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Recipes
Coleslaw Crisp
By carol gorman
Preheat oven to 400 degrees F (200 degrees C)
- 1 (8 ounce) package three-color (green and red cabbage and carrots) coleslaw blend
- 3/4 cup prepared coleslaw dressing
- 1 cup shredded Cheddar-Monterey Jack cheese blend
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter, softened
- 3/4 cup dry bread crumbs
- 1/4 cup shredded Cheddar-Monterey Jack cheese blend
Easy Berry Layered Dessert
By carol gorman
Use fresh or frozen berries to make this easy layered dessert
- 3 cups fresh or frozen mixed berries (blueberries, raspberries and sliced strawberries)
- 2 Tbsp. sugar
- 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
- 3-1/2 cups milk
- 2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
- 3 cups thawed Cool Whip Whipped Topping
- 70 vanilla wafers (about 4 cups)
- 1 oz. Baker's Semi-Sweet Chocolate, coarsely grated
Root Beer Pork Chops
By carol gorman
These are great for outdoor grilling
- 4 (1-inch thick) pork chops
- 3 (12 fluid ounce) cans or bottles root beer
- salt and pepper to taste
- 1 cup beef stock
- 2 tablespoons brown sugar
- 1/2 teaspoon chipotle-flavored hot sauce
- 2 teaspoons Worcestershire sauce
- 1 pinch salt, to taste
BBQ Pork "Noodle" Bowl
By carol gorman
We used Italian pasta in this Asian-inspired noodle bowl to keep things simple but you could use rice noodles or ud...
- 1/2 cup 25%-less-sodium chicken broth
- 3 Tbsp. reduced-sodium soy sauce
- 2 Tbsp. lime juice
- 2 tsp. sugar
- 1 tsp. sesame oil
- 220 g capellini, uncooked
- 1 Tbsp. vegetable oil, divided
- 1 pork tenderloin (1 lb./450 g), thinly sliced
- 1/4 cup Bull's-Eye Bold Original Barbecue Sauce
- 4 green onions, sliced
- 1 Tbsp. minced gingerroot
- 2 cloves garlic, minced
- 1/4 cup peanuts, chopped
- 2 Tbsp. chopped fresh cilantro
Makeover Twice-Baked Potatoes Recipe
By carol gorman
Bake the potatoes at 375° for 1 hour or until tender
- 6 large baking potatoes
- 2 tablespoons butter, softened
- 1 cup 1% milk
- 1/4 pound turkey bacon (about 9 slices), diced and cooked
- 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese, divided
- 2 tablespoons minced chives
- 1/2 teaspoon salt
- Dash pepper
Easy TOBLERONE Chocolate Mousse
By carol gorman
Microwave chocolate in medium microwaveable bowl on HIGH 1 min
- 4 peaks (1/2 of 100-g bar) Toblerone Swiss Milk Chocolate
- 1/2 cup thawed Cool Whip Whipped Topping
PORK CHOP TERIYAKI
By carol gorman
Combine first 5 ingredients
- 1/4 c. lemon juice
- 1 tbsp. chili sauce
- 3/4 c. light soy sauce
- 1 tbsp. packed brown sugar
- 1 clove garlic, minced
- 6 pork chops, 1 1/2 inches thick
Champagne Shrimp and Pasta
By carol gorman
Bring a large pot of lightly salted water to a boil
- 8 ounces angel hair pasta
- 1 tablespoon extra virgin olive oil
- 1 cup sliced fresh mushrooms
- 1 pound medium shrimp, peeled and deveined
- 1 1/2 cups champagne
- 1/4 teaspoon salt
- 2 tablespoons minced shallots
- 2 plum tomatoes, diced
- 1 cup heavy cream
- salt and pepper to taste
- 3 tablespoons chopped fresh parsley
- freshly grated Parmesan cheese
Baked Pork Chops I
By carol gorman
Preheat oven to 350 degrees F (175 degrees C)
- 6 pork chops
- 1 teaspoon garlic powder
- 1 teaspoon seasoning salt
- 2 egg, beaten
- 1/4 cup all-purpose flour
- 2 cups Italian-style seasoned bread crumbs
- 4 tablespoons olive oil
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/3 cup white wine
SHAKE 'N BAKE Coconut Shrimp
By carol gorman
Heat oven to 400°F. Combine first 4 ingredients in pie plate; set aside
- 2/3 cup BAKER'S ANGEL FLAKE Coconut, toasted Shaw's — 3 For $5.00 thru 12/03
- 1 pkt. SHAKE 'N BAKE Chicken Coating Mix
- 1 tsp. curry powder
- 1/4 tsp. ground red pepper (cayenne)
- 1 egg
- 2 Tbsp. water
- 1 lb. uncooked extra-large shrimp, peeled with tails left on, deveined Save-A-Lot — 1 ea For $7.99 thru 11/14