McDonald's Egg McMuffin

1 jumbo grade A egg
1 Thomas's english muffin
butter
1 slice American cheese (real...not processed cheese food)
1 slice Canadian bacon
1 "12x12" sheet of wax paper
Non Stick Cooking Spray
Egg Ring, or a tuna can with the top and bottom off

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
1 to 1½ 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− 2 to 2½ 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. Cook the egg 45−60 seconds after turning.
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. 20−30
seconds after flippng the Canadan bacon, remove.
7− Put the Canadian bacon on top of the cooked egg, and cover with the top
of the toasted english muffin.

McDonald's Chicken McNuggets

vegetable oil for frying
1 egg
1 cup water
1 cup all−purpose flour
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon MSG (Accent)
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets, each cut into 6−7 bite sized pieces

Beat the egg and then combine it with 1 cup water in a small,
shallow bowl. Stir.
Combine the flour, salt, MSG, 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 above coating process.
Deep fry the McNuggets at 375F for 10−12 minutes or until browned
and crispy. (cook only about 9 at a time.)
Drain on brown paper bags (NEVER drain fried foods on paper towels
unless you want them to be soft and soggy!).
Serve with your favorite sauce.

McDonald's Shamrock Shakes

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

Mix all ingredients on high speed until smooth. Stop blender, stir and blend
again, if necessary to combine ingredients. Makes 2 − 12 oz. shakes.

McDonald's Hot Apple & Cherry Pies

4−6 Cups vegetable oil (in fryer)
1 package Pillsbury apple or cherry turnovers
(Find them in the refrigerated section)

1. Unroll the Pillsbury turnover dough. You will have six 3"x3" pieces. You
will use four of them. Stretch them out to about 4"x5" rectangles. Do this
on waxed paper.
2. Spread 1/2 of the pie filling on one dough, and the other half on
another, leaving about 1/2" of dough around edges. Clear a 3/4" space
lengthwise down the middle of both.
3. Place the remaining two doughs on top of the two with the filling. Crimp
the edges. You'll have what looks like two giant pop−tarts.
4. Cut both of them precisely down the middle, in that 3/4" space you
created. Crimp those two edges.
5. Manipulate as needed to form an attractive, uniform shaped pie. They
should look like small burritos, only crimped around the edges.
6. Place all four, flat on waxed paper, in the freezer. After about 45
minutes, spray all sides of each pie with water mist. Return to the freezer
for at least another hour.
7. Place in a freezer bag and seal for future use, or get ready to deep−fry
them.

Cooking Your Pies:
1. Pre−heat your deep fryer to 375 . Also pre−heat your oven to warm.
2. Quickly dip a frozen pie in cold water, making sure to immerse it
entirely.
3. Drop the pie into the hot oil. Be careful−−−it will most likely splatter.
After all the pies are in the fryer, place your spare fryer basket over the
top. ("Sandwiching" the pies between the two baskets.) This ensures the pies
are fully submerged. It is important that the pies are fully submerged or a
good portion of it won't cook correctly.
4. Cook 5−7 minutes. Check after 5 minutes−−−the color should be a golden

brown. The older the oil, the sooner the it will turn brown, and that may
give you a false reading. 6 minutes is generally right on.
5. After deep frying, carefully remove the cooked pies and drain for 1
minute on paper towels. Then place directly on the oven rack in your warmed
oven. Warm for at least 10 minutes, and as long as 30 minutes.

McDonald's Breakfast Burrito

1/4 pound Jimmy Dean regular, uncooked breakfast sausage

1 1/2 Tablespoons re−hydrated dried chopped onion

1 4 ounce can of Old El Paso diced green chilies

1 Tablespoon canned diced tomatoes (drain liquid)

4 eggs, scrambled using McDonald's method

4 8−inch flour tortillas

4 slices Kraft deli−Deluxe real American cheese

On the side: Pace Picante Sauce

1. Preheat an electric griddle to 275 . Break apart the sausage, and

stir−fry it with the onions until the sausage is browned.

