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COOKBOOKFrom the kitchens of the Muck Rack Team
CONTENTSBaking & SweetsAppetizers, Sides, & SnacksMainsBeveragesSoups & Stews
ABOUT OURCOOK BOOKAt Muck Rack, we're more than just a remote team; we're a close-knit community. Our cookbook is a delicious collection of recipescontributed by our teammates from various parts of the world. Eachdish is an opportunity to explore new flavors, share in the joy ofcooking, and come together as a team, regardless of geographicalboundaries. Our cookbook lets us connect through the universal language offood. Join us on this culinary journey as we explore, learn, and growcloser through the delightful world of cooking.Want to submit a new recipe? You can do so here!Guide for difficulty level:EasyMore Difficult
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BAKING &SWEETS
BUTTERSCOTCHCHIP PUDDINGCOOKIESIngredients: Instructions:Serving Size: 16Prep Time: 15 minutesCook time: 15 minutes¾ cup butter - softened ¾ cup brown sugar ¼ cup sugar 1 teaspoon vanilla1 egg - (see note)2 cups flour1 small box (3.5 ounces)1 instant butterscotch pudding mix1 teaspoon baking powder 1 bag butterscotch chipsCoarse sea saltIn a large bowl, cream together butter and sugars.Mix in vanilla and egg until smooth.In a medium bowl whisk together flour,butterscotch pudding mix, and baking powder.Add dry mixture to wet ingredients and mix untilcombined. Stir in butterscotch chips. Cover andchill 1 hour.Preheat oven to 350. Scoop about 2 tablespoonsof dough and roll into balls. Place on lightlygreased baking sheet at least 2 inches apart forspreading.Bake 10-12 minutes. Immediately after removingfrom the oven, sprinkle cookies with coarse seasalt. Allow to cool completely on baking sheet.store in airtight container at room temperature.If you find that the dough is too crumbly and doesn’tquite come together after being mixed, add oneadditional egg to bring the dough together. Submitted by:Stephanie ShefflerPittsburgh, PADifficulty Level
BUTTERSCOTCH CHIPPUDDING COOKIESMORE ABOUT THE RECIPE At Pittsburgh weddings we have a tradition called The CookieTable. It dates back to WWII when it was too expensive to havewedding cakes so wedding guests would each bring a batch ofcookies to the wedding. At my sister's recent wedding I madethese (butterscotch cookies are an inside joke that date back toour childhood) and they were a big hit!The recipe doesn't call for it but I'd recommend chilling thedough for at least 24 hours before baking.Submitted by: Stephanie Sheffler
CREAM CHEESEPOUND CAKEIngredients: Instructions:Prep Time: 15 minutesCook time: 90 minutes1 8 oz. block of cream cheese3 sticks butter 3 cups sugar 6 eggs 3 cups cake flour 1 tablespoon vanilla extract 1 pkg. Dream Whip powderedtopping mixTurn on your oven to 325.Make the butter and cream cheese soft. Mixthem with sugar in a mixer.Add eggs one by one, mixing well each time.Put in cake flour one cup at a time. Add vanillaextract and whipped topping mix.Pour everything into a greased bundt pan.Bake for 90 minutes or until a toothpick orknife comes out clean. Let it cool for 10 minutesbefore taking it out of the pan.Submitted by:Meghan CatucciNew York City, NYDifficulty LevelFlavor profile: Sweet but not overly so, very moist andgreat with ice cream or coffee in the morning! Dream Whip can be hard to find in the store but isusually either in the baking section or with the jello.
