Thanksgiving pies

Recipes to come.....

I am lame

I am planning on starting this up again. So, keep looking and something will come soon.

Soups

Baked Potato Soup
Mud Soup

We eat a lot of soup! Especially during the Fall and Winter months. I really love soup - I feel it is the perfect food. This is because you can be full without feeling sick. That seems to be the flaw with so many other meals; you eat and eat and eat and then rather than feel satisfied, you feel stuffed and sick.

So lately I have had a lot requests for some of my soup recipes. I thought this would be the best place to put them all. Some of these may be repeats of other recipes that I have put on before (but alas, I am too lazy to go back and see what I have already posted; sorry). So here goes, in no particular order...

Mud Soup (a.k.a. Potato Lentil Soup)
2 strips cooked bacon
1 onion, chopped and sauteed
1 cup uncooked lentils
1/4 cup flour
Stir the above ingredients together and add:
6 cups beef broth
2 carrots, chopped or sliced
2 celery stalks, chopped or sliced (I prefer sliced for both the carrots and celery)
2 potatoes, peeled and cubed
Simmer until lentils and veggies are cooked; at least 2 hours. Water may need to be added occasionally to keep it from burning.
After it is cooked, add:
1/4 cup fresh parsley OR 2 T. dried parsley
1 tsp. salt
1 tsp. pepper
a pinch of nutmeg (1/4 - 1/2 tsp.)

* The bacon is optional. Renee (the real owner of this blog) likes it without the bacon. I like it with the bacon.
** My mother, from whom the recipe came (she got it from a French chef at a restaraunt in Portland, but that is another story) takes a potato masher and mashes it up at the end. That is why we all called it Mud Soup when we were kids - after she mashed it, it looked like mud. I prefer it chunkier and that is why I choose to not mash it. Either way it is good.


Taco Soup
1 lb. ground beef or turkey, browned and drained
add a small diced onion
add 1 package Taco seasoning
Put in a crockpot or pan and add:
1 can of corn, undrained
1 can blackbeans, undrained
1 can diced tomatoes, undrained
1 small can tomato sauce
1 can tomato soup (optional, although I have always added it, so I have no idea how it would without it)

Mix together and cook for however long you want - just needs to be warm. Serve with tortilla chips, cheese, sour cream, black olives, and whatever else Mexicany that you want.

* I hardly ever make this anymore because I have found so many other soups that I love more. But this is a great last minute meal and it is pretty healthy and hearty.


Vegatable Beef Soup
3/4 - 1 lb. ground beef or turkey (I always use ground turkey and no one knows the difference, and turkey is cheaper and healthier)
1 medium onion, chopped
4 cups water
4 beef boullion cubes
1/3 - 1/2 cup pearl barley or brown rice
Quart of canned tomatoes OR 2 14-oz. cans diced tomatoes
2-3 carrots, sliced
2 celery stalks, sliced
salt and pepper to taste

Brown meat and saute onion together. Add water and boullion. Add barley and cook for 20 minutes. Add vegatables and simmer 1-2 hours.

* I don't usually like chunks of tomatoes in things, so I puree the tomatoes before I add them. My mom likes it chunky so she just puts them in. Either way is great!


Hearty Black Bean Soup
1 cup tomato salsa
1 cans black beans, drained and rinsed
2 cups chicken broth
1 tsp. lime juice
2 T. fresh chopped cilantro

Heat salsa in saucepan to heat through. Stir in beans and broth. Bring mixture to a boil, then lower heat and simmer, covered for 15 minutes. Let soup cool slightly and ladle half of it into a blender. Puree it. Return to pot, stir in lime juice and chopped cilantro and heat through. Serve with tortilla chips, cheese, sour cream.

* This is Scott's favorite soup! He loves it!


Southwestern Chicken Soup
1 12-oz. jar salsa verde
3 cups cooked chicken pieces (such as a small rotisserie chicken from the deli or leftover chicken from another meal)
1 15-oz. can cannellini beans, drained
3 cups chicken broth
1 tsp. cumin
2 green onions, chopped

Empty the salsa into a large saucepan. Cook 2 minutes over medium-high heat. Then add chicken, beans, broth, and cumin. Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally. Serve with tortilla chips, cheese, and sour cream (seems to be a popular topping for my soups...). For a soupier dish, use 4 cups of broth.


