McLean's profile page
Recipes
Beef Tenderloin Stroganoff
By McLean
Sprinkle meat heavily with salt and pepper and let marinate for at least two hours
- 2 lbs. tenderloin, cut into strips (2 x 1/2 inch)
- Salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon flour
- 2 cups beef stock
- 2 teaspoons prepared mustard
- 1 package onion soup mix
- 1 cup sliced mushrooms, sauteed
- 1 cup sour cream
Potatoes (Slow Cooker)
By McLean
Place hashbrowns in large bowl, stir in all remaining ingredients (save some of cheddar cheese to sprinkle on top l...
- 2 pounds bag frozen hash browns
- 16 ounces sour cream
- 10 ounces shredded cheddar
- 4 ounces Monterey Jack cheese
- 1 stick or 1/2 cup butter or margarine
- 1/2 cup chopped onions
- 1 can cream of chicken soup
Asiago Mushroom Chicken
By McLean
Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thick...
- seasoned flour:
- 1 lb boneless skinless chicken breast (about 2 large)
- 2 cups mushrooms, cut in half
- 1 clove garlic, minced
- 3 springs fresh thyme
- 1 1/2 cups dry white wine
- 1/2 cup seasoned flour
- 2 tbs butter
- 2 tbs olive oil
- 1/2 cup heavy cream
- 1/4-1/2 cup shredded asiago cheese
- 1/2 tsp salt (or to taste)
- 1/4 tsp pepper (or to taste)
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
Onion Cream Cheese Dip
By McLean
Mix together and put into a 2 quart souffle type dish
- 3 to 4 cups chopped sweet onion (squeeze out water on paper towel)
- 3 (8 oz.) packages cream cheese, softened
- 2 cups parmesan cheese
- 1/2 cup mayo
Chicken and Stuffing Casserole
By McLean
Preheat oven to 350 degrees
- 1 (8 oz.) package herb-seasoned stuffing mix, divided
- 3 cups coarsely chopped cooked rotisserie chicken
- 2 cans cream of celery soup (or cream of chicken)
- 1 3/4 cups chicken broth
- 1/2 cup butter, melted
Pork Roast (Slow Cooker)
By McLean
Cut roast in half and place in slow cooker
- 1 3 lb. boneless pork roast
- 1 (8 oz.) can tomato sauce
- 3/4 cup soy sauce
- 1/2 cup sugar
- 2 teaspoons ground mustard
Chicken ala King
By McLean
Rinse chicken and place in 6-quart Dutch oven
- Sauce:
- 4 lbs. chicken parts
- 5 cups water
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 medium onion (washed)
- 1 medium carrot (washed)
- 3 sprigs parsley
- 1/4 cup butter (4 tablespoons)
- 1/4 cup julienne strips of green pepper
- 1 tablespoon chopped onion
- 1/2 lb. fresh mushrooms (thickly sliced)
- 1/4 cup flour
- 1 teaspoon salt
- 2 cups broth (reserved from cooking chicken)
- 1 cup half-and-half or light cream
- 2 tablespoons lemon juice
- 2 egg yolks
- 1 (4 oz.) jar whole pimientos (cut into strips)
Pineapple Upside Down Cake (Duncan Hines)
By McLean
Preheat oven to 350°F. TOPPING: Melt butter over low heat in 12" cast-iron skillet or skillet with oven-proof ...
- Topping:
- 1/2 cup butter
- 1 cup firmly packed brown sugar
- 1 {20oz} can pineapple slices
- Maraschino cherries
- Cake:
- 1 Duncan Hines Moist Deluxe Pineapple Supreme Cake Mix
- 1 {3.4oz} vanilla instant pudding and pie filling
- 4 large eggs
- 1 cup water
- 1/2 cup oil
Vegetarian Minestrone
By McLean
Saute the first four ingredients in a large pot in olive oil until tender crisp
- 1 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onion
- 3 chopped cloves of garlic
- 1/2 teaspoon crushed thyme
- 1/2 teaspoon oregano
- 1 (16 oz.) can diced tomatoes and 5 cans of water
- 1 medium zucchini, diced
- 1 cup chopped spinach (or 1/2 pkg. frozen)
- 1 (16 oz.) can kidney beans, drained
- Salt and pepper to taste
Corn Chowder
By McLean
Cut bacon into one-inch pieces
- 1 lb. bacon
- 4 cups diced potatoes
- 2 cups chopped onions
- 2 cups chopped celery (optional)
- 2 cups sour cream
- 2 1/2 cups milk or half-and-half
- 2 cans cream of chicken soup
- 2 (15 1/2 oz.) cans corn, undrained