Holiday Cook Book
RECIPES COLLECTED AND CURRATED BY COTTER EMPLOYEES
TABLE OF CONTENTS
Appetizers
Main Course
Pasta
Side Dishes
Dessert
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 (minustheshrimp)andblenduntil thoroughlycombined
Remoulade
My parents threw a lot of holiday parties when I was growing up This appetizer made an appearance every year and continues to be one of my favorites.
Chris Batte, Aviation
INGREDIENTS
1cuproasted,saltedcashews
2 tbs chopped cilantro, with some stems
¼cupcanolaorsaffloweroil
4garliccloves,roughlychopped
2tbs soysauce
2tsp brownsugar
1 to 2 jalapeño peppers, sliced (discardseedsornot,totaste)
Juiceof1lime
Koshersalt
Freshlygroundblackpepper
INSTRUCTIONS
Inablenderorfoodprocessor, combinecashews,cilantro,oil,garlic, soysauce,brownsugar,jalapeño(s), limejuice
Blenduntilsmooth,scrapingdown sidesasnecessary.Tasteandseason withsaltandpepper,ifdesired
Useitonbeef,chicken,shrimp, veggies,asachipdip anything!
Spicy Garlic Cashew Dip
This is from Jennifer Garner's Pretend Cooking
Show It looks gross but taste good - we put it on everything. Its vegan and gluten free. Real crowd-pleaser!
INGREDIENTS
2cups(1-2cans)ofchickpeas
1package(8oz)creamcheese
½cupoffrankshotredhotsauce
½cupranchdressing
½cupcheddarcheese
Greenoniontofinish
Tortillachipsorcrackers
INSTRUCTIONS
Preheatovento350degrees
Mixallingredientsintoabowl
Mushchickpeas(optional)
Placeintoshallowbakingdish
Cook20minoruntilheatedthrough
Stirandtopwithgreenonion
Servewithtortillachips.
Buffalo Chickpea Dip
This is a quick and easy gluten free and vegetarian dip. We usually make this for game nights or parties because it is more filling It’s always a hit
Olivia Walter, Transportation
MAIN COURSE
INGREDIENTS
1lb.groundturkey
1tbs unsweetenedchocolate
1tbs chilipowder
½tsp.garlicpowder
½tsp onionpowder
1cantomatopaste
1canblackbeans(optional)
1cankidneybeans(optional)
1tsp groundcumin
1tsp.paprika
1tsp driedoregano
1tsp cayennepepper
14.5oz.dicedtomatoes(optional)
INSTRUCTIONS
Inaskillet,browntheturkeyanddrain excessfat
Addchocolate,spices,tomatopaste, andbeans
Simmerfor45minutes,addingwater ifneeded
Servehotwithdesiredtoppings.
Firefighter Chili
I met my biological Grandfather a couple of months ago and he used to be a fire fighter. Where I'm from fighter fighters know how to cook I second guessed the chocolate in chili, but it tastes better than restaurant chili. It's one of the things we have in common (Loving to cook) In a way it makes it feel like home
INGREDIENTS
¼ lb sliced baby Portobello
mushrooms
½smallonion,sliced
1beeftopsirloinsteak(½lb),cubed
¼tsp.salt
⅛tsp pepper
1tsp oliveoil
3tbs.dryredwine
1cupbeefbroth
1½ tsp Worcestershiresauce
1tbs.cornstarch
2tbs water
INSTRUCTIONS
Place mushrooms and onion in a 3 qt slow cooker
Sprinkle beef with salt and pepper
In a large skillet, heat oil over medium-high heat and brown meat
Transfer meat to slow cooker
Add wine to skillet, stirring to loosen browned bits from pan
Stir in broth and Worcestershire sauce, then pour over meat
Cook covered on low for 6-8 hours, or until meat is tender
In a small bowl, mix cornstarch and water until smooth
Gradually stir into slow cooker
Cook covered on high for 15-30 minutes or until gravy is thickened
Serve with mashed potatoes
Beef Tips
No significance, just something that my mother used to make growing up
INGREDIENTS
1 (5 pound) ready-to-eat ham
¼ cup whole cloves
¼ cup maple syrup
2 cups honey
⅔ cup butter
INSTRUCTIONS
Preheat oven to 325 degrees
Score ham, and stud with cloves
Place ham in foil-lined pan
Heat syrup, honey, and butter in the top half of a double boiler; keep glaze warm while baking ham
Brush glaze over ham, and bake for 1 hour and 15 minutes
Baste ham every 10 to 15 minutes with the honey glaze
During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze
Remove from oven, and let sit a few minutes before serving
Honey Glazed Ham
It’s not the holidays without a honey glazed ham Even better the next day for breakfast fried up with onions and eggs over easy!
