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Recipes
Stuffed Chicken, Mozzarella
By McLean
Cut a pocket into each breast, by slicing in half, but not all the way through
- Chicken Breasts, skinless and boneless
- Mozzarella cheese, whole
- Mayonnaise
- Garlic salt
- Paprika
- Italian Style Bread crumbs
- Black Pepper
Pumpkin Spice Cake
By McLean
Mix all ingredients for cake as listed above
- Topping:
- 1 Duncan Hines Spice Cake Mix
- 2 cups canned pumpkin
- 1/2 cup brown sugar
- 1/2 cup oil
- 3 eggs
- 1/2 cup chopped nuts (optional)
- 1/2 cup sugar
- 1/2 cup flour
- 1/4 cup softened butter
- 1/2 teaspoon cinnamon
- Cream cheese Icing
Marinara Sauce
By McLean
Heat olive oil in deep pot
- 2 tablespoons olive oil
- 1 very large onion, chopped
- 2 large coves garlic, thinly sliced
- 5 cups canned plum tomatoes with their juice, pureed in a food processor
- Salt and freshly ground pepper to taste
- 2 tablespoons chopped fresh thyme, oregano and basil
Best Ever Butter Cookies
By McLean
Combine 1 cup softened butter, sugar and egg in large bowl
- 1 cup land o lakes® butter, softened
- 1 cup sugar
- 1 land o lakes® all-natural egg
- 2 tablespoons orange juice
- 1 tablespoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 3 cups powdered sugar
- 1/3 cup land o lakes® butter, softened
- 1 teaspoon vanilla
- 1 to 2 tablespoons milk
- food color, if desired
Paprika Chicken Stroganoff
By McLean
Sprinkle the chicken with 1 tablespoon paprika and 1/2 teaspoon salt
- 1 1/2 pounds skinless boneless chicken thighs, trimmed and cut into 2-inch pieces
- 2 tablespoons sweet paprika
- 3/4 teaspoon salt
- 1 tablespoon olive oil
- One 10-ounce package cremini mushrooms, thinly sliced
- 2 shallots, thinly sliced
- 2 tablespoons all-purpose flour
- 11/2 cups chicken broth
- 2 tablespoons lemon juice
- 1/2 cup plain sour cream
- 2 tablespoons chopped fresh parsley
- 4 cups hot cooked buttered noodles
Mardi Gras Jambalaya
By McLean
In a soup pot over medium heat, combine all ingredients; mix well
- 1 lb. boneless, skinless chicken breast, cut into 1-inch chunks
- 1 lb. smoked turkey sauce, cut into 1-inch slices
- 1/2 lb. shrimp, peeled and deveined
- 1 (28 oz.) can crushed tomatoes, undrained
- 1 3/4 cups chicken broth
- 1 cup uncooked long or whole-grain rice
- 1/2 cup dry white wine
- 2 green or red bell peppers, coarsely chopped
- 1 large onion, coarsely chopped
- 4 teaspoons Creole seasoning
- 1 teaspoon garlic powder
Traditional Pastitsio "Greek Lasagna"
By McLean
Saute onions in oil on medium heat for about 10 minutes, add the garlic and bay leaves and cook another 5 minutes
- Béchamel Sauce Recipe:
- 1 kilo (~2 lbs.) lean ground beef
- 3 medium white onion, chopped
- 1/4 cup EVOO
- 3 cloves of garlic, minced
- 3 bay leaves
- 1 tsp. Greek oregano
- salt and pepper
- 1 T. tomato paste
- 1 can crushed tomatoes
- 1/4 cup dry white wine
- 1-2 all spice berry
- 1/2 -1 tsp. cinnamon
- 1 pkg. pastitsio or bucantini noodles (substitute just penne would work too)
- 1/2 - 3/4 cup Kefalotyri (Ramano or another hard cheese)
- 1 stick butter (~100-125g.)
- 1 cup AP flour
- 10 cups warm whole milk
- 8 eggs, room temperature
- 1 cup grated hard cheese (vlahotyri, romano, parmesan, ect)
- salt and pepper
- 3/4 - 1 tsp. nutmeg
- More hard cheese to grate on top
Chicken and Noodle Soup (Slow Cooker)
By McLean
Add everything but the noodles and cooked chicken to the crock pot on Low for 5-6 hours, the last hour turn on High...
- 5 cups of chicken broth (boxed or can is fine)
- One 10.75 oz can cream of chicken soup
- 1/2 cup onions, chopped fine
- 1/2 cup celery, chopped fine
- 1/2 cup carrots, chopped fine
- 1/2 cup green onions, sliced
- One 15 oz can of whole kernel corn, drained
- Salt and Pepper to taste
- 1 1/2 cup Egg noodles
- 2 cups cooked chicken chopped or 2 cans canned cooked chicken
Stromboli
By McLean
Jessica Styers gave me this recipe
- 1 frozen bread dough, defrosted
- 1/4 lb. provolone cheese, thin
- 1/4 lb. salami, thin
- 1/4 lb. mortadella meat, thin
- 1/4 lb. pepperoni meat, thin
- 1/2 green pepper, minced or thinly sliced
- 1 small onion, minced or thinly sliced
- 1 small call mushroom, chopped
- 1/4 lb. pepper cheese
- 1 cup shredded mozzarella cheese
Pumpkin Pie
By McLean
Heat oven to 425 degrees. Whisk pumpkins, sweetened milk, eggs, spices and salt in medium bowl until smooth
- 1 (5 oz.) can pumpkin (about 2 cups)
- 1 (14oz.) can Eagle Brand Sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 (9-inch) unbaked pie crust