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Recipes
Easy Spicy Mexican-American Chicken
By carol gorman
A family favorite! Baked chicken in a spicy, tangy Mexican inspired sauce
- 1/2 cup Mexican-style hot sauce (such as Valentina)
- 1 tablespoon paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon brown sugar, or more to taste
- 4 chicken thighs
Garlic Chicken Stir Fry
By carol gorman
Heat peanut oil in a wok or large skillet
- 2 tablespoons peanut oil
- 6 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 bunch green onions, chopped
- 1 teaspoon salt
- 1 pound boneless skinless chicken breasts, cut into strips
- 2 onions, thinly sliced
- 1 cup sliced cabbage
- 1 red bell pepper, thinly sliced
- 2 cups sugar snap peas
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons white sugar
- 2 tablespoons cornstarch
Ukrainian Nachynka (Bukovinian corn bread stuffing) 5 recipes
By carol gorman
Cook the onion in the butter until it is tender but not brown
- 1 small onion
- 3 Table spoon Butter
- 1 cup corn meal
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 1/4 teaspoon cinnamon if desired
- 3 1/2 cups scalded milk
- 1/2 cup light cream
- 2 to 3 eggs well beaten
Provincial Tomatoes
By carol gorman
Preheat your oven's broiler
- 2 large tomatoes, cut into 1/4 inch slices
- salt and pepper to taste
- 1 tablespoon olive oil, or as needed
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated Asiago cheese
- 1/4 cup dry bread crumbs
- 2 tablespoons dried parsley
Butter Tarts
By carol gorman
A favorite at Christmas!
- 1/2 cup butter
- 1 cup currants
- 1 tbsp lemon juice
- 11/2 cups brown sugar
- 2 eggs
- 1 tsp vanilla
Garlic and Basil Baked Chicken Thighs
By carol gorman
Preheat oven to 375 degrees F (190 degrees C)
- 6 chicken thighs
- salt and ground black pepper to taste
- 1 yellow onion, diced
- 1/4 cup chopped fresh basil, or to taste
- 3 cloves garlic, sliced
- 2 teaspoons finely chopped fresh rosemary
- 1 1/2 cups chicken broth
- 3 cups diced carrots
Last-Minute MACLAREN'S Hot Dip
By carol gorman
HEAT oven to 350°F. MIX all ingredients except nuts in pie plate or ovenproof serving dish
Herb-Roasted Mediterranean Vegetables
By carol gorman
PREHEAT oven to 375°F. Toss vegetables with oil, garlic, rosemary and salt
- need8 cups assorted cut-up vegetables (cubed eggplant and zucchini; halved carrots; onion and bell pepper wedges)
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 tsp. dried rosemary leaves
- 1 tsp. salt
- 1/2 cup DI GIORNO Shredded Parmesan Cheese
HERB STUFFED TROUT
By carol gorman
Saute onion in 4 tablespoons of butter in medium skillet over medium heat until soft, about 3 minutes
- sm. onion, finely chopped
- 5 tbsp. butter
- 1 clove garlic, minced (optional)
- 1 1/2 c. soft bread crumbs
- 1/4 c. minced parsley
- 2 tbsp. lemon juice
- 1 tsp. herbs (rosemary, sweet marjoram)
- 1 whole trout (10 to 12 oz. each)
- Salt and pepper
- 1/4 tsp. paprika
- Parsley sprigs for garnish
- Lemon wedges
Red Pepper and Tomato Soup
By carol gorman
Combine the tomato soup and the water in a large sauce pot; simmer, stirring occasionally, for 5 minutes
- 2 (10 ounce) cans condensed tomato soup
- 1 1/2 cups water
- 1 cup tomato juice (such as Mott's®)
- 1/3 cup minced chives
- 1/4 teaspoon garlic, minced
- 1/4 pinch cayenne pepper (optional)
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon paprika
- 1/2 cup diced tomatoes
- 1/2 cup diced red bell pepper