We may not be able to visit our favorite restaurants for a while (and a lot of us are staying indoors to flatten the curve, too), but we can still recreate your favorites at home. Yup, the restaurant gods have heard us and revealed their secret recipes online!
Since a lot of us are trying our hands with cooking, now's the time to make our quarantine cooking a little more interesting with some recipes from your favorites like McDonald's, Nando's, The Cheesecake Factory, Pret A Manager, and even Disney Parks! Check them out below.
[related: Kitchen Whiz: Celeb-Developed Recipes To Try (Noodle Edition)]
McDonald's Sausage and Egg McMuffin
We just discovered the recipe of one of our go-to breakfast choices! In a Tweet, McDonald's UK shared how to prepare their Sausage and Egg McMuffin and Hashbrowns!
- English muffin
- 75g sasuage meat
- American Cheese Slice
- Salt and pepper
- Toast English muffin until golden brown.
- Season sausage meat with a pinch of salt and pepper then shape into balls.
- Flatten into patty shapes and cook under pre-heated grill for 6-7 minutes on each side.
- Brush the inside of a metal ring with a little oil and place in a small frying pan. Pour in just enough water to cover the base then bring to boil. Crack the eggs into the rings, cover the pan and cook for 2-3 minutes.
- Assemble your McMuffin by layering the patty and egg on top of a slice of cheese.
Ikea's Swedish Meatballs with Cream Sauce
Those who have been to any IKEA stores abroad know that its famous Swedish meatballs are unmissable. While we're still waiting for their flagship store to open in the Philippines, we can however get to try their meatballs at home! Check out the recipe below.
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- 250 g minced beef
- 250 g minced pork
- 1 egg
- 2–3 dl cream (or milk) and water
- 2½ tbsp fine chopped onion
- ½ dl unsweetened rusk flour
- 2 boiled potatoes, cold
- 4–5 tbsp butter, margarine or oil
- White pepper
Note: 30–40 meatballs serve 4
- Heat the onion until golden in a couple of tablespoons of lightly browned butter.
- Mash the potatoes and moisten the rusk flour in a little water.
- Mix all the ingredients into a smooth farce and flavor generously with salt, white pepper, and (optional) fine crushed all spice.
- Shape the farce into round balls and transfer to a floured chopping board, then fry them quite slowly in plenty of butter.
Ingredients (cream sauce):
- 1 dl double cream 2 dl water or beef stock soy salt white pepper (1 tbsp white flour)
- Swirl out the pan with a couple of decilitres of boiling water or meat stock.
- Strain the pan juices and dilute with cream.
- Thicken with white flour if preferred.
- Season well, and serve this and the meatballs with freshly boiled potatoes, lingonberry jam, a green salad and salted or pickled gherkins.
The Cheesecake Factory's Chicken Bellagio
We know we're miles away from a The Cheesecake Factory restaurant, but now we can have a taste of their food—made by you, of course. The American company shared their Chicken Bellagio recipe on their website, along with a bunch of other recipes for you to try.
- 8 oz spaghettini pasta
- 1 fz Canola oil
- 2 ea boneless, skinless chicken breasts (3 Oz.), pounded approximately 6” wide
- 1/4 tsp Kosher Salt
- 1/8 tsp freshly ground black pepper
- 1 oz all-purpose flour
- 2 fz egg wash
- 2 oz seasoned breadcrumbs
- 3 fz Parmesan cream sauce
- 1-1/2 fz basil oil
- 1/2 fz chicken broth
- 1 tbl butter
- 1/4 oz parmesan/Romano cheese blend
- 1/2 tsp parsley, chopped
- 3/4 oz prosciutto, sliced 1/16”
- 1/2 oz. baby arugula
- 1/2 tsp olive oil
- Pinch kosher salt
- Pinch freshly ground black pepper
- 1 tsp lemon juice, freshly squeezed
- 1/4 oz parmesan/Romano cheese blend
- Drop the pasta into a pot of boiling salted water and cook until “al dente” (approx. 8 mins.)
- Season the chicken breasts evenly (one side only) with salt and pepper. Coat the chicken lightly with flour (both sides), shaking off any excess. Dip the chicken into the egg wash, and then coat them evenly (both sides) with the seasoned breadcrumbs. Gently press the breadcrumbs onto the chicken to help “set” the coating.
- Ladle the oil onto a flat grill or into a large sauté pan and allow to heat. Carefully place the breaded chicken breasts onto the grill or into the pan and cook until the chicken is crispy and has turned a light, even golden brown. Turn the chicken over and continue to cook until done.
- While the chicken and pasta are cooking, ladle the parmesan cream sauce into a small non-stick sauce pot or sauté pan set over medium heat. Allow the sauce to come up to a boil, stirring occasionally to prevent burning. As soon as the sauce begins to boil, remove it from the heat immediately. Set aside and keep warm.
- Ladle the basil oil and chicken broth into a large non-stick sauté pan set over medium heat. Cook the sauce ingredients until heated through. Add butter stirring to incorporate. Continue to cook until just heated through. Add the well-drained pasta and cheese to the pan tossing to incorporate.
