Mcdonalds Pancake Recipe

Mcdonalds Pancake Recipe

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What's the reason you want Mcdonalds Pancake Recipe? I bet I know....

Have you ever been to 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.

So you and your family enjoy certain meals so much, you try to copy a version of it in your own kitchen. Maybe you had some success, chance is that it didn't taste right.. 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 Pancake 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 enjoy...

Chili's Chocolate Chip Paradise Pie
CRUST:
1/3 cup graham cracker crumbs
3 tbsp. granulated sugar
3 tbsp. butter
1/3 cup chocolate chips
Preheat oven to 350 degrees F.
Melt butter and combine with the graham cracker crumbs and sugar. Press into bottom of a 1-quart
casserole dish. Top evenly with chocolate chips.
Bake for 5 minutes until chocolate is melted. Spread melted chips out evenly over crust.
FILLING:
1/2 cup flour
1/4 cup granulated sugar
3/4 tsp. baking powder
1/3 cup milk
1 tbsp. oil
1 tsp. vanilla extract
1/3 cup semisweet or milk chocolate chips
1/4 cup shredded coconut
1/4 cup crushed walnuts or almonds
Combine dry ingredients in large mixing bowl. Add milk, oil and vanilla and stir until smooth. Stir in
chocolate chips, coconut, and nuts. Pour into crust.
Bake, uncovered, for 35 to 40 minutes, until a wooden pick comes out clean.
TO SERVE:
2 tbsp. butter
dash of cinnamon
Hot fudge and caramel toppings
Place 2 tablespoons of butter on ovenproof serving plate. Sprinkle with cinnamon. Place in warm
oven until butter melts.
Remove plate from oven and place large piece of warm pie directly onto melted butter. Top pie with
ice cream and drizzle with hot fudge and caramel toppings.

Planet Hollywood Cap'n Crunch Chicken
Chicken Crunch:
2 cups Cap'n Crunch cereal
6 eggs
2 cups corn flakes
1 cups milk
2 1/2 cups all-purpose flour
25 to 30 chicken tenders
3 Tbl. granulated onion
Vegetable oil for deep frying
3 Tbl. granulated garlic
Creole mustard sauce, recipe follows
1 Tbl. pepper
In food processor, grind cereals until crumbly but some
1/8-inch chunks are still visible. Spread in a shallow pan.
In a bowl, combine flour, onion, garlic and pepper.
In a separate bowl, combine the eggs and milk.
Dredge chicken in seasoned flour. Dip in egg mixture,
coating evenly. Dredge in cereal mixture,
coating well. Arrange on wax paper.
Preheat oil in deep fryer to 325 degrees.
Deep fry chicken in batches for 3 1/2 minutes or until
golden brown. Drain.
Makes 4 servings.
Creole Mustard Sauce
1/4 cup sliced green onions
2 Tbl. horseradish
2 Tbl. chopped garlic
1 Tbl. red wine vinegar
2 Tbl. chopped onion
1 Tbl. water
2 Tbl. chopped celery
2 tsp. cider vinegar
2 Tbl. chopped green pepper
1 tsp. Worcestershire sauce
1 cup mayonnaise
1 tsp. Tabasco sauce
1/4 cup hot mustard
Salt and cayenne pepper to taste
2 Tbl. yellow mustard
Combine all ingredients and mix well.
Serve on the side with chicken. Makes about 2 cups.

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Cooking - Kitchen - Recipe Tips...

* When braising meat, cook it at a low temperature for a long
time to keep the meat tender and have it retain all the juices.


Fruit Pies:
* Save the drained juice from frozen or canned fruit and use
fruit juice instead of water in your recipe. This is only a good
idea if the juice does not have a lot of sugar in it.

* Add fresh butter to your fruit pie filling after it has been
cooked. Or dot pieces of butter over the fruit before you place
on the top crust.

* Don't cut apples pieces too thin when you are using fresh
apples. Larger chunks will hold together and have more apple flavor.

* Use a little red food color and a drop or two of almond extract
in your cherry pies when you use fresh or canned cherries.

* Use a little yellow food color and a teaspoon of lemon juice in
your apricot and peach fruit pies. The lemon juice will enhance
their flavor and also help keep a bright color.

* Mix a few raisins with fresh chopped apples and make a easy,
new apple pie.

* Do not over-cook pie fillings, especially those with corn starch
used as the thickener. The filling will break down and quickly become
watery. Over cooking fillings made with flour will cause the filling
to be thick.

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