Mcdonalds Tartar Sauce Recipe

Mcdonalds Tartar Sauce Recipe

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Just why are you looking for 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?" You have probably 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 knowing how much you love that special dish, you try cooking it at home. 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 Tartar Sauce Recipe that have been tried and tested many times and hence can be successfully used to recreate your favorite restaurant dishes.

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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...

Chili's Mighty Ice Cream Pie
Stream Carmel and chocolate on plate and then place your slice of pie.
Ingredients:
1 Oreo Cookie Crust
1/2 Gallon Vanilla Ice Cream
1 (6 oz.) Pkg. Heath Bits
1 Cup Semi Sweet Chocolate Chips
1 Jar Chocolate Fudge Topping
1 Jar Carmel Topping
Freeze pie crust, Heath bits and chips. When Heath bits and chips are
frozen chop in food processor until fine. Put pieces back in freezer.
Soften ice cream just until its workable (so bits can be stirred into ice
cream with out melting ice cream. Place lightly thawed ice cream in a
chilled mixing bowl and add heath bits and chocolate chips that have been
processed. Stir and mix well. Place ice cream in frozen pie shell and
refreeze. When pie has been in freezer for several hours and frozen well
you are ready for the next step. Melt slightly 1/3 cup of the chocolate
fudge topping so that it may stream when poured from a measure cup or
spoon. The Carmel may stream with out heating, if not you should do the
same as the chocolate topping. Remove the pie from freezer and stream
chocolate and Carmel sauce on top of the pie and place back in freezer.
When completely frozen cover tightly and will keep in freezer for several
days.

T.G.I. Friday's Sizzling Vegetable Fajitas
8 oz. chopped cilantro, for pesto
3 cloves garlic, for pesto
1/2 cup olive oil, for pesto
salt and pepper, to taste, for pesto
2 oz. freshly grated Parmesan cheese, for pesto
1 medium onion, sliced
1/2 tbsp. margarine
carrots, zucchini and yellow summer squash, cut julienne-style
broccoli and cauliflower, cut into small florets
green pepper and mushrooms, thinly sliced
snow peas, whole
juice of 1/2 lemon
3 flour tortillas, warmed
lime wedge, for garnish
To make pesto, put cilantro and garlic in a food processor and
process until finely chopped. With machine on, gradually add olive oil.
Season and blend in cheese.
Slice enough onion to equal about 1/2 cup. Saute with margarine in a
small cast-iron skillet over medium-high heat. Cook past translucent
stage until browned, about six to eight minutes.
Prepare about 2 cups of vegetables -- the combination depends on
personal taste. Cook all vegetables except mushrooms in lemon juice
and 2 tablespoons of pesto over medium to medium-high heat. When
almost at al-dente stage, add sliced mushrooms. Continue cooking for
about one minute. (The remaining pesto can be refrigerated for future
use.)
Place vegetable mixture over sizzling onions, then spoon
vegetable-onion mixture into center of warmed tortillas. Top with
condiments (guacamole, sour cream, shredded Cheddar cheese, salsa)
to taste, then roll up tortillas.

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Cooking - Kitchen - Recipe Tips...

* Chefs pound meat not to tenderize the meat, but to help
even the meat so it cooks evenly.


Storing Cheese:
Store cheese in your refrigerator, which approximates the
temperature of aging rooms. Keep it wrapped tightly in plastic,
away from air. Air helps mold grow on cheese. If you get a little
mold on the outside, just cut it off. The English say if mold
won't eat your cheddar it can't taste very good.
Bring cheese to room temperature before melting. Melt cheese
over a low heat to help prevent toughening and separation of
oils and liquids.
Most ripened or aged cheese is low in moisture content and
can be frozen without drastic flavor and texture changes. Thaw
slowly in the refrigerator for 24 hours or more. If frozen for
several months, the cheese may dry out somewhat and become
crumbly when thawed.
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