McLean's profile page
Recipes
Grilled Chicken Breast
By McLean
Mix ingredients. Add chicken to marinade mix, cover and marinate in refrigerator overnight
- 1/2 cup Italian dressing
- 1/2 cup Teriyaki Sauce
- 2 cloves garlic (minced)
- 4 to 6 boneless chicken breast halves
Lentil Soup
By McLean
In a large soup pot, heat oil over medium heat and sauté the onion and garlic 3 minutes
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 5 cups water
- 3 1/2 cups chicken broth
- 1 (12 oz.) package dried lentils, washed and drained
- 3 carrots, finely chopped
- 1 bay leave
- 1 teaspoon salt
- 3/4 teaspoon pepper
Parma Rosa Chicken
By McLean
Preheat oven to 375 degrees
- 4 boneless, skinless chicken breast halves
- 1/2 teaspoon Italian seasoning
- 1 tablespoon oil
- 1 package Knorr's Parma Rosa Pasta Sauce Mix
- 1 1/4 cups milk
- 1 tablespoon butter
- 4 slices tomato (optional)
- 4 slices Mozzarella cheese
Chocolate Eclair Pudding Cake
By McLean
Line buttered dish with one layer of crackers
- Frosting:
- 1 (1 lb.) box graham crackers
- 2 small packages of instant French vanilla pudding
- 3 1/2 cups milk
- 1 (9 oz.) container Cool Whip
- 2 packages Nestle's Choco-Bake Liquid (unsweetened)
- 2 teaspoons white Karo Syrup
- 2 teaspoons vanilla
- 3 tablespoons softened butter
- 1 1/2 cups confectioners' sugar
- 3 tablespoons milk
Chicken, Orange (Slow Cooker)
By McLean
In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup
- Ingredients:
- boneless chicken breasts, chopped into small chunks (I used about 4)
- 1/3 cup flour
- olive oil
- 1/2 Tbl. salt
- 1 teaspoon balsamic vinegar
- 3 Tbl. ketchup
- 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
- 4 Tbl. brown sugar
Sesame Chicken (Slow Cooker)
By McLean
Put chicken into crock pot
- 1 1/2 pound boneless/skinless chicken breasts
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 tablespoons dried onion
- 2 tablespoons ketchup
- 1 tablespoon oil
- 1/2 teaspoon garlic powder
- 2 teaspoons cornstarch dissolved in 3 Tablespoons water
- Sesame seeds
BBQ-Ranch Chicken Wings
By McLean
1) Heat oven to 350 degrees F
- 2 lbs chicken wings, split at joints, tips removed
- 1 pkg (1.0 oz) thick & creamy ranch dip, dressing and recipe mix
- 1/4 cup oil
- 3/4 cup bbq sauce
Ham and Corn Chowder
By McLean
Very good. I actually doubled the recipe
- 2 tablespoons butter
- 1/2 medium onion, finely chopped
- 3 tablespoons all-purpose flour (I used Wondra)
- 1 15-ounce can chicken broth
- 2 cups cubed potatoes (I used red)
- 2 cups half and half or 2 cups milk (I didn't find this necessary)
- 2 15-ounce cans corn, undrained (I used one can creamed corn, too)
- 1 1/2 cups diced ham
- 2 tablespoons fresh parsley or one tablespoon dried
Hot Shrimp Dip
By McLean
In a large bowl, combine sour cream, mayo, parsley, shrimp, 1 cup Parmesan cheese, Dijon mustard and Ranch mix
- 1/2 cup freshly chopped parsley
- 1 cup mayo
- 1 cup sour cream
- 1 packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
- 1 lb. cooked, baby shrimp, peeled, deveined, chopped
- 1 tablespoon Dijon mustard
- 1 cup (plus 2 tablespoons) grated Parmesan cheese divided
Corn Fritters
By McLean
Remove husks from corn; pull of the silly
- 3 large ears of corn
- 2 egg yolks
- 4 teaspoons flour
- 4 teaspoons cornmeal
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 egg whites
- 3/4 tablespoons cooking oil