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Recipes
Sea Bass, Barbecued Chilean Sea Bass with Orange
By McLean
If cooking the Chilean sea bass on a charcoal grill, be sure that the fillet pieces are at least 1 1/2 inches thick...
- 1-1 1/2 pounds Chilean sea bass fillet, bones
- removed, cut into serving pieces
- 3/4 cup orange juice
- 3 Tbsp. tomato paste
- 2 Tbsp. vegetable oil
- 2 Tbsp. vinegar
- 1 Tbsp. brown sugar or honey
- 2 cloves garlic, minced or pressed
- 1 tsp. grated orange zest
- 1 tsp. ginger ground
- 1/2 tsp. dried hot red pepper flakes
Beef and Broccoli (Slow Cooker)
By McLean
1. Place beef in a crock pot
- 1 pound boneless beef chuck roast, sliced into thin strips
- 1 cup beef consumme
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 2 tablespoons cornstarch
- 2 tablespoons cooled sauce from the crock pot after being cooked
- Fresh broccoli florets (as many as desired)
- Hot cooked rice
Hunt's Sopa de Fideo con Pollo
By McLean
Heat oil in large saucepan over medium-high heat
- 2 tablespoons vegetable oil
- 7 oz. dry angel hair, uncooked
- 1 medium green pepper, seeded, chopped
- 1 small jalalpeno pepper, seeded, chopped
- 1/2 cup chopped onion
- 6 cloves garlic, finely chopped
- 1 (8 oz.) can tomato sauce
- 6 cups water
- 2 tablespoons chicken bouillon
- 2 cups shredded cooked chicken
- 1/4 teaspoon Sazon seasoning
- 2 tablespoons chopped fresh cilantro
Martha Stewart - Brown Sugar Chocolate Chip Cookies
By McLean
Preheat oven to 375 degrees
- 1 pound (4 sticks) unsalted butter, room temperature, plus more for baking sheets
- 3 cups packed light-brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 2 teaspoons baking soda
- 1 1/2 cups best-quality chocolate chips
Onion Rings
By McLean
In large bowl, combine flour, cornstarch, sugar baking powder and salt
- 2 1/2 cups flour
- 1/2 cup cornstarch
- 1/4 cup sugar
- 3 tablespoons baking powder
- 2 teaspoons salt
- 2 cups club soda
- vegetable oil for frying
Grilled Flank Steak
By McLean
Mix Worcestershire sauce, garlic and ginger in deep dish
- 1 cup Worcestershire sauce
- 1 tablespoon minced garlic
- 1 tablespoon fresh ginger
- 2 to 3 lb loin or flank steak
Swiss Steak Monterey
By McLean
Combine first 3 ingredients
- 1/3 cup flour
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 2 lbs. cubed round or sirloin steak
- 3 tablespoons vegetable oil
- 2 (8 oz.) cans tomato sauce
- 1 package dry onion soup mix
- 1 (8 oz.) container sour cream
Skillet Eggplant Julienne
By McLean
In skillet, cook the bacon until crisp
- 5 slices bacon
- 1 medium onion, chopped (1/2 cup)
- 1 medium (1 lb.) eggplant, pared and cut into 1/4-inch julienne strips
- 1 (8 oz.) can tomatoes, cut up
- 1 teaspoon sugar
- 3/4 teaspoon dried basil, crushed
- 1/2 teaspoon salt
- 2 tablespoons snipped parsley
Spanish Chicken
By McLean
In large skillet, heat oil over medium heat
- 1 tablespoon vegetable oil
- 4 boneless, skinless chicken breasts halves (1 lb. total)
- 1 onion, diced
- 1 bell pepper, diced
- 1 1/2 cups instant brown rice
- 1 cup chicken broth
- 1 (14 1/2 oz.) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
Pork Chops and Sour Cream Gravy
By McLean
Heat oil in a skillet over medium high heat
- 4 to 6 boneless pork chops
- Seasoned flour for dredging (flour, salt, pepper, dry mustard, garlic powder, etc.)
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 2 cups chicken broth
- 2 tablespoons flour
- 8 oz. sour cream