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Contents
Appetizers and Side Dishes ........................................................................................... 4
Bacon Wrapped Asparagus .......................................................................................................................................... 4
Black Bean and Corn Dip .............................................................................................................................................. 4
Black Bean and Mango Salsa ....................................................................................................................................... 4
Five Spice Black Beans (Crockpot) .............................................................................................................................. 4
Crab Cakes ........................................................................................................................................................................ 5
Hummus ............................................................................................................................................................................ 5
Garlic Mashed Potatoes ................................................................................................................................................ 6
Mexican Rice .................................................................................................................................................................... 6
Salsa ................................................................................................................................................................................... 6
Sweet & Sour Sauce ....................................................................................................................................................... 7
Syrian Stuffing (Hashwee) ............................................................................................................................................ 7
Christmas Snowman ...................................................................................................................................................... 7
Breakfast ......................................................................................................................... 8
Baked Oatmeal ................................................................................................................................................................ 8
Blueberry Coffee Cake ................................................................................................................................................... 8
French Toast ..................................................................................................................................................................... 9
German Pancake ............................................................................................................................................................. 9
Libby’s Pumpkin Bread ............................................................................................................................................... 10
Steel-Cut Oats ................................................................................................................................................................ 10
Main Dishes .................................................................................................................. 11
Apricot Chicken ............................................................................................................................................................. 11
Bacon Cheeseburger Pasta ......................................................................................................................................... 11
Lubee Ah Laham (Lamb Stew) ................................................................................................................................... 11
Maple Glazed Ribs ........................................................................................................................................................ 12
Macaroni & Cheese ...................................................................................................................................................... 12
Beef Taco ........................................................................................................................................................................ 13
Tomato Pepper Chicken .............................................................................................................................................. 13
BBQ Rotisserie Roast with Special Sauce ................................................................................................................ 13
Marinara from Reggio Calabria, Italy ...................................................................................................................... 15
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Snacks ............................................................................................................................ 16
Pepernoten (Pepper Nuts) ......................................................................................................................................... 16
Seasoned Pretzels ......................................................................................................................................................... 16
Smoothies ....................................................................................................................................................................... 16
Scone with Tomato and Blue Cheese ....................................................................................................................... 17
Soups and Salads ......................................................................................................... 17
Black Bean Soup with Salsa Verde ........................................................................................................................... 17
Caesar Salad ................................................................................................................................................................... 18
Minestrone Soup .......................................................................................................................................................... 18
Orzo Pasta Salad ........................................................................................................................................................... 18
Hot Chicken Salad ........................................................................................................................................................ 19
Tortilla Soup .................................................................................................................................................................. 19
Desserts ......................................................................................................................... 20
Quick Brownies ............................................................................................................................................................. 20
Busy Mom’s Almond Roca.......................................................................................................................................... 20
Chocolate Chip Cookies (best in the world) ........................................................................................................... 20
