McDonlands-recepten
Dana
2. BIG MAC
3. Big X-Tra
4. Breakfast Burritos
5. McDonald's® "old-school" Cheeseburger / McDonald's® Bacon Double-
Cheeseburger
6. McDonald's® Chicken Fajitas
7. McDonald's® Chicken McNuggets™
8. Egg McMuffin®
9. Filet~O-Fish®
10. French Fries
11. The regular hamburger
12. McChicken
13. McD.L.T.®
14. McDonald's® McRib™ Sandwich
15. McDonald's® ORIGINAL Milkshakes
16. Quarter Pounder®
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1. Arch Deluxe™
(Makes 1 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.
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.)
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2. 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:
...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.)
...Fold the two remaining ends underneath. Wrap snug, but don't squish it
like the regular burgers.
...Let sit 5-8 minutes, allowing the flavors to "meld".
...Microwave, still wrapped, 15 seconds on high.
....Enjoy an AWESOME Big Mac® Sandwich!
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3.Big X-Tra®
INGREDIENTS:
(Makes 1 Big X-tra®.)
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.
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4. Breakfast Burritos
(Makes 4 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.
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5. 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!
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6. McDonald's® Chicken Fajitas
Special Fajita seasoning:
1 tablespoon corn starch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bullion cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
(or if you're LAZY like me, try using McCormick® fajita seasoning----tastes
great and is close enough)
Ingredients:
2 large skinless chicken breasts
1/2 cup chopped green bell pepper
1/2 cup diced white onion
2 Tablespoons McDonald's fajita seasoning (see above)
2 Tablespoons water
1/2 teaspoon white vinegar
1/4 teaspoon lime juice, from concentate
2 slices real American cheese
4 8" flour tortillas
cooking oil
COOKING your FAJITAS:
1.Cut the chicken into small strips, none longer than two inches, about 1/4
inch thick.
2. Combine fajita seasoning with water, vinegar, and lime juice in a small
bowl.
3. Marinate chicken in above mixture, covered and refrigerated, for a
couple of hours.
4. Cook marinated chicken strips in a wok over meduim-hight heat until
brown. (retain marinade) Use cooking oil to prevent sticking.
5. Add green pepper and onion, and stir-fry for about 1 minute.
6. Add remaining marinade, stir-fry until liquid "escapes".
7. Spoon 1/4 of the mixture into the center of one flour tortilla and add
1/2 slice American cheese. Sprinkle with a dash of your pre-mixed
McDonald's fajita seasoning. (do this for all four of 'em)
8. Fold like a burrito with one end open and wrap in a 12x12 sheet of wax
paper. Let sit 5-7 minutes.
9. Microwave, still wrapped, 15 seconds each. (separately)
10. Enjoy with Pace® picante sauce on the side.
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7. 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.
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8. 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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9. 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!
n 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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10. 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
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.
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11. 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.
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.
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. 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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12. 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 12x16 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.
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13. 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
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.
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™!
-- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- --
14. 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.
-- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- --
15. 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.
-- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- --
16. Quarter Pounder®
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 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!!!
-- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- --
Marijke
"Dana" <toda...@hotmail.com> schreef in bericht
news:Xns9239764...@134.58.127.12...
> 1. Arch Deluxe
> 2. BIG MAC
> 3. Big X-Tra
> 4. Breakfast Burritos
> 5. McDonald's® "old-school" Cheeseburger / McDonald's® Bacon Double-
> Cheeseburger
> 6. McDonald's® Chicken Fajitas
> 8. Egg McMuffin®
> 9. Filet~O-Fish®
> 10. French Fries
> 11. The regular hamburger
> 12. McChicken
> 13. McD.L.T.®
> 15. McDonald's® ORIGINAL Milkshakes
> 16. Quarter Pounder®
Bedankt!
---
Marijke
---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.372 / Virus Database: 207 - Release Date: 20-06-2002
Corine
"Dana" <toda...@hotmail.com> wrote in message
news:Xns9239764...@134.58.127.12...
> 1. Arch Deluxe
> 2. BIG MAC
> 3. Big X-Tra
> 4. Breakfast Burritos
> 5. McDonald's® "old-school" Cheeseburger / McDonald's® Bacon Double-
> Cheeseburger
> 6. McDonald's® Chicken Fajitas
> 7. McDonald's® Chicken McNuggets™
> 8. Egg McMuffin®
> 9. Filet~O-Fish®
> 10. French Fries
> 11. The regular hamburger
> 12. McChicken
> 13. McD.L.T.®
> 14. McDonald's® McRib™ Sandwich
> 15. McDonald's® ORIGINAL Milkshakes
> 16. Quarter Pounder®
Ik vind alles wat je bij McDonald kunt eten c.q. drinken grote rotzooi.
--
Posted by news://news.nb.nu
Magrêt
Corine <ge...@mail.nl> schreef in berichtnieuws 3d19...@news.nb.nu...
>
>
> --
Ja, dat klopt wel. Maar als je het zelf maakt heb je geen koud vlees, geen
taaie broodjes, geen slappe koude friet, een goed belegde hamburger. En een
beker drinken die niet 3/4 gevuld is met ijsblokjes.
Ik ga dus zeker een paar van die recepten van Dana proberen.
Dank je wel Dana voor de recepten.
Groetjes Magręt.
Bamibal
news:OeoS8.153336$3g4.13...@zwoll1.home.nl...
>
Ook als je bij McDonalds eet, mag je kwaliteit verwachten. Slappe friet?
Teruggeven. Koude hamburger? Idem dito. En je kunt best vragen om een
frisdrank zonder ijs. Als je zeker een verse hamburger wilt, bestel dan iets
dat speciaal gemaakt moet worden. Bijvoorbeeld een big mac ZONDER kaas. Je
krijgt dan altijd een vers bereide big mac! En erg lekker ook nog eens.
Het valt mij trouwens op dat veel mensen niet durfen toegeven dat ze
McDonalds af en toe best lekker vinden.
Mark
J. Wijnands
> "Magrêt" <ama.k...@home.nl> schreef in bericht
> news:OeoS8.153336$3g4.13...@zwoll1.home.nl...
> >
> > Corine <ge...@mail.nl> schreef in berichtnieuws 3d19...@news.nb.nu...
> > >
> > > "Dana" <toda...@hotmail.com> wrote in message
> > > news:Xns9239764...@134.58.127.12...
> > >
> > > Ik vind alles wat je bij McDonald kunt eten c.q. drinken grote rotzooi.
> >
> > Ja, dat klopt wel. Maar als je het zelf maakt heb je geen koud vlees, geen
> > taaie broodjes, geen slappe koude friet, een goed belegde hamburger. En
> een
> > beker drinken die niet 3/4 gevuld is met ijsblokjes.
> > Ik ga dus zeker een paar van die recepten van Dana proberen.
> > Dank je wel Dana voor de recepten.
> >
> > Groetjes Magrêt.
> >
> Ook als je bij McDonalds eet, mag je kwaliteit verwachten. Slappe friet?
> Teruggeven. Koude hamburger? Idem dito. En je kunt best vragen om een
> frisdrank zonder ijs. Als je zeker een verse hamburger wilt, bestel dan iets
> dat speciaal gemaakt moet worden. Bijvoorbeeld een big mac ZONDER kaas. Je
> krijgt dan altijd een vers bereide big mac! En erg lekker ook nog eens.
> Het valt mij trouwens op dat veel mensen niet durfen toegeven dat ze
> McDonalds af en toe best lekker vinden.
>
Dat is zeker waar. En ik heb ook wel 's een frisdrank
teruggeven die toch met ijs was. Wel een vuile blik maar
gewoon omruilen hoor.
voordeel van mac (of burger king) vind ik dat als je in een
vreemde stad bent en je hebt zin in een snelle hap, de
kwaliteit is constant en het risico dat je er wat aan
overhoud stukken kleiner dan als je willekeurig een shoarma
tent binnenstapt.
--
Met vriendelijke groeten/Best regards
Jeroen Wijnands
http://www.xs4all.nl/~wijnands
--
BE ALERT!!!! (The world needs more lerts ...)
Toxic Ivy
>> >
>> Ook als je bij McDonalds eet, mag je kwaliteit verwachten. Slappe friet?
>> Teruggeven. Koude hamburger? Idem dito. En je kunt best vragen om een
>> frisdrank zonder ijs. Als je zeker een verse hamburger wilt, bestel dan
iets
>> dat speciaal gemaakt moet worden. Bijvoorbeeld een big mac ZONDER kaas.
Je
>> krijgt dan altijd een vers bereide big mac! En erg lekker ook nog eens.
>> Het valt mij trouwens op dat veel mensen niet durfen toegeven dat ze
>> McDonalds af en toe best lekker vinden.
>>
>Dat is zeker waar. En ik heb ook wel 's een frisdrank
>teruggeven die toch met ijs was. Wel een vuile blik maar
>gewoon omruilen hoor.
>
>voordeel van mac (of burger king) vind ik dat als je in een
>vreemde stad bent en je hebt zin in een snelle hap, de
>kwaliteit is constant en het risico dat je er wat aan
>overhoud stukken kleiner dan als je willekeurig een shoarma
>tent binnenstapt.