INGREDIENTS
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
INSTRUCTIONS
Boilwater
Toastpistachiosinpanwithfreshly crackedpepper.
Letpistachioscoolonaplatesothey don’tsteam
Undercookthepasta1-2minutes belowtheminimumcooktimesaving 2cups ofthepastawaterontheside
Dicepancettaorsliceitifyouprefer biggerpieces
Cookpancettaonlowandgradually increaseheattohigh
Putcookedpancettaonaplate savingtheoilinthepan.
Blendpistachiosfor30secondsor untilfinelyblended
Addrenderedpancettaoiltothe pistachiosandblendmore
Addateaspoonorlessofoliveoilata timeandblendasneededtoachieve apaste
Addapinchofsaltatatimeand blenduntilit’satdesiredsaltlevel.
Heatpanonhigh,addthepistachio paste,addacupofpastawaterand pastafor30secondswhilestirring Turnoffheat,stir
Addsprinklesofpecorinoromanoata time,stir
Plate Enjoytheintensedepthof flavorforwhatitis,doNOTmodify byaddinggarlic,basil,orredpepper.
Pistachio Pesto
I had it for the first time this summer in Taormina, Sicily I couldn't find an authentic pistachio pesto recipe (all of them online have basil and garlic) but I made it with my girlfriend and perfected it on the first try and now it is our go to comfort pasta. It's extremely heavy so try to eat it slowly. Fastest pasta dish as well, prep and cook time are basically within pasta boil time
INGREDIENTS
1 tbs vegetable oil
1 lb elbow macaroni
8 tbs (1 stick) salted butter
½ cup shredded Muenster cheese
½ cup shredded mild Cheddar
½ cup shredded sharp Cheddar
½ cup shredded Monterey Jack
2 cups half-and-half
1 cup Velveeta, cut into small cubes
2 large eggs, lightly beaten
¼ tsp seasoned salt (or to taste)
¼ tsp freshly ground black pepper (or to taste)
INSTRUCTIONS
Preheattheovento350°F
Buttera deepcasseroledish
Bringalargepotofsaltedwatertoa boiloverhighheat
Addtheoil,thenthemacaroni,and cookuntilthetender,about7 minutes.Donotovercook.
Drainwell Returntothecookingpot
Inasaucepan,melt8tbs ofbutter
Stirintothemacaroni
Inabowl,mixtogethertheMuenster, mildandsharpCheddar,and MontereyJackcheeses
Tothemacaroni,addthehalf-andhalf,1½cups(ormoredependingon howcreamyyouprefer)ofthe shreddedcheese,thecubedVelveeta, andtheeggs
Seasonwiththesaltandpepper
Transfermacaronitothebuttered casseroledish
Sprinklewiththeremainingshredded cheeseanddotcornersandcenter withpadsofbutter.
Bakeuntilbubblingaroundtheedges, about35minutes.
Servehot
Aunt Patti’s Mac & Cheese
Since the 7th grade I have made this mac and cheese every Thanksgiving, Christmas and Easter for my family It is decadent, gooey and the cheesiest macaroni you will ever have. Pro tip - shred all the cheeses yourself. It’s ardurous but I promise it tastes better If you’re feeding a big group (more than 6), I recemmond doubling, if not tripling the recipe.
