Ingredients: 

1/2 glass draft beer
1/2 glass 7-Up® soda
1 oz Midori® melon liqueur

Insructions:

Fill a beer glass half-way with beer. Fill the other half with 7-up. (If you have the patience, pour a little of one, then a little of the other, until the glass is full.)

Fill a shot glass with melon liqueur. Drop the entire shot glass into the glass of beer. Immediately consume the entire pint of beer with the shot glass still inside.

Makes 1 serving.

7 Up

1 oz DeKuyper® Sour Apple Pucker schnapps
6 oz 7-Up® soda
10 pieces candy (skittles)

Layer skittles on the bottom of the glass. Add 1 oz. Sour Apple Pucker and 6 oz. 7-Up on top. Enjoy!

Sunny Delight (Sunny D.)

1 shot triple sec
3 shots lemon vodka
1 shot club soda
1 lemon
fill with Sunny Delight® orange juice

Using shot glasses or a cannery style mason jar, pour the vodka and the triple sec together. Squeeze the lemon lightly, and place it on the rim. Fill the glass with sunny delight, then add a shot of club soda.

Serve

Requests:

Like a certain restaurant? Want the secret recipe? Well just send to the following email and i’ll try to post the secret recipe. Also don’t worry if I am not able to reply/give you the recipe. There is a possibility it’ll be posted. Also please don’t request simple recipe or hard one like In-And-Out French Fries Recipe. Also don’t request juice/smoothies/sodas recipes, i’ll post some when I get it.

Email:

secretrecipex@hotmail.com

Submissions

 Know a secret recipe that isn’t posted here? Well please send to the following email. It will most likely be posted. Feel free to email or at least PM (Private Message) the recipe. Don’t forget to add instructions to make the recipe. We (We well me) will give you credit. Please add your name or computer name (Mine=SecretRecipeX) for credits.

 Email:

secretrecipex@hotmail.com

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
1½-2 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 1½ 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

Note¹***** 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.

Note²***** 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.

Note³***** 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.

Arch Deluxe®

Arch Deluxe™

THE SECRET SAUCE:

1 tablespoon mayonnaise
1/2 teaspoon Grey Poupon Specialty peppercorn mustard

Ingredients:

1 sesame seed hamburger bun (potato roll style with split crown)
1/4 pound Topps beef patty
1 slice American cheese
1-2 tomato slices
1-2 lettuce leaves, chopped
1 Tablespoon ketchup
1 Tablespoon chopped white onion
McDonald’s hamburger seasoning

COOKING: 1. In a small bowl, mix together the mayonnaise and the Dijon mustard. Set aside. This is the secret sauce. 2. Toast the face of each of the buns on a griddle as described in all
other recipes.

3. Follow Quarter-Pounder cooking instuctions for the beef patty.

4. Dress your BUN in the following order: On the crown (top bun)

special sauce
ketchup
onions
lettuce
tomato
cheese

5. Add the cooked beef patty then the toasted heel.

Makes 1 Arch Deluxe®

If you want an Arch Deluxe with bacon, pre-cook some thick sliced Hormel® pepper bacon, breaking one slice per burger in half. Lay the halves side by side on top of the cheese before
adding the meat. (Or just use thick sliced bacon, adding a dash of pepper when cooking.)
Big Mac (W00t)

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!
Big X-tra®
Big X-Tra®

INGREDIENTS:

1 large sesame seed bun (4 3/4-inch diameter)
1/3 pound ground chuck
Lawry’s® seasoned salt
McDonald’s hamburger seasoning
1 Tablespoon ketchup
1 Tablespoon mayonnaise
1 Tablespoon chopped white onion
3 HEINZ™ Genuine dill slices
1/2 cup chopped iceberg lettuce
1 large tomato slice, or two small ones

COOKING your BIG X-TRA™:

1. Form the ground chuck into a large, thin patty on wax paper. Make it approximately 5 1/2 to 6 inches in diameter. Freeze this patty for a couple hours before cooking. (You may consider
making some in advance, freezing for future use.)

