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Recipes
Tuna Casserole
By McLean
Cook noodles according to package directions and place in a 1 1/2 quart casserole dish
- 1 (8 oz.) package noodles
- 2 tablespoons butter
- 1 cup celery, chopped
- 1/4 cup onion, chopped
- 1 can cream of mushroom soup
- 2 tablespoons flour
- 3/4 cup milk
- 1/4 teaspoon black pepper
- 1/4 teaspoon thyme
- 1 (9 1/4 oz.) can tuna, drained and flaked
- 1 stack of round, buttery crackers, crushed
- 1/4 cup Parmesan cheese, grated
French Onion Soup
By McLean
In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat
- 5 tablespoons unsalted butter, divided
- 3 pounds Vidalia onions (about 4 medium), halved lengthwise, peeled, and thinly sliced
- 1 tablespoon vegetable oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon granulated sugar
- 1 1/2 cups dry white wine
- 6 cups homemade beef broth or store-bought low-sodium beef broth
- 10 sprigs thyme
- 2 bay leaves
- 1 baguette
- 1 garlic clove, cut in half lengthwise
- 2 teaspoons sherry, preferably Fino or Manzanilla
- 4 ounces Gruyère cheese, grated (about 1 cup)
Breakfast Egg Muffins - 3 Ways
By McLean
1. Preheat oven to 350 degrees
- Base:
- 12 large eggs
- 2 tablespoons finely chopped onion
- Salt and pepper to taste
- Tomato Spinach Mozzarella:
- 1/4 cup fresh spinach, roughly chopped
- 8 grape or cherry tomatoes, halved
- 1/4 cup shredded mozzarella cheese
- Bacon Cheddar:
- 1/4 cup cooked bacon, chopped
- 1/4 cup shredded cheddar cheese
- Garlic Mushroom pepper:
- 1/4 cup sliced brown mushrooms
- 1/4 cup red bell pepper, diced
- 1 tablespoon fresh chopped parsley
- 1/4 teaspoon garlic powder or 1/3 teaspoon minced garlic
Pork Chops with Apples and Stuffing
By McLean
HEAT oven to 375ºF. PREPARE stuffing as directed on package
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 1 can (21 oz.) apple pie filling
- 6 boneless pork chops (1-1/2 lb.), 3/4 inch thick
Chicken, Easy Baked
By McLean
My friend sent me this recipe
- 3 1/2 About 3 1/2 pounds boneless, skinless chicken
- 1 ( .7 ounce) packet of Italian dressing mix
- 1/2 cup brown sugar, packed
Peanut Brittle
By McLean
This is my first, and not last, attempt at making peanut brittle
- 1 cup white sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 1/4 cup water
- 2 cups peanuts
- 2 tablespoons butter, softened
- 1 teaspoon baking soda
- 1 tsp. pure vanilla
Pork Paprikash
By McLean
Prepare noodles as directed, drain and stir in butter, cover and set aside
- Coarse salt and pepper
- 8 oz. wide egg noodles
- 1 tablespoons butter cut into pieces
- 1 pork tenderloin (about 1 pound) excess fat and silver skin removed, halved lengthwise, then cut
- 2 tablespoons sweet paprika
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 (14 oz.) can whole peeled tomatoes in juice
- 1/2 cup sour cream
- Chopped parsley, for garnish (optional)
Grilled Teriyaki Chicken Thighs
By McLean
Place chicken in a large resealable plastic storage bag
- 8 large chicken thighs
- 1/2 cup soy sauce
- 5 scallions, chopped
- 1/4 cup lime juice
- 2 tablespoons dark brown sugar
- 1 tablespoon honey
- 1 teaspoon crushed red pepper
- 1 clove garlic, minced
Tres Leches Cake
By McLean
Preheat oven to 350 degrees
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup unsalted butter
- 1 cup white sugar
- 5 eggs
- 1/2 teaspoon vanilla extract
- 2 cups whole milk
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 1 1/2 cups heavy whipping cream
- 1 cup white sugar
- 1 teaspoon vanilla extract
Pork Loin Roast
By McLean
Mix ingredients and rub thoroughly into the roast
- Topping:
- 4 to 5 lb. pork loin roast
- 1 1/2 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon pepper
- 1 teaspoon ground mustard
- 1/2 teaspoon sage
- 1 1/4 cup applesauce
- 1/2 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves