DEAR FRIEND OF STICKERGIANT, WE’RE EXCITED TO SHARE OUR THIRD ANNUAL STICKERGIANT COOKBOOK WITH YOU! THIS YEAR WE HAVE HEALTHY EATING RECIPES, FAVORITE DISHES, AND FAMILY FAVORITES FROM TWENTY OF OUR TEAM MEMBERS THAT LOVE TO COOK AND EAT GREAT FOOD. SOME OF THESE DISHES HAVE GRACED OUR MONTHLY EMPLOYEE POTLUCKS, OR FAMILY GET TOGETHERS MANY TIMES, AND THEY ARE ALWAYS ENJOYED. WE WORK ON THIS COOKBOOK TOGETHER IN ORDER TO SHARE A LITTLE BIT ABOUT WHO THE PEOPLE BEHIND THE COMPANY ARE, AND TO APPRECIATE OUR FANTASTIC CUSTOMERS AND FRIENDS. TRY THESE RECIPES IN YOUR KITCHEN AND LET US KNOW HOW THEY TURN OUT. AND PLEASE, SEND US YOUR FEEDBACK AND PICTURES OF YOU ENJOYING THIS FOOD TO RECIPES@STICKERGIANT.COM. ALTERNATIVELY, YOU CAN POST THEM TO OUR FACEBOOK PAGE, OR SEND THEM TO US @STICKERGIANT ON TWITTER OR INSTAGRAM. THANK YOU AND GOOD EATING,
JOHN FISCHER, FOUNDER OF STICKERGIANT
Almond Flour Zucchini Bread ingredients 1.5 CUPS ROASTED, UNSALTED CASHEWS 1 CUP ALMOND MEAL/FLOUR 2 TABLESPOONS WALNUT OIL 1.5 CUP ZUCCHINI SHREDDED 2 EGGS, WHISKED 1 TABLESPOON HONEY 1 TEASPOON BAKING SODA 1 TEASPOON BAKING POWDER 1 TEASPOON VANILLA 1/2 TEASPOON CINNAMON PINCH OF SALT OPTIONAL: 1/2 CUP BLUEBERRIES PREHEAT OVEN TO 375째 F.
John
FOUNDER/CEO
instructions
ADD CASHEWS TO FOOD PROCESSOR AND GRIND THEM. ADD WALNUT OIL TO MAKE CASHEW BUTTER. ADD SHREDDED ZUCCHINI. IN A LARGE BOWL, WHISK THE EGGS, THEN ADD THE CASHEW MIXTURE, ALMOND MEAL/FLOUR, BAKING SODA AND POWDER, HONEY, VANILLA EXTRACT, CINNAMON AND SALT. MIX UNTIL YOU GET A BATTER. FOLD IN THE BLUEBERRIES (OPTIONAL) GREASE A BREAD PAN. POUR BATTER INTO GREASED PAN. PLACE IN OVEN AND BAKE FOR 30 MINUTES OR UNTIL BREAD IS COOKED THROUGH AND THE TOP OF THE LOAF IS CRISPY. LET BREAD COOL FOR ABOUT 10 MINUTES.
EAT IT LIKE YOU MEAN IT
TRY NOT TO EAT ALL IN ONE SITTING.
DON'T SAY I DIDN'T WARN YOU.
Cabbage Salad
INGREDIENTS
PKG. CHICKEN FLAVORED RAMEN 1 TBSP. SESAME SEEDS 1/3-1/2 CUP CILANTRO, CHOPPED 2 TBSP. BUTTER OR MARGARINE 1/4 CUP OR MORE SLIVERED OR SLICED ALMONDS 1 HEAD CABBAGE, SHREDDED VERY THIN 3-4 GREEN ONIONS, CHOPPED
DRESSING
CHICKEN FLAVORED SEASONING PACKET FROM RAMEN 1/4 CUP RICE VINEGAR 1/4 TSP. PEPPER 1/4 CUP SUGAR 1/2 CUP SALAD OIL 1 TBSP. SOY SAUCE
INSTRUCTIONS
CRUMBLE RAMEN NOODLES IN UNOPENED PACKAGE. REMOVE SEASONING PACKET FROM PACKAGE AND SAVE FOR DRESSING. IN SKILLET, MELT BUTTER AT MEDIUM LOW HEAT. ADD ALMONDS, COOK AND STIR FOR 2 MINUTES. ADD NOODLES, COOK AND STIR UNTIL IT BEGINS TO BROWN. ADD SESAME SEEDS. COOK UNTIL GOLDEN BROWN. REMOVE FROM HEAT AND COOL.