2. Toast the faces of the hamburger bun as directed in the Quarter Pounder recipe.

3. Grill the frozen patty on a 400 degree griddle for 2-3 minutes per side. Sprinkle one side with seasoned salt and the other side with McDonald’s hamburger seasoning. (recipe is located
under Regular Hamburgers plus special instructions.)

4. Dress the crown (top bun) in the following order:

ketchup
mayonnaise
onion
pickle
lettuce
tomato
*cheese (optional)

5. Add the cooked patty then the toasted heel (bottom bun)

6. Wrap the Big X-TRA™ in a 12″x16″ sheet of wax paper, let sit 3 minutes, then microwave on high for 10 seconds. Serve.

Makes 1 Big X-tra®.

CheeseBurger (go cheese!)
McDONALD’S® “OLD-SCHOOL” CHEESEBURGER
Cook the burgers using the regular hamburger recipe and place one THIN slice of american cheese on the crown side before adding meat patty. Don’t use Kraft
singles or Velveeta. (or anything termed as “American processed cheese FOOD) Use only real American cheese. That is KEY! Please Note****Most slices of
American cheese are too big for McDonald’s® cheeseburgers. So take about 1/4″ off two edges to make a smaller square.
McDonald’s® Bacon Double-Cheeseburger

Ingredients:
2 prepared beef patties
1 prepared bun
2 American cheese slices
1 slice Oscar Mayer® Ready~Made™ bacon

Prepare the beef patties and buns as directed in the regular hamburger recipe. Dress the bun the same way.

Microwave the pre-cooked bacon for about 15-20 seconds, tear it in half, and lay the pieces side by side on the dressed crown. Follow that with one slice of
cheese. Put cooked beef patty #1 on top of the cheese, add another slice of cheese and then beef patty #2. Add the toasted heel and wrap in a 12″x16″ sheet of
waxed paper. (see cooking regular hamburgers for wrapping directions)
Let sit for 5-7 minutes, then microwave (still wrapped) for 15 seconds until hot.

Enjoy a classic bacon double cheeseburger!

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.
Filet~o~Fish® (i think its french)
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.)

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 ****e 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)
McDonald’s L.T.(no idea)
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™!

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
2½ 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.

Breakfast buritos
Breakfast Burritos

4 ounces Jimmy Dean™ breakfast sausage
1 Tablespoon re-hydrated dried chopped onion ( see regular hamburger recipe for these)
1 Tablespoon minced mild green chilies (canned)
1 Tablespoon diced tomatoes (canned, drain liquid)
4 eggs, beaten to oblivion
salt, pepper
4 8-inch flour tortillas
4 slices REAL American cheese

On the side: Pace® Picante Sauce

COOKING your Breakfast Burrito:

1. Preheat a skillet over medium heat. Crumble the sausage into the pan, then add the onion. Sauté the sausage and onion for 3 to 4 minutes or until the sausage is browned.

2. Add the mild green chilies and tomatoes. Continue to sauté for 1 minute.

3. Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables. Add a dash of salt and pepper.

4. Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla steamer for 20 to 30 seconds.

5. Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla.

6. To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla. Fold one side of the tortilla over the filling, then fold up about two inches of one end. Fold over the other
side of the tortilla to complete the burrito (one end should remain open). Serve hot with salsa on the side, if desired. Makes 4 burritos.

7. Drop on the floor, and serve. (more authentic flavor)

Egg McMuffin (lol)
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 “12×12″ 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.
McChicken! ®
McChicken® Ingredients

SPECIAL TOOLS: Deep fryer; meat mallet

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
4 sesame seed hamburger buns
1 cup chopped iceberg lettuce

McChicken® sauce:

1/4 cup mayonnaise
1/16 teaspoon onion powder
Stir together well, refrigerate until needed.

