Mushroom & corn soup

ingredients:

25g/1oz low-fat spread
25g/1oz plain flour
300ml/10 fl oz vegetable stock
300ml/10 fl oz skimmed milk
100g/4oz button mushrooms, sliced
1 onion, finely chopped
350g/12 oz canned sweetcorn kernels, drained
salt and freshly ground
black pepper
4 teaspoons low-fat single cream, to garnish

How to cook?

• Heat the low-fat spread in a heavy saucepan. Add the mushrooms and onion. Cook, stirring constantly with a wooden spoon, for 3 minutes. Add the flour and cook, stirring, for 1 minute.
• Remove from the heat. Gradually blend in the stock, then the milk and sweetcorn. Return to the heat, bring to the boil, reduce the heat and simmer the soup gently for 10 minutes, stirring occasionally. Season with salt and pepper.
• Ladle into warm bowls and garnish each serving with a swirl of cream.

Smooth cheese soup

ingredients:

1 large potato, diced
1 celery stick, diced
1/2 teaspoon dried mixed herbs
100g/4oz low-fat Cheddar
cheese, grated
1 large carrot, diced
1 small onion, diced
600ml/1pt vegetable stock
150ml/5fl oz skimmed milk

How to cook?

• Put the vegetables in a saucepan with the stock and herbs. Bring to the boil, reduce the heat, part-cover and simmer gently for 15 minutes until the vegetables are soft.
• Puree in a blender or food processor, and return to the pan. Add the cheese and milk, and heat gently until the cheese melts. Ladle into bowls and serve hot.

Red onion & beetroot soup

ingredients:

2 teaspoons olive oil
350g/12 oz red onions, sliced
50g/2 oz soup pasta, cooked until al dente
2 tablespoons raspberry vinegar
salt and freshly ground
black pepper
2 garlic cloves, crushed
275g/10 oz cooked beetroot, cut into matchsticks
1.2 litres/2 pt vegetable stock

How to cook ?

• Heat the oil in a casserole dish over a low heat, and add the onion and garlic. Sweat gently for 20 minutes or until soft and tender.
• Add the beetroot, stock, pasta and vinegar, and heat through. Season with salt and pepper to taste, and serve hot.

Chinese cabbage soup

ingredients:

600 ml/1 pt vegetable stock
1 tablespoon rice wine vinegar
450g/1 lb pak choi
1 fresh red chilli, seeded and
thinly sliced
1 tablespoon cornflour
1 tablespoon light soy sauce
1 tablespoon caster sugar
1 tablespoon dry sherry

How to cook?

• Wash the pak choi thoroughly beneath algid active water, bathe and drain. Pat dry with kitchen paper. Trim the stems from the pak choi, and atom the leaves.
• Calefaction the banal in a ample abundant saucepan. Add the pak choi and baker for 10–15 minutes.
• Mix calm the vinegar, soy sauce, amoroso and sherry in a baby bowl. Add this admixture to the stock, calm with the chilli. Bring to the boil, abate the calefaction and baker for 2–3 minutes.
• Blend the cornflour with 2 tablespoons baptize to anatomy a paste, and gradually activity into the soup. Cook, active constantly, until it thickens. Baker for a added 4–5 minutes, again ladle the soup into warm individual serving bowls and serve immediately.

McDonald’s French Fries

You must have Deep fryer, French Fry Cutter (or patience for cutting potatoes)

Ingredients:
2 large Idaho russett potatoes
1/4 cup sugar
2 Tablespoons corn syrup
1 1/2-2 cups hot water
6 cups Crisco shortening
1/4 cup beef lard ( or save the fat from previously cooked burgers )
salt

Preparing your french fries:

Peel the potatoes. In a large mixing bowl, blah syrup, combine sugar and hot water. Accomplish abiding the sugar is dissolved. Using a french fry slicer, cut the bald potatoes into shoestrings. The potatoes should be 1/4″ x 1/4″ in thickness, and about 4″ to 6″ long. ( You can do this with a knife, but it is alot of work ) Abode the shoestringed potatoes into the basin of sugar-water, and refrigerate. Let them absorb about 30 minutes. While theyre soaking, backpack the abridgement into the abysmal fryer. Crank up the temperature to “full”. The abridgement has to pre-heat for a actual continued time. It will eventually liquify.

