Mcdonalds Tartar Sauce Recipe

Mcdonalds Tartar Sauce Recipe

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

Have you frequented a restaurant and left there asking: "just how do they make those dishes?" I'm sure you 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 or someone in the family loves a certain meal so much that you attempt to copy it at home. Maybe you had some success, chance is that it didn't taste 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 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.

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 Cajun Seasoning
2 teaspoons cayenne pepper
11/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon cumin
11/4 teaspoons dry mustard
1/2 teaspoon dry thyme
1/2 teaspoon dry oregano
1 teaspoon onion powder
1 teaspoon garlic powder
Combine ingredients well. Place in an airtight container and store in a cool dry place.

Carrabba's Mussels In White Wine Sauce
4 cups mussels
2 Tbsp. extra-virgin olive oil
2 Tbsp. chopped yellow onion
2 Tbsp. chopped garlic
2 Tbsp. Annisette
1 to 2 Tbsp. chopped fresh basil
Juice of 1/2 lemon
3/4 cup Lemon Butter Sauce (recipe follows)
Soak mussels in cold water for several minutes, then scrub with a stiff
brush and remove "beard" (the little tuft of fibers protruding from the
shell), either with a sharp knife or by pulling on it with a damp cloth.
Rinse mussels again in cold water.
Heat olive oil in a 10-inch skillet; add mussels. Cover with another 10-inch
skillet or lid and cook until shells begin to open, about 2 minutes. Remove
top and add onion and garlic and toss. Cover pan again and cook for 1
minute. Remove top and add pernod, basil, lemon juice and lemon butter
sauce. Return to flame for 30 to 45 seconds with top off skillet. Discard
any mussels that did not open. Serve in a deep bowl.
Makes 2 servings.
LEMON BUTTER SAUCE: 2 Tbsp. clarified butter (you'll need about 1/2 stick
butter; directions follow) 2 Tbsp. finely chopped yellow onion 2 Tbsp.
finely chopped garlic 6 Tbsp. fresh lemon juice 2 Tbsp. dry white wine
Kosher salt White pepper 2 Tbsp. cold butter
To clarify butter: Melt 1/2 stick butter over low heat. When melted, remove
from heat and set aside for several minutes to allow the milk solids to
settle to the bottom. Skim the clear (clarified) butter from the top and
discard sediment. (This can be done ahead.)
To make sauce: Heat clarified butter, add onion and garlic and saut until
transparent. Add lemon juice and white wine and season to taste with salt
and pepper. Simmer 2 to 3 minutes to reduce liquid. Remove from heat and
swirl in cold butter until sauce is smooth and emulsified.

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Cooking - Kitchen - Recipe Tips...

* If your cake recipe calls for nuts, heat them first in the oven,
then dust with flour before adding to the batter to keep them from
settling to the bottom of the pan.


PROBLEM: Bread that rises too fast in the pan.

Use cool or cold water in the mix. The place you let the bread rise
in bulk should be about 80 degrees. Place the dough in the refrigerator
for a few minutes to cool down (while the dough is still in bulk form).

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