Employee Recipe: Nick’s French Crepes
Facet
This month’s recipe is from Facet’s Customer Advocate, Nick Baker! Nick says these crepes are “debatably my favorite food ever.” His recipe for authentic French crepes can be customized with a wide variety of savory and sweet ingredients for a… …
Employee Feature Recipe: Sara’s Easy Crockpot Italian Beef
Employee Recipe: Sara’s Easy Crockpot Italian Beef This month’s featured recipe is courtesy of Sara Herrera, Facet’s Accounting Clerk. Sara joined the Facet team early this summer, and we are so happy she’s here! Sara’s recipe is for an easy… …
Facet Employee Recipe: Drew’s Shepherd’s Pie
This month’s recipe is from Drew Williams, a new addition to the Facet team working in web and software development. We are excited to have him aboard! Drew has shared a recipe for an hearty and tasty shepherd’s pie. Easy… …
Facet Employee Recipe: Andrew’s Buffalo Chicken Ranch Dip
Ingredients:3 to 4 large chicken breastsTabasco sauce1 bottle ranch dressing1 8oz package Philidelphia cream cheeseShredded cheddar cheese Instructions:– Boil 3 to 4 large chicken breasts.– Cut and shred.– Put into a 9 x 13 pan and sprinkle Tabasco sauce over… …
Facet Employee Recipe: Ellie’s Chicken Paprikash for Stovetop or Pressure Cooker
Ellie Ford
chicken paprikash 01 1024×419 1 I love this recipe because it’s very flexible and I can almost always throw it together quickly with stuff I already have around the kitchen. It’s good for vegetarians, too: you can use chickpeas instead… …
Facet Feature Recipe: Jay’s Pasta Aglio e Olio
This month’s recipe is from Jawara Simmons, LAN Technician at Facet! He says that his girlfriend loves when he makes this dish, and he loves how simple and easy it is to put together. Pasta Aglio e Olio Ingredients 1/2… …
Facet Feature Recipe: Jacob’s Best-in-Show Apple Pie
This month’s recipe is from our lead developer Jacob Scott! He’s shared with us his best-in-show apple pie recipe! From Jacob: “I like to dabble in various hobbies sometimes, and one of those is baking. Part science, part art, 100%… …