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Recipes
Crispy Baked Chili Chicken
By carol gorman
Preheat oven to 425ºF. Mix coating mix, chili and garlic powder
- 6 Tbsp. (or 1/2 pouch) Shake'N Bake Original Coating Mix
- 2 tsp. chili powder
- 1/2 tsp. garlic powder
- 2 small boneless skinless chicken breasts (1/2 lb./250 g)
Holiday Slaw with Apple Cider Dressing
By carol gorman
I found this refreshing twist on coleslaw at a local grocery store and tweaked it to fit my family's taste
- 1 package (14 ounces) coleslaw mix
- 1-1/4 cups chopped fresh kale
- 1 cup crumbled Gorgonzola cheese
- 1 cup dried cranberries
- 1/3 cup finely chopped red onion
- 2 cups mayonnaise
- 1/3 cup sugar
- 1/4 cup thawed apple juice concentrate
- 3 tablespoons cider vinegar
- 1/8 teaspoon salt
CATALINA Taco Salad
By carol gorman
This crispy, crunchy CATALINA Taco Salad is a weeknight favourite
- 1 lb. lean ground beef
- 6 Tbsp. Kraft Catalina Dressing, divided
- 2 Tbsp. chili powder
- 8 cups torn iceberg lettuce
- 1 cup broken tortilla chips
- 3/4 cup Cracker Barrel Shredded Tex Mex Cheese
- 1/2 cup chopped red onions
- 1 tomato, chopped
- 1 avocado, chopped
Baked Trout Fillets
By carol gorman
Directions Place fish in a greased shallow 3-qt
- 1 pound trout fillets
- 1 cup (8 ounces) BREAKSTONE'S® Sour Cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped onion
- 1/2 teaspoon salt
- Paprika
Crown Jewel Layer Cake
By carol gorman
Make the colored gelatin: Lightly coat three 9-inch square cake pans with cooking spray
- Cooking spray
- 2 3-ounce boxes purple gelatin (such as grape)
- 6 cups boiling water
- 2 3-ounce boxes red gelatin (such as strawberry)
- 2 3-ounce boxes pink gelatin (such as watermelon)
- 6 1/4-ounce packets unflavored gelatin
- 1 cup cold water
- 3 cups boiling water
- 2 14-ounce cans sweetened condensed milk
- Cooking spray
- 30 chocolate wafer cookies (from a 9-ounce package)
- 4 tablespoons unsalted butter, melted
- 2 cups cold heavy cream
- 1/4 cup confectioners' sugar
All-in-One Pork Chop Bake
By carol gorman
HEAT oven to 400°F. COAT chops with coating mix as directed on package
- 4 bone-in pork chops (1-1/2 lb.)
- 1 pkt. SHAKE 'N BAKE Original Pork Seasoned Coating Mix
- 1 lb. potatoes (about 2 medium), cut into thin wedges
- 2 Tbsp. KRAFT Zesty Italian Dressing
- 1/2 cup KRAFT Original Barbecue Sauce
- 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Baked Stuffed Tomatoes Recipe
By carol gorman
Cut a thin slice off the top of each tomato
- STUFFING:
- 6 medium tomatoes
- 1 cup garlic/cheese croutons, crushed
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons grated American or cheddar cheese
- 4 tablespoons melted butter
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Chopped fresh parsley for garnishdium tomatoes
Root Vegetable Pave
By carol gorman
This is a stunning side dish to serve company
- 3 medium russet potatoes, peeled
- 2 large carrots
- 2 medium turnips, peeled
- 1 large onion, halved
- 1 medium fennel bulb, fronds reserved
- 1/2 cup all-purpose flour
- 1 cup heavy whipping cream
- 1 tablespoon minced fresh thyme, plus more for topping
- 1 tablespoon minced fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon pepper, plus more for topping
- 1 cup shredded Asiago cheese, divided
Grilled Corn with Chive Butter Recipe
By carol gorman
Soak corn in cold water for 1 hour
- 6 medium ears sweet corn in husks
- 1/2 cup butter, melted
- 2 tablespoons minced chives
- 1 tablespoon sugar
- 1-1/2 teaspoons lemon juice
- Salt and pepper
Deconstructed Pear Pork Chops Recipe
By carol gorman
Prepare stuffing mix according to package directions
- 1 package (6 ounces) corn bread stuffing mix
- 4 boneless pork loin chops (6 ounces each)
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 tablespoons butter
- 2 medium pears, chopped
- 1 medium sweet red pepper, chopped
- 2 green onions, thinly sliced