DRESSING
COMBINE INGREDIENTS IN SALAD DRESSINGS SHAKER OR CLOSED CONTAINER AND SHAKE UNTIL SUGAR IS DISSOLVED. COMBINE SALAD, NOODLES AND DRESSING AND SERVE IMMEDIATELY MAY ADD COOKED/SHREDDED CHICKEN BREAST.
ILENE
KEEPER OF THE BOOKS
SUPER SHROOMS INGREDIENTS FOR THE GARLIC BUTTER 3 CLOVES GARLIC 12 TABLESPOONS (1 1/2 STICKS) UNSALTED BUTTER, AT ROOM TEMP FINELY GRATED ZEST AND JUICE OF 1 LEMON 1 CUP ROUGHLY CHOPPED FRESH PARSLEY KOSHER SALT AND FRESHLY GROUND PEPPER FOR THE MUSHROOMS 16 LARGE CREMINI MUSHROOMS, STEMS REMOVED 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL KOSHER SALT 1 SHALLOT, MINCED 8 OUNCES LUMP CRABMEAT, PICKED OVER 1/4 CUP DRY WHITE WINE FRESHLY GROUND PEPPER 1/4 CUP PANKO (JAPANESE BREADCRUMBS) LEMON WEDGES, FOR SERVING
INSTRUCTIONS MAKE THE GARLIC BUTTER: PULSE THE GARLIC IN A FOOD PROCESSOR UNTIL CHOPPED. ADD THE BUTTER, LEMON ZEST, LEMON JUICE, PARSLEY, 1 TEASPOON SALT AND 1/2 TEASPOON PEPPER; PULSE UNTIL SMOOTH. CHILL AT LEAST 30 MINUTES.
PREPARE THE MUSHROOMS: PREHEAT THE OVEN TO 400째 F. TOSS THE MUSHROOMS WITH 1 TABLESPOON OLIVE OIL AND SEASON WITH SALT. FILL EACH MUSHROOM WITH 1 HEAPING TEASPOON OF THE GARLIC BUTTER (RESERVE THE REMAINING GARLIC BUTTER FOR THE CRAB FILLING). ARRANGE THE MUSHROOMS SNUGLY IN A BAKING DISH AND BAKE UNTIL TENDER, ABOUT 15 MINUTES. MEANWHILE, HEAT THE REMAINING 1 TABLESPOON OLIVE OIL IN A SKILLET OVER MEDIUM HEAT. ADD THE SHALLOT AND CRABMEAT; COOK UNTIL THE SHALLOT IS SOFT, ABOUT 3 MINUTES. STIR IN THE WINE AND COOK UNTIL SLIGHTLY REDUCED, ABOUT 1 MINUTE. STIR IN THE RESERVED GARLIC BUTTER (ABOUT 1/3 CUP) UNTIL MELTED. SEASON WITH SALT AND PEPPER. REMOVE FROM THE HEAT AND PUSH THE CRAB MIXTURE TO ONE SIDE OF THE SKILLET; LET ANY EXCESS JUICES COLLECT. REMOVE THE MUSHROOMS FROM THE OVEN AND PREHEAT THE BROILER. STUFF THE MUSHROOMS WITH THE CRAB MIXTURE. TOSS THE PANKO WITH THE JUICES IN THE SKILLET; SPRINKLE OVER THE MUSHROOMS. BROIL UNTIL GOLDEN, ABOUT 2 MINUTES. SQUEEZE LEMON WEDGES ON TOP.
