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Recipes
Short Ribs
By McLean
1. In 12-inch skillet, heat oil over medium-high heat
- 2 tablespoons olive or vegetable oil
- 3 lb bone-in beef short ribs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (14.5 oz) stewed tomatoes, undrained
- 1 medium onion, chopped (1/2 cup)
- 2 tablespoons tomato paste
- 1/2 cup red wine or Progresso® beef flavored broth
- 1/2 cup Progresso® beef flavored broth (from 32-oz carton)
- 1 tablespoon Worcestershire sauce
- 1/4 cup water
- 2 tablespoons cornstarch
Creamy Chicken and Broccoli Casserole
By McLean
Heat oven to 400 degrees. Combine first 5 ingredients in 13x9-inch baking dish
- 1-1/2 lb. boneless chicken breasts, cut into bite-sized pieces
- 1 (14 oz.) frozen broccoli florets, thawed, drained
- 1-1/2 cups shredded sharp cheese
- 1 (10 oz.) tub Philadelphia savory garlic cooking cream
- 1/2 cup milk
- 24 Ritz crackers, crushed (about 1 cup)
- 1 teaspoon butter, melted
Scalloped Tomatoes with Cheese
By McLean
Combine all ingredients in a large bowl and stir well
- 1 (16 oz.) can whole tomatoes, undrained and coarsely chopped
- 1 1/2 cup plain croutons
- 4 oz. mozzarella cheese, cut into 1/2-inch cubes
- 4 oz. cheddar cheese, cut into 1/2-inch cubes
- 1 tablespoon minced onion
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Best Tomato Soup Ever
By McLean
Directions To begin, dice the onion
- 1 medium white or yellow onion
- 6 tablespoons (3/4 stick) butter
- Two 14.5-ounce cans diced tomatoes
- One 46-ounce bottle or can tomato juice
- 3 to 6 tablespoons sugar
- 1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
- Freshly ground black pepper
- 1 cup sherry, optional
- 1 1/2 cups heavy cream
- 1/4 cup chopped fresh basil
- 1/4 cup chopped flat-leaf parsley
Sweet and Sour Pork
By McLean
Make batter of eggs and flour, salt, pepper and a little milk if necessary
- 2 lbs. pork tenderloin, cut into bite-sized cubes, marinated overnight in soy sauce and any dry wine
- 2 teaspoons salt
- 2 large eggs
- 4 tablespoons flour
- Pepper
- 3/4 cup oil
- 1 1/2 teaspoon cornstarch
- 1/2 cup sugar
- 1 cup pineapple juice or chicken broth
- 2 teaspoons soy sauce
- 2 1/3 cup vinegar (or partial lemon juice)
- 1 1/2 cup chopped green peppers
- 1 1/2 cup pineapple tidbits or 4 slices canned pineapple, cut in chunks
Parmesan Baked Tomatoes
By McLean
preheat oven to 350 degrees
- 1/2 cup Italian-flavored breadcrumbs
- 3 tablespoons butter, melted
- 1/8 teaspoon black pepper
- 3 large tomatoes, each cut in half crosswise
- 1 tablespoon grated Parmesan cheese
Apple Turnovers (puff pastry)
By McLean
Combine the lemon and 4 cups water in a large bowl
- 2 tablespoons lemon juice
- 4 cups water
- 4 Granny Smith apples - peeled, cored and sliced
- 2 tablespoons butter
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 (17.25 ounce) package frozen puff pastry sheets, thawed
- 1 cup confectioners' sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Mushroom Barley Soup (Slow Cooker)
By McLean
Saute mushrooms and onions in oil
- 2 tsp olive oil
- 1 medium onion
- 1 pound portabella mushrooms, chopped
- 8 cups fat-free beef stock
- 1 cup uncooked barley, NOT minute barley
- 2 Tbsp fresh lemon juice
- 2 Tbsp Worcestershire sauce
- 1/2 tsp salt
- 1 cup fat-free half-and-half
Chicken Curry
By McLean
Sprinkle flour and salt in a bowl and dredge chicken
- 1 lb boneless chicken breast
- 1 tbs flour
- salt to taste
- 3 onions - finely chopped
- oil to cover bottom of pot
- 1 tsp paprika
- 2 tbs curry powder
- 1 cup chicken stock
- 1 8oz container of sour cream
Baked Buttermilk Chicken
By McLean
Combine first 3 ingredients
- 3/4 cup buttermilk
- 2 teaspoons chicken bouillon granules
- 1 teaspoon poultry seasoning
- 3 to 4 lbs. chicken pieces
- 1 cup flour
- 1 tablespoon paprika
- 2 teaspoons seasoned salt
- 1/4 teaspoon pepper
- 1/4 cup butter, melted