Category: Sauces and Dressings


Jun
2016

Raspberry Coulis

categories: Desserts, Sauces and Dressings
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Raspberry coulis (Koo-LEE) is a 3-ingredient dessert sauce that’s easy to make, and perfect for topping cheesecake, ice cream, cakes, or pancakes.Raspberry coulis (Koo-LEE) is a 3-ingredient dessert sauce that's easy to make, and perfect for topping cheesecake, ice cream, cakes, or pancakes.
Have you ever made Raspberry Coulis before? Coulis is a puréed, sweetened fruit sauce that is really easy to make (only 3 ingredients), and tastes fantastic when served with cheesecake or other desserts! It not only makes a dessert LOOK great… it TASTES great, too!

A coulis (pronounced Koo-LEE) is a slightly thick sauce made from puréed and strained fruit or vegetables. Fruit coulis is typically used to enhance desserts, which is the case with this Raspberry Coulis. A fruit coulis is fantastic as a “garnish” or accompanying sauce on cheesecake, chocolate cake, ice cream, pound cake, or even on pancakes.

Raspberry coulis is made using only 3 ingredients (and one of them is water), so it is really easy to prepare, and makes about 2 cups. You can use frozen fruit, but I always prefer to use fresh fruit, when in season! Here’s how you make raspberry coulis in about 10 minutes:

Scroll Down For A Printable Recipe Card At The bottom Of The Page

How To Make Raspberry Coulis

Place the raspberries, granulated sugar and water into a medium saucepan. Bring this mixture to a boil.

Whole raspberries, water and sugar in a pan, ready to cook!

Continue to cook until the sugar is completely dissolved (about 7-8 minutes) and the raspberries have broken down.

Raspberries, sugar and water cook in pan for about 6-7 minutes.

Pour the raspberry mixture into a blender, and mix until the sauce is nice and smooth.

Strain The Cooked Fruit

Once the cooked fruit has been blended, you need to strain the seeds out!  Place a mesh colander over a bowl, then pour the blended fruit into the strainer.

Cooked coulis is poured into a strainer which sits on top of bowl.

Push the liquid through the strainer (the seeds and some solids will remain in the strainer). I like to use a wooden spoon to press down the sauce into the mesh strainer. Don’t forget to scrape down the underside of the mesh strainer for more raspberry coulis! Discard the seeds, once you have all the fruit coulis in the bowl.

The sauce is forced through a mesh strainer, leaving raspberry seeds behind.

Once all the liquid has been strained through strainer, what is left in the bowl underneath is the finished raspberry coulis. It will be a slightly thick sauce that tastes amazing!

After straining the seeds out, the raspberry coulis is ready to use!

How To Store Raspberry Coulis

I like to pour the coulis into a plastic decorating bottle with a cap on it. These bottles are fairly inexpensive. I got my set of plastic bottles at Michael’s craft store. Handy squeeze bottles make it easier to decoratively drizzle the sauce over the dessert (but is not necessary!).

The fruit sauce is ready to be used right away or can be refrigerated until ready to use. Unused raspberry coulis will keep for several days in the refrigerator.

A plastic bottle helps to decorate desserts with the raspberry coulis.

That’s it! See how easy that was? Raspberry coulis looks great and tastes great, and is a very quick way to “jazz up” a “plain” dessert and make it look fancy! If you enjoy this recipe, be sure to check out my recipe for Peach Coulis!

Have a wonderful day. I hope you will look for opportunities to be a blessing to someone! Don’t forget to check out ALL my recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe Source: www.marthastewart.com/338850/raspberry-coulis

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Raspberry Coulis
Prep Time
5 mins
Cook Time
6 mins
Total Time
11 mins
 

Raspberry coulis (Koo-LEE) is a 3-ingredient dessert sauce that's easy to make, and perfect for topping cheesecake, ice cream, cakes, or pancakes.

Category: Dessert Sauce
Cuisine: American
Keyword: raspberry coulis
Servings: 32 Tablespoons (total=2 cups)
Calories Per Serving: 17 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 18 ounces raspberries - 1½ pints (fresh or frozen- I used fresh)
  • 3/4 cup granulated sugar
  • 1/2 cup water
US Customary - Metric
Instructions
  1. Put the raspberries, sugar and water into a medium saucepan. Bring mixture to a boil on Medium-High heat. Once it boils, reduce your heat to Medium-Low, and continue cooking for about 6-7 minutes, until all sugar is dissolved and raspberries have broken down. Remove pan from heat and let cool.

  2. Place cooled mixture in blender and blend until smooth. Place a mesh strainer/colander (fine mesh) over a bowl. Pour blended fruit purée into strainer. Use a spoon or spatula to push the mixture down into the strainer. Continue pushing liquid through strainer (remember to scrape down the underside of strainer for additional sauce!), until all liquid has been pushed through. You will have seeds and some solids left in strainer. Discard these.

  3. The coulis will be in the bowl below the strainer. Place sauce (coulis) into a covered decorator bottle with a cap or another covered container. The sauce is ready to use immediately. Coulis will last for several days when stored in refrigerator. Enjoy!

Recipe Notes

If you use frozen berries, do not use the pre-sweetened (in syrup) kind. Your sauce will be TOO sweet!

Nutrition Facts
Raspberry Coulis
Amount Per Serving (1 Tablespoon)
Calories 17
% Daily Value*
Potassium 16mg0%
Carbohydrates 4g1%
Sugar 3g3%
Vitamin A 5IU0%
Vitamin C 2.8mg3%
Calcium 3mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Raspberry coulis (Koo-LEE) is a 3-ingredient dessert sauce that's easy to make, and perfect for topping cheesecake, ice cream, cakes, or pancakes.

 

 

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Jun
2016

Homemade Mayonnaise

categories: Sauces and Dressings
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It’s EASY to make your own homemade mayonnaise from scratch, to use on sandwiches, or in other dishes, using only a few simple household ingredients!It's EASY to make your own homemade mayonnaise from scratch, to use on sandwiches, or in other dishes, using only a few simple household ingredients!
I was in the middle of cooking last week and ran out of mayonnaise. Normally I’d run to the store, but was taking care of our sick dog Bailey, (just diagnosed with Stage 4 cancer – sigh…) and I didn’t want to leave her alone, so instead… I made Homemade Mayonnaise!

Problem solved… and it was really EASY! Have you ever made homemade mayonnaise from scratch before? I never had, before making it recently, and I was pleasantly surprised with the results. 

Here’s what you do to make your own, with a few simple household ingredients:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Homemade Mayonnaise From Scratch

Whisk egg yolk, yellow mustard, sea salt, and sugar together in a mixing bowl. I bet you won’t even break a sweat doing this… right?

Egg yolk, mustard, salt and sugar are mixed together to start making homemade mayonnaise

In a separate (small) bowl, stir vinegar and lemon juice together. Slowly pour half of the vinegar/lemon mixture into the egg mixture in a steady, thin stream, while whisking continuously.

Vinegar and lemon juice is whisked into egg mixture for mayonnaise

Whisk briskly, until the ingredients have been fully combined.

Ingredients for homemade mayonnaise are whisked until fully blended.

Important Step – Go Slowly!

Add half of the oil in a slow steady stream, while whisking constantly. Don’t rush this step, because it is very important to the success of this recipe.

Maintain a slow and steady stream of oil, while you briskly whisk the oil in. When you’ve whisked in half of the oil, stop and set the oil aside.

Now whisk in the remaining half of the vinegar/lemon mixture. Once that is blended in, finish whisking in the rest of the oil (thin, slow stream).

Light olive oil is added to egg mixture while whisking continuously.

At this point, the mayonnaise mixture will be a bit lighter in color and will have thickened up quite a bit.

Let the homemade mayonnaise sit at room temperature for about an hour, then transfer it to an airtight container with a lid.

Chill the homemade mayonnaise at least 2-3 hours before using, for the best results. The mayonnaise will thicken even more as it chills.

Store the container of homemade mayonnaise in the refrigerator for up to a week.

Homemade mayonnaise needs to thicken in refrigerator before using.

When Ready To Use Your Homemade Mayonnaise

After being refrigerated for several hours, you will notice how much thicker the homemade mayonnaise has become.

When you are ready to use it, give it a really good stir before spreading it, or adding it to a dish.

The homemade mayonnaise is done chilling, is thick, and ready to use!

It spreads well, and tastes like MAYO! Go figure! And just think… YOU made it all by yourself! That has to be some kind of Christmas miracle, right?

Many Uses For Your Homemade Mayonnaise

I used this homemade mayonnaise on some sandwiches, a chicken dish I cooked (Santa Fe Chicken), and in some homemade Potato Salad I made for a Memorial Day BBQ!

This condiment was PERFECT, used in each of those dishes!  Hope you’ll try making this simple pantry staple!

Time to make a sandwich with some creamy, thick homemade mayonnaise!

Now if you’re ever stranded on a desert island with all the ingredients AND a whisk (it COULD happen, right?), now you can have homemade mayonnaise, too!

How’s THAT for your encouraging thought for the day! Thanks for stopping by.  Have a great day, and come back soon.

Looking For More CONDIMENT Or SAUCE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious condiment and sauce recipes to make from scratch, including:

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Homemade Mayonnaise / The Grateful Girl Cooks!

Recipe Source:  http://www.browneyedbaker.com/homemade-mayonnaise-recipe/#more-33784

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Homemade Mayonnaise
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 
It's EASY to make your own homemade mayonnaise from scratch, to use on sandwiches, or in other dishes, using only a few simple household ingredients!
Category: Condiment
Cuisine: American
Keyword: homemade mayonnaise
Servings: 16 Tablespoons (1 heaping cup)
Calories Per Serving: 16 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large egg yolk
  • 1 teaspoon prepared yellow mustard
  • 1/2 teaspoon sea salt
  • 2 pinches granulated sugar (optional, but I used it)
  • 1 Tablespoon white wine vinegar (apple cider vinegar or rice wine vinegar can be substituted)
  • 2 teaspoons fresh lemon juice
  • 1 cup light olive oil
US Customary - Metric
Instructions
  1. Whisk egg yolk, mustard, salt and sugar together in mixing bowl.
  2. In separate bowl, combine vinegar and lemon juice. Slowly pour HALF of the vinegar/lemon mixture in a steady stream into the egg mix, making sure to whisk briskly until completely combined.
  3. Slowly add HALF of the olive oil in a thin, steady stream, while whisking quite briskly. Once you're added half of the olive oil, set oil aside.
  4. Continue slowly streaming in the remaining vinegar/lemon mixture, whisking briskly while adding.
  5. Now stream in the rest of the olive oil, whisking continuously the entire time you pour it in.
  6. Once all ingredients have been completely blended together, let the mayonnaise sit at room temperature on the counter for about an hour. After that time is up, cover the container and place in the refrigerator. Mayonnaise will keep for about a week in the refrigerator.
  7. When ready to use, just give it a quick stir, and you're ready to go! Enjoy!
Recipe Notes

If you are pregnant, I suggest using pasteurized eggs for this recipe.

Nutrition Facts
Homemade Mayonnaise
Amount Per Serving (1 Tablespoon)
Calories 16 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 12mg4%
Sodium 76mg3%
Vitamin A 15IU0%
Vitamin C 0.2mg0%
Calcium 1mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's EASY to make your own homemade mayonnaise from scratch, to use on sandwiches, or in other dishes, using only a few simple household ingredients!

 

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Apr
2016

Ranch Dressing

categories: Sauces and Dressings
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You will LOVE how EASY it is to make incredible tasting homemade Ranch Dressing (from scratch) for your favorite green salads, in under 5 minutes!You will LOVE how EASY it is to make incredible tasting homemade Ranch Dressing (from scratch) for your favorite green salads, in under 5 minutes!
If you enjoy ranch dressing on salads, you will love this easy “make it yourself” version, which can be made in under 5 minutes!

It’s so easy to make, you will have no need to run to the store for a bottle of ranch salad dressing anymore! It is DELICIOUS!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Homemade Ranch Dressing

Here’s what you do (look how SIMPLE this is): First place all the ingredients for the ranch dressing in a medium sized bowl.

WHEW! Did ya break out in a sweat doing that? Yeah… didn’t think so!

Mixing the ingredients to make homemade ranch dressing for salads.

Now mix all the ingredients up, using a whisk or fork to fully combine. Easy peasy! Stand back, and take a good look. You just made your very own homemade ranch dressing!

Homemade ranch dressing is whisked together and is now ready to drizzle on green salads!

That’s it!  {{TOLD YOU IT WAS EASY}}. Pour the ranch dressing into a covered, airtight container, and refrigerate until ready to use. The ranch dressing has a wonderful flavor, very similar to the well-known store-bought version.

