Mcdonalds Pancake Recipe

Mcdonalds Pancake Recipe

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

Have you ever been to a restaurant and left there 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 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, 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 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.

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...

Red Lobster Country Fried Flounder
2 pounds flounder fillets, fresh
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
Skin fillets. Cut fillets into serving size portions. Combine cornmeal with seasonings. Roll
fish in cornmeal mixture.
Place flounder in an iron skillet which has been preheated with about 1/8 inch of oil.
Brown on one side 2 - 3 minutes. Carefully turn and cook on the other side an additional 3
minutes, until fish flakes easily with a fork.
Serve with tartar sauce and coleslaw.
Red Lobster Crab Alfredo
4 tablespoons Butter or margarine
4 tablespoons Flour
2 cups Half-and-half
1/2 cup (or more to Taste) grated Parmesan Cheese
Salt and white pepper to Taste
Few grains cayenne pepper (optional)
6 (8 oz.) cooked snow crab meat, Cut into chunks
Melt the butter in a saucepan. Stir in the flour, and cook briefly until the mixture looks
sandy. Do NOT let it color. Wisk in the half-and-half, and stir until the mixture forms a thick
sauce. Stir in the cheese, and season to taste. Simmer for a few minutes to blend the
flavors, and stir in the crab meat. Cook JUST until the crab is heated through. Serve over
cooked linguini, with additional Parmesan cheese and hot red pepper flakes on the side.
Before some purist jumps me, I KNOW this isn't a classic Alfredo, but it is a very good
dish, and remarkably easy to make.
This may be varied by substituting cooked lobster meat for the crab, or by adding 36
cooked, peeled and deveined medium shrimp, and about a quarter of a cup of chopped
cooked broccoli instead of the crab meat.

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.
Let cool.
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...

* Cure for headaches: Take a lime, cut it in half and rub it on your
forehead. The throbbing will go away.


How to use Chopsticks:
Place the first chopstick so that thicker part rests at the
base of your thumb and the thinner part rests on the lower side
of your middle fingertip. Bring your thumb forward so that it
traps the stick firmly in place. At least two or three inches
of chopstick should extend beyond your fingertip. Relax.
Now position the other chopstick so that it is held against
the side of your index finger by the end of your thumb.
Tap the ends of both sticks on the plate, while holding them
at a slight angle to the table. Allow them to slide just a
little so that the ends line up. Place a little pressure on
the top chopstick. It will pivot on your index finger just
above the second knuckle. Remember: the bottom chopstick is
stationary. The tip of the top chopstick will move towards
the tip of the bottom chopstick.Encourage this. Hold those
tips together firmly enough to grasp a piece of food and
lift it off the plate. Place delicately into your waiting
mouth. Although there's no need to stoop, you may wish to
lean over your plate a bit during your first attempts.
It might save you a clean-up!

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