: Combine all ingredients in saucepan. Cook over medium/high heat until most of the berries pop, stirring frequently, about 5 minutes. Cool to room temperature. Cover & refrigerate. (Can be prepared 3 days ahead)
1/8 tsp. ground cardamom
1/8 tsp ground cloves
Using a sharp knife, cut a circle in top of rind of cheese, leaving a 1/2” border of rind. Carefully remove center circle of rind. Place cheese in 8” diameter ceramic baking dish or lined cookie sheet.
1/8 tsp ground ginger Cheese: 1 - 2.2 pound brie cheese wheel (8” diameter)
Spread cranberry marmalade on top. (Can be prepared 6hrs ahead. Cover & refrigerate.) Bring cheese to room temperature. Preheat oven to 300 F. Bake cheese until soft, about 12 minutes. Cool slightly & serve with crackers, apple slices and pear slices.
Hush Puppies By Adamâ€”Kitchen things you need 6 cups peanut oil (or vegetable oil) 1 1/2 cups self-rising cornmeal 1/2 cup self-rising flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon black pepper 1 Tablespoon garlic powder 1 small onion, chopped 1 cup buttermilk 1 egg, lightly beaten Add a pinch of sugar
hereâ€™s how Using a deep pot, preheat oil for frying to 350 degrees F. Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hushpuppy is dropped in the oil. Fry until golden brown, turning the hushpuppies during the cooking process. Makes 35 pieces
Bacon Jam By Adamâ€”Kitchen things you need 2 pounds bacon, cut into 1-inch pieces 1/2 cup bacon drippings 2 large yellow onions, cut into very thin slivers 1/2 cup brown sugar 1/4 cup garlic, minced 1 teaspoon ground cayenne pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 cup bourbon whiskey 1 cup brewed coffee 1/2 cup sherry vinegar 1/2 cup maple syrup 3/4 cup ketchup
hereâ€™s how Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes; drain grease, retaining 1/4 of the drippings. Stir onions into bacon and drippings; cook and stir until soft, about 10 minutes. Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, cinnamon, and nutmeg. Cook and stir until garlic is soft, about 5 minutes. Mix in bourbon whiskey, coffee, sherry vinegar, and maple syrup. Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. Mix in ketchup and cook 5 more minutes. Remove from heat, let the bacon jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. Bacon jam will store in the refrigerator, covered, up to 2 weeks 15
Southern Potato Salad By Almeda—Sales things you need 2 large russet potatoes 5 eggs ⅓ of a white onion ¾-1 cup of Mayo (I always use Dukes) ¼ cup sweet relish ¼ cup dill relish
here’s how Wash, peel and dice potatoes into small, uniform cubes. Bring a saucepan half-full of water to a boil and add potatoes. Cook for 7-8 minutes until firm to the touch but tender to the bite. Do NOT overcook. Potatoes will need to be firm enough to withstand being tossed around when we add the mayo mixture.
1 Tablespoon prepared mustard
In a separate pot, bring 5 eggs to a boil and cook until done.
2 dashes of Worcestershire sauce
Drain hot potatoes and place in a large bowl.
¼ teaspoon celery seed
Peel the eggs. Separate the yolks from the egg white.
½ teaspoon white sugar (optional to balance out the salt) 2-4 dashes Mash up the yolks in a bowl and dice up the egg seasoning salt + more if desired whites in a separate bowl. 2-4 dashes of black pepper Place the potatoes, eggs whites, yolks, and onions in the refrigerator to until cold. Paprika (to cover the top) In a large bowl add egg yolks, egg whites & the onion. Next add in the mayonnaise, dill relish & sweet relish. Add in the mustard, seasoning salt, black pepper, celery seed, Worcestershire sauce and sugar. Stir it all up. Taste and seasonings to your liking.
Deviled Eggs By Lindaâ€”Housekeeping things you need 12 large eggs 1 teaspoon mustard 1 teaspoon salt 2 tablespoons Hellmans Real Mayo A cap full of apple cider vinegar A dash of paprika, garnish
hereâ€™s how 1. Boil eggs for 15 minutes, run under cold water to stop cooking process 2. Once eggs are room temperature, cut eggs in half horizontally 3. Place egg whites on serving tray 4. Mix egg yolks, mustard, salt, mayo and vinegar together 5. Place mixture in egg whites, add paprika for garnish
Romanian Sarmale (Cabbage Rolls) By Donnie—Loss Prevention things you need
2 tablespoons salt
1/4 cup vinegar
1/2 cup water
1 bay leaf
here’s how Remove core from cabbage. In a large pot, bring to boil enough water to cover cabbage. Add 2 tablespoons salt and 1/4 cup vinegar to boiling water. Immerse cabbage in boiling water. Cover and cook over medium-high heat 5 to 7 minutes. With fork or tongs, gently remove leaves as they become tender. Drain well; let cool. Trim main leaf vein so it is flat like rest of cabbage leaf. In a large frying pan over medium heat, add oil, onions, celery, bacon, salt, pepper, paprika, parsley leaves and sauté until light golden brown. Remove from heat and let cool for 1/2 hour. Add ground pork, rice and sautéed onions together along with 1/2 cup water, and mix well. This is the meat filling. Place 1 to 2 tablespoons of the meat filling in center of cabbage leaf. Fold right hand side of leaf over filling, then roll from base to bottom of leaf, then with index finger gently tuck left hand side of leaf into cabbage roll to make a nice neat roll. Squeeze juice out of sauerkraut and place 1/2 of jar on bottom of pot. Chop any leftover cabbage and place on top of sauerkraut. Place pork hock on top of sauerkraut. Arrange cabbage rolls, seam side down in pot in neat layers. Place them loosely touching each other and layer on top of one another. Sprinkle with salt between layers. Place second half of sauerkraut on top of cabbage rolls. Spread tomato sauce and tomato juice over kraut and place 1 bay leaf (and optional dill sprig) on top. Cover rolls with water just enough to cover rolls. Place heavy dish on top making sure there is a couple inches between plate on top of pot. Cover pot and bring to boiling and reduce heat to simmer and cook for about 2 hours. Serve with sour cream and mamaliga for a real Romanian dish.