CREAM CHEESEPOUND CAKEMORE ABOUT THE RECIPE I make this cake so much that I just buy it in bulk on Amazon. Don't let thecake cool in the pan for too long or it will expand and be impossible toremove, I learned that the hard way. This recipe is also great with mini bundtpans, the baking ends right as the edges have caramelized; the bigger cakedoesn't allow for that because it bakes so long. For minis just bake at 325 forabout 30-35 min. This is always a hit!This was my aunt's recipe and it's been a go-to family gathering dessert sinceI was a child. It's the first thing I learned how to bake and I know the recipe byheart. Bundt pans are easy to transport and bring to others so I love sharing it.Submitted by: Meghan Catucci
TRIPLE C Ingredients: Instructions:Prep Time: 10 minutesCook time: 40 minutesCool time: 45 minutes1 can Comstock Cherry Pie Filling15 oz box of Pillsbury FudgeSupreme Brownie MixQuaker Quick OatsButterOptional Vanilla Ice Cream To TopHeat oven to 350 degrees.In large bowl, combine brownie mix, oats andmix well. Add butter, stir until mix is moistened (mixturewill be dry). Spoon pie filling into ungreased 9 or 8 inchsquare (2-quart) glass baking dish.Sprinkle brownie mixture over pie filling. Bake at 350 degrees for 30 to 40 minutes oruntil edges are bubbly. Cool 45 minutes. To serve, spoon cobbler into bowls. Top withvanilla ice creamSubmitted by:Bryan HamblinSan Francisco, CADifficulty Level(CHOCOLATE CHERRY COBBLER)
TRIPLE C(CHOCOLATE CHERRY COBBLER)MORE ABOUT THE RECIPE This is a Ham Family Favorite.Rich, chocolatey, with the tang of cherries. You may eat thewhole pan. Some people add walnuts to it, but we prefer itmuch better without nuts.Submitted by: Bryan Hamblin
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APPETIZERS,SIDES, &SNACKS
FLAMING HOTCHEETO CHICKENNUGGETSIngredients: Instructions:Serving Size: 25 NuggestsPrep Time: 20 minutesCook time: 25 minutes3 boneless chicken breasts~2.5 cups of pickle juice~1 cup of AP flour1 tbsp corn starch¼ cup of milk2 eggs, beaten1 1/2 bags of 8.5 oz FlamingHot CheetosDipping sauces of choice Cut the chicken breasts into bite-sized nuggets. The bestway is to start cutting the breasts into about 1 inch thickstrips. Then halving those strips to create the nuggets.Then cover the nuggets in plastic wrap and tenderize witha tenderizer (or your fist).Take a plastic bag and add the chicken and pickle brine.Place in the fridge and let the chicken marinate for at leaston hour (or longer for juicier chicken).Using a food processor, chop the Cheetos into a finepowder/dust and add to a mixing bowl or gallon sizedbag and set to the side.Preheat the oven to 400 degrees. Then line a baking sheetwith foil and spray with cooking spray.Create a dredging station with a bowl of flour, the beateneggs + milk, and then a third bowl/or bag for the Cheetodust.Start an assembly line, taking one chicken nugget andcoating in flour, then the egg/milk mix, and finally coatingin the Cheeto dust. Place on the baking sheet and repeatthe process for the rest of the bite sized chicken nuggets.When finished, place the sheet in the oven and bake forabout 20-25 minutes until the chicken is thoroughlycooked.Serve with your favorite dipping sauces!Difficulty LevelSubmitted by:Jacob TerranovaMadison, WI
FLAMING HOT CHEETOCHICKEN NUGGETSSubmitted by: Jacob TerranovaMORE ABOUT THE RECIPE This recipe uses a pickle brine that leaves each bite of chickenincredibly juicy and tender. The hot cheeto crust adds a nice bite ofheat — and you can opt for any dipping sauce your heart andstomach desire. For mine, we used a hot honey, a habanero mayodip, and a sweet chili sauce.
MY MOTHER-IN-LAW'S FATTOUSH SALADIngredients: Instructions:Prep Time: 20 minutesCook time: 10 minutes1 head of romaine lettuce 1 large cucumber, chopped small 2 large tomatoes, chopped small ½ red onion, chopped small 1 green pepper, chopped small 1 red pepper, chopped small 1 cup parsley, chopped ½ cup mint, chopped(optional) 4 -5 red radishes sliced 3 cloves garlic, minced 1 cup olive oil ½ cup fresh lemon juice 1 teaspoon sumac 1 Tablespoon kosher salt ¼ teaspoon pepperCombine all veggies in a largebowl. Make dressing with garlic, lemonjuice, olive oil, sumac, salt, pepperand pomegranate paste. Mix well. Brush pita with olive oil and sumac. Place in oven at 300 degrees for 5minutes on each side.Watch carefully so it doesn’t burn. Break into small pieces and add justbefore serving.Difficulty LevelSubmitted by:Linda ZebianWilbraham, MA
MY MOTHER-IN-LAW'SFATTOUSH SALADSubmitted by: Linda ZebianMORE ABOUT THE RECIPE Bright, lemony, crunchy and delicious.My mother-in-law is Syrian and cooks with her whole heart.
