Chocolate Sauce Recipe • Decadently Delicious! | Club Foody

 

Do you know anyone who can live without condiments? I certainly don’t! Either sweet or savory, condiments enhance our foods… they bring them up to another level of deliciousness! When it comes to sweet condiments, there’s a scrumptious list like whipped cream, honey, jams, cream cheese, peanut butter, maple syrup, and much more including this fabulous one… Chocolate Sauce!
 
This condiment is easy to make and very versatile. It can be a dip for fruits such as strawberries or bananas as well as pretzels – sweet and salt together… oh my gosh! – , drizzled over brownies, ice cream, pancakes, stir it into milk, add it when making a milkshake or hot cocoa… the list of possibilities goes on and on.
 
Making it from scratch is so quick. With a few ingredients and less than 10 minutes, you’ve got this beautiful homemade Chocolate Sauce ready to be used. I make it when I serve my Poire Belle Hélène, on a Banana Split or in the morning, I like to dip my Beignets in it, spread it on my toast or croissants, mix it with my Granola or when I go bake my Chocolate Pizza… yummy, yum!
 
I normally don’t go for regular chocolate chips… I prefer using Callebaut from Belgium, the French Valrhona or the Ghirardelli brand. Using a good quality chocolate will make a huge impact on the final results… just like anything else when cooking and baking.
 
In the video, I use pure vanilla extract but nothing’s stopping you from using brandy, maple or coffee extract, some Cointreau or rum, etc. Depending on the use of it, the options are almost limitless!
 
Frankly, there are no reasons for not making it at home plus you can always adjust the ingredients. If there are some leftovers, simply reheat the Chocolate Sauce in a saucepan over low heat for 5 minutes, stirring often or microwave it in a heatproof bowl for 15 seconds at a time until hot.
Bon Appétit!
 
Check out these scrumptious chocolate recipes…
– Chocolate Lava Cake with Caramel
– Chocolate Bourbon Pecan Pie
– Fudgesicles
– Dulce de Leche Chocolate Parfait
– Puffed Wheat Squares
– Chocolate Rum Snowballs
– Chocolate Mint Nanaimo Bars
and for even more condiment recipes, click on this link… Recipe Category • Condiments

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/chocolate-sauce/

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Eye of Round Roast Recipe • Easy & Flavorful! | Club Foody

 

When I moved out of my parents’ place, I didn’t try cooking big pieces of meat. I was nervous just with ground beef and making Meatloaf or Shepherd’s Pie was a big deal. Eventually, I felt more comfortable and at ease in the kitchen…
 
One day, I asked my mother to show me how to cook an Eye of Round Roast. I couldn’t believe how easy it was plus the results were so delicious. This recipe was my stepping stone where I gained confidence and became more adventurous in the kitchen. It got to a point that making Beef Wellington, Lou Fassum, Chateaubriand, Coulibiac, Raviolo al’ Uovo, Pizza Rustica, Soufflé, Baked Alaska, Cheesecake, Croissants, Macarons, Béarnaise Sauce and so on was a fun challenge… not a fear.
 
If you’re a novice in the kitchen, this is a great recipe to make as it’s uncomplicated and so tasty! The ingredient that gives a nice flavor to this cut of beef are the pieces of garlic inserted into the meat. Another approach is to rub garlic all over the meat or do both, insert garlic pieces and rub the meat as well. I also brush on an oil mixture which is simply oil, stone ground mustard and Herbes de Provence which you can make from scratch by clicking on this link… Herbes de Provence • Make your own. If you want to know the brand I use for the mustard, it’s Inglehoffer… I love it!
 
Eye of Round Roast or any other meat like steak, chicken, lamb, etc. have to be patted dry prior to cooking to remove any excess moisture from the surface. When I say “patted dry”, I mean to lightly pat the meat not squeezing it by pressing too hard otherwise the inside moisture will be released and the finished result will be tough and flavorless.
 
Another important step is to bring the meat to room temperature to get an even cook. It doesn’t have to sit on the counter for hours… 20 to 30 minutes is sufficient. During the winter months, I might extend that to 45 minutes but not longer than that.
 
This easy Eye of Round Roast is pretty straightforward! It’s a great recipe to make for your Sunday dinner along with mashed potatoes and vegetables. If you want, make a quick gravy while the meat is resting – recipe below.
Bon Appétit!
 