Chicken and Rice Soup
6 1/2 cups chicken stock
2 small carrots, sliced thinly
1 celery stalk, diced
1 small onion, thinly sliced
1 cup baby peas
1 cup cooked rice
5 1/2 oz. cooked chicken meat, sliced
2 tsp. chopped, fresh tarragon
1 T. chopped, fresh parsley
salt and pepper

Put chicken stock in a large pan and add the carrots, celery, and onion. Bring to a boil. reduce heat to low, partially cover, and simmer gently for 15-20 minutes until the vegetables are tender. Stir in the peas, rice, and chicken and continue cooking for another 10-15 minutes. Add tarragon and parsley and season to taste with salt and pepper.


Baked Potato Soup
Remove the skins, mash, and set aside: 4 medium baked potatoes
Cook and remove: 2 slices of bacon
Add to pan with dripping:
1/2 cup chopped celery
1/2 cup green onions, sliced thinly
1 14-oz can chicken broth
1 1/2 cups milk
1 pressed garlic clove
1 tsp. salt
1/4 tsp. pepper
the mashed potatoes
Bring to a boil, then simmer 10 minutes. Then stir in:
1 cup light sour cream
cumbled bacon

*I only partially mash the potatoes, becuase I like it lumpy. I also add a little more boullion (about 1/2 - 1 tsp.) to bulk up the flavor. This is by far the most fattening soup I make, but it is really good.


Fancy Tortilla Soup
Brown: 3/4 lb. regular pork or Italian sausage (I prefer Italian)
Season with salt and pepper and brown:
4 chicken breasts
Remove chicken and set aside.
Saute:
1 large onion, chopped
4 cloves garlic, minced
1 1/2 tsp. oregano
1 1/2 tsp. thyme
1/2 tsp. cayenne pepper
Add:
1 can Northern white beans
1 can diced tomatoes
1 small can tomato sauce
3 cups chicken broth
3/4 cups frozen corn

Add chicken and let simmer for another 10-15 minutes. Serve with tortilla chips, cheese, sour cream.

* This is my favorite soup. There are so many flavors.


White Chili
Combine in a crockpot:
3 15-oz. Northern white beans, drained and rinsed
8 oz. cooked and shredded chicken breast
1 cup chopped onion
1 1/2 cups chopped red, yellow, or green bell pepper
2 garlic cloves, minced
2 tsp. cumin
1/2 tsp. salt
1/2 tsp. oregano
3 1/2 cups chicken broth
1-2 4 1/2-oz. cans diced green chilies

Cover. Cook on low 8-10 hours, high 4-5 hours. Serve with tortilla chips, cheese, sour cream (optional).


Butternut Squash Soup
3 T. butter
3 cups peeled, diced butternut
2 tsp. curry powder
3 cups chicken broth
2 medium onions, chopped
3 T. flour
pinch of nutmeg
2 cups milk

Saute onion in butter. Add butternut squash and stir fry until butter is absorbed. Add flour, curry powder, and nutmeg and stir. Add milk and chicken broth. Simmer until it is cooked (about 1 hour). When cool, puree it and season with salt and pepper. Reheat to serve, or serve cold if summertime.

* This is a very soupy-soup; meaning, you would want to serve it with a hearty salad and some artisan rolls.


Cream of Broccoli Soup
Cook broccoli and puree (as much broccoli as you want depending how strong you want the soup)
Melt 1/4 cup butter in saucepan
Add:
1 chopped onion and 2 celery stalks and saute.
Add:
1 cup flour
Add:
5 cups milk/chicken broth combination (any proportions you want ie: 2 c. milk/3 c. broth...)
1 1/2 tsp. salt
broccoli

Serve with a sprinkle of cheese.


These are the soups we eat the most. I know there are some I am missing, but I would have to dig around for the recipes. When I find them I will add them on the page. Obviously I really like tortilla chips, cheese, and sour cream - to be honest I didn't realize we have these types of soups so often. It might be time for me to look around for some other types... Anyway, enjoy!!!

