McLean's profile page
Recipes
Slow Cooker French Onion Soup - Sandra Lee
By McLean
Food Network - Sandra Lee
- 5 small onions, thinly sliced
- 2 cans (14 ounces) low sodium beef broth (recommended: Swanson's)
- 2 cans (10 ounces) beef consomme (recommended: Campbell's)
- 1 packet onion soup mix (recommended: Lipton's)
- 8 slices French bread, about 1 inch thick
- 1 cup shredded Gruyere
Slow Cooker Pork Chops and Mushroom Gravy
By McLean
Trim fat from chops. In a large skillet, heat oil over medium heat
- 4 4 pork loin chops, cut 3/4 inch thick (about 2 lbs.)
- 1 tablespoon 1 tablespoon cooking oil
- 1 small 1 small onion, thinly sliced
- 2 tablespoons 2 tablespoons quick-cooking tapioca
- 1 can 1 can cream of mushroom soup
- 1/2 cup 1/2 cup apple juice
- 1 1/2 teaspoons 1 1/2 teaspoons Worcestershire sauce
- 2 teaspoons 2 teaspoons snipped fresh thyme or 3/4 teaspoon dried thyme, crushed
- 1/4 teaspoon 1/4 teaspoon garlic powder
- 1 1/2 cups 1 1/2 cups sliced fresh mushrooms
Lemon Bars
By McLean
My go to lemon bars, delightful buttery crust, delicious filling! Perfect bar, simple to make!
- Cookie Base:
- 1 cup butter, melted
- 1/2 cup powdered sugar
- 2 cups flour
- Lemon filling:
- 2 cups sugar
- 1/4 cup flour
- 1 teaspoon baking powder
- pinch of salt
- 4 eggs, lightly beaten
- 1/2 cup fresh lemon juice
- 1/2 teaspoon lemon rind, freshly zested
Cheesy Chicken Risotto
By McLean
Melt two tablespoons butter in large skillet
- 6 tablespoons butter, divided
- 1 lb. boneless, skinless chicken breast halves, cut into thin strips
- 1 1/2 cups uncooked rice
- 1 clove garlic minced
- 1/4 lb. fresh mushrooms, sliced
- 3 green onions, thinly sliced
- 3 cups chicken broth
- 1 tablespoon dried basil
- 1 cup (4 oz.) Sargento Fancy Shredded Mild Cheddar Cheese
Crustless Veggie Pie
By McLean
In a large skillet, heat the oil; saute the eggplant, zucchini, and onion for 7 to 10 minutes, until vegetables are...
- 1/4 cup vegetable oil
- 1 small eggplant, peeled and cut into 1/2-inch cubes
- 2 medium-sized zucchini, cut into 1/2-inch cubes
- 1 medium-sized onion, coarsely chopped
- 4 medium-sized fresh tomatoes, peeled and chopped, or 1 (14 1/2 oz.) can whole tomatoes, drained
- 3 eggs
- 3/4 cup grated Parmesan cheese
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- 1 cup (4 oz.) mozzarella cheese, thinly sliced or shredded
Japanese Ginger Dressing
By McLean
Combine all ingredients in a blender jar or food processor and blend until smooth
- 1/2 cup peanut oil
- 1/4 cup white vinegar
- 1/4 cup water
- 2 tablespoons soy sauce
- 2 teaspoons lemon juice
- 2 tablespoons ketchup
- 2 teaspoons ground ginger
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup chopped onion
Breakfast Enchilladas (ham)
By McLean
Lightly spray 13×9-inch (3-quart) glass baking dish with cooking spray
- 2 cups finely chopped cooked ham
- 1 cup finely chopped red bell pepper
- 1/2 cup sliced green onions (8 medium)
- 2 cups shredded cheddar cheese (8 oz)
- 10 flour tortillas for burritos (8-inch)
- 6 eggs
- 2 cups half-and-half
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
Basic Chicken Salad
By McLean
Mix mayo, lemon juice, salt and pepper
- 1/2 to 1 cup mayo or salad dressing (1/4 cup light cream may be added)
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups cut-up cooked chicken (3 lbs. skinless, boneless breasts)
- 2 medium stalks celery, chopped (about 1 cup)
- 1 cup seedless green grapes or 1 (11 oz.) can mandarin oranges
- 1 (8 oz.) container of sour cream may be added
Broccoli Cheese Soup
By McLean
Note: To make my life easier, while the soup is coming together, I put the chopped broccoli in a large glass bowl, ...
- 1 can chicken broth (about 1 3/4 cups of broth)
- 1 small onion, diced
- 1/3 c. flour
- 1/4 c. butter
- Pepper to taste (I used about 1/2 teaspoon)
- 2 cups milk
- 1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
- 1/2 cup shredded swiss cheese
- 2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli
Layered Crabmeat (or Shrimp) Spread
By McLean
Combine cream cheese, onion, lemon juice and Worcestershire sauce in medium bowl
- 1 (8 oz.)package cream cheese, softened
- 1 tablespoon finely chopped onion
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 3/4 lb. crabmeat or shrimp, finely chopped
- 1 1/2 cups (12 oz.) Crosse and Blackwell cocktail sauce
- Crackers and/or fresh veggies