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Recipes
Cheesiest Potato Soup
By carol gorman
In a large saucepan over medium heat, melt butter
- 2 tablespoons butter
- 1 cup diced onion
- 2 1/2 cups peeled and diced potatoes
- 3 cups chicken broth
- 1 cup heavy cream
- 1 3/4 cups shredded sharp Cheddar cheese
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/8 teaspoon ground cayenne pepper
Quick Gnocchi Marinara
By carol gorman
Don’t be intimidated by Italian gnocchi
- 1 Tbsp. olive oil
- 1 onion, chopped
- 1-1/2 cups Classico Riserva Marinara Pasta Sauce
- 1 tsp. crushed red pepper
- 1 pkg. (454 g) refrigerated gnocchi, uncooked
- 2 Tbsp. Kraft 100% Parmesan Aged Grated Cheese
- 1 Tbsp. chopped fresh parsley
Blueberry-Orange Muffins
By carol gorman
Heat oven to 375 degrees
- 2 cups all-purpose flour
- 3/4 cup plus 5 teaspoons sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon grated orange zest
- 1 cup fresh blueberries
Three Kings Bread
By carol gorman
Typically served with hot chocolate, this easy-to-make holiday bread is a Mexican tradition
- 1 pkt. (8 g) active dry yeast
- 1/4 cup warm water
- 1/4 cup granulated sugar, divided
- 6 Tbsp. whole milk, divided
- 6 Tbsp. butter, divided
- 3 cups plus 1 Tbsp. flour, divided
- 1/4 tsp. salt
- 3 eggs, divided
- 2 oz. (1/4 of 225-g pkg.) Baker's Semi-Sweet Chocolate, cut into 4 pieces
- 85 g (about 1/3 of 250-g pkg.) Philadelphia Brick Cream Cheese, divided
- 1-1/4 cups icing sugar, divided
- 1/3 cup ground almonds
- 2 Tbsp. chopped dried mixed fruit
Buffalo Chicken Rollups
By carol gorman
When I had a craving for buffalo chicken dip this was a great alternative to stuffing my face with the unhealthy mu...
- 4 boneless, skinless chicken breasts
- Salt and Pepper to taste
- 1 c. crumbled blue cheese
- 1/2 c. grated parmesan cheese
- 1/4 c. Frank's Red Hot sauce
- 2 tbsp mayonnaise
- 1 c. crushed cornflakes
Mini Chocolate Cakes
By carol gorman
Heat oven to 350 degrees F
- Ganache:
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 1 1/2 teaspoons allspice
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (1-1/2 sticks) unsalted butter, softened
- 1 1/2 cups light-brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 4 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
- 8 ounces bittersweet chocolate, chopped
- Assorted holiday decorations
Chef John's Panzanella
By carol gorman
Pour bread into a large skillet and drizzle with 1/4 cup olive oil, working in batches if necessary
- 2 cups 1/2-inch stale bread cubes, or more to taste
- 1/4 cup olive oil, or to taste
- 1/4 cup finely grated Parmigiano-Reggiano cheese, or to taste
- 1 pint cherry tomatoes, halved
- 2 tablespoons red wine vinegar, or more to taste
- 2 tablespoons extra-virgin olive oil, or more to taste
- 1/2 teaspoon minced garlic, or to taste
- 1 pinch white sugar
- salt and freshly ground black pepper to taste
- 4 leaves fresh basil, thinly sliced, or more to taste
Neapolitan Parfaits
By carol gorman
SLICE 7 of the strawberries
- 9 fresh strawberries, divided 1 Jell-O No Sugar Added Refrigerated Chocolate Pudding Snack 1 Jell-O No Sugar Added Refrigerated Vanilla Pudding Snack 2 Tbsp. Cool Whip Aerosol Whipped Topping
Gingersnap Apple Crisp
By carol gorman
Heat oven to 375 degrees
- 4 Fuji apples, peeled, cored and cut into 1/4-inch-thick slices (about 5 cups)
- 1/3 cup sweetened dried cranberries
- 2 tablespoons lemon juice
- 2 tablespoons light-brown sugar
- 2 tablespoons cornstarch
- 12 gingersnap cookies, coarsely chopped
- 1/3 cup quick-cook oats
- 2 tablespoons unsalted butter, softened
Key Lime Mousse Cups Recipe
By carol gorman
In a large bowl, beat the cream cheese, milk and juice until smooth; fold in whipped cream
- 4 ounces cream cheese, softened
- 2/3 cup sweetened condensed milk
- 1/4 cup Key lime juice
- 1/2 cup heavy whipping cream, whipped
- 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
- Fresh raspberries and lime wedges, optional