Mcdonalds Tartar Sauce Recipe

Mcdonalds Tartar Sauce Recipe

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Why do you want Mcdonalds Tartar Sauce Recipe? I bet I know....

I'm sure you've been to a restaurant and gone away 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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Red Lobster Shrimp Diablo
3 lbs. large, uncooked, unpeeled shrimp
milk - for soaking
1 cup unsalted butter - not margarine
1 jar BBQ Sauce - Red Lobster(r) uses Kraft(r)
1/2 cup catsup
1/4 cup hot sauce
1 Tbls. ground black pepper
Wash shrimp in cool water and remove heads if needed.
Soak shrimp in milk overnight.
Mix sauces and pepper in a sauce pan and stir until boiling.
Remove from heat and refrigerate for at least 4 hours.
Drain milk from shrimp, place them in a baking pan, and cover evenly with the sauce. Let
stand 1 hour.
Bake uncovered in a 450 degree oven for 15 minutes (less time for smaller shrimp).

Licorice Drops
1 cup granulated sugar
1/4 cup brown sugar
1/4 cup water
1/4 cup light corn syrup
1 Tablespoon black food coloring
1/4 Teaspoon anise extract or pulverized anise seeds
Put the sugars, water and corn syrup into a pot, set the pot over medium
heat and stir. When the batch has boiled for the first time, wash the sugar
crystals down from the sides of the pot. Put the thermometer in the pot and
cook without stirring to 290F [soft crack stage]. Take the pot from the heat
and add the food coloring and the anise flavoring and stir them in gently.
With a teaspoon, drop round patties about the size of quarters onto a
greased baking sheet. If the candy in the pot gets too firm for spooning,
reheat it gently until it softens.
Cool the drops completely but not in the refrigerator or the pieces will
stick. Wrap the drops individually in wax paper.

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Cooking - Kitchen - Recipe Tips...

* To make your own corn meal mix: combine 1 cup corn meal, 1 cup
all-purpose flour, 1/2 teaspoon salt, and 4 teaspoons baking
powder. You can store it in a tightly covered container for
up to 6 months.


Shucking Oysters:
Oysters are available seasonally. The old rule for shellfish
generally holds that any month (in the English language)
containing the letter R is a good month for shellfish.
(Note: this rule only works for the Northern hemisphere.)
These are the colder winter months, and shellfish prefer
cold water. More importantly, warmer waters mean an increase
in bacteria levels, and the shellfish can be dangerous to eat.

Shop for a good oyster knife at a good kitchen supply store
or at your local fish market. The features to look for are
a thick, solid handle made of sturdy wood or plastic, a
finger-guard (essential), and a short, thick blade. Strength
and durability will be more important than sharpness or size.

Fresh oysters should be closed tight, and kept either in fresh
sea water or on a bed of ice. Never select shellfish that are open!
Store oysters on ice until ready to serve. Cover them with a wet
towel or keep them in a closed container. An ice chest works well.

Look for the hinge of the shell. It should look like an exposed
seam which wraps around a smooth corner. Insert the oyster knife
into the seam, with the blade parallel to the seam. Use the point
to do this, gently but firmly rocking the knife back and forth.
Once the knife has been inserted, you can twist the blade to open
the hinge a little more. Repeat this process, gradually inserting
the oyster knife until you have cut the hinge completely.

Now slide the oyster knife along the inside edge between the shell
and the meat. As you work at this step, try to keep the oyster level
so that the liquid inside doesn't spill out. Some oyster eaters
consider this liquid, or liquor, to be the finest part of the
oyster-eating experience. There's one muscle, which looks like a
thick cord, that holds the shell tightly together. Use the knife
to cut this cord at the point where it adheres to the shell. This
can be done in a sort of scraping motion with the knife angled
against the shell.

Once the cord has been cut, the two halves of the shell should
fall neatly apart. Discard the empty half-shell and place the
full one on the serving platter.

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