Ik geef het zelf wel eerlijk toe dat ik graag bij de Mac of Burger King
kom. Het mogen dan misschien wel geen culinaire hoogstanjes zijn, maar het
is goed te eten. Al moet ik wel zeggen dat ik Burger King lekkerder vind
dan de Mac. En dan met name de burgers zijn beter.
Misschien komt het omdat ik er ook een ben die de burgers speciaal laat
maken. Dan zijn ze goed warm en vers.
Maar voor de fritessaus moet je toch weer bij de mac zijn ;-)
Ivan
Magrêt
Bamibal <bam...@eggs.bacon.spam.hotmail.com> schreef in berichtnieuws
6aAS8.362779$i6.25...@amsnews02.chello.com...
de vis-nuggets want die wil bijna niemand hebben en zijn wel warm. Als ik
het lekker vind durf ik het echt wel toe te geven. Goed van de McDonnalds
vind ik de milkshakes en de salade met blauwe kaas dressing. En natuurlijk
de frietsaus. Ik ben zelf qua hamburgers nogal verwend geraakt door de
Deense hamburgers die je daar in een Imbis kan kopen. Maar dat is natuurlijk
een vergelijk als tussen een diepvries pizza en een pizza uit een
restaurant.
Groetjes Magrêt
Cecile
news:20020627110301...@xs1.xs4all.nl...
On Thu, 27 Jun 2002, Bamibal wrote:
>
Dat is zeker waar. En ik heb ook wel 's een frisdrank
teruggeven die toch met ijs was. Wel een vuile blik maar
gewoon omruilen hoor.
Gewoon frisdrank vragen zonder ijs..... is dan iets minder koud, maar het
komt wel uit de koeling, en je hebt dan veel meer drank!
--
Groetjes, Cecile
__________________________________________
Vergissingen zijn de poorten naar ontdekkingen.
James Joyce, Iers schrijver, 1882-1941
R. den Hollander.
>>Ik vind alles wat je bij McDonald kunt eten c.q. drinken grote rotzooi.
>>
>>
>>--
>Dat mag je helemaal zelf weten hoor, maar waarom ??? dat vertel je
>niet....
>
> __
>Gerd@
Mijn mening is: moet je dit nog uitleggen dan?
Ik vind Mc Donalds hap slik weg voedsel, je hoeft er niet bij na te
denken, ik vind het niet niet vies als je trek hebt maar je kunt
elders veel lekkerder, gezonder en beter en gezelliger eten, eerlijk
is eerlijk.
Mc Donalds is vooral makkelijk en snel, en daardoor de drempel voor de
doorsnee mens in deze maatschappy lekker laag en makkelijk.
We leven immers in een stress en wegooi maatschappy waar kwaliteit en
eigen smaak niet echt meer mee tellen voor sommige mensen.
Ik ben blij dat smaken, meningen en vooral mensen verschillen anders
zou het wel erg saai zijn in deze wereld.
Wat ik eng vind is dat (commerciële) formules vaak zo doordacht zijn
dat ze meestal aanslaan terwijl de kwaliteit ver te zoeken
is...........
grtz
Remig
R. den Hollander.
>Je hebt helemaal gelijk!!!
Ik heb altijd gelijk...............hehehe....nee dit is zonder gekheid
gewoon m'n mening :-)
>>Mc Donalds is vooral makkelijk en snel, en daardoor de drempel voor de
>>doorsnee mens in deze maatschappy lekker laag en makkelijk.
>>We leven immers in een stress en wegooi maatschappy waar kwaliteit en
>>eigen smaak niet echt meer mee tellen voor sommige mensen.
>
>Ook weer gelijk, maar toch zijn er dingen bij McD die ik erg lekker
>vind, bv de koffie en de kroketburger(broodje laat ik liggen)
>Ook ben ik blij dat er veel ruimte is voor niet rokers en inderdaad,
>ik kom er wel eens omdat mijn lunchpakketje thuis op het aanrecht is
>blijven liggen;-)) en McD het dichtsbijzijnde haphuis is.
Cool, dat je laat liggen wat je niet lekker vind en dat je ook
positief kijkt naar dat veel er ruimte is voor niet rokers, zover had
ik het niet bekeken omdat ik er praktisch niet meer kom.
>>Ik ben blij dat smaken, meningen en vooral mensen verschillen anders
>>zou het wel erg saai zijn in deze wereld.
>
>Gelukkig wel
Ja toch!
>>Wat ik eng vind is dat (commerciėle) formules vaak zo doordacht zijn
>>dat ze meestal aanslaan terwijl de kwaliteit ver te zoeken
>>is...........
>>
>>grtz
>>
>>Remig
>>
>En toch zijn er nog heel veel mensen die daar niet intrappen.
Oh ja, je hebt helemaal gelijk we zijn gelukkig niet allemaal kudde
dieren :-))
>Gerd@