S: Gem of a Recipe Book
FC: Gem of a Recipe Book
1: Chef Sami Jack Stephenie Bjorkman Frank Barr Christy Blaker Pam Cardone Tracy Falconer Shelly Groetken Doug Hill Stephanie Lochner Connie Scholl Liz Solomon Peter Woehlert Oliver Passe Mike Romanella Michael Sirianni The Vetlesen's | Table of Contents | Recipe Shrimp & Okra Gumbo Ramen Noodle Cabbage Salad Cracker Candy Spinach Salad Sweet N' Sour Meatballs Cowboy Caviar Bourbon Balls Sweet Potato Soufflé Corn Casserole Corn Beef Dip, BLT Dip, & Shrimp Dip Gluten Free Breakfast Bars Persian Rice "Chello" Chicken Stew with Pomegranate Sauce "Fesenjan" Baked Lasagna Tortellini Spinach Casserole Crab & Artichoke Dip Double Chocolate Hazelnut Truffles Green S**t Health Drink Pasta Carbonara Sour Cream Enchiladas
2: Sami Jack Owner of Sami Fine Jewelry
3: Shrimp & Okra Gumbo 2 lbs. small okra sliced, fresh or frozen 1/4 cup vegetable oil 2 cups chopped, peeled, & seeded fresh tomatoes or 2 cups chopped canned 1 cup chopped onion 1 cup chopped celery 1 3/4 tsp. salt 1/2 tsp. cayenne pepper 5 bay leaves 1/2 tsp. dried thyme 2 qt. water 2 lbs. medium shrimp, peeled & deveined Wash fresh okra in cool water, remove the caps & tips & cut into 1/4" rounds. Heat the oil in a large pot over medium-high heat. Fry the okra, stirring constantly, for 10-12 minutes, or until most of the slime disappears. Add the tomatoes, onions, & celery; cook, stirring often for 18-20 minutes, or until the okra & other vegetables are soft & the slime has completely disappeared. Add the salt, cayenne, bay leaves, thyme, & water. Stir & bring to a boil. Reduce the heat to medium & simmer, uncovered for 15 minutes. Add the shrimp & cook, stirring occasionally for 30 minutes. Remove bay leaves & serve in deep bowls. I like to serve it with rice & Louisiana Hot Sauce.
4: Ramen Noodle Cabbage Salad 1 head of cabbage, shredded 8 green onions, sliced 1/2 cup sunflower seeds 1/2 cup toasted almond slices 2 Tbsp. sesame seeds Break up uncooked noodles and toss with remaining ingredients. Pour dressing over salad just before serving. Serves 10 Dressing: 1 cup oil 2 Tbsp. vinegar 4 Tbsp. sugar 2 tsp. salt 1 tsp. pepper 1 Ramen Noodle Seasoning Packet
5: Stephenie Bjorkman Vice President
6: Frank Barr Master Jeweler
7: Cracker Candy 40 soda (saltine) crackers 1 cup brown sugar 1 cup butter chocolate chips chopped nuts walnut or pecans Lay crackers on a cookie sheet. Cook butter & brown sugar, boiling for 3 minutes. Spread over crackers. Bake at 350, for 5 minutes. Remove from oven, sprinkle with chocolate chips & nuts. Cool & break into pieces.
8: Sweet N' Sour Meatballs 1 pkg. frozen homestyle small meatballs, 72 count 1 jar Heinz Chili Sauce 12 oz. grape jelly 1/2 tsp. garlic powder 1 tsp. Worcestershire sauce Combine chili sauce, jelly, garlic powder, & Worcestershire. in bottom of crock pot with whisk until smooth. Add frozen meatballs, stir to coat with sauce. Heat in crock pot on high for 3-4 hours until heated. | Spinach Salad 1 bunch spinach - washed & cut up or 2 bags prepared 3 hard boiled eggs sliced thin 4 slices crumbled bacon 1/2 cup shredded cheddar cheese 6 oz. fresh sliced mushrooms 1 3 oz. can Durkee's fried onions Dressing: 1 cup sugar 1/2 cup apple cider vinegar 1/2 cup olive oil 1 tsp. grated onion 1/2 tsp. salt 1/2 tsp. celery seed whole Combine dressing in jar. Pour over mixed ingredients & at last minute top with can of fried onions. | For my family, it's not the holidays without these two dishes!!
