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Recipes
Almond Romaine Salad
By McLean
Cook almonds in sugar stirring constantly until sugar melts and almonds are well-coated
- Dressing:
- 1/2 cup sliced almonds
- 3 tablespoons sugar
- 1/2 head lettuce
- 1/2 head Romaine
- 1 cup chopped celery
- 2 scallions, sliced
- 1 small can Mandarin oranges, drained
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons sugar
- 2 tablespoons wine vinegar
- 1/4 cup salad oil
- 1 teaspoon parsley
- Dash of Tabasco (optional)
Potato and Cheddar-Cheese Soup
By McLean
In a large saucepan, cook the bacon over moderate heat until crisp
- 1/4 lb. sliced bacon, cut crosswise into thin strip
- 1 large onion, chopped
- 3 lbs. baking potatoes (about 6) peeled and cut into 1-inch cubes
- 4 1/2 cups water
- 1 teaspoon salt
- 6 oz. high quality cheddar, grated (about 1 1/2 cups)
- 1/4 cup chopped chives or scallion tops
Spicy Chicken Enchilada Soup
By McLean
Recipe from Community Bible Study (Mary)
- 1 jar (16 oz.) Ragu double cheddar cheese sauce
- 1 cup milk (or half and half or heavy cream)
- 4 tablespoons butter
- 1 can Ro-Tel diced tomatoes with chiles (mild)
- 2 lbs. boneless chicken breasts, cubed
- 1/2 cup chopped green onion
- 1 can (11 oz.) Mexican corn
- 1 package taco seasoning
- 1 baf Tortilla chips
- 1 can green chiles
Honey-Ginger Tenderloin
By McLean
Mix ingredients well. Marinate in refrigerator for 8 hours, turning occasionally
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 2 tablespoons brown sugar
- 1 tablespoon plus 1 teaspoon minced fresh ginger
- 1 tablespoon minced garlic
- 1 tablespoon catsup
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground cinnamon
Old-Fashioned Peanut Brittle
By McLean
Prepare large rimmed baking sheet by lining with aluminum foil and greasing foil with butter
- 2 tablespoons butter
- 1 1/2 cups sugar
- 1/2 cup light corn syrup
- 2 tablespoons water
- 1/4 teaspoon salt
- 1 1/2 cups unsalted dry-roasted peanuts
- 1 teaspoon baking soda
Oven Roasted Honey Red Potatoes
By McLean
Simply delicious , easy to make side dish! Crispy exterior, creamy interior
- 1 pound red potatoes, cut in 1 inch chunks
- 2 tablespoons diced onion
- 4 tablespoons butter, melted
- 2 tablespoons honey
- 2 teaspoons dry mustard
- Salt to taste
- Ground black pepper to taste
Stuffed Cabbage
By McLean
Preheat oven to 350 degrees F
- 1 large cabbage, cored
- 1 (28-ounce) can crushed tomatoes, not drained
- 3 tablespoons light brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 pound ground beef
- 1 cup cooked rice, cooled
- 1 small onion, chopped
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Shrimp Caesar Salad Pizza
By McLean
Preheat the oven to 375 degrees
- 1 (12-inch) prepared Italian-style pizza crust (Bobli)
- 3/4 cup creamy caesar salad dressing, divided
- 1/4 cup shredded Parmesan cheese
- 1 romaine lettuce heart, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, chopped
- 1/2 lb. cooked shrimp, tails removed
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Pork BBQ Sandwiches (Slow Cooker)
By McLean
Place roast in slow cooker
- 1 (2 1/2 lb.) pork shoulder roast
- 1 (14 oz.) bottle barbeque sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon packed brown sugar
- 1 medium onion, chopped
- Sandwich rolls or hamburger buns
Easy Oven Pot Roast
By McLean
Place roast on a large sheet of heavy-duty aluminum foil; brush with steak sauce and sprinkle with soup mix
- 3 lb. chuck roast
- 2 tablespoons steak sauce
- 2 tablespoons onion soup mix
- 1 can golden mushroom soup, undiluted