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Recipes
Beef and Barley Soup (Slow Cooker)
By McLean
This recipe is ever so adapted from America’s Test Kitchen Slow Cooker Revolution
- 2 Tablespoons vegetable (or olive) oil
- 1 large onion, chopped (1 cup)
- 1/4 cup tomato paste
- 1 Tablespoon minced fresh thyme (or 3/4 tsp. dried)
- 1/2 cup dry red wine
- 1 (28-oz) can crushed tomatoes or 2 cans diced tomatoes with roasted garlic, undrained
- 1 (8 oz.) can tomato sauce
- 2/3 cup whole kernel corn (from 1-pound bag)
- 3/4 cup frozen cut green beans (from 1-pound bag
- 1 (32 oz.) carton beef flavored broth
- 2 carrots, peeled and chopped medium
- 1/3 cup soy sauce
- 2/3 cup pearl barley
- 2 pounds chuck-eye roast or stew beef
- salt and pepper
- 1 1/2 cup water
- 1/4 cup minced fresh parsley
- if you like less tomato flavor, either decrease the crushed tomatoes by half or a small can of tomato sauce
Party Mulled Cider
By McLean
Pour cider into a large pot
- 1 gallon fresh apple cider
- 3 (2-inch) cinnamon sticks
- 1/4 teaspoon allspice
- 16 whole cloves
- 1/4 teaspoon ground nutmeg
- 1/2 to 1 cup light brown sugar (to taste)
Butternut Squash Soup
By McLean
In a saucepan, over medium heat, melt the butter
- 2 tablespoons unsalted butter
- 1 yellow onion, finely diced
- 2 cups chicken broth, more if needed
- 1 (17 oz.) jar butternut squash puree (Wm. Sonoma)
- Salt and pepper to taste
- Freshly grated nutmeg, to taste (I used regular)
- Finely chopped toasted hazelnuts
- 4 fresh sage leaves, finely sliced
Slow Cooker Minestrone Soup
By McLean
Rinse and drain beans. Puree beans with 1 cup of the broth in a blender
- 1/2 onion, chopped
- 1 cup carrots, chopped
- 1 celery stalk, hopped
- 2 garlic clove, minced
- 1 (28 oz.) can iced tomatoes
- 1 (15 oz.) can white beans, drained, rinsed (cannellini or navy)
- 3 cup chicken broth
- 1 oz. chunk of good Parmesan cheese rind
- 1 fresh rosemary sprig
- 2 bay leaves
- 2 tablespoons chopped fresh basil
- 1/4 cup chopped fresh Italian parsley leaves
- Salt and fresh pepper
- 1 medium zucchini, chopped
- 2 cups chopped fresh or frozen (defrosted) spinach
- 2 cups cooked small pasta like ditalini or elbows (al dente)
- extra parmesan cheese to top
Chicken Parmigiana (with Pasta)
By McLean
SAUCE: 1. Mix / Blend crushed tomatoes, tomato paste, chopped parsley, minced garlic, oregano, basil, pepper and b...
- BEST MARINARA SAUCE YET:
- 4 (14.5 ounce) cans crushed tomatoes
- 2 (6 ounce) can tomato paste
- 6 tbsp. chopped fresh parsley
- 5 cloves garlic, minced
- 2 tsp. dried oregano
- 2 tsp. dried basil
- 1/2 tsp. ground black pepper
- 2 tbsp. brown sugar
- 4 tablespoons olive oil
- 2/3 cup finely diced onion
- 1/2 cup white wine (Riesling) OR Chicken Broth
- CHICKEN:
- 3 egg whites, beaten
- 1 cup dry bread crumbs (Panko)
- 1/8 cup Parmesan Cheese
- 1/2 tbsp. Basil
- 1/2 tbsp. Oregano
- 1/2 tbsp. Garlic Powder
- 1 tsp. Onion Powder
- 1 tsp. Black Pepper
- 10 skinless, boneless chicken breast halves
- 10 ounces shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- SERVE WITH PASTA, GARLIC BREAD and SALAD
Crab Rangoon
By McLean
The one thing I can't resist is a couple of crispy on the outside, creamy on the inside crab rangoons! Sadly, it's...
- 8 oz cream cheese softened
- 4 oz imitation crab meat
- 1 medium sized onion, chopped
- 50 wonton wrappers
- oil for frying
Caesar Grilled Chicken
By McLean
Preheat grill to medium-high heat
- 4 boneless, skinless chicken breast halves
- 2/3 cup olive oil
- 1/2 teaspoon garlic powder
- 1/4 cup lemon juice
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 anchovy fillets (optional)
Rhubarb Dessert
By McLean
Place rhubarb in the pan. Sprinkle sugar and jello over rhubarb
- 6 cups rhubarb, cut into 1-inch pieces
- 1/2 cup sugar
- 1 cup water
- 1 (6 oz.) package strawberry jello
- 1 package yellow cake mix
- 1 stick butter plus 1 tablespoon
Lemon Bars
By McLean
Preheat oven to 350 degrees
- 1 cup plus 2 tablespoons flour
- 1/2 cup butter, softened
- 1/4 cup confectioners' sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 2 eggs, beaten
- 4 tablespoons fresh lemon juice
- Confectioners' sugar, for dusting
Oriental Chicken
By McLean
Marinate chicken thighs in the dark soy sauce for at least 1 hour
- 2 lbs boneless skinless chicken thighs
- 2 tablespoons garlic, minced
- 3 green onions, chopped
- 6 teaspoons ginger powder
- 1/4 cup soy sauce
- 8 tablespoons chicken broth
- 3 tablespoons oyster sauce
- 3 tablespoons rice wine
- 3 teaspoons light soy sauce
- 1 teaspoon Splenda sugar substitute
- 1 tablespoon cornstarch, dissolved in water