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Recipes
Sukiyaki
By McLean
Cut meat and vegetables, except spinach, into thin slices and arrange decoratively on a plate
- 4 tablespoons oil
- 2 lbs. boneless sirloin steak
- 1 large onion
- 4 stalks celery
- 1/2 lb. mushrooms
- 6 scallions
- 1 (5 oz.) can water chestnuts and/or bamboo shoots
- 1 cup hot water
- 2 teaspoons instant beef bouillon
- 2 tablespoons sugar
- 6 tablespoons soy sauce
- 1/2 lb. fresh spinach leaves, cleaned and coarsely torn
Pork and Cabbage (Slow Cooker)
By McLean
In a 5-quart slow cooker, combine cabbage, apples, onion, brown sugar, apple cider vinegar, apple juice, and 1/2 te...
- 4 cups shredded cabbage
- 2 apples, coarsely chopped
- 1 small onion, chopped
- 1/2 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/2 cup apple juice
- 1 teaspoon salt, divided
- 3 pounds boneless pork butt bottom roast
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
Ultimate Scalloped Potatoes
By McLean
Preheat oven to 400 degrees
- 2 lbs. potatoes, unpeeled, thinly sliced
- Salt for sprinkling
- Black pepper for sprinkling
- 10 tablespoons flour
- 10 tablespoons Parmesan cheese
- 5 tablespoons butter
- 2 1/2 cups half-and-half or milk
Macaroni & Cheese, Velveeta
By McLean
Heat oven to 350 degrees. Melt 3 tablespoons butter in medium saucepan on medium heat
- 1/4 cup butter
- 1/4 cup flour
- 1 cup flour
- 1 cup milk
- 1/2 lb. (8 oz.) Velveeta, cut into 1/2 inch cubes
- 2 cups elbow macaroni, cooked
- 1/2 cup shredded cheddar cheese
- 6 Ritz crackers, crushed (about 1/4 cup)
Lasagna (Slow Cooker)
By McLean
Combine ground beef and Italian seasoning
- 1 lb. ground beef, browned and drained
- 1 t. Italian seasoning
- 8 lasagna noodles, uncooked and broken into thirds
- 28-oz. jar spaghetti sauce
- 1/3 c. water
- 4-oz. can sliced mushrooms, drained
- 15-oz. container ricotta cheese
- 8-oz. pkg. shredded mozzarella cheese
- Garnish: shredded Parmesan cheese
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
Pumpkin Lust Cake
By McLean
For the crust: 1. Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish
- 1 stick butter, melted
- 1 cup flour
- 1 cup chopped pecans
- 2 tbs sugar
- 1 (8oz) package of cream cheese, softened
- 1 cup powdered sugar
- 2 (8 oz) containers cool whip (or one 16 oz container)
- 2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
- 3 cup cold milk
- Nutmeg for sprinkling
Coca-Cola Poke Cake
By McLean
This is very good! Made it for my Journey group ladies and they loved it!
- Cake:
- 2 cups flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1/4 cocoa powder
- 1/2 cup butter at room temp
- 1/2 cup oil
- 2 cups sugar
- 1 tsp vanilla
- 2 eggs
- 1/2 cup coke
- Glaze:
- 4 cups powdered sugar
- 1/4 cups cocoa powder
- 1/2 cup butter
- 1/2 cups coke
Browned Butter Honey Lime Shrimp
By McLean
Heat butter in a non-stick pan or skillet over medium-high heat
- 4 4 4 tablespoons unsalted butter
- 4 4 4 tablespoons honey
- 1 1 1 tablespoon fresh squeezed lime juice
- 1 1 1 tablespoon soy sauce
- 3 3 3 cloves garlic, minced
- 1 1 1 teaspoon ground ed chili flakes
- 21 21 21 oz. shrimp, peeled and deveined (tail off or on)
- to to season
- Lime wedges (o serve)
- to chopped parsley to serve
Breakfast Casserole
By McLean
Preheat oven to 350 degrees
- 1 lb. ground breakfast sausage
- 1/2 cup diced onion
- 1 (8 oz.) package crescent roll dough
- 1 (10 oz.) package shredded potatoes, browned
- 1 1/2 cups shredded sharp Cheddar cheese, divided
- 1/4 cup diced red bell pepper
- 6 eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper