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Recipes
Mini Hot Browns Recipe
By carol gorman
Preheat oven to 350°. Dissolve bouillon in water; set aside
- 1 teaspoon chicken bouillon granules
- 1/4 cup boiling water
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 3/4 cup half-and-half cream
- 1 cup shredded Swiss cheese
- 18 slices snack rye bread
- 6 ounces sliced deli turkey
- 1 small onion, thinly sliced and separated into rings
- 5 bacon strips, cooked and crumbled
- 2 tablespoons minced fresh parsley
Easy Scalloped Potatoes
By carol gorman
This is the easiest and most delicious scalloped potato recipe you'll find - no special layering necessary!
- 1 can (10 fl oz/284mL) condensed cream of mushroom soup
- 1 cup Cheez Whiz Cheese Spread
- 1/2 cup sour cream
- 1 tsp. black pepper
- 3 lb. (1.5 kg) Yukon gold potatoes (about 9), sliced
- 1 large onion, sliced, separated into rings
Mexican Sour Cream Rice
By carol gorman
"Baked rice with cheese, diced chiles, cilantro, corn, and sour cream
- 1 cup uncooked long grain white rice
- 1 (14 ounce) can chicken broth
- 1 cup reduced fat sour cream
- 1 (4 ounce) can diced green chile peppers
- 1 cup shredded Monterey Jack cheese, divided
- 1 (8.75 ounce) can whole kernel corn, drained
- 1/4 cup finely chopped fresh cilantro
- salt and ground black pepper to taste
Classic Minestrone Soup
By carol gorman
Spoon yourself some of our Classic Minestrone Soup and warm yourself up with this veggie-filled soup that's also ...
- 1 carton (900 mL) 25%-less-sodium vegetable broth
- 1 can (28 fl oz/796 mL) diced tomatoes, undrained
- 1 can (19 fl oz/540 mL) Heinz Dark Red Kidney Beans, rinsed
- 1 each celery stalk, onion and zucchini, chopped
- 1 each carrot and red potato, peeled, chopped
- 1/3 cup Kraft Zesty Italian Dressing
- 1/2 cup baby pasta shells, uncooked
- 2 cups tightly packed fresh spinach
- 6 Tbsp. Kraft 100% Parmesan Grated Cheese
20-Minute Bruschetta-Chicken Skillet
By carol gorman
Heat oil in large skillet on medium heat
- 1 Tbsp. oil
- 4 small boneless skinless chicken breasts (1 lb.)
- 1 can (14-1/2 oz.) no-salt-added diced tomatoes, drained, liquid reserved
- 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
- 2 Tbsp. chopped fresh basil
- 1/4 cup KRAFT Grated Parmesan Cheese, divided
- 1/2 cup croutons, coarsely crushed
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
Mushroom Bread Recipe
By carol gorman
Preheat oven to 350°. On an ungreased baking sheet, unroll crescent dough into one long rectangle; press perforati...
- 1 tube (8 ounces) refrigerated crescent rolls
- 2 cups thinly sliced fresh mushrooms
- 1 tablespoon butter, melted
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/8 teaspoon pepper
Rhubarb Cheesecake
By carol gorman
Heat oven to 350ºF
- what you need2 cups graham crumbs1/3 cup butter, melted2 cupschopped rhubarb1 cup sugar, divided1/4 cup water1 Tbsp. corn starch3 pkg.(250 g each) Philadelphia Brick Cream Cheese, softened3 eggs2 Tbsp. apricot jam
Chocolate Zucchini Bread
By carol gorman
Instructions:Preheat oven to 350
- 11/2 cups shredded zuchinni
- 1 cup flour
- 1/2 cup coca
- 3/4 tsp baking soda
- 1/1 tsp baking powder
- 1/2 tsp cinnamon
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup white sugafr
- 1/2 cup brown sugar
- 1 tsp. vanilla
Zesty Pork Chops and Grilled Vegetables
By carol gorman
PREHEAT barbecue to medium heat
- 4 bone-in pork chops, 1/2 inch thick (about 1-1/2 lb./750 g) 1/4 cup Kraft Calorie-Wise Zesty Italian Dressing 1 Tbsp. Dijon mustard 2 red peppers, cut lengthwise into wedges 2 zucchini, cut diagonal