Secret Recipie (McDonald's, AppleBee's...) Bon Appetit

[LOS Marijuanos]

McDonald's Filet−O−Fish Sandwich

2 tablespoons mayonnaise
2 teaspoons sweet relish
2 teaspoons minced onion
2 hamburger buns
2 square breaded frozen fish portions
2 slices American cheese

Mix together the mayonnaise, relish, and minced onion in a small
bowl. This will be the tartar sauce.
Lightly toast the hamburger buns.
Cook the fish by either baking or frying in oil according
to the package instructions.
Divide the tartar sauce and spread it evenly on each of the
top buns, and place a slice of cheese on each of the bottom buns.
Place the cooked fish on top of the cheese slice on each sandwich.
Place top buns on the fish and serve.

McDonald's Big Mac

1 regular sized sesame seed bun
1 regular sized plain bun
2 beef patties (2 ounces each flattened to bun size)
2 tablespoons Big Mac sauce (recipe follows)
2 teaspoons reconstituted onions
1 slice real American cheese
2 hamburger pickle slices
1/4 cup shredded lettuce

Discard the crown half of the regular bun, retaining the
heel. Toast both sides of the heel and the "inner" sides of
the sesame bun.
Cook the two−all−beef−patties just like regular burgers.
After the bun parts are toasted, put 1 tablespoon of 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.
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.

BIG MAC SAUCE:1/4 cup Miracle Whip
1/4 cup mayonnaise
2 tablespoons french salad dressing
1/2 tablespoon sweet relish
2 teaspooons dill pickle relish
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt

Mix together and allow to flavors to blend for about
an hour before using.

Applebee's French Onion Soup

3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups good quality beef broth
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese

Heat vegetable oil in a large soup pot or saucepan over medium high
heat. Add the sliced onions and saute for 20 minutes until the onions
begin to soften and start to become translucent. Add the beef broth,
water, salt, garlic powder and black pepper to the pan and bring the
mixture to a boil. When soup begins to boil, reduce heat and simmer
for 45 minutes.
To make the croutons, separate the bottoms from tops of the hamburger
buns. Set aside the bottoms, and cut the crown of the tops to make them
the same size and shape as the bottoms. This gives you 10 BIG croutons.
Preheat oven to 325F. Place the bread in the the oven directly on the
rack and bake for 15 to 20 minutes or until each piece is golden brown
and crispy. Set aside.
When the soup is done, spoon about 1 cup into an oven−safe bowl. Float
a crouton on top of the soup, then place a slice of provolone cheese
on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese
over the provolone. Place the bowl into your oven set to high broil.
Broil the soup for 5 to 6 minutes or until the cheese is melted and
starting to brown (you may need to broil longer if you are making more
than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded
parmesan cheese over the top of the soup and serve. Repeat for the
remaining bowls.

Pizza Hut Dessert Pizza

Pizza Crust:
1 cup warm (105F) water
2 cups flour
1−1/2 tablespoons vegetable oil
3/4 cup cake flour
1 teaspoon salt
1/4 teaspoon active dry yeast
Fruit Filling:
1 − 21 oz. can pie filling (cherry, blueberry, or apple)
Crumb Topping:
1/2 cup flour
1/2 cup brown sugar
1/2 cup quick oats
1/2 cup firm butter or margarine
1 teaspoon cinnamon
Vanilla Glaze:
2 cups powdered sugar
3 tablespoon Milk
1 tablespoon Melted margarine or butter
1 teaspoon vanilla

Combine yeast and warm water and let proof for 3 minutes. Add to
other crust ingredients in a large bowl and knead for 10 minutes.
Cover with plastic wrap, and allow to rise for about 12 hours.
Preheat oven to 500F. Roll the dough on a floured surface until it
is about the diameter for your 16 inch pizza pan. Place in pan and
form the dough to the edge. Brush with vegetable oil and prick with
fork. Prebake for 3 minutes. Remove from the oven and spread with
pie filling. Mix crumb topping ingredients with a fork or pastry
blender. Spoon over pie filling. Return pizza to the oven and
continue to bake for 10−15 minutes or until crust is light golden
brown. Remove and drizzle with vanilla glaze.