This recipe, as written, makes about 1½  cups of salad dressing, but the recipe is very easily doubled!

Hope you enjoy this simple Ranch Dressing! We sure enjoy it on salads and in other recipes that require this type of salad dressing.

Green salad is reading to be topped with homemade ranch dressing.

Other Homemade Salad Dressings On This Blog

You can find ALL my recipes in the Recipe Index, located at the top of the page. If you enjoy making your own salad dressings from scratch, here are a few others I think you will enjoy!

Want More Recipes? Get My FREE Newsletter!

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Recipe Source:  http://www.spendwithpennies.com/chicken-club-pasta-salad/

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Ranch Dressing
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

You will LOVE how EASY it is to make incredible tasting homemade Ranch Dressing (from scratch) for your favorite green salads, in under 5 minutes!

Category: Salad Dressing
Cuisine: American
Keyword: ranch dressing
Servings: 10 ounces (approx 1¼ cups)
Calories Per Serving: 45 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 Tablespoon fresh chives , chopped
  • 1 Tablespoon dried dill weed (can also use fresh dill)
  • 1 Tablespoon fresh parsley , chopped
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • salt & black pepper , to taste
US Customary - Metric
Instructions

  1. Place all ingredients in a medium bowl. Whisk together ingredients, to fully combine.

  2. Pour dressing into a covered container and refrigerate until ready to serve. Enjoy!

Nutrition Facts
Ranch Dressing
Amount Per Serving (1 Tablespoon)
Calories 45 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 5mg2%
Sodium 40mg2%
Potassium 19mg1%
Vitamin A 70IU1%
Vitamin C 0.4mg0%
Calcium 13mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You will LOVE how EASY it is to make incredible tasting homemade Ranch Dressing (from scratch) for your favorite green salads, in under 5 minutes!

 

 

 

 

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Feb
2016

Poppyseed Salad Dressing

categories: Sauces and Dressings
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This delicious poppyseed salad dressing is EASY to make in under 5 minutes, using common pantry ingredients! Why buy it when you can make it from scratch?This delicious poppyseed salad dressing is EASY to make in under 5 minutes, using common pantry ingredients! Why buy it when you can make it from scratch?

I love to make salad dressing from scratch. Don’t get me wrong… I have bottles of brand name salad dressings in my fridge, but when I stumble on a great “made from scratch” recipe, I add it to my collection. That’s how it is with this simple poppyseed salad dressing.

I found this recipe on Pinterest, and thought I’d give it a try pairing it with one of my favorite salads that I make often. Sure enough… it was FANTASTIC! 

I love knowing the salad dressing is made without a lot of chemicals, but with common household ingredients! And guess what? This salad dressing is wonderful, and can be ready in under 5 minutes!

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make Poppyseed Salad Dressing

Here’s how you can make it, too!  Gather the ingredients: apple cider vinegar, dry mustard powder, chopped red onion, salt, poppy seeds, sugar and oil.

If you prefer, you can substitute half cup of olive oil and half cup of canola oil (both) as a replacement for the cup of vegetable oil.

Ingredients needed to make homemade poppyseed salad dressing.

Mix all the ingredients together really well, until the sugar has dissolved, and everything has been blended together. Pour into a covered bottle or serving container.

Refrigerate the poppyseed salad dressing until ready to use (the flavors really “marry” well, the longer you let it refrigerate).

A photo of a spoonful of poppyseed salad dressing.

I’m not kidding you- this poppyseed salad dressing is GOOD!  I might have even taken a spoonful taste the day AFTER we had it on a salad, and oh boy… this one’s a keeper! My husband loved it, as well!

Homemade poppyseed salad dressing, ready to drizzle on a salad!

We used this salad dressing on a mixed green salad that has mixed greens, toasted almond slices, blueberries, strawberries, and feta cheese. Perfect!

I will definitely make this poppyseed salad dressing again, because it tastes wonderful!

Salad is ready t drizzle with poppyseed dressing!

Hope you’ll give this recipe for salad dressing a try! Have a blessed day, friends.

Looking For More SALAD DRESSING Recipes?

You can find ALL my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious salad dressing recipes, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source: http://thefoodcharlatan.com/2014/05/23/copycat-cafe-zupas-poppyseed-dressing-spinach-bleu-cheese-salad/

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Poppyseed Salad Dressing
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 
This delicious poppyseed salad dressing is EASY to make in under 5 minutes, using common pantry ingredients! Why buy it when you can make it from scratch?
Category: Salad Dressing
Cuisine: American
Keyword: poppyseed salad dressing
Servings: 24 (1 T. per serving)
Calories Per Serving: 106 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup apple cider vinegar
  • 1 teaspoon dry mustard powder
  • 4 teaspoons chopped red onion
  • 1/2 teaspoon salt
  • 1 1/2 Tablespoons poppy seeds
  • 2/3 cup granulated sugar
  • 1 cup vegetable oil
US Customary - Metric
Instructions

  1. Place all ingredients into medium bowl or blender.

  2. Whisk all ingredients together by hand for a minute or two until completely blended, OR blend in electric blender until ingredients are fully incorporated.
  3. Refrigerate dressing, so the flavors have time to fully come together.
  4. Serve, and enjoy!
Recipe Notes

You can also substitute half cup of olive oil and half cup of canola canola oil for the cup of vegetable oil.

Nutrition Facts
Poppyseed Salad Dressing
Amount Per Serving (1 Tablespoon)
Calories 106 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Sodium 49mg2%
Potassium 9mg0%
Carbohydrates 6g2%
Fiber 0.1g0%
Sugar 6g7%
Protein 0.1g0%
Vitamin A 0.03IU0%
Vitamin C 0.04mg0%
Calcium 9mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This delicious poppyseed salad dressing is EASY to make in under 5 minutes, using common pantry ingredients! Why buy it when you can make it from scratch?

 

 

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Oct
2015

Cilantro-Lime Enchilada Sauce

categories: Canning And Preserving, Sauces and Dressings
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This delicious homemade cilantro lime enchilada sauce can be used for enchiladas, tacos, quesadillas, etc. Canning instructions are included.This delicious green enchilada sauce features the Southwest flavors of tomatillos, cilantro, and lime, and can be used for enchiladas, tacos, quesadillas, etc.

After a 5 day visit to Southern California to see my family, I’m glad to be back home in the great Pacific Northwest. Today I want to share the recipe for a fantastic tasting Cilantro-Lime Enchilada Sauce that I made (and canned) back in July.

