Mcdonalds Biscuit Recipe

Mcdonalds Biscuit Recipe

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

Have you frequented a restaurant and come away from it asking: "just how do they make those dishes?" I guarantee that you sat there trying to work out 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.

So you and your family enjoy certain meals so much, you try to copy a version of it in your own kitchen. Maybe you had some success, chance is that it didn't taste right.. The solution to this delima you have 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 cool thing about cooking restaurant copycat recipes at home, is that you'll save a bunch of money. Think about not having to go out 3 times a week or more just to eat your favorite dishes.

Wherever your tastes lie, it is no longer difficult to find out the ingredients in most copycat recipes. With a little detective work and a quick visit to the local grocery store, you can be serving up a dinner that no one will be able to resist.

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

Red Lobster Caesar Dressing w/Variations
1/4 c Mayo
1/4 c Bottled Hidden Valley Ranch
1/4 c Wish bone Italian Dressing
1 tb White vinegar
1 tb Water
Combine all ingredients with wire whisk until
perfectly smooth and creamy. GREEK DRESSING-Add 1/4 ts
cumin powder, whisking well. CREAMY CAESAR-Add 1
ts anchovy paste or 1 tb soy sauce and 2 tb sour
cream. Refrigerate dressing tightly covered to use in
30 days. Do not freeze.
Red Lobster Caesar Salad Dressing
fresh ground pepper
1 clove of garlic
2 fillets of anchovies [optional]
1 tsp Dijon mustard
2 egg yolks
1/2 cup grated Parmesan cheese
1/2 cup croutons
1 tsp Worcestershire sauce
1 tsp red wine vinegar
juice of 1/2 lemon
half head broken Romaine lettuce
up to 1/2 cup oil, to taste [use 1/3 cup]
dash of Tabasco
Crush pepper, garlic and anchovies [if used] in salad bowl. Add mustard and mix
to form a paste. Add egg yolks and mix. Add oil slowly and beat with two forks
[or a whisk] until mixture thickens slightly. Add Tabasco, Worcestershire,
vinegar and lemon juice and mix well. Add lettuce and toss to coat. Add
Parmesan and croutons and toss again. Rub serving plates with remaining lemon.
Serve and top with fresh ground pepper.

Tiger Sauce
1 (pint jar) Pickled Hot Peppers
1 (29 Ounce can) Tomato Puree (with Basil or other Spices)
1 (6 oz.) Tomato Sauce
1/2 (quart bottle) Red Wine Vinegar
1 (6 Ounce bottle) Louisiana Hot Sauce (3 oz. for milder sauce)
1/2 Teaspoon Garlic Power
1 Tbs. MSG (Accent)
4 Tbs. Red Pepper Flakes (2 Tbs for milder sauce)
1/2 (18 Ounce bottle) Hickory Flavored Barbecue Sauce
(Makes about 1 Gallon)
Remove peppers from jar, saving vinegar in a very large mixing bowl. Cut the
stems from the peppers and discard. Place peppers in food processor, or
blender, and puree very smooth. Empty contents of blender into mixing bowl
with vinegar. Add all the remaining ingredients into the bowl, and whisk
until all ingredients are evenly blended. Bottle and store. Easiest to use
when stored in empty small bottles saved from Soy Sauce, Teriyaki Sauce,
etc. Just clean the bottles and remove the old labels.

You can get hundreds more like these with Recipe Robot

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Cooking - Kitchen - Recipe Tips...

* Buy mushrooms before they "open." When stems and caps are attached
snugly, mushrooms are truly fresh.


Deep-Frying Tips:
* The oil must reach a good temperature to brown the exterior of
the food quickly while cooking it. That temperature is almost
always between 350F and 375F degrees. To be sure the oil is
right use a frying thermometer.

* Use canola oil for frying. It is low in saturated fat, has a
high burning point, and does not detract from the flavor of
the food you are frying.

* Avoid crowding food that is deep-fat-fried. The food must be
surrounded by bubbling oil, and you must keep the temperature
from falling too much. If you add too much food to a small
amount of oil, the temperature will plummet, and the food will
wind up greasy and soggy.

* Never fill the pot more than halfway with oil; this will
prevent bubbling over when the food is added.

* Dry food well with paper towels before adding to the pot;
it helps reduce splattering.

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