n a spice shaker with big enough holes to allow pepper
o taste.
Adjust the recipe for more sauce if desired
Walla, you now have a BIG MAC.
Cook 2 skinny hamburgers as desired.
Fry onions in oil until browned.
Arrange Big Mac as follows:
bottom bun, 1 tablespoon sauce, half the lettuce, cheese, 1 meat patty, half the onions, one-half bun, remaining sauce, remaining lettuce, 3 pickle slices, meat patty, remaining onions and top of sesame seed bun.
Place in 375\u00b0 oven for 5 minutes.
Yields 1 serving.
In a small bowl, combine all ingredients and mix thoroughly.
Transfer sauce to a covered container and chill for several hours to allow flavors to blend.
Stir sauce occasionally and again before serving.
Tip: To add authentic Big Mac flavor to your burgers, lightly toast cut sides of sesame seed buns in a dry nonstick skillet over medium-high heat.
Watch carefully so they do not burn.
Combine with a whisk. Allow it sit at room temperature for 10 minutes and can be refrigerated for up to 3 days covered.
Use a butter knife to smear onto your Big Mac Sandwich.
amburger buns to make one big mac bun.
Roll two 2
Brown beef and onion in a pan.
Add diced pickle.
Pour in an 11x8 casserole dish.
Place the slices of cheese even over the beef mixture.
Unroll crescent dough and lay on top. Seams don't have to be pinched together.
Bake at 350 until golden brown.
Serve topped with lettuce, tomato, and Thousand Island.
alf to your green bean casserole and put the other half
Reheat casserole in microwave oven for about
repared crown.
\"Big Mac Style:\" If desired, this recipe can be used
In a saute pan over medium-low heat, heat the oil for 1 minute. Add the leeks and shallots and sweat for about 15 minutes, stirring often until very tender.
Add cream and vermouth. Increase heat to medium-high, and simmer, stirring often, until thickened, 8-10 minutes.
Fold in pickles and mustard.
Season the sauce generously with pickle juice and salt, to taste.
Cool, and serve it cool. Will keep for 3 days in the refrigerator.
he best meat for the casserole, ie: the strip loins and
ostco* This cheese MAKES the recipe, so do not skimp out
or water to boil for mac & cheese --.
Cook ground beef
he bechamel sauce for the mac and cheese; set aside the
Heat oven to 400\u00b0F Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
Meanwhile, in 3-quart saucepan, heat cooking sauce, milk and garlic to boiling. Remove from heat; stir in cheeses until melted. Stir in pasta, bacon and bell pepper. Spoon into casserole.
Bake uncovered 20 minutes or until edges are bubbly. Sprinkle with bread crumbs.
our sauce in an ovenproof casserole-type pan, leave everything in
Casserole -- Spray a 13x9\" pan with
eep 8-quart or similar casserole dish.
Spoon 1 cup