I’ve included instructions for canning this (optional), but you don’t have to do that to enjoy this delicious sauce on some enchiladas, or even to use as a taco sauce. It’s really good, very easy to prepare, and makes 3 pints of delicious enchilada sauce!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

This Recipe Uses Tomatillos – So What Is A Tomatillo?

I had never cooked with tomatillos before making this green sauce, but found them very easy to work with.  A tomatillo is also known as a Mexican Husk Tomato, due to the paper-like husk that surrounds it. This fruit/vegetable originated in Mexico, and is a key ingredient in Mexican and Central American green sauces.

Cilantro Lime Enchilada Sauce Is A Green Sauce!

When I make homemade enchiladas or order them at our favorite Mexican restaurant, I always go with a traditional red sauce, BUT I decided to branch out a bit and make this recipe for a green enchilada sauce.  The original recipe was from Pam at “Over The Big Moon.com”.

Do I Have To CAN This Cilantro Lime Enchilada Sauce?

No! Absolutely NOT! The recipe does NOT have to be canned, but I canned it (water-bath canning and recipe makes 3 pints), so I could have some in our pantry for “later”. Further down in this post, you can see how to store it, if not canning it!

I used the first batch of this sauce to make some Pork Enchiladas With Cilantro Lime Sauce, and whoa… they were amazingly DELICIOUS!

Chicken enchiladas with cilantro lime enchilada sauceThe sauce was very easy to prepare, and I absolutely will make it again, so I can have more in our pantry!  Here’s how I made it:

How To Make Cilantro Lime Enchilada Sauce

Rinse, peel and de-stem the tomatillos, then cut each tomatillo in quarters (6 cups total).

Tomatillos are used to make cilantro lime enchilada sauce.
Place the tomatillos into a large stockpot,, and add the chopped onion, minced garlic, and chopped jalapeno peppers.

Cooking tomatillos, onions, jalapenos for sauce
Drizzle everything in the pot with olive oil. Cook the tomatillos on medium-high heat for a few minutes. While the tomatillos and other veggies are cooking, chop up the fresh cilantro.

Chopped cilantro for adding to cilantro lime sauce
Cooking The Tomatillo Mixture

After the tomatillo mixture has cooked for a few minutes, add the water, chopped cilantro, cumin, and salt to the pan. Place a lid on the pot and turn the heat to low temperature. Cook on low for about 10-12 minutes.

Cilantro, water, and spices added to sauce in pan
Once the tomatillos are pretty soft, use an immersion blender to completely puree everything into a smooth sauce. NOTE: If you do not have an immersion blender (mine was a gift!), put everything into a blender or a food processor and blend until smooth (might have to do it in batches).

Once the cilantro lime enchilada sauce is smooth, add the lime juice to the mixture and mix well, to fully combine.

Using immersion blender to puree tomatillos in enchilada sauce
What If I Am NOT Going To CAN The Cilantro Lime Enchilada Sauce? At this point if you are NOT going to can it, you can use some right away, to make enchiladas!  Make sure to keep the leftover sauce covered and refrigerated.

Can I FREEZE The Sauce?

Yes, you can freeze the sauce. It will keep in the freezer for 2-3 months. You will need to store the sauce in air-tight containers or freezer bags in the freezer.

Cilantro lime enchilada sauce has been blended

How Do I CAN The Cilantro Lime Enchilada Sauce?

**If you are going to can the enchilada sauce, you will need to add the hot enchilada sauce into your clean, hot canning jars (that have been prepped according to USDA safe canning guidelines).  YOU WILL ALSO NEED TO ADD ADDITIONAL LIME JUICE TO EACH JAR BEFORE PROCESSING (SEE RECIPE BELOW).

Fill the jars leaving 1/2 ” headspace, remove air bubbles, adjust headspace, if necessary. Wipe rims, then apply 2 piece canning lids that have been prepped according to safe canning guidelines.  Process in boiling water in water bath canner for 40 minutes, following published canning guidelines**.

Jars of cilantro lime sauce in water bath canner

Cilantro Lime Enchilada Sauce, canned and ready to use or store in pantry!
Hope you will give this recipe a try! The cilantro-lime enchilada sauce is delicious and fresh tasting! Update (2019): This recipe for cilantro lime enchilada sauce continues to be used, over and over. I’ve made this enchilada sauce at least 5 times now, and it is fantastic!

Thank you for stopping by today. I hope you will come back soon for more delicious recipes.

Looking For More CANNING Recipes?

You can find all my canning recipes in the Recipe Index, located at the top of the page. These include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Have a wonderful day!

Author's signatureRecipe Source: http://overthebigmoon.com/canning-cilantro-lime-enchilada-sauce/

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Cilantro-Lime Enchilada Sauce
Prep Time
10 mins
Cook Time
20 mins
Canning Time
40 mins
Total Time
30 mins
 
This delicious green enchilada sauce features the Southwest flavors of tomatillos, cilantro, and lime, and can be used for enchiladas, tacos, quesadillas, etc.
Category: Condiment
Cuisine: Mexican
Keyword: cilantro lime enchilada sauce
Servings: 3 pints
Calories Per Serving: 163 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 cups tomatillos , husks removed and quartered
  • 1/2 cup brown onion , chopped
  • 3 cloves garlic (sliced thinly, or use equivalent of minced garlic)
  • 2 medium jalapeno peppers , finely chopped
  • 3 Tablespoons cilantro , chopped
  • 1/2 teaspoon cumin
  • 1 1/2 teaspoons salt
  • 1 1/2 cups water
  • 1 Tablespoon olive oil
  • 1/4 cup fresh lime juice
  • 2 additional fresh limes (to use only if you are canning this recipe)
US Customary - Metric
Instructions
  1. Remove husks from tomatillos; rinse tomatillos, then cut into quarters. Place into large saute pan or stockpot, along with the garlic and chopped jalapenos, then drizzle all with a bit of olive oil.

  2. Cook the veggies on medium high heat for 4-5 minutes. Add the water, cilantro, cumin and salt to the pan. Put a lid on the pan; continue to simmer the veggies on low for about 10 minutes or so, until the tomatillos have softened.

