How to make Mcdonald's Chicken fajita

Big X-Tra recipe

Ingredients
1 large sesame seed bun (4 3/4 inch diameter)
1/3 pound ground chuck
Lawry's seasoned salt
McDonald's hamburger seasoning
1 tablespoon ketchup
1 tablespoon mayonnaise
1 tablespoon chopped white onion
3 HEINZ Genuine dill slices
1/2 cup chopped iceberg lettuce
1 large tomato slice, or two small ones
Big X-Tra® Seasoning
3 tablespoons Lawry's® seasoned salt
3 teaspoons Jollytime® Buttery seasoning
1 crushed beef bullion cube
1/4 teaspoon black pepper
This seasoning is used exclusively on the Big X-Tra®.
Cooking your Big X-Tra
1. Form the ground chuck into a large, thin patty on wax paper. Make it approximately 5 1/2 to 6 inches indiameter. Freeze this patty for a couple hours before cooking. (You may consider making some in advance, freezing for future use)
2. Toast the faces of the hamburger bun as directed in the Quarter Pounder recipe.
3. Grill the frozen patty on a 400 degree griddle for 2-3 minutes per side. Sprinkle one side with seasoned salt and the other side with McDonald's hamburger seasoning. Recipe coming soon.
4. Dress the crown (top bun) in the following order
ketchup
mayonnaise
onion
pickle
lettuce
tomato
*cheese (optional)
5. Add the cooked patty then the toasted heel (bottom bun)
6. Wrap the Big X-TRATM in a 12"x16" sheet of wax paper, let sit 3 minutes, then microwave on high for 10 seconds. Serve.
Makes 1 Big X-Tra®.

Bacon Double-Cheeseburger recipe

Ingredients
2 prepared beef patties
1 prepared bun
2 American cheese slices
1 slice Oscar Mayer® Ready-Made bacon

Prepare the beef patties and buns as directed in the regular hamburger recipe. Dress the bun the same way. Microwave the pre-cooked bacon for about 15-20 seconds, tear it in half, and lay the pieces side by side on the dressed crown. Follow that with one slice of cheese. Put cooked beef patty 1 on top of the cheese, add another slice of cheese and then beef patty 2. Add the toasted heel and wrap in a 12"x16" sheet of waxed paper. (see cooking regular hamburgers for wrapping directions)
Let sit for 5-7 minutes, then microwave (still wrapped) for 15 seconds until hot.

How to make Mcdonald's Big Mac

Big Mac Special Sauce
1/4 cup KRAFT Miracle Whip
1/4 cup mayonnaise
2 tablespoons, heaping, WISHBONE deluxe French salad dressing (the orange stuff)
1/2 tablespoon HEINZ sweet relish
2 teaspoons, heaping, VLASIC dill pickle relish (Heinz dill relish also works)
1 teaspoon sugar
1 teaspoon dried, minced onions
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt
Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using. (to allow all of the flavors to "meld") Makes nearly 1 cup... enough for about 8 Big Macs.
Ingredients: (per sandwich)
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
Cooking your Big Mac:
Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big MacTM 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) 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.
For proper "aging" or "Q-ing"... wrap the finished Big Mac® in a 12"x18" sheet of waxed paper as follows
1. Center the burger, right side up, on the waxed paper. Fold the "long" ends of the paper up over the top. (It will resemble a tube with the burger in the center)
2. Fold the two remaining ends underneath. Wrap snug, but don't squish it like the regular burgers.
3. Let sit 5-8 minutes, allowing the flavors to "meld".
4. Microwave, still wrapped, 15 seconds on high.
Enjoy an AWESOME Big Mac Sandwich!

How to make Mcdonald's Cheeseburger

To learn not just eat: 

Adding cheese to hamburgers became popular in the late-1920s to mid-1930s, and there are several competing claims as to who created the first cheeseburger. Lionel Sternberger is reputed to have invented the cheeseburger in 1926 at the age of 16 when he was working as a fry cook at his father's Pasadena, California sandwich shop, "The Rite Spot," and "experimentally dropped a slab of American cheese on a sizzling hamburger."

An early example of the cheeseburger appearing on a menu is a 1928 menu for the Los Angeles restaurant O'Dell's which listed a cheeseburger smothered with chili for 25 cents.

Other restaurants say they invented the cheeseburger. For example, Kaelin's Restaurant in Louisville, Kentucky, says it invented the cheeseburger in 1934. One year later, a trademark for the name "cheeseburger" was awarded to Louis Ballast of the Humpty Dumpty Drive-In in Denver, Colorado. According to Steak 'n Shake archives, the restaurant's founder, Gus Belt, applied for a trademark on the word in the 1930s.^[

The recipe:
Cook the burgers using the regular hamburger recipe and place one THIN slice of American cheese on the crown side before adding meat patty. Don't use Kraft singles or Velveeta. (or anything termed as "American processed cheese FOOD) Use only real American cheese. That is KEY!
Please Note: Most slices of American cheese are too big for McDonald’s cheeseburgers. So take about 1/4" off two edges to make a smaller square.

 Here is the regular hamburger recipe ( It isnt so long to read as it seems, aprox 3 mins :D )

http://diymcdonalds.blogspot.hu/2013/01/hamburger-recipe-basic-that-used-for.html

How to make Mcdonald's Quarter Pounder

Ingredients

1 Topp's 1/4 lb frozen beef patty

1 sesame seed bun

1 tablespoon fresh onion... diced

mustard, ketchup

2 HEINZ hamburger slices (pickles)

2 slices real American cheese (optional)

McDonald's Hamburger Seasoning

Beef Patty Alternative

If you can't find Topp's 1/4 pound patties, use one pound ground chuck, divide into 4 equal pieces, and form the patties about 5" diameter and 1/4" thick.

Do this on wax paper, and freeze until needed.

Cooking Your Quarter Pounder

Pre-heat an electric grill to 400 degrees. (If cooking more than one... also pre-heat an electric grill for toastingthe sesame seed buns) Lay the beef frozen patty on the grill, and after about 20 seconds, "sear" it. Sear a little harder and a little longer than with regular hamburgers. You should apply heavy pressure for 6-8 seconds. Sprinkle liberally with McD's Hamburger Seasoning. (see regular burgers to make that) About 2_-3 minutes after searing, turn. Be careful not to tear the sear you just created. Add another dash Seasoning. Lay the crown of the bun facedown on an unused, clean portion of the grill. It will toast very quickly, so move it around in a circular motion to prevent burning. After about 30 seconds the bun will be toasted enough. Remove to dress, and lay the heel facedown to the same spot on the grill. (If cooking more than one, follow the bun toasting instructions for the regular hamburger)

Dressing The Bun

Put five "kisses" of mustard around the toasted crown about 1/2 inch from the edge, equally spaced. Then put five squirts of ketchup in the pattern of a five on dice and the size of a nickel on the toasted bun. (Make the center one the size of a quarter) Add about a tablespoon of freshly chopped white onion, and the two pickle slices, evenly spaced.

If you're making a Quarter-Pounder with cheese, lay one slice of real American cheese on top of the condiments. Most cheese slices are slightly too big, so cut or tear off about 1/4 inch, making a slight

rectangle. By now... your meat should be done. (about 2-3 more minutes after turning) Smash the beef patty with the spatula to "squeeze" out excess fat, and then remove. Smash it again between the spatula and your free hand to additionally drain the fat. Lay it on top of your dressed crown and add the toasted heel. (If you're making a Quarter-Pounder with cheese, lay another slice of real American cheese on top of the patty before adding the heel. Position the corners off alignment with the other cheese slice)

Wrap it in a pre-cut 12”x12” sheet of waxed paper and either microwave it for 15 seconds, or allow it to be "warmed" in your pre-heated (lowest setting) oven for 8-10 minutes. (or use the alternate "Q-ing" method)

How to make Mcdonald's McChicken

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
4 sesame seed hamburger buns
1 cup chopped iceberg lettuce
McChicken Sauce
1/4 cup mayonnaise
1/16 teaspoon onion powder
Stir together well, refrigerate until needed.
Special Tools
Deep fryer; meat mallet
Preparing Your McChicken Sandwich
1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.
2. Combine the flour, salt, pepper, Accent, onion powder and garlic powder in a one gallon size Zip Loc bag.
3. Pound each of the breast filets with a mallet until about 1/4 inch thick. Trim each breast filet until it is round.
4. Coat each filet with the flour mixture by shaking in the Zip Loc bag.
5. Remove and dredge each filet in the egg mixture, coating well. Then return each filet to the flour/seasoning mixture. Shake to coat. Put filets, bag and all, in the freezer for at least an hour. Cover and refrigerate remaining egg mixture.
6. After freezing, repeat the "coating" process.
7. Deep fry the chicken filets at 375° for 10-12 minutes or until light brown and crispy.
8. As the chicken is frying, toast the buns using the standard method described in cooking regular
hamburgers.
9. On the crown side of the bun, apply 1 tablespoon of mayonnaise mixture, followed by 1/4 cup chopped
iceberg lettuce. Then top with the cooked chicken patty, and the heel of the bun.
10. Wrap tightly in a 12”x16” piece of waxed paper, and let stand 6-8 minutes.
11. Microwave on high, individually, for 15 seconds and serve.

How to make Mcdonald's Filet-O-Fish

Litll'-O-History
The first really new menu item other than burgers and fries was 1963's Filet-O-Fish®. Invented in Cincinnati, it was an alternative sandwich added to the menu so Catholics could still eat at Mickey-D's on Fridays. Brilliant Ray Kroc took it nationwide that same year. The key to this recipe is the tartar sauce.   s
And now le receipt:

Special Tool
You'll need a deep-fryer for this one. (this is a per-serving recipe. Multiply everything by each serving needed)
Fish patty can also be baked per package directions.
Filet-O-Fish Tartar Sauce
1/2 cup Kraft® Miracle WhipTM
1/4 cup Vlasic® DILL relish
2 teaspoons dried, minced onion
2 teaspoons half & half
1 teaspoon dried parsley flakes
1/2 teaspoon lemon juice concentrate
10-12 capers (small), minced
1/8 teaspoon sugar
Combine in a small jar, mix very well and refrigerate in an air-tight container until needed.
Make this tartar sauce well in advance. (the flavors need to "meld")
Ingredients
1 Van de Camps frozen breaded whitefish patty*
1 small, regular hamburger bun
1 tablespoon prepared tartar sauce
1/2 slice real American cheese
dash salt
1 12"x12" sheet of waxed paper (to wrap)
*use any square whitefish patty not extra crisp, like Mrs. Paul’s, or even the store brand.
(as with the burgers, pre-heat your oven to warm. This is your warming "bin")
Cooking your Filet-O-Fish®
Pre-heat you fryer to 375-400 degrees. After its ready, cook fish 3-5 minutes until done. (do NOT thaw first)
Remove and add a dash of salt.
In the old days, the bun was quick warmed using a steamer. We'll use the microwave. Microwave the bun about 10 seconds, until hot and steamy. (Do NOT toast the bun) Add about 1 tablespoon of prepared tartar sauce to crown side of the bun. Place the cooked fish filet on top, add 1/2 slice American cheese centered on the fish, and add heel of the bun. Wrap in a 12"x12" sheet of waxed paper and warm in oven's lowest setting for 8-10 minutes. Dig into a fabulous Filet-0-Fish!
An alternate "Q-ing" method would be to wrap the sandwich tightly in wax paper, let sit for 5 minutes, and microwave on high for 15 seconds (while still wrapped)

How to make mcdonald's fries

Ingredients
2 large Idaho russet potatoes
1/4 cup sugar
2 tablespoons corn syrup
1-2 cups hot water
6 cups Crisco® shortening
1/4 cup beef lard (or save the fat from previously cooked burgers)
salts
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 isdissolved. 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 a lot of work) Place the shoe-stringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30minutes.
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 liquefy. After it has liquefied and is at least 375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious)
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.
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 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 makes about 2medium sized fries.
Special Notes
1. 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.
2. If cooking for a minute or so, removing, and returning the fries to the oil seems like a pain in the ass, that's because it
is. But it is an important "blanching" step required for that great taste.
3. For an easier clone of McDonald's French fries, you can use the frozen, pre-cut Ore-Ida® shoestring potatoes. Just
cook them in the same combo of Crisco® and lard, skipping the "blanching" process. Cook them while still frozen for 6-10 minutes (depending upon the amount) until golden brown. They're good, but not nearly as accurate in taste and texture as the fresh recipe.

How to make Mcdonald's Vanilla shake

General knoweledge:
A milkshake is a sweet, cold beverage which is made from milk, ice cream or iced milk, and flavorings or sweeteners such as fruit syrupor chocolate sauce. Outside the United States, the drink is sometimes called a thickshake or a thick milkshake or in New England, afrappe, to differentiate it from other less-viscous forms of flavored milk.


Vanilla Shake
2 cups vanilla ice cream
1 cup whole milk
1/4 cup half & half
3 tablespoons sugar
1/8 teaspoon vanilla extract

Just mix the whole thing at the mixer, if its ready add some icerocks.

How to make Mcdonald's Chicken McGrill

Special Tools
Electric double side cooking grill. (Grill? Yeah, right. These products are glorified frying pans) Any home grilling item that cooks both sides simultaneously will work. Or you can use one of those frying pans with the raised "grill mark" maker. (see below for directions)
You'll also need a meat mallet, and a separate electric griddle (smooth surface) for toasting the buns.
Ingredients
2 chicken breast filets
4 large sesame seed buns
lettuce, tomato slices, mayonnaise
Marinade
1/2 cup water
1/4 cup vegetable oil
2 teaspoons Kraft® grated parmesan cheese
1 teaspoon (or one cube) chicken bullion
1 teaspoon salt
1/2 teaspoon lemon juice (from concentrate)
1/4 teaspoon liquid smoke (Wrights® works best)
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
1/8 teaspoon ground paprika



Preparation
1. Prepare the marinade by mixing together the ingredients in a medium sized bowl. Refrigerate until later.
2. Cut the two breast portions in half, creating 4 chicken patties. Pound them with a meat mallet to 3/8" thick, then trim the edges to make as round as possible. They should be about 4" in diameter.
3. Put the finished breast portions in the prepared marinade, poking each 5 or 6 times with a fork. (This allows the marinade to seep inside) Let them soak in the mixture for several hours before cooking.
4. Preheat your Grill, according to manufacturer's directions.
5. Toast the buns, using McDonald’s method.
6. Lay the breast patties on the bottom of the preheated grilling product, and close the top. Allow to cook 5-8 minutes, depending upon the number you are cooking.
7. Dress the toasted crown (top) of your bun as follows:
1 tablespoon mayonnaise, 1/4 cup chopped iceberg lettuce, one large tomato slice.
8. After the chicken is done, place it on the dressed bun, and cap with the toasted heel.
(the chicken should be fairly even in color with no pink in the center)
9. Wrap the finished grilled McChicken® in a large sheet of waxed paper, allow to sit 5 minutes, then
microwave 20 seconds to re-heat. (microwave while still wrapped)
Frying Pan Instructions
If using a frying pan (with raised grill marks), preheat to medium-high and cook the marinated chicken patties as follows
1. Place the chicken on the pan, and sear immediately. (sear by applying pressure for about 5 seconds)
2. Cook 3-4 minutes per side, depending upon the amount and actual temperature of your pan.
3. When the chicken is finished cooking, it will have a fairly even, golden-tan color with no pink in the middle.
Proceed as directed above.

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