McLean's profile page
Recipes
Don't Peek Chicken
By McLean
Butter a 9 x 13-inch baking pan (or place 3 bacon strips on bottom of pan)
- 2 packages Uncle Ben's Wild Rice (original) (or 1 cup uncooked long-grain rice)
- 1 can chicken soup
- 1 can celery soup
- 1 envelope onion soup mix
- 1 can milk
- 1 can mushrooms (optional)
- 1 teaspoon chopped fresh parsley
- 1 teaspoon Worcestershire sauce
- 8 chicken pieces
- paprika for sprinkling
Chicken with Curried Cream Sauce (Slow Cooker)
By McLean
Brown chicken on all sides in skillet in oil
- 4 to 6 boneless, skinless chicken breasts or legs and thighs
- Oil
- Salt to taste
- Pepper to taste
- 1 can cream of chicken soup
- 1/2 cup mayo
- 1 or 2 tablespoons curry powder
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 lb. fresh or 1 (15 oz.) can, asparagus spears
- 1/2 to 1 cup shredded cheddar cheese
Breakfast Quiche (favorite)
By McLean
Beat together. Can be done the night before and refrigerated
- 2 lbs. Jimmy Dean Pork Sausage, cooked and drained
- 1 dozen eggs
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 teaspoon dry mustard
- Salt and pepper to taste
Enchiladas Casserole
By McLean
Cook ground beef in a large skillet until browned, stirring to crumble meat
- 1 lb. ground beef
- 2 cups shredded cheddar cheese, divided
- 1/4 cup sliced green onions or 1 small onion, chopped
- 1 (8 oz.) carton sour cream
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 (8 oz.) cans tomato sauce
- 1 cup water
- 2 cloves garlic, crushed
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/8 teaspoon ground cumin
- 8 (8-inch) flour tortillas
Prime Rib Roast
By McLean
Allow roast to stand at room temperature for at least 1 hour
- 1 (5 pound) standing beef rib roast
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder or 1 tablespoon minced garlic
- 1 tablespoon herbs de Provence (optional)
Beef Brisket over Garlic Parmesan Mashed Potatoes
By McLean
For the Brisket: Heat vegetable oil in a large skillet
- Beef Brisket Ingredients:
- 2 TBSP vegetable oil
- 1 3-4 lb. beef brisket
- 2 cloves garlic, peeled and roughly chopped
- 1 12 oz bottle red lager (I used Leinie’s Red)
- 4 stalks celery, cut into large pieces
- 2/3 C. brown sugar
- 1 can tomato paste
- 1/2 C. apple cider vinegar
- 1/4 C. brown mustard
- 1/3 C. Worcestershire sauce
- 1/2 tsp. paprika
- dash of coarse ground black pepper
- Garlic Parmesan Mash ingredients:
- 5-6 medium russet potatoes, peeled and cut into chunks
- 1/2 C. milk
- 2 TBSP butter or margarine
- 1 tsp garlic salt
- 1/2 C. shredded parmesan cheese
Asparagus Sauce
By McLean
Mix equal parts and season to taste
- mayo
- sour cream
- lemon juice
Porcupine Meatballs
By McLean
Pour sauce into a large skillet
- 2 (8 oz.) cans tomato sauce
- 2 tablespoons packed brown sugar
- 1 lb. extra lean ground beef
- 1/4 cup quick-cooking rice
- 1 teaspoon Worcestershire sauce
- 1 beaten egg
Spinach Calzones
By McLean
Preheat oven to 450 degrees
- 1 (15-oz.) container ricotta cheese
- 5 oz frozen spinach, thawed and well-drained
- 1 tablespoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/8 teaspoon ground nutmeg
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 lbs pizza dough
- 4 teaspoons olive oil
Banana Bread
By McLean
No need for a mixer for this recipe
- 3-4 ripe bananas
- 1/3 cup of melted butter
- 1 cup of sugar (or 1/2 brown sugar, 1/2 granulated)
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- pinch of salt
- 1 1/2 cup all-purpose flour