T.G.I Friday's Pot Stickers

Dough:
2−1/2 cups flour
1/2 teaspoon salt
1 cup hot water
1 tablespoon shortening or oil
Filling:
1 pound ground pork
2 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon grated ginger
pinch of sugar
salt and pepper to taste
3 green onions, chopped
1 egg
1 tablespoon corn starch
1 can water chestnuts, finely chopped
1 clove garlic, minced
Dipping Sauce:
1/2 cup soy sauce
1/4 cup white vinegar
1 teaspoon chili oil
1 green onion, chopped

Combine the flour, salt, hot water and shortening in a bowl and
incorporate into a smooth dough. Allow the dough to rest for 20 minutes,
covered. Combine the filling ingredients. Combine the dipping sauce ingredients.
Roll the dough out about 1/8 thick. Use a biscuit cutter or a glass to
cut out 3 inch circles. Brush a little water over the circles and place
about 2 teaspoons of filling in center. Fold the circles in half and
press to seal, making sure to squeeze out any air. Stand the dumplings
up on the folded side and press slightly so that they stand up nice.
To cook, bring a pot of salted water to boil, and boil the dumplings
until cooked through, about 5 minutes. Drain well. The dumplings may
be frozen at this point for future use; this recipe makes about
8 dozen. Heat a skillet with about 2 tablespoon oil and fry the
dumplings on one side only, until nicely browned. Drain on paper
towels. Serve with the dipping sauce.

T.J. Cinnamon's Cinnamon Rolls

Dough:
2 pkgs. active dry yeast
1/2 cup warm water (105 to 115 degrees)
1/3 cup sugar
1/2 teaspoon sugar
4−5 cups all−purpose flour, divided
1 teaspoon salt
1 cup milk, scalded and cooled to 110 degrees
1/3 cup vegetable oil
2 eggs, room temperature
Filling:
1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 tablespoons cinnamon
Icing:
1 cup confectioners' sugar
2−3 tablespoons warm milk
1 teaspoon vanilla

For dough, dissolve yeast in water with 1/2 teaspoon sugar. Let
stand 5 minutes. In mixing bowl, combine 3 cups flour, 1/3 cup
sugar and salt. At low speed, gradually beat in milk, oil, eggs,
and yeast mixture; beat until well blended. Beat in additional
flour until dough pulls away from sides of bowl.
On floured surface, knead dough until smooth and elastic,
8−10 minutes. Place in greased bowl, turning to grease top. Cover
and let rise in warm, draft−free area until doubled in bulk,
about 1 hour.
For filling, beat all ingredients together until smooth.
Set aside. Grease 2 (9−inch) round cake pans. On lightly floured
surface, roll dough into an 18 X 10 inch rectangle. Spread with
filling. Roll tightly from long side. Cut into 14 (1 1/4−inch)
slices. Place 1 roll cut side up in center of each pan. Arrangeremaining rolls in a circle of 6 around center roll. Cover and
let rise until doubled in bulk, 30 to 40 minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes, until golden
brown. Cool in pans 10 minutes. Invert onto wire racks, then invert
again to cool. For icing, whisk all ingredients until smooth.
Drizzle over cooled rolls.

Hooter's Buffalo Chicken Wings

1/4 cup margarine
1/4 cup Red Devil Hot Sauce
1/4 teaspoon granulated garlic
1/2 cup all−purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

10 chicken wings, tips removed
vegetable oil for frying
Heat oil in a deep fryer to 350F.
Melt margarine and mix in hot sauce and garlic. Set aside.
Combine the flour, paprika, cayenne pepper, and salt in a small bowl.
Place wings in a large bowl and sprinkle the flour mixture over them,
coating each wing evenly. Put the wings in the refrigerator for 60−90
minutes. This will help the breading to stick to the wings when fried.
Put all the wings in the hot oil and fry about 10 minutes or until
they turn a dark brown. Remove from the oil and place in a large bowl.
Add the hot sauce and stir, coating all of the wings evenly.
Serve with blue cheese dressing and celery sticks on the side.