Cranberry Almond Tart ............................................................................................................................................... 21
Double Frosted Brownies ........................................................................................................................................... 21
Mints ................................................................................................................................................................................ 22
World’s Best Oatmeal Chocolate Chip Cookies ..................................................................................................... 22
Rocky Road Fudge ........................................................................................................................................................ 22
Yummy Dessert ............................................................................................................................................................. 23
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Appetizers and Side Dishes
Bacon Wrapped Asparagus A Tech Support Favorite
DIRECTIONS:
1. Preheat oven to 400 degrees
2. Divide asparagus into bundles of 3-4 spears
3. Wrap each in a slice of bacon
4. In a saucepan, melt a stick of butter, ½ cup brown sugar, 1 tbsp. soy sauce, ½ tsp. garlic salt, and ¼
tsp. black pepper and bring to a boil
5. Pour mix over bundles and bake until bacon looks done
Black Bean and Corn Dip A Customer Service Favorite
INGREDIENTS:
1 can corn, drained
1 can black beans, drained and rinsed
2/3 cup salsa
½ tsp. chili powder
½ tsp. cumin
DIRECTIONS:
1. Mix together salsa, chili powder and cumin
2. Add corn and black bean
Enjoy with Fritos Scoops or Tostitos Scoops
Black Bean and Mango Salsa An Engineering Favorite
INGREDIENTS:
1 Packet Good Seasons Italian salad dressing
mix
1 can black beans, drained and rinsed
10oz frozen corn, thawed
1 cup chopped mango
½ cup chopped red pepper
1/3 cup chopped red onion
1/3 chopped cilantro
¼ cup lime juice
DIRECTIONS:
Mix all ingredients until well blended. Cover. Refrigerate at least one hour. Serve with grilled chicken
or tortilla chips. To make as a salad add 1½ cups cooked brown rice
Five Spice Black Beans (Crockpot) An Engineering Favorite
INGREDIENTS:
1 package black beans
2 tsp. salt
1 tsp. cumin
Bay leaf
5 of more shakes of red pepper
Lots of black pepper
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DIRECTIONS:
1. Rinse black beans and picked through them, let them soak overnight
2. Place black beans in crockpot and cover with water an inch above the beans
3. Add remaining ingredients and cook on high all day
4. Serve over rice with fresh salsa, chips, cheese, and/or sour cream. Brown rice is good and can
replace white
Crab Cakes A Sales Favorite
INGREDIENTS:
Remoulade Sauce
½ C mayo
2 T fresh parsley
1 T Dijon mustard
1 T chopped capers (optional- I don’t use)
1 T pickle relish
1tsp. fresh tarragon or ¼tsp. dried
1tsp. anchovy paste
1 lb. crab, flaked and picked over
1 C bread crumbs (use ½, Italian style)
¼ C minced green onion
1 lrg. egg, beaten
1tsp. dry mustard
1tsp. Worcestershire sauce
¼tsp. salt & pepper each
½ C unflavored dry bread crumbs (use panko
or Italian)
2 T vegetable oil
DIRECTIONS:
1. Combine remoulade sauce in bowl, makes 2/3 C
2. Combine crab, fresh bread crumbs (sourdough might work well or regular bread crumbs), green
onions, egg, mustard, Worcestershire, salt and pepper in large bowl, mash till well blended. Spread
dry (panko) bread crumbs on wax paper. Shape into 8 3”patties. Coat w/bread crumbs
3. Heat 1T oil in large nonstick skillet over med-hi heat, Add 4 crab cakes and cook till golden, 2-3 min
per side. Repeat w/ remaining cakes. Serve w/ sauce
Hummus A Sales Favorite
INGREDIENTS:
1 can chick peas
3 tbsp. Tahini
1 clove garlic
½ tsp. salt
Juice of 2 lemons
DIRECTIONS:
1. Cook chick peas in saucepan for about 5 minutes
2. Crush garlic with the salt, and add tahini and lemon juice. Mix well
3. Put all ingredients in a food processor and run until mixture is smooth
4. Add more lemon or garlic as you like
5. Thin with cold water (or olive oil for smoother) to desired consistency
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Garlic Mashed Potatoes A QA Favorite
INGREDIENTS:
6 large Yukon gold potatoes
3 cloves garlic
½ cup chicken broth
2 tbsp. olive oil
½ tsp. salt and white pepper
DIRECTIONS:
1. Peel and cut potatoes, place in steamer or boiling water for 15 minutes, until tender
2. Drain cooked potatoes into a colander, let sit
3. Add olive oil to pan used to cook potatoes
4. Press or finely chop garlic, then add to olive oil. Sauté until lightly golden
5. Add chicken stock to pan, bring to simmer
6. Add salt and pepper
Mexican Rice An Engineering Favorite
INGREDIENTS:
3 Tbs cooking oil
1 cup uncooked long grain rice
1 tsp garlic salt
1/4 cup chopped onion
1/2 cup tomato sauce
1 1/2 cup chicken broth
DIRECTIONS:
1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed
and golden. While rice is cooking, sprinkle with salt
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce
heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork
Salsa An HR Favorite
INGREDIENTS:
1 can black-eyed peas (drained)
1 can shoe peg corn (drained)
1 jar chopped pimento (drained)
1 large green bell pepper chopped (use which
ever color of pepper you would like – red,
yellow, orange)
1 medium onion chopped
1 chopped avocado (added just prior to
serving)
Marinade:
¾ cup sugar
½ cup vinegar
½ cup vegetable oil
1 bottle Tiger Sauce (found near
Worcestershire sauce in store)
Salt and Pepper to taste
DIRECTIONS:
Mix all of the ingredients together, except the avocado, in a dish that has a cover. Mix the marinade
ingredients together and pour the marinade over the mixture, cover and refrigerate for several hours
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or overnight. Before serving, chop up the avocado and add to the mixture. Serve with tortilla chips or
can be used as a salad or cold side dish
Sweet & Sour Sauce A Finance Favorite
INGREDIENTS:
3/4 c. sugar
1/3 c. ketchup
1/4 t. salt
2/3 c. water
1 T. soy sauce
3 1/2 T. cornstarch mixed with 1/3 c. cold water
1/2 cup pineapple
1 green pepper chopped fine
1 T. cooking oil (if needed for meat)
DIRECTIONS:
1. Bring the sugar, ketchup, salt, water and soy sauce to a boil in saucepan
2. Add cornstarch, pineapple, green pepper and cooking oil
3. Pour over cooked meat (chicken or pork). Let simmer till desired thickness
Syrian Stuffing (Hashwee) A Sales Favorite
INGREDIENTS:
2 cup rice
1 lb. lamb – coarsely ground
¼ cup pine nuts
1½tbsp.s salt
2 cups chicken broth
2 cups water
Salt and pepper to taste
Cinnamon (enough to cover lamb)
DIRECTIONS:
1. Brown meat (covering lamb with cinnamon), pine nuts and seasonings in large saucepan
2. Wash and drain rice. Add rice to meat mixture and stir. When rice attains dry appearance, add
chicken broth and water
3. Stir once, bring to fast boil and reduce heat to low
4. Cook for 15 minutes (or until rice is done)
Christmas Snowman An HR Favorite
INGREDIENTS:
Plain cooked rice (1 small bowl worth)
1 small red wiener sausage
Nori seaweed as needed
Cheese as needed
Carrot as needed
Ketchup as needed
DIRECTIONS:
1. Make two round onigiri rice balls, filled with fillings of your choice. Make the body part a bit smaller
than the head
2. Make the parts: The eyes are nori...the nose is a carrot piece...the mouth is nori...the cheeks are
ketchup...and the buttons are nori
3. Cut one end of the red wiener sausage, and cut the rest in half lengthwise
CONNX Best Practices—in the kitchen
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4. Shape the potato salad into a cone, and decorate with the carrots, broccoli, and mixed vegetables.
