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    Default Top Secret Recipes

    1. Preheat oven to 375 degrees.
    2. Rub a little vegetable oil over the surface of each piece of chicken and arrange them on a
    baking sheet. Bake for 25 minutes. Remove the chicken from the oven when it's done and set it
    aside to cool.
    3. Melt the butter in a large saucepan or dutch oven over medium heat. Saut? the onion and
    celery in the saucepan for just 4 to 5 minutes. You don't want to brown the veggies.
    4. Dice the chicken and add it to the pot along with the remaining ingredients, except the
    noodles.
    5. Bring the soup to a boil, reduce the heat and simmer for 30 minutes or until the carrots are
    soft.
    6. Add the noodles and simmer for an additional 15 minutes, or until the noodles are tender.
    Serve with a pinch of minced fresh parsley sprinkled on top.

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    Default Hamburgers

    Hamburgers
    1 pound ground beef (not lean)*
    1/4 cup flour plus 1 1/4 cups flour
    1 1/3 cups beef broth
    4 cups water
    3 tablespoons chili powder
    2 tablespoon grated (and then chopped) carrot
    1 tablespoon white vinegar
    2 teaspoons dried minced onion
    2 teaspoons salt
    1 teaspoons granulated sugar
    1 teaspoon paprika
    1/4 teaspoon garlic powder
    3 pounds ground beef
    8 hamburger buns
    16 slices Kraft cheddar cheese Singles
    1/2 cup diced onion
    32 to 40 hamburger pickles (slices)
    8 slices large beefsteak tomato (1/2-inch thick)
    1/4 cup yellow mustard
    1. Prepare the chili by first browning the meat in a large saucepan over medium heat. Crumble
    the meat as it browns. When the meat has been entirely cooked (7 to 10 minutes), pour the meat
    into a strainer over a large cup or saucepan. Let the fat drip out of the meat for about 5 minutes,
    then return the meat back to the first saucepan. Cover and set aside.
    2. With the fat from the meat, we will now make a roux -- a French contribution to thicker
    sauces and gravies usually made with fat and flour. Heat the drippings in a saucepan over
    medium heat (you should have drained off around 1/2 cup of the stuff). When the fat is hot, add
    1/4 cup flour to the pan and stir well. Reduce heat to medium/low, and continue to heat the roux,
    stirring often until it is a rich caramel color. This should take from 10 to 15 minutes. Add the
    beef broth to the pan and stir. Remove from heat.
    3. Meanwhile, back at the other pan, add the water to the beef, then whisk in the remaining 1 1/4
    cups flour. Add the ro ux/broth mixture and the other chili ingredients and whisk until blended.
    Make sure your grated carrot is chopped up to the size of rice before you add it.
    4. Crank the heat up to medium/high. Stir often until you see bubbles forming on the surface of
    the chili. Turn the heat down to medium/low, and continue to simmer for 15 to 20 minutes, or
    until thick. The chili should be calmly bubbling like lava as it simmers. When it's done cooking,
    take the chili off the heat, cover it, and let it sit for 30 minutes to an hour before using it on the
    burgers. It should thicken to a tasty brown paste as it sits.
    5. To make your hamburgers, you'll first divide 3 pounds of hamburger into 16 portions of 3
    ounces each. Grill the burgers on in a hot skillet or on an indoor griddle for 4 to 5 minutes per
    side or until done. Use some salt and pepper on each patty.
    6. Build the burgers by lightly toasting the faces of the hamburger buns. Turn them over into a
    hot skillet or a griddle on medium heat.
    7. Place one patty onto the bottom bun.
    8. Position two slices of cheese on the meat.
    9. Place another beef patty on the cheese.
    10. Spoon about 1/3 cup of chili onto the beef patty.
    26
    11. Sprinkle about 1 tablespoon of diced onion onto the chili.
    12. Arrange 4 to 5 pickle slices on the onion.
    13. Place a thick slice of tomato on next.
    14. Spread mustard over the face of the top bun and top off your hamburger by turning this bun
    over onto the tomato.
    *Tidbits
    Make sure the ground beef you use has a fat content of at least 20 percent. This way you'll be
    sure to get enough fat to make the roux.

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    Default chili the best

    Top Secret Recipes
    2 pounds ground beef
    One 29-ounce can tomato sauce
    One 29-ounce can kidney beans (with liquid)
    One 29-ounce can pinto beans (with liquid)
    1 cup diced onion (1 medium onion)
    1/2 cup diced green chili (2 chilies)
    1/4 cup diced celery (1 stalk)
    3 medium tomatoes, chopped
    2 teaspoons cumin powder
    3 tablespoons chili powder
    1 1/2 teaspoons black pepper
    2 teaspoons salt
    2 cups water
    1. Brown the ground beef in a skillet over medium heat; drain off the fat.
    2. Using a fork, crumble the cooked beef into pea-size pieces.
    3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over
    low heat. Cook, stirring every 15 minutes, for 2 to 3 hours. Makes about 12 servings.
    Tidbits
    For spicier chili, add 1/2 teaspoon more black pepper.
    For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper.
    And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.
    Leftovers can be frozen for several months.

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    Default McDonald's? Famous French Fries

    I have had this on my hard drive for a while now...i have loads others including KFC etc...I have not tried any of these recepies myself, but they look ok to me.



    McDonald's? Famous French Fries
    Special Tools
    Deep fryer
    French Fry Cutter
    (or patience for cutting potatoes)
    Ingredients:
    2 large Idaho russett potatoes
    1/4 cup sugar
    2 Tablespoons corn syrup
    1?-2 cups hot water
    6 cups Crisco? shortening
    1/4 cup beef lard (or save the fat from previously cooked burgers)
    salt
    Preparing your french fries
    Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is
    dissolved. Using a french fry slicer, cut the peeled
    potatoes into shoestrings. The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (You
    can do this with a knife, but it is alot of work)
    Place the shoestringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30
    minutes.
    While they're soaking, pack the shortening into the deep fryer. Crank up the temperature to "full". The
    shortening has to pre-heat for a very long time. It will
    eventually liquify. After it has liquified and is at least 375?, drain the potatoes and dump them into the fryer.
    (be careful, it will be ferocious)
    After 1 to 1? minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to
    10 minutes in the refrigerator.
    While they're cooling, add the lard or beef drippings to the hot Crisco?. Again, crank the temperature to
    full. Stir in the lard as it melts into the oil. It will blend in.
    After the deep fryer is reheated to 375?-400?, add the potatoes and deep fry again. This time for 5-7 minutes
    until golden brown. Remove and place in a large bowl.
    Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. ( I suggest about 1 teaspoon of
    salt, maybe slightly more)
    Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2
    medium sized fries.
    Special Notes
    Note?***** If you want more fries, double the recipe---but DON'T double the cooking oil. Just cook them
    in shifts, adding about 1/4 cup more Crisco? and 1
    tablespoon lard for the second batch.
    Note?***** If cooking for a minute or so, removing, and returning the fries to the oil seems like a pain in
    the ass, that's because it is. But it is an important
    "blanching" step required for that great taste.
    Note?***** For an easier clone of McDonald's french fries, you can use the frozen, pre-cut Ore-Ida?
    shoestring potatoes. Just cook them in the same combo of
    Crisco? and lard, skipping the "blanching" process. Cook them while still frozen for 6-10 minutes
    (depending upon the amount) until golden brown. They're good,
    but not nearly as accurate in taste and texture as the fresh recipe.
    [ Back to McMenu ]

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    Default KFC......MMMMmmmmmmm

    Here is some KFC stuff ....

    Text - Cooking - Authentic Kentucky Fried Chicken Recipes.txt
    KFC Coleslaw
    8 1/8 cups cabbage
    1/3 cup carrot
    1 teaspoon onion chopped fine
    1/3 cup sugar
    1/2 teaspoon salt
    1/8 teaspoon pepper
    1/8 cup milk
    3/4 cup buttermilk
    2 tablespoons lemon juice
    1/2 cup mayonnaise
    First core the cabbage and shred the cabbage fine using the
    fine disk for the shredder attachment to the mixer. Then shr
    ed the cabbage. In a bowl combine with a whisk combine the b
    uttermilk, mayonnaise, milk and lemon juice mix till well co
    mbined. Then add the seasoning. The last step is to add the
    sugar add the sugar to the sauce until well mixed in. Add th
    e sauce to the cabbage and carrot mixture and mix well and a
    llow the mixture to marinate for 13 hrs.
    Do to the waste of chicken in the restaurants the Colonel cr
    eated a recipe to help use thechicken that was unable to be
    sold. So he devised the potpie recipe. See chicken could onl
    y sit and be sold for 2 hrs after it is fried.


    KFC POT PIE
    2 potatoes peeled and cooked
    2/3 cup frozen peas
    2 cans cream of chicken soup
    2 carrots peeled and cooked
    2 tablespoons frozen onion
    2 cups of cooked chicken
    dash of salt and pepper and Msg
    In a bowl combine all cooked vegetables and chicken add the
    cream of chicken soup and seasoning. The mixture should be t
    hick but not to thick if the mixture is to thick add some mi
    lk to the mixture. Scoop the mixture into individual pie pan
    s. Use the biscuit recipe in this book to make the crust. Ro
    ll out the dough thin and place on top then brush with butte
    r. Bake in a 375 F oven for 15 to 25 minutes or until it is
    Page 1
    Text - Cooking - Authentic Kentucky Fried Chicken Recipes.txt
    heated threw and the crust is golden brown.
    Colonel Sanders loved rice and beans and decided to create a
    recipe that could be used together to create a great tastin
    g item. You can mix it or have the beans on the bottom and r
    ice on top and mix as u eat.
    KFC Beans and Rice
    30 ounce can of Red beans
    1 teaspoon white pepper
    4 tablespoons butter
    1/4 teaspoon paprika
    dash of cayenne
    dash of garlic powder
    1 1/2 cups converted rice cooked
    Pour beans with there liquid into a saucepan and cook over m
    edium heat. Add the seasonings and butter. When the mixture
    begins to boil use a fork to mash 1/2 the beans. Cook for 10
    to 20 minutes to until it looks like bean paste with big be
    ans in it. Mix in rice.
    A favorite of the Colonel was Corn on the cob and he deiced
    if he was going to sale it it had to be delicious and sweet
    .


    KFC Corn
    Frozen corn
    1/2 teaspoon salt
    1/2 teaspoon sugar
    1/4 teaspoon pepper
    1/4 teaspoon Msg
    melted butter
    Cook the corn in hot salted water with a dash of milk till n
    ice and tender. When it is done dip the corn in butter and s
    prinkle with the seasoning.
    The Macaroni Salad that Colonel Sanders used to use is liste
    d below. The recipe is just the basic recipe. However it has
    Page 2
    Text - Cooking - Authentic Kentucky Fried Chicken Recipes.txt
    been altered many times.
    KFC Macaroni Salad
    1 lb Elbows Macaroni
    1/4 cup Carrots, chopped fine
    1 tbsp Minced Onion
    1/4 cup Celery, chopped fine
    2 cups Food Service Cole slaw Dressing
    dash White Pepper
    1 teaspoon pickle relish
    Cook macaroni noodles in a big pot of water for 12 to 15 min
    utes. Drain and place in a bowl with ice water and cool for
    10 minutes. In a large bowl combine all of above. Refrigerat
    e for 2 hrs.
    A favorite among kids and kids at heart is the Colonel?s Mac
    aroni and cheese which was originally made fresh daily. Now
    it comes premade and is cooked in an oven like it originally
    was when it was made fresh.


    KFC Macaroni and Cheese
    2cups elbow macaroni
    3/4 cup Velveeta cheese
    2/3 cup mild yellow cheddar cheese
    1/3 cup whole milk
    1/4 teaspoon salt
    In a pot bring water to a boil with salt to taste, once the
    water comes to a boil add the macaroni and cook for 12 to 15
    minutes. When the noodles are cooked drain but do not rinse
    . To make the cheese sauce in a pan over low heat combine th
    e Velveeta cheese,shredded cheddar and the milk. Cook the ch
    eeses till they are melted and then add the salt. Add the no
    odles and mix threw. Place in a casserole dish and bake for
    10 to 15 minutes. You may want to broil the top to make a br
    own top.
    Another favorite side dish is the Potato Salad which used to
    be produced fresh daily, however now due to the fact that i
    t can be produced and prepackaged and stored frozen till shi
    pped and then refrigerated AmeraServe which is the company t
    hat Tricon uses sells the potato salad that way.
    Page 3
    Text - Cooking - Authentic Kentucky Fried Chicken Recipes.txt


    KFC Potato Salad
    2 pounds russet potatoes
    1 cup mayonnaise
    4 teaspoons sweet pickle relish
    4 teaspoons sugar
    2 teaspoons minced white onion
    2 teaspoons prepared mustard
    1 teaspoon vinegar
    1 teaspoon minced celery
    1 teaspoon diced pimentos
    1/2 teaspoon shredded carrot
    1/4 teaspoon dried parsley
    1/4 teaspoon pepper
    dash salt
    Lightly peel the potatoes and cut into bite sized pieces. Pl
    ace in a pot of salted water and boil the potatoes for 5 to
    10 minutes till fork tender, depending upon the size you cut
    them. While the potatoes are cooking in a bowl make the dre
    ssing by mixing the mayonnaise, pickle relish, sugar, white
    onion, mustard, vinegar, celery, pimento, carrot, parsley, p
    epper, and salt. When the potatoes are done and have cooled
    add the sauce and refrigerate for 2 hours. The best is if yo
    u allow this to sit overnight.
    The Colonel?s Baked Beans used to be baked and made fresh da
    ily. Now there made with a can of Navy Beans made by Hanover
    and a bag of sauce and precooked frozen bacon. When it is n
    eeded it is just microwave and there you go.


    KFC Baked Beans
    30 ounce can Navy Beans, drained
    2 tablespoons water
    1/2 cup ketchup
    1/2 cup dark brown sugar
    2 tablespoons cider vinegar
    4 teaspoons minced fresh onion
    4 pieces bacon, cooked and then crumbled
    1/2 teaspoon dry mustard
    1/4 teaspoon salt
    dash pepper
    dash garlic powder
    Page 4
    Text - Cooking - Authentic Kentucky Fried Chicken Recipes.txt
    Drain the navy beans and place in a microwave safe dish. Add
    the precooked bacon. In a bowl combine all the other ingred
    ients to make a sauce. Pour the sauce over the beans and mix
    well. Allow them to sit overnight in the refrigerator. When
    you are ready to serve them microwave them for 5 minutes th
    en stir and microwave again for 7 minutes or till heated thr
    ough.
    A favorite has to be the buttermilk biscuits they are so lig
    ht and fluffy they just melt in your mouth. They were made f
    resh daily in every store. Now due tot he popular demand of
    these biscuits, they come frozen.


    KFC Buttermilk Biscuits
    1/2 cup butter
    1/4 cup club soda
    1 beaten egg
    3/4 cup butter milk
    1 teaspoon salt
    5 cups Bisquick Biscuit Mix
    Preheat the oven to 450?F. Combine all of the ingredients, k
    nead the dough by hand until the dough holds together do not
    over knead. Flour your hands Pat the dough flat to 3/4-inch
    thickness out biscuits with a biscuit cutter. Bake on a gre
    ased baking sheet for 13 minutes, or until golden brown, whe
    n they come out of the oven brush with melted butter. Makes
    18 Biscuits
    The Colonel was in the kitchen one day and had an idea what
    to do with the potatoes that he had and he came up with the
    Potato Wedges. The used to be made fresh but due to the inve
    ntion of the frozen fry they are sent to the stores frozen a
    nd ready to cook.


    KFC Potato Wedges
    shortening for Frying
    5 Baking potatoes cut into Wedges
    1 cup Milk
    1 egg
    1 cup flour
    Page 5
    Text - Cooking - Authentic Kentucky Fried Chicken Recipes.txt
    2 tablespoons salt
    1 teaspoon pepper
    1/2 teaspoon MSG
    1/4 teaspoon Paprika
    dash of garlic powder
    Preheat shortening in to 375?F. Cut the potatoes into 16 to
    18 equal side wedges. Mix the egg and milk till well blended
    in a big bowl. Mix the dry ingredients into a large bowl. P
    ut some potatoes in the milk and egg then into the flour mix
    ture till well coated. Fry in fryer for 3 minutes remove fro
    m the oil and allow them to sit for one minute and then cook
    them again for 5 minutes or until cooked. It may take up to
    6 minutes.
    The Gravy used to be made fresh with the Cracklings. Now it
    comes in a pouch and all you have to do is add water. Thank
    god for modified starch products.


    KFC Gravy
    1 1/2 tablespoons shortening, melted
    3 tablespoons of Original Breading Flour
    2 tablespoons all purpose flour
    1 can Campbell?s Condensed Chicken Stock
    1 can water
    First we are going to make a roux with the melted shortening
    and 1 1/2 tablespoon of breading flour. Cook this over low
    heat for 10 to 15 minutes or until the roux browns in color
    to resemble a nice milk chocolate color. Once the mixture tu
    rns brown remove it from the heat and add the remaining flou
    r and slowly add the liquid(s) to incorporate it so no lumps
    . Bring the mixture to a boil and boil for 2 minutes reduce
    the heat and allow the mixture to thicken which would take a
    bout 3 to 5 minutes.
    *That is just the flour that you use to bread the chicken wi
    th.
    The mashed potatoes are served and made by mix. It comes in
    a bag just add water and butter. Many people just come to KF
    C to get these potatoes and gravy.


    KFC Mashed Potatoes
    Page 6
    Text - Cooking - Authentic Kentucky Fried Chicken Recipes.txt
    2 1/2 cups Idaho Potato Flakes
    1 stick Margarine
    2 tablespoons Butter
    2 1/2 cups Hot Water
    3/4 cup Milk
    1 teaspoon salt
    Heat water add butter and margarine till melted. Add the sal
    t and cook for 2 minutes. Add the flakes and mix till it loo
    ks like regular potatoes. Add milk to proper consistency. Se
    rve with gravy. Serves 6
    Before you cook the chicken it has to be marinated. The orig
    inal way that the Colonel used to produce his chicken was to
    marinate it. The following Marinate recipe is still
    used today at KFC for the Crispy Strips which are marinated
    daily in 40 to 80 lbs at a time, however the amount of this
    marinade is only good for about 15 lbs of chicken.
    The Kentucky Fried Chicken Marinate
    2 tablespoons Potassium
    2 tablespoons Kosher Salt
    4 tablespoons MSG
    1/8 teaspoon Garlic Powder
    1/3 cup Bottled Chicken Concentrate
    5 cups water
    Mix all of the above and soak the chicken in the above marin
    ate for 24 hours under refrigeration.
    The Original Recipe is not packaged in three different place
    s. The way it is cooked and the process makes it taste like
    it has eleven herbs and spices when in reality there is not.
    The way it is done in the restaurant is using dried eggs an
    d milk in the flour along with a box of breading salt and th
    e seasoning bag and a bag of breading flour.