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SOUPS &STEWS
Ingredients: Instructions:1 serving of somen noodles1 tomato1 egg1 chicken bouillon cube orpreferred soup stockSesame oilIngredients are made for 1 person,so increase based on the servingsize!Bring a pot of water to a boil and cook somennoodles until soft (around 5 min or less)Once noodles are soft, remove from water andrinse quickly to remove excess starchPlace noodles into a large bowl (should hold 1.5-2 cups of soup)1. prepare a pot with 1.5-2 cups of water and boilchicken bouillon block, alternatively: prepare aboiling pot with 1.5-2 cups of your preferredstockCut tomato into chunks, place into pot and letcook on medium to high heatPoach egg into soup (i.e. boil a cracked egg inthe soup until cooked to your preference)Once egg is cooked, turn off heat and removepotPour soup over noodles, add a small dash ofsesame oil. you can also add other toppings asdesiredNoodle prep:Soup prep:Submitted by:Kathie ZhangSeattle, WADifficulty LevelTomato EggNoodle Soup
TOMATO EGG NOODLESOUPSubmitted by: Kathie ZhangMORE ABOUT THE RECIPE A piping hot bowl of umami goodness, with plenty of ways tocustomize to your preference!Tomato Egg Noodle Soup is a standard "home cooking" dish inChinese culture, and one I grew up eating with various combinationsof ingredients. Sometimes it had chicken, sometimes it had ginseng,sometimes it had different noodles as well, but the basic threeingredients in the name are always the same. You can add as many shortcuts (instant ramen is a good fit) or asmany extra steps as you want, and even cooking the egg in adifferent way can give you a completely new experience. I like toadd extra ingredients like dried zicai seaweed, but I encourage youto find your own personal style!
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MAINS
BAY AREA GARLIC NOODLESIngredients: Instructions:Prep Time: 10 minutesCook time: 25 minutes250g dry spaghetti2tbsp butter12 cloves minced garlic1tbsp oyster sauce2tsp soy sauce2tsp fish sauce1oz grated pecorino romanocheeseThinly sliced scallions (optionalgarnish) Bottarga (optional garnish)Cook pasta like the package says; keep somepasta water.Melt butter in a pan on medium heat. Add garlic;cook for 2 minutes.Put in oyster sauce, soy sauce, and fish sauce;mix.Toss cooked noodles in the sauce. Turn up theheat, add cheese and scallions, stir for 30seconds until creamy. Adjust with pasta water.Put noodles on a plate, add more scallions andbottarga on top. Serve right away. Enjoy!Submitted by:Chris BraccoTowaco, NJDifficulty Level
BAY AREA GARLICNOODLESSubmitted by: Chris BraccoMORE ABOUT THE RECIPE Tons of umami! It's simple to make, comes together quickly, and isso satisfying. It’s pretty versatile, forgiving, and easy to swap outingredients to achieve a similar flavor profile if you happen to bemissing certain components. When we’re looking to mix it up athome I’ll throw this dish into the rotation.This is adapted from Kenji Lopez-Alt’s recipe for the same dish.Recipe video can be found here.
FLAVORFULHAITIAN SPAGHETTIIngredients: Instructions:Prep Time: 15 minutesCook time: 20 minutesOlive OilHaitian EpisTomato PasteGreen and Red PepperOnionWaterHot DogSpagetti NoodlesClovesTomatosSaltChicken Maggi Cubes2 Hard Boiled EggsCook ½ lb pasta to al dente according topackage instructions. Reserve a few ladles of thepasta water to add to the recipe later.Add ¼ cup olive oil and 2 tbsp epis to a largesaucepan. Fry the epis until it becomes fragrantand turns a golden color.Add the diced onions, 2 chopped bell peppers,and 2 tomatoes, and saute for 5 minutes until thevegetables soften.Add 2 tbsp tomato paste and add 3 maggicubes. Then add the 4 cut up hot dogs and ⅛ tspground cloves. Mix to combine.Add ⅓ cup of reserved pasta water and let themixture simmer for 10-15 minutes until a sauce isformed. Salt to taste.Add the cooked pasta and mix to coat. Servewith ½ of a boiled egg in each serving. Enjoy!Submitted by:Odlenika JosephLake Worth, FLDifficulty Level
FLAVORFUL HAITIANSPAGHETTISubmitted by: Odlenika JosephMORE ABOUT THE RECIPE The special ingredient is the Haitian Epis. It's a seasoning mixturethat Haitian people use in almost all the food we cook and is thebuilding block for the spicy, savory, and satisfying taste of HaitianCuisine. I recommend making Haitian Epis fresh and freezing theremainder that you don't use.Growing up Haitian, Spaghetti was a staple in my Caribbeanhousehold. My sisters and I would beg our mother to make it forbreakfast, lunch, and dinner (: I guarantee you'll want a secondplate.
