CorbettCook's profile page
Recipes
Brunch Egg Casserole
By CorbettCook
Pam made this during our New Year's weekend at Laura's beach house
- 1 pkg. (16 oz.) bulk pork sausage, cooked, drained and crumbled
- 4 cups cubed day-old bread w/o crust
- 2 cups (8 oz.) shredded sharp cheddar cheese
- 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
- 10 large eggs, lightly beaten
- 1 cup fresh tomatoes, diced (or 1 can, drained)
- 1 teaspoon dry mustard
- 1/4 teaspoon onion powder
- 1 teaspon salt
- 1/2 cup sliced mushrooms
Magic Broiled Tomatoes
By CorbettCook
Quick and easy to make, this dish is a perfect accompaniment to just about any meat, fish, or poultry main course
- 2 medium size tomatoes, peeled
- 1 tablespoon, plus 1 teaspoon unsalted butter, softened
- 2 teaspoons Chef Paul Prudhomme's Vegetable Magic®
- 1 tablespoon freshly grated Parmesan cheese, optional
Ham Rollups
By CorbettCook
Spread cream cheese on ham slice Roll over dill pickle
- Sliced ham, dried with a paper towel
- Dill pickles
- Cream cheese
Coriander-Crusted Salmon with Chickpea Artichoke Salad
By CorbettCook
Salmon CALORIES (per 1/4 recipe) 410kcal; FAT 28g; CHOL 105mg; SODIUM 380mg; CARB 0g; FIBER 0g; PROTEIN 38g; VIT A
- Salmon Ingredients
- 3 tablespoons ground coriander
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 4 fish fillets (salmon, tuna, or swordfish; 1 1/2 lb)
- 2 tablespoons olive oil
- Salad Ingredients
- 1/2 cup canned quartered artichokes, finely chopped
- 1/4 cup red onion, finely chopped
- 1 bag baby arugula leaves (4–5 oz)
- 1/2 cup canned chickpeas (garbanzos), drained and rinsed
- 3 tablespoons red wine vinegar
- 1/3 cup olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
Chocolate Pound Cake
By CorbettCook
Cake: Cream shortening, butter and sugar
- Cake:
- 1/2 lb butter
- 1/2 cup shortening
- 3 cups sugar
- 5 eggs
- 3 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 heaping tsp. cocoa
- 1 tbsp vanilla
- 1 cup milk
- Icing:
- 1 stick butter
- 1 box confectioner's sugar
- 1 2/3 tbsp cocoa
- 1 1/2 tsp vanilla
- 4 1/2 tbsp coffee
Sauerkraut Soup I
By CorbettCook
Calories: 205 Total Fat: 10
- 1/3 cup dried mushrooms
- 1 1/2 cups boiling water
- 1 (32 ounce) jar sauerkraut with juice
- 1 1/2 quarts water
- 1/2 cup barley
- 5 tablespoons butter
- 1 onion, finely diced
- 5 tablespoons all-purpose flour
- salt and pepper to taste
Sauerkraut Soup II
By CorbettCook
Calories: 397 Total Fat: 24
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 2 1/2 cups water
- 4 cups chicken broth
- 1/2 pound sauerkraut
- 1 onion, finely diced
- 1 (15 ounce) can carrots, drained
- 1 (15 ounce) can sliced potatoes, drained
- 1 pound smoked sausage of your choice, sliced
- 1 teaspoon dried dill weed
- 1 teaspoon minced garlic (optional)
- salt and pepper to taste
Meatloaf
By CorbettCook
Kelly's grandmother's recipe
- 1.5 lbs. hamburger
- 2 eggs
- 1 pkg. crackers
- 3/4 small can tomato sauce
- 1 onion
- 1/2 cup water with 3 beef bouillon cubes
Citrus Cranberry Sauce
By CorbettCook
Cyndi made this during her visit Christmas 2009
- 12 oz. bag fresh cranberries
- 1 can (11 oz.) mandarin oranges, lightly drained
- 1 can (20 oz.) pineapple, crushed or chunks, lightly drained
- 2/3 c. sugar
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1 orange curl for garnish
Rhubarb Custard Pie
By CorbettCook
Blend first 6 ingredients
- 1-1/2 cup sugar
- 3 Tablespoon flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 Tablespoon butter
- 2 eggs, beaten
- 3 cups cut rhubarb