Check out these other delicious recipes…
– Smoky Mac & Cheese Beef
– Pierogi Ruskie
– Fisherman’s Pie
– Stuffed Cabbage Rolls
– Orzo with Chicken & Asiago
– Italian Wedding Soup
– Pepper & Sausage Casserole
– Veal Marsala
and for even more beef recipes, click on this link… Recipe Category • Beef

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/eye-of-round-roast/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
 

Pork Vindaloo Recipe • Spicy, Flavorful & Delicious! | Club Foody

Trying new dishes from different cultures has been a pastime of mine since my early 20s’. Back then, the word “foody” (yes with a “y”) didn’t exist. Instead, I was called a “food enthusiast” or simply “curious” by my family and friends, lol! Both analogies were describing me well… From my curiosity and enthusiasm for trying what the rest of the world was eating brought me to where I am now and if I only knew back then, I would forget studying journalism and focus on becoming a chef… oh well, c’est la vie!
 
Nonetheless, I am a passionate vlogger who loves to share my passion and here’s the perfect example of it… my Pork Vindaloo! Influenced by the Portuguese, this is an Indian curry dish that is traditionally very spicy although you can always tame it down to your level of heat tolerance. The flavors are bold and the colors are gorgeous… vibrant deep red warns you that it’s hot! It reminds me of Rogan Josh which is another spicy meat curry.
 
The marinade is very important for the making of this dish. Vinegar and garlic are the main ingredients and from there, more spices are added to it. To preserve raw ingredients, the Portuguese sailors were marinating meat in red wine and garlic – I add wine when I cook it but not in the marinade…
 
One of the marinade ingredients I use is ground cardamom but you can always use 5 pods, remove the shells and crush them. I love cumin so you bet it’s included! I also add some brown sugar. Why? To me, it enhances the flavor boosting the warmness of the marinade while the sweetness helps to balance it. You can always skip it if you prefer. I marinate the meat for 24 hours but if you’re short on time, 4 hours is fine!
 
An authentic Pork Vindaloo doesn’t use onions and tomatoes but I do. Because there’s no cream like in Butter Chicken, these two help to tone down the heat. The proper peppers to use for this recipe are Kashmiri which are not really hot. According to the Scoville Scale, they’re 1000 – 2000 while the bird’s eye chili peppers I use in the video are rated between 50 000 – 100 000 units… that’s a huge difference in heat! Why didn’t I use Kashmiri peppers instead? I was too lazy to go to my Indian grocery store and conveniently bought these hot little buggers at my supermarket instead…
 
This spicy, fiery Pork Vindaloo can be easily adapted using lamb or chicken instead. Sprinkled with cilantro and served with naan bread along with basmati rice, this is a tasty meal everyone will enjoy especially if spicy food is your thing!
Bon Appétit!
 
Here are several more Indian inspired recipes for you to enjoy…
– Mughlai Chicken
– Lamb Keema
– Mango Chutney
– Tandoori Chicken
– Indian Basmati with Dry Fruits
– Aloo Gobi coming up in 2023
and for even more pork recipes, click on this link… Recipe Category • Pork

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/pork-vindaloo/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
 

 

Homemade Sanding Sugar aka Sand Sugar - Tips & Tricks | Club Foody

 

My forte is cooking but with Club Foody pushing my comfort zone, I have to share some of my delicious baked goods. When it comes to decorations, it can cost a lot of money and one baking item that comes to mind is Sanding Sugar aka Sand Sugar. Just for a small little 5-ounce jar, some stores can be charged you over $3.50 per… It’s outrageous because making it from scratch is a fraction of that!
 
Sanding Sugar aka Sand Sugar is often used for birthday cakes, cookies, brownies, cupcakes, muffins, scones, gingerbread houses, ice cream and pancakes. It’s a great way to color your baked goods. I often use some when I make cocktails to either sparkle on top or on the rims. What you need is sugar and gel food coloring. Yes there’s the price for the liquid gel but keep in mind that a little of it goes a long way.
 
I prefer using Liqua-Gel versus gel paste food coloring because it’s less thick. If you’re using the gel, it’s so easy to add too much therefore you’ll have to start all over again. I find the gel consistency is perfect when I want to color large batches of icing or fondant. When it comes to Sanding Sugar aka Sand Sugar, I opt for Liqua-Gel and it takes only a drop or two until the color is achieved.
 
My preferred sugar is raw cane turbinado sugar and if I want it finer, I simply use the spice grinder although Sanding Sugar aka Sand Sugar is supposed to be coarse and not fine. Granulated sugar is totally not the one to use for this application.
 
