Superb Top Secret Recipes

Applebee's Baby Back Ribs Recipe

noreply@blogger.com (jutawan jenal) — Mon, 28 Mar 2011 18:57:00 +0000

3 racks (about 1 lb. each) pork baby back ribs, each cut in half
Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinager
3 tablespoons dark brown sugar
3 tablespoons worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt

Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
Mix all sauce ingrediants together in a medium sauce pan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.
Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4−5 inches from heat source for 6 to 7 minutes. turn ribs over, brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred.

Applebee's Oriental Chicken Salad

noreply@blogger.com (jutawan jenal) — Fri, 25 Mar 2011 22:02:00 +0000

Salad:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
oil for frying
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles

Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

Prepare dressing ingredients by mixing in a small bowl.
Refrigerate while preparing salad.
Cut each chicken breast into 5 strips.
In one bowl, beat egg with milk.
In another bowl, combine flour with corn flake crumbs, salt and pepper.
Preheat oil over medium heat.
Dip individual chicken pieces in egg mixture and then roll in the flour mixture.
Fry chicken until browned, drain and set aside.
Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
Sprinkle sliced green onion on top of the lettuce.
Sprinkle almonds over the salad, then the chow mein noodles.
Cut the chicken into small chunks.
Place the chicken onto the salad forming a pile in the middle.
Serve with salad dressing on the side.

Boston Market Dill Potato Wedges

noreply@blogger.com (jutawan jenal) — Sat, 19 Mar 2011 00:56:00 +0000

7 or 8 new red potatoes
2 cloves garlic, minced fine
1/4 pound butter
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. celery salt
2 tsp. dried dill weed

Wash potatoes well and boil until barely soft.
Drain, and cut potatoes in wedges.
Melt 1 stick of butter, in large frying pan (use only real butter) and saute garlic for about one minute.
Add potatoes and the rest of the seasonings.
Pan−fry the potatoes until they are lightly brown.
Then, ready to eat.

Applebee's Lemonade

noreply@blogger.com (jutawan jenal) — Fri, 18 Mar 2011 19:25:00 +0000

1 Quart water
1 Cup sugar
1 Cup FRESH lemon juice

Sparkling Water (not tonic water, like Perrier)

Mix first three together.
Fill a tall glass 2/3 to 3/4 with Lemon mixture
Then fill with sparkling water.
An intresting variation is to puree some fruit
(raspberries, strawberries, etc) with a little
superfine or powdered sugar and put that in the
glass before adding the the lemonade and water.

Applebee's Blonde Brownies

noreply@blogger.com (jutawan jenal) — Wed, 11 Aug 2010 18:35:00 +0000

2 cups flour
1 tsp. baking powder
3 /4 tsp. salt
1/4 tsp. baking soda
1 1/4 sticks unsalted butter (10 Tbsp.)
2 cups packed golden brown sugar
2 large eggs
2 tsp. vanilla
3/4 cup chocolate chips
3/4 cup chopped pecans

Preheat oven to 350 degrees. Flour and butter a 9 x13 x 2 pan.
Sift flour into a bowl. Mix flour, baking powder, salt, and baking
soda. Set aside. Melt butter. In mixing bowl, place melted butter
and add sugar, mixing well. Add eggs and vanilla, mixing well.
Add flour slowly, blending. Batter will be slightly thick.
Spread in pan. Sprinkle chocolate chips and pecans over all.
Bake for 25 − 30 minutes.

Andouille Sausage

noreply@blogger.com (jutawan jenal) — Tue, 13 Apr 2010 13:32:00 +0000

1−1/2 Yards large sausage casing, approximately (about 2−3 inches wide)

4 Pound Lean fresh pork

2 Pound Pork fat

3 1/3 Tablespoon Finely minced garlic

2 Tablespoon Salt

1/2 Teaspoon Freshly ground black pepper

1/8 Teaspoon Cayenne

1/8 Teaspoon Chili powder

1/8 Teaspoon Mace

1/8 Teaspoon Allspice

1/2 Teaspoon Dried thyme

1 Tablespoon Paprika

1/4 Teaspoon Ground bay leaf

1/4 Teaspoon Sage

5 Teaspoon Colgin's liquid hickory smoke

Soak the casing about an hour in cold water to soften it and to loosen the salt in which it is packed.
Cut into 3 yard lengths, then place the narrow end of the sausage stuffer in one end of the casing.
Place the wide end of the stuffer up against the sink faucet and run cold water through the inside
of the casing to remove any salt. (Roll up the casing you do not intend to use; put about 2 inches of coarse
salt in a large jar, place the rolled up casing on it, then fill the rest of the jar with salt. Close tightly and refrigerate for later use.)
Cut the meat and fat into chunks about 1/2 inch across and pass once through the coarse blade of the meat grinder.
Combine the pork with the remaining ingredients in a large bowl and mix well with a wooden spoon.
Cut the casings into 26 inch lengths and stuff as follows: Tie a knot in each pieceof casing about 2 inches from one end.
Fit the open end over the tip of the sausage stuffer and slide it to about 1 inch from the wide end.
Push the rest of the casing onto the stuffer until the top touches the knot. (The casing will look like accordian folds on the stuffer.)
Fit the stuffer onto the meat grinder as directed on the instructions that come with the machine, or hold the wide end of the stuffer against or over the opeoning by hand.
Fill the hopper with stuffing. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle.

The sausage casing... Sorry, missing paragraph...

Almond Joy Bars

noreply@blogger.com (jutawan jenal) — Sat, 10 Apr 2010 01:14:00 +0000

Ingredients (26 servings)
4 c (8 1/2−oz) shredded coconut
1/4 c Light corn syrup
1 pk (11 1/2−oz) milk chocolate pieces
1/4 c Vegetable shortening
26 Whole natural almonds (1−oz)

Line two large cookie sheets with waxed paper. Set large wire cooling rack
on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1−cup glass measure. Microwave on high (100%) 1 minute
or until syrup boils. Immediately pour over coconut. Work warm syrup into
coconut using the back of a wooden spoon until coconut is thoroughly coated.
This takes a little time, and yes, there is enough syrup.
Using 1 level measuring tablespoon of coconut, shape into a ball by
squeezing coconut firmly in palm of one hand, then rolling between both
palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2
inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so
there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4−cup glass measure or 1 1/2 quart
microwave−safe bowl. Microwave on high 1 to 2 minutes or until mixture can
be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate
over each coconut ball, making sure chocolate coats and letting excess
chocolate drip down onto waxed paper. While chocolate coating is still soft,
lightly press whole almond on top of each. Let stand to set or place
in refrigerator. Store in a single layer in airtight container.
Keeps best if refrigerated. Makes 26.

Almond Bark

noreply@blogger.com (jutawan jenal) — Sat, 10 Apr 2010 01:11:00 +0000

1 Cup Whole blanched almonds
1 Tsp. Butter
1 Lb. White chocolate

This is a mircowave recipe. Place almonds and butter in a 9−inch glass pie
plate. Cook on high (max. power) 4 to 5 1/2 minutes, or until almonds are
toasted, stirring twice during cooking. Set aside. Place chocolate in large
microwave proof mixing bowl and cook on high (max. power) 2 1/2 to 3
minutes, or until softened. Stir in almonds and pour onto waxed paper lined
baking sheet. Spread to desired thickness and refrigerate until set. Break
into serving size peices. Makes (approx.) 1 1/2 lbs.