Feel free to add as much cheese on top as you wish!
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
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
Garlic Tagliatelle
This recipe was one of the first times I tried making something from scratch. It was a challenge and took a few versions to end up with the final result
Alex Fox, Aviation
SIDE DISHES
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
Finelydiceorchopupallofthe vegetables andtossinalargebowl
Inablenderorfoodprocessor,add thedressingingredients,liquidsfirst Blenduntilsmooth (Don’tskipthe oliveoil,ithelpstoemulsifythe dressingtocreateathickandcreamy greengoddesssaladdressing. Otherwisethedressingmayget wateryorseparate)
Addthedressingtothebowlwiththe dicedvegetablesandmixwell
Green Goddess
The beauty of this salad that made it go viral on TikTok is how everything is finely chopped in a way that makes the salad perfect for dipping with tortilla chips!
Why you’ll love this Green Goddess Salad:
It’s a simple way to get a boost of veggies in a fun different way. It has a nice crisp flavor from the cabbage that is refreshing and light!
It’s versatile to be eaten on it’s own, with chips or as a topping
INGREDIENTS
1½cupslonggrainwhiterice ¼cupvegetableorcanolaoil
1teaspoongarlic,minced ¼mediumonion,finelydiced
¼ cup tomato sauce (or 2 pureed tomatoes)
2 tsp tomato bouillon (granulated or cubed)
¼tsp salt
1carrot,diced ¼cuppeas(frozenorfresh)
3cupswater
1-3wholeserranopeppers
INSTRUCTIONS
Rinsethericeinafinemeshstrainer untilthewaterrunsclear Setaside
Inalargesaucepanovermedium-high heat,addtheoil
Oncehot,addthericeandstirto combine
Cookovermediumheat,stirring frequentlyuntilriceisgoldenbrown allover(about10minutes).
Addtomatosauce,garlic,anddiced oniontothepan Stir
Addtomatobullion,salt,carrots, peas,andwater
Addserranopeppersifdesired (They addalittleflavor,butnotspice)
Bringtoaboil,thencover,reduce heattolowandcookforabout20 minutesoruntilthewateris completelyabsorbed
Removefromheatandallowtorest for5minutes
Fluffwithafork
Mexican Rice
Not a significance just a recipe I feel like I mastered on the 1st try
INGREDIENTS
4½-5cupsfreshcranberries
2cupssugar
¼cupportwine
¼cuporangeliqueur
¼cuporangejuice
¾cupwater
INSTRUCTIONS
Stirtogethersugar,portwine,orange liqueur,and¾cupofwaterinaheavy
3qt saucepanuntilblended
Addcranberriesandbringtoaboil
Cookovermediumheat,stirring oftenfor8to10minutesoruntil cranberryskinsbegintosplit. Removefromheatandletcoolfor about15minutes.
Coverandchillintherefrigeratorfor 8hoursbeforeserving
Cranberry Sauce
Cranberry sauce should not come in a can!
Phyllis Pitts, Energy
INGREDIENTS
2-3 lb rotisserie chicken, boiled and deboned (Optional)
2 eggs
2 cups cornbread crumbs
1 ½ cup toasted bread crumbs
½ cup white or yellow onion, chopped
½ c butter, melted
½ tsp black pepper
1 tsp ground sage
2 tbsp all-purpose flour
1 tsp. salt
1 can chicken broth
1 can cream of chicken soup
INSTRUCTIONS
Mixallingredientsuntilwell combined.
Bakeat400degreesfor45minutes inbakingdishofchoice
SandraKay’s Chicken& CornbreadDressing
After moving to Chicago in 2008, I asked my mom for her cornbread dressing recipe for a Freindsgiving. She laughed and she told me that she doesn't follow a recipe In dismay, I asked all of my Southern friends for their moms cornbread dressing recipes and received this one from by friend Kyle's mom Sandra Kay The taste and texture are identical to my mom's dressing and has become a holiday staple ever sense.
