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Recipes
Flavorful Cornish Game Hens Recipe
By carol gorman
In a small bowl, combine the first five ingredients; sprinkle over hens
- 1/2 teaspoon salt
- 1/2 teaspoon dill weed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon paprika
- 2 Cornish game hens (20 to 24 ounces each), split lengthwise
- 1 tablespoon olive oil
- 1/4 cup chopped green onions
- 1/2 teaspoon minced garlic
- 1/2 cup chicken broth
- 1/4 cup thawed orange juice concentrate
- 2 tablespoons slivered almonds, toasted
- 1 tablespoon minced fresh parsley
Russian Tortellini Soup
By carol gorman
Many cultures have a version of dumplings; for Russians, they're called pelmeni
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, quartered and sliced
- 5 cups low-sodium chicken broth
- 4 cups prepared coleslaw mix
- 10 ounces cheese- or meat-filled tortellini (about 3½ cups fresh or 2½ cups frozen)
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ⅓ cup chopped fresh dill
Quick and Easy Mexican Chicken
By carol gorman
"An easy entree with Mexican flair! Serve over rice or buttered noodles
- 4 skinless, boneless chicken breasts
- cooking spray
- 1 clove garlic, minced
- 1 pinch salt
- 1 pinch ground black pepper
- 1 pinch ground cumin
- 1 cup salsa
- 1 cup shredded Cheddar cheese
Buffalo Chicken Egg Roll Minis
By carol gorman
Heat oven to 400ºF. Combine coleslaw blend, chicken, 1/4 cup dressing and Sriracha sauce
- 1-1/2 cups coleslaw blend (cabbage slaw mix)
- 1 finely chopped cooked cup chicken
- 1/2 cup Kraft Rancher's Choice Dressing, divided
- 2 tsp. Sriracha sauce (hot chili sauce)
- 24 won ton wrappers (3 inch)
- 1/2 cup Miracle Whip made with Olive Oil Spread*
- 1/2 crumbled cup blue cheese
- 1/4 finely chopped cup celery
Pineapple-Glazed Cocktail Meatballs
By carol gorman
Mix first 2 ingredients in large nonstick skillet
- 1/2 cup Kraft BarBQ Sauce
- 1/2 cup undrained canned crushed pineapple in juice
- 45 frozen fully cooked meatballs (1/2 of 900-g pkg.)
Ingredients
By carol gorman
Place dough in a bowl coated with olive oil
- 1 lb refrigerated pizza dough
- 8 oz mozzarella, cut into 32 pieces
- 1 egg, beaten
- 2 Tsp unsalted butter
- 3 Tsp grated Parmesan
- 1 tsp garlic salt
- 1/3 c fresh basil, chopped
- 1 c marinara sauce, warmed
Rhubarb Marmalade Recipe
By carol gorman
Savor the fresh taste of rhubarb all year long with this rhubarb marmalade recipe
- 6 cups chopped fresh or frozen rhubarb
- 6 cups sugar
- 2 medium oranges
Ham 'n' Cheese Egg Loaf
By carol gorman
In a large bowl, beat eggs until frothy, about 1 minute
- 6 eggs
- 3/4 cup milk
- 1 teaspoon prepared mustard
- 1-1/2 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 bacon strips, cooked and crumbled
- 1 cup cubed fully cooked ham
- 4 ounces cheddar cheese, cut into 1/2-inch cubes
- 4 ounces Monterey Jack cheese, cut into 1/2-inch cubes
Creamy Spiced Coleslaw
By carol gorman
In a large bowl, mix mayonnaise, sugar, salt, pepper, celery seed, garlic powder, onion powder and cider vinegar
- 1 cup mayonnaise
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon celery seed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons cider vinegar
- 1 (16 ounce) package shredded coleslaw mix
Creamy Guacamole Spread Recipe
By carol gorman
Directions In a blender, combine the first seven ingredients
- Ingredients
- 2 large ripe avocados, peeled and cubed
- 1/2 cup mayonnaise
- 1/4 cup chopped onion
- 2 teaspoons lemon juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon hot pepper sauce