McDonalds 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.

(FYI.... 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.

McDonalds Famous French Fries

Special Tools
Deep fryer
French Fry Cutter
(or patience for cutting potatoes)

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.

Secret Recipe :

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

McDonalds Chicken McNuggets

SPECIAL TOOLS : Deep fryer
Cooking your McNuggets

• Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.
• Combine the flour, salt, Accent®, pepper, onion powder and garlic powder in a one gallon size zip lock bag.
• Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet into bite sized pieces.
• Coat each piece with the flour mixture by shaking in the zip lock bag.
• 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.
• After freezing, repeat the "coating" process.
• Preheat oven and large cookie sheet to 375°
• Deep fry the chicken McNuggets™ at 375° for 10-12 minutes or until light brown and crispy. (cook only about 9 at a time.)
• Drain on paper towels 3-5 minutes.
• Place deep-fried nuggets on preheated cookie sheet in oven and bake another 5-7 minutes.
• Serve with your favorite McDonald's dipping sauce.

Secret Recipe :

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.

McDonalds Breakfast Burritos

Breakfast Burritos Recipe
On the side: Pace Picante Sauce


COOKING Breakfast Burrito:

• 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 tomatoes. 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. 
• Drop on the floor, and serve. (more authentic flavor)

Secret Recipe :

INGREDIENTS :

• 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

McDonalds Arch Deluxe

THE SECRET SAUCE :

• 1 tablespoon mayonnaise
• 1/2 teaspoon Grey Poupon Specialty peppercorn mustard

McDonald's hamburger seasoning

COOKING :

• In a small bowl, mix together the mayonnaise and the Dijon mustard. Set aside. This is the secret sauce.
• Toast the face of each of the buns on a griddle as described in all other recipes.
• Follow Quarter-Pounder cooking instuctions for the beef patty.
• Dress your BUN in the following order: On the crown (top bun) - special sauce - ketchup - onions - lettuce - tomato - cheese
• 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.)

Rahasia Resep :

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