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Recipes
Salisbury Steaks with Onion Gravy (Cubed Steak)
By McLean
Cube steaks recently grown in popularity, because they are inexpensive and they cook very quickly in a skillet
- 2 cube steaks
- 1 medium sized onion, peeled and sliced
- 2 Tbsp. all-purpose flour
- 1 tsp. Worcestershire sauce
- salt & pepper
- 1 cup beef broth (or stock)
Saucy T-Bone Steak
By McLean
Heat oil in large skillet on medium-high heat
- 2 teaspoons olive oil
- 1 onion, sliced
- 1 portobello mushroom, sliced
- 2 T-bones, 1/2 to 1 inch thick
- 1 cup beef broth
- 1/4 cup A-1 Steak Sauce
- 2 tablespoons brown sugar
- 2 tablespoons flour
- Mashed potatoes
Easter Mini Cheesecakes
By McLean
Heat oven 325. Mix graham crumbs, 2 tablespoons sugar and buter; press into the bottom of l8 paper lined muffin cu...
- 1 cup graham cracker crumbs
- 3/4 cup plus 2 tablespoons sugar, divided
- 3 tablespoons butter, melted
- 3 (8 oz.) packages cream cheese, softened
- 1 teaspoon vanilla
- 3 eggs
- 1 cup lus 1 tablespoon coconut
- 54 speckled chocolate eggs
Easy Caramel Rolls
By McLean
Preheat oven to 400. Open crescent roll dough; do not unroll
- 3 ( 8 oz.) cans refrigerated crescent rolls
- 1 cup packed light brown sugar
- 3/4 cup butter
- 1/2 cup light corn syrup
- 1 teaspoon vanilla
- 1 cup chopped pecans, toasted
Slow Cooker Hungarian Goulash
By McLean
Place meat in slow cooker
- 2 lb. round steak (3/4 inch thick), cut into 1/2-inch cubes
- 1 cup chopped onion or one sliced onion
- 1 clove garlic, minced
- 1/4 cup flour
- 2 teaspoon salt
- 1/2 cup ketchup (can add can whole tomatoes, chopped)
- 2 tablespoons Worcestershire
- 1 tablespoon brown sugar
- 2 teaspoons paprika
- 1/2 teaspoon dry mustard
- 1 cup water
- 1 1/2 cups sour cream mixed with 1/4 cup flour
Grandma's Deviled Eggs
By McLean
Place the eggs in a soup pot and add just enough water to cover them; heat to boiling
- 18 eggs
- 1/3 cup Miracle Whip
- 2 teaspoons yellow mustard (I use Durkee's)
- 1/2 teaspoon celery salt
- 1/2 teaspoon salt (I use Lawry's)
Banana Pudding Squares
By McLean
Mix wafer crumbs and margarine; press onto bottom of 13x9” dish
- 35 low-Fat NILLA Wafers, fine crush {1.25 c.}
- 1/4 cup margarine, melted
- 8 oz. low-fat cream cheese, softened
- 1/2 cup powdered sugar
- 8 oz. SF cool whip, thawed, divided
- 3 bananas, sliced
- 2 {1oz} pkg. jell-o Vanilla FF-SF Instant Pudding
- 3 cups cold fat-free milk
- 1/2 square baker’s Semi-Sweet Chocolate, grated
Shrimp Fried Rice
By McLean
In a large skillet, heat oil over high heat
- 2 tablespoons vegetable oil
- 2 cups uncooked instant rice
- 1 3/4 cups chicken broth
- 1 (10 oz.) package frozen cooked salad shrimp, thawed
- 1 cup frozen peas, thawed
- 4 scallions, thinly sliced
- 2 tablespoons soy sauce
- 1/4 teaspoon black pepper
Paradise Island Cookies (Coconut, Macadamia Nuts, Chocolate Chips)
By McLean
1. In a large mixing bowl, cream butter, sugar and brown sugar
- 1 cup Butter, softened
- 1 cup Sugar
- 1 cup Packed Light Brown Sugar
- 2 Eggs
- 2 tsp Vanilla Extract
- 2 1/2 cups All-purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/8 tsp Salt
- 2 cups Flaked Coconut
- 1 1/2 cups Milk Chocolate Chips
- 1 cup Macadamia Nuts, coarsely chopped (so that large chunks are incorporated into the cookies
Creamy Tomato Pasta
By McLean
Bring a large pot of water to boil for the pasta
- Tomato Sauce:
- 1 1/2 pounds fresh tomatoes (about 9 medium)
- 1 small onion, finely diced
- 3 garlic cloves minced
- 1/4 cup minced fresh basil
- olive oil
- Alfredo Sauce:
- (if you want to lighten it up, halve the alfredo and keep the tomato sauce the same)
- 1 tablespoon unsalted butter
- 2 teaspoons flour
- 3/4 cup whole milk
- 1/4 cup half & half
- 2 garlic cloves peeled and crushed
- 1 cup grated parmesan cheese
- 1/2 pound farfalle or other short cut pasta