A1 Steak Sauce

noreply@blogger.com (jutawan jenal) — Fri, 09 Apr 2010 11:50:00 +0000

1/2 Cup Orange Juice

1/2 Cup Raisins

1/4 Cup Soy Sauce

1/4 Cup White Vinegar
2 Tbsp Dijon mustard

1 Tbsp Bottled Grated Orange Peel

2 Tbsp Heinz Ketchup

2 Tbsp Heinz Chili Sauce

1. Bring to a boil for 2 minutes stirring.

2. Remove from heat. Allow to cool to lukewarm.

3. Put mixture in a blender till it is pureed. Pour in bottle.

4. Cap tightly and refrigerate to use within 90 days.

A&W Onion Rings

noreply@blogger.com (jutawan jenal) — Wed, 07 Apr 2010 15:31:00 +0000

1 cup McCormick Golden Dipt Tempura batter mix
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
1/2 cup water
1/4 cup beer
1 extra large white onion, sliced 3/8" thick
6 cups vegetable oil in your deep fryer

Preheat the deep fryer to 375F
Combine the tempura mix with the spices and liquid to make a
batter using a fork. There will be some small lumps; don't worry
about those.
Slice the onion, and separate all of the rings.
Dip the individual rings in the batter, and drop into the
preheated oil. Deep fry 3−5 minutes until golden brown. Remove
to a paper towel lined plate, salt lightly, and serve hot.

A&W Chile Dogs

noreply@blogger.com (jutawan jenal) — Wed, 07 Apr 2010 15:28:00 +0000

1 Sabrett brand 2 ounce beef frankfurter (7½" long)
1 regular hot dog roll
3 Tablespoons A&W Coney Island Sauce (see recipe below)
1 Tablespoon chopped white onion
1/2 Tablespoon Kraft shredded mild cheddar cheese (optional)
A&W Coney Island Chili Dog Sauce
1 pound ground chuck
1 six ounce can Hunts tomato paste
1 Cup water
1 Tablespoon sugar
1 Tablespoon prepared yellow mustard
1 Tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper

Making the Chili Dog Sauce:
1. In a 2 qt. saucepan, brown the ground chuck, breaking into very small
pieces. Salt and pepper lightly while cooking. Do not drain the fat.
2. Add the remaining ingredients. Simmer, uncovered, 30−45 minutes until it
thickens. Stir occasionally.
3. Allow to cool, cover, and refrigerate until "Dog−Time". You'll be
microwaving what you need later.

Cooking your A&W Chili Dog
1. Bring a 2 qt. saucepan of water to a rolling boil.
2. Remove the saucepan from the heat, and add the desired number of
frankfurters to the water. Cover and let sit about 10 minutes.
3. After the franks are done, microwave the chili dog sauce until steaming.
(Only microwave what you need, save the rest) Then microwave each hot dog
roll 10 seconds....just enough to warm.

3 Musketeers Bars

noreply@blogger.com (jutawan jenal) — Wed, 07 Apr 2010 15:25:00 +0000

3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate chips (12−ounce bags)

In a large saucepan over medium heat, combine the sugar,
corn syrup, water, and salt. Heat, stirring, to boiling, then continue
to cook using a candy thermometer to monitor the temperature.
Beat the egg whites until they are stiff and form peaks. Don't use a
plastic bowl for this. When the sugar solution comes to 270 degrees F,
or the soft−crack stage, remove from the heat and pour the mixture in
thin streams into the egg whites, blending completely with a mixer set
on low speed. Continue to mix until the candy begins to harden to the
consistency of dough. This may take as long as 20 minutes. At this point
add the semisweet chocolate chips. Remember that the candy must
already be at the consistency of dough when you add the chocolate;
the nougat will thicken no more after the chocolate is added.
When the chocolate is thoroughly blended and the nougat has thickened,
Press it into a greased 9x9−inch pan. Refrigerate until firm, about 30
minutes. With a sharp knife, cut the candy in half down the middle of
the pan. Then cut across into 7 segments to create a total of 14 bars.
Melt the milk chocolate chips in the microwave for 2 minutes on half
power, stirring halfway through the heating time. Melt completely, but
be careful not to overheat. Resting a bar on a fork dip each bar into
the chocolate to coat completely and place on wax paper.
Cool until firm at room temperature, 1 to 2 hours. Makes 14 candy bars.

