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Recipes
Chicken Francese
By McLean
Season the chicken cutlets with salt and pepper on both sides
- 4 pieces boneless, skinless chicken breast cutlet, 6 ounces each, pounded 1/2-inch thick
- Salt and pepper
- 1 cup flour
- 1 teaspoon garlic powder or granulated garlic
- 1/2 teaspoon paprika
- 3 tablespoons butter, cut into 1-tablespoon slices
- 2 large eggs
- 1/4 cup, a handful, grated Parmigiano-Reggiano
- 2 lemons, juice of 1/2 and 1 sliced
- 1/4 cup olive oil, 4 turns of the pan
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup chicken stock
- Finely chopped flat-leaf parsley, for garnish
- Crusty bread or linguine to mop juices
Roasted Chicken with Vegetables
By McLean
Stir together first 5 ingredients in small bowl
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 (3 1/2 to 4 lb.) whole chicken
- 2 carrots, coarsely chopped (about 3/4 cup)
- 2 celery ribs, coarsely chopped (about 3/4 cup)
- 1 onion, coarsely chopped
- 1 cup chicken broth
Scalloped Tomatoes (Stewed Tomatoes)
By McLean
Season the tomatoes with salt and pepper
- 4 cups stewed tomatoes
- Dash of salt and pepper
- 1 tablespoon sugar
- 1 small onion, grated
- 1 1/2 cup soft breadcrumbs
- 1/4 cup butter, melted
Spaghetti Sauce
By McLean
Put all ingredients in blender
- 1 (16 oz.) can tomatoes
- 1 (15 oz.) can tomato sauce
- 1 (6 oz.) can tomato paste
- 1/2 medium onion
- 1/4 green pepper
- 1/2 garlic clove
- 1 tablespoon sugar
- 2 teaspoons Italian Seasoning
- 2 teaspoons salt
Blonde Brickle Brownies
By McLean
Cream butter and gradually add sugars, beating at medium speed until light and fluffy
- 1/2 cup butter, softened
- 1 cup sugar
- 1/2 cup firmly packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 (6 oz.) package almond brickle chips
Caribbean Chicken Salad
By McLean
In a large bowl, combine sour cream and confectioners' sugar; mix well
- 1 cup sour cream
- 3 tablespoons confectioners' sugar
- 2 cups cooked diced chicken
- 2 firm bananas, cut into 1/2-inch-slices
- 3 celery stalks, chopped
- 1 (20 oz.) can pineapple chunks drained
- 1 (11 oz.) can mandarin oranges, drained
- 1/2 cup flaked coconut (See note)
- 1/2 cup cashew pieces
- 1/8 teaspoon black pepper
- 1 head iceberg lettuce, shredded
Chantilly Sheet Cake
By McLean
Place cake mix in large mixing bowl
- Duncan Hines White Cake Mix
- 3 large whole eggs
- 1 cup whole milk
- 1/2 cup butter, melted and cooled slightly
- 1 cup strawberry preserves
- 2 cups heavy cream
- 1 1/2 cups powdered sugar
- 8 oz. Neufchatel Cheese, at room temperature (must be at room temperature)
- 1 - 2 teaspoons vanilla
Beef Brisket, Oven (three ingredients)
By McLean
Preheat oven to 350 degree F
- 1 (4- to 4-1/2-pound) fresh brisket of beef
- 2 1/2 cups ketchup
- 3/4 cup prepared mustard
- 1 cup packed brown sugar
- 1/2 cup water
Gumdrop Cookies (Mom's Garden Club Cookbook)
By McLean
preheat oven to 350 degrees
- 1 1/2 cup gumdrops
- 1 cup butter, softened
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 3/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups quick-cooking oats
Shepherd's Pie
By McLean
Rachael Ray 30 Minute Dinner
- POTATO TOPPING:
- 2 pounds potatoes, such as russet, peeled and cubed
- 2 tablespoons sour cream or softened cream cheese
- 1 large egg yolk
- 1/2 cup cream
- Salt and freshly ground black pepper
- FILLING:
- 1 tablespoon extra-virgin olive oil
- 1 3/4 pounds ground beef and ground lamb, mixed
- 1 - 2 carrots, peeled and chopped
- 1 onion, chopped
- 2 tablespoon tomato paste
- GRAVY:
- 2 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups beef stock or broth
- 1/2 to 3/4 cup ketchup
- 4 teaspoons Worcestershire
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 teaspoon sweet paprika
- 2 tablespoons chopped fresh parsley leaves