After the sugar is colored, I spread it on a baking sheet lined with parchment paper to dry out. There are two ways of doing it depending on the season. During the warmer months, I transfer the colored sugar on a single layer on a baking sheet and push them together to prevent it from melting. Then it goes to a 170ºF preheated oven and I leave it there for 5 to 6 minutes, enough to remove any moisture. I don’t have to do that during the coldest months but if you live in Florida, you might have to use the oven.
 
Either way, there might be little clumps forming so gently rub them between your (clean) fingers to break it up until separated. If you prefer, you can always use a sieve but I think it’s unnecessary. When I bake it a little, not only is it drier but I find the sugar looks shinier.
 
When the Sanding Sugar aka Sand Sugar is completely dried, transfer each color to a re-sealable plastic bags or small jars. It will keep for a very long time as long as it’s stored properly in a dry, dark area.
Bon Appétit!
 
Ingredients & Directions…
• ¼ cup raw cane turbinado sugar
• 1 to 2 drops liquid-gel food coloring of your choice

– Place sugar in a small re-sealable plastic bag and add 1 drop of liquid-gel food coloring to it.
– Close the bag and shake it until the granules are well coated.
– Transfer to a baking dish lined with parchment paper and let it sit until dry or during the warmest months, transfer to a 170ºF preheated oven; bake for 5 to 6 minutes just enough to remove any moisture
– When the moisture is gone, transfer to a jar or a small plastic bag and store in a dry, dark area.
 
Check out these other great kitchen tips and tricks…
– Vanilla Sugar – How to Make It
– Chocolate Honey Graham Cracker Pie Crust
– Perfect Meringue
– Powdered Sugar – Make it, Don’t Buy it!
– Measuring Honey, Syrup or Molasses without Sticking
– Buttermilk from Scratch
– Perfect Whipped Cream Every Time – How to
– Kiwifruits – How to Peel Quickly
and for more handy kitchen tips and tricks, click on this link… Recipe Category • Tips & Tricks
 
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube

Pumpkin Coffee Creamer Recipe • Quick & Easy! | Club Foody

 

I love coffee but it took me awhile before developing a taste for it. I was a late bloomer and started drinking it by my mid-twenties. At first, I was adding 2 creams and 2 sugars then reduced it to 1 and 1. Eventually I eliminated sugar and cream completely. For decades, I was drinking it black until a few years ago when I started adding a little bit of milk to it.
 
The switch slowly began when I started making my own creamers from scratch. My first attempt was French Vanilla then I proceeded with Butterscotch followed by Caramel Latte then Gingerbread, Hazelnut and finally this one… Pumpkin Coffee Creamer!
 
This is probably the most popular autumn flavor there is but when it’s homemade, it’s even more flavorful! With only 5 ingredients, you can enhance your coffee with this delicious condiment! If you want it spicier, you can also modify the amount…
 
Pumpkin purée is one of the ingredients but make sure you’re not using pumpkin pie filling… there’s a big difference between these two. When I make my Pumpkin Chili, I use a 29-ounce can of pumpkin purée minus a ¼ cup so I can make this recipe. I always have pumpkin purée leftovers from my Spicy Pumpkin Sauce, Pumpkin & Spice Cream Cheese Muffins, or Mexican Cornbread therefore it gives me an excuse to make this condiment.
 
Besides pumpkin purée, sweetened condensed milk and half-and-half, there’s some pumpkin pie spice that goes into this Pumpkin Coffee Creamer which is where the subtle spiciness comes from. When buying this spice at the store, they charge quite a bit for it unless you take a couple minutes of your time and make the blend yourself. I’m sure you have all the spices in your drawer plus it’s a good way to recycle them. Click on the link to get the recipe… Pumpkin Pie Spice ~ Homemade Blend
 
This Pumpkin Coffee Creamer recipe is simple and the bonus of making it from scratch is you can always adjust it to your liking. It takes less than 10 minutes to make and you can enjoy this delicious condiment anytime you want this fall but let me warn you… it’s so incredible, it could become an all year affair! Here are other recipes you’ll enjoy; Vietnamese Iced Coffee and Indian Masala Chai both fabulous!
Bon Appétit!
 
