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Recipes
Toasted Garlic Bread
By carol gorman
Preheat the broiler. Cut the bread into slices 1 to 2 inches thick
- 1 (1 pound) loaf Italian bread
- 5 tablespoons butter, softened
- 2 teaspoons extra virgin olive oil
- 3 cloves garlic, crushed
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1 cup shredded mozzarella cheese
Roasted Orange-Paprika Carrots
By carol gorman
Directions Preheat oven to 400 degrees F
- 1 1⁄2 lbs carrots (mixed colors if available)
- 1 tablespoon extra virgin olive oil
- 1 ⁄4 teaspoon kosher salt
- 1 ⁄4 teaspoon fresh ground black pepper
- 1 ⁄4 teaspoon sweet paprika
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon unsalted butter
- 1 tablespoon lemon juice
Tomato Bacon Grilled Cheese
By carol gorman
Place bacon in a large, deep skillet
- 8 slices bacon
- 1/4 cup butter, softened
- 8 slices white bread
- 8 slices American cheese
- 8 slices tomato
Loaded Baked Potato Salad
By carol gorman
“This is a dish my family and friends ask me to bring to potluck/cook-outs! NEVER any left to bring home!
- 8 8
- potatoes, cubed (half peeled or half with skin)
- 2 2
- teaspoons salt
- 6 6
- slices bacon, diced & crisp cooked
- 6 6
- green onions
- 2 2
- cups cheddar cheese, shredded
- 16 16
- ounces sour cream
- 1⁄4 1⁄4
- teaspoon pepper
- 1 1
- cup Miracle Whip or 1 cup mayonnaise
Tomato Soup with Grilled Cheese Croutons
By carol gorman
Skip the dipping and add crispy grilled cheese croutons right into your soup instead
- 2 tablespoons butter, divided
- 1 small onion, chopped
- 1 stalk celery, chopped
- 3 cloves garlic, chopped
- 1 (28 ounce) can whole peeled tomatoes, preferably San Marzano
- 3 cups reduced-sodium chicken broth, "no-chicken" broth or vegetable broth
- ¼ cup heavy cream (optional)
- ¼ teaspoon salt
- Great Value Salt, 26 oz
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- See Everyday Low Price
- ¼ teaspoon ground pepper
- 2 large slices whole-wheat country bread
- 2 ounces sliced sharp Cheddar cheese (3 slices)
- ¼ cup chopped fresh basil
Mini Key Lime and Coconut Pies Recipe
By carol gorman
Slice cookie dough into 18 pieces
- 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup Key lime juice
- 3 egg yolks
- 2 teaspoons grated lime peel
- 1/2 cup heavy whipping cream
- 1/4 cup confectioners' sugar
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon coconut extract
- 1/4 cup flaked coconut, toasted
T-Bone Steak with Bacon-Mushroom Sauce
By carol gorman
A sizzling steak topped with a rich, bold sauce - a meat-lover's match made in heaven! Read MoreRead Less
- 2 beef T-bone steaks (1 lb./450 g), 1 inch thick
- 2 slices bacon, cut into 1/4-inch pieces
- 1 pkg. (1/2 lb./225 g) sliced fresh mushrooms
- 1/4 cup Kraft Original BBQ Sauce
- 1/4 cup dry sherry or water
- 1 tsp. brown sugar
Foil-Pack Chicken Fajita Dinner
By carol gorman
Heat oven to 400ºF. Fold up all sides of each of 4 large sheets heavy-duty foil to form 1-inch rim; spray with co...
- 1-1/2 cups instant white rice, uncooked
- 1-1/2 cups hot water
- 1 Tbsp. TACO BELL® Taco Seasoning Mix
- 4 small boneless skinless chicken breasts (1 lb.)
- 1 each green and red pepper, cut into strips
- 1/2 cup TACO BELL® Thick & Chunky Salsa
- 1/2 cup KRAFT Mexican Style Finely Shredded Taco Cheese
Roasted Wild Mushrooms and Potatoes
By carol gorman
Preheat oven to 400 degrees F (200 degrees C)
- 2 pounds new potatoes (such as Yukon Gold), halved
- 2 tablespoons olive oil, or more if needed
- salt to taste
- 1 teaspoon olive oil
- 2 ounces pancetta, chopped
- 1/4 pound king trumpet mushrooms, cut into chunks
- 1/4 pound chanterelle mushrooms, cut into chunks
- 1/4 pound nameko mushrooms, trimmed
- 1/4 pound clamshell (shimeji) mushrooms, trimmed
- 3 tablespoons sherry vinegar
- 2 tablespoons chopped fresh tarragon
- 2 cloves garlic, minced
- 1 tablespoon olive oil (optional)
Wild Mushroom Dip
By carol gorman
Coat slow cooker with nonstick cooking spray
- 1 pkg (1 oz) dried wild mushrooms
- 1/2 cup dry white wine
- 2 shallots, sliced
- 2 cloves garlic, sliced
- 1 tablespoon unsalted butter
- 1 pkg (6 oz) portobello mushroom caps, sliced
- 1 pkg (10 oz) cremini mushrooms, trimmed, halved and sliced
- 1 pkg (8 oz) Neufchatel cheese, softened
- 2 tablespoons chopped fresh tarragon
- 3/4 teaspoon sea salt
- Bread slices, toasted