101st Airborne Beer Cheese Soup

noreply@blogger.com (jutawan jenal) — Wed, 07 Apr 2010 15:20:00 +0000

1 large can chicken broth
1 medium jar cheese whiz
1 can stale beer
cayenne pepper to taste

Heat broth to boiling, reduce heat, add cheese whiz, stir till melted, add
beer and reheat, but do not boil. Top with bacon bits and green onions

McDonald's Sweet and Sour Sauce

noreply@blogger.com (jutawan jenal) — Wed, 07 Apr 2010 15:17:00 +0000

1/4 cup peach preserves
1/4 cup apricot preserves
2 tablespoons light corn syrup
5 teaspoons white vinegar
1 1/2 teaspoons corn starch
1/2 teaspoon soy sauce
1/2 teaspoon yellow mustard
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons water

1. Combine all ingredients except the water in a food processor or a
blender and puree until the mixture is smooth.
2. Pour mixture into a small saucepan over medium heat. Add water, stir,
and bring mixture to a boil. Allow it to boil for five minutes,
stirring often. When the sauce has thickened, remove it from the heat
and let it cool. Store sauce in a covered container in the refrigerator.
Makes about 3/4 cup.

McDonald's Shakes

noreply@blogger.com (jutawan jenal) — Sun, 04 Apr 2010 08:18:00 +0000

2 cups ice cream (your choice of flavor)
1 1/2 cups low−fat milk
3 Tablspoons sugar
1/4 teaspoon pectin

Combine all ingredients in blender. Makes 2 servings.

McDonald's Hot Mustard Sauce

noreply@blogger.com (jutawan jenal) — Sun, 04 Apr 2010 08:00:00 +0000

1 Tablespoon Dijon mustard
2 Tablespoons French's prepared mustard
2 Tablespoons Heinz 57 sauce
1/4 Cup Mayonaise
1/4 Cup Sour cream

Mix all, cover and refrigerate to use within 30 days.

McDonald's Honey Mustard Sauce

noreply@blogger.com (jutawan jenal) — Sun, 04 Apr 2010 07:59:00 +0000

1/4 Cup Honey
2 Tbls. Prepared mustard.

Mix. Makes 1/3 cup sauce. Refrigerate covered. Use within 1 month.

McDonald's Filet−O−Fish Sandwich

noreply@blogger.com (jutawan jenal) — Thu, 01 Apr 2010 16:26:00 +0000

2 Tbls. Mayonnaise
2 teas. Sweet relish
2 teas. Minced onion
2 hamburger buns
2 square breaded frozen fish portions
2 slices American cheese

Mix together the mayonnaise, relish, minced onion in a small
bowl. This will be the tartar sauce.

Lightly toast the hamburger buns.

Cook the fish by either baking or frying in oil according
to the package instructions.

Divide the tartar sauce and spread it evenly on each of the
top buns, and place a slice of cheese on each of the bottom buns.
Place the cooked fish on top of the cheese slice on each sandwich,
and top off the sandwiches with the top buns.

McDonald's Hotcakes

noreply@blogger.com (jutawan jenal) — Thu, 01 Apr 2010 16:20:00 +0000

2/3 cup 7−Up
1 egg
1 tablespoon sugar
1 tablespoon oil
1−1/2 cups Bisquick baking mix

Put all ingredients into blender on high speed for a few seconds until
smooth. Let stand 10 minutes befor using 1/4 cup batter for each pancake on
hot, oiled griddle, browning each side.

McDonald's Egg McMuffin

noreply@blogger.com (jutawan jenal) — Sat, 27 Mar 2010 14:27:00 +0000

1 jumbo grade A egg
1 Thomas's english muffin
butter
1 slice American cheese (real...not processed cheese food)
1 slice Canadian bacon
1 "12x12" sheet of wax paper
Non Stick Cooking Spray
Egg Ring, or a tuna can with the top and bottom off

