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Recipes
Quick Dilly Carrots
By carol gorman
Trim and peel carrots; cut in half lengthwise
- 1 pound very small carrots, preferably multicolored
- 2 tablespoons kosher salt
- 1 1/4 cups white vinegar
- 1 1/4 cups distilled or bottled water
- 1/2 cup fresh dill, large stems removed
- 1 tablespoon toasted white peppercorns
- 1 1/2 teaspoons sugar
Creamy Cucumber, Radish & Tomato Chopped Salad
By carol gorman
A mix of cool, crunchy vegetables gives this healthy salad satisfying bite for a perfect potluck side
- ½ cup mayonnaise
- ½ cup crumbled feta cheese
- 1 tablespoon chopped fresh chives, plus more for garnish
- 1 tablespoon chopped fresh dill, plus more for garnish
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 large English cucumber, diced
- 1 pint cherry tomatoes, quartered
- 1 bunch radishes, diced
- ½ medium red onion, finely diced
Perfect Stuffed Pork Loin Roast
By carol gorman
Heat oven to 450°F. Step 1 Chop 1 rosemary sprig finely
- 5 sprigs fresh rosemary (3 inch), divided
- 1/4 cup butter
- 1/4 cup finely chopped celery
- 1 cup water
- 3/4 cup dried cranberries
- 1/2 cup chopped pecans
- 1 pkg. (120 g) Stove Top Lower Sodium Stuffing Mix for Chicken
- 1 centre-cut pork loin (2-1/4 lb./1 kg)
- 1/2 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
- 3 cups loosely packed baby spinach leaves
Baked Denver Omelet
By carol gorman
Preheat oven to 400 degrees F (200 degrees C)
- 2 tablespoons butter
- 1/2 onion, chopped
- 1/2 green bell pepper, chopped
- 1 cup chopped cooked ham
- 8 eggs
- 1/4 cup milk
- 1/2 cup shredded Cheddar cheese
- salt and ground black pepper to taste
Crab-Stuffed Chicken Breasts Recipe
By carol gorman
In a saucepan, melt 3 tablespoons butter
- 4 tablespoons butter, divided
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 3/4 cup milk
- 1/4 cup chopped onion
- 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1/3 cup crushed saltines (about 10 crackers)
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon salt
- Dash pepper
- 4 boneless skinless chicken breast halves (about 1 pound)
- 1 cup (4 ounces) shredded Swiss cheese
- 1/2 teaspoon paprika
- Hot cooked rice, optional
One Bowl Cheddar Biscuits
By carol gorman
iPREHEAT oven to 425°F. Mix flour and baking powder
Baked Soy Lemon Chops
By carol gorman
In a shallow dish, combine soy sauce, Worcestershire sauce, garlic, lemon juice, pepper and oil
- 1/2 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 4 cloves garlic, minced
- 2 tablespoons lemon juice
- 1/2 teaspoon ground black pepper
- 1 teaspoon vegetable oil
- 4 pork chops
sparkle
By carol gorman
Directions Heat oven to 400³F
- 1 cup milk
- 1 ⁄4 cup butter or 1⁄4 cup margarine, melted
- 1 large egg
- 1 1⁄4 cups yellow cornmeal or 1 1⁄4 cups white cornmeal or 1 1⁄4 cups blue cornmeal
- 1 cup all-purpose flour
- 1 ⁄2 cup sugar
- 1 tablespoon baking powder
- 1 ⁄2 teaspoon salt
- you might want to reduce the sugar to 1/3 cup and use 2 egg
Dill Potatoes Grilled in a Packet
By carol gorman
Yummy Dill Potatoes Instead of a run-of-the-mill potato salad, try these grilled potatoes in a packet next time ...
- 6 to 8 large new potatoes
- 1/4 cup olive oil
- 2 cloves garlic (minced)
- 2 to 3 tablespoons fresh dill (finely chopped)
- 2 tablespoons butter (melted)
- 1 1/2 teaspoons sea salt
- 1 teaspoon coarse ground black pepper
Thai Scallop Saute Recipe
By carol gorman
In a large skillet, heat 1 teaspoon oil over medium-high heat
- 3 teaspoons olive oil, divided
- 1-1/2 pounds sea scallops
- 2 cups fresh broccoli florets
- 2 medium onions, halved and sliced
- 1 medium zucchini, sliced
- 4 small carrots, sliced
- 1/4 cup Thai peanut sauce
- 1/4 teaspoon salt
- Hot cooked rice
- Lime wedges, optional