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Recipes
Slow Cooked Collard Greens
By McLean
Rinse collards thoroughly before using
- Serve with:
- 1 smoked ham hock
- 4 - 6 slices thick bacon (optional)
- 8 cup collard greens, tough ribs and stems removed, torn into thin strips
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup minced mild onion (optional)
- red wine vinegar (amount to taste) (optional)
- hot pepper sauce
Crockpot Beef Pot Roast with Gravy
By McLean
YIELD: 8 SERVINGS
- 1 pound fresh baby carrots
- 1 can (4 ounces) mushroom
- stems and pieces, drained
- 1 beef rump roast or bottom
- round roast (3 pounds)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 1 jar (12 ounces) beef gravy
- 1 can (10 3/4 ounces) condensed
- cream of mushroom soup,
- undiluted
- 1 cup water
- 1 envelope onion soup mix
Goulash
By McLean
Trim fat from meat. Cut into 1/2-inch pieces
- l lb. boneless beef top round steak
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion (1 medium)
- 2 tablespoons flour
- 1 tablespoon Hungarian paprika
- 2 cloves garlic, minced
- 3 cans chicken broth
- 1 (14.5 oz.) can diced tomatoes, drained
- 1 1/2 cups sliced carrots (3 medium)
- 2 tablespoons tomato paste
- 1 bay leaf
- 1/2 teaspoon dried marjoram, crushed
- 1/2 teaspoon caraway seeds, crushed
- 1/2 teaspoon ground black pepper
- 2 cups peeled and cubed potatoes (2 medium)
- Sour cream (optional)
Potato Pancakes
By McLean
In a food processor, process the potatoes and onions, in batches, until finely chopped
- 4 pounds baking potatoes, peeled and chunked
- 1 large onion, quartered
- 1/2 cup flour
- 1/4 cup plain bread crumbs
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 eggs, beaten
- 1/2 cup vegetable oil
Shortbread Lemon Bars
By McLean
In a food processor, combine flour, confectioners' sugar, and lemon and orange peel
- For the Bars:
- 1 1/2 cups flour
- 1/2 cup confectioners' sugar
- 1 teaspoon grated lemon peel
- 1 teaspoon grated orange peel
- 3/4 cup cold butter
- For the Filling:
- 4 eggs
- 2 cups sugar
- 1/3 cup lemon juice
- 1/4 cup flour
- 2 teaspoons grated lemon peel
- 2 teaspoons grated orange peel
- 1 teaspoon baking powder
- For the Topping:
- 2 cups (16 oz.) sour cream
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
Peach Cobbler (using cake mix)
By McLean
1.Preheat oven to 375 F. 2
- 2 15-ounce cans peach chunks in light syrup
- 1 box French Vanilla cake mix
- 1/2 cup unsalted butter
- 1 teaspoon cinnamon sugar (1/4 teaspoon cinnamon + 3/4 teaspoon sugar)
Cream Cheese Pound Cake
By McLean
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy
- 1-1/2 cups butter, softened
- 1 package (8 ounces) cream cheese, softened
- 3 cups sugar
- 6 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Confectioners' sugar, sliced fresh strawberries and whipped cream, optional
Chicken Noodle Ramen Soup
By McLean
Place a soup pot over medium heat, and coat with oil
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, cut diagonally into 1/2-inch-thick slices
- 2 ribs celery, cut in half lengthwise, then cut crosswise into 1/2-inch-thick slices
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 quart organic chicken stock
- Kosher salt
- Freshly ground black pepper
- 8 oz. instant Ramen noodles
- 1 1/2 cups shredded, cooked chicken
- 1 handful fresh flat-leaf parsley, finely chopped
Chicken Rigitoni (Macaroni Grill Favorite)
By McLean
Grill Chicken to get the best flavor
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 grilled chopped chicken breasts
- salt and pepper
- 1 teaspoon sugar
- 1 large onion sliced
- 8 oz of sliced mushrooms
- 2 garlic cloves chopped
- 1/2 cup white wine
- 20 ounces heavy cream (or half/half for a lighter version)
- 1 box (24 ounces) rigatoni pasta (pre-cooked)
- 1 1/2 cup freshly grated Parmesan cheese
Peanut Brittle
By McLean
This is my first, and not last, attempt at making peanut brittle
- 1 cup white sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 1/4 cup water
- 2 cups peanuts
- 2 tablespoons butter, softened
- 1 teaspoon baking soda
- 1 tsp. pure vanilla