    KFC ORIGINAL RECIPE
    2 fryer chickens cut up into 8 pieces and marinated
    6 cups Crisco Shortening
    1 eggs well beaten
    Page 7
    Text - Cooking - Authentic Kentucky Fried Chicken Recipes.txt
    2 cups Milk
    2 cups Flour
    2 teaspoons ground pepper
    3 tablespoons salt
    1 teaspoon MSG
    1/8 teaspoon Garlic Powder
    1 dash paprika
    Place shortening into the pressure cooker and heat over medi
    um heat to the shortening reaches 400?F. In a small bowl, co
    mbine the egg and milk. In a separate bowl, combine
    the remaining six dry ingredients. Dip each piece of chicken
    into the milk until fully moistened. Roll the moistened chi
    cken in the flour mixture until well coated. In groups of fo
    ur or five, drop the covered chicken pieces into the shorten
    ing and lock the lid. When pressure builds up cook for 10 mi
    nutes. RELEASE TO MANUFACTURER'S
    INSTRUCTIONS
    After he perfected his original he made a crispy recipe that
    was marinated first then fried the conventional way. This o
    ne is double dunked into the coating to give it its great ta
    ste.


    KFC EXTRA CRISPY
    1 whole frying chicken, cut up and marinated
    6-8 cups shortening for cooking
    1 egg, beaten
    1 cup milk
    2 cups all-purpose flour
    2 1/2 teaspoons salt
    3/4 teaspoon pepper
    3/4 teaspoon MSG
    1/8 teaspoon Paprika
    1/8 teaspoon Garlic Powder
    1/8 teaspoon Baking Powder
    Trim any excess skin and fat from the chicken pieces. Prehea
    t the shortening in a deep-fryer to 350 degrees. Combine the
    beaten egg and milk in a medium bowl. In another medium bow
    l, combine the remaining coating ingredients (flour, salt, p
    epper and MSG). When the chicken has marinated, transfer eac
    h piece to paper towels so that excess liquid can drain off.
    Page 8
    Text - Cooking - Authentic Kentucky Fried Chicken Recipes.txt
    Working with one piece at a time, first dip in egg and milk
    then coat the chicken with the dry flour mixture, then the
    egg and milk mixture again, and then back into the flour. Be
    sure that each piece is coated very generously. Stack the c
    hicken on a plate or cookie sheet until each piece has been
    coated. Drop the chicken, one piece at a time into the hot s
    hortening. Fry half of the chicken at a time (4 pieces) for
    12-15 minutes, or until it is golden brown. You should be su
    re to stir the chicken around halfway through the cooking ti
    me so that each piece cooks evenly. Remove the chicken to a
    rack or towels to drain for about 5 minutes before eating.
    Once he perfected his Extra Crispy he had customers who want
    ed it to be spicy and bold so he created his Hot and Spicy C
    hicken. Here is his original recipe which has changed a bit
    in this day and age. It comes frozen and is cooked frozen an
    d not prepared fresh in many stores.


    Hot and Spicy Chicken
    1 whole frying chicken, cut up and Marinated
    6-8 cups shortening
    1 egg, beaten
    1 cup milk
    2 cups all-purpose flour
    2 1/2 teaspoons salt
    3/4 teaspoon pepper
    1 teaspoon white pepper
    3/4 teaspoon Cayenne Pepper
    3/4 teaspoon MSG
    1/8 teaspoon Garlic Powder
    1/8 teaspoon Baking Powder
    Trim any excess skin and fat from the chicken pieces. Prehea
    t the shortening in a deep-fryer to 350 degrees. Combine the
    beaten egg and milk in a medium bowl. In another medium bow
    l, combine the remaining coating ingredients When the chicke
    n has marinated, transfer each piece to paper towels so that
    excess liquid can drain off. Working with one piece at a ti
    me, dip in egg and milk then coat the chicken with the dry f
    lour mixture, coated very generously. Stack the chicken on a
    plate or cookie sheet until each piece has been coated. Dro
    p the chicken, one piece at a time into the hot shortening.
    Fry half of the chicken at a time (4 pieces) for 12-15 minut
    es, or until it is golden brown. You should be sure to stir
    Page 9
    Text - Cooking - Authentic Kentucky Fried Chicken Recipes.txt
    the chicken around halfway through the cooking time so that
    each piece cooks evenly. Remove the chicken to a rack or tow
    els to drain for about 5 minutes before eating.
    The Colonel used to sale chicken nuggets that were tasty but
    he taught why not prepare fresh chicken strips of all white
    meat and that is how the Colonel?s Crispy Strips were
    born. You will notice it is the same as the Extra Crispy.


    KFC Crispy Strips
    1 egg, beaten
    1 cup milk
    2 cups all-purpose flour
    2 1/2 teaspoons salt
    3/4 teaspoon pepper
    3/4 teaspoon MSG
    1/8 teaspoon Paprika
    1/8 teaspoon Garlic Powder
    1/8 teaspoon Baking Powder
    Cut 6 chicken Breasts into strips, or you can by chicken ten
    ders in the store. Marinate them overnight . Preheat the sho
    rtening in a deep-fryer to 350 degrees. Beat 1 egg and 1 cup
    of milk. Dip the chicken into the egg mixture. Dip the the
    chicken into the coating and then double dip. Fry in fryer a
    few at a time till they are golden brown about 5 minutes or
    until they float.. Remove the chicken to a rack and allow t
    o drain for 5 minutes
    The Colonel has decided to make Hot and Spicy Strips that ra
    n for short times the difference is the second dip it is dip
    ped into hot sauce then breaded again and then fried just li
    ke the original crispy strips. For the barbecue strips make
    the strips the original way and then dip into the Honey Barb
    ecue Dipping Sauce.
    The Colonel deiced that wings were going to be a good thing
    to serve and so he decided to create fried wings that are ve
    ry tasty. The Honey Barbecue wings are tasty . After they ar
    e made they are dipped into the Honey Barbecue Dipping Sauce
    . If you don?t want the honey barbecue wings just serve them
    as the regular wings.