2. Add about 1/4 can of diced green chilies plus an equal amount of diced

tomatoes. Continue to stir−fry for about 1 minute.

3. Pour the scrambled eggs onto the griddle and mix the eggs with the

sausage, onions, peppers and tomatoes. Do not add salt or pepper, McDonald's

doesn't. Stir−fry until the eggs are done.

4. Microwave your tortillas for 20 to 30 seconds, just to slightly warm and

soften them.

5. Put 1/4 of the cooked egg−sausage mixture down the middle of each

tortilla. Add two cheese halves evenly spaced lengthwise, and fold the

tortilla 1/3 of the way up. Then fold again crosswise 1/3 of the way in, and

again to complete.

6. Wrap each burrito in a 12x12 sheet of waxed paper, let sit for 5 minutes,

then microwave 15 seconds on high.

Serve with picante sauce if desired.

McDonalds Hamburgers

1 pound ground chuck (80% lean)

10 hamburger buns (local grocery type)

10 hamburger dill slices (more or less to taste)

10 teaspoons dried, chopped (not minced) onions

Mustard

Ketchup

Salt, Pepper, and MSG

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 grilled).

Combine dried onions with water in a small container. Add enough

water so the onions can hydrate (You can't add too much, just be

sure to drain well before using).

Preheat a griddle or skillet to medium−high. In the meantime,

toast the hamburger buns until just golden.

Lay the frozen patties on the hot surface. After about 20 seconds,

"sear" them by applying even pressure with the back of a metal

spatula; do this only for about 2 seconds. After searing them,

sprinkle generously with salt, pepper, and MSG to taste.

After about one minute since searing the patties, turn them over.

Careful, don't tear the side you seared. Add about a teaspoon of

your prepared onions on top.

Quickly dress your buns. On the crown part of buns (top),

Mustard first....five "kisses" the diameter of a pencil evenly

spaced in a circle about a half inch from the edge. Then the Ketchup,

five squirts the size of a nickle.. in the pattern found on dice.

Place the pickle in the middle.

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). Flip upright and serve.

McDonald's Big Mac Sauce

1/2 cup mayonnaise

2 tablespoons French dressing

4 teaspoons sweet pickle relish

1 tablespoon finely minced white onion

1 teaspoon white vinegar

1 teaspoon sugar

1/8 teaspoon salt

1. Combine all of the ingredients in a small bowl. Stir well.

2. Place sauce in a covered container and refrigerate for several hours,

or overnight, so that the flavors blend. Stir the sauce a couple of

times as it chills.

Makes about 3/4 cup.

McDonald's Big Mac

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

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.) You can use the crown (top) as the middle bun also,
just cut the rounded side off. However you will have to toast both sides of it.
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.

KFC Gravy

1 tablespoon vegetable oil
5 tablespoons all−purpose flour
1 can Campbell's chicken broth (plus 1 can of water)
1/4 teaspoon salt
1/8 teaspoon MSG or Accent Flavor Enhancer
1/8 teaspoon ground black pepper

First make a roux by combining the oil with 1 1/2 tablespoons of flour in a medium saucepan over low heat. Heat the mixture for 20−30 minutes, stirring often, until it is a dark chocolate color.

Remove the roux from the heat, stir in the rest of the flour, abd add the remaining ingredients to the saucepan; mix well.

Put the saucepan back over the heat, turn it up to medium and bring the gravy to a boil. Reduce heat and simmer for 15 minutes, or until thick.

KFC Buttermilk Biscuits

1/2 Cup Butter
2 1/2 Tablespoon Sugar
1 Egg, beaten
3/4 Cup Buttermilk
1/4 Cup Club soda
1 Teaspoon Salt
5 Cup Bisquick biscuit mix

1. Preheat oven to 450 degrees F. Combine all of the ingredients.
2. Knead the dough by hand until smooth.
3. Flour your hands.
4. Pat the dough flat to 3/4−inch thick on waxed paper.
5. Cut out biscuits.
6. Bake for 12 minutes or until golden brown.
7. Makes about 18 biscuits.

