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Recipes
BULL'S-EYE Wildfire Pulled Pork
By carol gorman
Place meat in slow cooker
- 1 boneless pork shoulder (3 lb./1.4 kg) Save-A-Lot — 1 lb For $1.29 until 12/05
- 1 bottle (425 mL) Bull's-Eye Old West Hickory Barbecue Sauce
- 1/2 cup packed brown sugar
- 4 tsp. hot pepper sauce
- 1/2 tsp. paprika
Grilled fruit salad with cinnamon cream
By carol gorman
In a small bowl, stir sour cream with vanilla, honey and cinnamon
- 1 cup (250 mL) sour cream, regular or light
- 1 tsp (5 mL) vanilla
- 1 tsp (5 mL) liquid honey
- 1/2 tsp (1 mL) cinnamon or 1/4 tsp (1 mL) ground ginger
- 1/2 pineapple
- 1 mango
- 2 to 3 bananas
- 2 tbsp (30 mL) butter, melted
- 1/2 tsp (2 mL) ground cinnamon or 1/4 tsp (1 mL) ground ginger
- 2 cup (500 mL) strawberries
Baked Escargot in Mushroom Caps
By carol gorman
Directions Preheat oven to 375 degrees
- 24 escargot
- 24 mushrooms, stems removed
- 1 ⁄4 cup butter, melted
- 1 tablespoon butter
- 1 tablespoon shallot, minced
- 1 garlic clove, minced
- 2 tablespoons fresh flat leaf parsley, chopped very fine
- 1 ⁄2 cup parmesan cheese, grated very fine
- 1 ⁄2 cup aged gruyere cheese, grated very fine
- fresh nutmeg
- 1 baguette
Spatchcock Chicken
By carol gorman
Preheat oven to 450 degrees F (230 degrees C)
- 2 (3 1/2) pound whole chickens, wingtips removed
- 2 teaspoons salt
- 1 teaspoon dried tarragon
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
- 4 teaspoons olive oil
- 2 lemons, thinly sliced and seeded
Layered Mexican Bake
By carol gorman
What's not to like about this cheesy layered tortilla dish with ground beef and salsa? Read MoreRead Less
- 3/4 lb. (340 g) extra-lean ground beef
- 1 onion, chopped
- 1 green pepper, chopped
- 2 tsp. chili powder
- 1-1/4 cups salsa
- 2 cups frozen corn
- 3 large whole wheat tortillas
- 1/2 cup fat-free sour cream
- 3/4 cup Cracker Barrel Shredded Light Tex Mex Cheese, divided
Mini Omelette Cups
By carol gorman
These cute Mini Omelette Cups are a great addition to a weekend brunch
- 12 slices deli Black Forest ham (1/2 lb./225 g)
- 1 pkg. (300 g) frozen chopped spinach, thawed, drained and squeezed dry
- 3/4 cup each finely chopped onions and red peppers
- 1 cup Cracker Barrel Shredded Mozza-Cheddar Cheese
- 6 eggs
- 1/4 cup Miracle Whip Original Spread
Grilled Greek Chicken Kabobs
By carol gorman
Make It!MIX dressing and mayo; pour over chicken in shallow dish
- kraftWhat You Need!1/2 cup KRAFT Greek Vinaigrette Dressing 2 Tbsp. KRAFT Real Mayo Mayonnaise 1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces 1 red onion, cut into small wedges 1
Roasted Cornish Hen and Grapes
By carol gorman
If you like, you can easily substitute four bone-in, skin-on chicken breasts (10 to 12 ounces each) for the Cornish...
- 1 1/2 pounds mixed red and green seedless grapes
- 8 shallots, root end intact, halved if large
- 6 sprigs thyme, plus leaves for hens
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 4 Cornish game hens (1 to 1 1/4 pounds each)
Savoury Garlic Scalloped Potatoes
By carol gorman
HEAT oven to 350ºF. WHISK Cooking Creme, milk and pepper until well blended
- 1 tub (270 g) Philadelphia Savoury Garlic Cooking Creme
- 1 cup milk
- 1/8 tsp. ground black pepper
- 3 lb. (1.4 kg) baking potatoes (about 6), peeled, very thinly sliced
- 2/3 cup Kraft 100% Parmesan Shredded Cheese
Melon Salad with Sweet Sesame Dressing
By carol gorman
In small saucepan combine sugar, vinegar, salt, and ginger
- ingredients
- 1/3 1/3
- cup sugar
- 3 3
- Tbsp. champagne vinegar or white wine vinegar
- 1/2 1/2
- tsp. kosher salt or salt
- 1/2 1/2
- tsp. ground ginger
- 3 3
- Tbsp. vegetable oil
- 3 3
- Tbsp. extra-virgin olive oil
- 1-1/2 1-1/2
- tsp. sesame seeds, toasted
- 1/2 1/2
- tsp. toasted sesame oil
- Dash cayenne pepper
- 2 2
- cups cut up seedless watermelon
- 2 2
- cups cut up cantaloupe
- 2 2
- cups cut up honeydew
- 1 1
- cup sliced English cucumber
- Lettuce leaves
- Crisp cooked bacon, drained and crumbled (optional)