Quote:THE COCA-COLA RECIPE
1 oz. citrate caffeine
1 oz. vanilla
2½ oz. flavoring *
4 oz. fluid extract of coca
3 oz. citric acid
1 qt. lime juice
30 lbs. sugar
2½ gal. water
caramel
* orange, lemon, nutmeg, cinnamon, coriander, neroli oils, alcohol

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™ 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" shit 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®

                                                         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" shit of wax paper, let sit 3 minutes, then microwave on high for 10 seconds. Serve.

                                                       Makes 1 Big X-tra®.

                                                      | Back to the McMenu |




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)



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" shit 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!



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 shit of wax paper. Let sit 5-7 minutes.

                                        9. Microwave, still wrapped, 15 seconds each. (separately)

                                            10. Drop on the floor for a more authentic taste.

                                            11. Enjoy with Pace® picante sauce on the side.



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 shit 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 shit in oven and bake another 5-7 minutes.

11. Serve with your favorite McDonald's dipping sauce.
                                                     | Back to the McMenu |



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" shit 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.
*********************************************************



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" shit 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. Wee'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" shit 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.)



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 donkey, 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.

                                                      [ Back to McMenu ]




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.
(For your information.... 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 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.

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)

#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.)
++++++++++++++++++++++++++++++++++++



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.



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™!


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 shit 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 wee did it "back then". However, back then wee 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.

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.



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 12x12 shit 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!!!



Top Secret Recipes version of McDonald's Sweet & Sour Dipping Sauce

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.

KFC Southern Spoon Bread

3 cups milk
1 teaspoon salt
1 Tablespoon sugar
1 1/4 cups corn meal
3 eggs
1 Tablespoon baking powder
2 Tablespoons cold water
2 Tablespoons butter


Preheat oven to 400ºF. In pan, heat milk, salt and sugar to
a moderate temperature. Add corn meal and cook as mush
(about 5 minutes). Beat together eggs, baking powder, water
and butter. Add to corn meal mixture. Pour into buttered
1 1/2 quart baking dish. Bake for 25 to 30 minutes.

KFC Southern Spoon Bread

3 cups milk
1 teaspoon salt
1 Tablespoon sugar
1 1/4 cups corn meal
3 eggs
1 Tablespoon baking powder
2 Tablespoons cold water
2 Tablespoons butter


Preheat oven to 400ºF. In pan, heat milk, salt and sugar to
a moderate temperature. Add corn meal and cook as mush
(about 5 minutes). Beat together eggs, baking powder, water
and butter. Add to corn meal mixture. Pour into buttered
1 1/2 quart baking dish. Bake for 25 to 30 minutes.

KFC Refrigerator Rolls

1 cup shortening
1 cup sugar
1 cup mashed potatoes
1 quart milk
1 cake yeast
10 to 12 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder


Preheat oven to 400ºF. Cream shortening and sugar until light
and fluffy. Add potatoes and cream again. In separate pot,
heat milk to lukewarm, and dissolve yeast. Pour milk mixture
into shortening, sugar and potatoes. Add enough flour (about 4 cups)
to make like cake dough consistency. Stir in salt. Cover. Let rise
2 hours, stir in balance of flour (about 6 to 7 cups), baking soda
and baking powder to make like biscuit dough--knead. Cover and
refrigerate 1/2 hour, make into rolls. Let rise until double in
size. Bake about 15-20 minutes. Refrigerate and use over 5 or 6
days. Makes 24 rolls.

KFC Puffy Meat Patties

3 egg yolks
8 ounces ground beef
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon black pepper
1 Tablespoon (more or less) minced parsley
1 small onion grated or finely chopped
3 egg whites, beaten until soft peaks form
vegetable shortening or oil


Beat yolks until they are lemon-colored. Add the ground beef,
salt, baking powder, pepper, parsley and onion. Mix thoroughly.
Last, fold in the stiffly beaten egg whites and blend gently.
In a 10-inch skillet heat about 1/8 inch of shortening until hot.
Spoon heaping teaspoons of the meat mixture into medium heat
skillet. Let cook about 2 minutes on each side-- do not turn
meat until browned on first side (cook to 165ºF
internal temperature). Serve as soon as done with potatoes,
vegetables, or as desired. Serves 4 to 6.