Black Bean Soup with Homemade Salsa

Salsa:
2 medium tomatoes, coarsely chopped
1/2 bunch fresh cilantro, stems discarded, leaves coarsley chopped
1/4 cup red onion, chopped
salt and pepper to taste
1 Jalapeno, diced

Soup:
2 Tbs. olive oil
1 med. onion, diced
4 cloves garlic, sliced thin
1 med. carrot (I used 5 baby carrots)
1-2 celery stalks, sliced
3 jalapenos, diced (I used one can on green chilis)
1 lb. dried black beans (I used 2 cans, drained)
2 Tbs. salt
pepper to taste
water

To make the Salsa: combine all the ingredients in a bowl.
To make the Soup: In a large soup pot, heat olive oil over med. heat. Add onion, garlic, carrot, celery, and jalapenos. Saute until tender. Add black bean and cover them completely with cold water. Simmer until black beans are tender (if you use canned, drain them, cover with water, and simmer for at lest 30 minutes). Add salt and pepper. Let it cool comewhat. Transfer to a food processor or blender and process until smooth. Either refrigerate until ready to use (up to one week) or return to pot and heat over low heat until warm. Ladle into bowls and top with salsa.

Renee's thoughts: This was really good. We ate it with corn tortilla chips. It was almost like a dip. It had a really good flavor and was very healthy. I did not make the salsa however, I used Jack's Salsa from Costco instead. The salsa sounds good, I just didn't feel like making it. This was a good soup, we liked it!

75 Cent Soup

Before I give the recipe, I need to tell you briefly about this soup. This recipe comes straight from the depression. It's very authentic and very cheap to make. It's one of those no frills, nutritious, cheap meals. While we were eating it, we both mentioned how we could see the poor people of the depression eating this soup.

1 potato, chopped into small pieces

1/2 onion, chopped small

olive oil

2 bay leaves

water

3-6 egss (I'll explain)

salt and pepper

Directions: place potato, onion, oil, bay leaves and some salt and pepper into a pot. Cook over medium high heat. You will cook until potatoes just start to brown. Add water until the pot is half full or until the potatoes are cover by about 1 inch of water. Boil water for about 10 minutes. Take at least 2 eggs and crack them into the boiling soup. Scramble them in the pot. Then crack and drop whole eggs into the soup for those who like whole eggs. Do not stir until eggs have cooked (otherwise you'll break them and scramble them too). Allow to cook until everything is cooked. Add more salt and pepper as desired.

Ryan's Review: pretty good. Not something I want all the time, but good.

Renee's thoughts: I really liked it. It was strange, but good. At least I know I can fix a meal when all I have it a potato, an onion, and a couple of eggs.

Lazy

I have to apologize to everyone. I have been so busy with the building of our house and life in general that I've been lazy and have not posted. I am making a goal though to knock it off and get back on the wagon. On the plus side though, I have been cooking, just not blogging. So, look forward to recipes coming your way. I promise. (and thanks for being patient)

Spicy Coconut Chicken

Menu: Spicy Coconut Chicken, Pot Stickers, Peaches

Chicken:

1 T. olive oil
4 whole chicken legs (breasts work too)
salt and pepper
1 can (15 oz) light coconut milk
1 1/2 cups canned chicken broth (or made from boullion)
1-2 tsp. Thai red curry paste
1 cup jasmine rice
2 bell peppers, cut into 1-inch pieces
8 oz fresh green beans, cut into 1-inch pieces
1/2 lemon for serving


1. In large pot, heat oil. Season chicken with salt and pepper. cook chicken in pot until browned - about 6-8 minutes. Transfer to plate (it will cook more in the next step)
2. In the pot, add coconut milk, broth, 1/2 cup water, and curry paste. Bring to a boil and stir in rice. Add chicken, arranging pieces in a single layer. Cover and reduce heat to low. Cook without stirring, for 15 minutes.
3. Scatter bell peppers and beans on top of chicken. Cover, and cook until veggies are tender; about 8 minutes. Serve with lemon wedges on side.


NOTE: This was really good. I added 2 tsp. of the curry paste and it was too spicy for the kids. Scott and I both really liked it.

Pineapple Lime Chicken

Menu: Pineapple Lime Chicken, White Rice, Fresh Strawberries

Pineapple Lime Chicken:

2 lbs. chicken tenders

1/2 T. galric salt

1 T. oil

20 oz. can pineapple rings

1/4 c. honey

2 T. lime juice

2 T. soy sauce

1 T. corn starch

Sprinkle chicken with garlic salt. Brown in heated oil in skillet. Drain pineapple, reserving juice. Add 1/4 c. of the juice to chicken in pan. Cover and simmer for 6-8 minutes. Remove chicken.

