WHERE TO BUY COTIJA CHEESE RECIPES

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TOP SECRET RECIPES | MCDONALD'S QUARTER POUNDER WITH CHEESE



Top Secret Recipes | McDonald's Quarter Pounder with Cheese image

What is the McDonald's sign referring to when it says "Over 100 billion served?" That's not the number of customers served, but the number of beef patties sold since McDonald's first opened its doors in the forties. A hamburger counts as one patty. A Big Mac counts as two. McDonald's sold its 11 billionth hamburger in 1972, the same year that this sandwich, the Quarter Pounder, was added to the growing menu. That was also the year large fries were added and founder Ray Kroc was honored with the Horatio Alger Award (the two events are not related). In 1972, the 2,000th McDonald's opened its doors, and by the end of that year McDonald's had finally become a billion-dollar corporation. Find more of my McDonald's copycat recipes here.  Source: More Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 15 minutes0S

Prep Time 7 minutes30S

Cook Time 7 minutes30S

Number Of Ingredients 8

Nutrition Facts : Calories 530 calories

RADICCHIO WITH HOT HONEY VINAIGRETTE AND COTIJA RECIPE ...



Radicchio With Hot Honey Vinaigrette and Cotija Recipe ... image

We want to drizzle everything with hot honey, and this radicchio, quinoa, and cotija salad is no exception.

Provided by Chris Morocco

Number Of Ingredients 11

½ cup blanched hazelnuts
¾ cup red or black quinoa, rinsed
Kosher salt
2 Tbsp. honey
2 tsp. mild red pepper flakes (such asAleppo-style or gochugaru) or 1 tsp. crushed red pepper flakes
1 tsp. crushed chipotle chile flakes or crushed red pepper flakes
4 Tbsp. extra-virgin olive oil
3 Tbsp. unseasoned rice vinegar
1 large head of radicchio, leaves separated, torn if large
½ cup crumbled Cotija cheese
Cilantro leaves with tender stems (for serving)

Steps:

  • Preheat oven to 350°. Toast hazelnuts in a single layer on a small rimmed baking sheet, tossing halfway through, until golden brown and fragrant, 7–10 minutes. Let cool, then coarsely chop.
  • Meanwhile, place quinoa in a large saucepan and pour in water to cover by at least 4"; season generously with salt. Bring to a boil, then reduce heat to maintain an active simmer, and cook until quinoa is just tender, 12–15 minutes. Drain and return to pot. Cover and let sit 10 minutes.
  • Bring honey, mild red pepper flakes, chile flakes, and 1 Tbsp. water to a simmer in a small saucepan over medium heat. Stir, then let cool 5 minutes. Whisk oil and vinegar into honey mixture; season dressing with salt.
  • Combine radicchio and quinoa in a large bowl. Drizzle half of dressing over and toss to coat. Taste and season with more salt if needed (don’t forget the Cotija will add some salt too). Drizzle with more dressing and top with hazelnuts, Cotija, and some cilantro.

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