McLean's profile page
Recipes
Brownie Trifle
By McLean
Make the brownies according to box directions
- 1 (18.3 oz.) box brownie mix and ingredients necessary to make the brownies
- 2 (8 oz.) containers Cool Whip
- 2 (3.9oz.) boxes chocolate pudding
- 1/2 cup water
- 2 (14 oz.) cans sweetened condensed milk
Hoisin Barbecue Chicken Sliders
By McLean
Combine hoisin sauce, barbecue sauce, tapioca, sugar, soy sauce, pepper flakes in slow cooker; mix well
- 2/3 cup hoisin sauce
- 1/3 cup barbeque sauce
- 3 tablespoons quick-cooking tapioca
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1/4 teaspoon red pepper flakes
- 12 boneless, skinless chicken thighs (3 to 3 1/2 lbs.)
- 16 dinner rolls or Hawaiian sweet rolls, split
- 1/2 medium red onion, finely chopped
- Sliced piclkes (optional)
Slow Cooker Lasagna
By McLean
Cook beef, onion and garlic until browned
- 1 lb. ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (29 oz.) can tomato sauce
- 1 cup water
- 1 (6 oz.) can tomato paste
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 (8 oz.) package lasagna noodles, uncooked
- 4 cups (16 oz.) shredded mozzarella cheese
- 1-1/2 cups (12 oz.) small curd cottage cheese
- 1/2 cup grated Parmesan cheese
Manicotti with Spinach in Creamy Tomato Sauce
By McLean
Preheat oven to 375 degrees
- Prep: 30 minutes
- Total: 65 minutes
- Ingredients
- Serves 4
- Coarse salt and ground pepper
- 8 manicotti shells (from an 8-ounce package)
- 1 teaspoon extra-virgin olive oil
- 1 container (15 ounces) part-skim ricotta cheese
- 1 cup finely grated Parmesan (2 ounces)
- 1 teaspoon finely grated lemon zest
- 1 package (10 ounces) frozen spinach, thawed and squeezed dry
- 2 cups prepared marinara sauce
- 1/4 teaspoon dried oregano
- 2 tablespoons heavy cream
Ground Beef Sirloin Soup
By McLean
In Dutch oven cook meat, onion, and celery over medium-high heat until meat is brown, using a wooden spoon to break...
- 1 1/2 lbs. ground beef sirloin
- 1 cup chopped onion (1 large)
- 1 cup sliced celery (2 stalks)
- 2 cans beef broth
- 1 28-oz can diced tomatoes, undrained
- 1 10 oz. package frozen mixed vegetables
- 2 tablespoons steak sauce
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup flour
Spiced Apple Butter
By McLean
Combine all ingredients in slow cooker
- 8 large Granny Smith apples, peeled and cut into 1/2-inch cubes (about 10 cups)
- 1/2 cup apple cider
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
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 pound 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 black pepper
Peach Bundt Cake
By McLean
Preheat oven to 350 degrees
- 1 box of white cake mix
- 2 small boxes of instant vanilla pudding
- 1/2 cup of oil
- 1 1/4 cups water
- 4 eggs
- 1 cup chopped fresh or frozen (thaw them out completely first) peaches
- 2 cups powdered sugar
- 2-3 tablespoons of milk
- 1/2 teaspoon almond extract
Linguine with Tomato Parmesan Sauce
By McLean
Melt the butter in a large sauté pan and add the shallot and garlic
- 2 pounds fresh linguine, cooked until al dente and drained
- 8 tablespoons butter
- 1/2 cup shallots, minced
- 2 cloves garlic, minced
- 4 cups heavy cream
- 4 large tomatoes, peeled, seeded and diced into 1/4" dice
- 1 bunch green onions, chopped
- 1 cup finely grated Parmagiano Reggiano cheese
- Salt and pepper to taste
Baked Reuben
By McLean
Preheat oven to 400 degrees
- 1 loaf (12 oz.) French bread, unsliced
- 12 oz. sliced corned beef
- 1 can (14.4 oz.) sauerkraut, well drained
- 1 (8 oz) bottle Russian or Thousand Island dressing (1 C)
- 1 (6 oz.) package sliced Swiss cheese