Have you been looking for Mcdonalds Chicken Nuggets Recipe?
So why are you looking for Mcdonalds Chicken Nuggets Recipe? I bet I know....
I'm sure you've been to a restaurant and left the place 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 or someone in the family loves a certain meal so much that you attempt to copy it at home. Maybe you had some success, chances are you were nowhere near getting the flavors just 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 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.
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
|Outback Steakhouse Queenland Chicken and Shrimp
1/2 cup milk
2 Tbsp. butter
1 cup cream
1/4 tsp. poultry seasoning
1/8 - 1/4 tsp. cayenne (adjust to taste)
1/8 tsp. white pepper
1/8 tsp. onion powder
1/2 cup white wine
1 Tbsp. garlic powder
1 lb. linguine
4 chicken breasts
8 oz. shrimp
1 Tbsp. olive oil
Mix spices together thoroughly. Place cream and milk in pan
with butter and 1/2 spice mixture. Cook to thicken and set aside.
Cook linguine to the al dente stage. Saute chicken breasts with
wine and remaining spices until done. Remove and set aside. Saute
shrimp in pan, adding more wine if necessary. Serve each breast
on a bed of linguine with shrimp. Cover with sauce.
1 lb. cheddar cheese
2 cups evaporated milk
1-1/2 Teaspoon salt
1-1/2 tsp. dry mustard
2 beaten eggs
Cut cheese into small pieces and melt in double boiler. When melted, add
evaporated milk, salt and mustard. Remove from heat and stir in eggs. Return
to double boiler and stir and cook until eggs thicken sightly. Remove from
heat. Pour into a dish and cool slowly. Stir as it cools to prevent a crust
from forming. (Might just be able to cover with plastic wrap, too.) Put in
jars, cover and store in refrigerator. Keeps several weeks.
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Cooking - Kitchen - Recipe Tips...
* Poke a hole in the middle of the hamburger patties
while shaping them.
The burgers will cook faster and the holes will disappear
Herbs and Spices:
Store spices in a cool, dark place. Humidity, light and
heat will cause
herbs and spices to lose their flavor more quickly.
Although the most
convenient place for your spice rack may be above your
your spices to a different location may keep them fresh
As a general rule, herbs and ground spices will retain
their best flavors
for a year. Whole spices may last for 3 to 5 years. Proper
result in longer freshness times.
When possible, grind whole spices in a grinder or mortar
& pestle just
prior to using. Toasting whole spices in a dry skillet over
before grinding will bring out even more flavor. Be careful
not to burn.
Because the refrigerator is a rather humid environment,
and spices there is not recommended. To keep larger
quantities of spices
fresh, store them in the freezer in tightly sealed
Use a light hand when seasoning with spices and herbs. Your
goal is to
compliment your dish without crowding out the flavor of the
Remember, it's usually impossible to "un-spice" a
For long-cooking dishes, add herbs and spices an hour or
serving. Cooking spices for too long may result in overly
Finely crush dried herbs before adding to your dish
Do not use dried herbs in the same quantity as fresh. In
use 1/3 the amount in dried as is called for fresh.
Keep it simple. Unless the recipe specifically calls for
it, don't use
more than 3 herbs and spices in any one dish. The exception
to this rule
is Indian cooking, which often calls for 10 or more
different spices in
one curry dish!
Black pepper, garlic powder, salt and cayenne pepper are
"after cooking" seasonings. Allow guests to
season dishes with these
spices at the table.
Cinnamon, nutmeg, cloves and allspice have a special
If you're feeling adventuresome, try replacing herbs and
for in recipes with something different! Marjoram instead
savory instead of thyme, cilantro instead of parsley,
anise seed instead of fennel, etc.