Hawaiian macaroni salad is the perfect side dish to any plate lunch. Tangy elbow macaroni tossed in a mayonnaise sauce and served chilled. A delicious dish that is sure to be loved. I mean every main dish needs a good side dish right? Just like every superhero needs its side kick. And this HAWAIIAN STYLE MACARONI SALAD is just that.

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Follow along as I show you how to make Hawaiian style macaroni salad.

Find recipe details at https://keepingitrelle.com/easy-hawaiian-style-macaroni-salad/

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Hawaiian Macaroni Salad Recipe
Ingredients:
8 ounces elbow macaroni
2 tablespoons apple cider vinegar
1 cup mayonnaise
1/2 cup milk
1 tablespoon granulated sugar
salt and pepper to taste
1 carrot, grated
2 tablespoons onion, diced

Directions:
Heat a large pot of water to a rolling boil. Add salt and a splash of oil to the water. Then cook the macaroni according to package directions. You’ll want to cook the noodles just past al dente.
Drain the noodles and rinse with water. Toss the warm noodles with apple cider vinegar and set aside.
In a large bowl add mayonnaise, milk, sugar, salt, and pepper. Whisk to combine.
Then add the mayonnaise mixture to the macaroni noodles and stir to combine.
Add in carrots and onion and stir until well combined.
Cover and place in the refrigerator for 4 hours or overnight until cooled.
Serve cold and ENJOY!

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Teriyaki Meatballs Recipe is one of the finest recipes around. It’ll taste like nothing you have tried before and it will be instantly click.

Watch this Masala TV video to learn how to make Teriyaki Meatballs and Fudgy Coffee Brownies Recipes. This show of Dawat with Chef Abida Baloch aired on 6 April 2021.

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Teriyaki Meatballs:
Ingredients:
For the Meatballs:
Ground beef 250gm
Ground chicken 250gm
Panko bread crumbs 1/2 cup
Eggs 2
Milk 1 tbsp
Soy sauce 1 tsp
Spring onions sliced 2
Garlic minced 2 cloves
White pepper 1 tsp
Ground ginger 1 tsp
For the Teriyaki Sauce:
Soya sauce 1/4 cup
Chicken stock 1/4 cup
Brown sugar 1/4 cup
Red chili flakes 1 tsp
Ground ginger 1/2 tsp
Garlic minced 1 clove
Corn flour 1 tbsp
Spring onions for garnish
Sesame seeds for garnish
Method:

Mix the ground beef and ground chicken. Soak the panko breadcrumbs in the milk and add to the meat mixture. Add the rest of the ingredients. Combine the ingredients well. Form the meatballs into small rounds. Drop them on a lined baking sheet. Bake at 180 degrees C for 20 to 25 minutes, or until completely cooked through and golden brown.
To prepare the teriyaki sauce, combine the soya sauce, chicken stock and brown sugar in a saucepan. Cook until the sugar has dissolved. Add the red chilli, ground ginger and garlic. Whisk together the corn flour with 1/4 cup water. Pour into the soya sauce mixture. Stir and heat until thickened slightly. Toss the cooked meatballs in the teriyaki sauce and serve immediately garnished with toasted sesame seeds and sliced spring onions, speared on cocktail toothpicks.

Fudgy Coffee Brownies:
Ingredients:
Unsalted butter 113 gm
Dark chocolate 140 grams
Cocoa powder 1 tbsp
Caster sugar 90 grams
Dark brown sugar 90 grams
Eggs 3
Vanilla essence 1 tsp
Coffee essence 1 tsp
Flour 95 grams
Salt 1/4 tsp
Chopped walnuts 1/2 cup
Chocolate chips 1/2 cup

Method:
Melt butter and chocolate. Let it cool. Add the dark brown and caster sugars and cocoa powder the vanilla essence and the coffee essence and mix. Add the eggs one at a time. Fold in the flour and salt and add in the walnuts and chocolate chips. Transfer to a greased and lined 8” square tin and bake at 180° for 20-25 minutes. Serve warm brownies with vanilla ice cream.