After it has liquified and is at atomic 375°, cesspool the potatoes and dump them into the fryer. (be careful, it will be ferocious) After 1 to 1 1/2 minutes, abolish the potatoes and abode them on a cardboard anhydrate lined plate. Let them air-conditioned 8 to 10 account in the refrigerator. While theyre cooling, add the drip or beef drippings to the hot Crisco. Again, crank the temperature to full. Stir in the drip as it melts into the oil. It will alloy in. After the abysmal fryer is reheated to 375°-400°, add the potatoes and abysmal fry again. This time for 5-7 account until aureate brown. Abolish and abode in a large bowl. Sprinkle abundantly with salt, again “toss” the chips to mix the alkali evenly. ( I advance about 1 teaspoon of salt, maybe hardly more) Serve hot, serve immediately, and enjoy! Depending aloft the admeasurement of the potatoes, this recipe accomplish about 2 medium sized fries.

Recipe tips:

1. If you wish added fries, bifold the recipe but DONT bifold the affable oil. Just baker them in shifts, abacus about 1/4 cup added Crisco and 1 tablespoon drip for the additional batch.

2. If affable for a minute or so, removing, and abiding the chips to the oil seems like a affliction in the ass, thats because it is. But it is an important “blanching” footfall appropriate for that abundant taste.

3. For an easier authoritative McDonald’s french fries, you can use the frozen, pre-cut Ore-Ida cartel potatoes. Just baker them in the aforementioned admixture of Crisco and lard, absence the “blanching” process. Baker them while still arctic for 6-10 account (depending aloft the amount) until aureate brown. Theyre good, but not about as authentic in aftertaste and arrangement as the beginning recipe.

McDonald’s Chicken Fajitas

Fajita seasoning:

1 teaspoon paprika
1 teaspoon salt
1 tablespoon corn starch
1/4 teaspoon garlic powder
3/4 teaspoon crushed chicken bullion cube
1/4 teaspoon cayenne pepper
2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon onion powder
1/4 teaspoon cumin (or try using McCormick fajita seasoning)

Ingredients:

2 Tablespoons McDonald’s fajita seasoning
2 Tablespoons water
2 large skinless chicken breasts
4 8″ flour tortillas
cooking oil
1/2 teaspoon white vinegar
2 slices real American cheese
1/2 cup chopped green bell pepper
1/2 cup diced white onion
1/4 teaspoon lime juice, from concentate

How to cook FAJITAS:

1. Cut the chicken into baby strips, none best than two inches, about 1/4 inch thick.
2. Combine fajita seasoning with water, vinegar, and lime juice in a baby bowl.
3. Marinate chicken in aloft mixture, covered and refrigerated, for a brace of hours.
4. Cook marinated chicken strips in a wok over meduim-hight calefaction until brown. (retain marinade) Use affable oil to anticipate sticking.
5. Add blooming pepper and onion, and stir-fry for about 1 minute.
6. Add actual marinade, stir-fry until aqueous “escapes”.
7. Spoon 1/4 of the admixture into the centermost of one abrade tortilla and add 1/2 allotment American cheese. Sprinkle with a birr of your pre-mixed McDonald’s fajita seasoning.
8. Fold like a burrito with one end accessible and blanket in a 12×12 area of wax paper. Let sit 5-7 minutes.
9. Microwave, still wrapped, 15 abnormal each. (separately)
10. Drop on the attic for a added accurate taste.
11. Enjoy with Pace picante booze on the side.

McDonald’s Chicken McNuggets

Ingredients:

1 egg
vegetable oil (in fryer)
2 teaspoons salt
2/3 cup all-purpose flour
1 cup water
4 chicken breast filets, each cut into 6-7 bite sized pieces.
1/3 cup tempura mix (or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon Accent

How to cook? You must have Deep fryer to making Chicken McNuggets.

1. Beat the egg and again amalgamate it with 1 cup baptize in a small, bank bowl. Stir.
2. Amalgamate the flour, salt, Accent, pepper, onion crumb and garlic crumb in a one gallon admeasurement zip lock bag.
3. Pound anniversary of the breast filets with a mallet until about 1/4-inch thick. Trim anniversary breast filet into chaw sized pieces.
4. Covering anniversary section with the abrade admixture by afraid in the zip lock bag.
5. Remove and absterge anniversary asset in the egg mixture, blanket well. Again acknowledgment anniversary asset to the flour/seasoning mixture. Shake to coat. Put nuggets, bag and all, in the freezer for at atomic an hour. Cover and air-condition actual egg mixture.
6. After freezing, echo the “coating” process.
7. Preheat oven and ample cookie area to 375°
8. Deep fry the craven McNuggets at 375° for 10-12 account or until ablaze amber and crispy. (cook alone about 9 at a time.)
9. Drain on cardboard towels 3-5 minutes.
10. Place deep-fried nuggets on preheated cookie area in oven and broil addition 5-7 minutes.
11. Serve with your admired McDonald’s dipping sauce.

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