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Recipes
Honey Garlic Salmon
By McLean
1. Arrange oven shelf to the middle of your oven
- 4 wild caught salmon fillets about 1/2 lb., skin off or on
- Salt and pepper, to taste
- 1/2 teaspoon paprika
- 2 tablespoons butter
- 4 cloves garlic, finely chopped or minced
- 4 tablespoons honey
- 1 tablespoon water
- 2 tablespoons soy sauce
- 1 tablespoon fresh squeezed lemon juice (plus extra to serve)
Zucchini Squares
By McLean
Preheat oven to 375. Coat an 8-inch square baking dish with cooking spray
- 4 eggs
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped onion
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder (or chopped fresh garlic)
- 1 tablespoon chopped fresh parsley
- 1/2 cup vegetable oil
- 1/2 cup flour
- 1 cup biscuit baking mix
- 2 cups grated zucchini
Grape-Yogurt Salad
By McLean
Combine yogurt and cream cheese; stir in grapes
- 2 (5.3 oz.) containers Greek yogurt with honey
- 1/2 cup whipped cream cheese
- 6 cups red or green seedless grapes (2 lbs.)
- 1/4 cup brown sugar
- 1/4 cup chopped pecans (or walnuts)
Oriental Chicken
By McLean
Marinate chicken thighs in the dark soy sauce for at least 1 hour
- 2 lbs boneless skinless chicken thighs
- 2 tablespoons garlic, minced
- 3 green onions, chopped
- 6 teaspoons ginger powder
- 1/4 cup soy sauce
- 8 tablespoons chicken broth
- 3 tablespoons oyster sauce
- 3 tablespoons rice wine
- 3 teaspoons light soy sauce
- 1 teaspoon Splenda sugar substitute
- 1 tablespoon cornstarch, dissolved in water
Chicken and Broccoli Alfredo
By McLean
Prepare linguine according to package directions
- 1/2 of a 1 lb. pkg. linguine
- 1 cup fresh or frozen broccoli florets
- 2 tablespoons butter
- 1 1/4 lb. skinless, boneless chicken breast halves cut into 1 1/2 inch pieces
- Can of cream of mushroom soup
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- Ground black pepper to taste
Bearnaise Sauce
By McLean
Heat butter in a small saucepan over moderately low heat (about 225 degrees) until bubbling hot
- 1 cup butter
- 6 egg yolks
- 1/4 cup lemon juice
- 1/4 teaspoon salt
- Dash of cayenne pepper (optional)
- 1 teaspoon dried parsley leaves
- 2 tablespoons dry white wine
French Style Blue Cheese
By McLean
Blend in blender on low until blue cheese and onion are chopped
- 1 cup salad oil
- 3 tablespoons lemon juice or vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 4 oz. blue cheese, crumbled (1/2 cup)
- 2 teaspoons paprika
- 1 slice onion
Barb Power's Bundt Coffee Cake
By McLean
Blend cake ingredients together and beat for 2 minutes
- Filling:
- 1 package Duncan Hines butter cake mix (yellow)
- 1 cup sour cream
- 1/2 cup Crisco oil
- 1/4 cup sugar
- 1/4 cup water
- 4 eggs
- 1 cup chopped pecans
- 2 tablespoons brown sugar
- 2 teaspoons cinnamon
- Topping:
- 1 cup confectioners' sugar
- 2 teaspoons milk
- 1 teaspoon vanilla
Salisbury Steaks with Mushroom Gravy
By McLean
Saute half of the chopped onion in 1 tablespoons oil in a medium skillet over medium-high heat until tender
- 1 large onion, chopped and divided (about 2 cups)
- 3 tablespoons vegetable oil, divided
- 1 garlic clove, minced
- 2 lbs. ground beef
- 2 large eggs, lightly beaten
- 1/4 cup fine, dry breadcrumbs
- 2 teaspoons prepared mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 1 tablespoon beef powder
- 1 (8 oz.) package sliced fresh mushrooms
- 3 tablespoons flour
- 1/2 cup dry red wine
- 1 1/2 cups beef broth
Old-Fashioned Soft Pumpkin Cookies
By McLean
Combine flour, baking soda baking powder, cinnamon nutmeg and salt in medium bowl
- Glaze:
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter (1 stick), softened
- 1 cup Libby's 100% Pure Pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups sifted powdered sugar
- 3 tablespoons milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla