Mcdonalds Biscuit Recipe

Mcdonalds Biscuit Recipe

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So why are you looking for Mcdonalds Biscuit Recipe? I bet I know....

I'm sure you've been to a restaurant and left there asking: "just how do they make those dishes?" You have probably sat there trying to uncover just what has gone into the dish, what sort of ingredients they're using.. Maybe you have even tried to ask the waiter or the chef for the recipe it was so good! Chances are they didn't give you the recipe, and probably for good reason, if they did give it out to every person who asked for it, they could soon be out of business.

Knowing how much you crave that dish, you try to cook it yourself. Maybe you had some success, chance is that it didn't taste right.. The solution to this problem is to use what are called copycat restaurant recipes. They are specially researched and reverse engineered dishes like Mcdonalds Biscuit Recipe that have been tried and tested many times and hence can be successfully used to recreate your favorite restaurant dishes.

Another great thing about cooking restaurant copycat recipes at home, is that you will save big money. Imagine not having to go out 3 times a week or more just to eat your favorite dishes. You'd be surprised just how much you could save in a year.

With a good cookbook full of copy cat recipes you can eat restaurant food at home and it is both faster and less expensive. With practice you will find you can prepare several copy cat recipes at once with ease. I frequently make an entire meal for my wife and I including appetizers, main course and a desert in under 1 hour. Restaurant copy cat recipes have saved me time and expense by giving me a way to enjoy all my favorites easily at home.

Here are a couple of Free recipes from Recipe Robot for you to copy and enjoy...

Outback Steakhouse Steak Marinade
1 cup Scottish Ale
2 teaspoons brown Sugar
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/4 teaspoon monosodium glutamate
Place any cut of steak in a shallow pan (a pie plate works great). Pour the ale over the steak and cover the
pan. Place it in the refrigerator for 1 hour to marinate. Turn the steak occasionally to ensure both sides get
soaked.
After 1 hour, remove the steak from the refrigerator. In another shallow pan, combine the remaining
ingredients. Stir the dry ingredients until they are completely blended.
Remove the steak from ale and dip it into the dry ingredients. Turn the steak to mix and coat it with the
ingredients. Rub the mixture generously over all sides. Leave the steak in the dish with the dry mixture, and
cover it with plastic wrap. Place it in the refrigerator, turning occasionally, for 30 minutes.
When the 30 minutes are almost up, preheat a skillet or grill to med high heat. Add a bit of butter and heat
until it begins to bubble. Then remove the steak from the refrigerator.
Add the steak to the hot skillet or grill and cook it to perfection. Cook steak as desired and serve
immediately. Makes enough marinade for 1 1/2 pounds of beef.

Lawry's Seasoned Salt
2 tablespoons pepper
1 tablespoon chicken bouillon powder
1 teaspoon onion salt
1 teaspoon onion powder
1 tablespoon garlic salt
1 teaspoon cumin powder
1 teaspoon dry marjoram leaves
1 tablespoon minced parsley
1 teaspoon paprika
1/2 teaspoon curry powder
1 tablespoon chili powder
1/3 cup salt
Mix all ingredients together thoroughly, or put all ingredients in 1 qt.
mayonnaise jar with tight fitting lid, shaking until blended well.
Keep at room temperature. Use within 3 months
Makes about 1 cup.

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Cooking - Kitchen - Recipe Tips...

* Pancakes are lighter and fluffier when you substitute club soda
for milk in the batter.


Tricks for using Skewers:
Soak wooden skewers in water for 30 minutes before using
them so they won't burn during cooking.

If you prefer metal skewers, which have a long life, use
square or twisted types, which will hold the food better
than round ones.

To keep food from slipping off during cooking and turning,
use two parallel skewers rather than a single skewer.

If you're using a wooden skewer, as you thread the food
move the pieces close together, with no space showing.
If the skewer is metal, you can leave small spaces between
the pieces.

When using foods with different cooking times (such as shrimp
and beef), don't combine them on the same skewer. Instead,
make skewers of just shrimp or just beef, start cooking the
beef first, and then combine them on a serving platter.

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