    KFC Wings
    Page 10
    Text - Cooking - Authentic Kentucky Fried Chicken Recipes.txt
    6-8 cups shortening
    20 chicken wing pieces
    1 egg, beaten
    1 cup milk
    2 cups all-purpose flour
    2 1/2 teaspoons salt
    3/4 teaspoon pepper
    3/4 teaspoon MSG
    1/8 teaspoon Paprika
    1/8 teaspoon Garlic Powder
    If you are using frozen wings allow them to defrost and mari
    nate. If you are using fresh wings you are going to want to
    take the wing and remove the flipper and then break them int
    o two pieces and then marinate them. Combine the beaten egg
    with the milk in a small bowl. In another small bowl, combin
    e the flour, salt, pepper, garlic powder, paprika and MSG. W
    hen shortening is hot, dip each wing first in the flour mixt
    ure, then into the milk and egg mixture, and back into the f
    lour. Bread all the wings then refrigerate them until ready
    to use. When they are ready to be used fry them 6 at a time
    for 12 minutes. Remove from the shortening and allow them to
    drain for 3 minutes. For the barbecue ones dip in the barbe
    cue sauce and serve.
    The Colonel also had a Roasted chicken that was mighty tasty
    . The chicken was marinated also and then baked with his fam
    ous seasonings. The baking process was long it takes 4 hours
    to bake it. It is baked at 225 for 2 hours till the interna
    l temp was at 175. But for you at home I have updated this t
    o be baked at a hire temperature and be prepared in less tim
    e.
    Tender Roast
    Spice Mix
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/2 teaspoon lemon pepper
    1/4 teaspoon thyme
    1/4 teaspoon paprika
    1/8 teaspoon garlic powder
    1/8 teaspoon MSG
    Page 11
    Text - Cooking - Authentic Kentucky Fried Chicken Recipes.txt
    Trim the excess fat from the chicken. Marinade the chicken i
    n the mixture for 3 to 4 hrs or overnight. Remove the chicke
    n from the marinade and allow to dry. Sprinkle the chicken l
    ightly with seasoning. Place on baking pan and bake at 325F
    for 1 to 1 1/2 hrs till chicken is done. Allow to sit for 1
    to 2 minutes then serve
    One of the favorite items that is on the menu is the Barbecu
    e sauce that was original made fresh in the store and used t
    o dip the wings, the original chicken and now the chicken st
    rips. Now it comes in a bag and all we have to do is add hot
    water and keep warm.


    KFC Honey BBQ Dipping Sauce
    1 1/2 cups ketchup
    1/3 cup white vinegar
    1/8 cup molasses
    1/8 cup corn syrup
    1/4 cup honey
    1 teaspoon liquid smoke flavoring
    1/2 teaspoon salt
    1/4 teaspoon garlic powder
    1/8 teaspoon onion powder
    1 teaspoon MSG
    1/4 teaspoon of chili powder
    In a sauce pan combine all of the above and bring to a simme
    r. Simmer for 5 minutes and keep warm. When you are ready to
    eat the chicken dip in and allow the chicken to drain for 1
    minute.

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    Default McDonald's? ORIGINAL Milkshakes!

    McDonald's? ORIGINAL Milkshakes!
    The milkshakes were changed in the early 80's to reduce the fat content and calories. These McDonald's
    shakes are how they tasted from the 50's
    through the 70's. Back then the straw would sometimes collapse because the shakes were so thick. ENJOY!
    McDonald's Milkshakes
    SPECIAL TOOLS:
    I suggest getting an Hamilton Beach DRINK-MASTER. It is a consumer version of the multi-mixer's Ray
    Kroc used to sell to the McDonald brothers.
    (or... a blender works O.K.)
    Vanilla Shake
    2 cups vanilla ice cream
    1 cup whole milk
    1/4 cup half & half
    3 tablespoons sugar
    1/8 teaspoon vanilla extract
    Chocolate Shake
    2 cups vanilla ice cream
    1 cup whole milk
    1/4 cup half & half
    2? tablespoons chocolate flavor Nestle Quik Powder
    Strawberry Shake
    2 cups vanilla ice cream
    1 cup whole milk
    1/4 cup half & half
    3 tablespoons strawberry flavor Nestle Quik Powder
    Shamrock? Shake
    2 cups vanilla ice cream
    1 cup milk
    1/4 cup half and half
    1/4 teaspoon MINT extract (not peppermint)
    8 drops green food coloring
    1. Combine half of the ingredients for the shake flavor of your choice in a the silver cup that comes in the
    DRINKMASTER, and mix on high speed until
    smooth. Pour into a cup. Repeat for shake #2. Or use a blender and mix all ingredients on high speed until
    smooth. Stop blender, stir and blend again, if
    necessary to combine ingredients.
    2. Pour into two 12-ounce cups.
    Serves 2.

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    Default Quarter Pounder?

    Quarter Pounder? INGREDIENTS:
    INGREDIENTS:
    1 -Topp's 1/4 lb frozen beef patty
    1 -sesame seed bun
    1 -Tablespoon fresh onion...diced
    mustard, ketchup
    2 -HEINZ hamburger slices (pickles)
    2 -slices real American cheese (optional)
    McDonald's Hamburger Seasoning
    BEEF PATTY ALTERNATIVE: If you can't find Topps? 1/4 pound patties, use one pound ground chuck,
    divide into 4 equal pieces, and form the patties about 5" diameter and 1/4"
    thick. Do this on wax paper, and freeze until needed.
    Cooking your Quarter Pounder?
    Pre-heat an electric grill to 400 degrees. (If cooking more than one...also pre-heat an electric grill for
    toasting the sesame seed buns)Lay the beef frozen patty on the grill, and after about
    20 seconds, "sear" it. Sear a little harder and a little longer than with regular hamburgers.You should apply
    heavy pressure for 6-8 seconds. Sprinkle liberally with McD's Hamburger
    Seasoning.(see regular burgers to make that) About 2?-3 minutes after searing, turn. Be careful not to tear
    the sear you just created. Add another dash Seasoning. Lay the crown of the
    bun facedown on an unused, clean portion of the grill. It will toast very quickly, so move it around in a
    circular motion to prevent burning. After about 30 seconds the bun will be toasted
    enough. Remove to dress, and lay the heel facedown to the same spot on the grill. (If cooking more than
    one, follow the bun toasting instructions for the regular hamburger.)
    DRESSING THE BUN: Put five "kisses" of mustard around the toasted crown about 1/2 inch from the
    edge, equally spaced. Then put five squirts of ketchup in the pattern of a five on
    dice and the size of a nickle on the toasted bun. (Make the center one the size of a quarter.) Add about a
    tablespoon of freshly chopped white onion, and the two pickle slices, evenly
    spaced.
    If you're making a Quarter-Pounder with Cheese?, lay one slice of real American cheese on top of the
    condiments.Most cheese slices are slightly too big, so cut or tear off about 1/4
    inch, making a slight rectangle.
    By now...your meat should be done. (about 2?-3 more minutes after turning) Smash the beef patty with the
    spatula to "squeeze" out excess fat, then remove. Smash it again between the
    spatula and your free hand to addtionally drain the fat. Lay it on top of your dressed crown and add the
    toasted heel. (If you're making a Quarter-Pounder with Cheese?, lay another slice
    of real American cheese on top of the patty before adding the heel. Position the corners off alignment with
    the other cheese slice)
    Wrap it in a pre-cut 12x12 sheet of waxed paper and either microwave it for 15 seconds, or allow it to be
    "warmed" in your pre-heated (lowest setting) oven for 8-10 minutes. (or use the
    alternate "Q-ing" method) ENJOY!!!

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    Default The McDonald's? regular hamburger

    THE REGULAR HAMBURGER
    The McDonald's? regular hamburger is the one that got it all started in 1948. It's as basic as can be...yet
    the ones they serve today don't even taste CLOSE! Make em exactly as I
    instruct, and you can enjoy that long-lost flavor once again.
    (In the mid 80's, McDonald's? began cooking both sides of the meat at the same time, This was to cut
    cooking time in half. But it also forever changed the flavor of the orginal
    hamburgers---ALL of them!)
    Ray Kroc discovered the McDonald brother's San Bernardino, Cal. restaurant in 1954 while selling
    mutli-mixers. (shake machines) He was so
    impressed with their methods, he struck up a franchise deal, and in 1955 opened his first store in De Plaines
    Illinois. Oh, and he went on to earn
    multi-millions.
    (FYI.... In 1952, two years BEFORE Ray Kroc stumbled upon McDonald's, Burger King's founder Keith
    Cramer got his idea for a burger "joint"
    after visiting with the legendary McDonald bros.) For a more detailed history, visit the McDonald's? Story
    page.
    "Ten Regs please"..."Ten Regs, thankyou"
    (An old production call for ten burgers)
    McDonalds? regular Hamburger ingedients:
    1 -Pound ground chuck (80% lean)
    10 -Small hamburger buns
    10 -Hamburger dill slices
    10 -teaspoons dried, chopped onion
    McDonald's? Hamburger Seasoning
    Mustard, Ketchup ....and ..... waxed paper
    ++++++++++++++++++++++++++++++++++++
    The Hamburger Seasoning:
    4 Tablespoons salt
    2 Tablespoons Accent (msg)
    1 teaspoon ground black pepper
    1/4 teaspoon onion powder
    Mix all ingredients well in a spice shaker with big
    enough holes to allow pepper to flow. Makes about 3 ounces. Use on ALL McDonald's hamburgers.
    (unless you're allergic to msg, then just use
    salt and pepper.)
    ++++++++++++++++++++++++++++++++++++
    The Beef Patties:
    Divide 1 lb of beef into 10 equal sized balls. Form a patty out of each ball about 4 inches in diameter and
    1/4 inch thick. Do this on waxed paper.
    Now freeze the patties for at least an hour. (this keeps them from falling apart when you grill 'em)
    Obviously you'll do this in advance of "burger time". It is pretty tough to make patties this small, so if you
    come up with 9 patties, I'll forgive you.
    For PERFECT McDonald's? Hamburger Patties click [ HERE! ]
    The Onions:
    Put the dried onions in a container, oh..like Tupperware...and add water. Water should be a few inches over
    the top of the onions. (better to have too
    much water than not enough) Cover, and refrigerate about 1/2 hour. Drain the liquid, and BAM...you have
    McDonald's little baby onions.
    Cover again and refrigerate until 'burger time".
    The Pickles:
    McDonald's? pickle slices are unique in flavor, very sour dills. The only product I know of that comes
    close to the distinctive flavor is HEINZ
    Genuine Dills. (original sour dill.) But they don't come in slices, so slice your own VERY thin. I can't do it
    very well with a knife, so I use a K-tel
    "dial-a-slice" home vegetable slicer. ALSO....Vlasic "original" dills have that tart flavor. Make sure they're
    not "kosher" dills. Wal-Mart?
    carries Vlasic ORIGINAL dills, and you have to slice those too. (****note, these pickles are pretty small,
    so slice at an angle....you'll get bigger dill
    chips.) USE THESE PICKLES ON ALL McDONALD'S? HAMBURGERS!
    The Buns:
    Use the small, plain cheapo store brand hamburger buns. You know, they come 8 or 12 in a pack. Usually
    about 59 to 69 cents for a pack of 8.
    (You'll want to separate the tops, or "crowns" from the bottoms, or "heels"...as most likely they'll be
    connected slightly on one edge.) When it's
    "burger time", you'll be toasting the buns. Those instructions are coming up.
    WalMart? sells a great product for regular buns---Great Value? brand "jumbo" hamburger buns. They're
    almost exactly like McDonald's? buns
    and a little bigger than the other hamburger buns available at your supermarket.
    ONE MORE THING: Before you cook these marvelous hamburgers, pre-cut 10 12"x12" sheets of waxed
    paper. You'll need them to wrap the
    burgers.
    Cooking
    your
    Hamburgers!
    Pre-heat your oven to warm..its lowest level, this is for later.You're going to need two electric griddles .
    One to grill the meat, the other to toast the
    buns. Pre-heat the meat griddle to 375-400?, and the bun griddle to about 350?.
    (this recipe has you cooking four at a time)
    ***note***before starting, make sure to have all of your condiments READY! (because this all happens
    very fast)
    #1 -Toast the crowns of 4 buns (tops) Do this by laying them face down on the griddle closely together. Put
    a dutch oven (pot) bottom side down directly
    on top of the buns.(open side facing up) This is only to apply hands-free pressure to the buns so they will
    toast evenly. (Don't use anything TOO heavy
    like cast iron. You'll smash the buns.)
    #2 -Lay the frozen patties on the other grill. After about 20 seconds, "sear" them by applying even pressure
    with the back of a metal spatula, and
    pushing down on the front with your free hand. (careful not to burn your fingers.) Do this only for about 2
    seconds...you should hear them sizzle louder
    while you "sear" them. After searing them, sprinkle generously with McDonald's burger seasoning.
    #3 -At this point, your buns are nearly done. They will have an even tan color when finished. Remove
    them, and repeat the the "bun toasting" process
    with the heels. (bottoms)
    #4 -After about one minute since searing the patties, turn them over. Careful, don't tear the side you seared.
    Add another dash of Seasoning and about a
    teaspoon of your prepared onions. (Don't be anal and use a measuring spoon...no time...just two fingers and
    a thumb full.)
    #5 -Now quickly dress your buns. (crown, or top side) Mustard first....five "kisses" the diameter of a pencil
    evenly spaced in a circle about a half inch
    from the edge.
    Then the Ketchup, (use Hunt's if you can) five squirts the size of a nickle..in the pattern found on dice.
    Place the pickle in the middle.
    #6 -By the time you finish that, the meat will be done. (about 1 minute or 1:10 after turning) Remove the
    meat and tilt to the side to allow excess fat to
    drain off. Use your free hand to hold down the onions. Place patties onion side up on the dressed crown,
    top with toasted heels. (the burger will be
    upside-down)
    #7 -Lay one finished hamburger, still upside-down, in the center of your pre-cut waxed paper. Wrap the
    paper around the burger tightly. It should
    resemble a very oblong tube with two open ends, and the burger in the middle. Then wrap the open ends
    underneath the bottom of the burger so it is
    enclosed tightly.
    #8 -Place wrapped hamburger in your pre-heated oven. (remember...oven is just barely on warm) Keep 'em
    in there about 8-10 minutes.**** Hey!
    That's enough time to cook another batch. (if you do cook another batch while these are "aging properly",
    scrape the black stuff and burnt onions to
    the side before beginning.)
    ****PLEASE NOTE! Some ovens get too hot even on low, and this may dry out your burger. If they seem
    dry, next time wrap them tightly and let them
    sit about 5 minutes. Then ZAP 'em for 15 seconds (one at a time) in the microwave. This will complete the
    "Q-ing" process without over microwaving
    them like they do now. In fact, they almost taste better this way.
    #9 -ENJOY!! This is how they used to be. This is how they were MEANT to be.
    (You might consider toasting your buns first, at least the crowns, to give you extra time to dress them.)
    ++++++++++++++++++++++++++++++++++++