Preparing your McChicken® Sandwich

1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.

2. Combine the flour, salt, pepper, Accent®, 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 until it is round.

4. Coat each filet with the flour mixture by shaking in the zip lock bag.

5. Remove and dredge each filet in the egg mixture, coating well. Then return each filet to the flour/seasoning mixture. Shake to coat. Put filets, 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. Deep fry the chicken filets at 375° for 10-12 minutes or until light brown and crispy.

8. As the chicken is frying, toast the buns using the standard method described in cooking regular hamburgers.

9. On the crown side of the bun, apply 1 tablespoon of mayonnaise mixture, followed by 1/4 cup chopped iceberg lettuce. Then top with the cooked chicken patty, and the heel of the
bun.

10. Wrap tightly in a 12×16 piece of waxed paper, and let stand 6-8 minutes.

11. Microwave on high, individually, for 15 seconds and serve.

Personal suggestion: CHEESE IT! With real American cheese, one slice, between the patty and the heel.

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 12×16 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.
Quarter Pounder (idk)
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 2½-3 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 2½-3 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 12×12 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)

Directions:

1. Place in sauce pan and stir well.

2. Simmer at a very low temperature for 15- 20 minutes.

3. Remove and cool. Can be kept in refrigerator for several days.
Makes: 4 to 6 servings

Wendy’s Frosties Recipe

1 cup milk
1/2 cup Nestles Quik
3 cups ice cream, softened in fridge for one hour

Directions:

1. Put all ingredients in blender; blend until Quik is incorporated; serve immediately.

Makes: 6 servings
Taco Bell Quesadillas Recipe
Sauce:

* 1/4 cup mayonnaise
* 2 teaspoons minced jalapenos, slices
* 2 teaspoons juice, from minced jalepenos
* 3/4 teaspoon sugar
* 1/2 teaspoon cumin
* 1/2 teaspoon paprika
* 1/8 teaspoon cayenne pepper
* 1/8 teaspoon garlic powder
* 1 dash salt

Quesadillas:

* 4 flour tortillas
* 4 chicken breasts, tenderloins
* 1 cup shredded cheddar cheese
* 1 cup shredded monterey jack cheese
* 2 slices processed cheese

Directions:

1. Combine sauce ingredients and stir until smooth.

2. Grill chicken in vegetable oil and cut into thin slices.

3. Preheat skillet over medium heat.

4. One at a time, lay tortilla into hot skillet and sprinkle with 1/4 cup of each shredded cheese and 1/2 cheese slice on one side of the tortilla.

5. Arrange about 1/4 cup chicken slices over tortilla on the same half covered with cheese.

6. On the empty side, spread about one tablespoon of sauce.

7. Fold over, and press gently with spatula.

8. Cook until cheese is melted and slice each into 4 pieces.

Makes: 4 servings

Hooters Buffalo Shrimp Recipe
Buffalo Sauce:

* 1/2 cup Louisiana hot sauce or Frank’s red hot sauce
* 4 ounces unsalted butter
* 1/4 teaspoon paprika
* 1/8 teaspoon black pepper
* 1/8 teaspoon garlic powder
* oil, for deep-frying

Shrimp:

* 24 fresh large shrimp, peeled and de-veined
* 2 eggs, beaten
* 8 fluid ounces milk
* 2 cups flour

Directions:
Sauce:

1. Combine in a small saucepan over medium heat until butter is mixed through.

2. Cover and keep warm over low heat.

Shrimp:

1. Combine the egg and milk in a small bowl.

2. Place flour in a large gallon-size zip-lock bag.

3. Coat six of the shrimp with egg mixture, then toss them in the bag of flour and shake well to coat.

4. Leave them in there, and repeat the process, six shrimp at a time.

5. Make sure they are all well coated with flour.

6. Refrigerate for about 5 minutes while your deep fryer heats up to 375°F.

7. Deep-fry at 375°F for about 8-10 minutes until shrimp tails are dark brown.

8. Remove, drain, and toss gently with your prepared Buffalo sauce.
Makes: 4 servings

Red Lobster’s Cheddar Bay Biscuits Recipe
* 2 cups Bisquick
* 2/3 cup milk
* 1/2 cup cheddar cheese, shredded
* 1/2 cup butter or margarine, melted
* 1/4 teaspoon garlic powder
Directions:

1. Heat oven to 450 degrees.

2. Mix bisquick, milk and cheese until a soft dough forms.

3. Drop by spoonfuls onto an ungreased cookie sheet.

4. Bake 8-10 minutes or until golden brown.

5. Mix butter or margarine and garlic powder.

6. Brush mixture over warm biscuits before removing from cookie sheet.
Makes: 8 servings
Applebee`s Blondie Brownies Recipe

* 1 cup sifted flour
* 1/2 teaspoon baking powder
* 1/8 teaspoon baking soda
* 1/8 teaspoon salt
* 1/2 cup chopped walnuts
* 1/3 cup butter OR margarine
* 1 cup packed brown sugar
* 1 egg – beaten
* 1 tablespoon vanilla extract
* 1/2 cup white chocolate chips
* 3/8 cup maple syrup
* 1/4 cup butter
* 3/8 cup brown sugar
* 8 ounces cream cheese – softened
* 1/2 teaspoon maple extract OR flavoring

Directions:

1. Sift together sifted flour, baking powder, baking soda, and salt.

2. Add chopped nuts.

3. Mix well and set aside.

4. Melt butter.

5. Add brown sugar and mix well.

6. Add egg and vanilla and blend well.

7. Add flour mixture, a little at a time, mixing well.

8. Stir in white chocolate chips.

9. Spread into a 9″ square pan.

10. Bake at 350F., 20-25 minutes, or until tester inserted in center comes out clean or with slightly fudgy looking crumbs.

11. Combine syrup and butter, cook over low heat until butter is melted.

12. Stir in brown sugar until dissolved.

13. Remove from heat and beat in cream cheese and maple extract until smooth.

14. Heat again either over low heat or in the microwave at short intervals to reach desired sauce consistency.

15. Serve sauce over warm blondies topped with vanilla ice cream.

Makes: 10 servings

Aunt Annie’s Soft Pretzels Recipe

* 1 1/2 cup warm water
* 1 1/8 teaspoon active dry yeast
* 2 tablespoons brown sugar
* 1 1/8 teaspoon salt
* 1 cup bread flour
* 3 cups regular flour
* 2 cups Warm water
* 2 tablespoons baking soda
* coarse salt to taste
* 4 tablespoons butter (melted)

Directions:

1. Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve.

2. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic.

3. Let rise at least 1/2 hour.

4. While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often.

5. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape.

6. Dip pretzel in soda solution and place on greased baking sheet.

7. Allow pretzels to rise again.

8. Bake in 450 oven for about 10 minutes or until golden.

9. Brush with melted butter and serve.

Makes: 12 servings
Applebee’s Honey Grilled Salmon Recipe

3/4 cup honey
1/3 cup soy sauce
1/4 cup dark brown sugar, packed
1/4 cup pineapple juice
1 lemon, juice of (about 2 tablespoons)
2 tablespoons white distilled vinegar
2 teaspoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
4 (8ounce) salmon fillets (without skin)
Directions:

1. Make the sauce by combining all ingredients in a medium saucepan over medium/low heat.

2. Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy.

3. Watch the sauce closely to be sure it doesn’t bubble over.

4. Preheat barbecue grill to medium heat.

5. Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper.

