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Recipes
Scalloped Potatoes with 4 Cheeses
By McLean
Position a rack in the upper third of the oven and preheat to 425 degrees F
- 1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
- 1/2 clove garlic
- 1/3 cup shredded mozzarella cheese
- 1/3 cup shredded asiago cheese
- 1/3 cup shredded raclette or comte cheese
- 2 pounds russet potatoes, peeled and sliced 1/8 inch thick
- Kosher salt and freshly ground pepper
- 2 cups heavy cream
- 1/4 teaspoon freshly grated nutmeg
- 4 fresh bay leaves
- 1/4 cup grated parmesan cheese
Pork Roast
By McLean
Sprinkle pork heavily with Worcestershire sauce; turn it over and sprinkle other sides heavily as well
- 1 (3 to 4 lb.) pork butt
- 1/3 cup Worcestershire sauce
- 3/4 cup packed light brown sugar
- 1/4 cup apple juice
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
Cucumber-Dill Shrimp Dip
By McLean
One serving (1/4 cup dip) equals 82 calories, 5 g fat (3 g saturated fat), 45 mg cholesterol, 158 mg sodium, 3 g ca...
- 3/4 cup light sour cream
- 4 ounces reduced-fat cream cheese, cubed
- 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
- 1/4 teaspoon salt
- 6 ounces cooked medium shrimp, peeled and deveined
- 3/4 cup diced unpeeled cucumber
- Assorted fresh vegetables or assorted crackers
Red Velvet Cake Squares
By McLean
Preheat oven to 350 degrees
- 1 package red velvet cake mix
- 1 (4-serving-size) package instant vanilla pudding and pie filling
- 1 1/2 cup milk
- 1/2 cup sour cream
- 1 (16 oz.) container cream cheese frosting
Buttermilk Cornbread
By McLean
Preheat oven to 375 degrees
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup flour
- 1/2 teaspoon salt
SHRIMP SCAMPI (FAMOUS RED LOBSTER)
By McLean
Heat skillet and add olive oil
- 1 lb medium shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 tbsps garlic, finely chopped
- 1-1/2 cups white wine, (Chardonnay)
- 1/2 fresh lemon, juice only
- 1 tsp Italian seasoning
- 1/2 cup butter, softened
- 1 tbsp parsley
- 1/2 cup grated parmesan cheese
Farmer's Market Lasagna
By McLean
Rachael Ray Magazine
- 1/2 lb. zucchini, thinly sliced on an angle
- 1 Japanese eggplant (8 oz.) thinly sliced on an angle
- 1/2 lb. yellow squash, thinly sliced on an angle
- 1 (16 oz.) container ricotta
- 1 cup grated Parmesan
- 2 eggs
- 1 bunch basil, leaves stripped and chopped (about 1/2 cup)
- 4 cups marinara sauce (from two 24-oz. jars)
- 16 lasagna noodles (from a 16-oz. box; do not use no-boil noodles)
- 1 jar (16 oz.) roasted red bell peppers, drained and quartered
- 2 lbs. mozzarella, grated (about 8 cups)
- 1 bunch Swiss chard (about 10 leaves), stems removed, leaves coarsely chopped
No Bake Eggnog Cheesecake
By McLean
In a small bowl, combine graham cracker crumbs, 1/4 cup sugar, nutmeg, and butter; mix well
- 1/4 cup graham cracker crumbs
- 1/2 cup sugar, divided
- 1/2 teaspoon ground nutmeg
- 1/4 cup butter, melted
- 1 (0.25 oz.) envelope unflavored gelatin
- 1/4 cup cold water
- 1 (8 oz.) package cream cheese, softened
- 1 cup eggnog
- 1 cup (1 1/2 pint) heavy cream
Millie's Bean Dip
By McLean
Mix refried beans with 1/3 cup sauce
- Optional:
- 2 cans refried beans
- 1/3 cup Ortega sauce
- 2 mashed avocados
- 1/3 cup cup Ortega sauce
- 1 package Ranch dressing mi
- 2 cups mayo
- 2 cups sour cream
- 1 tablespoon sugar
- Shredded cheddar cheese
- dollop of sour cream
- Jalapenos
- Black olives
- Chopped green chilies
- diced tomatoes
- lettuce
- Tostado chips, wheat thins or Fritos
Breakfast Casserole (Slow Cooker)
By McLean
Spray slow cooker. Evenly spread hash browns at the time
- 1 26 oz. bag frozen hash browns
- 12 eggs
- 1 cup milk
- 1 tablespoon ground mustard
- 1 16 oz. roll sausage
- salt and pepper
- 16 oz. bag shredded cheddar cheese