KFC BBQ Baked Beans

1 can (28 oz.) Bushes Baked beans
1/3−1/2 cup BBQ sauce (depending on how tangy you like it)
1/4 cup brown sugar
1/4 cup finely diced onions
1/2 cup hickory smoked bacon

Fry bacon lightly (until heated through but still soggy). Then put everything in a cassarole dish and bake for about 20−30 min at 350. It can be done in a saucepan but will not be quite as flavorful.

KFC Macaroni Salad

Ingredients:

7 ounces Box elbow macaroni, cooked
2 Ribs celery minced fine
1 tablespoon Dry minced onion
1/3 cup Diced sweet pickles
1 1/2 cups Miracle whip
1/2 cup Kraft mayonaise
1/4 teaspoon Black pepper
1/4 teaspoon Dry mustard
1 teaspoon Sugar
Salt to taste

Combine everything just as listed. Refrigerate salad tightly covered several hours before serving.

KFC Honey Barbecued Wings

Ingredients:

20 Chicken Wings, tips removed
2 cups flour
2 eggs
2/3 cup milk
1 Bottle KC Masterpiece Original BBQ Sauce
1/4 cup honey
oil for deep frying

Procedures:

1. Wash the chicken wings, then remove the wing tips;
2. cut the other two pieces in half. Shake off the excess water.
3. Place the eggs and milk in a bowl and mix well. Set aside.
4. Mix together the BBQ sauce and honey. Set aside.
5. Put the flour into a bag, then shake the wings in it, to lightly coat.
6. Roll the wings in the egg wash, then toss them back into the bag. You want a fairly heavy coating of flour−− so the BBQ sauce has something to hang onto.
7. Repeat 2−3 times.
8. Heat a large skillet or use your deep fryer. Heat oil until it's very hot (around 350 degrees).
9. Fry the wings until they're golden brown.
   
10. Remove and drain on paper towels.
11. Preheat oven to 325 degrees.
12. Dip each wing in the BBQ sauce and place on a greased cookie sheet. Make sure the pieces don't touch each other.
13. Bake for 15−20 minutes, until they no longer look shiny.

KFC Cole Slaw

Ingredients:

8 cups shredded cabbage
1/4 cup carrot, shredded
1/3 cup sugar
1/2 teas. salt
1/8 teas. pepper
1/4 cup milk
1/2 cup mayonaise
1/4 cup buttermilk
1 1/2 tbls. white vinegar
2 1/2 tbls. lemon juice

1. Combine cabbage and carrots in a large salad bowl.
2. Mix remaining ingredients together and combine thoroughly.
3. Pour liquid ingredients over cabbage and carrots and stir.
4. Refrigerate at least two hours before serving (overnight is better).
5. Stir well before serving.

KFC Original Fried Chicken

Ingredients:

2−3 pounds cut−up chicken pieces
1 Quart Water
3 tablespoons Salt (for soaking)
1 cup milk
1 egg, beaten
2 cups flour
1 teaspoon Accent (MSG)
1 tablespoon salt
1 teaspoon black pepper

Procedures:

1. Soybean Oil (no substitutions) for frying
2. Allow chicken to soak in salted water for a half hour.
3. Mix egg and milk in a bowl.
4. Mix flour, Accent, salt, and pepper in another bowl.
5. Preheat deep fryer to 350F, or place 3/4 inch oil in a skillet set on medium.
6. Dry chicken with paper towels.
7. Dredge in flour mixture, place in
8. milk/eggs, and then back to flour mixture. Do this one piece at a time making sure that there is total coverage over entire surface of chicken in each step.
9. KFC uses pressure cookers to fry chicken, which is risky to do
   at home.
10. If you are using a deep fryer, fry a few pieces at a time for about 20 minutes, covered, turning occasionally.
11. Likewise, if pan frying, cook, covered, turning occasionally for about 30 minutes. As always with chicken, check the middle of a large piece to check for doneness.
12. Allow to drain on paper towels when cooking is completed.