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Recipes
Chicken Thighs, Baked Teriyaki
By McLean
Preheat oven to 425°F. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, v...
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1/2 cup sugar
- 1/2 cup soy sauce
- 1/4 cup cider vinegar
- 1 clove garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 12 chicken thighs, skinless, boneless
Peanut Butter Fingers (Cindy Timmel)
By McLean
Cream butter and sugars well
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1/3 cup peanut butter
- 1/2 teaspoon soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1 cup flour
- 1 cup quick cooking rolled oats
- 1 (6 oz.) package semi-sweet or milk chocolate bits (1 cup)
- 1/2 cup sifted confectioners' sugar
- 1/4 cup peanut butter
- 2 to 4 tablespoons milk
Carrot Cake with Cream Cheese Frosting
By McLean
1. Heat oven to 350 degrees
- Cake:
- 2 1/4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup vegetable oil
- 1/2 cup crushed pineapple or unsweetened apple sauce (can blend pineapple in blender)
- 1 cup lightly packed light brown sugar
- 1 cup white sugar
- 1 tablespoon vanilla
- 4 large eggs
- 2 1/2 cups grated carrots (about 2-3 large carrots)
- 1 cup crushed pecans or walnuts, divided (optional)
- Frosting:
- 8 oz. cream cheese, softened to room temperature
- 1/4 cup unsalted butter, softened to room temperature
- 2 cups powder sugar, plus more as needed
- 1 teaspoon vanilla
- pinch salt
Pork Chop Casserole
By McLean
Preheat oven to 350 degrees
- 1/4 cup flour
- 4 thick pork chops, rinsed and left damp
- 3 tablespoons vegetable oil
- 1 3/4 cups beef broth
- 1 can golden mushroom soup
- 1 6 oz. package long-grain and wild rice mix
- 1 cup water
Caramelized Baked Chicken Wings
By McLean
Preheat oven to 375 degrees F (190 degrees C)
- 3 pounds chicken wings
- 2 tablespoons olive oil
- 1/2 cup soy sauce
- 2 tablespoons ketchup
- 1 cup honey
- 1 clove garlic, minced
- salt and pepper to taste
French Toast
By McLean
1. Preheat a non-stick pan or skillet over medium-low heat
- 8 8 3/4-inch 1 brioche bread (cu 3/4-inch - 1 inch thick) - sub with any bread
- 6 6 6 large eggs
- 3/4 3/4 2% cup whole milk or 2%
- 1/4 1/4 1/4 cup granulated sugar
- 2 2 2 teaspoons pure vanilla extract
- 1 1 teaspoon 1 heaping teaspoon cinnamon
- Butter for griddle
- to jelly, butter, maple syrup or honey, to serve
Key Lime Pound Cake with Key Lime Cream Cheese Icing
By McLean
Preheat oven to 300°. Cover inside of 10 inch tube pan with non-stick spray
- Key Lime Cream Cheese Icing:
- 4 sticks butter, that’s 1 pound, room temperature
- 3 cups sugar
- 6 large eggs, room temperature
- 4 cups all-purpose flour
- 1/2 cup fresh key lime juice
- 1/4 cup evaporated milk, (I always keep a good number of those small, 5 ounce cans in my pantry.)
- 4 teaspoons key lime zest, minced
- 1 teaspoon vanilla
- 8 ounces cream cheese, room temperature
- 3-4 tablespoons butter, room temperature
- 4 cups confectioner’s sugar
- 1/4 cup freshly squeezed key lime juice
- 2-3 teaspoons key lime zest
- 1 teaspoon vanilla extract
Macaroni Salad
By McLean
Cook macaroni as directed and drain
- 1 (8 oz.) package elbow macaroni
- 1 cup diced, unpaired cucumber (about 1/2 cucumber)
- 1/2 cup diced green pepper (about 1/2 green pepper)
- 1/4 cup sweet pickle relish
- 1 tablespoon grated onion
- 1/2 cup mayo
- 1/2 cup sour cream
- 1/4 cup milk
- 1 1/4 teaspoon salt
- Dash of pepper
- Two hard-cooked eggs, chopped
Stroganoff Style Knife and Fork Burgers
By McLean
For the onions: heat a few inches of oil in small pot over medium-high heat
- EVOO, for frying
- 2 medium yellow onions
- Buttermilk, for coating onions – pour 2 cups in small bowl
- 3 cups flour, for dredging
- Salt and pepper
- 1/2 cup chives, finely chopped
- 2 pounds coarse ground sirloin
- 4 tablespoons Worcestershire sauce
- Lots of coarse black pepper
- Salt
- EVOO – Extra Virgin Olive Oil, for drizzling, plus 1 tablespoon
- 2 tablespoons butter
- 1/2 pound button mushrooms, very thinly sliced
- 1 large shallot, finely chopped
- 1 large clove garlic, finely chopped
- A couple of sprigs of fresh thyme, finely chopped
- 1 round tablespoon flour
- A generous splash of dry sherry or white wine
- 1 10-ounce can beef consommé
- 1/4 cup sour cream
- 4 slices good quality white bread, toasted
- 1/4 cup finely chopped parsley
Raspberry Spinach Salad with Raspberry Vinaigrette Dressing
By McLean
Remove stems from spinach
- 3 (10 oz.) packages fresh spinach
- 2 cups fresh raspberries
- 8 oz. goat cheese, crumbled
- 1 (14.4 oz.) can heart of palm, drained and sliced
- 1 medium-sized sweet yellow pepper, seeded and coarsely chopped
- 1 cup firmly packed brown sugar
- 1/2 cup raspberry vinegar
- 1 cup seedless raspberry fruit spread
- 1/4 cup diced purple onion
- 1 teaspoon minced garlic