6. Grill the salmon for 4 to 7 minutes per side or until done.

7. Serve salmon with a small cup of the honey pepper sauce on the side.

Makes: 4 servings
Dairy Queen Ice Cream Recipe
* 2 envelopes knox gelatin
* 1/2 cup cold water
* 4 cups whole milk
* 2 cups sugar
* 2 teaspoons vanilla extract
* 1/2 teaspoon salt
* 3 cups cream

Directions:

1. Soak Knox gelatine in cold water.

2. Heat milk, but do not boil.

3. Remove from heat, and add gelatine, sugar, vanilla extract and salt.

4. Cool and add cream.

5. Chill 5 to 6 hours.

6. Pour into a 4 to 6-quart ice cream freezer can.

7. Process as per manufacturer’s instructions

Makes: 16 servings
Cheesecake Factory Romano Chicken Recipe

2 chicken breasts
1/2 cup flour
2 tablespoons romano cheese
salt and pepper
1 egg, beaten
2 teaspoons water

Directions:

1. Whisk together the egg, and the water.

2. Pound out chicken breasts to, at most, 1/2 inch thick.

3. Season the flour with salt and pepper, and coat the chicken lightly.

4. Then dip in egg, and cover with shredded Romano.

5. Place in frying pan on medium high, with a little bit of oil.

6. Cook until golden brown.
Makes: 2 servings

Dairy Queen Onion Rings Recipe

* 2 vidalia onions or walla walla onions
* 2 cups flour
* 2 cups fine cracker crumbs
* 2 cups white cornmeal
* 2 cups buttermilk
* 1 cup water
* 4 cups Crisco

Directions:

1. Slice onions 1/2 inch thick, do not use the very small rings.

2. In a large bowl add buttermilk and water.

3. Take out rings one at a time and coat them with flour then with buttermilk, and then coat with cornmeal.

4. Drop into hot oil and fry till golden.

5. Drain on paper towels.
Makes: 3 to 4 servings

McMuffin Recipe
* 6 English muffins, lightly toasted
* 2 tablespoons butter
* 6 eggs
* 6 (3/4 ounce) slices American cheese
* 12 (1/2 ounce) slices Canadian bacon

Directions:

1. Lightly fry the canadian bacon slices in a 12 inch skillet and set aside to keep warm.

2. Melt butter over medium heat in same skillet.

3. Fry eggs in the butter over low-medium heat, breaking yolks before flipping.

4. Top each egg with 2 slices of Canadian bacon and 1 slice of cheese.

5. When cheese has melted, place egg on English muffins.

Makes: 6 servings

Directions:

1. Preheat oven to 350°.

2. In a large mixing bowl, cream together the butter, sugars, eggs and vanilla.

3. In another bowl, mix together the flour, salt, baking powder and baking soda.

4. Combine the wet and dry ingredients.

5. Stir in chocolate chips.

6. With your fingers, place golf ball-sized dough portions 2-inches apart on an ungreased cookie sheet.

7. Bake 9-10 minutes or just until edges are light brown.

Makes: 30 cookies

Directions:

1. Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400°F.

2. In a small bowl, combine the egg and milk.

3. In a separate bowl, combine the remaining six dry ingredients.

4. Dip each piece of chicken into the milk until fully moistened.

5. Roll the moistened chicken in the flour mixture until well coated.

6. In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid.

7. When pressure builds up cook for 10 minutes.

8. Release to manufacturer’s instructions.

Makes: 4 to 6 servings
KFC Original Recipe
* 2 fryer chicken, cut up into 8 pieces and marinated
* 6 cups Crisco shortening
* 1 egg, well beaten
* 2 cups milk
* 2 cups flour
* 2 teaspoons ground pepper
* 3 tablespoons salt
* 1 teaspoon msg
* 1/8 teaspoon garlic powder
* 1 dash paprika

Directions:

1. Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400°F.