KFC® Potato Salad

Here's a simple clone for the potato salad that is purchased
as a side dish from America's largest fast food chicken chain.
Some of the skin is left on the potatoes in the real thing, so
you don't have to peel them too thoroughly.  Just be sure to
chop your potatoes into cubes that are approximately 1/2-inch thick,
and then let the salad marinate for at least 4 hours so that the
flavors can properly develop. If you let the salad chill overnight,
it tastes even better.

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

1. Lightly peel the potatoes (you don't have to get all of the
skin off) then chop them into bite-size pieces and boil in 6 cups
of boiling, salted water for 7 to10 minutes. The potato chuncks
should be tender, yet slightly tough in the middle when done.
Drain and rinse potatoes with cold water.
2. In a medium bowl, combine remaining ingredients and whisk until
smooth.
3. Poured drained potatoes into a large bowl. Pour the dressing
over the potatoes and mix until well combined.
4. Cover and chill for at least 4 hours. Overnight is best.
Makes 6 cups (about 8 servings).

KFC Pecan Pie

4 Eggs, slightly beaten
1 cup dark corn syrup
pinch of salt
1/3 cup sugar
1 Tablespoon lemon juice or vinegar
4 Tablespoons melted butter
2 teaspoons vanilla
2/3 cup pecan halves
1 9-inch unbaked pie shell

Preheat oven to 325-350ºF. Mix together the first seven
ingredients listed above. Stir in 2/3 cup pecan halves.
Pour the mixture into an unbaked pie shell. Bake 35-40 minutes.

KFC Old-Fashioned Huckleberry Cake

1 egg, beaten
3 Tablespoons butter, softened
2/3 cup sugar
1 teaspoon vanilla or almond extract
2 teaspoons baking powder
1 1/2 cups cake flower
1/2 teaspoon salt
1/3 cup milk
1 1/2 cups berries (huckleberries or blueberries)

Preheat oven to 350ºF. Combine egg and butter. Gradually add
sugar into egg mixture and beat until light. Add extract. In
a separate bowl sift together baking powder, cake flour, salt.
Add the flour to the egg mixture alternately with milk. Beat well.
Fold in the berries and pour into an 8-inch cake pan. Bake about
35-40 minutes or until done.

KFC® Macaroni & Cheese

Here's a clone for another of KFC's famous side dishes.
Wee'll use easy-to-melt Velveeta, with its very smooth
texture, as the main ingredient for the cheese sauce.
Then a bit of cheddar cheese is added to give the sauce
a sharp cheddary zing like the original. It's a very simple
recipe that will take only 15 minutes to prepare. That's
great news if you're a lazy cook like me who wants to dig right
into the tasty vittles.  Weeell doggies!

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

1. Bring water to a boil over high heat in a medium saucepan.
Add elbow macaroni to the water and cook it for 10 to 12 minutes
or until tender, stirring occasionally.
2. While the macaroni is boiling, prepare the cheese sauce by
combining the remaining ingredients in a small saucepan over
low heat. Stir often as the cheese melts into a smooth consistency.

3. When the macaroni is done, strain it and then pour it back into
the same pan, without the water.
4. Add the cheese sauce to the pan and stir gently until the
macaroni is well coated with the cheese. Serve immediately while hot.
Makes about 3 servings.

Kentucky Biscuits

1 1/2 cups flour
1 1/2 teaspoon salt
1 Tablespoon sugar
1 Tablespoon baking powder
2/3 cup milk
1/3 cup vegetable shortening


Preheat oven to 425ºF. Sift together flour,
salt, sugar and baking powder into mixing bowl.
Make a well in the flour mix and add the milk.
Add shortening and begin kneading with hands
(to cut in) the vegetable shortening and flour
in the milk until thoroughly mixed. Add milk,
if needed to form, and mix. Turn onto floured
board, and knead gently 6 to 8 times. Pat dough
to 1/2-inch thickness. Cut into biscuits. Place
on baking shit and brown in oven 10-13 minutes.
Makes about 9 biscuits.

KFC® Honey Barbecue Wings®

Once a regular menu item, these sweet, saucy wings are now
added to the KFC menu on a "limited-time-only" basis in many
markets. So how are wee to get that sticky sauce all over our
faces and hands during those many months when wee're cruelly
denied our Honey Barbecue Wings? Now it's as easy as whipping up a
clone that re-creates a crispy breading on the chicken wings,
and then slathering those puppies in a tasty knock-off of the
sweet, tangy honey Barbecue sauce. "Limited-time-only" signs -
wee laugh in your direction!

Sauce
1 1/4 cup ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder

6 to 8 cups vegetable shortening
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
20 chicken wing pieces

1. Combine the sauce ingredients in a small saucepan over medium
heat. Stir until ingredients are well combined and bring to a boil.
Then reduce heat and simmer uncovered for 15 to 20 minutes.
2. As sauce is simmering, heat up 6 to 8 cups of shortening in
a deep fryer set to 350 degrees.
3. Combine the beaten egg with the milk in a small bowl.
4. In another small bowl, combine the flour, salt, pepper, and MSG.

5. When shorteningl is hot, dip each wing first in the flour mixture,
then into the milk and egg mixture, and back into the flour. Arrange
wings on a plate until each one is coated with batter.
6. Fry the wings in the shortening for 9 to 12 minutes or until light
golden brown. If you have a small fryer, you may wish to fry 10 of
the wings at a time. Drain on paper towels or a rack.
7. When the sauce is done, brush the entire surface of each wing with
a light coating of sauce. Serve immediately.
Makes 2 to 4 servings (20 wings).

Tidbits
Liquid smoke is a flavoring found near the barbecue sauces and
marinades.  Use hickory-flavored liquid smoke if you have a choice.  
MSG is monosodium glutamate, the solid form of a natural amino acid
found in many vegetables. It can be found in stores in the spice
sections and as the brand name Accent flavor enhancer. MSG is an
important component of many KFC items.


KFC® Cole Slaw

If you've ever seen a clone recipe for KFC Cole Slaw floating
around on the Internet, it probably looks like this. That's
because this formula has become one of the most copied & pasted
recipes from the first book, "Top Secret Recipes." It's also
one of the most requested recipes on the TSR Message Board. So,
to fulfill all those requests, and to stake claim to a recipe
that's rarely sourced as a TSR original, here's the killer recipe
to clone the world's best slaw. And, because I love to out-clone
the "copycats", I'm going to take it one step further. Tune in
next week for an original version of this clone recipe that tastes
just like the real thing but includes only five ingredients...and
is completely fat free! Don't believe it? Be here next Monday.

8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

1. Be sure cabbage and carrots are chopped up into very fine pieces
(about the size of rice).
2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk,
vinegar, and lemon juice in a large bowl and beat until smooth.
3. Add the cabbage, carrots, and onion, and mix well.
4. Cover and refrigerate for at least 2 hours before serving.
Serves 10-12.

KFC® Cole Slaw Fat Free

It doesn't get much easier than this. If you like the taste
of KFC Cole Slaw, but don't like the 10.5 grams of fat per
3/4 cup serving, you're going to love this recipe. Using
fat free Miracle Whip and sugar you can make a guiltless
dressing to recreate the taste of the world's most famous
cole slaw. The most work you'll do on this one is chopping
the cabbage, carrot and onion into tiny, rice-size bits.
That's an important step, if you want the texture of the
original. Plus, the chopping action may help burn off what
little calories you consume eating this original Top Secret
Recipes fat free conversion of a fast food favorite.

1 cup fat free Miracle Whip
1/4 cup sugar
8 cups cabbage, finely minced
1/4 cup carrot, shredded then minced
2 tablespoons minced onion

1. Combine Miracle Whip with sugar in a large bowl. Mix well
with electric beater until sugar is dissolved.
2. Add cabbage, carrot, and onion, and toss well. Be sure
cabbage and carrot are chopped into very small pieces, about
the size of rice.
3. Cover and chill for at least two hours before serving.
Serves 8.

