Really got a craving for that super special item on a restaurant menu, like KFC's Original Recipe chicken or McDonald's Big Mac, but don't really want to go out and get it? Well, these recipes have been advertised as "secret" recipes for years and many still are. However, when you hire millions of people with a high turnover rate, the secret has a way of getting out pretty quickly. The real kicker is that when you go to a fast food restaurant and shell out your cash, you are mostly paying for the convenience of having the food made for you. So making these recipes at home is often much cheaper.
McDonald's Big Mac
The biggest secret to McDonald's signature Big Mac is the sauce. For awhile, most people thought the secret sauce was thousand island dressing, and they were close but no cigar. Here is the secret to the Big Mac.
Ingredients For Sauce:
1/4 cup Miracle Whip
1/4 cup mayonnaise
2 tablespoons French salad dressing
1/2 tablespoon sweet relish
2 teaspooons of dill pickle relish
1 teaspoon of sugar
1 teaspoon of onion powder
1 teaspoon of white vinegar
1 teaspoon of ketchup
1/8 teaspoon of salt
Ingredients For The Burger:
1 regular sized sesame seed bun
1 regular sized plain bun
2 beef patties (flattened to be as thick as the bun bottom)
2 tablespoons Big Mac sauce
2 teaspoons diced onion (preferably ran through the food processor)
1 slice real American cheese
2 hamburger pickle slices
1/4 cup shredded lettuce
Take the ingredients for the sauce and mix them together. Allow at least one hour of refrigeration before using on burgers, just to give the flavors time to combine.
Take the top part of the regular bun and toss it out (or eat it), toast both sides of the regular bun bottom and the insides of the sesame seed bun. Cook your regular beef patties like normal, remember to keep pressing them down so they remain flat. After the buns are done toasting, add one table spoon of sauce onto both bottom parts on the toasted side. Add shredded lettuce on top of each sauced part. One the bottom of the sesame seed bun, add a slice of American cheese. On the top of the middle bun, add two pickles. Place a patty on top of everything else on the bottom part of the sesame seed bun. Top with the middle bun, then put the crown on top.
KFC has always prized themselves on their "secret" original recipe fried chicken. Of course, after all those KFC employees who have came and went the secret recipes somehow got out. The recipe is a little surprising, especially due to its simplicity.
4 chicken leg quarters
3/4 cup flour
1 tablespoon salt
1 tablespoon pepper
2 teaspoons MSG (Yup, that's what makes it taste so good. Good ol' MSG)
1 1/2 teaspoons paprika
Prep your chicken quarters by separating them into 4 thighs and 4 legs then set aside. Preheat your oven to 375 degrees. Start by placing all the dry ingredients into a plastic sealable bag. Make sure your chicken is moist with juices or add a little water before adding them two piece at a time into a the plastic bag. Shake those two pieces around until they are heartily coated. Place them on an oiled sheet pan and repeat with the rest of the chicken.
Place the chicken in the preheated oven and bake for around 40 to 50 minutes. In order to brown properly, you will need to spoon a little oil onto the chicken half way through.
Cheddar Biscuits from Red Lobster
The best thing about Red Lobster that causes people to flock in there and shell out big buck each night isn't the seafood. It is hard to find a person that doesn't look forward to Red lobster purely because of those addicting cheddar biscuits.
1 3/4 cups all-purpose flour
1 tablespoon as well as 2 teaspoons baking powder
2 1/2 teaspoons of sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1 1/4 cups grated yellow cheddar cheese
3/4 cup whole milk
Preheat your oven to 425 degrees and grease a sheet pan with cooking spray.
In a food processor, add the flour, baking powder, sugar, and salt and pulse it once or twice. Add in the shortening and continue to pulse until combined thoroughly. Add in the butter and pulse some more until the butter is in pea-sized pieces. Add the cheese and give it some more pulses. Now add in the milk and guess what? More pulses until the dough is moist!
Move the dough to a clean surface and knead the dough a few times, not too much though our the biscuits will turn out rough. Place the dough in 1/4th cup portions and bake for 15 to 20 minutes until golden brown. Brush them with butter mixed with a bit of minced garlic and serve.
Outback Steakhouse Bloomin' Onion
It's the pinnacle of art and food, you know you love it—Outback Steakhouse's Bloomin' Onion. Who knew an onion could taste even better.
Ingredients For the Onion:
1 large sweet onion, such as Vidalia (about 1 pound)
2 1/2 cups all-purpose flour
1 teaspoon cayenne pepper
2 tablespoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2 large eggs
1 cup whole milk
1 gallon soy or corn oil for frying
Ingredients For Dip:
2 tablespoons mayonnaise
2 tablespoons sour cream
1 1/2 teaspoons ketchup
1/2 teaspoon Worcestershire sauce
1 tablespoon drained horseradish
1/4 teaspoon paprika
Pinch of cayenne pepper
Making the dip is simple enough, just toss all those ingredients together and refrigerate. It's the onion where the real challenge is, particularly slicing the onion.
To slice a bloomin' onion:
Cut off the pointing top and the stem then peel the onion. If you peel using the cutting method, be careful not to cut any deeper than needed.
Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board. Repeat to make four evenly spaced cuts around the onion.
Continue slicing between each section until you have 16 evenly spaced cuts. Turn the onion over and use your fingers to gently separate the outer pieces.
To make the batter and cook:
Not that the pain of slicing the onion is through, it is time to make the batter. Whisk together the flour, paprika, cayenne, thyme, oregano, cumin and 1/2 teaspoon of pepper. In a separate bowl, whisk together the eggs, milk, and 1 cup of water.
Place the onion in a bowl cut side up and pour the dry mixture over it, cover the bowl with a lid or a plate and shake it back and forth to evenly distribute it. Grab the onion gently by the core and turn upside down to make sure all the extras come off.
Using a slotted spoon, submerge in the wet mixture and spoon on top if needed. Remove and let the excess drip off, repeat the flouring process. Keep the onion refrigerated while you heat the oil.
heat the oil in a deep frying to 400 degrees. Using a wire skimmer, lower the onion petal side up into the oil and cook for 3 minutes. Turn upside down and cook for 3 more. Season with salt and serve with dip.