Here are more delicious non-alcoholic beverage recipes for you to try…
– Polynesian Smoothie
– Agua de Jamaica
– Lemon Iced Tea
– Homemade Holiday Eggnog
– Pomegranate Avocado Detox Smoothie
– Orange Julius Copycat
– Palm Springs Date Shake
and for even more condiment recipes, click on this link… Recipe Category • Condiments

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/pumpkin-coffee-creamer/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
 

Turkey Pasta Casserole Recipe • Great for Leftovers! | Club Foody

 

At home, Thanksgiving is a big deal! It doesn’t matter if we have people over or if it’s just the two of us, I’ll go ahead and buy a big bird so I can have a mountain of leftover meat. As much as many out there try to avoid having any, I like to reuse it so I can make my favorite dishes like Turkey Noodle Soup, Pot Pies, Turkey à la King, Turkey Chili Tex-Mex Style, Turkey Croquettes, Turkey Zucchini Boats, etc.
 
I have a couple pasta dishes using this particular protein like Turkey Tetrazzini and this featured one… Turkey Pasta Casserole! This savory recipe is perfect for the fall season! It’s hearty and quite easy to make. Besides using cooked turkey, there are other great ingredients that really set this dish apart like pesto, Italian seasoning, peas, cheese, etc.
 
This is an uncomplicated meal to serve to your family. This Turkey Pasta Casserole is awesome to make when there’s a pile of leftover turkey sitting in your fridge as it uses 3 cups. With either penne or rigatoni, this is an incredible comfort food your family will enjoy.
 
Let’s talk about pasta… Here’s a little trick when the cooked pasta is done before using it for a recipe. After draining it, pour on a little bit of olive oil and gently toss. Repeat until the noodles are well coated to prevent them from sticking.
 
Don’t be afraid to cook a big turkey for Thanksgiving and/or Christmas because there are so many great recipes to use up your leftovers like this amazing savory Turkey Pasta Casserole! It’s a flavorful recipe to add to your folder and also a delicious change from what’s left in your fridge from that festive dinner…
Bon Appétit!
 
Here are more delicious recipes for you to try…
– Pumpkin Chili
– Stuffed Cabbage Rolls
– Eggplant Rollatini
– Cashew Chicken
– Italian Wedding Soup
– Coffee Beef Stew
– Fisherman’s Pie
and for even more pasta recipes, click on this link… Recipe Category • Pasta & Pizza

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/turkey-pasta-casserole/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
 

Mango Pineapple Sauce Recipe • Holiday Condiment | Club Foody

 

When I was growing up, I didn’t have a choice to eat what was in front of me. Being difficult wasn’t an option. Whatever my parents were making was what we were eating… period! David grew up the same way therefore we’re both not “picky” eaters. In our circle of friends though, we do have a couple that are and without mentioning their names, I’ll go with their initials… right B & G… lol!
 
They invited us for Thanksgiving one year and I brought my famous Cranberry Orange Bundt Cake. That is when I found out that “B” didn’t like cranberries. “G” and her son couldn’t care less because there were more leftovers for them the next day. The following year for Thanksgiving, it was our turn to invite them so I had to come up with a delicious alternative. That’s how I created this incredible condiment… Mango Pineapple Sauce!
 
This sauce is amazing! It’s an easy recipe and a tasty substitute for the traditional Cranberry Sauce. The pineapple juice adds a bit of tartness and there’s a hint of spiciness from the ginger. It pairs so well with turkey, chicken, pork, lamb, and so on. Just like with cranberry sauce, the flavors intensify after being refrigerated for a few hours.
 
The first time I served this Mango Pineapple Sauce, everyone enjoyed it. For those who still enjoy the traditional Thanksgiving sauce, they were also having this one. Stored in an airtight container, it keeps well for 3 to 4 days in the fridge.
 
The reason why people like Thanksgiving a lot is the fact that there are so many side dishes served during the event such as gravy, mashed potatoes, vegetable casseroles, bread, stuffing, etc. This year, surprise your guests and family by making this tasty Mango Pineapple Sauce especially if you have finicky eaters in your circle…
Bon Appétit!
 
Check out these other delicious sauce recipes…
– Homemade Tzatziki Sauce
– Soubise Sauce
– Enchilada Sauce
– Spicy Strawberry Orange Sauce
– Cheddar Cheese Sauce
– Ethiopian Red Pepper Sauce
– Iguana’s Mushroom Sauce
and for even more condiment recipes, click on this link… Recipe Category • Condiments

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/mango-pineapple-sauce/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube