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Recipes
The Angry Chef’s Garlicky Lemon-Pepper Chicken
By CorbettCook
*Part 1* Slice each chicken breast in half lengthwise to create a butterfly cut
- 6 chicken breasts (about 4 1/2 lbs)
- 2 cups flour
- 1 lemon, juice and peel
- 1 clove elephant garlic
- 3 1/2 Tbls. prepared minced garlic
- pure olive oil
- onion powder
- garlic salt
- white pepper
- black pepper
- dried oregano
- dried parsley
- powdered lemon peel
Classic Pound Cake
By CorbettCook
1. Let eggs stand at room temperature about 30 minutes or until they are room temperature (no more than 2 hours)
- 6 eggs
- 1 cup cold unsalted butter (8 oz.), cut in 1/2-inch pieces
- 1 8-oz. pkg. cold cream cheese, cut in 1-inch pieces
- 2-3/4 cups sugar
- 1 tsp. kosher salt
- 4 tsp. pure vanilla
- 3 cups sifted cake flour*
Corn Pudding - Baked
By CorbettCook
In a bowl, combine the sugar and flour
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 3 eggs
- 1 cup milk
- 1/4 cup butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (14.75 ounce) can cream-style corn
Poached Eggs - Microwaved
By CorbettCook
Nutrition Facts Serving Size 1 (137g) Recipe makes 1 servings Calories 73 Calories from Fat 44 (60...
- 1 large egg
- 1/8 teaspoon white vinegar
- 1/3 cup water
- salt and pepper
Parmesan Bites
By CorbettCook
Preheat oven to 350°. Mix cream cheese and 3/4 cup Parmesan cheese with electric mixer on medium speed until well...
- 1 pkg (8 ounces) cream cheese, softened
- 1 cup grated Parmesan cheese, divided
- 2 cans (8 ounces each) crescent dinner rolls
- 1 cup chopped roasted red pepper
- 1/4 cup chopped fresh parsley
Lemon Sponge Pudding
By CorbettCook
Active Time: 15 minutes Total Time: 55 minutes
- 1 1/4 cups whole milk
- 3 large eggs, yolks and
- whites separated
- 1 Tbsp grated lemon zest
- 1/3 cup fresh lemon juice
- 2 Tbsp unsalted butter or margarine, softened
- 1 cup sugar
- 1/2 cup flour
- Garnish: raspberries
Shepherd's Pie from Leftover Beef Roast and Mashed Potatoes
By CorbettCook
Recipe courtesy Paula Deen
- 1 small onion, peeled and chopped
- 14 tablespoons butter, divided (1 stick plus 3/4 stick)
- 1 1/2 pounds leftover pot roast, cubed
- Salt and black pepper
- 8 to 10 medium red new potatoes
- 2 cups milk
- 1/2 cup sour cream
- 2 cups instant biscuit mix
- 1 1/2 cups niblet corn or mixed vegetables, prepared according to package dire
Corn Pudding - Jiffy
By CorbettCook
A good Thanksgiving dinner would not be possible without a great Corn Pudding dish
- 1 (15.25-ounce) can whole kernel corn, drained
- 1 (15-ounce) can cream style corn
- 1/2 cup butter, softened
- 1 cup sour cream
- 1 (8.5-ounce) package dry cornbread mix (Jiffy)
Orange and Vanilla Bean Baked Oatmeal
By CorbettCook
Since I love oatmeal, I decided it was time for a special breakfast – baked oatmeal
- 2 -2 cups rolled oats
- 1/2 -1/2 cup granulated sugar
- 1 -1 teaspoon baking powder
- -Pinch salt
- 1 1/2 -1 1/2 cups low fat milk
- 1 -1 large egg, beaten
- 2 -2 tablespoons melted butter
- 1/2 -1/2 teaspoon vanilla extract
- 1 -1 2-inch piece vanilla bean, split lengthwise
- 1/2 -1/2 cup chopped orange confit
PUMPKIN CHEESECAKE WITH PECAN PRALINE TOPPING
By CorbettCook
DRAIN PUMPKIN ON PAPER TOWELS FOR ABOUT 2 HOURS UNTIL DRY PREHEAT OVEN TO 500 BUTTER BOTTOM AND SIDE OF 9 INCH SPR
- 1 CAN PUMPKIN
- 8 WHOLE GRAHAM CRACKERS
- 1/2 CUP PECANS
- 1 TBL LIGHT BROWN SUGAR
- 5 TBL MELTED BUTTER PLUS MORE FOR GREASING
- 14 OZ CREAM CHEESE AT ROOM TEM
- 11/2 CUPS SUGAR
- 1 TEAS SUGAR
- 1 TEAS CINNAMON
- 1/4 TEAS NUTMEG1/4 TEAS GROUND CLOVES1/4 TEAS ALLSPICE
- 5 LARGE EGGS AT ROOM TEMP
- 1 CUP HEAVY CREAM AT ROOM TEMP
- 1 TBLLEMON JUICE
- 2 TEAS VANILLA
- PECAN PRALINE TOPPING
- 11/2 STICKS BUTTER
- 3/4 CUPS DARK BROWN SUGAR
- 1/2 CUP HEAVY CREAM
- 1/4 TEAS SALT CUPS PECANS