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Recipes
Baked Gnocchi Mac & Peas
By carol gorman
Marry two Italian comfort-food classics to make this delicious gnocchi-mac mashup
- 2 leeks, white and pale-green parts only, halved and thinly sliced
- 2 tbsp. chopped fresh thyme
- 4 tbsp. butter
- 2 tbsp. flour
- 2 1/4 cups whole milk
- 1 3/4 cups shredded mild provolone
- 5 tsp. brown mustard
- 2 cups frozen peas, thawed
- 1 lb. potato gnocchi, cooked
Baked Chicken Breasts With Horseradish Cream Sauce
By carol gorman
Directions Preheat oven to 350ºF
- 2 2 2 tablespoons butter
- 2 2 2 tablespoons flour
- 1 1 1 cup milk
- 3 3 3 tablespoons horseradish (prepared white)
- 2 2 2 tablespoons sour cream
- 1 1 1 teaspoon sugar
- 1 1 1 teaspoon Dijon mustard
- 1 1 1 teaspoon white wine vinegar
- salt and pepper
- 2 2 2 chicken breast halves, with skin and bone
Bacon Explosion
By carol gorman
Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C)
- 2 pounds thick-cut bacon, divided
- 1 tablespoon barbeque spice rub, divided
- 2 pounds bulk pork sausage
- 1 cup finely shredded Cheddar cheese
- 2 green onions, thinly sliced
- 4 cloves garlic, minced
- 1 (18 ounce) bottle barbeque sauce
Reindeer Cherry Cheesecake Tarts
By carol gorman
Celebrate Christmas with our festive Reindeer Cherry Cheesecake Tarts
- 300 g (1/2 of 600-g pkg.) frozen sweet cherries, thawed, juice reserved and divided
- 1/2 cup plus 2 Tbsp. sugar, divided
- 1 pkg. (85 g) Jell-O Cherry Jelly Powder
- 1 Tbsp. corn starch
- 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
- 1 cup thawed Cool Whip Whipped Topping, divided
- 2 pkg. (120 g each) mini graham cracker pie crusts (12 crusts)
- 24 miniature pretzel twists
- 2 oz. Baker's Semi-Sweet Chocolate, melted
- 24 Baker's Semi-Sweet Chocolate Chips
- 12 maraschino cherries, well drained
Oh My Arctic Char!
By carol gorman
"I'm a huge fish fan and I'm always looking for new ways to make fish
- 1 (10 ounce) fillet arctic char, rinsed and patted dry
- 1 pinch sea salt to taste
- 1 lime, zested and juiced
- 1/4 cup olive oil
- 1/4 cup sherry wine
- 3 sprigs rosemary, leaves stripped
- 2 cloves garlic
- ground black pepper to taste
- 1 teaspoon cayenne pepper, or to taste
Mexican Potato Nachos
By carol gorman
Preheat oven to 450 degrees F (230 degrees C)
- 2 tablespoons Vegetable oil
- 2 large baking potatoes, cut into 1/2-inch thick slices
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 1/2 pound ground beef
- 1 (15 ounce) can black beans, drained
- 2 tablespoons taco seasoning
- 2 tablespoons water
- 8 ounces shredded Cheddar cheese, divided
- 1/4 cup shredded lettuce
- 1 small tomato, chopped
- 1/4 cup sour cream
- 1/4 cup guacamole
Fruit & Nut Fusion Salad
By carol gorman
Cover 4 plates with spinach
- 4 cups loosely packed baby spinach leaves
- 1 cup each fresh blueberries, raspberries and halved strawberries
- 2 fresh peach es, coarsely chopped
- 1 cup seedless green grape s, cut in half
- 1/3 cup pecan halves , toasted
- 1/4 cup Kraft Fruit & Veg Berry Balsamic Dressing
Mini Apple Turnovers Recipe
By carol gorman
In a large bowl, beat cream cheese and butter until smooth
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup butter, softened
- 1 egg, separated
- 3 tablespoons cold water, divided
- 2 cups all-purpose flour
- 7 cups thinly sliced peeled tart apples
- 3/4 cup sugar
- 1-1/2 teaspoons ground cinnamon
- Additional sugar, optional
- Vanilla ice cream
Cheesy Egg Scrambler
By carol gorman
We stuffed cheesy scrambled egg whites into a toasty pita pocket for a hand-held breakfast dish that will start you...
- 1/2 1/2 1/2 whole wheat pita bread, toasted
- 2 2 2 egg whites
- 1/4 1/4 1/4 cup Cracker Barrel Shredded Old Cheddar Cheese