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Recipes
Pork with Mushrooms and Brie Sauce over Mashed Potatoes
By McLean
Cut find from Brie and cut into chunks (about 1 cup); chop parsley
- 1 1 1 wedge Deli Brie cheese (7-8 oz.)
- 2 2 2 tablespoons fresh Italian parsley, finely chopped
- 1 1 1 pork tenderloin (about 1 lb.)
- 1 1 1 teaspoon Montreal steak seasoning
- 4 4 4 tablespoons unsalted butter, divided
- 8 8 8 oz fresh, presliced baby portabellas
- 2 2 2 teaspoons chopped garlic
- 1 1 1 teaspoon dried thyme leaves
- 1 1 1 (24. oz.) package refrigerated mashed potatoes
- 1/4 1/4 1/4 cup vegetable or chicken broth
Mandarin-Strawberry Salad
By McLean
In a large bowl, combine greens, strawberries, noodles, green onions, and almonds
- 6 cups torn mixed salad greens
- 1 cup strawberries, hulled and quartered
- 1/2 cup rice noodles
- 1/2 cup sliced green onions
- 1/4 cup sliced almonds, toasted
- 1 (11 oz.) can Mandarin oranges, drained
- 1/4 cup flaked coconut
- 2 teaspoons honey
- 2 teaspoons salad oil
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon pepper
- 2 oz. semi soft goat cheese (chèvre), crumbled
Lentil Soup (Slow Cooker)
By McLean
Combine all ingredients except sour cream in slow cooker
- 4 cups hot water
- 1 (14 1/2 oz.) can tomatoes
- 1/4 cup tomato juice
- 3 medium potatoes, peeled and diced
- 3 carrots, thinly sliced
- 1 onion, chopped
- 1 rib celery, sliced
- 1 cup dry lentils
- 2 garlic cloves, minced
- 2 bay leaves
- 4 teaspoons curry powder
- 1 1/2 teaspoon salt (may not need with ham/kielbasa)
- Sour cream
Sea Bass, Honey Soy-glazed Chilean Sea Bass (with ginger butter sauce)
By McLean
Chilean Sea Bass: 1. Preheat oven to 350 degrees
- 4 (6 oz) Chilean sea bass fillets
- honey soy glaze
- ginger butter sauce
- Honey Soy Glaze (1 1/2 cups)
- 1 cup soy sauce
- 2 tble rice wine vinegar
- 6 tble honey
- 1/4 cup cold water
- 1/4 cup cornstarch
- Ginger Butter Sauce (1 1/4 cups)
- 1/2 cup peeled thinly sliced ginger
- 4 tble finely chopped shallots
- 1 cup white wine
- 1/2 cup heavy cream
- 3/4 cup (1 1/2 sticks) cold butter, cut into chunks
- 1/2 tsp kosher salt
- white pepper
Grilled Honey Apple Chops
By McLean
In bowl, combine all ingredients, except chops; mix well to make marinade
- 1 1/2 cups apple cider or juice
- 1/4 cup lemon juice
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 garlic clove, minced
- 1/4 teaspoon pepper
- 4 boneless pork loin chops, 1 inch thick
Alice Springs Chicken Outback Steakhouse
By McLean
1. Make batch of The Best Honey Mustard You've Ever Tasted ( see recipe below)
- 4 skinless, boneless Chicken Breast halves
- 1 tablespoon Vegetable Oil
- 2 cups sliced Mushrooms
- 2 tablespoons Butter
- Salt and Pepper to taste
- Paprika
- 12 slices Bacon, fully cooked
- 1 cup shredded Monterey Jack Cheese and 1 cup shredded Cheddar Cheese (or 2 cup shredded Mexican Blend Cheese)
Southern-Style Brisket
By McLean
Preheat oven to 350 degrees
- 1/2 1/2 1/2 cup barbecue sauce
- 1/2 1/2 1/2 cup ketchup
- 1/2 1/2 1/2 cup apple cider vinegar
- 1/2 1/2 1/2 cup firmly-packed light brown sugar
- 1/3 1/3 1/3 cup water
- 1 1 1 envelope onion soup mix
- 1 4-5 1 4-5 4-5 lb. beef brisket
Mashed Potato Casserole
By McLean
Cook potatoes, drain and mash with above ingredients until light and fluffy
- 8 to 10 large potatoes
- 1 (8 oz.) package cream cheese
- 1 cup sour cream
- 3 tablespoons butter
- 2 teaspoons onion salt or garlic salt
- Salt and pepper to taste
Crab Salad
By McLean
Combine first 3 ingredients; stir well
- 6 to 7 lbs. fresh lump crabmeat, drained
- 6 hard-cooked eggs, chopped
- 6 stalks celery, minced
- 3 cups mayo
- 1/4 cup plus 2 tablespoons fresh lemon juice
- 2 tablespoons curry powder
- 2 heads green lettuce leaves
Garlic Roasted Chicken
By McLean
Wash and dry chicken. In small bowl, combine salt, paprika, pepper and oil and mix to form a paste
- 1 (3 1/2 lb.) whole chicken
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 /2 teaspoon pepper
- 1 teaspoon olive oil
- 1 large onion, sliced
- 1 medium bulb garlic (about 20 cloves)