Sweet and Hot Sauce

Sweet and Hot Sauce recipe that is easy to make and mouth watering on egg rolls, chicken, pork, beef and salmon.

INGREDIENTS

1/2 cup Apricot Preserves
1/4 cup Red Plum Jam
2 teaspoons white vinegar
1/2 teaspoon finely grated fresh ginger
Crushed red pepper flakes to taste 

DIRECTIONS

Combine apricot preserves, plum jam, vinegar, ginger and pepper flakes in small bowl. 

Best on egg rolls, chicken, pork, beef or salmon.

Macaroni & Cheese with Bacon

This recipe is incredible! This recipe for Macaroni & Cheese with Bacon lovers taste great and goes well with almost anything.

INGREDIENTS

2 cups macaroni

3 ½ cups milk

½ cup beer

3/4 cup bacon, cooked and chopped

1 teaspoon sea salt

2 cups grated cheddar cheese

4 Tablespoons flour

2 Tablespoons butter

DIRECTIONS

• Cook macaroni in boiling salt water 20 minutes.

• Let the macaroni drain.

• Mix together the sea salt, flour, bacon (cooled) and cheese in a large bowl.

• Butter a large baking dish.

• Place a thin layer of macaroni in the bottom of the baking dish.

• Cover the macaroni with a layer of the cheese mixture.

• Repeat layers until the macaroni is about ½ inch away from the top of the baking dish. The last layer is the cheese mixture.

• In a large bowl add milk and beer; mix well and pour over macaroni until it covers the top layer.

• Bake 35 minute at 325 degrees.

• Sprinkle with bread crumbs.

• Bake for another 15 minutes or until the top is golden brown.

• Serve hot.

Roasted Turkey

This fabulously delicious Roasted Turkey recipe is great, simple, moist, and ready right on time... the whole family will love it!

Ingredients

1 (16 - 20 pound) Turkey

For the brine:

1 cup sea salt

1 cup light brown sugar

3 quarts turkey or vegetable stock

2 tablespoon black peppercorns

2 1/2 teaspoons allspice

2 1/2 cups ginger ale

3 quarts heavily iced water

For the aromatics:

1 green apple, sliced
1 onion, sliced
2 cinnamon stick
1 cup water
6 sprigs rosemary
2 Tablespoon sage
Olive oil

Directions

1 to 2 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice, and ginger ale in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 2 gallon stockpot. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 4 to 16 hours, turning the bird once half way through brining process.

Preheat the oven to 500 degrees. Remove the trukey from brine and rinse inside and out with cold water. 

Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Coat the skin liberally with olive oil.

Roast the turkey on lowest level of the oven at 500 degrees for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees. Set the thermometer alarm (if available) to 161 degrees. A 16 to 20 pound bird should require a total of 4 to 4 1/2 hours of roasting. Let the turkey rest, loosely covered with foil for 1 hour before carving. 

Old Fashion Macaroni & Cheese

Your family won’t stop asking for you to make their newly founded favorite dish of macaroni and cheese now! 

INGREDIENTS

2 cups macaroni

3 ½ cups milk

½ cup beer

1 teaspoon sea salt

2 cups grated cheddar cheese

4 Tablespoons flour

2 Tablespoons butter

DIRECTIONS

Cook macaroni in boiling salt water 20 minutes.

Let the macaroni drain.

Mix together the sea salt, flour and cheese in a large bowl.

Butter a large baking dish.

Place a thin layer of macaroni in the bottom of the baking dish.

Cover the macaroni with a layer of the cheese mixture.

Repeat layers until the macaroni is about ½ inch away from the top of the baking dish. The last layer is the cheese mixture.

In a large bowl add milk and beer; mix well and pour over macaroni until it covers the top layer.

Bake 35 minute at 325 degrees.

Sprinkle with bread crumbs.

Bake for another 15 minutes or until the top is golden brown.

Serve hot.

Eggless Chocolate Cake

In this episode, chef Annuradha Toshniwal makes delicious and yummy Chocolate cake. Watch the video and learn how to make tasty chocolate cake and make your Family & Friends happy!

Ingredients

Dry Ingredients:
1 cup Flour
1/4 tsp salt
1 tsp Baking Powder
1/2 Cup Castor Sugar
1/4 Cup Brown Sugar
1/2 or 1/3 cup Cocoa Powder
1 tbsp cornflour

Wet Ingredients:
3/4 tbsp White Vinegar
1 tsp Vanilla Essence
1/4 Cup Oil
3/4 cup Plain Water

Directions

Mix all the wet ingredients in a bowl and keep it aside.

Mix well all the dry ingredients in a bowl except cornflour and pour the wet mixture on it bit by bit.

Whisk all the ingredients well till the batter is runny.

In a baking container pour the batter.

Put the container in a baking oven at 140 Degree Celsius for about 20 - 25 Minutes.

Take it out when it is baked properly and let it cool take out the cake from the container & put it on a plate.

Meanwhile, prepare the chocolate sauce.

In a frying pan pour 1 cup of water, 1 tbsp of cocoa powder, 1 tbsp of brown sugar and 1 tbsp of cornflour.

Mix all the ingredients well to make a smooth running liquid add boil for 2mins.

Add a tsp of butter to it and the chocolate sauce is ready.

Cool the sauce and pour it all over the cake and it is ready to be served.

Asian Marinade

Delicious on anything grilled!

INGREDIENTS

1/4 cup  light soy sauce
1/4 cup  mirin
1 tbsp  sesame oil
2 tbsp  seasoned rice vinegar
2 tbsp  fresh ginger root
2 1/2 tbsp  fresh chopped green onion
3 tbsp  minced garlic

DIRECTIONS

Whisk together soy sauce, rice vinegar, mirin, sesame oil, garlic, ginger, and green onion until blended.

Use as marinade up to 24 hours prior to cooking a grilled meat, or simply douse the meat just before grilling.

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Macaroni and Parmesan Cheese Salad

This recipe is incredible! This recipe for Macaroni Salad lovers taste great and goes well with almost anything.

Ingredients

1/2 cup macaroni, uncooked 6.0

6 cup tap water
1/4 cup chopped red bell peppers
1/2 cup fresh cucumber, peeled and chopped
1/2 cup shredded carrots
1/4 cup fresh chopped green onion 

1/4 cup chopped yellow bell peppers 0.5

1/2 cup cherry tomatoes sliced in half

Parmesan Cheese Dressing

1/2 cup mayonnaise 1.0

1/2 teaspoon garlic powder 0.125
2/3 cup grated Parmesan cheese 
1 tablespoon white wine vinegar 
1 teaspoon celery seeds 
1/2 teaspoon sea salt 
1/8 teaspoon ground cayenne (red pepper) 
1/8 teaspoon black pepper

Directions

Macaroni

In medium saucepan, over high heat, bring water to boil.

Add pasta, cook 7 minutes or until just tender.

Reduce heat as necessary to prevent boil over.

Drain pasta and allow to cool to room temperature.

Toss macaroni, peppers, cucumber, carrots, and green onions.

Parmesan Cheese Dressing

Whisk all the ingredients together in a small bowl.

Toss with macaroni salad.

Cover and chill 30 minutes. 
Serve.