Ginger Soy Marinade

Ingredients:

1/4 cup cider vinegar
2 tbsp low sodium soy sauce
2 green onion
1 tbsp ginger root - grated
1/4 cup orange juice concentrate
2 tbsp fresh lemon juice


Directions:

Mix all ingredients together in a small bowl. Use to marinate meat, fish, chicken for an hour or overnight, turning to coat from time to time.

Remaining marinade may be used to baste meat while is cooking.

Makes 3/4 cup


Source: Internet

Steak Marinade

Ingredients:

1 tsp grated lemon peel
1/2 cup lemon juice
1/3 cup cooking oil
2 tbsp Greek onions with tops - diced
1 clove garlic - minced
4 tsp sugar
1 1/2 tsp salt
1 tsp Worcestershire sauce
1 tsp prepared mustard
1/8 tsp pepper


Directions:

Combine all the marinade ingredients. Pour over steaks.

Let stand 3-4 hours at room temperature or overnight in the refrigerator, turning steaks several times. Broil steaks to the degree of doneness you prefer.

This recipe makes enough liquid to marinate 4 steaks.


Source: Internet

Chocolate Chip Butter Cake

Ingredients:

225 gm butter or margarine
2 cups sugar
4 eggs - separated
2 2/3 cups sifted cake flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
2 tsp vanilla essence
145 gm semi sweet cooking chocolate bars - grated coarsely

Directions:

Cream butter and sugar together. Add yolks one at a time, beating well after each addition.

Add sifted dry ingredients, alternating with milk and vanilla. Add in 1/3 of the chocolate, reserving one 1/3 for the topping, beat the mixture again until smooth.

Beat egg whites until stiff and fold into batter, add the remaining chocolate to batter and mix.

Pour in greased and floured 9 x 13 in pan. Sprinkle the top with the 1/3 of the remaining chocolate.

Bake in preheated oven 350 degrees F for 40 minutes.


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Chocolate Peanut Butter Cake

Ingredients:

1 3/4 cups sifted cake flour
3/4 tsp baking soda
3/4 tsp salt
1 cup sugar
50 gm butter
80 gm peanut beater
100 gm dark cooking chocolate - melted
1 cup milk
1 tsp vanilla

Directions:

Oven temperature - 350 degrees F.

Baking time - 25 minutes.

Baking pan - 8 x 8inch.

Preheat oven, grease pan and line bottom with parchment paper and grease paper.

Sift flour, measure. Add soda, salt and sugar; sift together 3 times.

In a mixing bowl, cream butter, peanut butter until well blended; add melted chocolate and blend well. Add sifted dry ingredients, milk and vanilla.

Stir until all flour is moist; beat for 1 minute. Turn batter into prepared cake pan.

Bake until wooden pick or cake tester inserted in center comes out clean.


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All American Chocolate Cake

Ingredients:

120 gm semi sweet cooking chocolate
225 gm butter
2 tsp vanilla
280 gm cake flour
200 gm sugar
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup milk
4 eggs

Directions:

Pre-heat oven to 350 degrees F.

In a small, heavy bottomed pan, melt chocolate and butter, stirring over low heat until smooth and melted.

Remove from heat and stir in vanilla.

In a large bowl, combine flour, sugar, baking powder, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth.

Spread mixture in 9 x 9in baking pan which have been greased and floured.

Bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean.

Cool in pans 5 minutes before turning out onto wire rack.


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Master Class Barbecue Sauce

Ingredients:

1/2 cup dark brown sugar - firmly packed
2 tbsp chili powder
1 tbsp black pepper
2 tsp sage
1 tsp ground allspice
1 tsp granulated garlic
1 tsp salt
1/2 tsp ground cloves
1/2 tsp cayenne (optional)
1/4 tsp ground mace
1 cup white vinegar
1/2 cup clover honey
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 (32 oz) bottle of ketchup

Directions:

Combine all of the dry ingredients in a non-reactive saucepan. Blend in the vinegar, honey, Worcestershire sauce and soy sauce. Bring the mixture to the boil.

Stir in the ketchup, being careful that the mixture doesn't pop and splatter. Reduce the heat and simmer for 30 minutes, stirring occasionally. Adjust seasonings to taste.

Use the sauce warm or chilled. It will keep for several weeks in an airtight jar in the refrigerator.

Makes 6 cups.

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Bar-B-Cue Sauce

Ingredients:

2 tbsp minced onions
1 tbsp ground coriander
2 tbsp honey
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/8 tsp cayenne pepper
3 tbsp lemon juice
1/4 cup soy sauce

Directions:

In a bowl combine minced onions, coriander, honey, salt, pepper,garlic powder, cayenne pepper, lemon juice and soy sauce.

Mix well. Use as a basting sauce or marinade

Makes about 3/4 cup.

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Barbecue Sauce Base

Ingredients:

16 oz tomato sauce
1 small onion
1/4 cup olive oil
1/4 cup cider vinegar
2 cloves garlic - minced
2 tbsp lemon juice
1 tbsp black pepper
1 tsp paprika
1 tsp dry mustard
1/2 tsp Tabasco
1/2 tsp salt

Directions:

Saute onion and garlic in olive oil in a saucepan. Cook until transparent. Add lemon juice, salt and pepper , paprika, mustard and Tabasco. Mix well. simmer over medium heat for 5 minutes. Reduce heat to low and add tomato sauce and vinegar.

Let simmer for an additional 15 minutes. From here you can add whatever flavour you want. Brown sugar, honey or molasses for a sweet sauce. chillies and cayenne for a hot sauce. Really, whatever you like.

This is the base you need to get started. This recipes will give you a good. thick tomato sauce that you can then add to.

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Spicy Korean Rib Marinade

Ingredients:

I cup soy sauce
1 cup brown sugar
3/4 cup water
1/2 cup white vinegar
1 tbsp fresh grated ginger
2 cloves garlic - minced
1 tsp red pepper flakes
1/2 tsp cayenne

Directions:

Dissolve sugar in soy sauce, water and vinegar. Add remaining ingredients and mix well. Use as a marinade for up to 8 hours.

Korean style beef ribs are cooked hot and fast to using a powerful marinade helps keep them tender. This marinade also creates a flavourful glace over the ribs so use it as a baste during cooking.

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Hawaiian Marinade

Ingredients:

1/4 cup sugar
1/4 cup soy sauce
1/4 cooking oil
1/4 cup water
2 tbsp molasses
2 cloves garlic - minced
1 tsp ginger
1 tsp dry mustard
1 tsp salt

Directions:

Combine all ingredients in a blender and mix until smooth. Pour into a resealable plastic bag and store in the refrigerator. Shake before using.

This marinade recipe is sweet and works well on any kind of meat.

Collection of Recipes from the Internet.