TAI FISH IN ENGLISH RECIPES

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MCDONALD'S FILET-O-FISH - TOP SECRET RECIPES



McDonald's Filet-O-Fish - Top Secret Recipes image

The year 1963 was a big one in McDonald's history. The 500th McDonald's restaurant opened in Toledo, Ohio, and Hamburger University graduated its 500th student. It was in that same year that McDonald's served its one billionth hamburger in grand fashion on The Art Linkletter Show. Ronald McDonald also made his debut that year in Washington, D.C., and the Fillet-O-Fish sandwich was introduced as the first new menu addition since the restaurant chain opened in 1948. Have you ever wanted to make McDonald's French Fries? Find more McDonald's recipes here. Source: More Top Secret Recipes by Todd Wilbur. Update 8/4/19: Current versions of this sandwich come with the bun untoasted. For a classic version, make yours as described below, or skip step 2. Be sure to microwave your finished sandwich for 10-15 seconds to warm up your bun, and steam the sandwich before serving.

Provided by Todd Wilbur

Total Time 15 minutes0S

Prep Time 7 minutes30S

Cook Time 7 minutes30S

Number Of Ingredients 7

Nutrition Facts : Calories 380 calories

CLASSIC CHEESECAKE – INSTANT POT RECIPES



Classic Cheesecake – Instant Pot Recipes image

If social media is to be believed (does Facebook lie?), a cheesecake is one of the first things people make in their Instant Pots. We’ve seen a lot of techniques over the years — and written a lot of pressure-cooker cheesecake recipes, too — and we can tell you we heartily don’t get why people tend to overcomplicate what can be a fairly simple process for a rich, mousse-like (not New York–style) cheesecake. First, don’t cover the cheesecake. True, it can get a drop or two of moisture on top. You can blot these off with a paper towel when you open the lid. A cover on the pan gets in the way as the batter rises. You end up with a top that’s partly fused to the foil, often a mess. Second, never use the quick-release method — which instantly brings any liquid left in the cheesecake to a near boil even after the cake has mostly set, resulting in bumps and cracks. Instead, use a natural release for a better texture, set, and look. Finally, cook the cheesecake only on HIGH pressure, not MAX, which is too aggressive for a successful cheesecake.

Provided by The Instant Pot Bible by Bruce Weinstein

Prep Time 25 minutes

Cook Time 25 minutes

Yield 6-8 servings

Number Of Ingredients 11

1 1/4 cups graham cracker crumbs
5 tbsp butter (melted and cooled, plus additional butter for greasing the pan )
1 lb regular cream cheese
1/2 cup granulated white sugar
2 large eggs
1/4 cup regular sour cream
2 tsp lemon zest (finely grated )
1 tbsp fresh lemon juice
1/2 tsp vanilla extract
1/4 tsp table salt ((optional) )
1 1/2 tbsp all-purpose flour

Steps:

  • Generously butter the inside of a 7-inch round springform pan. Mix the graham cracker crumbs and the melted butter in a medium bowl, then pour this mixture into the prepared pan. Press this mixture evenly across the bottom and about halfway up the sides of the pan to make a crust.
  • Put the cream cheese and sugar in a food processor, cover, and process until smooth, about 1 minute. Add the eggs one at a time, processing each until smooth. Open the machine, scrape down the inside, and add the sour cream. Cover and process until smooth.
  • Add the lemon zest, lemon juice, vanilla, and salt (if using). Process again until smooth — and again, stop the machine and scrape down the inside. Add the flour and process for 1 minute. Pour this mixture into the prepared crust in the pan (it will rise above the crust on the sides). Do not cover the pan.
  • Pour 1 1/2 cups water into a 6-or 8-quart cooker. Set a heat- and pressure-safe trivet in the cooker. Make an aluminum foil sling, set the filled springform pan on it, and use it to lower the pan into the pot. Fold down the ends of the sling so that they do not touch the batter in the pan. Lock the lid onto the pot.
  • Press Pressure cook (Manual) on High pressure for 25 minutes with the Keep Warm setting off.
  • When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Use the sling to transfer the hot springform pan to a wire rack. Cool for 15 minutes, then refrigerate for 1 hour. Cover and continue refrigerating for at least 1 more hour or up to 2 days.
  • To serve, uncover and run a thin knife between the pan and the cake. Unlatch the sides of the pan and open it to remove the cake inside. If desired, use a long, thin knife to slice the cake off the pan’s base and use a large metal spatula to transfer the cheesecake to a serving platter.

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TOP SECRET RECIPES | BOSTON MARKET BUTTERNUT SQUASH
Here's a technique for making flavorful butternut squash that's crazy easy. Most of your time will be spent cutting the squash into 1-inch cubes so that you can steam it. Use a sharp peeler to remove the tough skin, then skip on over to the chopping block (but please, no skipping with a sharp knife). You can alternately use a microwave to cook the squash whole (see Tidbits), although I prefer the texture from good old-fashioned steaming. After the squash is cooked, mash it up, mix in the other ingredients, and you've got a great side that fits right in with many meals, especially spicy dishes. Since this squash comes in varying sizes, you may want to start with just 1/4 teaspoon of salt, give it a taste, then add more as needed. Find more of your favorite Boston Market copycat recipes here.  Source: Top Secret Recipes Unlocked by Todd Wilbur.
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