Recipe Mama

McDonald’s Big Mac Secret Sauce Recipe

admin — Thu, 26 Apr 2012 18:47:06 +0000

What makes the McDonald’s Big Mac so satisfying and so appetizing has definitely got to be the “secret sauce,” as it is so listed on the ingredients label. The Big Mac is such a mainstay on the McDonald’s menu and is one of very few items that one would say represents the best of what McDonald’s has to offer. Make the sauce with this recipe and serve it to your guests. You’ll instantly start bringing in all the great memories eating this classic at McDonald’s.

Ingredients:

1 cup Miracle Whip
1/3 cup sweet relish
1/4 cup French dressing (orange not red)
1 tbsp sugar
1/4 tsp black pepper
1 tsp minced onion

Preparation:

Mix Ingredients Well.

Yield: 2 Cups

Recipe Tags:

kfc mayonnaise recipe

El Pollo Loco Style Chicken Recipe

admin — Wed, 25 Apr 2012 01:36:36 +0000

Chicken:

1 Chicken — cut pieces with skin on

Broiler Basting Sauce:

1/3 cup Lemon juice
1/3 cup Lime juice
1/3 cup Canola or vegetable oil
1 teaspoon Ground turmeric
1/2 teaspoon Garlic salt
1/4 teaspoon Black pepper

Preparation:

Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces in single layer without crowding them, until the meat appears milky white and the juices run clear, no longer pink. Allow to cool in the broth, uncovered, while you prepare the basting sauce. Arrange the chicken pieces skin-side up on broiler pan in single layer and baste with enough of
mixture to evenly coat skin side. Turn and baste other side. Turn again to skin side up and broil 6″ from the heat, brushing with additional sauce every few minutes until skin is really crispy and golden brown, approximately 5 to 8 minutes for large pieces.

Basting Mixture

Mix juices, oil, turmeric, salt and pepper. This makes enough to baste nine pieces.

McDonald’s Breakfast Burrito Recipe

admin — Sat, 21 Apr 2012 17:47:10 +0000

It was in the late seventies, shortly after McDonald’s had introduced the Egg McMuffin, that the food giant realized the
potential of a quick, drive-thru breakfast. Soon, the company had developed several breakfast selections, including the Big Breakfast with eggs, hash browns, and sausage. Eventually one out of every four breakfasts eaten on the go would be served at McDonald’s – an impressive statistic indeed. The newest kid on the McBreakfast block is this morning meal in a tortilla, first offered on the menu in 1991.

Ingredients:

4 ounces breakfast sausage
1 tablespoon minced white onion
1/2 tablespoon minced mild green chilies (canned)
4 eggs, beaten
salt
pepper
4 8-inch flour tortillas
4 slices American cheese

On the side

salsa

Directions:

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.
Add the mild green chilies and continue to sauté for 1 minute.
Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables. Add a dash of salt and pepper.
Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla steamer for 20 to 30 seconds.
Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla.
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.

Recipe Tags:

marie calendars recipes
marie calendar corn bread recipe yellow cake
marie calendars cornbread recipe

Girl Scout Cookies Shortbread Cookies Recipe

admin — Thu, 19 Apr 2012 15:35:22 +0000

Since they only sell these once a year, right around springtime, you’re bound to get a craving sometime around fall.

And if you’re still holding onto a box, they may have begun to taste a bit like used air-hockey pucks. Now you can toss out those relics and fill the box with a fresh batch, made from this clone recipe for the first variety of cookies sold by the Girl Scouts back in 1917.

Ingredients:

1/2 cup butter-flavored shortening
1 cup powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons beaten egg
1/2 teaspoon baking soda
2 tablespoons buttermilk
1 1/2 cups all-purpose flour (plus an extra 1/4 cup reserved for rolling)
1/8 teaspoon baking powder

Directions:

1. In a large mixing bowl, cream together the shortening, sugar, vanilla, and salt with an electric mixer.
Add the egg and beat mixture until it’s fluffy. Add the baking soda and mix for about 20 seconds, then add the buttermilk and mix for an additional 30 seconds.
In another bowl, combine the flour and baking powder.
Pour dry ingredients into wet ingredients and mix well with an electric mixer until flour is incorporated.
Roll the dough into a ball, cover it with plastic wrap, and chill it for 1 hour.
Preheat oven to 325 degrees.
Roll dough out on a well-floured surface to 1/8-inch thick andpunch out cookies with a 1 1/2 to 2-inch cutter (a medium-size spice bottle lid works well). Arrange cookies on an ungreased cookie sheet.
Bake for 12 to 15 minutes or until golden brown.

Makes 60 cookies. If you also want recipes for Girl Scout’s Thin Mints, which accounts for one out of every four boxes sold nationwide, subscribe to the Recipe Mama newsletter!

Recipe Tags:

famous amos cookies
mama secret recipe

Cinnabon Cinnamon Roll Recipe

admin — Wed, 18 Apr 2012 06:31:44 +0000

Serving Size : 12

INGREDIENTS:

DOUGH

1/4 cup warm water, 1 cup milk — room temperature
1 large egg — beaten, 1/4 cup butter — softened,
1 tablespoon sugar
1/2 teaspoon salt, 4 cups all purpose white flour
1/2 package instant vanilla pudding mix (3.4 oz box)
1 tablespoon bread machine yeast FILLING 1 cup brown sugar
– packed 1 tablespoon cinnamon, 1/4 cup butter — softened

CREAM CHEESE CINNAMON FROSTING

1/2 teaspoon cinnamon
4 ounces cream cheese — softened, 1/4 cup butter — softened
1/2 teaspoon vanilla, 1/2 tablespoon milk, 1 1/2 cups powdered
sugar

Preparation Instructions:

Dough

(Add the dough ingredients, in the order listed, to the bread machine and prepare using the dough setting. On a lightly floured surface, roll out to an 18″ by 30″ rectangle. The dough can also be handmade. If you use regular yeast, you may want to let the rolls proof for 15-30 minutes after assembly). Filling In a small bowl, mix brown sugar and cinnamon. Spread the softened butter over the dough and evenly sprinkle on the sugar and cinnamon mixture. Starting at the long edge of the dough, roll up tightly. Mark the roll every 2 inches. With a thread cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut. Place rolls into greased 8″ or 9″ baking pans 2″ apart. Cover and let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan. Bake at 350 degrees F. for 15 to 20 minutes, or until golden brown.

Cream Cheese Cinnamon Frosting

In a small bowl, mix cream cheese, butter, vanilla and milk. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls and serve immediately. This recipe has been adjusted so that the dough can be prepared
in your bread machine. These will taste most like the originals if you use Makara Cinnamon (available at the Cinnabon Stands) instead of conventional powdered cinnamon from the supermarket.