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Recipes
Rhubarb Black Raspberry Galettes
By carol gorman
In bowl, mix together flour, cornmeal, sugar and salt ; using pastry blender or 2 knives, cut in butter until in la...
- Filling:
- 2 cups cups(500 mL) (500 mL) all-purpose flour
- 1/2 1/2cup cup(125 mL) (125 mL) cornmeal
- 1 1tbsp tbsp(15 mL) (15 mL) granulated sugar
- 1/2 1/2tsp tsp(2 mL) (2 mL) salt
- 1 1cup cup(250 mL) (250 mL) cold unsalted butter, cubed
- 3 3tbsp tbsp(45 mL) (45 mL) sour cream
- 1/2 1/2cup cup(125 mL) (125 mL) Ice water, (approx)
- 1 1cup cup(250 mL) (250 mL) granulated sugar
- 3 3tbsp tbsp(45 mL) (45 mL) cornstarch
- 5 5cups cups(1.25 L) (1.25 L) sliced fresh rhubarb
- 1-1/2 1-1/2cups cups(375 mL) (375 mL) black raspberries or raspberries
- 1 1tbsp tbsp(15 mL) (15 mL) lemon juice
- 1/3 1/3cup cup(75 mL) (75 mL) dry breadcrumbs
- 2 2tbsp tbsp(25 mL) (25 mL) butter, softened
- Glaze:
- 1 1egg yolkegg yolks
Baked Mushroom Topped Brie
By carol gorman
Finely chop mushrooms, onions, walnuts and garlic, thyme, rosemary and pepper in food processor
- 1/2 lbfresh sliced Mushrooms (white or crimini)250 g
- 1/2 cupcoarsely chopped onions 125 mL
- 1/4 cupfinely chopped walnuts50 mL
- 1 large clove garlic, sliced1
- 1/2 tspEach dried thyme, rosemary and pepper2 mL
- 1 tbspolive oil15 mL
- 1 tbspbalsamic vinegar 15 mL
- 1 (200g) wheel cold Brie cheese1
- 2 tbspfinely minced fresh parsley or chives (optional) 25 mL
Cheesy Tex Mex Chicken Penne
By carol gorman
Cook pasta as directed on package, omitting salt
- 3 cups penne pasta, uncooked
- 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
- 1-1/4 cups salsa
- 1 large green pepper, cut into thin strips
- 1 cup frozen corn
- 2 cups Cracker Barrel Shredded Tex Mex Cheese
Brie Cherry Pastry Cups Recipe
By carol gorman
Unfold puff pastry; cut into 36 squares
- 1 sheet frozen puff pastry, thawed
- 1/2 cup cherry preserves
- 4 ounces Brie cheese, cut into 1/2-inch cubes
- 1/4 cup chopped pecans or walnuts
- 2 tablespoons minced chives
Bruschetta 'n Cheese-Stuffed Chicken Breasts
By carol gorman
Heat oven to 350ºF. Combine tomatoes, 1/2 cup cheese and basil in medium bowl
- 1 can (14-1/2 oz.) no-salt-added diced tomatoes with basil, garlic and oregano, undrained
- 1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
- 1/4 cup chopped fresh basil
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 8 small boneless skinless chicken breasts (2 lb.)
- 1/3 cup KRAFT Italian Roasted Red Pepper Dressing
Holiday Cheese Truffles
By carol gorman
Beat first 4 ingredients with mixer until blended
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
- 1 tsp. garlic powder
- dash ground red pepper (cayenne)
- 1/4 cup chopped roasted red peppers
- 2 green onions, sliced
- 1-2/3 cups chopped PLANTERS Pecans
- multi-shaped savory crackers
Cedar Plank Nachos
By carol gorman
Lightly dry soaked plank with a kitchen towel and preheat grill to medium-high
Blue Cheese Mashed Potatoes
By carol gorman
Watch how to make this recipe
- 2 pounds Yukon golden potatoes, washed and quartered
- Salt
- 4 tablespoons butter
- 3/4 cup heavy cream
- 4 ounces blue cheese, crumbled
- Freshly ground black pepper
Light & Lemony Scampi Recipe
By carol gorman
Peel and devein shrimp, removing tails
- 1 pound uncooked shrimp (26-30 per pound)
- 8 ounces uncooked multigrain angel hair pasta
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 green onions, thinly sliced
- 4 garlic cloves, minced
- 1/2 cup reduced-sodium chicken broth
- 2 teaspoons grated lemon peel
- 3 tablespoons lemon juice
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup minced fresh parsley
- Grated Parmesan cheese, optional
Sweet & White Potato Spears
By carol gorman
HEAT oven to 375°F. Toss potatoes with dressing
- 1-1/2 lb. (675 g) sweet potatoes, cut into spears 1-1/2 lb. (675 g) baking potatoes, cut into spears 1/2 cup Kraft Calorie-Wise Zesty Italian Dressing 1/4 cup Kraft 100% Parmesan Light Grated Cheese 2