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Recipes
Skillet Potatoes
By McLean
Fill a medium saucepan three-quarters full with water and bring to a boil over high heat
- 6 medium potatoes, washed and thinly sliced
- 1/2 cup vegetable oil
- 1 large onion, thinly sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
Chicken Teriyaki (Slow Cooker)
By McLean
1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl
- 1 lbs chicken, diced
- 1 cup chicken broth
- 1/2 cup teriyaki sauce
- 1/3 cup brown sugar
- 3 garlic cloves, minced
Spaghetti with Zesty Bolognese
By McLean
COOK onions in dressing in large skillet on medium heat
- 1 small onion, chopped
- 1/4 cup KRAFT Zesty Italian Dressing
- 1 lb. ground beef
- 1 can (15 oz.) tomato sauce
- 1 can (14 oz.) diced tomatoes, undrained
- 2 Tbsp. PHILADELPHIA Cream Cheese
- 12 oz. spaghetti, uncooked
- 1/4 cup KRAFT Grated Parmesan Cheese
Beef Chuck Roast, BBQ (Slow Cooker)
By McLean
Combine all ingredients in a large bowl
- 4 lbs. Chuck Roast
- 1 cup ketchup
- 1 cup barbecue sauce
- 2 cups chopped celery
- 2 cups water
- 1 cup chopped onions
- 4 tablespoons vinegar
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
Tilapia, Garlic and Tomato
By McLean
1. Preheat the oven to 325 degrees F (165 degrees C)
- 4 cloves garlic, crushed or to taste
- 1 cup peeled, seeded, and diced tomato
- 5 tablespoons sour cream
- salt and pepper to taste
- 2 tilapia fillets
Classic Potato Salad
By McLean
I make this classic potato salad a lot for pot lucks and picnics
- 8 medium potatoes, cooked and diced
- 1 1/2 cups mayonnaise
- 2 tablespoons cider vinegar
- 2 tablespoons sugar
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 2 celery ribs, sliced
- 1 cup onion, minced
- 5 hard-boiled eggs
- paprika
Potato Soup (Slow Cooker)
By McLean
Combine first 6 ingredients in slow cooker, cover and cook on high for 4 hours or on low for 8 hours or until potat...
- 6 large russet potatoes, peeled and cut into 1/2-inch cubes (about 3 3/4 lbs.)
- (or - 2 (20 oz.) packages diced potatoes with onion)
- 1 large onion, chopped (1 1/2 cups) (eliminate if using above packages)
- 3 cans chicken broth with roasted garlic (or regular chicken broth and minced garlic)
- 1/4 cup butter
- 2 1/2 teaspoon salt
- 1 1/4 teaspoon freshly ground pepper
- 1 cup whipping cream or half-and-half (or 8 oz. sour cream or 8 oz. cream cheese)
- Can of potato or cream of chicken soup (optional)
- 2 cups sharp cheddar cheese, shredded, divided
- 3 tablespoons fresh chives, optional
- 4 bacon slices, cooked and crumbled
- Shredded cheddar cheese
Magic Cake
By McLean
Instructions Preheat oven to 325 F degrees
- 4 eggs (separate yolks from whites) at room temperature
- 2 tsp vanilla extract
- 3/4 cup sugar
- 1 stick butter, melted
- 3/4 cup of all purpose flour
- 2 cups milk lukewarm
- powdered sugar for dusting cake
Minestrone Soup
By McLean
1.In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes
- 3 tablespoonsolive oil
- 3 clovesgarlic, chopped
- 2 onions, chopped
- 2 cups chopped celery
- 5 carrots, sliced
- 2 cups chicken broth
- 2 cups water
- 4 cupstomato sauce
- 1/2 cupred wine (optional)
- 1 cup canned kidney beans, drained
- 1 (15 ounce) cangreen beans
- 2 cupsbaby spinach, rinsed
- 3 zucchinis, quartered and sliced
- 1 tablespoon chopped fresh oregano
- 2 tablespoons chopped fresh basil
- salt and pepper to taste
- 1/2 cupseashell pasta
- 2 tablespoons grated Parmesan cheese for topping
- 1 tablespoon olive oil
Orange Coffee Cake
By McLean
Preheat oven to 350 degrees
- Glaze:
- 2 tablespoons butter, melted, plus more for pan
- 1 can Pillsbury Grands Biscuits
- 1/4 cup minced walnuts
- 1/3 cup granulated sugar
- 2 teaspoons orange zest
- 1/2 cup confectioners' sugar
- 2 ounces cream cheese, softened
- 2 tablespoons orange juice (more as needed)