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 ever been to a restaurant and left 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 issue 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.

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 Shrimp Quiche
3/4 pound raw, peeled and deveined
4 eggs, well beaten rock shrimp , fresh or frozen
1 1/2 cup half and half cream
1 tablespoon salt
1 teaspoon salt
2 cups of water
1/8 teaspoon dry mustard
1 1/2 cup sliced fresh mushrooms
1 cup shredded mozzarella cheese
2/3 cup sliced green onion
2 unbaked 9-inch pie shells
1/4 cup butter or margarine, melted
Thaw rock shrimp if frozen.
Add salt to water and bring to a boil.
Place shrimp in boiling water; cook 30 seconds.
Drain.
Rinse under cold running water for 1 to 2 minutes.
Remove any remaining particles of sand vein.
Chop rock shrimp .
Cook mushrooms and green onions in butter until they are tender, but not brown.
Combine eggs, half and half , salt and dry mustard; beat until smooth.
Layer half of the rock shrimp , half of the mushroom mixture and half of the mozzarella
cheese in each pie shell.
Bake in a hot oven, 425 degrees, for 15 minutes; reduce heat to 300 degrees and
continue to bake 30 minutes or until knife when inserted in the center of quiche comes out
clean.
Let stand 15 minutes before serving.

Coney Island Dogs
1 pound Ground Beef, Lean
1 Small Onion, Chopped
2 Tbls. Prepared Yellow Mustard
2 Tbls. Vinegar
2 Tbls. Sugar
1 Tbls. Water
1 tsp. Worcestershire Sauce
1/4 tsp. Celery Seed
1/4 tsp. Tabasco Sauce
1/4 cup Catsup, Approximate (Use enough to keep mixture loose)
In salted skillet, over medium heat, brown ground beef with onion,
breaking up meat with fork to crumble fine. Drain off fat.
Add mustard, vinegar, sugar, water, Worcestershire sauce, celery seed,
and Tabasco sauce. Mix well. Add enough catsup to keep mixture loose.
Reduce heat to low, and simmer (uncovered), for 35 to 40 minutes. Makes
enough sauce for six to eight medium weiners.

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Cooking - Kitchen - Recipe Tips...

* Place green fruits in a perforated plastic bag. The holes will allow
air to circulate while retaining the ethylene gas that fruits
produce during ripening.


Clarified Butter:
For clarified butter, slowly melt unsalted butter over low heat.
Don't let the butter come to a boil, and don't stir it. This
allows the milk solids to separate from the liquid butter.
Once the butter has separated into three layers--foamy milk
solids on top, clarified butter in the middle, and milk solids on
the bottom--turn off the heat. Skim the foamy white solids from the
top. Then ladle off the clarified butter. Be careful not to disturb
the milk solids at the bottom of the pan.
Clarified butter can be used immediately. Or, let it solidify and
keep it in the refrigerator for up to three to four weeks.
Just remelt to use. One pound of unsalted butter yields 1-1/4 cups
clarified butter.

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