Nutrition Facts
Serving size – Approx. 3/4 cup
Total servings – 8
Fat (per serving) – 0g
Calories (per serving) – 57

Original
Fat (per serving) – 10.5g
Calories (per serving) – 210

KFC Bean Salad

1 16-oz can green beans (Blue Lake or some good quality)
1 16-oz can wax beans
1 16-oz can kidney beans
1 medium green pepper, sliced and chopped
1 medium-sized white onion sliced and cut up
1/2 cup vegetable oil
1/2 cup cider vinegar
3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper


Drain and rinse kidney beans well. Drain additional beans
and combine all ingredients together. Marinate and refrigerate
overnight. Bean salad tastes better after 3 or 4 days. Makes
about 7 cups.

Burger King® BK Broiler

This grilled chicken sandwich was introduced by
America's number-two burger chain in 1990, and
soon after the launch the BK Broiler was selling
at a rate of over a million a day.  Not good news
for chickens.
This one's easy to duplicate at home.  To clone
the shape of the chicken served at the burger giant,
you'll simply slice the chicken breasts in half,
and pound each piece flat with a mallet.  Pounding
things is fun.  Let the chicken marinate and then
fire up the grill.  The recipe makes four sandwiches
and can be easily doubled if necessary for a king-size
munch fest.

Marinade
3/4 cup water
2 teaspoons ketchup
1 teaspoon salt
1/4 teaspoon liquid smoke
1/8 teaspoon pepper
1/8 teaspoon oregano
dash onion powder
dash parsley

2 chicken breast fillets
4 sesame seed hamburger buns
1 1/3 cups chopped lettuce
1/4 cup mayonnaise
8 tomato slices

1. Make the marinade by combining the ingredients in a medium
bowl.
2. Prepare the chicken by cutting each breast in half. Fold a
piece of plastic wrap around each piece of chicken and pound
the meat with a tenderizing mallet until it is about 1/4 - inch
thick and about the same diameter as the hamburger buns. Place
the chicken into the marinade, cover it, and chill for at least
four hours. Overnight is even better.
3. Preheat your barbecue or indoor grill to high heat. Grill the
chicken for 3 to 4 minutes per side or until done.
4. Toast the faces of the hamburger buns in a pan or griddle, in
a toaster oven, or facedown on the grill. Watch the buns closely
to be certain that the faces turn only light brown and do not burn.

5. Build each sandwich from the top down by first spreading about
a tablespoon of the mayonnaise on the toasted face of a top bun.
6. Spread about 1/3 cup of chopped lettuce over the mayonnaise.
7. Arrange two tomato slices on the lettuce.
8. Place a chicken breast on the toasted face of the bottom bun.
9. Flip the top part of the sandwich over onto the bottom and scarf
out.
Serves 4.

Burger King® Breakfast Sandwiches

You can have your eggs and sausage and biscuits
sitting next to each other on the plate like
all the traditional folks out there, or you
can get vertical with this top secret breakfast-in-sandwich
from the world's number two fast food chain.
And if you prefer a croissant to a biscuit,
I've got that version for you, too (along with
the special way to get bigger, circular croissants).
A great way to make the eggs for these breakfast
sandwiches is to pour the beaten egg into a well-greased
mold made from an empty pineapple can.  Just cut both
ends off an 8-ounce pineapple can - you know, the short
cans that have crushed or sliced pineapple inside.
Oh, and take the pineapple out.  Then, before you know it,
you'll be making perfectly round eggs like the fast food pros.

Biscuit Sandwich
1 small can (5 biscuits) Pillsbury Grands Buttermilk Biscuits  
melted butter
Non-stick cooking spray
5 eggs
salt
ground black pepper
10 ounces ground breakfast sausage (such as Jimmy Dean) or 10
slices of bacon
5 slices American cheese

1. Prepare biscuits following instructions on the can
(bake at 350 degrees for 15 to 18 minutes). When you remove the
biscuits from the oven brush the top of each with melted butter.

