FoodThief

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 original hamburgers---ALL of them!) McDonalds® regular Hamburger ingredients: 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 flo

Oil Pastry 250 gm flour 125 gm shortening pinch of salt Water Pastry 500gm flour 125 gm shortening pinch of salt 200-250gm water Curry Garlic Onion Curry powder Potatoes Salt Sugar

Chicken Crunch 2 c. Cap'n Crunch cereal 2 c. corn flakes 2 1/2 c. all-purpose flour 3 T. granulated onion 3 T. granulated garlic 1 T. pepper 6 eggs 1 c. milk 25 to 30 chicken tenders Vegetable oil for deep frying Creole Mustard Sauce for dipping chicken Heat oil for deep-frying to 375 degrees F. In food processor, grind cereals until crumbly but some 1/8-inch chunks are still visible. Spread in a shallow pan. In a bowl, combine flour, onion, garlic and pepper. In a separate bowl, combine eggs and milk. Dredge chicken in seasoned flour. Dip in egg mixture, coating evenly. Dredge in cereal mixture, coating well. Arrange on wax paper. Deep fry chicken in small batches for 3 1/2 minutes or until golden brown. Drain. Makes 4 servings. Creole mustard sauce 1/4 c. sliced green onions 2 T. horseradish 2 T. chopped garlic 1 T. red wine vinegar 2 T. chopped onion 1 T. water 2 T. chopped celery 2 tsp. cider vinegar 2 T. chopped gree

The weekend is upon us, and what better way is there to enjoy it than to cook or bake some of your favorite takeout treats? Think of how much money you will save by whipping up these lovely recipes instead of paying out all the big bucks to the fast-food chains. So, here it is: the top 10 secret recipes! 1. McDonald’s Big Mac Sauce 1/4 cup Miracle Whip 1/4 cup mayonnaise 2 tablespoons french salad dressing 1/2 tablespoon sweet relish 2 teaspooons dill pickle relish 1 teaspoon sugar 1 teaspoon dried, minced onion 1 teaspoon white vinegar 1 teaspoon ketchup 1/8 teaspoon salt The Rest 1 regular sized sesame seed bun 1 regular sized plain bun 2 beef patties (2 ounces each flattened to bun size) 2 tablespoons Big Mac sauce 2 teaspoons reconstituted onions 1 slice real American cheese 2 hamburger pickle slices 1/4 cup shredded lettuce To make the sauce, mix together all the ingredients about one hour before using. To assemble: Discard the crown half of the regular bun, retaining the heel. To

KFC RECIPIES Tue, 15 Feb 2005, at 5:07 p.m. KFC Coleslaw 8 1/8 cups cabbage 1/3 cup carrot 1 teaspoon onion chopped fine 1/3 cup sugar 1/2 teaspoon salt 1/8 teaspoon pepper 1/8 cup milk 3/4 cup buttermilk 2 tablespoons lemon juice 1/2 cup mayonnaise First core the cabbage and shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Then shred the cabbage. In a bowl combine with a whisk combine the buttermilk, mayonnaise, milk and lemon juice mix till well combined. Then add the seasoning. The last step is to add the sugar add the sugar to the sauce until well mixed in. Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate for 13 hrs. Do to the waste of chicken in the restaurants the Colonel created a recipe to help use thechicken that was unable to be sold. So he devised the potpie recipe. See chicken could only sit and be sold for 2 hrs after it is fried. KFC POT PIE 2 potatoes peeled and cooked 2/3 cup frozen peas 2

MeeYauw's Classic Chicken Pie Whenever one of our bakers needs a main dish for a potluck event, whether it's for the volunteer firefighters, the local Grange, the American Legion, or the P.T.A, THIS is the recipe we all pull out. A really good chicken pie, Vermont-style, is one of the most comforting foods we know. Make this with a biscuit topping or pastry topping—either way, you'll be sure to turn to this recipe again and again. Chicken one 5-pound roasting chicken, or 5 pounds of chicken parts, including light and dark meat* 1 large onion (7 ounces, 1 1/2 cups), cut in chunks 2 large carrots (7 ounces, 1 3/4 cups), cut in chunks 5 sprigs fresh parsley 1/2 teaspoon thyme 1 bay leaf 1 teaspoon salt 2 quarts (64 ounces) water Sauce 6 tablespoons (3 ounces) unsalted butter 1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour 3 1/2 cups (28 ounces) chicken stock (prepared from poaching liquid) OR 28 ounces (about 2 cans) of reduced-salt canned chicken broth 2 cups fre

Meeyauw's Recipe : Panini Bread Panini Bread We love this recipe. It yields an extremely light, air pocket-riddled loaf, wonderful for splitting lengthwise, to make a panini sandwich. Note that the dough is extremely slack (wet) and sticky; this consistency is what gives the bread its lovely, "holey" texture. For easiest handling, keep your hands well oiled as you work with the dough. Biga (starter) 1 1/2 cups King Arthur Unbleached All-Purpose Flour 1 cup water 1/8 teaspoon instant yeast Dough biga (from above) 1 teaspoon instant yeast 1/2 cup King Arthur Unbleached All-Purpose Flour 1 cup King Arthur 100% Organic White whole Wheat Flour 1 1/4 teaspoons salt 1 teaspoon sugar 1 tablespoon Baker’s Special Dry Milk or nonfat dry milk 2 tablespoons olive oil 1/4 cup to 1/2 cup water* *Use the greater amount in winter, or if you’re in a dry climate; the lesser amount in summer, or in humid weather. The goal is a very sticky dough, too sticky to knead by hand, but not so slack