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Recipes
Layered Chicken Salad with Fresh Strawberries
By McLean
In deep 3-quart salad bowl, place half of the lettuce
- 7 cups torn romaine lettuce (from 1 head)
- 2 packages (9 oz. each) fully cooked chicken breast strips
- 1 cup crumbled Gorgonzola cheese (about 4 oz.)
- 1 cup pecan halves (4 oz.)
- 1 quart fresh strawberries, quartered (3 cups)
- 1/3 cup olive or vegetable oil
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely chopped
Chicken Bruschetta Pasta
By McLean
DIRECTIONS Preheat a grill/barbecue or grill pan on high heat
- 1 pound boneless, skinless chicken breasts (2 or 3)
- Salt and pepper
- 12 ounces dry angel hair pasta
- 4 large tomatoes, halved, deseeded, and cut into 1/4-inch wide pieces
- 4 cloves garlic, peeled and finely chopped
- one 2/3-ounce package fresh basil, stems removed and roughly chopped
- 2 teaspoon olive oil
- 1 teaspoon balsamic vinegar
- 1/4 cup freshly grated Parmesan cheese
Turkey Salad
By McLean
Prepare turkey breast until cooked through and set aside to cool, then chop into medium pieces
- 2 cups oven-roasted turkey, chopped
- 1/2 cup celery, medium dice
- 1 cup Granny Smith Apple, diced
- 1 cup Almond Accents honey roasted sliced almonds
- 2 tablespoon parsley, chopped
- 1/2 cup dried cherries or can berries
- 1 1/4 cup Marie's Ranch Dressing
- 8 cup mixed salad green
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
New York Cheesecake
By McLean
Preheat oven to 400 degrees F
- 1 (18-ounce) package refrigerated sugar cookie dough, cut into 1/2-inch slices
- 4 (8-ounce) packages cream cheese, softened
- 1 1/4 cups sugar
- 2 eggs
- 1/2 cup sour cream
- 3/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 2 tablespoon lemon juice
Lemon Bars
By McLean
Preheat oven to 350. Mix together melted butter, powdered sugar, and flour till well blended
- Cookie Base:
- 1 cup butter, melted
- 1/2 cup powdered sugar
- 2 cups flour
- Lemon filling:
- 2 cups sugar
- 4 tablespoons flour
- 1/2 teaspoon baking powder
- 4 eggs
- 6 tablespoons fresh lemon juice
- 1/2 teaspoon lemon rind, freshly zested
French Onion Soup (Slow Cooker)
By McLean
Place onion and butter in a slow cooker and cook on low 12 - 24 hours until the onions are deep golden brown and ve...
- 6 Vadalia onions (approximately 2 1/2 lbs.), about 3 - 4 inches in diameter, stem and root ends sliced off, peeled and left whole
- 1 stick of butter
- 3-4 cups caramelized onions (from above)
- 6 cups beef broth
- Salt and pepper to taste
- 6 toasted rounds of French bread
- 1 cup freshly grated Parmesan cheese
Coconut Cake
By McLean
Preheat oven to 350. Coat two 9-inch cake pans with nonstick cooking spray
- 1 package white cake mix
- 1 cup water
- 1/2 cup coconut milk, divided
- 1/4 cup vegetable oil
- 2 eggs
- 1 (12 oz.) container frozen whipped topping, thawed
- 1 (6 oz.) package frozen grated coconut, thawed
Chicken Parmesan
By McLean
Preheat oven to 425. Coat an 8-inch square baking dish with cooking spray
- 4 boneless, skinless chicken breast halves (or boneless thighs)
- 2 (14 oz.) cans Italian-style stewed tomatoes
- 2 tablespoons cornstarch
- 1/2 teaspoon dried oregano
- 1/4 cup grated Parmesan cheese
Shrimp Salad
By McLean
Peel and devein shrimp; cut in half
- 1 pound fresh shrimp, cooked
- 1/2 cup favorite brand mayonnaise
- 1/3 cup freshly chopped celery
- 2 teaspoons OLD BAY SEASONING
- 2 teaspoons fresh or bottled lemon juice
- 1/4 teaspoon Worcestershire Sauce
Shrimp Tempura
By McLean
Dry shrimp in paper towels
- 1 teaspoon ground ginger
- 14 to 16 large shrimp
- 1 cup ice cold water
- 4 eggs
- 2 cups sifted flour
- vegetable oil for deep-frying