ROBB
PRESSROOM MANAGER
T ofu Chocol a te Chip Cooki e s Ingredients 2 1/2 CUPS QUICK-COOKING ROLLED OATS 2 CUPS ALL-PURPOSE FLOUR 1/2 POUND SOFT TOFU 1 TEASPOON BAKING POWDER 1 TEASPOON BAKING SODA 1 CUP BUTTER OR MARGARINE, SOFTENED 1 CUP PACKED BROWN SUGAR
1 CUP GRANULATED SUGAR 1 TEASPOON VANILLA 12 OUNCES SEMISWEET CHOCOLATE PIECES 4 OUNCES SEMISWEET CHOCOLATE, CHOPPED
Instructions
1) PREHEAT OVEN TO 375째 F. PROCESS OATMEAL IN SMALL BATCHES IN A FOOD PROCESSOR UNTIL IT RESEMBLES COARSE FLOUR. IN A MEDIUM BOWL STIR TOGETHER THE OATS, FLOUR, BAKING POWDER, AND BAKING SODA; SET ASIDE. PLACE THE TOFU IN THE FOOD PROCESSOR; COVER AND PROCESS UNTIL SMOOTH; SET ASIDE. 2) IN A VERY LARGE BOWL BEAT THE BUTTER WITH AN ELECTRIC MIXER ON MEDIUM TO HIGH SPEED FOR 30 SECONDS. ADD THE SUGARS; BEAT UNTIL COMBINED. BEAT IN THE VANILLA AND TOFU UNTIL COMBINED. BEAT IN AS MUCH OF THE FLOUR MIXTURE AS YOU CAN WITH THE MIXER. STIR IN ANY REMAINING FLOUR MIXTURE. STIR IN CHIPS AND CHOPPED CHOCOLATE. 3) FORM DOUGH INTO 1-1/2-INCH BALLS. PLACE 3 INCHES APART ON UNGREASED COOKIE SHEETS. SLIGHTLY FLATTEN DOUGH WITH YOUR HANDS. BAKE FOR 8 TO 10 MINUTES OR UNTIL GOLDEN BROWN AROUND THE EDGES. REMOVE AND COOL ON WIRE RACKS. MAKES ABOUT 4-1/2 DOZEN COOKIES.
Amy
GENERAL MANAGER
STONE SOUP INGREDIENTS
1 STONE, BIG ENOUGH THAT IT WON'T GET LOST IN THE SOUP (QUARTZ IS A GOOD CHOICE BECAUSE IT WON'T BREAK DOWN IN COOKING) 1 TBSP. BUTTER OR VEGETABLE OIL 1 MEDIUM ONION, CHOPPED 2 CELERY STALKS, TRIMMED AND CHOPPED FINE 1 LARGE CARROT, CUT INTO COINS 3 MEDIUM RED-SKINNED POTATOES (UNPEELED, AND CUT INTO HALVES)
1 LARGE GARLIC CLOVE, PRESSED 6 CUPS CHICKEN BROTH (OR A COMBINATION OF BROTH AND WATER) 1 MEDIUM ZUCCHINI, DICED LARGE (ADD A COOKED MEAT OF YOUR CHOICE IF DESIRED) SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE GRATED PARMESAN CHEESE
INSTRUCTIONS
THE FIRST STEP IS FOR YOUR CHILD TO SCRUB AND WASH THE STONE THOROUGHLY. THEN, FOR AN EXTRA CLEANING, HAVE THEM DROP IT IN A POT OF WATER TO BOIL WHILE YOU PREPARE THE REST OF THE SOUP TOGETHER. IN ANOTHER LARGE POT, MELT THE BUTTER OR HEAT THE OIL, THEN SAUTÉ THE ONION ON MEDIUM-HIGH FOR 2 TO 4 MINUTES. STIR IN THE CELERY, CARROT, AND POTATOES, SAUTÉING FOR 6 TO 8 MINUTES.
HAILEY
STICKERFAIRY/ MARKETING MERMAID
ADD THE GARLIC AND SAUTÉ FOR ABOUT 30 SECONDS, THEN ADD IN THE BROTH. USING A SPOON, FISH THE STONE OUT OF THE OTHER POT, ADD IT TO THE SOUP AND BRING TO A BOIL. ADD THE ZUCCHINI, COOKING ANOTHER 8 MINUTES OR UNTIL THE ZUCCHINI IS THE DESIRED SOFTNESS. ADD A COOKED MEAT OF YOUR CHOICE IF DESIRED. SEASON TO TASTE WITH THE SALT AND PEPPER. THEN LADLE--MINUS THE STONE--INTO INDIVIDUAL BOWLS. SERVES 6 TO 8.