  3. Once tomatillos have softened, use an immersion blender to blend ingredients until you have a smooth sauce. May also put the hot ingredients into a blender or a food processor (in batches), and process until smooth.
  4. Once sauce is smooth, stir in 1/4 cup of fresh lime juice to combine. If you are NOT canning the sauce, it is now ready to use.
  5. IF YOU ARE GOING TO CAN THE SAUCE: Pour the hot enchilada sauce into clean, hot canning jars. Squeeze the juice from 1/2 a lime into each jar - DO NOT FORGET TO ADD THE EXTRA LIME JUICE TO JAR, SINCE THIS ADDS THE EXTRA ACIDITY NECESSARY FOR LONG TERM STORAGE. Leave 1/2" headspace in each jar. Remove air bubbles, wipe rim of jar with clean cloth, then attach prepared heated jar lid (again, per guidelines) and jar ring. Please follow USDA canning guidelines if you are not familiar with the canning process. Process in a water bath canner for 40 minutes. When done, remove jars to a kitchen towel (do not sit right on counter), and let jars completely cool. Once you have ensured they have sealed correctly, they may be stored in pantry.
Recipe Notes

**The cooking time listed is for making the sauce. If you will be canning the sauce, and additional 40 minutes of processing time will be necessary.

Nutrition Facts
Cilantro-Lime Enchilada Sauce
Amount Per Serving (1 Pint Jar)
Calories 163 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 1169mg51%
Potassium 850mg24%
Carbohydrates 26g9%
Fiber 6g25%
Sugar 13g14%
Protein 3g6%
Vitamin A 450IU9%
Vitamin C 63.9mg77%
Calcium 45mg5%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This delicious homemade cilantro lime enchilada sauce can be used for enchiladas, tacos, quesadillas, etc. Canning instructions are included.

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Sep
2015

Easy Spaghetti Sauce With Italian Sausage

categories: Italian, Main Dishes, Pasta, Pork, Sauces and Dressings
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Spaghetti Sauce with Italian Sausage is a delicious, quick and easy meal to make, with tomatoes, sausage, mushrooms, green peppers, onions, and Italian spices. Spaghetti Sauce with Italian Sausage is a delicious, quick and easy meal to make, with tomatoes, sausage, mushrooms, green peppers, onions, and Italian spices.

When I make spaghetti sauce, I typically cook the sauce for several hours. However, sometimes I don’t have time to spare, so I make this EASY and quick spaghetti sauce. The sauce is is flavored with Italian sausage, mushrooms, green peppers, onions, and lots of spices. It’s delicious and filling, especially on a “cool weather” kind of day, like today in the Pacific Northwest.

I grew up eating my Mom’s spaghetti sauce, which she cooked with ground beef in the sauce. While that is good, my husband and I prefer the taste of Italian sausage in our sauce. I’ve been making it this way for YEARS! If you’ve never made sauce with Italian sausage, I hope you will consider it. The spaghetti sauce only takes about 10 minutes of prep work, then the rest of the time (30 minutes) is inactive “simmering” time. Not too much time to invest, and the results are wonderful!

I like to make extra spaghetti sauce to freeze for another day! The recipe serves 4-6 depending on serving size. Even if you can’t use that many servings in a single meal, it’s nice to have extra sauce available, for other meals).

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Spaghetti Sauce With Italian Sausage

Start the party off by sautéing Italian sausage (which has been removed from the casing) with chopped onion. The meat and onions are cooked on medium heat in a large skillet.

Cooking Italian sausage and onions in skillet for spaghetti sauce.

Add chopped green pepper, and continue cooking until the Italian sausage is fully cooked.

Chopped green peppers are added to sausage, and onions for spaghetti sauce.

Drain the grease from the skillet, then add tomato paste, a large can of diced tomatoes, and water. Sometimes I add in 1/2 cup red wine, if I have an open bottle (optional, though).

Tomato paste, diced tomatoes and water are added to skillet with spaghetti sauce.
Next add the spices (oregano, basil, Italian seasoning, garlic powder, red pepper flakes, salt & pepper). Stir the spaghetti sauce well, to combine.

Dried Italian spices are added to skillet to season spaghetti sauce.

Add mushrooms. I used some of my dehydrated mushrooms (they ARE kind of handy to have around and re-hydrate wonderfully in the sauce).

Of course, you can use the same amount of fresh, sliced mushrooms. If you don’t like mushrooms, just leave ’em out!

Mushrooms (dehydrated or fresh) are added to spaghetti sauce.
Cook the Spaghetti Sauce

Bring the spaghetti sauce to a boil, then reduce heat to a low simmer. Cook for about 30 minutes or so. The sauce will reduce a bit, and all those yummy flavors will permeate the sauce.

While the sauce is cooking, cook the spaghetti noodles (or any other pasta). Drain the cooked pasta, then place the spaghetti noodles onto individual serving plates. Top pasta with a ladle of this yummy spaghetti sauce, then garnish with grated Parmesan cheese.

Easy Spaghetti Sauce With Italian Sausage is served on top of pasta!
That’s it! It’s such an inexpensive and delicious hearty meal, with an amazing tasting Italian spaghetti sauce! Thanks for stopping by, and I hope you will come back again soon. Have a GREAT day!

Looking For More PASTA Recipes?

You can find all of my pasta recipes in the Recipe Index, located at the top of the page. I have lots of them, including:

You can find many other pasta recipes in my Recipe Index at the top of each post. Have a great day, and Buon Appetito (Italian, for “enjoy your meal!)!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe source: My brain, in Italian mode.

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Easy Spaghetti Sauce With Italian Sausage
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Spaghetti Sauce with Italian Sausage is a delicious, quick and easy meal to make, with tomatoes, sausage, mushrooms, green peppers, onions, and Italian spices.
Category: Entree
Cuisine: Italian
Keyword: spaghetti sauce
Servings: 6
Calories Per Serving: 278 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 Italian sausage links (mild or hot), casings removed.
  • 3/4 cup chopped brown onion
  • 1/3 cup chopped green pepper
  • 1 can (6 oz.) tomato paste
  • 1 large can (28 oz.) diced tomatoes
  • 1 cup water (or substitute 1/2 cup water and 1/2 cup red wine, if desired)
  • 1 1/2 teaspoons oregano (dried)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon basil (dried)
  • 1 1/4 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (dried)
  • 1 1/2 cups sliced mushrooms
  • Grated Parmesan cheese , for garnish (if desired)
US Customary - Metric
Instructions
  1. Remove casing from sausage links by cutting with a knife down the length of the link, and removing the sausage. Discard the casing. Crumble the sausage into a large skillet.
  2. Sauté the sausage and chopped onion on medium heat. Add the green pepper; cook until sausage is fully cooked. Drain the grease out of the pan (discard), and return skillet to stovetop.

