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Recipes
Steak Diane
By McLean
Trim off excess fat and cut meat into 4 equal pieces, then pound each one between plastic to an even 1/4-inch thick...
- 2 ribs eye steaks (12 oz. each)
- 1 teaspoon soy sauce
- 2 teaspoons vegetable oil
- 2 tablespoons unsalted butter
- 2 tablespoons shallots, finely minced
- 1/2 cup beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon fresh lemon juice
- Salt and pepper
- 2 tablespoons unsalted butter
- 2 teaspoons vegetable oil
Fresh Tomato Mozzarella Salad
By McLean
Place tomato and mozzarella chunks in a large bowl
- 4 medium-sized ripe tomatoes, cut into large chunks
- 1 lb. fresh mozzarella cheese, cut into 1-inch chunks
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Slow Cooker Barbecued Ribs
By McLean
No need to cook ribs, if they are lean
- OR:
- 4 lbs. spareribs or 3 lbs. country-style ribs, cut into serving pieces
- 1 (18 oz.) bottle barbecue sauce
- May add 1/2 cup honey for honey barbecued ribs
- May add 1 onion, sliced
- 1 1/2 cup vinegar
- 1 cup ketchup
- 4 tablespoons sugar
- 4 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 2 teaspoons dry mustard
- 2 teaspoons paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
Rolled Boneless Pork Loin Roast with Plum Sauce
By McLean
Remove strings from roast, trim fat
- 1 (4 lb.) rolled boneless pork loin roast
- 1/4 teaspoon garlic salt
- 1/4 teaspoon onion salt
- 1 cup water
- 3/4 cup chopped onion
- 2 tablespoons butter, melted
- 1 (10 oz.) jar red plum preserves
- 1/2 cup firmly packed brown sugar
- 1/3 cup chili sauce
- 1/4 cup soy sauce
- 2 tablespoons lemon juice
- 2 teaspoons prepared mustard
- 3 drops of hot sauce
Scalloped Potatoes, Four Cheese
By McLean
Position a rack in the upper third of the oven and preheat to 425 degrees F
- 1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
- 1/2 clove garlic
- 1/3 cup shredded mozzarella cheese
- 1/3 cup shredded asiago cheese
- 1/3 cup shredded raclette or comte cheese
- 2 pounds russet potatoes, peeled and sliced 1/8 inch thick
- Kosher salt and freshly ground pepper
- 2 cups heavy cream
- 1/4 teaspoon freshly grated nutmeg
- 4 fresh bay leaves
- 1/4 cup grated parmesan cheese
Baked Chicken and Rice
By McLean
Sprinkle chicken with paprika, salt, and black pepper
- 2 1/2 pounds assorted chicken pieces, skinned, if desired
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1 1/2 cups long-grain rice, uncooked
- 2 cloves garlic, minced
- 1 (14-ounce) can chicken broth
- 1 (14-1/2-ounce) can diced tomatoes, undrained
- 1 green bell pepper, cut into thin strips
- 1 1/2 cups frozen English peas
Yogurt Peanut Butter Banana Dog Treats
By McLean
Uses a mold
- 32 oz. Plain Yogurt
- 3 tablespoons Peanut Butter
- 1 large banana, sliced
- 1 tablespoon Honey (optional)
Mandarin Orange & Almond Salad
By McLean
Lightly saute almonds in 1 T
- 1 T. butter
- 1/2 cup sliced almonds
- 1/4 cup sugar
- 1 head red leaf lettuce - rinsed, dried and torn
- 1/4 c. green onions, chopped
- 1/4 (1/2 cup) chopped celery
- 2 (11 ounce) cans mandarin orange segments, drained
- 1/4 (1/2) cup vegetable oil
- 2 T. (1/4) cup cider vinegar
- 2 T. (1/4) cup white sugar
- 1/4 t. (1/2) almond extract (optional)
- 1/4 teaspoon salt
Pork Goulash
By McLean
In large skillet, melt butter over medium-high heat and add pork, onions, and garlic
- 2 tablespoons butter
- 2 1/2 pounds boneless single pork loin, cut into 1-inch cubes
- 2 onions, chopped
- 1 garlic clove, minced
- 2 tablespoons paprika
- 1 teaspoon dried dill
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (10 ounces) condensed beef broth, divided
- 2 tablespoons cornstarch
- 1/2 cup heavy cream
Cream Cheese Coffee Cake
By McLean
Topping: Beat butter and cream cheese at medium speed until creamy; gradually add sugar, beating well
- Topping:
- 1/2 cup butter, softened
- 1 (8 oz.) package cream cheese, softened
- 1 1/2 cups sugar
- 2 large eggs
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup flour
- 1/2 cup firmly packed brown sugar
- 1/2 cup chopped pecans
- 1/4 cup butter, melted