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    Default McDonald's Sweet & Sour Dipping Sauce

    McDonald's Sweet & Sour Dipping Sauce
    This is a clone of one of the sauces that you can get with your order of McNuggets at
    the world's largest hamburger outlet. Now, instead of hoarding those little green
    packs from the fast food chain, you can make up a batch of your own to use as a dip
    for store-bought nuggets, chicken fingers, fried shrimp, tempura or as a sauce for a
    sweet and sour dish that includes pineapple, bell pepper, onion, and saut?ed chicken
    or pork. It's a simple recipe that requires a food processor or a blender, and the
    sauce will keep well for some time in the fridge.
    1/4 cup peach preserves
    1/4 cup apricot preserves
    2 tablespoons light corn syrup
    5 teaspoons white vinegar
    1 1/2 teaspoons corn starch
    1/2 teaspoon soy sauce
    1/2 teaspoon yellow mustard
    1/4 teaspoon salt
    1/8 teaspoon garlic powder
    2 tablespoons water
    1. Combine all ingredients except the water in a food processor or a blender and
    puree until the mixture is smooth.
    2. Pour mixture into a small saucepan over medium heat. Add water, stir, and bring
    mixture to a boil. Allow it to boil for five minutes, stirring often. When the sauce has
    thickened, remove it from the heat and let it cool. Store sauce in a covered container
    in the refrigerator. (Top Secret Recipes)
    Makes about 3/4 cup.

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    Default McDonald's? McRib? Sandwich

    McDonald's? McRib? Sandwich
    Ingredients:
    1 JTM? Brand "Grillin' Ribs" pork patty
    1 6 inch long sandwich bun
    2 Tablespoons McDonald's? Barbecue sauce (see recipe under McNuggets?)
    1 Tablespoon chopped white onion
    3 sour dill pickle slices
    Note** J-T-M? is the only brand of these pressed and formed pork patties that I've seen. They are shaped
    like a rack of ribs, just like at McDonald's?. I get
    them at Wal-Mart?. Look for them in the frozen meat section, near the pre-formed hamburger patties.
    Cooking Your McRib?
    1. Preheat your griddle to 400?. Cook the pork patty just like a quarter pound beef patty. (consult the
    package directions for cooking times and other cooking
    options)
    2. Toast the faces of both halves of the bun, using the bun toasting method described throughout this site.
    3. On the toasted crown (top) half, apply the ready mixed barbecue sauce and follow that with the dill pickle
    slices, spread out evenly.
    4. Put the cooked "rib" patty on next, then add the onions, followed by the heel. (bottom)
    5. Wrap this masterpiece in a 12x16 sheet of waxed paper, let sit 5 minutes, then microwave on high about
    15 seconds, still wrapped.
    6. Enjoy a wonderful McRib? Sandwich!
    Important Notes:
    This is how we did it "back then". However, back then we also just used Bullseye? brand barbecue sauce.
    (original flavor) You might consider this option.
    Also---this having never been an "official" McDonald's? sandwich, different franchise operators may have
    prepared it a little differently. Like putting the onions on
    the crown side, or not putting pickles on it. Maybe they put sauce on both sides....etc...etc...Just customize it
    to the way YOU remember it.

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    Default McD.L.T.?

    McD.L.T.?
    INGREDIENTS:
    1 -TOPPS 1/4 lb frozen beef patty, or alternative*
    1 -sesame seed bun
    1 -slice real American cheese
    1/4 -cup chopped iceberg lettuce
    1 -fresh tomato slice (2 if small)
    1 -tablespoon fresh chopped white onion
    3 -dill pickle slices
    McDonald's Hamburger Seasoning
    Ketchup, mustard, mayonnaise
    Pre-heat an electric griddle to 400 degrees, and toast both halves of the bun face down on the griddle. It
    should toast quickly and will have an even light-brown color when done. After
    toasting, set the toasted bun aside. On the same grill surface, cook the beef patty the same way as a
    Quarter-Pounder? (see cooking instructions for the Quarter Pounder?.)
    DRESS YOUR BUN: On the crown half, apply mustard, ketchup, and onions as described in the
    Quarter-Pounder? recipe. Then add 3 pickle slices, the lettuce, followed by 1 tablespoon
    of mayonnaise. Top that with the tomato, then the slice of cheese. (This can be done, and should be done
    10-15 minutes before the beef is cooked.) Place in the refrigerator. When the
    beef is done, put it on the heel side of the bun. Then get the dressed crown side out of the fridge, slap the
    two together, and WACK! A no longer available McD.L.T?!

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    Default BIG MAC? Special Sauce

