How would you like Mcdonalds Pancake Recipe?
What's the reason you want Mcdonalds Pancake Recipe? I bet I know....
I'm sure you've been to a restaurant and left there asking: "just how do they make those
dishes?" You have probably 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, chance is that it didn't taste right.. The solution to this delima you have 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.
Wherever your tastes lie, it is no longer difficult to find out the ingredients in most copycat recipes. With a little detective work and a quick visit to the local grocery store, you can be serving up a dinner that no one will be able to resist.
Here are a couple of Free recipes from Recipe Robot for you to copy and
|Red Lobster Pina Colada Dipping Sauce
4 ounces Pina Colada Mix
3 ounces Sour Cream
3 ounces Pineapple,Crushed, Drained
Mix together. Serve chilled.
|Honey Baked Ham
1 fully cooked ham
1 cup sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground clove
1/8 tsp paprika
dash ground ginger
dash ground allspice
Partially slice ham quite thin. Mix remaining ingredients and
spread on wax paper. Roll ham in mixture. Then, use blow torch
with medium flame to caramelize sugar. Wave torch over sugar
with rapid movement so that sugar bubbles and browns but doesn't
burn. Repeat several times until ham is well-glazed. Serve ham
warm or re-heated.
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Cooking - Kitchen - Recipe Tips...
* When slicing a hard boiled egg, try wetting the knife
cutting. If that doesn't do the trick, try applying a bit
cooking spray to the edge.
Cooking a Turkey:
* If you hate the memory of dry turkey from the old days,
fresh-killed (meaning, never frozen) turkey. They truly are
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
Small ones get blotchy. Big ones present food safety
because their mass resists total heat penetration. Best to
with a basic 12- to 16-pound turkey.
* Trussing: The point of tying string around a turkey is
the bird into a round -- no protrusions, no wings sticking
This prevents burning of exposed areas. Twist the wing
will burn first, under themselves, using some force. Now
run a strand
of string under the turkey's girth and up each side,
wing tips under the string. Continue the string over to the
catching them and the fatty tail flap (Pope's Nose), and
* Turkey lifter: This major help comes in two styles.
an L-shaped metal prong. The prong goes right up the
while a handle remains in your hand. All you do it lift. If
stuffed the turkey, get the type that looks like snow
under the bird, and acts like a sling. Either device ends
hands, greasy potholders and lost drumsticks.
* Instant-read thermometer: This is your most important
this, you don't need a roasting chart or a clock. Read the
the dial. There will be no question about the internal
of your meat. If you don't have one, get one!