THAI BEEF BOWLSIngredients: Instructions:Cook time: 4-6 hoursAvocado oilGarlic cloves, mincedCoconut sugarCoconut aminosFish sauce Creamy peanut butter2 Limes (zest & juice)Ginger peeled/finely grated3 Thai chilis minced2 pounds flap or flank steak cutinto 4 equal-sized pieces Kosher saltPepper6 mini bell peppers, thinlyslicedRed onionJulienne carrotsThai chili, mincedRice vinegarWhite rice (2 cups)CilantroThai BasilIn the base of the slow cooker, combine the oil,garlic, coconut sugar, coconut aminos, fishsauce, peanut butter, lime zest, lime juice,ginger, and Thai chilis. Whisk until wellcombined.Season both sides of the steak with salt andpepper then nestle into the sauce. Cook on highfor 4 to 6 hours or low for 8 to 10.When the cook time is complete, use two forksto shred the meat and keep on warm while youprepare the veggie salad. Keeping the shreddedmeat in the sauce for 10-15 minutes helpsrehydrate the shredded meat and make it evenmore delicious!Make the thai-inspired shredded beef:To make the salad:Combine all of the veggie salad ingredients in a bowland toss to combine. Set aside for at least 10 minutesto lightly “pickle.”Divide the beef into bowls with prepared rice andveggie salad. Top with the cilantro and basil. Servewith a wedge of lime.Submitted by:Jill MorganAlbuquerque, NMDifficulty Level
THAI BEEF BOWLSSubmitted by: Jill MorganMORE ABOUT THE RECIPE Umami, Sweet & Salty. I use a lot of substitutes in this recipe, and italways turns out great. Instead of coconut sugar, I've used agave,honey, maple syrup, etc. It's pretty forgiving. I also avoidnightshades and replace the copious amounts of garlic with garlicinfused olive oil. It's quick, easy, and healthy (Whole 30 approved) with the rightingredients. I also really love the salty/sweet flavors. The originalrecipe is for a slow cooker, but toward the bottom, there is a sectionfor Instant Pot that is much faster.
CAJUN BUTTERBOURBON STEAKIngredients: Instructions:Serving Size: 2Prep Time: 15 minutesCook time: 8 minutesMarinate time: 1-6 hours2 lbs. NY Strip Steak thick cut¼ cup Dark brown sugar2 tbsp Bourbon4 Garlic cloves minced3 tbsp Unsalted butter2 sprigs ThymeFreshly ground black pepperKosher salt1½ tbsp Grain mustard⅓ cup Olive oil⅓ cup Dark soy sauce1 tsp Red pepper flakesParsley for garnish1 tbsp Smoked paprika2 tsp Chili powder1 tsp Dried oregano1 tsp Onion powder1 tsp Cayenne pepper½ tsp Black pepper1 tsp Sea salt1 tsp Garlic powderFor Cajun Seasoning:Mix smoked paprika, chili powder, oregano, onionpowder, cayenne pepper, black pepper, sea salt, andgarlic powder in a bowl. Set aside.Sprinkle the Cajun seasoning all over the NY strip steak.Put it on a plate and chill uncovered for 30 minutes to 1hour.For the marinade, whisk together brown sugar, bourbon,minced garlic, olive oil, grain mustard, soy sauce, redpepper flakes, a teaspoon of Cajun seasoning blend, andthyme. Save half for later.Add steaks to the marinade bowl. Cover with plastic wrapand refrigerate for at least 30 minutes, preferably up to 6hours.Heat a large cast iron skillet. Take the steak from themarinade, season with salt and pepper. Cook for 3-4minutes per side or until it reaches 135°F (medium-rare).Rest the Cajun bourbon steak. For the Cajun butter sauce,boil the reserved marinade, then simmer until it thickens.Whisk in unsalted butter and remove from heat.Slice the steak, pour the Cajun butter sauce over it, garnishwith dried parsley, and serve right away.Submitted by:Katie Selman-GreenWaco, TXDifficulty Level
CAJUN BUTTERBOURBON STEAKSubmitted by: Katie Selman-GreenMORE ABOUT THE RECIPE I have really been trying to get more into cooking lately and this wasmy first time really trying something hard that intimidated me. Ihaven’t felt comfortable cooking steak out of fear of not getting itright (especially since I love steak so much), but I really surprisedmyself with this one! Honestly, I didn’t marinate it nearly as long asit suggests, so I am going to try again and will report back!