1− Pre−heat an electric griddle to 275 degrees. Toast your english muffin by
laying both sides face down on the griddle and applying pressure. This takes
1 to 1½ minutes. (they should be medium brown) Set aside.
2− Lay your egg ring on the pre−heated grill. Spray with Pam to prevent
sticking. Crack the egg and pour into egg ring on the grill. Poke the yolk
with a sharp instrument so it flows.
3− Butter both toasted halves of the english muffin liberally with melted
butter. Put a slice of American cheese on the bottom half.
4− 2 to 2½ minutes after you started cooking the egg, the whites should firm
up, and the yolk should still be a bit "liquidy". Carefully remove the ring,
leaving the egg on the griddle. You may have to "slice" around the edges if
it sticks.
5− Very carefully turn the egg over, and lay one slice of Canadian bacon on
the griddle. Cook the egg 45−60 seconds after turning.
6− After about 30−45 seconds, "flip" the Canadian bacon, and remove the egg,
placing it on the bottom half (cheesed half) of the english muffin. 20−30
seconds after flippng the Canadan bacon, remove.
7− Put the Canadian bacon on top of the cooked egg, and cover with the top
of the toasted english muffin.

McDonald's Chicken McNuggets

noreply@blogger.com (jutawan jenal) — Sat, 27 Mar 2010 14:21:00 +0000

vegetable oil for frying
1 egg
1 cup water
1 cup all−purpose flour
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon MSG (Accent)
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets, each cut into 6−7 bite sized pieces

Beat the egg and then combine it with 1 cup water in a small,
shallow bowl. Stir.
Combine the flour, salt, MSG, pepper, onion powder and garlic
powder in a one gallon size zip lock bag.
Pound each of the breast filets with a mallet until about 1/4−inch
thick. Trim each breast filet into bite sized pieces.
Coat each piece with the flour mixture by shaking in the zip lock
bag. Remove and dredge each nugget in the egg mixture, coating well.
Then return each nugget to the flour/seasoning mixture. Shake to
coat. Put nuggets, bag and all, in the freezer for at least an hour.
Cover and refrigerate remaining egg mixture.
After freezing, repeat the above coating process.
Deep fry the McNuggets at 375F for 10−12 minutes or until browned
and crispy. (cook only about 9 at a time.)
Drain on brown paper bags (NEVER drain fried foods on paper towels
unless you want them to be soft and soggy!).
Serve with your favorite sauce.

McDonald's Shamrock Shakes

noreply@blogger.com (jutawan jenal) — Fri, 26 Mar 2010 05:18:00 +0000

2 cups vanilla ice cream
1 cup milk
1/4 cup half and half
1/4 teaspoon MINT extract (not peppermint)
8 drops green food coloring

Mix all ingredients on high speed until smooth. Stop blender, stir and blend
again, if necessary to combine ingredients. Makes 2 − 12 oz. shakes.

McDonald's Hot Apple & Cherry Pies

noreply@blogger.com (jutawan jenal) — Fri, 26 Mar 2010 05:16:00 +0000

4−6 Cups vegetable oil (in fryer)
1 package Pillsbury apple or cherry turnovers
(Find them in the refrigerated section)

1. Unroll the Pillsbury turnover dough. You will have six 3"x3" pieces. You
will use four of them. Stretch them out to about 4"x5" rectangles. Do this
on waxed paper.
2. Spread 1/2 of the pie filling on one dough, and the other half on
another, leaving about 1/2" of dough around edges. Clear a 3/4" space
lengthwise down the middle of both.
3. Place the remaining two doughs on top of the two with the filling. Crimp
the edges. You'll have what looks like two giant pop−tarts.
4. Cut both of them precisely down the middle, in that 3/4" space you
created. Crimp those two edges.
5. Manipulate as needed to form an attractive, uniform shaped pie. They
should look like small burritos, only crimped around the edges.
6. Place all four, flat on waxed paper, in the freezer. After about 45
minutes, spray all sides of each pie with water mist. Return to the freezer
for at least another hour.
7. Place in a freezer bag and seal for future use, or get ready to deep−fry
them.