9: Christy Blaker Sales Manager
10: Pam Cardone Assistant Manger
11: 1 15oz. can shoe peg corn, drained 1 15oz. can black eyed peas, drained 2/3 cup of chopped cilantro - almost whole bunch 2/3 cup of chopped green onion, one bunch 2 avocados chopped 1 large tomato chopped Dressing- 1/4 cup olive oil 1/4 cup red wine vinegar 2 cloves garlic minced 3/4 tsp. salt 1/8 tsp. pepper 1/2 tsp. cumin Mix the first four ingredients with half of the dressing & refrigerate. Add the avocado, tomato, & the rest of the dressing just prior to serving. Serve with corn chips for dipping. I've also used as a salad topping with cooked chicken for a complete meal. If you want to stretch the recipe add another can of drained black eyed peas or add a can of drained & rinsed black beans. Always a hit!! | Cowboy Caviar
12: Bourbon Balls 1/2 stick of oleo (butter) 1 lbs. of powdered sugar 1/3 cup of whiskey (straight bourbon) 1 cup whole black walnuts or pecans Cream butter & sugar, whiskey & nuts. Chill for an hour or so. Grease hands & form into balls. Chill on cookie sheet overnight in fridge. Melt in top of double boiler: 6 squares of semi sweet chocolate 1 bar German chocolate 1 inch paraffin Dip balls in chocolate, then chill. From Tracy's mom, Peggy Dodson.
13: Tracy Falconer Romantic Advisor
14: Shelly Groetken Romantic Advisor
15: Corn Casserole 1 can creamed corn 1 can whole kernel corn, drained 8 oz. sour cream 2 eggs (whisked) 1/4 lb.s. semi soft butter 1 8.5 oz. box jiffy corn muffin mix Mix all well. Bake uncovered at 350 degrees for 1 hour & 10 minutes, until well done. Test center with knife. | Sweet Potato Soufflé 3 cups washed, cooked sweet potatoes or yams 2 cups white sugar 1/2 cup milk 1/2 tsp. salt 1 tsp. vanilla Topping: 1 cup brown sugar 1/4 cup flour 1/2 cup melted butter 1 cup pecan nuts Cook 3 cups sweet potatoes or yams. Mash, add sugar, eggs, milk, salt, vanilla & mix well. Pour in buttered 8 1/2 inch round pan or casserole dish. Spread the topping over the top & bake at 350 for 45 minutes.
16: Corn Beef Dip 1 pkg. Corn Beef, chopped small 2 bundles green onions, chopped small 2 tsp. lemon juice 2 tsp. mayo 2 8az. pkg Philly cream cheese Heat cream cheese at 350 until knife cuts it easily; blend all together in small dish. Refrigerate overnight. | BLT Dip 1 lbs. crispy bacon, crushed small 8 oz. mayo & 8 oz. sour cream 1 tomato, cut in small pieces Mix all together - then refrigerate, minimum 2 hrs, best overnight. | Shrimp Dip 4oz. can of shrimp 1/3 cup mayo 8 oz. sour cream & 8 oz. cream cheese 1 tsp. chili sauce 1 Tbsp. lemon juice 1 1/2 Tbs.p. onion, chopped small 1/2 Tbsp. Worcestershire sauce Mix all together & refrigerate overnight.
17: Doug Hill Master Horologist
18: Stephanie Lochner Sami Assistant
19: Gluten Free Breakfast Bars 1 1/4 cup blanched almond flour 1/4 tsp. celtic sea salt 1/4 tsp. baking soda 1/4 cup grapeseed oil 1/4 cup agave nectar 1 tsp. vanilla extract 1/2 cup shredded coconut 1/2 cup pumpkin seeds 1/2 cup sunflower seeds 1/4 cup almond slivers 1/4 cup raisins In small bowl, combine flour, salt, & baking soda. In large bowl, combine grapeseed oil, agave, & vanilla. Stir dry ingredients into wet. Mix in coconut, pumpkin, sunflower, almond, & raisins. Grease 8x8 baking dish with grapeseed oil, press dough into dish, wetting hands with water to help pat the dough down. Bake at 350 for 20 minutes.