5. Make the scarf - Take one half of the wiener sausage and cut it into half again. Cut one end of one
piece like a ribbon
6. Make the hat - Wrap a thin strip of cheese around the cut off end of the wiener sausage. Secure it
on the onigri with a pick or a broken strand of uncooked spaghetti and it won't roll around!
7. Assemble the parts…and the snowman is done
Breakfast
Baked Oatmeal An Administration Favorite
INGREDIENTS:
2 cups oatmeal
1 ½ t. baking powder
½ t. salt
1 cup milk
2 eggs
¼ cup oil
½ cup brown sugar
DIRECTIONS:
(This recipe is for an 8x8 size pan. Double it for 9x13)
Preheat oven to 325 degrees. Combine oatmeal, baking powder and salt. Mix mile, eggs, oil and
brown sugar. Add liquid to oatmeal. Mix and stir well. Bake at 325 for 45 minutes or 35 minutes for
individual dishes. Serve hot topped with vanilla yogurt. May add ½ cup raisins, craisins, blueberries
(yum!), or nuts if desired
Blueberry Coffee Cake An Engineering Favorite
INGREDIENTS:
3/4 c. sugar
1/4 c. soft margarine
1 egg
1/2 c. milk
1 1/2 c. flour
2 tsp. baking powder
½ tsp. salt
1 c. blueberries
Streusel: cinnamon, brown sugar
DIRECTIONS:
1. Mix together sugar, margarine and egg. Stir in milk, flour, baking powder and salt. Add
blueberries.
2. Place in greased 9x9 pan. Sprinkle cinnamon, then brown sugar on top
3. Bake 25-35 minutes at 375*
4. (Recipe easily doubles for 9x13 pan)
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French Toast An HR Favorite
INGREDIENTS:
8 - Large slices hearty white sandwich bread
1 ½ cups whole milk, warm
3 large egg yolks
3tbsp.s light brown sugar
½tsp. cinnamon
2tbsp. unsalted melted butter
2tbsp. butter for cooking
¼tsp. salt
1tbsp. vanilla extract
DIRECTIONS:
Serves 4. For best results, choose a good firm, high-quality sandwich bread, Set the griddle
temperature to 350 degrees and use the entire amount of butter for cooking. This is for perfect
French toast, Step 1 is for ultimate
1. Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in
rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist),
about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5
minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.
2. Whisk milk, yolks, sugar, cinnamon, 2tbsp.s melted butter, salt, and vanilla in large bowl until well
blended. Transfer mixture to 13- by 9-inch baking pan
3. Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm
slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining
slices. Place soaked bread on another baking sheet or platter
4. Heat ½tbsp. butter in 12-inch skillet over medium-low heat. When foaming subsides, use slotted
spatula to transfer 2 slices soaked bread to skillet and cook until golden brown, 3 to 4 minutes. Flip
and continue to cook until second side is golden brown, 3 to 4 minutes longer. (If toast is cooking too
quickly, reduce temperature slightly.) Transfer to baking sheet in oven. Wipe out skillet with paper
towels. Repeat cooking with remaining bread, 2 pieces at a time, adding ½tbsp. of butter for each
batch
German Pancake A Customer Support Favorite
INGREDIENTS:
3 eggs
2/3 cup floor
2/3 cup milk
3 tbsp. butter
Lemon juice
Powdered sugar
Maple syrup
DIRECTIONS:
1. Heat oven to 475 degrees. Place oven safe skillet into oven to heat. Meanwhile blend eggs, milk
and flour in blender, just until mixed
2. When oven is hot. Melt butter in skillet and swirl until sides are coated. Pour eggs mixture into
skillet
3. Bake for 10 minutes until fluffy and browned
4. Top with lemon juice and powdered sugar. Roll up and serve with maple syrup
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Libby’s Pumpkin Bread A QA Favorite
INGREDIENTS:
2 cups all-purpose flour
2tsp.s pumpkin pie spice
2tsp.s baking powder
1tsp. salt
1/2tsp. baking soda
1 can (15 ounces) pumpkin
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup Evaporate milk
1 large egg
1 large egg white
1tbsp. vegetable oil
1/4 cup chopped nuts
DIRECTIONS:
1. PREHEAT oven to 350° F. Grease 9 x 5-inch loaf pan
2. COMBINE flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl
3. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large
mixer bowl
4. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts
5. BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean
6. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely
Steel-Cut Oats An Engineering Favorite
INGREDIENTS:
6 cups water
1/2tsp. fine-grain sea salt
1-1/2 cups steel-cut oats
DIRECTIONS:
Serves 5 at once, or a workweek of tasty breakfasts for 1
Cook up a batch on Sunday night and you're set with breakfast for the week
1. Boil the water in a saucepan. Add the salt then oats, stir slowly
2. Lower the heat and allow the oats to barely simmer, uncovered, for about 35 to 40 minutes. You
want just a hint of activity in the pot as the oats cook down, like a sluggish lava field emitting only the
occasional plop. As far as consistency goes, if you like your oats on the thin side, opt for less time. For
more structure, cook a bit longer
3. Season with additional salt, as needed. Seasoning with salt is important; it helps the oat flavor really
come forward, which is necessary even if you’re going to add a sweet topping. Our main topping:
Golden raisins, toasted almonds, maple syrup, brown sugar, milk, or extra-chunky natural applesauce
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Main Dishes
Apricot Chicken An Engineering Favorite
INGREDIENTS:
½ cup apricot preserves
2 T. soy sauce
1 T. chicken broth
1 T. vegetable oil
1 T. cornstarch
1 t. minced garlic
¼ t. ginger
1 lb. boneless skinless chicken breasts, cut into
strips
1 medium green pepper, chopped
½ cup salted cashews
DIRECTIONS:
In a large bowl, combine the first seven ingredients. Add chicken and toss to coat. Transfer to a
shallow microwave-safe dish. Cover and microwave on high for 3 minutes, stirring once.
Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken juices
run clear, stirring once. Let stand for 3 minutes. Serve with rice
Bacon Cheeseburger Pasta A Tech Support Favorite
INGREDIENTS:
1 lb rotini pasta
1 lb ground beef
1/2 cup chopped onion
1 package bacon, cooked and crumbled
1 can condensed tomato soup
Grated cheddar cheese
DIRECTIONS:
1. Cook pasta according to package directions
2. While pasta is cooking, cook ground beef and onion in a skillet until meat is crumbled and
completely cooked through
3. Drain off any fat. When pasta is done cooking, drain, reserving about 1/2 cup of pasta liquid
4. Put drained pasta back into cooking pot. Add cooked ground beef, crumbled bacon, reserved pasta
liquid, and condensed soup directly from can
5. Stir all together and cook over medium heat just until hot. Sprinkle individual servings with grated
cheddar cheese
Lubee Ah Laham (Lamb Stew) A Sales Favorite
INGREDIENTS:
2 # green beans
1 ½tsp. salt
1 # lamb cubed
½tsp. pepper
1 medium size onion
¼tsp. cinnamon (I use 2-3X amount)
1 – 20 oz. can whole tomatoes
1 c. water
1 small can tomato sauce
DIRECTIONS:
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1. String and cut green beans, wash and drain (I use frozen and skip this step)
2. Brown meat with onions in melted butter and add spices
3. Combine beans with meat. Cover and steam for 15 minutes
4. Add tomatoes and water and cook over low heat approximately 1 hour. Serve over rice pilaf
Maple Glazed Ribs An Exec Team Favorite
Prep time: 15 minutes
Cook time: 1 hour, 25 minutes
Ready in: 3 hours, 40 minutes
Serves: 6
INGREDIENTS:
3 pounds of baby back pork ribs
¾ cup maple syrup
2tbsp. packed brown sugar
2tbsp.s ketchup
1tbsp. cider vinegar
1tbsp. Worcestershire sauce
1/2tsp. salt
½tsp. mustard powder
DIRECTIONS:
1. Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender.
Drain, and transfer ribs to a shallow dish
2. In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire
sauce, salt, & mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool
slightly, then pour over ribs, and marinate in the refrigerator for 2 hours
3. Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a
small saucepan, and boil for several minutes
4. Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until
nicely glazed
Macaroni & Cheese A Tech Support Favorite
INGREDIENTS:
2 cups uncooked elbow macaroni (7 ounces)
1/4 cup margarine or butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard (dry)
1/4 teaspoon Worcestershire sauce
2 cups milk
2 cups shredded or cubed sharp Cheddar
cheese (8 ounces)
DIRECTIONS:
1. Heat oven to 350°
2. Cook macaroni as directed on package
3. While macaroni is cooking, melt margarine in 3-quart saucepan over low heat. Stir in flour, salt,
pepper, mustard and Worcestershire sauce
4. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat
5. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute
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6. Stir in cheese. Cook, stirring occasionally, until cheese is melted
7. Drain macaroni. Gently stir macaroni into cheese sauce
8. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly
Beef Taco A QA Favorite
INGREDIENTS:
1 lb. ground beef
1 can tomato soup (10 ½ oz.)
1 cup salsa
½ cup milk
6 flour tortillas or 8 corn tortillas (6” or 8”) cut
in to about 1” pieces.
1 cup shredded Cheddar Cheese
DIRECTIONS:
1. In a skillet over medium-high heat, cook the meat until browned, stirring to separate. Pour off any
fat
2. In a large bowl, mix the soup, salsa and milk. Then add the meat, tortillas and half of the cheese.
Stir to mix thoroughly and then pour the mixture into a 2 quart shallow baking dish
3. Cover with foil and bake at 375 for 30 minutes or until hot. Sprinkle with the remaining cheese.
Serves 4
Tomato Pepper Chicken A Marketing Favorite
INGREDIENTS:
2 ½ lb. broiler-fryer chicken
¼ cup shortening
½ cup all-purpose flour
2 cups thinly sliced onion rings
1 small green pepper, chopped (about ½ cup)
2 cloves garlic, crushed
1 – 16 oz can whole tomatoes, drained
1 – 8 oz can tomato sauce
4 oz. sliced mushrooms
1tsp. salt
¼tsp. dried oregano leaves
DIRECTIONS:
1. Cut chicken into pieces, cut each breast half into halves
2. Heat shortening in 12” skillet. Coat chicken with flour
3. Cook chicken in shortening over medium heat until light brown, 15 to 20 minutes
4. Remove chicken from skillet
5. Add onion rings, green peppers and garlic to skillet
6. Cook and stir over medium heat until onion and green pepper are tender.
7. Stir in remaining ingredients. Add chicken
8. Cover tightly and simmer until thickest pieces are done, 30 to 40 minutes
9. Good served with rice or noodles
BBQ Rotisserie Roast with Special Sauce An Exec Team Favorite
INGREDIENTS:
CONNX Best Practices—in the kitchen
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Good cut boneless rib eye roast (12-15lb serves
20+). Adjust accordingly. Have butcher trim off
some of the fat
2 Shallots chopped (minced)
1 box mushrooms (sliced)
¼ cup whiskey/bourbon
6oz Heavy Cream
1tbl corn starch (if thicker sauce desired)
¼cup Worcestershire
3 bottles - Mesquite with lime juice (Lowry's)
½ cup red wine (Dry Better)
Kosher salt
DIRECTIONS:
Create Marinade (in a bowl):
1. 3 bottles - Mesquite with lime juice (Lowry's)
2. Add some Lea & Perrins Original Worcestershire sauce - eye ball not huge amount like 1/4 cup or
less
3. Red Wine - Dry is better than sweet. Similar to Worcestershire amount but maybe 1/2 cup - this
thins out the marinade a bit
4. Some salt - I just add a little kosher salt here… not huge amount - salt dries out the meat
5. Note: this is all for flavor not tenderizing - nothing helps tenderize other than getting a good cut of
meat
Injecting Instructions:
1. Tie roast with string (baking string … doesn't catch fire). Make the roast round … it’s sort of flat
when you buy it. Tying it keeps it round for grilling
2. Strain marinade preparation to remove herbs otherwise injector will not function correctly
3. Note: put marinade in narrow tall container (easier to fill injector)
4. Inject marinade with a syringe injector. Use the whole bowl full. Inject non-fat side. It will run out
onto the platter… That’s ok. I place the roast back in the Styrofoam platter it came in
5. Wrap with saran wrap - place back in fridge overnight (is best). 24 hours
Cooking Roast:
1. Leave roast out of fridge at least 1 hour before cooking. Room temperature for roast helps insure it
cooks evenly
2. Coat fat side with Montreal Steak Season
3. Coat nonfat side and ends with Johnny's seasoning salt
4. Place BBQ rotisserie bar directly down the center of the roast
5. Mount roast in Grill. Place drip pan underneath the roast
6. Pour in 4 cans of beef broth into drip pans
7. Light rotisserie infrared burner - leave on high
8. Close lid. Check from time to time. Note: I use a pliers to tighten the spike end holders - heat tends
to loosen
9. 160 degrees is well done. It take approximately 2 1/2 hours to get to 160 degrees. For medium rare
cook less time
10. Remove string while still on rotisserie (it's easier)
11. Remove from BBQ, cover with tin foil and let rest for 15 minutes or more prior to cutting
12. Note: it will continue to cook after removing from heat so "done" on the grill is just before really
done
Special Sauce:
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15
1. Boil the beef broth and reduce it (no lid) for 20 plus minutes maybe longer. Reduce to half volume.
2. Add the shallots
3. Add the mushrooms - continue to reduce moisture from mushrooms 10 minutes.
4. Add the whiskey/bourbon
5. If adding corn starch I place in small cup, add a tiny bit of cold water and stir until mixed (no
lumps), then I add heavy cream to the mixture and stir
6. Reduce the heat a bit and let cool down (this prevents curdling)
7. Add the Heavy Cream mixture. Stir constantly. Turn up heat slightly and wait till it boils. It will
thicken as it heats up. Watch constantly at this point
8. When thickness reaches your desired level, turn burner off and serve
Marinara from Reggio Calabria, Italy A Sales Favorite
INGREDIENTS:
Two large cans 16 oz. of whole tomatoes
One small can 10 oz. of tomato paste
½ teaspoon of salt
½ teaspoon of black pepper
1 medium size garlic
1 quarter cup of fresh parsley
I quarter cup of fresh basil chopped or whole.
(We like whole leave)
¼ teaspoon of sugar
Olive oil
Your option of fresh shrimp (large or medium
size) or Italian sausage.
DIRECTIONS:
1. *Pre-hand squeeze the whole tomatoes to break them up and have them ready to put into the
sautéed garlic.
2. Dice garlic into very small digestible size pieces. Use less if you like.
3. Sauté the garlic in olive oil in a fry pan. All ingredients will be soon added to this pan and will be
used to cook the sauce and shrimp or sausage as well.
4. Sauté the garlic until it is just about to turn light golden. No not overcook the garlic. As soon as
the garlic is sautéed immediately add the pre hand squeezed tomatoes and stir in.
5. Stir in can of tomato paste. Add in salt, pepper, parsley. Bring to a low simmer and cover to cook
at low simmer (Very very very low bubbling) for 1 hour.
6. If you are going to add whole Italian sausage now is the time to add it. We always cook the
sausage in the sauce while the sauce is simmering and cooking. We use fresh sausage. (I wouldn’t
add frozen sausage – pre-thaw first)
7. **If adding shrimp instead of sausage wait until 5-6 minutes before you are ready to serve and
add the shrimp to your simmering sauce as the fresh shrimp will cook quickly in the sauce.
