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Recipes
Chicken Asparagus Roll-Ups
By carol gorman
Preheat oven to 475 degrees F (245 degrees C)
- 1/2 cup mayonnaise
- 3 tablespoons Dijon mustard
- 1 lemon, juiced and zested
- 2 teaspoons dried tarragon
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 16 spears fresh asparagus, trimmed
- 4 skinless, boneless chicken breast halves
- 4 slices provolone cheese
- 1 cup panko bread crumbs
Pork & Ramen Stir-Fry Recipe
By carol gorman
In a small bowl, whisk the first five ingredients until blended
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 2 teaspoons sugar
- 1/4 teaspoon crushed red pepper flakes
- 3 teaspoons canola oil, divided
- 1 pound boneless pork loin chops, cut into 1/2-inch strips
- 1 cup fresh broccoli florets
- 4 cups coleslaw mix
- 1 can (8 ounces) bamboo shoots, drained
- 4 garlic cloves, minced
- 2 packages (3 ounces each) ramen noodles
Mini Caramel Rolls Recipe
By carol gorman
Preheat oven to 375°. In a small saucepan, combine brown sugar, butter, corn syrup and milk; cook and stir over me...
- 1/3 cup packed brown sugar
- 1/3 cup butter, cubed
- 2 tablespoons light corn syrup
- 1-1/2 teaspoons 2% milk
- 1 tube (8 ounces) refrigerated crescent rolls
- 2 teaspoons sugar
- 1/2 teaspoon ground cinnamon
Frozen Grasshopper Torte Recipe
By carol gorman
In a large bowl, combine crushed cookies and melted butter; toss until coated
- 4 cups crushed Oreo cookies (about 40 cookies)
- 1/4 cup butter, melted
- 1 pint (2 cups) vanilla ice cream, softened if necessary
- 2 cups heavy whipping cream
- 1 jar (7 ounces) marshmallow creme
- 1/4 cup 2% milk
- 1/4 to 1/2 teaspoon peppermint extract
- 3 drops green food coloring, optional
Wedge Salad with Blue Cheese Dressing Recipe
By carol gorman
In a small bowl, mix the first seven ingredients
- 2/3 cup crumbled blue cheese
- 2/3 cup mayonnaise
- 1/3 cup reduced-fat sour cream
- 2 teaspoons water
- 1-1/2 teaspoons red wine vinegar
- 1/8 teaspoon Worcestershire sauce
- Dash cayenne pepper
- 1 large head iceberg lettuce
- 2 cups chopped assorted tomatoes
- 6 bacon strips, cooked and crumbled
Easy Mini Cheesecake Bites
By carol gorman
Beat cream cheese, butter and vanilla in medium bowl until blended
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup butter, softened
- 1 tsp. vanilla
- 3/4 cup powdered sugar
- 6 Tbsp. multi-colored sprinkles
- 1/2 cup miniature semi-sweet chocolate chips
- 6 Tbsp. chocolate-covered toffee bits, finely chopped
Favourite Layered Dip Made Over
By carol gorman
Mix first 3 ingredients until blended; spread onto bottom of medium glass bowl
- 1 cup Philadelphia Light Cream Cheese Product
- 1/2 cup fat-free sour cream
- 1/4 cup Miracle Whip Calorie-Wise Spread
- 1 cup chunky salsa
- 1-1/2 cups Cracker Barrel Shredded Part Skim Mozzarella Cheese
- 2 tomatoes, seeded, chopped
- 1 green pepper, finely chopped
- 2 green onions, finely chopped
- multi-grain tortilla chips
Bacon Cheeseburger Roll-Up
By carol gorman
Heat oven to 400°F. Brown ground beef with bacon and onions in large skillet on medium-high heat; drain
- 1 lb. lean ground beef
- 4 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
- 1 small onion, chopped
- 8 oz. VELVEETA®, cut into 1/2-inch cubes
- 1 pkg. (13.8 oz.) refrigerated pizza crust
Cucumber Slaw
By carol gorman
Combine cucumbers, carrots, onion, sugar, coriander, salt, and black pepper together in a bowl; add vinegar and mix...
- 2 cucumbers - quartered, seeded, and thinly sliced
- 2 carrots, shredded
- 1/4 onion, grated
- 2 tablespoons white sugar
- 1 1/2 teaspoons ground coriander
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/4 cup apple cider vinegar
Peach & Roasted Beet Salad with Hazelnut-Yogurt Dressing
By carol gorman
Preheat oven to 400°F. Wash beets and place in a small roasting pan
- 1 1/2 pounds small-to-medium beets, preferably Chioggia
- 1/2 cup water
- 1 cup whole-milk plain yogurt
- 5 tablespoons coarsely chopped toasted skinned hazelnuts, divided
- 1 tablespoon honey
- 1 teaspoon lemon juice
- 1/2 teaspoon fine sea salt, divided
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon ground pepper
- 4 cups packed baby mizuna, tatsoi or spinach
- 4 ripe peaches, cut into 1/2-inch wedges
- 2 tablespoons small fresh mint leaves or torn basil