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Recipes
Rosa Lasagna
By McLean
Preheat oven to 375. Combine 2 containers ricotta cheese, 2 cups shredded mozzarella, 1/4 cup Parmesan cheese and ...
- 2 (15 oz.) containers ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/4 cup Parmesan cheese
- 2 eggs
- 1 jar Bertolli Tomato & Basil Sauce
- 1 jar Bertolli Alfredo Sauce
- Lasagna noodles
Minestrone
By McLean
In a large soup pot, cook meat in water with 1 tablespoon salt for one and half hours or until meat is tender
- 2 lbs. boneless chuck
- 3 quarts water
- 2 tablespoon salt
- 1 (l lb.) can Italian peeled tomatoes
- 1 small can tomato paste
- 2 packets beef broth powder
- 2 celery stalks, cut into 1-inch pieces
- 1/2 cup chopped parsley
- 1/2 teaspoon oregano
- 1/8 teaspoon pepper
- 1 clove garlic, minced
- 1 (1 lb.) can kidney beans (or chick peas)
- 1 cup cut-up zucchini
- 1 cup cut green beans
- 1 cup diced carrots
- 1 cup chopped cabbage or spinach
- 1 cup uncooked elbow macaroni
- 1 cup grated Parmesan cheese
Tempura Onion Rings
By McLean
In a large bowl of cold water, soak the onions for 10 to 15 minutes
- 2 large Vidalia or Spanish onions, cut into 1/4-inch rings
- vegetable oil for frying
- 1 1/4 cup flour
- 1/3 cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/4 cups ice water
- Ketchup or ranch dressing for dipping
Chicken Stew (Slow Cooker)
By McLean
Toss chicken with flour in slow cooker
- 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup flour
- 1 pkg (225 g) sliced fresh mushrooms
- 2 cups baby carrots
- 1 small onion, chopped
- 1 can (10 fl oz/284 ml) chicken broth
- 1 cup frozen peas, thawed, drained
- 1/2 cup (1/2 of 250g tub) Philadelphia Herb & Garlic Cream Cheese Spread
Seafood Chowder
By McLean
Place 1/2 cup milk, cream cheese and garlic in a large pot over low heat
- 1 1/2 cup milk
- 8 oz. container cream cheese
- 2 cloves garlic, minced
- 1 can cream of mushroom soup
- 1 cup green onion, chopped
- 1 cup carrot, sliced
- 1 (15 1/4 oz) can whole kernel corn, undrained
- 1 1/2 cup potato, chopped
- 1 teaspoon dried parsley
- 1/2 teaspoon pepper
- 1/2 teaspoon ground cayenne pepper
- 1/2 lb. shrimp
- 1/2 lb. bay scallop
- 1/2 lb. crabmeat
- 1/2 lb. calamari, tubes
- 6 1/2 oz. can chopped clam
Crock-Pot BBQ Beer Shredded Chicken
By McLean
Add all the ingredients, other than the chicken into the bowl of a crockpot and stir to combine
- 3 pounds boneless, skinless chicken breasts (about 6 large)
- 1 tbsp onion powder
- 1 tbsp paprika
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup beer, chicken stock, apple juice, pineapple juice, mango juice, or ....
- 4 cup barbecue sauce
Beef Top Round - Early Bird Special
By McLean
Place the beef in a large resealable plastic storage bag and place open-end up in a deep bowl
- 1 (2 to 2 1/2 pound) beef top round
- 1 can (10 1/2 ounces) condensed French onion soup
- 1 1/2 cups Burgundy or other dry red wine
- 1 tablespoon minced garlic
- 1 tablespoon sugar
- 2 teaspoons light soy sauce
- 1/4 teaspoon ground ginger
- 2 tablespoons all-purpose flour
- 1/4 cup water
Shrimp Fried Rice
By McLean
Whisk the eggs with a pinch of salt in a small bowl
- 2 large eggs
- Kosher salt
- 2 tablespoons vegetable oil
- 1 1/2 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 1/2 pound medium shrimp, peeled, deveined and cut into pieces
- 1 tablespoon minced peeled ginger
- 4 ounces fresh or frozen snow peas (thawed, if frozen), halved
- 1 cup shredded carrots
- 1 bunch scallions, chopped
- 3 cups cooked white rice
Caprese Pasta Salad
By McLean
Cook and drain your pasta according to package directions
- Basil Pesto:
- 8 oz. pasta ( Orecchiette or Cellentani) cooked as directed on the package
- 1 pint Grape Tomatoes, quartered or halved
- 1 cup (8 oz.) Fresh Mozzarella balls {or 1 ball fresh mozzarella, cubed small}
- 1 cup fresh basil
- 1 clove garlic
- 1/4 cup grated parmesan
- 2 1/2 tablespoons olive oil
- 2 teaspoons white balsamic vinegar
- Salt and Pepper to taste (about 1/4 teaspoon salt and pepper)
Philly Cheese Steak Sandwiches
By McLean
In a large skillet, heat oil over medium-high heat
- 3 tablespoons vegetable oil
- 2 large green bell peppers, cut into 1/4-inch strips
- 2 large onions, thinly sliced
- 1 1/4 lbs. beef top round, thinly sliced (see note)
- 1/2 teaspoon black pepper
- 4 hoagie rolls, split
- 1 cup Cheez Whiz, melted
- Note: The easiest way to get thinly sliced beef top round is to ask the meat cutter in the supermarket to do it for yoiu.