Mcdonalds Pancake Recipe

Mcdonalds Pancake Recipe

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Why do you want Mcdonalds Pancake Recipe? I bet I know....

Have you ever visited a restaurant and left asking: "just how do they make those dishes?" I guarantee that 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.

So you love a certain meal so much, you try to make it at home. Maybe you had some success, but I bet yours didn't turn out at all like the original. The solution to this dilemma 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...

Red Lobster Pina Colada Dipping Sauce
4 ounces Pina Colada Mix
3 ounces Sour Cream
3 ounces Pineapple,Crushed, Drained
Mix together. Serve chilled.

Wicker's BBQ Sauce
1 1/4 cups Cider vinegar
1 tsp. black pepper
2 1/2 tsp. salt
1 1/2 tsp. sugar
4 tsp. chili powder
1 tsp. dry mustard
1 tsp. paprika
1/2 tsp. ground cumin
Combine all ingredients and cook for 5-10
minutes to dissolve spices. Use as a marinade
and basting with your favorite BBQ recipe.

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Cooking - Kitchen - Recipe Tips...

* When going on a picnic, keep sandwiches from becoming soggy
by packing lettuce and condiments in separate containers.
Add them to sandwiches just before serving.


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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