Carol gorman's profile page
Recipes
Take-Five Chicken
By carol gorman
Looking for a delicious, quick chicken recipe? Look no further! Our Take-Five Chicken recipe is sure to be a hit!
- 1/4 1/4 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing, divided
- 4 4 4 small boneless skinless chicken breasts (1 lb./450 g)
- 1 1 6) lb. (450 g) small red potatoes (about 6)
- 1 1 1-inch red pepper, cut into 1-inch pieces
- 1 1 1-inch zucchini, cut into 1-inch pieces
Foil-Pan Grilled Seafood and Rice
By carol gorman
This grilled seafood and rice recipe brings a new elegance to outdoor eating
- 3/4 3/4 3/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
- 3/4 3/4 3/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
- 3/4 3/4 3/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
- 1/2 1/2 1/2 cup chopped onions
- 1/2 1/2 1/2 cup chopped onions
- 1/2 1/2 1/2 cup chopped onions
- 1 1 1 can (28 fl oz/796 mL) diced tomatoes, undrained
- 1 1 1 can (28 fl oz/796 mL) diced tomatoes, undrained
- 1 1 1 can (28 fl oz/796 mL) diced tomatoes, undrained
- 1-3/4 1-3/4 25%-less-sodium cups 25%-less-sodium chicken broth
- 1-3/4 1-3/4 25%-less-sodium cups 25%-less-sodium chicken broth
- 1-3/4 1-3/4 25%-less-sodium cups 25%-less-sodium chicken broth
- 1-1/2 1-1/2 1-1/2 cups long-grain white rice, uncooked
- 1-1/2 1-1/2 1-1/2 cups long-grain white rice, uncooked
- 1-1/2 1-1/2 1-1/2 cups long-grain white rice, uncooked
- 1 1 1 cup loosely packed fresh parsley
- 1 1 1 cup loosely packed fresh parsley
- 1 1 1 cup loosely packed fresh parsley
- 3 3 3 cloves garlic
- 3 3 3 cloves garlic
- 3 3 3 cloves garlic
- 1 zest from 1 lemon
- 1 zest from 1 lemon
- 1 zest from 1 lemon
- 3/4 3/4 1-inch lb. (375 g) cod fillets, cut into 1-inch chunks
- 3/4 3/4 1-inch lb. (375 g) cod fillets, cut into 1-inch chunks
- 3/4 3/4 1-inch lb. (375 g) cod fillets, cut into 1-inch chunks
- 3/4 3/4 3/4 lb. (375 g) uncooked deveined peeled medium shrimp
- 3/4 3/4 3/4 lb. (375 g) uncooked deveined peeled medium shrimp
- 3/4 3/4 3/4 lb. (375 g) uncooked deveined peeled medium shrimp
- 1/3 1/3 100% cup Kraft 100% Parmesan Aged Grated Cheese
- 1/3 1/3 100% cup Kraft 100% Parmesan Aged Grated Cheese
- 1/3 1/3 100% cup Kraft 100% Parmesan Aged Grated Cheese
Mushroom Pie
By carol gorman
Preheat the oven to 350 degrees F (175 degrees C)
- 1 tablespoon olive oil
- 1 (10 ounce) package fresh mushrooms, sliced
- 1 large onion, chopped
- 4 slices bacon, chopped
- 3/4 cup heavy cream
- 1 cup shredded Swiss cheese
- salt and pepper to taste
- 1 teaspoon chopped fresh dill
- 1 (17.25 ounce) package frozen puff pastry, thawed
- 1 egg, beaten
Chicken & Roasted Red Potatoes
By carol gorman
POUR dressing over chicken in shallow dish
- 1/4 cup Kraft Calorie-Wise Rancher's Choice Dressing
- 6 large bone-in chicken thighs (1-3/4 lb./790 g), skin and visible fat removed
- 4 slices reduced-sodium bacon
- 1-1/2 lb. (675 g) red potatoes (about 5), cut into 1-inch chunks
- 1 onion, cut into 1/2-inch chunks
- 1 cup Kraft Mozza-Cheddar Light Shredded Cheese
- 2 Tbsp. chopped fresh parsley
Sweet Citrus Chicken
By carol gorman
HEAT oven to 400ºF. ADD hot water to stuffing mix; stir just until moistened
- 1 cup hot water 1 pkg. (120 g) Stove Top Stuffing Mix for Chicken 4 small boneless skinless chicken breasts (1 lb./450 g), pounded to 1/2-inch thickness 1/2 cup orange juice 1/4 cup firmly packed brow
Pub-Style Roast Pork with Vegetables
By carol gorman
Heat oven to 350ºF. Place meat in roasting pan sprayed with cooking spray
- 1 boneless pork loin (2-1/2 lb./1.1 kg)
- 1-1/2 lb. (675 g) baking potatoes (about 5)
- 2 carrots, peeled, cut into 1-inch pieces
- 2 parsnips, peeled, cut into 1-inch pieces
- 1/4 cup Kraft Zesty Italian Dressing
- 1/3 cup Bull's-Eye Guinness Draught Beer Blend Barbecue Sauce
Filet Mignon with Mustard and Mushrooms
By carol gorman
Preheat the oven to 400 degrees F
- 2 (2-inch-thick) filets mignons, tied (10 to 12 ounces each)
- 1 tablespoon canola oil
- 21/2 teaspoons fleur de sel
- 1 teaspoon coarsely cracked black peppercorns
- 1 tablespoon unsalted butter
- 6 ounces cremini mushrooms, stemmed and sliced 1/4 inch thick
- 1 tablespoon dry sherry
- Kosher salt and freshly ground black pepper
- 2 teaspoons good olive oil
- 1/4 cup minced shallots
- 1 1/2 tablespoons Cognac or brandy
- 3/4 cup heavy cream
- 2 tablespoons Dijon mustard
- 1/4 teaspoon whole-grain mustard
- 1 tablespoon minced fresh parsley leaves
Easy Mushroom Rice
By carol gorman
"Scrumptious mushroom rice! Simple as can be!"
- 1 cup uncooked long-grain rice
- 1 (10.5 ounce) can condensed French onion soup
- 1 (10.5 ounce) can beef broth
- 1 (4 ounce) can sliced mushrooms, drained
- 1/4 cup butter
Brussels Sprouts with Cranberries & Bacon
By carol gorman
Make kids want to eat their veggies with Brussels Sprouts with Cranberries & Bacon
- 1-1/2 cups cranberries
- 2 Tbsp. brown sugar
- 1-1/2 lb. (675 g) Brussels sprouts, trimmed, cut lengthwise in half
- 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
- 4 slices bacon, cut into 1-inch-thick slices
- 1/2 cup pecan halves
- 1/3 cup crumbled blue cheese
Chocolate-French Toast Cups
By carol gorman
Here’s a cute French toast recipe that’s ideal for serving at a weekend brunch
- 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
- 2 cups cold milk
- 4 eggs, beaten
- 1 small French bread loaf (200 g), cut into 1/2-inch cubes
- 3 oz. Baker's Semi-Sweet Chocolate, coarsely chopped
- 1 tsp. icing sugar