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Thread: Restaurant Secret Recipes

  1. #21
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    Default Re: Restaurant Secret Recipes

    lily I sent you a PM looking forward to trying some of the recipes!!!

  2. #22
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    Default Re: Restaurant Secret Recipes

    Pm's and emails sent back [img]/ubbthreads/images/%%GRAEMLIN_URL%%/smile.gif[/img]

  3. #23
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    Default Re: Restaurant Secret Recipes

    Lily
    Sent you a PM

  4. #24
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    Default Re: Restaurant Secret Recipes

    Sent you two back and an email [img]/ubbthreads/images/%%GRAEMLIN_URL%%/smile.gif[/img]

  5. #25
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    Default Re: Restaurant Secret Recipes

    Thank you Lily It finally worked - thank you for your time in figuring out how to do it I really appreciate it
    [img]/ubbthreads/images/%%GRAEMLIN_URL%%/purpbanana.gif[/img] [img]/ubbthreads/images/%%GRAEMLIN_URL%%/purpbanana.gif[/img] [img]/ubbthreads/images/%%GRAEMLIN_URL%%/purpbanana.gif[/img]

  6. #26
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    Default Re: Restaurant Secret Recipes

    Glad it worked [img]/ubbthreads/images/%%GRAEMLIN_URL%%/smile.gif[/img]

  7. #27
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    Default Re: Restaurant Secret Recipes

    thanks

  8. #28
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    Default Re: Restaurant Secret Recipes

    Found a couple McDonald's ones on my pc. Looked kinda interesting. Probably alot easier to just go to McDonalds and buy them though lol


    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 375̊, 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 375̊-400̊, 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.

  9. #29
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    Default Re: Restaurant Secret Recipes

    I love the way this one says to wrap it and let it stand for 6-8 minutes before eating lol


    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 375̊ 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.

  10. #30
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    Default Re: Restaurant Secret Recipes

    lily, i recieved mine, thanks so much!!!

  11. #31
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    Default Re: Restaurant Secret Recipes

    you're very welcome [img]/ubbthreads/images/%%GRAEMLIN_URL%%/smile.gif[/img]

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