  3. Add tomato paste, can of diced tomatoes (including juice), and water to skillet. Add oregano, Italian seasoning, basil, garlic powder, salt, pepper and red pepper flakes. Add sliced mushrooms. Stir all ingredients well, to combine.

  4. Bring sauce to a boil, then reduce heat to low and continue to cook for about 30 minutes. The sauce will reduce down a bit, and the flavors will permeate the sauce. Taste test the sauce and add additional salt or spices as desired.

  5. While sauce is cooking, prepare the pasta of your choice according to package directions. Drain pasta, then serve with spaghetti sauce ladled over the top. Garnish with Parmesan cheese, if desired, and serve HOT!

Recipe Notes

Caloric calculation does not include pasta of your choice. It also does not include optional Parmesan cheese topping (optional).

Nutrition Facts
Easy Spaghetti Sauce With Italian Sausage
Amount Per Serving (1 g)
Calories 278 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Cholesterol 42mg14%
Sodium 1199mg52%
Potassium 950mg27%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 10g11%
Protein 12g24%
Vitamin A 780IU16%
Vitamin C 28.1mg34%
Calcium 83mg8%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Spaghetti Sauce with Italian Sausage is a delicious, quick and easy meal to make, with tomatoes, sausage, mushrooms, green peppers, onions, and Italian spices.

 

 

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Apr
2015

Homemade Bleu Cheese Dressing

categories: Copycat Recipes, Sauces and Dressings
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Make delicious, thick and creamy bleu cheese salad dressing from scratch, with only a few ingredients! This is a Morton’s Steakhouse copycat recipe, and it tastes GREAT.Make delicious, thick and creamy bleu cheese salad dressing from scratch, with only a few ingredients! This is a Morton's Steakhouse copycat recipe.

Do you like Bleu Cheese Dressing? We sure do. A couple of months ago I made this recipe for the very first time. It was so simple to make… and tasted terrific, so I thought I would share the “how to’s” with you today!

Not sure about you, but I’m always glad to be able to make something delicious from scratch, and not be dependent on “having” to go to the store to buy a pre-processed item. I really do like knowing what is in my salad dressing, for example.

Recently I made bleu cheese dressing from scratch, and used it to top a BLT Wedge Salad that I made for my husband and myself. It was FANTASTIC, and I mean the dressing AND the salad!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Salad Dressing Ahead Of Time!

You will need to make up this salad dressing a few hours before you want to serve it, so the flavors have time to fully develop in the refrigerator. The BLT Wedge Salad was so good (and so was this dressing), we actually had it a couple nights in a row.

I then used the dressing for several other mixed green salads in the coming week, so this one batch totally “went the distance” for us! If you like bleu cheese dressing like we do (I think LOVE is a better word here), then you’ll enjoy this simple recipe.

How To Make Bleu Cheese Dressing

In a medium sized-bowl, whisk together mayonnaise, sour cream, buttermilk, Worcestershire sauce, minced garlic, and seasoning salt. Season this mixture with salt and pepper.

the ingredients for bleu cheese salad dressing are placed into a medium blue bowl.
After you whisk the ingredients for bleu cheese dressing together, it will look like this. See how easy it is so far to make homemade salad dressing?

Ingredients for bleu cheese dressing are whisked together in blue bowl.
Now it is time to add in the GOOD stuff! Gently fold in the bleu cheese crumbles, and stir to combine. You’re gonna want nice little pieces of bleu cheese to stay intact in the bleu cheese dressing, so don’t completely obliterate them. Be gentle. Thank You.

Bleu cheese crumbles are added to the homemade salad dressing in bowl.
Cover the bleu cheese dressing with plastic wrap, and refrigerate for a few hours, so the flavors can have time to mingle, and fully develop. BOOM! You just made this salad dressing!

To Serve Bleu Cheese Dressing Once Chilled

Once the bleu cheese salad dressing is very cold, transfer it to an empty bottle (for easy pouring). When you’re ready to serve, pour over the green salad of your choice, and enjoy! We really enjoyed this bleu cheese dressing on my homemade wedge salad! Boy, oh boy… was it GOOD! This salad dressing will taste wonderful on any type of mixed green salad!

Homemade bleu cheese dressing is drizzled on on a BLT Wedge Salad.

Really do hope you will consider trying this EASY recipe! You may never want to purchase store-bought again! Have a wonderful day, and please come back soon for more yummy recipes.

Looking For More SALAD DRESSING Recipes?

All of my recipes can be found in the Recipe Index, located at the top of the page. I have quite a few homemade salad dressings to choose from, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source: http://pattycakescooking.blogspot.com.au/2012/01/mortons-steak-house-iceberg-blue-cheese.html

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Homemade Bleu Cheese Dressing
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 
Make delicious, thick and creamy bleu cheese salad dressing from scratch, with only a few ingredients! This is a Morton's Steakhouse copycat recipe.
Category: Salad Dressing
Cuisine: American
Keyword: bleu cheese dressing
Servings: 24 servings (1.5 cups-approx. 1 Tablespoon each)
Calories Per Serving: 74 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup real mayonnaise
  • 1/2 cup sour cream + 1 Tablespoon
  • 2 Tablespoons buttermilk (more if needed, for desired consistency)
  • 1/4 teaspoon Worcestershire sauce
  • 3/4 teaspoon minced garlic
  • 1/4 teaspoon seasoning salt
  • Salt and pepper (to taste)
  • 1/2 cup crumbled bleu cheese
US Customary - Metric
Instructions
  1. In a medium sized bowl, whisk together the mayonnaise, sour cream, buttermilk, Worcestershire sauce, minced garlic, and seasoning salt.
  2. Season the dressing with salt and pepper, to taste.
  3. Gently fold in the bleu cheese crumbles; stir to combine (leaving the crumbles intact).
  4. If you prefer a thinner dressing, add a bit more buttermilk, then stir to combine.
  5. Cover bowl with plastic wrap. Refrigerate dressing for several hours before serving, to allow the flavors to fully develop.
  6. Serve over your favorite green salad... and enjoy!
Nutrition Facts
Homemade Bleu Cheese Dressing
Amount Per Serving (1 Tablespoon)
Calories 74 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 6mg2%
Sodium 124mg5%
Potassium 10mg0%
Vitamin A 30IU1%
Calcium 17mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make delicious, thick & creamy bleu cheese salad dressing from scratch, with only a few ingredients! This is a Morton's Steakhouse copycat recipe.