Ingredients
Chicken Marsala
FLOUR 2 TBSP BUTTER 3 TBSP OLIVE OIL 1 CUP MARSALA WINE (NOT COOKING WINE) 1/2 CUP CHICKEN BROTH 2 TBSP BUTTER SOFTENED BONELESS CHICKEN BREASTS (2-4) FRESH MUSHROOMS (AS MUCH AS YOU LIKE)
Instructions
DIP CHICKEN IN FLOUR, SHAKE OFF EXCESS. MELT TWO TABLESPOONS OF BUTTER IN OLIVE OIL OVER MODERATE HEAT; ADD CHICKEN AND BROWN EACH SIDE; REMOVE CHICKEN FROM PAN, KEEP WARM ON A HEATED PLATTER OR LOW TEMP OVEN. POUR FAT FROM SKILLET, ADD MARSALA WINE AND 1/4 CUP CHICKEN BROTH, BOIL BRISKLY OVER HIGH HEAT 1-2 MINUTES, SCRAPING BOTTOM OF PAN TO LOOSEN BROWN BITS; RETURN CHICKEN TO SKILLET, ADD MUSHROOMS AND BASTE WITH LIQUID, COVER AND SIMMER 10-15 MINUTES. REMOVE CHICKEN FROM SKILLET, ADD REST OF CHICKEN BROTH, BOIL TO REDUCE LIQUID, REMOVE FROM HEAT, STIR IN SOFTENED BUTTER. POUR LIQUID WITH MUSHROOMS OVER CHICKEN TO SERVE.
Maureen
QUEEN OF STICKERS
Baked Potato Soup
INGREDIENTS 4 POUNDS RUSSET POTATOES (ABOUT 7 MEDIUM POTATOES) 1/4 POUND THICK SLICED BACON, CUT CROSSWISE INTO 1/8-INCH SLICES 1 LARGE ONION, FINELY CHOPPED (ABOUT 2 CUPS) 2 RIBS CELERY, FINELY CHOPPED 6 CUPS CHICKEN STOCK 1 TEASPOON KOSHER SALT (MORE TO TASTE)
1/8 TEASPOON OF GROUND WHITE OR BLACK PEPPER 2 TO 4 TBSP HEAVY CREAM (OPTIONAL)
GARNISHES GRATED SHARP CHEDDAR CHEESE SOUR CREAM MINCED CHIVES CRUMBLED BACON (FROM STEP 2 IN METHOD)
INSTRUCTIONS 1) SCRUB THE POTATOES CLEAN AND POKE THEM ALL OVER WITH THE TINES OF A FORK OR PARING KNIFE. PLACE ON A FOIL LINED BAKING SHEET AND BAKE AT 400ﾂｰ F FOR 1 HOUR, OR UNTIL EASILY CUT THROUGH WITH A KNIFE, REMOVE AND LET COOL. 2) PLACE BACON LARDONS IN A LARGE, THICK BOTTOMED DUTCH OVEN (ABOUT 5 TO 6 QT POT). HEAT ON MEDIUM HIGH UNTIL THE BACON STARTS TO BROWN THEN LOWER THE HEAT TO MEDIUM. COOK UNTIL THE BACON HAS RENDERED MOST OF ITS FAT AND THE LARDONS ARE BROWNED AND CRISPY. REMOVE THE COOKED BACON AND SET ASIDE. REMOVE ALL BUT 1 TABLESPOON OF BACON FAT FROM THE PAN AND PUT IN A JAR TO DISPOSE OF WHEN COOL. 3) ADD THE CHOPPED ONION AND CELERY TO THE REMAINING BACON FAT IN THE POT. COOK FOR 2 MINUTES ON MEDIUM HIGH, THEN LOWER THE HEAT TO LOW, AND COVER THE POT. LET COOL SLOWLY ON LOW HEAT FOR 15 TO 20 MINUTES. 4) WHEN POTATOES ARE COOL ENOUGH TO HANDLE, SCOOP OUT THE INSIDES TO A BOWL. THEN ADD IT TO THE COOKED ONION AND CELERY MIX ALONG WITH 6 CUPS CHICKEN STOCK. ADD A TEASPOON OF KOSHER SALT. BRING THE SOUP TO A SIMMER AND REDUCE THE HEAT TO LOW. USE A POTATO MASHER TO MASH THE POTATOES INTO THE STOCK. 5) COOK THE POTATO SOUP FOR ABOUT 5 MINUTES, THEN USE AN IMMERSION BLENDER TO PURﾃ右 ABOUT HALF OF THE SOUP IF YOU WANT A SLIGHTLY CHUNKY SOUP, OR PURﾃ右 ALL OF IT FOR A SMOOTHER SOUP. STIR 2 TO 4 TABLESPOONS OF HEAVY CREAM INTO THE SOUP FOR A CREAMIER SOUP. ADD MORE SALT AND PEPPER TO TASTE. 6) POUR INTO BOWLS AND TOP WITH GRATED CHEDDAR, SOUR CREAM, CHIVES, AND CRUMBLED CRISPY BACON.
