Mcdonalds Tartar Sauce Recipe

Mcdonalds Tartar Sauce Recipe

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So why are you looking for Mcdonalds Tartar Sauce Recipe? I bet I know....

Have you ever been to a restaurant and left asking: "just how do they make those dishes?" I bet you sat there trying to discover 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 knowing how much you love that special dish, you try cooking it at home. 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 Tartar Sauce Recipe that have been tried and tested many times and hence can be successfully used to recreate your favorite restaurant dishes.

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 Aussie Fries
1 - 2 lb. bag of Frozen French Fries
1 Cup shredded Colby Jack cheese
6 pieces of Bacon, cooked
24 Fl. Oz. Peanut Oil (can be reused later; store in refrigerator)
Divide the fries into half, and use the other half later.
Heat oil to 350 degrees. If you do not have a thermostat, make sure
the oil is hot enough, so that when you set a french fry in there it
will cook immediately. If the french fry sinks to the bottom, and
barely bubbles, it is not hot enough. Fry the potatoes in small
batches, they are done when they are golden brown, and float to the
top of the skillet. ( I like to use a Dutch Oven). Be sure to drain
the potatoes on paper towels. You can keep them warm in the oven
while the other fries are done.
When all french fries are done cooking, and drained place them onto
a platter. Salt the french fries if you like, and sprinkle on cheese
and cooked bacon. Pop these back into a warm oven until the cheese
begins to melt.
Dipping Sauce:
1/2 Cup Sour Cream
1 Tbsp. Prepared Horseraddish
dash Cayenne Pepper
dash Salt
dash black pepper
Combine all ingredients and mix well.

KFC Cole Slaw
8 cups shredded cabbage
1/4 cup carrot, shredded
1/3 cup sugar
1/2 teas. salt
1/8 teas. pepper
1/4 cup milk
1/2 cup mayonaise
1/4 cup buttermilk
1 1/2 tbls. white vinegar
2 1/2 tbls. lemon juice
Combine cabbage and carrots in a large salad bowl. Mix remaining
ingredients together and combine thoroughly. Pour liquid ingredients
over cabbage and carrots and stir. Refrigerate at least two hours
before serving (overnight is better). Stir well before serving.

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Cooking - Kitchen - Recipe Tips...

* For a juicer hamburger add cold water to the beef before grilling
(1/2 cup to 1 pound of meat).


Formal Table Setting:
Generally, the more formal the occasion, the more courses are served,
which of course means more flatware. There should be a different set of
utensils for each course: salad fork, dinner fork; dinner knife,
bread knife; and so on.
Some special dishes such as oysters have special utensils. These can
be served at the presentation of the food, but generally are placed
on the table in order of course. When oysters are served as an appetizer
for example, set the oyster fork to the right of the spoon.

Building from the basic set-up (dinner fork on the left of the plate;
knife to the right of the plate, dinner spoon to the right of the knife):

On the left side of the plate put the salad fork to the left of the
dinner fork. On the right add a soup spoon to the outside of the dinner
spoon if soup will be served. Place the soup bowl above the soup spoon
and to the right. The bread plate goes to the left, about two inches
above the fork. Place the butter knife across the bread plate at a
diagonal, upper left to lower right. Small salad plates go to the
left and a little below the bread plate. Dessert spoons, or in some
cases knife and fork, are placed about an inch above the top of the
plate with the handle(s) on the right side.

The largest glass on the table is the water glass which goes on the
right side above the dinner knife. It may be filled and iced when
guests arrive or left empty to be filled at each diner's request.
If wine or some other beverage is served, set the appropriate glass
to the right and a little down from the water glass.

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