8. Either way add the basil in the last 10 minutes before so not to cook out the flavor of the basil.
9. Don’t forget to stir frequently and taste as you go…..a little more salt, pepper, and even a little
onion powder may suit your taste.
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Snacks
Pepernoten (Pepper Nuts) A Tech Support Favorite
INGREDIENTS:
1 cup soft shortening
1tsp. cinnamon
1 ½ cups sugar
½tsp. cloves
1 egg
½tsp. ginger
½ cup corn syrup (room temp.)
2tsp. soda
¼tsp. Anise oil
3 ½ cups flour
DIRECTIONS:
1. Cream shortening and sugar. Add beaten egg, syrup, and anise oil
2. Add spices, soda and flour gradually. Mold into long rolls about
3. The size of a roll of nickels in diameter. Slice off pepper nuts about
4. ½ inch wide. Bake 5-8 minutes at 400 F
Seasoned Pretzels An Administration Favorite
INGREDIENTS:
1 pkg. Hidden Valley Ranch Dressing (dry mix)
or 3 T. dry mix
2tsp. dill weed
1tsp. garlic powder
1 cup oil2 1/2 pounds (40 oz.)
Pretzels (1/2 Costco bag)
DIRECTIONS:
Mix & microwave for 1 minute. Stir until lumps are gone. Pour over pretzels. Shake container and
turn over every 30 minutes for 2 hours
Smoothies An HR Favorite
INGREDIENTS:
1/2 frozen banana
1 cup soy milk (you can use a different kind of
milk if you want - almond, rice, skim, etc.)
1tbsp. almond butter (you can use any kind of
nut butter you want but almond is probably
better than others)
1tsp. of cocoa powder (I just use Hershey's)
DIRECTIONS:
1. Blend on high speed to chop up banana
2. Add ice and blend again till smooth (you will need to add water)
3. Add and blend on low speed: 1tbsp. Ground flaxseed meal (I use Bob's Red Mill Organic which is
available at grocery or Trader Joe's), 1 scoop of vanilla whey protein powder (I buy mine at GNC)
INGREDIENTS:
1/2 frozen banana
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1 cup frozen fruit (I use a berry mixture and
some pineapple)
1/3 cup soy milk
Add enough water to blend until smooth
DIRECTIONS
Add 1tbsp. flaxseed and 1 scoop vanilla protein powder and blend on low
Scone with Tomato and Blue Cheese An Administration Favorite
INGREDIENTS:
100g Cake Flour
100g Bread (strong) flour
1tsp Baking powder
30g Blue cheese
30g Walnuts or pine nuts
A pinch of Salt
50g Chilled butter (or olive oil)
1tbsp Honey
100~120ml Yogurt
2 tbsp partially dried tomatoes (finely chopped)
DIRECTIONS:
1. Mix the dry ingredients (cake flour, bread flour, baking powder, salt) together
2. Place the dry ingredients into a bowl, and sift. Hold an egg beater straight up and down, break up
the butter into small bits while stirring with small motions
3. Once the mixture is crumbly, add the chilled ingredients (chilled butter, honey, and yogurt) (Try
adding milk a bit at a time if it doesn't meld into one lump well)
4. Add the dried tomatoes and blue cheese, and mix: cutting with a spatula so that it doesn't clump.
5. Stop mixing after it has blended to a certain point, and roll up into one ball while rubbing in with
your hands. (It will be crumbly at first, but will gradually ball up)
6. Wrap in plastic wrap and chill in the fridge for 20~40 minutes. (You can shorten the time when you
are in a hurry.)
7. Divide the dough into 2 equal portions and stack on top one another, then roll out with a rolling
pin, and continue folding it on top of itself 3 more times
8. Finally, roll out to 2 cm thick with a rolling pin, and cut out shapes with a small cup. Bake in an oven
preheated to 390F/200C for 15-20 minutes and it is done!
Soups and Salads
Black Bean Soup with Salsa Verde A Finance Favorite
INGREDIENTS:
4 cups leftover black beans (or two 15.5 oz
cans)
1 ½ c water
2 chicken bouillon cubes
1 cup salsa verde
¼ c packed cilantro leaves (plus extra for
garnish)
1tsp. cumin
DIRECTIONS:
Purée all ingredients in blender until smooth. Heat in saucepan at a simmer to blend flavors, 5-10
minutes. Serve with crushed chips, sour cream and/or cilantro.
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Caesar Salad A Sales Favorite
INGREDIENTS:
3 cloves minced garlic
3/4 cup mayonnaise
6 Tbs grated Parmesan cheese, divided
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 Tbsp. lemon juice
Salt and pepper to taste
1 head romaine lettuce, torn
3 cups croutons
DIRECTIONS:
1. Mince garlic and combine in a small bowl with mayonnaise, 2tbsp.s of the Parmesan cheese,
Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper.
Refrigerate until ready to use.
2. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and croutons
Minestrone Soup A Marketing Favorite
INGREDIENTS:
3 slices bacon, finely chopped
1 c. onion, chopped
1 c. celery, chopped
2 large cloves garlic, minced
1 tsp. basil leaves, crushed
1 (15 oz.) can beef broth
1 (10½ oz.) can bean with bacon soup
1 (10½ oz.) can tomato soup
1 ½ soup cans of water
1 (15 oz.) can Italian seasoned stewed
tomatoes
1 tsp. sugar
1 c. uncooked small tube macaroni
½ tsp. salt
Pepper to taste
1 c. cabbage, cut in long shreds
1 c. zucchini, cubed
DIRECTIONS:
1. In large pan brown bacon and cook onion and celery until translucent. Add garlic and basil; cook
briefly until mixed well
2. Add beef broth, soups, water, tomatoes, sugar, macaroni, salt, and pepper
3. Bring to boil, cover and reduce heat; simmer 15 minutes
4 Add cabbage and zucchini. Cook 10 minutes more until vegetables are tender, Stir occasionally
5. Serve with garnish of Parmesan cheese. Serves 8
Orzo Pasta Salad A Finance Favorite
INGREDIENTS:
1 ½ cups orzo (rice-shaped pasta; about 10
ounces)
1/3 cup (packed) chopped drained oil-packed
sun-dried tomatoes
5tbsp.s extra-virgin olive oil
¼ cup balsamic vinegar
¼ cup (packed) chopped Kalamata olives or
other brine-cured black olives
1 cup finely chopped radicchio (about 1 small
head)
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½ cup pine nuts, toasted
½ cup chopped fresh basil
½ cup grated Parmesan cheese
2 large garlic cloves, minced
DIRECTIONS:
1. Cook orzo in pot of boiling salted water until just tender but still firm to bite. Drain well
2. Transfer to large bowl. Add sun-dried tomatoes, oil, vinegar and olives and toss to blend
3. Let stand until cool. (Can be prepared 6 hours ahead)
4. Cover and refrigerate. Bring to room temperature before continuing
5. Mix chopped radicchio, pine nuts, chopped basil, Parmesan and garlic into orzo mixture
6. Season salad to taste with salt and pepper and serve
Hot Chicken Salad A Sales Favorite
INGREDIENTS:
1 cup cut up cooked chicken
1 can cream of chicken soup
2 tsp. chopped onion
¾ cup mayonnaise
3 chopped up hard boiled eggs
1 cup chopped celery
1cup cold cooked rice
3 tsp. lemon juice
½ cup slivered almonds
¼ tsp. salt or to taste
Rice Krispies
DIRECTIONS:
1. Mix and stir all of the ingredients together in a bowl (except the Rice Krispies).
2. Pour into an 8X8 or 9X9 baking dish spreading to even it out.
3. Crush a couple of cups of Rice Krispies and pour over the top.
4. Bake at 350 for about 30 minutes.
5. If we are having chicken and rice, I will make extra or if we have leftovers - I will make this the next
day
Tortilla Soup A Marketing Favorite
INGREDIENTS:
1 cup chopped onion
Tortilla chips
1tsp. minced garlic
2 cups shredded cooked chicken
2tbsp.s vegetable oil
Shredded Monterey Jack cheese
4 cups chicken broth
Avocado slices tossed with lime juice
1 cup chopped red bell pepper
1tsp. ground red chilies
1tsp. dried basil leaves
1tsp. salt
½tsp. pepper
1 15 ounce can tomato puree
DIRECTIONS:
Cook onion and garlic in oil in 4 quart Dutch oven. Stir in broth, peppers, spices and tomato
puree. Heat to boiling. Reduce heat and simmer uncovered for 30 minutes. Divide chips, chicken,
avocado slices and cheese among 6 soup bowls. Pour soup in bowl. Enjoy!
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Desserts
Quick Brownies An Engineering Favorite
INGREDIENTS:
½ cup vegetable oil (canola)
1 cup white sugar
1tsp. vanilla extract
2 eggs
½ cup all-purpose flour
1/3 cup unsweetened cocoa powder
¼tsp. baking powder
¼tsp. salt
DIRECTIONS:
1. Preheat oven to 350 degrees
2. Mix together oil, sugar, vanilla, eggs in a bowl
3. Add flour, cocoa powder, baking powder and salt to wet ingredients.
4. Blend well. Spread the batter evenly into the brownie pan.
5. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan.
6. Let cool on a wire rack before cutting into squares. Enjoy!
Busy Mom’s Almond Roca A QA Favorite
INGREDIENTS:
10 oz. package saltine crackers
1 cup butter
1 cup brown sugar
12 oz. semi-sweet chocolate chips
2 cups chopped almonds
DIRECTIONS:
1. Preheat oven to 400 degrees F. Line a 10x15 inch cookie sheet (with sides) with aluminum foil and
spray with nonstick cooking spray.
2. Place crackers in a single layer over prepared cookie sheet. Use more or fewer crackers as needed
to cover the bottom of your pan.
3. In a small saucepan over low heat combine butter and brown sugar; bring to a boil. After mixture
has come to boil, boil for 3 minutes; pour over crackers.
4. Bake in preheated oven for 5 minutes. Remove from oven. Immediately sprinkle chocolate chips
evenly over the top. After chips have softened, spread over cracker mixture with spatula. Sprinkle
almonds over chocolate chips; using the back of a wooden spoon, press nuts into chocolate. Chill in
refrigerator for at least 3 hours, or until set. Break into pieces and store, sealed, in refrigerator
Chocolate Chip Cookies (best in the world) An HR Favorite
INGREDIENTS:
3/4 c. brown sugar
3/4 c. sugar
2 cubes butter (softened)
2 eggs
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1tsp. vanilla
2 1/4 c. flour
1/2.salt
1 1/2tsp. baking soda
2 cups chocolate chips
DIRECTIONS:
1. Mix all together in bowl, drop onto cookie sheet
2. Bake at 375* for 10 minutes
Cranberry Almond Tart A Tech Support Favorite
INGREDIENTS:
Pastry Ingredients:
2 cups flour
2 tbsp. dark brown sugar
½ tsp. salt
2 tbsp. shortening
1 egg
1tbsp.vinegar
2 tbsp. cold water
Filling Ingredients:
18oz can almond paste
½ cup sugar
½ cup flour
½ cup unsalted butter
2 eggs
1tbsp.vanilla
½ cup sliced almonds
Cranberry Ingredients:
1/2 cup water
3/4 cup sugar
1 inch strip orange peel
DIRECTIONS:
1. To prepare the pastry: Place the flour, sugar, salt, butter and shortening in the bowl of a food
processor. Pulse until the mixture resembles crumbs
2. Add the egg, vinegar and water, briefly processing until the mixture holds together. Transfer to a
sheet of wax paper, gather into a disk, wrap and refrigerate for 30 minutes
3. Roll between two sheets of wax paper and transfer to a 9-inch tart pan. Lay a piece of aluminum foil
in the pan and fill with pastry weights or dried beans. Bake in a preheated 425-degree oven for 12
minutes. Remove the foil and weights. Cool
4. To prepare the cranberries: In a medium saucepan bring the water, sugar, and orange peel to a boil.
Add the cranberries, remove from heat and let cool
5. To prepare the filling: place the almond paste and sugar in the bowl of an electric mixer. Beat on
medium speed until almond paste is broken up and blended with the sugar. Add the flour, butter,
eggs and vanilla. Beat until blended
6. To assemble the tart: Spread a thin layer of the almond mixture in the pre-baked tart shell, top with
the well-drained cranberries. Spread the remaining almond filling over the cranberries. Sprinkle with
the almonds and bake in a preheated 425-degree oven 25 minutes. Cool before cutting
Double Frosted Brownies A Sales Favorite
INGREDIENTS:
1 – Package brownies for 9”x13” pan 6 tbsp. melted butter
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1 ½ tsp vanilla
3 cups confectioners’ sugar
2 tbsp. + 1 tsp milk
2 squares (1 oz.) each unsweetened chocolate
2 tbsp. melted butter
DIRECTIONS:
1. Cook brownies according to direction on box in a 9”x13” pan. Let cool
2. Combine for frosting 6 tbsp. butter, confectioners’ sugar, vanilla and milk. Blend thoroughly
3. Frost the cooled brownies. Refrigerate for about 1 hour
4. Melt butter and chocolate over low heat. Frost over brownies that have been in fridge. Refrigerate
and serve cool. Store in fridge
Mints An Engineering Favorite
INGREDIENTS:
8 oz. cream cheese
1tsp. mint flavoring
2 lbs. powdered sugar
Food coloring – your choice
DIRECTIONS:
1. Mix the softened cream cheese with the flavoring and the desired coloring. The powdered sugar
lightens the color so be sure to use enough to get the color that you desire
2. Now add the powdered sugar – the dough will be stiff, so you will have to mix with your hands
3. When thoroughly mixed, roll dough into walnut size balls, toss into granulated sugar, place on wax
paper and flatten with your thumb or a fork
4. Allow the mints to set for a few hours and then they can be stored in an air tight container or
frozen
World’s Best Oatmeal Chocolate Chip Cookies An Engineering Favorite
INGREDIENTS:
2 cups shortening
1 ½ cups sugar
1 ½ cups brown sugar
4 eggs
2 tsp vanilla
3 cups flour
2 tsp baking soda
6 cups old fashioned oats
12 oz. bag semi-sweet chocolate chips
DIRECTIONS:
1. Cream shortening & sugars. Blend in eggs & vanilla
2. Mix in flour & soda. Fold in oats & chocolate chips
3. Drop by heaping tbsp. onto greased cookie sheet and bake @ 350 degrees for 10-12 min
Rocky Road Fudge An HR Favorite
INGREDIENTS:
2 packages milk chocolate chips
1 package butterscotch chips
1 cup peanut butter
1 small can cocktail peanuts
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1 bag mini marshmallows
DIRECTIONS:
1. Melt chips, peanut butter over low heat
2. Remove from heat and stir in peanuts, then marshmallows. Pour into jelly roll pan
Yummy Dessert A Finance Favorite
INGREDIENTS:
1 cup flour
1 cube melted butter or margarine
½ cup of chopped nuts
1 large package of cream cheese
1 cup Cool Whip
1 cup powdered sugar
2 packages of instant pudding (Chocolate or
Lemon)
3 cups of milk
DIRECTIONS:
1. Mix together flour, melted butter, chopped nuts and press into a 9 X 13 pan:
2. Bake at 350 for 15 minutes. Cool and then freeze
3. Mix cream cheese, Cool Whip and powdered sugar and spread over the frozen base:
4. Put back into the freezer until just firm
5. Mix instant pudding and 3 cups milk and spread over the frozen layers:
6. Spread Cool Whip on top and sprinkle with nuts
7. Refrigerate or it can be made ahead of time and kept in the freezer for a week or so. When ready to
serve, place in the refrigerator an hour or two before you want to serve
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