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Recipes
Sea Bass, Grilled
By McLean
Preheat grill for high heat
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- lemon pepper to taste
- sea salt to taste
- 2 pounds sea bass
- 3 tablespoons butter
- 2 large cloves garlic, chopped
- 1 tablespoon chopped Italian flat leaf parsley
- 1 1/2 tablespoons extra virgin olive oi
French Fried Onions
By McLean
In a bowl, combine milk and egg
- 2/3 cup milk
- 1 egg
- 3 Bermuda or mild white onions, sliced 1/4-inch thick and separated into rings
- 1 cup flour
- Fat for deep-frying
Potato Skins
By McLean
Cut potatoes in half lengthwise and remove pulp with a spoon
- 4 medium potatoes, baked
- 2 slices bacon
- 3 oz. grated cheddar cheese
- 1 cup sour cream
Sweet Onion Pork Medallions
By McLean
Season pork as desired. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat
- 1 1/4 lbs. boneless pork tenderloin, cut into 8 slices and lightly pounded
- 1 medium onion, finely chopped (about 1/2 cup)
- 1 tablespoon honey
- 1 tablespoon Dijon-style mustard
- 1 (14.5 oz) carton Campbell's Sweet Onion Soup
- 2 cups hot mashed potatoes
Beef and Scallion Stir Fry
By McLean
- MARINADE:
- 3/4 pound beef steak, sliced and cut bite size
- 1 bunch scallions, cut 1" lengths
- 4 cloves garlic, crushed
- 1 1/2 ounces dark soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon cornstarch
- 2 teaspoons oil
- 1 teaspoon slivered fresh ginger
- SAUCE:
- 2 tablespoons dark soy sauce
- 2 tablespoons sake
- 1 teaspoon sugar
- 1 tablespoon cornstarch, dissolve in 1/3c. cold water
- 2 teaspoons oil
- 2 teaspoons hoisin sauce (optional)
Hash Brown Casserole (Cracker Barrel)
By McLean
Preheat oven to 350 degrees
- Topping:
- 2 lbs. frozen hash brown potatoes
- 2 cups grated cheddar (sharp or Colby) cheese (or 8 oz. jar Cheez Whiz)
- 1 can cream of chicken or celery soup (or 1/2 cup beef broth)
- 1/2 cup chopped onion
- 1 pint sour cream
- Salt and pepper to taste (or garlic salt)
- 2 cups crushed Corn Flakes
- 1/4 cup melted butter
Red Velvet Cake with Cream Cheese Frosting
By McLean
1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- Pinch salt
- 1 cup buttermilk
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons natural cocoa powder
- 2 tablespoons red food coloring
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 16 tablespoons unsalted butter, softened
- 4 cups confectioners' sugar
- 16 ounces cream cheese, cut into 8 pieces, softened
- 1 1/2 teaspoons vanilla extract
- Pinch salt
Lobster Bisque (Slow Cooker)
By McLean
My lobster tails were not very big
- 2 Shallots, Finely Minced
- 1 Clove Garlic, Finely Minced
- 2 (14.5 Oz.) Cans Petite Diced Tomatoes, With Juice
- 1 (32 Oz.) Carton Low-Sodium Chicken Broth
- 1 Tablespoon Old Bay Seasoning
- 1 Teaspoon Dried Dill
- 1/4 Cup Fresh Parsley, Chopped
- 1 Teaspoon Freshly Cracked Black Pepper
- 1/2 Teaspoon Paprika
- 4 Lobster Tails
- 1 Pint Heavy Cream
- Notes: You may substitute half of a mild onion for the shallots if you cannot find shallots. You may also use less cream or substitute half and half for the cream for less fat.
Broccoli with Mock Hollandaise
By McLean
Cook broccoli spears according to package directions; drain if necessary
- 2 (10 oz.) packages frozen broccoli spears
- 4 ounces cream cheese
- 1 egg
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Swiss Steak (Slow Cooker)
By McLean
Cut beef in long strips. In plastic bag, combine flour, salt and pepper
- 2 - 2.5 lbs. round steak
- 1 can mushroom soup
- 1 cup chopped celery
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- sliced button mushrooms (optional amount)
- 2 tablespoons butter
- 3 teaspoons beef bouillon granules
- 1 1/3 cups water
- 3/4 cup flour
- 1 teaspoon salt (I use Lawry's)
- 1/4 teaspoon ground pepper