CorbettCook's profile page
Recipes
Almond Ham Croissants
By CorbettCook
I first tasted this at the Stanford Inn and loved it
- 4 croissants
- 6 Tbs softened cream cheese
- 4 slices ham
- 9 oz. jar orange marmalade
- 1/3 c. orange juice
- 5 large eggs
- 1 c. half-and-half
- 1 tsp. almond extract
- 1/4 cup toasted almonds
- strawberries or raspberries and mandarin orange sections for garnish
Spanish Bean Soup
By CorbettCook
Cuban Bread with butter compliments this meal Serve with buttered bread
- 4 large cans Progresso garbanzo beans (I like this brand the best, because the beans are round and full).
- 1 onion, chopped
- 4 potatoes, peeled and cubed
- smoked sausage, sliced or cubed, or polish kielbasa, or ham pieces if you prefer
- olive oil
- THE MOST IMPORTANT INGREDIENT 2 packages of GOYA brand SAZON con azafran seasoning. A seasoning, it is used in many spanish dishes. It is also used to make yellow rice. This brand is the best.
- this recipe traditionally calls for chorizo (a spanish sausage, but can be replaced with any of the above meats if preferred.
Red Velvet Cake by Kay
By CorbettCook
Cake: Sift flour, sugar, salt, baking soda, and cocoa
- Icing:
- 2 1/2 cup sifted cake flour
- 1 1/2 cup sugar
- 1 tsp baking soda
- 1 tsp cocoa - I do heaping
- 1 tsp salt
- 1 cup buttermilk
- 1 1/2 cup oil
- 1 tsp vinegar
- 1 tsp vanilla
- 1 1 oz bottle red food coloring
- 2 eggs
- 1 stick butter
- 1 box 10x sugar
- 1 8 oz cream cheese - I use the 1/3 less fat
- 1 tsp vanilla
Rubbed and Grilled Pork Loin
By CorbettCook
"Chris Lily from Big Bob Gibson Bar-B-Q in Decatur, Alabama creates an easy grilled roast
- 1 (4 pound) boneless pork top loin roast (single loin)
- 1 teaspoon olive oil
- 2 teaspoons granulated sugar
- 2 teaspoons paprika
- 1 1/2 teaspoons onion salt
- 1 1/2 teaspoons garlic salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
Easy Peach Cobbler
By CorbettCook
This is by far the best peach cobbler recipe I've found
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 2 cups sugar, divided
- 1 tablespoon baking powder
- Pinch of salt
- 1 cup milk
- 4 cups fresh peach slices
- 1 tablespoon lemon juice
- Ground cinnamon or nutmeg (optional)
Pulled Pork (Hungry Girl)
By CorbettCook
To make the sauce, place all ingredients except onion and pork in the crock pot
- 1 cup canned tomato sauce
- 1/2 cup ketchup
- 2 tbsp. plus 2 tsp. brown sugar (not packed)
- 2 tbsp. plus 2 tsp. cider vinegar
- 2 tsp. garlic powder
- 2 cups sliced onion, cut into 2-inch strips
- 3/4 lb. raw lean boneless pork tenderloin, trimmed of excess fat
- 3/4 lb. raw boneless pork shoulder (the leanest piece you can find), trimmed of excess fat
- Optional: crushed red pepper
Turkey-Black Bean Chili
By CorbettCook
1. Drain and rinse 2 cans black beans
- 3 (15-oz.) cans black beans
- 1 large sweet onion, chopped
- 1 pound ground turkey
- 1 tablespoon olive oil
- 4 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (14-oz.) can low-sodium fat-free chicken broth
- 2 (14.5-oz.) cans petite diced tomatoes with jalapeño peppers
- Toppings: sour cream, shredded Cheddar cheese, sliced jalapeño peppers, chopped fresh cilantro, chopped tomatoes, lime wedges, corn chips
Grilled/Baked Soy & Honey Mustard Chicken
By CorbettCook
1. Make a 3 cuts on the the chicken breasts and squeeze the lime all over the chicken, set aside
- 2 chicken breasts
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp honey
- 2 tbsp dijon mustard
- 4 cloves garlic
- juice of 1 lime
Crustless Quiche
By CorbettCook
1. Preheat oven to 350°F
- Substitutes:
- 1 pkg. Hillshire Farm® Smoked Sausage
- 8 eggs, lightly beaten
- 1 1/2 cups heavy whipping cream
- 1 1/2 teaspoons dry mustard
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 1/2 cups (6 ounces) shredded cheddar cheese, divided
- 1/2 cup chopped green bell pepper
- Beef Smoked Sausage, Lite Smoked Sausage, Turkey Smoked Sausage
Pistachio Cake
By CorbettCook
Cake: 1. Heat oven to 350 degrees
- Cake:
- 1 box (18.25 oz) white cake mix
- 1 package (3.4 oz) instant pistachio pudding mix
- 3 eggs
- 1 cup vegetable oil
- 1 can (12 oz) lemon-lime soda
- Frosting:
- 1 package (3.4 oz) instant pistachio pudding mix
- 1 1/2 cup milk
- 1 container (8 oz) frozen whipped topping, thawed
- 1/2 cup pistachio nuts, chopped for garnish