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Apr
2015

Citrus Vinaigrette

categories: Sauces and Dressings
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It’s easy to make this delicious citrus vinaigrette in under 5 minutes! It’s a wonderful dressing you’ll enjoy on your mixed green salads!
It's easy to make this delicious citrus vinaigrette in under 5 minutes! It's a wonderful dressing you'll enjoy on your mixed green salads!
If you’re looking for a delicious, light and ridiculously EASY Vinaigrette, bursting with citrus flavor, then may I suggest this Citrus Vinaigrette? I made this easy salad dressing from scratch, to use on a mixed green salad I made last year. It’s so easy to make, and has a light, refreshing citrus flavor that paired well with the salad.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make Citrus Vinaigrette

Whisk olive oil, fresh squeezed orange juice, white wine vinegar, garlic powder, orange zest, salt and pepper in a small bowl until fully combined. Cover the bowl with plastic wrap, and refrigerate the dressing for a couple hours to let the flavors fully develop.

Once that is done, simply give the dressing a good stir, and drizzle the citrus vinaigrette over a great tasting mixed green salad. See how EASY it is to make this salad dressing?

Maybe you would like to try my recipe for Spring Greens with Citrus Vinaigrette. The salad features fresh orange slices, feta cheese, roasted almonds, cranberries, and red onions. The pairing of the salad with this citrus vinaigrette is lovely,

The citrus vinaigrette is so easy to make, in under 5 minutes!
Sure hope you will try making this citrus vinaigrette salad dressing.  It’s a great dressing – using fresh ingredients, and without all the chemicals and shelf-stabilizers typically found in processed salad dressings. I think you will really like this!

Thank you for stopping by today. I hope you will come back soon for more delicious, family-friendly recipes. Have a wonderful day.

Looking For More SALAD DRESSING Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few salad dressings listed there, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Adapted From: Kristin Bataille, Taste of Home Magazine, Feb./March 2012 Issue

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Citrus Vinaigrette
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 
It's easy to make this delicious citrus vinaigrette in under 5 minutes! It's a wonderful dressing you'll enjoy on your mixed green salads!
Category: Salad Dressing
Cuisine: American
Keyword: citrus vinaigrette
Servings: 4 servings
Calories Per Serving: 67 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons olive oil
  • 2 Tablespoons fresh squeezed orange juice
  • 1 Tablespoon white wine vinegar
  • 1/8 teaspoon garlic powder
  • 1 teaspoon orange zest (approx. amount from 1 orange)
  • dash salt (to taste)
  • dash pepper (to taste)
US Customary - Metric
Instructions
  1. In a small bowl, mix together all ingredients until fully blended.
  2. Cover the bowl with plastic wrap and refrigerate for several hours so the flavors can fully develop.
  3. When ready to serve, uncover, stir well to re-combine ingredients, and pour over salad. Enjoy!
Recipe Notes

The amount of dressing this makes is enough for a family sized salad (4 servings). The recipe is easily doubled or tripled to make the quantity you wish.

Nutrition Facts
Citrus Vinaigrette
Amount Per Serving (1 g)
Calories 67 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 10mg0%
Potassium 17mg0%
Carbohydrates 1g0%
Vitamin A 15IU0%
Vitamin C 5mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's easy to make this delicious citrus vinaigrette in under 5 minutes! It's a wonderful dressing you'll enjoy on your mixed green salads!

 

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Mar
2015

Homemade Italian Dressing

categories: Italian, Sauces and Dressings
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Make an absolutely delicious homemade Italian dressing from scratch in about 5 minutes, to flavor your favorite mixed green salads.Make an absolutely delicious homemade Italian dressing from scratch in about 5 minutes, to flavor your favorite mixed green salads.
I found this recipe for homemade Italian dressing years and years ago (can’t remember where), and wrote it down on a 3×5 card. The only writing on the index card other than the recipe is my description: “GOOD!” Super simple to make, and FULL of flavor, this Homemade Italian Dressing recipe is my “go to” when I want to make a quick “from scratch” salad dressing.

Seriously… from start to finish, this tasty homemade Italian dressing takes less than 5 minutes to make! As an added bonus… there are no weird “shelf-stabilizing” ingredients in it (with names I can’t pronounce) to be found. Most ingredients are basic ingredients and spices I always have in my home. Can’t beat that! Here’s how you make this lickety-split!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Homemade Italian Dressing

To make this homemade Italian dressing, measure the oil, lemon juice and white vinegar into a bowl. Add the rest of the dry ingredients (salt, sugar, dry mustard, onion powder, paprika, oregano, thyme), and 2 minced garlic cloves.

Whisk these ingredients together until the sugar and salt have dissolved and the mixture is fully blended.

The ingredients for the salad dressing in a bowl, before blending them together.
Why Is This Homemade Italian Dressing Red In Color?

Once blended, the homemade Italian dressing will look like this photo below. The red color does NOT come from ketchup, but from the addition of the paprika!

Homemade Italian Dressing is red in color, due to the paprika in it.
Pour the salad dressing into a bottle or jar that can be sealed. I usually pour it through a funnel for less spills.

Pour the salad dressing into bottle using a funnel.For BEST Homemade Italian Dressing Flavor

Put a lid on the bottle and refrigerate for at least 2 hours. This helps the flavors to become fully incorporated. Once you’re ready to dress your salad, be sure to shake the homemade Italian dressing well, before serving.

The homemade Italian dressing can be stored in a bottle with a lid.
That’s IT!!! I think it took longer to write this blog post than it did to make this delicious homemade Italian  dressing. Hope you’ll give it a try on your next mixed green salad. I think you will really like it! Have a great day.

Looking For More SALAD DRESSING Recipes?

You can find all of my salad dressing recipes in the Recipe Index, located at the top of the page. A few of our family favorites are:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: unknown

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Homemade Italian Dressing
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

Make an absolutely delicious homemade Italian dressing from scratch in about 5 minutes, to flavor your favorite mixed green salads.

