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Recipes
Italian Wedding Soup
By McLean
In slow cooker, combine broth, water and meatballs
- 6 (10-1/2-ounce) cans condensed chicken broth
- 4 cups water
- 1 (14 oz.) package cocktail-sized frozen meatballs
- 2 eggs, beaten
- 4 cups fresh chopped escarole or spinach
- 3/4 cup grated Parmesan cheese, plus extra for garnish
Salisbury Steaks
By McLean
Preheat oven to 350 degrees
- 1 1/2 lbs. lean ground beef
- 3 egg whites
- 2 medium-sized onions, each chopped separately
- 3/4 cup plain bread crumbs
- 1/2 cup low-fat milk
- 1 tablespoon dried Italian seasoning
- 1 teaspoon salt
- 1 can beef condensed beef broth
- 1 can cream of mushroom soup
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
Indian Chicken Curry
By McLean
Rinse chicken and cook in boiling salted water with a few celery tops
- 2 1/2 lbs. cut-up chicken or chicken breasts
- 3 tablespoons butter
- 1 tart apple
- 1 medium onion
- 1 tablespoon curry powder
- 1/3 cup raisins
- 1 cup chicken broth
- 1/2 cup coca-cola
- 3 1/2 tablespoons flour
- 1 cup coffee cream or undiluted evaporated milk
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- celery tops
- hot cooked rice
Toffee Studded Snickerdoodles
By McLean
Delicious snickerdoodle cookie studded with toffee bits!
- 1/2 cup (1 stick) butter or margarine, softened
- 1/2 cup shortening
- 1-1/3 cups sugar, divided
- 2 eggs
- 2-3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/3 cups (8-oz. pkg.) HEATH BITS 'O BRICKLE
- 2 teaspoons ground cinnamon
Toffee Almond Sandies
By McLean
In a large mixing bowl, cream butter, oil and sugars
- 1 cup butter, softened
- 1 cup vegetable oil
- 1 cup sugar
- 1 cup confectioners sugar
- 2 eggs
- 1 teaspoon almond extract
- 4 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 2 cups sliced almonds
- 1 (10 oz.) package English toffee bits or almond Brickle chips (7 1/2 oz.)
Beef and Noodle Casserole #2
By McLean
In a Dutch oven, cook beef, green pepper and onion until meat is no longer pink; drain
- 2 pounds ground beef
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 9 cups cooked wide egg noodles
- 1 pound process cheese (Velveeta)
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (11-1/2 ounces) condensed chicken with rice soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/2 cup milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
Beef BBQ for Sandwiches (Slow Cooker)
By McLean
Cut roast in half and sprinkle with 1 teaspoon salt
- 3 1/2 lb. eye of round
- 2 teaspoons salt, divided
- 2 garlic cloves, pressed
- 1 can condense beef broth, undiluted
- 1 cup ketchup
- 1/2 cup firmly packed brown sugar
- 1/2 cup lemon juice
- 3 tablespoons steak sauce
- 1 teaspoon coarse ground pepper
- 1 teaspoon Worcestershire sauce
- 12 Kaiser rolls or sandwich buns
Caprese Chicken
By McLean
Yield: 4 servings recipe note: Balsamic vinegar comes in many forms
- 4 skinless chicken breasts
- kosher salt & freshly ground black pepper
- 2 tablespoons olive oil or butter, divided
- 3 large garlic cloves, minced
- 2 pints cherry tomatoes, halved
- 10 large basil leaves, finely chopped
- 8 oz fresh buffalo mozzarella, sliced in 1/2 inch thick slices
- balsamic vinegar, to taste
Beef Brisket, BBQ
By McLean
Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl
- 2 medium shallots, minced
- 2 cloves garlic, minced
- 4 teaspoons chili powder
- 4 teaspoons smoked paprika or Hungarian paprika
- 2 teaspoons ground cinnamon
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 4 pounds first-cut brisket or flat-cut, trimmed of fat
- 1/4 cup Worcestershire sauce
- 1 14-ounce can no-salt-added diced tomatoes
- 1/4 cup packed dark brown sugar
- 1/4 cup cider vinegar
Broccoli Cheese Soup (Slow Cooker)
By McLean
Recipes
- 2 Tablespoons butter or margarine
- 1/2 onion, chopped very small
- 1 can (12 oz) evaporated milk
- 1 carton (32 oz)chicken broth (4 cups)
- 2 cups of broccoli cut small (you can use fresh or frozen)
- 1/2 teaspoon of pepper
- 1/4 teaspoon salt
- 8 oz of prepared cheese product, cut into cubes (I used Velveeta)
- 1 1/2 cups shredded extra-sharp Cheddar cheese
- 1 cup shredded Parmesan cheese