MELANIE
STICKER FANGIRL
Cash ew Rome sco Chicken I N GR E D I ENT S 16 OZ ROASTED RED BELL PEPPERS (DRAINED AND RINSED) 1/4 CUP ROASTED CASHEWS 3 TBSP WHITE BALSAMIC VINEGAR 1 TBSP LEMON JUICE
INSTRUCTIONS
1/2 TSP HOT SAUCE (SUCH AS TABASCO) 1/2 TSP SALT 1/2 CUP OLIVE OIL, DIVIDED 1 1/4 LB BONELESS CHICKEN BREASTS (THINLY SLICED ONES WORK WELL)
1) WHIRL PEPPERS, CASHEWS, VINEGAR, LEMON JUICE, HOT SAUCE,
AND SALT IN THE BLENDER. WITH THE MOTOR RUNNING, POUR 1/3 CUP OLIVE OIL THROUGH THE OPENING IN THE LID UNTIL THE SAUCE IS SMOOTH AND LIGHTER IN COLOR.
2) HEAT ABOUT 2/3 OF THE SAUCE IN A PAN TO SERVE
WARM WITH THE MEAL. ADD WATER AS NEEDED TO KEEP IT THIN ENOUGH TO POUR. USE THE OTHER 1/3 OF THE SAUCE TO BASTE THE CHICKEN ON THE GRILL.
3) PUT THE CHICKEN BREASTS IN A BOWL AND DRIZZLE
WITH THE REMAINING OIL.
4) GRILL THE CHICKEN, TURNING FREQUENTLY AND BASTING
WITH THE SAUCE WITH EACH TURN, UNTIL DONE.
5) SERVE THE CHICKEN WITH THE RESERVED, WARM SAUCE.
OUR FAMILY LOVES TO EAT THIS DISH WITH COUSCOUS, IT TASTES GREAT WITH ANY REMAINING SAUCE.
TIFFANY NUMBE R S G E E K
Breakfast Casserole ingredients
1 DOZEN EGGS PKG OF HASH BROWN PATTIES 1 LB SAUSAGE
instructions
SPRAY A 9X13 PAN WITH COOKING SPRAY AND TURN OVEN ON TO 375째 F. BROWN SAUSAGE AND BREAK UP INTO SMALLER PIECES, SPREAD IN THE BOTTOM OF THE PAN. TOAST HASH BROWNS IN TOASTER OVEN OR PLACE UNDER BROILER UNTIL CRISPY, PLACE ON TOP OF SAUSAGE.
Jennifer
CSR OF THE 2ND HAPPIEST PLACE ON EARTH
BEAT EGGS UNTIL MIXED WELL, THEN POUR OVER SAUSAGE AND HASH BROWNS. BAKE FOR 30 MINUTES OR UNTIL EGGS ARE SET.
King Ranch Casserole INGREDIENTS
1 1 1 1 1
(10 3/4-OUNCE) CAN CREAM OF CHICKEN SOUP (10 3/4-OUNCE) CAN CREAM OF MUSHROOM SOUP CUP CHICKEN BROTH, (10-OUNCE) CAN OF RO-TEL TOMATOES TEASPOON GARLIC SALT
1 MEDIUM ONION-DICED, 12 (8-INCH) CORN TORTILLAS CUT INTO QUARTERS 1 (3-POUND) ROASTED CHICKEN, BONED AND SHREDDED, 2 CUPS(8 OZ) STORE-BOUGHT GRATED MEXICAN-BLEND CHEESE COOKING SPRAY
INSTRUCTIONS PREHEAT OVEN TO 350째 F. IN A LARGE SAUCEPAN SET OVER MEDIUM-HIGH HEAT, COMBINE THE CREAM OF CHICKEN SOUP, CREAM OF MUSHROOM SOUP, CHICKEN BROTH, TOMATOES AND GARLIC SALT. STIR UNTIL WARM, ABOUT 5 MINUTES. REMOVE FROM THE HEAT AND SET ASIDE. GREASE A 9-BY-13-INCH BAKING DISH WITH COOKING SPRAY.
THE NAME COMES FROM ONE OF THE LARGEST RANCHES IN THE WORLD, KING RANCH IN KINGSVILLE, TEXAS.
PUT HALF OF THE TORTILLAS IN THE BOTTOM OF THE PAN, LAYERING HALF EACH OF THE CHICKEN AND ONION, THEN SPRINKLE WITH ONE-THIRD OF THE CHEESE MIX. POUR HALF THE SOUP MIXTURE OVER THE TOP, THEN REPEAT FOR EACH LAYER. TOP THE CASSEROLE WITH THE REMAINING THIRD OF THE CHEESE. BAKE FOR 45 MINUTES, OR UNTIL CHEESE HAS MELTED AND BROWNED SLIGHTLY.
Wednesday SHIPPING VIRTUOSO
Slow & Easy Mac-N-Cheesy MY KIDS LOVE THIS VERSION OF THE OLD FAVORITE, AND SO DOES THE GANG AT OUR STICKERGIANT POTLUCKS!
INGREDIENTS
INSTRUCTIONS
2 CUPS UNCOOKED ELBOW MACARONI 1 CAN UNDILUTED CONDENSED CHEDDAR CHEESE SOUP 1 CUP 2% MILK 1/2 CUP SOUR CREAM 1/4 CUP BUTTER, CUBED 1/2 TSP ONION POWDER 1/4 TSP WHITE PEPPER 1/8 TSP SALT 1 CUP SHREDDED CHEDDAR 1 CUP SHREDDED FONTINA 1 CUP SHREDDED PROVOLONE
COOK MACARONI UNTIL IT IS AL DENTE. MEANWHILE, IN A LARGE SAUCE PAN, COMBINE SOUP, MILK, SOUR CREAM, BUTTER AND SEASONINGS. COOK AND STIR OVER MEDIUM-LOW HEAT UNTIL BLENDED. STIR IN CHEESE UNTIL MELTED. DRAIN PASTA; TRANSFER TO A GREASED 3 QUART SLOW COOKER. STIR IN CHEESE MIXTURE. COOK COVERED ON LOW HEAT FOR 1-2 HOURS OR UNTIL HEATED THROUGH.
JANE
LASER OPERATOR
Traditional Italian Tomato Sauce INGREDIENTS 1 1 5 1
LB GROUND BEEF CAN (SM) TOMATO PASTE CANS TOMATO SAUCE (LRG) BAY LEAF
1 TBSP SALT 1 TBSP GARLIC POWDER PARMESAN CHEESE
INSTRUCTIONS IN A LARGE STOCK POT, ADD GROUND BEEF (93% IS BEST) AND COOK OVER MEDIUM HEAT. ADD TOMATO PASTE, STIR CONTINUOUSLY UNTIL MIXTURE DARKENS. ADD TOMATO SAUCE, SALT AND GARLIC POWDER. REDUCE HEAT TO SIMMER, ADD BAY LEAF, COVER. SIMMER FOR TEN HOURS, STIR FREQUENTLY - SAUCE WILL BECOME A RICH BURGUNDY COLOR.
USE FOR ALL OF YOUR FAVORITE ITALIAN DISHES!
