Mcdonalds Biscuit Recipe

Mcdonalds Biscuit Recipe

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What's the reason you want Mcdonalds Biscuit Recipe? I bet I know....

Have you frequented a restaurant and left asking: "just how do they make those dishes?" You have probably sat there trying to discover 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 love a certain meal so much, you try to make it at home. Maybe you had some success, chance is that it didn't taste right.. The solution to this dilemma 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.

How many of us enjoy eating out especially on the weekends? I for one personally love eating out with my family. This is the time I get to relax without the hassle of cooking and doing the dishes. I mean who wants to be cooking on weekends especially with so many of us working rest of the week. And when I find some time off, which happens to be on the weekends, I just want to chill out.

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

Red Lobster Shrimp Scampi
1 cup White Wine
1/2 cup unsalted Butter do not use Margarine
3 teaspoons minced Garlic
1 pound Shrimp, peeled and deveined
Bake at 350 degree oven for about 6 to 7 minutes. Be careful not to overcook the Shrimp.
The shrimp is done when it has turned pink.
Red Lobster`s Crab Au Gratin
8 tablespoons butter
1/2 cup onion, minced
2 tablespoons all-purpose flour
1 cup milk, scalded
1/2 teaspoon salt
1 dash of white pepper
1/4 cup sherry
12 ounces crab meat
1 cup crackers, finely crumbled
1/2 cup cheddar cheese, finely grated
Crumble crackers between waxed paper with a rolling pin. Reserve just enough crumbs
and cheese to top the casserole. Melt 4 tablespoons of the butter in a large heavy skillet.
Add onion and sautee for about 5 minutes or until golden. Slowly add flour, stirring
constantly over low heat. When flour is blended, gradually add hot milk (scalded) and
blend with a whip.
Continue stirring over low heat until the sauce begins to thicken. Add salt, pepper, and
sherry, and continue stirring in a bowl. Mix crab meat, sauce, and the extra cracker
crumbs and cheese. Place in a lightly greased baking dish.
Sprinkle reserved cracker crumbs and cheese on the top of the casserole. Dot the top with
the remaining 4 tablespoons butter.
Bake uncovered at 350F for about 15 minutes or until the top is golden brown.

Jack Daniel's Marinade
1/4 cup Jack Daniel's whiskey
1/4 cup soy sauce
1/4 cup Dijon-style mustard
1/4 cup minced green onion and tops
1/4 cup firmly packed light brown sugar
1 teas. salt
Dash of Worcestershire sauce
pepper to taste
Combine all ingreds. Blend well. Use to marinate shrimp or scallops for one
hour--or beef, chicken or pork in the refrig. overnight. Use to baste the
shellfish or meat as it is grilled or broiled.

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Cooking - Kitchen - Recipe Tips...

* When separating eggs, break them into a funnel. The whites will
go through leaving the yolk intact in the funnel.

* Use the icing as soon as it is made. All icing sets up quickly
and either forms a crust or becomes very stiff.

* Buy a icing spatula to apply icing. A good icing spatula will
enable you to work faster and the results will look great.

* Thin buttercream icing with evaporated milk or warm water. Use
only a little liquid and use a icing spatula to mix in.

* Thin cold chocolate buttercream icing with a little hot water
or hot coffee. Use only a small amount and mix in with a icing spatula.

* Always sprinkle toppings on while the icing is fresh, wet and
sticky. When the icing is too dry for topping to stick, thin it
with a little water or milk.

* Store buttercream icing in an air tight container in the refrigerator.
Fresh is best, so don't make buttercream icing in advance if possible.

* Always let the buttercream warm to room temperature before thinning
it down for use.

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