Mound the pasta onto the center of the serving platter, leaving a 1” open border within the rim. Ladle 2 fz. of the parmesan cream sauce onto the platter and around the pasta.
- Place the chicken cutlets on top of the pasta at a slight angle (shingled if necessary). When platted correctly, very little of the pasta will remain visible. Drizzle the remaining parmesan cream sauce randomly over the chicken. Sprinkle the chopped parsley evenly over the chicken and pasta.
Set the prosciutto slices around the top of the chicken forming a fluffy “crown” with an open area left in the center.
- Place the arugula into a clean stainless steel mixing bowl. Drizzle the oil into the bowl and over the arugula. Squeeze the lemon wedge over the arugula and season with a little salt and pepper. Add the parm/romano into the bowl. Gently toss the ingredients together to coat the arugula with the dressing. Mound the arugula on top of (centered) the chicken and over the pasta within the open area of the prosciutto “crown."
[related: Kitchen Whiz: Craving Pinoy Food? Try These Celeb-Concocted Versions!]
Nando's Grilled Peri-Peri Chicken Wings
Here's another reason to love Nando's: they shared the recipe to their Grilled Peri-Peri Chicken Wings on their website! And guess what? It's super easy to make!
- 1 bottle PERi-PERi sauce
- 3 lbs chicken wings
- 1 tbsp baking powder
- 1 tsp salt
- Add chicken wings, baking powder, and salt into a large bowl and mix to coat evenly.
- Spread wings onto a cooling rack (or a baking sheet) and refrigerate over night or as long as possible.
- Put the grill on medium-high heat and cook wings for 15 mins, flipping once. Cook until the juices run clear.
- Place cooked wings into a bowl and add PERi-PERi. Toss to coat evenly.
Disney Park's Frozen Pineapple Treat
Those who've been to Disney World and Disneyland and have tried this soft-served ice cream definitely know what's up. A few weeks ago, Disney shared a recipe of a similar dessert called Frozen Pineapple Treat on their My Disney Experience App. While this is not the actual Dole Whip recipe, which is dairy-free, it's still something to try!
- 1 big scoop of ice cream
- 4 oz pineapple juice
- 2 cups of frozen pineapple
- Add pineapple, ice cream, and juice to a blender.
- Start blending at low speed and increase to high speed. Blend until smooth. Make sure that lid is on tight.
- Use a piping bag with a star tip to create a classic swirl, or just scoop right into bowls.
Disney Parks' Churro Bites
Disney revealed yet another Disney Parks favorite, Churro Bites on their blog and Instagram! Eat this with a scoop of ice cream for the complete experience.
- 3 eggs
- 1 1/2 cups vegetable oil
- 3/4 tsp ground cinnamon, divided
- 8 tbsp butter
- 1/4 tsp salt
- 1/4 cup sugar
- 1 cup water
- 1 1/4 cups all-purpose flour
- Combine water, butter, salt, and 1/4 tsp cinnamon in 1 1/2-quart saucepan over medium heat. Bring pot to rolling boil.
- Reduce heat to low.
- Add flour and stir vigorously until mix forms a ball. Remove heat and let rest for 5-7 minutes.
- Add eggs, one at a time, and stir until combined. Set aside.
- Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350°C.
- Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.
- Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.
- Drain churro bites on paper towel.
- Mix sugar and 1/2 tsp cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.
Pret A Manger's Dark Chocolate Chunk Cookies
Nothing beats a classic chocolate chip cookie. Pret A Manger has been sharing recipes on their Facebook page these past few weeks, and a lot have been requesting for the recipes to their Dark Chocolate Chunk Cookie and Dark Chocolate Vegan Cookies—and so they did.
- 110g unsalted butter
- 170g caster sugar
- 85g light brown sugar
- 1 whole egg
- 190g self-raising flour
- 3g salt
- 120g large dark chocolate buttons
- Preheat the oven to 180°C. Melt the butter in a saucepan or microwave until just melted (but not hot).
- Using a stand mixer or electric beaters, beat the butter with the caster and brown sugars until well combined. Add the egg and beat on low speed until just incorporated—10-15 seconds or so. Don't overbeat as this will result in a firm dough.
- Add the flour and salt. Mix until a smooth dough forms. Be careful not to overmix.
- Add the chocolate buttons to the dough and combine with your hands. For a good distribution of chocolate, don't be affraid to break up some of the buttons into pieces or chop them slightly beforehand.
- Scoop out 8 balls of dough and place on a non-stick or lined baking tray.
- Make sure there is plenty of space between them as the dough will spread out in the oven. Press them down lightly with your palm to flatten them out a little and bake for 10-12 mutes until the cookies looked puffed up and golden.
- Let the cookies cool on the pan for around 30 minutes as they will settle and sink into a dense buttery cookie.
- Best enjoyed warm (or place in an airtight container and eat within 3 days).
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Banner image courtesy of Pret A Manger