ALLEN
LEAD PRESS OPERATOR
jess
SPEED DEMON OF STICKERS
Chicken Enchiladas INGREDIENTS 16 OZ SOUR CREAM 2 CANS OF CREAM OF CHICKEN SOUP 6 BONELESS SKINLESS CHICKEN BREAST 2 CANS OF ROTEL 16 OZ MEXICAN CHEESE 16 TORTILLAS
INSTRUCTIONS PUT THE CHICKEN BREASTS IN CROCKPOT WITH CAN OF ROTEL ON LOW FOR 4-5 HOURS ONCE CHICKEN IS COOKED, TAKE OUT OF THE CROCKPOT AND SHRED THE CHICKEN
MIX THE SHREDDED CHICKEN WITH THE ADDITIONAL CAN OF ROTEL IN A SAUCEPAN, MIX THE SOUR CREAM AND CREAM OF CHICKEN SOUP TOGETHER, HEAT ON LOW TAKE THE CHICKEN AND ROTEL MIXTURE AND PUT ON TORTILLAS ROLL UP AND PLACE IN 13X9 PAN. CONTINUE UNTIL ALL THE MIXTURE IS USED OR THE TORTILLAS ARE GONE. TAKE THE SAUCE AND POUR OVER THE TOP OF THE ROLLED TORTILLAS THEN TAKE THE CHEESE AND SPRINKLE OVER THE TOP OF THE SAUCE. THEN BAKE IN OVEN FOR 30 MINS AT 375째 F
You'll be surprised how much
warm hummus tastes like traditional bean dip!
hellish hummus INGREDIENTS SRIRACHA HOT CHILI SAUCE, GARLIC HUMMUS DIP, FAVORITE CHIPS / CRACKERS / PRETZELS
INSTRUCTIONS MIX SRIRACHA AND HUMMUS TO PERSONAL HEAT PREFERENCE LEVEL. THEN WARM CONTENTS IN THE MICROWAVE UNTIL WARMED THROUGHOUT
Jordan
PREPRESS OPERATOR
PAIR WITH YOUR FAVORITE PRETZEL CHIPS FOR A NEW GAME DAY FAVORITE
Mulligatawny
ingredients 2 LBS. SKINNED & BONED CHICKEN THIGHS CUT INTO BITE SIZE PIECES 1 MED. ONION, THINLY SLICED, 2 CLOVE GARLIC, MINCED 1 INCH PEELED DICED GINGER 1 TABLESPOON CURRY POWDER, 4 CUPS CHICKEN BROTH/STOCK 1 CUP UNSWEETENED COCONUT MILK, 1/2 TEASPOON SALT 3 TABLESPOON COOKING OIL COOKED BASMATI RICE
instructions
HEAT OIL ON MEDIUM HIGH HEAT, ADD SLICED ONION AND COOK UNTIL GOLDEN BROWN. ADD GARLIC, GINGER & CURRY POWDER, COOK FOR 30 SECONDS.
Anna DUCHESS OF STICKERS
ADD CHICKEN WITH 2 TABLESPOONS OF WATER STIR AND SCRAP BOTTOM OF THE POT, COOKING CHICKEN UNTIL IT LOSES RAW LOOK (ABOUT 8 MINUTES) STIR IN BROTH AND SALT BRING TO A BOIL, REDUCE TO MEDIUM & SIMMER, COOK FOR 30 MINUTES STIR IN COCONUT MILK AND SIMMER ABOUT 30 MORE MINUTES SERVE OVER COOKED RICE
Frog Eye Salad INGREDIENTS
1 BOX ANCINI DE PEPE PASTA 1 CUP SUGAR 2 TBL FLOUR 1/2 TSP SALT (OPT) 1 3/4 CUP PINEAPPLE JUICE 3 CANS OF PINEAPPLE (USE THE JUICE)
3 BEATEN EGGS MARSHMALLOWS 2 CANS MANDARIN ORANGES MARASCHINO CHERRIES 16 OZ EXTRA CREAMY WHIP CREAM
INSTRUCTIONS
NIGHT BEFORE DRAIN 2 CANS PINEAPPLE JUICE IN SAUCE PAN WITH SUGAR, FLOUR AND EGGS. COOK 7-8 MINS (UNTIL THINKENS) PUT ASIDE TO ROOM TEMP COOK PASTA TO DIRECTIONS. DRAIN AND COOL WITH COLD WATER. MIX CUSTARD AND PASTA KEEP IN AIR TIGHT BOWL OVER NIGHT. NEXT DAY, ADD WHIP CREAM AND FRUIT.. ENJOY!!
Tom
CUSTOMER SERVICE SUPERSTAR
INGREDIENTS
SesamE Kale
SESAME SEED DRESSING AND KALE
INSTRUCTIONS
MIX THEM TOGETHER AND ENJOY.
Easy &
delicious!