Hot Crab Dip By Breanna—Human Resources things you need
1 10oz. Package frozen creamed spinach 8 oz. Cream cheese (softened) 8 oz. Crab meat (well drained) 1 tsp. Seafood seasoning 1 tsp. Worcestershire sauce ½ tsp. Celery seed ½ tsp. Dried basil Black pepper to taste
here’s how Preheat oven to 325 degrees Warm spinach in microwave Put softened cream cheese in medium-size bowl. Blend in creamed spinach. Gently mix in drained crab meat. Add rest of ingredients and mix thoroughly. Transfer to 1 qt. Casserole dish. Bake for about 25 minutes or until heated through.
Broccoli Bites By Breanna—Human Resources things you need
1 (10 oz) packages frozen chopped broccoli 2 cups herb stuffing mix 1 cup grated Parmesan cheese (4 oz) 6 eggs, beaten 1 1/2 sticks (6 oz.) butter or margarine, softened 1/2 teaspoon salt 1/4 teaspoon pepper
here’s how 1.Cook broccoli according to package directions, drain well. In a medium bowl, combine cooked broccoli, stuffing mix, cheese, eggs, butter, salt, and pepper. 1.Roll mixture into small balls, about 1 inch in diameter. Freeze, well covered, for at least 3 hours. 2.Preheat oven to 350 degrees. Place frozen balls on lightly greased cookie sheet. Bake until brown, about 15 minutes.
Yuca Fries By Jacquelineâ€”Human Resources things you need Original recipe makes 6 servings 2 pounds yuca, peeled, and cut into 4 inch sections 2 quarts vegetable oil for frying Sea salt to taste
hereâ€™s how Place the yuca into a large pot, and add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the yuca can be pierced easily with a fork, 20 to 30 minutes. Drain, and allow to steam for several minutes until cool enough to handle. Cut the yuca into french fry-sized sticks, discarding the fibrous core. Heat oil in deep-fryer to 375 degrees F (190 degrees). Fry the yuca in batches until golden brown and crispy, about 5 minutes per batch. Remove with a slotted spoon, and drain in a paper towel-lined bowl. Toss with salt to taste, and serve hot. 21
Pupusas By Jacquelineâ€”Human Resources things you need Original recipe makes 4 servings 2 cups masa harina (corn flour) 1 cup water 1 cup queso fresco (cheese), crumbled
hereâ€™s how Stir the masa harina and water together in a mixing bowl until smooth; knead well. Cover bowl, and let the dough rest 5 to 10 minutes. Shape the dough into eight, 2 inch diameter balls. On a lightly floured surface, roll out each ball into 6 inch diameter round. Sprinkle 1/4 cup queso fresco over each round. Place a second tortilla over the cheese, and pinch the edges together to seal in the cheese. Heat ungreased skillet over medium-high heat. Place one tortilla into the skillet at a time, and cook until cheese melts and tortillas are lightly browned, about 2 minutes on each side. 22
Sausage Dressing By Lonnelâ€”Human Resources things you need 1/2 (12 ounce) package fresh cranberries 1 pound sausage 6 cups bread cubes 1 cup seasoned dry bread crumbs 1 medium onion, chopped 1 clove garlic, minced 1 teaspoon chopped fresh parsley 1/2 teaspoon chopped fresh oregano 1/2 teaspoon chopped fresh sage 1 pinch fresh thyme 1/3 teaspoon celery seed 1/4 teaspoon ground ginger 1/2 teaspoon salt 1/3 teaspoon ground black pepper
hereâ€™s how Place cranberries in a medium saucepan with enough water to cover, and bring to a boil. Cook just until skins pop. Drain, and cool. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and cool. Preheat oven to 350 degrees In a medium baking dish, mix cranberries, sausage, bread cubes, dry bread crumbs, onion, and garlic. Season with parsley, oregano, sage, thyme, celery seed, ground ginger, salt, and pepper. Stir in chicken broth to desired consistency. Mix in walnuts and orange. Bake 25 minutes in the preheated oven, until surface is crisp and lightly browned. 23
Warm Brussels Sprout Salad with Hazelnuts & Cranberries By Lonnelâ€”Human Resources things you need 1 pound Brussels sprouts, trimmed and quartered 2 tablespoons olive oil salt & ground black pepper to taste 1 cup chopped hazelnuts 3 slices thick-cut bacon, chopped 2 tablespoons maple syrup 2 tablespoons chopped fresh rosemary 1 cup dried cranberries 1/4 cup grated Pecorino-Romano cheese
hereâ€™s how Preheat oven to 425 degrees Toss Brussels sprouts with olive oil, salt, and pepper together in a bowl until coated. Transfer coated sprouts to a baking sheet. Bake in the preheated oven until sprouts are tender, about 15 minutes. Cook and stir hazelnuts in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Transfer hazelnuts to a bowl. Cook and stir bacon in the same skillet over medium heat until crisp, about 10 minutes. Add maple syrup and rosemary; cook, stirring often, until the bacon drippings and maple syrup begin to thicken and stick to the back of a spoon, about 10 minutes. Combine cooked Brussels sprouts and bacon mixture together in a large bowl; toss until sprouts are coated with maple syrup sauce. Sprinkle in hazelnuts, cranberries, and Pecorino-Romano cheese; toss well. This dish is best served warm. 24
Mexican Tinga By Darioâ€”Human Resources things you need 2 tablespoons olive oil 1 large onion, cut into rings 1 (15 ounce) can stewed tomatoes 1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
2 pounds shredded cooked chicken meat 16 tostada shells 1/2 cup sour cream
Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes. To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.
Polished Entrees Salmon Fillets with Avocado Salsa The Best Lasagna, Bolognese Style Arroz con Gandules’ Short Ribs with Coffee and Chilies Lemon Butter Chicken My Famous Lemon Chicken City Chicken Sausage Rolls Barbeque Pig Feet Parmesan Rotini Skillet Roll of Spinach
Salmon Fillets with Avocado Salsa By Brad—Events things you need
4 (4 oz) salmon filets
½ tsp. ground coriander
1 tsp. ground cumin (1/2 for salmon ½ for salsa)
Juice of 1 plump lime (1/2 for salmon ½ for salsa)
1 avocado cut into chunks
1 small tomato, seeded and chopped
½ red onion, finely chopped
1 tbsp. chopped fresh cilantro (additional for garnish)
1/8 tsp. cayenne
Preheat oven to 350. Line a baking sheet with foil: lightly coat foil with nonstick cooking spray. Season fillets with coriander, ½ teaspoon of the cumin, half the lime juice, and freshly ground pepper to taste. Place fillets skin side down on the foil. Bake 15 min. Prepare Salsa: Combine avocado, tomato, onion, 1 tablespoon cilantro, cayenne, remaining cumin and lime juice. Season to taste. Spoon salsa over the filets, sprinkle cilantro and serve!
The Best Lasagna, Bolognese Style By Mark—Restaurants things you need At least 5 quarts water 12 dried lasagna noodles 1 recipe Béchamel Sauce, about 1 1/2 cups 3 cups, more or less, Meat Sauce, Bolognese-Style (Ragu) 2 tablespoons softened butter (preferred) or extra-virgin olive oil 1 1/2 cups freshly grated Parmesan cheese Freshly ground black pepper to taste Salt, if needed *Béchamel Sauce 1 1/2 tablespoons butter
here’s how Set at least 5 quarts water in a large pot over high heat. When it comes to a boil, salt it. Cook the noodles a few at a time; keep them underdone (if they are fresh, this means little more than a minute in cooking time). Drain carefully in a colander, and then allow to rest on towels while you prepare the béchamel sauce (see recipe that follows). Preheat oven to 400F Smear the bottom of your baking pan with the butter or oil, then place a layer of noodles, touching but not overlapping. Trim any overhanging edges. Cover the noodles with about one-quarter each of the béchamel, meat sauce, and Parmesan, then with a light sprinkling of black pepper (between the meat sauce and the Parmesan there should be enough salt, but if you feel it is under seasoned, add a little salt to each layer also). Make four layers, ending with a sprinkling of Parmesan. (The dish can be prepared in advance up to this point, then well wrapped and refrigerated for a day or frozen for a month; defrost in the refrigerator for a day before cooking if possible.) Bake for about 20-30 minutes, until the lasagna is bubbly. Remove from the oven and let rest for 5 minutes before cutting and serving. Or let cool completely, cover well, and refrigerate for up to 2 days, or freeze for up to a month. In a small saucepan, heat the butter over medium-low heat. When the foam begins to subside, stir in the flour. Turn the heat to low and cook, stirring with a wire whisk almost constantly, until the flour-butter mixture darkens, at least 3 minutes. You can cook it longer if you would like a darker color and slightly more complex flavor. Stir in the liquid, a little bit at a time, still using the whisk. When about a cup of the liquid has been stirred in, the mixture will be fairly thick. Add more liquid, a little at a time, until the consistence is just about a little thinner than you like, then cook, still over low heat until the mixture is the thickness you want. Season to task and serve immediately or keep warm over gently simmering water for up to an hour, stirring occasionally. 28
Short Ribs with Coffee and Chilies By Matt—Exec things you need 1 tablespoon oil 4 large or 8 small short ribs Salt and pepper 1 large onion, chopped 3 cloves garlic, chopped 1 dried pasilla chili, stemmed, seeded and minced 1 dried chipotle chili, stemmed, seeded and minced 1 cup dry red wine 1 cup strong coffee
here’s how In a heavy pot that can later be covered, drizzle oil. Over medium heat, brown ribs well, adjusting heat as necessary to get a dark crust. Take your time, and season with salt and pepper as they cook. Move them to a plate and turn heat to low. In same pot, cook onions, garlic and chilies, stirring occasionally, until onions are soft, about 15 minutes. Add wine and coffee and reduce over high heat by about half. Return ribs to pot, cover, and cook over low heat (or in a 300-degree oven) for 2 to 3 hours. Cook until very tender — beyond when meat falls off the bone — turning every hour or so. Taste and adjust seasoning and serve.
