McDonald's Hot Apple Pie

Ingredient:

1 Granny Smith Apple
1 red apple
3 tablespoons butter
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon vanilla extract
1 teaspoon lemon juice
1/4 teaspoon salt
2 sheets of Pepperidge Farm Puff Pastry  (or use any brand if you can't find it), cut into 8 squares

Procedures:

Dice apples into small pieces. Place apples in a pot over medium heat. To the pot add butter, brown sugar, cinnamon, nutmeg, allspice, vanilla extract, lemon juice, and salt. Cook apples for about 10 to 12 minutes or until the apples are softened.

Defrost the puff pastry according to package directions. Cut puff pastry into 8 squares. Spoon 1 heaping tablespoon of cooked apples onto one side of each on of the squares. Brush water on the edge of each on of the squares and fold the squares over on each other. Use a fork to crimp the edges together.

Add enough oil to your cooking utensil to cover the bottom 3 inches. Heat oil until 350 degrees. The oil will be ready when you drop a small piece of dough in the oil and it cooks rapidly. Cook pies 2 at a time, for about 1 minute on each side. Remove when both sides are golden brown.

When pies are removed from hot oil, place pies on a wire rack to drain excess oil. If you want to keep the pies warm hold in a 200 degree oven until you are ready to serve.

McDonald's Cinnamon Melts.

Dough ingredients:
1 pkg. active dry yeast (1/4 oz.)
1/2 cup warm water (105 to 110* F.)
1/2 cup granulated sugar
1/2 cup whole milk
1/3 cup butter, melted
2 eggs
1 tablespoon salt
4 cup flour

To make dough, first mix yeast in warm water and let it sit for 5 minutes

In another large bowl, combine granulated sugar, whole milk and melted butter. Beat it together with mixer.
Add eggs, salt and a cup of flour and mix it well. Then add another cup of flour and the yeast mixture. Then stir in 2 more cups of flour (That makes 4 cups of flour in total)

Knead into a ball and place in bowl, cover and let rise until double – about 1 1/2 hours.

Cinnamon mixture ingredients:

1 c. firmly packed dark brown sugar
2 T. cinnamon
2/3 c. butter, melted

Combine all ingredients, cover and reserve.

Icing ingredients:

1/4 c. (1/2 stick) butter, softened
1/2 c. (4 oz.) cream cheese, softened
1 1/2 c. confectioners’ sugar
1 T. whole milk
1/2 t. vanilla extract

Procedures:

On lightly floured surface roll dough to a thickness of 1/2 inch, cutting with sharp knife or pizza wheel into 1/2 inch wide strips; then slice into 3/4 inch to 1 inch chunks of dough.

Grease large muffin tins (Texas-size – 6 muffin cup size) with butter or margarine. Place 6 pieces of dough into each cup; spoon 1 – 1 1/2 tablespoon cinnamon mixture over the dough. Drop 7 more pieces of dough into each cup and spoon 2 tablespoon cinnamon mixture over top.
Cover with plastic wrap and allow to rise 30 minutes.

Bake in preheated 350* F. oven 17 – 20 minutes until light brown and cinnamon mixture has melted.

Next, prepare icing by beating butter and cream cheese until light; add confectioners’ sugar, mixing slowly. Add milk and vanilla and beat on high until smooth and fluffy. Spoon 1 T. icing over each melt.

Let it cool completely. These will freeze well and are reheated in the microwave for 30 to 40 seconds.

Makes: 1 dozen

Source: Recipe Secret

KFC Nashville Hot Chicken

Hot Chili Oil Ingredients:

1/4 cup canola oil used to fry the chicken
2 tablespoons unsalted butter
2 tablespoons cayenne pepper (I used 1/2 teaspoon)
2 teaspoons brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt

Oil Directions:

Combine the ingredients in a small pot over low heat. If you want it not as spicy cut back on the cayenne pepper to your taste.
Continue to use low heat or the spices and sugar will burn. Stir it until it’s warm and the sugar is dissolved. The spices won’t all dissolve, but it’ll smell fragrant!

Once it’s warm and combined, remove it from the heat just to keep it from burning. Before you use the oil give the mixture a good stir.
There are so many spices in the oil that they will settle on the bottom of the pan so be sure to stir them before drizzling later.

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Chicken Ingredients:

2 pounds chicken breasts, sliced thin
3 eggs, whisked
2 cups flour
1 tablespoon kosher salt
1 tablespoon black pepper
1 quart neutral oil, for frying

Chicken Directions:

Cut the chicken into long strips and then dip in the flour mixture, then eggs, then again in the flour to give them a nice crust. If you’re a buttermilk fan, you could soak the chicken in buttermilk first for an extra flavor boost.

Once the chicken is coated, let it rest for a few minutes so the crust can form on the chicken on a wire rack. You can fry these chicken strips in any way you want.You could use a deep fryer or just a large pot filled with oil. You can add a few cups of oil to your large cast iron skillet and used that. If you do that method, you have to kind of flip the chicken strips so they cook evenly but it works great.

After frying for 6-7 minutes, test a strip to make sure they are cooked through. Then let them drain on the wire rack or on a few paper towels. While the chicken strips are still very hot, place them in a bowl and drizzle in the chili oil.

Serve with white loaf bread or yeast rolls and dill pickles.

Source: Recipe Secret

Joe's Crab Shack Crab Cakes

Ingredients:
1 egg yolk
1⁄3 cup mayonnaise
2 1⁄2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon dry mustard
1 teaspoon black pepper
1⁄4 teaspoon red pepper flakes
1⁄4 teaspoon Old Bay seasoning
1⁄4 teaspoon salt

1 1⁄4 cups fresh bread crumbs
3 tablespoons chopped fresh parsley
1 pound lump crabmeat
All-purpose flour, for coating
Oil, for deep-frying

Procedures:
1. Beat together the first nine ingredients.

