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Recipes
Southwestern Bean Dip (Millie's Excavation Dip)
By McLean
Spread refried beans and 1/3 cup Ortega mild sauce in a 9 x 13-inch casserole
- 2 cans refried beans and 1/3 cup Oretega mild sauce (mixed in food processor)
- 2 mashed avocados and 1/3 cup Oretega mild sauce (mixed in food processor)
- 1 package Ranch dressing, 2 cups mayo, 2 cups sour cream and 1 tablespoon sugar (mixed in food processor)
- Shredded Longhorn cheese
- Fritos
Macaroni Salad
By McLean
Mix the dressing first, let it sit while preparing the other ingredients
- 1 lb. Macaroni (or other noodle)
- 1 green pepper
- 3 c. grated carrots
- 2 Tbsp. celery seeds
- 2 c. real mayo
- 1 can Eagle Brand Milk
- 1 c. vinegar
- 1/2 c. sugar
- Pinch of garlic powder
- Salt and pepper to taste
- 1 c. shredded chedder cheese
Salmon, Poached
By McLean
Preheat oven to 350 degrees
- 1 (2 lb.) fresh salmon fillet
- 1 lemon, sliced 1/2-inch thick
- 1/2 cup dry white wine
Chicken Spareribs (boneless thighs)
By McLean
In large skillet, heat oil over medium- high heat
- 1 tablespoon vegetable oil
- 2 lbs. boneless, skinless chicken thighs
- 3/4 cup plus 1 tablespoon water
- 1/4 cup soy sauce
- 1/3 cup packed light brown sugar
- 3 tablespoons ketchup
- 2 tablespoons apple cider vinegar
- 1 teaspoon chopped garlic
- 1/4 teaspoon ground ginger
- 1 tablespoon cornstarch.
Classic Chicken Paprika
By McLean
In medium bowl, toss chicken with salt and pepper
- 1-1/2 pound small boneless skinless chicken breast halves or boneless skinless chicken thighs, cut into one inch cubes
- 2 teaspoons olive oil
- 2 medium onions, thinly sliced
- 4 cloves garlic, minced
- 2 teaspoon flour
- 2 tablespoons paprika
- 1 cup chicken stock
- 1 can (14.5 oz.) petite diced tomatoes
- 1/3 cup sour cream
- Hot cooked noodles (optional)
- Chopped fresh parsley (optional)
Glazed 15-Minute Pork Chops
By McLean
Sprinkle both sides of pork chops liberally with seasoned salt
- 4 pork loin chops, 1-inch thick
- Seasoned salt
- 1 tablespoon vegetable oil
- 1/2 cup orange juice
- 1/2 cup Dijon mustard
- 2 tablespoons honey
- 2 teaspoons cornstarch
Stuffed Chicken, Spinach and Cheese
By McLean
"...Our version of the Italian classic starts with thin chicken breasts, which we stuff with a cheese-and-spinach f...
- Tomato Sauce:
- 2 tablespoons olive oil
- 1/2 sweet onion, diced
- 1 garlic clove, minced
- One 15-ounce can crushed tomatoes
- 2 tablespoons chopped basil
- Salt and freshly ground black pepper
- Stuffed Chicken:
- 2 tablespoons olive oil
- 1/2 sweet onion, thinly sliced
- 2 garlic cloves, minced
- 4 cups spinach
- Salt and freshly ground black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 6 thin chicken breast cutlets
- 2 cups seasoned bread crumbs (Italian bread crumbs with herbs and seasonings)
- 1 cup sliced fresh mozzarella cheese
- Chopped fresh basil, for garnish (about 1/4 cup)
Shrimp (or crabmeat) Dip
By McLean
Combine cream cheese, onion, lemon juice and worcestershire sauce in medium bowl
- ALTERNATIVE:
- 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 cup (12 oz.) seafood cocktail sauce (Crosse and Blackwell)
- parsley
- Crackers or veggies
- 1 1/2 lbs. cooked shrimp, peeled and deveined
- 2 (8 oz. each) containers whipped cream cheese
- 1 cup mayo
- 1 tablespoon Worcestershire sauce
- 2 teaspoons hot pepper sauce
- 2 tablespoons chopped scallion tops
Lemon Pound Cake
By McLean
Excellent!
- Cake
- 2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks (1/2 pound) unsalted butter, softened
- 2 cups granulated sugar
- 1/4 cup finely grated lemon zest
- 6 large eggs
- 1-1/2 teaspoons vanilla extract
- 1/4 cup whole milk
- 1/4 cup fresh lemon juice
- Glaze
- 1 cup + 1 tablespoon confectioners' sugar
- 2 tablespoons fresh lemon juice
Kat's 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