There’s a tradition in Alsace and elsewhere of using leftover coffee as a braising liquid. When you combine that with a couple of types of chilies and a little red wine, the result is an exotic yet old-fashioned dish that seems to please everyone. Yield: 6 Cook Time: At least 3 hours
Lemon Butter Chicken By Debora—Housekeeping things you need Ingredients
2 whole Rotisserie Chickens 2 cans of German butter sauce 1 bottle of lemon butter sauce 1 bag of California mix vegetables
here’s how Cut the chicken up in pieces, leg, thighs, breast, Etc. Lay meat out in a long oven pan. Heat oven to 350. Open lemon butter sauce, spread over chicken evenly. Spread vegetables around chicken. Open German Potatoes salad, spread over chicken. Cook in oven for 35-40 mins. It’s very good and a quick meal.
My Famous Lemon Chicken By Mark—Restaurants things you need 2 2½- to 3-pound broiling chickens, halved
1. To attain maximum heat, preheat broiler for at least 15 minutes before using.
2 cups fresh lemon juice 1 cup olive oil I tablespoon red wine vinegar 1½ teaspoons minced garlic ½ teaspoon dried oregano Salt and pepper to taste hopped Italian parsley
2. Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork. 3. Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces). 4. Place chicken on a baking sheet, a size that can fit into the broiler. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches. 5. Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute. 6. Remove from broiler and portion each chicken into each of 6 warm serving plates. 7. Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce. Lemon Sauce 1. Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using. 31
City Chicken Always reminds me of Christmas eve at my Aunt’s house growing up outside of Detroit.
By Jenny—Events things you need 2 pounds boneless pork, cut in 1 ½ inch cubes 14 4” Skewers 3 tablespoons milk 2 cups Italian bread crumbs 2 cups water 2 cups vegetable oil for frying 4 eggs Salt and pepper to taste Seasoning salt (i.e. LAWRY’S) to taste
here’s how Preparation Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside. Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish, and set the dish aside. Preheat an oven to 350 degrees. Heat oil in a deep-fryer or large saucepan to 350 degrees. Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil. Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil, and bake 10 minutes more to dry out the crumb coating. Serve hot.
Sausage Rolls By Jennyâ€”Events things you need 1 1/2 pounds good quality pork sausage 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried thyme Salt and freshly ground pepper 1 (17-ounce) package frozen puff pastry, thawed 2 eggs beaten
hereâ€™s how Preheat the oven to 375 degrees. In a large bowl mix together the sausage, basil, oregano, thyme, and salt and pepper to taste until all the seasonings are well distributed throughout. Roll out all the puff pastry into one large rectangle about 1/8 inch thick. Put the wide side of the rectangle to your left. Form the sausage meat into a log about 1 inch thick and long enough to fit the width of the pastry. Lay this log along the whole edge. Roll the pastry around the sausage, brush with beaten eggs at the join, and cut so that the pastry has just enough room to slightly overlap. Repeat the process with the remaining sausage meat and pastry. Line up all the sausage rolls making sure the seam on each is at the bottom and not showing. Brush the tops with the eggs and cut the sausage rolls into either 1 1/2-or 3-inch logs. Spread about one inch apart on a baking sheet, and bake until golden brown and the meat is cooked, about 15 to 20 minutes. You can also freeze the rolls to be cooked later. Serve warm or cold. Makes 24 3-inch rolls or 48 1 1/2-inch appetizer rolls 33
Barbeque Pig Feet By Hopeâ€”Housekeeping things you need 6 pig feet 1 Onions 2 tablespoons of Salt 2 tablespoons of pepper 1 cup of Barbeque sauce 1 cup of vinegar
hereâ€™s how Wash pig feet, place pig feet in pot with water, add cup of vinegar, add 2 tablespoon of salt, add 2 tablespoons of pepper, add cut onions, let pig feet boil for 6 hours, drain pig feet, place pig feet in roaster with a top add BBQ sauce, place in oven for 30 minutes. Remove from oven and enjoy!
