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Recipes
Garlic Shrimp
By McLean
Preheat grill to 300 to 350 (medium) heat
- 8 fresh Texas toast bread slices
- 5 tablespoons olive oil, divided
- 1 1/2 lbs. peeled, large raw shrimp, (20/25 count)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup butter
- 4 fresh thyme sprigs
- 2 tablespoons jarred minced garlic
- 2 tablespoons minced shallots or sweet onion
- 1/3 cup fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Garnish: lemon zest
Pumpkin Squares
By McLean
Combine eggs, oil, sugar and pumpkin until light and fluffy
- Frosting:
- 4 eggs, slightly beaten
- 1 cup oil
- 1 2/3 cups sugar
- 1 (16 oz.) can pumpkin
- 2 cups flour, sifted
- 2 teaspoons cinnamon
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 (3 oz.) package cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- 2 cups confectioners' sugar
Cherry Coffee Cake (Rosemary's)
By McLean
Combine first 4 ingredients and then cut in butter until crumbly
- Topping:
- 3/4 cup butter
- 1 1/2 cups sugar
- 3 eggs
- 1/2 teaspoon almond extract
- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1 (8 oz.) container sour cream
- 1 (21 oz.) can cherry pie filling
- 1/2 cup flour
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 cup butter
Carrot Sheet Cake (using cake mix)
By McLean
Preheat oven to 350 degrees
- or:
- 1 package carrot cake mix
- 3 large eggs
- 1/2 cup Crisco oil or Puritan oil
- 1/2 cup water
- 1 yellow cake mix
- 1 cup shredded carrot
- 1/3 cup mayo
- 2 eggs
- 1/2 cup finely chopped nuts
- 1 (8 oz.) can crushed pineapple, undrained
- Frosting:
- 1 (8 oz.) package cream cheese, softened
- 1/2 cup butter, softened
- 3/4 teaspoon vanilla
- 1 box confectioner's sugar
- 1 teaspoon milk (or enough for right consistency)
Weight Watchers Vegetable Soup
By McLean
Put garlic, vegetables, thyme and broth into a large soup pot
- 2 cloves garlic, minced
- 1 medium onion, diced
- 2 medium carrots, diced
- 1 medium sweet red pepper, diced
- 1 stalk celery, diced
- 2 cups green cabbage, shredded
- 2 cups Swiss chard, chopped
- 2 cups cauliflower, small florets
- 2 cups broccoli, small florets
- 2 teaspoons thyme, fresh, chopped
- 6 cups vegetable broth
- 2 tablespoons parsley or chives, fresh, chopped
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh lemon juice, optional
Honey Mustard Tenderloin (Roasted)
By McLean
Preheat oven to 375 degrees
- 1 1 lb. pork tenderloin
- 4 tablespoons honey
- 2 tablespoons cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Dijon-style mustard
- 1/2 teaspoon paprika
Skillet Creamy Ranch Pork Chops & Rice
By McLean
Heat the oil in a 10-inch skillet over medium-high heat
- 1 tablespoon vegetable oil
- 4 boneless pork chops, 3/4-inch thick
- 1 can (10 3/4 oz) Campbell's Condensed Cream of Mushroom Soup
- 3/4 cup milk
- 1 package (1 oz) ranch salad dressing mix
- paprika
- Ranch-Style Rice, for serving + prepared as follows: heat 2 1/4 cups water + the remaining salad dressing mix in a 3-qt saucepan over medium-high heat to a boil. Stir in 1 cup uncooked regular long-grain white rice + cook according to pkg directions.
Good Season Marinades
By McLean
Pour dressing over meat or vegetables and marinate according to the times below: Beef: 1 pounds - 4 hours to overn...
- Simple Chicken Marinade: Mix 1 envelope Good Seasons Italian as directed. Pour over chicken and cover. Refrigerate several hours to overnight. Drain. Discard dressing.
- Citrus Marinade: Mix 1 envelope dressing mix, 1/3 cup oil and 1/3 cup orange juice.
- Italian: Mix 1 envelope dressing mix, 1/3 cup oil, 1/3 cup dry white wine and 2 tablespoons lemon juice.
- Teriyaki: Mix 1 envelope dressing mix, 1/4 cup cider vinegar, 1/4 cup oil, 1/4 cup soy sauce and 2 tablespoons honey.
Chicken and Mushroom Stroganoff
By McLean
Combine first five ingredients in food processor to make parsley butter
- 4 T softened butter
- 1 t minced garlic
- 1/4 cup minced parsley
- 1/2 t salt
- 2 T sour cream
- 3 T olive oil
- 1-1/4 lb boneless skinless chicken breasts, cut into 1/2 inch x 2 inch strips
- 3/4 t salt
- 1/4 t black pepper
- 1 cup thinly sliced red onion
- 1-1/2 cups sliced mushrooms
- 3/4 cup red wine
- 1-1/2 t Worcestershire
- 1 cup beef stock
- 2 t cornstarch
- 3/4 cup sour cream
- 12 oz dry wide egg noodles
- Sour cream
- Italian parsley sprigs
Cheese and Pasta in a Pot (Slow Cooker)
By McLean
Brown ground beef in skillet
- 2 lbs. ground beef
- 1 tablespoon oil
- 2 medium onions, chopped
- 1 garlic clove, minced
- 1 (14 oz.) jar spaghetti sauce
- 1 (16 oz.) can stewed tomatoes
- 1 (4 oz.) can sliced mushrooms
- 1 (8 oz.) package dry shell macaroni, cooked al dente
- 1-1/2 pints sour cream
- 1/2 lb. provolone, sliced
- 1/2 lb. mozzarella cheese, sliced or shredded