    BIG MAC? Special Sauce
    Ingredients:
    1/4 cup KRAFT Miracle Whip
    1/4 cup mayonnaise
    2 Tablespoons,heaping, WISHBONE deluxe french salad dressing (the orange stuff)
    1/2 Tablespoon HEINZ sweet relish
    2 teaspooons, heaping, VLASIC dill pickle relish (Heinz dill relish also works)
    1 teaspoon sugar
    1 teaspoon dried, minced onion
    1 teaspoon white vinegar
    1 teaspoon ketchup
    1/8 teaspoon salt
    Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir
    well again. Cover, and refrigerate at LEAST 1 hour before using.( to allow all of
    the flavors to "meld". ) Makes nearly 1 cup...enough for about 8 Big Macs?.
    Cooking your BIG MAC?
    INGREDIENTS:
    (this is a per sandwich recipe)
    1 -regular sized sesame seed bun
    1 -regular sized plain bun
    2 -previously frozen regular beef patties
    2 -tablespoons Big Mac sauce
    2 -teaspoons reconstituted onions
    1 -slice real American cheese
    2 -hamburger pickle slices
    1/4 Cup -shredded iceberg lettuce
    COOKING:
    Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac? is
    basically the same as the regular burgers, only the bun toasting method is slightly
    different. In the Big Mac's case you toast the bottom (heel) first. Do this along with the extra
    heel. (this will be your middle bun.)
    Cook the two-all-beef-patties just like the regular burgers. After the bun parts are toasted, put 1
    tablespoon of "Mac sauce" on each of the heels.(toasted side.) Then add 1/8 cup
    shredded lettuce to each.On the true bottom bun, place one thin slice of American cheese on top of the
    lettuce. On the extra "heel", the middle bun, place two pickle slices on top of the
    lettuce. Toast the "crown" (top) of the bun also. When the meat patties are done, place them one at a time
    on both prepared buns. Stack the middle bun on top of the bottom bun, and put
    the crown on top.
    For proper "aging", or "Q-ing", ...wrap the finished Big Mac? in a 12"x18" sheet of waxed
    paper as follows:
    1...Center the burger, right side up, on the waxed paper. Fold the "long" ends of the paper up over the
    top. (It will resemble a tube with the burger in the center.)
    2...Fold the two remaining ends underneath. Wrap snug, but don't squish it like the
    regular burgers.
    3...Let sit 5-8 minutes, allowing the flavors to "meld".
    4...Microwave, still wrapped, 15 seconds on high.
    ....Enjoy an AWESOME Big Mac? Sandwich!

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    Default McDonald's? Chicken McNuggets?

    McDonald's? Chicken McNuggets?
    SPECIAL TOOLS: Deep fryer
    Ingredients:
    vegetable oil (in fryer)
    1 egg
    1 cup water
    2/3 cup all-purpose flour
    1/3 cup tempura mix (or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
    2 teaspoons salt
    1 teaspoon onion powder
    1/2 teaspoon Accent?
    1/4 teaspoon pepper
    1/8 teaspoon garlic powder
    4 chicken breast filets, each cut into 6-7 bite sized pieces.
    Cooking your McNuggets?
    1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.
    2. Combine the flour, salt, Accent?, pepper, onion powder and garlic powder in a one gallon size zip lock
    bag.
    3. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet into bite
    sized pieces.
    4. Coat each piece with the flour mixture by shaking in the zip lock bag.
    5. Remove and dredge each nugget in the egg mixture, coating well. Then return each nugget to the
    flour/seasoning mixture. Shake to coat. Put nuggets, bag and all,
    in the freezer for at least an hour. Cover and refrigerate remaining egg mixture.
    6. After freezing, repeat the "coating" process.
    7. Preheat oven and large cookie sheet to 375?
    8. Deep fry the chicken McNuggets? at 375? for 10-12 minutes or until light brown and crispy. (cook only
    about 9 at a time.)
    9. Drain on paper towels 3-5 minutes.
    10. Place deep-fried nuggets on preheated cookie sheet in oven and bake another 5-7 minutes.
    11. Serve with your favorite McDonald's dipping sauce.
    | Back to the McMenu |

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    Default Filet~O-Fish?

    Filet~O-Fish?
    You'll need a DEEP-FRYER for this one. (this is a per-serving recipe. Multiply everything by each serving
    needed.) Fish patty can also be baked per package directions.
    1 Van de Camps frozen breaded whitefish patty*
    1 small, regular hamburger bun
    1 Tablespoon prepared tartar sauce
    1/2 slice real American cheese
    dash salt
    1 12"x12" sheet of waxed paper (to wrap)
    **use any square whitefish patty not extra crisp, like Mrs. Pauls, or even the store brand.
    (as with the burgers, pre-heat your oven to warm. This is your warming "bin".)
    Pre-heat you fryer to 375-400 degrees. After its ready, cook fish 3-5 minutes until done.(do NOT thaw
    first.) Remove and add a dash of salt.
    In the old days, the bun was quick warmed using a steamer. We'll use the microwave. Microwave the bun
    about 10 seconds, until hot and steamy. (Do NOT toast the bun) Add about 1
    Tablespoon of prepared tartar sauce to crown side of the bun. Place the cooked fish filet on top, add 1/2
    slice american cheese centered on the fish, and add heel of the bun. Wrap in a
    12"x12" sheet of waxed paper and warm in oven's lowest setting for 8-10 minutes. Dig into a fabulous
    Filet~0-Fish!
    ****************ONCE AGAIN**************** An alternate "Q-ing" method would be to wrap the
    sandwich tightly in wax paper, let sit for 5 minutes, and microwave on high
    for 15 seconds (while still wrapped.) In fact, you can use this method on ALL of the burger recipes on this
    site, with the exception of the McD.L.T. ("Q-ing" was a McDonald's term for
    helping the flavors to meld via mechanical means; ie heatlamp or microwave.)

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    Default Egg McMuffin?

    Egg McMuffin?
    This is a PER sandwich recipe:
    Ingredients:
    1 large grade A egg
    1 english muffin
    butter, REAL butter
    1 slice American cheese (real...not processed cheese food)
    1 slice Canadian bacon
    1 "12x12" sheet of wax paper
    Non Stick Cooking Spray
    SPECIAL TOOLS:
    You need an egg ring. Find one at you're favorite cooking specialty store.
    COOKING your Egg McMuffin:
    1- Pre-heat an electric griddle to 275 degrees. Toast your english muffin by laying both sides face down on
    the griddle and applying pressure. This takes about 1 to 1.5 minutes. (they
    should be medium brown) Set aside.
    2- Lay your egg ring on the pre-heated grill. Spray with Pam to prevent sticking. Crack the egg and pour
    into egg ring on the grill. Poke the yolk with a sharp instrument so it flows.
    3- Butter both toasted halves of the english muffin liberally with melted butter. Put a slice of American
    cheese on the bottom half.
    4- About 2 1/2 minutes after you started cooking the egg, the whites should firm up, and the yolk should
    still be a bit "liquidy". Carefully remove the ring, leaving the egg on the griddle.
    (you may have to "slice" around the edges if it sticks)
    5- Very carefully turn the egg over, and lay one slice of Canadian bacon on the griddle.
    6- After about 30-45 seconds, "flip" the Canadian bacon, and remove the egg, placing it on the bottom half
    (cheesed half) of the english muffin.
    7- Put the Canadian bacon on top, and cover with the top of the english muffin.
    8- Wrap in pre-cut wax paper just like the hambugrer recipes. Let stand 5 minutes, then microwave 12
    second on high, and eat.
    ************************************************** *******

 

 
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