[McDonalds] Recipes

LoL. I found all these recipes online after wanting to learn how to make the famous Sweet and Sour sauce. As I was searching through the net I found some other famous recipes in case any of you wanted to know haha.

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McDonald's Recipes

• Sweet and Sour

Ingredients Needed:

¼ Cup Apricot Preserves
¼ Cup Peach Preserves
2 tablespoons light corn syrup
5 teaspoons white vinegar
1 ½ teaspoons corn starch
½ teaspoon soy sauce
½ teaspoon yellow mustard
¼ teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons water

Step One:

Place all ingredients in a food processor or blender EXCEPT for the water and puree until the mixture is smooth.

Step Two:

Pour the mixture in a saucepan over medium heat. Mix in the water and stir. Bring this mixture to a boil and allow it to boil for five minutes while stirring often. When it is fully thickened, take the pan off the heat source and let it cool.

• Barbecue

Ingredients

* 1/2 cup kraft original flavor barbecue sauce
* 1/3 cup bullseye original barbecue sauce
* 1 teaspoon light corn syrup

Directions

Step One:

Combine the ingredients very well. Microwave on high for about 30 seconds, then stir again.

Step Two

Use immediately or cover and refrigerate until needed.

Step Three.

Makes about 6.5 ounces (6 packets) of McDonald's Barbecue Sauce.

• Chicken Nuggets

Ingredients

* 1 cup water
* 1 cup flour
* 1/4 teaspoon pepper
* 1/8 teaspoon garlic powder
* 2 teaspoons salt
* 1 egg
* 1 teaspoon onion powder
* 4 boneless skinless chicken breasts

Directions

Step One:

Beat the egg and water in a bowl and set aside. Combine all the dry ingredients in a zip top bag.

Step Two:

Pound chicken to 1/4 inch thick and cut into bite-sized pieces. Coat chicken with flour. Drudge in egg mixture and return to flour. Shake to coat and place bag in freezer. Freeze 1 hour.

Step Three:

Refrigerate egg mix. Repeat coating process after the 1 hour is up.

Step Four:

Deep fry chicken nuggets in oil heated to 375 degrees. Drain on paper towels.

• French Fries

Ingredients

* 2 large idaho russet potatoes
* 1/4 cup sugar
* 2 tablespoons corn syrup
* 1 1/2-2 cups hot water
* 6 cups shortening
* 1/4 cup beef lard (or save the fat from previously cooked burgers)
* salt

Directions

Step One:

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).

Step Two:

Place the shoestringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30 minutes.

Step Three:

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).

Step Four:

After 1 to 1 1/2 minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to 10 minutes in the refrigerator.

Step Five:

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 inches.

Step Six:

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.

Step Seven:

Sprinkle generously with salt, then "toss" the fries to mix the salt evenly.

Step Eight:

Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries.

Step Nine:

Special Notes: 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.

Haha. If this helped you +rep L0OoO0L!