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Showing posts with label McDonalds Recipes. Show all posts
Showing posts with label McDonalds Recipes. Show all posts

McDonald's® ORIGINAL Milkshakes

Author: Ruwan // Category:
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.
Comments (3)

McDonald's® Famous French Fries

Author: Ruwan // Category:
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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McDonald's Sweet & Sour Dipping Sauce

Author: Ruwan // Category:
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 sautéed 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.
Makes about 3/4 cup.
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McDonalds Arch Deluxe

Author: Ruwan // Category:


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 :
  • In a small bowl, mix together the mayonnaise and the Dijon mustard. Set aside. This is the secret sauce.
  • Toast the face of each of the buns on a griddle as described in all other recipes.
  • Follow Quarter-Pounder cooking instuctions for the beef patty.
  • Dress your BUN in the following order: On the crown (top bun) - special sauce - ketchup - onions - lettuce - tomato - cheese
  • 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.)

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McDonald's® Chicken McNuggets

Author: Ruwan // Category:




McDonald's Chicken McNuggets Recipe
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
  • Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.
  • Combine the flour, salt, Accent®, pepper, onion powder and garlic powder in a one gallon size zip lock bag.
  • Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet into bite sized pieces.
  • Coat each piece with the flour mixture by shaking in the zip lock bag.
  • 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.
  • After freezing, repeat the "coating" process.
  • Preheat oven and large cookie sheet to 375°
  • Deep fry the chicken McNuggets™ at 375° for 10-12 minutes or until light brown and crispy. (cook only about 9 at a time.)
  • Drain on paper towels 3-5 minutes.
  • Place deep-fried nuggets on preheated cookie sheet in oven and bake another 5-7 minutes.
  • Serve with your favorite McDonald's dipping sauce.



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McDonald's Egg McMuffin

Author: Ruwan // Category:
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 Egg McMuffin:

  • 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.
  • 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.
  • Butter both toasted halves of the english muffin liberally with melted butter. Put a slice of American cheese on the bottom half.
  • 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)
  • Very carefully turn the egg over, and lay one slice of Canadian bacon on the griddle.
  • 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.
  • Put the Canadian bacon on top, and cover with the top of the english muffin.
  • Wrap in pre-cut wax paper just like the hambugrer recipes. Let stand 5 minutes, then microwave 12 second on high, and eat.

Comments (1)

McDonald's "OLD-SCHOOL" CHEESEBURGER

Author: Ruwan // Category:

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 ofAmerican 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.


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