Have you been looking for Mcdonalds Chicken Nuggets Recipe?
Why do you want Mcdonalds Chicken Nuggets Recipe? I bet I know....
Have you ever been to a restaurant and left there asking: "just how do they make those
dishes?" I'm sure you 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.
Knowing how much you crave that dish, you try to cook it yourself. Maybe you had some success, but chances are good that you were now where close to making a match. The solution to this problem you face 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 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.
With a good cookbook full of copy cat recipes you can eat restaurant food at home and it is both faster and less expensive. With practice you will find you can prepare several copy cat recipes at once with ease. I frequently make an entire meal for my wife and I including appetizers, main course and a desert in under 1 hour. Restaurant copy cat recipes have saved me time and expense by giving me a way to enjoy all my favorites easily at home.
Here are a couple of Free recipes from Recipe Robot for you to copy and
|Red Lobster Creamy Caesar Dressing
3/4 cup Bottled Italian dressing
1 tablespoon Parmesan, grated
1 tablespoon Sugar
1/3 cup Mayo
1 teaspoon Anchovy paste, or Soy sauce
Combine all with wire whisk. Keep refrigerated. Use in a week.
|Waldorf Hotel's Waldorf Salad
1 cup walnut halves
1/2 cup mayonnaise
1/4 cup plain yogurt
1 teaspoon prepared mustard
Pinch of dry mustard
Juice of 1/2 lemon
4 to 6 tart apples, peeled, cored, and diced (2 cups)
1 to 2 cups finely diced inner ribs celery
(white part only), leaves reserved
Salt and freshly ground black pepper
2 bunches tender greens, such as arugula, baby kale,
or pepper cress, washed and dried
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Preheat the oven to 325F.
Spread the walnuts on a baking sheet and toast in the oven
for 4 to 5 minutes, until aromatic and lightly toasted.
Combine the mayonnaise, yogurt, both mustards, and the lemon juice
in a large bowl. Fold in the apples and diced celery and
season with salt and pepper.
Put the salad greens in a large bowl. Add the olive oil and lemon juice,
season with salt and pepper, and toss well. Divide the greens among four
plates. Spoon the apple mixture onto the greens and sprinkle with the
toasted walnuts and reserved celery leaves.
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Cooking - Kitchen - Recipe Tips...
* Use paper bags rather than plastic to store lettuce
and celery in the
crisper. They will stay fresh longer.
Low Fat Cooking:
* Get into the habit of measuring the oil you use while you
rather than just pouring it out of the bottle. It will be
easier to moderate the amount you use.
* Use non-stick cookware so that you don't have to use
if any, fat. When sauteing, use a small amount of chicken
or wine instead of butter or oil.
* To make fat-free broth, chill your meat or chicken
fat will rise to the top, and you can remove it before
* Many vegetables and fruits, including potatoes and
retain many of their nutrients in their skin. So when
leave the skin on your fruits and vegetables and cook them
* Romaine lettuce is loaded with vitamins compared to
It has three times as much Vitamin C and six times as much
* Vitamin C is destroyed quickly in cooking - so cook
vegetables with Vitamin C in the smallest amount of water
possible and for a short amount of time.
* Stock up on spices. One of the keys to cooking low-fat
getting bored is to spice your food well. When you have
your recipe, always taste it and adjust the spices to meet
* Purchase the best (i.e. heaviest) set of non-stick
* When cooking a dish with both vegetables and meat
(i.e. in stir frys
and stews), reduce the amount of meat by 1/3 and increase
of vegetables by 1/3. You will hardly notice!
* Thicken gravies with milk or broth blended in the
flour. Be sure to cook long enough to remove the raw flour
You'll never notice the lack of fat.
* Use olive oil for cooking when appropriate. It adds to
of the dish and is better for you.