Parmesan Rotini Skillet By Ron—Events
things you need 1 pound Italian pork sausage links, casings removed 1 can (15 oz each) Hunt's® Tomato Sauce 1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained 2 cups water 1/2 teaspoon dried basil leaves 1/2 teaspoon dried oregano leaves 3 cups rotini pasta, uncooked
1 cup ricotta cheese 1/2 cup Kraft® Grated Parmesan Cheese, divided 1/2 teaspoon parsley flakes
Crumble sausage into large deep skillet; cook 8 to 10 minutes or until evenly browned, stirring frequently. Drain sausage; return to skillet. Stir in tomato sauce, undrained tomatoes, water, basil and oregano. Bring to a boil. Add pasta; stir. Cover; simmer on medium-low heat 18 to 20 minutes or until pasta is tender, stirring occasionally. Mix ricotta, 1/4 cup Parmesan and parsley; spoon over pasta mixture, then swirl gently with spoon. Sprinkle remaining Parmesan over top 35
Roll of Spinach — Part I By Vezira—Housekeeping things you need SPINACH LAYER 4 egg yolks 180ml of sour cream 10g of baking powder 1 teaspoon of salt 5 full tablespoons of flour 400g of fresh spinach 4 egg whites FILLING 450g of feta 400g of ricotta 400g of button mushrooms 200g of ham CHEESE FROSTING CHEESE frosting 5 tablespoons of feta and ricotta 5 tablespoons of feta and ricotta DECORATION 50g of grated cheese 50g of grated cheese 50g oh ham strips 50g oh ham strips See next page for instructions
Roll of Spinach â€” Part II hereâ€™s how Wash and drain the spinach and while it is still wet place in a large pot on the stove and let cook until it reduces in size. Drain well and let cool completely. Drain well and let cool completely. Take the spinach into your hands and squeeze well making sure all the excess water is drained. Take the spinach into your hands and squeeze well making sure all the excess water is drained. Cut into small pieces on a cutting board. Cut into small pieces on a cutting board. Do not put it in a food processor. Do not put it in a food processor. With an electric mixer incorporate egg yolks, baking powder, salt, spinach and sour cream and then slowly add with the mixer at the lowest speed the stiffly beaten egg whites and then one by one tablespoon of flour. With an electric mixer incorporate egg yolks, baking powder, salt, spinach and sour cream and then add slowly with the mixer at the lowest speed the stiffly beaten egg whites and then one by one tablespoon of flour. Line the oven tray 32x36cm with baking paper and place the dough onto it. Line the oven tray 32x36cm with baking paper and place the dough onto it. Bake at 180 degrees Celsius for 20 minutes. Bake at 180 degrees Celsius for 20 minutes. Take a cloth kitchen napkin and run it under cold water; Take a kitchen cloth napkin and run it under cold water; squeeze well to get rid of the excess water. squeeze well to get rid of the excess water. Place the napkin on the work top with the longer side facing you and now take the still hot baked layer of the spinach dough and flip it over onto the napkin; Place the napkin on the work top with the longer side facing you and now take the still hot baked layer of the spinach dough and flip it over onto the napkin; peel away the baking paper. peel away the baking paper. If you have trouble removing the paper just place the layer in the oven again together with the paper and turn only the bottom heater in the oven and bake for an additional 10 minutes. If you have trouble removing the paper just place the layer in the oven again together with the paper and turn only the bottom heater in the oven and bake for an additional 10 minutes. This means that you have not squeezed all the water out of the spinach. This means that you have not squeezed all the water out of the spinach. Now that you have peeled the baking paper away just roll the hot layer like in the picture tightly along the longer side into a roll and keep covered in a wet cloth until it cools completely. Now that you have peeled away the baking paper just roll the hot layer like in the picture tightly along the longer side into a roll and keep covered in a wet cloth until it cools completely. Fry the sliced mushrooms, salt and drain of the excess liquid and cool. Fry the sliced mushrooms, salt and drain of excess liquid and cool. M ix the feta and ricotta cheese and place aside 5 tablespoons for covering of the roll. Mix the feta and ricotta cheese and place aside 5 tablespoons for covering of the roll. O pen the layer along the long side and place cheese on top of it, place the ham and the mushrooms, but as you move up to the top place less and less. Open the layer along the long side and place cheese on top of it, place the ham and the mushrooms, but as you move up to the top place less and less. Roll the layer tightly pressing with your hands along the roll as you go. Roll the layer tightly pressing with your hands along the roll as you go. Place it on a serving dish or a work surface that you have lined with baking paper, and now cover with 5 tablespoons of the cheese filling, decorate with roses and with shredded cheese. P lace it on a serving dish or a work surface that you have lined with baking paper, and now cover with 5 tablespoons of the cheese filling, decorate with roses and with shredded cheese. Once you are finished take it of the baking paper and transfer to a serving dish. Once you are finished take it of the baking paper and transfer to a serving dish.