Add honey, lime juice, soy sauce, remainder of pineapple juice, and corn starch to skillet and bring to a boil. Add chicken back to pan. Serve over rice.

Rating: We both really likes this. I did it as a freezer meal so I really can't tell if it was easy to make or not. All I did last night was put it in the skillet to heat it up. Overall, a good dish.

Cuban Chicken with Black Beans

COMBINE:
2 T. oil
1 T. vinegar
½ t. ground cumin
¼ t. salt

ADD & MARINADE FOR 2 HOURS OR MORE:
4 boneless, skinless chicken breasts (about 1 lb.)

DISCARD MARINADE, COOK CHICKEN 4 – 5 MIN. EACH SIDE IN A SKILLET. MEANWHILE, SAUTE’ FOR 4 MIN IN 1 t. HOT OIL:
1 small, red onion, finely chopped

ADD AND SAUTE’ FOR 1 MIN.:
2 garlic cloves, finely chopped

ADD AND COOK 5 MIN.:
1 can black beans
2 t. lime juice
¼ t. ground cumin
¼ t. ground pepper
1 t. chopped cilantro
2 drops hot-pepper sauce

ADD WATER, IF TOO THICK.
SERVES: 4

Ryan's Review: Just like Nicaragua. Brace yourselves for an ethnic delight (he's a dork).
Renee's thoughts: This was SO good. I did things a little different though. While the chicken was marinating I made the back beans. I then put on the rice. When I knew the rice only had about 8 minutes, I did the chicken. It was so easy and so yummy. we loved it, and so did Isabel.

Apple Pie and Banana Cream Pie

The other day I made two yummy pies. They weren't for dinner, but I could have eaten both as a meal. They were yummy!

Apple Pie:
1 cup sugar
1/2 cup flour
1 tsp. nutmeg
1 tsp. cinnamon
dash of salt
8 cups thinly sliced apples (about 7 apples)
3 Tbs. butter or margarine

Heat oven to 425*. Prepare pie crust. Stir together sugar, flour, nutmeg, cinnamon, and salt. Mix lightly with apples. PLace in prepares pie shell. Dot with butter. Cover with top crust which has slits cut into it, seal and flute. Cover edge with a 2-3 inch strip of aluminum foil to prevent excessive browning. Remove foil last 15 minutes. Bake 40-50 minutes or until crust is nicely browned and juice begins to bubble through slits in crust. This is for a 10 inch pan.

Banana Cream Pie:
3/4 cup sugar
1/4 cup plas 2 Tbs. cornstarch
1 tsp. salt
4 cups milk
5 egg yolks, slightly beaten
3 Tbs. butter or margarine, softened
1 Tbs. plus 2 tsp. vanilla
whipped cream
2 Bananas

Bake pie shell according to directions. In a saucepan blend sugar, conrstarch, and salt. Stir milk into egg yolks. Stir egg mixture slowly into dry ingredients. Cook, stirring constantly. SImmer medium heat until mixture thickens and boils. Boil and stir 1 minute. Remove from heat, blend in butter and vanilla. Press plastic wrap onto pudding mixture in saucepan and cool to room temperature. When cooled, slice 2 bananas into baked pie shell in layers. Pour cooled filling on top. Chill for at least 2 hours, keeping plastic wrap on top. Just before serving remove plastic wrap and top pie with whipped cream.

Renee's thoughts: I am no expert on pies, but these were to die for. The banana cream was the best I have ever had. Look out Marie Calendar, there's a new girl in town!

Note from Contributor Emily

So between the play and not feeling well I haven't really been making dinner all that often lately. I promise that by the end of June I will be back on the cooking band-wagon!!!! So, wait for it....wait for it.....

In the meantime we will have to depend on Renee's extraordinary meals to wet our palettes and inspire culinary greatness!

Spanakopita (Spinach Pie)

1/4 cup olive oil
2 Tbs. dried dill
1/4 cup fresh parsley, chopped
1/4 tsp. black pepper
1/2 lb. feta cheese
3 10 oz pkg. frozen spinch, thawed and all the moisture squeezed out
1/2 cup finely chopped onion
1/3 cup scallions (I used green onions)
1/2 tsp. salt
1/3 cup milk
4 eggs, at room temperature

In a large skillet, heat oil and saute onion and scallions 5 minutes. Add spinach, dill, parsley, salt, pepper, and cook for 10 minutes. Scrape the spinach into a large bowl and add milk. Cool to room temperature and add the eggs and cheese, blend well. Preheat oven to 375*. Can be cooked in a regular pie crust or a phyllo dough crust. Bake in the middle shelf of the oven for about 1 hour, of until the crust is cripsy. Serve hot or at room temperature.

