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Recipes
Eye of Round Roast, Salt Crusted
By McLean
In a large resealable plastic bag, combine oil, onion, garlic, and pepper; close tightly and shake to mix well
- 1/3 cup vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon black pepper
- 1 beef eye of the round roast (2 1/2 to 3 lbs.)
- 4 cups kosher salt
- 1 cup water
Turkey Tetrazzini
By McLean
Preheat oven to 375°F. Start heating 2 to 3 quarts of water for the pasta
- 12 oz egg noodles, spaghetti, linguini or other pasta
- 12 ounces mushrooms, sliced (about 4-5 cups)
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups of milk
- 1/4 cup cream
- 2 cups chicken broth
- 1/4 cup dry sherry or dry white wine (optional)
- 3 cups coarsely chopped cooked turkey
- 1 cup peas
- 2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)
- 1/3 cup shredded Swiss cheese
- 2 Tbsp lemon juice
- Salt and Pepper
- Chicken granules (optional)
- Ground nutmeg (optional)
- 1/3 cup fine fresh bread crumbs (or panko)
- Freshly chopped parsley for garnish (optional)
Eggplant Casserole
By McLean
Combine eggplant, water, marjoram and salt in a medium saucepan; bring to a boil over medium-high heat
- 1 large eggplant, peeled and chopped (about 6 cups)
- 1/4 cup water
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon salt
- 1/3 cup chopped fresh parsley
- 1/4 cup chopped onion
- 2 tablespoons butter
- 2 cups soft breadcrumbs (homemade)
- 2 tablespoons butter, melted
- 1 large tomato, peeled and chopped
- 1/2 cup half-and-half
- 1/4 cup freshly grated parmesan cheese
Rigatoni with Beef & Pomegranate Ragu
By McLean
In a large pot, heat 2 talons oil over medium high
- 3 tablespoons olive oil
- 1 lb. ground beef
- 2 large ribs celery, thinly sliced
- 2 large shallots, finely chopped
- 3 cloves garlic, finely chopped
- 1/4 cup tomato paste
- 4 teaspoons finely chopped fresh rosemary
- 1 3/4 cups beef stock
- 1 cup unsweetened pomegranate juice
- 16 oz. rigatoni
- 1/2 cup fresh ricotta
Five Minute Chicken
By McLean
Preheat oven to 350 degrees F
- 1 (2-1/2 to 3-pound) chicken, cut into 8 pieces
- 1 cup mayonnaise
- 1 (11-ounce) can Cheddar cheese soup
- 1 (4-ounce) can sliced or button mushrooms
- 1/2 cup dry white wine
- 1 garlic clove, crushed
- 1 tablespoon dried parsley
- 1 teaspoon curry powder
- Salt to taste
- Black pepper to taste
- Paprika for garnish
Bruschetta Pasta
By McLean
DIRECTIONS Preheat a grill/barbecue or grill pan on high heat
- 1 pound boneless, skinless chicken breasts (2 or 3)
- Salt and pepper
- 12 ounces dry angel hair pasta
- 4 large tomatoes, halved, deseeded, and cut into 1/4-inch wide pieces
- 4 cloves garlic, peeled and finely chopped
- one 2/3-ounce package fresh basil, stems removed and roughly chopped
- 2 teaspoon olive oil
- 1 teaspoon balsamic vinegar
- 1/4 cup freshly grated Parmesan cheese
Braised Short Ribs, Red Wine
By McLean
This recipe comes from Chef Hubert Keller
- 4 pounds short ribs
- Salt and pepper
- 3 tablespoons olive oil
- 2 small onions, peeled, sliced
- 2 carrots, peeled and coarsely chopped
- 2 celery stalks, chopped
- 2 inch piece fresh ginger, peeled, sliced thinly
- 2 garlic cloves, peeled and chopped
- 1 stalk lemongrass
- 1 1/2 cups red wine, pinot noir
- 1 can diced tomatoes with juice
- 2 tablespoons brown sugar
- 2 tablespoons parsley, chopped
- 3 tablespoons tomato paste
- 3 cups beef stock
- 1 sprig fresh sage
Prime Rib, Garlic & Herb-Crusted
By McLean
POUR 1/2 cup dressing over meat in large shallow glass dish
- 3/4 cup KRAFT Classic Caesar Dressing, divided
- 1 beef prime rib roast (5 lb.), 2 to 3 ribs
- 1 Tbsp. chopped fresh rosemary
- 1 Tbsp. chopped fresh thyme
- 2 cloves garlic, minced
Pumpkin Spice Roll
By McLean
What To Do: Preheat oven to 375 degrees F
- 3/4 3/4
- cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 3 eggs
- 1 cup plus 2 tablespoons confectioners' sugar, divided
- 1 (8-ounce) package cream cheese, softened
- 1/2 stick butter
- 1 teaspoon vanilla extract
Tomato and Mozzarella Tilapia Bake
By McLean
Season both sides of fish with salt and pepper
- 4-6 tilapia fillets
- 2 cans Italian seasoned diced tomatoes
- 1/2 cup zesty italian dressing
- 1/2 cup shredded mozzarella