Arroz con Gandules’ By Angel—Restaurants things you need 3 tablespoons of tomato sauce 1 tablespoon of sofrito 1 tablespoon of recaito 2 tablespoons of olives 1 bouillon cube 1 pack of sazon 1 can of green pigeon pees
here’s how Mix together tomato sauce, sofrito, recatio, olives, bouillon cube, and sazon. Let all ingredients simmer around 5 minutes on medium heat Add a can of green pigeon pees with two cups of water. Mix together and let it boil for 15 minutes. Add two cups of rice, preferable medium size. Wait for water to absorb.
Mix all ingredients well, do like a pyramid and let it sit for an hour at low heat.
Very traditional dish in the Puerto Rican community during Christmas!
French Toast By Adamâ€”Kitchen things you need 1 gallon heavy cream 3 quarts of liquid egg 4 cups sugar
4 cups maple syrup 16 Tablespoon freshly grated orange peel 4 Tablespoon vanilla powder 1 Tablespoon ground nutmeg 4 Tablespoon Grand Marnier 4 Tablespoon Cinnamon
Always use clarified butter and CLEAN flat top surface. 84 slices of brioche bread (estimate) Note: Please make sure to gently soak the bread so batter gets all the way through bread. 100ppl = 75 slices (roughly) adjust if need be! Always use clarified butter and CLEAN flat top surface.
Dynamic Desserts Sweet and Salty Holiday Bark French Toast Sweet Potato Soufflé Chocolate Mousse Chrusciki “Angel Wings” Linzer Cookies “No Bake” Cheesecake Cannoli
Dynamic Desserts Apple Cranberry Casserole Cinnamon Pear Cake
Jacked Up Banana Bread
Chocolate Zucchini Cake
Sweet and Salty Holiday Bark By Tara—Sales
things you need 2 cups Rold Gold Pretzel sticks 2 Cups Chex Mix (I use Rice Chex) 2 Cups lightly Salted Peanuts 1 Package Almond Bark (20oz) (you can use white chocolate as well but this seems to melt the best)
here’s how Mix Chex, peanuts and pretzels together. Melt Almond bark in a double boiler or microwave but be careful, I always burn it in the microwave! (I don’t have a double boiler so I put water into a smaller pot on top of the larger pot or a bowl. The hot water will melt the almond bark (chocolate) without burning it.) Pour melted almond bark over Chex, pretzel, peanuts and mix. Pour out mix on a baking sheet (parchment or wax paper on the baking sheet). Sprinkle with colored sugar sprinkles. Red and Green for the Holiday season, Purple and Orange for Halloween, Red and Yellow for the Red Skins fans. You get the idea. Next put the tray in the freezer until it hardens, 15 minutes should do it. Now here comes the fun park. Break it up! This recipe is so easy and it’s such a crowd pleaser. You will be the hit at your holiday party! 42
Chocolate Mousse My mom has served chocolate mousse at Christmas Eve dinner for as long as I remember.
By Jennyâ€”Events things you need
4 ounces bittersweet or semi-sweet chocolate cut into small pieces 2 tablespoons unsalted butter cut in small pieces 2 tablespoons strong coffee or espresso (optional) 2 large eggs, separated 1/8 teaspoon cream of tartar 4 tablespoons granulated white sugar, divided 1/2 teaspoon pure vanilla extract 1/2 cup heavy whipping cream Garnish: (optional) Whipped Cream, Fresh Raspberries, Shaved Chocolate
In a medium-sized stainless steel bowl set over a saucepan of simmering water, melt the chocolate, butter, and coffee. Remove from heat and set aside to cool for a few minutes. Then whisk in the two egg yolks. Cover and refrigerate while you whip the egg whites and whipping cream. In the bowl of your electric mixer (or with a hand mixer), whip the two egg whites with the cream of tartar until foamy. Gradually add two tablespoons of sugar and continue to beat until stiff peaks form, yet the whites are still glossy and not dry. Set aside. In another bowl, whip the heavy cream, remaining two tablespoons sugar and vanilla extract until soft peaks form. Remove the chocolate mixture from the refrigerator, and gently stir a couple of spoonful's of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture, gently but thoroughly. Fold in the whipped cream. Spoon the chocolate mousse into six individual serving dishes or glasses. Cover and refrigerate for a couple of hours. Can serve with additional whipped cream, fresh raspberries and/or shaved chocolate. 43
Chrusciki “Angel Wings” (Pronounced Hrrroos-Chee-Kee) By Gabriella—Events things you need 5 large egg yolks, at room temperature 1 large whole egg, at room temperature 1/2 teaspoon salt 1/4 cup confectioners' sugar 1/4 cup heavy cream 1 teaspoon vanilla 1 tablespoon rum or brandy 2 cups all-purpose flour Canola or vegetable oil Confectioners' sugar
here’s how Combine egg yolks, whole egg and salt in a bowl, beat at a high speed until thick (about 5 minutes) Beat in sugar, cream, vanilla and rum. Add flour and beat until bubbles form (about 5 minutes) Place the dough onto a floured surface, divide in 2, cover with plastic wrap and let sit for 20 minutes Take half of the dough and roll out to approximately 1/8 thickness and cut into 2-inch wide strips, then cut these strips on a diagonal every 4 inches. Make a slit in the center of each strip of dough and pull one end through to form a bow. In a large skillet, add 2 inches of oil, once hot add the chrusciki (about 6 at a time) until golden brown, make sure to flip them so each side is properly cooked. Place the cooked chrusciki on a paper towel to drain the excess oil and top with confectioner’s sugar and enjoy that day.