Ryan's Review: I always like this! This is really good.
Renee's thoughts: I grew up eating this and just love it. It is quite easy to make, even though it doen't sound like it. I like it with phyllo dough layers on the top and bottom. If you do it with pie crust don't have a top crust.

Foil-Pack Taco Chicken

4 small boneless skinless chicken breasts halved (I used them whole)
4 tsp. Taco seasoning
1/2 lb. potatoes peeled , thinly sliced (I did not peel mine), I used one large potato for both of us
1/2 cup Salsa
3/4 cup shredded cheese
sour cream, optional

preheat oven to 400*. Spary 4 pieces of foil with non-stick spray. Place potatoes on foil. Sprinke potatoes with a little salt and pepper. Coat chicken with taco seasoning and place on top of potatoes in the center of the foil pieces. Top chicken with salsa and cheese. Fold foil up to cover chicken and potatoes, leaving the foil somewhat roomy for air ciculation. Place on a baking sheet. Bake 35-40 minutes. Remove from oven and let it stand for 5 minutes. Serve with sour cream.

Ryan's Review: interesting. I liked it, but it was different. Chicken was yummy.
Renee's thoughts: It looks weird, but I thought it was quite tasty. It was a really easy meal to throw together, so that made it better for me. I like it!

Fragrant Chicken Curry

I forgot to take a picture, so here are the spices I used for this dish: cayenne pepper, curry powder, cloves, cinnamon. and ginger

2 Tbs. curry powder
1 tsp. groung ginger
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper (I used an 1/8 tsp. and it was not very spicy)
2 Tbs. veg. oil
1 large onion, halved and thinly sliced
3 cloves garlic, minced
1 rotisserie chicken, skinned and boned, meat pulled into large chunks (I always use 3 chicken chicken breats. I boil them and then cut them into large chunks)
1 (13.5 oz) can light coconut milk (I use regular, not light)
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) can chicken broth
fresh cilantro
cooked rice

Directions:
Mix spices together in a small bowl. Heat oil in a large pot over med-high heat. Add onions and saute until golden, about 10 minutes. Add garlic, saute about 30 seconds. Add spices, toast until fragrant, about 1 minute. Add chicken, stir until completely coated with spices. Add coconut milk, tomatoes, and broth. Bring to a simmer, cook uncovered until flavors blend and stwe is thick, about 25 minutes. Remove from heat, sprinkle with fresh clinatro and serve over hot rice.

Ryan's Review: Very good. I liked it last time she made it when she used all the cayenne pepper. This was good too, but I like it hotter.
Renee's thoughts: This is really easy to make and has a great flavor. This is one of the best currys I have ever had. I served it with fruit salad and it was a big hit. My in-laws ate with us and really liked it. If you like ethnic food, try this!

Shrimp Pasta Primavera

Menu: Shrimp Pasta Primavera, Strawberries, Store-Bought French Bread (I was feeling lazy)

Pasta:

8 oz. rotini pasta

1/2 c. Italian Dressing (I use Wishbone)

1/2 - 1 lb. medium shrimp
1 large red bell pepper, sliced (I used green this time)

1 c. matchstick carrots (just sliced very thinly)

1 c. fresh sugar snap peas

Parmesan Cheese

Cook pasta. Meanwhile, heat dressing in large nonstick skillet. Add shrimp and veggies and cook for about 4 minutes. Drain pasta and toss with shripm mixture. Sprinkle with parmesan cheese.

I love this dish - it is so yummy and fresh tasting. We eat it a lot during the spring and summer time.

NOTE: I used Barilla's whole grain pasta and we couldn't even tell the difference. Plus it isn't that much more than the regular pasta.