Category: Salad Dressing
Cuisine: Italian
Keyword: Italian dressing
Servings: 24 (1½ cups total)
Calories Per Serving: 122 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup vegetable oil
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup white vinegar
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/8 teaspoon thyme
  • 2 garlic cloves , minced
US Customary - Metric
Instructions
  1. Measure oil, lemon juice and vinegar into bowl. Add the rest of the ingredients. Whisk well to fully combine. Pour into a container that can be sealed well. Refrigerate salad dressing for at least 2 hours for BEST flavor.
  2. Shake bottle well, before serving.
  3. Serve, and enjoy!
Nutrition Facts
Homemade Italian Dressing
Amount Per Serving (1 Tablespoons)
Calories 122
% Daily Value*
Sodium 97mg4%
Potassium 2mg0%
Vitamin A 20IU0%
Vitamin C 1.1mg1%
Calcium 1mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make an absolutely delicious homemade Italian dressing from scratch in about 5 minutes, to flavor your favorite mixed green salads.

 

 

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Jan
2015

Chocolate Raspberry Sundae Sauce

categories: Canning And Preserving, Chocolate, Sauces and Dressings
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Chocolate Raspberry Sundae Sauce is a great topping for ice cream or cake! Learn how to can this thick chocolate sauce for long term storage!Chocolate Raspberry Sundae Sauce is a perfect topping for ice cream or cake! Learn how to can this thick chocolate flavored sauce for long term storage!
Last year I found this recipe for Chocolate Raspberry Sundae Sauce in a book I received as a gift from my husband, called “Ball Complete Book of Home Preserving”.  It’s where I found this absolutely DELICIOUS recipe for this yummy dessert topping! The book has 400 different recipes for home canning that I am so excited about, since I love to make jams and jellies, and have now also begun pressure canning veggies from our garden. This chocolate raspberry sundae sauce is one of my more recent finds!

One of the recipes that caught my eye was this one. Chocolate Raspberry Sundae Sauce. Are you kidding me? I could hardly wait to try it out.  I made a batch last summer, after going raspberry picking at a local U-Pick farm. The recipe did not disappoint!

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

Picking raspberries at a local farm to make chocolate raspberry sundae sauce!

Chocolate And Raspberry Flavors Are A Winning Combination!

The flavors of the raspberries and the chocolate come together well in this thick, sweet sauce. The sauce is fantastic served on top of ice cream, brownies, pound cake, cheesecake, etc. When serving it over ice cream, I warmed it up just a bit, and it was perfect!

I gave away several jars of this chocolate raspberry sundae sauce for birthdays and Christmas last year… guess I will need to make some more very soon!  If you are NOT canning it for long term storage, then make sure you keep the jars of sauce stored in refrigerator. It will only last short-term, but could still be given as gifts, or enjoyed with dessert!

I used some of these fresh raspberries that I picked for the sauce. Nothing beats the flavor of sun-kissed fresh raspberries!

Fresh raspberries ready to make sundae sauce!

Chocolate Raspberry Sundae Sauce Is Canned In A Water Bath Canner

Once the jars are filled per instructions (see printable recipe below), they are canned. This is a photo of the jars in my water bath canner, ready for processing. The process is simple and doesn’t take too much time to process jars of this sauce to make them stable enough for long term storage.

Loading jars of chocolate raspberry sauce into canner for processing.

Ready To Enjoy!

And there you have it… cute little jars of chocolate raspberry sundae sauce. It’s a perfect topping for ice cream or cake! I’ve even used it on cheesecake, with great results! You could even eat it straight from the jar (not that I have any experience with THAT- wink wink).

This chocolate raspberry sundae sauce is packed with decadent flavor, and I am sure you will love it!

Jar of chocolate raspberry sundae sauce ready to store in pantry.

See how thick the chocolate raspberry sundae sauce turns out? It really is delicious!!!

Sundae sauce is thick and rich, and tastes great on ice cream and cake.

Hope you will give this recipe for chocolate raspberry sundae sauce a try. You will love it! Thank you for stopping by, and I hope you will come back soon.

Looking For More SAUCE Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful recipes for a variety of sauces, including:

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Author's signatureRecipe Source: “Ball Complete Book of Home Preserving”, page 188, published by Robert Rose, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chocolate Raspberry Sundae Sauce
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Chocolate Raspberry Sundae Sauce is a perfect topping for ice cream or cake! Learn how to can this thick chocolate flavored sauce for long term storage!
Category: Dessert Sauce
Cuisine: American
Keyword: chocolate raspberry sundae sauce
Servings: 6 8 oz. jars
Calories Per Serving: 60 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup unsweetened cocoa powder
  • 1 package powdered pectin (1.75 ounces)
  • 4 1/2 cups crushed red raspberries
  • 4 Tablespoons fresh squeezed lemon juice
  • 6 3/4 cups granulated sugar
US Customary - Metric
Instructions
  1. First, get your water bath canner, lids, and canning jars ready to go (per normal canning procedures for cleaning/heating jars and lids).
  2. Mix together the cocoa and pectin in a medium sized bowl until well combined. Set aside.
  3. Put the crushed raspberries and the lemon juice in a large stainless steel saucepan. Whisk in the pectin/cocoa mixture, until it dissolves. Turn your stovetop heat to high; bring this mixture to a full boil. Stir frequently.
  4. Once the fruit mixture is boiling, add the sugar all at one time. Stir to blend. Bring mixture to a full rolling boil; stir constantly so it doesn't burn. Boil it (a full, rolling boil) for 1 minute, then remove pan from heat, skim off any foam that has collected on top of the sauce, and discard.
  5. Ladle the HOT sauce into your hot, prepared jars. Be sure to leave 1/4 inch headspace. Remove any air bubbles that may be trapped in jar. Adjust the headspace (if needed). Add additional sauce if necessary to maintain 1/4' headspace. Wipe the rim of the jar to remove any residual sauce (to ensure a good seal). Center the lid on the jar, then screw the jar band down to finger-tip tight resistance.
  6. Carefully place the jars into your canner. Make sure the jars are completely covered with water (fill about an inch over the top of the jars). Bring the water in the canner to a boil, then cover, and process jars for 10 minutes. After 10 minutes, remove the canner lid. Wait an additional 5 minutes, then remove the jars to a dish towel to cool. Do not move the jars around while they cool. You should hear the jars make a "ping" sound several minutes later, as they seal.
  7. Once jars have sealed and are completely cooled, place them in storage or pantry.
Nutrition Facts
Chocolate Raspberry Sundae Sauce
Amount Per Serving (1 Tablespoon)
Calories 60
% Daily Value*
Sodium 1mg0%
Potassium 15mg0%
Carbohydrates 15g5%
Sugar 14g16%
Vitamin C 1.7mg2%
Calcium 2mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chocolate Raspberry Sundae Sauce is a perfect topping for ice cream or cake! Learn how to can this thick chocolate flavored sauce for long term storage!

 

 

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