2. In a small bowl, combine the egg and milk.

3. In a separate bowl, combine the remaining six dry ingredients.

4. Dip each piece of chicken into the milk until fully moistened.

5. Roll the moistened chicken in the flour mixture until well coated.

6. In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid.

7. When pressure builds up cook for 10 minutes.

8. Release to manufacturer’s instructions.

Makes: 4 to 6 servings

KFC Baked Beans Recipe

* 1 (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 onions
* 4 pieces bacon, cooked and then crumbled
* 1/2 teaspoon dry mustard
* 1/4 teaspoon salt
* 1 dash pepper
* 1 dash garlic powder

Directions:

1. Drain the navy beans and place in a microwave safe dish.

2. Add the precooked bacon.

3. In a bowl combine all the other ingredients to make a sauce.

4. Pour the sauce over the beans and mix well.

5. Allow them to sit overnight in the refrigerator.

6. When you are ready to serve them microwave them for 5 minutes then stir and microwave again for 7 minutes or till heated through.
Makes: 4 to 6 servings

KFC Gravy Recipe

* 1 1/2 tablespoons Butter shortening, melted
* 3 tablespoons of original breading flour
* 2 tablespoons all-purpose flour
* 1 can campbell condensed chicken stock
* 1 can water
Directions:

1. Make a roux with the melted shortening and 1 1/2 tablespoon of flour

2. Cook this over low heat for 10 to 15 minutes or until the roux browns in color to resemble a nice milk chocolate color.

3. Once the mixture turns brown remove it from the heat and add the remaining flour stiring to make a paste.

4. Slowly add the liquids whisking together the paste and liquid.

5. Bring the mixture to a boil and boil for 2 minutes reduce the heat and allow the mixture to thicken which should take about 3 to 5 minutes. Stiring constantaly. Mixture will burn if left unattended.
Makes: 4 to 6 servings

KFC Mashed Potatoes Recipe

* 2 1/2 cups Idaho potato flakes
* 1/2 cup margarine
* 2 tablespoons butter
* 2 1/2 cups hot water
* 3/4 cup milk
* 1 teaspoon salt
Directions:

1. Heat water add butter and margarine till melted.

2. Add the salt and cook for 2 minutes.

3. Add the flakes and mix till it looks like regular potatoes.

4. Add milk to proper consistency.

5. Serve with gravy.
Makes: 4 to 6 servings
KFC Potato Salad Recipe

* 2 lbs russet potatoes
* 1 cup mayonnaise
* 4 teaspoons sweet pickle relish
* 4 teaspoons sugar
* 2 teaspoons minced white onions
* 2 teaspoons prepared mustard
* 1 teaspoon vinegar
* 1 teaspoon minced celery
* 1 teaspoon diced pimentos
* 1/2 teaspoon shredded carrots
* 1/4 teaspoon dried parsley
* 1/4 teaspoon pepper
* 1 dash salt

Directions:

1. Lightly peel the potatoes and cut into bite sized pieces.

2. Place 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.

3. While the potatoes are cooking in a bowl make the dressing by mixing the mayonnaise, pickle relish, sugar, white onion, mustard, vinegar, celery, pimento, carrot, parsley, pepper, and salt.

4. When the potatoes are done and have cooled add the sauce and refrigerate for 2 hours.

Makes: 4 to 6 servings

* 6 cups water
* 1 1/3 cups elbow macaroni
* 4 ounces Velveeta cheese
* 1/2 cup cheddar cheese, shredded
* 2 tablespoons whole milk
* 1/4 teaspoon salt
Directions:

1. Bring water to a boil over high heat in a medium saucepan.

2. Add elbow macaroni to the water and cook it for 10 to 12 minutes or until tender, stirring occasionally.

3. While the macaroni is boiling, prepare the cheese sauce by combining the remaining ingredients in a small saucepan over low heat.

4. Stir often as the cheese melts into a smooth consistency.

5. When the macaroni is done, strain it and then pour it back into the same pan, without the water.

6. Add the cheese sauce to the pan and stir gently until the macaroni is well-coated with the cheese. Serve immediately while hot.
Makes: 4 to 6 servings