20: Connie Scholl Assistant Manager
21: Persian Rice " Chello " 2 cups Uncle Ben's converted rice 4 Tbsp. butter + 6 pats butter Boil in large stock pot of water. Cook until done & drain into sieve. Return stock pot to stove - melt 4 Tbsp. butter on bottom over medium heat. Add cooked rice, making it into a mound. Open a hole in center of mount & add 6 pats of butter over mound. Put dish towel over underside of pot lid. Put this cover back on rice. Steam until crust is formed on bottom of rice, about 20-40 minutes. Serve mounded on a platter with crust over top. | Chicken Stew with Pomegranate Sauce " Fesenjan " 1 cup olive oil 2 medium onion cut in 1/4" thick slices 3 1/2 cups shelled walnuts pulverized using nut grinder/processor 4 cups water 2 tsp. salt 1/2 tsp turmeric ground pepper 4 1/2 - 5 lbs. chicken, defatted & cut into pieces 1/4 cup bottled pomegranate syrup 1/4 cup brown sugar 2 cups sliced carrots Heat olive oil in large skillet, add onions, carrots, & turmeric, sauté until really browned. Transfer to heavy 6 qt. casserole. Add the pulverized walnuts, salt, pepper, & water. Bring to boil over high heat, reduce heat to low & simmer partially covered for 20 minutes. Meanwhile, return skillet to stove & brown chicken pieces. Add to casserole, cover tightly & simmer 1 1/2 hours. Skim fat off surface. Combine pomegranate syrup & sugar, add to sauce. Simmer 30 minutes longer. Taste for seasoning. Serve over steamed rice "chello".
22: Liz Solomon Financial Controller
23: Baked Lasagna 2 eggs 15 oz. ricotta cheese 4 cups mozzarella cheese, shredded 1/2 cup grated or shredded Parmesan cheese 1 - 1 1/2 lbs. ground beef, cooked, crumbled, drained 6 - 8 cups of marinara sauce (don't skimp on the sauce because you are using no-boil noodles & it tends to dry out if not enough moisture) 9 oz. box Barilla lasagna noodles | Preheat oven to 375 degrees. Spray 13x9 baking pan with non stick cooking spray or coat lightly with olive oil. In medium bowl, beat eggs & stir in ricotta, 2 cups mozzarella, & 1/2 cup Parmesan cheese. Spread a layer of marinara sauce over bottom of pan. Use 4 sheets of uncooked Barilla lasagna noodles, fitting them closely together for next layer. Spread 1/3 of ricotta mixture over noodles. Spread 1/3 of ground beef over ricotta. Spoon sauce over ground beef layer. Repeat layering of noodles, ricotta, beef, & sauce. Top layer should be noodles with a layer of sauce & a cup of mozzarella. Bake covered with foil 50-60 minutes. Uncover & cook until cheese is melted, about 5 minutes. Let stand 15 minutes to firm up or set before cutting. Enjoy!
24: Tortellini Spinach Casserole 2 pkg. (10 oz.) frozen cheese tortellini 1 lbs. sliced fresh mushrooms 1 tsp. garlic powder 1/4 tsp. onion powder 1/4 tsp. pepper 1/2 cup butter, divided 1 12 oz. can evaporated milk 1 8 oz. block brick cheese, cubed 3 10 oz. pkg. frozen, chopped spinach; thawed & squeezed dry 2 8 oz. cups shredded part-skim mozzarella cheese | Cook the tortellini according to pkg directions. Meanwhile, in a large skillet, sauté mushrooms, garlic powder, onion powder in 1/4 cup butter until mushrooms are tender. Remove & keep warm. In same skillet, combine milk & remaining butter. Bring to a gentle boil; stir in the brick of cheese. Cook & stir until smooth. Drain tortellini, in large bowl stir in mushrooms mixture & spinach. Add the cheese sauce & toss. Transfer to a greased 3 qt. baking dish, sprinkle with mozzarella cheese. Cover & bake at 350 for 15 minutes Uncover, bake 5 - 10 minutes longer or until heated throughly cheese is melted. For a complete meal, add cooked chicken breast.