INGREDIENTS
1smokedturkeyleg
1mediumonionfinelychopped
2cloves(1tsp)garlic,minced
2lbs greenbeans(canbefrozen)
2½–3½cupschickenbroth
1tsp cajunseasoning
2tbs butter
Saltandblackpeppertotaste
INSTRUCTIONS
InalargepotorDutchovenover mediumheat,addthesmokedturkey leg,greenbeansandenoughchicken brothtocoverthegreenbeans
Addcajunseasoning
Addtheonionandcookforan additional5minutes Bringtolowboil Turnheattolowandaddgarlic Coverandreducetosimmer
Simmerfor1–1½hours,stirring occasionally.
Drainchickenbroth,addbutter,stir, andserve
Seasonwithsaltandpeppertotaste
Southern-Style Green Beans
My dad always sends me a recipe that he finds on social media that he thinks would be good so when he comes in town, I am in the kitchen. I love to try to cook different things and cooking is peaceful. He challenges me while also reassuring me that I can cook.
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
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
Pumpkin Bread
Delicious every time!
INSTRUCTIONS CONTINUED
Using 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.
Maple Glaze
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. Serve warm or store in an airtight container in the fridge.
Enjoy!
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
Cinnamon Rolls
Poorwarmmilkandyeastinstand mixerbowlfor3-5minutes,untilyeast activates
Addeggs,butter,andsugar,andmix untilcombined
Addsaltandflourandletthedough restfor5-10minutes
Kneaddoughfor5-7minutes,adding flourwhenneeded.
Coverbowlandallowdoughtorise for30minutes
Preheatovento375°
Rolloutdoughandaddinfilling
Rollthedoughtightlyandcutinto12 rolls
Placeina9x13panandbakefor2530minutes
Makethefrostingandaddtotherolls oncethey’vecooled.
I’ve made these cinnamon rolls on Christmas for the past several years, and they’re always a hit in my family! Just be prepared to receive requests for them every time you get together
INGREDIENTS
6eggs
3cupssugar
3cupsall-purposeflour
2sticksofbutter
1tsp.bakingpowder
1tsp salt
2tsp vanillaextract
1cupraisins
INSTRUCTIONS
Mixsugarandbutterwell
Mixdryingredients
Addthevanilla
Alternateadding2eggsatatime withsomeoftheflour
Repeatuntilallismixedinwell Don't overmix
Lightlycoattheraisinsinflourbefore addingtothebattersotheydon't sinktothebottomofthepanoncein theover
Foldraisinsintothebatter
Pourontoagreasedcakepanand bakefor350degreesfor35-40min oruntilcenteriscooked
Testwithaskewerthecenterofthe cake,anditshouldcomeoutclean (thecakewillhaveanaturalcrackly crustontop).
Enjoywarm
Raisin Cake
This recipe has been passed down for several generations in my family and has been shared across extended families, friends, and neighbors. It was the first cake I learned to bake and I have many fond memories baking around with my siblings and their kids. This is a staple not only at holidays but at other celebrations throughout the year. I hope you enjoy it!
INGREDIENTS INSTRUCTIONS
1cupsaltedbutter,softened
1cupwhitesugar
1 package pistachio JELL-O instant pudding
2eggs
2cupsflour
1tsp bakingsoda
2cupsflour
1cupwhitechocolatechips
½cupcrushedpistachios
Mixbutter,sugar,andpudding
Addeggstobuttermixture
Mixdryingredientsinaseparate bowl,thenandaddtobuttermixture.
Foldinwhitechocolatechipsand crushedpistachios
Scoopdoughandbakeat350°Ffor 9–12minutes
Letcoolbeforeserving
Pistacio Pudding Cookies
These are the cookies I make for my partner's family's holiday parties They have a festive green color, rich buttery taste, and come together easily.
