MAC AND RECIPES

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MCDONALD'S BIG MAC COPYCAT RECIPE | TOP SECRET RECIPES



McDonald's Big Mac Copycat Recipe | Top Secret Recipes image

Brothers Dick and Mac McDonald opened the first McDonald's drive-in restaurant in 1948, in San Bernardino, California. When the brothers began to order an increasing amount of restaurant equipment for their growing business, they aroused the curiosity of milk-machine salesman Ray Kroc. Kroc befriended the brothers and became a franchising agent for the company that same year, opening his first McDonald's in Des Plaines, Illinois. Kroc later founded the hugely successful McDonald's Corporation and perfected the fast food system that came to be studied and duplicated by other chains over the years. The first day Kroc's cash register rang up $366.12. Today the company racks up about $50 million a day in sales in more than 12,000 outlets worldwide, and for the past ten years a new store has opened somewhere around the world an average of every fifteen hours. The double-decker Big Mac was introduced in 1968, the brain-child of a local franchisee. It is now the world's most popular hamburger, and it is super easy to duplicate at home. You can use Kraft Thousand Island dressing for the special sauce, or follow this link to a recipe for cloning the special sauce from scratch. When you're done, pair your Big Mac with the refreshing McDonald's sweet tea recipe for the full take-out experience.Source: Top Secret Recipes by Todd Wilbur.For a live demo of this classic hack, check out this video.

Provided by Todd Wilbur

Total Time 8 minutes0S

Prep Time 4 minutes0S

Cook Time 4 minutes0S

Number Of Ingredients 10

Nutrition Facts : Calories 560 calories

VEGAN MAC AND CHEESE RECIPE | JAMIE OLIVER PASTA RECIPES



Vegan mac and cheese recipe | Jamie Oliver pasta recipes image

This cheat’s vegan mac and cheese is just like the real thing – proper comfort food.

Total Time 40 minutes

Yield 6

Number Of Ingredients 14

350 g dried macaroni
sea salt
freshly ground black pepper
1 onion
1 litre unsweetened organic soya milk
100 g dairy-free margarine
85 g plain flour
1 heaped teaspoon English mustard
1½ tablespoons nutritional yeast flakes
50 g vegan cheese optional (available from specialist stores)
5 cloves of garlic
½ a bunch of fresh thyme
olive oil
40 g fresh breadcrumbs

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4. Cook the macaroni according to the packet instructions in a large pan of salted boiling water.
    2. Meanwhile, peel and halve the onion, then place in a small pan over a medium heat with the milk. Slowly bring to the boil, then remove from the heat.
    3. Pick out and discard the onion, then set aside. Melt the margarine in another pan over a medium heat, then add the flour, stirring continuously until it forms a paste – this is the roux.
    4. Gradually add the warm milk a little at a time, whisking continuously until smooth. Bring to the boil, then simmer for around 10 minutes, or until thickened.
    5. Stir in the mustard and nutritional yeast flakes, grate and stir in the vegan cheese (if using), then season to taste with salt and pepper.
    6. Drain and add the macaroni to the sauce, then toss to coat. Transfer the mixture to an ovenproof baking dish (roughly 20cm x 30cm), then set aside.
    7. Peel and finely slice the garlic, then pick the thyme leaves, discarding the stalks. Add to a medium pan over a medium heat with a splash of oil. Cook for 2 to 3 minutes, or until golden, then transfer to a food processor with the breadcrumbs and a splash of oil. Blitz until combined and roughly chopped, then sprinkle over the pasta.
    8. Place the dish in the hot oven for 20 to 25 minutes, or until golden and bubbling. Leave to stand for around 5 minutes, then serve with seasonal greens.

Nutrition Facts : Calories 453 calories, FatContent 16.9 g fat, SaturatedFatContent 3.1 g saturated fat, ProteinContent 16.6 g protein, CarbohydrateContent 61.9 g carbohydrate, SugarContent 2.3 g sugar, SodiumContent 0.7 g salt, FiberContent 3.8 g fibre

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From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 619 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Trim, halve and wash the leek and peel the garlic, then finely slice with the broccoli stalks, reserving the florets for later.
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GREENS MAC 'N' CHEESE | JAMIE OLIVER VEGETARIAN RECIPES
A Friday-night favourite, this is a twist on a comfort classic that uses broccoli in two ways – the blitzed-up stalks add colour and punch to the sauce, while you enjoy the delicate florets with your pasta. Join the green team!
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 619 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Trim, halve and wash the leek and peel the garlic, then finely slice with the broccoli stalks, reserving the florets for later.
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    7. Season to perfection with sea salt and black pepper, then stir through the pasta and broccoli florets, loosening with a splash of milk, if needed.
    8. Transfer to a 25cm x 35cm baking dish, grate over the remaining Cheddar and scatter over the almonds. Bake for 30 minutes, or until beautifully golden and bubbling.
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COPYCAT CHICK-FIL-A MAC AND CHEESE RECIPE - TOP SECRET RE…
The new Mac & Cheese at Chick-fil-A is baked fresh every day, and the recipe is more complex than you might expect from a fast food chicken chain. According to the official list of ingredients, the formula includes several different kinds of cheese including Parmesan, Romano, and award-winning hard cheese from Wisconsin called BellaVitano. The BellaVitano cheese adds a subtle nuttiness to the mix and all three hard cheeses contribute big umami flavor that nicely complements the blend of white and yellow cheddars. Those five kinds of cheese combine to make a great flavor, but the blend would melt into a greasy mess if it weren’t for the assistance of one more ubiquitous cheese: American. The benefit of American cheese—which makes up for its lack of flavor—is found in the sodium citrate it contains. This natural sodium salt is an emulsifier that keeps the fat in the cheese from separating (and it also happens to be useful in preventing kidney stones!). By first melting several slices of American cheese in the milk we don’t need to make a roux to create a perfectly smooth cheese sauce. As for cooking the macaroni, here’s another secret: don’t follow the directions on the box for al dente pasta, because you don’t want the pasta to be al dente, or slightly tough. You want to cook the elbow macaroni for 20 minutes so that it absorbs as much water as possible. This will ensure that the pasta won’t suck up liquid in the cheese sauce when they are combined, and the sauce will maintain a perfectly creamy consistency.       If you like this copycat Chick-fil-A mac and cheese recipe, click here for more Chick-fil-A clone recipes.
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