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Recipes
Coca Cola and Maple Syrup Ham
By CorbettCook
Place ham, fat side up, on rack in a foil-lined roasting pan; score fat and stud with cloves, if desired
- 1 fully cooked ham, about 6 to 8 pounds
- whole cloves, optional
- 1/2 cup pure maple syrup
- 1/2 cup brown sugar
- 1/2 cup cola
- 1 tablespoon brown or Dijon mustard
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
Amish Country Casserole
By CorbettCook
Preheat oven to 375 degrees F
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 pound ground beef
- 1 (16-ounce) package wide egg noodles
- 1 (10-3/4-ounce) can condensed tomato soup
- 1 (10-3/4-ounce) can condensed cream of mushroom soup
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- dash chili powder for a little kick
Baked Ham with brown sugar glaze
By CorbettCook
Heat oven to 325�. Line a roasting pan with foil
- Glaze:
- 1 large ready-to-cook smoked ham, about 12 to 16 pounds
- 1 cup light brown sugar, packed
- 2 tablespoons corn syrup or Lyle's Golden Syrup
- 2 tablespoons flour
- 1/4 teaspoon cinnamon
- 1 tablespoon prepared Dijon or gourmet mustard, your favorite
- 1 tablespoon cider vinegar
- 2 tablespoons water
Orange Aspic Pound Cake - Chalet Suzanne
By CorbettCook
Refreshing orange cake is easy to make with a cake mix and pudding
- CAKE:
- 1 package yellow cake mix
- 1 cup Chalet Suzanne Orange Aspic
- 1 (3.75-ounce) package vanilla instant pudding mix
- 4 eggs
- 2/3 cup water
- 1/4 cup cooking oil
- GLAZE:
- Remainder of Aspic
- 1 tablespoon butter
- 2 cups powdered sugar
Honey Glazed Ham
By CorbettCook
This ham tastes very much like the famous honey baked ham but costs much less, and there's no need to fight the cro...
- 1 (5 pound) ready-to-eat ham
- 1/4 cup whole cloves
- 1/4 cup dark corn syrup
- 2 cups honey
- 2/3 cup butter
Maple Apple Pork Tenderloin
By CorbettCook
1. Prepare rice according to package directions
- 1 package UNCLE BEN’S® Long Grain & Wild Rice Fast Cook Recipe
- 3/4 lb. pork tenderloin cut into four pieces
- 1 green apple diced
- 2 Tbsp. walnuts chopped
- 1/4 cup maple syrup
- 1 non stick cooking spray
Croisssants a l'Orange
By CorbettCook
Cut Croissants in half lengthwise and place bottom halves in buttered 12 X 9” oven proof dish
- 6 each croissants
- 9 oz orange marmalade
- 3 oz orange juice
- 5 each eggs
- 1 cup heavy cream
- 1 teaspoon almond extract
- 6 each strawberries
- 1 can mandarin oranges
Always Ready Crab Cheese Muffins
By CorbettCook
Heat oven to 350°. Arrange split muffins, cut side up, on a baking pan lined with foil
- 6 English muffins, split
- 3 Tbs. butter, softened
- 1 5 oz. jar Old English Cheese spread, room temperataure
- 1 Tbs. mayonnaise
- 1/2 5sp. onion powder
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
- Dash white pepper
- Dash Tabasco
- 1 can (6 to 7 ounces) crabmeat, drained, flaked
- 1 green onion, chopped
- 2 oz. jar mushrooms, chopped
- 1/2 jar (sm.) pimento
- 1 teaspoon freshly chopped parsley
- sliced green onions and tomatoes for garnish, if desired.
Mango Salsa
By CorbettCook
Combine all of the ingredients in a bowl
- 4 ripe mangos, peeled, pitted, and diced
- 1/2 medium red onion, finely chopped
- 1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
- 1 small cucumber, peeled and diced (about 1 cup)
- 3 Tbsp fresh cilantro leaves, chopped
- 2 Tbsp fresh lime juice
- 2 cloves garlic, minced
- 1/4 c. olive oil
- 2 green onions, finely diced
- 1 small red pepper, diced
- Salt and pepper to taste
Broccoli Pie
By CorbettCook
Whisk eggs and milk together
- 2 cups of cooked broccoli florets (I steam fresh broccoli in the microwave)
- 3 eggs
- 1 cup of whole milk
- 2 cups of cheddar, Jarlsberg, or Swiss cheese, (cubed or shredded)
- 1 package of Lipton vegetable soup mix
- 1 pastry crust, rolled out and fitted into a removable bottom tart pan
- (I used a frozen prepared pie crust, recommend deep dish)