Get your ingredients ready.Cook sausage, ground beef, onion, and garlic in a big pot overmedium heat until browned.Mix in crushed tomatoes, tomato sauce, tomato paste, andwater. Season with sugar, parsley, basil, salt, Italian seasoning,fennel seeds, and pepper. Let it simmer, covered, for about 11/2 hours, stirring now and then.Bring a big pot of lightly salted water to a boil. Cook lasagnanoodles for 8 to 10 minutes. Drain and rinse with cold water.In a mixing bowl, mix ricotta cheese with egg, remainingparsley, and salt.Preheat your oven to 375°F (190°C).To put it all together, spread 1 1/2 cups of meat sauce in a 9x13-inch baking dish. Lay 6 noodles lengthwise over the sauce.Spread half of the ricotta mixture. Top with a third of themozzarella slices. Spoon 1 1/2 cups meat sauce over themozzarella and sprinkle with 1/4 cup Parmesan.Repeat the layers, finishing with mozzarella and Parmesan ontop. Cover with foil (spray it with cooking spray to avoidsticking). Bake for 25 minutes, remove the foil, and bake foranother 25 minutes.Let the lasagna rest for 15 minutes before serving.THE BEST LASAGNAOF ALL TIME. Ingredients: Instructions:Prep Time: 2+ hours Cook time: 1+ hour1 pound sweet Italian sausage¾ pound lean ground beef ½ cup minced onion 2 cloves garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6.5 ounce) cans canned tomatosauce 2 (6 ounce) cans tomato paste½ cup water 2 tablespoons white sugar 4 tablespoons chopped fresh parsley,divided 1 ½ teaspoons dried basil leaves 1 ½ teaspoons salt, divided, or totaste 1 teaspoon Italian seasoning ½ teaspoon fennel seeds ¼ teaspoon ground black pepper12 lasagna noodles 16 ounces ricotta cheese 1 egg ¾ pound mozzarella cheese,sliced ¾ cup grated Parmesan cheeseSubmitted by:Linda ZebianWilbraham, MADifficulty Level(Takes a whole day though)
THE BEST LASAGNA OF ALL TIMESubmitted by: Linda ZebianMORE ABOUT THE RECIPE The sauce is everything here. Don't let it burn on the bottom!This is an All Recipes recipe that I have made for over 10 yearsand people always freak out over it. (TAKES A WHOLE DAY THOUGH)
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BEVERAGES
SIMPLE WASSAIL: A FALL FAVORITENON-ALCOHOLICBEVERAGE Ingredients: Instructions:Prep Time: 20 minutesCook time: 60-120 minutes1 Gallon of your favorite AppleCider2 - 3 large oranges1 teaspoon Cinnamon1/2 teaspoon Nutmeg1/2 teaspoon Ground ClovesOR 15 Whole Cloves1/4 Cup Orange Juice2 Orange Spice or Fall SpiceTeabagsCombine your apple cider and orangejuice in a large pot. Peel and quarter youroranges. If you are using whole cloves, use thepointed end of the clove and stick theminto your orange pieces. This makesthem easier to remove later. Add your oranges, tea bags, and spicesto the pot and bring to a simmer. Simmer for about an hour or two. Oncesimmered you can remove the orangesand tea bags and serve. Submitted by:Leah GuilmetteAuburn, MaineDifficulty Level
SIMPLE WASSAIL: A FALL FAVORITE NON-ALCOHOLIC BEVERAGESubmitted by: Leah GuilmetteMORE ABOUT THE RECIPE Wassail and Wassailing is a Yuletide tradition in which people would go door to door forcharitable giving or to toast to a good harvest in the coming year. Most Wassail includedale or wine or other beverages so they didn't go to waste. You can hear origins of this oldtradition in the songs of the holiday season. The original song Here We Come A-Wassailing was adapted to Here We Come A-Caroling or in some cases, Christmasingreplaces Wassailing. This is one of my favorite recipes to make when the air starts to get crisp and the leavesstart to change. There's no need to wait until the holidays. About 15 years ago I hadreason to start my own traditions and found the base of this recipe in a holiday recipe box.Since then it has gone through a few changes but the heart remains the same. Which isprobably why I am so tied to it, having changed together. This is always a hit at gatheringsbut I love having it to get cozy during a quiet evening at home.