2. Spray a skillet over medium heat with non-stick cooking spray.
Open both ends of a clean, small, sliced pineapple can. Spray the
inside of the empty can with the non-stick spray, and then place
the can in the pan to heat up. Use more than one can if you'd like
to speed up the cooking process.
3. Beat an egg, then pour it into the empty can mold, add a bit
of salt and pepper, and cover with a saucepan lid. Cook for a
couple minutes, then scrape a knife around the edge of the egg
to release it. Remove the can, then turn the egg over and cook
it for another minute or two. Repeat with the remaining eggs.
4. If using sausage, form 2-ounce portions of sausage into patties
with the same diameter as the biscuits. Cook the sausage in another
hot skillet over medium heat until brown. If using bacon, cook the
bacon and drain on paper towels.  
5. Slice a biscuit in half through the middle. Build each sandwich
by first stacking egg on the bottom half of the biscuit.
Next arrange sausage (or 2 slices of bacon) on the egg,
then a slice of American cheese. Top off each sandwich with
the top biscuit half, then zap it in the microwave for 15 to 20
seconds to help melt the cheese. Repeat with the remaining
ingredients.
Makes 5 sandwiches.

Croissan'wich®
1 8-ounce can Pillsbury Original Crescent Rolls
4 eggs
salt
ground black pepper
8 ounces ground breakfast sausage (such as Jimmy Dean) or 8
slices of bacon
4 slices American cheese

1. Prepare the rolls by first unrolling the dough out of the can.
Separate the dough into four sections, each made up of two triangles.
Detach the triangles by tearing along the diagonal perforation,
then reattach the dough along the outside parallel edges,
pinching the dough together along the middle. This will make one
bigger triangle. Loosely roll the dough, from the wide end,
all the way up. Now, bring the ends around so that they overlap
and the roll is in the shape of a circle. Press the ends together
and place the roll onto a baking shit. Repeat with the remaining
dough, then bake following the directions on the package
(bake at 375 degrees for 11 to13 minutes).
2. When the rolls are done baking build the sandwich using the
above steps 2 through 5 in the recipe for the biscuit sandwich clone.
Makes 4 sandwiches.

Burger King® Big King®

The Burger Wars are becoming the biggest food
fight since that cafeteria scene from the movie
"Animal House".  The two burger giants, McDonald's
and Burger King, have each been cloning the other's
top products in the bloody battle for the big burger buck.
Burger King stepped up first with the Big King -
Burger King's version of the McDonald's Big Mac.
Yes, it had two all beef patties, special sauce,
lettuce, cheese, pickles, onions, on a sesame seed bun;
although everything was arranged a bit differently,
and there's no middle bun in there.  Then McDonald's
rolled out the Big N' Tasty, which bore a striking
resemblance to Burger King's Whopper, with fresh lettuce,
tomato, and onion on top of a huge beef patty.
Who's winning this fight by leveraging the popularity
of the other company's product?  Nobody, really.
McDonald's chose to alter its Big N' Tasty recipe
by making it smaller n' cheaper, then changed the name
to Big Xtra!, while Burger King bailed out on the Big King
altogether.  But this food fight is far from over.
More recently Burger King tweaked its french fry formula
in an unsuccessful attempt to 'borrow' away fans from McDonald's
winning fried spuds recipe.  And McDonald's has added more
breakfast sandwiches to compete with Burger King's wider
wake-up selection.  So the war continues.  And the battlefield
is splattered with ketchup.

Spread
1/4 cup mayonnaise
2 teaspoons French dressing
2 teaspoons sweet pickle relish
1 teaspoon white vinegar
1/2 teaspoon sugar
1/4 teaspoon lemon juice
1/8 teaspoon paprika

1 1/2 pounds ground beef
dash salt
dash pepper
4 sesame seed hamburger buns
1 1/3 cups chopped lettuce
8 slices American cheese
1 to 2 slices white onion, separated
8 dill pickle slices

