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Recipes
Pot Roast, Oven (Pioneer Women)
By McLean
This recipe is adapted from The Pioneer Woman
- 1 whole (4 To 5 Pounds) Chuck Roast
- 2 Tablespoons Olive Oil
- 2 whole Onions
- 6 whole Carrots (Up To 8 Carrots)
- 2 whole garlic cloves, peeled
- Salt To Taste
- Pepper To Taste
- 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
- 2 Tbsp. tomato paste
- 1 Tbsp. Worcestershire Sauce
- 4 cups Beef Stock
- 3 sprigs Fresh Thyme, or more to taste
- 3 sprigs Fresh Rosemary, or more to taste
Beef and Pepper Stir Fry
By McLean
Prepare brown rice as label directs
- 1 cup quick-cooking short-grain brown rice
- 12 oz. beef top round, thinly sliced across grain
- 1 tablespoons plus 1 teaspoon soy sauce
- 1 teaspoon sugar
- 2 teaspoons vegetable oil
- 3 peppers (preferably red, yellow, and orange) thinly sliced
- 2 cloves garlic, crushed
- 2 ripe tomatoes, cored, cut into 1/2-inch wedges
Duck a l'Orange
By McLean
Prepare rice mix according to package directions
- Sauce:
- 1 (6.2 oz.) fast-cooking long grain and wild rice mix
- 1 domestic duck (5 to 6 lbs.)
- 1/4 cup thawed orange juice concentrate
- 3 tablespoons honey
- 2 tablespoons butter, melted
- 2 tablespoons soy sauce
- 1/4 cup thawed orange juice concentrate
- 1 cup water
- 1 tablespoons cornstarch
- 2 tablespoons cold water
- 1/8 teaspoon salt
Creamy Chicken & Wild Rice Soup (Slow Cooker)
By McLean
Combine broth, water, carrots, celery, onions, chicken, salt, pepper and rice (along with seasoning packet) in a la...
- 4 1/2 cups chicken broth
- 2 cups water
- 2 boneless, skinless chicken breasts (I used rotisserie chicken and shredded it)
- 1 package of Rice-a-Roni long grain and wild rice
- 1/2 tsp salt (plus more to taste)
- 1/2 tsp pepper
- 1-2 cups diced carrots
- 1-2 cups diced celery
- 1 cup diced onions
Oven Barbecued Chicken
By McLean
In a 12-inch skillet, brown chicken pieces in hot oil
- 1 tablespoon salad oil
- 6 lbs. chicken pieces
- l large celery stalk, diced
- 1 medium onion, diced
- 1 cup ketchup
- 1/4 cup lemon juice (or orange juice)
- 3 tablespoons Worcestershire sauce
- 1/3 cup brown sugar
- 1 tablespoons prepared mustard
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground red pepper (optional)
Oven Roasted Red Potatoes, Garlic
By McLean
Preheat oven to 525 degrees
- 1 1/2 lbs. small red potatoes
- 1 tablespoon olive oil
- 4 teaspoons finely minced garlic
- 3/4 teaspoon coarse salt
- 1/2 teaspoon paprika
- 1/4 teaspoon freshly ground pepper
Celery Seed Salad Dressing (Aunt Adelaide's)
By McLean
Mix all ingredients in blender
- 2 cups
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/4 cup grated onion
- 2/3 cup vinegar
- 2 cups salad oil
- 1 1/2 teaspoon celery seed
Banana-Cinnamon Muffins
By McLean
Heat oven to 375°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with pape...
- Topping:
- 2/3 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 2/3 cup mashed very ripe bananas (2 small)
- 1 teaspoon vanilla
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup butter or margarine, melted
Fish and Chips
By McLean
Pour enough oil into deep-fryer to reach depth of 3 inches
- Vegetable oil (for deep frying)
- 1 cup all-purpose flour
- 1 cup beer
- 1 teaspoon salt
- 1 1/2 lbs. cod fillets (about 3/4 inch thick), cut crosswise into 1-inch-wide strips
- Malt vinegar or lemon wedges
Crockpot Bacon Ranch Chicken
By McLean
Combine bacon, garlic, ranch dressing mix, soup, and sour cream; mix well
- 4 boneless skinless chicken breasts
- 2 tbsp real bacon bits
- 1 tsp minced garlic
- 1 pkg ranch dressing mix
- 1 can cream of chicken soup
- 1 cup sour cream
- egg noodles