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Try These McDonald’s Recipes You Can Easily Make At Home

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Bring America’s most popular fast-food restaurant home, without the drive-thru, with these copycat McDonald’s recipes! From McDonald’s tartar sauce recipe to cheeseburgers, French fries and so much more, you’ll be able to turn fast-food into a fresh, homemade meal. You can find more easy recipes @ Taste Of Home (Links Below). Now here are your McDonald’s Recipes! Enjoy 🙂

Quarter Pounder with Cheese

    1/2 cup seasoned breadcrumbs
    1 large egg, lightly beaten
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 pound ground beef
    1 tablespoon olive oil
    4 sesame seed hamburger buns, split
    Toppings of your choice

DIRECTIONS (Susan Mahaney, New Hartford, New York)
1)In a large bowl, combine bread crumbs, egg, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. Press a shallow indentation in the center of each with your thumb. Brush both sides of patties with oil.
2)Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Serve on buns with toppings. Yield: 4 servings.

Chicken McNuggets

    1/4 cup butter, melted
    1 cup panko (Japanese) breadcrumbs
    1/2 cup grated Parmesan cheese
    1/2 teaspoon kosher salt
    1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
    Marinara sauce, optional

DIRECTIONS (Amanda Livesay, Mobile, Alabama)
1)Place butter in a shallow bowl. Combine the breadcrumbs, cheese and salt in another shallow bowl. Dip chicken in butter, then roll in crumbs.
2)Place in a single layer on two 15x10x1-in. baking pans. Bake at 375° for 15-18 minutes or until no longer pink, turning once. Serve with marinara sauce if desired.
Freeze option: Cool chicken nuggets. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Place on a baking sheet and reheat in a preheated 375° oven 7-12 minutes or until heated through. Yield: 8 servings.

Shamrock Shake

    3 tablespoons creme de menthe or 3 tablespoons 2% milk plus a dash of peppermint extract
    1-1/4 to 1-1/2 cups vanilla ice cream
    7 Girl Scout Thin Mint cookies
    Green food coloring, optional

DIRECTIONS (Shauna Sever, San Francisco, California)
Place all ingredients in a blender in order listed; cover and process until blended. Serve immediately. Yield: 2 servings.

McDonald’s french fries

    5 cups frozen French-fried potatoes
    2 tablespoons olive oil
    3 to 4 garlic cloves, minced
    1/4 teaspoon salt
    1/4 cup grated Parmesan cheese

DIRECTIONS (Taste of Home Test Kitchen, Milwaukee, Wisconsin)

Preheat oven to 450°. Place potatoes in a large bowl. Mix oil, garlic and salt; toss with potatoes. Arrange in a single layer on a large baking sheet.
Bake 15-20 minutes or until golden brown, stirring once. Sprinkle with cheese; toss lightly. Serve immediately. Yield: 5 servings.

McDonald’s Cheeseburger

    1/4 cup steak sauce
    2 tablespoons plus 1/3 cup seasoned coating mix, divided
    1 pound ground beef
    4 hamburger buns, split
    4 lettuce leaves

In a bowl, combine the steak sauce and 2 tablespoons of coating mix. Crumble beef over mixture and mix well. Shape into four 3-1/2-in. patties. Dip both sides of patties in the remaining coating. Place on an ungreased baking sheet.
Bake at 350° until a thermometer reads 160°, about 20 minutes, turning once. Serve on buns with lettuce. Yield: 4 servings.

Bacon, egg, and cheese biscuit

    4 cups biscuit/baking mix
    1 cup shredded cheddar cheese
    1 cup finely chopped fully cooked ham
    1 teaspoon coarsely ground pepper, divided
    1 cup 2% milk
    3 tablespoons butter, melted
    8 large eggs
    1/2 cup 2% milk
    1/4 teaspoon coarsely ground pepper
    1/8 teaspoon salt
    2 tablespoons butter
    1 cup shredded cheddar cheese
    Optional toppings: salsa, sliced tomato, red onion and avocado

DIRECTIONS (Fay Moreland, Wichita Falls, Texas)
Preheat oven to 425°. In a large bowl, combine biscuit mix, cheese, ham and 1/2 teaspoon pepper. Add milk; mix just until moistened.
Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Brush with melted butter; sprinkle with remaining pepper. Bake 12-14 minutes or until golden brown.
Meanwhile, for eggs, in a bowl, whisk eggs, milk, pepper and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese; remove from heat.
Split warm biscuits in half. Layer bottoms with egg mixture and toppings as desired. Replace tops. Yield: 10 servings.

Honey mustard sauce


1/2 cup stone-ground mustard
1/4 cup honey
1/4 cup rice vinegar —

DIRECTIONS (Sharon Rehm, New Blaine, Arkansas)
In a small bowl, whisk all ingredients. Refrigerate until serving. Yield: 1 cup.

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