Linzer Cookies By Heather—Accounting things you need 2 sticks of butter 2/3 cup of sugar ½ teaspoon of vanilla extract 1 ½ cups of chopped pecans 2 cups of flour
1 jar of Raspberry jam (seedless)
Combine butter and sugar in a large bowl and beat Powder sugar (use your discretion for until creamy. Add vanilla extract and gradually add chopped pecans, flour and beat until combined. sprinkling) Roll up the mixture and refrigerate for at least two hours. At least two hours later – Preheat the oven at 325 degrees. Section the cookie mixture into four sections. Sprinkle flour on a rolling pin and roll out each cookie section to about ¼ inch flat. Use your favorite cookie cutter to create desired cookie shape (two different sized heart shaped cookie cutter used in the picture above). Repeat until all cookie dough is gone. Put cookies on a baking sheet and bake for 12 minutes at 325 degrees. Once your cookies are light brown, remove and cool. When your cookies are complete cooled, take two cookies and spread raspberry jam on one and top it with other cookie. Continue the raspberry jam and pairing of cookies until all cookies are complete. Add powder sugar as a finishing touch. Enjoy!
“No Bake” Cheesecake By Valeria—Restaurants things you need 13 oz Ricotta 4 oz Cream Cheese 6 oz Powdered Sugar Cookie Crumbles
here’s how Put graham crackers in a large re-sealable plastic bag, and crush them with a rolling pin until very fine crumbs form. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined. Press the crumb mixture into a 9-inch pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours. Unclasp sides of pan, and remove cheesecake. Garnish with fruit as preferred. 46
Cannoli By Derekâ€”Restaurants things you need 16 pre-made cannoli shells 35 oz Ricotta 16 oz Marscapone Cheese 4.5 oz Powdered Sugar 5 Shots Espresso 3 oz bittersweet chocolate (not unsweetened), chopped
hereâ€™s how Beat ricotta, marscapone, sugar, and espresso heavily for one minute (do not overbeat). Fold in chocolate into shells.
Apple Cranberry Casserole By Kevinâ€”Restaurants things you need 2 cups fresh cranberries 3 cups unpeeled, chopped apples 3/4 cup sugar 1 cup oatmeal 1/3 cup flour 1/2 cup brown sugar 1/2 cup pecans 1 stick margarine Consider using rhubarb if cranberries are not available
hereâ€™s how Combine cranberries and apples in casserole Pour sugar over, but not stir Melt margarine, add oatmeal, flour, brown sugar and pecans Pour mixture over fruit, covering the side of dish Bake at 350 degrees for an hour
Cinnamon Pear Cake By Reginaâ€”Human Resources things you need 1/2 cup unsalted butter, softened 2/3 cup white sugar 2 eggs
1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 3/4 cup milk (or coconut milk) 1 pear cut in roughly chunks (You can also use an apple!) 1 1/2 cups cool whip Powdered Sugar and Cinnamon for dusting
Pre-Heat the oven to 350F. Grease and flour a 9" spring form (or round) baking pan. Set aside In a mixing bowl with the paddle attachment, cream the softened butter with the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. In a separate bowl, mix flour, baking powder, salt and cinnamon. Add dry mixture to the creamed butter/sugar alternately with the coconut milk. Beat until just combined. Spread the batter evenly into the prepared pan. Top with the pear (or apple) chunks. Bake cake in oven for 45 minutes, or until a toothpick inserted in the middle comes out clean. Let the cake cool completely in the pan. Once cooled, remove from the pan and top with the whipped topping. Dust with powdered sugar and cinnamon and/ or sprinkle toasted coconut flakes on top, if desired. 49
Pumpkin Cheesecake By Kathrynâ€”Human Resources things you need Crust: 1 3/4 cups graham cracker crumbs 3 tablespoons light brown sugar 1/2 teaspoon ground cinnamon 1 stick melted salted butter Filling: 3 (8-ounce) packages cream cheese, at room temperature 1 (15-ounce) can pureed pumpkin 3 eggs plus 1 egg yolk 1/4 cup sour cream 1 1/2 cups sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon fresh ground nutmeg 1/8 teaspoon ground cloves 2 tablespoon all-purpose flour 1 teaspoon vanilla extract
hereâ€™s how Preheat oven to 350 degrees For crust: In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring form pan. Set aside. For filling: Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours. Enjoy!!!
Chocolate Streusel By Chef Frederic—Culinary things you need
1350 g Butter
1350 g Sugar
1350 g Almond Flour
25 g Salt
300 g Cocoa Powder
1350 g Bread Flour
here’s how 1. Combine ingredients to form a dough. 2. Force dough through a cooling rack grid to form “noodles”. 3. Freeze until required. 4. To use, crumble over puddings, fruit pie fillings etc. Bake at 350F until crisp.
