Mcdonalds Tartar Sauce Recipe

Mcdonalds Tartar Sauce Recipe

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Why would you be looking for Mcdonalds Tartar Sauce Recipe? I bet I know....

I'm sure you've been to a restaurant and left the place asking: "just how do they make those dishes?" I'm sure 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.

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Outback Steakhouse Creamy Potato Soup
5 or 6 large potatoes
1 can evaporated milk (12 ounce can)
1 lb. Velveeta Cheese, cubed
salt to taste
pepper to taste
garlic to taste
Garnish
Sour cream
Bacon bits
Shredded cheese
Green onion tops
Wash, peel, cut potatoes in small pieces. In medium size pot, barely cover
with water, boil until cooked but still firm. Add milk and cheese. Cook on
low stirring constantly until cheese melts. Do not boil. Ladle into serving
bowls and add toppings of sour cream, bacon bits, shredded cheese, and green
onion tops.

Lum's Ollieburger
3 Tbsp Lemon Juice
1 1/2 tsp Seasoned Salt
1 Tbsp Worcestershire Sauce
1 Tbsp Soy Sauce
1 Tbsp A-1 Steak Sauce
1 Tbsp Corn Oil
1/2 Cup Beef Broth
1 tsp Heinz 57 Sauce
1/4 tsp Garlic Salt
1 tsp Vinegar
1. Mix the above ingredients.
2. Take 1 1/2 to 2 lbs. of ground round and shape meat into round
patties, 3/4" thick and 3 1/2"round.
3. Place in a covered container and pour the marinade mixture over them.
Cover tightly and refrigerate 12 hours or overnight.
Turn the patties frequently.
4. Remove from marinade and sear over high heat to seal in the juices,
then turn down heat and cook to your desired doneness.

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Cooking - Kitchen - Recipe Tips...

* When mincing garlic, sprinkle on a little salt so the pieces won't
stick to your knife or cutting board.


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!

 johnny carinos copycat recipe

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