SPECIAL RECIPE RECIPES

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MCDONALD'S SPECIAL SAUCE (BIG MAC SAUCE) - TOP SECRET RECIP…



McDonald's Special Sauce (Big Mac Sauce) - Top Secret Recip… image

A big part of the Big Mac's appeal is the tasty "secret" spread slathered onto both decks of the world's most popular double-decker hamburger. So what's so special about this sauce? 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-and-sour flavor combo from vinegar and sugar, makes this sauce go well on any of your home burger creations, whether they're Big Mac clones or not.  If you like this recipe, but don't feel like making it at home, buy it by the bottle with Todd Wilbur's McDonald's Special Burger Sauce. Source: Even More Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 10 minutes0S

Prep Time 5 minutes0S

Cook Time 5 minutes0S

Number Of Ingredients 7

Nutrition Facts : Calories 105 calories

SPECIAL MOCHA CUPCAKES RECIPE: HOW TO MAKE IT



Special Mocha Cupcakes Recipe: How to Make It image

Topped with a fluffy frosting and chocolate sprinkles, these extra-rich, extra-delicious cupcakes smell wonderful while baking and taste even better! —Mary Bilyeu, Ann Arbor, Michigan

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 1 dozen.

Number Of Ingredients 17

1 cup sugar
1/2 cup cold brewed coffee
1/2 cup canola oil
2 large eggs, room temperature
3 teaspoons cider vinegar
3 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
MOCHA FROSTING:
3 tablespoons milk chocolate chips
3 tablespoons semisweet chocolate chips
1/3 cup butter, softened
2 cups confectioners' sugar
1 to 2 tablespoons brewed coffee
1/2 cup chocolate sprinkles

Steps:

  • Preheat oven to 350°. In a large bowl, beat sugar, coffee, oil, eggs, vinegar and vanilla until well blended. In a small bowl, combine flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended. , Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool., For frosting, in a microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and enough coffee to reach desired consistency. Pipe frosting onto cupcakes. Top with sprinkles; gently press down.

Nutrition Facts : Calories 412 calories, FatContent 19g fat (5g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 255mg sodium, CarbohydrateContent 59g carbohydrate (42g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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    2. Heat a splash of oil in a pan over a low heat, add the onion and fry gently for 10 to 15 minutes, or until soft.
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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.
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    3. Place onto a lightly oiled baking tray, cover with a damp tea towel, then leave to prove in a warm place for around 1 hour, or until doubled in size.
    4. Once risen, place the tray in the hot oven and bake for around 35 minutes, or until golden and cooked through. Leave to cool slightly on a wire cooling rack, then slice and serve. Delicious with hearty stews and soups, or toasted and served hot with butter and jam.
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A big part of the Big Mac's appeal is the tasty "secret" spread slathered onto both decks of the world's most popular double-decker hamburger. So what's so special about this sauce? 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-and-sour flavor combo from vinegar and sugar, makes this sauce go well on any of your home burger creations, whether they're Big Mac clones or not.  If you like this recipe, but don't feel like making it at home, buy it by the bottle with Todd Wilbur's McDonald's Special Burger Sauce. Source: Even More Top Secret Recipes by Todd Wilbur.
From topsecretrecipes.com
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See details


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Topped with a fluffy frosting and chocolate sprinkles, these extra-rich, extra-delicious cupcakes smell wonderful while baking and taste even better! —Mary Bilyeu, Ann Arbor, Michigan
From tasteofhome.com
Reviews 4.2
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Calories 412 calories per serving
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Reviews 4.6
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Cassoulet is a hearty dish but with a few little tweaks we’ve reduced the calorie count while keeping the big flavours. Choose really meaty sausages and gammon, take the skin off the chicken and use a very small amount of oil – it all helps. 464 calories per portion.
From bbc.co.uk
Reviews 4.8
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Calories 464kcal per serving
  • Serve large portions of the cassoulet in deep plates or wide bowls with a good sprinkling of the zesty parsley garnish on each one.
See details


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These smashing beef and pork meatballs are easy to make and healthy, too.
From jamieoliver.com
Total Time 1 hours 50 minutes
Calories 306 calories per serving
    1. Peel and finely chop the onion, then trim and pound the chilli in a pestle and mortar (or finely chop, if you prefer).
    2. Heat a splash of oil in a pan over a low heat, add the onion and fry gently for 10 to 15 minutes, or until soft.
    3. Turn the heat up to medium, then add the chilli and tomatoes. Half-fill one of the tomato tins with water, give it a swirl and tip into the pan. Season lightly with sea salt and black pepper and cook gently for 30 minutes, then break up the tomatoes.
    4. Whiz the bread (remove the crusts, if you like) in a food processor until fine, then tip into a large bowl. Add the meat, nutmeg, lemon zest, egg yolk and a good pinch of seasoning. Pick, finely chop and add the sage and rosemary, then mix and scrunch together. Shape into little balls, around the size of a gobstopper.
    5. Heat 3 tablespoons of oil in a large frying pan over a medium-high heat, add the meatballs cook until browned over – be careful not to break them up.
    6. Once browned, add the meatballs to the tomato sauce, stir carefully to cover, and braise gently for 45 minutes, or until cooked through.
    7. Serve each portion scattered with a few raw peas, shavings of pecorino and picked marjoram (if using).
See details


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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.
From topsecretrecipes.com
Reviews 4.8
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Calories 560 calories per serving
See details


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Thanks to this easy recipe, even if you’re gluten intolerant, you’ll never have to go without again.
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Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 137 calories per serving
    1. Preheat the oven to 200ºC/400ºF/gas 6. Warm the milk in a small pan over a low heat, then leave to cool slightly. Crack the eggs into a large bowl, add the vinegar, then gradually stir in the warm milk until combined.
    2. Combine the flour, salt, sugar and yeast in another bowl, then, using a wooden spoon, stir the dry ingredients into the wet mixture until it forms a sticky dough. Add the olive oil, then bring it together with your hands into a ball, adding a little flour if it’s too sticky.
    3. Place onto a lightly oiled baking tray, cover with a damp tea towel, then leave to prove in a warm place for around 1 hour, or until doubled in size.
    4. Once risen, place the tray in the hot oven and bake for around 35 minutes, or until golden and cooked through. Leave to cool slightly on a wire cooling rack, then slice and serve. Delicious with hearty stews and soups, or toasted and served hot with butter and jam.
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