REECE
DESIGN OVERLORD
CREAMY CURRY INGREDIENTS
Chicken SALAD
1 CUP LOW-SODIUM CHICKEN BROTH INGREDIENTS 1 CUP WATER
1 1/4 POUNDS BONELESS SKINLESS CHICKEN BREAST HALVES, NO MORE THAN 3/4-INCH THICK 1/4 CUP SLICED ALMONDS 1/2 CUP NONFAT PLAIN YOGURT 2 TABLESPOONS MAYONNAISE 1 TEASPOON CURRY POWDER
1 CUP HALVED RED GRAPES 1/4 CUP CHOPPED CILANTRO LEAVES SALT AND FRESHLY GROUND BLACK PEPPER 5 OUNCES MIXED GREENS (ABOUT 5 CUPS LIGHTLY PACKED) 1 TABLESPOON EXTRA-VIRGIN OLIVE OIL 1 TEASPOON LEMON JUICE
INSTRUCTIONS INSTRUCTIONS
BRING THE BROTH AND WATER TO A BOIL IN A MEDIUM SAUCEPAN. ADD CHICKEN TO BROTH AND SIMMER, COVERED, FOR 8 MINUTES. TURN THE HEAT OFF AND LET CHICKEN STAND IN THE COOKING LIQUID, COVERED, UNTIL COOKED THROUGH, ABOUT 20 MINUTES. REMOVE THE CHICKEN FROM THE BROTH AND COOL COMPLETELY IN THE REFRIGERATOR. CUT INTO 1/4-INCH DICE. TOAST THE ALMONDS IN A SMALL DRY SKILLET OVER MEDIUM-HIGH HEAT UNTIL FRAGRANT AND BEGINNING TO TURN GOLDEN, 2 TO 3 MINUTES. IN A LARGE BOWL, STIR TOGETHER THE YOGURT, MAYONNAISE, AND CURRY POWDER. FOLD IN THE CHICKEN, GRAPES AND CILANTRO AND SEASON, TO TASTE, WITH SALT AND PEPPER. IN A LARGE BOWL, TOSS THE GREENS WITH THE OIL, LEMON JUICE AND SALT AND PEPPER, TO TASTE. ARRANGE THE GREENS ON 4 INDIVIDUAL PLATES, TOP WITH A SCOOP OF THE CHICKEN SALAD AND SPRINKLE WITH THE ALMONDS.
JOE
JEDI MASTER
Kim Wren's
instructions
Raspberry Cheesecake
IN A BOWL, MIX GRAHAM CRACKERS, SUGAR, AND MELTED BUTTER, AND PLACE MIXTURE IN A GREASED 9" SPRING-FORM PAN. BAKE AT 375째 F FOR 10 MINUTES.
ingredients
IN A LARGE BOWL, BEAT CREAM CHEESE UNTIL SMOOTH. COMBINE THE SUGAR AND FLOUR, ADD TO CREAM CHEESE AND MIX WELL.ADD EGGS, AND BEAT ON LOW SPEED JUST UNTIL COMBINED. STIR IN CREAM AND VANILLA. PLACE FRESH RASPBERRIES IN THE BOTTOM OF CRUST, THEN POUR IN THE BATTER.
CRUST: 2 1/4 CUPS GRAHAM CRACKER CRUMBS 1/3 CUP SUGAR 1/2 CUP MELTED BUTTER 3 1 2 3 2 1 8
(8 OZ.) PACKAGES OF CREAM CHEESE - SOFTENED CUP SUGAR TABLESPOONS FLOUR EGGS TABLESPOONS HEAVY WHIPPING CREAM TEASPOON VANILLA EXTRACT OUNCES FRESH RASPBERRIES
Jason
SOFTWARE ENGINEER, IS/IT DRAGONSLAYER
OPTIONAL: ADD A FEW TEASPOONS OF RASPBERRY JAM TO TOP OF UNCOOKED BATTER. USE A BUTTER KNIFE TO MAKE SWIRLS THROUGH THE BATTER AND JAM. BAKE AT 350째 F FOR 40-45 MINUTES OR UNTIL CENTER IS ALMOST SET. COOL PAN ON WIRE RACK FOR 10 MINUTES. CAREFULLY RUN A KNIFE AROUND EDGE OF PAN TO LOOSEN, COOL FOR 1 HOUR LONGER. REFRIGERATE OVERNIGHT.