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Praline Cheesecake Bars

Praline Cheesecake Bars

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1.In a bowl, combine the flour, butter, pecans and confectioners’ sugar

  • FILLING:
  • 2 1/2 cups all-purpose flour
  • 1 cup butter, melted
  • 2/3 cup finely chopped pecans
  • 2 tablespoons confectioners' sugar
  • 3 (8 ounce) packages cream cheese, softened
  • 2/3 cup sugar
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon grated lemon peel
  • 4 eggs, lightly beaten
  • TOPPING:
  • 1 cup packed brown sugar
  • 1 cup heavy whipping cream
  • 1 cup chopped pecans
  • 1 1/2 teaspoons vanilla extract
5/5 (2 Votes)

Roast Prime Rib With Madeira Sauce And Horseradish Sauce

Roast Prime Rib With Madeira Sauce And Horseradish Sauce

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Position rack in center of oven and preheat to 450 degrees

  • 1 prime rib beef roast - (9 to 9 1/2 lbs) excess fat trimmed
  • 1 tablespoon olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 6 medium onions peeled, quartered
  • 2 1/2 cups canned beef broth
  • 1 3/4 cups Madeira
  • 1 1/4 cups dry red wine
  • 4 large fresh thyme sprigs
  • 4 large fresh parsley sprigs
  • 3 large fresh rosemary sprigs
  • 1 bay leaf
  • 2 tablespoons butter - (1/4 stick) room temperature
  • 2 tablespoons all purpose flour
  • Horseradish Sauce (see recipe)
4/5 (1 Votes)

Ultimate Chicken

Ultimate Chicken

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Season chicken with salt, pepper and paprika

  • 3/4 cup Marzetti® The Ultimate Blue Cheese Dressing - GLUTEN-FREE
  • salt & black pepper
  • 4 6 oz. boneless, skinless chicken breasts
  • 1/2 tsp paprika
  • 3 tbsp olive oil, divided
  • 1 large Granny Smith Apple, cored & sliced
  • 1 cup sliced celery
  • 1/3 cup sliced shallots or red onion
  • 8 oz clean baby spinach leaves
  • 1/4 cup toasted pine nuts
0/5 (0 Votes)

Egyptian Tomato Soup

Egyptian Tomato Soup

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In a large stockpot over medium heat, melt the butter

  • 1 tablespoon unsalted butter
  • 1 medium brown onion, finely chopped
  • 1 clove garlic, minced
  • 1 (4 ounce) jar diced pimientos
  • 1 (14.5 ounce) can diced tomatoes, with juice; or 1 pound fresh tomatoes
  • 1 (14.5 ounce) can low sodium chicken broth, or 2 cups homemade chicken stock
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1 limes cut into wedges
  • Salt and freshly ground black pepper
0/5 (0 Votes)

Savory Herb-Crusted Turkey Pot Pie

Savory Herb-Crusted Turkey Pot Pie

By

Calories: 574 Fat: 23g Fiber: 4g Protein: 50g

  • 1 egg
  • 1 tablespoon water
  • 6 cups diced cooked turkey or chicken
  • 5 cups frozen mixed vegetables or your favorite frozen vegetable blend
  • 2 tablespoons butter
  • 1/2 cup all-purpose flour
  • 2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
  • 1/4 teaspoon ground black pepper
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
  • 2 tablespoons coarsely chopped fresh herbs (parsley, thyme and/or oregano)
0/5 (0 Votes)

Spinach Artichoke Dip

Spinach Artichoke Dip

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Yield 12 to 16 servings Preparation: 15 minutes Bake: 30 minutes

  • 1 (10-ounce) package frozen chopped spinach, thawed and all excess liquid removed
  • 1 (8-ounce) container French onion dip
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded part-skim mozzarella cheese, divided
  • 1 cup mozzarella and asiago with roasted garlic cheese blend
  • 1 (8-ounce) package cream cheese, softened
  • 1 1/2 teaspoons roasted garlic
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground red pepper
  • 1 (14-ounce) can artichoke hearts, drained
0/5 (0 Votes)

Zesty Minestrone

Zesty Minestrone

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HEAT dressing in large nonstick skillet on medium-high heat

  • 1/4 cup Kraft Zesty Italian Dressing
  • 1 cup chopped onions (1 medium)
  • 1/2 cup chopped celery (1 stalk)
  • 1/2 cup chopped carrots (1 medium)
  • 1 can (19 fl oz./540 mL) diced tomatoes, undrained
  • 1 can (19 fl oz./540 mL) red kidney beans, drained, rinsed
  • 2 cans (10 fl oz/284 mL each) vegetable broth
  • 2 cups Water
  • 1 tsp. Italian seasoning
  • 1-1/2 cups small pasta shells, uncooked
  • 1/2 cup Parmesan Grated Cheese
0/5 (0 Votes)

Easy Chicken Curry

Easy Chicken Curry

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Prepare rice according to package directions

  • 4 Fresh Boneless, Skinless Chicken Breasts
  • or 4 Boneless Skinless Chicken Breasts with Rib Meat
  • 1/2 teaspoon salt
  • 1 cup chicken broth
  • 4 tablespoons butter
  • or 4 tablespoons margarine
  • 1 medium onion, chopped
  • 1 apple, Granny Smith, peeled, cored and chopped
  • 1 tablespoon curry powder
  • 1/3 cup golden raisins
  • 4 servings white rice
  • Substitution Tip: To substitute Individually Frozen Boneless, Skinless Chicken Breasts, increase cooking time by about one-third.
0/5 (0 Votes)

Orange Roughy with Tartar Sauce

Orange Roughy with Tartar Sauce

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Place three fillets on each of two double thickness of heavy-duty foil (about 18 in

  • TARTAR SAUCE:
  • 6 Ea. Orange roughy fillets (6oz.Ea)
  • 1 T Seafood seasoning
  • 2 T Butter, cubed
  • 2/3 C Mayonnaise
  • ½ C Chopped dill pickles
  • 3 T Finely chopped onion
  • Dash pepper
0/5 (0 Votes)

Spaghetti Squash with Feta

Spaghetti Squash with Feta

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To improve the spaghetti squash's tenderness, put it in a baking dish close to its size and add 1 1/2 cups of water...

  • 1 spaghetti squash, halved lengthwise and seeded
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 1/2 cups chopped tomatoes
  • 3/4 cup crumbled feta cheese
  • 3 tablespoons sliced black olives
  • 2 tablespoons chopped fresh basil
5/5 (1 Votes)