Want genuine Mcdonalds Chicken Nuggets Recipe?
What's the reason you want Mcdonalds Chicken Nuggets Recipe? I bet I know....
Have you ever visited a restaurant and come away from it asking: "just how do they make those
dishes?" You have probably sat there trying to find 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.
Knowing how much you crave that dish, you try to cook it yourself. Maybe you had some success, but I bet yours didn't turn out at all like the original. 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 Chicken Nuggets 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
|Olive Garden San Remo Dip
6 oz. can tiny shrimp
(drained, reserve liquid)
6 oz. can crab meat
(drained, reserve liquid)
2 ounces cream cheese,
(room temperature and cubed)
2 tablespoons olive oil
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon crushed garlic
1 teaspoon prepared horseradish
1/3 cup asiago cheese, grated
2 tablespoons parmesan cheese, grated
1/2 -3/4 cup half and half
11/2 cups prepared Barilla marinara sauce, drained to remove excess liquid
1/4 cup fresh parmesan cheese, finely shredded for topping
In a 2-quart saucepan on medium-low, heat olive oil and blend in flour. Add to
flour the liquids that were reserve from the shrimp and crab, stir well.
To this sauce, add cubed cream cheese, salt, crushed garlic, horseradish, and
stir until smooth. Add asiago and parmesan cheeses and stir until smooth.
When the cheese has melted and sauce is smooth, add shrimp and crab; blend
well. Simmer until heated through.
Finally, add half and half a little at a time until the seafood sauce starts to simmer
and begins to resemble warm pudding.
Let sauce simmer for 12 - 15 minutes. Stir sauce so it will not scorch on bottom.
In a shallow 9-inch baking dish, spray with nonstick spray. Add drained marinara
sauce and carefully spoon seafood sauce on top. Sprinkle with freshly shredded
parmesan cheese and place in a preheated oven at 325 F, for 10 - 15 minutes,
until heated through. Dip should not brown on top.
|King's Hawaiian Bread
6 cups plain flour
2 cups pineapple juice
3/4 cup sugar
1/2 teas. ginger
1 teas. vanilla
2 pkg. yeast
1 stick margarine
Beat eggs; add pineapple juice, sugar, ginger, vanilla and melted
margarine. Put 3 cups flour in a large mixing bowl. Add egg mixture
and stir until well mixed. Sprinkle in yeast, 1 package at a time,
mixing well. Gradually add other 3 cups flour. Batter will be hard
to mix with spoon. You may have to use your hand. Make sure it's mixed
well. Leave batter in bowl and cover with cloth and place in warm place.
Let rise 1 hour. Remove from bowl and knead in 1/2 cup flour.
Knead about 10 times. Divide into 3 equal parts and place in well
greased round cake pans. Cover and place in warm place and let rise
about 1 hour. Bake at 350 degrees 25 to 30 minutes.
You can get hundreds more like these with Recipe Robot
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If my 81 year old grandmother can use it...any one
Cooking - Kitchen - Recipe Tips...
* Brown gravy in a hurry with a bit of instant coffee
the jar... no bitter taste, either.
PROBLEM: Bread that rises too fast in the pan.
Use cool or cold water in the mix. The place you let the
in bulk should be about 80 degrees. Place the dough in the
for a few minutes to cool down (while the dough is still in