1. Prepare the spread by combining the ingredients in a small
bowl. Set this aside until you are ready to use it.
2. Preheat your barbecue or indoor grill to high heat.
3. Divide the ground beef into 8 even portions (3 ounces each).
Roll each portion into a ball, then press each ball flat to
form a patty about the same diameter as the bun.
4. Grill the beef patties for 2 to 3 minutes per side, or until
done. Lightly salt and pepper each side of the patties.
5. As the meat cooks, brown the faces of the buns in a hot skillet,
toaster oven, or face down on the grill. Watch the buns closely so
that they do not burn.
6. Build each burger by first spreading a tablespoon of the spread
on the face of the top bun. Arrange about 1/3 cup of lettuce evenly
over the spread.
7. On the bottom bun stack a patty, then a slice of American cheese,
another patty, and another slice of cheese.
8. On the top slice of cheese arrange 2-3 separated onion slices
(rings), then 2 pickle slices.
9. Turn the top part of the burger over onto the bottom and serve.
You may also want to zap the sandwiches in the microwave,
individually, for 15 to 20 seconds each.
Serves 4.



Tidbits
Liquid smoke is a flavoring found near the barbecue sauces and
marinades.  Use hickory-flavored liquid smoke if you have a choice.

Ben & jerry's fresh georgia peach ice cream

Recipe By     :
Serving Size  : 1    Preparation Time °00
Categories    : Desserts                         Fruits
                Copycat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      c             Ripe peaches -- finely chopped
   1 1/4  c             Sugar
     1/2                Juice of lemon
   2      lg            Eggs
   2      c             Heavy or whipping cream
   1      c             Milk

The best way to capture the elusive flavor of summertime. Ben and Jerry prefer
small peaches because they have more flavor and less water than the larger
ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a
bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30
minutes. Remove the peaches from the refrigerator and drain the juice into
another bowl. Return the peaches to the refrigerator. Whisk the eggs in a
mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4
cup sugar, a little at a time, then continue whisking until completely
blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
Add the peach juice and blend. Transfer the mixture to an ice cream maker and
freeze following manufacturer's instructions. After the ice cream stiffens
(about 2 minutes before if is done) add the peaches, then continue freezing
until the ice cream is ready. Makes 1 generous quart.

Recipe By     :
Serving Size  : 6    Preparation Time °00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   c            Margarine
     1/2   c            Crisco
   1       c            Sugar
     3/4   c            Evaporated milk
   1       tb           Vanilla
                        -----CAKE-----
   3       lg           Eggs
   3 1/2   ts           Baking powder
   1 1/2   ts           Vanilla
   2       c            Flour
   1       c            Milk
     1/2   c            Butter
   1 1/2   c            Plus 1/2 cup Sugar
                        Sugar
   1       t            Salt

  FILLING:
  
  Mix together and bake in 13 x 9 pan cut cake into
  sections and layer with cake, filling and more cake.

PIZZA HUT PIZZA DOUGH

1 1/3 cup water
2 teaspoons sugar
1 1/4 teaspoons salt
2 tablespoons olive oil
2 tablespoons cornmeal
2 cups unbleached all purpose flour
1 cup bread flour
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3/8 teaspoon MSG
1 1/2 teaspoons yeast
(You may use all-purpose flour only for this recipe)

Bread machine: Add ingredients to machine bread pan in order
given or as per
manufacturer's instructions. Set to 'dough' mode.

Food processor:
Place water, sugar, salt and olive oil in bowl of food processor
and pulse
to dissolve sugar and salt. Add yeast, bread flour, all purpose
flour other
dry ingredients. Process until a soft ball forms. Remove from
machine and
allow to rest, covered with a tea towel, about 45 minutes.

Dough hook:
Place water, sugar, salt and olive oil in bowl of mixer and
dissolve sugar
and salt. Stir in yeast, bread flour, all purpose flour, other
dry
ingredients and knead with dough hook to form a soft, but not-too
sticky
dough (about 8 minutes). Remove from machine and allow to rest,
covered with
a tea towel about 45 minutes.

By Hand:
In this case, use only all-purpose flour. Place water, sugar,
salt and olive
oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose
flour,
other dry ingredients and knead to form a soft, but not-too sticky
dough
(about 8-l0 minutes). Allow to rest, covered with a tea towel about
45
minutes.

(*) For a breadier pizza dough - depending on taste and recipe
requirements,
you can add an additional 1/4 tsp. yeast.

Deflate dough very gently before using and allow it to rest a
further 15
minutes before using in a recipe. You may refrigerate dough in
an oiled
plastic bag for up to two days.