Mcdonalds Copycat Recipes

Mcdonalds Copycat Recipes

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What's the reason you want Mcdonalds Copycat Recipes? I bet I know....

Have you ever been to a restaurant and left asking: "just how do they make those dishes?" I'm sure you 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, chances are you were nowhere near getting the flavors just right. The solution to this problem is to use what are called copycat restaurant recipes. They are specially researched and reverse engineered dishes like Mcdonalds Copycat Recipes that have been tried and tested many times, which means they can be successfully used to recreate your favorite restaurant dishes right from home.

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 enjoy...

Outback Steakhouse Steak Seasoning
1 envelope Taco Seasoning
1 envelope Good Seasons Italian dressing
1 T. olive oil
1 bottle Coca Cola
Combine taco seasoning and Italian dressing mix.
Pierce steak with a fork, rub with oil, and coat
with seasoning. Pour Coke around steak in deep
plastic or glass container and cover with plastic wrap. Refrigerate for 24 hours. Grill; basting with marinade.

Houston's Spinach and Artichoke Dip
2 bags (1 lb. each) fresh spinach
1/8 lb. butter - not margarine
1 tsp. minced fresh garlic
2 tbls. minced onions
1/4 cup flour
1 pint heavy cream (whipping cream)
2 teas. fresh squeezed lemon juice
1/2 tsp. Tabasco sauce (to taste)
1/2 tsp. salt
2/3 cup fresh grated Parmesan cheese
1/3 cup sour cream
1/2 cup grated Monterey Jack cheese
artichoke hearts, coarsely diced
Steam spinach - strain and squeeze through cheesecloth. Must be
very dry. Chop finely and set aside. In heavy saucepan, melt butter.
Add garlic and onions and saute about 3-5 minutes. Add flour to make
a roux. Stir and cook about 1 minute. Slowly add heavy cream, stirring
with a whisk to prevent lumping. Mixture will thicken at the boiling
point. When it thickens, add lemon jiuce, Tabasco, salt and
Parmesan cheese. Remove from heat and let stand 5 minutes. Stir in
sour cream. Fold in dry, chopped spinach, coarse diced artichoke
hearts and Jack cheese. Stir until cheese is melted. Serve
immediately, or portion and microwave to order. Serve with salsa,
sour cream and tortilla chips for dipping.

You can get hundreds more like these with Recipe Robot

The new Recipe Robot solves all these common problems to finding good Copycat Recipes...
  • You never need to download any recipe ebooks!

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  • This is a brand new recipe program, designed specially for getting Copycat Recipes and this is the only place you can get it. I invented this program!

  • You'll never have to spend money at the high priced Restaurants again.

  • If my 81 year old grandmother can use it...anybody can!!

 

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Cooking - Kitchen - Recipe Tips...

* A dampened paper towel or terry cloth brushed downward on a cob of
corn will remove every strand of corn silk.


Cooking a Turkey:
* If you hate the memory of dry turkey from the old days, buy a
fresh-killed (meaning, never frozen) turkey. They truly are juicier,
tenderer, and tastier than frozen birds.

* Turkeys range in weight from the 6- to 8-pound category to as
large as 26 pounds. Very small and super-big are not better.
Small ones get blotchy. Big ones present food safety problems
because their mass resists total heat penetration. Best to go
with a basic 12- to 16-pound turkey.

* Trussing: The point of tying string around a turkey is to make
the bird into a round -- no protrusions, no wings sticking out.
This prevents burning of exposed areas. Twist the wing tips, which
will burn first, under themselves, using some force. Now run a strand
of string under the turkey's girth and up each side, catching the
wing tips under the string. Continue the string over to the drumsticks,
catching them and the fatty tail flap (Pope's Nose), and tie tightly.

* Turkey lifter: This major help comes in two styles. One resembles
an L-shaped metal prong. The prong goes right up the turkey's cavity
while a handle remains in your hand. All you do it lift. If you've
stuffed the turkey, get the type that looks like snow chains, lies
under the bird, and acts like a sling. Either device ends burned
hands, greasy potholders and lost drumsticks.

* Instant-read thermometer: This is your most important tool. With
this, you don't need a roasting chart or a clock. Read the facts on
the dial. There will be no question about the internal temperature
of your meat. If you don't have one, get one!

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