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Recipes
Quick Chicken Parmesan
By carol gorman
Cut each chicken breast in half on the diagonal to make 4 roughly equal portions
- 2 8-ounce boneless, skinless chicken breasts, trimmed
- 1/2 teaspoon freshly ground pepper, divided
- 1/2 cup coarse dry breadcrumbs, preferably whole-wheat (see Tip)
- 2 tablespoons freshly grated Parmesan cheese
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 28-ounce can no-salt-added crushed tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1 cup shredded part-skim mozzarella cheese
- 1/4 cup chopped fresh basil or parsley
Deviled Chicken Thighs
By carol gorman
Directions See How It's Made Preheat oven to 475 degrees
- Servings 4
- Units US
- 1 ⁄4 cup creamy mustard (Dijon or Dijonaisse)
- 1 tablespoon Worcestershire sauce
- 1 ⁄2 cup breadcrumbs
- 1 ⁄4 cup chopped fresh parsley
- 1 ⁄2 teaspoon salt
- 1 ⁄4 teaspoon fresh coarse ground black pepper
- 8 chicken thighs, skin removed (about 2 1/2 lbs.)
Amazing Asian Salad Toss
By carol gorman
COMBINE first 4 ingredients in large bowl
- 8 cups packed baby spinach leaves 1 red pepper, cut into thin strips 1 cup thin matchlike carrot sticks 1 green onion, thinly sliced 1/2 cup chow mein noodles 1/3 cup Kraft Signature Asian Sesame Dr
Stacked Tomato and Burrata Salad
By carol gorman
Place bottom tomato slice onto a plate and season with sea salt and black pepper
- 1 vine-ripened tomato, cored and cut into 1/2-inch slices
- flaked sea salt and freshly ground black pepper to taste
- 1/4 cup burrata cheese, or more to taste
- 1 tablespoon torn fresh basil leaves, or to taste
- 1 tablespoon extra-virgin olive oil
Chicken Penne Italiano
By carol gorman
"An Italian version of stir-fry, this tasty dish mixes cubed, boneless chicken and penne pasta with red and green p...
- 8 ounces dry penne pasta
- 1 tablespoon cornstarch
- 1 (15 ounce) can chicken broth
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 4 skinless, boneless chicken breast halves - cut into cubes
- 1 onion, sliced
- 1/2 green bell pepper, seeded and thinly sliced
- 1/2 red bell pepper, seeded and thinly sliced
- 1 (16 ounce) can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 cup medium-dry white wine
- 1/2 cup freshly grated Parmesan cheese
No-bake Pumpkin Swirl Cheesecake
By carol gorman
Crust: In a medium bowl, stir together crushed graham crackers and melted butter until crackers are moistened
- 3/4 cupFinely Crushed Graham Crackers
- 2 TbspButter, melted
- 1 × 8-oz pkgReduced-fat Cream Cheese, softened
- 1/2 cupSugar, or sugar substitute equivalent to 1/2 cup sugar
- 1/2 cupFat-free Milk
- 2 tspVanilla
- 1/2 tspFinely Shredded Orange Peel
- 2 × 8-oz pkgsFat-free Cream Cheese
- 1 × 15-oz canPumpkin
- 1 tspPumpkin Pie Spice
- 1 Envelope Unflavored Gelatin
- 1/4 cupOrange Juice
Fluffy Lemonade Gelatin Recipe
By carol gorman
Directions In a large bowl, dissolve gelatin in boiling water; stir in lemonade until dissolved
- 5 packages (3 ounces each) lemon gelatin
- 6 cups boiling water
- 1 can (12 ounces) frozen lemonade concentrate
- 1 carton (12 ounces) frozen whipped topping, thawed
Ingredients
By carol gorman
Bring a large pot of lightly salted water to a boil
- 2 pounds fresh green beans, trimmed
- 8 slices bacon
- 1 cup diced onion
- 1/3 cup cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon freshly ground black pepper
Matzon-Blueberry Icebox Cake
By carol gorman
or overnight Line an 8 x 8-inch baking dish with plastic wrap, leaving overhang on 2 sides
- 1/2 cup plus 5 tbsp superfine sugar
- 1 pkg (8 oz) cream cheese, softened
- 1 3/4 cups heavy cream
- 3/4 cup frozen wild Maine blueberries, thawed
- 6 matzohs
- Red and blue liquid food coloring
Perfect Perogy Casserole
By carol gorman
In a small skillet melt butter or margarine and sautnion and green pepper for 5 minutes
- 16 - 20 CHEEMO Perogies
- 1 -- 1 Onion, chopped
- 1/4 -- 1/4 cup Milk
- 1 -- 1 tbsp. Butter or Margarine
- 1/2 -- 1/2 cup Cooked Ham, diced
- 1 -- 1 Green Pepper, diced
- 1/4 -- 1/4 cup Cheddar Cheese, shredded
- -- 10 oz. can Condensed Mushroom Soup