Cooking Your Pies:
1. Pre−heat your deep fryer to 375 . Also pre−heat your oven to warm.
2. Quickly dip a frozen pie in cold water, making sure to immerse it
entirely.
3. Drop the pie into the hot oil. Be careful−−−it will most likely splatter.
After all the pies are in the fryer, place your spare fryer basket over the
top. ("Sandwiching" the pies between the two baskets.) This ensures the pies
are fully submerged. It is important that the pies are fully submerged or a
good portion of it won't cook correctly.
4. Cook 5−7 minutes. Check after 5 minutes−−−the color should be a golden

brown. The older the oil, the sooner the it will turn brown, and that may
give you a false reading. 6 minutes is generally right on.
5. After deep frying, carefully remove the cooked pies and drain for 1
minute on paper towels. Then place directly on the oven rack in your warmed
oven. Warm for at least 10 minutes, and as long as 30 minutes.

McDonald's Breakfast Burrito

noreply@blogger.com (jutawan jenal) — Tue, 23 Mar 2010 14:24:00 +0000

1/4 pound Jimmy Dean regular, uncooked breakfast sausage

1 1/2 Tablespoons re−hydrated dried chopped onion

1 4 ounce can of Old El Paso diced green chilies

1 Tablespoon canned diced tomatoes (drain liquid)

4 eggs, scrambled using McDonald's method

4 8−inch flour tortillas

4 slices Kraft deli−Deluxe real American cheese

On the side: Pace Picante Sauce

1. Preheat an electric griddle to 275 . Break apart the sausage, and

stir−fry it with the onions until the sausage is browned.

2. Add about 1/4 can of diced green chilies plus an equal amount of diced

tomatoes. Continue to stir−fry for about 1 minute.

3. Pour the scrambled eggs onto the griddle and mix the eggs with the

sausage, onions, peppers and tomatoes. Do not add salt or pepper, McDonald's

doesn't. Stir−fry until the eggs are done.

4. Microwave your tortillas for 20 to 30 seconds, just to slightly warm and

soften them.

5. Put 1/4 of the cooked egg−sausage mixture down the middle of each

tortilla. Add two cheese halves evenly spaced lengthwise, and fold the

tortilla 1/3 of the way up. Then fold again crosswise 1/3 of the way in, and

again to complete.

6. Wrap each burrito in a 12x12 sheet of waxed paper, let sit for 5 minutes,

then microwave 15 seconds on high.

Serve with picante sauce if desired.

McDonalds Hamburgers

noreply@blogger.com (jutawan jenal) — Mon, 22 Mar 2010 05:34:00 +0000

1 pound ground chuck (80% lean)

10 hamburger buns (local grocery type)

10 hamburger dill slices (more or less to taste)

10 teaspoons dried, chopped (not minced) onions

Mustard

Ketchup

Salt, Pepper, and MSG

Divide 1 lb of beef into 10 equal sized balls. Form a patty out of

each ball about 4 inches in diameter and 1/4 inch thick. Do this

on waxed paper. Now freeze the patties for at least an hour

(this keeps them from falling apart when grilled).

Combine dried onions with water in a small container. Add enough

water so the onions can hydrate (You can't add too much, just be

sure to drain well before using).

Preheat a griddle or skillet to medium−high. In the meantime,

toast the hamburger buns until just golden.

Lay the frozen patties on the hot surface. After about 20 seconds,

"sear" them by applying even pressure with the back of a metal

spatula; do this only for about 2 seconds. After searing them,

sprinkle generously with salt, pepper, and MSG to taste.

After about one minute since searing the patties, turn them over.

Careful, don't tear the side you seared. Add about a teaspoon of

your prepared onions on top.

Quickly dress your buns. On the crown part of buns (top),

Mustard first....five "kisses" the diameter of a pencil evenly

spaced in a circle about a half inch from the edge. Then the Ketchup,

five squirts the size of a nickle.. in the pattern found on dice.

Place the pickle in the middle.

By the time you finish that, the meat will be done (about 1 minute

or 1:10 after turning). Remove the meat and tilt to the side to allow

excess fat to drain off. Use your free hand to hold down the onions.

Place patties onion side up on the dressed crown, top with toasted

heels (the burger will be upside−down). Flip upright and serve.