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Recipes
Easy Bacon and Onion Pierogies
By carol gorman
Heat water in large skillet over medium-high heat
- 3/4 cup water
- 16 frozen potato and cheddar cheese pierogies
- 1 onion, chopped
- 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
- 3 slices bacon, cooked, crumbled
Foil-Pack Shrimp Ramen
By carol gorman
Try making our Foil-Pack Shrimp Ramen recipe for your next date night! Your partner will love the taste of the shri...
- 1 pkg. (85 g) ramen noodle soup mix, any flavour
- 1/4 cup Kraft Asian Sesame Dressing
- 1 cup 25%-less-sodium chicken broth
- 170 g frozen uncooked cleaned medium shrimp, thawed
- 1 cup small broccoli florets
- 1/2 cup coarsely chopped red peppers
- 2 Tbsp. dry roasted peanuts, coarsely chopped
Crunchy Asparagus with Creamy Lemon Aïoli
By carol gorman
Heat oven to 450ºF. Cover 2 rimmed baking sheets with foil; spray with cooking spray
- 3/4 cup Kraft 100% Parmesan Shredded Cheese
- 3/4 cup panko bread crumbs
- 2 egg whites
- 1/4 cup Kraft Zesty Italian Dressing
- 1/2 tsp. garlic powder
- 2 lb. (900 g) fresh asparagus spears, trimmed
- 1/4 cup Miracle Whip made with Olive Oil Spread*
- 1/4 cup plain nonfat Greek-style yogurt
- 1 Tbsp. Dijon mustard
- 2 Tbsp. lemon juice
Cheesy Bacon Hasselback Potatoes
By carol gorman
Heat oven to 450ºF. Cut thin lengthwise slice off bottom of each potato; discard
- 4 baking potatoes (1-1/2 lb.)
- 6 Tbsp. KRAFT Zesty Italian Dressing, divided
- 12 slices OSCAR MAYER Bacon, cooked, each broken into 4 pieces
- 4 oz. (1/2 of 8-oz. pkg.) CRACKER BARREL Extra Sharp Cheddar Cheese, cut into 24 thin slices, then halved
- 2 Tbsp. KRAFT Grated Parmesan Cheese
- 1 Tbsp. chopped fresh chives
PHILADELPHIA "Fruit Smoothie" No-Bake Cheesecake
By carol gorman
LINE 13x9-inch pan with foil, with ends of foil extending over sides
- 1-1/2 cups Honey Maid Graham Crumbs 1/4 cup butter. melted 4 pkg. (250 g each) Philadelphia Light Brick Cream Cheese Spread, softened 1/2 cup sugar 2 cups frozen mixed berries (strawberries, raspberri
West Coast Crispies
By carol gorman
Preheat oven to 500 °F (260 °C)
- 2 baguette breads, sliced
- 1 green bell pepper, chopped
- 2 tomatoes, chopped
- 3 garlic cloves, minced
- 1/4 cup (50 mL) chopped pitted black olives
- 1 jalapeno pepper, finely chopped
- 4 anchovies fillets, finely chopped
- 2 tbsp (30 mL) chopped fresh basil
- 1/2 tsp (2 mL) dried rosemary
- 1/4 cup (50 mL) olive oil
- Juice of 1 lemon
- Pepper, to taste
- 40 small slices of Canadian Mozzarella cheese
Tiramisu in a Jar
By carol gorman
BEAT cream cheese spread in large bowl with mixer until creamy
- 1 tub (250 g) Philadelphia Cream Cheese Spread
- 2 cups cold milk
- 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
- 1-1/2 cups thawed Cool Whip Whipped Topping, divided
- 1 pkg. (304 g) prepared pound cake, cut into 1/2-inch cubes
- 1/3 cup brewed strong Nabob Bold Coffee, cooled
- 1 oz. Baker's Semi-Sweet Chocolate, coarsely grated
- 1 cup fresh raspberries
Jerk Chicken & Rice
By carol gorman
Heat oven to 450 degree F
- 1 cup long-grain, parboiled rice
- 2 cups reduced-sodium chicken broth
- 4 teaspoons jerk seasoning
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 1/2 pounds boneless, skinless chicken breasts
Grilled Chicken Roller
By carol gorman
Heat barbecue to medium heat
- 1 small boneless skinless chicken breast (1/4 lb./115 g)
- 1 Kraft Singles Cheese Slice
- 1 slice bacon
- 1 Tbsp. Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
Berry, Mango & Spinach Salad
By carol gorman
Cover platter with spinach; top with fruit and onions
- 4 cups tightly packed baby spinach leaves
- 1 cup chopped mangos (3/4-inch chunks)
- 1 cup fresh strawberries, quartered
- 1/2 cup thinly sliced red onions
- 1/4 cup Kraft Fruit & Veg Berry Balsamic Dressing
- 1/4 cup toasted slivered almonds