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Recipes
Praline Zucchini Cake
By CorbettCook
CAKE: Preheat oven to 350 degrees
- CAKE:
- 1 box butter pecan cake mix (I only know that Betty Crocker makes one)
- 1 container coconut/pecan frosting
- 4 eggs
- 3/4 cup oil
- 1 cup water
- 2 cups peeled and shredded zucchini
- PRALINE SAUCE:
- 6 tbsp butter
- 1 cup brown sugar
- 4 tbsp heavy cream
- 1 cup chopped pecans, toasted
Creamy Bow Tie Casserole
By CorbettCook
In a large bowl, whisk together the Amore Tomato and Pesto Pastes with the ricotta until smooth
- 1/4 cup Amore Tomato Paste
- 2 teaspoons Amore Pesto Paste
- 1 15-ounce container ricotta
- 1 cup milk
- 8 ounces bow tie pasta
- 4 ounces mozzarella, cut into 1/2-dice
- 1 cup thawed frozen peas
- 1 cup halved cherry tomatoes
- 1 cup grated Parmesan
Potato Salad
By CorbettCook
Cook potatoes. Cool, then refrigerate
- 5-6 potatoes
- 3-4 small cucumbers
- 1/2 green pepper
- scallions
- lettuce
- mayonnaise(regular style)
- tomato
Spanish Bean Soup - Columbia Restaurant
By CorbettCook
Inspired by a dish at Colombia, the oldest restaurant in Florida, this soup is perfect for cold and rainy days
- 1/2 pound uncooked garbanzo beans, dried (also called chickpeas)
- 1 ham bone
- 1 beef bone
- 2 quarts water
- 1 tablespoon salt
- 1/4 pound salt pork, cut in thin strips
- 1 onion, finely chopped
- 1 chorizo (Spanish sausage), sliced in thin rounds
- 2 potatoes, peeled and cut in quarters
- Pinch saffron
- 1/2 teaspoon paprika
Green Tea Ice Cream
By CorbettCook
Soften ice cream and add green tea powder until well blended
- 1 pint of vanilla or vanilla almond ice cream
- 1 1/2 tsps. green tea powder
Almond Shortbread
By CorbettCook
Directions: In a standmixer (or food processor), beat butter with 1/2 cup sugar and almond extract until light and...
- 1 cup butter
- 1/2 cup white sugar
- 2 teaspoons almond extract
- 2 1/2 cups sifted all-purpose flour
- 1/3 cup granulated sugar for decoration
Sunday Morning Pancakes
By CorbettCook
Directions 1. Heat griddle to 375 degrees
- Ingredients
- Makes nine 6-inch pancakes
- 2 * 2 cups all-purpose flour
- 2 * 2 teaspoons baking powder
- 1 * 1 teaspoon baking soda
- 1/2 * 1/2 teaspoon salt
- 3 * 3 tablespoons sugar
- 2 * 2 large eggs, lightly beaten
- 3 * 3 cups buttermilk
- 4 * 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
Turkey Burger
By CorbettCook
Saute the scallions, celery and apples in the canola oil until tender
- 1/4 cup thinly sliced scallions
- 1/2 cup finely chopped celery
- 3 Granny Smith apples , peeled and diced
- 1/8 cup canola oil
- 4 pounds ground turkey breast
- 2 Tbsp. salt
- 2 Tbsp. black pepper
- 2 tsp. Tabasco chipotle pepper sauce
- 1 lemon , juiced and grated zest
- 1/2 bunch parsley , finely chopped
- 1/4 cup Major Grey's Chutney , pureed
Joy's Prizewinning Trifle
By CorbettCook
In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 (8 ounce) container sour cream
- 1 (9 inch) angel food cake
- 1 (3.4 ounce) package instant vanilla pudding mix
- 3 kiwis, peeled and sliced
- 1 pint fresh strawberries, sliced
- 3 bananas, peeled and sliced
- 1 (15 ounce) can crushed pineapple, drained
- 1 sprig fresh mint
Seared Salmon With Balsamic Glaze
By CorbettCook
1 Stir together balsamic vinegar, water, lemon juice, and brown sugar in a small bowl
- 1/4 * 1/4 cup balsamic vinegar
- 1/4 * 1/4 cup water
- 1 1/2 * 1 1/2 tablespoons fresh lemon juice
- 1 * 1 tablespoon brown sugar, packed plus
- 1 * 1 teaspoon brown sugar, packed
- 4 * 4 salmon fillets, skin on (center cut)
- * salt & freshly ground black pepper
- 2 * 2 teaspoons olive oil