25: Peter Woehlert Master Jeweler
26: Oliver Passe President, Nventa | Crab & Artichoke Dip 1 cup crab meat 1 cup mayo 2 cloves garlic minced 1 cup artichoke hearts chopped (chunky) 1 Tbsp. Worcestershire sauce 1 cup Parmesan cheese Combine all ingredients in baking dish. Bake at 350 for 30 minutes | Double Chocolate Hazelnut Truffles 3/4 cup heavy cream 2 Tbsp. fresh finely ground hazelnut coffee beans, plus extra for dusting 2 oz. butter 6 oz. Ghiradelli double chocolate unsweetened Simmer 1/2 cup cream with coffee grounds for 10 minutes. Strain cream, set aside. In heavy sauce pan over medium heat, add 1/4 cup cream & butter & bring them just to a boil. Remove from heat, stir in chocolate until smooth. Transfer to shallow dish. Cover & refrigerate for at least 2 hours - stirring 2 or 3 times. Scoop out chocolate with small melon baller & shape into balls. Set on baking sheet covered with wax paper. Dust with coffee grounds. Refrigerate until firm; about 20 minutes.
27: Mike Romanella Co-Owner, CMC | Green S**t Health Drink 1/2 cup water Fill blender with baby spinach 3/4 of way to the top. Top off with fresh kale. Blend. Add strawberries & bananas plus 1 Tbsp. honey. Blend together. It's like salad in a glass.
28: Pasta Carbonara 1/4 lbs. bacon 1/4 lbs. pancetta 1 stick butter 1/2 cup milk 1/2 cup heavy cream 1 Tbsp. wine vinegar 1 lbs. pasta 2 eggs whipped 1/2 cup fresh shredded Parmesan cheese 1/2 cup peas 1/2 cup black olives Cut the bacon & pancetta into little pieces & sauté in butter until crisp. Heat milk & cream in small sauce pan, once heated add it to the bacon & pancetta along with the wine vinegar, peas & olives. This will turn into a heavy Alfredo type sauce. Simmer for about 15 minutes until sauce is smooth. Boil pasta al dente, drain, & return to pan. Immediately add the 2 whipped eggs, along with the sauce. Add the Parmesan cheese, toss & serve. Italian Recipe from an Italian diamond company!
29: Michael Sirianni Sales Rep RDI Diamonds
30: The Vetlesen's Sales Reps Simon Golub & Sons
31: 1 32oz. container sour cream 4 10oz. cans cream of chicken soup 3 4oz. cans diced green chilies 12-16 flour tortillas 4 cups shredded cheddar cheese 4-6 boneless, skinless, cooked, shredded chicken breasts 1 cup diced green onions 1/4 cup sliced ripe black olives (optional) Heat oven to 350. Mix well first three ingredients in medium bowl. Spoon some mixture onto bottom of ungreased 13x9 inch baking dish so entire bottom is covered. Reserve 2 cups of cheese. Spoon 3-4 Tbsp. sour cream mixture into center of tortilla, top with shredded chicken, sprinkle green onion, olives (optional), & cheese on top. Roll tortilla up & place in baking dish on top of sour cream mixture. Repeat, making enchiladas to fill baking dish. Spoon remaining sour cream mixture over top of enchiladas & cover with foil. Bake for 30-40 minutes until hot & bubbly. Uncover; sprinkle with remaining 2 cups of cheese. Bake, uncovered for additional 5 minutes or until cheese is completely melted. If desired, garnish with shredded lettuce & diced tomatoes & serve. Note: You can make this dish low fat by making the following substitutions: 1 32oz container light sour cream 1 16oz. container non fat plain yogurt 2 10oz. cans 98% fat free cream of chicken soup with 30% less sodium 3 4oz. cans diced green chilies 12-16 fat free flour tortillas 4 cups shredded reduce fat cheddar cheese Follow remaining recipe. | Sour Cream Enchiladas