McDonald’s Hot Mustard Sauce

I finally got on the case to bring you the definitive kitchen

clone for this one – and it’s a cinch! Tie one hand behind

your back and witness plain old ground dried mustard mixing

it up with sweet and sour flavors in a saucepan over medium heat.

The cornstarch wrangles around in there to thicken and stabilize

while Captain Habanero pops in for the perfect spicy punch.

Use it for dipping, use it for spreading, use it again and again,

since you’ll make about a cup of the stuff. And McDonald’s will

be glad that we no longer need to hoard the little blister packs

from the restaurants.

1/2 cup water

1/2 cup corn syrup

1/3 cup plus 1 tablespoon white vinegar

2 tablespoons ground dried mustard

4 teaspoons cornstarch

1 tablespoon granulated sugar

1 tablespoon vegetable oil

1/2 teaspoon turmeric

1/2 teaspoon salt

10-14 drops habanero hot sauce

1. Combine all ingredients in a small uncovered saucepan. Whisk

until smooth.

2. Turn heat to medium and bring mixture to a boil, stirring often.

Sauce should thicken in 2 to 3 minutes after it begins to boil.

Remove sauce from heat and chill in refrigerator in a covered

container.

Makes 1 cup.

McDonald’s Breakfast Bagel Sandwiches

Ham & Egg Bagel

Sauce

2 tablespoons mayonnaise

1 teaspoon creamy dill mustard

4 eggs

salt

ground black pepper

1 teaspoon butter

8-ounces deli-sliced ham (2 to 3 slices per sandwich)

4 plain bagels

8 slices Kraft Singles American cheese

1. First prepare the sauce by combining the mayonnaise with

the dill mustard in a small bowl. Set this aside until you

are ready to use it.

2. To prepare the eggs it’s best to make one at a time in a

small 6-inch skillet. If you have more than one of these small

pans, you can save a little time.

3. Beat an egg in a small bowl with a whisk until it is smooth,

but not foamy. Add a pinch of salt and pepper to the egg. Heat

a small 6-inch skillet over low heat. Add 1/4 teaspoon of butter

to the pan. When the butter has melted add the egg to the pan.

Swirl the pan so that the egg spreads evenly. As the egg begins to

cook, use a spatula to pull in a couple of the edges so that raw

egg flows from the top onto the hot pan. Cook for 2 to 3 minutes,

then fold over one of the edges of the egg using a spoon or fork.

Fold it down about an inch. Fold the opposite end over as well.

Then fold the remaining two edges over, creating a small rectangular

or square mini-omelet. Flip the little omelet over and turn off the

heat.

4. Heat up the ham in a covered dish in the microwave for 1 minute.

This will make it hot, and keep it from drying.

5. Slice a bagel in half and place it with the faces up on a baking

sheet. Grill the faces of the bagel halves in your oven, set on

broil, until golden brown. You may also use a toaster oven for this

step, but be sure to place the sliced bagel halves onto a small

baking sheet or on aluminum foil.

6. When the bagels are toasted, spread about 1/2 tablespoon of the

sauce onto the face of the top bagel half.

7. Place a slice of cheese onto the face of each bagel half.

8. Place the finished omelet onto the cheese on the bottom half of

the sandwich.

9. Place the ham onto the egg.

10. Finish by flipping the top half of the sandwich over onto the

bottom. Heat for 15 seconds in microwave if needed to warm.

Makes 4 servings.

McDonald’s Breakfast Burrito

It was in the late seventies, shortly after McDonald’s had

introduced the Egg McMuffin, that the food giant realized the

potential of a quick, drive-thru breakfast. Soon, the company

had developed several breakfast selections, including the Big

Breakfast with eggs, hash browns, and sausage. Eventually one

out of every four breakfasts eaten on the go would be served

at McDonald’s – an impressive statistic indeed. The newest

kid on the McBreakfast block is this morning meal in a tortilla,

first offered on the menu in 1991.

4 ounces breakfast sausage

1 tablespoon minced white onion

1/2 tablespoon minced mild green chilies (canned)

4 eggs, beaten

salt

pepper

4 8-inch flour tortillas

4 slices American cheese

On the side

salsa

1. Preheat a skillet over medium heat. Crumble the sausage

into the pan, then add the onion. Saut? the sausage and onion

for 3 to 4 minutes or until the sausage is browned.

2. Add the mild green chilies and continue to saut? for 1 minute.

3. Pour the beaten eggs into the pan and scramble the eggs with

the sausage and vegetables. Add a dash of salt and pepper.

4. Heat up the tortillas by steaming them in the microwave in

moist paper towels or a tortilla steamer for 20 to 30 seconds.

5. Break each slice of cheese in half and position two halves

end-to-end in the middle of each tortilla.

6. 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.

McDonald’s Biscuits

Them’s the biscuits served at America’s most popular stop

for breakfast, partners – simple to make and gosh darn tasty.

Get yourself some Bisquick and buttermilk and crank up the

oven for a clone that’s become one very frequent request.

2 cups Bisquick baking mix

2/3 cups buttermilk

2 teaspoons sugar

1/4 teaspoon salt

2 tablespoons margarine, melted and divided

1. Preheat oven to 450 degrees.

2. Combine the baking mix, buttermilk, sugar, salt, and half of

the melted margarine in a medium bowl. Mix until well blended.

3. Turn dough out onto a floured surface and knead for about 30

seconds, or until dough becomes elastic.

4. Roll dough to about 3/4-inch thick and punch out biscuits using

a 3-inch cutter. Arrange the punched-out dough on an ungreased

baking sheet, and bake for 10 to12 minutes or until the biscuits

are golden on top and have doubled in height.

5. Remove the biscuits from the oven and immediately brush each one

with a light coating of the remaining melted margarine. Serve warm.

Makes 8 biscuits.

McDonald’s BigXtra!

McDonald’s roll-out of the BigXtra! is another bomb dropped on

the battlefield of the latest burger war. Burger King took the

first shot by introducing the Big King – a pretty good clone of

McDonald’s signature Big Mac, with a bit more meat and no middle bun.

Then Mickey D’s fired back with a clone of Burger King’s popular

Whopper, to be exact. That’s just under 5 ounces of ground beef,

stacked on a huge sesame seed bun, with the same ingredients you

would find piled on the Whopper – lettuce, onion, tomato, ketchup,

mayo, and pickles. Plus McDonald’s addition of a special spice

sprinkled on the beef as it cooks. It’s all very tasty.

Especially if you like Whoppers. Today the Big Xtra! is less extra,

having been shrunk down and renamed Big ‘N Tasty.

1 large sesame seed bun (4 3/4-inch diameter)

5 ounces ground beef

seasoned salt

ground black pepper

2 teaspoons ketchup

1 tablespoon mayonnaise

1 tablespoon chopped onion

3 pickle slices (hamburger style)

1/2 cup chopped lettuce

1 large tomato slice

non-stick cooking spray

1. Form the ground beef into a very large patty on wax paper.

Make it approximately 5 1/2 to 6 inches in diameter (the meat

should shrink to the perfect size for the buns when cooked). Freeze

this patty for a couple hours before cooking.

2. Grill the faces of the hamburger bun in a hot skillet over medium

heat. Grill until the buns are golden brown. Leave pan hot.

3. Grill the frozen patty in the pan for 2 to 3 minutes per side.

Sprinkle one side with seasoned salt and ground black pepper.

4. Prepare the rest of the burger by first spreading the 2 teaspoons

of ketchup on the face of the top bun. Follow the ketchup with the

tablespoon of mayonnaise.

5. Stack the onion onto the top bun next, followed by the pickles and

lettuce. Add the tomato slice to the top of the stack.

6. When the beef patty is done cooking, use a spatula to arrange it on

the bottom bun. Turn the top of the burger over onto the bottom and

serve.

Makes 1 hamburger.

McDonald’s Big Mac Sauce (”Special Sauce”)

If you like Big Macs, it’s probably because of that tasty

“secret” spread that is plopped onto both decks of the world’s

most popular double-decker hamburger. So what’s so special

about this sauce? After all, it’s basically just thousand island

dressing, right? Pretty much. But this sauce has a bit more sweet

pickle relish in it than a typical thousand island salad slather.

Also, I found that this clone comes close to the original with the

inclusion of French dressing. It’s an important ingredient -

ketchup just won’t do it. That, along with a sweet & sour flavor

that comes from vinegar and sugar, makes this sauce go well on

any of your home burger creations, whether they’re Big Mac clones

or not. This is the closest “special sauce” clone you’ll find

anywhere.

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 Arch Deluxe

In 1996, McDonald’s set out to target more educated tastebuds

in a massive advertising campaign for its newest burger creation.

We watched while Ronald McDonald golfed, danced, and leisurely

hung out with real-life grown-up humans, instead of the puffy

Mayor McCheese and that bunch of wacko puppets. Supposedly the

Arch Deluxe, with the “Adult Taste”, would appeal to those dancers

and golfers and anyone else with a sophisticated palate. But let’s

face it, we’re not talking Beef Wellington here. The Arch Deluxe

is just a hamburger, after all, with only a couple of elements

that set it apart from the other menu items. The big difference

is the creamy brown mustard spread on the sandwich right next to

the ketchup. And the burger is assembled on a sesame seed potato

roll (which actually tastes very much like your common hamburger bun).

Also, you can order the burger with the optional thick-sliced

peppered bacon, for an extra ka-ching. Okay, so the plan hasn’t

quite worked out the way Micky D’s had hoped. Sales of the Arch

Deluxe have been disappointing, to say the least. That’s why I

thought this would be a good recipe to clone. You know, for all

of you who have been struggling to get by without the Arch Deluxe

in your lives. The Arch Deluxe may have gone on to join the McD.L.T

and the McLean Deluxe on the great list of fast food duds from our

past. But you can now create a delicious kitchen facsimile of your

own with this recipe. And hopefully, in the meantime, Ronald has

gone back to work.

1 tablespoon mayonnaise

1/2 teaspoon brown mustard (French’s “Hearty Deli” is good)

1 sesame seed hamburger bun

1/4 pound ground beef

1 slice American cheese

1 to 2 tomato slices

1 to 2 lettuce leaves, chopped

1/2 tablespoon ketchup

2 tablespoons chopped onion

1. In a small bowl, mix together the mayonnaise and the brown mustard.

Set aside.

2. Grill the face of each of the buns on a griddle or frying pan over

medium heat.

3. Roll the ground beef into a ball and pat it out until it’s

approximately the same diameter as the bun.

4. Cook meat on hot griddle or frying pan for about 5 minutes per

side or until done. Be sure to lightly salt and pepper each side of

the patty.

5. Build the burger in the following order, from the bottom up:

On Bottom Bun

beef patty

American cheese slice

1 to 2 tomato slices

lettuce

On Top Bun

mayo/mustard

ketchup

onions

6. Slap the top onto the bottom and serve hot.

Makes one burger.

Tidbits

If you can find thick-sliced pepper bacon in your supermarket, you

can add it to the burger just as you could at the restaurant chain.

Cut one slice in half after cooking and place the slices next to

each other onto the bottom bun before adding the beef patty.

MCDonald’s Apple Muffin

Yield: 24 copycat Servings

21 oz Apple pie filling

3 Eggs

2 ts Apple pie spice

18 oz Yellow cake mix

Beat all together with electric mixer on medium-speed.

Divide batter equally between 24 paper-lined cupcake

wells. Bake 350~ 25 to 30 minutes or until knife inserted

comes out clean. Cool before peeling off paper liners.

ALMOST MARIE CALLENDAR’S POTATO CHEESE SOUP

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Copy cat Soup

Restaurant

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

8 c Potatoes — peeled and

Cubed

2 c Chopped onion

4 c Chopped celery

2 ts Salt

4 c Water

4 c Half-and-half

6 tb Butter or margarine

1 c Shredded sharp cheddar

Cheese

Place potatoes, onions, celery, and salt in the 4 c of

water in a large pot. Simmer about 15 minutes until

vegetables are tender. Put in blender and puree until

chunky. Return soup to pot and add half-and-half,

butter, and cheese. Simmer until hot. Do NOT Boil.

Marie Callendar’s Honey Butter

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Copycat Spreads

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

Van Geffen VGHC42A

1/4 pound Butter

1/2 cup Honey

6 slices Bacon; cook crisp — crumble

Beat butter in a 1-1/2 qt bowl with electric mixer, high speed, till light

and fluffy. Gradually on reduced speed, beat in honey and bacon, beating till

thoroughly combined and smooth. Keep refrigerated in covered container to

serve within a week.