McLean's profile page
Recipes
Plum-Sauced barbecued Ribs
By McLean
Cut ribs into two- or three- rib portions
- 8 to 10 lbs. pork spareribs
- 1/2 cup chopped onion
- 2 tablespoons butter
- 1 (17 oz.) can purple plums
- 1 (6 oz.) can frozen lemonade concentrate, thawed
- 1/4 cup soy sauce
- 2 teaspoons prepared mustard
- 1 teaspoon ground ginger
- 1 teaspoon Worcestershire sauce
Bacon
By McLean
Cook bacon on a foil-lined baking sheet at 400 degrees for 15 to 20 minutes
- Bacon
Glazed Flank Steak
By McLean
In a medium bowl, combine the teriyaki marinade, onion, honey, orange juice, rosemary, sesame oil, garlic, and pepp...
- 1 cup prepared teriyaki marinade
- 1 small onion, chopped
- 1/3 cup honey
- 1/3 cup orange juice
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon sesame oil
- 1 large garlic clove, crushed
- 1/2 teaspoon black pepper
- 1 (2 lb.) beef flank steak
Mini Cheesecakes
By McLean
Easy
- 2 (8 oz.) packages cream cheese, softened
- 2/3 cup sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
- 12 vanilla wafers
- 1 cup fresh berries
Italian Pastry Squares (Zeppoli's)
By McLean
In a medium saucepan, combine the sugar, water, and butter over high heat until the butter melts
- 3/4 cup granulated sugar
- 1/2 cup water
- 1/2 cup (1 stick) butter
- 1 teaspoon vanilla extract
- 1 egg, beaten
- 3-3/4 cups flour
- Vegetable oil for frying
- 1/2 cup confectioner's sugar
Plum-Sauced barbecued Ribs
By McLean
Cut ribs into two- or three- rib portions
- 8 to 10 lbs. pork spareribs
- 1/2 cup chopped onion
- 2 tablespoons butter
- 1 (17 oz.) can purple plums
- 1 (6 oz.) can frozen lemonade concentrate, thawed
- 1/4 cup soy sauce
- 2 teaspoons prepared mustard
- 1 teaspoon ground ginger
- 1 teaspoon Worcestershire sauce
Tilapia, Creamy Parmesan Broiled Tilapia
By McLean
Place mayonnaise, yogurt and parmesan cheese in a small bowl, mix with a spoon until well combined
- 3 Tilapia fillets (3 to 6 ounces each)
- 4 teaspoons light mayonnaise
- 4 teaspoons non-fat plain yogurt
- 8 tablespoons shredded Parmesan cheese
- 4 to 8 sprigs of fresh dill
- 2 teaspoons garlic powder or garlic salt, divided
- black pepper, to taste
- non-stick cooking spray
Braised Chicken Thighs Dinner
By McLean
1. Coat 1 6-quart slow cooker with cooking spray
- 1 onion, halved lengthwise and sliced
- 4 new potatoes (about 1 pound), cut into 1/4-inch slices
- 2 cups baby carrots
- 1 1/4 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1/4 cup chicken broth
- 1/4 cup dry white wine (or chicken broth)
- 1 teaspoon minced garlic
- 1/2 teaspoon dried thyme
- 1 teaspoon paprika
- 6 bone-in, skinned (optional) chicken thighs (1-11/2 to 1-3/4 lbs.)
Crumbly Carrot Cake Bars
By McLean
Preheat oven to 350 degrees
- 2 1/2 cups flour
- 1 1/2 cups old-fashioned oats
- 1/2 cup light brown sugar
- 1 1/4 cups granulated sugar, divided
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons ground cinnamon
- 2 sticks butter, softened
- 1 1/2 cups grated carrots (2 to 3 carrots)
- 3/4 cup chopped walnuts
- 2 teaspoons vanilla extract, divided
- 2 (8 oz.) packages cream cheese, softened
- 2 eggs
Macaroni and Cheese
By McLean
Preheat oven to 375 degrees
- 8 oz. elbow macaroni, cooked
- 1 (8 oz.) package shredded sharp Cheddar cheese
- 1 can cream of mushroom soup
- 1/2 cup mayo
- 1/2 cup milk
- 1/2 cup homemade soft, coarse bread crumbs, made from French bread lightly toasted
- 1 tablespoon butter, melted