2. Fold in the bread crumbs and parsley.

3. Fold in the crabmeat.

4. Form into 4 to 6 patties.

5. Lightly coat the patties in flour on both sides. Refrigerate for at least 30 minutes before frying.

6. Deep-fry the crab cakes in 350°F oil (use just enough oil to cover the crab cakes) until browned.

Serves: 4 to 6 person

Source: The Best of RecipeSecrets[dot]net

The Chateau Marmont's Tallegio Mac 'N' Cheese

Ingredients:
1/2 cup (1 stick) butter
1 small onion, diced small
2 cloves garlic, smashed and peeled
1/2 cup flour
Bay leaf
1 tablespoon whole black peppercorns
1 teaspoon whole coriander seeds
1 teaspoon whole yellow mustard seeds
1/2 teaspoon freshly grated nutmeg, or to taste
6 cups milk
4 ounces American cheese, small cubes or grated
8 ounces Tallegio cheese, small cubes, divided
Kosher salt
1 1/2 pounds pasta, cooked, preferably torchio shapes
(orrechiette, elbows or another fun shape will also work)

Procedures:
Heat the oven to 400 degrees F.

In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the onion and garlic, and cook to soften, 5 minutes.

Stir in the flour to form the roux. Continue cooking, stirring constantly, until the roux goes from a light white color to a blond golden color, about 5 minutes. Add the bay leaf, peppercorns, coriander seeds, yellow mustard seeds and the nutmeg, and cook, stirring, for 2 minutes to distribute the flavors.

Whisk in the milk a little at a time. Increase the heat and bring to a simmer, stirring constantly. Reduce the heat to low and cook for 30 minutes to cook out the flour flavor, stirring occasionally to make sure the flour doesn't sink to the bottom of the pan and burn.

Remove the pan from heat and strain into a new pot, discarding the spices. Add the American and half of the Tallegio cheeses, stirring until the cheese is melted and incorporated. Taste the sauce, adding 1 1/2 teaspoons salt, or to taste.

Add the pasta and the remaining Tallegio cheese, stirring to coat the pasta completely. The mixture at this point will seem a bit wet but will thicken as it bakes.

Pour the mixture into a 13-by-9-inch or similar large baking dish and bake until the mixture is thickened and bubbly, about 20 minutes. The mac 'n' cheese should have a nice crust on top. If not, place it under the broiler to darken a little.

Remove from heat and cool slightly before serving.

Serves: 12 person.

Source: LA Times

Icebox Cafe's Lemon Ricotta Pancakes

Whipped cream cheese:

3/4 cup heavy cream
2 teaspoons powdered sugar, more to taste
1/8 teaspoon vanilla extract
3 ounces cream cheese
1 tablespoon sour cream
1 tablespoon lemon zest, from about 2 lemons

In the bowl of a stand mixer fitted with the whip attachment, or in a large bowl using a hand mixer, whip together the heavy cream, powdered sugar and vanilla until stiff peaks are formed, 3 to 4 minutes. Move to a separate bowl.

In the mixing bowl, whip the cream cheese until creamy and smooth. Add the sour cream and lemon zest and continue beating, scraping down the sides of the bowl occasionally until completely incorporated and smooth.

Fold the whipped cream mixture in with the whipped cream cheese, one half at a time, careful not to overmix. This makes about 1½ cups whipped cream cheese. Cover the bowl with plastic wrap and refrigerate until ready to serve.

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Lemon Ricotta Pancakes:

1 1/2 cups sugar
1 1/4 cups (5 1/3 ounces) flour
2 teaspoons baking powder
8 eggs, divided
2 cups ricotta cheese
1 tablespoon lemon juice and zest from 2 lemons
1 pound (4 sticks) butter, melted

Heat the oven to 350 degrees F.

In a medium bowl, sift together the sugar, flour and baking powder.

In the bowl of a stand mixer, or in a large mixing bowl, combine the egg yolks, ricotta cheese, lemon juice and zest. With the mixer running, slowly add the dry ingredients, beating until well-combined. Continue beating, drizzling in the melted butter until well combined. Move the mixture to a separate bowl.

In the mixing bowl, beat the egg whites until stiff. Gently fold the egg whites into the batter, one half at a time. This makes about 8 cups batter.

Spray a small, preferably 6-inch, oven-safe nonstick skillet with cooking spray (we tested using 8-inch skillets, measured across the top of the pan). Pour about 1 cup of the batter into the skillet and bake until the pancake puffs and is set, and a toothpick inserted in the center comes out clean, about 25 minutes. To make more than 1 pancake at a time, use multiple pans (baking multiple pancakes at once will increase the baking time slightly).

The pancakes are delicate. Slide a spatula along the outer edge of each to remove from the pan. Serve immediately, with whipped cream cheese on the side. Repeat as needed until all 8 pancakes are baked.

Makes: 8 Pancakes.

Source: LA Times.

Mushroom Soup

Ingredients:
2 oz. mushrooms cut up small
1/2 small onion chopped fine
1/2 pint water
1 teaspoon of fine wheatmeal
pepper and salt, to taste
1/2 oz. of butter
a little milk

Procedures:
Stew the mushrooms and onions together in the butter until well cooked.

Add 1/2 pint of water, and cook the vegetables for 10 minutes.

Add seasoning. Mix the wheatmeal and milk together in a small bowl, then stir into the soup.

Let the soup thicken and boil up, and serve with snippets of toast.

Serves 1-2 person.

Source: Great Tasting Soup Recipes cookbook