Olive & Caper Spaghetti

Menu: Olive and Caper Spaghetti, Tossed Green Salad (Boring), Rosemary-Garlic Bread

Spaghetti:

3 T. Olive Oil

3 cloves miced garlic

1 T. capers

Olives - as many as you like

about 2 T. tomato paste

1 14-oz can of pettite diced tomatoes

salt and pepper to taste

Italian Seasoning and/or Oregano to taste

Heat oil and add garlic. Sautee garlic and then add the rest of the ingredients. Serve over thin spaghetti (or the pasta of your choice; I just happen to like think spaghetti).

This is a really easy and yummy dish. I got it out of an Italian cookbook years ago, but no longer use the recipe. I have modified it a bit and that is why some of the ingredients are a bit vague. To add a little favor you can add about a tablespoon of the olive juice to the sauce. If you do this omit the salt.

Jumbo Shells with Cheese Filling

1 pkg. jumbo shells, 12 0z. pkg.
4 cups ricotta or cottage cheese (I use cottage cheese)
2 cups shredded mozzarella cheese (8 oz)
1/2 cup grated parmesan cheese
2 eggs
1 Tbs. chopped fresh parsley (I used dried)
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. nutmeg
3 cups spaghetti sauce (a 28 oz. jar)

Heat oven to 350*. Cook pasta al dents, about 10-12 minutes in boiling water. Drain and place pasta on wax paper. Be sure to seperate shells when placing them on wax paper. otherwise they will stick together while cooling. Meanwhile mix together cheeses, eggs, parsley, nutmeg, salt, and pepper in a bowl. In a 9x13 pan spread 1/2 spaghetti sauce on the bottom. Fill eacg shell with about 1 1/2 Tbs. of cheese mixture (I just eyeball it). Put the shels in the pan. After placing the shells in the pan, drizzle sauce over the shells. I put most of teh sauce around the shells and just a little on top. Can sprinkle with additional parmesan cheese (I don't do this). Cover with foil and cook for about 35-40 minutes, or until hot and bubbly. This can be made ahead and refrigerated uncooked up to 24 hours, bake for 1 hour. Can be frozen uncooked for up to 2 months, bake for 2 hours.

Ryan's Review: SO GOOD! Very yummy.
Renee's thoughts: I made this for a friend that had a baby. Everyone loves it and I could make it early in the day. It is always a hit. It's yummy and easy to make.

Cajun Baked Fish with Mango Salsa

Cajun Fish:

2 Tbs. oil (I used olive oil)

2 tsp. garlic salt

2 tsp. dried thyme

2 tsp. paprika

1/2 tsp. cayenne pepper (too much, cut this to 1/4 tsp.)

1/2 tsp. hot pepper sauce (I used Tobasco)

1/4 tsp. pepper

In a small bowl combine all ingredients. Brush over all sides of the fish and place fish in a baking dish coated with cooking spray. Bake fish at 450* for 10-13 minutes or until fish flakes easily with a fork.

Mango Salsa:

1 Mango - peeled, seeded and chopped

1/4 cup finely chopped bell pepper

1 green onion, chopped

2 Tbs. chopped cilantro (I used a little more)

1 fresh jalepeno pepper, finely chopped (I used a serano pepper instead)

2 Tbs. lime juice

1 Tbs. lemon juice

Mix all ingredients together in a bowl. Best if refrigerated before serving, at least 30 minutes.

Ryan's Review: Good, the first bite was so good, then the heat hit me in the back of the throat. It was very spicy. The mango salsa was good to off set the fish's heat.

Renee's thoughts: I loved it, but it was very spicy. Next time I will reduce the cayene. Over-all it was great! The rice pilaf was good to help with the heat from the fish.

Mom's Best Chicken?

So, Emily made this dinner a few weeks ago, so I decided to make the same thing. It was good, but I don't know if I'd call it "best chicken", more like "good chicken". To me, and Ryan, it tasted like a sweet and sour chicken that was tomato based. It was sweet and tangy. I liked it more than Ryan. Over-all it was good.

Corned Beef Glaze

I forgot to take a picture, again, but everyone knows what corned beef looks like. This is a glaze you put on your already cooked cornbeef. When the cornbeef is fork tender place it in a baking dish. Pour the glaze over it and bake at 350* for 30 minutes or until it looks a little crisp.
Glaze:
1 cup orange marmalade
4 Tbs. Dijon mustard
4 Tbs. brown sugar

Renee's thoughts: I halfed it because I thought it would make too much, I was right. Halfing it was perfect. This was really good. We love corned beef and cabbage, so this was nice to have a little variety.