Sand Cubes By Vezira—Housekeeping things you need
6 vanilla pudding 2l milk 2 dl sugar temperature 250g of butter room temperature
Additional ingredients: 300g melted chocolate (dark or milk) 300g minced ķēķis or (roasted hazelnut) 300g coconut
ornamentation: 2 bags of slag foam or 2-3dl sweet whipped cream
Pudding cook at uputstvima.Skuhan pudding poured out into the prepared bowl and cover with plastic wrap, let the pudding cool completely (it is best to cook the pudding the night before) Butter preliminary whisk and add him cooled pudding Sept kasiku.Umiksati good pudding into butter mixture and divide into three equal parts. In one part add 300g of melted chocolate (Mix well) In Part 2, ground biscuits and In part 3 add coconut flour The desired mold with the baking paper (easier to latch and pulls the stake out of the mold) and a mold poured out Masu with coconut flour (again, it is easier to remove the pole as the weight of a lot tougher than the mass of chocolate or biscuit) flatten ground and poured out the remaining two masses. The cake left in the fridge to cool for at least 3-4 hours or in the freezer for 2 h .. chilled pastry coated with whipped cream or whipped sweet.It is important that all the ingredients for this cake room temperature if the pudding cool in the fridge so cold and added butter will create the white blobs when miksanja..Zato the best pudding cook the night before and leave to cool at room temp. 52 preko noci… overnight .
Jacked Up Banana Bread No Need for A Mixer!
By Erin—Sales things you need 3 to 4 ripe bananas, smashed. (I always use more bananas so I go for 4) 1/3 cup melted salted butter 3/4 to 1 cup light brown sugar (depending on the level of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1 teaspoon vanilla
1 tablespoon bourbon (optional) Have not tried this yet.
Preheat the oven to 350°. With a wooden spoon, mix butter into the mashed bananas in a large 1 teaspoon baking soda mixing bowl. Mix in the sugar, egg, vanilla and Pinch of salt bourbon, then the spices. Sprinkle the 1 teaspoon cinnamon ( I add a little baking soda and salt over the mixture and extra and sprinkle on top while mix in. Add the flour last, mix. Pour mixture baking ,as well, but I LOVE cinnamon) into a buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester comes Up to 1/2 teaspoon (1) nutmeg out clean. Cool on a rack. Remove from Pinch of ground cloves (optional) pan and slice to serve. Note: Due to my unhealthy obsession with tiny things, you can split this into two mini-loaf pans. It took 45 minutes to bake two perfect halves, but of course, may run longer or shorter in your oven. 53
Chocolate Zucchini Cake By Joey—Outlets things you need Yield – (2) 9”x5” Loafs or (1) Bunt Cake Serves – 16 Need 3 – Eggs 2 Cups – Grated Zucchini 1 Cup – Canola Oil 2 ½ Cups - Flour 1 ¼ Cups – Sugar 1 Teas – Salt 1 Teas – Baking soda ¼ Teas – Baking Powder 2 Teas – Cinnamon 3 Teas – Vanilla Extract 1 Teas – Nutmeg 1 Cup – Walnuts 1 Cup – Semi Sweet Chocolate Chips 1 Box – Instant Chocolate Pudding
here’s how Preheat oven to 350°. In mixing bowl combine eggs, oil, vanilla extract, nutmeg, sugar, instant pudding and mix together. I separate bowl create flour mix by combining flour, salt, baking soda and baking powder. Stir in grated zucchini, flour mix and beat until blended. Then add in chocolate chips and walnuts. Pour mixture into (2) 9”x5”x3” greased and flowered pans or (1) bunt pan. Place in preheated oven for 60 minutes. Start checking at 45 minutes using the tooth pick test until it come out clean. Special Notes Cool in pan for 30 minutes before serving. If you like it extra sweet like I do, frost cake with vanilla or cream cheese frosting. It’s always a hit at holiday parties! 54
Apple Cranberry Casserole
Arroz con Gandules
Bacon Brussel Sprouts
Barbeque Pig Feet
Chocolate Zucchini Cake
Chrusciki “Angel Wings”
Cinnamon Pear Cake
Cranberry Glazed Brie
Easy Chicken Pot Pie Croissants
Green Chili Stuffing
Hot Crab Dip
Jacked Up Banana Bread
Lemon Butter Chicken
My Famous Lemon Chicken
“No Bake” Cheesecake
Parmesan Rotini Skillet
Roll of Spinach
Page 18 Romanian Sarmale Page 27 Salmon Fillets with Avocado Salsa Page 52 Sand Cubes Page 33 Sausage Rolls Page 10 Savory Tomato Pie Page 29 Short Ribs with Coffee and Chilies Page 7
Southern Potato Salad
Page 17 Sweet and Salty Holiday Bark Page 42 Sweet Potato SoufflĂŠ Page 28 The Best Lasagna, Bolognese Style Page 27 Warm Brussels Sprout Salad w/ Hazelnuts & Cranberries Page 21 Yuca Fries
Happy Holidays! 58
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