• PREP Time: 30 mins
• COOK Time: 4 hrs
• READY IN: 17 hrs

Ingredients: Recipe makes 1 (18 pound) Turkey

• 1 (18 pound) whole turkey, neck and giblets removed
  
• 2 cups kosher salt
  
• 1/2 cup butter, melted
  
• 2 large onions, peeled and chopped
  
• 4 carrots, peeled and chopped
  
• 4 stalks celery, chopped
  
• 2 sprigs fresh thyme
  
• 1 bay leaf
  
• 1 cup dry white wine

Directions:

1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Adapted from Amber’s Delectable Delights

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes

Ingredients: Recipe for 4 servings.
For the Chicken:

• 3-4 boneless,skinless chicken breasts, cut into chunks
• Salt and pepper, to taste
• 1 cup cornstarch
• 2 eggs, slightly beaten
• ¼ cup canola or vegetable oil

For the Sauce:

• ¾ cup sugar
• 4 tablespoons ketchup
• ½ cup vinegar (preferably rice or white)
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder

Directions:

1. Preheat oven to 325 degrees.
2. Season chicken with salt and pepper.
3. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.
4. Place the chicken in a single layer in a 9×13 baking dish.
5. Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.
6. Bake for 1 hour, turning the chicken every 15 minutes.

• PREP Time: 15 mins
• COOK Time:15 mins
• READY IN: 1 day 30 mins

Ingredients: Recipe for 2 servings.

• 1/2 cup balsamic vinegar
  
• 1/4 cup soy sauce
  
• 3 tablespoons minced garlic
  
• 2 tablespoons honey
  
• 2 tablespoons olive oil
  
• 2 teaspoons ground black pepper
  
• 1 teaspoon Worcestershire sauce
  
• 1 teaspoon onion powder
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon liquid smoke flavoring
  
• 1 pinch cayenne pepper
  
• 2 (1/2 pound) rib-eye steaks 

Directions:

1. In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
2. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
3. Preheat grill for medium-high to high heat.
4. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

Adapted from yummyhealthyeasy.com

• Prep time: 20 mins
• Cook time: 20 mins
• Total time: 40 mins

Adapted from Christine’s Recipe

• Prep time: 30 min
• Marinade time: 3 hrs – overnight
• Cook time: 45 min

Ingredients: Recipe for 3 servings.

• 2 1/2 lbs. pork belly
• 1/2 Tbsp Shaoxing wine, optional
• to taste, rock salt

Seasonings:

• 3½ tsp salt
• 2 tsp sugar
• 1/2 tsp five-spice powder

Directions:

1. To prepare the seasonings: Combine salt with sugar and five-spice powder well. Set aside.
2. Use a knife to scrape away any impurities and hair. Rinse thoroughly. Blanch in boiling water for about 15 minutes, until 60 to 70% done, and the skin is softened. Drain well and wipe dry with paper towels.. Use needles to poke the rind as many holes as possible. Turn over to other side, cut a few slits on the meat to help absorb seasonings better.
3. Rub wine evenly on pork. Let rest for a while. Coat the meat with seasonings evenly. Make sure there‘s no seasonings on the rind, otherwise the five-spice powder will darken it.
4. Wrap the pork meat with foil and leave the rind unwrapped. Place in fridge, let air dry overnight in fridge.
5. Preheat oven to 200C/395F.
6. Remove pork from fridge and remove foil. Let rest at room temperature for a while. Poke the rind with needles evenly once again. Wipe dry. Season the rind with rock salt. Bake in preheated oven for about 30 minutes (Remark: I used convection oven. If ordinary oven used, bake for 45 minutes.) Increase temperature to 220C/430F, bake for 10 to 15 minutes, or until you get enough cracklings. (If ordinary oven used, move the pork from middle rack to upper. Grill the rind until evenly blistered and browned.)