Raspberry Sauce

If you use frozen berries, they will release more juice when being heated than fresh berries. (The same goes for strawberries and blueberries.)I love raspberries but they have so many seeds that leave a bad taste in my mouth, which is why I strain them. If you want to leave a few for a grainy texture, leave out 1/3 of the berries when straining in Step 3.Step 4: You can cook the berries until they're as thick as you want, but generally they should be done about 2-3 minutes after it starts to boil. It will harden as it cools, so don't boil it down too much.You can use frozen or fresh raspberries, but if you use fresh ones, freeze them first because of the reason noted above. Recipe by La Land

I wanted to make a burger that wasn’t like many others. I had bought some raspberries the previous day just because I saw them and wanted to do something with it. The outcome was very delicious.

So... this one was a quick dinner I had to make up on the go... It turned out quite nice, though.Unfortunately, I forgot to make step-by-step photos, but I'll add them the next time I make it.

Just a classic, but tasty as hell!

I made this sauce because frozen strawberries were on sale. For Reduced Sugar Strawberry Jam, see.I've used frozen strawberries (pre-cut) for this recipe. This dish won't keep long since it's not strawberry jam. So you should eat it as soon as you can. If you microwave it for about 2 1/2 minutes, it will become more like jam so it will last longer. Use the sauce accordingly. Recipe by Yuuyuu0221

This is a recipe that I've been using ever since I started cooking.My kids love it, so I posted it here to teach it to them some day.For the chicken, breast or thigh meat is fine. If you have a lot of vegetables, I recommend doubling the green onion sauce. For 4 servings. Recipe by SYNDY

I had a family size bag of ravioli in the freezer that was forgotten for a minute. I forgot to thaw anything for dinner. Go me. Story of my freakin life. We needed a change from marinara. I whipped this together in the time it took the hubs to take the grandkids home, about 30 minutes. As my granddaughter says,”it was deeewishus”! This isn’t authentic by any stretch but it was really good. Also, there’s none left lol

My home is in Hakata, Kyushu (southern Japan). The steamed buns sold at convenience stores there come with a vinegar soy sauce and Japanese mustard.When I moved to the Kanto area and found that steamed buns aren't eaten this way, I was very surprised. That is why I want to share this recipe with you.You can tear open the bun and pour in the sauce, or put the sauce on a small plate for dipping. The bun is very tasty if it soaks up the sauce.Try cooking frozen buns by passing them through a stream of running water before wrapping them in plastic, without sealing the wrap. This will produce moist and fluffy buns. Recipe by Remonja.

I wanted to make a dish with plenty of sauce because the frozen Chinese rice bowl ingredients were too small in quantity.

I have GOT to up my veggie game. I’m getting lazy. You can only eat so much corn, green beans, and peas in rotation. The hubs suggested a few things. I bought some frozen broccoli. There has to be more to broccoli than just steaming. This was prepared, baked, and bubbling in 30 minutes. It’ll be a repeat offender. Only bigger.

The mushroom sauce that I had at a restaurant was so delicious that I recreated it at home.Since the patties are rather large, shape them into flat barrel shapes. After browning both sides, steam the patties thoroughly over low heat to cook through. Recipe by Matsujun