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Recipes
Johnsonville Brat Hot Tub
By carol gorman
Grilled brats get a hot bath in beer with butter and onions for even more juicy and delicious flavor!"
- 1 (2.85 lb) package Johnsonville® Original Bratwurst Party Pack
- 1 aluminum foil baking pan (11x9x2 3/8-inch)
- 2 (12 ounce) cans beer, or as needed
- 2 tablespoons butter
- 1 large yellow or white onion, sliced
- 12 bratwurst buns
Red, White, and Blueberry Grilled Chicken
By carol gorman
"These colors don't run, but they do stain, so I recommend eating this delicious, red, white and blueberry chicken ...
- Blueberry Gastrique:
- 1 tablespoon vegetable oil
- 1 tablespoon kosher salt
- 1 tablespoon paprika
- 1 teaspoon ground dried chipotle pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 2 cloves minced garlic
- 4 skinless, boneless chicken breast halves
- 1/3 cup white sugar
- 1/3 cup apple cider vinegar
- 2 cups fresh blueberries
- salt and freshly ground black pepper to taste
Sizzling Citrus Shrimp Marinade
By carol gorman
Mix marinade ingredients in a bowl
- Marinade:
- 1/3 cup Kikkoman Soy Sauce
- 3 tablespoons freshly squeezed lime juice
- 1 1/2 tablespoons finely grated raw horseradish
- 2 teaspoons olive oil
- 1 tablespoon chopped fresh cilantro leaves
- 1 teaspoon finely minced garlic
- 24 uncooked medium shrimp, peeled and deveined
Grilled Cajun Seafood Boil
By carol gorman
Heat a grill to about 375 degrees F
- 1 pound small new potatoes, cut into quarters
- 2 pounds uncooked shrimp, peeled and deveined
- 1 pound kielbasa sausage, sliced
- 2 ears corn, cut in half
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Creole seasoning (such as Tony Chachere's®)
- 1 teaspoon fresh cracked black pepper
- 1 lemon, cut into 4 wedges
- Crusty bread
- Hot sauce
- Reynolds Wrap® Heavy Duty Foil
Brie and Cranberry Bites from The Hot Plate
By carol gorman
heat oven to 400. Sprinkle a clean work surface with a little flour
- 1/2 pound Brie cheese cut into 3/4 inch pieces
- 1 package frozen pastry thawed
- 1 cup prepared cranberry sauce
- Salt and Pepper
Slow-Cooker Tex-Mex Chicken
By carol gorman
Super easy and good, this Tex-Mex Chicken dish is slow cooked all day and sprinkled with cheese right before servin...
- 1 pound chicken breasts, boneless skinless, cut into 1-inch-wide strips
- 2 tablespoons (about 1/2 of 1 ounce package) TACO BELL® Taco Seasoning Mix
- 2 tablespoons flour
- 1 each green and red pepper, cut into 1-inch-wide strips
- 1 cup frozen corn
- 1 1/2 cups TACO BELL® Thick & Chunky Salsa
- 2 cups hot cooked long-grain white rice
- 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
- 2 green onions, sliced
Pumpkin Cheesecake With White Chocolate Almond Bark
By carol gorman
Scrape pumpkin purée into centre of a square of cheesecloth; wrap in a bundle, twisting top to seal
- 1 cup 1cup pumpkin purée
- 1 cup 1cup English-style gingersnap cookie crumbs, (2 cups whole cookies)
- 1/2 cup 1/2cupground almonds
- 1-1/4 cups 1-1/4cups granulated sugar
- 3 tbsp butter, melted
- 2 pkg (each 250 g) cream cheese, softened
- 3 3eggs
- 2 tsp each cinnamon, and ground ginger
- 1 tsp vanilla
- 1/2 tsp nutmeg
- Pinch each ground cloves, and salt
- 3 cups sour cream
- 1 cup whipping cream 35%
- 170 g white chocolate, (6 oz), melted
- 1/3 cup sliced natural (skin-on) almondalmonds, toasted
Egg 'n Grilled Cheese Sandwich
By carol gorman
Whisk eggs and water until blended
- 2 eggs
- 2 Tbsp. water
- 2 Tbsp. each finely chopped fresh coriander (cilantro) and red onions
- 1/4 tsp. each cumin seed, and red chili powder or cayenne pepper
- 2 slices whole grain bread
- 1 Cracker Barrel Medium Light Cheddar Cheese Slice
- 2 tsp. non-hydrogenated margarine
Citrus & Spice Nuts
By carol gorman
HEAT oven to 300°F. BEAT egg white and sugar in medium bowl with fork until foamy
- 1 egg white
- 1/3 cup sugar
- Zest of 1 each orange and lemon
- 1 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1 pkg. (170 g) Back to Nature 37% Cashew Nut Mix - Cashews, Almonds and Pistachios
Chocolate Chip Black Bottom Cheesecake
By carol gorman
1. Preheat oven to 350° F (180° C)
- Cheesecake Filling
- 2 pkgs (250 g each) cream cheese, softened
- 1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
- 1/2 cup (125 mL) unflavoured yogurt or sour cream
- 2 eggs
- 2 tsp (10 mL) pure vanilla extract
- 1 1/2 cup (375mL) Chipits® Semi-Sweet Chocolate Chips, divided
- Chocolate Cake Batter
- 1 egg
- 1/2 cup (125 mL) sugar
- 1 tsp (5 mL) pure vanilla extract
- 1/2 cup (125 mL) Crisco® Vegetable or Canola Oil
- 1/4 cup (50 mL) unflavoured yogurt
- 1 cup plus 2 tbsp (280 mL) Robin Hood® All Purpose Flour
- 1/4 cup (50 mL) unsweetened cocoa powder
- 3/4 tsp (7 mL) baking powder, baking soda; each
- 1/2 cup (125 mL) boiling water
- 1/2 cup (125 mL) Chipits® Semi-Sweet Chocolate Chips