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Recipes
Cream Cheese Squares
By McLean
Cream butter and brown sugar
- 5 tablespoons butter
- 1/3 cup brown sugar
- 1 cup sifted flour
- 1 1/4 cup chopped nuts
- 1 (8 oz.) package cream cheese
- 1/2 cup sugar
- 1 egg
- 2 tablespoons milk
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla
Chicken, Wild Mushroom and Roasted-Garlic Sauté
By McLean
Marcia Kiesel, a self-described mushroom freak, uses porcini to make her delicious, earthy chicken thigh sauté wi...
- 1 large head of garlic, top fourth cut off
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 cup dried porcini mushrooms
- 3/4 cup boiling water
- 1 1/2 pounds skinless boneless chicken thighs, cut into 2-inch pieces
- Salt and freshly ground pepper
- 1/2 pound assorted mushrooms, such as stemmed shiitake, cremini and oyster, quartered
- 1 tablespoon unsalted butter, plus 2 tablespoons chilled
- 2 large shallots, thinly sliced
- 1/4 cup dry red wine
- 1/2 cup chicken stock
- 2 medium tomatoes, cut into 1-inch dice
- 1 tablespoon chopped tarragon
- Crusty bread, for serving
Potato Soup (Slow Cooker)
By McLean
Mix potatoes, onion, celery, broth and water
- Or:
- 1 32 oz. bag of frozen, southern-style diced mash brown potatoes, thawed
- 1/2 cup frozen chopped onion (from 12-oz. bag), thawed
- 1 medium stalk celery, diced (1/2 cup)
- 1 (32 oz.) carton Progresso chicken broth
- 1 cup water
- 3 tablespoons flour
- 1 cup milk
- 1 (8 oz.) bag shredded American-Cheddar cheese blend (2 cups)
- 1/4 cup real bacon pieces (from 2.8 oz. package)
- 4 medium green onions, sliced (1/4 cup)
- 3 14 oz. cans of chicken broth
- 1 can of cream of chicken soup
- 1/2 cup onion, chopped
- 1/4 tsp. ground pepper
- 1 8 oz pkg. cream cheese
- bacon, shredded cheddar cheese, green onion, sour cream for garnish
Tomato Risotto
By McLean
Melt butter in a large skillet over medium heat, about 2 minutes; add green onions and saute for about 1 minute
- 3 tablespoons butter
- 1 cup sliced green onions
- 1 1/2 cups uncooked Arborio rice or medium-grain white rice
- 1 can chicken broth
- 1 can diced tomatoes with green pepper, celery and onions
- 3/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Mini-Meatball Minestrone Soup
By McLean
In Dutch oven, combine undrained tomatoes, water, cabbage, zucchini, undrained corn, celery, onion, uncooked vermic...
- Meatballs:
- 1 (28 oz.) can tomatoes, cut up
- 4 cups water
- 2 cups shredded cabbage
- 2 small zucchini, sliced (2 cups)
- 1 (12 oz.) can whole kernel corn
- 2 stalks celery, sliced (1 cup)
- 1 medium onion, chopped (1/2 cup)
- 1/2 cup broken vermicelli
- 2 tablespoons snipped parsley
- 1 1/2 teaspoon instant beef bouillon granules
- 1 teaspoon dried oregano, crushed
- 3/4 teaspoon salt or Lawry's to taste
- 1/4 teaspoon dried basil, crushed
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
- (I added 2 cans beef broth)
- 1/4 cup milk
- 1/3 cup fine breadcrumbs
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1 lb. ground beef
Easy Monte Cristo Sandwiches
By McLean
Pre-heat oven to 375º. Lightly grease an 8-inch x 8-inch square baking dish
- 2 cups Pamela's Baking & Pancake Mix
- 1/2 cup butter
- 2/3 cup plus 2 tbsp milk
- 2 cups shredded mozzarella cheese
- 12 slices gluten-free thinly sliced ham
- 12 slices gluten-free thinly slice turkey
- 2/3 cup strawberry fruit spread
- powdered sugar for sprinkling on top
Potato Soup (Slow Cooker)
By McLean
In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy
- 4 slices bacon
- 1 1/2 cups chopped onion
- 5 cups diced peeled russet potatoes (about 5 medium)
- 1 medium stalk celery, chopped (1/2 cup)
- 1 carton (32 oz) Progresso® chicken broth (4 cups)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup all-purpose flour
- 1 1/2 cups half-and-half
- 1 bag (8 oz) shredded American and Cheddar cheese blend (2 cups)
Bolognese, Zesty
By McLean
COOK onions in dressing in large skillet on medium heat
- 1 small onion, chopped
- 1/4 cup KRAFT Zesty Italian Dressing
- 1 lb. ground beef
- 1 can (15 oz.) tomato sauce
- 1 can (14 oz.) diced tomatoes, undrained
- 2 Tbsp. PHILADELPHIA Cream Cheese
- 12 oz. spaghetti, uncooked
- 1/4 cup KRAFT Grated Parmesan Cheese
Almond Heart Napoleons
By McLean
THAW puff pastry as directed on package
- 1 package (17 1/4 ounces) frozen puff pastry sheets
- 1 1/4 cups cold half and half
- 1/2 teaspoon almond extract
- 1 package JELL-O Instant Pudding and Pie Filling, French Vanilla or Vanilla Flavor
- 1/2 cup confectioners sugar
- 2 teaspoons hot water
- 1 square BAKER'S Semi-Sweet Chocolate, melted
Soy-Glazed Fish with Sauteed Summer Squash
By McLean
Heat broiler. In a small bowl, combine the brown sugar, soy sauce and ginger; set aside
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 2 teaspoons grated fresh ginger
- 4 (6 oz.) pieces white fish fillet (such as cod or halibut)
- 2 tablespoons plus 2 teaspoon canola oil
- Kosher salt and black pepper
- 1 1/2 lbs. small zucchini and summer squash (about 4 total), thinly sliced
- 1/4 teaspoon crushed red pepper
- 1/4 cup chopped fresh mint